Omelet with gooseberries Recipe - Brazier. Detail of a painting by Willem Kalf (1622-1693) This recipe for omelet (tasey) sits at the edge of what we might call the culinary Ages. It comes from the Seer excel equivalents gheexperimenteerden new ones Coc-boeck that Dordrecht doctor Charles Income (Carolus Battus) as an appendix to the second edition of his translation of new Artzney Ein Buch (Heidelberg, 1568) of the German Christopher Wirsung (1500-1571) published in 1593. Batt displays various omelette recipes, spierinkjes with apple or pear, and this recipe with gooseberries. The use of ginger, sugar and cinnamon is medieval. Pink Water can also come across a few medieval recipes, but in the sixteenth and seventeenth centuries it was a very popular seasoning. The line between sweet and savory was it clear at this time, but still you could get a sweet dish like this also simultaneously serve with meat or fish dishes. In a modern menu this sweet omelet is a dessert.

Subtle coal fire
The coal fire which is mentioned in the recipe is the 'sudderpitje "of the medieval kitchen with open fire. Coal fire produces less smoke than wood fire, and it's more manageable. More subtle the brazier was a perforated ceramic or metal bowl on legs where some burning coals were laid in, the pot or pan was put on the brazier, and the court could be finished without burning or warm.

Omelet with Gooseberries Recipe

The original recipe
The Coc-boeck Karel Baten exists no modern print edition, but the Marleen Willebrands site contains a transcription.

To backen a tasey of stekelbesyen.
Neempt fresh butter income smeltse at a time. Doeter than soo many stekelbesyen in datse bycans two vyngeren hooch are income laetse with butter have weynich Sieden lost to datse maer right Coleur them. Clopt or Cleyn 7, 8, 9 or too Eggs with what gengeber income which rose waters. Gietet tsamen the besyen income latet so a coolvyer backen not and burned. If tasey is genoech gebacken, so laetse properlick uut the pan in the dish Rijsen datse and not be broken. Then stroyter suycker Caneel income on income dientse. To bake an omelet of gooseberries.

Take fresh butter and melt in a pan. Then add as many gooseberries in that they are high almost two fingers. Leave them with a little butter simmer until they have just lost their color. Klop than 7, 8 or 9 on the eggs with a little pink ginger and water. Pour together over the gooseberries, and let it bake on a coal fire that does not burn. Late, the omelette is cooked, these neatly slide out of the pan into the dish so they do not break. Then sprinkle sugar and cinnamon, and serve.

Modern adaptation of the recipe Print the recipe on this page.
Compared to the recipes from the Viandier this is easy. But the result is just as tasty. Gooseberries are from June, so this is really a recipe for early summer. As they are easy to get, whether you gooseberries in your garden, you can freeze them, so you can prepare this fresh omelette offseason. Another Middle recipe with gooseberries for grilled mackerel with gooseberry sauce. There is also more information on gooseberries in.
Appetizer or dessert for four people; Preparation time 10 minutes; cooking time 10 minutes.

Kruibessenomelet Charles Income Ingredients

• 250 grams gooseberries
• 30 grams of butter
• 3 eggs1/2 teaspoon ground ginger
• 1/2 tablespoon rose water
• Together 1 teaspoon powdered sugar and cinnamon
• Optionally additional sugar

Preparation

Wash the gooseberries, remove any incitement stem and crowns.
Beat the eggs with ginger powder and rose water.
Experiment a gooseberry. The fruits very acidic, then you should do a spoonful of sugar to the egg mixture.

Preparation

Melt the butter in a not too large skillet, butter does not discolor. Put the gooseberries there, make sure they cover the whole ground. Spoon the gooseberries on low heat occasionally, until they become soft and lose their fresh color (three minutes). Pour the egg mixture into the pan, put a lid on it, and heat over medium heat until the eggs are set. Slide the omelet gently on a flat plate, and sprinkle with sugar and cinnamon.

Serve

Cut the hot omelette in points.

IngredientsAll statements of ingredients

Gooseberries - gooseberries (Ribes grossularia) are only grown since the thirteenth century, at that time they were only found in the wild. In the north of France gooseberry sauce was a classic accompaniment to mackerel (the French name for gooseberry is therefore groseille maquereau either makreelbes).

In the nineteenth century some thought to the Dutch name gooseberry had the Holy Cross Finding on 3 May. But the medieval names stekelbesij and kroeselbesij (gooseberry which is a variant) indicate that the spiky hairs on the bay that this fruit its Dutch name have gegegeven.

Rose water - indeed water scented with rose petals. In modern Western cuisine it is not used much anymore (except for example in marzipan), but it was appreciated in the Middle Ages and Renaissance (like orange blossom water). In the Middle East and India, it is still widely used, especially in desserts and other sweet treats.

Frittata Recipe

Frittata Recipe - Italian Frittata is a dish made from eggs that are similar to an omelet or crustless quiche, enriched with additional ingredients such as meat, cheese, ham, vegetables, and pasta. Menu frittata is also found in the Spanish culinary. As well as pizza, burgers, additional materials can be any kind of frittata will. For vegetables can also use our favorite vegetables, separately who likes seafood may also cook the salmon, and others. This frittata is easy in application to your taste.
Frittata can also be made in the options menu delicious breakfast for the entire family. How to make it very simple, fast and easy, so cooking can be for many people, for the whole family. This menu can also be used with a child's birthday party menu. I'll look more attractive, baked frittata using Muffin cups or muffin tins. Thus, a smaller form and tempting for children.

Frittata Recipe

Material  Frittata:

• 1/2 onions, diced
• 4 pieces of beef sausage, cut into round 1 cm
• 4 eggs, beaten off
• 50 g cheddar cheese, grated
• 1 tsp chopped celery
• margarine for frying
• Supplementary material:
• Chili sauce
• tomato sauce

How to make  Frittata Recipe:

1. Heat margarine, saute onion until fragrant.
2. Insert pieces of beef sausage and stir well.
3. Pour the eggs, grated cheese and chopped celery. Cook until cooked, lift.
4. Serve warm with complementary materials.

Well, that's a recipe of frittata. For you lovers of frittata do not forget to make food easily and quickly at home for your family, children, and also your dear husband. It should be for a wife to prepare food for the family, especially when it became the favorite food in. Wow this is very in waiting. Try it. May be useful !

Nets Bread Recipe is one of the typical culinary Malay sold during Ramadan. The food is a unique culinary Tanjung pinang of Riau Island. In addition to the distinctive taste, the price of a portion of this cuisine is relatively cheap. At the time of the month of Ramadan like now we will easily find vendors selling food.

This culinary actually a kind of culinary originating from India or the Middle East is adopted by Indonesia and became the bread nets. In addition to the cape nut, bread netting is also known by the people of Aceh and Aceh residents typically use goat curry and pineapple as a friend eat this bread.

The materials needed to make traditional foods is a mixture of flour and eggs cooked thin and calculated be like nets and compromised. Then the nets bread or bread nets added curry sauce (lamb or chicken) or a typical Malay curry sauce, but not too thick.

For those of us who just understood culinary, it will be assumed that this is a net bread omelet. This because at first glance the form of bread nets such as omelet and indeed the materials used are eggs.

Because these foods are very rare and hard to be found in a typical day, the time of Ramadan, as now we must not miss. Besides tasty, bread nets are also quite filling. so fitting and suitable for menu list we shared our loved ones.
Bread is food net shaped like a net or nets, which is usually served with chicken curry sauce blend. Curried chicken here serves to snack while eating bread nets. Bread chicken curry nets is one of the foods that taste of the region of Aceh. These foods are often found when you visit the Aceh region. Although the food comes from Aceh, it is possible in other areas there are foods that can also named bread nets though rarely found. Bread nets can accompany you when you're hanging out with the family. Below is a recipe Baking Jala Typical Aceh.

Nets Bread

Nets Bread Ingredients:

• ¾ cup water
• ½ cup milk fresh water
• 1 cup whole wheat flour
• ½ tsp salt
• Food coloring
• 1 seed eggs
• 3 tablespoons oil or butter liquid

How to make bread nets

1.  Mix the flour and salt, mix well
2.  Mix the flour and coconut milk, stir well
3. Pour the egg mixture into the flour gradually, stirring until blended.
4. Add oil and stir well.
5. Put the mixture in a plastic triangle.
6. Heat a non-stick frying pan, rub with margarine. Spray the dough to form the mesh, cook over low heat until cooked. Lift. Repeat until the dough runs out.
7. Serve as a companion curry / stew

The baked beans are tasty snacks and have a citrus flavored savory flavors and crisp, very suitable to accompany your days relaxing with family, friends, and relatives work. Baked beans are also very fitting served to guests.

Baked Beans Recipe

Ingredients

• 150 grams of peas baked, ready to buy
• 150 grams of peanuts peeled
• 250 gr cashews

Seasoning (mix):

• 1 tbsp vegetable oil
• 2 cloves garlic, grated
• 1 1/2 tablespoons honey
• 5 lime leaves, finely sliced
• 1 red chilies, seeded and roughly chopped
• 1 teaspoon salt

How To Make Baked Beans 

1. Mix all nuts, except peas baked. Sprinkle with herbs, knead briefly to allow the flavors to seep
2. Put beans marinated in a flat baking sheet, flatten. Bake in a hot oven 140 ° C. for 15 minutes
3. Remove from pan, turning reversal. Baked again for 10 minutes until the beans are cooked, remove and remove it from the oven
4. Add peas roasted, stir, and let stand in pan to cool
5. Store in a jar that stays crunchy nuts

Benefits of Beans

Nuts into your daily diet list is the right step, because nuts good for the heart and can reduce the risk of heart disease. Nuts are rich in unsaturated fat, which helps clean arteries and improve the functioning of a healthy colon. In addition, nuts are also high in fiber, making you feel full longer than other foods. Some nuts are rich in nutrients are:

1. Almonds

Almonds are rich in magnesium, potassium, and vitamin E. In addition, almonds contain only very little fat is not healthy. Almonds may improve bowel function becomes more healthy. A quarter cup of chopped almonds contains about 150 calories and 25 percent of your daily magnesium needs. Consider adding sliced ​​almonds on your salad or other food menu.

2. Walnut

Walnut, sort of walnuts, peanuts are one of the best friend of your diet because they contain omega-3 fatty acids are high. Omega-3 fatty acids improve heart health and have anti-inflammatory properties that reduce the effects of asthma and arthritis. One 8-ounce servings or chopped walnuts contains about 180 calories. You can add walnuts to your favorite cake recipe, or can be eaten to accompany your morning cup of coffee.

3. Cashew Nuts

Cashew nuts are one nut fat content of at least, and could be the right choice for your diet program. Cashew nuts high content of copper and zinc, nutrients that are important for your body. One ounce of dried or roasted cashews, contains about 160 calories. Try to replace unhealthy snacks snacks are always you consume with cashews.

4. Nuts Pecan

Pecan nuts are rich in nutrients that it contains more than 19 vitamins and minerals. Nutrients in pecan include zinc, magnesium, vitamin E and A, copper, potassium and vitamin B. In addition, this nut contains 87% unsaturated fatty acids and is good for heart health. Only by eating 3/4 cup of pecans each day, can reduce bad cholesterol. One serving of pecans contains about 200 calories. Add pecan cake or bread recipe to your favorite. Curly and savory beans originated from North America, and is popular in the United States to be used as foodstuffs such as pies and various other food preparations. You can get these beans at the supermarket or grocery store cake.

Such that the benefits of nuts, so it's pretty smart mothers already have a choice, right? what will be in the nut roast :)

Good luck!!

Beef Rendang Recipe - is typical of Indonesian cuisine, its right on the island of North Sumatra. The cuisine is well known in Indonesia. So I wanted to share the recipe is in the interest of this to the world. according to the study, many foreigners who love Indonesian food is. even some of them praise of  Rendang Recipe is quite remarkable.

Processed food is made using a recipe with herbs Beef Rendang which is very comprehensive with a variety of spices Indonesia that will make this dish more delicious, delicious, and crisp.

Rendang can be processed using the main ingredient such as beef, eggs, chickens, ducks, goats and even fish though. However, most people prefer the material processed beef.

Before entering how to cook beef rendang recipe typical of Indonesia, prepare beforehand its main ingredients and seasonings:

Beef Rendang Recipe

The Main Ingredient:

• 2 kg of beef
• 2 liter milk

Once the main ingredients are ready, then prepared the spices to be refined. The spices are:

• 7 cloves of garlic
• 14 pieces of onion
• 1/2 tablespoon coriander
• 1 vertebra turmeric that was already in the fuel before
• 1 vertebra galangal
• 2 cm ginger that has been burned
• 6 hazelnut
• 100 gr big red chili
• 100 gr curly red chili
• 1/2 tbsp cumin
• 3 tablespoons salt
• 1 tsp nutmeg that has destroyed so powder

All over the seasoning ingredients in a blender to puree or manually. After seasoning was ready, then prepared the other herbs, namely:

• 3 stalks lemongrass are in crushed
• 2 bay leaves turmeric
• 4 cm acid
• 5 leaves of citrus

How To Make Beef Rendang :

1. Prepare a large frying pan, place it on a medium flame. Enter coconut milk and spices that have been smoothed. stirring constantly, until fragrant odor.
2. Add sour, lime leaves, turmeric leaves and lemongrass also already in crushed. Stir until 25-30 minutes and coconut milk not broken. In order not to break the coconut milk, then stir like the draw.
3. After 30 minutes put the beef that has been cut into pieces. Add salt and masaka until coconut milk thickens completely invisible until the color of milk again.
4. Stir until the meat is tender and thickened. Once cooked, serve with rice warm.

Type Rendang

The cuisine at present to important events, but the presentation is also can be made at home for your beloved family. Rendang dishes there are three levels in his cooking. The levels in view of the level fry until crispy. Levels are goulash and randang.

The goulash is a soup that is the wettest levels, while randang is the most driest levels. Processing cook rendang in quite a long time until the spices really sink and a little meat soft and tender. This makes the rendang processed into food that is durable and easy to survive for long periods without preservatives. Food is one of the favorite Indonesia and also people abroad who have tasted it.

Nutritional content of Rendang

Recipes Processed Meat also contains nutrients and energy are good for the body, especially if consumed regularly and not excessive. Cooking rendang many have the energy content of around 193 kg calories. Consuming these foods will provide enough energy.

In addition, these preparations also has a protein content of 22.5 g.

The following are the details of its nutrient content: Energy 193 kcal; 22.5 grams protein; Fat 7.9 g; Carbohydrates 7.8 g; Calcium 474 mg; Phosphorus 211 mg; 14.9 mg iron; 69 IU vitamin A; Vitamin B1 0.12 mg; and Vitamin C 0 mg.

Grilled Chicken Sauce - is a typical food of Indonesia, which is now very popular in the world. How to make a roasted chicken recipe. Now tryto eat food with its main composition of chicken but by the way in the roast. if tired of eating the usual fried, then this could be an alternative for you to try at home. grilled chicken fits in well with the activities at the beginning of the new year, party with friends even with family events. Well, one of the events that almost has become a habit in our environment is making grilled chicken. In addition to how to make a Grilled Chicken recipe is quite simple and practical, a variety of recipes with raw chicken grilled and roasted chicken seasoning sauce with ease, such as grilled chicken honey soy sauce, soy sauce spicy barbecued chicken, barbecued chicken sauce, grilled chicken butter sauce, grilled chicken ketchup oven and others.

No doubt many who already can not wait to welcome the new year with a variety of targets new targets to be achieved. Not to mention that our office receives a pretty good bonus, the event welcomed the new year with the cooking sauce grilled chicken recipe is certainly more exciting. Especially if your family and friends can attend and accompany the turn of the year waiting for the moment it together. Make friends who are hobby gathering together with friends of friends, must have been well aware of how to burn the chicken is good and right. although there are some things that should also be considered so that it does not burn fuel cock but still tender and marinade to seep up into the meat. The most that should be considered in making soy sauce chicken recipes are grilled chicken seasoning sauce only.

For more details, please see the herbs and how to make soy sauce grilled chicken recipe below :

Grilled Chicken

Grilled Chicken Ingredients :

• Large medium-size chickens. Can use chicken or chicken pieces. Cut the chicken into 4-6 sections or to taste.
• Large onion medium size of approximately 5-6 cloves. Peeled before smoothed. If you can use a local onion because of the smell more fragrant.
• Curly red chilies large size of approximately 8 pcs. Can be reduced or increased according to taste. Rinse before use.
• Garlic is a great medium size of approximately 4 pcs. Peel the skin well before use.
• Cayenne fruit of approximately 8-10 pcs or according to taste.
• Galangal medium large size along approximately 1 knuckles adults.
• Turmeric large medium-size or less along the first knuckle adults.
• Coriander grains of approximately half a small spoon.
• Ginger is a great medium-size or less along the first knuckle adults.
• Bay leaves medium large size of approximately 3-4 pieces only.
• Tamarind water of approximately 2 tablespoons of course.
• Soy sauce thick good quality of approximately 6 tablespoons. Use well-known brand so that the results are more legit and seep up into the meat of the chicken.
• Clean water to boil chicken to taste (approximately 300-400 ml).
• Lime juice of approximately one teaspoon.
• Iodized salt to taste (approximately as much as one teaspoon).
• Sugar white sand approximately as much as a small spoon.

How to Make Grilled Chicken Sauce :

1. Rinse chicken that has been cut and drain briefly and wash well all materials to be used.
2. Marinate chicken that has been washed with lime juice. Let briefly.
3. Puree onion, garlic, chili curly and chili, coriander, galangal, ginger, turmeric, salt and sugar that has been prepared. To be more rapid, friends can use a blender to process refinement sauce grilled chicken seasoning.
4. Marinate the chicken back above with above seasoning spice that has been refined. Cover all parts until it is completely flat.
5. Let stand for a while so that the spices to infuse into his flesh. Approximately takes for 30-40 minutes.
6. Prepare a pot to  chicken. Add the chicken above along with all the spices subtle and give water to taste.
7. stew or chicken and put bay leaves, tamarind water and thick soy sauce already prepared. Stirring occasionally stirring so that all ingredients are well blended and seep into the meat of the chicken.
8. chicken over medium heat until the meat is tender and cooking water shrink (water becomes like thick gravy thickens).
9. Once tender, remove chicken meat and drain briefly before burning. Do not throw away the remaining seasoning because it will be used to smear the meat during the process of burning later.
10. Prepare burnt chicken and hot embers. Grilled chicken on it until the surface is dry and fragrant smell.
11. Do not forget alternating chicken meat and occasionally in the coat again with seasoning ungkepan that really sink in and the results are better
12. Seasoning grilled chicken recipe
13. The main ingredient needed is a large medium-size chickens. Can use chicken or chicken pieces. Cut the chicken into 4-6 sections or to taste.
14. Large onion medium size of approximately 5-6 cloves. Peeled before smoothed. If you can use a local onion because of the smell more fragrant.
15. Curly red chilies large size of approximately 8 pcs. Can be reduced or increased according to taste. Rinse before use.
16. Garlic is a great medium size of approximately 4 pcs. Peel the skin well before use.
17. Cayenne fruit of approximately 8-10 pcs or according to taste.
18. Galangal medium large size along approximately 1 knuckles adults.
19. Turmeric large medium-size or less along the first knuckle adults.
20. Coriander grains of approximately half a small spoon.
21. Ginger is a great medium-size or less along the first knuckle adults.
22. Bay leaves medium large size of approximately 3-4 pieces only.
23. Tamarind water of approximately 2 tablespoons of course.
24. Soy sauce thick good quality of approximately 6 tablespoons. Use well-known brand so that the results are more legit and seep up into the meat of the chicken.
25. Clean water to boil / mengungkep chicken to taste (approximately 300-400 ml).
26. Lime juice of approximately one teaspoon.
27. Iodized salt to taste (approximately as much as one teaspoon).
28. Sugar white sand approximately as much as a small spoon.
29. How to Make Grilled Chicken Seasoning Soy Delicious New Year
30. Rinse chicken that has been cut and drain briefly and wash well all materials to be used.
31. Marinate chicken that has been washed with lime juice. Let briefly.
32. Puree onion, garlic, chili curly and chili, coriander, galangal, ginger, turmeric, salt and sugar that has been prepared. To be more rapid, friends can use a blender to process refinement kecapnya grilled chicken seasoning.
33. Marinate the chicken back above degan above seasoning spice that has been refined. Cover all parts until it is completely flat.
34. Let stand for a while so that the spices to infuse into his flesh. Approximately takes for 30-40 minutes.
35. Prepare a pot to mengungkep chicken. Add the chicken above along with all the spices subtle and give water to taste.
36. Stew or chicken that has been in the last seasoning rub and enter the bay leaves, tamarind water and thick soy sauce already prepared. Stirring occasionally stirring so that all ingredients are well blended and seep into the meat of the chicken.
37. chicken over medium heat until the meat is tender and cooking water shrink (water becomes like thick gravy thickens).
38. Once tender, remove chicken meat and drain briefly before burning. Do not throw away the remaining seasoning because it will be used to smear the meat during the process of burning later.
39. Prepare burnt chicken and hot embers. Grilled chicken on it until the surface is dry and fragrant smell.
40. Do not forget alternating chicken meat and occasionally in the coat again with spices that really sink in and the results are better.

Biryani rice is food that comes from Persia (Iran). Classified as a main meal or main course and usually served as a menu lunch or dinner at various parts of the world. Today the population of the Middle East, India, Pakistan, is very familiar with these foods. Biryani Rice consists of the main ingredient, is typically used basmati rice (Indian rice), with chicken or mutton, beef, eggs, shrimp, and even vegetables. Seasoning biryani core consists of a variety of spices herb powder usually consists of coriander, turmeric, red pepper (optional), ginger, black pepper, cloves, garlic, cinnamon, kapolaga. Today do not bother to concocting a biryani spices, seasonings racik because it is available in packs. I'm new to the rice biryani after living in Saudi Arabia. Makes it very difficult, I often failed to follow a variety of biryani rice recipe instructions, until finally "can as usual" I formulate its own way is a bit different from the recipes are usually in the manufacture of biryani rice. Maybe the chef biryani rice will laugh my way, for example in the processing of chicken or meat, usually the direct chef cook with herbs biryani ... while I was separated by boiling chicken or meat separately from the main seasoning .... In this case the important to me that in this way can present sufficient rice biryani refresentatip both appearance and taste have entered biryani rice standards. knowing many - times to make rice biryani and when served criticized it feels not like nasi biryani ... waaa. This time I invite makes Chicken Biryani Rice, here's how:

Biryani Rice Recipe

The main ingredient :

Chicken of the tail cut into 4 parts, discarded skin, then boiled in plenty of water spiked with a small piece of cinnamon, some kapolaga whole fruit, whole red onion, salt. Boil chicken until quite soft. Separate the chicken from the broth. Basmati rice soaked enough about a quarter of an hour in the natural temperature of the water.

Seasoning:

• Several pieces of finely sliced ​​red onion.
• Some finely chopped tomatoes.
• Several pieces of garlic chopped fine.
• Finely sliced ​​ginger.
• Seasoning biryani packaging.
• Yoghurt Cream.
• Kewra Water (Water Kadi)

Finishing materials:

Saffran to paint the yellow rice.
Fried red onions and sliced ​​mint leaves

How To Make Biryani Rice:

1. Sauté onion until yellow packaging, and insert slivers of garlic and ginger. Stir in the tomatoes, and let it juicy.
2. Enter biryani spices to taste, then add a little water youghurt and kewra. After stir to form a solid seasoning, to taste, if necessary, add salt to taste.
3. Add chicken boiled into a solid seasoning, reduce the heat and cover the pot. Cooking rice: Take another pot and put rice that has been soaked, washed and drained, into the pot, add water about one segment of the index finger, then add a little salt and one or two tablespoons of water kewra. Bring to a boil and cook rice. After the water is running out, reduce the heat and cover the pot, until the rice is mature enough.
4. Take a bowl, pour a little saffran with a teaspoon of water, then take two or three large scoops of rice and stir so that the rice becomes yellow.
5. Take another bowl pour the rice two or three large spoon and add the garnish in the form of fried onions and sliced ​​mint leaves, stirring until the rice is mixed so onion and mint leaves.
6. Pour the leftover white rice having taken two bowl on top of the pot (still hot) into a pot of spiced chicken biryani.
7. Chicken pot is now covered by the rice, and then pour the rice bowl mixed with fried onions and sliced ​​mint leaves. Cover the pan so that the rice absorbs fragrant chicken biryani. Let the small fire approximately 10 minutes. 9. biryani rice is ready to be served on a plate. Tata white rice at the bottom, then lift the chicken with seasoning solid, and set rice sprinkled with onions and yellow rice, resulting in a blend of rice and chicken attractive as chicken biryani rice.

Rogan josh - is one of the classics of Indian food which is so popular in the world, and this fiery sheep or goat meat dishes from the Kashmir region of India is now popular all over the world. various versions, but the community remains very close to authentic Hindu-style recipe, but I have been tweaked to make slow-cooked dishes rich and spicy are perfect for cold winter days.

Rogan Josh in a dish made from lamb or chicken, served with spicy chili and Kashmir exceptional. Cooked with yoghurt, bay leaves, pepper, coriander, and a myriad of other spices, this dish has a flavor that is colorful and very tasteful beautiful. There are several different versions of this dish, but basically all still cooked with pepper Kashmir. Spicy sensation this dish will be difficult to forget, and can be a very tasty dish and steady for fans of spicy foods with strong flavors.

Like butter chicken or chicken vindaloo famous, rogan josh too has undergone several adaptations and changes to the original recipe, and the version that we get at the Western restaurant is not always always authentic. For example, neither of the two communities Kashmir using tomatoes, but many will be adapted recipes using tomatoes to add record traditional sharp and deep red color to this dish.

The rogan josh worked brilliantly with saffron pilaf or steamed basmati rice plain. If you want a little more sauce, add an extra splash of hot stocks at the end, and adjust the seasoning to your taste.

Rogan Josh Recipe

Rogan Josh Ingredients 

• 3 tablespoons oil, for frying
• 200 g onions, chopped
• 4 grain green cardamom
• 2 bay leaves
• 6 grains cloves
• ½ tsp black pepper
• 3 cm cinnamon
• 4 cloves garlic, crushed
• 4 cm ginger, crushed
• 2 tsp chili powder
• 2 dried red chilli, chopped
• 2 tsp salt
• 750 g of mutton, diced 4 cm
• 120 ml yogurt
• 200 g tomatoes, chopped
• 2 L of water
• 3 tsp coriander powder
• 1 tsp cumin powder
• 1 teaspoon salt
• 4 tablespoons vegetable oil
• 
  

How To Make Rogan Josh

1. Heat oil and saute onion over medium heat until browned and transparent.
2. Enter cardamom, bay leaf, cloves, black pepper, and cinnamon. Stir-fry until fragrant.
3. Add garlic, ginger, chili powder, dried chilli, and salt and saute for 1 minute.
4. Enter the goat meat, and cook for 10 minutes. Enter yoghurt, tomatoes, and water. Ripe
5. and stir occasionally over medium heat until meat is tender. Lift
6. Cuisine Rogan Josh Savory Ala India ready to serve.

NOTE
Spices typical of Europe that sometimes leaves are also used in Indian kitchens. Donations savory flavor and aroma. Sold dried in a supermarket that sells a variety of imported spices.

Pickled cucumber - is the kind of preserved food that uses vinegar and salt water. Usually made pickles are cucumbers, peppers, onions, tomatoes, and so on. Pickles are generally served as a complementary dish, eaten with the main course. Various regions of the world have their own variants of pickles.

Pickles birth starts from the intention of preserving food. The food preserving tradition at the start of the Tigris valley in 2030 BC, when it was brought cucumbers from India for pickles. But according to tradition Archaeological pickling already started since ancient Mesopotamia, around 2400 BC. Cucumber even called it twice in the book of Hebrews. Through several studies later on remains out that the history of the use of pickle already begun around 3000 dates in West Asia, extending to Egypt and Greece.

Fresh cucumber pickle is also a complementary foods made from vinegar, sliced ​​cucumber, carrot, onion, and red pepper. usually pickled in its consumption as a side dish.

besides it pickles are also one of the healthy food, here are some healthy benefits of eating pickles for the health of our bodies:

1. Low calorie

Besides not contain cholesterol, pickles are also low in calories. But not only that, pickled thinking about a distinctive flavor and can be used in various dishes. For example, we add pickles in salads, sandwiches, and various other types of dishes. In order to taste more delicious, we can also add the sauce to the pickles.

2. Many nutrients

High fiber content in cucumber will not disappear just because the fermentation processed. Additionally, pickles also contain very small amounts of vitamins needed by the body, such as vitamins C and K along with potassium. Not quite up on the site alone, contained in a pickle also a good source of iron.

3. Containing sodium

Pickles containing sodium is very high. With the high sodium in pickles, pickled consume excessive then it is not recommended. We can add chopped pickles in pasta or salad as a substitute for sodium.

4 Containing antioxidant properties

Pickled very well taken because it is useful for our health. This is because the pickles have a very beneficial antioxidants which attack the molecules that cause cell damage that leads to heart disease, cancer, and other diseases.

after knowing the background and some of the benefits for health. The following is how to make pickled cucumbers:

Pickled Cucumber Recipe

Ingredients Cucumber Pickles 

• 1 kg of fresh cucumber
• 2 carrots (peeled and cleaned)
• 3 spring onions
• 1 cloves of garlic
• 1 tsp fine salt
• 2 tablespoons vinegar eat
• 3 red chilies (can also use cayenne pepper)
• 3 tablespoons granulated sugar

How to Make Fresh Cucumber Pickles

1. Discard the tip of cucumber, then cut into matchsticks with a rather large size.
2. Subsequently cut carrots with the same shape as the cucumber slices, and subsequent thinly sliced ​​garlic, red, and red pepper.
3. After it boiled all the material that has been cut earlier until slightly cooked, then remove and drain.
4. Next add the vinegar, sugar, and salt. Mix well.
5. Serve pickled cucumber in a bowl as a complement to the dish.
6. Good luck yourself this Fresh Cucumber Pickles at home, guaranteed to add to taste your dish from the main menu. And if one day there, the family must ask because it is addictive.

Salad Summer - comes from the Latin Herba Salata. Herba means vegetables, while Salata means salted or unsalted. So Salata Herbs are vegetables with salt.

Salad has different designations for each language, in the language:

± English: Salad (read seled)

± French: Salade (read salad)

± German: Salat (read salat)

In development is defined Salad dish is a mixture of fresh green vegetables, fruits, meat, poultry and fish are served with dressing as an appetizer meal. Various names salad known as tomato salad, orange salad and mixed salad, taken from the dressing used. Salad can be served in a cold state, hot, raw, cooked or combination. The most important thing at a time appearance salad should be served fresh and exciting.

The salad was fresh dishes that can be made of vegetables, pasta, beans,

eggs, or grains, can also combine salad with meat, poultry, food

sea ​​/ seafood or fruit. Most traditional salad served cold, although

some salads like German potato salad served warm.

The most common that we know is Green Salad which is usually served with a sauce,

with various combinations such as nuts or croutons, and sometimes

with the addition of meat, fish, pasta, cheese, eggs or seeds.

The salad can be served at any time in the restaurant service, such as

following:

Appetizer salad / appetizer or a light salad to stimulate appetite as

the first plate of food.

Side salad to accompany the main course / main course as a side dish ..

Main Course Salads were usually have / contain more protein serving as the

chicken breast or sliced ​​beef.

Palate-cleansing salads are eaten for after the main course.

Desert salad / salad dessert, salad that tastes sweet usually contain gelatin /

agar agar or whipped cream.

Salad Summer Recipes

Materials:

3 tablespoons olive oil

1 lemon, juice grab her, her skin scar

2 tablespoons fried onions

2 tablespoons brown sugar

100 gr mayonnaise

50 g of tomato sauce

50 g coarse mustard

salt to taste

coarse ground black pepper to taste

mixed salad:

400 grams of lettuce, cut into rough

10 cherry tomatoes, cut in half

1 kg of sweet corn canned, drained of water

1 tbsp oil conola

2 cloves of garlic

250 gr medium sized shrimp, season with salt, peeled, tail set aside

2 tablespoons butter

2 pieces of white bread, remove the skin, cut into the box

How to make

Salad dressing

interfering all the ingredients into a container that has been provided and then mixed evenly, then cool

mixed salad

1. Heat canola oil in a skillet that has been provided, enter minced garlic, saute until the need and colored
2. add the shrimp, stir-fry until cooked, then set aside
3. in a frying pan or the same place, heat the butter, add the pieces of bread, and cook until browned. set aside
4. in the space provided, mixed lettuce, cherry tomatoes, shrimp and bread. add salad dressing, and mix well.

serving method

Serve salad with dressing summer cold.

Grilled Fish recipes -  are foods that can eat the weekend with family or very suitable for those of you who foodies, the fish are usually used for prescription carp or many other types. although this food looks simple but once the number one nutritional problem. a lot of teenagers to older like grilled fish in soy sauce seasoning coat this.

Your culinary hobby, try occasionally or you devote some time to taste the delicious food of this one, guarantee you will be hooked and will try to make it at home. grilled fish is also well suited for meal while camping fellow relatives, traveled with family, and in use as food during the day.

daily diet will always contain proteins and substances that make us more healthy, and of course for survival having a healthy body. even many who compete to add hehe nutrition, not weight yes, but nutrition. to always look healthy and fit body without consuming harmful for the sake of resistance or immunity, then the intake of 4 healthy 5 perfect is in need.

therefore, an excellent fish for consumption to meet all the needs that need, of course very many contain healthy source of protein and not much fat. you always eat fish dish or a dish to complement your home, with at present a variety of ways to always be healthy and nutritious,

for those who want to know the steps or do anything to nutritious fish dishes, we will discuss below in full :

Grilled Fish Recipes

Grilled Fish Ingridients:

• 2 tail (800 g) slice to taste
• 5 tablespoons soy sauce
• 1 tea spoon of salt
• 3 tablespoons oil for frying
• 2 teaspoons lime juice
• 1 tbsp tamarind water

Seasoning:

• 2 cm ginger
• 1 tea spoon of salt
• 2 teaspoons coriander
• 2 pieces of red cayenne pepper
• 6 red onions
• 3 large red chilies
• 4 curly red chili
• 3 cloves garlic

soy sauce:

• 5 tablespoons soy sauce
• 5 pieces of green chilies, sliced
• 2 red onions, sliced
• 1/2 teaspoon lemon juice
• 1 tomato, seeded, and cut into pieces

How to make Grilled Fish Sauce:

1. soak the carp into the container, then give lime to taste his fish. let stand for 10-15 minutes
2. heat oil, then sauté until fragrant spices
3. Asama enter Java and stir well. lift, add soy sauce, and stir again.
4. rub the fish with herbs
5. grilled fish while the topical, remaining seasoning until cooked.
6. his serve with soy sauce.

Thus we have northern dish right, be careful how to make it not to one of hhhhhh. the manufacturing process quite long, because they have to wait in order to spice her entrance and completely soak into the meat of his fish to taste good at all. Just enough time this article, hopefully useful, and of course you love this sauce grilled fish. Success!

Spicy tuna roll is - the common name for different rolls of sushi with two things in common: the use of tuna and spicy sauce. Tuna roll is cut into small dice, so the initial block size does not matter. To that end, some places using pieces of tuna are not great or good enough to be used in other dishes.

spicy tuna rolls into the preferred typical food from all walks of life, from children to adults. especially teenagers. especially the lovers of spicy, matched with these foods. in addition to the spicy tuna roll rich in protein, nutrient-rich foods or can be said that healthy carbohydrate foods has become my favorite course.

spicy tuna rolls lately a lot for the sake of Indonesian teenagers, who really want to exist in the culinary world. they not only eat, but try to show off to social networks such as, instagram, twitter, path, facebook, online, snapchat, or even other social media such as to friends or relatives who are involved seem too time consuming. sour spicy tuna is very attached to his tongue, not infrequently, one culinary desires this, so let's try to discuss the ingredients and how to make spicy tuna roll, let's go:

Spicy tuna roll 

Ingredients :

For sushi rice:

• 1 cup of rice or as needed
• 1 1/4 cup water (add to taste)
• 1 tablespoon sugar
• 1 teaspoon vegetable oil
• 2 tablespoons rice wine vinegar

To fill:

• 2 tablespoons mayonnaise or Kewpie
• 1-2 teaspoons Sriracha (depending on tolerance spices)
• 1/2 pound sushi grade ahi tuna, diced small
• 1/4 tsp kosher salt (more to taste)
• 1/4 teaspoon black sesame seeds
• 6 sheets of toasted nori
• 1 cucumber, a handful of sprouts mixture sari Asia

For the sauce:

• 2 tablespoons ponzu sauce
• 2 tablespoons soy sauce
• sesame seeds or chives as garnish

How to make Spicy Tuna Roll :

1. Stake rice in a colander and rinse thoroughly until the water runs clear. For rice cooker, add the rice and water. Set your rice cooker to "sushi rice" setting (this may vary depending on your rice cooker). Alternatively, you can cook on the stove by adding water and rice into a small saucepan, cover the pan and cook until the water evaporates and the rice is tender. In a small saucepan, combine sugar, vegetable oil, rice wine vinegar and salt. Cook over medium-low heat until the sugar dissolves. Stir into rice mixture; continue stirring until the rice is thoroughly coated. Let the rice cool to room temperature.
2. In a small bowl, mix mayonnaise and Sriracha until the color turns pale, salmon-like color. Add ahi tuna, and stir until the tuna is completely coated. Salt to taste. Adjust the amount of Sriracha to your liking; I added an extra squeeze or two because I welcome spice. Sprinkle in black sesame seeds and toss the mixture once again.
3. To assemble the hand roll, put a sheet of nori on a flat surface. Dampen your hands (this will make it easier to scoop rice) and put a tiny bit of rice, spread evenly on one side of the sheet of nori. Over rice with a spoonful of mixture of tuna, a few slices of cucumber juice and a small handful of sprouts Asia.
4. Roll up roll hand by starting at the bottom left corner of the sheet nori, not even the opposite of.
5. Roll, creating a cone-shape, make sure you roll it tightly as possible so that patches will not fall.
6. Repeat the filling and the process continues until all the roll your hand assembled.
7. In a small ramekin, combine ponzu sauce, soy sauce and top with a little sesame seeds or leeks. Serve with hand rolls.

ready and serve. success !!

Scallop Satay Recipe are typical Indonesian food, especially from the city of Surabaya, Sidoarjo. Sate shells made from shellfish meat. Unique for this sate is that the clam meat used is not burnt or baked like other satay, but boiled. Satay is usually served along with Lontong Kupang, racing rice cake, soy sauce and chili sauce.

Scallop satay recipe is one of the special meat dishes meat recipe but rather rely on the taste of seafood. Here clear flavors sea in the superior right. may companions had often eaten chicken satay, satay, satay even oxen. but now the lovers of course, also be sampled satay skewers shells. satay is also a typical Indonesian food preferred by the President of the United States is Obama. In addition, also delicious satay mussels roasted with herbs that are served to complement the culinary soup. Sate shellfish including preparations are much favored because it tastes delicious. Sate shells can be used as a dining companion kupang rice cake, snacks, or everyday side dish. Did you know, shellfish are not only delicious, but also rich in nutrients, such as: unsaturated fatty acids (omega 3), Vitamin B12, Vitamin A, phosphorus, protein, potassium, and calcium.

Shellfish can be cooked into a variety of delicious dishes, including satay mussels, stir-stir shells, and so forth. To make satay shells, the materials we need is peeled mussels. A blend of fresh mussels and spices that will make satay mussels favors the more tempting. Here is how to make Scallop Satay:

Scallop Satay Recipe

Ingredients:

• 250 gr Shellfish
• 2 cm Iengkuas
• 1 bay leaves
• ½ tbsp tamarind water
• 4 tablespoons soy sauce
• Skewer
• 2 tablespoons cooking oil, for frying
• salt to taste
• sugar to taste

Ground Spices:

• 6 pcs shallots
• 4 pcs Garlic
• 3 pcs red chilli, deseeded
• 5 pieces of red chili sauce
• ½ tsp salt
• 2 cm ginger
• 2 tbsp coriander
• kaffir lime leaves 100 sheets
• coconut that has been fried
• 3 stalks lemongrass
• bay leaves 2 pieces

How To Make Scallop satay recipe:

1. Heat cooking oil, spices and enter, bay leaves, laos. Stir until fragrant.
2. Enter the mussels, stir and cook until clams blended seasonings circuitry.
3. Add soy sauce and tamarind water, then mix well.
4. Cook until sauce shrink and spices to infuse
5. Skewer scallops on a skewer.
6. The mussels can be enjoyed immediately or if you want more delicious, baked briefly in a double pan.

Hem, making it easy and fast. May the sweet spicy scallop satay recipe above can broaden your cooking.

Pecel catfish or Pecel Lele is a cheap alternative food when bored with fried chicken or grilled chicken. Estimated pecel or halibut catfish comes from Central Java, Indonesia. but the fact that many food stalls on the island of Java that includes pecel catfish in the menu list. Crisp taste more complete when polished with sauce and vegetables, that's the advantage of this food is healthy.

Actually, what is special about pecel catfish? Obviously because the meat is crispy fish plus spicy sauce made this meal thick with culinary elements archipelago. The question is whether you are 'still' not yet know the recipe to make pecel catfish? Wow, missed once. But calm, because at this time I would like to share knowledge about how to make pecel catfish, who knows the future can be a source of ideas for your business.

If you usually always enjoy culinary snacks pecel catfish of course, why not try to make it yourself at home?

by making culinary pecel this catfish at home, then you can save the cost you spend, especially for your big fan pecel catfish. The money you usually spend to buy pecel catfish can you tube and set aside for other purposes. In addition, by making your own, you can adjust the flavors and spices that you input to taste. While the recipes and how, you can listen to below:

Pecel Catfish Recipes

The main ingredient:

• 5 medium-size catfish tails
• 1/2 tablespoon coriander paste
• 2/5 clove of garlic that has been crushed
• 1/2 teaspoon salt are also smoothed
• 1 tablespoon lime juice
• 1 cm turmeric, fuel and puree
• 150 ml of boiled water
• Cooking oil (new) to taste
• Fish marinade
• Pecel sauce lele (fried):
• 
  
• 4 red chilies (curly)
• 5 pieces of fresh green chili
• 1 fresh tomatoes that have been washed
• 2 red onions
• 2 hazelnut nutmeg
• 1/2 teaspoon lemon juice or lime
• 1/2 teaspoon fine salt

Fresh vegetables:

• 
  
• 1 cucumber, sliced ​​thin oblique
• Basil leaves as you see fit
• 1 tomato, diced

How to Make Pecel Lele:

1. Clean catfish (exhaust all of the contents in gill and catfish belly that does not taste bitter). Enter into the marinade, stir. Allow about 15 minutes.
2. Heat oil, fry the fish over medium heat. Wait until cooked and dry (so crispy), remove from heat and drain.

How to Make Condiment Pecel Lele:

1. Blend all sauce ingredients that have been fried by means crushed or pulverized.
2. Add juice of lemon or lime juice and salt. Stir a few moments.
3. Pour the sauce on the side of rice and catfish, serve.
4. More delicious when eaten when freshly baked, because the meat is tender and the edges of the fish very crispy and savory. Drink is best suited to give freshness while hot and spicy tongue is ice mixed with black grass jelly.