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Chicken Curry

Chicken Curry

Indian chicken curry is a delicious dish, known not only in India and countries of southeast Asia, but also all over the world! The name comes from the word kari – “vegetable sauce”.

Ingredients:
– 2 chicken breasts
– 1 tsp curry
– 1 cup sour cream
– 1 glass of coconut milk
– 2 chopped onions
– 300 ml tomato paste
– 2 tsp chopped garlic
– 1 tsp sunflower oil
– Salt, pepper
– Lemon juice
– Turmeric
– Ginger
– Cardamom
– Cinnamon

Directions:
1. Marinate the meat in sour cream with lemon juice and cinnamon, refrigerate for an hour.
2. Dry the marinated breasts and fry in a pan until golden brown.
3. Set chicken breast aside. In a pan, fry chopped onions, garlic, ginger with curry and turmeric.
4. Add chicken, coconut milk, cardamom and tomato paste, as well as salt and pepper. Fry for another 20-30 minutes.
5. Serve over rice or with naan, garnished with cilantro.

Galaktoboureko

Galaktoboureko

Galaktoboureko is a famous Greek dessert. It’s a custard pie with phyllo dough drenched with a lemon and orange infused syrup.

Ingredients:
– 1 pound phyllo pastry sheets
– 2 1/2 sticks unsalted butter
– 6 cups milk
– 1 1/4 cups fine semolina
– 6 egg yolks
– 1 1/2 cup sugar
– 1 tbsp vanilla extract
– 1 cup water
– lemon and orange zest
– juice of 1/2 lemon

Directions:
1. To make the custard, heat the milk in a large saucepan, add the semolina and stir with a whisk. Lower the heat to medium-low. Beat the egg yolks with the sugar in a bowl, add a cup of warm milk into the egg mixture. Then add the egg yolk mixture to the saucepan. Continue to cook over medium-low heat until the cream starts to thicken, stirring continuously. Stir in the vanilla extract and 1/2 stick butter
2. Preheat the oven to 350 F.
3. Using a pastry brush, brush the bottom and sides of a 9 x 12-inch rectangular pan with melted butter. Begin by layering sheets one by one in the bottom of the pan, making sure to brush each one thoroughly with melted butter. Add the custard. Then add the remaining sheets on top, brushing each sheet with melted butter. Bake in a preheated oven for 45 minutes or until the phyllo turns a deep golden color.
4. To make the syrup, combine 1 cup sugar and water in a saucepan and mix together. Add lemon and orange zest and boil over medium-high heat for 10 to 15 minutes. Remove the lemon and orange peel and stir in the lemon juice. Remove from heat and set aside to cool. Once cooled to room temperature, carefully pour the syrup over the galaktoboureko (has to be cooled as well).
5. Serve the same day. Once refrigerated, the custard loses its texture.

Chicken parmesan

Chicken parmesan

Chicken parmigiana, or chicken parmesan (Italian: Pollo alla parmigiana), is a dish which consists of breaded chicken breast cooked with tomato sauce underneath mozzarella, parmesan, or provolone cheese.
This dish originated in the 20th century in the United States of America from Italian immigrants.

Ingredients:
– 2 boneless chicken breasts, pounded
– Salt and pepper
– 1 cup all-purpose flour
– 2 eggs, beaten
– 1 cup bread crumbs
– Olive oil for frying
– Tomato sauce
– Fresh mozzarella, sliced
– Parmesan, grated
– Fresh basil

Directions:
1. Preheat the oven to 200C.
2. Season chicken breasts with salt and pepper. Sprinkle each chicken breast with flour, dip in the egg and then dredge in the bread crumbs.
3. Fry chicken breasts in the olive oil until golden brown on both sides, approximately 2 minutes per side.
4. Transfer chicken breasts to a baking sheet.
5. Top chicken breasts with tomato sauce, sliced mozzarella and grated Parmesan. Add salt and pepper to taste.
6. Bake in the oven until the chicken is cooked, approximately 5-10 minutes.
7. Remove from the oven and garnish with fresh basil.

Russian cabbage soup (Shchi)

Russian cabbage soup (Shchi)

Cabbage soup “Shchi” is a national Russian dish.

Ingredients:
500 g meat
300 g sauerkraut or fresh cabbage
3 small onions
2-3 potatoes
2 tomatoes
1 small carrot
1 tbsp tomato paste
cooking oil for frying
bay leaves, salt, pepper to taste
dill, parsley, sour cream for serving

Directions:
1. Boil meat on a medium heat for one hour.
2. Add sauerkraut (if cooking with fresh cabbage, add it with potatoes)
3. Meanwhile fry finely chopped onions, carrots and tomato. At the very end add one tablespoon of tomato paste.
4. Chop potatoes into small cubes and add to a boiling broth, then add fried vegetables.
5. Cook for 20-30 minutes on a low heat and then add salt, pepper and bay leaves.
6. At the end of cooking, cover the pot and let it simmer for several minutes.
7. Serve cabbage soup with sour cream and fresh herbs.