12/31/13

Artichoke-Stuffed Beef Tenderloin Recipe



Ingredients

  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 1/4 cup butter, cubed
  • 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
  • 2 cans (6 ounces each) sliced mushrooms, drained
  • 1-1/2 cups chicken broth
  • 1 package (6 ounces) stuffing mix
  • 1 beef tenderloin roast (3 to 3-1/2 pounds)
  • 4 bacon strips, halved
  •  
    TOTAL TIME: Prep: 30 min. Bake: 40 min. + standing
    MAKES: 10 servings

    Directions

  • In a large skillet, saute onion and garlic in butter until tender. Stir in the artichokes, mushrooms and broth. Bring to a boil. Remove from the heat. Stir in stuffing mix; cool slightly.
  • Cut a lengthwise slit down the center of the tenderloin to within 1/2 in. of bottom. Open tenderloin so it lies flat. On each half, make another lengthwise slit down the center to within 1/2 in. of bottom; open roast and cover with plastic wrap. Flatten to 1/2-in. thickness. Remove plastic.
  • Spread stuffing mixture over meat. Roll up jelly-roll style, starting with a long side. Tie the roast at 2-in. intervals with kitchen string. Place on a rack in a shallow roasting pan; arrange bacon pieces over roast.
  • Bake at 425° for 40-50 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 10 minutes before slicing. Yield: 10 servings.
  •  

New Year's Eve Cupcakes Recipe



                                                                                                                                                             Ingredients

    1 can (16 ounces) vanilla frosting
    Cupcakes of your choice
    Assorted jimmies
    Green, white and red Air Heads candies
    Gold pearl dust

TOTAL TIME: Prep: 1 hour
MAKES: 24 servings
Directions

    Frost cupcakes and sprinkle with jimmies. If necessary, microwave candies on high for 3- to 5-second intervals to soften. Form green candies into champagne bottles. Cut squares from white candies to form labels; press gently onto bottles to attach. Brush bottle tops with pearl dust.
    Shape white candy into champagne flutes. Cut thin strips of red candies; twist to form streamers. Decorate cupcakes with bottles, champagne flutes and streamers as desired. Store in an airtight container. Yield: varies.

12/26/13

Chocolate-Drizzled Shortbread Recipe


Gingerbread Cookies Recipe

Ingredients

  • 3/4 cup butter, softened
  • 1 cup packed brown sugar
  • 1 egg
  • 3/4 cup molasses
  • 4 cups all-purpose flour
  • 2 teaspoons ground ginger
  • 1-1/2 teaspoons baking soda
  • 1-1/2 teaspoons ground cinnamon
  • 3/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • Vanilla frosting of your choice
  • Red and green paste food coloring
  •  
    TOTAL TIME: Prep: 30 min. + chilling Bake: 10 min./batch + cooling
    MAKES: 60 servings
     

    Directions

    1. In a large bowl, cream butter and brown sugar until light and fluffy. Add egg and molasses. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 4 hours or overnight or until easy to handle.
    2. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with floured 2-1/2-in. cookie cutters. Place 1 in. apart on ungreased baking sheets.
    3. Bake at 350° for 8-10 minutes or until edges are firm. Remove to wire racks to cool. Tint some of the frosting red and some green. Decorate cookies. Yield: 5 dozen.

Caramel Marshmallow Treats Recipe



Ingredients

  • 1 can (14 ounces) sweetened condensed milk
  • 1 package (14 ounces) caramels
  • 1 cup butter, cubed
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract
  • Rice Krispies, coarsely crushed
  • 1 package (16 ounces) large marshmallows
  •  
    TOTAL TIME: Prep/Total Time: 30 min.
    MAKES: 60 servings

    Directions

    1. Line two baking sheets with waxed paper; set aside. In a large saucepan, cook and stir the milk, caramels and butter over low heat until melted and smooth. Remove from the heat; stir in the cinnamon and vanilla.
    2. Place Rice Krispies in a shallow bowl. With a toothpick, dip each marshmallow into warm caramel mixture; turn to coat. Press bottoms into Rice Krispies; place treats on prepared pans. Let stand until set. Yield: 5 dozen.
     

Holiday Glazed Ham Recipe



Ingredients

  • 1 boneless fully cooked ham (about 6 pounds)
  • 1 tablespoon whole cloves
  • 1 can (20 ounces) sliced pineapple
  • 1 cup apricot preserves
  • 1 teaspoon ground mustard
  • 1/2 teaspoon ground allspice
  • Maraschino cherries
  •  
    TOTAL TIME: Prep: 20 min. Bake: 2 hours
    MAKES: 16 servings

    Directions

    1. Preheat oven to 325°. Place ham on a rack in a shallow roasting pan. Score the surface of ham, making diamond shapes 1/2 in. deep; insert a clove in each diamond. Bake, uncovered, 1-1/2 hours.
    2. Drain pineapple, reserving juice. In a small saucepan, combine pineapple juice, preserves, mustard and allspice. Bring to a boil; cook and stir for 10 minutes or until slightly thickened.
    3. Spoon half of the glaze over ham. Secure pineapple slices and cherries on top and sides of ham with toothpicks.
    4. Bake 30-45 minutes or until a thermometer reads 140°, basting twice with remaining glaze. Yield: 16 servings.
     

Snowman Butter Cutouts Recipe

                                                                                                                                                           Ingredients

    1 cup butter, softened
    2 cups sugar
    2 eggs
    1 cup buttermilk
    1 teaspoon vanilla extract
    1/2 teaspoon almond extract
    5 cups all-purpose flour
    2 teaspoons baking powder
    1 teaspoon baking soda
    1/4 teaspoon salt
    FROSTING:
    1/2 cup butter, softened
    4 cups confectioners' sugar
    1 teaspoon almond extract
    4 to 6 tablespoons heavy whipping cream
    1 cup chocolate frosting
    AirHeads Xtremes sour belt candies, rainbow chip crunch sprinkles and milk chocolate M&M's
TOTAL TIME: Prep: 45 min. + chilling Bake: 10 min./batch + cooling
MAKES: 30 servings
 

Directions

  1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the buttermilk and extracts. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture and mix well. Cover and refrigerate overnight or until easy to handle.
  2. On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a floured 4-in. snowman cookie cutter. Place 1 in. apart on greased baking sheets.
  3. Bake at 350° for 7-8 minutes or until lightly browned. Remove to wire racks to cool completely.
  4. For frosting, in a large bowl, combine the butter, confectioners' sugar, extract and enough cream to achieve spreading consistency. Frost cookies; pipe chocolate frosting onto hats. Cut belt candies into pieces and attach for scarves; use sprinkles for faces and M&M's for buttons. Let stand until frosting is set. Yield: about 2-1/2 dozen.

Ensenada Shrimp Cocktail Recipe



              Ingredients 

  • 1 pound peeled and deveined cooked medium shrimp
  • 2 plum tomatoes, seeded and chopped
  • 3 jalapeno peppers, seeded and chopped
  • 1 serrano pepper, seeded and chopped
  • 1/4 cup chopped red onion
  • 2 green onions, chopped
  • 2 tablespoons minced fresh cilantro
  • 2 tablespoons olive oil
  • 1 tablespoon rice vinegar
  • 1 tablespoon key lime juice or lime juice
  • 1 teaspoon adobo seasoning
  •  
    TOTAL TIME: Prep: 15 min. + chilling
    MAKES: 8 servings
     

    Directions

    1. In a large bowl, combine the shrimp, tomatoes, peppers, onions and cilantro. Combine the oil, vinegar, lime juice and seasoning; drizzle over shrimp mixture and toss to coat.
    2. Refrigerate for at least 1 hour. Using a slotted spoon, place shrimp mixture in cocktail glasses, about 1/2 cup in each. Garnish with lime wedges. Yield: 8 servings.
    Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Crisp Gingerbread Cutouts Recipe


          Ingredients                                                                

    1/2 cup shortening
    1/2 cup sugar
    1/2 cup molasses
    1 egg
    2-1/4 cups all-purpose flour
    1-1/2 teaspoons ground cinnamon
    1 teaspoon baking powder
    1 teaspoon ground ginger
    1 teaspoon ground cloves
    1/2 teaspoon salt
    1/2 teaspoon baking soda
    1/2 teaspoon ground nutmeg 
TOTAL TIME: Prep: 25 min. + chilling Bake: 10 min./batch
MAKES: 54 servings

Directions

  1. In a large bowl, cream shortening and sugar until light and fluffy. Beat in molasses and egg. Combine the dry ingredients; add to creamed mixture and mix well (dough will be soft). Cover and refrigerate for 1 hour or until easy to handle.
  2. On a lightly floured surface, roll out to 1/8-in. thickness. Cut with floured 2-1/2-in. cookie cutters and place on greased baking sheets.
  3. Bake at 350° for 8-10 minutes or until the edges are lightly browned. Remove to wire racks to cool. Yield: 4-1/2 dozen.

Crepes




Ingredients
Original recipe makes 8 crepes Change Servings
    2 eggs
    1 cup milk
    2/3 cup all-purpose flour
    1 pinch salt
    1 1/2 teaspoons vegetable oil


PREP 5 mins
COOK 15 mins
READY IN 1 hr 20 mins

Directions

  1. In a blender combine eggs, milk, flour, salt and oil. Process until smooth. Cover and refrigerate 1 hour.
  2. Heat a skillet over medium-high heat and brush with oil. Pour 1/4 cup of crepe batter into pan, tilting to completely coat the surface of the pan. Cook 2 to 5 minutes, turning once, until golden. Repeat with remaining batter.

Chicken Cordon Bleu II

                                                                        
                                                                                       
       Ingredients                                                             

Original recipe makes 6 servings Change Servings
6 skinless, boneless chicken breast halves
6 slices Swiss cheese
6 slices ham
3 tablespoons all-purpose flour
1 teaspoon paprika
6 tablespoons butter
1/2 cup dry white wine
1 teaspoon chicken bouillon granules
1 tablespoon cornstarch
1 cup heavy whipping cream
 
  • PREP 15 mins
  • COOK 45 mins
  • READY IN 1 hr

Directions

  1. Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.
  2. Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
  3. Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.

12/22/13

Jeff's Cheesy Crispy Vacation Potatoes





Ingredients
For the potatoes:

3 russet potatoes, unpeeled, sliced 1/8-inch thick (poker chip thick)
Peanut or vegetable oil
Kosher salt

For the pico de gallo:

2 Roma tomatoes, seeded and chopped
2 scallions, finely minced
1 teaspoon hot sauce (I like Frank's Red Hot)
1 teaspoon fresh lime juice
1/8 teaspoon ground cumin
1/8 teaspoon cayenne pepper
Kosher salt and black pepper

For the casserole:

1 tablespoon unsalted butter
1/2 cup shredded cheddar/Monterey jack blend
1/2 cup shredded mozzarella cheese

For the garnish:

Mexican crema

Directions

1. Prepare the potatoes. Soak the potato slices covered by ice-cold water in a large bowl for 30 minutes, stirring a bit. Then transfer the potatoes to a colander and rinse until the water runs clear. Pour the potato slices onto a clean kitchen towel or several layered paper towels and dry as much as possible.

2. Fry the potatoes. In a large pan with straight sides or a stock pot on medium-high heat, add enough oil to fill to 1 inch deep. In batches, fry the potato slices, flipping halfway through until golden and crisp, about 3 minutes on each side. They should be stiff and crispy on the outside, but maintain a fleshy inside. Taste one, cook's treat! Remove each batch to a paper towel-lined plate and immediately season with a sprinkle of salt.

3. Prepare the pico de gallo. In a small bowl toss the tomatoes with the scallions, hot sauce, lime juice, cumin, cayenne pepper, and a pinch of salt and pepper. Set aside.

4. Bake the potatoes. Preheat the oven to 375F. Butter the bottom of a pie pan or an 8x8-inch baking pan. Using half the potatoes, layer the slices in a circular pattern beginning on the outside of the pan and moving towards the center, with the slices slightly overlapping. Make sure to cover the entire bottom this way. Then evenly sprinkle half the cheddar/jack blend over the potato layer. On top of that sprinkle the pico de gallo, then add an even sprinkle of half the mozzarella. Repeat the layer one more time ending with the mozzarella cheese. Place in the oven and bake until the cheese is melted and golden on the edges, about 18 minutes. Cut into slices and serve warm with a dollop of Mexican crema.

12/18/13

Uncle Bill's Whipped Shortbread Cookies



                                                                                                                                          Ingredients:
1 cup butter, softened
1 1/2 cups all-purpose flour
1/2 cup icing sugar or 1/2 cup powdered sugar
1 teaspoon vanilla extract (optional)
1/4 cup red maraschino cherry
1/4 cup green maraschino cherry
Total Time:32 mins
Prep Time:15 mins
Cook Time:17 mins
Directions:
Preheat oven to 350 degrees F.
In a mixing bowl and using an electric mixer, combine butter, flour, icing sugar and vanilla extract; mix until mixture is a smooth consistency.
Prepare cookie sheets with parchment paper.
Spoon out dough onto parchment lined cookie sheets by teaspoonfuls or by tablespoons for larger cookies, spacing about 2 inches apart.
Cut maraschino cherries into quarters and place one piece in the middle of each cookie, alternating with red and green cherries.
Bake in preheated 350 F oven for 13 to 15 minutes or until bottom of cookies are lightly browned, DO NOT OVERBAKE.
Remove from oven and let cool on cookie sheet for about 5 minutes.
Transfer onto wire racks to finish cooling.
Store in a container with a lid and separate each layer with wax paper.
NOTE: If you wish to add some flavor to the cookies, add 1 teaspoon of pure vanilla extract or almond extract.
Use sprinkles, half an almond or half a cashew or chocolate to the top of the cookies before baking.
A thumbprint in the cookie, filled with your choice of jam is very tasty.
It has been suggested that the cookies be refrigerated for at least 1/2 hour before baking for a different texture.

Low Carb New York Ricotta Cheesecake

Low Carb New York Ricotta Cheesecake

Ingredients


24 ounces cream cheese, softened
1 cup extra-fine whole milk ricotta cheese (to refine, process in a food processor for 1 minute)
1/2 cup sour cream
1 1/2 cups sugar substitute (recommended: Splenda)
1/3 cup heavy cream
1 tablespoon no sugar added vanilla extract
1 tablespoon fresh lemon juice
2 eggs
3 egg yolks
Special Equipment: 1 (8-inch) springform cake pan
Total Time: 10 hr 15 min
Prep  30 min

Inactive  8 hr 0 min
Cook   1 hr 45 min
Yield:  12 servings
Level:
Intermediate

Directions

Preheat oven to 400 degrees F.

Spray the springform pan with nonstick vegetable oil cooking spray. Set aside. In a shallow roasting pan big enough to fit the cake pan, pour about 1-inch of water and place it on the center rack of the oven to preheat.

In the bowl of an electric mixer, beat softened cream cheese, ricotta, sour cream and sugar substitute on low speed for about 1 minute until well blended.

In a separate bowl, using a wire whisk, mix heavy cream, vanilla, lemon juice, eggs, and egg yolks until blended.

Turn the mixer on medium speed, and slowly pour the egg mixture into the cream cheese mixture. Beat just until blended and then turn off; be careful not to over-whip.

Pour batter into the greased springform pan. Place pan into the heated water bath. Bake for 15 minutes, and then lower the oven temperature to 275 degrees F. Continue baking for 1 1/2 hours, or until top is light golden brown and cake is pulling away from the sides of the pan. Turn the oven off when finished cooking and leave the cake in the oven to cool for 3 more hours. (This will keep the cake nice and tall.) Then remove cake and refrigerate before serving. Serve chilled
.

12/17/13

New York-Style Cheesecake with Choice of Toppings: Blueberry, Strawberry, Pineapple


                                                                                                                                           Ingredients

1 cup graham cracker crumbs
2 1/2 tablespoons unsalted butter
1 1/2 tablespoons sugar
2 1/2 pounds cream cheese, softened
1 1/2 cups sugar
1 lemon, zested
1 orange, zested
1/2 teaspoon vanilla extract
3 tablespoons all-purpose flour
5 eggs
2 egg yolks
1/2 cup sour cream
Strawberry Sauce, optional, recipe follows
Blueberry Sauce, optional, recipe follows
Pineapple Sauce, optional, recipe follows
Yield:
1 (9-inch) cheesecake, 8 to 10 servings

Level:
Intermediat
Directions

Preheat oven to 375 degrees F.

Butter the bottom of a 9-inch springform pan. In a mixing bowl, combine graham cracker crumbs, butter and sugar and mix well. Press onto bottom of springform pan and bake until golden, about 8 minutes. Set aside to cool. When completely cooled, butter the sides of the pan.

Increase oven temperature to 500 degrees F.

In a large mixing bowl with an electric mixer, combine cream cheese, sugar, zests and vanilla and beat until light and creamy. Add the flour, then the eggs and yolks 1 at a time, mixing well after each addition. Add the sour cream and mix until smooth. Pour mixture into prepared pan and bake for 12 minutes. Reduce oven temperature to 200 degrees F and bake for 1 hour more. Transfer cake to a cooling rack and let cool completely. Refrigerate cake overnight before serving.

To serve, top with sauce of choice. Slice with a knife dipped in hot water and wiped with a clean cloth, and serve.

Strawberry Sauce:

2 pints fresh strawberries

1/2 cup sugar

1 cup water

1 teaspoon finely grated lemon zest

2 tablespoons kirsch or brandy

Combine berries, sugar, water and zest and cook until berries are soft and the liquid is thick, about 10 minutes. Stir in the kirsch or brandy and cook for 1 minute.

Remove from the heat and let cool. Spoon on top of the cheesecake and serve.

Blueberry Sauce:

1 1/2 cups sugar

3 tablespoons cornstarch

1 1/2 cups water

1/2 cup fresh-squeezed orange juice

2 tablespoons Grand Marnier liqueur

1 1/2 teaspoons orange zest

1 1/2 cups blueberries, picked over and rinsed

1 1/2 tablespoons unsalted butter

In a small saucepan over medium-high heat stir together the sugar, cornstarch, water, orange juice, and orange zest. Cook, stirring occasionally, until thickened, about 5 minutes. Stir in the blueberries and simmer the mixture, stirring occasionally, until the berries have burst, about 5 minutes. Add the butter and stir until melted. Remove from heat and let cool before pouring over the cheesecake.

Yield: 3 cups

Pineapple Sauce:

3 cups fresh 1/2-inch diced pineapple chunks

1/4 cup sugar, plus more to taste

1 cup water

1 teaspoon finely grated orange zest

2 tablespoons light rum

Combine pineapple, sugar, water and zest, and cook until pineapple is tender and the liquid is thick, about 15 minutes. Stir in the rum, and cook for 1 more minute. Remove from the heat and let cool. Spoon on top of the cheesecake and serve.

Yield: about 3 cups

12/15/13

Lamb with Tamarillos



  • Ingredients

        1 kg lean lamb
        1 Large Onion finely chopped
        2 cloves garlic, crushed
        1-2 Tbsp fresh root ginger, finely chopped
        3 Tbsp flour
        1 cup hot chicken stock   
  •  2 Tbsp lemon juice
        2 Tbsp soy sauce
        2 Tbsp honey
        4 tamarillos, peeled & sliced
  • Meal Type:
    Mains
    Prep Time:
    15 minutes
    Cooking Time:
    8 hours
    Serves:
    4
    By:
    The New World Cup

    Preparation

  • Pre-heat crockpot for 20 minutes.
  • Place the cubed lamb, onion, garlic and ginger in the crockpot.
  • Sprinkle the flour over top and stir so that the flour coats all ingredients well.
  • In a  small bowl  combine the chicken stock  ,lemon juice, soy sauce & honey.
  • Pour this mixture into the crockpot and gently stir all the ingredients together. Cover with lid and cook on low/auto for 8-10 hours or on high for 4-5 hours.
  • About half an hour before serving, add the sliced tamarillos to the crockpot. Cover with lid and continue cooking.
  • If the gravy looks too thin, turn the control to high and thicken by stirring in 2 Tbsp cornflour mixed to a paste with 2 Tbsp water. Cover with lid and cook for another 30 mins.

Rock melon and avocado salad






  • Ingredients

        1 rock melon peeled and cut into 1 inch pieces
        2 avocados peeled and sliced
        1 telegraph cucumber scored and cut into chunks
        1 bunch of spring onions chopped
        1/2 cup chopped mint
       french dressing
  • Meal Type:
    Snacks & Light Meals
    Prep Time:
    20 minutes
    Cooking Time:
    5 minutes
    Serves:
    10
    By:
    The New World Cup

    Preparation

    1. Put all ingredients in a bowl and mix together.
    2. Looks very nice in a white bowl.

12/12/13

Green club sandwich

Ingredients

  • 3 slices wholegrain or rye toast
  • 3 tbsp ready-made houmous
  • 1 small avocado (100g), stoned and sliced
  • 1 handful rocket leaves
  • 8-12 cherry tomatoes, sliced
  •   Prep: 10 mins

    Skill level

    Easy

    Servings

    Makes 1, easily doubled

    Method

    1. Toast the bread and spread houmous evenly over one side of each slice. On one slice of bread, lay half the avocado, rocket and tomato. Season with pepper, then cover with another slice.
    2. Pile on the rest of the avocado, rocket and tomato, season again and top with the third slice
     

Really simple cranberry sauce


Ingredients

  • 100g light muscovado sugar
  • 100ml orange juice, fresh or from a carton
  • 250g pack fresh or frozen cranberries
  •  

    Cooking time

    Prep: 5 mins Cook: 10 mins

    Skill level

    Easy

    Servings

    Serves 8
    Making your own sauce is really easy, and you can do it a few days ahead. Plus, this one uses only three ingredients

    Method

    Tip the sugar and orange juice into a pan, then bring to the boil. Stir in the cranberries, then simmer until tender but still holding their shape – this will take about 5 mins if using frozen cranberries or 8-10 mins if using fresh. The sauce will thicken as it cools. Will keep in the fridge for 1 week. On the day, bring to room temperature before serving.

Honeyed winter salad


Ingredients

  • 1 butternut squash, cut into thin wedges
  • 2 red onions, halved and cut into wedges
  • 4 parsnips, cut into wedges
  • 3 tbsp olive oil (try garlic or basil infused)
  • 1-2 tbsp clear honey
  • 1 small ciabatta, roughly torn into pieces (tomato and olive ciabatta works well)
  • 1 tbsp sunflower seeds, optional
  • 225g bag leaf spinach
  • 2 tbsp white wine vinegar
  • 1 tsp Dijon mustard
  •   Prep: 15 mins Cook: 25 mins

    Skill level

    Easy

    Servings

    Serves 4 
     

    Method

    1. Heat oven to 220C/fan 200C/gas 7. Put the vegetables into a large roasting tin, drizzle with half the oil and season to taste. Roast for 20 mins, turning once in a while until softened. Drizzle with the honey. Scatter the torn ciabatta and sunfl ower seeds over the top and return to the oven for a further 5 mins or until toasted.
    2. Put the spinach into a large bowl and tip in the vegetables and ciabatta. Whisk the vinegar, mustard and remaining oil together, season to taste and toss into the salad until the spinach wilts slightly. Serve immediately.

Chilli con carne

Ingredients

  • 1 tbsp oil
  • 1 large onion
  • 1 red pepper
  • 2 garlic cloves, peeled
  • 1 heaped tsp hot chilli powder (or 1 level tbsp if you only have mild)
  • 1 tsp paprika
  • 1 tsp ground cumin
  • 500g lean minced beef
  • 1 beef stock cube
  • 400g can chopped tomatoes
  • ½ tsp dried marjoram
  • 1 tsp sugar
  • 2 tbsp tomato purée
  • 410g can red kidney beans
  • plain boiled long grain rice, to serve
  • soured cream, to serve
  •  

    Cooking time

    Prep: 50 mins - 1 hr, 10 mins

    Skill level

    Easy

    Servings

    Serves 4 
     

    Method

    1. Prepare your vegetables. Chop 1 large onion into small dice, about 5mm square. The easiest way to do this is to cut the onion in half from root to tip, peel it and slice each half into thick matchsticks lengthways, not quite cutting all the way to the root end so they are still held together. Slice across the matchsticks into neat dice. Cut 1 red pepper in half lengthways, remove stalk and wash the seeds away, then chop. Peel and finely chop 2 garlic cloves.
    2. Start cooking. Put your pan on the hob over a medium heat. Add the oil and leave it for 1-2 minutes until hot (a little longer for an electric hob). Add the onions and cook, stirring fairly frequently, for about 5 minutes, or until the onions are soft, squidgy and slightly translucent. Tip in the garlic, red pepper, 1 heaped tsp hot chilli powder or 1 level tbsp mild chilli powder, 1 tsp paprika and 1 tsp ground cumin. Give it a good stir, then leave it to cook for another 5 minutes, stirring occasionally.
    3. Brown the 500g lean minced beef. Turn the heat up a bit, add the meat to the pan and break it up with your spoon or spatula. The mix should sizzle a bit when you add the mince. Keep stirring and prodding for at least 5 minutes, until all the mince is in uniform, mince-sized lumps and there are no more pink bits. Make sure you keep the heat hot enough for the meat to fry and become brown, rather than just stew.
    4. Making the sauce. Crumble 1 beef stock cube into 300ml hot water. Pour this into the pan with the mince mixture. Open 1 can of chopped tomatoes (400g can) and add these as well. Tip in ½ tsp dried marjoram and 1 tsp sugar, if using (see tip at the bottom), and add a good shake of salt and pepper. Squirt in about 2 tbsp tomato purée and stir the sauce well.
    5. Simmer it gently. Bring the whole thing to the boil, give it a good stir and put a lid on the pan. Turn down the heat until it is gently bubbling and leave it for 20 minutes. You should check on the pan occasionally to stir it and make sure the sauce doesn’t catch on the bottom of the pan or isn’t drying out. If it is, add a couple of tablespoons of water and make sure that the heat really is low enough. After simmering gently, the saucy mince mixture should look thick, moist and juicy.
    6. Bring on the beans. Drain and rinse 1 can of red kidney beans (410g can) in a sieve and stir them into the chilli pot. Bring to the boil again, and gently bubble without the lid for another 10 minutes, adding a little more water if it looks too dry. Taste a bit of the chilli and season. It will probably take a lot more seasoning than you think. Now replace the lid, turn off the heat and leave your chilli to stand for 10 minutes before serving, and relax. Leaving your chilli to stand is really important as it allows the flavours to mingle and the meat.
    7. Serve with soured cream and plain boiled long grain rice.
      

"Chinese Chicken Salad" Chinese Chicken Salad With Chow Mein Noodles#

.

Ingredients:

  • 1 lb chicken meat breasts, boneless, skinless
  • 1 teaspoon light soy sauce, or as needed
  • .
  • Dressing:
  • 4 tablespoons rice vinegar
  • 1 tablespoon orange juice
  • 2 tablespoons light soy sauce
  • 1 teaspoon sugar
  • 2 tablespoons Asian sesame seed oil
  • .
  • Other:
  • 1 head lettuce
  • 1 – 2 red peppers as desired
  • 1 10-fluid ounce can mandarin oranges, drained
  • 1 8-ounce can sliced water chestnuts (or fresh water chestnuts, peeled and sliced)
  • 3/4 cup chow mein noodles

Preparation:

Preheat the oven to 350 degrees Fahrenheit. Rinse the chicken breasts and pat dry. Lightly rub the 1 teaspoon of soy sauce over the breasts (use more soy sauce if needed). Place the breasts on a roasting and cook for 45 minutes, turning over halfway through cooking. Remove the chicken and cool.
While the chicken is cooking, prepare the dressing and vegetables. In a small bowl, combine the rice vinegar, orange juice, light soy sauce, sugar and sesame seed oil. Refrigerate until needed.
Wash the lettuce, remove the core and shred the leaves. Remove the seeds from the red pepper and cut into thin strips.
Remove the cooked chicken and cool. Shred the chicken meat with your hands.
Pour the dressing into the bottom of a large salad bowl.
Add the lettuce and chicken, tossing with the dressing. Add the red peppers, water chestnuts and mandarin orange slices. Garnish with the chow mein noodles.
Sprinkle the sliced almonds or toasted sesame seeds on top if using.

Broccoli Fried Rice #

                                                                           
.

Ingredients

Serves: 8 

  • 275g uncooked long-grain rice
  • 1 tablespoon vegetable oil
  • 500g broccoli florets
  • 3 spring onions, diced
  • 2 eggs, beaten
  • 2 tablespoons soy sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  •  

    Method

    Prep:5min  ›  Cook:25min  ›  Ready in:30min 

    1. Cook rice according to package instructions. Set aside.
    2. Heat oil in a large frying pan or wok over medium heat. Sauté broccoli until tender but still crisp, and add spring onions. Remove from frying pan. Scramble eggs; return broccoli mixture to pan. Stir in cooked rice, soy sauce, salt and pepper.

    Note:

    Allow the rice to sit a moment to cool after it's finished cooking. This will prevent it from getting mushy when you fry it. This dish is best, however, using leftover rice.

12/11/13

Roast Chicken with Gravy#

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Ingredients

    1.4-1.6kg (3-3 1/2lbs) chicken, cleaned
    Zest of 1 lemon
    1 clove garlic, crushed
    1 tbsp freshly chopped herbs e.g. thyme, parsley
    1 onion, halved
    Freshly ground black pepper
    1 Knorr Chicken Gravy Pot
     3 tbsp olive oil

  • Key info

    • Difficulty › Easy
    • Prep time › 10 mins
    • Cook time › 1 ½ hrs
    • Serves › 4
    •  

      Method

        read more..........

Sicilian-style Cauliflower with Wholemeal Pasta#

                                                          

Ingredients

  • Salt, as needed, plus 10g
  • Freshly ground black pepper
  • 3 1/2 tbsp chopped fresh flat-leaf parsley
  • 3 1/2 tbsp pine nuts, toasted
  • 2 tsp fennel seeds, optional
  • 1 bay leaf
  • 1 sprig fresh thyme
  • 1 tbsp capers
  • 1 tbsp honey
  • 2 tbsp sultanas
  • 65ml white wine vinegar
  • 190ml water
  • 2 cloves garlic, smashed
  • 1 large shallot, sliced into thin rings
  • 450g 2-cm cauliflower florets
  • 4 1/2 tbsp extra-virgin olive oil, plus more as needed
  • 350g wholemeal penne
  • 1 1/2 tbsp grated Pecorino Romano, plus more as needed
  •  

    Key info

    • Difficulty › Easy
    • Prep time › ¼ hr
    • Cook time › ½ hr
    • Serves › 4 to 6 
    • Method

        1) Bring a large pot of water to a boil over high heat, then salt it generously. Add the penne and cook, stirring occasionally, until al dente - tender but not mushy. Drain the pasta in a colander set in the sink. Transfer to a large bowl.

      2) Meanwhile, heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the cauliflower, shallots, and garlic, and cook, stirring, until the cauliflower is well browned, about 8 minutes. Reduce the heat to medium. Add the remaining 2 tablespoons of oil, 2 tsp salt, water, vinegar, raisins, honey, capers, thyme, bay leaf, fennel seeds, if using, and season with black pepper. Bring to a simmer cover and cook until cauliflower is fork tender, about 7 to 8 minutes. Remove from the heat and add the pine nuts and parsley. Remove and discard the thyme and bay leaf.

      3) Toss vegetables and pasta together along with the pecorino. Drizzle with additional olive oil, if desired. Serve immediately, passing more cheese at the table.

Roasted tomato, basil & Parmesan quiche#

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Ingredients

  • 300g cherry tomatoes
  • drizzle olive oil
  • 50g parmesan (or vegetarian alternative), grated
  • 2 eggs
  • 284ml pot double cream
  • handful basil leaves, shredded, plus a few small ones left whole for scattering

For the pastry

  • 280g plain flour, plus extra for dusting
  • 140g cold butter, cut into pieces
  •   Prep: 40 mins Cook: 40 mins

    Skill level

    Easy

    Servings

    Serves 8 

    Method

    1. To make the pastry, tip the flour and butter into a bowl, then rub together with your fingertips until completely mixed and crumbly. Add 8 tbsp cold water, then bring everything together with your hands until just combined. Roll into a ball and use straight away or chill for up to 2 days. The pastry can also be frozen for up to a month.
    2. Roll out the pastry on a lightly floured surface to a round about 5cm larger than a 25cm tin. Use your rolling pin to lift it up, then drape over the tart case so there is an overhang of pastry on the sides. Using a small ball of pastry scraps, push the pastry into the corners of the tin. Chill in the fridge or freezer for 20 mins. Heat oven to 200C/fan 180C/gas 6.
    3. In a small roasting tin, drizzle the tomatoes with olive oil and season with salt and pepper. Put the tomatoes in a low shelf of the oven.
    4. Lightly prick the base of the tart with a fork, line the tart case with a large circle of greaseproof paper or foil, then fill with baking beans. Blind-bake the tart for 20 mins, remove the paper and beans, then continue to cook for 5-10 mins until biscuit brown.
    5. When you remove the tart case from the oven, take out the tomatoes, too.
    6. While the tart is cooking, beat the eggs in a large bowl. Gradually add the cream, then stir in the basil and season. When the case is ready, sprinkle half the cheese over the base, scatter over the tomatoes, pour over the cream mix, then finally scatter over the rest of the cheese. Bake for 20-25 mins until set and golden brown. Leave to cool in the case, trim the edges of the pastry, then remove from the tin. Scatter over the remaining basil and serve in slices.


Beef Wellington#




Ingredients

  • a good beef fillet (preferably Aberdeen Angus) of around 1kg/2lb 4oz
  • 3 tbsp olive oil
  • 250g/ 9oz chestnut mushroom, include some wild ones if you like
  • 50g/ 2oz butter
  • 1 large sprig fresh thyme
  • 100ml/ 3½ fl oz dry white wine
  • 12 slices prosciutto
  • 500g/1lb 2oz pack puff pastry, thawed if frozen
  • a little flour, for dusting
  • 2 egg yolks beaten with 1 tsp water
  •   Cook: 1 hr - 2 hrs

    Skill level

    For the keen cook

    Servings

    Serves 6 

    Method

    1. Heat oven to 220C/fan 200C/gas 7. Sit the 1kg beef fillet on a roasting tray, brush with 1 tbsp olive oil and season with pepper, then roast for 15 mins for medium-rare or 20 mins for medium. When the beef is cooked to your liking, remove from the oven to cool, then chill in the fridge for about 20 mins.
    2. While the beef is cooling, chop 250g chestnut (and wild, if you like) mushrooms as finely as possible so they have the texture of coarse breadcrumbs. You can use a food processor to do this, but make sure you pulse-chop the mushrooms so they don’t become a slurry.
    3. Heat 2 tbsp of the olive oil and 50g butter in a large pan and fry the mushrooms on a medium heat, with 1 large sprig fresh thyme, for about 10 mins stirring often, until you have a softened mixture. Season the mushroom mixture, pour over 100ml dry white wine and cook for about 10 mins until all the wine has been absorbed. The mixture should hold its shape when stirred. Remove the mushroom duxelle from the pan to cool and discard the thyme.
    4. Overlap two pieces of cling film over a large chopping board. Lay 12 slices prosciutto on the cling film, slightly overlapping, in a double row. Spread half the duxelles over the prosciutto, then sit the fillet on it and spread the remaining duxelles over. Use the cling film’s edges to draw the prosciutto around the fillet, then roll it into a sausage shape, twisting the ends of cling film to tighten it as you go. Chill the fillet while you roll out the pastry.
    5. Dust your work surface with a little flour. Roll out a third of the 500g pack of puff pastry to a 18 x 30cm strip and place on a non-stick baking sheet. Roll out the remainder of the 500g pack of puff pastry to about 28 x 36cm. Unravel the fillet from the cling film and sit it in the centre of the smaller strip of pastry. Beat the 2 egg yolks with 1 tsp water and brush the pastry’s edges, and the top and sides of the wrapped fillet. Using a rolling pin, carefully lift and drape the larger piece of pastry over the fillet, pressing well into the sides. Trim the joins to about a 4cm rim. Seal the rim with the edge of a fork or spoon handle. Glaze all over with more egg yolk and, using the back of a knife, mark the beef Wellington with long diagonal lines taking care not to cut into the pastry. Chill for at least 30 mins and up to 24 hrs.
    6. Heat oven to 200C/fan 180C/gas 6. Brush the Wellington with a little more egg yolk and cook until golden and crisp – 20-25 mins for medium-rare beef, 30 mins for medium. Allow to stand for 10 mins before serving in thick slices.