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Cooking, Recipe and Food Blog

Archives for February 2011

Beef Tapa

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This is a famous Filipino dish often served for breakfast. it is served with rice, sunny side up and pickled green papaya. Tapsilog as they call it means tapa, sinangag (fried rice) and itlog (egg).

It is quite easy to make as you just marinate the beef and fry it. I suggest that you be generous with the garlic and overnight marinating is best. The longer you marinate it, the tastier it gets.

This recipe can also be served for appetizer if you wish.

Ingredients:

1 kilo beef sirloin, sliced thinly

1 garlic bulb, minced or crushed

1 cup soy sauce

1 1/2 cup vinegar

1/2 cup oil

Pepper to taste

In a bowl, combine the soy sauce, vinegar, garlic and pepper. You can place the beef in the bowl to marinate it. Keep it covered and refrigerate for 2 hours up to overnight. Another option is to place the beef and marinade in a resealable bag and then refrigerate it. Turn the bag at least once.

In a skillet, heat 2 tablespoons of oil under medium heat. Fry the beef for 5-8 minutes or until it is cooked. Repeat the process for the remaining beef.

Serve immediately with rice and green papaya. Garnish it with fried garlic chips if desired.

Honey Roasted Pears and Plums with Vanilla

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Simple, smooth and soft, these Pears and Plums are simply divine. Couple them with the tastes of the Vanilla, and then serve with a simple Vanilla Ice Cream or a spoonful of Crème Fraiche.
Pears

To Serve 4
40g Almond Flakes
1 Fat Vanilla Pod, split
2tsp Sunflower Oil
4 Conference Pears, peeled, halved and cored
8 Red Plums, halved and stoned
4tbsp Honey, preferably liquid

1. Heat the oven to 220C, and place the Almond Flakes in a shallow roasting tray and bake for fifteen minutes. Remove from the Oven, and set to one side.
2. Remove the seeds from the Vanilla Pods. Place the Pears and Plums into the Roasting Tins, spoon the Honey over the top, then sprinkle the Vanilla Seeds over evenly. After cleaning your hands, mix them well together, making sure that they are coated evenly, then place cut-side up.
3. Roast for fifteen minutes, then baste with the bubbling Honey, and roast for another five or ten minutes.
4. Turn the Grill on, and then toast the Plums and Pears for five minutes to caramelise and crisp up slightly if wanted – being careful not to burn them!
5. Scatter with the Roasted Almond Flakes.

Allow to cool for a minute before serving, then serve with fresh Ice Cream or the Crème Fraiche.

Photo Courtesy of: Sunday’s Child

Roast Sumac Lamb with Caramelised Onions, Garlic and Anchovies

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Sophistication oozes out of this dish almost as easily as it will be falling off the bone when you tuck into it. The tastes and textures in the Lamb are beautifully complemented by the colours, flavours and smells of the accompanying Vegetables.

Leg of Lamb

To Serve 4
1kg Onions, halved and thinly sliced
2tbsp Soft Brown Sugar
150ml Extra Virgin Olive Oil
150ml Dry White Wine
4 Garlic Cloves, peeled and crushed
1.2kg Carvery Leg of Lamb Joint
50g Can Anchovies
Small Bunch Flat Leaf Parsley
1/2tsp Ground Sumac (from Middle Eastern Stores and Supermarkets)
4 Sprigs Lemon Thyme
125g Romano Red Pepper, deseeded and thinly sliced
12 Black Olives
Salt and Black Pepper

1. Heat the Oven to 180C, and place the Sliced Onions into a large Roasting Tray, along with the Sugar, ninety millilitres of the Olive Oil, the White Wine and half of the Crushed Garlic. Mix well, and cook for around ten minutes
2. Take the String off of the Lamb, and place it on a chopping board, allowing it to rest and open out a little. Drain the Oil off from the Anchovies, and mix in with the remaining Olive Oil.
3. Finely chop half of the Anchovies, and mix with the Garlic. Finely Chop the Parsley, and mix with the Garlic and Anchovies. Season the Lamb, and then stuff with the Anchovy mixture. Re-tie the Lamb with Kitchen string.
4. Stir the Onions, and create a space for the Lamb. Rub the Lamb Joint with the remaining Olive Oil and Sumac, then season well. Roast for twenty minutes uncovered, before stirring the Onions again. Add the Thyme, and sliced Pepper. Push the Vegetables to one side, and cover them with the Tin Foil, then roast for forty minutes.
5. Remove the Foil, stir the Vegetables well, and roast uncovered for a further twenty minutes. Slice the remaining Anchovy fillets lengthways, then add them and the Olives, and put back in the Oven for ten more minutes.

Serve fresh from the Oven, along with Seasonal Vegetables.

Photo Courtesy of: laura padgett

Spaghetti with Meatballs

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This a dish kids and adults will love. It is easy to make and you can make the meatballs ahead of time. Sweeten the sauce if you will serve it to kids. You can also add some chilli for a spicier dish.

It is also a good idea to bake it in the oven for 5 minutes so that the cheese will melt and the sauce is absorbed by the noodles.

Ingredients:

Meatballs:

2 eggs

1/2 cup milk

3 slices bread, crumbled

2 pounds lean ground beef

1/2 cup finely chopped onion

2 tablespoons chopped parsley

1 clove garlic, minced

1 teaspoon salt

1/2 teaspoon pepper

Spaghetti:

3 tablespoons olive oil

1/2 cup chopped onion

2 cloves garlic, minced

1 tablespoon sugar (optional)

2 teaspoons salt

1 teaspoon dried leaf oregano

1/2 teaspoon dried leaf basil

1/4 teaspoon black pepper

1 large can (28 to 36 ounces total) crushed Italian tomatoes

2 cans (6 ounces each) tomato paste

16 ounces thin spaghetti

Parmesan cheese

Preparation:

In a pot of boiling water with oil and salt, cook spaghetti according to package instructions. Drain and set aside.

In a medium bowl, beat the eggs. Add the milk and bread. Let it stand for 5 minutes. Mix in the ground beef, onion, garlic and parsley. Mix well and season it with salt and pepper. Shape into balls about 1-2 inches in diameter. Place the meatballs in a greased baking pan or tray. Bake it for 20-30 minutes at 450 degrees F or until it is brown.

In a heavy pot or Dutch oven, heat the oil under medium heat and sauté the garlic and onions for 5 minutes or until the onion becomes translucent. Add the tomatoes, tomato paste, basil and oregano. Bring it to a boil. Season it with salt, pepper and sugar. Mix well. Reduce the heat and let it simmer for 30 minutes or until thick. Add the meatballs and cook for another 15-20 minutes.

Serve spaghetti on a plate. Pour some sauce with meatballs. Sprinkle with Parmesan cheese.

Photo Courtesy Of: verygreen

Mango Tilapia Fillet

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Here are many different types of mangoes. I prefer the Asian ones. These bright yellow mangoes are sweeter. The reddish green ones from the Caribbean are good as well, but they can be sour.

This dish is easy to prepare. It is light and very tasty.

Ingredients:

4 six-ounce tilapia fillets

1 tablespoon of chopped fresh or 1 teaspoon of dried thyme

4 Serrano chili, seeded

3 garlic cloves, peeled

2 large shallots, peeled

2 cups of chopped peeled mango

1/3 cups of cider vinegar

1/4 cup of fresh orange juice

2 teaspoons of olive oil

1/4 teaspoon of salt

Combine the chili, garlic and shallots in a food processor or blender. Add some olive oil and process it until they are minced. Place the mango, cider vinegar, orange juice, thyme and salt. Put more olive oil if desired. Blend for 30 seconds or until smooth.

Place the mango mixture in a re-sealable bag. Marinate the fish in the mixture for 20 minutes to an hour.

Remove the fish from the marinade and reserve the mango marinade.

Grease the broiler or grill. Grill the fish for 4-5 minutes per side or until the fish is cooked and flaky.

While the fish is grilling, place the mango mixture in a saucepan and bring it to a boil. Reduce the heat and let it simmer until thick.

Serve the fish with the sauce and mango salsa.

Photo Courtesy Of: BoonLeeFamPhotography

Spicy Sausage and Penne Pasta

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Penne is one of my favorite pastas because I often associate it with baked ziti. I always keep a pack handy for times when I need to prepare a quick dish to eat at home or share with friends.

Here’s a recipe that is easy to prepare. It is delicious!

Ingredients:

1 pound uncooked penne pasta

1/4 cup extra virgin olive oil

4 cloves garlic, minced

1/2 teaspoon crushed red pepper flakes

2 cups fresh tomatoes, seeded and chopped

Salt and pepper to taste

2 tablespoons vodka

1/2 cup heavy whipping cream

1/4 cup chopped basil

2 (3.5 ounce) links sweet Italian sausage

1/2 cup grated Parmesan

In a large pot of boiling water, cook pasta according to package instructions or until al dente. Drain and set aside.

Remove casings of the sausage. In a large skillet over medium low heat, add the oil and sauté the garlic for 2 minutes it until it is light brown. Fry the sausage and break it down to small pieces. Add the red pepper flakes and cook until it is brown. Mix in the tomatoes. Pour in the vodka and add the basil. Bring to a boil. After, lower the heat and let it simmer for 5-10 minutes or until the tomatoes are soft. Fold in the cream. Season it with salt and pepper. Let it simmer for another 5 minutes.

Combine the penne and the sauce. Make sure that the pasta is coated well. Serve on a plate or platter while it is warm. Sprinkle it with Parmesan cheese. Garnish with basil if desired.

Photo Courtesy Of: bgg1979

Green Pork Chili

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This yummy dish is best eaten with tortillas, but it is good with rice as well. Be generous with the salsa because it gives the pork flavor.

Ingredients:

2 tablespoons olive oil
1 (2-pound) pork loin, sliced
1 teaspoon ground cumin
Salt and black pepper, to taste
2 red onions, chopped
1 green bell pepper, seeded, chopped
1 jalapeño pepper, seeded, chopped
2 cloves garlic, chopped
4 cups vegetable stock
2 cups prepared green salsa
1 cup chopped fresh cilantro

Season the pork with salt, cumin and pepper.

Heat the oil in a Dutch oven or heavy pot, under medium heat. Fry the pork loin until it is no longer pink and the edges are brown. Turn at least once. Transfer the pork to a plate.

In the same pot, sauté the garlic, onion, bell pepper and jalapeño for 5-8 minutes or until the onion and the peppers are soft. Add the pork and cilantro. Pour in the vegetable stock. Increase the heat to high and bring to a boil. After, the lower the heat and simmer for an hour or until the pork is soft and the liquid is reduced to 1/4. Add the salsa. Cover and simmer for another 10 minutes. Serve warm.

Photo Courtesy Of: Chill05

All About Salsa

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I am a big fan of salsa and dishes that are served with it. I like the fresh variety a whole lot better than the canned or bottled ones. They are tastier and they compliment even the simplest food like chips well.

You can prepare it ahead of time and refrigerate it. It usually lasts for a week.

 

Tomato Salsa

Ingredients:

3 tablespoons finely chopped white onion

2 small cloves garlic, minced

3 large ripe tomatoes, peeled and seeds removed, chopped

1 red bell pepper, chopped (optional)

2 hot chili peppers, Serrano or Jalapeno, finely chopped

2 to 3 tablespoons minced basil

1 1/2 to 2 tablespoons tomato sauce or ketchup

Salt

Combine all the ingredients. Mix well and keep in a covered container. Refrigerate before serving.

 

Salsa Verde

Ingredients:

1 1/2 lb tomatillos, husked

1/2 cup chopped white onion

2 cloves garlic, minced

1/2 cup cilantro or basil leaves

1 Tbsp fresh lime juice

2 Jalapeño peppers OR 2 Serrano peppers, stemmed, seeded and chopped

Salt to taste

Combine all the ingredients. Mix well and keep in a covered container. Refrigerate before serving.

 

Mango Salsa

Ingredients:

1 ripe mango, peeled, pitted, and diced

1/2 medium red onion, finely chopped

1 Jalapeño chili, minced

1 small cucumber, peeled and

3 Tbsp fresh cilantro or basil leaves, chopped

3 Tbsp fresh lime juice

Salt and pepper to taste

Combine all the ingredients. Mix well and keep in a covered container. Refrigerate before serving.

 

Photo Courtesy Of: °Florian

Vichyssoise

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Vichyssoise is a potato and leek soup. Its origin is debatable; some say it is a French dish called crème vichyssoise glacée, while Julia Child’s says it is an American invention.

It can be served warm or cold. If you plan to serve it cold, you can serve it in shot glasses. This recipe uses heavy cream, but you can use sour cream or creme fraiche if you wish. You can also add cheese to make it tastier.

Ingredients:

4 cups sliced leeks, white part only

4 cups diced potatoes

6 to 7 cups chicken broth

1 tablespoon butter

1-1/2 to 2 teaspoons salt or to taste

1/2 cup heavy cream

Salt and pepper to taste

1/4 teaspoon dried thyme

1/4 teaspoon dried marjoram

1 Tablespoon fresh chives or parsley, minced

In a big pot or Dutch oven over low heat, melt the butter. Sauté the onion and the leeks for 8-10 minutes. Add the potatoes, marjoram and thyme. Cover the pot and cook for 10 minutes. Pour in the stock and increase the heat to high. Bring it to a boil. Lower the heat and cook for another 20-30 minutes or until the potatoes are soft.

Pour the soup in a blender or food processor. Puree it until it becomes smooth.

Add the cream and garnish with fresh chives before serving. Serve warm or cold. If you are serving it warm, heat it slowly, so that the consistency stays the same.

Photo Courtesy Of: Ms. Glaze

Grilled Peaches with Chocolate and Marzipan

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Soft, juicy with a nice crisp edge to them – these Grilled Peaches are a great desert, especially after a rustic main course. For an extra crisp, sweet finish to them, sprinkle half a teaspoon of Brown Sugar over the top before grilling.

Grilled Peaches

If you’re not too fond of Peaches, you can always change them for some very ripe Nectarines or Pears – take a thin slice off of them so that they’ll stay flat and cook evenly.

To serve 4
4 Ripe Peaches
150ml Double Cream
125g Plain Chocolate, broken into pieces
1 Lime
50g Marzipan, chopped into small pieces
2tbsp Icing Sugar

1. Halve the Peaches, and cut out the stones. Arrange them, with the cut side facing up, into a shallow flameproof dish.
2. Pour the Double Cream into a saucepan, then heat up until just before boiling. Stir in the Chocolate chunks, and stir over a gentle heat until smooth.
3. Remove thin strips of the rind from the Lime and set aside. Squeeze two teaspoons of Lime Juice and add to the Chocolate Sauce.
4. Squeeze another two teaspoons of Lime Juice and sprinkle over the cut Peaches.
5. Divide the chopped Marzipan between the Peach Halves, and drizzle a little of the Chocolate Sauce over the top of the Peaches, then pour the rest into the cooking dish.
6. Sift some Icing Sugar over the top, then grill for around five minutes under a high heat. The Peaches and Marzipan should be slightly coloured, and crisp on the edges.
7. Transfer to warmed serving plates, and scatter the Lime Rind over the top. Pour a little Cream into the Chocolate Sauce, and mix lightly. Serve still warm.

Photo Courtesy of: mccun934

Apple and Fig Strudel

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Surprisingly healthy, this dish can easily be changed to an Apple, Apricot and Almond Strudel, but replacing the Figs with 125g of No-Soak Dried Figs, and adding 2tbsp of Ground Almonds and half a teaspoon of Cinnamon to the filling.

Apple Strudel

It’s great served fresh from the oven, dusted with a little Icing Sugar, and a drizzle of Single Cream.

To Serve 6
125g No-Soak Dried Figs, roughly chopped
Grated Rind and Juice of 1 Lemon
25g Fresh White Breadcrumbs
450g Cooking Apples
4 Sheets Filo Pastry
25g Low-Fat Spread
1tsp Caster Sugar

1. Place the Figs into a large bowl, and add the Lemon Rind, Lemon Juice and Breadcrumbs.
2. Peel, quarter and core the Apple, before slicing thinly and mix with the rest of the ingredients in the bowl.
3. Lay two pieces of Filo Pastry side by side on a clean tea towel, overlapping the edges by two inches (around five centimetres), and brush with a little of the low-fat spread, before topping with the other two sheets (in the same pattern) and brush again.
4. Place the Apple and Fig mixture down one side of the Pastry, and using the tea towel, begin to roll it up. Place onto a non-stick baking tray, curled around if necessary. Brush with the rest of the Low-Fat spread, then sprinkle the Caster Sugar over the top.
5. Bake in the Oven at 190C for around thirty to thirty five minutes, until the Pastry is golden brown, and the Apple filling is soft – loosely cover with Foil if the Pastry begins to brown too soon.

Photo Courtesy of: Rubber Slippers in Italy

Coconut Macaroons

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It is a delicious and easy to make snack that you can prepare at home. You can take it to parties or even give it out as a gift. Keep it in a sealed container, so that it stays moist.

If you are planning to take it to a party or give them away, use nice baking cups and packaging.

Ingredients:

3 cups shredded coconut

3 eggs, beaten

1/2 cup butter

1 cup sweetened condensed milk

1/4 cup sugar

1/8 teaspoon salt

1 1/2 teaspoons vanilla extract

1/2 teaspoon almond extract

Small paper baking cups

Preheat the oven at 400 degrees F.

In a bowl, combine the coconut, eggs, condensed milk, sugar, salt, vanilla and almond extracts. Mix well and place the mixture in a pastry bag.

Pipe in the filling into the baking cups (up to half). Place the filled baking cups on a tray. Bake it for 20 minutes or until the tops turn golden brown. Let it stand for 5 minutes after baking.

You may sprinkle some grated coconut on the macaroons for garnish if desired. Serve immediately or store in a sealed container.

Photo Courtesy Of: little blue hen

Sundae Ideas

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Ice cream is something people of all ages enjoy. You can eat it plain or with sauces and fruits. You can be creative and add as many toppings as you like.

Banana Split

Ingredients:

Strawberry ice cream

Chocolate ice cream

Vanilla ice cream

Heavy whipped cream

Cherries with stem

Chocolate syrup

Strawberry syrup

1 banana sliced into half, lengthwise

In a large dish or an ice cream dish, place the banana on the side. Scoop one flavor of ice cream each and place it on top of the banana slices. Top the ice cream with whipped cream. Place a cherry on top and drizzle it with chocolate and strawberry syrup. Serve immediately.

Peaches and Cream

Ingredients:

Strawberry ice cream

Chocolate ice cream

Vanilla ice cream

Heavy whipped cream

Crushed pineapples

Cherries with stem

Strawberry syrup

Sliced fresh or canned peaches

In a large dish or an ice cream dish, place a scoop of each ice cream flavor. Put the peach slices on the sides. Then, top the ice cream with whipped cream. Place 1/2 teaspoon of crushed pineapples on top of the cream and then place a cherry. Drizzle it with strawberry syrup. Serve immediately.

Choco-Peanut Butter Sundae

Chocolate ice cream

Chocolate peanut butter cups, cut in half

Crushed peanuts

Chocolate syrup

Heavy whipped cream

In a large dish or tall glass, place scoops of chocolate ice cream. Top it with whipped cream and nuts. Place a generous amount of chocolate peanut butter cups. Drizzle it with chocolate syrup and serve immediately.

Fruity Green Tea

Green tea ice cream

Canned or fresh blueberries

Canned or fresh peaches

Heavy whipped cream

Sliced almonds

Place scoops of green tea ice cream in a bowl or an ice cream dish. Place peaches and blueberries around it. Add a dollop of whipped cream on top and sprinkle with sliced almonds.

Photo Courtesy Of: Edward Allen L. Lim

Cherry Brulees

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Using Fresh Cherries will give a stronger, fresher flavour, however, it will mean that you’ll need stone them. Cherry Stoners are inexpensive, and saves a great deal of time whilst also damaging the Cherry very little – which will give a very good presentation as well.

Cherry Brulee

Try to use some of the brighter coloured Cherries for decoration.

To Serve 8
350g Fresh Cherries
1tbsp Kirsch
4 Egg Yolks
50g Caster Sugar
450ml Double Cream
125g Granulated Sugar

1. Stone the Cherries, reserving eight of them with stems for decoration. Pour the Kirsch over the rest of the Pitted Cherries.
2. Whisk the Egg Yolks with the Caster Sugar until they have thickened and are much lighter in colour. Pour the Cream in, stirring all the time. Place into a heavy-based saucepan, and cook over a low heat, stirring all the time to make sure it doesn’t boil. After around ten minutes, the Mixture should be similar in consistency to Double Cream.
3. Divide the Cherries amongst eight Ramekins or heatproof cups, then strain over the Custard mixture. Bake at 150C and cook for thirty to thirty five minutes, until very lightly set. Cool and refrigerate until firm.
4. Place the Granulated Sugar into a small, heavy based saucepan, and heat until the Sugar dissolves and turns a golden Caramel colour. Place a Pitted Cherry on top of each Ramekin, then pour over some of the dissolved Sugar, and chill for at least an hour, but no more than six hours.

Serve fresh from the refrigerator.

Photo Courtesy of: snowpea&bokchoi

Leek Pancakes with Watercress Sauce

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To make this batter very smooth and light – as it would be best, prepare it using a Food Processor or Blender. The more air bubbles that are in the mixture, the lighter and fluffier the pancakes will be.

Savoury Pancake

This batter makes eight pancakes, however, you can easily adjust the quantity to make more or less –depending on what you need.

To Serve 8
125g White Plain Flour
1 Egg
300ml Milk
Salt and Pepper
1tbsp Snipped Fresh Chives
1tbsp Vegetable Oil
25g Butter
3 Leeks, trimmed and cut into thin strips
125g Button Mushrooms, wiped and sliced
2tbsp Chopped Fresh Parsley
1tbsp Chopped Sunflower Seeds
50g Edam Cheese, grated
1 Bunch Watercress, trimmed and chopped
2tsp Capers
2tbsp Olive Oil
1 Garlic Clove, peeled and crushed
Grated Rind and Juice of ½ Lemon
3tbsp Vegetable Stock

1. Put the Flower into a bowl and make a well in a centre. Add the Egg, half the Milk, and beat until smooth. Beat in the rest of the Milk, add Salt and Pepper, then add the Chives.
2. Lightly grease a baking tray, with the Vegetable Oil, tilting the pan to cover the sides and base completely. Pour away any excess Oil, before heating the pan up.
3. Pour in just enough Batter to coat the base, and cook for one or two minutes until light brown, before turning over and cook the other side. Repeat this process to make eight pancakes.
4. Keep the pancakes warm. Meanwhile, melt the Butter in a heavy based Frying Pan. Cook the Leeks for around five minutes or until soft. Add the Mushrooms to the pan, cook for a further two minutes, then add the Parsley and Sunflower seeds, stir in well. Season with Salt and Pepper to taste.
5. Lay the pancakes out, and divide the mixture from the pan into eight. Spoon down the centre of each pancake, then arrange in a shallow ovenproof dish.
6. Puree the Watercress and Capers in a food processor with half of the Olive Oil, and process until smooth. Slowly add the rest of the Oil, Lemon Rind, Lemon Juice and Garlic, and enough Vegetable Stock to make the mixture smooth.
7. Pour the Sauce over the Pancakes, and sprinkle with the Cheese. Bake in the Oven at 190C for twenty minutes until Golden and hot through.

Photo Courtesy of: heliosphan

Chili Cheese Fries

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Fries are the ultimate comfort food. I can never get enough of it. I can have it plain or with different kinds of sauces and toppings. My personal favorite next to twisted fries are chili cheese fries. I don’t mind digging into it while watching a movie even if it can be inconvenient.

Whenever I cook at home, I make do with what I have. If I don’t have cheddar, I use the ever reliable Cheez Whiz and it tastes delicious as well. The fries can either be fried or baked depending on how sinful you want the dish to be. Deep fried fries are delicious, but if you do not drain the excess oil well they become soggy and it doesn’t go well with the chili-beef topping. You can also top it with chopped white onions if desired.

Ingredients:

1 kilo of potatoes, cut into wedges or strips or 1 kilo frozen French fries

300 grams of ground beef

2 cups refried beans

2 to 4 pieces of chili, chopped

4 cloves of garlic, minced

2 tablespoons olive oil or vegetable oil

1 cup tomato sauce

1 teaspoon of paprika

salt

1 tablespoon Worcestershire sauce

150 grams Cheddar cheese, grated

a pinch of cayenne powder, optional

Preheat oven at 400 degrees F.

Place the potatoes in a baking tray and bake it for 20-25 minutes or until it is golden brown. Turn once to cook both sides.

In a medium sized saucepan, sauté the garlic until it is light brown. Add the tomatoes and the beef. Season it with Worcestershire and stir-fry for another 8-10 minutes until the beef is brown. Mix in the beans and pour in the tomato sauce.  Season it with salt, pepper, paprika and cayenne. Simmer for 5 minutes.

Serve the fries topped with the beef and beans. Sprinkle it with Cheddar cheese.

Photo Courtesy Of: Ron Dollete

Quiche Lorraine

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Quiche is an oven baked dish made with eggs, milk and sometimes cream placed in a pastry shell. There are some versions with vegetables and other meats. It is similar to an omelette, but it looks like a pie. The bacon makes this dish tasty, although I would like to add sliced potatoes in it.

Ingredients:

1 layer pastry dough

4 slices bacon

1 medium onions, finely chopped

1 tablespoon olive oil

4 eggs

1 cup half and half

1/4 teaspoon salt

1/8 teaspoon white pepper

1/8 teaspoon freshly grated nutmeg

1 cup Gruyere cheese, shredded

Preheat the oven to 375F.

In a skillet, heat the olive oil and fry the bacon until it is crispy. Drain the excess oil with paper towels and crumble the bacon. Set aside.

In a bowl, beat the eggs. Add the half and half, salt, pepper and nutmeg.

Place the pastry in a deep dish baking pan, place the bacon and chopped onions at the bottom of the pastry. Pour the egg mixture into the pastry and top with shredded cheese.

Bake for 45-50 minutes until the eggs set and the cheese is lightly browned. Let it stand.

Slice and serve warm with salad.

Photo Courtesy Of: _Nezemnaya_

Mixed Mushroom Parcels

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This is a simple dish, great served as a starter, or even as a light summer lunch dish. Using a jar of mixed Mushrooms will give you a range of tastes and textures, but if you’re particularly fond of a certain Mushroom, then use more of that variety if you want!

Mixed Mushroom Parcels

To Serve 6
50g Wild Rice
Salt and Pepper
125g Butter
175g Onions, peeled and finely chopped
2 Garlic Cloves, peeled and crushed
175g Celery, finely chopped
175g Carrot, peeled and finely chopped
700g Brown and White Capped Mushrooms, chopped
225g Jar Mixed Wild Mushrooms in oil
75g Toasted Hazelnuts, chopped
75g No-Soak Dried Apricots, chopped
6 Sheets Filo Pastry
1tbsp Sesame Seeds
4tbsp Chopped Fresh Chives
200g Crème Fraiche

1. Cook the Rice in boiling salted water until tender, before draining and setting aside.
2. Melt twenty five grams of Butter in a large pan then cook the Onion and Garlic for around ten minutes, until soft and brown. Add the Celery and Carrot. Fry for a further three or four minutes. Add another twenty five grams of Butter to the pan then add the Fresh Mushrooms. Cook uncovered for another fifteen minutes with no cover on, so that the all the excess liquid has evaporated.
3. Add the Drained Mushrooms to the pan, and cook for five more minutes. Remove from the heat, before seasoning to taste, and stirring in the Hazelnuts, Wild Rice and Apricots into the Mushroom mixture.
4. Butter one sheet of Filo Pastry with a small amount of melted Butter, then fold in half, then in half again – you should aim to end up with a sheet about nine inches square. Place a sixth of the mixture in the centre of the sheet, and gather up the sides to form a parcel. Press gently to seal shut, and then repeat with the rest of the sheets of Pastry. Brush the tops with Butter, and sprinkle with a small amount of the Sesame Seeds.
5. Place the Parcels on a warmed baking sheet, then bake at 190 C for twenty five to thirty minutes. Stir the Chives into the Crème Fraiche, and season to taste. Serve the Parcels on a plate with a spoonful of the Sauce.

Photo Courtesy of: randomduck

Spiced Vegetable and Lamb Tagine

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This dish is so simple, beautifully flavoured and filling it would be hard to improve upon it. Using a double boiler (if you have one available) will mean that the flavours from the stew will be imparted into the Cous Cous, creating a much deeper aromatic flavour in the dish.

Spiced Vegetable and Lamb Tagine

To Serve 4
225g Cous Cous
4tbsp Olive Oil
450g Lean Lamb
2 Garlic Cloves, peeled and crushed
½ tsp Chilli Flakes
1 Onion, peeled and chopped
2tsp Ground Coriander
2tsp Paprika
1tsp Ground Cumin
1tsp Ground Turmeric
1tsp Ground Cinnamon
2 Medium Potatoes, peeled and cubed
2 Large Carrots, peeled and sliced
225g Celeriac, peeled and cubed
400g Can Chick Peas
300ml Tomato Juice
2tbsp Tomato Puree
1tbsp Chilli Sauce
125g Sultanas
Salt and Pepper
3tbsp Chopped Fresh Coriander

1. Place the Cous Cous into a sieve, then wash under cold running water to moisten all of the grains. Turn out onto a baking sheet, spread out to cover entirely, then leave until needed.
2. Cube the Lean Lamb, and seal in a large saucepan with hot fat until well browned. Add the Garlic, Chilli Flakes, Onion, Coriander, Paprika, Cumin, Turmeric and Cinnamon, then cook over a medium heat for ten minutes.
3. Add the Potatoes, Carrots and Celeriac to the pan, then fry gently for another five minutes. Stir in the Chick Peas, along with their liquid, then add the Tomato Juice, Puree and Chilli Sauce. Bring the pan to the boil, then cover and reduce the heat slightly, simmering the pan for twenty minutes.
4. Stir in the Sultanas and cook, then simmer for a further ten minutes.
5. Cook the Cous Cous as per packet instructions, before seasoning to taste. Stir in the Coriander, and serve with the Cous Cous.

Photo Courtesy of: The Marmot

Aglio Olio

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Aglio olio is also known as garlic and oil pasta. It is a simple and yet tasty dish that Italians love.

You can eat it as is or you can add some seafood or meat for some variation. If you are not fond of spicy food, you can make do with the chili flakes. A good idea would be to separate it and just have people put some as they wish.

Ingredients:

1 lb spaghetti noodles

1/2 cup extra-virgin olive oil

1/2 garlic bulb or around 6-8 cloves, sliced thinly

2 tablespoons fresh parsley, finely chopped

1/4 teaspoon red pepper flakes

Grated Parmesan cheese

Salt and pepper to taste

In a pot or Dutch oven, boil water with salt and oil. Cook the pasta according to package instructions or until al dente. Once it is cooked, drain the water and set the pasta aside.

In a deep saucepan, heat the oil under medium heat. Add the garlic. When the garlic changes color, add 1 tablespoon parsley and the chili flakes. Season it with salt and pepper. Mix well.

Combine the pasta and the oil and toss until the noodles are coated in oil.

Place on a serving platter or individual plates. Sprinkle the pasta with grated Parmesan cheese and fresh parsley before serving.

Photo Courtesy Of: TummyRumble