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The 4A-Team

Starter

SALMON CROUTONS

Ingredients

1 baguette

100g of smoked salmon

200g of spreadable cheese

1 spring of parsley

Lemon juice (to taste)

Salt and pepper (to taste)


Preparation

Cut the baguette into slices, place them on a baking sheet and toast them in the oven at 200°for 5-10 minutes.
Meanwhile, put the spreadable cheese in a bowl with a few drops of lemon and a pinch of salt. Separately cut the smoked salmon into pieces and chop the parsley. When the bread becomes crispy, spread on each slice a spoonful of spreadable cheese and a few pieces of salmon. Serve your salmon croutons with a spring of parsley and a pinch of pepper.

Entrées

DJEI MHAMMER

Ingredients for chicken

1 whole cleaned chicken

1 tablespoon salt

1 tablespoon ginger powder

½ tablespoon curcuma

1 glove of garlic

1 strand of olive oil

enough water

Ingredients for sauce

1 strand of olive oil

1 tablespoon ginger powder

½ tablespoon curcuma

1 tablespoon salt

some filaments of saffron

4 onions

1 handful of coriander

1 lemon wedge

1 bowl of olives

2.5 l of water

Preparation

To start: put in a small bowl the spiles for the marinade (salt; ginger and turmeric).

Add on top a peeled and grated clove of garlic .

Then add water and mix. Brush all the chiken with this marinade sauce and let the sauce rest.

For the sauce: peel the onions and slice them finely. In a casserole, put the olive oil and onions. Add ginger, turmeric, saffron and water and mix.

Add the chiken on top and a small bunch of parsley and coriander strings. The idea is just to give a little taste, it will be removed at the end of cooking.

Once the water is boiling, cover and cook for 30 minutes.

Meanwhile, collect the lemon peels and cut them into small pieces. When the chiken is ready, remove it from the sauce and put it in a baking dish and let it brown for 20 minutes at 200°c. In the sauce put the grated candied lemon peels and the olives and mix. Simmer a few minutes until the sauce reduces. Once the chiken is golden brown, place it into a dish and put over the reduced sauce. Decorate with a few slices of candied lemon.

TIKKI CHAAT

INGREDIENTS

3 boiled potatoes, peeled and mashed
0,75 tsp khasmiri red chilli powder
0,38 tsp turmeric
3 tbsp corn flour
0,75 tsp garam masala(mixed spices)
0,75 tsp dried mango powder
6 tsp sunflower oil
0,38 tsp chaat masala salt to taste







FOR CHAAT (1 serving)

3 tbsp yogurt
1,5 tbsp green chutney
1,5 tamarind chutney
pinch of red chilli powder
pinch of salt
1,5 tbsp finely chopped onion
1,5 tbsp finely chopped tomato
handful of sev
pinch of cumin powder
pinch of chaat masala
few coriander leaves




Instructions
Firstly, in a large mixing bowl take 2 boiled and mashed potatoes. Add chilli powder, turmeric, mix spices, dried mango powder, chaat masala and salt. Also add corn flour and combine all. Form a soft dough adding more corn flour if required than grease your hands with oil and prepare small round patties, roast them with oil on low-medium flame till they turn crisp and golden.
Now place the tikki/patties in a plate top with 2/3 tbsp of yogurt also put on all the topping ingredients. In the end put on sev and some coriander leaves. Serve it.

Dessert

LEMON CAKE

BASIC INGREDIENT (FOR SIX PEOPLE)

4 eggs

200gr of sugar

200gr of fine – ground flour (00)

½ of little envelope of yeast for sweets

1 lemon (peel and juice around 50gr)

INGREDIENT WHIPPED CREAM

200ml of whip cream

1 spoon of powdered sugar

1 spoon of honey

MAKING PROCESS

First prepare the base of the cake: with the electric beater whip the eggs with the sugar, for at least 5 minutes, until you get a clear and soft mixture.
Then add the juice and the peel of the lemon.
Keep on whipping adding little by little the sieved flour and yeast mix well and pour the mixture in a rectangular cake pan with oven paper.
Cook the cake pun in warm static oven at 160° for 15-20 minutes.

Once the base is ready take it out of warm static oven and let it cool down.
Next prepare the cream: with the electric beater whip the refrigerated whipped cream with the powdered sugar until it forms stiff peaks and then add the honey.

Keep on whipping for a few minutes until you get a firm mixture.
Cut the cake in two layers and smear the whipped cream layer, cover with food transparent film and allow to rest in the refrigerator for at least 2 hours before cutting it in small squared pieces.
Serve then with a topping of powdered sugar.

In the end...

Pasta with chicken

The Gladiators

Last summer my friends and I went for a holiday to Rimini where we lived in a flat for all the week. Being on vacation no one wanted to cook, but after a short squabble our friend Moa volunteered to cook a dish invented by him (or at least, that was his statement...:-). He explained the rest of us he would cook italian pasta with chicken. At first we were not very convinced because we had never tried something like that and in addition it sounded very oddball but Moa convinced us and finally cooked his pasta with chicken. After cooking he called us to the table and I ate two servings of it.
I have to thank Moa because he made me discover a new recipe that I really like and in fact, sometines, I cook it on my own.
I hope you'll try it...

Ingredients

800g pasta
3 tablespoons olive oil
8 chicken tenderloins, cut into chunks
1 tablespoon dried minced onion
salt and pepper to taste
garlic powder to taste
1 tablespoon dried basil
1 tablespoon dried parsley
1 (30g) can condensed cream of chicken soup
1 (35g) can condensed cream of mushroom soup
2 cup frozen mixed vegetables
1 cup dry bread crumbs
2 tablespoons grated parmesan cheese
2 tablespoons butter, melted

Directions

prep   cook      ready in
15      45 min   1 hour

1- Preheat oven to 200 degrees C. Lightly grease a medium baking dish.

2- Bring a large a pot of lightly salted water to a boil. Place tagliatelle pasta in the pot, cook for 8 to 10 minutes until they are "al dente" and drain.

3- Heat the oil in a skillet over medium heat. Place the chicken in the skillet, season with minced onion, salt and pepper, garlic powder, basil and parsley and cook until chicken juices run clear, then mix in the cooked pasta, the cream of chicken soup and mixed vegetables. Finally transfer to the prepared baking dish.

4- In a small bowl, mix the bread crumbs, the parmesan cheese and the butter. Spread evenly over the casserole.

5-Bake for 45 minutes in the preheated oven until bubbly and lightly browned.

Glossary

Tablespoon: a large spoon used in serving food
Skillet: a wide or broad, usually not deep metal container used for frying
Garlic: a hardy plant of the amarillys family which has a strong-smelling and a strong-tasting bulb
Parsley: an herb from the Mediterranean, used in cooking as flavouring or decoration
Tenderloins: the tender meat of the muscle running through the front of the posterior part of the body of an animal
to Squabble: to disagree angrily about a small detail
Oddball: a person or thing that is atypical, bizarre, eccentric, weird or nonconforming
Can condensed cream: a dense or compact cream contained in a sealed container for food
Bread crumbs: a small particle of bread,cake,etc.

Chicken curry

brothers

 This is an Authentic Indian style curried chicken recipe.
It is very popular all around the world but even within the country, there are variations among regions. For instance, in Northern India, the delicacy may be extra cooked with extra spice. Additionally, one can find the dish in several small shops as well as five-star restaurants. Depending on the style of preparation, some versions may be sweeter while others will have a creamier taste due to the ample use of butter.
Moreover, this is an all-time favourite dish of ours and we like cooking it with delicious spices. The recipe is quick and easy to make, which is perfect when you’re in a hurry. We have chosen this dish because one of our friend had an experience as a chef in Germany where he learned a lot of Indian dishes, so we decided to share this recipe with all of you. This tasty dish goes well with chapati or rice. Here is the recipe to tempt your tastebuds with scads of savory spices!
Hope u guys enjoy it!


Ingredients:

Chicken ½ kg                                        
Oil 2 tsp
Onion 2
Tomato 2
Green chilly 1 or 2
Ginger small piece
Garlic 6 pods
Coriander 1 tsp
Turmeric pwd ¼ tsp
Pepper pwd ½ tsp
Cumin pwd ¼ tsp
Red chilly pwd 1 tsp
Garam masala pwd ½ tsp
Coriander leaves handful
Salt to taste




Preparation:
1. Chop onion to thin slices.
2. Heat oil in a pan.
3. Add onion slices and fry to translucent.
4. Make a puree of tomato, green chilly, ginger, garlic and coriander in a blender.
5. Transfer this puree to pan and mix well.
6. Add turmeric powder, salt, pepper powder, cumin powder and red chilly powder.
7. Stir and add the chicken.
8. Sauté for few minutes, until the chicken absorbs the spices to it.
9. Add ½ cup water, cover and cook for 15 to 20 minutes.
10. Once the chicken is tender, add garam masala powder.
11. Combine and remove from flame.
12. Garnish with freshly chopped coriander leaves.


Glossary

Chapati : a flat pancake-like bread, usually of whole-wheat flour, baked on a griddle.
Tastebuds: small and round bodies, mainly situated in the epithelium of the tongue, which are the end organs for the sense of taste.
Puree: a thick liquid or pulp prepared from cooked vegetables, fruit, etc., passed through a sieve or broken down in a blender or similar device.
Garam Masala: is a blend of ground spices common in North India.
Scads: a great number or quantity.
Turmeric: a powder prepared from the aromatic rhizome of an Asian plant, Curcuma domestica, of the ginger family. It is used as a condiment, as in curry powder, or as a yellow dye, a medicine, etc.