Norwish Recipes

Chicken Marsala 4 skinless, boneless, chicken breasts (about 1 1/2 pounds) flour, for dredging kosher salt and freshly ground black pepper 1/4 cup extra-virgin olive oil 1 ounces prosciutto, thinly sliced 16 ounces mushrooms, sliced thickly 1 cup Marsala wine 1 cup chicken stock 4 tablespoon unsalted butter 1/4 cup chopped flat-leaf parsley Slice chicken breast in half to make them a thinner breast. Put the chicken breasts on plastic wrap and lay a piece of plastic wrap over them; pound with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with salt and pepper; mix with a fork to distribute evenly. Heat the oil over medium-high flame in a large skillet. When the oil is nice and hot, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess. Slip the cutlets into the pan and fry for 5 minutes on each side until golden, turning once – do this in batches if the pieces don't fit comfortably in the pan. ...

Soft bread.......rich creamy buttery Nutella......... crunchy walnuts...........Banana........this is one combination that can never go wrong........unless you have the audacity to hate Nutella......which is a crime.... Ingredients Print this recipe 1 1/2 cup Flour (maida) 1/2 cup warm milk 3/4 tbsp yeast (1/2 tbsp if using instant yeast) 1 tsp salt 1 tbsp sugar 1 tbsp + 1 tsp oil 4 tbsp or more Nutella 2 tbsp Butter , softened 2 Bananas, thinly sliced 1/2 cup Walnuts , toasted and roughly chopped Method Prepare nutella spread :-In a small bowl mix nutella and butter and mix well, keep aside. Prepare dough :- In a small bowl pour in 1/4 cup lukewarm milk, sugar and yeast, mix till yeast dissolves. Keep this aside for few minutes till the mixture looks frothy.  Now in a large bowl mix flour, salt, yeast mixture and remaining milk and form a sticky dough. Oil your fingertips and knead the dough until it springs back when you press with your fingers, 6 to 7 minutes.Cove...

Zucchini "Noodles" with Pesto Pesto 2 C tightly packed basil leaves 1/2 C olive oil 3 T pine nuts 2 medium cloves garlic, minced 1/2 t salt 1/2 C grated parmigiano-reggiano Zucchini Noodles 3 medium zucchini 1 T olive oil 3/4 lb dried spaghetti shaved parmigiano-reggiano for serving First make the pesto.  Put all the ingredients, except the parmigiano-reggiano into a food processor or good blender.  Process to a smooth, creamy consistency, stopping once or twice to scrape down the sides.  Transfer to a bowl and stir in the grated parmigiano-reggiano. Set aside. Put a large pot of salted water over high heat. Using a mandoline, or a sharp knife, cut zucchini into long skinny "noodles." Warm the oil in a large skillet over medium heat.  Add the zucchini and cook, stirring occasionally, until tender but not mushy. 5-8 minutes.  When the pot of water boils, drop in the spaghetti.  Cook until al dente.  Using a pair of long handled tongs scoop the pasta ...

I have this list of recipes to try out........Pizza was not one of them......I never thought I would be able to get the same restaurant flavor into my pizzas.....But.......my sister Neets has this notion that she has the right to add her own personal favorites into my list.....Pizza being one of them....and she does challenge me a lot.......and I gave it a shot......have to tell you......I am quite proud with the outcome....Neets I know ....next on list is Pavlova........please keep you nose out of 'my list'. Ingredients Print this recipe For base 3 cups Flour 1 tsp Salt 2 tbsp Olive oil 1 tbsp Sugar 1 tsp Instant yeast 1 cup lukewarm Water For pizza sauce 6 medium size Tomatoes 10 cloves Garlic (finely chopped) 1 small Onion (finely chopped) 2 tsp chilii flakes 100grams Tomato puree Salt to taste 1 tsp sugar Pepper to taste 1tbsp Olive oil For topping 3 Bell Peppers (green,yellow and red) charred,skin and seeds removed and chopped 15 to 20 fresh Basil leaves Grated Mozzarella...

I have always maintained that I am a hardcore Non Vegetarian.......I just realized that I do not enjoy vegetarian food for a reason.....its just that my mom and me...we are not good vegetarian cooks.....In our house, a veg dish is served because it just makes us feel less guilty for not eating more healthy veggies.....We are 'Fish and Chicken' people.....In our house sentences like "I am vegetarian" and "I love vegetarian food" is actually considered a crime and looked down upon........but there are few authentic Mangalorean veggie dishes that mom makes best ....like ... Manoli Kadle  ,  Uppad Pacchir  , Pathrode Fry  and of course thouthe kodel to name a few ,actually that is all I can think of......damn....we are such  pathetic Veggies..... Ingredients Print this recipe 1 small Thouthe/Mangalore Cucumber (washed,de seeded and chopped) Tamarind lemon size 1 tbsp Jaggery 3 cups Water 1 tsp Mustard seeds 1 tsp Urad dal 2 tsp Oil 3 tsp Coriande...

 Peaches and Cream Pie Crust 1/2 C unsalted butter, softened 3 T sugar 1 lg egg yolk (room temp) 3 T heavy cream 1 1/2 C flour 1/4 t salt Filling 1 pound (2 - 8oz pkg) cream cheese, softened 1 1/2 C powdered sugar 1/2 C heavy cream 2 t vanilla Topping 2 1/2 C sliced ripe peaches Crust: In mixer, cream butter and sugar until smooth.  Add the egg yolk and cream, and mix well.  Add the flour and salt, beat until just combined.  Gather the dough into a ball and roll it out on a lightly floured surface to fit a 9 inch pie plate. Fold the edges under all around the rim and crimp.  Prick the bottom and sides all over with the tines of a fork (to prevent crust from puffing up). Cover the edge of the pie crust with aluminum foil. place on a baking sheet and bake for 10 minutes at 375.  Carefully remove foil and continue baking 10-15 more minutes, or until crust is crisp and golden.  Remove from the oven and allow to cool. Filling: In mixer, beat together the cr...

I KNOW!!!!!!!! .......the vanilla cupcake is totally lost........thanks to the sinful looking ganache.....it has stolen all the limelight.......Please do not be blinded by the ganache and forget my vanilla cupcakes.....coz they are beautiful soft spongy pillows that just melt in your mouth and the orange zest works like magic which makes these cupcakes extra special......these come under my 'Have to make every month' list and 'Vanishes in seconds' list. Recipe source : Joy of Baking Ingredients Print this recipe For Vanilla Cupcake 113 grams Butter , softened (1/2 cup) 130 grams Sugar (2/3 cup) 3 large Eggs ,room temperature 1 tsp Vanilla Extract Zest of one Orange or Lemon 195 grams Flour (1 1/2 cup) 1 1/2 tsp Baking Powder 1/4 tsp Salt 60 ml Milk (1/4 cup) For Chocolate Ganache 300 grams Dark Chocolate 200 ml Cream Method For Vanilla Cupcake Preheat oven at 180 Degree C , line muffin trays with cupcake cases. Mix orange / lemon zest , flour,baking powder and salt in a...