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Oatmeal cake
emointhekitchen If you’re searching for a comforting and wholesome dessert, look no further than this delightful oatmeal cake. Made with simple ingredients, it’s perfect for any occasion—whether it’s a family gathering or just a treat for yourself. Let’s dive into this delightful recipe! You will need: 5 eggs 350 g rolled oats 200 ml milk 1 orange juice 30 g butter 1 tsp salt 1 tsp baking powder 1 tsp ground cinnamon 1 tsp ground cardamom 3 tbsp cornstarch Cottage Cheese Filling 500 g cottage cheese 150 ml Greek yoghurt 50 ml honey 2 tbsp cornstarch Raspberry jam Dark Brown Sugar Crispy Crumbs 50 g whole rolled oats 50 g…
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Chicken in salt
emointhekitchen Salt-baked chicken, a famous dish originating from the Cantonese Hakka people in Huizhou, Guangdong. This dish carries a rich culinary legend that has spanned over three hundred years. The Origin of Salt-Baked Chicken Historians trace the origins back to the coastal area of Huizhou during the mid-Qing Dynasty. In an era when preservation methods were essential, workers in the salt fields created a fortuitous culinary innovation. They wrapped cooked chicken in gauze paper and buried it within a salt pile, inadvertently discovering that this method not only preserved the chicken but also imbued it with a distinct flavour. The Evolution of a Dish As the years passed, making chicken underwent significant…
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Indonesian chicken
emointhekitchen Traditionally, chicken is fried, but it is better to pre-bake it in the oven. This is a relatively unusual dish because the sauce is white and does not include the chilli or turmeric that are traditional to Indonesian cuisine. The dish is most often garnished with fried onions. You will need: 3 chicken quarters 4 cloves of garlic 1 onion, sliced 8 almonds 1 teaspoon ground coriander 3 tablespoons oil 4 cm fresh ginger 3 lime leaves 2 bay leaves 1 teaspoon granulated sugar 400 ml coconut milk salt&sugar Procedure: Preheat the oven to 190 °C. Cut the chicken into four or eight pieces. Salt them and put them…
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Madras chicken curry
emointhekitchen Madras, one of India’s major cities, is the capital of the state of Tamil Nadu and the culinary hub of South India. It is surrounded by long stretches of beautiful beaches, stretching from the Bay of Bengal in the east to the Indian Ocean in the south. Vegetarian dishes predominate, but the small Muslim and Christian communities boast a range of delicious poultry and meat dishes. This is one of them. You will need: 450g chicken breast 300g tomato puree 1/4 tsp fennel 1 tsp ginger powder 1 1/2 tsp coriander powder 1 teaspoon Madras curry powder 1 tsp Kashmiri chilli powder 1/4 tsp turmeric powder 2 tbsp lemon…
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Malays spicy chicken with soy sauce
emointhekitchen A simple but delicious dish locally known as ayam kecap reveals a Chinese influence. Although Malaysia has a long history of a large Chinese population, it dates back to the 15th century, when the city of Malacca became one of the world’s most important trading posts. They have developed a unique cuisine, known as Nonya, which is influenced by the native Malays. You will need: Olive oil 500g chicken breast 1/2 cauliflower 3 onions, sliced 3 garlic cloves 3-4 fresh red and green chillies 1/2 teaspoon nutmeg 6 cloves 400 ml chicken broth 1 teaspoon tamarind pulp, soaked in 3 tablespoons of hot water 2-3 tablespoons dark soy sauce…
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Coq au vin (Chicken in wine)
emointhekitchen Coq au vin, which translates to “chicken in wine,” is a traditional French dish that beautifully harmonises flavours with its rustic ingredients. This dish not only represents the heart of French cuisine but also provides a warm, comforting meal that is perfect for any occasion. Let’s dive into the recipe! You will need: 3 chicken quarters 7 balls of allspice Olive oil Salt and pepper 100 g pancetta 6 shallots, cut in half 1 large carrot 4 cloves of garlic 175 g small mushrooms (Champignon) 2 tablespoons tomato paste 4 teaspoons fresh thyme 1 teaspoon dried rosemary 2 tablespoons plain flour 700 ml dry red wine 500 ml chicken…
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Kugel
emointhekitchen Kugel is a traditional Ashkenazi Jewish dish often served on Shabbat and holidays. It is known for its versatility, allowing for a variety of flavours and ingredients. Today, we will look at a savoury kugel recipe that includes a variety of colourful vegetables, adding nutritional value and flavour. You will need: olive oil 10 small potatoes 3 pcs eggs 1 carrots 2 pcs zucchini (medium size) 2 onions 3 garlic cloves 1 tsp turmeric powder 80 g flour 1/2 tsp cayenne pepper powder 0.1kg chicken breast ham chopped parsley lemon salt & pepper Procedure: Begin by preheating your oven to 190°C. Wash and peel the potatoes, carrots, and zucchinis.…
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Vietnamese chicken
emointhekitchen A quick and easy Vietnamese dish featuring an unusual combination of ginger, orange powder and chilli. Served garnished with roasted peanuts. We need: 450 g chicken breast 1/2 smaller cauliflower 1 tbsp olive oil 2 cm fresh ginger, finely chopped 1 crushed garlic clove 1 fresh green chilli 150 ml chicken broth 1 tbsp fish sauce 2 tsp sugar 1/2 tsp salt juice of 1/2 lemon 50 g roasted peanuts 1/2 tsp orange powder rice or rice noodles Procedure: Preheat your oven to 220 degrees Celsius. Place the cauliflower slices on a baking sheet and drizzle them with olive oil and garlic powder. Roast them for about 30 minutes,…
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Cashew Pulao
emointhekitchen These rice dishes – known in Persia, Turkey and elsewhere under the names pilav, pilau, pilaf – always use the highest quality long-grain rice. In India, it is, of course, Basmati rice and in Thailand, Jasmine rice. There are many recipes for this dish; the following with cashew nuts will certainly be appreciated by vegetarians, who can add raita or plain yoghurt to it. You will need: 1-2 tablespoons of olive oil 1 chopped onion 1 crushed garlic clove 1 large grated carrot 400 g Jasmine rice, soaked for 20-30 minutes 1 teaspoon cumin 2 teaspoons ground coriander 2 teaspoons black mustard seeds 1 teaspoon cardamom powder 450 ml…
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Chicken with cashew nuts and aubergine
emointhekitchen It is the of Mughal cuisine, which originated in the kitchens of ancient Indian aristocracy, or Mughal emperors. The Mughals invaded India in the 16th century. They brought exotic spices, dried fruits and nuts, and new cooking methods. Mughal dishes, as they are called, contain a lot of milk and cream combined with spices. This cuisine dominates the northern part of India. It has a strong influence from Muslim cuisine. Mughal dishes are rich in flavour. Its sauces consist of curd, cream, and crushed nuts such as cashews, combined with aromatic spices and ghee, etc. You will need: olive oil 2 onions 4 tbsp tomato puree 50 g cashew…
