Sunday, April 17, 2011

How to create Swedish Pancakes

How to create Swedish Pancakes. Because of Sweden's large north-south extent there have been regional differences in Swedish cuisine. Living in the North features such meats a Reindeer, and Polar Bears. Some people like to enjoy a combination they call, “Reinbears”. Which features parts of the two animals mixed together.
Dishes in the South have a higher presents of vegetables in them. Most of the traditional dishes offer simple, contradicting flavours; an example would be the traditional dish which features meatballs, gravy with tart, and cranberry sauce. Yummy
I decided to feature a recipe that is favourite among the north and South population in Sweden. It’s called swedish Pancakes.
Ingredients for creating Swedish Pancakes
·         1 cup flour
·         1 tablespoons sugar
·         1/4 teaspoon salt
·         3 eggs
·         2 cups milk or 1 cup milk and 1 cup half and half
·         6 tablespoons butter, melted
·         2 Cups of peaches either baked or canned
·         4 table spoons of powdered sugar
·         2 table spoons of melted butter
Instructions for creating Swedish Pancakes
·         Sift flour into bowl, add sugar and salt.
·         In a separate bowl beat eggs together with 1/2 cup of milk
·         Add all of flour mixture and beat well until smooth.
·         Beat in the remaining milk and the melted butter, stirring until well blended and let              stand2 hours (Mom put hers in the fridge over night for pancakes the next day
           This allows the flour to swell and is essential.
·         Base the bottom of the skillet with olive oil or butter. Then Heat the Swedish pancakes in
           a skillet
·         Beat batter again.  Pour some batter into pan and swirl around, if necessary, to coat   
           thinly.  Turn when little bubbles have risen to the surface and popped.  Pancake should be
           nicely browned on both sides.  Place on a very hot platter and add 4 table spoons of
           powdered sugar
·         The top with 2 table spoons of the melted butter
They are beautiful with fresh fruit and cream, sugar and cinnamon, or you can always use cranberry
sauce or cranberry jelly.

You will burn a few, make some too thick and some too thin, and scramble many while turning them.  Then one day you will just get the knack and they will all be perfect from then on. 
I recommend singing and dancing while your get your cook on.
Remember to kiss the chief after eating your Swedish Pancakes!

Thursday, March 31, 2011

German Dessert How to make Black Forest Cake

Black Forest cake is a southern German dessert. The cake is named not directly after the Black Forest mountain range in southwestern Germany but from the specialty liquor of that region, known as Schwarzwälder Kirschwasser and distilled from tart cherries.

  • 1 2/3 cups cake flour
  • 2 eggs
  • 4 ounces brandy
  • 12 ounces buttermilk
  • 16 ounces heavy whipping cream
  • 1 1/2 teaspoon baking soda
  • 3 1/2 cups confectioner's sugar
  • 1 ounce semisweet baking chocolate
  • 4 ounces shortening
  • 1/2 teaspoon vanilla extract
  • salt - 1 pinch
  • 8 ounces butter
  • 2/3 cup unsweetened cocoa powder
  • 3 teaspoons kirsch
  • 1 teaspoon salt
  • 1 teaspoon coffee (very strong)
  • 14 ounces sweet cherries in heavy syrup, drained
  • 12 ounces sugar
  • 1 teaspoon vanilla extract

·  In a mixing bowl, combine cake flour, baking soda, cocoa and one teaspoon of salt, mix well and keep it aside.
·  Take cream shortening in a medium sized mixing bowl and add sugar to it. Stir continuously till the mixture becomes light and fluffy. Add eggs along with the vanilla essence into it and mix thoroughly.
·  Add the above mixture into the flour mixture, along with 8 ounces of buttermilk. Mix well till all the ingredients are blended completely.
·  Take two 8 inches round pans and pour the prepared cake mixture into it. Bake both the pans in a 350 degrees preheated oven for at least 30-35 minutes or till it is completely done. Do the toothpick test to check whether the cake is baked fully before taking it out.
·  Let the baked cakes cool completely. Once this is done, slice the cakes from the center horizontally. Pour 2 ounces brandy on the cut side of both the cakes and set aside.
·  Beat the butter in another bowl till it becomes light and fluffy. Add a pinch of salt, coffee, remaining buttermilk, confectioners’ sugar and mix well.
·  Take one layer of the cake on a plate and spread 1/3 of the filling on it evenly. Place 1/3 of the cherries on top of it and place another layer of cake above it and repeat the same procedure.
·  Once all layers are been filled, make a mixture with 3 teaspoons brandy and 1/2 teaspoon vanilla and pour over the cake. Prepare icing by whisking cream in a bowl and adding it to the uppermost layer. 

*To decorate the cake, sprinkle chocolate shavings on top of the cake.

Wednesday, March 23, 2011

The Netherlands Nasi Goreng

From my home land, this following dish is very popular among the Dutch communities. Nasi Goreng is an Indoesian Cuisine, due to the historical colonial ties with Indonesia; the food is popular with the Dutch culture. If you are in the mood for a fantastic stir-fry dish, I would recommend this one as one of my favourite stir-fry dishes. You are only as good as the equipment that you use. I would recommend cooking this dish wearing the traditional Dutch wooden shoes, which are actually pretty comfortable.

In the Netherlands, Indonesian cuisine is common due to the historical colonial ties with Indonesia.
  • Nasi Goreng Ingredients:
  • Cut one pork roast into small pieces
  • Chop 2 onions
  • Fry the above separately, drain the pork, put together and add the following spices: (Mix together in a separate bowl)
  • 6 TBSP Soy Sauce
  • 2 TBSP Brown Sugar
  • 4 TSP Curry
  • 1 TSP Cumin
  • 1 TSP Sambal
  • 1 table spoon of Pepper and Salt

Nasi Goreng Instructions:
  • Cut pork roast into small pieces
  • Fry the diced up pork with 2 onions in your weapon (saucer pan or frying pan)
  • Mix together the following in a separate bowl; Soy sauce, brown sugar, curry, cumin, sambal, salt and peppa
  • Bring one cup of water to a boil, then add one cup of rice let sit for approximately 15 minutes
  • Once the rice is finished cooking add it to the pork. Then add the mixed spiced into the pan.
  • Let simmer for approximately 15 min.
  • Top with fried egg and sambal (if desired)

Enjoy cowboy!

Thursday, March 17, 2011

Easy to Prepare Indian Shahi Paneer Recipe

Indian Shahi paneer is a preparation of paneer, cream, tomatoes and spices. Thick, creamy and spicy, it is a mainstay of Indian cuisine. Shahi Paneer is immensely popular, especially in North India. It is typically eaten with Roti, Chappati or other Indian breads. Paneer is the Indian word for cottage cheese, and Shahi is the Indo-Persian term for royal.  Similar dishes include Paneer Butter Masala and Kadai Paneer.

  • 250g Paneer/Cottage Cheese (cut into large cubes)
  • 3 chopped Tomatoes
  • 1 chopped Onion
  • 10 Cashew Nuts (cut into small pieces)
  • 1½ tsp Ginger-Garlic Paste
  • 1 tsp Chili Paste
  • 1 tsp Tomato Paste
  • Sprinkle of Salt (to taste)
  • 1/2 tsp Chili Power
  • 1/2 tsp Turmeric Powder
  • 1 tsp Coriander Power
  • Oil (to fry)
  • 2 tbsp Oil
  • 2 tbsp chopped Coriander (to garnish)

How to make:
  • Heat 2 tbsp oil in a large saucepan and fry onion, until soft
  • Add ginger-garlic paste and chili paste. Mix and fry until brown
  • Add tomatoes and fry for another 6-8 minutes
  • Remove from heat and bring down to room temperature. Put into a blender, along with a cup of water and tomato paste (Grind into a puree) 
  • Transfer back into the saucepan and bring to a low heat
  • Fry paneer (cottage cheese) in hot oil until it is soft and then remove. Do not let it turn brown
  • Add chili powder, turmeric powder, coriander powder and salt. Mix well
  • Add cashew nuts. Stir and cook over low heat for 5 minutes, till gravy turns thick

Garnish with coriander leaves and serve
Indian Shahi paneer is serve best with rice or naan

Saturday, March 5, 2011

The Great Canadian Omelette

What is the history of the omelette?
Do you know or do you care to know?
Truth be told, the frittata most likely preceded the Great Canadian omelette.
When you think about it, what could be easier than mixing vegetables and eggs together or leftovers from cooked meats into eggs, then scramble them into a dinner meal?
Sounds like a inexpensive way to feed your family on that limited budget. You might be able to retire years sooner if you can make this on a regular basic.
It just seems to made sense to use the protein in eggs as a meat substitute to add depth and sustenance to vegetables. According to some historians, the word omelette comes from the Roman epicure Apicius, who called his dish "overmele," which contained ingredients that are made with eggs, honey, and green/red peppers. The French Canadian are noted for their omelettes skills.

To make the Great Canadian Omelette you will require the following ingredients;
  • 2 extra large eggs
  • ¼ cup green onions
  • ¼ cup of cooking onions
  • ½ cup of diced ham
  • 1 cup of shredded cheddar cheese
  • 1 tsp olive oil

  • Sauté onion in olive oil.
  • Remove from pan
  • Scramble 2 eggs; add black pepper & Mrs. Dash to taste pour into skillet
  • Stir eggs until they begin to set
  • Cut ham into small pieces, mix with onion & cheese
  • Add onion mixture to egg, fold egg over to form omelette
  • Cook until egg is fully cooked.

The Great Canadian Omelette will serve up to 4 people

Thursday, February 17, 2011

How to Prepare Grilled Chicken Quesadilla

Grilled Chicken Quesadilla can serve up to 6
Cook time 30 min for Grilled Chicken Quesadilla
Instructions for cooking the Grilled Chicken Quesadilla

·         Place the chicken on a plate, and sprinkle with salt, pepper and chilli power. Once it is spread evenly, add the barbeque sauce for seasoning on both sides. Let it marinate for 15 minutes.
·         Heat grill for medium-high heat
·         Lightly oil the grill grate. Place chicken on grill, and cook for 10 minutes per side, or until juices run clear.
·         Remove chicken from grill, and cut into bite-size pieces.
·         In large skillet, heat oil over medium-high heat; fry onion, mushrooms, green pepper, olives, corn, chili powder, salt and pepper until liquid is evaporated, about 8 minutes. Scrape into bowl.
·         Place tortillas on the grill, and sprinkle with a thin layer of cheese, chicken, onion, mushrooms, olives, and chilies. Top with another tortilla, and grill until brown and crispy on both sides, about 3 minutes per side. Repeat with remaining ingredients. Cut into wedges to serve.
·         If you do not want to grill the quesadillas, follow the same steps and instead of grilling bake the filled tortillas in the oven at 400°F (200°C), turning once, until golden and cheese is melted, for 20 minutes. You may cut them into halves or quarters or just eat the whole thing at once. (Good Luck)

For dipping try: Ingredients are as follows
·         Sour Cream or Guacamole:
·         2 ripe avocados
·         1 small onion
·         1 clove garlic
·         1 small tomato1 1/2 Tbsp lime juice (or juice of 1 fresh lime)
·         Salt and pepper to taste
·         Peel avocados and remove the pit
·         Peel and mince the onion and the garlic
·         Chop the tomato
·         Mash the avocado in a bowl and then stir in the remaining ingredients

Serve Grilled Chicken Quesadilla cold with tortillas

Enjoy CowBoy

Tuesday, February 8, 2011

Easy Dessert from France - Mousse au Chocolat


Chocolate mousse is derived from the French word which means lather or foam. It was once a specialty of French restaurants and it entered the American cuisine in the 1960's.
Mousse is prepared in such a way that it allows air bubbles to form and give it such a light and airy texture. Chocolate mousse is usually enjoyed as a dessert. It can be made with a combination of flavours and even fruits.

  • 4 ounces bittersweet chocolate
  • 2 tbsp of unsalted butter
  • 2 tbsp of sugar
  • 3 egg whites separated
  • 1 cup whipping cream
Easy Dessert Directions:
  • Melt the chocolate and the butter in the top of a double boiler (You can also melt them in the microwave for 2 minutes if you prefer)
  • Separate the egg whites and the yolks. 
  • Once the chocolate is melted, remove from heat and let it cool (Once the chocolate is cooled, add the egg yolks)
  • Beat the whipping cream and the sugar until the mixture is thick. 
  • Do not overbeat the mixture as it can become dry
  • Add the mixture to the chocolate. 
  • Beat the egg whites using a clean beater, do not let any water or grease get in with the egg whites.
  • When the egg whites are thick, add 1 tbsp of sugar
  • Add the egg white mixture into the chocolate, and fold a little at a time
  • Spoon into individual glasses or cups
 Chill until ready to serve. Enjoy! 
Easy Dessert from France Chocolate mousse makes 6 servings