If you love chai but you never have all the ingredients at hand, this is a wonderful way to have a delicious cup of chai at your fingertips. Add 2 - 3 teaspoons of concentrate to a cup of black tea and enjoy the flavors of India.
It also makes a terrific gift, it lasts up to 6 month in the fridge. Recipe origin: Petra Barth.
This is a modernized version of the 1970's Bisquick Pie, however, no Bisquick is used in this delicious pie. It's easy to make, without the bother of a pie shell, rolling dough, parbaking etc. Can be served warm or at room temperature, or, as an hors d'oevre, cut into 1 - inch squares. Recipe courtesy of Cooks Country.
Succulent chicken drumsticks that are falling off the bone in a delicious Ponzu based Sauce. Serve over rice or sesame noodles, accompanied by a cup of green tea for a delicious, satisfying and easy dinner. Created for the "Dining on a Dollar" contest.
Ready, Set, Cook! Reynolds Wrap Contest Entry. Perfectly foil - steamed salmon filets topped with an asian inspired pear - peach - plum salsa on a side of brown rice pilaff. This is a company - worthy dish, delicious, fast, beautiful and no baking dishes to scrub!
In Austria and other European countries, pectin is not widely available, mostly only to the restaurant trade. But what they do have is "Gelling Sugar", canning sugar that has pre - measured pectin included. It is a foolproof, easy way to make jams and jellies, even for beginners! Look for a ratio of 2 to 1, meaning 2 parts fruit or juice is necessary to one part sugar. In my area, gelling sugar is made by Dr. Oetker and is available at a German Deli. I have adapted a combination of several recipes to this method. This jelly is wonderful over baked brie, chicken or salmon, the uses are unlimited! This recipe make 3 8oz (250ml) jars.
These delicious treats are found in bakery shops throughout Austria and Bavaria and are enjoyed as part of a continental breakfast or brunch with a cup of coffee. They are best made with authentic german quark "Recipe #476124", but ricotta or even cream cheese can be substituted. Use canned apple pie filling or check out "Recipe #481442" for a homemade pie filling. This pastry can also be made without the apple pie filling, just increase the amount of cheese and sugar to taste.
Another famous Soup Dumpling, found in every Gasthaus throughout Austria and Bavaria. Serve it in a bowl of home made chicken- or beef stock, sprinkle some chopped chives over and enjoy as first course.
The classic Clafoutis (fruit tart) is naturally richer with batter. But the flourless version, properly seasoned, can give you the impression of indulgence with far fewer calories, besides, it compensates for the richness of an earlier course. A tiny scoop of ice cream is a good countermeasure, too.The same recipe works with cherries, apples, pears, peaches, apricots.
From the book "French Women Don't Get Fat" by Mireille Guiliano.
Tapas are an institution everywhere in Spain. These are tidbits of food for nibbling while chatting with friends and can be made with seafood, meat, eggs and vegetables, to be served hot or cold. Garbanzos, chorizo and Spanish pimientos del piquillo are some of the classic tapa ingredients. For an authentic touch, serve it in little earthenware dishes called "cazuelas", as it is served throughout Andalucia. Adapted from Beverly LeBlanc's book "World Food - SPAIN"
Onions feature very prominent in Swiss cuisine, onion tarts, pies and onion salads are found on the menu of country inns all over Switzerland. This marinated salad hails from the city of Lucerne and makes a delicious side to burgers and grilled hot dogs. It tastes wonderful served at room temperature with some crusty bread and a glass of Swiss white wine.
A wonderful Austrian pastry, allthough not as famous as it's cousin, the Apple Strudel. To make the dough used to be a difficult process; it needed to be rolled out so thin that you could read a newspaper through it! Luckily, today we have puff pastry available; to make a strudel is easy as pie. Use pecans or hazelnuts instead of walnuts and whatever jam you like. Serve at room temperature, dusted with confectioners sugar and whipping cream on the side.
The caramel topping gives this tart a wonderfull flavor. It can be made in a tart mold with removable bottom or a regular pie plate. Use a ready made pie crust or check out "Recipe #72078" for an easy pie dough. Either way, it is sweet and delicious and looks great, sure to impress your guests. Serve with lightly sweetened whipping cream and for an over the top dessert, with vanilla ice cream!
Adapted from the book "Perfect Baking" by Parragon Publishers.
Adapted from the book "The French Farmhouse Kitchen" by Eileen Reece.
Flavored wine vinegar has been an important ingredient in French cooking since medieval times when vinegar was essential in order to keep meat edible in warm weather. Use whatever herbs and seeds you like or have in the garden. Thread perl onions or garlic with a darning needle on a fine string, tie around the cork and suspend into the vinegar.
A fresh and crispy seafood salad; perfect as appetizer. Use your own preferred salad dressing or make a citrus vinaigrette with olive oil as well as lemon, lime and grapfruit juices. Enjoy with crusty bread and a glass of Prosecco!
A creamy seafood salad with sweet snow peas, pineapples and crunchy waterchestnuts in a tangy yoghurt – horseradish dressing. Mount it on slices of baguette and serve it as tapas with a glass of Spanish Sherry or put it on a bed of lettuce and enjoy as refreshing summer lunch with a glass of fruity wine. Serves 4-6 as appetizer or 4 persons for lunch. Cooking time is chilling time
A moist, flourless cake, using semolina and ground almonds instead. Dust the cake with confectioner's sugar, serve accompanied by strained, plain yoghurt and drizzle the remaining orange syrup around. Decorate with the reserved orange rind and sprigs of mint
From the book "Perfect Baking" published by Parragon in 2008.