Thursday, May 26, 2016

Scandinavian waffle off recipe - Scandinavian Cuisine



“Waffles are an institution in both Norway and Sweden and on a Sunday morning in either country it’s almost as if the entire north of Scandinavia pulls their waffle irons out of the cupboard and gets cooking. Although waffles from both countries are thin, heart-shaped and delicious, they are still very different. The Swedes prefer light, crispy waffles served with berries and cream while Norwegian waffles are soft and often folded around slices of caramelised Norwegian brown goat’s cheese. The Swedish waffle recipe below is from my friend’s grandmother, who in the north of Sweden uses snow to get perfect crispy waffles. If you don’t have any snow around you, you can use ice-cold soda water.” Adam Liaw,

Ingredients

Norwegian cardamom waffles with brown cheese

125 g unsalted butter, softened
110 g (½ cup) caster sugar
2 tsp vanilla sugar
2 eggs
300 g (2 cups) plain flour
2 tsp baking powder
1 tsp ground cardamom
375 ml (1½ cups) milk
melted butter, for brushing
Norwegian brown cheese (see Note), to serve
cold butter, to serve
icing sugar, to serve


Berry cream

1 cup fresh mixed berries
2 tsp vanilla sugar
2 tbsp icing sugar
300 ml cream


Swedish crispy waffles

500 ml (2 cups) ice-cold whipping cream
300 g (2 cups) plain flour, placed in the freezer to chill for at least 2 hours
2 tsp baking powder
250 ml (1 cup) ice-cold soda water or snow
80 g unsalted butter, melted, plus extra for brushing
Cook's notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Chilling time 2 hours

To make the Norwegian waffles, beat the softened butter and sugars together until creamy, then beat in the eggs one at a time. Sift the flour, baking powder and cardamom into the mixture, stir to combine then add the milk and whisk until smooth. Stand for 10 minutes. 

Preheat a heart-shaped waffle iron on high heat, then lightly brush both sides of the iron with melted butter. Drop large spoonfuls of batter into the iron and cook for 4 minutes or until golden and cooked through. Serve with slices of brown cheese, butter and a little icing sugar. 

To make the berry cream, place the berries and vanilla sugar in a small saucepan over low heat just until the sugar dissolves and the berries have released some of their juices. Remove from the heat and allow to cool. Whip the icing sugar and cream together until soft peaks form, then lightly fold the berry mixture through until streaked. Refrigerate until ready to serve. 

To make the Swedish crispy waffles, preheat the waffle iron. Whip the cream to soft peaks, then sift over the flour and baking powder and stir until just combined but not smooth. Stir through the soda water or snow, then stir through the melted butter just before cooking. Brush both sides of the waffle iron with melted butter, then drop large spoonfuls of batter into the iron and cook for 4 minutes or until golden and crisp. Serve with the berry cream.

Note

• Norwegian brown cheese (often called brunost, geitost or Ski Queen) is sold in some specialty cheese shops or grocers.

Tuesday, May 24, 2016

Chicken Curry with Roasted Coconut Gravy



Chicken Curry with Roasted Coconut Gravy is a delicious chicken curry with a rich gravy, a heavenly combination with steamed rice!

watch my other chicken curry recipes here:
https://www.youtube.com/watch?v=J7Nrx...

Ingredients for Roasted Coconut Chicken Curry:
Chicken – 600 g;
For Marination – 1 tsp each of turmeric powder, crushed black pepper and salt and a tbsp of lime juice/vinegar;
Onions – sliced, 3 cups,
Garlic – 6 large cloves;
Ginger – 1 inch piece;
Green chillies – 2-3;
Curry leaves – 8 no.;
Ground Spices – ½ tsp turmeric powder, 1 tsp red chilli powder (or as per taste), 2 tbsp coriander powder, 1 tsp garam masala powder;
Tomatoes – crushed/ chopped, ½ cup;
For the coconut gravy – 1 ½ cup grated/shredded coconut, 4 cloves of garlic, ½ inch piece of ginger, 2-3 dry red chillies, 8 curry leaves, 2 bay leaves, 1 green cardamom, 8 cloves, ½ inch stick of cinnamon, 1 star anise, ½ tsp each of cumin(jeera) and fennel(saunf) seeds.
Cooking oil – 3 tbsp;
Salt to taste

Thursday, May 19, 2016

Gobi Do Pyaza Recipe - Vegetarian Dish


Hope you all are doing well and have seen my recent videos. Please don't forget to try the recipes in your home and do share your views. Today in redchillypepper, I am going to prepare Gobi do pyaza. One of the authentic Indian dishes which you can make in no time and can serve in lunch or in dinner with Chapattis, parathas or butter naan.
So let's see the ingredients we need to make Gobi Do Pyaza

Ingredients:
Oil - for frying cauliflower florets
Salt - as per taste
1 Onion - Sliced in form of rings
4 Green Chillies cut in halves
5 Garlic sliced vertically
Ginger cut in cubes
2 Tomatoes cut in ring shape
8 to 10 Cauliflower florets

Spices:
1 Dry red chilly
1 Start anise
1 Large Cardamom
4 Cloves
2 Green Cardamoms
2 Bay Leaves
1 tb sp Cumin Seeds
1 small Cinnamon Sticks
1/2 tb sp Coriander Powder
1 tb sp Cumin Powder
1/2 tb sp Turmeric
1/2 tb sp Chilly powder

For Garnishing:
Coriander Leaves

Recipe:
1. Heat 2 tb sp of oil in a fry pan and gently fry washed and soaked cauliflower florets for around 3 to 4 minutes until it becomes light brown in colour.

2. Take out the fried cauliflower in a separate plate and in the same pan heat 2 tb sp of oil and cumin seeds, dry red chilly, spices like Star anise, large cardamom, cloves, green cardamom, bay leaves and cinnamon sticks. Fry this for around 10 seconds and then add some portion of chopped onions, garlic, ginger, cumin powder, coriander powder, turmeric, chilly powder, chopped tomatoes and spread remaining portion of onion on the top followed by 1 to 2 tb sp of salt (depending upon your taste). Cook this on low flame for around 15 mins. Ensure not to mix or stir in between.

3. After 15 mins, remove the lid and mix the cooked onion, tomatoes and dry spices properly.

4. Add fried florets with the cooked spices and mix it properly. Then on the low flame, cook the fried florets mixed with spices for around 5 to 7 minutes.

5. And there we go, your mouth watering Gobi Do Pyaza is ready to be served with love and happiness.

So friends do try this and let me know how it has come. And don't forget to hit like, share on social media with others. And indeed, please do subscribe my channel for more such mouth watering and delicious recipes.

Wednesday, May 18, 2016

Smoked Shish Taouk quickest recipe ever



Easy and quick recipe of shish tawouq:
yougurt
lemon
onione juice
tomatoe paste
olive oil
salt
cardamom

Monday, May 16, 2016

How to make Cardamom Waffles



How to make Cardamom Waffles
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♥About Us
We are Karen Grete & Heidi (mother/daughter team). We are excited about Scandinavian - Nordic art, travel and of course FOOD! We have over 200 Nordic recipes.
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We have a treasure of traditional and modern Scandinavian dishes. Our MUST-TRY recipes are delicious, simple, and many times easy-to-find ingredients. The dishes are perfect if you're a beginner or just a person who wants to eat well. A gastronomic experience for all! Let's get cooking Nordic foods!
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Karen Grete and Heidi

Wednesday, May 11, 2016

How to Make Chocolate Ganache Cake



This Mother's Day go all out and make your mum a cardamom-infused chocolate ganache cake. Here's the chef at The Kingsbury showing you how.

Thursday, May 5, 2016

How to make Malvani Masala



Recipe: Malvani Masala
Makes 350 grams

Ingredients:
1) 200 grams dried Byadagi red chilies. These chilies add to the color of the masala.
2) 50 grams dried Pandi chilies for spiciness
3) 7 grams Cumin seeds
4) 6 grams Teppal
5) 7 grams Black cumin 
6) 9 grams Poppy seeds
7) 5 grams fenugreek seeds
8) 3 grams cloves
9) 4 grams Nutmeg
10) 7 grams Fennel seeds
11) 6 grams whole coriander seeds
12) 6 grams black cardamom
13) 3 grams Star Anise
14) 2 grams Mugwort
15) 6 grams cinnamon stick
16) 3 grams mace
17) 10-12 Bay leaf
18) 18 grams Turmeric root
19) 2 grams lichen(black stone flower)
20) 3 grams green cardamom
21) 7 grams Nagkesar
22) 7 grams asafoetida rock
23) 5 grams Mustard seeds
24) 4 grams peppercorns


Steps: Makes 350 grams (The roasting time given is for specific quantity and pan used and may vary for the quantity of spices and type of pan used)
1) In a large pan, we start with roasting byadagi red chilies.We must not brown the chilies but only roast them slightly till they release aroma.
2) You can roast chilies in batches if roasting in large quantities. Roasting time: 4 minutes. Remove the chilies from Pan and keep it aside.
3) Let's roast Pandi red chilies.We must not brown the chilies but only roast them slightly till they release aroma.Roasting time: 2 minutes.Remove the chilies from Pan and keep it aside.Let's roast other ingredients.
4) Roast all the spices one by one.We will dry roast the ingredients in a smaller pan until the spices release aroma.
5) Coriander seeds:Roasting time: 2 minutes
6) Cumin seeds: Roasting time: 1 minute 
7) Peppercorns: Roasting time: 1 minute 30 seconds
8) Black cumin seeds: Roasting time: 1 minute
9) Mustard seeds: Roasting time:1 minute
10) Fennel seeds: Roasting time: 1 minute 30 seconds
11) Fenugreek seeds: Roasting time: 30 seconds
12) Teppal: Roasting time: 1 minute
13) Cloves: Roasting time: 1 minute
14) Nagkesar: Roasting time: 1 minute
15) Green cardamom: Roasting time: 1 minute
16) Poppy seeds: Roasting time: 1 minute 30 seconds
17) Star anise: Roasting time: 45 seconds
18) Mugwort: Roasting time: 20 seconds
19) Mace: Roasting time: 30 seconds
20) Lichen(Stone flower): Roasting time: 45 seconds
21) Bay leaf: Roasting time: 1 minute
22) Cinnamon sticks: Roasting time: 1 minute 45 seconds
23) Always crack open black cardamom before roasting.black cardamom: Roasting time: 1 minute 30 seconds
24) Nutmeg must be coarsely powdered before roasting.Nutmeg: Roasting time: 10 seconds
25) Turmeric root must be crushed before roasting.Turmeric root: Roasting time: 30 seconds
26) Finally asafoetida rock must be fried.Heat some oil and turn off the flame.Now add asafoetida to the oil and fry until it changes its color.Frying time: 1-2 minutes.We will let all these spices cool down before we grind them together.Oil can be used for other recipes.
27) As chilies cool down, grind them together.Remember we are not using ANY WATER.
28) Let's grind other spices together.Remember we are not using ANY WATER.
29) Finally combine both the powders and blend them together one last time.
30) We have made 350 grams Malvani Masala.Malvani Masala can be used to make many Konkani recipes

Share your feedback about this recipe at www.kalimirchbysmita.com

Wednesday, May 4, 2016

Mediterranean Cardamom Bread Pudding by DedeMed



http://www.DedeMed.com Mediterranean Cardamom Bread Pudding by DedeMed www.DedeMed.com. For the written recipe and other Mediterranean Video Recipes visit www.DedeMed.com

Tuesday, May 3, 2016

Fare Isle Maple Vanilla Cardamom Stewed Rhubarb Recipe - Vegan and Gluten Free



Feast your eyes on a delicious spring treat! Maple cardamom vanilla bean stewed rhubarb! Serve is over anything and everything: yogurt, labneh, porridge, smoothie bowls, ice cream. It's so good!