Posts Tagged With: yummy

Day 1 and 2: We had arrived in Cyprus! {Travel Log – Food Diary}

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Friday 11th January – 7.30pm Cyprus time – Larnaca Airport, Southern Cyprus

 

 

 

 

 

 

After a calm 4 hour trip from London Gatwick to Larnaca, Southern Cyprus, our journey had started within our group of four, our next mission was to find our pre-booked taxi to head to Lefke, Northern Cyprus. After collecting our luggage we headed towards the Taxi’s department outside only to find after half hour of waiting that our taxi man hadn’t arrived yet. Our first test on this journey!! This holiday to Cyprus wasn’t just going to be for the ‘holiday experience’ (or for the yummy food that awaited ahead of us) but also to treat it as a Spiritual Retreat, since we will be living fully in the Sufi/Islamic lifestyle with our routines and learning about ourselves and the blessings of sharing food.

 

So after waiting in the cold night and ringing the taxi man, turned out he completely forgotten about picking us up! And to get to Northern Cyprus in Lefke took an hour and a half, now you understand why we called this our first test on our spiritual journey in Cyprus. So we decided to get something to eat as we waited for the taxi man called Hajji Omer to arrive, which I might add, was an extra hour late then stated but we simply laughed it off, whether it was the jetlag of our system still being 2 hours behind then the Cyprus time or just the thrill of finally being on this beautiful Mediterranean Island.

 

 

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Lefke, Northern Cyprus – 11pm 

 

We had arrived! Albeit more of a delay then we expected but it started to sink in more. My sisterinlaw and I stayed at the free sister’s guesthouse, a place where ladies are welcomed to stay and enjoy the beautiful atmosphere as you meet other ladies from different parts of the world. While our husband’s stayed in the dergah (sufi centre/mosque).

We were kindly welcomed by two sisters (in Islam, all women are considered your sisters and men called your brothers, like a family – a very comforting feeling which I find in other cultures shared the same concept). One sister was from Manchester and the other all the way from Russia! After greeting each other with hugs and smiles, they showed us the shared rooms we can pick where there’s blankets, mattresses and pillows to choose from.

After settling in, the most quietly as we could as their were other’s sleeping in the same room, we reflected on how one moment you are in the busy life of the UK to the peaceful and beautiful Island of Cyprus and how thankful we were and contemplated on what was to come in these next 10 days!

 

 

 

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Saturday 12th January – 10am – Lefke, Sister’s Guesthouse

 

Guesthouse

 

 

Waking up to the beautiful sunshine of Lefke overlooking the sister’s guesthouse, a truly tranquil place. Meeting so many different sister’s at breakfast time, some flown in from Italy, Serbia, Germany, Russia, even Indonesia, it didn’t feel like we were in Cyprus at all, meeting so many wonderful people from different continents of the world sharing the same intention of spirituality and love.

 

Now onto the breakfast!! There is one lovely lady who run’s the free guesthouse, aunty Samia and her food is amazing!

 

 

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Today’s breakfast consisting of yogurt soup (on the topic of soup, soup is always served every morning before any meal – something which I will be taking into account when back home!) a yummy vegetarian oven bake dish (in the middle) consisting of potatoes, leeks, carrots and tomatoes topped with bay leaves. And a healthy porridge and fruit dish made by some other sister’s from Serbia (who had an amazing inspirational story – they CYCLED it to Cyprus!) Not forgetting one of my favorite dishes that got served nearly each day, red cabbage and beetroot salad (middle left) – a dish I will definitely be making myself – and of course sharing the recipe to my wonderful fans of TWC786. 

 

Did you know??

When eating bread with your meal it helps absorb nutrients from the food into your nerves!

 

With the breakfast meals, always accompanies the olives, the home-made range of jams which are made from the fruits in Cyprus, and a tahini and molasses mix (very yummy and molasses known to help the blood!). Also served every day with tea and toasted Turkish bread.

 

 

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Now that’s not what was only served during breakfast/brunch, the most delicious omelette made also with fresh leeks. I only had a quick chance to take a picture!

 

 

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Another meal I intend to try out myself and share the recipe!

Each breakfast, before it being served we all make a prayer on giving thanks to God for the meal and to bless Sheikh Nazim, he is a spiritual master that lives in Lefke, the one that owns the guesthouse and has opened it to people, the one that has brought everyone from around the world to unity and Divine Love.

And at the end of each meal, another prayer is added again to say thanks after eating the delicious food, I found it very beautiful to finish and start a meal with thanks…it makes you appreciate the food that has been given to you.

Tour of the guesthouse…

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Midday – Lefke

oranges

After helping out with cleaning up after the yummy breakfast we went for a walk around Lefke – which then became a regular routine, a walk after midday – and in Lefke particularly  they are well known for their orange trees and January was the season that they are ready to use! So we had to try one of THESE…..

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Freshly squeezed Lefke Orange Juice!!!

No exaggeration intended, but by far it was the best orange juice I had tasted and only for 4 Turkish Lira – which comes to about £1.40 – I don’t think I paid that much for juice before, but it was definitely worth it and being so fresh, I would consider it a bargain! So that’s CAFE NATURAL you would want to look out for if your in Lefke! 

Day 3 will be up tomorrow with MORE yummy breakfast from the sister’s guesthouse,  fresh bread made directly from an outside mud oven, and Lahmacun!! Can’t come all the way to Cyprus and not have a traditional Turkish Pizza which I have tried many times in making myself!

Don’t forget I will posting each day’s experience up to Day 10 of our travels to Cyprus! Including videos!

(click the logo below to take you straight to my twitter, facebook or youtube account!)

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Categories: *My Travel Food Diary in Cyprus!*, Backpacking, Day 1 & 2, General, Northern Cyprus, Uncategorized, Vegetarian | Tags: , , , , , , , , , , , , , , , , , , , , , | Leave a comment

The Wandering Cook 786 is back from CYPRUS!!!

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***The Wandering Cook 786 is back from Cyprus!!!!!*** 
With lots to tell on the food, the country and more food! Next week, I will be blogging a diary on this website from Day 1 – Day 10 of my trip in the sunny island of Cyprus depicting the foods we ate, the places we visited and the blessings I have learnt about food in general ♥ AND then afterwards I will be trying to re-create the foods I had experienced in Cyprus sharing with you the recipes!!!
Lots to come from The Wandering Cook 786

xxx

Categories: Backpacking, Food on the go, General, Northern Cyprus, Uncategorized | Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

NEW RECIPE: Chocolate Pudding!

As some of you might know, I’ll be off to Cyprus next week so this week I will be trying my best to uploaded as many recipes including requested ‘Turkish Chickpea Rice’ which hopefully will be up soon also.

 

For this post, I wanted to show you all an easy way to make chocolate pudding with simple ingredients from your cupboard and no eggs needed!

 

I came across this recipe when I had family staying over for the week and we all craved something chocolatey! And since I had no eggs in the fridge and the nearest supermarket is 5miles away from me, I had to research hard on what to make. Till I came across the most yummiest and delicious chocolate dessert that any chocolate-craving fanatic would love and satisfy their craving!

 

I have made this countless times and easy time it comes out a bit different but still with the same rich taste. I have also tweaked it a bit but you don’t have to be too fussy with the measurements.

 

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Preparation: 10mins

Cooking time: 35mins

Ingredients:

  • 100grams butter (doesn’t have to be unsalted, I use salted as that’s what was in my fridge!)
  • 1 cup sugar
  • 2 tbsps. cocoa powder
  • 1 1/3 cup flour
  • 4 tsp. baking powder
  • 1/4 tsp. salt
  • 2/3 cup milk

For the last stage of the method, ingredients needed:

  • 2/3 cup sugar
  • 4 tbsps. cocoa powder
  • 2 cups. boiling water

Method:

  • Preheat oven to 180 degrees Celsius (Gas mark 4/350 degrees Fahrenheit) 
  • Melt butter in small saucepan over medium-high heat. Do not overmelt.
  • Once butter is melted, place into large bowl.

 

 

Step1

 

  • Next add your sugar and cocoa powder and mix well.

 

Step3

 

  • Next add in your flour, baking powder and salt. Mix until just combined.

 

Steps

 

  • Then mix in your milk.

 

Steps2

 

  • Place into a baking dish. Make sure the baking dish isn’t too large otherwise the chocolate pudding will just be a thin layer. Not too small either as the step where you add 2 cups of boiling water will boil over the dish, we need this water for the mixture to soak it up and turn into chocolate sauce at the base of the pudding!
  • I used a oval Pyrex baking dish measuring: 10 inches wide (not including the handles) x 3 inches deep.

 

Steps3

 

 

  • Now with your extra ingredients that you have set aside, cover the mixture with the 4bsps. cocoa powder and 2/3 cup of sugar.

 

Steps4

 

 

  • Now it might seem weird, but now add 2 cups of boiling water! Use a ladle to gentle add the water on top. 

 

Steps5

 

 

  • Now add into the hot oven for 35minutes.
  • You’ll notice that the water at the top will now be at the base as chocolate sauce and the mixture would be cooked and on the top.
  • Serve warm and enjoy! Tip: always nice with a generous pour of double cream. Mmmmm…

 

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Whereas you can find The Wandering Cook786

Facebook, where I always give a sneak peek of whats to come before posting on my blog:

 

www.facebook.com/thewanderingcook786

 

 

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YouTube, where you can find video tutorials of my recipes

www.youtube.com/thewanderingcook786 

 

 

 

 

Twitter, where you can tweet me your versions of Chocolate Pudding or any other recipe on here!

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@thewanderincook 

 

 

 

 

xxx Mea xxx

Categories: Desserts, Ingredient: Chocolate!, Top 5 favourite meals, Uncategorized, Winter foods | Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

Yorkshire Trip

 

Hi all, I’m now back at home after a week’s trip to South Yorkshire to visit my in-laws. My motherinlaw’s cooking is one of the best authentic Pakistani foods I’ve eaten so after watching her in the kitchen viewing the ingredients she uses, I bought my own stack of ingredients while being there!!

 

 

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Ingredients: haldi (turmeric) powder, dhania (coriander) powder, cinnamon powder, black seeds, and gram flour.

One of my favourite side-dishes she made was Pakora’s – which gram flour is needed.

Pakoras are created by taking one or two ingredients such as onioneggplantpotatospinachplantain,paneercauliflowertomatochili pepper, or occasionally bread[2] or chicken and dipping them in a batter of gram flour and then deep-frying them. – Wikipedia

 

Unfortunately I didn’t take any pictures of the food (was too busy eating all of it!) but the variety was anything from chicken curry, egg curry, daal curry (lentils), chicken biryani, meat kofta with boiled eggs (which I would definitely like to try out!) and many more!

 

So for my next recipes there will be an asian twist to them as well as trying out some of my motherinlaw’s authentic Pakistani recipes! Yummy yum!

 

xxx The Wandering Cook 786 xxx

 

Categories: Backpacking, General, My own mix, Pakistan, Passed down through family, Uncategorized | Tags: , , , , , , , , , , , , , , , , , , , , | Leave a comment

Simple Chickpea Curry Recipe – Vegetarian

 

Hi to all the cooking fans out there!

So sorry haven’t blogged for awhile, been another busy week. And unfortunately won’t be able to blog for another week as we’ll be visiting my motherinlaw but i’ll be recording some of her delicious foods!!

But for now, this post is dedicated to my version of the classic Chickpea curry. My husband and I are trying to venture onto vegetarian meals more and after realizing that I had a can of chickpeas in the cupboard, chickpea curry it was!

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Prep time: 5-10minutes

Cooking time: 30minutes (+45minute simmer time)

Servings: 2

 

Ingredients:

  • 1 can of chickpeas
  • 3 garlic cloves
  • Ingredients1 onion
  • olive oil for frying
  • 1tsp. cumin powder
  • 1/2 tsp. paprika
  • 1/4 tsp. cinnamon
  • 2tsps. ground coriander
  • 1/2 tsp. chili flakes
  • hot water
  • 1/2 can chopped tomatoes
  • 1 tsp. garam masala
  • 1 bunch of fresh parsley
  • salt and pepper

 

 

Method:

  • First start by preparing your ingredients, by finely chopping your onions and garlic. And wash and drain your chick peas. 
  • Also wash your parsley and roughly chop, including stalks.
  • Now start cooking by placing a medium saucepan with 3tbsps of olive oil onto medium-high heat.
  • Once the oil is hot, start by frying your onions and garlic till soft.
  • Next add your cumin powder, cinnamon, paprika and chili flakes. Stir and fry for a further 5minutes until the onions have browned from the spices.

Step2

 

 

  • Next add your chopped tomatoes and stir into the onions.
  • After, add in your chickpeas and stir thoroughly into the onion and tomatoes spice mix. Add hot water from the kettle to just cover over the chickpeas. 
  • Now add in your coriander powder, garam masala and salt & pepper to taste.

 

 

spice spoon

  • Now add in your chopped fresh parsley, stir and lower heat to the lowest setting. Cover and simmer for 45minutes.

 

 

Step6

 

  • Serve warm!

 

If you want more spice, then add tad more garam masalan and chili flakes to enhance the chili!

This recipe is also under the Category of ‘Winter Foods’ as I find the spice in this curry helps to warm you up!

 

Chickpea curry

Enjoy!

Coming up soon!

How to make Turkish vermicelli noodle rice

 

 

Where else to find The Wandering Cook786!

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Facebook, where I always give a sneak peak of whats to come before posting on my blog: 

 

 

www.facebook.com/thewanderingcook786

YouTube, where you can find video tutorials of my recipes

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Twitter, where you can tweet me your versions of chickpea curry or any other recipe on here!  twitter-follow-achiever

@thewanderincook

Categories: 30minute meals, My own mix, Pakistan, Uncategorized, Vegetarian, Winter foods | Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

Simple Turkish Lahmacun Recipe using Pitta bread – Turkish Pizza

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Lahmacun, lahmajun, or lahmejun (Turkish: Lahmacun), (Armenian լահմաջուն lahmaǰun or լահմաջո lahmaǰo), from Arabic: لحم بعجين‎, lahm bi’ajīn, “meat with dough”, is a round, thin piece of dough topped with minced meat (most commonly beef and lamb) and minced vegetables and herbs including onions, tomatoes and parsley, then baked. Lahmacun is often served sprinkled with lemon juice and wrapped around vegetables, including pickles, tomatoes, peppers, onions, lettuce, and roasted eggplant; a typical variants may be found employing kebab meat or sauces. – Wikipedia.

My take on Lahmacun comes from memories of my childhood when my parents, brother and I used to make home-made Lahmacun by using leftover pitta bread. It was a joyous occasion that has always been kept with me as a memory I cherish. My father would be the one preparing the mince meat, my mother the one placing them in the hot oven or under the grill and my brother and I picking our toppings! So as a childhood memory I decided to make Lahmacun using pitta bread again but my own take incorporating different spices and herbs to enhance the flavor. I definitely recommend making this with your children! And as you wont be making your own dough, it also saves time and creates more time to have some fun while cooking!

Ingredients:

  • Handful of fresh parsley Ingredients1
  • 50g butter
  • 1 onion
  • 1 tomato (peeled – refer to Cooking Tips)
  • 5-6 pitta breads (sliced in half – refer to Cooking Tips)
  • Juice of 1 lemon
  • 1/4 tsp. ground cumin
  • 1/4 tsp. chilli flakes
  • 1 1/2 tsp. dried mint
  • Olive oil
  • 1 tbsp. tomato puree/paste
  • 1/2 Ib mince meat
  • Salt and pepper to taste
  • Sprinkle of cayenne pepper

Method:

  • Preheat oven to 220 degrees Celsius
  • Start by finely chopping your fresh parsley and placing into a large bowl along with your mince meat.
  • Next finely chop your onion and garlic (you can blitz them if you have a fine blender). Then using a large frying pan, melt your butter on medium heat and fry your onions and garlic till soft. Lower heat and cover to soften the onions more. Leave for approx. 5mins.

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  • Then place the onions and garlic also into the bowl with the mince meat and parsley.
  • After, peel your tomato (for peeling tomato method refer to Cooking Tips) and finely dice into small pieces and add into the same bowl with the rest of the ingredients.

Step5

  • At this stage add the tomato puree and your spices and herbs so your cumin, chilli flakes, dried mint, cayenne pepper and salt and pepper. Mix thoroughly and add in your lemon juice until well cooperated with rest of the ingredients.

Step6

  • Next prepare your pitta bread by slicing each pitta bread into half (refer to Cooking Tips).

Preparing pitta bread

  • Using some olive oil, lightly brush some onto each pitta bread slice and start adding your mince meat onto the bread!

Step9

Step10

  • Place into prepared baking tray and cook in hot oven for 10-15mins until the edges of the pitta bread and mince meat have browned.
  • Serve hot with a squeeze of lemon juice and fresh salad!
  • Note: after making my Lahmacun if I had to change something it would be to chop the fresh parsley more smaller.

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Serve1

I served my Lahmacun with boiled black-eyed beans with Swiss chard drenched in olive oil and vinegar, fresh parsley salad (featured in above picture), Turkish noodle rice, fresh lemon, olive and for the daring, cooking kidneys.

Parsley Lemon Text

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Whereas you can find The Wandering Cook786

Facebook, where I always give a sneak peek of whats to come before posting on my blog:

www.facebook.com/thewanderingcook786

YouTube, where you can find video tutorials of my recipesYouTube-Subscribe

www.youtube.com/thewanderingcook786 

Twitter, where you can tweet me your versions of Lahmacun or any other recipe on here!

@thewanderincook 

xxxxxxx The Wandering Cook 786 xxxx

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Categories: My own mix, Passed down through family, Top 5 favourite meals, Turkey, Uncategorized | Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

My take on Sushi – RECIPE included

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After being invited for a family get together at my parents place especially with all my siblings coming over, I decided to make sushi appetizers for them also knowing how my brother loves sushi, it would be great criticism to see how he likes my versions taking in the fact that he has been to many sushi bars.

 

Sushi 2 go!!

 

My inspiration was from the amazing cookery book by the famous Iron Chef, Masaharu MorimotoStep3

called ‘The New Art of Japanese Cooking’.

 

 

 

 

 

 

 

 

 

My only problem was at my local supermarket, they didn’t sell Sushi rice! Which is the main importance of sushi art, the rice has to be good quality and mixed in a certain way to enhance the sushi. Rice is very important in Asia so I didn’t want to mess it up! But since the supermarket didn’t sell any good quality sushi rice, I had to settle for Arborio rice which is quite starchy and is short grain rice, the closest I could find (taking into account that the first time I made sushi I did it

Sushi seasoning for the rice

Sushi seasoning for the rice

with basmati rice, mega fail, the rice fell apart afterwards).

For my ingredients, I bought Nori seaweed sheets from a multicultural store and

ready made Sushi seasoning to add directly into your cooked rice. Nori is very beenficial for you, high in vitamin A and B and calcium and iron!

 

 

 

 

 

 

Step2

My set up

Usually in sushi making, they use bamboo roll mats which makes it much easier to roll out the sushi into a nice neat roll. Unfortunately they don’t sell these nearby and I had no time to order from the net as I prepared the sushi the same day we were going to go to my parents house. So a towel and some cling film did the trick for me. Note: make sure you are in a relaxed environment and I realized the most important aspect of making sushi is to have fun with it, eexperiment a little and enjoy it!

Step4

First thing is to cook your short grain rice. I simply boiled half a cup of rice with 1 cup of water. Once cooked, I transferred the rice into a bowl (usually its best to use a wooden bowl for this part) and add your sushi seasoning and carefully mix into the rice. But the mixing technique, isn’t simply folding the rice, it’s more ‘chopping’ the rice  by spreading it along the bowl and taking out any clumps, for a nice even texture.

 

 

 

 

 

Step7

 

Next step, place your Nori sheet onto your cling film, rough side up. And using your hands (make sure to wet them first to prevent the rice sticking to your hands!) and spread evenly onto your Nori sheet. Making sure there is a 1inch gap at the top, then using small grains of rice, place them on the top line as shown in the picture. These will help the roll to stick.

 

STEP8

Now the fun part!

Start adding your fillings, for this one I chose Smoked Salmon (one of my favorite ingredients) with slices of cucumber. Now for a traditional sushi roll, on the side I mixed light soy sauce with a pinch of wasabi paste and spread the sauce very lightly and evenly along the cucumber, not too much as wasabi can be very strong and this was going to be served to family members that have never tried sushi also. Note: try not to overfill as the sheet can tear when rolling.

Next, start slowly and carefully rolling your Nori sheet from the bottom end first making your way to the top. Make sure your slightly firm when rolling so insure it all sticks together.

Once rolled into a now-looking sushi roll. With a sharp knife, water it down a little so it doesn’t stick when slicing. Then slowly slice the roll into small chunks and place into your prepared serving plate. Try to slice each chunk in the same width. Don’t worry if they don’t look even as mine didn’t either when I first tried making sushi!!

Step9

Second fillings for those that are first-comers to sushi: Prawns with mayonnaise seasoned with salt & pepper, a good idea for introducing a healthy sushi snack to children!

With leftover sushi rice, I also ended up making fat sushi rolls with crab-sticks!

Then once plating up, you can have even more fun!

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 Also decorated sushi with black sesame’s and using decorative egg cups to hold the soy sauce and wasabi mix.

 

Where else you can find me:

Facebook, where I always give a sneak peak of whats to come before posting on my blog:

www.facebook.com/thewanderingcook786

YouTube, where you can find video tutorials of my recipes

www.youtube.com/thewanderingcook786

Twitter, where you can tweet me your versions of sushi or any other recipe on here!

@thewanderincook

xxxxxxx The Wandering Cook 786 xxxx

 

 

P.S

Oh and the criticism my sushi-loving brother said about the sushi I made, “very yummy please make more!!” Went down a treat with the family, especially those that were new to sushi. Also a good idea to add a drizzle of lemon juice on top when eating sushi, a tip I learnt from my family when they tried my sushi.

Categories: Appetizers, Fish, Japan, Top 5 favourite meals, Uncategorized | Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | 2 Comments

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

My chicken and mushroom pithivier with a courgette twist! – RECIPE & VIDEO

Hey guys, after making a yummy roast chicken dinner for family last weekend. I had leftover chicken, so decided to try a go at making Pithivier (French dish using puff pastry). Usually Pithivier is a sweet ‘pie’ but you can also make savory versions, so I made myself chicken and mushroom pithivier with some courgettes I had also leftover in the fridge.

To go straight to the video, scroll to the bottom.

To my surprise, this dish is now my top 5 favorite meals!!

Prep time: 35-40mins

Cooking time: 35mins

Ingredients:

  • leftover chicken, shredded
  • 2 chicken stock cubes
  • hot water
  • handful of chopped mushrooms
  • spring onions, chopped
  • 2 onions, chopped
  • 3 garlic cloves, diced
  • salt & pepper to taste
  • puff pastry – shop bought version (I know, bit lazy but perfectly fine!)
  • 1 egg
  • 1 courgette, sliced
  • cooking oil
  • 50g butter

Method:

  • First preheat oven to 190 degrees Celsius and start by preparing your ingredients. Such as, shredding the chicken, slicing the onions and garlic, mushrooms, the courgette and putting the kettle on!
  • Once those are done, in a large frying pan on medium-high heat add a bit of cooking oil just enough to cover the pan and start frying your onions and garlic, approx. 5mins.
  • Next add in your chopped mushrooms and spring onions into the frying pan and stir well.
  • Add your butter now and fry altogether for approx. 3mins.
  • While that’s frying, on the side, in a small cup add your 2 chicken stock cubes and add a 1/4 cup hot water, not too much as it’ll make the mixture wet once added. Stir until it dissolves and leave to one side.
  • Next add in your chopped courgettes and fry for 5mins approx.
  • Now add in your chicken stock and stir thoroughly into the mixture. You would want this to fry for 5mins with the aim of evaporating most of the water by drying out the mixture, but be careful not to burn. This will prevent the Pithivier having a soggy bottom.
  • Season with salt and pepper to taste and turn off heat and cover. Leave to one side.
  • Now it’s time to prepare the puff pastry, if your using ready made like myself, make sure it hasn’t been in the fridge for the past 2hours. This will make it much more easier to roll as it’ll be room temperature.
  • Divide the pastry in half, using the first half start rolling out your dough into a circle. The using a large salad bowl as a template, cut round the dough. If you don’t have a large salad bowl, don’t worry, you can always make a paper template, the diameter I used was 11inches wide.

  • Place circle into a prepared baking tray.
  • Next start making another circle with the other half of the pastry. But this time, cut 1inch wider from the salad bowl – 12inches.

  • Place 2nd circle to one side on a floured surface.
  • Any leftover pastry can be used for decoration on top of the Pithivier.

  • Now add your chicken and mushroom mix into the center of the circle in the baking tray.
  • With the 2nd circle, place on top and seal around the edges with water and pressing down with your thumb.

  • Add your decoration and seal them on using water again as the ‘glue’. Make sure you make a hole at the top of the pie as well.
  • Using 1 egg, whisk the egg in separate bowl and using a pastry brush, spread evenly over the pastry so it makes a golden crust once cooked.

  • Place in hot oven for 35mins or until golden brown.
  • Serve warm, enjoy!!!

Served great with potatoes!

For the VIDEO Tutorial which I also made for this recipe accompanied by lovely french instrumental music, visit:

http://www.youtube.com/watch?v=1PAT5hk12Hw&feature=plcp

(link will open in new window)

You can also click on the picture below…

Let me know how you get on and even tweet me your pictures! @ thewanderincook

Don’t forget we’re also on Facebook, Like to get updates on the latest recipes coming up on my blog!

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Happy cooking!

xxx The Wandering Cook 786 xxx

Categories: French, Ingredient: Chicken, Pie, Top 5 favourite meals, Uncategorized, Winter foods | Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , | 4 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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