Empanadas

Here's is my take on this Portuguese classic dating back to XVI century. Just like original empanadas have been influenced by Portuguese conquests (possibly they were inspired by Indian samosas), my version is a real mingle of culinary traditions - the filling has Latin American, Moroccan and Polish elements to it.

You'll need:
a packet of puff pastry
300g minced beef
2 eggs
2 sour cucumbers
1 onion
1 garlic clove
sweet paprika powder
chili powder
oregano
ras el hanout (Maroccan spice mix)
cinnamon
salt & pepper

1. First, boil the eggs.
2. While the eggs are boiling, chop the onions and fry on a medium heat. Add finely chopped garlic, sweet paprika, ras el hanout, and cinnamon.
3. Add the mince to the pan. Season with oregano and salt & pepper and brown. Add  also some chilli powder for the extra spice.
4. Once the eggs have cooled down, dice them and add to the meat mixture. Similarly, cut the cucumbers and add to the filling.
5. Roll out the pastry and cut out circles of around 10 cm diameter. Put the filling inside the pastry circles, leaving 1/2 cm edge. Fold the circles into half and glue the edges with your fingers.
6. Transfer your empanandas into an oven tray covered with oven paper. Put in an oven preheated to 200 degrees. Bake until the dough rises and turns golden brown (so for around 10-15 minutes).

Bon appétit!

Chicken dhansak with paprika

Staying true to my Indian soul.  A more traditional form of this dish would contain mutton rather than chicken. Dhansak is often served on the fourth day after a death of someone close. Hence, it felt strangely appropriate for me last week. Never to be served on weddings or other festive occasions.

You'l need:
1 chicken breast
200g red lentils
2 medium onions
2 garlic cloves
3cm ginger
400g chopped tomatoes
garam masala
chili flakes
cumin (optional)
bay leaf
around 300ml water
salt

1. Finely chop the onions and fry over medium heat. In the meantime chop garlic and ginger. Add both to the onion when it's nearly done. Add the remainder of the spices (except for bay leaf) and fry for another 30 seconds or so, paying attention not to burn the spices.

2. Add lentils to the pan, and then immediately proceed to add the tomatoes. Add bay leaf, some water and allow to simmer for around 40 minutes, checking from time to time if the mixture requires more water.

3. On a separate pan, preferably a grill pan, fry the chicken breast and paprika, both previously cut into bite size bits. Season them with salt and garam masala.

4. When the lentils are nearly done, combine the ingredients, et voila!

5. Serve with rice.

Bon appétit!

Banana bread

It's deliciously sweet, moist and easy to make! This traditional American recipe dating back from before the war has even its national day: 23rd of February :)

You'll need:
100g butter + some extra for tin greasing
200g sugar
350g flour
3 ripe bananas
2 eggs
1 tsp baking powder
cinnamon
chocolate chips
1 tsp oil

 

1.  Preheat the oven to 180 degrees.

2. In a bowl cream the butter with sugar until pale and smooth. Add the eggs, one at a time.

3. Sieve the flour and add to the bowl. Add the baking powder.

4. Mash the bananas with the oil. Combine them with the cake mixture, folding gently.

5. Add cinnamon and chocolate chips. 

6. Butter the baking tin before transferring the mixture into it.

7. Put in the hot oven for around 40 minutes. 

Bon appétit!