20090118 Chicken Drumsticks with Paprika and Potatoes

(SOURCE: Albert Heijn Recipes)

Serves 4.

INGREDIENTS

10 chicken drumsticks

3 tbsp olive oil

1 bag krieltijes (unpeeled)

3 red onions, peeled and chopped

4 red bell pepper, chopped

4 tbsp black olives without pits

2tsp fennel seeds (karwijzaad)

2 tsp paprika powder

METHODS

1. Preheat the oven to 200 degree C.

2. Brush chicken drumsticks with 1 tbsp of olive oil, and mariante with salt and pepper.

3. Lay krieltjes, onions, bell peppers, and olives in a baking dish. Mix in 2 tbsp of olive oil, karwijzzaad, paprika powder, salt and pepper.

4. Lay the drumsticks on top of the vegetables, and bake in the oven for about 40 minutes. Then bake the dish under hot grill for about 5 minutes to further brown the chicken.

20090113 Pasta au Gratin

(SOURCE: Fun Cook Pasta by T. Spierings)

I am afraid this tasted a little too bland for me. Serves 4.

INGREDIENTS
400g pasta, cooked and drained
4 eggs
150ml cream
150g grated cheese
1 tbsp parsley, finely chopped
dash of nutmeg

METHOD
1. Preheat the oven to 240 degree C.
2. Beat the egg an cream in a mixing bowl. Add parsley, half the cheese, salt, pepper, and nutmeg. Add pasta and mix well.
3. Pour the pasta mixture into a greased baking dish, and sprinkle with cheese. Put in the oven and bake for 10 to 15 minutes, or until golden brown.

20090112 Grande Macaroni with Smoked Chicken

(SOURCE: Albert Heijn Recipes)

I would recommend a dash of tobasco too. Serves 4.

INGREDIENTS
350g macaroni grande, cooked and drained
3 tbsp olive oil
400g Italiaanse roerbakmix (diced courgette, carrot, red onions, etc.)
200g smoked chicken strips
1 tsp kerrie powder
4 tbsp ketchup
175g grated cheese
Salt and pepper

METHOD
1. Heat the oil in a pan and stir fry the vegetables for 5 minutes. Add the chicken and kerrie, and cook for about 2 minutes. Add ketchup and macaroni, and season with salt and pepper.
2. Stir in half the cheese and remove the pan from heat. Serve on a plate and sprinkle with more cheese.

20090111 Peanut Butter Cookies

(SOURCE: Simply Recipes - Peanut Butter Cookies Recipe)

SimplyRecipes.com is one of my favorite websites. The pictures there are so pretty, and most of their recipes are very simple and easy to follow. This had been my husband's favorite cookie until he tasted the giant ginger cookies last week. Makes 2 dozen cookies.

INGREDIENTS
100g sugar
110gp brown sugar
110g butter
110g peanut butter
1 egg
170g flour
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt

METHOD
1. Cream the butter for 2 minutes. Add the sugars, cream for 2 more minutes. Mix in the peanut butter and egg. Mix together the dry ingredients. Stir into the sugar butter mixture.
2. Wrap dough in plastic and refrigerate at least 3 hours.
3. Preheat oven to 190 degree C. Shape dough into 1 1/4 inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with a fork. Bake until light brown, about 15 minutes for chewier cookies. Cool on baking sheets for a minute, then transfer to rack to cool completely.

20090111 Honey-glazed Chicken Drumsticks with Tomato Rice

(SOURCE: Albert Heijn Recipes)

I found the chicken a little bland, so will suggest to add a dash of chilli powder to the chicken. Serves 4.

INGREDIENTS
300g white rice, cooked
600g chicken drumsticks
4 tsp olive oil
3 tsp honey
1 red bell pepper
500g tomatoes
100ml water
1 tsp basil, finely chopped
Salt and pepper

METHOD
1. Pat the drumsticks dry with kitchen paper, and season with salt and pepper.
2. Heat the oil in a pan and brown the chicken for 5 minutes. Add 100ml water and honey, and bring to a boil. Cover the pan and simmer for about 25 minutes.
3. Remove chicken from the pan. Add 2 tsp oil and fry bell papper for 5 minutes, then add tomatoes and fry for another 2 minutes. Add the cooked rice and heat the mixture up. Season with basil, salt, and pepper.
4. Serve drumsticks with tomato rice.

20090110 Beef Goulash

(SOURCE: Albert Heijn Recipes)

The recipe recommended to serve this with rice and green beans, but I chose bread instead to absorb all the yummy sauce. Sorry the photo was not that great. Serves 4.

INGREDIENTS
600g stewing beef, in big chunks
50g butter
3 onions, thinly sliced
1 1/2 tbsp paprika powder
1/2 tbsp dried Italian herbs
6 tomatoes, in big chunks
125ml creme fraiche

METHOD
1. Season the beef with salt and pepper. Heat the butter in a stew pan and brown the beef for 5 minutes. Add onion and cook for 3 minutes. Stir in paprika powder and the Italian herbs, and cook for 1 minute.
2. Add tomatoes to the pan, and season with salt and pepper. Cover the pan and simmer for about 3 hours.
3. Remove pan from heat and stir in creme fraiche. Serve with bread.

20090106 Creamy Spinach Spaghetti

(SOURCE: Fun Food Pasta by T. Spierings)

It was quite a lot, so I will halve the mushroom next time I make this dish again. Serves 2.

INGREDIENTS
200g spaghetti, cooked and drained
1/2 pack frozen spinazie a la creme
250g mushroom, thinly sliced
1 onion, finely diced
150g grated cheese
125g creme fraiche
salt and fresh ground pepper

METHOD
1. Heat up the frozen spinach in a pan. Then add mushroom and onion to the pan, and cook for about 5 minutes. Stir in cheese and creme fraiche, and season with salt and pepper.
2. Serve with hot spaghetti.

20090104 Gingery Pangasius with Rice

(SOURCE: Albert Heijn Recipes)

I think pangasius is a kind of catfish, but am not entirely sure. My husband does not like seafood because he cannot stand the smell of fish, but he managed to clean this dish. The trick is ginger, as its fragrance covers the "fishy" odor! By the way, I added a dash of flour to the recipe so the fish won't break that easily, and halved the ketjap manis. Serves 4.

INGREDIENTS
400g pangasius fillets, cut into chunks
1 ginger slice (about 3cm), cut into thin strips
2 garlic cloves, sliced
2 tsp sunflower oil
400g Chinese roerbakmix (bean sprouts, carrot, spring onion, etc.)
50g nasi seasoning
2tsp ketjap manis
25g bieslook, finely chopped
Salt and pepper

METHOD
1. Coat the fish with a thin layer of flour, and season with salt and pepper.
2. Heat the oil in a wok, and fry the fish for 5 minutes. Leave aside.
3. Fry the vegetables, ginger, and garlic in the wok for 5 minutes. Add 150ml water, nasi seasoning, and ketjap manis, and heat up for about 3 minutes.
4. Add the fish and fresh bieslook. Serve with white rice.

20090103 Tortellini-filled Portebello's

(SOURCE: Kook ook Vegetarisch)

This is perfect for dinner party, as you can have everything ready early in advance and simply chuck the dish into the oven. This is so beautifully presented and will definitely impress your guests. Serves 4.

INGREDIENTS
250g fresh tortellini, cooked and drained
4 big portebello's
2 tbsp olive oil
2 garlic cloves, crushed
1 tbsp fresh lemon juice
2 tbsp parsley, finely chopped
100g soft goat cheese, crumbled
salt and fresh ground pepper

METHODS
1. Preheat oven to 200 degree C.
2. Remove and finely chop the stems of portobello's. Heat olive oil in a pan, and brown garlic and chopped stems. Add lemon juice, parsley, and tortellini. Season with salt and pepper.
3. Fill the portobello's with tortellini, sprinkle with goat cheese, and line them up in a greased baking dish. Place in oven and bake for 20 to 25 minutes.