1. Sprinkle salt and pinch of pepper to the chicken (thinly sliced) breast meat.
2. Leave it on to season it for 10 minutes.
*2.1. Sometimes, flour is added at this point too.
3. Dip into one beaten egg.
4. Coat with breadcrumbs.
5. Deep fry in sunflower or Rapeseed oil at 180°C/350°F.
6. Serve chicken with fried parsley and whipped potatoes.
7. Serve with tartar sauce.
8. Optional garnishes: cherry tomatoes and lettuce
9. Enjoy! :D
Japanese Rolled Omelette Dashimaki Tamago 玉子焼 is a classic dish made by a special rolling technique to form several layers of cooked egg. The main equipment is the 'makiyakinabe' which is a rectangular pan. The key ingredient is eggs, sugar and rice vinegar. If you order Nigiri sushi or sushi rolls, you will see it and you can find it served as a breakfast too. This is also a children's favourite.
2 teaspoons sugar
½ cup dashi
¼ teaspoon salt
2 teaspoons Japanese soy sauce
vegetable oil for cooking
parsley sprigs for garnish (optional)
Here's a video to show you the special cooking technique of rolling the eggs mixture in the pan:
A semla is a traditional pastry made in various forms in Finland, Sweden, Latvia, Norway, Denmark and Estonia. Semlor is the plural of semla.
Today, the Swedish-Finnish semla consists of a cardamom-spiced wheat bun which has its top cut off and insides scooped out, and is then filled with a mix of the scooped-out bread crumbs, milk and almond paste, topped with whipped cream.
The cut-off top serves as a lid and is dusted with powdered sugar. Today it is often eaten on its own, with coffee or tea. Some people still eat it in a bowl of hot milk. In Finland, the bun is sometimes filled with strawberry jam instead of almond paste, and bakeries in Finland usually offer both versions. (Many bakeries distinguish between the two by decorating the traditional bun with almonds on top, whereas the jam-filled version has powdered sugar on top).
Whisk milk, eggs and vanilla together in a jug. Sift flour into a large bowl. Stir in sugar. Make a well in the centre. Add milk mixture. Whisk until just combined.
Heat a large non-stick frying pan over medium heat. Add butter. Using 1/4 cup mixture per pancake, cook 2 pancakes for 2 minutes or until bubbles appear on surface. Turn and cook for a further 1-2 minutes or until cooked through. Repeat with remaining mixture, butter the pan between batches.
Pancakes my style, but these are made with butter. If you are a vegan, you should substitute milk with soymilk and use vegetable oil instead of butter. Enjoy
This is my very first Walnut Crumble cake. It is a recipe which I like very much, from my grandmother-in-law. Actually I had this recipe (on a yellow paper with handwriting of my hubby in Hungarian) since 1.5 years ago when we visited my grandmother-in-law in Gyöngyös Hungary. This is the cake that she made again when we visited her this Winter in January 2017. It was a real success.
The tricky part was that in the first year, we do not have an oven for baking it. That time we were living in a Studio apartment and my daughter was just a little baby. Today, I made these and here is the recipe:
Total: 45 fast min / Preparation: 15 minutes
Cooking time: 30 minutes
Ingredients / 12 portions
3 egg yolks
3 tbsp sugar
150 grams of margarine at room temperature
300 grams of sifted flour
6 g baking powder
6 g baking soda
1 pinch of salt
3 tbsp milk
8 tbsp apricot jam
15 ounces (400g) chopped walnuts
3 egg whites
150 grams of sifted powdered sugar (to taste dependent)
Mix well egg yolks with the sugar
Add the margarine at room temperature
Mix in flour, baking powder, baking soda, salt, and drizzle the cream margarine with quick knead strokes.
Divided into two equal portions of dough.
Floured work surface of one piece of 20 × 30 cm rectangle offer, then carefully placed into the forward baking tray with baking paper.
Brush top with 4 tablespoons of jam. The other piece of dough is chilled and place on top.
The top of the second sheet is to brush the remaining jam, then carefully dispersed through the top of the walnut cream. The third layer with walnut foam then on top the chilled dough with the grater.
Bake in preheated oven at 180°C for 30 minutes.
Allow to cool on trays and served on slices as desired.
Mix the egg white foam, apricot jam and icing sugar and move spatular in gentle movements of ground walnuts.
The first time I roasted a chicken was based on a recipe from my Hungarian mother-in-law. She has a traditional way of roasting the chicken. Looking back to the process, it is rather simple. My favourite roasted chicken was from the mobile vendor in Budapest, right next to the DVD rental store where we used to frequent. (Gosh, that was already some years ago since nowadays people don't rent DVDs anymore!) Anyway, the following is a recipe by Yummychunklet and she wrote it was adapted from Better Homes and Gardens.
INGREDIENTS 1 3.5 to 4-lb. chicken 2 tbsp. butter, melted 1/2 tsp. each salt and black pepper 3/4 c. honey 2 tbsp. fresh tarragon, chopped 1 c. peeled and sliced shallots 1 c. champagne 1/2 c. chicken broth 1&1/2 c. frozen peas 1 small lemon, thinly sliced (optional)
INSTRUCTIONS 1. Preheat oven to 375 degrees. Rinse chicken cavity; pat dry with paper towels. Tie legs together with kitchen string or a strip of cheesecloth. Place in shallow roasting pan. Brush with melted butter; sprinkle with salt and pepper. Roast uncovered for 1 hour 15 minutes to 1 hour 45 minutes until chicken is no longer pink (180 degrees internal temperature).
2. Brush chicken with half the honey and half the tarragon, and roast for an additional five minutes until honey forms a golden brown glaze.
3. Remove chicken from pan and tent with foil. Transfer pan drippings into large saucepan on stove top. Add shallots, champagne, broth, and remaining honey. Simmer, uncovered, for 10 to 15 minutes until sauce is thickened and shallots are tender. Add frozen peas and lemon slices (if using), and simmer an additional five minutes.
4. To serve, slice chicken into pieces, ladle slices with sauce, and sprinkle with remaining tarragon.
Layer of cake, layer of mousse, layer of cake, layer of mousse and we can continue all day!
Chocolate cake is one of my favorite desserts and I am sure a lot of people feel the same way. This recipe is really special because it combines the strong and rich flavor of the chocolate and the soft texture of the mousse.
For the cake we are going to use a 7 x 11 inch pan and the best chocolate you can find in the market. If you want more info about these chocolates and you wanna see the full recipe check: www.santabarbarachocolate.com
Enjoy Food Enjoy Life is the blog of Nicole Rodriguez, RDN, NASM-CPT, wife, mother of one, and disco-funk enthusiast.
Food and fitness have been my Nicole's greatest loves for as long as she can remember. Grocery shopping (on a tight budget) with her health-conscious mom and picking tomatoes in her grandmother’s garden are some of her fondest childhood memories.
Exercise is something she looks forward to every day – almost as much as she looks forward to her next meal. Her blog is about a sane, healthy attitude toward eating and working out that can work for almost anyone.
I was hosting a New Year’s Eve Party at my home this year. It was the first time I hosted any kind of party, so I had a rather hard time to come up with the menu. The party was supposed to be a relaxed get-together of friends and family, not a dinner. Plus, I am not the type of cook who likes to spend a lot of time in the kitchen and experiment with complicated dishes.
So, I decided to arrange a buffet and fill it with all sorts of appetizers. The whole idea was a success. My guests were able to eat standing, without making a mess. In addition, the food was light, which is very important when there is a lot of alcohol and dancing involved.
Chicken Appetizers with a Twist
One of the recipes I used was particularly good. It was not only absolutely delicious but also very easy and simple to prepare. And that my friends, easy and simple, are the two attributes that I am looking in a recipe in order to make it a part of my regular repertoire.
What I have in mind is a Chicken Appetizer recipe, but this particular one I made was skewered chicken with an Asian twist. The twist starts developing from the marinade which involves pineapple juice, soy sauce, brown sugar, fresh garlic, and fresh grated ginger. Prepare this the night before and all you need to do the following day is to arrange the chicken slices on the skewers, sprinkle some sesame seeds, and cook on a grill!
This twist swept me away! What an easy way to turn a plain recipe into a spectacular dish! This gave me the idea to look for twists all over the world. This post is a collection of the best exotic skewered chicken appetizers, perfect for any type of gathering, from kids’ birthdays to weekend barbecues!
The Best Skewered Chicken Appetizers in the World
Satay Chicken Appetizer Recipe
Satay originates from Indonesia, where it is a national dish. It is also popular in almost all South Asian cuisines, including the Malaysian, Thai, and the Filipino. The most authentic versions of this dish are made with coconut palm or bamboo skewers. Then they are barbecued or grilled over a charcoal or wood fire and complemented with spicy sauces seasonings.
The Thai Chicken Satay is an explosion of flavors! The marinade base is the same as the one I mentioned before, but this one is enriched with lime juice, fish sauce, sriracha, and basil. The marinade is reserved and later turned into the most amazing sauce/dip you can imagine, by simmering it and mixing it with peanut butter. Caramelized pineapple and nutty sauce; what more could you wish for from a dish?
Yakitori Chicken Appetizer Recipe
Yakitori is Japanese chicken appetizer which uses skewers called Kushi. These are usually made of bamboo or, alternatively, steel, with chicken meat or chicken offal, grilled over a charcoal fire. Yakitori is seasoned with tare sauce during cooking, but also served with tare afterward as a dip. Tare sauce is a general term for soy sauce-based dips used in Japanese cuisine.
The recipe I like combines chicken and scallions on bamboo skewers (soaked in water for 30 minutes, to prevent them from burning when on the grill). The sauce is made with ½ cup soy sauce, ½ cup mirin, ¼ cup sake, ¼ cup water, and 2 tsp. packed brown sugar. Part of the sauce is used to brush on the meat while cooking in order to caramelize. The rest is added on top of the skewers when done.
Kebab Chicken Appetizers
Kebab, also called kabob in the US, has so many different variations. What is common for all of them is that they originate from the Middle East and are generally based on grilled meat. The most popular variations also include veggies like onions, bell peppers, and tomatoes arranged together with the meat on the skewer or prepared on separate skewers.
The variation I often use is quite quick to make because the marinating process takes only an hour. The marinade is made with a range of flavors to give the exotic twist - olive oil, lemon juice, paprika, chili flakes, ground cumin seeds, minced onion, minced garlic, chopped fresh parsley leaves, and some salt. The original recipe combines chicken cubes with green and yellow bell peppers, to add some color as well as freshness, but you can basically use any vegetables you like.
For a taste closer to the original, try the Iranian Jujeh kebab, where the chicken is marinated in minced onion, lemon juice, and saffron, then grilled with tomatoes and peppers. Jujeh is very often served with lavash bread or basmati rice.
Espetada Chicken Appetizers I discovered this amazing variation of chicken appetizers when me and my husband went to Portugal for our honeymoon. The espetada is made usually of meat chunks rubbed in garlic and salt. Other variations have ‘rubs’ made of herbs. Traditionally, the skewers are made from bay leaf sticks and cooked over wood chips or hot coals. What is special about these skewers is the way they are served- the skewer hangs from a hook on a stand, which looks really interesting.
The recipe I am sharing incorporates the Portuguese chicken appetizer version with Italian pesto. Actually, the chicken is rubbed in herbs that fomr the base for pesto sauce, i.e. dried Italian herbs, mixed with garlic, salt, and pepper. The skewers are then fried on a pan greased with butter. The recipe calls for roasted veggies as well. The mix is made with mushrooms, courgettes, rocket or spinach, as well as red peppers, covered in coconut oil and roast for 35 minutes in the oven. However, the veggie combo is up to you. You can add anything you like, just don’t forget to sprinkle with the remaining herb rub before roasting. Another option is to prepare the original pesto sauce and use it for rubbing and over the veggies.
Pesto is very easy to make. Simply place the ingredients (basil, garlic, pine nuts, olive oil, salt, and pepper) in a food processor and mix until fully incorporated and smooth.
Anticucho Chicken Skewers
Antichuchos are popular and inexpensive dishes in some South American countries, very often sold as street food. The meat is usually in vinegar and spices like cumin, garlic, and ají panca (dried chili). You will find them served with a boiled potato or bread at the end of the skewer.
Originally, antichuchos are made with beef heart, but I am not eating that, so I’ ll just use chicken. The marinade is made in a form of a paste, by combining red wine vinegar, garlic, aji panca, ground cumin, ground pepper, finely chopped fresh parsley, and finely chopped fresh cilantro, all mixed with olive oil. The meat should not spend more than about half an hour in the marinade because the vinegar will dry it. Reserve the marinade to brush over the skewers during cooking. When close to done (they should be medium-cooked), cover the skewers in the marinade generously. This will flame them and give them their distinctive taste. You can place corn and potatoes on the grill to cook at the same time, also flamed using the same marinade. Serve warm!
Souvlaki Chicken Appetizer Recipe
Souvlaki, also known as Kalamaki or gyros, is the Greek version of skewered meat. The meat can be grilled with or without vegetables and, similar to the Jujeh kebab, it is served with grilled bread or fried potatoes. Very often they are deconstructed and placed in a pita wrap and complemented with various spices and sauces.
There is a great recipe called Grilled Chicken Souvlaki Salad, which combines a Greek-twist chicken appetizers recipe with another staple of the Greek cuisine – Greek salad. The chicken is marinated for minimum 30 minutes (it is best if you leave it overnight). The marinade contains olive oil, lemon juice and zest, chopped garlic, yogurt, oregano, salt, and pepper.
A standard Greek salad is made with tomatoes, cucumbers, onion, Kalamata olives, and feta cheese (crumbled or cubed). This variation also involves lettuce and a dressing. The dressing can be 1/4 cup creamy feta or dill dressing, but to remain closer to the original, cover in tzatziki sauce.
Here is a simple recipe for tzatziki: 1/2 cup plain Greek yogurt, 1/2 cup peeled and grated cucumber (drain before use), 1 clove garlic, crushed, 1 tablespoon chopped fresh dill, and 2 tablespoons lemon juice plus salt and pepper to taste. Chill in the fridge before use. A perfect dish for hot summer days!