Apple Cake

Apple cake

This is my   apple cake with cinnamon. One of my favourites with very soft texture and apple- cinnamon flavour.

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Apple cake

Ingredients

3 apples, peeled, cored, sliced

125g icing sugar

125g unsalted butter

150g plain flour

1 vanilla pod

2 eggs

1/2tsp baking powder

2tbsp corn flour

2tsp cinnamon powder

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Method

Heat the oven to 180C.

Grease and line a deep cake tin with baking parchment. In a bow with butter, add icing sugar and vanilla. Mix together. Add egg yolks to the butter and mix it. Now, in a bowl with flour, add egg mixture, baking powder and corn flour. Stir well.

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Finally, add egg white and mix to combine until you have a thick batter.

Scrap half of the batter into prepared tin and gently level out. Sprinkle over, ground cinnamon and diced apple, cover it with remains of the batter and again sprinkle over cinnamon powder and diced apple.

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Bake it in the oven for 40 minutes. Test the cake by inserting a knife or skewer into the centre, it should come out clean. Leave the cake to cool for 15 minutes and then remove it from the tin. Cut it into pieces. Dust with sifted icing sugar and garnish with crushed pistachio.

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Serve it warm or cold with custard or crème fraiche.

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Tuna Fish Patties

This recipe is combination of tuna fish with potato, fresh tarragon and seasoned with aromatic spices. Freshly chopped tarragon gives very nice flavor to the fish cakes.

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Tuna fish patties

Ingredients

140 g canned tuna fish

1 cooked potato

Small bunch of fresh tarragon

1 ½ tbsp corn flour

50 g cooked green peas

1 egg

½ tsp cumin powder

½ tsp coriander powder

½ tsp ginger powder

¼ tsp turmeric powder

Salt and chili flakes to taste

Bread crumbs

Olive oil

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Method

Drain the liquid from tuna can. Mash cooked potato. In a bowl, mix together all of the spices, chopped tarragon, green peas, egg yolk, corn flour, tuna fish and mashed potato.

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Divide the mixture into small parts and form into a ball and then flatten into a patty. In a small ball, whisk white egg. First dip each patty into the white egg and then cover with bread crumbs.

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Heat the olive oil in a pan, gently place patties in the pan and cook each side for 3-4 minutes until nicely brown.

Serve fish patties with sweet chilli sauce or tartar sauce.

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Persian Pomegranate stew with chicken and walnut ( Khoresht-e Fesenjan)

This sensational dish, is one of the  traditional Persian stew ( khoresh). Fesenjaan was a ceremonial dish in ancient Iran in the era of the Sassanian empire (224-651 AD) as  new year meal.
It is basically made with duck/chicken/beef or lamb meat. Sometimes made with meatballs as well. In some areas, It has sweet taste and and in other areas has sweet-sour taste. Fesenjan is a luxurious, and expensive dish and is served with rice ( polow).
Fesenjan usually comes to Persian table in the Fall time that is actually pomegranate season.
Fesenjan or Fesenjoon is a dish with walnut and pomegranate molasses. You can purchase  pomegranate molasses from your local shops or Middle East markets. This molasses is great as a salad topping as well.
Fesenjan originally came from North of Iran ( Gilan province) near Caspian Sea but is one of favorits in all over the Iran. Due to the cooking method, it may have sweet or sour taste. For instance in Gilan and Northern part of Iran, Fesenjan made with duck/chicken and has sour taste but in other cities it has sweet taste rather than sour and made with diced lamb/beef or tiny meat balls.
Due to warming nature of this dish, it is popular in the Fall/Winter seasons.

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Ingredients:
2 large chicken breasts, skinless and boneless
3 medium onions, peeled and chopped finely
200g ground walnut
2 cups of pomegranate molasses
3tbs sugar ( this amount is adjustable: base on your prefer can be more or less)
1tsp cinnamon
1tsp turmeric
pinch of chilli pepper
1tbs saffron water
Oil

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Preparation:
In a dry pan, over a low heat roast ground walnut and stir it frequently and don’t leave it , because if it burns, taste will change. roast it for about 8-10 minutes until it is golden. Then, dissolve 2 chicken stock cubes in 3 cups of water, pour it over the walnuts. Cover the pot with a lid and let it to cook on low heat for 5 minutes more.
Heat the oil in a pan over medium heat, once hot, add chopped onions. Stirring occasionally. Saute it until soft. Add chicken pieces to onions with some turmeric, that will take away meat smell. Once chicken meat is soft, add walnut sauce, pomegranate molasses, pinch of chilli powder and sugar. Stir it. Allow to cook over a low heat until desired thickness is reached. This dish has sour/sweet taste but yet it’s adjustable and if you prefer more sweet or sour taste, you can adjust seasons. Serve Fesenjan with polow and garnish it with pretty pomegranate seeds.

 

PS: If you like this recipe, like it and leave a comment and let me know what do you think about it. Thank youuu 🙂

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خورشت فسنجان

خورش فسنجان یک غذای سنتی ایرانی می باشد. که ماده ی اصلی برای تهیه ی آن رب انار و گردو می باشد. این خورشت در زمان امپراطوری ساسانیان برای نوروز تهیه می شده است. خورشت فسنجان یک غذای فوق العاده لوکس و تشریفاتی می باشد که در مناسبتهای ویژه یا برای مهمان عزیز تهیه می شود. فسنجان را با گوشت اردک ، گوساله، بره ، و یا با گوشت چرخ کرده به صورت   کوفته ریزه درست شده و با پلو سرو میشودد.
این غذای لذیذ معمولن در فصل پاییز و زمستان که فصل انار هست در سفره ی ایرانی ظاهر میشود.
مواد اصلی فسنجان گردو و رب انار هست هر چند گاهی از قیسی یا خرما هم استفاده می کنند.

تهیه و خرید رب انار در ایران به راحتی از فروشگاه ها و سوپرمارکت هاانجام میشود و برای کسانی که در خارج از ایران هستند میتوانند از فروشگاه های ایرانی- هندی – ترکی و یا آنلاین تهیه کنند.
از رب انار به عنوان سس سالاد هم میتوان استفاده کرد.
فسنجان در مناطق شمالی ایرانی بیشتر مزه ی ترش دارد و در بعضی مناطق هم مزه ی شیرین را ترجیح می دهند.
طبع این غذا گرم هست و به همین دلیل در فصل زمستان و سرما بیشتر پخت میشود.

مواد لازم
دو عدد سینه ی مرغ بدون پوست و استخوان
سه عدد پیاز متوسط ریز خرد شده
دویست گرم گردوی خرد یا سابیده شده
دو پیمانه رب انار
سه ق غ شکر – این مقدار با توجه به طبع شخصی قابل کم و زیاد شدن می باشد
یک ق چ دارچین
یک ق چ زردچوبه
یک ق غ آب زعفران

فلفل قرمز به میزان  نیاز
روغن مایع

 

طرز تهیه
در یک تابه ی خشک و روی حرارت ملایم گردوی خرد شده یا سابیده شده رو برای 10-8 دقیقه تفت می دیم تا
طلایی رنگ بشه /. گردو مرتبن باید همزده بشه چون فوری میسوزه و مزه اش عوض خواهد شد.
دو قرص عصاره ی مرغ رو در سه پیمانه آب حل می کنیم و روی گردوی تفت داده میریزیم . در تابه رو میگذاریم تا 5دقیقه گردو در آب مرغ پخته بشه.
روغن رو در تابه گرم می کنیم و پیاز خرد شده رو تفت می دیم تا نرم بشه. حالا گوشت مرغ خرد شده رو همراه با زردچوبه به پیاز اضافه می کنیم و مرغ رو هم تفت می دیم تا نرم بشه. زردچوبه باعث میشه بوی مرغ از بین بره.
در این مرحله سس گردو رو همراه با رب انار- دارچین- فلفل و شکر به مواد بالا اضافه می کنیم و میگذاریم روی حرارت ملایم خورش بپزه و به غلظت کافی برسه. این خورش فوق خوشمزه با کته یا پلو سرو میشه.

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Tomato Stew (Pamador Ghatogh)

This is a vegetarian dish, that is called ‘‘pamador ghatogh’’ in Persian language. It’s very simple

.dish. The recipe of this dish is in danger of being forgotten.

Pamador ghatogh is a local dish from Gilan province, a beautiful green land in North of Iran, near the Caspian sea. Gilan is one of tourist motivation for leisure travel with clean and fresh air, forest, sea foods, villas and picnic areas.

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Ingredients

5 tomatoes

3 eggs

2 garlic clove

salt- pepper and turmeric

oil or butter

Preparation

Bring water to boil in a pot. Once the water is boiling put tomatoes in and cook for 3 minutes. Then lift them out and place in a colander and keep it under cold tap water. Once the tomatoes have cooled off, remove the tomato skin and chop them.

Peel garlic cloves. Using a mortar and pestle to crush them. Heat the oil in a pan. Add crushed cloves and season with pinch of salt, pepper and turmeric. Sauté for a minute. Cracking eggs into the oil. Gently whisk eggs until combine with garlic. Transfer cooked eggs to a plate.

Heat the oil in same pan. Add chopped tomatoes, salt, pepper, turmeric and ¼ cup of water. Cook for 5 minutes. Ad cooked eggs and well combine.

Serve pamador ghatogh with rice.