Our Favorite Cooking Recipes

One of Anna's passion is definitely cooking, from which inspiration is taken out of cooking books and websites (e.g. http://www.cooking.ru where she meets up with other Russians discussing food).
For those familiar with the Dutch kitchen will agree that it in principle doesn't have much variety, unless you consider changing vegetables with the five days a week potatoes. -Yes, indeed...the Dutch kitchen is based on potatoes.. that and the peanut butter in the morning is why the Dutch is such a tall nation ;)-  When mixing a Dutch and Russian kitchen, you get interesting combinations in dinner experiences which we'd like to share thought these pages.

As a start for this page, we've decided to place our most famous recipe, awarded by many compliments amongst friends and family.

Dutch (English here):

INDISCHE KIP / Indian Chicken (A.v. Munster)

-6 personen / persons-

Benodigdheden:

• 3 grote kippenborstfilets – gesneden in stukjes van 1.5 bij 2 cm

• 3 grote uien gesneden in wedges/schijfjes (als stukjes de sinaasappel J)

• 3 grote paprika’s – gesneden in dunne schijfjes

• 2 tot 3 teentjes knoflook – gesneden in kleine stukjes

• Half blikje PATAK’S MILD INDIASE CURRYPASTA (verkrijgbaar bij Dirk vd Broek en AH)

• 2 blikjes kokosmelk

• Ongeveer 150 ml yoghurt

• Theelepel kerriepoeder

• Theelepel paprikapoeder

• Eetlepel maïzena of bakmeel

• Zout naar smaak

Bereidingswijze:

1. Mix de kipfilet met de currypasta.

2. Bak de uien afzonderlijk in een pannetje in een beetje olie

3. Bak de paprika’s ook afzonderlijk

4. Bak de kip in een grote pan waar de rest straks in past

5. Voeg uien, paprika’s, yoghurt en kokosmelk toe met paprika –en kerriepoeder

6. Zodra alles goed verhit is kan het vuur op laag. Voeg meteen knoflook en maïzena toe. Laat dit 5 minuten sudderen onder het deksel

7. Voeg zout naar smaak toe

8. Serveren met witte rijst

English:

Requirements:

• 3 large chickenbreast filets - cut in pieces of 1.5 x 2 cm

• 3 large onions, cut in wedges

• 3 large peppers, cut in small, thin wedges (called paprika's in some countries)

• 2 to 3 cloves of garlic, cut in small pieces.

• Half can of  PATAK’S MILD INDIASE CURRYPASTA

• 2 cans of coconut milk

• about 150 ml yoghurt

• Theaspoon curry powder

• Theespoon of pepper powder (called paprika's in some countries)

• Teaspoon maïzena or wheat

• Salt to be added to own taste

Preparation:

1. Mix chicken filet with the curry paste

2. Bake onions seperately in a pan with a little oil

3. Bake peppers seperately as well

4. Start baking the chicken in a big pan where everything will fit in later

5. When chicken is ready, add onions, peppers, yoghurt and coconut milk as well as pepper and curry powder

6. When everything is heated, put heat on low and add garlick and maizena. Leave it 5 minutes covered on low fire.

7. Add salt to your own taste

8. Serve with dry white rice

Home    -    Photo Albums    -    Interests    -    Resources    -    Secure    -    Site Map    -    Contact Us