Starting with A!

22/06/2011 – Angola – This looks delicious! You must try this easy recipe at home, all you Pretty People that means all of you!!

Angolan Shrimps and a Angolan Sauce!


  • 1 lb prawns
  • 2 garlic cloves, crushed
  • 1/2 cup green onion, including tops, chopped
  • 1 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 4 tablespoons wine vinegar
  • 4 tablespoons water


  • 1 Make the sauce by combining all the ingredients (except the prawns!) and grinding them into a paste. Put the prawns on the skewers and brush with sauce. Grill until done (they should lose their translucent color), about 3-4 minutes on each side. Serve with extra sauce on the side.

Read more:

21/06/2011 – Andorra this is yummy…


sauce or French custard.


Ingredients :

This custard recipe is the base of several recipes,from desserts accompaniments
sauces to ice-cream mixes for chocolate ice-cream, plain ice-creams, coffee
ice-creams, etc.

Ingredients for Anglaise sauce:

5 Egg yolks

125g Caster sugar

1/2l Milk

1 Vanilla pod

Direction :

In a thick bottom pot bring the milk to the boil with the vanilla pod split in
half (do not forget to add a teaspoon of water in the pot at first, it will
make the pot easier to wash afterwards)

In a large salad bowl, energicaly whisk the egg yolks and the sugar until the
mix takes a slight white-ish color.

Pour the boiling milk over the eggs, while stiring. Put this mixture back to
your pot and put it back on the stove. Take a spatula and and constantly stir
your custard until cooked.


This technic is very simple, when you take your spatula out of the mixture you
must be able to make a permanent mark through it. If so, it is cooked.

Take it immediately off the heat and pass it through a fine sieve.

Let cool until lukewarm, then you can put it in the fridge.

Our Chef tip: if it happens to be over cooked (grainy texture, lumps) don’t
panic. Pour the whole thing into a bottle of water and give it a good shake.

Normaly it should be “saved”.

Today – 18/06/2011 –  Afghanistan


(Afghan Chicken)
6 servings


  • 2 lg Cloves garlic
  • 1/2 ts Salt
  • 2 c Plain, whole-milk yogurt
  • Juice and pulp of 1 large lemon, 3 to 4
  • 1/2 ts Cracked black pepper
  • 2 lg Whole chicken breasts, about 2


Long, slow marinating in garlicky yogurt tenderizes,
moistens and adds deep flavor, so you end up with skinless grilled chicken
that’s as delicious as it is nutritionally correct. Serve with soft pita or
Arab flatbread and fresh yogurt.

1.Put the salt in a wide,
shallow non-reactive bowl with the garlic and mash them together until you have
paste. Add yogurt, lemon and pepper.

Skin the chicken breasts, remove all visible fat and separate the halves. Bend
each backward to break the bones so the pieces win lie flat.

Add to the yogurt and turn so all surfaces are well-coated. Cover the bowl
tightly and refrigerate. Allow to marinate at least overnight, up to a day and
a half. Turn when you think of it.

2.To cook, remove breasts
from marinade and wipe off all but a thin film. Broil or grill about 6 inches
from the heat for 6 to 8 minutes a side, or until thoroughly cooked. Meat will
brown serve at once

19/06/2011 – Albania

Tarator recipes is an original Albanian dip used in many
countries around , found in boulgaria, and greece as


2-3 cucumbers
500g yoghurt
3-4 cloves garlic
olive oil

Beat the yoghurt, add
the crushed garlic, ground walnuts, finely dies cucumbers (sliced into small
pieces), oil and salt. Stir and dilute with cold water. Serve sprinkled with
finely chopped dill or mint.

Serves 4

20/06/2011 – algerian food!

Chicken With Chick Peas And Lemon


  • 2
    Cloves Garlic — Chopped
  • Salt And Pepper — To Taste
  • 1/2
    Teaspoon Ground Ginger
  • 1/2
    Teaspoon Saffron
  • 1/4
    Cup Unsalted Butter
  • 1
    Large Chicken — Cut Into Pieces
  • 1
    Stick Cinnamon
  • 1
    Bunch Parsley — Chopped
  • 1
    Bunch Cilantro — Chopped
  • 3
    Medium Green Onion — Chopped
  • 1
    Can Chick Peas
  • 1
    Small Red Onion — Chopped
  • 1
    Lemon Lemon Juice


garlic, salt, pepper, ginger and saffron; add 1/2 butter and stir well; rub
all over chicken; allow to marinate overnight; put chicken in large pan; add
1/2 parsley and cilantro, green onions, cinnamon stick and just enough water
to cover; bring to boil, simmer 1 hour.Melt remaining butter and saute red onion until well browned; remove chicken
from pan; add onion, chick peas and remaining herbs to the remaining liquid,
simmer until liquid is reduced to a sauce; add lemon juice, remove from heat;
discard the cinnamon, pour sauce over chicken and sprinkle with remaining
parsley and cilantro; serve.



One thought on “Cooking.

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