Japan
Sushi
*2 cups sushi rice (short grained white rice)
*1/2 cup rice vinegar
*2 tablespoon sugar
*2 teaspoon salt
*vegeable (all optional)
*1/2 cucumber
*1 carrot
*1 avocado
*1 bag of imitation crab
*200 gramm cream cheese
*Siracha
*Nori paper
*Unagi sauce (optional)
*Siracha mayo (optional)
1.Step: Take your rice and rinse it with cold water untol it's no longer murky. Than add again water so it's one finger tip high on top of the rice. Let it cook for 20 minutes so it gets al dente.
2.Step: When the rice is done, add the rice vinegar, the sugar, and salt. Mix well.
3.Step: Cut all the vegeables into thin slices and set them aside. In another bowl put the cutted imitation crab in and add the cream cheese and some siracha. Mix it very well until everything is well mixed.
4.Step: Take a Nari paper and put it on the table. On top a thin layer of rice. Now add the optional vegeables and mixture of crab on one half of the Nari-rice mix and start rolling slowly into a roll.
5.Step: Now that you have a nice roll, you can cut it in even pieces. You can serve it with Unagi sauce or Siracha mayo to add more spice to your Sushi :))
*1/2 cup rice vinegar
*2 tablespoon sugar
*2 teaspoon salt
*vegeable (all optional)
*1/2 cucumber
*1 carrot
*1 avocado
*1 bag of imitation crab
*200 gramm cream cheese
*Siracha
*Nori paper
*Unagi sauce (optional)
*Siracha mayo (optional)
1.Step: Take your rice and rinse it with cold water untol it's no longer murky. Than add again water so it's one finger tip high on top of the rice. Let it cook for 20 minutes so it gets al dente.
2.Step: When the rice is done, add the rice vinegar, the sugar, and salt. Mix well.
3.Step: Cut all the vegeables into thin slices and set them aside. In another bowl put the cutted imitation crab in and add the cream cheese and some siracha. Mix it very well until everything is well mixed.
4.Step: Take a Nari paper and put it on the table. On top a thin layer of rice. Now add the optional vegeables and mixture of crab on one half of the Nari-rice mix and start rolling slowly into a roll.
5.Step: Now that you have a nice roll, you can cut it in even pieces. You can serve it with Unagi sauce or Siracha mayo to add more spice to your Sushi :))
Mochi
*150g heavy whipping cream
*80g sugar
*130g glutinous rice flour
*90g milk
*food color (optional)
*30g butter
*jam (optional)
For the cream:
1.Step: First add the whipping cream and 40g sugar into a bowl and beat until stiff peaks. Set it aside and let it chill in the freezer.
For the dough:
2.Step: Grab the glutinous rice flour, the other 40g sugar and the milk and stir until it is a runny/yogurt texture. Is you need add water. Now you can add food color if you like to.
3.Step: Cover the bowl with a plastic wrap, poke holes in and put it in the microwave for 3 minutes until cooked.
4.Step: Now add the butter and kned until the mixture is well mixed. After around 3-5 minutes you can take the mass out of the bowl and lay it on the table. (with rice flour under). Kned even more until the mass is smooth. Than cut it into 8 pieces so you can flatten them into a circle. Now you can add your cream from the freezer or jam or icecream in. After you decided and filled the circle, close it on one side. Now put it in the freezer for atleast 20 minutes. After that your Mochis are done and can be enjoyed!!
*80g sugar
*130g glutinous rice flour
*90g milk
*food color (optional)
*30g butter
*jam (optional)
For the cream:
1.Step: First add the whipping cream and 40g sugar into a bowl and beat until stiff peaks. Set it aside and let it chill in the freezer.
For the dough:
2.Step: Grab the glutinous rice flour, the other 40g sugar and the milk and stir until it is a runny/yogurt texture. Is you need add water. Now you can add food color if you like to.
3.Step: Cover the bowl with a plastic wrap, poke holes in and put it in the microwave for 3 minutes until cooked.
4.Step: Now add the butter and kned until the mixture is well mixed. After around 3-5 minutes you can take the mass out of the bowl and lay it on the table. (with rice flour under). Kned even more until the mass is smooth. Than cut it into 8 pieces so you can flatten them into a circle. Now you can add your cream from the freezer or jam or icecream in. After you decided and filled the circle, close it on one side. Now put it in the freezer for atleast 20 minutes. After that your Mochis are done and can be enjoyed!!
Turkey
Sarma
For wrapping
*40 fresh vine leaves
*2 tablespoon olive oil
*2 tablespoon lemon juice
For the filling:
*2 tablespoon olive oil
*4 onions
*2/3 cup rice
*1/2 bunch parsley
*1/2 bunch dill
*1 teaspoon dried mint
*1 teaspoon sugar
*1/4 teaspoon black pepper
1.Step: Start by preparing the stuffing. Soak the rice in warm water for at least 5 minutes. Meanwhile, heat the olive oil in a wide saucepan then add the grated onions. Sautee until slightlyncaramelized.
2.Step: Add the rest of the ingredients for the filling, including the hot water, into the saucepan, and cook for another 5 minutes. Let the filling cool.
3.Step: Now to the vine leaves. Take the fresh leaves and put them in hot water for 5 minutes to soften.
4.Step: When the filling is cool enough to handle, place each leaf with veins facing up on a surface, then put a big teaspoon of the filling on the bottom half. Start by folding from the bottom, then fold each side inwards and roll up tightly into a "cigarette" shape.
5.Step: In a wide saucepan, place a few vine leaves at the bottom to line the surface to prevent our domains from burning. Now you can place all Sarmas in the pan, seams facing down. Then add the olive oil and water. Weight down wizh a plate and cook, uncovered, for 5 minutes over medium-high heat. After reduce the heat to low, cover the pan, then cook for another 40 minutes.
6.Step: Before serving let it rest 10 minutes. You can also enjoy with yogurt!!
*40 fresh vine leaves
*2 tablespoon olive oil
*2 tablespoon lemon juice
For the filling:
*2 tablespoon olive oil
*4 onions
*2/3 cup rice
*1/2 bunch parsley
*1/2 bunch dill
*1 teaspoon dried mint
*1 teaspoon sugar
*1/4 teaspoon black pepper
1.Step: Start by preparing the stuffing. Soak the rice in warm water for at least 5 minutes. Meanwhile, heat the olive oil in a wide saucepan then add the grated onions. Sautee until slightlyncaramelized.
2.Step: Add the rest of the ingredients for the filling, including the hot water, into the saucepan, and cook for another 5 minutes. Let the filling cool.
3.Step: Now to the vine leaves. Take the fresh leaves and put them in hot water for 5 minutes to soften.
4.Step: When the filling is cool enough to handle, place each leaf with veins facing up on a surface, then put a big teaspoon of the filling on the bottom half. Start by folding from the bottom, then fold each side inwards and roll up tightly into a "cigarette" shape.
5.Step: In a wide saucepan, place a few vine leaves at the bottom to line the surface to prevent our domains from burning. Now you can place all Sarmas in the pan, seams facing down. Then add the olive oil and water. Weight down wizh a plate and cook, uncovered, for 5 minutes over medium-high heat. After reduce the heat to low, cover the pan, then cook for another 40 minutes.
6.Step: Before serving let it rest 10 minutes. You can also enjoy with yogurt!!
Baklava
*400 gramm sugar
*400 ml water
*1 slice lemon
*200 gramm butter
*100 ml oil
*250 gramm pistachios (unsaltet)
*2 tablespoon sugar
*400 gramm baklava yufkasi (file pastry sheets)
For the sugar syrup:
1.Step: Take out a pot and add in the sugar, water and the slice of lemon. Let it cook for around 12 minutes. After, let it cool down.
2.Step: Grab another bowl and put in the melted butter and oil. Set the mixture aside.
3.Step: Mix the pistachios with 2 tablespoons of sugar and also set this aside.
4.Step: Now grab a baking tray and set all the bowls with their mixtures next to it.
The order: - (spread the fluid mixes always over the whole tray throughout)
- 2 tablespoons of butter mix
- 2 layers of baklava sheets
- again cover the sheets with butter mix
- 2 layers of baklava sheets
keep on doing that until half of all layers are used. After, add the pistachio mix and redo the upper part with the butter mix and sheets.
Make sure the last layer is the butter oil mix.
5.Step: Cut the layering into small quaters and put it in the oven for 35-40 minutes at 170°C upper/low heat.
6.Step: After the pastry comes out of the oven, grab your sugar syrup and pour it straight over the hot baklava. After the syrup dryed in a bit, you can sprinkle more pistachios pieces on top. Enjoy!!
*400 ml water
*1 slice lemon
*200 gramm butter
*100 ml oil
*250 gramm pistachios (unsaltet)
*2 tablespoon sugar
*400 gramm baklava yufkasi (file pastry sheets)
For the sugar syrup:
1.Step: Take out a pot and add in the sugar, water and the slice of lemon. Let it cook for around 12 minutes. After, let it cool down.
2.Step: Grab another bowl and put in the melted butter and oil. Set the mixture aside.
3.Step: Mix the pistachios with 2 tablespoons of sugar and also set this aside.
4.Step: Now grab a baking tray and set all the bowls with their mixtures next to it.
The order: - (spread the fluid mixes always over the whole tray throughout)
- 2 tablespoons of butter mix
- 2 layers of baklava sheets
- again cover the sheets with butter mix
- 2 layers of baklava sheets
keep on doing that until half of all layers are used. After, add the pistachio mix and redo the upper part with the butter mix and sheets.
Make sure the last layer is the butter oil mix.
5.Step: Cut the layering into small quaters and put it in the oven for 35-40 minutes at 170°C upper/low heat.
6.Step: After the pastry comes out of the oven, grab your sugar syrup and pour it straight over the hot baklava. After the syrup dryed in a bit, you can sprinkle more pistachios pieces on top. Enjoy!!
India
Butter chicken
* 3 pieces of chicken thights
* 1 tablespoon of garlic paste
* 2 teaspoon ginger paste
* 1 teaspoon salt
* 1/4 cup yogurt
* 1 teaspoon ground cumin
* 1 tablespoon coriander powder
* 2 teaspoon tumeric powder
* 1 teaspoon mixed curry powder
* 1 teaspoon smoked paprika
* 1 tbsp vegeable oil
* 3 tbsp unsalted butter
* 1 cinnamon stick
* 1 bay leaf
* 1 yellow onion
* 2 tbsp garlic paste
* 1 tbsp ginger paste
* 1 tsp coriander powder
* 1 tsp chilli powder
* 1 tsp tumeric powder
* 2 tsp salt
* 1 tsp mixed curry powder
* 1 tbsp tomato purée
* 400g can of chopped tomatos
* 200ml double cream
1.Step: Take your chicken and cut into smaller pieces - put into a bowl.
Then add:
* 3 pieces of chicken thights
* 1 tablespoon of garlic paste
* 2 teaspoon ginger paste
* 1 teaspoon salt
* 1/4 cup yogurt
* 1 teaspoon ground cumin
* 1 tablespoon coriander powder
* 2 teaspoon tumeric powder
* 1 teaspoon mixed curry powder
* 1 teaspoon smoked paprika
Mix everything well together and let it chill in the fridge for about 1 hour.
2.Step: Heat up the pan with some oil and add the marinaded chicken, but do not fully cook the chicken. Put the chicken into another bowl aside.
3.Step: In the same pod as before,
add:
* 1 tbsp vegeable oil
* 3 tbsp unsalted butter
Wait until the butter is melted, than
* 1 cinnamon stick
* 1 bay leaf
* 1 yellow onion
wait until the onions change color (2 minutes)
* 2 tbsp garlic paste
* 1 tbsp ginger paste
* 1 tsp coriander powder
* 1 tsp chilli powder
* 1 tsp tumeric powder
* 2 tsp salt
* 1 tsp mixed curry powder
Cook for 2 more minutes
* 1 tbsp tomato purée
* 400g can of chopped tomatos
Now cook for 5 minutes. After that take out the Bay leave and cinnamon stick. The rest of the sauce put in a blender and mix well until smooth. Put the mixed sauce back into the pot and add :
* 200ml double cream
Now add also the chicken that you had put aside and give it a good stir. Let this simmer for another 10 minutes. Now you can serve it with a little bit of cream and fresh coriander :))
* 1 tablespoon of garlic paste
* 2 teaspoon ginger paste
* 1 teaspoon salt
* 1/4 cup yogurt
* 1 teaspoon ground cumin
* 1 tablespoon coriander powder
* 2 teaspoon tumeric powder
* 1 teaspoon mixed curry powder
* 1 teaspoon smoked paprika
* 1 tbsp vegeable oil
* 3 tbsp unsalted butter
* 1 cinnamon stick
* 1 bay leaf
* 1 yellow onion
* 2 tbsp garlic paste
* 1 tbsp ginger paste
* 1 tsp coriander powder
* 1 tsp chilli powder
* 1 tsp tumeric powder
* 2 tsp salt
* 1 tsp mixed curry powder
* 1 tbsp tomato purée
* 400g can of chopped tomatos
* 200ml double cream
1.Step: Take your chicken and cut into smaller pieces - put into a bowl.
Then add:
* 3 pieces of chicken thights
* 1 tablespoon of garlic paste
* 2 teaspoon ginger paste
* 1 teaspoon salt
* 1/4 cup yogurt
* 1 teaspoon ground cumin
* 1 tablespoon coriander powder
* 2 teaspoon tumeric powder
* 1 teaspoon mixed curry powder
* 1 teaspoon smoked paprika
Mix everything well together and let it chill in the fridge for about 1 hour.
2.Step: Heat up the pan with some oil and add the marinaded chicken, but do not fully cook the chicken. Put the chicken into another bowl aside.
3.Step: In the same pod as before,
add:
* 1 tbsp vegeable oil
* 3 tbsp unsalted butter
Wait until the butter is melted, than
* 1 cinnamon stick
* 1 bay leaf
* 1 yellow onion
wait until the onions change color (2 minutes)
* 2 tbsp garlic paste
* 1 tbsp ginger paste
* 1 tsp coriander powder
* 1 tsp chilli powder
* 1 tsp tumeric powder
* 2 tsp salt
* 1 tsp mixed curry powder
Cook for 2 more minutes
* 1 tbsp tomato purée
* 400g can of chopped tomatos
Now cook for 5 minutes. After that take out the Bay leave and cinnamon stick. The rest of the sauce put in a blender and mix well until smooth. Put the mixed sauce back into the pot and add :
* 200ml double cream
Now add also the chicken that you had put aside and give it a good stir. Let this simmer for another 10 minutes. Now you can serve it with a little bit of cream and fresh coriander :))
Gulab Jamun
* 1 cup milk powder
* 1 1/2 tbsp plain flour
* 1 1/2 tbsp Semolina flour
* 1/2 tsp baking powder
* 1 tbsp gee
* 6-8 tbsp warm milk
* 1 cup sugar
* 2 cup water
* 7 cardamon
* little bit Saffron
* oil to fry
1.Step: First add the milk powder, plain flour, Semolina flour and baking powder into a bowl and mix. Then add the gee plus the warm milk and mix gently without pressing the dough.
For the sugar syrup:
2.Step: Add sugar, water, cardamon and saffron and boil until sugar is dissolved.
3.Step: Take your pan and heat it up with some oil. Grab the bowl with the dough and take out each time a tbsp of it. Form it into small balls without any cracks.
4.Step: Put the formed balls into the hot oil and fry until golden brown. After put them directly into the sugar syrup, give it a good twist in it and they are done to be served.Enjoy fresh :))
* 1 1/2 tbsp plain flour
* 1 1/2 tbsp Semolina flour
* 1/2 tsp baking powder
* 1 tbsp gee
* 6-8 tbsp warm milk
* 1 cup sugar
* 2 cup water
* 7 cardamon
* little bit Saffron
* oil to fry
1.Step: First add the milk powder, plain flour, Semolina flour and baking powder into a bowl and mix. Then add the gee plus the warm milk and mix gently without pressing the dough.
For the sugar syrup:
2.Step: Add sugar, water, cardamon and saffron and boil until sugar is dissolved.
3.Step: Take your pan and heat it up with some oil. Grab the bowl with the dough and take out each time a tbsp of it. Form it into small balls without any cracks.
4.Step: Put the formed balls into the hot oil and fry until golden brown. After put them directly into the sugar syrup, give it a good twist in it and they are done to be served.Enjoy fresh :))
