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Contents 4
Garlic Knots
5
Kahk
8
Chicken with Spiced Rice
9
Harirah Soup
10
Cinnamon Rolls
12
Author Deborah Cater
16
Brownies
18
Younger Healthier Skin
19
Vegetable and Cheese Salad
5
Kahk
Harirah Soup 9
Cinnamon Rolls 10
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Photos on pages 12-14 By Author Deborah Cater. Photo on page 6-15-17– 20 By Author Su Halfwerk. Copyright: The content of MunatyCooking Online Magazine is protected by copyright and may not be reproduced without permission. You may print or download MunatyCooking Online Magazine for your personal and non-commercial use only.
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Garlic Knots
- Pizza dough - 1/2 cup chopped parsley - 2 tablespoons minced garlic - 3 tablespoons butter - Salt to taste
1- Melt butter in small saucepan. Turn heat to the lowest point. 2- Add chopped parsley and garlic, stir for 2 minutes. Add salt and set aside. 3- Make small balls out of your pizza dough. Use your hands to roll each ball into a small log. 4- Tie the log into a knot. Put knots on lightly greased baking pan and leave them to sit for 20 minutes. 5- Bake the knots in a preheated oven at 350F/180C. After 15 minutes, turn off the oven and turn on the broiler to give the knots’ surface a golden hue. 6- Brush the knots while still hot with the garlic parsley blend. Serve hot.
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Kahk - Butter Cookies
- 1/2 cup melted warm butter - 1 1/4 all purpose flour - 1 teaspoon baking powder - Icing sugar - 1/4 cup milk - Pinch of salt
1– In a bowl sift flour, baking powder, and salt. 2- Pour melted butter on the flour and mix well. 3- Add milk slowly and knead until you get a smooth dough. Keep aside for 10 minutes. 4- Take one tablespoon and half from dough and shape into a ring. 5- Bake in a preheated oven at 350F/180C until light brown at the bottom. 6- While cookies are hot, cover with icing sugar. 7- Serve when the cookies cool down.
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Chicken with Spiced Rice
- 1 chicken cut in quarter - 4 chopped onions - 3 cups long grain rice - 5 whole cardamoms - 6 whole black pepper - 3 tablespoons coriander powder - 1 teaspoon garam masala - 2 tablespoons cumin powder - 3cups boiling water - 6 cups water - 2 cinnamon sticks - 5 whole cloves - Vegetable Oil - Salt to taste
1- Fry onion, cinnamon sticks, cardamom, black pepper and cloves. 2- When the onions turn golden add the chicken. Stir until chicken turns light red. 3- Add the rest of the spices and stir well. 4- Add 3 cups boiling water and let it boil until water evaporates. 6- Add 6 cups boiling water and the rice, stir for a minutes, when it comes to boil again, reduce the heat to the lowest. Cover the pan well. 7- After 20 minutes, serve hot with yogurt on the side. MunatyCooking | 8
Harirah Soup
- 1 large onion finely chopped - 1/2 teaspoon black pepper - 1 1/2 teaspoon salt - 1/4 cup yellow lentils - 1/4 cup chickpeas (canned) - 2 tablespoons tomato paste (optional) - 2 tablespoon butter - 1/4 kilo beef cubes - 2 large tomatoes finely chopped - 1/4 teaspoon cinnamon - 1 cube chicken bouillon - 1/4 cup brown lentils - 1/2 cup celery finely chopped - 1/4 cup wheat grain - 10 cups water
1- Soak all the grains in warm water for 10 to 11 hours. 2- In a pot add all ingredients except chickpeas and butter, let it boil for 1hour and half to two hours on medium low heat. Stir it occasionally. 3– Add the butter and the chickpeas stir for 2 minutes and serve hot.
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Cinnamon Rolls
VAMPIRES ARE FOREVER
Ingredients - Dough:
THE DOUGH:
- 1 cup warm milk
1- In a bowl, mix warm milk with sugar and dry yeast. Keep aside for 10 minutes.
- 1 tablespoon dry yeast - 1/4 cup sugar - 2 tablespoons vanilla - 4 cups all purpose flour - 1/4 cup butter - 1/2 teaspoon salt
2- In another bowl add, flour, salt, butter and mix well. 3- Add the milk yeast mixture gradually to the flour and knead. 4- Keep kneading for at least 6 - 7 minutes or until the dough becomes smooth and stops sticking. 5- Cover with wet cloth and leave it to rise in a warm place, it might take an hour.
- 1 egg
6- On a dry surface, sprinkle flour and roll the dough into 1/4 inch high rectangle.
Ingredients - Filling:
THE FILLI G :
- 1/4 cup butter
1- Mix the butter, sugar, and cinnamon powder well. Spread it on the rolled dough and roll. Pinch the edge together to seal.
- 3 tablespoons cinnamon powder - 4 tablespoons sugar
2- Cut into 14 slices. Cover and keep aside for 15 minutes. 3 - Bake the rolls in a preheated oven for 350F/180C for15-20 minutes. When the rolls are golden in color, their done.
Ingredients - topping: - 1 cup icing sugar
THE TOPPI G:
- 1/4 teaspoon vanilla
- Mix icing sugar with 2 - 3 tablespoons of milk, pour on the rolls, sprinkle raisins.
- 3 tablespoon milk - Raisins
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Author
Deborah Cater yours. This month we visit the city of Milan in Lombardy and Pisa in Tuscany. Tuscany has possibly the most recognisable landscape of Italy. Cypress trees stand like sentries upon the hillsides watching over fields of sunflowers. Where the sunflowers have retreated there are vineyards; rows of vines regimentally marking the hillsides. This is Chianti country and I passed through its heartland on my way to Siena and Pisa.
A little bit of Italy Tuscany and Lombardy Hello! Welcome to the second of my three articles on the joy of travel and food in Italy. I shall be sharing A Little Bit of Italy with you to celebrate the publication of the second of my City Chronicles travelogues. I stayed in five distinct regions of Italy on my trip and enjoyed some of the varied and wonderful dishes of each region. I will give you a taster of my book and the cuisine of Italy as we travel through Venice, Lombardy, Tuscany, Rome and Naples. The dishes can be served as individual meals or as
Ceiling of the Piccolomini Library, Siena.
Siena is a medieval town, described by some as the most perfect in Italy. It has a lovely cathedral within which has to be the most beautiful library I have ever seen.
part of a five course Italian feast. The choice is
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The Piccolomini Library literally took my breath away. The painted ceiling of the library, panelled
1 tbsp red wine vinegar 120ml olive oil
with stories of mythological subjects, painted in vibrant reds, blues, white and gold, shone down.
Pisa is known for its Leaning Tower, but there is more to Pisa than a badly built bell tower! Pisa sits at the on the bank of the mouth of the River Arno on the Tyrrhenian Sea. Pisa was a maritime force to be reckoned with until the late thirteenth century. Situated on the sea and a river it is natural that fish plays a big part in the Pisan cuisine. I have chosen calamari for my second dish. Served with a crisp salad it is ideal for a light summer salad or as the second course of your Italian feast!
Method - Add the ingredients for the dressing to a jar and shake gently to combine and create the vinaigrette. - Cut squid into strips about ½ inch wide, the tentacles into bite-size pieces. - Place squid, alcohol-free wine, garlic, chilli flakes, bay leaf and parsley into a pan with enough water to cover the squid. - Bring to the boil, then reduce the heat and cook for a further minute. The squid should still be slightly firm to the touch. - Toss the squid in the vinaigrette. - Serve on a bed of crisp salad. Milan is the capital of Lombardy; it is also home to
Calamari Salad Serves 4 Ingredients 2lb squid, cleaned 60ml alcohol-free white wine 2 garlic cloves, peeled, whole Âź tsp dried chilli flakes I bay leaf 4 sprigs of parsley
La Scala opera house, an ornate gothic cathedral and the Castello Sforzesco. Well-known for being at the heart of the Italian fashion industry, Milan has been at the heart of a number of empires across the centuries. The Castello Sforzesco had been the ducal residence during the Visconti period, was demolished during the short-lived Ambrosia Republic and was rebuilt by the dynastic rulers of Milan, the Sforza family. It was later used as a barracks through the successive rules of the Spanish, Austrian and French empires; needless to say that had an impact on its design as it was adapted over the years.
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NEXT Continue Article
Dressing: 2 tsp minced garlic 2 tbsp lemon juice 30g finely chopped red onion 3 tbsp chopped parsley
Author
Deborah Cater Method - If the cutlets have not been prepared for you by the butcher for this recipe you will need to tenderise the veal cutlets and flatten into a thin escalope. - Dip each of the cutlets completely into the egg then press both sides of the cutlets into the breadcrumbs ensuring that they are totally covered. - Place the cutlets into the hot melted butter and fry until tender and golden brown on both sides. TIP: To give a crisp, even coating do not move or turn the cutlets for the first 2-3 minutes to allow the coating to stick to the cutlet.
Castle Sforzeca, photo reproduced with permission of Marco Bonavoglia.
In the same way, Milanese food has been adapted and influenced through the centuries. One dish in particular, the Scaloppine Milanese, bears a remarkable resemblance to the Wienerschnitzel that hails from Vienna. Made with either chicken or veal, the cooking method is the same. The Viennese and the Milanesi have an ongoing debate as to who influenced who in the creation of the dish. I prefer the veal version and so for this reason alone, I award Milan with the honour of ‘owning’ the dish.
- Serve with salad or sautéed potatoes and a wedge of lemon.
Scaloppine Milanese
Scaloppine Milanese
Perfect for the main course, the scaloppine is also versatile enough to be a light lunch or supper. Serves 4-6 depending on cutlet size
Ingredients 1 ½ lb veal cutlets 6 tbsp clarified (melted) butter 2 lemons 1 beaten egg 125g fine white breadcrumbs
!ext Month: Rome and !aples provide the inspiration for two more delicious Italian dishes. Deborah Cater’s travel books, City Chronicles: A Little Bit of Italy and City Chronicles: A Tale of !ine Cities are available from Lulu.com and Amazon. Formats: e-book or paperback. MunatyCooking | 14
http://www.devinedestinies.com MunatyCooking | 15
- 1/2 cup sugar - 2 tablespoons water - 2 eggs - 2/3 cup all purpose flour - Pinch of salt - 3 tablespoons butter - 1 1/2 cup semi sweet chocolate chip - 1 teaspoon vanilla - 1/4 teaspoon baking soda
1- In a saucepan, add water and butter. When melted add sugar and keep on stirring until sugar dissolves. 2- Turn off the heat when the previous mixture is about to boil. 3- Add the chocolate chips to the butter mixture and stir until it melts. 4- Transfer the chocolate mix to a mixing bowl. Add the eggs, vanilla, and mix well. 5 - Sift flour with salt and baking soda. Add to chocolate egg mixture. Do not over beat. 6- Pour in a 8x8 or 7x7 greased and floured baking pan.
Brownies
7- Bake in preheated oven 350F/180C,for 20 - 25 minutes. It’s done when toothpick come out with few crumbs. MunatyCooking | 16
www.extasybooks.com
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Younger Healthier Skin
Standing in front of the mirror and discovering that a new wrinkle has found its way to your forehead is not how you want to start your morning. The bad news is, we all age and will eventually have those lines. The good news is you can delay the process. You don’t have to buy expensive skin care products for this, it’s all in your house. If you use makeup, make sure to take it all off before going to bed. Your skin needs to breathe and makeup will not allow it to do so. After removing your make up, why not treat your skin to something nice? Make it happier and relaxed while providing it with the best nutrients. Massage your face gently with olive oil at least for ten minutes. You know how you feel when you get a foot massage or a back massage after a long hard day? Well, you’re giving the same relaxation to your face by doing just that. Now, olive oil is full of nutrients and it will make your skin glow, reduce the fine lines, improve your complexion and above all it will remove any traces of makeup left on your face. Wipe excess olive oil off with facial tissue or towel and have a goodnight's sleep.
When you wake up, wash your face with mild face wash. Remember, the skin on your face is delicate, harsh chemicals will dehydrate it and make it appear older and dull. Use a moisturizer with SPF. Even if you have favorite brands for facial masks, it is a good habit to apply natural homemade facial masks at least once a week. Yogurt, honey, cucumber, lemon, and oatmeal, just to name few, can relax your skin and keep it moist naturally. Keep your skin hydrated from inside by drink plenty of water and fresh juices. But all that may not work if you are not getting enough sleep. Sleeping for eight hours is essential for your health overall and for your skin in particular.
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Vegetable & Cheese Salad - 1 cucumber cut in small cubes - Juice of half lemon - 2 tablespoons chopped mint - 2 tablespoons olive oil - 1/2 cup shredded parmesan cheese - 3 lettuce chopped - 1 diced garlic clove - Salt to taste - 1 tomato cut in small cubes
1- Wisk lemon juice with olive oil, salt and garlic for 2 minutes. Set aside. 2- Mix all vegetables together in a bowl. Pour the lemon dressing over the vegetables and toss. 3- Sprinkle the cheese on top of the salad. Garnish with mint leaves.
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