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Archive for November, 2010

Here’s another quick and simple recipe idea for you.

It’s chicken breasts. Because I love chicken breasts. That’s the best kind of meat for me.

These are coated in delicious mixture of bread crumbs, ground nuts, Parmesan cheese and parsley. They are then fried to irresistible perfection.

Now I invite you to my kitchen to have a look at how I actually prepared them…

 
 

But before that, these are the ingredients.
 
 

1. First, place the breasts between two layers of wax paper or plastic wrap.

Then using a meat mallet or a rolling-pin (or anything that could do the job), pound the chicken breasts so that they’re evenly thin. They will spread out to at least 2 or 3 times their size as they flatten.
 

2. Slice each breast in half after flattening. That way you’ll achieve 4 nice portions.
 
 

3. Now salt the cutlets on both sides generously.

This is the only time we are using salt while preparing this recipe, so there’s no need to hold back.
 
 

4. Now, let the dredging begin. First, dredge a piece in flour.

 
 

5. Then dip it in lightly beaten eggs.
 
 

6. And finally cover your cutlet with a mixture of bread crumbs, ground nuts, Parmesan and chopped parsley.

I’ve used ground peanuts this time. But feel free to use any nuts you like and have on hand.

 

7. Set aside on a large platter (don’t overlap the pieces) and repeat with remaining chicken.
 
 

8. Pour the vegetable oil into a large skillet or pan and place over medium heat until a pinch of breading sizzles immediately when you drop it in the pan.
 

9. Place one breaded chicken cutlet into the hot oil and cook for about 4 minutes per side, turning once.

 
 

Both sides should be golden brown and crisp, and the chicken should be cooked through.
 
 

10. Now, this is optional but your chicken can be served over a nice layer of warm tomato sauce.

If you are into warm tomato sauce.

 
 

I’ve served this delicacy with very simple cooked potatoes.

But I can also imagine it paired with nice mashed potatoes or even fries.

 

Enjoy, dear friends!

This is definitely yummy!

 

(This recipe makes 4 portions and takes about 30 minutes to prepare.)
 

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There are a lot of things that I love about this soup.

First of all, its vibrant color. Just mere looking at it gives me energy.

Then there are the layers of taste – from the soothing and sweet taste of carrots to the funky ones of ginger and curry. They make this soup a true pleasure to eat.

And on top of that all, this soup is in fact a remedy. The carrots have a very high beta-carotene content. They are alkaline, clean acidic blood, and are considered an anti-cancer food. Onions and leek are healing for the lungs.

All-in-all, this lovely soup might come in handy after all the feasting that we’ll be enjoying soon.

 

Here’s the list of ingredients.
 
 

1. First, we need the carrots.
 
 

Dice ’em.
 
 

2. Then grab the onion (if you are a rebel you can use a shallot) and the leek and chop them.

 

3. Dice the potato.

 
 

4. Heat the olive oil over medium heat.

 

5. Throw in the onions, leek and the potato. Sauté for about 5 minutes, stirring occasionally.
 
 

6. Then add the ginger, curry, garlic, chopped parsley and bay leaf.
 
 

7. And cook for about two minutes.
 
 

8. Add the carrots and the vegetable stock. Bring to a boil, reduce heat, and let simmer for 30 minutes, until carrots are very tender.
 
 

9. Remove the soup from heat and discard the bay leaf (don’t be like me, please).
 

10. Puree the soup with a vertical blender until creamy.
 

11. Then taste and add more salt if needed.
 
 

Yum!

This soup is amazing.

Enjoy it, dear friends!

 

(This recipe was adapted from here. The recipe makes about 6 portions and takes about 1 hour to prepare.)
 

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I’ve found a gorgeous recipe!

I may also have found my favorite chef.
 

The recipe took me into the world of delicious mushrooms which are cooked in a creamy thyme sauce.

Yum!

As if not head-spinning enough already, it’s all served over a fragrant and scrumptious garlic toast.

I really loved being in that world.
 

The moment I saw the original recipe presented by John Mitzewich it became completely clear to me that I had to have that thing in my life.

And would you like to know what that lovely chef said about this recipe? Well, he said the following: “If you make this, people will think you can cook.”

Awesome, ha?

And now I completely understand what this cute and helpful guy was talking about…
 
 

These are our ingredients.

 
 

1. To make your own mushroom ragout, first slice the mushrooms.

I am using white button mushrooms (Champignons) for this recipe.

 
 

2. In a large, large (large!) pan, heat the olive oil over medium-high heat.

If you want to go super yummy, you can use 1 tablespoon of melted butter instead of the oil.

 

3. Place the mushrooms in the pan – just pile them up, they will fit.
 
 

4. Then add the salt and pepper, stir and sauté the mushrooms until brown.

This should take about 15 minutes.

Your mushrooms will cook down substantially.
 
 

Okay, the next step involves wine.

And this is what happens when I see wine around me.

It seems that my hands start to tremble with joy.

Or maybe it’s not joy.

Anyhow, cheers!
 
 

5. When the mushrooms are nicely suatéed, slice the garlic, throw it in and sauté for about 30 second.

 

6. Add the wine and let cook for another 30 seconds.

 

7. Then pour in the chicken stock, cream and add the thyme.

Stir and let cook for about 3 more minutes. Our ragout will slowly start to thicken up.

Then taste and add more salt if needed.

 

 

8. And since it’s done now, remove the pan from heat.

 
 

Oh, my!
 
 

9. Now we can get our garlic toasts ready.

This couldn’t be easier.

Just toast a slice of bread in the toaster and rub it with a clove of raw garlic.

And you have a quick instant garlic toast.

This is a very nice trick.
 
 

10. Finally, spoon the ragout over your freshly made garlic toast.

And enjoy!

 

This yummy treat can be also served in other delicious ways – with a salad or over a piece of chicken or steak.

Mmm!
 

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Lentils are my favorite legumes.

My body loves them and craves them very often.

Well, sometimes my body cannot decide between legumes and eggnog. But all-in-all, I really love lentils.

 

I’ve made this particular soup for the first time in my life.

I make lentil soups quite often but not the Indian ones.

The thing is that I had been playing with the idea of making this kind of soup for some time and all I needed and was trying to find were the right Indian spices.

The day I saw Garam Masala and Turmeric in one magical shop my vision was finally free to turn into reality – the yummy Lentil Soup with Indian Spices.

So, here’s what I did and how I improvised…
 
 

These are the ingredients that I’ve used.
 
 

And here they are again.

Mmm, this looks promising.
 
 

1. Firstly, let’s get some chopping done – chop the onion and the chili pepper finely. Then dice up the tomato. And give the garlic cloves a nice fine chop as well.
 
 

2. Rinse the lentils under cold running water. Place them into a pot and cover with water (3 1/2 cups – 870 ml).
 

3. Cook the lentils until just almost ‘fully tender’. We need them to be almost done.

I was using halved red lentils and this process took only about 4 minutes. If you use whole red lentils it might take a little longer. To check how tender the lentils are just eat a few. Easy!

 
 

4. In the meantime, heat the oil in a larger pan or pot.

 

5. Add the mustard seeds and watch the magic happen – they will enjoy the warmth of the oil so much that they will start to pop with joy. As a result, they will taste sweet and nutty.

Let the seeds pop for about 20 seconds.

 

6. Then add the cumin seeds, turmeric and chopped onions.

Cook for about 2 minutes, stirring constantly.
 
 

7. After that, add the garlic. Stir and cook together for about 1 minute.
 
 

8. Add the chopped tomato and chili pepper.

Cook for about 2 minutes, stirring every now and then.
 
 

9. Then add the lentils and their cooking water.

 

10. Add the garam masala powder and salt to taste (I used about 3/4 tsp).

 
 

11. Let come to a boil. Reduce heat and let simmer for about 5 more minutes.
 
 

And that’s it!

This is an unbelievably simple, delicious and quick-to-make soup.

Enjoy, dear friends!

It’s healthy, yummy and good for you.
 

(This recipe makes 3-4 portions and takes about 30 minutes to make.)

Source: Saboot Masoor Masala Dal from ItsLife.in.

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We visited Vienna on Sunday.

The point was just to wander around a little.

 

Oh, how I love that place.

It’s simply stunning!

Frankly, there are two reasons why visiting Vienna is always a pleasure for me – the buildings are unique, magnificent and so full of history and the ice-cream is just lovely.

I hope you didn’t expect any more sophisticated reasons.
 
 

The folks over there seem to take pride in their deep and colorful history.

Don’t they look nice?
 
 

I also found these girls.

They are undergoing construction and look all excited about it.

I had never thought I’d ever find this much beauty under scaffolding.
 
 

Oh, and look what I found!

The Christmas Market has already started.

There’s punch, mulled wine and gingerbread overload.

Holy yum!

 
 

And then there was this cat.

I just had to show it to you.
 
 

And this inspirational felted bag.
 
 

And this crafty happy birdie.

Love it!

 

Dear Vienna,

I am really glad that you exist.

Hope to see you soon.

 

Petra

Your devoted and maniacal visitor.

 

<img class=”aligncenter size-full wp-image-8478″ title=”vienna” src=”https://zoomyummy.files.wordpress.com/2010/11/vienna-2.jpg&#8221; alt=”” width=”510″ height=”340″ />

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This is artificial mistletoe that shines at night.

Isn’t that fun?

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Before.
 
 

After.
 

Let’s imagine there’s a person in this world who takes pictures of food.

Right, that’s definitely easy to imagine.

Okay. Now let’s take this idea one step further and assume that the person sometimes doesn’t like crumbs in her (his) pictures and feels a strong need to remove them.

Oh yeah, that’s a little weird. I agree. Maybe that person should see someone.

Well, I don’t know whether a person like that exists.

I totally don’t!

But if she (or he) hypothetically lived somewhere and had such bizarre things on her mind and so much time on her hands then this might be what she (or he) would do to get rid of the crumbs:
 
 

She (or he) would:

1. Open the picture in Photoshop.

2. In the Layers palette, click on the Background layer and then press Ctrl+J (Mac: Command+J) to create a duplicate layer. Leave this new layer selected (highlighted).

3. Choose the Healing Brush Tool from the left-hand Tool palette.

4. On the tool options bar, set the brush diameter to a suitable size – you need it to be big enough to cover the crumbs.

5. Choose a part of the picture without a crumb which is close to the spot with the crumb. This is done to get a similar color and texture to replace the crumb with. Alt+click (Mac: Option+click) on the crumb-less spot.

6. Move the circle over the crumb and click your mouse. This should place the sample right over the crumb.

Repeat this as often as needed.

 
 

Feel free to use this tool to replace any irregularities – crumbs, dust, wrinkles or people’s heads.

It’s fun!
 

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I love it when fall strikes and days get colder.

The reason why I love this time of year so much might have something to do with the fact that I suddenly have all the good reasons to indulge myself with sweet mulled wine or hot chocolate.

The best hot beverages ever!

Oh, how I love them!

They are true soul soothers!

 

The following recipe is just delicious.

The taste vastly depends on the kind of chocolate you use. So get the one you really like.

Also, there are different types of chocolate when it comes to its fat content. So remember – the higher the fat content, the more creamy and rich your hot chocolate will be.

So let’s experiment!
 
 

These are the ingredients you will need.

Just this few.
 
 

1. To prepare your own soothing drink, first break the chocolate into smaller chunks.

 

2. Place the chocolate chunks into a heatproof bowl.
 
 

3. Add the sugar.
 
 

4. Add the milk.
 
 

5. And place the bowl over a pot of boiling and steaming water.

 

6. Stir until the chocolate melts. Then keep stirring until the mixture gets hot, almost boiling.
 
 

7. Pour the chocolate into two cups and garnish with a dollop of whipped cream and some grated chocolate or a dusting of cocoa powder, if desired.
 
 

And in case someone comes and steals your chocolate shamelessly be really thankful that this recipe yields two mugs.

Enjoy, dear friends!

(This lovely recipe was adapted from Joyofbaking.com.)
 

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