Tandoori Chicken

Ingredients

Ingredients:
4-5 chicken legs (skinless),
juice from one lemon,
salt,
2 teaspoons paprika,
2 cloves of garlic,
ginger,
350g yogurt,
2 teaspoons chili powder (red),
one teaspoon of cumin,
cinnamon and cardamom (all crushed),
1 pinch saffron 1 / 2 teaspoon ground cloves.

Preparation:

Wash the chicken legs, the paste, cut second year (the wrist) and rub well with lemon juice, salt and paprika. Garlic and ginger peel, chop finely and mix with yogurt and other spices. Place chicken thighs in yogurt marinade and leave at least an hour in the refrigerator, as to penetrate. Remove the meat and fry about 25 minutes on the grill, spinning a few times and sprinkle it with marinade.

Cheese salad (brynza frecata)

Brynza is Romanian brined white sheep's milk cheese resembling Feta.

Ingredients
6 serves

1/2 lb Brynza cheese, or feta
1/2 lb Unsalted butter, softened
2 tb Finely cut fresh chives
2 tb Finely cut fresh fennel leaves or 1/2 ts powdered
2 tb Finely chopped fresh dill
1 ts paprika
1 ts Caraway seeds
1 ts Finely cut garlic (optional)
salt, pepper to taste

Decoration
2 md tomatoes; sliced
1 boiled egg; sliced
fresh parsley sprigs


Direction


Rub cheese thru med-meshed sieve into bowl with back of spoon, or force cheese thru a food mill set over bowl. Add butter and beat vigorously with wooden spoon, mashing cheese and butter together against sides of bowl until mix is light and fluffy. Beat in chives, fennel, chopped parsley, paprika, caraway, garlic and taste for seasoning.

Suiggestion
Serve at room temp with rye or pumpernickel bread as a 1st course or as an accompaniment to cocktails.

Chicken Scarpariello

Ingredients

4-5 skinless, boneless chicken breasts
3 tbsp flour
2 tbsp olive oil
2 tsp butter or non-hydrogenated margarine
1/4 medium white onion, minced (about 3 tbsp)
2 large cloves garlic, crushed
1 cup water
1/2 cup white wine (or unsweetened apple juice)*
3/4 cup chicken boullion (1 OXO pouch prepared in boiling water)
1/2 tsp dried rosemary, crushed
1/4 tsp salt
pinch ground black pepper

Direction

Cut chicken breasts into 1" wide strips and then roll in flour.

Heat butter and oil in skillet. Add chicken. Cook until lightly browned all over and cooked through, turning occasionally. Remove chicken from skillet, and keep it warm.

Add onions and garlic yo same skillet and sautee just until softened.

In a small bowl, stir together water, wine, boullion mix, and seasonings. Pour over onions and garlic. Simmer, stirring frequently, until liquid is reduced by half.

Return chicken to skillet and cook until sauce is thick and chicken is heated through.


Suggestion
Serve over pasta

Chicken pie

Ingredients

Chicken meat, skin removed & cut in to strips
1 cup chicken or vegetable soup
1 cup boiling Water
1 large onion
Dried Marjoram
Ready made pastry large enough to cover the top of a 25 cm round pie dish
1 Egg, beaten
Oil for frying
Salt & pepper to taste

Preparation

Fry the chicken and onion in pan with a little oil until browned. Mix the instant with the boiling water and stir to blend. Add to the chicken and the onion and tir. Add the dried Marjoram and salt & pepper to taste. Stir to blend well and to prevent sticking. Turn on to a low heat and allow to simmer for a few minutes before removing from heat.

Let it cool slightly, then pour into a 25 cm round pie dish. Roll the pastry out into a round, and cover the top of the chicken/onion mix with it. Press the edges to seal, trim off any excess (decorate the surface with off cuts of pastry if you wish). Sting in a few places with a fork and then brush the beaten egg over the top of the pastry. Put the pie in the oven and bake at 190‘C/375’F/ for around 30 minutes or (better) until golden brown.

Garlic chicken with polenta

Ingredients:

chicken thighs
special spice mix for chicken meat
corn flour
garlic
olive oil
thyme



This is one of my favorite traditional Romanian recipes, the kind that you would call a "guilty pleasure". It can be cooked very quickly and you need few ingredients.

First, start with the chicken meat. Wash it thoroughly and seasone it with special spices or what you usually use for cooking poultry. Put the meat in the heated oven and let it there until it's cooked and crispy.

Meanwhile, put water to boil in a pot and add salt to it. When the water starts to boil, sprinkle the corn flour into it and mix continously. Don't stop until you reach the desired thickness of your polenta.

Peal some garlic and scraper it on a very small grater. Add a little bit of olive oil and mix strongly, until you get a foamy paste. Add some thyme and mix it to give out its flavour.

Serve the garlic on top of the chicken!

Enjoy!

Cheese Omelette (Omelette Au Fromage)

This recipe comes from Urbain Dubois & Emile Bernard, "La Cuisine classique", 1864. Yes 1864. The flavor is great, and placing the parmesan cheese into the eggs separtes the cheese flavors. Preparation time includes grating the cheese and mixing the eggs. Cooking times very to taste. Some like eggs well done, I prefer them just set. This I leave up to you to decide. This recipe yelids 2 servings.

Ingredients:

4 extra large eggs
fine salt, to taste
fresh ground black pepper, to taste
nutmeg, freshly ground, to taste
1 ounce parmesan cheese, grated
2 tablespoons butter
2 ounces gruyere cheese, grated

Directions:

1. Break the eggs into a bowl.
2. Season to taste with salt, pepper, and nutmeg.
3. Add Parmesan cheese.
4. Beat the eggs with a fork until just mixed.
5. Heat a large frying pan over medium heat.
6. Add the butter and allow it to melt and color slightly.
7. Add the beaten eggs.
8. Use the flat side of the fork to stir the eggs until they start to set.
9. Smooth the top and leave the eggs to cook.
10. Add the Gruyere cheese over the surface.
11. Fold the omelette into thirds and flip it onto a heated serving plate.

The 5 most famous Austrian dishes

by Bernhard Baumgartner

What makes a dish famous? What makes an Austrian dish famous? And, are there any other countries in the world which can come up with five famous dishes?

A dish is a famous dish if the majority of passionate foodies from anywhere in the world have at least heard of it! Do you agree with that?

An Austrian dish is a famous Austrian dish if the majority of ethnic cuisine passionate foodies from anywhere in the world have at least had it once in their lives. Do you also agree with that? Well then, here are the five most famous Austrian dishes.

Wiener Schnitzel

This must be the most famous of Austrian dishes. Wien (Vienna) is the capital of Austria. A Schnitzel is a cutlet. A Wiener Schnitzel is a breaded, deepfried cutlet. The thin cutlet, originally it's got to be veal, is being put into flour, then it goes into slightly beaten eggs and is finally coated with breadcrumbs. The frying process occurs in fat deep enough so that the Schnitzel swims during cooking. Originally a Wiener Schnitzel is deepfried in lard but nowadays clarified butter is being used.

Sachertorte

Sacher today is a hotel in Vienna Austria. Actually "The Hotel." Located just besides the Vienna Opera it is a house with an old hospitality history. A Torte is a cake or gateau. Sacher Torte is a chocolate cake with thin apricot layer and chocolate icing. The cake and the hotel got their names by Eduard Sacher, a pastry chef in the times of monarchy.

Apple Strudel

As typical in the Austrian Cuisine this is a dish which grew into the country's cookbooks by adapting foods and recipes from neighbouring countries during the times when Austria was a monarchy. Slovenia and Croatia appear to be the orgin of this dish. No Austrian Cafe's menu lacks Apple Strudel, this monument of the Austrian Cuisine. In fact it is also the most often baked sweet dish in Austrian homes.

Vienna Gulasch

Goulash is traditionally prepared as a soup - in Hungary. A Vienna Goulash is a paprika beef stew. Austrians also cook a Goulashsoup but Vienna Goulash is the famed beef paprika stew which you find in any home's kitchen and on every pub's menu here in Austria.

Tafelspitz

Tafelspitz is boiled beef. A specific meat cut from the beef's hinder leg is used to make Tafelspitz. The meat cut, yes Austrian butchers found names for more than 30 specific parts of a beef, the meat cut to cook Tafelspitz has the same name, Tafelspitz. Most often served with sauteed potatoes and creamed spinach.

About the Author
Bernhard is an Austrian chef - he lives and works in Vienna Austria. Visit his website www.bernhards.at for more about Austrian habits, and things you should know if you come to visit Austria.