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Tuscany has undoubtedly excellent food, but there are virtually unknown to foreign cuisines. Then I tasted my first Indian dish only when I came to England for my undergraduate degree. The myriad of new flavors, exotic spices and ingredients unknown to me were overwhelmed, and my first impression was not the best. Peró saw how all the English (not to mention the rest of the world) were fans of Indian cooking, and little by little I am committed to try different dishes and to educate my palate to recognize the different spices and ingredients. Now I love Indian food and regularly cook and eat at the restaurant!
One of the dishes that I like is the naan bread. Soft, served hot and the 'ideal tool for gathering the sauces. Last night I decided to try making naan bread at home. The verdict: It's surprisingly easy and a thousand times better than that sold in supermarkets (which, according me is a bit 'too chewy). I've never had occasion to observe some naan bread baking, so I followed a recipe from Madhur Jaffrey great found on Google.


INGREDIENTS (for 8 small naan, enough for 4 people)

• 150 ml of warm milk
• 2 teaspoons sugar 3 teaspoons baking powder
• 450 gr of white flour
• Waist
• teaspoon salt 2 tablespoons vegetable oil
• 150 ml natural yogurt
• 1 egg, lightly beaten

Put the milk, one teaspoon sugar and yeast in a small bowl. Stir and let stand the heat for 10-15 minutes, until bubbles cover the surface will appear. Sift flour and salt in a large bowl. Create a hole in the middle (do the fountain) and pour the milk and baking powder, remaining sugar, oil, egg, yogurt and mix all ingredients until it forms a ball of dough.

Transfer the ball on a clean surface and knead for about 10 minutes, to make the dough elastic, smooth and silky to the touch. Cover with a damp cloth and let rise for one hour in a warm place, away from drafts. The dough will double than its original size.

Once the dough has risen, turn the oven to the highest available temperature and heat your most heavy baking sheet. Knead the dough for 2-3 minutes to deflate it, then divide into 8 balls of equal size. With the help of a rolling pin, roll out each ball to make it half a centimeter thick, and place them in a teardrop shape. My bells that seem most drops, I must say! But do not get stressed too much on form, is only one reason to look and will not affect the taste (Just make sure that thickness is the right one).

Transfer the naan on the hot pan (you may have to cook them in different turns, depending on how many will come in the pan) and cook for 3 minutes. Once it is inflated, remove them from the oven or will become too crunchy. While cooking the rest of the naan, wrap those prepared in a clean cloth to keep them warm and soft. Serve plain or brush them with some butter, garlic and chopped coriander leaves, to accompany your curry. The one pictured is my lamb curry and spinach .

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Curry Naan Bread Lamb & Spinach (Saag Gosht)

This Indian dish is creamy, spicy, spicy and delicious, the perfect way to keep warm on a cold autumn evening. I adapted the recipe from that found in the journal Olive this month, adding natural yoghurt, greek hay seeds, chopped tomatoes and chopped fresh coridandolo the original. I used lamb neck fillet, the cook on low heat will make it extremely soft, and I served with bread naan (Indian bread) made by me.

INGREDIENTS (for two portions)

• 450 g lamb neck fillet
• 2 cm fresh ginger
• 2 cloves garlic
• 2 onions, finely sliced \u200b\u200b
• 1 green pepper, chopped
• 1 teaspoon turmeric 1 teaspoon
• seed hay greek
• 1 tablespoon ground coriander seeds
• 1 teaspoon chili powder
• 1cucchiaio tomato paste
• 100 g spinach 400 g
• you chopped tomatoes (bottled)
• 1 tablespoon of natural yogurt
• 2 tablespoons chopped fresh coriander leaves
• Sale
• vegetable oil

Take a cast iron pan and heat it on medium heat, add two tablespoons of vegetable oil. Peel and slice the ginger and garlic, then frullateli together. Simmer sliced \u200b\u200bonions, chopped chilli and garlic cream and ginger until they are soft. Add some 'of water during cooking if necessary, to prevent the ingredients from sticking to the bottom of the pot.

After you add the spices, stir them together to mix with the vegetables and cook for another 2-3 minutes.

It 's time to add the lamb, cut into pieces of equal measure. Raise the heat and stir often to prevent the ingredients from sticking to the bottom, make color the meat and onions.

Pour into the pan the chopped tomatoes, tomato paste, half cup water, stir, add a bit of salt and cook (with lid on) on low heat for about an hour. The sauce will reduce considerably and losing the excess water. Before an hour, turn off the heat, add fresh spinach to the sauce and mix them to dry them. Try and arrange it so your curry salt. As a final touch, mix in a spoonful of yogurt to make it creamy and fresh coriander spargeteci up. Serve with naan bread or rice pilau / boiled.

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Roast Leg of Lamb Stew Beef

My boyfriend's mother has a farm and raise cows, sheep and pigs. His animals live a happy life, grazing in the open air all day on the grass of the hills of Somerset. If ever they are given feed, it is always and only organic. We recently bought her means about 12 kg of lamb and beef. Fortunately, we have a giant freezer, I just say this! We have thus made the basis for the winter, and it is great to know that you have access to so many different cuts of meat, each waiting to be honored with the cooking method that is most suitable - braised, roasted, fried, stewed. This recipe tells how I decided to celebrate the leg of lamb.

INGREDIENTS (serves 6)

• A 2 kg leg of lamb (with bone)
• 8 cloves garlic + 1 large head of garlic Full
• Three handfuls of chopped parsley
• A glass of dry white wine Salt and pepper
• Olive oil

Bring meat to room temperature. Start by piercing the meat evenly over the surface, with a long knife, and sharpened end (made 16 holes). Cut each garlic clove in half and insert them into each cavity. This will allow the aroma of 'garlic to penetrate and flavor the meat.

Then rub the lamb with oil, salt, pepper and parsley. I know it seems a lot of parsley! But it will go to soak in the process of slow cooking, trust me :-)

Now heat a cast iron pan on medium heat and put in the meat. Let it cook for about 4 minutes per side, until you see beautiful color and toasted. This process will make the surface more crisp and the lamb will give even more flavor to the final result.

Now the leg is ready to be roasted. Cut the garlic bulb in half horizontally and transfer the lamb in a baking pan, placing it above half a head of garlic and putting the other half next.

pour the white wine and cover with foil, tucking well each side of the sheet so that no steam escapes. Put in preheated oven at 150 ° C and cook for 5 ½ hours, checking every hour to ensure that there is always the liquid to the bottom of the pan. If not, add another bit 'of wine or water. The final dish will be a very soft and tasty lamb, so tender that the meat comes away from the simple one with a fork. I served mine with roasted potatoes and peas stewed with onions and bacon.

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Here is my first season of the stew. Easy to prepare, gives very satisfactory results. Do not be discouraged by the long cooking time required, as there are in putting the ingredients in the casserole, transfer it into the oven and forget it until it's time to pull it off. While my stew was cooked, I went for a long walk in the park, even with a stop shopping. On my return home, a rich and sumptuous scent greeted me by announcing that my dinner was ready. Another point in favor of stews, braised meats, stews and company is that mature their flavor with time, and are even more delicious the next day. So preparatene more than necessary, so make sure you have a surplus for the next day!

Ingredients (for four people)

• 500 grams of beef (a cut suitable for stew)
• 280 grams of whole onions (or regular onions, in that case, cut into thick slices) 4 carrots
• 2 stalks of celery 250 ml beef stock (I used the broth I had prepared earlier and frozen, but you can also use the stock ready, provided it is of excellent quality)
• a glass of red wine
• 1 can of tomatoes into pieces
• A handful of dried porcini mushrooms
• 3 bay leaves
• white flour Olive oil Salt and pepper

First, prepare the vegetables. Peel and chop carrots, celery, reduce the nuts, peel the onions and leave whole. As mentioned, regular onions are fine too, but I used sweet onions because they are especially attractive and have one aspect. Although I must admit that I cried more these peeling onions when I saw Schindler's List !

The next step is to heat the pan on medium heat with a little 'olive oil, then lightly flour each piece of meat and fry for a couple of minutes on each side, so that the surface color purchases. This is a way to give the meat more flavor than it just "boil" in the sauce. In addition, the flour helps to thicken the sauce. Roasted meat in several turns, and set aside in a bowl the pieces are colored.

soon the meat is ready, add the vegetables the pot, the liquid that will release shall endeavor to dispel the delicious crust on the bottom left of the cooking pot from the beef. Then add the meat and wine, and let the alcohol evaporate for a couple of minutes. Immediately following the broth, tomatoes, bay leaf, salt and pepper. Bring to a boil slowly. Meanwhile, mettet the mushrooms to soak in boiling water for three minutes, then cut into small pieces with kitchen scissors and add to the pot. During cooking completely vanish, enriching the sauce with all their flavor.

Cover the pan with a lid and transfer it in an oven pre-like heating to 150 ° C for three and a half hours. Let stand in the heat for at least 30 minutes, then serve with the mashed potatoes or fresh bread to be dipped in the sauce thick.

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Crumble with Apples & Almonds

The crumble (crumb, in English) is a typical sweet of the United Kingdom. E 'Autumn and comforting, and does not involve the guilt that you can have dessert after having a free ride full of sugar and cream, because it consists for the most fruit. Or at least that's what I tell myself. I served my apple crumble with yogurt, just to stay on the subject of virtuosity, although the fresh cream or vanilla ice cream there WOULD BE bad at all!

INGREDIENTS

For the filling:

• 7 apples (I used information collected in the orchard of the mother of my boy, I can not tell what variety they were, I admit it!)
• 2 tablespoons brown sugar 1 teaspoon cinnamon
• powder

For the outer layer:

• 120 gr flour 00
• 4 tablespoons ground almonds (Not roasted) 80 g butter
• 4 tablespoons brown sugar 1 teaspoon cinnamon
• powder
• A handful of flaked almonds

Peel apples, cored and cut into large pieces. Stufatele in a saucepan with the sugar and cinnamon, if necessary adding a little 'of water, until they are soft.

Transfer the stewed apples in a baking pan with high sides.

Preheat the oven to 180 ° C. For the top layer of the cake: Sift the flour into a bowl, add the ground almonds, sugar, cinnamon and butter (which should be diced and at room temperature). Using your fingers, "pinch" of the ingredients to form crumbs, then sprinkle over apples to cover completely. Complete with sliced \u200b\u200balmonds.

Bake the cake in the oven for about 40 minutes, until the outer layer of cake crumbs will not be crispy and golden. Let cool for ten minutes before serving.

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Sausage patties to

The idea for this recipe came to me after reading that published by Nigel Slater in 'Observer Food Monthly few months ago, but since I could not remember the exact ingredients and quantities needed, I created my own version. These meatballs are easy to do, even for novice cooks, as it is almost impossible to make irreparable mistakes. In addition, one can prepare the dough in advance the day before and bake just before serving. If like me you love the Anglo-Saxon tradition, you can serve them for breakfast on weekends, I have accompanied my roast with cherry tomatoes and mushrooms, but you can of course choose to use eggs, toast, beans, etc.. If instead you have to taste a little adventurous then go just as well as quick and delicious dinner, maybe with a nice green salad.

Ingredients (for about 6 / 7 balls)

• 3 slices of bacon, smoked sausage 3 *
• Half an onion white
• finely chopped garlic clove, finely chopped
• A tablespoon of tomato paste
• A spoonful of grain mustard ( like this )
• Two pinches of thyme leaves (fresh or dried )
• A handful of chopped parsley
• An egg

Note on bacon: if can not find it, you can replace it with another sausage, even if the result will not be exactly the same. The Italian bacon is not good because it is too fat, the bacon suggest using English is derived from the back of the pig, and is therefore thinner.

Chop bacon finely (I have blended with the food processor) and put it in a bowl.

the Peel add to the sausages and bacon. Add the remaining ingredients and mix the dough with your hands, so that all the ingredients are well incorporated.

If you have time, cover the dough with plastic wrap and let it cool in the fridge for about 30 minutes, or overnight if you can. If your stomach growls and you can not do to wait any longer before you can eat your delicious meatballs, then fly over even this step.

Preheat the oven to 150 ° C. Place a nonstick skillet on medium heat to warm a little oil. Using your hands, take the form of a plump meatballs and fry for 3-4 minutes per side, until they acquire a bit 'of color. Transfer to a baking dish and place in oven to finish cooking for about 25/35 minutes.

When are brownish, covered with a delicious sticky crust, place them on a plate to the accompaniment of your choice and serve immediately. A breakfast like a king ... or queen!