Oven baked chicken in peanut sauce

What's cooking for dinner? Oven baked chicken in peanut sauce.

The steps are quite simple. Marinate the chicken legs with salt, mustard, fenugreek, turmeric, chilli, cumin, coriander and soy sauce and then put it in the oven with the setting of "grill" 190 degree celsius. Turn the chicken legs once awhile until the marinate dries. Then pour over the peanut sauce and let it cooks in the oven.

When in Morcote, eat like ... Italians.

Look at this spaghetti with lobster which I have for dinner at the Ristorante della Posta. The portion is really generous. The other problem for me may be that it takes more effort to crack and extract the meat from joints, legs, claws, and other small parts of the lobster.
I know old people say don't judge from the look but this one, I am sure worth the trouble. This one looks so delicious.

Morcote

Everyone in Switzerland knows that the weather is always nice in the Italian part of Switzerland.

I and Krzys decide to drive to Morcote and spend a night there. The weather is in fact sunny and slightly hot when we arrive. Just like what we expect, it is like in paradise.

Sixteen eggs tart

This one is quite a family tradition, mom used to make this tart when she was in a good mood. I might beat the eggs too long as at the end the tart is a little bit "exploded" or growing bigger.

I might beat the eggs too long as at the end the tart is a little bit "exploded" or growing bigger. I would also suggest you to study the oven before you start baking. Some have setting for “wähe” or tart which is much better than the regular “hot top and bottom”.

To make the crust, you need to mix the flour with melted margarine (I prefer lactose free dairy products). As for the filling, mix milk with sixteen egg yolks and two white.

Beef Bourgignon

As Walter Savage Landor said "A good cook is the peculiar gift of the gods. He must be a perfect creature from the brain to the palate, from the palate to the finger's end" I could only say that blessed is the man, or woman, who invented Beef Bourgignon. I followed the recipe from Jamie Oliver recipe and it tasted really good. I would say that the picture did it justice.

Peel 8 shallots and 3 garlic cloves then place in a mixing bowl. Peel and slice 4 medium carrots and add to the bowl along with 750 gram diced stewing beef.

Pick a bunch of fresh flat parsley leaves into a bowl with water, cover with cling film and leave in the fridge until needed.

Tie the stalks together with a string and add to the beef. Add a small bunch of fresh thyme sprigs, pour in a bottle of burgundy wine and add a good pinch of salt and pepper. Toss everything together, cover with cling film and leave overnight in the fridge.

Trim 100 gram of button mushroom and put aside.

Preheat the oven to 180 degree celsius.

Drain the beef and vegetables reserving the red wine marinade.

Place the large casserole pan over a medium-high heat and add a splash of olive oil.

Pick out and add the marinated beef and fry for 8 to 10 minutes, or until the meat has browned and the juices have cooked away.

Add the mushroom, garlic, and thyme from marinade, turn the heat down to medium and fry for another 5 minutes, or until everything smells delicious.

Add the rest of vegetables and parsley stalks to the pan and cook for another few minutes, or until lightly coloured.

Pour in the red wine marinade and 500 ml beef stock and stir well.
Bring to boil, cover with a lid and place in the hot oven for around 2 to 3 hours, or until the meat is tender and falling apart.

Wine tasting

Come stop by at the PULS 5 and taste some good Italian wines!
Happy sunday!