Tag Archives: recipe

Chinese Lemon Chicken Recipe

12 May

Chinese Lemon Chicken
Ingredients (Serves: 4):

  •   2 chicken breasts
  •   1 egg
  •   2 tbsp Soy Sauce
  •   2 tbsp Rice Cooking Wine (or Sherry)
  •   1 tsp sesame oil
  •   2 lemons (zest + Juice)
  •   3/4 cup corn starch + 1/2 tbsp dissolved in a little water
  •   1/2 cup chicken stock
  •   1/3 cup sugar


Open the egg into a mixing bowl and add soy sauce, rice wine, sesame oil and the zest of one lemon to it. Mix it all well. Add sliced chicken breast and let it sit covered in the fridge for about one/two hours, to fully marinade the chicken.

After the chicken will be marinated, take out from the fridge; in a bowl, mix corn starch and salt and dip in it each strip of chicken, coat it well; set the chicken aside, ready to fry.
Heat a pan on stove with 1 cm of vegetable oil on medium-high heat.
Fry the chicken strips, a few at a time, for at least 3-5 minutes, to let the chicken get well cooked.

To prepare the sauce, add the zest of the other lemon into a sauce pan. Add to it the juice of the 2 lemons, the chicken stock and the sugar. Bring the sauce to boil at medium-high heat and continuously stir to melt the sugar.

When the sauce starts boiling, add  1/2 tbsp corn starch mixed in 1 tbsp warm water continuing  to stir. When  the sauce will have turned thick, remove the pan from heat, set it aside, add salt to sauce and spread it over the fried chicken.

Serve immediately, garnishing with slices of lemon.


Masoor Daal Pulao

28 Mar

How to prepare #Masoor #Daal #Pulao (rice with spicy red #lentils soup):

1 cup basmati rice, rinsed and then soaked in water for 10 minutes
1/2 cup red lentil (masoor daal)
1 tsp cumin seeds
1 medium onion, chopped
1 medium tomato or 1/2 cup tomato sauce
1 bay leaf
3 cloves
2 cardamom
2 chillies, thinly sliced
ginger, peeled and grated
1 tsp garam masala
1 tsp e.v. olive oil (or butter)
Salt to taste


Put 1 tsp oil in a skillet and sauté cumin, bay leaf, cloves, cardamom, chillies, ginger, onion and salt.
Once the onion get transparent, add tomato, a pinch of turmeric and garam masala, let cook for another 2 minutes.
Add the lentils, 2 cups of water (or vegetable stock) and bring to boil. Cook for 20 mins.
In an another pan, cook the rice in boiling water, when ready put it a large dish with the lentils aside and garnish with cilantro, ghee and lemon (last three are optional).


‎Apfelrotkohl‬ (‪stufato‬ di cavolo‬ rosso e mele all’‪Austriaca‬)

2 Mar

‎Apfelrotkohl‬ (‪‎stufato‬ di ‎cavolo‬ rosso e mele all’‪‎Austriaca‬)

Ingredienti per 4 persone:

cavolo rosso, mezzo (ca. 700g)
aceto di vino, 2 cucchiai
burro, 25 gr
cipolla bianca, mezza
zucchero, 1 cucchiaio
sale, 1 cucchiaino
cumino, semi 1 cucchiaino
mela gialla, 1
vino rosso, mezzo bicchiere
acqua, mezzo bicchiere

Tagliate il cavolo a listarelle sottili, e marinatelo velocemente nell’aceto.
Fate dorare nel burro le cipolle tritate con lo zucchero, aggiungete quindi le mele, le spezie, il vino e infine il cavolo e l’acqua.
Salate, pepate e cuocete, senza coperchio, a fuoco basso per 1 ora circa, rimestando occasionalmente.

Al termine della cottura, si accompagna bene a carni bianche.

Homemade Yogurt Recipe

27 Nov

Nothing compares to a homemade yogurt, so here is my own recipe.

No special tools are required.

Ingredients for 4 cups of yogurt

4 cups of milk (it doesn’t matter its fat percentage)
3 tablespoons of plain yogurt (unsweetened,containing live cultures, purchased or homemade)
(optional but suggested) Your favourite flavoring

1 8-cups pot
1 8-cups glass jar with lid
1 Metal spoon
1 Dial thermometer with clip
1 Heating pad or a preheated Thermos


Clean and sterilize, using boiling water, all your equipment as well as your work surface.

Attach the thermometer to the stock pot and add the milk. Heat the milk until it reaches 85°C, stirring with the metal spoon a few times to avoid the formation of a skin (An optimal option could be using two pots, one larger than the other, to heat in a gentler way, filling the space between the two pots with water). Be careful don’t allow the milk to scald.

Remove pot from the heat and let it cool to 43°C.
To speed the cooling process, place the pot in a cold/iced water bath, stirring to avoid the forming of a skin.
Pour 3 tablespoons of plain yogurt into the milk (@43°C) and stir well but not vigorously, not to incorporate air into the yogurt.

Pour the mixture into the glass jar. Close the jar and place it in a warm part of the kitchen, over the heating pad (you can also use a pre-heated thermos). Let the mixture incubate for 10-12 hours (do not disturb jar), remembering that a longer incubation produces a thicker yogurt.

Remove the yogurt from the incubating pad, stir it, cover it and refrigerate until cold, at least 3 hours. (If you used a thermos, remember to store the yogurt into a glass jar to allow refrigeration).

Add you favourite flavoring just before serving.

Yogurt can be stored in the refrigerator, in its covered jar, for about 1 week.

Minced Beef Wellington Recipe

16 Nov

An English Cuisine classc revisited, using minced beef.


1 Medium Onion
1 Carrot
1 Stick of Celery
1 Clove of Garlic
2 Champignon Mushroom
2 Sprig of Rosemary
1 cup boiled Peas
1 beaten Egg
500g Minced Beef 
1 Puff Pastry roll 
Salt and Pepper
Extravirgin Olive Oil

Heat your oven to 180°C.

Peel and chop the carrot, the onion and the celery.
Finely grate the garlic.
Chop the mushrooms and the rosemary leaves.

Place this mix in a large pan with olive oil, and cook at medium heat for approx 8 minutes, stirring occasionally.
Add a cup of boiled peas and cook for another 2 minutes.

Remove from fire, set aside in a bowl and let cool.

Add the beef, half the beaten egg, salt and pepper, mixing all together.

Roll out the pastry and lightly dust it with flour. Place the beef-vegetables mix on the pastry and wrap the pastry around the mix.
With a kitchen brush put the other half of the beaten egg all over the edges of the roll to seal it and on the surface of the roll itself.

Put on a tray and bake in the oven (at 180°C) for an hour. 

Chicken Tikka Masala Recipe

16 Nov
Chicken Tikka Masala Recipe (4 serving):
Preparing this delicious Indian Cuisine recipe is a two step process.

First step: Marinade.

In a large bowl, combine: 
250 ml of yogurt, 
2 teaspoons of ground cumin, 
1 teaspoon of ground cinnamon, 
2 teaspoon of ground cayenne pepper, 
2 teaspoons freshly ground black/mixed pepper, 
2 tablespoon ground ginger, 
1 tablespoon of lemon juice, 
2 teaspoons of salt. 

Use 3 boneless skinless chicken breasts, cut into bite-size pieces, put them into the marinade, cover, and refrigerate for at least 2 hour (better for 8 hours). 

Second step: Cooking.

Lightly oil a grill, and grill chicken, after having discarded the marinade, for about 10 minutes, turning frequently.
Melt 1 tablespoon of non salted butter in a large skillet over medium heat, adding: 
1 small peeled and minced onion, 
1 minced clove of garlic
1 minced jalapeno pepper
2 teaspoons of cumin 
1 teaspoon of hot red paprika; 
don’t let them get brown. 

Add 1 bottle (750 ml) of tomato sauce and 250 ml of yogurt. 
Boil at very low heat for 20 minutes. 
Add grilled chicken, and cook for 10 minutes more.

Just before serving, add chopped coriander leaves.
Serve with fluffy boiled rice and a mixed salad.

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