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Recipes
Anjum Anand's Chicken Korma
By Birgitta
Korma is the name given to any pale, creamy curry
- Marinade:
- 700 g bone-in small chicken joints, skinned and cleaned
- 2 tbsp vegetable oil or ghee
- 10 black peppercorns
- 10 green cardamom pods
- 1 black cardamom pod
- 10 cloves
- 1 shard of cinnamon
- 1 piece of mace
- 1-2 green chillies, left whole
- salt and freshly ground black pepper, to taste
- 1 medium onion, peeled and chopped
- 200 ml water
- 70 g creamed coconut
- 3 tbsp ground almonds
- 3/4 tsp garam masala
- good pinch of sugar
- handful of fresh coriander and stalks, chopped
- 200 ml plain yoghurt
- 1 heaped tbsp garlic paste
- 1 heaped tbsp ginger paste
- 2 tsp ground coriander
Rice with carrots
By Birgitta
This recipe is taken from The Iraqi Cookbook, the first of its kind to be published in Europe
- 450 g/2 cups rice
- 500 g minced meat
- 1 kg carrots
- 1 large onion
- 1 tbsp mixed spices or garam masala abf 1/2 tsp cinnamon
- Salt and black pepper
- Vegetable oil for cooking
Stuffed vegetables in tomato sauce
By Birgitta
This recipe is taken from The Iraqi Cookbook, the first of its kind to be published in Europe
- 500 g of a mixture of small aubergines, courgettes and cucumbers
- 500 g minced meat
- 375 g fresh tomatoes or chopped tomatoes
- 2-3 tbsp tomato purée
- 1 bunch flat parsley, chopped
- 1 tsp mixed spices and a dash of salt
- A squeeze of lemon
Spinach chana dal
By Birgitta
Jill Dupleix Fill the kitchen sink with cold water, cut off the main stems and gently swish the leaves in the wa...
- 200 g chana dal, rinsed
- 1.2 litres water
- 500 g spinach, well washed
- 2 t bsp vegetable oil
- 1 tsp cumin seeds
- 1 onion, finely chopped
- 1 tbsp grated ginger
- 200 g potatoes, peeled and diced
- 200 g canned chopped tomatoes
- 1 large green chilli, sliced
- 1/2 tsp ground turmeric
- 1/2 tsp cayenne
- 1 tsp ground coriander
- 1 tsp salt
- 1 tsp garam masala
- 2 tbsp fresh coriander
Chicken in pomegranate and walnut sauce
By Birgitta
Lamees Ibrahim: This recipe is taken from The Iraqi Cookbook, the first of its kind to be published in Europe
- 2 chicken breasts cut into cubes
- 1 onion finely chopped
- 500 g/2 cups of walnut pieces
- 1/4 tsp ground black pepper
- 200 ml/1 cup hot water
- 100 ml/1/2 cup pomegranate molasses
- 1 tbsp sugar
- 1-2 tbsp tahini paste (sesame seed paste)
Anjum Anand's Simple Spinach and Lentil Curry
By Birgitta
This is so simple to make and is typical of home fare
- 150 g skinned and split yellow mung lentils
- 900 ml water
- 8 g fresh ginger, peeled and cut into thin strips
- 3 green chillies, left whole (optional)
- 3/4 tsp turmeric powder
- 2 small tomatoes puréed
- 200 g baby spinach leaves
- salt, to taste
- 11/2 tbsp ghee, butter or vegetable oil
- 1 tsp cumin seeds
- 5 g garlic (approximately 2 cloves), peeled and cut into five large pieces
- 1 rounded tsp coriander powder
- 1/2 tsp garam masala
Linssoppa
By Birgitta
Hetta upp olivolja i en rymlig kastrull
- 3 vitlöksklyftor, rivna
- 2 morötter, tärnade
- 1 selleristjälk, hackad
- 1 gul lök, hackad
- 1 röd paprika,hackad
- 1 gul spansk peppar, urkärnad och finhackad
- 0.5 msk spiskummin
- olivolja
- 1 grönsaksbuljongtärning
- 1.5 dl hela, röda linser
- cirka 8 dl vatten
- 1 burk Mutti krossade tomater
- cirka 75 gram smör
Apokryfisk cassoulet med 4 x fläsk
By Birgitta
Tid: ca 15 timmar Anna Billing
- Bönor:
- 1 kg stora vita bönor (torkade)
- 2 msk bikarbonat
- Till buljongen:
- 1/2 purjolök (ovandelen)
- 1 liten gul lök med
- 6 hela kryddnejlikor
- 1 stor morot
- 2 selleristjälkar
- 2 lagerblad
- 6 svartpepparkorn
- 2 klyftor vitlök
- 1 kg fläsklägg med ben
- Svålen av det rimmade stekfläsket
- 4 msk tomatpuré
- salt efter behag
- (En rejäl skvätt vin)
- Till gratineringen:
- 500 g tjocka revbensspjäll
- 500 g rimmat sidfläsk med svål
- 700 g färska korvar
- 1/2 purjolök (nederdelen)
- 1 stor morot till
- 1 vitlöksklyfta
- 1 liten gul lök till med 6 nejlikor i
- färska grova timjankvistar eller 1 tsk torkad timjan
- lagerblad
- 25 g gåsflott
- 1 halv limpa osötat lantbröd eller ljust rågbröd
Kubbat Mousel
By Birgitta
This recipe is taken from The Iraqi Cookbook, the first of its kind to be published in Europe
- For the shell:
- 500 g/2 cups burghul (medium cracked wheat)
- 250 g/1 cup jireesh (dry uncooked cracked wheat)
- 250 g ground beef
- For the stuffing:
- 500 gminced lamb or minced chicken
- 1 onion, finely chopped
- 120 g/1/2 cup flaked almonds or pine nuts (omit when using minced chicken)
- 2 tbsp sultanas (optional)
- Salt and black pepper
Gnocchi med knaperstekt pancetta & brie
By Birgitta
Knaperstek pancettan och lägg upp på hushållspapper
- 1 förp. färsk gnocchi
- 200 gram pancetta
- 150 gram brieost