Showing posts with label Wonderful. Show all posts

Thursday, June 25, 2015

The Temple of Kalabsha - Egypt

Mandulis Unveiled
The Temple of Kalabsha

Walk along an imposing stone causeway that leads from the banks of the lake to the first pylon of the temple, pass a colonnaded court and into the eight columned hypostyle hall. Note the hieroglyphs and the reliefs of Greek pharaohs paying homage to Ancient Egyptian deities. Look for Mandulis, the god clad in the vulture feathered cloak.

Built during the late Ptolemaic period and completed during the reign of the Roman emperor Augustus, the Temple of Kalabsha was dedicated to the Nubian god called Mandulis.

Tuesday, June 23, 2015

Mustard & sage chicken with celeriac mash

Source: bbcgoodfoodme.com

Ingredients

1 celeriac, peeled and cut into chunks
3 chicken breasts, skinless
1 tbsp English mustard powder
2 tsp olive oil
2 garlic cloves, crushed
8 sage leaves, chopped
100g low-fat crème fraîche, plus 2 tbsp for the mash
1 low-sodium chicken stock cube
2 tbsp wholegrain mustard
275g cooked green veg, such as thin-stemmed broccoli, peas or Savoy cabbage, to serve

Method

Put the celeriac in a bowl, add a splash of water and cover with cling film. Pierce the cling film and microwave on High for 10 mins or until really tender.
Meanwhile, put the chicken breasts between 2 sheets of cling film and lightly bash with rolling pin until they are an even thickness. Dust with the mustard powder. Heat the oil in a large frying pan, add the chicken breasts and brown on both sides. Add the garlic and sage to the pan, stirring in the gaps between the chicken, for 30 secs- 1 min, then crumble in the stock cube. Pour in 100ml hot water and add 100g crème fraîche. Stir the sauce around the chicken, then cover the pan with a lid and cook over a medium heat for 8 mins or until the chicken is cooked through. Stir through the mustard and season with plenty of black pepper.
While the chicken cooks, drain any liquid from the celeriac, season, add the remaining 2 tbsp crème fraîche and mash (or blitz to a purée in a food processor). Serve with the chicken and some green veg.

Wednesday, June 17, 2015

CRÈME BRÛLÉE

SLOW COOKER CRÈME BRÛLÉE from thechicsite.com

Slow Cooker Crème Brûlée, serves 4

Ingredients

1 1/2 cup heavy cream

1/2 cup whole milk (or 2% milk)

6 egg yolks

1/4 tsp fine sea salt

1/3 cup granulated sugar

1 1/2 tsp vanilla paste (or 1/2 vanilla bean, or 1 1/2 tsp pure vanilla extract)

4 tsp granulated sugar for torching

Instructions

1. In a large bowl, whisk together heavy cream, milk, yolks, salt, sugar, and vanilla. Whisk until combined and sugar has dissolved. Pour mixture into a large container with a spout.

2. Place four- 6 oz ramekins in the pot of a slow cooker. Add about 1 1/2-2 cups of water until the ramekins are about 3/4 submerged in water. Distribute mixture evenly among ramekins (fill almost to the top). Cover slow cooker with lid and cook on low heat for 2-3 hours until custard is set and registers 185 degrees F on a food safe thermometer.

3. Carefully remove ramekins from slow cooker water bath. Place in the fridge uncovered to cool, about 1-2 hours. Once custard is thoroughly chilled, cover with plastic wrap.

4. When ready to serve, remove chilled custard from fridge. Sprinkle about 1/2 tsp- 1 tsp of granulated sugar over each custard. Using a kitchen torch, melt and caramelize the sugar on top until a nice golden crust forms. Serve immediately.

*Note: Chilled custards can be kept in the fridge for up to 4 days.

Kitchen torch recommendations: mini chef’s kitchen torch. I personally use a more industrial Bernzomatic trigger start torch attached to a propane fuel cylinder.

ENGOY

Monday, June 15, 2015