Posts Tagged With: cuisine

Samarqand, Uzbekistan – hotel review, landmarks, market and restaurant food review

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Categories: *Backpacking Trip: Uzbekistan 2015*, Backpacking | Tags: , , , , , , , , , , , , , , , , , , , | Leave a comment

Day One – Tashkent, Uzbekistan

So we have finally arrived to Tashkent, Uzbekistan (well done to those that guessed correctly from the previous post!)

We stayed at a quiet backstreet hostel called Topchan Hostel.

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We spent our first day touring round the old Tashkent and visited old Islamic monuments. For lunch, we went to a restaurant that specialised in old Uyghur noodles which was delicious!

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Mixed with bell peppers, onions, tomatoes and other veg with soft tender meat in a tomato broth, with the famous noodles hiding underneath – which were completely handmade!
This was just opposite the mosque and museum that has the old Quran of Usmaan, approx 3-4minute walk away.

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After a long walk, the jetlagged feeling came back (as well as some travellers blisters) we decided to get a take away and headed back to the hostel.
We got a dish called Dolma, an authentic dish of rice and minced meat wrapped in vine leaves – a meal I was familiar with by my Turkish heritage.

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Thoughts of Tashkent – when we first arrived I had thought it would be like Kuala Lumpur where I didn’t enjoy the city- but it had a relaxing atmosphere amongst the busy traffic, only struggle is not a lot of people know English! But with the friendly Uzbek people, sign language and a few words here and there, does the job!

Categories: *Backpacking Trip: Uzbekistan 2015*, Backpacking | Tags: , , , , , , , , , , , , , , , | Leave a comment

New recipes and travel plans for 2013! Including a trip to Cyprus to explore the Mediterranean cuisine – All on The Wandering Cook 786!!

***NEW RECIPES & TRAVELS FOR 2013***
Indonesian Chicken with coconut milk, Turkish rice with noodles, how to prepare Turkish coffee and authentic Turkish tea, Thai chicken curry, a range of Spanish foods, Lush desserts including chocolate gooey pudding and much much more! Including a trip to Cyprus to experience the Mediterranean cuisine, all on The Wandering Cook 786!

2013 new year sparkler

Categories: General, Uncategorized | Tags: , , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

Our *NEW* Look for The Wandering Cook 786! What do you think??

After hours spent last night on taking pictures, learning in’s and out’s of Picasa 3 software to create my header, spending ages on choosing a theme to suit my blog, then another hour or so fiddling around with it.

Finally my blog has been updated and has a new organized and professional approach especially with a new header image depicting the recipes I have created so far.

Let’s have a quick look on how it looked before…

Even though I loved the background to this old theme, I felt I needed something to show exactly what my blog was about. The reason I like the previous background was due to the fact that the colours always reminded me of warm Mediterranean cuisine and culture. So using that incentive, I decided to create a colourful image header with my main aim to show that my recipes are inspired from around the world and even via my back packing travels. As for the background, I wanted a food image but a bright ingredient, so I chose orange lentils from my Turkish lentil soup.
I hope you all like it as much as I do! Let me know what you think, you might find there will be a few more tweaking as I go along!

Do you prefer the old layout or the new?

Please comment below your views as it will be MUCH appreciated!

Tweet me your answers also on @thewanderincook

Enjoy!

P.S As well as the lovely new layout, more lovely new recipes will be on it’s way………

Categories: General, Uncategorized | Tags: , , , , , , , , , , , , , , , , , , , , , , , , | 3 Comments

Authentic Pakistani Chicken Curry – with fenugreek and green peppers – RECIPE

My recent dinner party with guests got served this delicious main course…

Yummy Chicken curry, inspired from my Pakistani motherinlaw ❤

This light and flavorsome meal is a delightful surprise with such yummy taste, containing fenugreek leaves (methi), green peppers and potatoes. I whipped this meal up when I had guests by making it the night before and serving the next day, which also increased the intensity of the flavors by letting it sit in it’s spices overnight. This is also not a recipe that contains a millions-and-one ingredients, the majority of the ingredients can be purchased from your local supermarket.

Prep time: 25minutes

Cooking time:25mins (+45minutes simmer time)

Ingredients:

  • 3 large onions, sliced
  • 2 green peppers, sliced
  • 5-6 garlic cloves
  • 1tbsp. ground turmeric (i love this stuff)
  • 1/2 tsp. chilli flakes (very mild – add more if you prefer more chilli)
  • 1.5tbsp. coriander seeds
  • 5-6 potatoes peeled and cut into chunks (can add more if you like)
  • Chicken pieces (I used a couple of drumsticks and 1 baby chicken cut into pieces from the butchers)
  • 4-5tsps. methi (dried fenugreek leaves)
  • 1/2tsp. coriander powder
  • Seasoning to taste (I added 1tbsp. of salt and 1/2tsp. black pepper)
  • Hot water from the kettle
  • Cooking oil

Utensils needed:

  • Blender

Method:

  • Prepare all the ingredients (slicing the onions, green peppers, peeling garlic cloves, peeling and cut potatoes, wash chicken pieces).
  • In a blender, blend your garlic cloves, turmeric, chilli flakes and coriander powder with half a cup of water altogether for approx 5mins. Try and blend till no lumps, if not, you can always sieve out the lumps afterwards like I did in my YouTube video tutorial for this recipe.
  • Once that’s done, in a large saucepan put some cooking oil till it covers the base and place on medium-high heat. Once warm, add in your onions and fry for approx 2mins.
  • Next add your green peppers and fry for another 2mins.

  • Once green peppers and onions are softened, add in your chicken pieces and fry for 4mins until chicken turns white. Add hot water to prevent the chicken from sticking.
  • Next add 4-5tsps of the dried fenugreek leaves (methi) and stir.
  • Afterwards pour hot water from the kettle to just about cover your chicken, and add in your potato chunks. Your potatoes will be absorbing a lot of this water so it’s worthwhile to check on your curry now and again.
  • Now add in your spice mix that you prepared earlier in your blender and stir. Then add your coriander powder and then the salt & pepper to taste.

  • Cover and reduce heat to low and leave to simmer for 45minutes until potatoes have gone soft.
  • After 45minutes, turn off heat and serve warm. Or leave overnight and serve next day for extra yumminess.

For the video tutorial that I made for this recipe so you can cook along, click this link >>VIDEO TUTORIAL CHICKEN CURRY

I made this main course, after my starters of Turkish Lentil Soup which can also be found on this blog or also my YouTube page: http://www.youtube.com/thewanderingcook786 don’t forget to Subscribe for updates!

Enjoy!

Any questions feel free to comment below.

The Wandering Cook 786  xxxxxx

Categories: Pakistan, Uncategorized | Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | 4 Comments

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