Ingredients:

2 tbsp olive oil

2 1/2 lbs chicken breast, cut into cubes

2 cloves garlic, minced

2 medium onions, diced

3 large carrots, diced

3 tbsp curry powder

1 tbsp turmeric

1 tbsp fish sauce (optional)

1/2 cup peas

1/4 cup golden raisins

1/2 cup chicken stock

1 13.5 oz can coconut milk

1 handful of basil leaves and coriander leaves

1 sheet puff pastry

1 egg white

Salt and pepper for seasoning

Preheat oven to 400F.

In a pot, heat oil then add the onions and garlic letting them sweat before adding the curry powder and turmeric. Then add the chicken, season with salt and pepper and stir around, allowing the spices to coat the chicken.  Add the coconut milk and let it simmer for about 2 minutes before adding the chicken stock and the fish sauce. Add the carrots and cover, letting it simmer for about 10 minutes. Then add the peas and the raisins and continue cooking until sauce has slightly thickened (you may also add 1 tbsp of cornstarch to hasten the thickening). Adjust the seasoning.  Before turning off the heat, add the basil and coriander leaves.

Prepare individual ramekin dishes (or you can use a large oval baking dish). Ladle the chicken curry into the dish(es). On a slightly floured surface, roll out the puff pastry and cut out rounds that are at least 1/2 inch larger than the diameter of the dish(es). Place the pastry on top and press around the edges to seal. With a small knife, make a cross-slit on top to allow steam to escape. Brush with the egg white and bake for about 15-20 minutes until the pastry is golden brown.

Photo Courtesy of: Mochachocolata-Rita

Frozen mocha mud pie is a yummy dessert that is for all ages. Prepare mini pies for parties or for a classier presentation. You can also make these ahead of time and keep them for those days when you are craving for something sweet.

Serves 8

Ingredients:

For the crust:

1 cup crushed chocolate cookies

1/4 cup butter, melted

For the filling:

2 pints coffee ice cream

Maltesers chocolate candy

For the toppings:

1 cup semisweet chocolate

2 tablespoons butter

1 tablespoon brewed coffee

Combine the crushed cookies and melted butter in a medium sized bowl. Mix well. Transfer it to 9 inch pie plate or springform pan. Press the mixture onto the bottom and the sides of the pan. Cover and refrigerate for at least an hour.

Place the ice cream on a bowl and soften it. Pour the coffee ice cream over the chilled crust and top it with candy. Cover it and freeze it overnight.

Next, prepare the toppings by putting the chocolate chips, butter and coffee in a mixing bowl.  Place the bowl in the microwave or double boiler to heat it for 6-8 minutes or until the chocolate melts. Mix well until the mixture is smooth. Let it cool completely. Drizzle the melted chocolate over the frozen pies and refrigerate for 30 minutes or until set. Slice and serve.

Photo Courtesy Of:  punzy

Chicken and sweet potato pie is a heart-warming comfort food that is perfect for dinner or gatherings. The sweet potato definitely adds more taste and texture to the minced chicken filling.

Serves 6

Ingredients:

1 tablespoon oil

1 large onion, chopped

750g ground chicken

750g sweet potato, chopped

250g button mushrooms, halved

1 1/2 chicken stock

440g canned tomatoes

1/2 cup tomato puree

2 tablespoons fresh thyme leaves

1 tablespoons Worcestershire sauce

For the toppings:

4 large potatoes (1.2kg), chopped

60g butter

1/2 cup sour cream

Preheat the oven at 180C and slightly grease a 24cm pie plate.

Heat the oil in a medium sized pan over medium heat. Sauté the onions for 2 minutes or until it is lightly browned. Add the ground chicken and stir-fry it for 4 minutes over high heat or until it is browned and the liquid has evaporated. Break the lumps using a fork as it cooks.

Place the mushrooms, sweet potato, stock, und-drained crushed tomatoes, tomato puree, thyme and Worcestershire sauce. Set the heat to high and bring it to a boil. Reduce the heat to low. Cover it and let it simmer for another 15 minutes or until the mixture has thickened and the sweet potatoes are tender. Transfer it to the greased pie plate.

While cooking the chicken, prepare the topping by boiling the potatoes in a large pot of water for 10 minutes or until it becomes tender, drain well. Place the cooked potatoes in a large bowl. Add the butter and sour cream. Mash it with a fork or vegetable masher until it becomes smooth and fluffy. Spoon the topping over the chicken filling. Smooth the top with a fork or a spatula. Bake it or 20 minutes or until the topping is lightly browned.  Let it stand for 5 minutes before serving.

Photo Courtesy Of:  jeffreyw

Greek pie is a delicious vegetable recipe with a lot of cheese. It can be eaten any time of the day –as a hearty breakfast, yummy snack or light main course with some salad. Watch the pie carefully as you bake it because you wouldn’t want to burn the bacon or overcook the egg and vegetables. Adjust the heat and the time as needed.

Ingredients:

400g zucchini, sliced thinly

200g tomatoes, sliced thinly

1/4 cup olive oil

2 leeks, white part cut and finely chopped

250g Greek feta, crumbled

250g fresh ricotta

1/4 cup flour

1/2 cup chopped dill

3/4 cup chopped mint

8 eggs, lightly beaten

200g prosciutto slices

Put the zucchini in a medium sized bowl. Add a teaspoon of salt. Set it aside for 30 minutes. Rinse the zucchini in running water. Drain well and then pat them dry using paper towels.

Heat the oil in a small frying pan over medium heat. Cook the leeks for 8-10 minutes or until they become soft. Let it cool completely.

Preheat the oven at 180C and prepare a 22cm springform tin or round baking dish. Line the dish with the prosciutto and allow the edges to hang loose at the sides by 5cm. Place the zucchini, tomatoes and leeks into the pan or baking dish.

Next, combine the eggs, flour, mint and dill in a large bowl. Mix well until there are no more lumps. Add the feta and ricotta. Season it with salt and pepper. Stir.

Pour the egg mixture into the pan. Fold the hanging prosciutto over the top of the egg mixture. Bake it in the preheated oven for 30-45 minutes or until the pie is set and firm to the touch. Remove from oven and let it cool for 15-20 minutes. Remove from tin or slice before serving.

Photo Courtesy Of:  hlkljgk

Catfish and potato pie is another Latin American dish that you will love. The paprika and cumin add some spice and flavor to this recipe. I am personally fond of potatoes, so I am always generous with it whenever I prepare food that includes this ingredient. If you slice the potatoes thinly, there is no need to boil them. All you have to do is soak them in water and then pat them dry before you place them in the baking dish.

Ingredients:

4 6oz. catfish fillets

6 medium potatoes, peeled and sliced

1/2 cup chopped onion

2 garlic cloves, minced

1 fish bouillon cube

6 tablespoons butter

1/2 tablespoon ground cumin

1/2 teaspoon paprika

2 beaten eggs

1 cup heavy cream

1 cup bread crumbs

1/2 cup parmesan cheese

Salt and pepper

Chives for serving

Preheat the oven at 400° F and then grease a small baking dish with 2 tablespoons of butter. Set it aside.

Season the fillets with salt, pepper, cumin and paprika.

Next, place the sliced potatoes in a pot with salted water over high heat. Bring it to a boil. After, drain it and place the potatoes on a plate.

Melt the butter in a medium pan over medium heat. Sauté the garlic and onions for 5-7 minutes until fragrant and the onions are soft.

Place the bouillon and the cream in the pan with garlic and onions. Bring it to a boil and then reduce the heat to low. Let it simmer for 5 minutes. Season it with salt and pepper. Remove from heat and then let it cool. Fold in the beaten eggs and then mix well.

Assemble the catfish and potato by placing a layer of potatoes at the bottom of the baking dish. Top it with 2 tablespoons of cream mixture and spread it evenly. Place a layer of fish fillet on top of the potatoes and then put another layer of potatoes and cream. Repeat this for the remaining fish fillet and potatoes.

Sprinkle parmesan cheese and bread crumbs over the fish and potato layers. Bake it in the pre-heated oven for 25-30 minutes or until the cheese bubbles and it is browned. Remove from oven and let it stand for 5 minutes. Garnish it with fresh chives before serving.

Photo Courtesy Of: Simon Aughton