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Recipes
Spiced Scallop-Zucchini Kebabs
By Dunjab
Make the chutney: Combine the cilantro, mint, coconut milk, lime juice, jalapeno, garlic, sugar and 1/2 teaspoon sa...
- For the chutney:
- 1/2 cup lightly packed
- fresh cilantro
- 1/4 cup lightly packed fresh mint
- 1/4 cup light coconut milk
- Juice of 1 lime
- 1 jalapeno pepper, seeds removed
- 1 small clove garlic
- 1 teaspoon sugar
- Kosher salt
- For the kebabs:
- 4 tablespoons unsalted butter
- 1 small clove garlic, minced
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon coriander seeds, cracked
- 1/8 teaspoon hot paprika
- Kosher salt
- 12 to 18 large sea scallops, muscles removed
- 2 small zucchini, cut into 1/2-to- 3/4-inch-thick rounds
- Vegetable oil, for brushing
- Lime wedges, for serving
Polenta Nuss Taler
By Dunjab
750 ml Wasser und etwas Salz zum Kochen bringen und den Maisgrieß unter ständigem Rühren einrieseln lassen
- Salz
- 250 Gramm
- Maisgrieß (Polenta)
- 1 TL
- Pfefferkuchengewürz
- 75 Gramm
- Haselnusskerne
- 75 Gramm
- Walnusskerne
- 30 Gramm
- Butterschmalz (zum Braten)
Ente mit Honig-Pomeranzen Glasur
By Dunjab
Die Bio-Orange heiß abspülen, trocken tupfen und die Nelken in die Orange stecken
- 1 1
- Orange (Bio)
- 3 3
- Nelken
- 1 1
- Ente (2,5 kg)
- Salz
- Pfeffer (frisch gemahlen)
- 1 1
- Orange
- 4 EL
- Sojasoße
- 2 EL
- Honig (flüssig)
- 1 EL
- Pomeranzenschale (getrocknet; Apotheke)
- 1 Glas
- Entenfond (400 ml)
- 2 EL
- Soßenbinder (hell)
Chicken Pasta Salad in Creamy Curry Dressing
By Dunjab
In a large kettle of boiling salted water cook the pasta for 10 minutes, or until it is tender, refresh it in a col...
- 1/4 pound rotelle or Orzo
- 1 whole skinless boneless chicken breast (about 3/4 pound), poached and cut into bite-size pieces (about 1 1/2 cups)
- 5 cherry tomatoes, quartered
- 2 scallions, sliced thin
- 1 tablespoon finely chopped fresh basil leaves
- For the dressing
- 1/2 teaspoon minced garlic
- 1 teaspoon minced peeled fresh gingerroot
- 1 tablespoon unsalted butter
- 1/4 cup heavy cream
- 1 tablespoon white-wine vinegar
- 3/4 teaspoon curry powder
- dried hot red pepper flakes to taste
- Read More http://www.epicurious.com/recipes/food/views/Chicken-Pasta-Salad-in-Creamy-Curry-Dressing-10562#ixzz19H69ZpyG
Spanakopita (Greek Spinach and Feta Cheese Filled Phyllo Triangles Recipe
By Dunjab
Preheat oven to 350°F. Move rack to center of oven
- You Also Need “Tools”:
- 2 tablespoons olive oil
- 2 lbs of fresh spinach (or 2 10 oz. packages frozen spinach, thawed and drained)
- 1/4 cup chopped fresh parsley leaves (or 1 tsp dried parsley)
- 1/2 pound feta cheese, crumbled
- pinch of nutmeg
- salt and pepper to taste
- 1 large egg, lightly beaten
- 1 cup (2 sticks) melted butter
- 1 package of frozen phyllo pastry
- pastry brush
- sharp knife for cutting phyllo dough
- 2 damp towels to keep phyllo from drying out
- baking sheet
- wire cooling rack
Iceberg Wedges with Bacon and Buttermilk Dressing
By Dunjab
1.Preheat the oven to 275°
- 4 large plum tomatoes, bottoms marked with an X
- 1/4 cup extra-virgin olive oil
- 1 teaspoon finely chopped thyme
- Salt and freshly ground pepper
- 2 ounces brioche, cut into 3/4-inch cubes (2 cups)
- 1/3 cup mayonnaise
- 1/4 cup crème fraîche or sour cream
- 1/4 cup buttermilk
- 2 1/2 tablespoons fresh lemon juice
- 1 tablespoon chopped flat-leaf parsley
- 1 1/2 teaspoons chopped mint
- 3 tablespoons snipped chives
- 1/2 pound thickly sliced bacon, cut into 2-by-1/2-inch pieces
- 2 medium heads of iceberg lettuce, cut into 4 wedges each
Apfelstrudel
By Dunjab
Die Äpfel schälen, entkernen und in 1 bis 2 cm große Würfel schneiden (oder Scheiben)
- 750 gr Äpfel (z.B. Boskoop)
- 1 Zitrone(n), Saft davon
- 80 g Zucker
- 2 EL Zucker
- 2 EL Calvados (oder 2 kleine Fläschchen Vanillearoma beifügen)
- 1 EL Rum (kann man auch weglassen)
- 80 g Semmelbrösel
- 4 EL Semmelbrösel
- 45 g Rosinen
- 45 g Mandel(n), gehobelt
- 160 g Mehl
- 1 Prise Salz
- 2 EL Öl
- 4 EL Warmes Wasser
- 70 g Butter
- 2 EL Butter
- 2 EL Puderzucker
Lobster in Brandy Sauce
By Dunjab
Chop lobster meat into 1 inch pieces and set aside
- 1 lb. lobster meat, cooked (do not over cook)
- 1 stick butter
- 1 onion, melted
- 2 carrots, shredded
- 1/4 c. brandy
- 1 tsp. fennel
- 1 tsp. salt
- 1/2 tsp. cayenne pepper
- 1/2 tsp. saffron (if not available, use paprika)
- 1/2 tsp. lemon juice
- 2 c. heavy cream
Sauteed Scallops with with Lemon-Mustard Sauce
By Dunjab
Sprinkle scallops with salt and pepper; dust with flour
- 1 pound sea scallops, patted dry
- All purpose flour
- 1 tablespoon olive oil
- 2 tablespoons (1/4 stick) butter
- 2 tablespoons fresh lemon juice
- 2 tablespoons water
- 1 teaspoon Dijon mustard
- Read More http://www.epicurious.com/recipes/food/views/Sauteed-Scallops-with-with-Lemon-Mustard-Sauce-102533#ixzz1AauSTW2r
Kleine Kirschmuffins
By Dunjab
. Ofen auf 180 ° C (Umluft 160 ° C) heizen
- 100 gButterkeks50 gButter250 gMagerquark75 gCrème fraîche75 gZucker1 Päckchen Vanillezucker2 Eier (Größe M, getrennt)½ Päckchen Vanillepuddingpulver¼ TLZitronenschale gehackte Mandeln zum Bestreuen24 Sauerkirschen Puderzucker