February 9

Chicken Biryani

Chicken Biryani
Author: 
Prep time: 
Cooking time: 
Total time: 
Serves: 2
 
Ingredients
  • 300g basmati rice
  • 25g butter
  • 1 large onion, finely sliced
  • 1 bay leaf
  • 3 cardamom pods
  • small cinnamon stick
  • 1 tsp turmeric
  • 4 skinless chicken breasts, cut into large chunks
  • 4 tbsp red curry paste
  • 85g raisins
  • 850ml chicken stock
  • chopped coriander and
  • toasted flaked almonds to serve
Instructions
  1. Soak the rice in warm water, then wash in cold until the water runs clear.
  2. Heat butter in a saucepan and cook the onions with the bay leaf and other whole spices for 10 mins.
  3. Sprinkle in the turmeric, then add chicken and curry paste and cook until aromatic.
  4. Stir the rice into the pan with the raisins, then pour over the stock.
  5. Place a tight-fitting lid on the pan and bring to a hard boil, then lower the heat to a minimum and cook the rice for another 5 mins.
  6. Turn off the heat and leave for 10 mins.
  7. Stir well, mixing through half the coriander.
  8. To serve, scatter over the rest of the coriander and the almonds.

 

February 6

Paleo Pumpkin Soup

Paleo Pumpkin Soup
Author: 
Type: Soup
Cuisine: Thai
Prep time: 
Cooking time: 
Total time: 
Serves: 4 servings
 
Spicy creamy pumpkin soup
Ingredients
  • 500 grams pumpkin
  • 1 large onion
  • 2 garlic cloves
  • 2 large carrots
  • 1" knob fresh ginger
  • 1 can coconut milk
  • 2 vegetable bullion cubes
  • 1 tablespoon red curry paste
  • 2 tablespoons olive oil
  • 5 dl water (or more as needed)
Instructions
  1. Wash & peel pumpkin and carrots, cut into 1" pieces
  2. Peel the garlic and onion, chop into rough bits
  3. Grate ginger
  4. Saute the onion and garlic in 2 tablespoons olive oil, be careful not to burn the garlic!
  5. Add the pumpkin and carrots
  6. Add the bullion cubes, chopped ginger and curry paste, stir well
  7. Add the coconut milk (save a bit for garnishing) and 5 dl of water, stir again
  8. Let the soup simmer until the pumpkin & carrots are soft (15-30 minutes) stir every few minutes so the bottom doesn't burn
  9. Mix the soup with a hand blender until smooth
  10. Salt and pepper to taste
  11. Garnish with fresh cilantro, thin slices of fresh chili pepper, scallions or lemon grass as you prefer
  12. Swirl a bit of coconut milk over each serving

 

January 25

Coban Salata

Coban Salata
Author: 
Type: salad
Cuisine: Turkish
Prep time: 
Total time: 
Serves: 4 servings
 
Shepherd's Salad
Ingredients
  • 1 small onion
  • 1 small cucumber
  • 4 T fresh parsley
  • 1 T lemon juice
  • salt and freshly ground black pepper
  • 1 green bell pepper
  • fresh dill
  • black olives
  • feta cheese
  • 2 fresh tomatoes
  • 1 green chili pepper
  • olive oil
Instructions
  1. Slice the onion into thin half circles.
  2. Place in a bowl and rub with a little salt, then wash, and drain. Put them in a serving dish.
  3. Dice the tomatoes and place in the serving dish with the onions.
  4. Peel the cucumber, dice, and add to the serving dish.
  5. Slice the bell pepper, chili and herbs. Add to serving dish.
  6. Dice feta cheese, add to serving dish.
  7. Drizzle the salad with the olive oil and lemon juice, season to taste, and serve garnished with olives.
Nutrition Information
Serving size: 4

 

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