The Chef Cat Diaries

3rd Chef Cat Cooking School

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A lot of months have passed since the last The Chef Cat Cooking School so it was time to have another. Friday 17th of October we celebrated the 3rd The Chef Cat Cooking School with Cooking School regulars @miss_sweetcaroline, @beachnikita, @gemmicula. New on board Jordi and Edu. This time we went for some Indian food. Indian food is know for its spicy cuisine. Using a huge spectrum of different spices in their dishes is very common. Nevertheless, this time we could not gor for a lot of spices as it was a major request from all participants. This is why we decided for these dishes:

  • Naan Bread with Mango Chutney
  • Green Curry (non-spicy) with Basmati Rice
  • Apple Pie (Ok this is not very Indian, although we gave it some Indian touch)

Naan bread:

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  • 500g flour
  • 150ml milk
  • 2 spoons sugar
  • 2 teaspoons dry yeast
  • 2 spoons oil
  • 125g creamy yoghurt
  • 1 egg
  • 1 teaspoon salt

Make sure that the milk is somewhat warm. Take the yeast and dissovle it completely in the milk. Once you are done add slowly all other ingredients and knead the dough until you get a homogeneous mass. Once you are done cover the bowl where youhave been kneading the dough with some kitchen paper and put it in warm place for 1 hour aprox. During this hour the dough will ferment.
After 1 hour the dough should have doubled its size. Knead it some more and then spread it out on a baking tray. The spread out dough should be 0,5 cm thick. Oven the bread for 20 mins aprox at 185ºC.

Mango Chutney

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  • 1 red bell pepper
  • 1 yellow bell pepper
  • 2 mangos
  • 1 onion
  • 2 spoons of oil
  • 5 spoons sugar
  • 5 spoons vinegar
  • 100g dried cranberries
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 1 teaspoon pepper

Dice the onion and the bell peppers. Fry them in a pot with the oil, pepper, salt, and cinnamon for 5-10 minutes. Peel the mangos and dice them as well. Add the diced mango to the pot. Add the sugar and the vinegar. Stir everything and cover the pot. Let everything boil at a low temperature for 1 hour. 15 minutes before serving add the dried cranberries. Stir and serve together with the naan bread.

 

Green Curry (non-spicy) with Basmati Rice:

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  • 1 green onion
  • 1 big porridge
  • 200g green beans
  • 100g soy sprouts
  • 1 green bell pepper
  • 1 spoon salt
  • 30g fresh parsley
  • 1 teaspoon pink pepper
  • 2 spoon sesame oil
  • 500 ml coconut milk
  • 2 cups basmati rice
  • 4 cups water

Chop the onion and fry it briefly in the sesame oil. Chop the bell pepper, porridge, beans, and soy sprouts. Add the to the onion. Season with pink pepper and some salt and chopped parsley. When everything is lightly roasted add the coconut milk and let teh mix cook for 25 minutes at a low temperature.
In a diffrent pot let boil the water. WHen it starts boiling reduce the temperature by half and add the basmati rice. Cover the pot and let the rice boil for 20 minutes.
Serve the basmati rice with the non-spicy curry mix.

 

Apple Pie

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  • 3 eggs
  • 80g sugar
  • 2 teaspoons cinnamon
  • 1 teaspoon vanilla extract
  • 200g flour
  • 75g butter
  • 2 teaspoons baking soda
  • 50 ml milk
  • 2 spoons brown sugar
  • 3 medium sized apples

Stir the eggs with the sugar until you get a foamy texture. Add the cinnamon and vanilla extract while stirring. Melt the butter and let it drip slowly into the batter. Mix flour and baking soda. Pour it also slowly into the batter and afterwards add the milk. Put the batter in a round form.
Peel the apples, cut them into quarters. Cut out the pips. Spread out the apple-quarters on top of the cake in a flower pattern. Sprinkle some brown sugar on top the apples. Oven the cake for 35-45 mins aprox at 180ºC.

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