Recipe 27/50 : Spain : Tortilla Española

The Tortilla Espanola also called the Spanish Omelet is the most commonly served dish in Spain. It is also called Tortilla de Patata or Potato Omelet. Bars and cafes serve it as a tapa or appetizer, but it is often served as a light dinner in Spanish homes. 

Ingredients

1/3 cup olive oil

4 large potatoes, peeled and cut into ⅛-inch slices

Salt to taste

Black pepper to taste [ Optional ]

1 large onion, peeled and thinly sliced

4 eggs

Method

1. Heat 3 Tablespoons of olive oil in a non-stick skillet;

2. Add potato slices and onions.Cook slowly, occasionally turning potatoes until they are tender but not brown. Remove from heat and set aside.

3. In a medium mixing bowl, beat the eggs and add potato-onion mixture; add add salt.

4. Return skillet to the stove, add the rest of the olive oil and turn heat to medium-high.

5. Pour potato and egg mixture into the skillet, spreading it evenly with a spatula. Lower heat to medium.

6. Cook until the bottom is light brown.

7. Carefully place a large dinner plate on top of the pan, and turn it upside down and slide the omelet (the uncooked side will be down) back into the skillet.

8. Cook until the other side is brown.

To serve, cut into wedges.

Recipe 26/50 : Egypt : Koushari

I'm so happy today. I'm half the way towards my 50 From 50 In 50 challenge. Also Saji received beautiful blog awards from Julie @ erivum puliyumm. 

Coming to today's recipe Koushari,an Egyptian dish consisting of brown lentils, macaroni, rice, chickpeas and a spicy tomato sauce. Egypt has variety of National dishes and one among them is this Koushari.

Ingredients

1 cup lentils [ Recipe calls for brown, but I used the regular lentils which we use at home ]

1 cup uncooked basmati rice

1/2 cup uncooked elbow macaroni pasta

2 medium onions, diced

1 medium onion sliced lengthwise

4 cloves garlic, minced

2 tablespoons oil

2 (400 g) can tomatoe puree

Crushed red chili pepper flakes, to taste

1 teaspoon cumin powder

Salt and black pepper to taste

Method

1. Cook the lentils in just over a litre of salted water.

2. Bring to a boil, reduce the heat and simmer, covered, for 15-30 minutes, until done, make sure u dont make paste. Lentils should retain their shape

3. In a separate bowl cook the uncooked basmati rice [ Its usually 1 rice : 2 water]

4. Cook the macaroni in a separate pot as per packet directions

5. Strain the lentils, rice and macaroni all separately when done.

6. Meanwhile, fry the lengthwise onions until golden brown and set aside.

7. In the same pan fry the rest onions and garlic till onions become soft.Add the tomatoes, chilli flakes, cumin powder salt and pepper to taste and let it bubble for 15 minutes or until thickened and sauce like.

8. Arrange the Koushuri now. Place the cooked rice, then lentils and then macaroni. On top of this pour the sauce and fried onions and serve!

I'm passing these awards to the following blogger frenz.

1. Divya @ http://edivyaraj.blogspot.com/

2. Prema @ http://www.premascook.com/

3. Ruchik @ http://ruchikrandhap.blogspot.com/

4. Bon-Appetit  @ http://mykitchenflavors-bonappetit.blogspot.com/

5. Tina @ http://kaipunyam.blogspot.com/

6. Indian Khana http://indiankhanna.blogspot.com/

Recipe 25/50 : Norway : Farikal

Farikal is Norway's National dish. A mix of lamb and cabbage makes this simple dish a favorite Autumn treat. Its served with flat bread and cold beer on the side. Norwegians expect this dish to get ugly; infact if it looks pretty you haven't done it right. 

On the last Saturday of spetember every year Norway celebrates their national dish. I know I'm late in cooking and positing this. So let's  celebrate it today. 

Ingredients

1 pound lamb chunks on the bone

1/4 medium cabbage

2 cloves of garlic

1 onion

2 medium carrots

2 medium potatoes

Pepper to taste

Salt to taste

1 tablespoon dried rosemary

2 dollops of butter

water

Method

1. Chop the onions, carrots and cabbage into bite size pieces.  Chop the potatoes into large pieces. Grate or mince the garlic.

2. In a large pot fry the onions and 1 dollop of butter.  When the onions become see through add in the garlic and lamb chunks.  

3. Sear the lamb on the outside.  Add in the peppercorns and rosemary and stir.  Add in the carrots, cabbage and potatoes and stir. 

4. Fill the pot with enough water to cover 2/3 of the ingredients.  Add in 1 dollop of butter and stir.  

5. Bring to boil and then simmer for two hours with a lid on.  Stir occasionally.  Serve warm!!!

Recipe 24/50 : Costa Rica : Gallo Pinto

What is this recipe countdown about?? New followers do you have this question in mind, than please visit 50 From 50 In 50.
If there is one meal that everyone in Costa Rica eats, it's gallo pinto. This hearty, healthy and filling dish is their basic rice and beans and is served 3 meals a day.

Ingredients

2 tablespoons canola oil

1 medium onion, finely chopped

1 medium Bell pepper, finely chopped

2 garlic cloves, minced

3 cups cooked white rice

1 can black beans, drained

1 teaspoon ground cumin

1 teaspoon ground coriander

Salt to taste

Black pepper to taste

Cilantro for garnish

Method

1. Heat oil in a large skillet over medium heat, add onion and garlic and sauté until it just begins to soften and turns color.

2. Stir in spices into onion and garlic.

3. Add in the beans and then the rice.

4. Combine the rice and beans evenly and cook until mixture is heated through.

5. Add salt and pepper to taste and serve hot.

6. Garnish with some chopped cilantro and serve!

Recipe 23/50 : Greece : Kourabiethes

Kourabiethes, the Greek style butter cookies are delicious dunked in coffee or milk and are the traditional Easter cookie in Greece.

Ingredients

2.5 cups flour

1 teaspoon baking powder

1/4 teaspoon salt

1 cup butter softened

1/2 cup sugar

1 egg

1/2 teaspoon vanilla extract

1/4 teaspoon almond extract

Powdered sugar

Method

1. Preheat oven to 350°F.

2. In a small bowl, combine flour, baking powder, and salt.

3. Beat together butter, sugar, and egg in a large bowl until light and fluffy.

4. Add flour mixture to butter mixture and mix until well blended.

5. Add vanilla and almond extracts and mix well.

6. With your hands, form dough into football shape or any shape you desire. Place cookies 2 inches apart on cookie sheet.

7. Put on middle oven rack and bake 15 to 18 minutes, or until brown around the edges.

8. Remove cookies from cookie sheet and cool on wire rack  for 5 minutes. Sprinkle with powdered sugar.

Recipe 22/50 : Turkey : Baklava

What is this recipe countdown about?? New followers do you have this question in mind, than please visit 50 From 50 In 50.

Baklava is a rich,sweet pastry made of layers of filo pastry with chopped nuts and sweetened syrup. The history of baklava is not well documented, but there is a strong evidence that it is of central Asian Turkic origin. Pistachio baklava is very famous in Turkey. This is one the best desserts I ever had. 

Ingredients

1 packet filo pastry

1 cup butter melted

For the filling

1 cup unsalted pistachios

1/4 cup sugar

For the syrup

13 oz Honey

3/4 cup sugar

1 tablespoon sugar

Method

Preheat oven to 350F

1. Place the pistachios and sugar into a food processor and process to medium texture.

2. Brush 9"*11" baking tray with butter.

3. Carefully lay one sheet of filo pastry into the pan and brush the inside with butter.

4. Fold in 6 sheets of filo sheet and brush with butter each time you fold the sheet. [ Cut down extra sheet from the edges of the pan]

5. Spread on one half of nut mixture, then place 2 more sheets on top according step 3 & 4.

6. Spread the remianing nuts on the pastry. Layer another 5 sheets of pastry on top according to steps 3 & 4.

7. With a sharp knife, cut the top layer of pastry to mark out the final baklava.

8. Bake  for 20 minutes

9. Prepare the syrup by adding the syrup ingredients into a pan with 1 cup of water. Bring to boil and simmer for 20 minutes to reduce volume.Turn of heat and allow to cool completely.

10. Remove Baklava from the oven,cover with baking foil and bake for 10-15 minutes

11. Remove baklava from the oven, remove the foil and pour on the cold syrup. You may not need tp add all syrup.

Allow to cool, cut down and serve!!!

Sending this recipe to Any One Can Cook by Ayeesha

Recipe 21/50 : Singapore : Hainanese Chicken Rice

Hainanese Chicken Rice comes from the Chinese sub tropical island of Hainan and many of the sons and daughters of Hainan immigrated to Singapore in the past 100 years.

This has become one of Singapore's top loved dishes and you will find Hainanese Chicken Rice in every street corner coffee shop and food court as well as in the coffee houses of all hotels in Singapore.

Ingredients

Chile Sauce:

2 tablespoons freshly squeezed lemon juice

2 tablespoons chopped fresh red chiles

5 cloves garlic, chopped

Salt to taste

Chicken and Rice:

1 pound boneless chicken cut into desired pieces.

1 green onion cut into 1-inch pieces

1 tablespoon grated ginger

6 tablespoon olive oil

6 garlic cloves garlic, finely chopped

2 cups long-grain uncooked rice

Salt to taste

Black pepper to taste

Method

Make the Chile Sauce: 

Combine all the ingredients in a bowl, mix well, and season with salt, to taste. Set aside

Make the Chicken and Rice: 

1. Bring a large pot of salted water to a boil, enough water to immerse the chicken.

2. Add the chicken to the boiling water, with scallion,ginger and black pepper. [ Adjust the seaioning accordiing to taste]

3. Lower the heat to a simmer just under boiling point and cook, covered, until just cooked through, about 20-25 minutes.

4. Transfer the chicken to a bowl and Reserve the chicken stock, and keep hot.

Heat the oil in a saucepan over high heat. Add the garlic and stir-fry until fragrant. 

5. Add the rice and stir-fry for 1 to 2 minutes.

6. Add enough of the hot reserved chicken soup to reach 1/2- inch above the top of the rice. 

7. Bring to the boil, add the salt, and lower the heat to low. When steam holes form in the rice, cover the saucepan and steam until cooked, about 20 minutes.

8. Arrange the rice and chicken on a platter and drizzle with the chile sauce.

Recipe 20/50 : Ethiopia : Dabo Kolo

Dabo Kolo is one of the easiest snack from Ethiopia. Dabo means bread, and kolo is the word for roasted barley, which is eaten as a snack, like popcorn. Dabo kolo are popular in Ethiopia, eaten between meals, with drinks, and are available from street vendors and smalls shops. These tasted like Namakpare / Namkeen from India.

Ingredients

2 cups all-purpose flour

Salt to taste

2 Tablespoons honey

1-2 Tablespoon Berbere

oil for frying

Method

Mix all the ingredients together in a bowl.

Add water slowly to create a stiff dough.

Knead on a lightly floured board for about 5 minutes. 

Make small rounds and roll out using a rolling pin into a strip about 1/2-inch thick on a floured countertop.

Cut the strip into squares/diamonds.

Cook in a frying pan on medium heat until light brown in color on all sides.