Tuesday, March 10, 2015

Labneh

Labneh is a yogurt dip made with mint, garlic and olive oil. You can use Greek Yogurt for this recipe or just drain the water out of the plain yogurt so that it turns thick and creamy.

Ingredients

1 cup plain yogurt, drained
1/4 cup fresh mint, finely chopped
1 tbs dry mint
2 cloves garlic, minced
2 tbs olive oil

For making the yogurt thick all you have to do is place the desired amount of plain yogurt in a fine mesh sieve and let the water drain in a bowl (placed underneath the sieve) for a few hours. After a few hours you will get yogurt with thick and creamy consistency.

Heat the garlic in olive oil for a minute and let is cool till it reaches the room temperature. This is to take the edge off of the garlic. You can skip this step if you don’t mind the flavor of raw garlic. Add all the ingredients in a bowl and stir to mix well. Chill in the fridge for an hour before serving.

Latke-Crusted Chicken Breasts

By Shannon Sarna

Yield: 4 servings

Ingredients

4 medium Yukon gold potatoes
1 small yellow onion
¼ cup matzo meal (or flour)
1 egg
2 tsp sea salt
½ tsp pepper
½ tsp garlic powder
Pinch paprika
¼ cup potato starch (or flour)
2 eggs, beaten
4 boneless, skinless chicken breasts
Oil for frying

Directions

Using a food processor fitted with the shredding disk or a hand-grater, shred potatoes and onion. Place in a large bowl. Add egg, matzo meal, salt, pepper, garlic powder and paprika. Stir until combined. Set aside.

Preheat oven to 350 degrees.

Squeeze excess liquid out of potato latke mixture.

In a large pan, heat oil on medium-high heat.

Coat each chicken breast in potato starch, then beaten egg. Place thin layer of potato latke mixture on one side of chicken and place potato-side down in frying pan. Add additional layer of potato mixture on top of chicken while the first side is cooking.

Cook for around 4 minutes, or until potato side is golden brown and starting to crisp. Carefully flip to other side and cook another 3-4 minutes.

When both sides are golden brown, place pan into oven or place chicken onto a baking sheet and cook in oven 15 minutes or until cooked-through. This may vary depending on thickness of chicken.

Serve hot.

Monday, March 9, 2015

Cookies and Cream Fudge

Zutaten

1 Dose Kondensmilch, gezuckerte (Milchmädchen)
500 g Schokolade, weiße
1 Prise Salz
250 g Kekse, (Oreos), grob gehackt

Zubereitung

Milchmädchen, Schokolade und Salz in einen Topf geben und unter Rühren vorsichtig erhitzen, bis die Schokolade geschmolzen ist. Nun die grob gehackten Kekse unterrühren.

Die Masse in eine 20 x 20 cm große Form geben (oder in eine vergleichbare) und abkühlen lassen, bis sie fest wird. Dann kann man das Fudge in kleine Stücke schneiden.