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Posts Tagged ‘step-by-step recipe’

Chicken Stroganoff is a lovely variation of the well-known and famous Beef Stroganoff.

 

Beef or chicken, frankly, this dish is amazing.

Just imagine – tender chunks of meat covered with flavorful creamy sauce served over hot noodles.

 

And I haven’t told you everything yet.

Ladies and gentlemen… there’s bacon!

See?

You just have to make this…
 
 

This is what you need.

Plus noodles.

 
 

1. First, chop the leek.

You can also use onion instead.

 
 

2. Cut the skinless and boneless chicken breast into strips or cubes, whatever you prefer.

 

I parted that chicken myself.

Early in the morning.

There’s nothing like parting a chicken while drinking coffee early in the morning.

There’s certain magic to it.

Horror magic.

 
 

3. In a large non-stick skillet or pan, fry the slices of bacon over medium heat…

 
 

… until crisp.

 

4. Remove the bacon from the pan and cut it into small chunks (or crumble it).

 
 

5. Add the leek to the drippings in the pan.
 
 

6. Then add the chicken cubes/strips.

 
 

7. Sauté together for about 6 minutes, stirring frequently.

 
 

8. Now we need our spices: ground black pepper, red paprika, pressed or minced garlic cloves, and salt.

 
 

9. Throw all the spices into the chicken-leek mixture. Add the bouillon and bacon.

 

10. Bring the mixture to a boil. Then cover, reduce heat, and let simmer for about 10 minutes.

 

You may want to transfer the whole mixture into a smaller pot if you don’t have a lid that large.

 
 

11. In the meantime you can cook the noodles.

 

12. Also, in a small bowl, combine the sour cream and the flour and stir until smooth.

 
 

13. Add the sour cream mixture to the pan/pot. Bring to a boil.

 

14. Then reduce heat and let simmer for about 2 minutes, stirring constantly.

Your sauce will become thicker and creamier.

 
 

Serve your Chicken Stroganoff over hot noodles.

 

Enjoy, dear friends.

 

(This recipe was adapted from ivillage.com and make 2 portions.)

 

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These bite-sized cookies are perfect for having with tea.

(Psst, coffee is all right too.)

They taste wonderful and are very, very simple to make.

I like to prepare them when my sugar craving strikes out of the blue. Or when friends call unexpectedly saying they will come soon.

These cookies just save lives.

 
 

Here’s the list of ingredients.
 
 

1. To make your own Tea Cookies, first preheat the oven to 350 °F (175 °C) and line a baking sheet with parchment paper.

 

2. Sift the flour and sugars into a larger bowl.
 

 

3. Add the softened butter, two egg yolks and lemon zest…
 

 

4. …and use pastry cutter or just a plain fork to turn the ingredients into a crumbly mixture.

 

5. Then use your hands to form a ball.

 
 

Like this one.

Though creating a face is not necessary.

But it helps.

Kidding!

But it really does.

Kidding again!

 

Now I’d like to tell you this: Please, be patient when you find yourself in the phase in-between the crumbs and the dough ball. It only takes patience and trust that those crumbs will eventually come together. Give it five minutes or so and you’ll see success!
 

 

6. Place the dough ball on a very, very lightly floured surface.

This dough is almost not sticky at all so you really need very little flour, if any.

And besides that, the more flour you’d be using the firmer the cookies would get. And we don’t need that.

 

7. Using the palms of your hands, roll the dough until you form a log which is about 1.5 inches (3.5 cm) wide in diameter.

 

8. Then cut the log into about 1/2-inch (1 cm) thick rounds.
 
 

9. Place the rounds onto the sheet and bake in the preheated oven (350 °F – 175 °C) for 10 minutes.

The cookies should still be very pale in color when baked.
 
 

10. Remove from the oven and let cool completely.

Enjoy, dear friends.

(This recipe makes about 30 cookies and will take you about 40 minutes to make.)
 

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Farfalle pasta is the best!

Don’t you think?

This kind of pasta has grown closest to my heart. For some reason it even tastes better than the other kinds.

Yum!

 

This time I’ve decided to prepare these lovely little bow-ties with a very simple tomato sauce.

But there’s this thing I need to own up… I saw Feta cheese in the fridge and just couldn’t resist and had to add it to the sauce. The temptation was too strong. Stronger than me.

The result?

The cheese has given a unique tang to the sauce and it was all perfectly yummilicious!
 
 

These are the ingredients that you need if you want to make your own Tomato-Feta Farfalle.
 
 

1. First, peel and slice the garlic thinly.
 
 

2. Then pour the olive oil into a pan and heat it up.

 

3. When the oil begins to sizzle add the garlic.

Cook for about 1 minute stirring constantly.
 
 

4. Add the crushed tomatoes, salt and sugar and stir again.
 
 

5. Now cut your Feta cheese into little cubes (or just crumble it if you feel especially mischievous)…
 
 

6. …and add it to the sauce.

 

 

7. Stir it all and let cook over medium-low heat for about 20 minutes. Stir every two minutes or so.

 

I wonder, will I ever tire of this color?

I don’t think so.

The color of tomato sauce might actually be the reason why I fell in love with food photography.

 

8. In the meantime, grab the basil leaves, give them a rough chop…
 
 

9. …and add them to the sauce about 18 minutes into the cooking process so that the basil can cook with the sauce for about two minutes.

 
 

You’ll notice that the sauce has reduced in volume a little and has become more thick.

 
 

10. Cook the bow-ties according to the package instructions.
 
 

And serve.

You can even sprinkle a little Parmesan on top. That will transfer you to heaven instantly.

Enjoy, dear friends!


(This recipe makes 6 portions and will take you about 30 minutes to prepare.)

 

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Popsicles are great but a person has to have a decent meal from time to time.

Like ice-cream, for example!

Kidding. Kidding.

The thing is that recently I felt like having some pasta.

I threw an inspecting look into the fridge, found one cute cauliflower in there and the idea was born instantly.

Cauliflower casserole!

Though I was really craving something casserole-like, I started to consider whether it wouldn’t be too rich for summer days like we are having right now.

But after I had the first bite of this dish all worries were gone.

I knew everything was perfectly all right because this dish was light, nutritious, satisfying, flavorful and delicious.

To prove it all I’ll tell you that my man loved it.

And that’s the best evidence!

For me, at least…
 
 

These are the ingredients I’ve used to prepare the dish.
 
 

Hello, elbow macaroni.

I love that name!

I think that ‘elbow macaroni’ is the cutest named pasta in the whole world.

Don’t you think?

Oh, sorry, here are the instructions!

1. Cook the pasta according to package directions.
 
 

2. This is cauliflower.

What would you do if you didn’t have me here to explain things like these?

Hmm, sorry again! You know – me and the attention span, we are not good friends.

Anyhow, trim the cauliflower, separate it into florets and wash them.
 
 

3. Chop the pepper and onions.
 
 

4. Melt 1 tablespoon (14 grams) butter in a larger pan over medium heat.
 

5. Place the onions, peppers and cauliflower into the pan and stir-fry for about 5 minutes.

We don’t need the vegetables to get perfectly soft – the baking will do the job.
 

6. Set aside.
 
 

7. In a separate pan, melt the remaining butter (2 tablespoons – 28 grams) over medium-low heat.
 
 

8. Stir in the flour and mix until smooth and bubbly.
 
 

9. Gradually add milk, stirring constantly.
 
 

10. Season with the salt and pepper.
 

11. Continue cooking and stirring just until the mixture becomes thicker.
 
 

12. Then grate the cheese.

You can use any cheese you like.

I’m this liberal!
 
 

13. Throw half of the cheese into the mixture.
 

14. Stir just until the cheese melts.

Then remove the pan from heat.
 
 

15. In a larger bowl combine the pasta, cauliflower mixture and the milk/cheese mixture.
 
 

16. Pour the mixture  into your baking dish.
 
 

17. And sprinkle with the rest of the cheese and with the bread crumbs.
 
 

18. Bake at 350 degrees F (175 degrees C) for about 30 minutes.
 
 

Yum!

This dish tastes best when served warm.
 
 

Enjoy, dear friends!

(This dish serves about 6 people.)
 

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There’s been a lot of fun in my kitchen this week.

Of course, I will show you all the creations in the upcoming posts.

Among the things that I have made or plan to make this week there’s garlic bread, cauliflower casserole, orange-vanilla popsicles, strawberry cheesecake and also a special surprise that has something to do with Friday’s GIVEAWAY.

So stay tuned!

And now back to the ‘Garlic Cheese Bread’.

Have you ever tried making your own garlic cheese bread?

Well, you definitely need to give it a try.

It’s the best thing ever!

Because it’s easy.

And it has a magical ability to make your soul happy!

And because when you make it you’ll get rewarded by a wonderful crispy piece of fragrant and flavorful heaven.

Need I say anything more?

Please, have a look at how I made this finger-licking treat…
 
 

These are the ingredients I used.

The olives and oregano are optional but if you use them you’ll be glad you’ve done so.
 
 

First, you need two loaves of French bread.
 
 

1. Preheat the oven to 350 degrees F (175 degrees C).

2. Split the loaves in half lengthwise.
 
 

3. Now peel and chop the garlic cloves finely.
 
 

4. Place the garlic into a bowl, add the olive oil…
 
 

5. … and mix.

I love garlic!

Have I told you that once I almost killed my brother-in-law with the amount of garlic I’d served him for dinner?
 
 

These are the olives I used.

You can use any kind of olives you like – I decided to go for the ones with sweet pepper inside.

Just because I liked the way they looked.
 
 

6. Slice the olives.
 
 

This is dried oregano trying to look its best for the picture.
 
 

7. Grate the cheese.

Again, use any kind you like.  Edam, Cheddar,  Monterey Jack, Parmesan.

Or use all of them.

See? I’m so liberal when it comes to cooking – no strict rules really. To me it’s all about having fun and about the current content of the fridge. Because that’s what’s really important, right? To empty the fridge.
 
 

8. Now that we have prepared everything we can start taking care of the bread loaves.

Line a larger baking sheet with parchment paper and place the loaves onto it – cut side up.
 

9. Spread 1/4 of the garlic/oil mixture over each bread.
 
 

10. Scatter the olives over the top.
 
 

11. And sprinkle generously with the cheese and the oregano.
 
 

12. Then pop the baking sheet into the oven for about 10 minutes.
 
 

13. Remove the loaves from the oven and cut them into smaller pieces…
 
 

… and enjoy…
 
 


… and enjoy!
 

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Have you ever invented a cake?

Not discovered.

Invented.

No?

Me neither.

Just until last week when I was sitting in my kitchen munching on my two all-time favorite delights – a bundt cake and a strawberry smoothie.

And that was when it happened.

That was when the idea struck me…

“What if… ?”

“What if I merged these two things so that they become one somehow?”

“What if it was possible?”

And right then – at that very precious moment – this strawberry cake was born.
 
 

I think my life is complete now.
 
 


These are the lovely ingredients that I used.
 
 

And these are canned strawberries.

I love the way they look and the way they taste.

It’s unbelievable how great the relationship between strawberries and light sugar syrup can become.

Yum!

Of course, you can use fresh strawberries, if you prefer those.
 
 

1. Throw the strawberries into the blender.
 

2. Add the cream cheese and the sugar (1 cup – 115 grams confectioner’s) and let all these ingredients dance around in perfect, happy and devoted harmony.

Sorry.

I got carried away for awhile.

What I mean is that you blend them together.
 
 

3. Then, in a separate bowl, whip the cream.
 

4. Pour the strawberry mixture into the whipped cream…
 
 

… and fold lightly.

(I used just half the amount of whipped cream I should have. So when you make this cake, your frosting will be much firmer.)
 

5. Place this heavenly frosting into the fridge for at least 1 hour.

The mixture will get firmer and much easier to work with.
 
 

6. Meanwhile, we can prepare the cake batter.

Start by placing two medium bowls in front of you.

Separate the eggs (the egg yolks into one bowl and the egg whites into the other).
 
 

7. This is the bowl with the egg yolks.

Pour in the sugar (1 1/4 cup – 250 grams) and the vegetable oil.
 
 

8. Combine the ingredients a little with a rubber spatula.
 

9. After that, mix with a hand mixer for about 3-5 minutes.
 
 

10. Then let the milk join the party and mix for another 3 minutes.

The oil and the milk will make the batter wonderfully moist.

And that is a great advantage in the world of cakes.

Many cakes would envy this one its gorgeous structure.

They might be writing their tiny petitions right now.
 
 

11. Add the flour and mix shortly.
 
 

12. Add the baking powder and give it all one short mix again.
 
 

13. Then, redirect your attention to the bowl containing the egg whites.

Whip them and fold them lightly into the yellow, egg-yolk mixture.
 
 

14. And here we go – the greased and floured 9-inch (23 cm) spring-form pan meets the heavenly batter.

They like each other.

I can tell by the first look.
 
 

15. Bake at 350 degrees F (175 degrees C) for 45 minutes (or until a toothpick inserted into the center of the cake comes out clean).
 
 

Hello baby.

I like you.

Very much.
 
 

16. Place the cake (still in the pan) onto a cooling rack and let cool for about 30 minutes.
 

17. Then remove it from the pan and – AND (!) this is a great trick which keeps amazing me time after time – INVERT the cake.

If you’ve  ever wondered – like I did for majority of my life – how some cakes can be so perfectly even on top, then this how (or at least one of the ways how).

Just try it.

You’ll be truly amazed.
 

18. Let the cake cool completely (this is very important – otherwise the heat could melt the frosting).
 

19. Using a knife, cut the cake into three layers.
 
 

20. Place one layer onto a serving platter.
 

21. Spread the cake layer with a layer of frosting.
 

22. Place another layer on top of the frosting and continue to frost and stack the cake layers.
 
 

23. Frost the top and the sides of the cake and garnish it with some strawberries.

Then cut one slice, close your eyes and enjoy a very special, overwhelming experience.

And this is the end of the love story called ‘How Bundt Cake met Smoothie’.

It is a very happy story.

(This cake should be stored in the fridge.)
 

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Making you own, homemade gnocchi is magical.

It will bring you a very special, exciting feeling of triumph – like now that you can make your own gnocchi you can do really anything.

Or maybe it’s just me – estimating my future life through my food accomplishments.

Maybe I’m just weird.

Nevertheless, making gnocchi is really easy.

So please, PLEASE, don’t you ever believe anyone who’ll try to tell you something different.

Because to make it, all you have to do is to mix four simple ingredients into one ball, cut it into teeny-tiny pieces and drop it into a pot of boiling water.

Simple as that.

I’ll show you what I mean – just have a look:
 

These are the ingredients we need – for the gnocchi and for the delicious, creamy mushroom sauce, too.
 
 

1. Let’s start by boiling the potatoes.

To make that – place them in a pot filled with water, bring to boil and let cook until the potatoes soften.

You can check whether they are cooked by sticking a knife in their centers – if it runs smoothly and there’s no resistance, then it’s done.

This process should take about 25-30 minutes.
 
 

2. Strain the potatoes and let them cool – just until they are cool enough to be handled with your hands.

(You can speed up this process by placing the cooked potatoes into a pot of cold water for a couple of minutes.)

3. Using a knife, peel the potatoes.
 
 

4. Then, using a potato masher preferably (Did you hear that Petra? When are you going to get that?) mash the potatoes.
 
 

5. Add the flour, egg and salt and combine with a rubber spatula.
 
 

6. Then go on and commit the worst gastronomic sin of them all – mix by hand with you nail polish applied.
 
 

Yes Petra, you heard well, you are guilty.
 
 

7. Knead the mixture by hand a couple of times until a compact ball forms.

The dough is not going to be extra smooth so don’t worry about that.

8. Place the dough onto a well floured surface.
 
 

9. Then using a sharp knife, cut the dough into eight even pieces.

Form a ball from each piece and then roll each ball into this long skinny cigar-shaped log.
 
 

10. Using a knife, cut the log.

Continue, until all of your dough is cut.
 
 

11. Pour water into a larger pot and bring to boil.
 
 

12. Drop about 20 pieces of gnocchi into the boiling water, let cook and stir them gently once (so that they don’t get stuck to the bottom of the pot).

When the gnocchi float to the top, let them cook for additional 20 seconds.
 
 

13. Remove them from the water…
 
 

… and place them into a larger pot or bowl with some vegetable oil inside.

14. Toss the cooked gnocchi around the pot so that they mix with the oil and don’t get stuck together.

15. Repeat the process with another 20 pieces and then again and again.

And that’s it for the gnocchi.

Now onto the sauce.
 
 

1. Melt the butter in a larger pan.
 
 

2. Chop the onion.
 
 

3. Chop the garlic.
 
 

4. Add the onion and the garlic into the pan and cook for about 5 minutes stirring constantly.
 
 

5. Now chop the mushrooms.

I’ve used champignons but you can use any kind you like.
 
 

6. Then grab some parsley…
 
 

… and chop it real good.
 
 

7. Add the mushrooms and the parsley to the pan and stir-fry for another 5 minutes.
 
 

8. Chop the bacon and add it in.

Stir and fry for 3-5 minutes.
 
 

9. Then add the cream and the broth and cook for another 5 minutes.

10. Finally, add salt and pepper to taste.
 
 

Yummy.

Enjoy, dear friends.
 

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