Författare: perbruno

Ingredients

For the chicken:
500g boneless, skinless chicken thighs
50g butter, melted
Juice of 1 lemon

For the marinade:
150ml plain yoghurt
1 large thumb sized piece of ginger, finely grated
3 garlic cloves, finely grated
1 tbsp garam masala
1 tsp cumin
2 tsp ground coriander

For the sauce:
50g butter
1 onion, finely chopped
4 green cardamom pods
5 garlic cloves, finely chopped
1 large thumb sized piece of ginger, finely grated
1 green chilli, finely chopped
1 tbsp garam masala
1 tsp cumin
2 tsp ground coriander
1 tsp Kashmiri chilli powder or paprika
4 tbsp tomato puree
200ml double cream

Sea salt
Saffron basmati rice & Naan bread to serve

 

1. Place all the ingredients for the marinade in a bowl, add the chicken and toss until completely coated. Cover and leave to marinate for at least 2 hours or overnight.
2. Heat a large casserole over a high heat and cook in batches until cooked all the way through and the chicken has deep char marks. Baste with the melted butter and lemon juice while the chicken cooks. Remove from the pot and set aside once cooked.
3. For the sauce add the butter to the casserole. When it’s melted add in the cardamom and onions. Cook for 8 minutes until softened and slightly browned. Add in the garlic, ginger and chilli and continue to cook for 2 minutes.
4. Stir through the garam masala, cumin, coriander, chilli powder and tomato puree.
5. Lower the heat and stirring continuously slowly add the cream until well combined. Bring to a low simmer and season with sea salt to taste. Stir through the chicken and cook until it’s warmed through.

Serve the butter chicken with basmati rice and naan breads.

Via http://www.donalskehan.com/recipes/butter-chicken/

 

1 dl Oatly iFraiche
1 dl vegansk majonnäs (till exempel astrid och apornas, eller vanlig lättmajonäs utan ägg)
3 msk tångcaviar
ca 1-2 msk färskpressad citronjuice
1/2 dl hackad färsk dill
100 g fast naturell tofu
1/2 rödlök
1 mogen avocado salt och svartpeppar
olivolja

Tärna tofun och avocadon i ca 7×7 mm stora tärningar. Finhacka rödlöken. Blanda ihop alla ingredienser förutom olivoljan, citronjuicen och avocadon. Smaka av med citronjuice tills du är nöjd, blanda försiktigt ner avocadon så att den inte mosas och avsluta med att toppa röran med lite olivolja. Servera med ett gott bröd, några extra droppar olivolja och en liten kvist färsk dill. Röran kan med fördel stå och dra till sig några timmar i kylskåp innan servering.
Källa: Vegansk skagenröra | Jävligt gott – en blogg om vegetarisk mat och vegetariska recept för alla, lagad enkelt och jävligt gott.

INGREDIENTS

For the chicken:
500g boneless, skinless chicken thighs
50g butter, melted
Juice of 1 lemon

For the marinade:
150ml plain yoghurt
1 large thumb sized piece of ginger, finely grated
3 garlic cloves, finely grated
1 tbsp garam masala
1 tsp cumin
2 tsp ground coriander

For the sauce:
50g butter
1 onion, finely chopped
4 green cardamom pods
5 garlic cloves, finely chopped
1 large thumb sized piece of ginger, finely grated
1 green chilli, finely chopped
1 tbsp garam masala
1 tsp cumin
2 tsp ground coriander
1 tsp Kashmiri chilli powder or paprika
4 tbsp tomato puree
200ml double cream
Sea salt
Saffron basmati rice & Naan bread to serve

Place all the ingredients for the marinade in a bowl, add the chicken and toss until completely coated. Cover and leave to marinate for at least 2 hours or overnight.

Heat a large casserole over a high heat and cook in batches until cooked all the way through and the chicken has deep char marks. Baste with the melted butter and lemon juice while the chicken cooks. Remove from the pot and set aside once cooked.

For the sauce add the butter to the casserole. When it’s melted add in the cardamom and onions. Cook for 8 minutes until softened and slightly browned. Add in the garlic, ginger and chilli and continue to cook for 2 minutes.

Stir through the garam masala, cumin, coriander, chilli powder and tomato puree.

Lower the heat and stirring continuously slowly add the cream until well combined. Bring to a low simmer and season with sea salt to taste. Stir through the chicken and cook until it’s warmed through.

Serve the butter chicken with basmati rice and naan breads.

Via Donal Skehan | Butter Chicken.

Materials: About 200 yds of worsted weight, feltable yarn. (Superwashwool does not work. So far what has worked is: (in order of tightest felting to loosest felting)
Classic Elite Inca Alpaca
Araucania Atacama Nature Alpaca.
Plymouth Galway (felts surprisingly well)
Berroco Ultra Alpaca
Cascade 220
Plymouth Boku
Brown Sheep Lamb’s Pride
Paton’s Classic Wool
Lion Brand Fisherman’s wool
Noro Kuryeon (Requires 3 skeins)
Reynold’s Lite Lopi

That should give you an idea of what is out there that may work.

1 Size 7 16” circular needle (or size required for gauge)
1 set of size 7 DPNs (or size required for gauge)
optional 1 size 5 16” circular needle (for a better fitting hatband on an unfelted bonnet)
8 stitch markers (1 should be a different color from the other 7)

Yarn Needle
11” inch dinnerplate (preferably plastic) for a felted hat.

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Gauge: US size 7 (20 stitches; 26 rows = 4inchesx4inches)
Gauge is not extremely crucial for a felted hat, but it greatly helps if you are close. If you are having problems, err on the larger rather than the smaller side. Even for an unfelted hat you can still put it in the dryer for a few minutes and shore it up. It’s awfully darn hard trying to stretch a too-small hat.

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Sizes are listed as Small (Medium) [Large]

Small fits most adolescents. Medium is an adult female (and every hat pictured). Large is for an adult Man.

If you plan on making the hat unfelted, choose one size smaller. There are also notes at the very bottom for custom fitting the hat to your head.

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A note on increases: if you intend to felt the hat, you can pretty much use whichever increase you feel the most comfortable with because the resulting felted fabric will blur stitch definition. If you do not intend to felt the hat, consider using a right lifted increase or an invisible increase to create a clean line.

When I felt these hats I use the bar increase because I can knit it in my sleep (and in the dark, which is helpful when knitting through movies)

For ease of the pattern, increases are written as: RLI (standing for Right Lifted Increase)

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1. Using whatever method you like, cast on 8 stitches to one of the DPNs, leaving a 8” tail of yarn at the end.
2. Turn work, using the bar increase, increase once in every stitch (16 stitches)
3. Spread these 16 stitches out evenly over 4 DPNs [trust me, you’re knitting 8 wedges, 4 DPNs makes things much easier than 3]
4. Join for circular knitting. Knit one row even (16 stitches)
5. *k1, RLI, PM (Place Marker), RLI, k1* Repeat from * around on each DPN. You should have 4 markers placed in the center of each DPN, and 24 stitches creating 8 wedges (2 per DPN) with 3 stitches each.
6. Knit one row even
7. Increase one stitch per wedge. (If you increase in the same place every wedge you will end up with clear spiraling lines at the top of your beret. If you don’t want the lines to appear, change where you place you increases every round)
8. knit one row even
9. Repeat steps 7 and 8, increasing one stitch in each wedge every odd row, until you have 10 stitches on each wedge. Knit stitches off of the DPNs and on to the circular needles if you so desire, placing markers at the break between each DPN, and the different colored marker at the place that marks the end of each row.
10. Repeat steps 7 and 8, increasing one stitch in each wedge every odd row until you have 21 (25) [28] stitches per wedge. 168 (200) [224] stitches total. End knitting one row even.
11. *Knit 1, k2tog, knit 18* Repeat from * around. 20 (24) [27] stitches per wedge.  You will be decreasing one stitch per wedge on subsequent odd rows.
12. Knit one row even.
13. Repeat Steps 11 and 12 until you have 10 (12) [14] stitches per wedge. 80 (96) [112] stitches in total.
14. If you plan on making an unfelted hat, switch to using the smaller sized needles. If you would like a contrasting hatband switch to contrast color. Work 4 rows of K2, P2 ribbing
15. Purl one row even.
16. Work 4 rows of K2, P2 ribbing
17. bind off.
18. Run the cast on tail through the first 8 stitches at the top of the hat and pull tightly to close up hole.
19. Thread the yarn needle with a length of yarn, and fold the K1,P1 ribbing up at the purl row. Sew the two bands together in an elastic seaming stitch to create a double-thick band.

If you are not felting you hat, celebrate because you’re done! If you are, read on:

20. Fill your washing machine with a ½ load of cotton laundry (towels, jeans and/or t-shirts work well. You need the extra stuff in there to increase the agitation). Set the machine to heavy soil (don’t use the delicate cycle!), the water level between medium and high; and the water temperature to HOT. Put in a ¼ to a ½ measure full of laundry soap. (To protect the hat, use soap without bleach or additives. Ivory flakes are the best if you can find them). Throw your hat in there with the laundry and let ‘er rip.
21. Check the hat ½ way through the wash; and again at ¾ of the way. Alpaca can felt very quickly. The goal is to felt it all the way down until the stitches disappear into fabric. If in doubt, put it back in. Stop if the hat shrinks so small that it won’t ever fit around your head.
22. Take the hat out. When first out of the wash it will looks like a wrinkled, tiny, matted mess. Don’t worry. Grab your dinnerplate!
23. Stretch your hat over the dinnerplate, and adjust so you get one flat round side, and so the head opening is centered on the other side. While it is still wet you can stretch the head hole larger or smaller and shape it with your fingers until it is the size and shape you want it to be.
24. Let your hat dry – it will take between 24-36 hours to get it completely dry. You can touch it and flip it over halfway through, but don’t be tempted to take it off of its plate too early! It has to completely dry in order to retain the nice shape you stretched it into.
25. When its dry, take the hat off the dinnerplate carefully, and viola! Hat!

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Pattern sizing notes for the unfelted version: This pattern can easily be custom sized by increasing or decreasing the number of stitches per wedge at the widest point and at the brim. If you wanted a truly massive renaissance-like pancake beret you could increase all the way to 30 or 35 stitches per wedge. If you wanted a very petite baby hat, you can stop increasing at 18 or fewer stitches per wedge. The same is true with the brim.  The caveat here is if you knit a larger hat you will need a larger dinnerplate.

If you want to custom fit the brim of your hat, transfer the stitches to a piece of scrap yarn as a holder, or a 32” (or wider) circular needle and pull it over your head. Knit down to the point where it is snug, and then start the ribbing.

Ingredients
olive oil
1 onion, peeled and finely sliced
2 cloves of garlic, peeled and finely sliced
2 red peppers, deseeded and finely sliced
2 fresh red or orange chillies, deseeded and finely sliced
1 large dried chilli
3 fresh bay leaves
sea salt and freshly ground black pepper
2 x 400 g tins of chopped tomatoes
2 large tomatoes, sliced
6 large eggs, preferably free-range or organic
6 tortillas
150 g Cheddar cheese, to serve

The Mexican name for this dish is ’huevos rancheros’ – eggs with chillies, tomatoes and peppers in burritos. It’s absolutely great if you’ve got a few mates round, and even better if you’ve got a hangover you’re trying to shake off. If you wanted to take this dish one step further, for a late brunch you could serve it with black beans, some steamed rice and a bottle of Tabasco or chilli sauce beside it. Give it a go.

Get a large frying pan (make sure you’ve got a lid to go with it) on a high heat and add several good lugs of olive oil. Add the onion, garlic, peppers, fresh and dried chillies, bay leaves and a good pinch of salt and pepper. Stir and cook for 15 minutes to soften and caramelize the veg. Pour in your tinned tomatoes and use a spoon or potato masher to break them up a bit. Bring to the boil, then turn down to a medium heat and cook for a further 5 minutes so the sauce starts to reduce down.

When you’ve got a nice thick tomato stew consistency, have a taste and add a pinch more salt and pepper if you think it needs it. Lay your sliced tomatoes over the top of the mixture, then use a spoon to make small wells in the tomato stew, and crack in your eggs so they poach in the thick, delicious juices. Try to crack them in as quickly as you can so they all get to cook for roughly the same amount of time. Season from a height, put the lid on and let the eggs cook for around 3 to 4 minutes. Warm your tortillas while this is happening. You can pop them into the oven at 180ºC/350ºF/gas 4 for a few minutes, microwave them for a few seconds or even lay them over the lid of the pan so they heat up as the eggs cook.

Take the lid off and check your eggs by giving them a poke with your finger. When they’re done to your liking, turn the heat off and take the pan to the table with your warmed tortillas, your Cheddar and a grater so everyone can get involved and make their own. Personally, I like to grate a bit of cheese right on to a warm tortilla, spoon an egg and some of the wonderful tomato stew on top, wrap it up, and eat it right away. What a beautiful way to wake up!