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Food Favorites

Julie

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Julie

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I was wondering what people’s favorite foods are?  I really like cooking and trying different recipes…I can usually find recipes online but I never know what to make.  So I want your favorites from all over the world so I can try to make them.


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December 15, 2007 | Filed Under General Forum 

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24 Responses to “Food Favorites”

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  1. 21
    Julie
    Julie Says:
    January 10th, 2008 at 7:30 pm

    I found it Brice I found an answer to you craving …maybe. There is a video on how to make Panettone ( actually it is split into two videos) here is the link
    http://www.legourmet.tv/Le_Gourmet_TV/Le_Gourmet_TV_Baking_Videos.html
    They say it isn’t that hard to make.

    (Is this spam?)

  2. 22
    Brice
    Brice Says:
    January 10th, 2008 at 10:44 pm

    Oh thanks Julie! I can’t wait to try this!!! mmm.. my own Panettone. I think I’ll make seven.. one for each day. :D

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  3. 23
    Julie
    Julie Says:
    January 10th, 2008 at 11:38 pm

    If you have watched the video the quy says it is good as toast in the morning that is how he likes it have you tried it that way? maybe you should.

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  4. 24
    Becks
    Becks Says:
    March 26th, 2008 at 2:53 am

    I love collecting recipes from all over the world and trying them out. Here are some of my favourites. here are three to get started, an Indian, a Turkish and a Morrocan.

    Chicken Chettinad
    Serves 2-3

    Preperation Time 15 Minutes

    Contents
    Chicken

    Ingredients
    1 kg of chicken
    2 tspns of poppy seeds (khus khus)
    ½ grated coconut
    1 tspn of fennel seeds
    1 tspn of coriander seeds
    ½ tspn of cumin seeds
    6-8 of whole red chillies
    1 one inch stick of cinnamon
    3 green cardamoms
    2 of cloves
    ½ tspn of turmeric powder
    ½ cup of oil
    1 large onion
    2 tspns of chopped ginger
    2 tspnsof chopped garlic
    ½ star anise
    1 tspn of red chilli powder
    3 medium sized of tomatoes
    1 lemon
    10-12 curry leaves
    Fresh coriander for garnishing
    Salt to taste

    Recipe
    1.Clean the chicken, remove skin and cut into twelve pieces.

    2.Chop the onions and tomatoes separately.

    3.Roast the whole red chillies, grated coconut, poppy seeds, coriander seeds, cumin seeds, green cardamom, cloves, cinnamon, star anise, fennel seeds in oil and grind to a paste along with ginger and garlic.

    4.Heat oil in a degchi and fry the onions till golden. Add the curry leaves and the ground paste and sauté for some time. Add the tomatoes, red chilli powder and turmeric powder.

    5.Add chicken and mix. Cook for five minutes and then put two cups of water. Add lemon juice, cover and cook till the chicken is done.

    6.Serve hot, garnished with coriander leaves and accompanied with boiled rice or paratha.

    Turkish Onion Salad

    1 medium red onion, peeled halved and thinly sliced

    1/2 teaspoon freshly ground sea salt

    2 teaspoons ground sumac or 2 tablespoons lemon juice

    1/4 teaspoon ground chili powder

    5 tablespoons finely chopped parsley

    1. Combine all ingredients and mix well.
    2. Set in refrigerator for at least 30 minutes to mellow before serving

    Spiced North African Chickpeas with Coconut Chapattis
    •
    • Based on a recipe by Alan Coxon
    • Servings: 4
    • Level of difficulty: Easy
    • Preparation Time: 1 hour, including 15 minutes resting time
    • Cooking Time: 45 minutes
    Ingredients
    For the chickpeas
    • 2 x 400g cans of Chickpeas
    • 3 tbsp Olive oil
    • 3 Onions, finely chopped
    • 6 garlic cloves, peeled and crushed
    • 6 x 3cm sticks cinnamon sticks
    • 2 star anise, finely ground
    • 2 tsp ground turmeric
    • 2 tsp ground coriander
    • 2tsp cumin
    • 2 tsp ground ginger
    • 2 tsp brown sugar
    • 2 cans of crushed tomatoes
    For the coconut chapattis
    • 460g flour
    • 1/2 tsp Salt
    • 275ml coconut milk
    • vegetable oil, for shallow frying
    Method
    o Heat the oil in a frying pan and fry the onions for 5 minutes. Add the garlic and spices. Stir in the sugar and tomatoes, and simmer until thickened.
    o Tip in the chickpeas and simmer for a further 20 minutes. Leave the spiced chickpeas on one side while you make the chapattis.
    o For the chapattis, put the flour and salt in a large bowl and gradually stir in the coconut milk until the mixture makes a soft dough.
    o Turn the dough out onto a lightly floured work surface and knead until smooth and pliable, adding more flour if necessary. Divide the dough into 9 equal sized balls.
    o Roll out each ball to make 20cm rounds and brush with oil. Roll up the rounds and twist them into a ring, tucking the ends into the middle. Place on a floured board and set aside for 15 minutes (this will improve moisture absorption and allows the gluten to rest).
    o Roll out each of the dough rings to make a 5cm round.
    o Brush a heavy frying pan with vegetable oil and cook the chapattis for 3-4 minutes on each side until golden brown. Serve hot with the spicy chickpeas.

    (Is this spam?)

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