Svensk fisksoppa

This one is from this link.

Ingredients

• 350 grams/13 ounces baby potatoes, chopped
• 200 grams/ 7 oz salmon, cut into 1 inch pieces
• 200 grams/7 oz  meaty white fish, cut into 1-inch pieces
• 2 tbsp butter
• 1 medium yellow onion
• 1/2 leek, sliced thinly
• 3 garlic cloves, chopped finely
• 250 ml fish stock (1 cup)
• 200 ml cream (1/2 plus 1/3 cup)
• 250 ml white wine (1 cup)
• 150 ml water (1/2 cup–adding more if necessary)
• 100 ml creme fraiche or sour cream (1/2 cup)
• 2 tbsp fresh tarragon, chopped (original recipe calls for thyme, but I never seem to have any stocked)
• 2 tbsp fresh basil, chopped
• 1 tbsp tomato paste
• 1/2 gram or 2 pinches of saffron
• Salt and pepper to taste

Directions

1. In salted water, boil cubed potatoes until fork tender.  Drain and set aside.
2. In a heavy-bottomed saucepan, heat butter on medium-high.
3. Add sliced leeks, and chopped onions and garlic.  Cook until onions are translucent–approximately 5-6 minutes.
4. Add tomato paste and stir to incorporate evenly.
5. Add fresh herbs (tarragon or thyme and basil)
6. Add all your liquids (stock, wine, cream and creme fraiche) and saffron.  Bring to a simmer.
7. Remove from heat and blend in a mixer until smooth.
8. Return the mixture to your saucepan and medium-high heat.
9. At this point, taste your base and season with salt and pepper accordingly.
10. Add fish pieces  to the soup.
11. Your fish should only take about 5 minutes to cook throughly.
12. Add potatoes, mix thoroughly.
13. Season one last time to taste.
14. Serve with fresh herbs and a healthy dollop of aioli.

Paneer Makhani

Ingredients

For the paneer

• 14 oz paneer, (homemade or store bought)- cubed
• 2 tablespoons thick drained plain yogurt or Greek yogurt
• 1 teaspoon Kashmiri red chili powder/paprika/cayenne
• salt
• 2 teaspoon kasuri methi/dried fenugreek leaves, crushed
• 1 tablespoon oil

For the sauce

• 2 cups Makhani Sauce (without the cream added to the sauce)
• 2.5 cups water
• 1.5 teaspoon oil
• 1 small onion, cut into chunks
• 1/2 red bell pepper, cut into chunks
• 1/2 cup heavy cream or half and half
• 1 tablespoon almond or cashew paste (soak the nuts and grind them to a paste)
• 2 teaspoon sugar
• 1 tablespoon kasuri methi/dried fenugreek leaves, crushed

For the Makhani sauce

• 1/4 cup ginger paste
• 3tablespoon garlic paste
• 2 inch stick of cinnamon
• 2 black cardamoms
• 2 small green cardamoms
• 1 teaspoon fenugreek/methi seeds (This is a MUST)
• 1 tablespoon kasuri methi (dried fenugreek leaves; Available in Indian Groceries)
• 5  cups pureed fresh tomato (or about 1/2 the amount of tomato paste) – it is okay to use more tomato
• 1 teaspoon red chili powder (optional)
• 1/2 teaspoon cinnamon powder
• Salt to taste
• 3 hot green peppers slit (optional)
• 1/4 cup melted butter/ghee (I substitute it with cooking oil for obvious health reasons)
• 1/2 cup heavy cream/whipping cream
• 1/2 cup milk

Instructions

Makhani sauce

Heat butter/ghee/oil  & add cinnamon, cardamoms and fenugreek seeds.

Once the seeds start to sizzle, add ginger garlic paste, salt, chili powder and stir and fry till fat (butter) separates, and starts to form small bubbles.

Add tomato paste, green chili, cinnamon powder and kasuri methi (Mix the tomato paste with double the amount of water to make it like a puree of use Tomato Puree).

Cook/simmer and reduce the tomato sauce, till done. (you will know which the fat/ and the spice mix/masala leaves the sides of the pan and the oil separates and you will definitely smell it!). Make sure to cover the pan as the sauce will bubble and splatter.

(At this stage the sauce can be frozen for later use. If you are cooking anything with the sauce right away, go ahead and add the cream and milk.)

Add heavy cream and milk. Boil/simmer for about 10 minutes.

After the sauce is done, proceed to cook whatever dish you have decided.

The masala/sauce can be frozen in airtight containers for quite a few months. BUT if you want to freeze it, DO NOT add the cream and the milk. Add the cream and the milk when you want to use it to prepare the final dish.

Paneer Makhani

Whisk yogurt, salt chilli powder,  kasuri methi and oil in a large non reactive bowl. Add paneer cubes to the bowl and toss for the marinade to coat the paneer. Let is sit for about 15 minutes. On an oven proof tray, place aluminium foil. Place the paneer cubes with the marinade clinging to them in a single layer on the foil. Bake for 7 minutes in a pre heated oven at 350 degree. F. Then broil the paneer for 3 minutes; turn them over and broil for another couple of minutes. Set aside. Ambu says not to broil the paneer.

Heat 1.5 teaspoon oil in a pan. Saute the onion and pepper at high heat for about 2 minutes. The vegetables should be still crisp. Do not over cook. Set aside.

In deep pan, add the Makhani Sauce; add 1 cup of warm water and bring it to a boil. Reduce the heat, add the sugar, kasuri methi/dried fenugreek leaves, chopped onion and bell pepper. Partially cover and cook for 5 to 7 minutes at moderate heat.

Uncover, add the paneer cubes,  and the almond or cashew paste and stir gently for the spice mix to coat the paneer. Add 1.5 cups of warm water, cover partially and simmer for 15 more minutes over moderate over heat.

Reduce the heat and allow the temperature of the pan to come down. Add the cream and gently stir it in the pan. Simmer for another 5 minutes.

The Paneer Makhani is ready to serve.

Australian Meat Pie

We got this delicious pie recipe from here.

Ingredients

• 500 g minced beef
• 1 onion, chopped
• 1 cup water, divided
• 2 beef bouillon cubes
• 1/4 cup ketchup
• 2 teaspoons Worcestershire sauce
• pepper
• 1/2 teaspoon oregano
• 1 pinch nutmeg
• 3 tablespoons plain flour
• 2 puff pastry sheets

Instructions

1. Pre-heat oven at 220 degrees Celsius.
2. Brown meat and onion.
3. Add 3/4 cup of the water, bouillon cubes, ketchup and Worcestershire sauce, pepper, oregano, and nutmeg.
4. Boil and cover for 15 minutes.
5. Blend flour with the remaining 1/4 cup water until it becomes a smooth paste; add to the meat mix.
6. Let cool.
7. Grease a pie dish and line with puff pastry.
8. Add the cooled filling mixture; brush edges of pastry with milk or beaten egg; put the pastry top on; press edges down with a fork.
9. Trim edges and glaze top with milk or beaten egg.
10. Bake in a very hot oven, 220 degrees Celsius for 15 minutes.
11. Reduce heat to 180 degrees Celsius and bake for 25 more minutes, or until golden brown.
12. Serve with veggies, fries, or salad.

Read more at: http://australian.food.com/recipe/australian-meat-pie-21726?oc=linkback