Recipes from Home

because an index card box is so last century…

3 Sep 2023 by Katja

Tandoori Chicken

2 lbs chicken drumsticks skin removed
½ cup plain regular or low fat yogurt
1 tablespoon garlic paste
1 tablespoon ginger paste
1 tablespoon lemon juice
1 to 2 tablespoons kashmiri or any other mild red chili powder*
½ teaspoon ground turmeric
1 to 2 teaspoons garam masala
2 teaspoons kosher salt
1 tablespoon oil

*1 tbsp was quite spicy

Make 3-4 slits across each drumstick. Whisk together yogurt, ginger, garlic, lemon juice, red chili powder, turmeric, garam masala, and salt to make the marinade. Apply evenly to the chicken pieces and let it marinate in the refrigerator for at least 5-6 hours or up to 24 hours.

Preheat the grill or oven at 450 F. Take the chicken out of the refrigerator 30 minutes prior to grilling. Baste the chicken with some cooking oil and arrange it on a grilling pan or on the outdoor grill.

You can grill it on an outdoor grill for 20 mins or until the juices run clear. Alternatively, bake it in an oven for 15 mins, followed by 5 minutes of broiling to get some perfectly grilled charred marks.

Serve with fresh lime wedges and sliced red onion.

From Ministry of Curry

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8 Aug 2022 by Katja

2022-08-08 Jam

Batch #1

Ingredients
1 kg red currants
1 kg sugar

Brought fruit and sugar to a boil, simmered for 20 minutes until temperature was 211F and jam passed the icebox test.

Basil Pesto

50 grams (1 ¾ ounces) basil leaves (no stems) Approximately 2 ½ cups (lightly packed)
2 cloves garlic
1 pinch coarse sea salt
6 tbsp (90 ml) Extra virgin olive oil

Scalloped Potatoes

300 ml heavy cream
420 ml fat free milk
2 cloves garlic, smashed
2 small shallots, quartered
1/8 tsp nutmeg, grated
6 sprigs fresh thyme
2 tsp whole peppercorns
1 tsp salt

Drop Biscuits

2 cups unbleached all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon sugar

3/4 teaspoon table salt

1 cup cold buttermilk (or a combination of plain yogurt and milk)

Greek Cabbage with Rice

¼ cup olive oil
1 medium onion diced
½ of a small cabbage coarsely sliced
1 tomato, finely chopped or grated
salt, pepper
½ tsp cayenne
½ cup medium grain rice

Hutzelbrot in the No. 4 Universal Bread Maker

This is the appropriate amount for the UBM. We normally make twice this.

250 g dried pears
250 g dried figs
250 g prunes
250 g raisins
125 g almonds
125 g hazelnuts

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11 Nov 2020 by Katja

Sourdough Starter

This is copied from Eat The Roses How To Make Your Own Sourdough Starter and Why You Should, because I have trouble finding it again when I want it.

Pictured: Stockholm Sourdough 2.0

Summer Fruit Crumble

First time note: much too sweet! Next time, reduce sugar in both the fruit and the crumble.

For the fruit:

1/3 cup (77 grams) packed light or dark brown sugar
3 tablespoons (30 grams) flour

Schweizer Wurstsalat

350 g bologna, thick cut
150 g Swiss or Emmentaler cheese, thick cut
1 medium onion
2 cornichons
50 g marinated peppers
2 tbsp apple cider vinegar
4 tbsp vegetable oil

Notes

These recipes have all been translated into English, when necessary, but retain the original units (metric or US), because it won't kill you to use a scale.