Posts Tagged ‘dill’

Another yogurt dish that I’ve never tried with soy yogurt – probably because my oldest child is allergic to soy. This is delicious though and great served with cooked rice or pasta as a salad!

1 long seedless Cucumber, peeled and diced
3 cups Yogurt
¼ cup chopped Scallions or green onions
1 tablespoon chopped Fresh Mint
2 tablespoon chopped Fresh Dill
2 Cloves Garlic, peeled and crushed
1 teaspoon Salt
¼ teaspoon ground Pepper

1. In a serving bowl, combine cucumber, yogurt, scallions, mint, dill, and garlic. Mix thoroughly and season to taste with salt and pepper.
2. Refrigerate for at least 1 hour before serving.
3. Garnish with ½ t mint, 1 dried rosebud, and 2 T petals. Serve with bread as an appetizer.

This may be transformed into a refreshing cold soup by adding 1 cup of cold water (or more to taste) and 2 or 3 ice cubes to the mixture.


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I’ve never tried this with an alternate type (soy) of yogurt but I’m sure it would work just the same.

Basil Flavoured1 cup yogurt
1 1/2 teaspoon dill
1/2 teaspoon basil
1/2 teaspoon mint
1/4 teaspoon pepper

Garlic/Dill Flavoured
1 cup yogurt
1 tablespoon fresh dill, snipped or 1 teaspoon dried dill
1/2 teaspoon pepper
1/8 teaspoon garlic powder

Combine all ingredients in dish and serve.

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Makes 2 loaves

In Kitchen Aid bowl add:
1 1/2 cups all purpose flour, unbleached with no addiditives
1 1/2 cups whole wheat flour
3 T Sugar
2 t Salt
4 ½ t Yeast (to make it rise faster 5 1/2 t Yeast)

In separate bowl add:
3 C All Purpose Flour (put this flour into another bowl, not the kitchen aid bowl above) 

In a small pot add:
½ C Milk (substitute water)
3 T Oil (I use Canola Oil)
1 ½ C Water

1. Combine milk, oil, water in saucepan. Heat over low heat until desired temperature for yeast.
2. Combine muesli, cracked wheat, gluten, whole wheat flour, multigrain flour, sugar, salt, and yeast into KA bowl. Attach bowl and dough hook. Turn to Speed 2 and mix 1 minute. Continue on Speed 2, and add remaining all purpose flour. ½ cup at a time, until dough clings to hook and cleans sides of bowl. Knead on Speed 2 for 2 minutes longer, or until dough is smooth and elastic. Dough will be slightly sticky to the touch.
3. Take KA bowl off mixer. Cover bowl with plate. Let rise in warm place, free from draft, until doubled in bulk, about 1 hour.
4. Punch dough down and divide in half. Shape each half into 12 rolls or 1 loaf of bread and place on a greased cake pan. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour.
5. Bake at 400F for 15 minutes for Rolls, 19 minutes for Bread. Remove from pans immediately and cool on wire racks.

24 rolls
2 bread loaves

Liquid Temperature for Yeasts:
Bakipan, Fast Rising, Instant Yeast – Warm to 77F, or from 72 – 80F

Multigrain variation:
1/2 cup muesli
1/4 cup cracked wheat, toasted
2 tablespoons gluten
1 cup whole wheat flour
2 cups multigrain flour

Substitute the above multigrain variation ingredients for the 1 1/2 cup each of all purpose flour and whole wheat flour in the above recipe.

Herb variation 1 – our family favourite:
2 teaspoons celery seeds, ground
2 teaspoons caraway seeds, ground
2 teaspoons dill, ground

Herb variation 2:
1/2 teaspoon ginger
2 teaspoons thyme
2 teaspoons savory
2 teaspoons rosemary

Add herbs to dry ingredients in kitchen aid bowl.

Websites that can help identify solutions for making bread:
Troubleshooting or, What the H*** Happened?

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3 lbs leg or shank of lamb or 2 cornish game hens
2 large onions, peeled and thinly sliced
4 cloves garlic, peeled and chopped
6 cups fresh dill weed, finely cropped
1 teaspoon salt
¼ teaspoon ground black pepper
½ teaspoon Advieh Persian Spice Mix for Khoresh
1 ½ teaspoon ground saffron, dissolved in 2 tablespoons hot water
2 tablespoons fresh lime juice
2 pounds fresh or 1 pound frozen fava (lima) beans, shelled
3 cups long-grain basmati rice
½ teaspoon turmeric
2 tablespoons yogurt (optional)
¾ cup clarified butter (ghee) or oil
2 teaspoons ground cinnamon

1. In a baking dish, combine the meat, onions, 2 cloves of the garlic, and 2 tablespoons of the fresh chopped dill weed. Add ½ cup water, 1 teaspoon salt, pepper, ½ teaspoon advieh, 2 tablespoons saffron water, and lime juice. Cover and bake for 2 – 3 hours in a 350F oven, until the meat is tender.
2. Shell beans and remove outer layer of skin. If using frozen fava beans, soak in warm water for a few minutes, then peel.
3. Clean and wash 3 cups basmati rice 5 times in warm water.
4. Bring 10 cups of water and 2 tablespoons salt to a boil in a large, non-stick pot. Pour the washed and drained rice into the pot. Add the fava beans and turmeric to the pot while water is boiling (turmeric helps to keep the green colour).
5. Boil briskly for 6 to 10 minutes, stirring gnelty with a wooden spoon to loosen any stuck grains. Bite a few grains. If rice feels soft, it is ready to be drained. Remove from heat and drain in a large, fine-mesh colander; rinse in 2 or 3 cups lukewarm water.
6. To form a tender golden crust, mix 2 spatulas full of rice, the yogurt and a few drops of saffron water in a bowl. Heat ½ cup of the butter in the non-stick pot and spread the rice-yogurt mixture over the bottom.
7. Taking a spatula full of rice and beans, begin to form a pyramid by alternating layers of rice with dill, the rest of the garlic, and cinnamon. Repeat these layers. Cover and cook over medium heat for 10 minutes. This shape helps a golden crust to form.
8. Mix the remaining butter, saffron water, and ½ cup warm water and pour over the rice pyramid.
9. Place a clean dish towel or paper towel over the pot; cover the pot tightly to prevent steam from escaping. Cook 50 minutes longer over low heat. Remove pot from heat; allow to cool on a damp surface without uncovering it.
10. Remove lid and take out 2 tablespoons of the saffron flavoured rice a nd set aside for garnish.
11. Gently taking 1 spatula of rice a time, mound the rice in the shape of a pyramid. Arrange the meat around the rice and garnish with saffron-flavoured rice.
12. Detach the crust from the bottom of the pot with a wooden spatula. Unmold onto a small platter. Serve this rice with yogurt or persian pickless, and sometimes with potato stew.

Braised leg of lamb. This is a substitute for step 1 – a trimmed leg of lamb (about 6-7 pounds) baked in the oven. Rinse and pat dry. Using the point of a small knife, make 10 slits all over the leg of lamb and insert a peeled clove of garlic in each slit. Peel and thinly slice 2 onions. Sprinkle 2 tablespoons salt, ½ teaspoon pepper, 2 tablespoons advieh, 2 tablespoons candied orange peel, and 1 teaspoon saffron dissolved in ¼ cup hot water all over the lamb. Cover the lamb with foil and roast it in a preheated 350F oven for 3 – 3 ½ hours, uncovering it for the last half hour of cooking. Check your lamb. A well-done lamb tends to be more tender. When it is done, place it on a board and slice and serve along with your rice.

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1 1/2 teaspoons salt
2 teaspoons dill
1 1/2 lbs potatoes, scrubbed
1 tablespoon olive oil

Preheat oven to 400F. Heat a large ovenproof dish in the oven for 15 minutes.

Put scrubbed poatoes in a medium bowl. Toss with salt at the last minute before they go in the oven. Arrange potatoes in a single layer on warmed pan in preheated oven.

Roast for 25 to 30 minutes, gentle toss and cook another 25 minutes or until potatoes are golden on the outside and tender when pierced with a sharp knife. Remove from oven and sprinkle dill on top. Gently toss potatoes to coat with dill. Serve hot with additional seasoned salt on the side.

Note: Adding the dill before the potatoes are cooked will burn the dill.

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