20100131 New Potato and Mince Curry

(SOURCE: BBC Easy Cook Magazine)

INGREDIENTS
2 tsp ground cumin
2 tsp ground coriander
1 tbsp korma curry paste
500g new potatoes, halved
100g spinach leaves
150ml Greek yoghurt
450g minced beef
1 tbsp vegetable oil
1 small onion, chopped
3 garlic cloves, finely chopped
1 tbsp grated fresh ginger
1 red chilli, deseeded and finely sliced

METHOD
1. Heat a frying pan and add the mince. Brown it all over, stirring to break it up. Remove from the pan and set aside. Add the oil and onion to the pan and cook on a medium heat for 5 minutes.
2. Stir in the garlic, spices and curry paste. Stir fry for 1 minute. Add the mince, potatoes and 600ml water, bring to the boil, cover, then simmer for 30 minutes. Season.
3. Stir in the spinach and simmer for 1 minute, uncovered, until the spinach has wilted. Swirl in the yoghurt and serve.

20100130 Pork and Potato Hot Pot

(I don't remember where the recipe is from...still looking!)

20100117 Lasagne

(SOURCE: A friend)

INGREDIENTS
25g lasagne, cooked
MEAT SAUCE
2 tbsp oil
1 onion, chopped
3 garlic cloves, crushed
500g beef mince
100g mushrooms, sliced
two 400g cans chopped tomatoes in juice
1 cup tomato puree
1 tsp oregano
1/2 tsp basil
1 tsp sugar
salt and pepper
CHEESE SAUCE
50g butter
3 tbsp flour
1 1/2 cup milk
3/4 cup grated cheese
2 tbsp grated parmesan cheese
salt and pepper

METHOD
1. Heat oven to 180 degree C.
MEAT SAUCE
2. Heat oil in a large frying pan, and cook onion and garlic until onion is golden. Add meat and brown well. Stir in mushrooms, tomatoes, tomato puree, oregano, basil, and sugar. Bring to the boil then reduce heat and simmer gently for 40 minutes or until meat mixture has thickened slightly, stirring occasionally. Season with salt and pepper to taste. Set aside until cool.
CHEESE SAUCE
3. Melt butter in a saucepan. Add flour and cook until frothy. Gradually add milk, stirring constantly until mixture boils and thickens. Remove from heat. Stir in cheese. Season with salt and pepper to taste. Cover with a lid or plastic wrap to prevent a skin forming. Set aside until cool.
LASAGNE
4. Place half the lasagne in a greased ovenproof dish. Spread with half the meat mixture and half the cheese sauce. Repeat the layers. Top with parmesan cheese. Cook in the oven for 20 minutes or until golden and heated through.

20091228 Lemon Drizzle Cake

(SOURCE: BBC Easy Cook Magazine)

INGREDIENTS
225g unsalted butter, softened
225g caster sugar
4 eggs
finely grated zest 1 lemon
225g self rising flour
(for the drizzle topping)
juice 1 1/2 lemon
85g caster sugar

METHOD
1. Heat oven to 180 degree C. Beat together the butter and sugar until pale and creamy, then add the eggs, one at a time, slowly mixing through. Sift in the flour, then add the lemon zest and mix until well combined. Line a loaf tin with greaseproof paper, then spoon in the mixture and level the top with a spoon.
2. Bake for 45 to 50 minutes until a thin skewer inserted into the center of the cake comes out clean. While the cake is cooling in its tin, mix together the lemon juice and sugar to make the drizzle. Prick the warm cake all over with a fork, then pour over the drizzle - the juice will sink in and the sugar will form a lovely, crisp topping. Leave in the tin until completely cool, then remove and serve. Will keep in an airtight container for 3 to 4 days, or freeze for up to 1 month.

20091228 Baked Pears with Amaretti

(SOURCE: BBC Easy Cook Magazine)

INGREDIENTS
4 ripe pears
100g ricotta
1/2 tsp ground cinnamon
4 tbsp clear honey, plus extra to serve
8 amaretti biscuits

METHOD
1. Cut each pear in half and place on a large baking tray. Use a teaspoon to scoop out the cores and make a dip in the center of each pear. Put about 1 heaped tsp of ricotta into each dip, then sprinkle over the cinnamon and drizzle with a little honey.
2. Heat the oven to 170 degree C, then roast the pears for 10 minutes. Tip the biscuits into a food bag and lightly crush them with a rolling pin. Remove the pears from the oven, then scatter the crumbs over each pear. Return to the oven for 10 minutes, or until the pears are soft and the topping is golden.

20091108 Chopped Fruit Salad

(SOURCE: Nigella Express by Nigella Lawson)

INGREDIENTS
250g strawberries, finely chopped
1 tsp pomegranate juice
100g diced mango
1/2 tsp lime juice
125g blueberries
150g vanilla yoghurt
2 tsp mixed seeds (pumpkin, sunflower, sesame)

METHOD
1. Mix the chopped strawberries with the juice.
2. Spritz the mango cubes with the lime juice.
3. Using two tumblers, layer the ingredients: strawberry, mango, blueberries, yoghurt and, finally, the seeds.

20091107 Quick Chilli

(SOURCE: Nigella Express by Nigella Lawson)

This dish goes really well with a chilled bottle of Corona!

INGREDIENTS
150g chorizo sausage, halved lenthways and cut into 5mm half moons
500g minced beef
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp ground cinnamon
3 cardamon pods, bruised
500g tomato and chunky vegetable sauce for pasta
390g mixed spicy beans
60ml sweet chilli sauce
1/4 tsp chilli flakes (more if your canned beans are not spicy)

METHOD
1. Put the sliced chorizo into a hot, heavy based pan and cook over a medium heat until the sausage crisps a little and gives up its orange-red oil.
2. Add the mince and cook for about 5 minutes, breaking it up with a wooden fork to help it brown.
3. Stir in the spices and then add the pasta sauce, spicy beans and chilli sauce. Bring to the boil and then turn down the heat and simmer for 20 minutes.

20091011 Chilli Pork

(SOURCE: BBC Good Food Magazine)

It is supposed to be "Paprika Pork", but as I didn't have paprika then, I replaced paprika with chilli instead. Still good!

INGREDIENTS
2 tbsp sunflower oil
3 onions, thinly sliced
600g pork fillet, cut into bit-sized chunks
2 tbsp chilli
300ml chicken stock
100ml creme fraiche
some chopped parsley

METHOD
1. Heat the oil in a pan, add the onions and fry for 10 minutes, stirring occasionally until soft and lightly colored.
2. Add the pork to the pan and stir over a failrly high heat to seal and brown all over. Stir in the chilli, cook briefly, then pour in the stock and bring to the boil.
3. Cover the pan and cook for 35 minutes, until the pork is tender. Stir in the cremem fraiche and simmer for a further 2 minutes. Scatter with chopped parsley and serve.

20091011 Apple Amaretti Pudding

(SOURCE: BBC Good Food Magazine)

This is the perfect dessert to finish a dinner party in the fall.

INGREDIENTS
3 large apples, peeled and cut into chunks
2 tbsp caster sugar
squeeze of lemon juice
250g mascarpone, at room temperature
142ml whipping cream
2 tbsp icing sugar
10 amareetti biscuits
4 tbsp Disaronno Amaretto liquor

METHOD
1. Put the apples in a saucepan, then add the caster sugar, lemon juice and 2 tbsp water. (taste to see if more sugar is needed) Cover and cook gently for about 10 minutes, until softened. Leave to cool.
2. Beat the mascarpone until softened. Softly whip the cream, then fold into the mascarpone along with the icing sugar. Put two amaretti biscuits into the bottom of each of four dessert glasses, drizzle with a little amaretto liquor, then top with the cooked apple. Spoon on the mascarpone mix, then crush the remaining biscuits and scatter over the puddings just before serving.

20090823 Quick Beef and Potato Bake

(SOURCE: BBC Good Food Magazine)

INGREDIENTS
2 large potatoes, peeled and sliced
1 onion, finely chopped
1 tbsp olive oil
1 garlic clove, crushed
75g sliced mushroom
500g beef mince
100ml white wine
400g can plum tomatoes
2 tbsp chopped parsley
50g grated cheddar
200ml creme fraiche

METHOD
1. Boil the potatoes in salted water until just tender.
2. Fry the onion in the oil, then add the garlic and mushrooms and cook until browned. Add the mince, stirring to break up any lumps, and cook for 1 more minute. Add the wine and tomatoes and simmer for 15 minutes. Stir in the parsley and season.
3. Spoon half the mincce into a heatproof dish, add the postatoes in a single layer and then the rest of the mince.
4. Mix the cheese with the creme fraiche and season. Spoon over the top. Put under a hot grill for 3 minutes, until browned and bubbling.