My Kitchen Diary

Saturday, August 22, 2009

Fried Chicken


This is a Tyler Florence receipe....


1 (3 to 4 pound) chicken, cut up into 10 pieces
Kosher salt
3 cups all-purpose flour
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons sweet paprika
2 teaspoons cayenne
Freshly ground black pepper
1 quart buttermilk
2 tablespoons hot chili sauce (recommended: Srirachi)
Peanut oil, for frying
1/4 bunch fresh thyme
3 big sprigs fresh rosemary
1/4 bunch fresh sage
1/2 head garlic, smashed, husk still attached
Lemon wedges, for serving


Put the chicken pieces into a large bowl. Cover the chicken with water by 1 inch; add 1 tablespoon of salt for each quart of water used. Cover and refrigerate at least 2 hours or overnight.

In a large shallow platter, mix the flour, garlic powder, onion powder, paprika, and cayenne until well blended; season generously with salt and pepper. In another platter combine the buttermilk and hot sauce with a fork and season with salt and pepper.

Drain the chicken and pat it dry. Dredge the pieces, a few at a time, in the flour mixture,

then dip them into the buttermilk; dredge them again in the seasoned flour. Set aside and let the chicken rest while you prepare the oil.

Put about 3 inches of oil into a large deep pot; it should not come up more than half way. Add the thyme, rosemary, sage, and garlic to the cool oil and heat over medium-high heat until the oil registers 350 to 365 degrees F on one of those clip-on deep-fry thermometers. The herbs and garlic will perfume the oil with their flavor as the oil comes up to temperature.

Once the oil has reached 350 to 365 degrees F, working in batches, carefully add the chicken pieces 3 or 4 at a time. Fry, turning the pieces once, until golden brown and cooked through, about 12 minutes. Total cooking time should be about 30 minutes. When the chicken is done, take a big skimmer and remove the chicken pieces and herbs from the pot, shaking off as much oil as you can, and lay it on a tea towel or brown paper bag to soak up the oil. Sprinkle all over with more salt and a dusting of cracked black pepper. Repeat with the remaining chicken pieces. Once all the chicken is fried, scatter the fried herbs and garlic over the top. Serve hot, with big lemon wedges.

Bon appetit !

Wednesday, May 27, 2009

Blood and Guts Potatoes


This receipe belongs to Nigella Lawson.


4 baking potatoes
3 balls fresh mozzarella, diced
2 tablespoons tomato ketchup, plus more to decorate


Preheat the oven to 450 degrees F.

Prick the potatoes here and there with a fork and put them into the oven, straight on the wire rack, for 1 to 1 1/2 hours, depending on their size.

Take the potatoes out of the oven and let them cool down a little before you handle them. Carefully slice each 1 in half and scoop out the fluffy potato flesh into a bowl, reserving the skins.

Put the diced mozzarella into the bowl with the potato and add the 2 tablespoons of ketchup. Mix with a fork and then spoon the filling back into the potato skins.

Sit the loaded potato skins on a lined baking sheet, and dribble over some more ketchup in a gory blood-dripping kind of way. Put back in the oven to cook for 15 minutes, by which time the cheese will have melted and the potatoes be warmed through

Instant Chocolate Mousse


This receipe belongs to Nigella Lawson.


3 cups marshmallows
1/2 stick unsalted butter, softened
9 ounces best quality semisweet chocolate, chopped into small pieces
1/4 cup hot water from a recently boiled kettle
1 cup heavy cream
1 teaspoon vanilla extract or vanilla powder


Put the marshmallows, butter, chocolate and water in a heavy-based saucepan.

Put the saucepan on the stove, over heat, though keep it fairly gentle, to melt, stirring every now and again. Remove from the heat.

Meanwhile whip the cream with the vanilla until thick and then fold into the cooling chocolate mixture until you have a smooth, cohesive mixture.

Pour or scrape into 4 or 6 glasses or small dishes and chill until you want to eat. The sooner the better!

Banana Cream Pie


  • Cooking spray
  • 12 graham cracker squares (6 full sheets)
  • 2 tablespoons butter, softened
  • 1 1/2 teaspoons unflavored gelatin
  • 3 tablespoons boiling water
  • 1/3 cup, plus 1/2 teaspoon sugar
  • 3 tablespoons all-purpose flour
  • 2 egg yolks
  • 1 1/2 cups milk
  • 1 teaspoon vanilla extract
  • 2 cups sliced banana (3 medium bananas)
  • 1/4 cup whipping cream
  • 1/2 teaspoon sugar


Preheat the oven to 350 degrees F (175 C).

Spray a 9-inch pie plate with cooking spray. In a food processor, process graham crackers until finely ground. Add butter and 1 tablespoon of water, and process until the crumb clumps together. Press crumb mixture into bottom of pie plate and about 1/2-inch up the sides. Bake in the oven for 10 minutes, then let cool.

In the meantime, make the filling. Put the gelatin in a small bowl; add 3 tablespoons of boiling water and stir until gelatin is dissolved. In a medium saucepan, whisk together 1/3 cup of sugar and the flour. In a medium bowl lightly beat the milk and eggs together. Add the egg and milk mixture to the saucepan and whisk so the flour and sugar dissolve. Cook over a medium heat, stirring constantly, for 10 minutes, until mixture comes to a boil and has thickened. Stir in the vanilla extract and gelatin. Set aside to cool slightly.

Arrange the sliced bananas on the graham cracker crust and pour the pudding on top. Place in the refrigerator until the pudding has set, about 3 hours.

Whip the cream with an electric beater. When it is about halfway done, add 1/2 teaspoon of sugar, then continue whipping until fully whipped. Put the whipped cream in a plastic bag, concentrating it in 1 corner of the bag. Snip that corner off the bag and squeeze the whipped cream out of the bag in a decorative pattern around the pie.

Saturday, May 16, 2009

French Toast With Strawberry Sauce



  • 2 eggs
  • 1/2 cup milk
  • 4 slices from a small white loaf or 2 slices from a large white loaf, each large slice cut in half
  • 1-ounce butter, plus a drop flavourless oil, for frying
  • 1/4 cup sugar
  • 10 pcs of strawberries
  • 2 tablespoon of caster sugar


Beat the eggs with the milk in a wide shallow bowl.

Soak the bread halves in the eggy mixture for 5 minutes a side.

Heat the butter and oil in a frying pan/skillet, fry the egg-soaked bread until golden and scorched in parts on both sides.

Put the sugar onto a plate and then dredge the cooked bread until coated like a sugared doughnut.

Than mix the strawberries with the caster sugar in an electric mixer and pour it on the toast.

Saturday, July 28, 2007

Courgette & Garlic Tart With Blue Cheese

Courgette & Garlic Tart with Blue Cheese

This recipe belongs to Suzan Coskunoz.


For the tart base:
  • 8 ounce or 2 glasses of flour
  • 6 ounces or 1,5 glasses of butter
  • 1 pinch of salt
  • 2 tablespoons of milk

For the filling

  • 2 courgettes
  • 1 onian
  • 4 cloves of garlic
  • 1/2 glass or 50 grams of blue cheese
  • 1 egg
  • 1 glass or 150 ml of cream
  • 1 tablespoon margarine
  • salt and black pepper


Mix all ingredients and knead well. Extend the dough inside the tart tray and to stop dough bubbling, cover with baking paper and fill with dried beans. Cook in oven, preheated to 200 degrees for 15 minutes. Remove paper and beans, the tart is now ready for filling.

Chop the onion, melt the margarine in a pan, add the onions cook for 5 minutes.

Crush the garlics, dice the courgettes in circles. Then add the courgettes and garlic and cook for a further 10 minutes.

In a mixing bowl, mix the egg, cream, blue chese and salt and black pepper.

Arrange the courgette mixture in the tart and pour the creamy mixture over.

Bake in oven, preheated to 200 degrees for 25 minutes.

Serve hot.

Good Appetite !