Sunday, March 28, 2010
(SOURCE: Albert Heijn Recipes - Twee-kazen-tagliatelle)
300g tagliatelle, cooked and drained
500g passato di pomodoro
1/2 tsp ground cinnamon
1 mozzarella ball, torn in small pieces
2 tbsp olive oil
50g grated Grana Padano
1. Heat up the tomatoes and cinnamon in a pan. Add mozzarella, and keep stirring until all the cheese is melted. Season with salt and pepper. Mix the pasta into the sauce.
2. Meanwhile, in another pan, heat the oil and cook the spinach. Season with salt and pepper.
3. Serve pasta with the cooked spinach, scatter with Grana Padano.
Saturday, March 27, 2010
(SOURCE: BBC Good Food Magazine)
I halved the ingredients below in a hope to make a dish for two - but it didn't work. A good lesson learned - portion of water in such a dish cannot be simply halved!
12 chicken breasts, legs, thighs, or a mixture
3 tbsp cajun seasoning
4 tbsp vegetable oil
3 large spanish onions, two sliced and one diced
450g smoked sausage, cut into 5mm slices
1 red pepper, diced
1 stick celery, diced
2 garlic cloves, finely chopped
400g basmati rice
3 spring onions, chopped
1. Sprinkle the chicken pieces with 2 tbsp Cajun seasoning. Heat 3 tbsp of the oil in a large, heavy-based casserole, and fry the chicken in batches for 4 to 5 minutes, turning occasionally until well browned. Remove the chicken from the pan and set aside.
2. Slice 2 of the onions, add to the pan and fry for 4 to 5 minutes. Sir continuously, scaping the bottom of the pan to dislodge the browned bits. Cook for a further 5 minutes, until the onions are soft and golden. Reduce the heat and cook over a low heat for a further 5 minutes. Return the chicken to the pan and cook uncoered over the lowest heat for about 45 minutes.
3. In another heavy pan, heat the remaining oil and fry the sausage for 3 to 4 minutes until browned. Dice the remaining onion and stir in with the pepper, celery and garlic and cook for 4 to 5 mnutes, stirring occasionally, until soft and just beginning to brown. Spoon on top of the chicken, then add the rice. Pour in 700ml cold water. Add 2 to 3 tsp of the remaining Cajun seasoning. Cover with a tightly fitting lid, lower the heat and simmer for 20 minutes, without lifting the lid. If the rice is still a little hard, add a little more water, cover and simmer for a further 5 to 8 minutes until tender. Stir in the spring onions juts before serving.
Saturday, March 20, 2010
(SOURCE: Albert Heijn Recipes - Mac 'n cheese met broccoli)
350g big macaroni, cooked and drained
600g broccoli, chopped
125g smoked bacon
125g grated cheese
1. Cook broccoli in salted water for about 4 minutes. Meanwhile, cook the bacon until crispy.
2. Heat oven to 200C. Melt butter in a saucepan, stir in the flour, and cook for a minute. Slowly stir in the milk, and cook until the sauce gets thicker. Finally add half the cheese, and cook the sauce on a low heat until the cheese is melted.
3. In a greased baking dish, mix together the broccoli, sauce, bacon, and pasta. Scatter the dish with the remaining cheese. Cook in the oven for about 10 minutes, or until brown.
Sunday, March 7, 2010
(SOURCE: A friend)
1 tbsp olive oil
1 small onion, finely chopped
2 garlic cloves, crushed
460g shredded, cooked chicken
1/2 cup chopped coriander
1 pickled jalapenos, finely chopped
1/4 tsp salt
1 bottle red taco sauce
240g creme fraiche
8 flour tortillas
1 1/2 cup (about 165g) grated cheddar
1. Heat oven to 175 degree C. In a small bowl, combine taco sauce and creme fraiche. Spread 1/3 cup cream and salsa mixture onto bottom of baking dish.
2. Saute onion and garlic in olive oil until onion is tender. Stir in chicken, pepper, coriander, and salt.
3. Gently heat each tortilla in a non stick skillet for 5 seconds. Spoon chicken mixture into the tortilla, top with 1 tbsp of cheese, roll up. Place enchiladas seem side down into baking dish.
4. Pour remaining cream and taco sauce mixture on top. Cover with foil and bake for 20 minutes. Then uncover, sprinkle with remaining 1 cup cheese, and bake for 5 minutes until cheese is melted.