Samosa Pastry

 Hello foodies, i hope you are having a fabulous day so far. In other news, pastry foods are well associated with Italians and have made a huge revolution in the cooking industry. Samosas are well known as one of the most addictive snacks ever. Trust you me, you can never have enough of them.

 Ingredients

• 3 tbsp vegetable oil
• ½ tsp mustard seeds
• 60g/2½oz chopped onion
• 1 tsp finely chopped ginger
• 60g/2½oz frozen peas
• 1 tbsp ground coriander
• 1 tsp ground cumin
• ¼ tsp red chilli powder
• ½-¾ tsp garam masala
• 1-2 tsp dried mango powder, to taste (alternatively, use juice of 1/2 a lemon)
• salt, to taste
• splash water
• 600g/1lb 5oz potatoes, peeled, boiled until soft and crushed into large lumps
• 4 tbsp chopped fresh coriander leaves
• packet ready-made filo pastry
• 5 tbsp melted butter, for brushing
• 2 tbsp sesame seeds (optional) (you can also use poppy or seeds)
  

 

 

 

 

 

 

Preparation method

1. Heat the oil in a small non-stick pan and fry the mustard seeds for about ten seconds, or until they begin to splutter.
   
2. Add the onion and ginger and cook for 2-3 minutes over a high heat. Add the peas, stir well and add the spices, mango powder, salt and a splash of water. (If using lemon juice, add this instead of the water.) Cook for 1-2 minutes, then add the potatoes and coriander and cook for 2-3 minutes. Taste and adjust the seasoning.
   
3. Preheat the oven to 200C/400F/Gas 6.
   
4. Unroll the pastry and cover with cling film and a damp tea towel. Peel off one piece and keep the rest covered so that it doesn't dry out. Lay the pastry sheet flat on a clean surface and brush with melted butter. Fold in one third of the pastry lengthways towards the middle. Brush again with the butter and fold in the other side to make a long triple-layered strip.
   
5. Place one rounded teaspoon of the filling mixture at one end of the strip, leaving a 2cm/1in border. Take the right corner and fold diagonally to the left, enclosing the filling and forming a triangle. Fold again along the upper crease of the triangle. Keep folding in this way until you reach the end of the strip. Brush the outer surface with more butter. Place onto a baking sheet and cover while you make the rest of the samosas. Sprinkle over a few sesame seeds, if using.
   
6. Bake in the centre of the oven for 30-35 minutes, or until golden and crisp, turning halfway through the cooking time.
   
7. To serve, place the samosas onto a large serving plate with a bowlful of chutney.

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Pastry: : Fruit Pizza

Hi foodies!!Any pizza lovers out there. I know many people tend to complain that pizzas are crazy expensive!! Here's an affordable way to make your own pizza and have a fun time with your family and friends. Do enjoy!!

 
Servings: 6

• 2 knobs butter
• 2 cups all-purpose flour
• 1/2 cup confectioners' sugar
• 1 cup cold butter
• 1 (8 ounce) package cream cheese, softened
• 1/3 cup white sugar
• 1 teaspoon almond extract  
• 2 cups sliced fresh strawberries
• 1 cup fresh blueberries
• 1 kiwi, peeled and sliced
• 1 cup unsweetened pineapple juice
• 1/2 cup white sugar
• 2 tablespoons cornstarch
• 1 teaspoon lemon juice 

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly spray a 12-inch round pizza pan with butter-flavored cooking spray.
2. Combine flour and confectioners' sugar in a bowl. Cut in butter with a knife or pastry blender until the mixture resembles coarse crumbs. Press into prepared pizza pan to make a crust.
3. Bake in preheated oven until very lightly browned, 12 to 15 minutes. Cool on a wire rack.
4. Beat cream cheese, 1/3 cup white sugar, and almond extract until smooth; spread over completely cooled crust. Arrange strawberries, blueberries, and kiwi decoratively over cream cheese mixture.
5. Mix pineapple juice, 1/2 cup white sugar, cornstarch, and lemon juice in a saucepan until smooth; bring to a boil. Cook and stir until thickened, about 2 minutes. Cool slightly and drizzle over fruit.
6. Refrigerate until chilled. Serve.                                                                                                              Note: You are free to use any fruit of your choice.                                                                            Thanks for stopping by. Don't forget to comment and follow :)                                                            Happy Feasting!!                                                              

White Meat: :Chicken Parmigiana

Wassup foodies!! White meat is very healthy meaning that one can eat it daily as opposed to red meat. Chicken is one of the most common types of white meat. I decided to try out the Italian chicken parmigiana at an Italian restaurant near my home. Oh my Gosh!! It was super tantalizing!!!This is how you can prepare it. Lovely day!!
It involves tender pieces of crumbed chicken are topped with homemade tomato sauce and grated cheese, and then oven baked until the cheese is golden and melted. The tomato sauce and crumbed, uncooked chicken can be prepared in advance but it is best to cook the chicken and assemble the dish just before it goes into the oven.
        
       Serves 4-5.
Tomato Sauce

Makes about 1 1/3 cups.
20ml (1 tablespoon) oil
1/2 medium onion, peeled and finely chopped
2 large garlic cloves, peeled and crushed
400g can crushed/diced tomatoes
1/2 teaspoon dried basil
1 1/2 teaspoons brown sugar, firmly packed
Salt and pepper

Crumbed Chicken
400g skinless chicken breast fillets or tenderloins
2 eggs
20ml (1 tablespoon) milk
50g (1/3 cup) plain flour
About 150g (about 1 1/3 cups) packaged breadcrumbs
About 125ml (1/2 cup) oil, for frying

Cheese Topping
140g (1 1/3 cups, firmly packed) grated mozzarella cheese
40g (1/2 cup, lightly packed) grated tasty cheddar cheese
22g (1/4 cup) grated Parmesan cheese



Procedure
1)Heat oil in a heavy-based medium saucepan over medium heat. 
2)Add onion and garlic and cook, stirring occasionally, for about 5 minutes, until onion has softened but not browned. 
3)Add tomatoes, basil and brown sugar, increase heat and bring to the boil. Once boiling, reduce heat and simmer for about 35-40 minutes, stirring occasionally, until sauce has reached the desired consistency. 
4)Add salt and pepper to taste. 
5)Set aside for 10 minutes, and then puree sauce in a blender or food processor.
6)Trim any fat from chicken. If using chicken breasts, cut them in half horizontally. Cover chicken with a freezer bag and lightly pound with the flat side of meat mallet to flatten. 7)Whisk eggs and milk together in a bowl. Coat one piece of chicken in flour and shake to remove excess. Then dip the chicken into the egg and milk mixture ensuring that all of the flour is moistened.
8)Then coat the chicken in breadcrumbs, pressing firmly to ensure crumbs adhere. Repeat with remaining pieces of chicken.

Chicken Frying
1)Heat some of the oil in a heavy-based frying pan over medium-high heat. 
2)cook the chicken in two batches using 1/4 cup of oil for each batch (the number of batches will be determined by the size of your frying pan and you'll need to divide the oil evenly between each batch). 
3)Fry the chicken in a single layer, without overcrowding the pan, until golden brown and cooked through. 
4)Wipe the pan out with paper towels between each batch of chicken to remove any crumbs. This prevents the overcooked loose crumbs adhering to the next batch of chicken.
5)Drain cooked chicken on paper towels.
6)Place cooked chicken in a large baking dish and spread with sauce. Sprinkle with combined cheeses. 
7)Bake at 200 degrees Celsius (180 degrees) for about 15-20 minutes, or until cheese is melted and golden. We sprinkle the chicken parmigiana with chopped parsley before serving. 


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Happy Eating!!

Chicken Nuggets

Here's a recipe for delicious chicken nuggets with an Indian flavor.

Ingredients

• chicken thighs, cut into two pieces each
• 3 tablespoons lemon juice
• 3 to 5 flakes garlic, crushed
• 1/4 teaspoon freshly ground pepper
• Salt, to taste
• Coating
• 1/4 cup maida, seasoned with little salt
• egg, beaten with little water
• 1/2 cup dried breadcrumbs
• vegetable oil for frying

Steps

1)Place chicken pieces in a bowl

 

2)Marinate with lemon juice, garlic, salt and pepper for six to eight hours.

 

3)Beat egg in a bowl.

 

4)Coat each chicken piece well with maida (press well in maida) dip in egg and press in breadcrumbs. Refrigerate until frying time.

 

5)Heat oil on medium heat. Deep fry on low heat for three to four minutes, two to three at a time, until golden brown and chicken is cooked.

 

6)Drain on absorbent paper.

 

7)Garnish with lemon wedges and coriander or parsley sprig. Serve hot with a sauce of your choice.

 

 

Vietnamese: Hot & Sour Fish Soup.

Hey foodies,i know when most people think of soups, fish soup is the last idea in their mind but not for Vietnamese people. For them, fish is the order of the day. Ever wondered what comprises of an affordable meal, this recipe is definitely one of those to try out. It has some explosive flavors that will take your breath away and make you satisfied. Try it out, Enjoy and Cook It Again! 

Ingredients

• 1 tsp coriander seeds
• small piece ginger, sliced
• 850ml chicken or fish stock
• 175g thin rice noodles
• 2 tbsp fish sauce
• 2 fat red chillies , d-seeded and thinly sliced
• 3 garlic cloves , thinly sliced
• 300g raw, tail-on tiger prawns
• 200g/7oz skinless salmon fillet , cut into small cubes
• 4 spring onions , chopped
• handful coriander leaves
• handful mint leaves , torn
• juice 2 limes  

Preparation Time: 15 minutes

Cooking Time: 30 minutes

  

Method

1. Put the coriander seeds and ginger in a saucepan. Pour in the stock, bring to the boil, then simmer gently for 5 minutes. Leave to stand for 10 minutes.
2. Meanwhile, cook the noodles following pack instructions. Drain and keep warm. Return stock to the boil. Add the fish sauce, chillies and garlic, reduce the heat and simmer for 2 minutes. Add the prawns and salmon, return to a simmer and cook gently for about 5 minutes until both are firm and cooked. Add the spring onions, herbs and lime juice, to taste.
3. Divide the noodles between soup bowls. Using a slotted spoon, lift out the prawns and fish, and place on the noodles. 
4. Season the hot stock, pour into the bowls and serve with Spring rolls on the side.

 Note: This meal is very low on fat.

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