Indian-style Rose-scented Lamb Kababs

Ingredients

1 teaspoon chili powder
1 teaspoon turmeric powder
1 tablespoon garam masala powder
2 teaspoons ginger-garlic paste
salt
150 ml natural yogurt
300 g lean lamb, cubed
2 teaspoons rose water

Method

1. Combine the spice powders, ginger-garlic paste, salt and yogurt in a large bowl. Mix well.
2. Thread the lamb cubes onto the skewers.
3. Place the skewered meat in the spice mix and allow it to marinate for at least 30 minutes, overnight if you have the time.
4. Cook the lamb along with the marinade on a prepared barbecue, turning them over to cook evenly on all sides. Continue until cooked through and slightly charred, for about 20 minutes.
5. Serve immediately, sprinkled with rose water.

Makes 4 servings.

Source: Indian in Six

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Today’s Comic

Confetti Cod

Ingredients

4 cod steaks, 5 oz each
4 teaspoons lemon juice
1-1/4 cups plain unsweetened yogurt
salt
freshly ground black pepper
1/2 teaspoon paprika
large pinch of cayenne pepper
1/2 cup frozen shrimp
1 cup small mushrooms, thinly sliced
unshelled shrimp, to garnish

Method

1. Sprinkle the fish with half the lemon juice.
2. Season the yogurt with salt, pepper, paprika, cayenne and the remaining lemon juice and stir in the shrimp.
3. Place each cod steak in the centre of a square of greased foil. Cover the fish with the mushrooms and pour on the shrimp sauce. Seal up the foil to make leakproof but loose parcels.
4. Place the fish parcels on a cookie sheet and cook in a preheated 375°F oven for 20 minutes.
5. To serve, slit open the parcels and garnish each one with unshelled shrimp. Rice is a good choice to serve with the fish.

Makes 4 servings.

Source: Cooking Naturally

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Today’s Comic

Baked Gnocchi in Tandoori Yogurt Sauce

Ingredients

1 pound potato gnocchi
1-1/2 cups low-fat plain yogurt
2 teaspoons tandoori seasoning or garam masala
juice of 1/2 lemon
salt and pepper, to taste
1 cup milk
1 tablespoon butter, for greasing
2/3 cup crumbled, drained feta cheese
3 fresh cilantro sprigs, to garnish

Method

1. Preheat the oven to 350°F and grease a casserole dish.
2. Cook the gnocchi according to the package directions.
3. Put the yogurt into a tall container and sprinkle it with the tandoori seasoning.
4. Add the lemon juice to the yogurt.
5. Season with salt and pepper.
6. Pour in the milk and stir well with a fork.
7. Arrange the gnocchi in the bottom of the prepared casserole dish and cover with the tandoori sauce.
8. Distribute the cheese evenly over the top.
9. Bake in the preheated oven for about 25 minutes, until the cheese is golden brown in color.
10. Serve straight from the casserole dish and garnish with cilantro sprigs.

Makes 4 servings.

Source: Vegetables

Apple Pie Sundaes with Cheddar Crust Shards

Ingredients

3/4 cup all-purpose flour
Kosher salt
4 tablespoons cold unsalted butter
1/2 cup shredded sharp cheddar cheese
2-1/2 tablespoons cold water
1/4 teaspoon cider vinegar

Sundae

6 tablespoons unsalted butter
6 large apples, such as Pink Lady or Granny Smith—cored, peeled and thinly sliced
1/4 cup plus 2 tablespoons granulated sugar
1/4 cup plus 2 tablespoons light brown sugar
1/2 teaspoon cinnamon
1/8 teaspoon freshly grated nutmeg
Kosher salt
2 pints vanilla frozen yogurt

Method

1. Make the shard. Preheat the oven to 350°F.
2. In a food processor, combine the flour with 1/4 teaspoon of kosher salt. Coarsely grate the cold butter into the food processor. Pulse until the mixture resembles coarse meal. Add the shredded cheddar cheese and pulse twice. Add the cold water and cider vinegar and pulse just until the dough is evenly moistened.
3. Turn the dough out onto a work surface and knead until it just comes together. Wrap the dough in plastic and refrigerate for at least 20 minutes, or until chilled.
4. Line a baking sheet with parchment paper. On a lightly floured surface, roll out the dough to a 9-inch square and transfer to the baking sheet. Bake for about 40 minutes, until golden. Let cool.
5. Prepare the Sundae. In a large skillet, melt the butter. Add the apples and toss to coat. Add the granulated sugar, light brown sugar, cinnamon and nutmeg and season lightly with salt. Cook over moderately high heat, stirring frequently, until the apples are tender and translucent, about 15 minutes.
6. Add 1/2 cup of water to the skillet and bring to a boil. Remove from the heat. Transfer half of the apples to a blender or food processor and puree until smooth.
7. Scrape the puree into a bowl and freeze until it is cold, about 30 minutes.
8. Soften the frozen yogurt slightly and transfer it to a large bowl. Fold in the cold apple puree and freeze until the frozen yogurt is firm, about 30 minutes.
9. Scoop the frozen yogurt into 8 bowls and top with the sauteed apples.
10. Break the cheddar crust into large shards; serve with the sundaes.

Makes 8 servings.

Source: Chef Breanne Varela

Triple-layered Rocket Pops

Ingredients

1 cup blueberries (about 6 ounces)
4 teaspoons sugar
1 cup vanilla low-fat or whole-milk yogurt
1 cup raspberries (about 6 ounces)

Method

1. Puree the blueberries in a food processor until smooth. With a wooden spoon, press the mixture through a fine-mesh strainer into a bowl, extracting as much juice as possible.
2. Discard the solids. Whisk in 2 teaspoons of the sugar and 2 tablespoons of the yogurt until well combined. Spoon the mixture into ice pop molds, dividing it evenly to fill each mold about one-third full. Freeze for 30 to 45 minutes until set.
3. Divide 2/3 cup yogurt evenly among the molds, placing it on top of the blueberry layer and filling each mold another third of the way full. Freeze until the yogurt layer is set, 30 to 45 minutes.
4. Puree the raspberries in the food processor until smooth. With a wooden spoon, press the mixture through a fine-mesh strainer into a bowl, extracting as much juice as possible. Discard the solids. Whisk the remaining sugar and yogurt into the raspberry puree until well combined. Carefully spoon the raspberry mixture on top of the yogurt layer, dividing it evenly. Insert sticks. Freeze until firm, at least 4 hours or up to I week.
5. To unmold the pops, run hot water over the outsides of the molds for a few seconds, then gently pull the sticks.

Makes 6 servings.

Source: Perfect Pops