Author: cookingwithshy

Rucola with Warm Goat Cheese Salad

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I discovered Rucola and must say it was love at first taste.Such a burst of wonderful flavours…Aromatic,nutty almost bitter and peppery at times. And so I decided I must grown a whole bunch this winter.Quite a hardy plant.You could just sow the seeds in a row…They do best in spring to summer.Grown best under filtered sunlight compared to direct as the sun in UAE could be really strong. This plant sure grows fast and in no time I tons of it for “Many a salad days” Last night I paired this lovely salad with some pan seared Goats Cheese and dressed it with a balsamic vinaigerette.You could add Cherry tomatoes( I choose just regular ones),black olives,capers….I l like to keep the flavours simple as the Rucola in itself is pretty powerful. This delightful salad can be served along  with a Pasta or even some grilled chicken. Another great dressing if you like is a nice one with honey and some Dijon Mustard…This would add some more kick to the already hot Rucola…also known as Rocket or Arugula.I love to add …

Homestyle Meat Curry

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I call this curry comfort food.This is really quite simple.Goat meat is generally to make this curry.However you could also  use lamb or beef. The key to a good curry is of course the quality of the spices used.Ideally one could freshly grind some cumin and coriander.However not always a practical thing to do and so the store-bought one is equally good. I like to make this basic curry in a large batch as it freezes well.One could always store them in smaller portions in the freezer.This is very handy for most meat,chicken and even a mixed vegetable curry.Accompanined with Rotis,Parathas or even rice…This one is a winner all the way. The other tip about cooking mutton is that you need to fry the mutton really well in the begining.After which you could use a pressure cooker.I like to cook this meat the slow cooker way.It takes a good 1-11/2 hours.The meat turns out really tender. Most often a meat curry would be boneless.I like to use some cuts with the bone in along with the boneless ones.This …

Cinnamon Streusel Muffins

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I would like to call them Sinful Cinnamon Muffins…They are simply amazing and oh so moist.What I love about them is the texture which is more like a coffee cake than a muffin. These are spiced just right.I love the crunchy streusel…especially with the addition of the chopped walnuts that give it that nice crunch. A good tip would be to add some of the streusel in the middle of the muffin batter as well.Also the addition of honey gives it a nice gooey texture. These muffins are quite a hit with my family and I bake them quite often.I enjoyed baking them and hope you will give them a try INGREDIENTS: 2 Cups all-purpose flour  3/4 cup white sugar   2 teaspoons baking powder   1/2 teaspoon salt   1/3 cup vegetable oil    1/2 cup orange juice    1/2 cup buttermilk 1 teaspoon vanilla extract   2 eggs           DIRECTIONS:  Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin tin, or line with paper liners.    In a BOWL stir …

Raisin Bran Muffins

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  INGREDIENTS: 1 1/2 cups natural wheat bran  1 cup buttermilk 1/3 cup vegetable oil  2/3 cup brown sugar  1 egg, lightly beaten 1/2 tsp vanilla 1 cup wheat bran  All Purpose Flour  1 tsp baking soda  1 tsp baking powder 1/2 tsp salt  1/2 cup raisins or dates, optional METHOD: Preheat oven to 375°F (190°C).  Grease or line a 12 cup muffin tin with paper liners. In a large bowl, mix together  Wheat Bran and buttermilk; let stand 5 minutes Stir in vegetable oil, brown sugar, beaten egg, and vanilla. In a separate bowl, whisk together flour, baking soda, baking powder and salt. Add to first mixture and stir until just blended.  Gently stir in raisins or dates and spoon into prepared muffin tin  Bake 15-20 minutes  Transfer to wire racks and let the muffins cool.

Apple Cinnamon pancakes

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Tuesday, April 26, 2011 Apple Cinnamon pancakes Woke up this morning with applesauce and cinnamon on my mind…My sister’s visiting and I thought of making her some pancakes…. .I’ve added some wheat bran which is high in fibre and the cinnamon and apple sauce give it such a wonderful twist….She ofcourse loved them and then my son enyoyed them as well Ingredients: 1 1/2  cups All purpose flour 1  tablespoons wheat bran (optional) 3 tablespoons unsweetned applesauce Milk to mix the batter (should not be runny) 1 egg (lightly beaten) 2 1/2  teaspoons baking powder 2 tablespoon melted butter 1 tablespoon brown sugar 1/2 teaspoon cinnamon powder Handfull of rasins and walnuts Method: Beat the egg till light and fluffy. Mix the flour, melted butter, baking powder, sugar and cinnamon powder. Add milk till the batter is smooth. Batter should not be too runny. Add the applesauce and mix well. Brush a pan with some oil and pour the pancake batter Cook untill the edges are a little dry and brown on both sides. Add some rasins …