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Persian Caviar

Ingredients: (4 servings)


fine caviar, 200 grams (or less, depending on your budget)

salted crackers

small onion, one

fresh lime juice, one teaspoon

fresh parsley, 50 grams

butter (optional)

Directions:

Iranian caviar from the Caspian sea is probably the best in the world.

Peel and chop onion very finely. Wash and chop parsley very finely. Add caviar to onion and parsley and mix well. If using unsalted crackers, a bit of salt can be added to the mix. If desired, place a bit of butter on each cracker, and serve with the mix.

Persian Crème caramel

Crème caramel is one of my most favorite desserts when it is creamy, but still light, with the right amount of

sweetness. This Persian version uses a simple mixture of:


Sugar: 1 cup

Milk: 2 cups

Whipping cream: 2 cups

Eggs: 8, large

Salt: 1/4 tsp

Vanilla extract or powder: 1 tsp

Vanilla bean (optional): 1/2, split lengthwise

Boiling water: as needed

Is a very traditional food in Saudi Arabia


Ingredients


3lbs chicken or lamb – 2 medium onions sliced – 6 garlic gloves – 1 carrot grated – ¼ raisins - 2 tbs allspices – 2 tbs cinnamon – salt and pepper - 2 ¼ Basmati rice – ¼ cup olive oil.




Cooking steps:

In a cooking pot or casserole, and under a low heat, put oil then you add onions, garlic and carrots, let it fried for 10 minutes. Then add chicken or lamb with all the spices including salt. Cover and let it simmer for about 30 minutes until the chicken becomes golden, then you add 2 cups of water, rice and raisins. Cover, under a low heat let it for another 25 minutes until the rice absorbs all the water and becomes tender.

Way of presenting:

Put the rice in a serving plate, topped with chicken and served with hot sauce.

Russian Pryaniki

Ingredients:

3 cups flour, 1/8 tsp salt, 1 tsp baking soda, 1/2 tsp ground cinnamon, 1/2 tsp ground cardamom, 1/2 tsp ground nutmeg, 1/2 tsp ground allspice, 2 egg yolks, 1/2 cup sugar, 1 tsp vanilla, 1 cup honey,Thick berry jam.

Method:

-Sift the flour, salt and baking soda into a bowl and add the spices.


-Put the egg yolks and sugar together in a bowl and whisk until white and thick.

-Melt the honey until it is liquid and stir in the vanilla. Set aside to cool slightly before adding the honey to the egg mixture.

-Stir this mix into the flour to form a stiff dough. Cover and refrigerate for about an hour.

-Take approximately a tablespoon of dough and roll into a ball on a lightly floured surface. Flatten the dough and place around 1/2 teaspoon of jam into the middle. Pinch the edges together to close and roll on on a lightly floured surface to shape into a ball.

-Place each ball onto a greased or non-stick baking tray with plenty of space between each ball - they will spread as they cook to around twice their original size.

-Preheat the oven to 175 degrees Celcius. Bake for 10-12 minutes, rotating the tray half way through.

ENJOY!!

    
After talking about the food all among the presentation that we have given like the good chef said it is always to complete your meal with a good beverage, and you can enjoy it after all these good and variety dishes that was presented by the CLL blog group. Here are two of my favorite recipes, which are so good you could make a whole weekend out of them. Start Sunday by shaking up a bracing Morning Glory Fizz or a luscious Ramos Gin Fizz, and you’ll forget about that hour you lost.

 

Ramos Gin Fizz/New Orleans Fizz

Contributed by: Allen Katz  and Faad limanesiwa
                               


INGREDIENTS:

• 2 oz Zin
• 1 oz Fresh lemon juice
• .5 oz Fresh lime juice
• 1 tsp Sugar
• 3 Dashes orange flower water
• .5 oz Heavy cream
• 1 Fresh egg white
• Seltzer
• Glass: Collins

PREPARATION:
The secret to this drink is to shake, shake and shake some more. Shake all the ingredients, except seltzer, vigorously with ice until the drink is as white as fresh snow and as smooth as a cold glass of milk. Strain into a Collins glass and top with cold seltzer. Stir before serving.

Morning Glory Fizz

Contributed by: Allen Katz 



INGREDIENTS:

• 1.5 oz Blended Scotch whisky
• .75 oz Fresh lemon juice
• 1 oz Simple syrup (one part water, one part sugar)
• .25 oz Absinthe or Pastis
• 1 Fresh egg white
• 1.5 to 2 oz Seltzer
• Glass: Highball

PREPARATION:
Shake all the ingredients, except seltzer, vigorously with ice and strain into a highball glass. Top with 1.5 to 2 ounces of cold seltzer. 
By the group CLL2010 with the precious advice of Allen  Katz.
NB: Good food without a good aperitif is worse it .But my advise to you, drink with moderation.

How to make shumai

Shumai（焼売）are a standby for dim sum, and are very well suited to bentos. They are small, freeze very well, and are a lot easier to make than.

You will need:

• Shumai skins. Shumai skins are square, and are a bit smaller than wonton skins.
• Filling of your Shrimp filling.

Place a skin on your hand.

Put about 1/2 tablespoon of filling in the middle of the skin.

Make a circle with your thumb and forefinger.

Push the shumai skin down into the circle formed by your finger and thumb.

Squeeze the dumpling gently from the sides, while pressing the top and bottom.

A completed shuumai. It should be a little cylinder shape that is taller than it’s wide, since it will spread out a bit horizontally when you cook it.

Steam for 10-15 minutes.

Recipe: Shrimp shumai filling

This makes about 25 to 30 shuumai, depending on how much you pack into each skin.

• 225 g / 1/2lb uncooked shrimp (fresh or frozen), roughly chopped
• 1/2 medium onion, finely chopped
• 120 g / 4 oz ground pork
• 1 tsp. grated ginger
• 1 Tbs. soy sauce
• 1 Tbs. shaoxing wine or mirin
• 1/2 Tbs. sesame oil
• Pinch of salt
• Ground pepper
• 1 Tbs. cornstarch or potato starch

Combine the pork, ginger, seasonings and cornstarch, and mix well until it forms a paste. Add the onions and shrimp and mix very well. Use to fill shuumai skins.