Archive for BUTTER

APPLE TART TATIN

Posted in Cooking, Family, Friends, People, Personal, Random, Recipe with tags , , , , on July 16, 2010 by buttercup600

Apple Tarte Tatin (tah TAN) is a classic French, caramelized apple upside-down dessert. Each wedge is thinner than traditional apple pie and has a lovely, rustic glow.  You can serve your Tarte Tatin warm or cold. Purists say to eat it warm. I prefer to refrigerate the tarte overnight. This allows the flavors to harmonize into that wonderful sweetness….you’ll come back for more!!

 

INGREDIENTS

375g prepared butter puff pastry, thawed

7 granny smith apples, peeled, quartered, cored

finely grated zest and juice of 1 lemon

200g caster suger

70g unsalted butter, chopped

METHOD

1. Preheat a fan-forced oven to 180°C.

 2. Roll out the puff pastry into a round that it is 2-3cm bigger than an ovenproof 26 cm cast-iron frying pan. Prick the pastry all over with a fork and place it on a baking tray in the fridge to rest. Meanwhile, mix the apple with the lemon zest and juice and set aside.

 3. Cover the base of the frying pan with the sugar and top with the butter. Place the pan over high heat and stir for 4 minutes until the sugar and butter turn a light-caramel colour. Remove the pan from the heat. Place the apples on top of the caramel concentric circles, starting from the outside of the pan and working your way into the centre. Lay the pastry on top of the apples and use a spoon or your finger to push the pastry down around the apples against the edge of the pan (effectively tucking them in as if with a blanket).

 4. Bake the tart for 35 minutes or until the pastry is a deep golden-brown. Place your hand on the top of the pastry and gently rotate the tart a few centimetres to ensure it has not stuck to the base of the pan. If it has, pop the pan back into the oven for 2 minutes to melt the caramel a little.

5. Place the plate over the tart and invert the pan in one smooth movement so that the pan is now on top. Lift off the pan to reveal the tart. Serve slices of tarte tatin with a generous dollop of crème fraîche or ice cream. 

Crème fraîche or ice cream, to serve.

I HOPE YOU ENJOY!!!

LAMB CURRY

Posted in Cooking, Daily Life, Family, Friends, People, Personal, Random, Recipe with tags , , , , , , , , , , , , , , , on June 30, 2010 by buttercup600

It is almost July and with the sudden icy weather that hit us during the past week –  have decided to feature a Curry recipe. Normally served with rice but for those of you who are more aware of the waistline, it tastes just as good without.  We normally did this in a 3 legged pot on hot coals back in South Africa and even though it’s another season where some of you live, it tastes great anytime!!

1 x 800 gram lamb (leg of lamb is soft and works well) – cut and diced into little square blocks
2 x Onions sliced
About 5 tablespoons of special medium or hot curry powder – more or less to taste
Butter – between 3 and 5 tablespoons
Fresh ginger cut into a few pieces
Two to 4 cloves of garlic cut in pieces
A tablespoon of coriander seeds – some crushed and some whole
A tablespoon of turmeric or more to taste
A teaspoon of black peppercorns – crushed – more or less to taste
Some fresh bay leaves –
A teaspoon of cumin seeds – to taste
A pinch of nutmeg – more or less to taste
Salt to taste

Preparation

Take the butter and put into saucepan.
Add the sliced onions.
While the onions are busy browning, mix the curry and some salt well and rub it into the lamb.
When the onions start to brown add the lamb. Cook over slow heat adding about 750 ml water (watch that it doesn’t cook dry otherwise add more water later).
Mix the rest of the ingredients (cumin seeds, nutmeg, peppercorns, coriander, turmeric, bay leaves, garlic and ginger) and add it to the meat and onions after about 5 minutes.
Let it all simmer for about one hour on slow heat (just check that it doesn’t boil dry or burn – if need be add more water).
When the gravy attains proper consistency add a small cup (about 500 ml) of coconut milk or cream / yoghurt / buttermilk and mix well.

Serve with basmati rice or extra-large parboiled long grained rice. It sure is a tasty dish and for the cold weather – it definitely warms you up.

BUTTER CHICKEN

Posted in Cooking, Daily Life, Life, Personal, Random, Recipe with tags , , , , , , , on June 15, 2010 by buttercup600

This recipe is more traditional and not as generic, so the fat content is a lot less. If you do want a richer dish, add 1/2 cup of cream in the end. Make sure to add hot to cold not vice versa, so that the cream does not curdle.

INGREDIENTS

2 to 3 tablespoons of butter
2 tablespoons vegetable oil
1 onion chopped
¼ teaspoon of cinnamon
2 teaspoons of crushed garlic
2 teaspoons of crushed ginger
½ teaspoon of ground turmeric
1 to 2 teaspoons of chilli powder
1 tablespoon of coriander
2  boneless chicken thighs or breasts
2 tablespoons ground almonds
225 gram / 8 oz can of whole peeled tomatoes with juice
1 tablespoon of tomato paste
½ cup of unsweetened yoghurt
salt and pepper

INSTRUCTIONS

Trim and cut the chicken into small cubes, season it with salt and pepper and put aside.  Heat oil in a large saucepan or frying pan and add the chicken. Fry the chicken for 3-4 minutes untill it is golden brown. Remove the chicken and put it aside. Melt the butter in the same frying pan. Add onions and cinnamon and stir well. Add all the remaining ingredients garlic, ginger, chilli powder, almonds, tomato and tomato paste and yoghurt. Stir them well. Bring it to boil and let it cook for 5 minutes. Add the chicken and cook further for 5 minutes. Serve on rice with a salad and naan bread.

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