Delicious Recipes

Monday, January 30, 2012

Stewed White Beans with Tomatoes and Winter Savory

Warming, filling, and delicious, this herb flavoured white bean stew is delightfully vegan and will definitely bring warmth on a cold winter day. If you don’t have winter savory, sage or rosemary would be the perfect substitute.

200 g Dried white beans
2 tbsp Olive oil
1 clove Garlic, minced
1 can / 400 g Plum tomatoes
2 tsp Winter savory leaves
Salt and black pepper to taste

Put beans into a large saucepan, cover with 5 cups water, and let soak overnight. Bring it to a boil. Reduce heat to medium-low and simmer until beans are tender, about 1 hour. Drain beans and set aside.
Heat the olive oil in a large saucepan over medium-high heat. Add the garlic and cook briefly. Add the tomatoes, white beans, and winter savory leaves. Bring to a boil.
Reduce the heat to medium-low and simmer, stirring occasionally, until the sauce has thickened and the flavours have mingled, about 20 minutes. Season with salt and pepper. Serve warm.

Friday, January 27, 2012

Soft Whole Wheat Rolls

Warm, soft, slightly sweet and full of flavor, these poppy (or peanut butter) filled whole wheat buns topped with almonds (or sesame seeds) are perfect for an after-school snack or a morning indulgence with a pot of steaming tea!

25 g Whole wheat flour
125 ml Water
140 g Milk
1 Egg, lightly beaten
35 g Walnut oil
50 g Caster sugar
5 g Salt
250 g Whole wheat, ground
230 g All purpose flour
15 g Fresh yeast, crumbled

1/2 Egg
1 tsp Water
150 g Poppy paste
150 g Crunchy peanut butter
Sesame seeds and almond slices

Combine together the wholemeal flour and water in a small pot until the mixture is well blended and lump free. Cook the mixture over the medium heat, frequently stirring, until it has turned into a thick paste and the thermometer reads about 65C/150F. It takes about 2-3 minutes. Cool the mixture to the room temperature and cover with a plastic wrap while you prepare other ingredients.
In the pan of your bread machine, pour in prepared starter, milk, egg, walnut oil, caster sugar, salt, flours, and the yeast. Program the bread machine to dough cycle.
Scrape the dough out onto a lightly floured work surface and press it down to flatten. Divide the dough into 10 portions, each about 92 grams.
Roll each portion of dough into an oval. Spread 30 grams of poppy paste or peanut butter at one end, and then slice the other end into 5 strips. Now roll the dough up from ‘filling’ side and seal the edges.
Cover and proof the bread until doubled in size, about 1 hour. Preheat the oven to 180C/350F. Brush the top with egg wash (1/2 egg beaten with 1 tsp water) and sprinkle with sesame seeds or almond slices. Bake in the middle of hot oven for 20-25 minutes until nicely golden brown.

Lunar New Year 2563

The year of Golden Rabbit or 2562 in Chinese calendar ended and the year of Water Dragon has begun.

Didn't want to lost the moment where many Chinese were happily welcoming the new year with colorful ornaments, delicious delicacies, and also the smoky temples, I decided to visit the famous Jakarta China Town again!
If last year I visited this place by myself, this time I brought along my

Tuesday, January 24, 2012

Crammed Red Sweet peppers Prepared Completely In Your Toaster range Oven

These stuffed peppers are a leaving from conventional stuffed peppers in a few ways. First, I use vitamin C rich red peppers rather than the standard green gong or Poblano peppers. Second, the stuffing is consists of anchovies, fresh fruits and nut products rather than the conventional various meats or dairy products refills. This creates for a very unique taste information which I love. The peppers prepare up perfectly in a toaster. The closeness of the emitters provides a magnificently browned top to these delicious stuffed peppers.

This formula creates 8 sections. Provide two sections as a main course or use one as a side dish. These stuffed peppers go very well with cooking poultry or poultry, since the stuffing is similar to a fruit and nut stuffing. It creates for a much more attractive demonstration compared to simply providing a dish of stuffing or wearing.

Ingredients

4 huge red gong peppers

2 tbsps of additional virgin mobile olive oil

1 cup of whole feed breads cut into 1/2 inch square pieces

10 anchovies, chopped

1/4 cup of fantastic raisins

4 whole dry plums, chopped

1/4 cup of maple nuts

2 cloves of garlic oil, minced

1 tbsp of sliced fresh parsley

1/4 cup of dry white-colored wine

1/2 tsp. of fresh floor dark pepper

Directions

Heat your toaster to 350 levels F. Bring a huge pot of salted water to a steam on the range top.

Cook the peppers in the boiling hot water for 8 moments. Eliminate and allow to cool a little bit.

Toss the whole feed breads items with the essential olive oil. Prepare in your toaster for 10 moments. Transfer to a preparing dish. Add the anchovies, fantastic raisins, plums, maple nut products, parsley, dry white-colored bottles and fresh floor spice up. Mix well.

Slice the chilled red peppers in half lengthwise. Eliminate the pith and seed products but leave the control connected. Place them into a cooking dish covered with parchment paper. Equally spread the processing amongst the spice up sections. Prepare in your toaster until they are hot throughout and the shirts are fantastic brown; this should take about Half an hour. Provide hot.

The Best Toaster range Cooktop For Food preparation Crammed Peppers

You will want a toaster capable of even cooking that also has lightly browning abilities. Any mid-range or above unit should be sufficient, just avoid cheap models that never reach conditions sufficient for appropriate lightly browning. Visit Toaster range Cooktop Opinions to discover the best model to prepare stuffed peppers and so much more. You will discover thousands of reviews and a useful buying guide to help you along the way. Look to the reviews for any issues with accomplishing or maintaining appropriate conditions.

Sunday, January 22, 2012

Tomato Soup with Parmesan Cheese Croutons

This delicious homemade herb-flavoured tomato soup is healthy, creamy and easy to put together. It is best enjoyed with some cheesy croutons. The recipe calls for the canned tomato, so pick the best quality canned tomatoes you can find, for example, Roma, San Marzano.

Garlic Parmesan Croutons	Soup
3 Hard rolls, cubed 2 Garlic cloves, minced Freshly ground black pepper to taste 2 tbsp Olive oil 1 tbsp Italian flat leaf parsley, chopped 3 tbsp Parmesan cheese, grated	2 tbsp Olive oil 1 Onion, chopped 2 clove Garlic, finely chopped 1 stalk Celery, chopped 1 Small carrot, chopped 1 can / 400 g Diced tomatoes 1-2 tbsp Tomato paste 250 ml Vegetable broth 1 Bay leaf Pinch of clove 1/3 tsp Dried basil Salt and pepper to taste 120 ml Soya cream, room temperature Some shaved Parmesan, optional 1 tbsp Chives, chopped, optional

Preheat oven to 180C/350F. Place the cubed bread in a large bowl, add in minced garlic, 2 tablespoons of the grated Parmesan, black pepper and olive oil, and toss until the bread is evenly coated.
Pour the mixture onto a baking sheet and bake for 15 minutes. Remove, and stir the croutons. Return to oven, and cook for 20 more minutes or until browned and crunchy. Remove and toss thoroughly with the rest of grated Parmesan and chopped parsley.
In a large pot, heat olive oil over medium heat. Add onion, celery and carrot and cook until tender, about 10 minutes. Add tomatoes, tomato paste, vegetable broth, bay leaf, a pinch of clove and dried basil. Bring to a boil, then reduce to a simmer and cook until carrots are very tender, about 30 minutes.
Discard the bay leaf. With an immersion blender, puree soup until smooth or puree in batches in a food processor fitted with knife blade. Season to taste with salt and pepper. Whisk in soya cream and heat through over the low heat.
Ladle into bowls and place a few pieces of croutons in each, topped with a slice of shaved Parmesan cheese. Place under broiler until cheese is melted. Sprinkle the chopped chives on top if used.

Happy Lunar New Year 2012! 祝福大家龙年行大运，行运一条龙！Happy Dragon Year 2012!

Thursday, January 19, 2012

Yes, Brussel Seedlings Can Be Delightful With The Help Of Your Toaster range Stove

Brussel develop are not liked by many individuals. I know many who do not even try these healthier clean vegetables because of previous encounters. Here is a formula that is sure to win over any Brussel develop haters. This formula chefs up completely in your toaster range and will modify your perspective of this veggie permanently.

I increased up with an in-depth hate for Brussel sprouts. There were many night time I was compelled to sit at the desk for time until I completed those dreadful little clean vegetables. I even went so far as to throw a few under my youthful sister's seat so that my mom would think my sis had decreased hers. The strategy didn't work since my sibling had the same concept. When my mom discovered more Brussel sprouts under my sister's seat than she had began with, she realized that we were responsible.

I was reluctant to try Brussel sprouts again as an mature. I disliked them that much. I was convinced to try them again at a eating place, mostly because they seemed so different. It was the first time I saw magnificently carmelized Brussel sprouts with a vivid natural internal. They seemed nothing like the soft, potent clean vegetables my mom had pressured upon me lengthy ago. I tried them and I was immediately won over.

I soon came to understand that most individuals over prepare their Brussel sprouts. That is actually real for a lot of clean vegetables, but that's a subject for another day. I like to cut in 50 percent my Brussel sprouts and gently prepare them in boiling hot water. I then impact them in an ice shower to quit the food planning procedure. I then throw them in essential olive oil. I cook them for 15 moments in my toaster range then spread them with sea sodium. They are the best part bowl. Unfortunately, such a easy planning is not likely to win over those damaged by the storage of awful over-cooked clean vegetables. So here is a much more self-indulgent edition that will get non-believers to try this delicious veggie.

Ingredients

2 mugs of clean Brussel sprouts, cut in half

4 pieces of cash, diced

1/2 of a orange, juiced

1/4 cup of clean destroyed Parmesan cheese

Directions

Heat your toaster range to 425 levels F.

Bring a pot of salted water to a steam. Set up a huge boat with ice water. Cook the cut in 50 percent Brussel sprouts for 3 moments then drop them into the ice shower. This will quit the food planning procedure and retain the vivid natural shade. Let them sit in the ice water for 3 moments, then exchange them to a colander to strain off the unwanted water.

Meanwhile, prepare the chopped cash in a hefty container over method warm.

Put the cleared Brussel sprouts into a food planning bowl along with the prepared cash and all the cash drippings. Add the clean orange juice and throw everything together gently, getting good health care not to mush the clean vegetables. Place the food planning bowl into the toaster range and prepare for 10 moments. Top with the Dairy products and prepare until fantastic brown; this should take about 5 moments. Enjoy!

Wednesday, January 18, 2012

Multigrain Bread Ring with Fennel Seeds

This multigrain seed bread ring is made with rye, oats, millet, sunflower seeds, sesame seeds and fennel seeds. It’s delicious, crispy, hearty, nutritious and easily adjustable to what you have on hand. If nutrition, to you, is not the top priority, then wholegrain rye and spelt flours can be replaced with wheat flour.

Multigrain Bread Ring with Fennel Seeds

adapted from daheim und unterwegs

Grains and Seeds Mixture	Bread Paste	Dough
100 g Rye groats 50 g Oats 50 g Millet 50 g Sunflower seeds 50 g Sesame seeds, roasted 300 ml Hot water	100 g Stale rye bread pieces, roasted 100 ml Hot water	250 ml Water, lukewarm 20 g Fresh yeast 100 g Ripe sourdough starter 250 g Wholegrain rye flour 300 g Spelt bread flour 20 g Salt 50 g Malt extract 30 g Fennel seeds A mix of seeds for the topping, optional

Place rye groats, oats, millet, sunflower seeds, and roasted sesame seeds in a mixing bowl. Pour in 300 ml of hot water. Mix well and leave it aside for 3 hours.
In another bowl, stir roasted rye bread pieces and 100 ml of hot water together. Leave it aside for 3 hours.
In the mixing bowl of your stand mixer, add in water, yeast, grain and seed mixture, bread paste, sourdough starter, wholegrain rye flour, spelt flour, salt, malt extract and fennel seeds. Stir all the ingredients on the low speed for 2 minutes. Increase the speed, and mix for 5 more minutes.
Place the dough on a floured work surface, cover with a towel, and let rest 20 minutes. Knead briefly. Cover and let rest for a further 20 minutes. Divide the dough into 3 portions. Shape them each into a ring or a round. Brush the tops with water and sprinkle with seed topping if used. Let rise for another 40 minutes.
Preheat the oven to 230C/450F. Cut the tops of bread rings with a sharp knife, 1-cm-deep, about 2-inches apart. Bake in the preheated oven for 15 minutes. Lower the temperature to 210C/410F and bake for a further 30 minutes until crisp and golden brown.

Sunday, January 15, 2012

Another beautiful escape; Jatiluhur Lake, West Java.

For many of us who spent our primary school in Indonesia, we must have learned about 'the biggest dam or the biggest hydro-power in Indonesia' name Jatiluhur nearby Purwakarta, West Java. For many of us who live in Jakarta or Bandung or both and spend many-many times travelling through Purbalenyi toll highway, must be familiar with this exit signage. See the picture below.After about 30 years

Saturday, January 14, 2012

Fennel Potato Soup with Saffron

Once the winter chill comes in, many of us long for some comfort food. Soups are a healthy and satisfying choice of the season.

Today I am sharing with you an easy broth-based soup filled with fennel, potato, soya cream (optional) and flavoured with saffron. If you prefer a lighter version, just leave out the soya cream at the final step.

Fennel bulb is an excellent source of vitamin C, which is the body's primary antioxidant and a necessity for the proper function of the immune system. In addition to its vitamin C, fennel is a very good source of fiber and potassium.

300 g Fennel bulb, trimmed and diced
100 g Potatoes, peeled and diced
2 Small shallots, finely diced
2 tbsp Olive oil
350 ml Vegetable stock
1/8 tsp Saffron threads
1 Bay leaf
60 ml Soya cream (or heavy cream)
Salt and pepper to taste

Trim the fennel by removing the thin stalks and the thick base. Cut the bulb into 1cm pieces. Peel the potatoes and cut into 1cm pieces too. Finely dice the shallots.
In a saucepan, heat the olive oil and add in the diced shallots. Cook until aromatic and softened. Add in prepared fennel and potatoes. Sautee for 3 minutes. Add in vegetable stock, saffron, and bay leaf. Bring it to the boil. Reduce the heat and simmer, covered, for 25 minutes, or until the vegetables are tender.
Remove the bay leaf and puree the soup with an immersion blender. Stir in the cream and season. Serve in hot bowls with some chopped fennel fronds on top.

Bakery Upma Formula

This recipe was one of the first formulas that I discovered in my lifestyle, and amazingly it is also the first recipe which I published in my weblog. And think who trained me this recipe, my sis. She is a amazing prepare. She has a interest for food planning right from her child years. I don't know why and how, but she designed this ability when kids like us were far away from the cooking area. And it is definitely from her that I got some ideas for food planning.

Bread upma is a amazing recipe for morning meal. It is quite possible for even an newbie prepare. The bowl needs no other accompaniments and is also excellent for providing as evening meal. Bakery upma can be ready often, but this is my (also my sister's) way of planning it. I really like this bowl and I am sure you will like it as well. Appreciate...

Recipe test- Tested

Servings- 4

Preparation time- 10 minutes

Cooking time- 15-20 minutes

Ingredients-

    1 ½ packages of half-pound white-colored bread
    2 huge vegetables, very finely sliced
    ½ cup of Native indian curry leaves
    2 red dry chilies
    6 tbsps of tomato ketchup
    2 tsp of salt
    3 tsp of sugar
    2 little natural beans, very finely sliced
    1 ½ tsp of dark mustard seeds
    2 tbsps of veggie oil, for frying

Method-

Organize three items of bread one above the other and piece those in three straight items.
Then take one of the places of the sliced breads and cut them flat in a trench in three more items as proven in the image. Cut the whole bundle of bread in the same way and then keep them aside in a bowl.
Then cut the red onion and the natural beans into slim items and split off the curry results in from the arises. Clean the vegetables and keep them in a bowl.
Next, add some oil in a kadhai or container and let the oil warm up. Set the fire on technique and then put the vegetables in the oil. Fry the vegetables, natural beans, red chilies and the mustard seed products in oil.
Fry the vegetables until transparent and then period the vegetables with ½ tsp. of sodium.
After that, add the sliced breads and add the tomato catsup over the breads. Season the upma with the staying sodium and glucose and then fry it until the breads are perfectly covered with the catsup and change into mild brownish shade.
Once done, provide the upma in a elegant menu and take with a natural soup and some curry results in.

Friday, January 13, 2012

Carrot Bread with Cream Cheese Icing

"First step is always the hardest"hhhm, sometimes I have to agree.Some of the 'first things' were happenning this week.First day of school and work after 2 weeks of beautiful holiday, and all of us struggled with 'wake up' time in the morning. It was hard!First time driving again through the busy-crowded-chaos Jakarta traffic, after 2 weeks break (my husband was the driver during the holiday),

Wednesday, January 11, 2012

Wholegrain Spelt Apple and Marzipan Cake

A classic German apple cake with marzipan. The marzipan paste, made of sugar and almond, is used in the cake batter to enrich the flavour and texture. If you are an almond lover, feel free to use more marzipan instead of sugar, and adjust accordingly flour quantity. The batter should look like a smooth and thick paste.

I do still use my favourite wholegrain spelt flour, but you can use wheat flour (wholegrain or not) instead if you want. Allergic reaction to eggs? No problem, use 1 cup of applesauce instead of 3 eggs.

After baking, a glaze could be created to brush the apples by warming 2 tablespoons of water and 3 tablespoons of apricot jam together. I chose to leave it. It’s rich and sweet enough for me.

2-3 Sour apples
1 tbsp Lemon juice
100 g Marzipan, grated
150 g Butter, softened
100 g Sugar
1/2 tsp Almond extract
Pinch of salt
3 Eggs
180 g Wholegrain spelt flour
1/2 tbsp Baking powder
1 tbsp Almond slices

Peel apples, cut into quarters lengthwise, and remove cores. Slice deep lines along the length of the apple quarters and sprinkle with the lemon juice. Line a 30x12x9-cm loaf pan with baking paper. Preheat the oven to 190C/375F.
Roughly grate the marzipan. Place them in a mixing bowl together with butter, sugar, almond extract and salt. Beat until creamy. Add in eggs, one at time, beat until well combined.
Whisk together the wholegrain spelt flour and baking powder. Sift the flour mixture into the butter mixture. Stir until just incorporated. Spread the batter into the prepared loaf pan.
Arrange the apple quarters over the top, cut side up, pressing lightly into the batter. Bake for about 30 minutes. Cool the cake on a wire rack to room temperature. Dust the surface with powdered sugar if desired.

Monday, January 9, 2012

Simple Formula for Candy Puddings at Home

The fact may appear idiotic that still I have liking for chocolate puddings as delicacy. I think many of the grown up individuals have liking to chocolate puddings like me. Hence I am giving the recipe of preparing chocolate pudding at house.

Ingredients:

3/4 cup white white sugar
3 tbsps maize starch (corn flour)
2 ½ mugs milk
4 huge egg yolks
1/3 cup unsweetened chocolate powder
1/8 tsp. salt
1/2 cup hefty cooking cream
4 oz. well sliced semisweet chocolate,
1 ½ tsp pure vanilla flavouring flavor extract
1 tbsp saltless butter,
Lightly sugary pulled cream

Cooking Process

At first you have to take the glucose, maize starch, chocolate dust and sodium in a huge dish (better if the dish is of metal and warm proof). Move to create a wide insert of with the ½ cup of use products. Add the egg yolks (not completely, one at a time). Whisk them to combination into the chocolate insert combination. Position them aside while you warm the use products and lotion. Prepare a strainer (medium sized), and a dish near the range because you have to stress the pudding after getting prepared.

To avoid sizzling the use products in the soup pot, wash the soup pot with water that is fresh. Next add the staying use products with the lotion on the pan. Steam the combination with a low warm, and eliminate after when the use products foam up on the pan. Then add the use products into the egg combination, and take until the combination surface gets sleek.

Place the pudding combination into a fresh and huge soup pot (must be of hefty bottomed). Position the soup pot on the range on medium-low warm. Mix the combination constantly for around 4-5 minutes until it thickens to the reliability of mayo. Get rid of soup pot from the range. At times mounds may type in the combination during food preparation for the great temperature. The toughest event of great temperature is sizzling. So, stress it through the strainer to take out any mounds. You should reach the bottom of the soup pot to avoid sizzling or adhering.

Next, add the well sliced chocolate, vanilla flavouring flavor flavor. Mix carefully until the combination is sleek. Better use a silicone spatula to stir the combination. Your pudding is ready to serve!

Serve the pudding after your will. Provide it on wine eyeglasses or on normal size dish with spoons. Moreover, you can serve it warm or after cooling. There are individuals who love the epidermis over the pudding. To type a epidermis over the pudding, put the dish discovered until it calme. If you do not like the epidermis, simply cover the pudding dish with a plastic piece. Add some pulled lotion over the pudding to create it more delightful.

Friday, January 6, 2012

Chocolate Swirl Loaf

This is basically a sweet yeast bread swirled with chocolate-flavoured dough and formed into a two-toned braided loaf. It might seem to be difficult to make but it is simply a braided challah with two-toned effect.

Chocolate Swirl Loaf

inspired by Away of Mind

120 ml Milk, lukewarm
60 ml Water, lukewarm
60 g Butter, room temperature
1 Egg, room temperature
1 tsp Salt
50 g White sugar
360 g All purpose flour
7 g Instant active dry yeast
2 tbsp Dark chocolate spread
1 tbsp Flaxseed, ground

In the bowl of a stand mixer, combine all the ingredients in the order given except the dark chocolate cream and ground flaxseed. Using a dough hook, mix everything together until a soft dough forms.
Turn the dough out onto a lightly-oiled surface. Combine the dark chocolate cream with 1/3 of dough. Knead each portion for a few minutes to form two smooth and elastic balls of dough.
Place two dough balls separately on two lightly greased bowls. Cover with plastic wrap and let rise until double in size.
After dough balls have risen, roll and stretch each dough into approximately a 10 x 6-inch / 25 x 15-cm rectangle. Place the chocolate dough on top of plain dough, then roll it out to a 12 x 8-inch / 30 x 20-cm rectangle. Cut the rectangle into half, so you have two 6 x 8-inch / 15 x 20-cm rectangles. Now stack one rectangle on top of the other and roll it out again to a 12 x 8-inch / 30 x 20-cm rectangle. Repeat the above steps twice more.
Slice the rectangle into 4-6 strands, leaving one end intact, and braid the strands to form a loaf. Place it in a loaf pan lined with baking paper. Cover with the plastic wrap and allow it to rise in a warm place for 45 minutes or until it doubles in size. Preheat the oven to 175C/350F. Spray the top of the loaf with water and sprinkle the ground flaxseed over. Bake for about 30 minutes until golden brown.

Wednesday, January 4, 2012

Chicken Again? How to Make an Reasonable Fabulous Chicken Recipe

If you're the household prepare, you don't need me to tell you that chicken is a foundation of our choices. Chicken is a normal and balanced and affordable various animal meat, but when it fills up in two or three evening meal choices per weeks time, the household may be shouting "Uncle!" before lengthy. What you need is a gourmet chicken formula to crack the dullness. A formula you might find at a expensive eating place that doesn't price an arm and a leg to generate at home. Here we provide some thoughts on switching that ho-hum chicken into a bowl everyone will compliment. You may even get demands for a few moments and do it again shows.

Chicken is actually one of the most flexible of animal meat. Its gentle taste and, effectively prepared, hot structure, can be the ideal aluminum foil for a variety of gourmet chicken formula thoughts. Let's see what you can do with the respectful chicken.

A whole food preparation chicken is the most economical. Observe the revenue and inventory up on whole roasters as your fridge area allows. With the whole chicken, you get the giblets and throat, which can be stored up for a wonderful gravy soup, or used in a filling mix.

Stuffing the fowl is an automated jump start on the gourmet chicken formula. Cook the giblets and throat, cut up the various animal meat and mix it up with some croutons, oatmeal, chopped weeds or water chestnuts for a delightful part bowl. Grain pilaf, made with a mix of white-colored and crazy rice, giblets and throat various animal meat and some poultry preparing is another victorious one. In either situation, laces your chicken soup with a tsp. or two of Huge Marnier enables your development as a gourmet chicken formula. Alcoholic beverages shops bring little containers of excellent drinks just for the innovative chef's objective.

Orange and chicken go together like two beans in a pod. It's simple to make up your own red and cinnamon glaze to sweep over the illustrious fowl. Mix a cup of red juice with a 50 percent cup of brownish glucose and a tsp. of powder cinnamon. Cook until it thickens and steam it down a bit. After filling the chicken, use a basting sweep to cover the outside of the chicken. Baste again, once, midway through food preparation. Boil the staying marinade for three moments and then drop over each providing section. Ooh-la-la!

A 50 percent cup of clean orange juice together with corn starch and prepared over method warm until it layers a scoop is another pleasing gourmet chicken formula key marinade. Drizzle a spoonful or two over each providing and delay for the applause!

Here's another strategy to developing a gourmet chicken formula. Place the cleaned whole chicken on a reducing panel. Use your hands to effectively individual the epidermis from the various animal meat. Go as far down into the hip and legs as you can without splitting the epidermis. Liquefy some butter and throw in a scattering of the herbs of your option. Set the chicken on end and add the plant and butter mix under the epidermis, circulating the combination with your hands to cover all of the various animal meat. This strategy makes an instantly basting fowl. The taste of the herbs seeps the various animal meat, while the butter keeps the various animal meat wet.

Try filling the fowl with a Real language rice pilaf and wearing the various animal meat with a few snips of clean cilantro-spiked salsa at the desk.

Creating your own gourmet chicken formula is easy! You won't listen to any more problems of the "Chicken - again?" wide range.

Visiting Domas Crater, West Java.

Good evening Universe, hello blogosphere!Happy New Year to all of you!I hope you had a wonderful time welcoming this new year.Ooh, I'm still in the 'holiday mode' until now. Five more days to go, before we'll start our normal routine. My bodyclock is still following the 'holiday clock'; almost every day (except the 'exercise day') I wake up at 7am or more! I hope we'll not get the 'back to school

Monday, January 2, 2012

Radicchio Salad with Chicken in Kiwi Vinaigrette

A quick, light and tasty salad with leftover pan-seared chicken breast (turkey could be used instead here), antioxidant-rich radicchio, kiwifruit, cherry tomatoes, physalis (aka cape gooseberry) tossed with a fresh, fruity and delicious kiwi vinaigrette dressing. So If you feel stuffed and want a a healthy and soothing meal after holiday feasts, this salad might be what you need.

Kiwi Vinaigrette	Salad
2 Kiwi fruits, peeled and coarsely chopped 3 tbsp Orange juice 2 tbsp Canola oil 1 tbsp White wine vinegar 1/2 tsp Dijon mustard 1 tbsp Honey Salt and pepper to taste	200 g Leftover pan-seared chicken breast 1/2 head Radicchio, coarsely chopped 2 Kiwi, peeled and cut into wedges 1/2 Yellow onion, sliced 5 Cherry tomatoes, cut in half 10 Physalis fruit, cut in half

To make the dressing, combine all the ingredients in a blender and process until smooth, about 5 to 10 seconds. Pour into a serving container and refrigerate until ready to use.
Cut the chicken into bite-size pieces. Coarsely chop the radicchio leaves. Arrange the radicchio and onions on a large serving platter. Top with chicken, kiwi,tomato,and physalis halves. Serve with kiwi vinaigrette.

Pages

Monday, January 30, 2012

Friday, January 27, 2012

Tuesday, January 24, 2012

Sunday, January 22, 2012

Thursday, January 19, 2012

Wednesday, January 18, 2012

Multigrain Bread Ring with Fennel Seeds

Sunday, January 15, 2012

Saturday, January 14, 2012

Friday, January 13, 2012

Wednesday, January 11, 2012

Monday, January 9, 2012

Friday, January 6, 2012

Chocolate Swirl Loaf

Wednesday, January 4, 2012

Monday, January 2, 2012

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