Kitchen Garden - June 2011

Kitchen Garden  - June 2011 
PDF | 117 pages | 64.74 Mb | English

Kitchen Garden - the UK's No.1 magazine for growing your own fruit and vegetables. KG also offers great monthly give-aways, special gardening offers, recipes, growing tips and much more.

Download Link

Mirror

Onion Frittata

Onion Frittata

The key to making this dish is to have all the ingredients prepared before you begin sautéing the onions.

Ingredients

8 large eggs
1/2 cup finely grated Parmesan
3 large fresh basil leaves, torn into pieces
3 large fresh sage leaves, minced
1 teaspoon minced fresh rosemary
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
3 tablespoon extra-virgin olive oil
1 cup thinly sliced onion
1/3 cup whole-milk ricotta

Preparation

Preheat oven to 400°F. Whisk first 7 ingredients in a medium bowl; set aside. Heat oil in a medium ovenproof nonstick skillet over medium-high heat. Add onion; saute until soft, about 6 minutes. Reduce heat to low. Stir in egg mixture. Spoon dollops of ricotta evenly over.

Cook until frittata begins to set, about 2 minutes. Place in oven; bake until just set, 7-9 minutes. Slide the frittata onto a platter. Cut into wedges; serve hot or at room temperature.

Food Network magazine - June 2011

Food Network magazine - June 2011
English | HQ PDF | 206 Pages | 105.63 Mb

Food Network is the only food magazine out there that covers every amazing aspect of food and food culture. The wide range of dishes made on Food Network is reflected in the pages of the magazine, and it's the only magazine that features all your favorite stars!

Download Link

Mirror

Filipino Egg Rolls

Filipino Egg Rolls

Lumpia is the Filipino version of egg/spring rolls. There are a lot of lumpia variations in the Philippines and Lumpiang Shanghai is one of them. Lumpiang Shanghai has pork as its main ingredient. It is a party favorite and such a great appetizer.

Ingredients

 1 pound ground pork or ground beef

1 cup shrimps,minced

½ cup onion, minced

½ cup carrots, minced

⅛ cup garlic, minced

½ teaspoon salt

½ teaspoon black pepper

1 egg, beaten1 tablespoon oyster sauce

1 tablespoon Fish Sauce
 

Lumpia Wrappers (try 125 mmx125mm size)

2 tablespoons Olive oil for sauteeing

2 cups Vegetable Oil for frying

Preparation

1 In a pan, sauté garlic in olive oil until light brown.
2 Add onions. Saute until almost translucent.
3 Add the ground pork and sprinkle with ½ tsp salt and ½ tsp blackpepper. Stir-fry until no more pink color is showing.
4 Add carrots, oyster sauce and fish sauce. Mix well.
5 Add shrimps and cook until pink then add egg. Mix well and remove from heat. Allow to completely cool down. Drain if necessary. Set aside the sauce.
 

6 The lumpia wrappers are very tightly packed, so be careful when pulling them apart. Spoon 1 Tbsp mixture on the lower edge of the wrapper leaving 1 inch edge. Begin to fold egg roll like an envelope: first, fold over the lower 1 inch edge over the filing, then the left edge, then the right edge, then roll up to the top edge. To seal the wrapper just moisten the top edge with water. I used the sauce I got from draining the cooked mixture.
7 Heat vegetable oil in a large, deep frying pan over medium high heat. Place egg roll one at a time into hot oil, with the seam down (this will keep it from unraveling) and then quickly turn the egg roll to ensure the skin crisp up and does not stick to other egg rolls in the pan. Adjust heat so that the oil is bubbling gently and not too vigorously around the egg rolls. Each egg roll will take about 5 minutes to cook. Shake the egg roll over the pan to help remove the excess oil. Place egg roll on layers of paper towels to drain.
 

8 Serve the lumpia or Filipino egg rolls with your favorite sweet and sour sauce or a spicy vinegar sauce.

Dish magazine - April/May 2011

Dish magazine  - April/May 2011
English | PDF | 127 Pages | 42.89 Mb

Dish magazine will inspire you to cook and eat good food - each issue is packed with seasonal recipes for everything from a dinner party with friends to casual dining during the week, accompanied by handy tips on techniques and ingredients. Stunning photography features throughout the magazine with stories celebrating food producers, chefs and food locations too. Dish is the perfect magazine for those who love to cook, those who aspire to new heights in their cooking and those who simply love to read about good food.

Download Link

Chettinad Masala Dosa

Chettinad Masala Dosa

Ingredients

1.Dosa batter – 4 cup
2.Oil – 2 tb sp
3.Onion (chopped)- 1 cup
4.Tomato – 1/2 cup(chopped)
5.Green chilly – 1
6.Ginger garlic paste – 2 tea sp
7.chilly powder – 1 tea sp
8.Coriander powder – 1 tea sp
9.Turmeric powder – 1 pinch
10.cashew – 1 tea SP
11.Tomato sauce – 1 tea sp
12.Coriander leaves
13.Ghee

Preparation 

1.Heat oil in a pan and add onion.
2.When onion turns to brown,add tomato,ginger garlic paste and green chilly.
3.When oil seprates,add chilly powder,coriander powder and turmeric powder.
 

4.Add cashew paste and tomato sauce.Stir well.

5.Add coriander leaves.Stir well.
 

6.Heat a non-stick tawa and pour a spoonful of pumpkin dosa batter in
the centre, spread with the back of the spoon to a thin round.
7.Pour a tsp of ghee over it.
 

8.Turn the other side for a few seconds and remove from the pan.

9.place a portion of the masala in the center and cover it with the other half of the dosa.
10.Serve Hot.

Cheesecake Recipes

Cheesecake Recipes
PDF | 95 Pages | 295 KB

Download Link

Balado Egg

Balado Egg
It's Indonesian traditional food. Taste is spicy

Ingredients

6 eggs, boiled and peel shell
Some palm oil
6 clove garlic
8 shallots
8 red chillies
1 tomato, remove seeds
½ teaspoon salt
1 teaspoon sugar


Preparation

1. Heat up some oil, fried boiled eggs in palm oil until golden brown, drain it.

2. Heat up some oil, saute paste ingredients until it fragrant, put some water, together with fried eggs, mix it, cook for 5 minutes, and ready to serve.

Egg Curry

Egg Curry
Simple, easy and delicious

Ingredients

6 hard boiled eggs, shelled

1 large onion

3 green chilies

½ tablespoon freshly grated ginger

1 tablespoon garam masala (or choice of other spices like whole spice,curry powder)

1 tablespoon cumin powder (optional)

1 tablespoon paprika/red chili powder

few sprigs of curry leaves

½ tablespoon cumin seeds

½ tablespoon tumeric (haldi for color, optional)

salt according to taste

3 tablespoons oil

coriander for garnish


Preparation

1.De-shell boiled eggs and slit them gently; this helps eggs absorb the flavor.

2. Heat oil in a pan; when hot, add all the dry seasoning ingredients, chilies, ginger and curry leaves.

3. Saute for few seconds, then add onions and fry until they turn translucent. Add salt and mix well.

4. Now add eggs and toss until they are well coated and covered. Allow to cook on low flame for about 4-5 minutes.

5. Taste, adjust salt and seasonings accordingly, and remove from heat.

Banana Bread Pudding

Banana Bread Pudding

Ingredients:

1 loaf French bread
2 tblsp Vanilla Extract
4 Bananas, mashed
4 cups Milk
3 Eggs
1 cup Sugar
1 cup Raisins
1 tsp freshly ground Nutmeg
1 tsp Cinnamon
Splash of rum (optional)

Preparation

Cut the lof in small cubes.
Put the cubed loaf in a bowl.
Now pour the milk on it and keep it aside for a hour.
Preheat oven to 325 degrees.
Grease 9 x 13 inch baking dish.
In a separate bowl mix the eggs, sugar and vanilla essence.
Pour this mixture onto the bread mixture and then spread the mashed bananas and raisins.
Add rum, cinnamom and nutmeg powder.
Pour this mixture on the baking dish.
Bake in the oven for 1 hour and then let it cool.

Good Food - May 2011

Good Food  - May 2011
English | PDF | 101 pages | 38.4MB

Good Food  is a must have for everyone who loves cooking, eating and dining out. It’s full of mouth-watering ideas for quick everyday dishes, inspirational entertaining and every recipe you’ve ever dreamed of – all devised to save you time and effort.

Download Link

Mirror

Cuisine - May 2011

Cuisine - May 2011
English | 181 Pages | PDF | 68.05 MB

Cuisine is the ultimate reward for people who love food, wine and good living. Inspire your taste buds with abundant new recipes in each issue, feast your eyes on the latest restaurant reviews and explore the latest releases of New Zealand and imported wines.

Download Link

Mirror

Saveur - May 2011

Saveur - May 2011
English | 105 Pages | PDF | 49.15 MB

Saveur is for people who experience the world food first. It was created to satisfy the hunger for genuine information about food in all its contexts. With its emphasis on heritage and tradition, home cooking and real food, the magazine evokes the flavors of food from around the world.

Download Link

Mirror

A Taste of Italy

A Taste of Italy
PDF | 112 pages | 393 KB

A collection of many wonderful Italian cuisine recipes
which everybody can cook and enjoy

Download Link

Food Network magazine - May 2011

Food Network magazine - May 2011
English | PDF | 182 Pages | 71.65 Mb

Food Network is the only food magazine out there that covers every amazing aspect of food  and food culture. The wide range of dishes made on Food Network is reflected in the pages  of the magazine, and it's the only magazine that features all your favorite stars!

Download Link

Mirror

Cheese Loaf

Cheese Loaf

The golden brown crisp bread slices, smeared with cheese, milk and cornflower are sure to melt in your mouth. It makes an ideal tea-time snack.

Ingredients

Bread slices - 6
Egg -1
Cheese (grated) - 4 tspn
Milk - 2 tbspn
Cornflour - 4 tbspn
Pepper powder - ½ tspn
Turmeric powder, a pinch
Salt- to taste
Oil - as required for frying

Preparation

Cut each bread slice length wise to make three pieces.
Break the egg into a bowl and mix it with cheese, milk, cornflour, pepper and turmeric powders and salt to make a smooth paste.
Apply this paste on both sides of the bread pieces.
Heat the oil in a pan and shallow-fry the bread pieces.
When they turn brown on one side, turn them over. Serve hot

Pepper Egg Masala

Pepper Egg Masala

An egg dish that tastes well with steamed rice. Easy to make, this spicy dish is a personal favourite egg recipe of many foodies.

Ingredients

Oil - 1 tbspn
Garlic coves (crushed) - 2
Onion (thinly chopped) - 1
Green chillies (slit length wise) - 3
Tomato (chopped) - 1
Soya sauce - ½ tspn
Pepper Powder - ½ tspn
Salt, to taste
Coconut powder 1 tbspn
Water - ¾ glass
Eggs - 3
Coriander (cilantro) leaves, a few

Preparation

Heat oil in a heavy bottom sauce pan.
Add garlic and saute just until fragrant.
Add onion, green chillies and tomato and saute for a few more minutes.
Add soya sauce, pepper powder and salt.
Mix coconut powder in water and add this mixture to the prepared masala and stir.
Break the eggs into it. But do not stir after that.
Lower the heat and cook till the eggs are done.
Turn off the heat and garnish with coriander leaves

Mint-Chicken

Mint-Chicken

Chicken well marinated with the essence of mint (pudina) that enhances digestion allowing as many helpings as you can have.

Ingredients

1. Chicken (whole, with the skin) - 1

2. Dried Mint leaves/ fresh Mint leaves ground to paste - 3 tsp
Cinnamon (powdered) - ¾ - 1 tsp
Cardamom (powdered) - ½ tsp
Black pepper powder - 1 tsp
Balsamic vinegar - 1 ½ tbsp
Salt - to taste

3. Olive oil - 1½-2 tbsp

Preparation

1. Wash the chicken, pat dry and keep aside.
2. Mix the Mint paste with the cinnamon, cardamom, black pepper powder, balsamic vinegar and salt.
3. Pour in the olive oil and use your fingers to knead the spices with the oil.
4. Garnish the chicken, nice and even with the mix.
5. Push the skin from the neck portion of the chicken, backwards using it to tie the legs with the tail.
Fold the tip of the wings inward and keep aside overnight.

6. Heat the oven to 375◦ F.
7. Place the garnished chicken in a roasting pan (breast portion upward) and roast for an hour, without covering.
8. Before cutting, cover the chicken, lightly, with foil.
9. Dress with Mint leaves and serve hot with Mint sauce.

 

To make Mint Sauce
1. Mint leaves - ¼ cup
2. Vinegar - ¼ cup
3. Powdered sugar - 1 tbsp

Preparation
1. Dissolve the sugar in vinegar, pour over the Mint leaves, refrigerate for a day and serve.
2. If you feel the vinegar is too sour, add a little more sugar, some water, boil for a short while and then refrigerate.

Karimeen Pollichathu

Karimeen Pollichathu

(Kerala Special)

Pearl spot, (locally known as karimeen) when baked in plantain leaf, becomes a highly sought after dish.

Ingredients

1. Pearl spots (medium sized) - 2 nos

2. Onion -1/4 kg,
Ginger -1 piece,
Garlic -15 flakes,
Green chillies - 4 nos,

3. Tomato (chopped) – 4 nos
4. Chilly powder- 1 ½ big spoon
5. Turmeric powder -1/4 small spoon
6. Pepper powder- 1/2 small spoon

7. Cumin seed -1/4 small spoon,
Vinegar - 2 big spoons,
Salt- as required,
Coconut oil- 4 big spoons

8. Cinnamon - 2 small pieces

Preparation

Clean the fish and make gashes on both sides.
Chop the second set of ingredients into small pieces.
The fourth set of ingredients should be then made into a paste by adding vinegar.
Place an appropriate vessel on fire and pour coconut oil into it.
Add cinnamon to it. After a few seconds, remove the cinnamon from oil.

Add the second set of ingredients to this oil and stir well. When the onion becomes golden brown in color, add the paste.
When it all gets blended well in slow fire, add tomato pieces.
Add two cups of water to this mix and let it boil.
Once it boils, add salt and remaining vinegar.
Stir well and ten put the fish to it. The fish should be allowed to remain in it till the curry thickens.
The cooked fish together with the masala should be wrapped in plantain leaf and tied with the plantain strings.
Bake the fish in a hot pan

Tapioca and Beef

Tapioca and Beef 

Kerala Style)

Tapioca and beef together make a mouth-watering combination and is a quintessential aspect of Kerala cuisine.

Ingredients

1. Tapioca ( cut into small pieces)-1 kg 

2. Beef finely chopped)-1/4 kg, 

turmeric powder-3/4 tea spoon,salt-as required 

3. Grated coconut-half a coconut,

button onion- 2 nos,

garlic- 2 flakes,

pepper-8 nos 

4. Coriander powder-3 small spoons, 

chilly powder-2 small spoons 

5.Curry leaves-as required 

6.Coconut oil-2 big spoons

Preparation

Finely grated beef should be mixed with salt and turmeric powder. 

Cook it properly.Heat coconut oil and add the third set of ingredients to it. 

After frying it properly, add coriander powder and chilly powder to it and blend it all well. 

Make it into a paste without adding water.

Cook the chopped tapioca in water after adding salt.After it is cooked well, drain the excess water. 

Then add the cooked beef and the third set of ingredients to tapioca. 

After putting curry leaves and salt (if only needed) place it back on fire and stir well.