Afelia

Afelia

This dish is cooked with pork but we have used mutton instead

Ingredients

400 gm of boneless mutton

cut into chunks

2 tsp of coriander powder

1/2 tsp of castor sugar

3 tbsp of olive oil

2 large onions sliced

salt and pepper to taste

For garnishing:

coriander leaves

2 cups of fruit wine or mixed

fruit juice

Method

Rub the coriander powder, salt and pepper in the mutton and leave aside for 3-4 hours.

Heat 2 tbsp of the oil in a pan and brown the mutton pieces quickly and then transfer to an

ovenproof dish. Add the remaining oil to the pan and fry the onions until translucent. Stir

in the fruit wine and a little salt and pepper and bring to a boil.

Pour this over the mutton and cover with a lid. Bake in an oven till the mutton is tender.

Serve garnished with fresh coriander. Serve with bread, a salad and few olives.

Good Home Cooking:

Good Home Cooking: Make it, Don't Buy It! Real Food at Home

Mostly at Less Than a Pound a Head -by Diana Peacock

Spring Hill (2009) | ISBN: 190586230X | 266 pages | PDF | 1.12 MB

Tired of eating bland, ready-made meals and packaged and processed food? Let Good Home Cooking be the answer to your prayers. You'll learn how to make tasty, healthy food, and discover that what you make is not only better-tasting than anything you can buy, it's cheaper, too! Good food shouldn't be a luxury; it's a right, and this book will show you how to make simple, inexpensive recipes that ensure you eat well every day of the week.

From light snacks to hearty main courses and home baking, you will find out how a cleverly stocked store-cupboard and some simple recipes mean tasty family meals, whatever your budget. Here you can create everything from light bites and tasty treats to hearty main courses, while learning just how easy it is to prepare food from fresh ingredients with fantastic results every time.

In addition, you can also discover how to make your own pickles, baked beans, bread, butter, yoghurt, cream and cottage cheese - even sausages and bacon - and all without having to buy any expensive equipment. With almost 300 tried-and-tested recipes, Good Home Cooking is a must for anyone who wants to eat good, fresh, local, homemade food, whatever their income. It is essential reading for anyone who wants to provide their family with the best food possible.

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Tandoori Chicken

The most popular variation of grilled chicken in the Indian

Cuisine!

Ingredients

Chicken 1

Lemon juice 3 tsp.

Red chili powder 2 tsp.

Curd (Yogurt) As per taste

Garlic paste 1 tsp.

Ginger paste 1 tsp.

Garam masala powder ½ tsp.

Mustard oil 1 tsp.

Oil For basting

Salt As per taste

Method

1. Skin the chicken and make diagonal incisions all over.

2. Mix 1 tablespoon red chili powder, salt and 2

tablespoons lemon juice. Apply this to the chicken and leave it for half an hour.

3. Hang Curd/Yogurt in the muslin cloth for some time.

Take Yogurt in a bowl, add red chili powder, salt, lemon

juice, Ginger Paste, Garlic Paste, Garam Masala

Powder and mustard oil. Mix well.

4. Apply this marinade to the chicken. Put the chicken

onto the skewer and roast in the tandoor oven.

5. When chicken is almost done, baste it with oil, roast again till done.

6 Serve hot with onion slices and lemon wedges.

Okra with Tomatoe & Coriander

Okra with Tomatoe & Coriander

Ingredients

400 gm of okra – (bhindi)

3 chopped tomatoes

3 tbsp of olive oil

2 onions sliced

2 tsp of coriander powder

3 cloves of garlic – crushed or

cut into pieces

1/2 tsp of sugar

1 tsp of lemon juice

1/2 tsp of lemon rind

salt and pepper to taste

Method

Wash the okra, trim off any stalks from the okra and leave whole and keep side.

Heat oil in a pan and fry the onions and coriander for 3-4 minutes until translucent.

Add the okra and garlic and fry for 1 minute.

Mix in the tomatoes and sugar and cover with a lid and simmer for 10-12 minutes, stirring

once or twice. Stir in the lemon rind and lemon juice, sugar, salt and pepper to taste.

Grow Your Own Groceries: How to Feed Your Family

Grow Your Own Groceries:

How to Feed Your Family from Your Own Back Garden

PDF | 216 Pages |1.69 MB

Producing your own food is not only rewarding but - in times of economic and environmental changes - increasingly a must! Nature provides everything the human body requires to thrive, and cultivating some of those natural products in your own back garden will not only produce the best food on the planet for you and your loved ones, it is also economical, environmentally friendly and more fun than shopping.

Many crops, such as herbs for example, can be produced in a relatively small space with a little pre-planning and organising, and they are perfect for enhancing the flavour of cooking, treating minor ailments, and preventing colds and flu. This book provides all the information you need to keep your family and friends healthy, fit and enjoying life to the full. Gardening is more than a hobby; it's a way of life. Even without a garden, many plants can be grown in containers, on a balcony, and indoors.

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Ciccasian Chicken

Ciccasian Chicken

Ingredients

1 kg chicken breasts or legs

2 onions quartered

1 carrot sliced

1 celery stick trimmed and sliced

6 pepper corns

3 slices of bread crust removed

2 garlic cloves – chopped

2 cups of walnuts

1 tbsp of walnut oil – or olive oil

salt and pepper

For garnishing:

chopped walnuts and chilli powder

Method

Place the chicken in a large pan with the onions and the carrots, celery and peppercorns.

Add enough water to cover and bring to a boil. Simmer the chicken and vegetables over low

fire, covering with a lid till the chicken is tender – this could take 45-60 minutes. Leave to cool and then drain the chicken but reserve the stock.

Tear the bread into pieces and soak in the stock. Transfer the soaked bread slices in a blender with the garlic and walnut and process until you get a smooth paste. Place this in a pan and over low heat gradually add the remaining stock, stirring constantly until the gravy

becomes thick. Place the cooked chicken pieces on a serving dish and pour the gravy over the

chicken. Drizzle with the walnut oil, chilli powder and chopped walnuts and serve at once.

Dover Sole ( a special Cafeteria Preparation )

Dover Sole ( a special Cafeteria Preparation )

This sweet, mild but deliciously dense white fish is indeed a treat to be enjoyed on special occasions.

Ingredients

• 1 whole Dover sole, skin and roe removed* (ours weighed about 1 1 / 3 pounds)

• 1 tablespoon extra-virgin olive oil

• 3 / 4 cup white wine**

• 2 tablespoons salted butter, cut into small pieces

• Juice of 1 lemon (about 2 tablespoons)

• Salt and fresh-ground black pepper, to taste

Preheat the oven to 400 degrees.

Method

Rinse the fish under cold water and pat dry with paper towels. Brush both sides of the fish liberally with olive oil and lay it flat, with the eyes of the fish up, in a shallow roasting pan just large enough to hold the fish without crowding.

Drizzle with the white wine and dot all over with the butter pieces. Bake in the center of the oven 10 to 12 minutes or until just cooked through. Turn the oven to broil.

Move the fish so the broiler unit is about 4 inches from the surface of the fish and broil the fish 1 to 2 minutes or until the surface takes on color.

Remove the fish to a cutting board.

Strain the pan juices into a nonreactive small saucepan, stir in the lemon juice and keep warm over low heat while you fillet the fish.

Fillet the fish by slicing the body along the backbone (this will be along the midline of the body) from the head to the tail starting just below the head. To remove the fillet, slide the knife closely down the bones from the backbone to the side. Lift away the first fillet and repeat on the other side of the backbone (there are two fillets on each side of the fish, one on each side of the backbone). Place both fillets on a warm plate.

Turn the fish over and repeat the process to remove the two fillets on the opposite side of the body. Discard all the bones.

To serve, season the fish with salt and pepper and drizzle with lemon sauce.

Makes 2 servings.

*Notes: Have your fishmonger skin the fish and remove the roe. You can saute the roe in butter, if you wish, and serve it with a bit of lemon and chopped parsley.

**We used a pinot grigio because of its affinity for fish.

Orange and Cranberry Compote

Navel Orange and Cranberry Compote

Ingredients

1 (2-inch) piece ginger root

2 teaspoons coriander seeds

2 teaspoons fennel seeds

3 tablespoons unsalted butter

1 gala apple, peeled and cut into 1/2-inch pieces

1 bartlett or anjou pear, peeled and cut into 1/2-inch pieces

1/2 cup (1/2-inch-cubes) fresh pineapple

1 1/2 cups light brown sugar plus more to taste

1 (12-ounce) bag fresh cranberries

Juice of 3 navel oranges (1 ¼ cups)

Method

Lightly crush the unpeeled piece of ginger root and place on a double thickness of cheesecloth square with the coriander and fennel seeds. Bring the corners of the cheesecloth together and tie to make a secure pouch.

In a nonreactive large saucepan, melt butter over medium heat. Add the apples, pears, pineapple and the cheesecloth pouch. Cook 6 to 8 minutes until the fruit begins to soften and break down.

Add 1 1/2 cups brown sugar and stir to combine. Cook 3 minutes.

Add the cranberries and orange juice; stir well. Bring the mixture to a boil over medium heat, reduce the heat and simmer, covered, 15 minutes, stirring occasionally. Uncover and cook an additional 10 minutes. Taste and adjust sugar, if necessary. Remove cheesecloth pouch before serving. Serve at room temperature or chilled.

Makes 4 1/2 cups.

Moms Broccoli and Rice Casserole

Moms Broccoli and Rice Casserole

If you use shredded cheddar instead of processed cheese spread, use 1/2 cup instead of 1/3 cup milk.

Ingredients

2 (10-ounce) packages frozen chopped broccoli

1 cup instant rice

1 (10.75-ounce) can cream of mushroom soup

1/2 cup processed cheese spread or shredded cheddar cheese plus 1/2 cup shredded cheddar cheese, for the top

1/3 to 1/2 cup milk

Pinch fresh-ground black pepper or hot pepper sauce

Method

Preheat oven to 375 degrees. Place frozen broccoli in a microwave-safe dish and microwave on high power 2 minutes until broccoli thaws enough to be broken up. Transfer broccoli and its liquid to a 13-by-9-inch (3-quart) glass or ceramic baking dish and place in oven to continue thawing while you continue with recipe.

Place rice, mushroom soup, 1/2 cup cheese spread or cheddar cheese, milk (use 1/2 cup milk if using cheddar cheese; 1/3 cup milk if using processed cheese spread) and pepper or hot pepper sauce in a large mixing bowl. Stir until well combined; mixture will be thick.

Remove baking dish from oven and, using a wooden spoon, spread broccoli evenly over bottom of dish. (It is fine if broccoli is still a little frozen.) Spoon rice mixture over broccoli in an even layer. Sprinkle 1/2 cup cheddar cheese on top.

Return baking dish to center rack of oven and bake 25 to 30 minutes until bubbling throughout and lightly browned around edges. Serve casserole at once or cover it with aluminum foil and let it rest up to 20 minutes before serving.

Makes 8 to 10 servings.

Vegetarian Times Magazine- November/December 2009

Vegetarian Times Magazine- November/December 2009

PDF | 93 pages | 26.4 Mb | English

Vegetarian Times delivers simple, delicious food, plus expert health and lifestyle information that is exclusively vegetarian but wrapped in a fresh, stylish mainstream package that is inviting to all.

Download Link

Pompano With Cilantro Pesto

Pompano With Cilantro Pesto

Test kitchen tip: To make the Cilantro Pesto, you need a mini-food processor. If you don't have one, you can double the recipe using 1 ½ cups cilantro, the juice and zest of 1 lime and ¼ cup mayonnaise and make it in a blender. The recipe as written makes about ¼ cup sauce; doubling it makes ½ cup. Serve the fish over rice. This sauce also works well with mahi mahi and yellowtail snapper.

Ingredients

4 tablespoons butter, divided

1 small yellow onion, chopped

12 blanched almonds, toasted*

¾ cup packed cilantro

2 tablespoons mayonnaise

Juice and zest of 1/2 lime

Salt and fresh-ground black pepper, to taste

¼ serrano chile, optional

2 tablespoons olive oil

4 (6- to 8-ounce) pompano fillets, skin removed

2 tablespoons flour

Method

In a skillet over medium heat, heat 2 tablespoons butter. Add the onions and saute 10 minutes until golden.

Meanwhile, in a mini-food processor, fine-chop the almonds. Remove from the processor and set aside. Add the cilantro, mayonnaise, lime juice and zest, salt, pepper and chile to the processor. Use on/off pulses to chop fine. Return the nuts to the processor and puree until smooth and thick.

Place the flour on a plate. In another large skillet, heat 2 tablespoons butter and 2 tablespoon olive oil over medium heat. Dredge the pompano fillets in flour and shake to remove excess. Cook the pompano in the skillet about 3 minutes per side until golden.

To serve, place a fillet on each plate. Top with 1 tablespoon cilantro mixture and a portion of caramelized onions.

Makes 4 servings. makes 1/4 cup sauce

*To toast almonds: Preheat oven to 350 degrees. Place almonds in a baking dish and bake 15 minutes until golden, shaking pan frequently. Do not let burn. Cool before using.

Kitchen Garden Magazine -November 2009

Kitchen Garden Magazine -November 2009

PDF | 109 pages | 56.8 Mb | English

Kitchen Garden Magazine - UK's No.1 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

Shepherd's Pie

Shepherd's Pie

This will behigh on your list of "comfort foods." This makes enough for six hungry diners and leftovers can be reheated in the microwave. Make the Potato Topping first so it is ready to add to the Ground Beef Filling as soon as that is done.

Ingredients

Potato Topping:

7 medium all-purpose potatoes

Water

4 tablespoons butter

1/3 to ½ cup hot milk

Salt and fresh-ground black pepper, to taste

Ground Beef Filling:

½ cup vegetable oil (we used canola), divided

2 pounds lean ground beef

1 pound lean ground lamb

Salt and fresh-ground black pepper, to taste

2 cups medium-diced carrots

¾ cup medium-diced yellow onions

½ cup medium-diced celery

½ cup frozen petite peas

½ cup Guinness Stout (we used the St. James's Gate Dublin Guinness Extra Stout)

2 cups ketchup

1 1/2 cups mixed shredded cheddar and Monterey Jack cheeses

Method

To make topping: Peel and cut the potatoes into uniform chunks. Place in a saucepan and cover with water. Bring to a boil, reduce the heat to a simmer, cover, and cook 15 to 20 minutes or until tender. Drain very well.

Mash with a potato masher. Add the butter and 1/3 cup milk. Beat with a heavy fork until fluffy adding more milk, if necessary. Season with salt and pepper. Set aside.

To make filling: In a large skillet or saute pan, heat half the oil over medium-high heat.

Add the ground beef and lamb. Season with salt and pepper.

Cook the meat, separating it with a fork or spatula as it cooks, 12 to 15 minutes until it is well combined and browned throughout. Remove from the heat and drain well in a colander.

Discard the drained liquid and set the meat aside.

Add the remaining oil to the skillet over medium heat and add the carrots, onions, celery and peas. Saute the vegetables 4 to 5 minutes, then stir in the Guinness and ketchup. Bring to a simmer, partially cover, and cook about 6 minutes or until vegetables are just tender.

Add the drained ground meats and stir well to combine. Return to a simmer and cook, partially covered, 15 to 20 minutes. Add salt and pepper, if necessary.

While the meat is cooking, preheat the oven to 400 degrees. Lightly butter a 13-by-9-by-2- inch baking pan. When the meat is cooked, carefully transfer it to the prepared pan. Spoon the mashed potatoes evenly over the top (you don't have to get them into every corner) and sprinkle with the shredded cheeses.

Place in the upper third of the oven and bake 6 to 8 minutes until the cheese is bubbling and beginning to brown.

Makes 6 hearty servings; 8 regular servings.

Food Network Magazine - November 2009

Food Network Magazine - November 2009

PDF | 206 pages | 69.9 Mb | English

Food Network Magazine 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

Lobster Cheesecake

Lobster Cheesecake

This is an elegant brunch or light yet rich supper entree. It's the perfect showcase for spiny lobster meat. If you want to make the recipe more economical, substitute wild-caught pink shrimp for the lobster meat.

Ingredients

Crumb Crust:

6 tablespoons browned butter*

¾ cup seasoned dry breadcrumbs

¾ cup plain dry breadcrumbs

Lobster Filling:

1 pound cream cheese, softened

4 eggs, separated

8 tablespoons (1 stick) butter, softened

1/2 teaspoon fresh-ground black pepper

1 ½ pounds spiny lobster tails, meat removed from shells and cut into chunks

2 tablespoons minced chives plus 6 whole chives, for garnish

Method

To make crust: Combine all ingredients and press the mixture evenly and firmly into the bottom of a 9- or 10-inch springform pan. Refrigerate.

To make filling: Preheat oven to 300 degrees.

In a food processor fitted with the metal blade, process the cream cheese until smooth and creamy. Add the egg yolks, one at a time, processing well after each addition. Add the butter and pepper and process to combine well.

Put the chunks of lobster meat in the food processor. Use on/off pulses to chop the lobster meat and incorporate it into the batter; don't overprocess, you want some texture. Transfer the cheese mixture to a large bowl and stir in the chopped chives.

Using clean beaters and bowl of an electric mixer, beat the egg whites on medium speed until stiff peaks form. Fold the egg whites into the lobster mixture. Pour into the chilled crust.

Garnish the top with whole chives. Bake 1 hour. Turn oven off, but leave the cake in the oven for another hour. Remove from oven and serve warm or at room temperature.

Makes 10 to 12 servings.

Note*To brown butter: Melt unsalted butter in a glass measure in the microwave. Remove any foam that collects on the top. Pour off the golden liquid into a skillet. Discard the white watery portion at the bottom of the cup. Heat the golden liquid butter in the skillet over medium heat until it turns golden brown. Browning butter gives it a nutty flavor.

Grouper With a Pineapple-and-Pistachio Crown

Grouper With a Pineapple-and-Pistachio Crown

This topping also works well with mahi mahi and yellowtail snapper.

Ingredients

4 (6- to 8-ounce) grouper fillets, not more than ¾ inch thick

Salt and fresh-ground black pepper, to taste

1 cup chopped fresh pineapple

¼ cup chopped roasted and salted pistachios

¼ cup browned butter*

1 ½ tablespoons chopped fresh mint

Method

Preheat oven to 400 degrees. Place grouper fillets in a baking dish or on a baking pan with sides. Season with salt and pepper. Top each with ¼ cup chopped pineapple and 1 tablespoon nuts. Bake 15 minutes until fish is cooked through. Serve drizzled with 1 tablespoon browned butter and a sprinkling of chopped mint.

Makes 4 servings.

Per serving: 321 calories, 46 percent calories from fat, 16 grams total fat, 8 grams saturated fat, 93 milligrams cholesterol, 8 grams carbohydrates, 1 gram total fiber, 5 grams total sugars, 6 grams net carbs, 35 grams protein, 122 milligrams sodium.

*To brown butter: Melt unsalted butter in a glass measure in the microwave. Remove any foam that collects on the top. Pour off the golden liquid into a skillet. Discard the white watery portion at the bottom of the cup. Heat the golden liquid butter in the skillet over medium heat until it turns golden brown. Browning butter gives it a nutty flavor.

Chicken Cacciatore

Chicken Cacciatore

Serve over pasta.

Ingredients

• 3 / 4 cup all-purpose flour

• 2 1 / 4 teaspoons garlic powder

• 3 / 4 teaspoon dried oregano

• Salt and fresh-ground black pepper, to taste

• 1 egg

• 1 / 3 cup milk

• 4 boneless, skinless chicken breasts

• 1 / 4 cup extra-virgin olive oil

• 1 onion, chopped

• 4 cloves garlic

• 3 anchovy fillets

• 1 red bell pepper, cored, seeded and julienned

• 1 green bell pepper, cored, seed and julienned

• 2 tomatoes, chopped

• 1 tablespoon capers

• 1 / 2 teaspoon dried red pepper flakes, or to taste

• 1 / 4 cup chopped basil plus more for garnish

• 1 cup white wine

Method

Combine the flour, garlic powder, oregano, salt and pepper and place on a plate.

Whisk the egg and milk in a wide-mouth bowl. Dredge each chicken breast in the seasoned

flour, then in the egg mixture, shaking off any excess, and then again in the flour.

Heat oil in a skillet over medium heat. Add the chicken and cook about 3 minutes a side

until golden on both sides. Remove chicken from skillet and set aside.

Add the onions, garlic, and anchovies to the skillet and cook, stirring, until the onions

are translucent and the anchovies break up and melt. Add the peppers, tomatoes, capers, red

pepper flakes and 1 / 4 cup chopped basil. Season with salt and pepper.

Bring to a simmer and cook 15 minutes. Return the chicken to the pan and add the wine. Cover

and simmer 15 minutes. Serve garnished with additional chopped basil.

Makes 4 servings.

Saveur - November 2009 (US)

Saveur - November 2009 (US)

English | 118 pages | PDF | 43.30 Mb

Saveur Magazine is an award-winning food and travel publication that covers the world of authentic cuisine. Each issue of Saveur provides brilliant photography, extraordinary stories, and recipes that reflect the traditions, history, and lore of fine foods the world over. Saveur Magazine harks back to food before it was processed, lite, or artificial. Saveur is a magazine that still remembers what real food was meant to taste like.

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Best Holiday Recipes -Taste of Home Special Edition

Best Holiday Recipes - 
Taste of Home Special Edition 2007

PDF | 196 pages | English | 13.2 MB

Taste of Home is at heart a friendly exchange of authentic family-favorite recipes handed down over generations and shared among loved ones. Taste of Home recipes are practical because they're from home cooks—not gourmet chefs—and feature familiar, everyday ingredients; clear, beautiful photos; and easy-to-follow, step-by-step instructions.

To celebrate Thanksgiving, Christmas and New Year’s Eve deliciously, this value-packed cookbook is all you need! We’ve included 351 of the best, most-requested recipes that will ensure the holidays this year will be your most satisfying and memorable.

The appetizers, entrees, side dishes, desserts and more in Best Holiday Recipes 2007 are tried-and true family favorites previously published in Taste of

Home—the world’s #1 cooking magazine. They’ve been shared by hundreds of wonderful cooks who’ve served these specialties to appreciative loved ones for generations.

Cook with confidence when using this lovely, photo-filled volume because our Test Kitchen crew prepared every dish to be sure it works in your kitchen and tastes great.

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Asian Grilled Salmon with Julienned Vegetables

Asian Grilled Salmon with Julienned Vegetables

Serve with brown rice. This can be sauteed instead of grilled if you wish.

Ingredients

• 2 tablespoons Dijon mustard

• 3 tablespoons soy sauce

• 6 tablespoons olive oil

• 1 / 2 teaspoon minced garlic

• 4 (8-ounce) boneless skin-on fresh salmon fillets

• Lynn University Julienned Vegetables (recipe given)

Method

Combine the mustard, soy sauce, oil and garlic. Place the fillets in a single layer in a nonreactive baking dish. Spread a portion of the mustard mixture over the top of each. Let sit 10 minutes.

Preheat a gas or charcoal grill. Grill the fish about 10 minutes until cooked through. (We recommend you don't turn the fillets over or you will lose much of the mustard coating.) Serve with the vegetables.

Makes 4 servings.

Kraft foods - Food & Family - Holiday 2009

Kraft foods - Food & Family - Holiday 2009

30 recipes for stress-free entertaining in the Holiday issue.

Download Link

English | 58 pages | PDF | 5.90 Mb

Vegetarian Cooking Around the World

Vegetarian Cooking Around the World

Vegetarian cooking is nothing new. People in many cultures have enjoyed vegetarian or mostly

vegetarian meals for generations. However, vegetarianism is growing in popularity. In modern

times, more and more people around the world are recognizing the health benefits of omitting

or reducing meat in their diets. An increasing number of tasty, healthy alternatives to

meat, such as tofu, tempeh, seitan, and a variety of veggie burgers and veggie dogs, are

available in supermarkets and groceries.

Download Link

Arroz Con Pollo (Rice with Chicken)

Arroz Con Pollo (Rice with Chicken)

Ingredients

• 1 tablespoon chicken base (we used Better Than Bouillon Chicken Base)

• 1 1 / 2 cups boiling water

• 1 3/ 4 cups raw long-grain white rice

• 1 medium yellow onion, chopped

• 1 green bell pepper, cored, seeded and chopped

• 4 boneless, skinless chicken thighs (about 1 pound total)

• 1 teaspoon paprika

• 2 tablespoons sliced stuffed green olives

Method

Preheat oven to 350 degrees. Dissolve chicken base in boiling water to make stock. Place rice, onions and peppers in an 8- or 9-inch baking dish. Add stock and mix well. Place chicken thighs on top and push down into the rice mixture. Sprinkle the chicken breasts with paprika. Sprinkle sliced olives over top. Cover tightly with aluminum foil.

Bake 1 hour until liquid is absorbed and the chicken reaches 165 degrees when measured on an instant-read thermometer.

Makes 4 servings.

Vegetarian Times - October 2009

Vegetarian Times - October 2009

Vegetarian Times delivers simple, delicious food, plus expert health and lifestyle information that is exclusively vegetarian but wrapped in a fresh, stylish mainstream package that is inviting to all.

Download Link

PDF | 93 pages | 27.9 Mb | English

Saveur - October 2009

Saveur - October 2009

PDF | 111 pages | 43.1 Mb | English

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

Fine Cooking - October/November 2009

Fine Cooking - October/November 2009

Fine Cooking is a magazine for people with an avid interest in the craft of cooking. In Fine Cooking articles teach with tips and recipes numerous ways to create a fine feast in no time at all!

Fine Cooking is all about cooking:

* Recipes you want to make

* Full-color photos for every recipe

* Techniques for more than one way to cook

Download Link

English | 82 pages | PDF | 11.80 Mb

Bacon, Egg and Cheese Burrito

Bacon, Egg and Cheese Burrito

These make a tasty breakfast or light dinner.

Ingredients

• 2 eggs, lightly beaten

• 2 teaspoons whole milk

• Pinch white pepper

• Pinch salt

• 1 / 2 teaspoon vegetable oil

• 1 (10-inch) flour tortilla

• 1 slice mild cheddar cheese, optional

• 1 cooked strip bacon, crumbled

• 2 tablespoons salsa

Method

Beat eggs, milk, pepper and salt together. Place oil in a small nonstick skillet. Pour the egg mixture into the pan and set over medium heat. Cook tilting the pan so the raw egg runs to the edge. Meanwhile, wrap tortilla in damp paper towels and heat in microwave about 15 seconds.

Continue cooking the egg and tilting the skillet until the egg sets and forms an omelet. Use a rubber spatula to fold half the omelet over the other half. Place the omelet on the bottom half of the tortilla. Sprinkle with bacon and top with cheese, if desired. Fold in the sides of the tortilla over the omelet and roll from bottom where the omelet is to the top. Cut in half, if desired. Serve with salsa. Makes 1 serving.

Bass and red mullet fillets with Crispy potatoes

Bass and red mullet fillets with Crispy potatoes

Ingredients

2 red mullet fillets, 0.66 lbs. each

2 bass fillets, 0.66-0.88 lbs. each,

4 large potatoes (Charlotte)

1.76 oz. butter (for the croustillants)

4 mature tomatoes

2.8 oz. butter (for the tomato emulsion)

Salt, pepper, salt flower

4 small pieces of chervil

Method

Preparing the Crispy Potatoes :

Grate the potatoes. Place a thin layer of potatoes in a circle on an anti-adhesive plate.

Cover them with 50 g melted butter and season them.

Next, cook them at 180 degrees for 10 minutes.

Preparing the fresh tomato emulsion:

Mix the tomatoes and put the pulp in the Chinese tin-plate.

Boil the pulp in a Russian (a saucepan made of copper).

Add 80 g butter, blend with the beater. Season and store the sauce warm.

Sear the fish fillets in a hot pan with olive oil.

Dish presentation:

Dispose a red mullet fillet in the middle of the serving dish. Put a Crispy potato on top of it.

Follow the same procedure with the bass. Cover one fillet with the fresh tomato emulsion.

Kraft Food & Family Magazine - Fall 2009

Kraft Food & Family Magazine - Fall 2009

What you can get from the KRAFT Food & Family magazine:

Simple time-saving recipes

New ideas for quick and nutritious meals

Affordable new ways to serve family favorites

Download Link

English | 46 pages | PDF | 8.45 MB

Vegetarian Times - September 2009

Vegetarian Times - September 2009

Vegetarian Times delivers simple, delicious food, plus expert health and lifestyle information that is exclusively vegetarian but wrapped in a fresh, stylish mainstream package that is inviting to all.

Download Link

PDF | 93 pages | 27.2 Mb | English

Fine Cooking Magazine - December 2009/January 2010

Fine Cooking Magazine - December 2009/January 2010

Fine Cooking is a magazine for people with an avid interest in the craft of cooking. In Fine Cooking articles teach with tips and recipes numerous ways to create a fine feast in no time at all!

Special Section: Holiday baking guide. 52 classic holiday recipes, Dressed Up, Dressed Down: Pick your holiday meal: Elegant and sophisticated, or casual and relaxed

Duck, Duck, Goose: Turkey is so Thanksgiving. This holiday season, set your table with a

bird of another feather;

True Tamales: Making tamales is a holiday tradition in Latin American homes. Try your hand at this festive food with our step-by-step guide to preparing, wrapping, and steaming

Cake Fancy: Three impossibly delicious cakes, plus the secrets to their good looks Pancakes: A breakfast favorite that all cooks should have in their recipe boxes

Download Link

English | 93 pages | PDF | 10.75 Mb

Almond cream Pistachio Lobster

Almond cream Pistachio Lobster

Ingredients

4 royal prawn (Lobster) (caliber 5/7)

3.5 oz. pistachios

0.42 cups pistachio oil

3.5 oz. crushed almonds

1 egg yolk

1 oz. butter

0.42 cups prawn fumet

0.63 cups cream

2 tomatoes

1 flat parsley leaf

Ocean salt, pepper (mill)

Method

Prepare a pistachio cream. Smoothly mix the crushed pistachios with some prawn fumet and cream.

Decorticate and season the prawn. Keep the carcasses for the decoration. Glaze the prawn with yolk and cover them with the ground almonds.

Cook in clarified butter in a hot pan. About 1 minute from each side. The almonds must be gold-colored.

Prune the tomatoes for 1 minute in boiling water. Cut them into diamond-shapes and saute in butter.

Place some ground pistachios on the outer edge of the serving dish. Pour the pistachio cream in the middle of the dish and lay the prawn on top of it.

Decorate with a nice prawn carcass, some tomato diamonds for the color, a drop of pistachio oil and, to finish this dish, a green herb or grass.

Polpettes

Polpettes

Ingredients

400 gm of boiled mashed potatoes

100 gm of grated cottage cheese – paneer

2 tbsp of grated feta cheese

1 tsp of lemon juice

salt to taste

1/2 tsp of pepper powder – or more as per taste

2 tbsp of chopped spring onions with the white and green portion

1 tsp of chopped dill - fresh green soya leaves

1 beaten egg

1 cup maida for dredging or

coating the polpettes

3-4 tbsp of olive oil for pan frying

Method

Place the mashed potatoes in a mixing bowl and add the paneer, the cheese, spring onions, dill, beaten egg, salt, taking care that the cheese will have salt and pepper powder

and lemon juice.

Mix well and cover the mixture and leave in the fridge to chill for 1 hour till firm.

Divide the dough into small portions and shape each portion into round balls and flatten each ball.

Dredge or coat in flour and fry in a non-stick pan with few tsp of oil.

Fry a few at a time till golden brown on both sides. Serve at once.

Chicken with Lemons and Olives

CHICKEN WITH LEMONS AND OLIVES

Ingredients

1 kg of chicken breasts or legs

1/2 tsp cinnamon powder

1/2 tsp of turmeric powder

3 tbsp of olive oil

1 large onion finely sliced

1 tsp of ginger paste

21/2 cups of chicken stock

2 preserved lemons or limes or fresh cut into wedges

1/2 cup of pitted olives

1 tbsp honey

4 tbsp of chopped coriander

salt and pepper to taste

For garnishing:

coriander (Cilantro)

Method

Mix the cinnamon and turmeric in a bowl with a little salt and pepper and rub all over the chicken. Heat the oil in a large shallow frying pan and fry the chicken

turning once or twice so that all the sides turn light golden brown

in colour. Transfer the chicken to an oven-proof dish.

Add the sliced onion to the pan and fry for another 3 minutes. Stir

in the ginger and the chicken stock and bring to a boil. Pour this

over the chicken pieces. Cover with a lid and bake in an oven for 30 minutes.

Remove the chicken from the oven and add the lemons or lime,

brown olives and honey. Bake uncovered for a further 30

minutes until the chicken is tender. Stir in the coriander and

season to taste. Garnish with the coriander and serve.

Ham-and-Egg Casseroles

Ham-and-Egg Casseroles

For a good side dish with these, cut 1/2 pound plum tomatoes into wedges, drizzle with olive oil, top with chopped scallion greens and season with salt and fresh-ground black pepper, to taste.

Ingredients

• 8-inch baguette, cut into small cubes

• 4 ounces cream cheese, cut crosswise into 12 slices

• 1 teaspoon extra-virgin olive oil, plus more for drizzling

• 1 / 4 pound thin-slices ham, chopped (about 1 cup)

• 4 scallions, white part only thinly sliced

• Fresh-ground black pepper, to taste

• 1 1 / 2 cups fat-free half-and-half (regular also can be used)

• 6 large eggs

• 1 teaspoon fresh thyme leaves

Method

Preheat the oven to 350 degrees. Lightly coat a 12-cup muffin pan with no-stick cooking spray.

Fill each cup of the muffin pan halfway with bread cubes. Top each with 1 slice cream cheese. Set aside.

In a small saucepan over medium heat, heat the olive oil. Add the ham, scallions and a pinch pepper. Saute 5 minutes until the scallions are tender. Stir in the half-and-half and bring just to a simmer, then remove from the heat.

In a medium bowl, whisk together the eggs and thyme, then whisk in the warm half-and-half mixture. Pour the egg mixture over the bread in each muffin cup, then bake 15 minutes until puffed and golden around the edges.

Let cool 5 minutes, then run a knife around the edges and invert onto a cooling rack.

Makes 4 servings.