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söndagen den 23:e mars 2014

Chicken in Clay Pot


This chicken in a clay pot has Asien flavor to it. It becomes really soft and juicy when baked in the pot. Enjoy!
Ingredients
1 whole chicken

Filling
2 cups black mushrooms, soaked and chopped
1 clove of garlic, chopped
1 carrot, sliced
2 cups water chestnuts cut in halves
2 cups okra, sliced
2 small peppers, chopped
1 cup sundried tomatoes
1 tablespoon rice wine vinegar
1 tsp sugar
4 tbs hoisin sauce
Salt
Pepper
Sesame oil
Container: clay pot

Directions
Soak top and bottom of the clay pot in cold water for 10 minutes.

Do not preheat oven.
Soak the mushrooms.
When soft drain out the water.

Chop the garlic, peppers, okra and sun dried tomatoes. Divide the chestnuts. Slice the carrot.

Mix in a bowl and add salt, pepper, hoisin sauce, sugar, rice wine vinegar and a little sesame oil. 

Rinse the chicken in cold water, pat dry with paper towel.

Brush the chicken lightly outside with sesame oil and sprinkle salt & pepper all around.

Place chicken breastside up in clay pot and fill cavity of chicken with the filling.

Place left over filling around the chicken in the clay pot.

Brush on some more oil and hoisin sauce on top of the chicken.

Cover and put in a cold oven.

Turn oven to 220 Celsius degrees.

Bake 90 minutes.

Remove the top during the last 10 minutes of baking to brown.

Remove from oven and place on hot pads or a towel. Do not put on a cold surface.

Serve directly from clay pot.

I did not serve the dish with anything except the baked vegetables in the pot. It was delicious. However if you like you can serve it with rice or noodles. For my choice the extra filling was more than enough for the total meal.
























torsdagen den 20:e mars 2014

Raspberry and Rhubarb Pannacotta Pie

Raspberry and Rhubarb Pannacotta Pie



Ingredients:
Pie crust
10 chocolate dream cookies
10 gingerbread cookies
75 g butter

Filling:
3 sheets of gelatin
3 dl whipping cream
1 dl sugar
250 g raspberries and rhubarb
3 tbs agave syrup
3 tbs water
2 tsp cinnamon
200 g Philadelphia cheese (cream cheese)
Fresh berries for decoration

Directions:
For the pie crust mix the cookies in mixer until crushed to crumbs. Melt the butter. Mix the crushed cookie crumbs with the melted butter. Press the mixture into a cake pan with loose bottom. Put in the refrigerator while you make the filling.

Place the sheets of gelatin in a bowl with cold water.

For the filling: pour the cream in a pan and mix in the sugar. Place on oven and stir while heating until the sugar is melted. Remove from stove. Take the gelatin sheets out of the water and press the water out with your hand. Put the sheets in the mixture of cream and sugar. Stir until dissolved. Leave to cool a bit.

Put the raspberries and rhubarb in a pan and add the agave syrup, 3 tbs water and cinnamon. Stir while heating until the mixture is smooth and jam like. Cool off.

Mix half the jam of raspberries and rhubarb and all the Philadelphia cheese/cream cheese. Add this to the cooled off cream and gelatin mixture. Stir until smooth.

Pour the mixture on top of the cooled pie crust and place back into the refrigerator for at least 3 hours or until it is firm.


Serving take off the edge of the pie pan and place the bottom on a nice serving tray. Decorate by putting the rest of the jam of fruits as a layer on top of the pie. Decorate with fresh berries and whipped cream.


Vegetable pie

Vegetable pie


Ingredients pie  crust
3 dl flour
75 g butter
0,5 dl quark

Ingredients pie filling
3 eggs
2 dl light quark
75 g feta cheese
1 clove garlic
0, 5 tsp salt
0,5 tsp pepper

Vegetables:
3 dl broccoli and cauliflower cut in bouquettes
1 carrot cut in thin slices
75 g feta cheese
Shredded cheese

Directions:
Mix the ingredients for the pie crust into smooth dough. Press the dough out into a pie pan. Place in the refrigerator for 30 minutes.

Set the oven on 200 degrees Celsius.

For the filling; mix egg and quark. Mince down the feta cheese and press the garlic clove into the mixture. Add salt and pepper.

Cook the vegetables in boiling water with a little salt for five minutes. Sift and drain the water out. Cool off a little.


Bake the pie crust for 12 minutes in the heated oven. Take it out and place the vegetables nicely in the crust. Mince the feta cheese to small pieces and spread in the pie crust around the vegetables. Pour the filling over the vegetables. Add shredded cheese on top if you like. Bake in the oven for 35 minutes, or until it is golden and the filling is firm.


For this pie you can really fill it with anything you like, sun dried tomatoes, mushrooms, olives, just put your favorite vegetables in and enjoy. I made it simple this time since I wanted it as a side dish for my salmon with coconut sauce and didn´t want the pie to take over the taste buds!