not know how the holy books describe paradise, but I doubt that they see it as marketing experts. In marketing, it is a classic - the azure blue sea that merges with the sky, white sand, palm trees and two beautiful people, as in a commercial for Bounty.
Bounty, coconut and chocolate, the topic I'm sure you well covered in the KuVarijacija . This month, the coconut is not only topics but also topics KuVarijacija our games "Oh how many of us!" , which was launched with Monsoon blog Dalmatia Down Under . The hostess, who has chosen us "paradise subject of "Sandra from the blog our daily mill - a continuation of the book ...
theme did not throw me into a trance of delight. Since I love coconut candy with only Raffaello and Bounty, and that is my affair with sweet coconut and ends. Sweet affair ends with Bontyjem and Raffaellom, while salt is just beginning. While the coconut in our kitchen mainly used for making cakes and cookie, in the Indian and Thai cuisine is the most common addition to salty dishes. So - Let the exotic affair begin!
Mulligatawny
Although the Tamil language "Mulligatawny" means "hot water" Do not let the name fool soup because there is no pepper. The English manner of its preparation adopted by Indians, a recipe adapted Western palate, and finally brought it with him to Europe. As with any soup variations are endless, but an essential ingredient is a blend of spices for curry and some sort of meat, usually chicken. Soup can be condensed basmati rice or lentils, and can also add half an apple. Famozno!
Ingredients:
• 1.5 l groundbreaking chicken or chicken soup
• 350 g of chicken meat
• 15 g butter 15 ml oil or
•
1 onion • 1 clove garlic, crushed •
1 teaspoon ground cumin • 1 teaspoon
turmeric • 1 teaspoon black mustard seeds
• 1 teaspoon ground cinnamon
• 1 tsp cardamom seeds
• 150 ml coconut cream
• 120 g basmati or jasmine rice
• ½ granny smith apple, grated
• 1 tablespoon lemon juice • salt
Preparation:
Suppose you have a regularly prepared homemade chicken soup stock with all the greens for the soup, and if you do not prepare a liter and a half with the cube.
first Melt butter in a thick bottom pot and add the onion and let it zažuti and tender. Add crushed garlic and mix with onions.
second Then add all the spices together and keep whisking constantly for 2-3 minutes to release flavor.
third Add chicken cut up into strips or small pieces and cook turning the meat until the meat turns into color. Add the rice and grated apple and pour over all the stock.
4th After the soup boils boil twenty minutes, then add lemon juice and coconut cream and bring to boil again.
5th Servirejte warm and if desired and needed, add salt and pepper.
Dopadljiva soup that will surely satiate the warm, pleasant.
Chicken curry with potatoes
is usually our first connection to the Indian kitchen a "quasi" curry (I'll ignore the fact that this is only "quasi-kari"). In India, this word means a dish made from meat and vegetables with an abundance of fragrant spices. This curry, which I have prepared it is mild and not prezačinjen so you can eat not only children but also older completely reluctant exotic exhibitions. So, nis' of exoticism.
Ingredients:
• 300 ml chicken groundbreaking
• 250 ml full-fat coconut milk
• 1 tablespoon oil
• 2 tablespoons Thai massaman curry paste (we phrik kaeng massaman)
• 500 g chicken breast
• ½ cup red lentils
• 2 small potatoes
• 1 small head of broccoli
• salt • pepper
Preparation:
first Reheat the oil in a pan with thick bottom and add the curry paste. Add the meat cut into bite-sized pieces, kurumpir cut into small cubes and lentils and simmer 2-3 minutes.
second Add chicken stock, coconut milk and let it boil. Cook for about 20 minutes until potatoes are tender.
third Finally add the broccoli separated into florets, if desired add some water and let it boil again, then add salt and pepper to taste.
Variant curry for children and the elderly, a good recommendation - nice!
Narikolor Ladd
local variant Raffaella with margarine and powdered milk is certainly not my choice. It can look good, but do please call and coconut Raffaellom bomblets.
As well as our "Domestic Raffaello" neither the Indian version has nothing to do with Ferrer slaki coconut fantasy, but unlike our Indian at least this does not contain butter, nor milk powder. I have already written that I'm not overly thrilled with coconut sweets or more specifically with coconut flour because my sweet and premasni. I'm not crazy even for these, but not bad. It is important to say that the quick and easy preparation, and to additionally could spill over dark chocolate and cool it would be great.
Ingredients:
• 50 ml cream
• 100 ml coconut milk
• 150 g coconut flour, plus additional for sprinkling
• 100 g sugar
• 1 teaspoon ground cardamom
Preparation:
first Boil coconut milk with cream and sugar. Add coconut flour and cardamom, reduce the intensity of the fire and cook, stirring, ten minutes.
second Allow mixture to cool and shape the balls to roll in extra coconut flour and kept cool.
If desired, the ball instead of being rolled in coconut flour can pour a rich and thick glaze of dark chocolate and chill in the frieze. So certainly served to represent the "taste of paradise" from the advertisements.
... well, not a piece of paradise, but who loves you - nice!
Well, I hope that I really, despite the large load failed at the last minute (as always) answer to the challenge. If you like the selection of recipes I'm glad, if try something - no one happier than me.
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