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Archive for the ‘Fork (food)’ Category

You will savour every bite of this delicious dark chocolate mousse!

It’s heavenly. It’s positively finger-licking good. It’s absolutely chocolicious.

Enjoy it.

Dark chocolate mousse

Serves 4-6

dark chocolate mousse

dark chocolate mousse

dark chocolate mousse

dark chocolate mousse

You will need:

100 g Dark Chocolate (70%) plus a bit of grated chocolate to serve – optional
1 tbsp Milk
2 eggs
35g caster Sugar
150 ml double cream

Instructions:

Place the broken up chocolate and milk in a metal or heatproof bowl over a pan of simmering water. Melt  the chocolate, stir until combined and smooth, remove from the heat, cool slightly.

In a second bowl whisk the egg yolks and sugar until thick and creamy. Then whisk in the chocolate mixture.

In another bowl whip the cream until stiff. Gently fold into the chocolate mixture until combined, do not over mix.

In a separate bowl whisk the egg whites with a pinch of salt until stiff, and gently fold into the chocolate mixture.

Spoon into individual dishes but refrigerate for at least 2 hours before serving. Decorate with grated chocolate or fresh raspberries and mint leaves.

Recipe source: Ocado.com

dark chocolate mousse

dark chocolate mousse

dark chocolate mousse

dark chocolate mousse

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I have always loved berry smoothies but since the beginning of this week I’ve developed some sort of a mango smoothie-mania.

I would often use mango as a salad ingredient or occasionally for a fool dessert but not so much as a base for a fruit shake … well, not anymore :)

I found out that MANGO blends perfectly with yogurts (plain or vanilla). Try it and you will end up with a superb, smooth and delicate pulp … that feels like a soft cloud in your mouth ….

Add a bit of muesli and whirl it all for a thick drinkable breakfast. Add a bit of crunchy cereals and enjoy a healthy dessert. Add a bit of honey and a few drops of lemon and simply drink it on its own.

These mango smoothies are super healthy: no additional sugar, no full fat milk or full yogurt, no ice-creams added!

My next smoothie adventure? I’m thinking: green and soy milk.

… with love to all smoothie lovers … Asia Jo

three ways to enjoy mango smoothie

three ways to enjoy mango smoothie

Breakfast Mango Smoothie:

1 peeled roughly cut mango, 250 ml plain low fat yogurt, 5 tbsp thick vanilla yogurt such as Danio, 4 tbsp muesli such as Dorset – mix it all up in a blender, pour into a glass or a bowl and gobble up!

mango smoothie

mango smoothie by Asia Jo

Dessert Mango Smoothie:

1 peeled roughly cut mango, 250 ml plain low fat yogurt, 3 tbsp thick vanilla yogurt such as Danio, 1 tsp lemon juice, 3 tbsp muesli such as Dorset – mix it all (excluding muesli) up in a blender, pour 3/4 of the mixture into a glass or a bowl and add 2 tbsp of muesli, pour the remaining smoothie and finish with the last tablespoon of muesli. Enjoy it!

mango smoothie

mango smoothie by Asia Jo

Fluffy Mango Smoothie:

1 peeled roughly cut mango, 250 ml plain low fat yogurt, 2 tbsp thick vanilla yogurt such as Danio, 1 tsp lemon juice, 1 heaped tsp honey – blend it all very well and pour into a glass. It’s heavenly good!

mango smoothie

mango smoothie by Asia Jo

PS:  You can easily change the proportions – do it just the way you like it – you can’t get it wrong!

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How to greet a sunny day? There is nothing better than a glass of ice-cold banana-yogurt-berry smoothie :)

No need to follow any specific recipe; just blend some of your favourite frozen berries, yogurt, banana and a bit of honey.

Enjoy this energy boosting drink!

Ice -cold very berry smoothie

Serves 4

banana and berry smoothie

banana and berry smoothie by Asia Jo

You will need:

1/2 l plain yogurt

1 banana, sliced (optional)

250 g frozen mixed berries (strawberries, blackberries, blueberries, raspberries)

1-2 tbsp honey

1 tsp lemon juice

fresh mint leaves, for garnishing

Directions:

All you need to do is to mix and whirl all ingredients (except  mint leaves) in a blender until smooth.

Pour the liquid into four glasses and garnish with fresh mint leaves.

It’s a great recipe and a great refreshing drink! I’m sure you will love it.

banana and berry smoothie

banana and berry smoothie

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It doesn’t happen often when I invent a bright new recipe … but this time I have to say I was quite proud of myself.

This is a new take on grilled salmon … hope you like it …

Grilled Salmon on a bed of tagliatelle and spinach

grilled salmon by Asia Jo

grilled salmon by Asia Jo

Serves 2

You will need:

For the salmon:

2 salmon filets (no skin)

salt & pepper

1 tbsp olive oil

1 tsp soy sauce

brown rice vinegar

raspberry vinegar

a quick squeeze of fresh lemon

For the tagliatelle:

200 g dry tagliatlle

olive oil

sea salt & freshly ground pepper

For the spinach:

1 bag of spinach

1 tbsp olive oil

1 small onion, chopped

1 garlic clove, chopped

1 small handful of roasted pine nuts

1 small handful of raisins

sea salt & freshly ground pepper

Directions:

Mix the soy sauce, olive oil, a bit of lemon juice, a few drops of rice vinegar and a few drops of raspberry vinegar; season it all with salt and pepper. Marinade the fish in this mixture for approx. 1 hour or longer.

Get your grill pan hot and grill the salmon for 3 minutes on each side or longer but you want the fish slightly pink inside.

In the mean time cook your pasta in plenty of salted boiling water and according to the packaging instructions, usually it takes up to 5 minutes. Drain the pasta, add 1 teaspoon of olive oil and season generously with freshly ground pepper.

While the pasta is cooking, heat 1 tbsp of olive oil and gently fry the onion and garlic for 2-3 minutes. Add the spinach gradually and cook it for a few minutes but make sure the leaves are still tender and not overcooked. Towards the end add the raisins and mix into the spinach. Turn off the heat and finally add the pine nuts.

Warm up your plates in the oven or in the microwave. Divide the tagliatelle between the two plates, put a portion of spinach over the pasta and finish with the fish on top. Squeeze a bit of lemon juice all over the dish and garnish with herbs (flat parsley, celery greens, thyme).

Enjoy it!

grilled salmon by Asia Jo

grilled salmon by Asia Jo

grilled salmon by Asia Jo

grilled salmon by Asia Jo

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If you fancy something sweet, yummy, quick, creamy and simple – go for a rice dessert – a perfect, timeless rice pudding …

There is nothing better like a hot sunny day and a fabulous bowl of cold sticky rice served with some fresh strawberries and a drop of thick vanilla yogurt on top …. heaven!

Creamy Rice Pudding

Serves 4

creamy rice pudding by Asia Jo

creamy rice pudding by Asia Jo

You will need:

200 g desert rice ( I used the Dutch Dessertrijst from Lassie – PS: I had no idea that cooking from packaging recipes can be so much fun :)

1 liter full fat milk

fresh strawberries

thick vanilla yogurt

honey

Directions:

Mix the white rice and the milk together in a pan, bring to boil. Reduce the heat and simmer gently for 12 minutes stirring from time to time (do not put the lid on top of the pan). Cool well and serve it with some fresh strawberries and a spoon of thick vanilla yoghurt on top. If desired, sweeten your pudding with a bit of honey.

That’s it. That’s how quick and delicious it is :)

Ps: Be ready for some spoon licking too :)

creamy rice pudding by Asia Jo

creamy rice pudding by Asia Jo

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Yesterday I made THE SOUP of THE SEASON :)

It’s absolutely summery, fresh, green, delicate and delicious. You need to serve it with some fabulous Parmigiano biscuits for an extra wow factor.

Try this amazing green pea and mint combo and drool over it :)

Perfect for a dinner party. Perfect for a sunny lunch out in the garden (or on the balcony in my case).

***

I found the recipe in the Good Food magazine, April issue, and amended it slightly by adding some extra veggies like leek, celery stalks and sweet onion. The recipe comes from Marianne Lumb, the finalist of Master Chef: The Professionals. (I miss that series so much). I remember Marianne was always so good at flavour combinations yet not so perfect at visual presentation of her tasty dishes. I’m sure by now she is simply excellent at anything she does in her kitchen.

You can view the original recipe here.

Green Peas & Mint soup

Serves 3

pea and mint soup by Asia Jo

You will need:

1 tbsp butter

1 tbsp of olive oil

1 small sweet onion, diced

1 leek, sliced (white part till and the soft part of the leaves as well)

2 celery stalks, diced

2 potatoes, diced

700 ml chicken stock

450 g frozen garden green peas

1 handful of mint leaves

3 tbsp Parmesan, finely grated

Directions:

Heat the olive oil and butter in a large pan. Add the onion, leek, celery and potato cubes.

Fry for 5 minutes. Add the stock and cook for another 10 minutes or till the potato pieces are tender.

Add the peas and cook for a few minutes till done. Turn off the heat. Add the fresh mint leaves and bled everything nicely in a blender. The soup should have a lovely creamy and smooth texture. If too thick, add more stock or cooked water.

Get started with the Parmesan biscuits: warm up the frying pan but not too hot. divide the parmesan into 6 round piles or stripes. Let the cheese melt a bit and turn into a golden colour. Move the biscuits to a plate lined with a piece of a paper towel and let them cool.

Reheat the soup and serve it hot and decorated with fresh mint+celery leaves and the Parmesan biscuits.

Enjoy!

pea and mint soup by Asia Jo

pea and mint soup by Asia Jo

pea and mint soup + Parmesan biscuits by Asia Jo

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A couple of years ago, while visiting Sicily, I discovered an unusual yet very simple and delicious salad. It was made of oranges, red onion and extra virgin olive oil. It was truly a fabulous combo!

The other day a friend of mine came over for lunch and I thought this salad would work perfectly as a small starter.

What’s nice about this dish is that it’s super refreshing and gives you a great boost of energy. I’m sure I will be making it often this spring and summer ….. it tastes much better when the sun is shining :)

Happy sunny days everyone!

PS: You can substitute red onion with fresh fennel.

Orange & Red Onion Salad

Serves 2

orange and red onion salad by Asia Jo

You will need:

1 large orange, skin and white stuff removed

1 small red onion

1 tsp olive oil (or more if you like)

freshly grained pepper

fresh mint to decorate (optional)

Directions:

Peel the orange skin. Slice the orange into circle shaped slices. Peel the onion, halve it and slice it very thinly.

Arrange the orange slices on a plate, decorate them with the onion slices, pour over a bit of olive oil and sprinkle with freshly grained pepper.

Enjoy it!

orange and red onion salad by Asia Jo

orange and red onion salad by Asia Jo

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A week ago I found an interesting recipe and immediately thought it would be perfect for the upcoming Easter holiday. It’s a very yellowy, lemony and texturized cake that goes well with fresh strawberries and a cup of afternoon  tea. Polenta gives it not only the bright coluor but also an unusual slightly crunchy feel. And lemon … lemon, lemon – I love you dearly! Lemon makes it all nice and fresh.

Happy Easter!

Recipe source: Hamlyn all colour cookbook Delicious Desserts

Lemon Polenta Cake

lemon polenta cake by Asia Jo

You will need:

125 g plain flour

1 1/2 tsp baking powder

125 g polenta

3 eggs

2 egg whites

175 g caster sugar

grated rind and juice of 2 small lemons (1 large lemon is also enough)

100 ml sunflower oil

150 ml buttermilk

Directions:

Preheat the oven to 180 ℃.

Sift the flour and baking powder into a bowl. Add the polenta. Whisk the eggs, egg whites and sugar together for 4 minutes. Stir in the polenta mixture; add the lemon rind and juice, oil and the buttermilk; combine well until smooth.

Pour the batter into a baking-paper lined 25 cm cake tin. Bake for 30 – 35 minutes. Remove from the oven and leave to cool in the tin for 10  minutes. Transfer the cake to a wire rack to let it cool.

Serve with fresh strawberries and your favourite tea :)

lemon polenta cake by Asia Jo

lemon polenta cake by Asia Jo

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Cooking for friends is fun and lovely, especially when your friends are chocoholics :)

Last night I had two friends coming over for a small dinner party. After eating a 2kg roast chicken, I served my homemade brownies (totally made from scratch). Even though the consumption of the big bird made us really full, we still had some space left for a piece of  rich, gooey but heavenly chocolaty brownies. I have to admit they were a hit considering the comment my friend made after munching the second piece of brownies:

‘It’s so good to know the cause of your death!’ … and we all laughed, laughed and laughed …

Please note: Too much chocolate is never good but a small piece of good 70% cocoa dark chocolate is a healthier option :)

Enjoy your life and let chocolate release your happiness hormone!


Recipe adopted from: Cook with Jamie by Jamie Oliver

Dark Chocolate brownies with nuts and cherries

chocolate brownies by Asia Jo

You will need:

250 g butter

200 g dark chocolate such as (make sure you use a very good quality chocolate such as Lindt Excellence 70% Cocoa Dark), broken up

150 g pitted cherries on syrup, drained

150 g walnuts

80 g cocoa powder, sifted

65 g plain flour, sifted

1 tsp baking powder, sifted

350 g caster sugar

4 eggs

strawberries, creme fraiche or vanilla ice creams, to serve

Directions:

Preheat the oven to 180 ℃.

Line a rectangular baking tin with a baking paper.

In a bowl over some simmering water, melt the butter and chocolate and mix until smooth. Add the cherries and nuts. Stir all together.

In another bowl, mix the cocoa powder, flour, baking powder, sugar and add the hot chocolate mixture. Stir well. Beat the eggs and mix in until well combined and smooth.

Pour the mixture into the baking tin. Bake for 25 -30 minutes. Let it rest in a tin for a couple of hours before cutting into pieces. The brownies should be gooey inside; for a slightly drier version bake a bit longer.

These brownies rock!

chocolate brownies by Asia Jo

chocolate brownies by Asia Jo

chocolate brownies by Asia Jo

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Those who know me, they know I love Art Deco and I am slightly obsessed with Art Nouveau fashion.

Those who know me they also know I’ve discovered my new hobby that slowly but steadily is becoming an obsession. It all started with my desire to combine modern design with antique features in my recently refurbished house. Since I successfully managed to buy a beautiful, old bridge table two weeks ago, I’ve felt a growing passion for vintage items, especially when you really want them and someone is bidding against you. I’ve been regularly attending De Zwaan (Amsterdam’s antique auction) this month and today was my lucky day.

I bought five amazing vintage purses for a very very reasonable price :) I assume they all come from the 1920s and 1930s, besides  they are in excellent conditions, which makes me really happy.

These bags made my day and I have no intention of reselling them at all :)

Here are my unique vintage treasure bags …

Art Deco crocodile hand bag

Art Deco crocodile hand bag

Art Deco floral petit point framed purse

Art Deco floral petit point framed purse

Art Deco golden shell buckle hand bag

Art Deco golden shell buckle hand bag

Art Deco golden shell buckle hand bag

Art Deco alligator purse by Maison De Bonneterie

Art Deco alligator purse by Maison De Bonneterie

Art Deco alligator purse by Maison De Bonneterie

Art Deco alligator purse by Maison De Bonneterie

Art Deco ivory colored micro beaded purse with golden chain and fancy frame

Art Deco ivory colored micro beaded purse with golden chain and fancy frame

Art Deco ivory colored micro beaded purse with golden chain and fancy frame

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I’m so so happy … the house renovation is over and I can start cooking once again :) I’ve been waiting for that moment for weeks.

Tonight was an important night since I’ve cooked dinner in my new kitchen for the very first time :)  Everything  in the kitchen works well and it’s really great to be surrounded by beautiful new cupboards and kitchen appliances. Yet, I still feel a bit lost and it takes me a while to find things but I’m getting there:)

So what I’ve made is a lovely chicken provencale dish. I adjusted a recipe from The Complete Low -Fat Cookbook and I am very pleased with the final result. This is a simple dish that’s healthy, easy to prepare and marvelously tasty.

Happy healthy cooking & eating!

Chicken Provencale

Serves 2-3

chicken provencale by Asia Jo

You will need:

2 tbsp olive oil

6 chicken drumsticks

2 small onions, chopped

2 cloves garlic, pealed and halved

2 celery stalks, chopped

1/5 fennel, chopped

1/2 tsp chili flakes

1/3 cup white wine

1/4 cup chicken stock

2 tbsp tomato paste

1 can chopped tomatoes

1 tbsp ketchup

1/2 cup black olives

1 tbsp dry Provencal herbs

1 handful of basil leaves

1 spring of rosemary

salt & pepper to taste

Preparation:

Heat the oil in a saucepan over high heat, add the chicken pieces, cook for 4 minutes or until browned. Add the onion, celery, garlic and fennel. Cook for another 3-4 minutes. Add the wine, stock, chill flakes, tomato paste, tomatoes, ketchup, olives, dry and fresh herbs. Bring to boil, reduce the heat and cook covered for 1 hour, stirring occasionally.  Season with salt and pepper to  taste. Sprinkle more basil or flat parsley on top and serve with rice or pan-fried dauphine potatoes.

Yummy!

chicken provencale by Asia Jo

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Darlings – I will be short: my house is almost demolished, it’s filled with boxes and covered with dust – but I still love this refurbishment inconveniences :)  It’s fun and it’s been amazing to see the transformation my apartment is going through …

Well, one-pot cooking continues :)

My dear foodies – enjoy this lovely pumpkin curry with chickpeas. Simply serve it with rice.

Pumpkin curry

Serves 3-4

pumpkin curry by AsiaJo

You will need:

1 tbsp olive oil

3 -4 tbsp Thai yello curry paste

2 onions, chopped

1 shallot, chopped

3 large lemongrass stalks, cut into halves

6 cardamon pods

1 tbsp mustard seeds

1 piece pumpkin or a small squash (about 800g – 1 kg), chopped into chunks

250 ml vegetable stock

400 ml coconut milk

400 g can chickpeas, drained

2 limes

1 handful mint leaves, to serve

Directions:

Heat the oil in a deep pan. Gently fry the curry paste with the onions, shallot, lemongrass, cardamon pods and mustard seeds for 3-5 minutes until fragrant.

Stir the pumpkin into the pan, coat in the mixture, pour in the stock and coconut milk. Bring to boil and simmer. Add the chickpeas and cook for about 20-30 minutes until the pumpkin is tender.

Squeeze the juice of one lime into the curry, the second one cut into the wedges to serve. Tear over the mint.

Enjoy!

pumpkin curry by AsiaJo

Recipe source: Good food 2010 calendar

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For those who love and those who want to be loved …

Happy Valentine’s Day!

♥ ♥ ♥ ♥ ♥ ♥

PS: I don’t really celebrate Valentine’s Day but since I happened to have a chocolate tablet at home I made   chocolate bombones for my husband. I just melted some good quality dark chocolate, poured it into a silicon ice cube form and chilled it in the fridge.

That’s how simple it is … pure love and pure chocolate melted all together :)

homemade heart shaped chocolate bombones by Asia Jo

homemade heart shaped chocolate bombones by Asia Jo

homemade heart shaped chocolate bombones by Asia Jo

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Do you fancy a posh but almost no-time-taking dessert ? If so, all you need is a a ripe mango and a couple of simple ingredients.

Trust me, this is an easy going recipe, you can’t go wrong with it. The only difficult thing about it is that you have to wait two hours until the mousse chills well in the fridge. I’m sure you can do that :)

Enjoy making this wonderful, creamy and  good-looking desert :)

Delicate mango mousse

Serves 2-3

mango mousse by Asia Jo

You will need:

1 large ripe mango, pealed, roughly chopped (reserve one small slice for decoration)

1/8 cup fresh orange juice

1/2 tbsp  lemon juice

1/2 cup powder sugar

pinch of salt

3/4 cup whipping cream, whipped (I used a ready-made whipping cream – normally I would prepare it myself but I still don’t know in which box I have my electric hand mixer)

fresh mint and finely diced mango slices, to decorate

Directions:

In a blender, blend the mango slices, salt, orange juice, lemon juice and sugar until the mixture has a smooth consistency. Pour the mixture into a bowl and fold gently in the whipping cream.  Chill in the fridge for 2-3 hours. Decorate with fresh mint leaves and chopped mango slices. Enjoy :)

Mango mousse

mango mousse by Asia Jo

Recipe source: www.southernfood.about.com

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This cauliflower soup rocks! I am not stretching it – it’s a really good, quick and flavorful soup. What more is needed? Just a good mood to appreciate a yummy meal.

Perfect for lunch or for light supper. Just before serving, drizzle over the top a bit of good quality virgin olive oil – it makes all the difference to the flavor.

Eat it with a lovely crusty piece of bread and enjoy the supreme creamy texture in your mouth.

Happy cooking & eating :)

creamy cauliflower soup by Asia Jo

Cauliflower soup

Serves 3-4

You will need:

1 medium cauliflower, cut into florets

2 tbsp virgin olive oil

1 large tbsp butter

1 large onion, chopped

1 shallot, chopped

1 leek, white part only, chopped

700 ml chicken stock

150 ml full fat milk

75 ml double cream (optional – I didn’t use it)

4-6 black olives, chopped or sliced, to decorate

1 tbs chopped chives or parsley, to decorate

salt & pepper

a pinch of nutmeg

Directions:

Cook the cauliflower florets slowly on a low heat in slightly salted water for aprox 10 minutes. Drain well. Heat 2 tbsp of the olive oil and the butter in a pan; add the onion, shallot and leek and gently fry until tender. Pour in the stock and milk and bring to boil. Reduce the heat. Add the cauliflower and simmer for 20-25 minutes. Cool the soup a bit and then blitz it in a blender until smooth. Return to the pan, reheat slightly, add the cream, season to taste with salt, pepper and nutmeg.

Pour into soup bowls, drizzle with the remaining olive oil, sprinkle over with olives and parsley or chives.

Scrummy!

Recipe source: one pot cooking (Aura)

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Still packing. Still living surrounded by boxes. But the good news is that the moving date is nearly there.

Hmmmm … I was just thinking if I could make something from almost nothing?  A small bag of chocolate chip cookies, a bit of flour and sugar, eggs, some butter and baking powder and a bowl and a spoon. That is all that is needed for simple, quick and mouthwatering chocolate chip cookies.

Ps: The size and shape of my cookies is far from perfect but that’s due to a slight miscounting of proportions that may happen when baking during moving houses – luckily it was a silly mistake that didn’t  spoil the taste :)

The recipe comes from the Dr. Oetker website (recipe here).

Dr Oetker chocolate chip cookies @ frock & fork

Dr Oetker chocolate chip cookies @ frock & fork

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My house is full of boxes and my kitchen cupboards almost empty but I still try to cook some healthy yummy food even though my relocation to Amsterdam is nearly there.

I think you will like this Sicilian dish – Fagiolini alla Peperonata. It goes great with meat and fish and tastes lovely on its own as well.

I served my Fagiolini alla Peperonata with veal escallopes filled with sage and Parma ham. Heaven!

Green beans with tomato and pepper

Serves 2-3

green beans with tomato and pepper @ frock & fork

You will need:

2 tomatoes

1 yellow/green/red pepper

2 tablespoons olive oil

1 small onion, chopped

2 garlic cloves, chopped

300 g green beans (2 handfuls)

1 tablespoon fresh or dry oregano

1 tablespoon fresh basil leaves, chopped

Directions:

Peal and chop the tomatoes. Halve and seed the pepper, then cut into stripes.

Heat the oil in the skillet, add the onion and garlic and sauté until golden. Add the peppers and cook gently for 5 minutes. Add the tomatoes and cook over medium-low heat for 30 minutes.

Trim the beans and cook for 3-5 minutes in salted water. Drain and add to the other vegetables. Season with salt and pepper, add oregano and basil and cook for 2 more minutes. Transfer to a serving plate. Enjoy!

green beans with tomato and pepper @ frock & fork

 

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Indian Chapati

To start with, I’m sorry I haven’t posted much recently but I am actually in the middle of packing for my sadden and soon relocation to Amsterdam, The Netherlands. This means my current cooking is sort of limited and basic, however I will try to share some nice recipes with you that don’t involve much time and many ingredients and still can make one’s mouth water. These days I have been using a lot of stuff I have in my kitchen cupboards and I have been trying to cook something from nothing. I hope you will like my little abra cadabra food :)

As far as my fashion notes are concerned, I will do my best to post some of my new shopping treasures and style comments alternately with my food entries.

I will be grateful if you still remain faithful readers, even though, I will probably be a less active blogger in the upcoming weeks.

Love,

Asia(Jo)

Chapati

Makes 12

Chapati bread – my first super simple Indian side dishes that involves only three basic ingredients, which you always find at home.

chapati indian bread @ frock & fork

You will need:

250 g wholemeal flour

1 teaspoon salt

200 ml water (approx.)

Directions:

Place the flour and salt in a bowl. Make a well in the centre, gradually stir in the water and work to a soft supple dough (use a wooden spoon). Knead  10 minutes, then cover and leave in a cool place for 30 minutes. Knead again very thoroughly, then divide into 12 pieces. Roll out each piece on a floured surface into a thin round pancake.

Lightly grease a frying pan with a little oil and cook chapati over a medium heat until blisters appear. Turn and cook the other slide until lightly coloured. Remove from the pan and keep warm while coking the rest. If desired, brush with a little butter on one side and serve warm.

chapati indian bread @ frock & fork

chapati indian bread @ frock & fork

chapati indian bread @ frock & fork

chapati indian bread @ frock & fork

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Gnocchi di Patate served with tomato and porchini sauce makes a good, quick evening meal. You will love the delicate taste, smooth texture and the fabulous smell of Italian dry porchini. This is a delicious recipe that begs to be tried!

Gnocchi with tomato and porchini sauce

Serves 2

gnocchi di patate @ frock & fork

You will need:

500 g Gnocchi (De Cecco)

1 tablespoon olive oil

1 small shallot, chopped  (or regular onion)

2 cloves garlic, chopped

300 g cherry tomatoes, halved

1 small handful of dry porchini mushroom, soaked in hot water for approx. 15 minutes, water kept

1/2 teaspoon dry Italian herbs mix

1 small handful of fresh basil leaves

1 tablespoon chopped fresh parsley

2 tablespoons freshly grated parmesan

salt and pepper

Directions:

Heat the oil in a skillet pan. Fry gently the shallot and garlic. Add the dry Italian herbs mix and continue frying on a low heat for a minute. Add the tomatoes and simmer uncovered for 20 minutes, adding 2-3 tablespoons of mushroom water throughout cooking. After 10 minutes add the soaked porchini. Cook the potato gnocchi in plenty of salted water, according to the package instructions. It will only take 2-3 minutes. Once the sauce is cooked, add the basil and parsley and season to taste with salt and pepper. Serve hot with grated parmesan cheese on top. Enjoy!

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They look absolutely fantastic.

They taste amazingly fresh.

They sound like a brilliant and quick idea.

What are they? They are my favourite lemon & raspberry muffins!

Feel free to fall in love with them.

♡ ♡ ♡ ♡ ♡ ♡ ♡ ♡ ♡ ♡ ♡ ♡ ♡ ♡ ♡ ♡ ♡ ♡ ♡ ♡♡

Lemon raspberry mini muffins

Makes 14

Recipe adapted from bbcgoodfood.com

lemon raspberry muffins

lemon raspberry muffins @ frock & fork

You will need:

125 g self raising flour

75 g caster sugar

1 egg

70 ml vanilla yogurt

60 g melted butter

zest of 1/2 lemon

1/2 teaspoon lemon juice

100 g raspberries, crushed slightly

icing sugar, for decoration

Directions:

Preheat oven to 180 ℃. Line mini muffin tray or silicon muffin cups with muffin cases. Sift the flour into a medium size bowl and add the sugar. Whisk egg and yogurt, add the melted butter, lemon zest and lemon juice, mix well throughly. Add the wet mixture into the dry one. Add the raspberries. Mix everything gently. Divide the mixture into the muffin cases. Bake for 20-30 minutes; until risen and golden. Remove from the oven, cool and eat them all!

lemon raspberry muffins

lemon raspberry muffins @ frock & fork

lemon raspberry muffins

lemon raspberry muffins @ frock & fork

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