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.

20090822 Herby Feta Bake

(SOURCE: BBC Easy Cook Magazine)

You may want to leave the dish under a hot grill for a few minutes to give it a little more color.

INGREDIENTS
3 tbsp olive oil
2 garlic cloves, sliced
big pinch of chilli flakes
two 400g cans plum tomatoes, drained
small handful oregano leaves, chopped
two 200g block feta, broken up into large chunks

METHOD
1. Heat the oil in a pan, add the garlic and cook for 1 minute. Add the chilli flakes and tomatoes and simmer for 25 minutes until thickened. Season and stir in the oregano.
2. Heat the oven to 180 degree C. Put the feta in an ovenproof dish, cover with the sauce and bake for 20 minutes. Serve with warm crusty bread.

20090816 Chicken Nacho Grills

(SOURCE: BBC Good Food Magazine)

I halved the ingredients and added jalapenos pepper for extra kicks.

INGREDIENTS
20g bag tortilla chips, crushed
2 skinless chicken breasts
100g spicy tomato salsa
70ml sour cream
handful grated mature cheddar
Some jalapenos pepper, finely chopped

METHOD
1. Heat oven to 200 degree C. Put the chicken breasts on a non-stick baking tray, season, then slash each 3 times with a knife. Mix the jalapenos pepper into the salsa. Spoon 1 tbsp of salsa on top of each, then 1 tbsp sour cream.
2. Sprinkle the chips over the chicken, then the cheese. Roast for 30 minutes until the topping is golden and melting.

20090812 Chicken Cacciatore

(SOURCE: BBC Good Food Magazine)

I halved the recipe ingredients and served this with garlic bread.

INGREDIENTS
1 small onion, finely chopped
1 garlic clove, crushed
olive oil
400g tin cherry tomatoes
2 tbsp mascarpone
handful fresh basil leaves
3 chicken breasts

METHOD
1. Heat the oven to 190C. Fry the onion and garlic in about 1 tbsp olive oil until softened but not colored. Add the tomatoes, season, then simmer for 10 to 15 minutes or until thick and glossy. Take off the heat and stir in the mastcarpone and half the basil, roughly torn.
2. Heat a little oil in a pan and fry the chicken on both sides until golden. Transfer to a baking dish and pour over the sauce. Cook for 25 to 30 minutes or until the chicken is cooked through. Scatter over the rest of the basil.

20090811 Strawberry Cheesecake Muffins

(SOURCE: allrecipes.com - Strawberry Cheesecake Muffins)

INGREDIENTS
225g cream cheese, softened
31g powdered sugar
310g flour
1 tbsp baking powder
1/2 tsp salt
1 egg
300ml milk
100g brown sugar
80g butter, melted
1 tsp grated lemon zest
1/4 tsp vanilla extract
1/4 cup strawberry jam (about 80g)

METHOD
1. Heat oven to 190 degree C. Line 12 muffin cups with paper muffin liners.
2. Beat together cream cheese and powdered sugar until smooth, set aside.
3. In a large mixing bowl, combine flour, baking powder and salt. In a separate bowl, beat together egg, milk, brown sugar, butter, lemon zest, and vanilla extract. Stir egg mixture into dry ingredients, stirring just until moistened.
4. Spoon half of batter into muffin cups. Top each portion with 1 tbsp cream cheese mixture and 1 tsp jam. Spoon remaining muffin batter on top.
5. Bake in preheated oven for 20 minutes, or until golden. Cool in pan for 5 minutes, then remove muffins and cool on rack. Store in airtight container.

20090811 Rapid Ragu

(SOURCE: Nigella Express by Nigella Lawson)

You could prepare more caramelized onions and then freeze them for making omelette or sandwich later. My friend and I made this dish together, and we made some sour cream mashed potato to go with this too. Nigella suggested lamb mince instead, but beef mince is cheaper and tastes as good!

INGREDIENTS
2 tbsp garlic oil
125g cube pancetta
500g beef mince
75g caramelized onions *
80ml Marsala liquor
400g chopped tomatoes
75g lentils
125ml water
50g grated cheddar

METHOD
1. Heat the oil in a medium-sized saucepan, and fry the cubed pancetta until beginning to crisp.
2. Add the meat, breaking it up with a fork in the pan as it browns.
3. Tip in the caramelized onions, Marsala, tomatoes, lentils and wwater and bring the pan to the boil.
4. Simmer the ragu for 20 minutes stirring occasionally. Sprinkle with the cheese before serving.


* How to make caramelized onions - ingredients can easily doubled for more.
1. Melt 1 tbsp butter in a medium-sized pan set over low heat. Add about 3 thinly sliced onions, a generous pinch of salt, and 1 tsp honey. Stir every now and then for even cooking.
2. If the onions dry out, add in a splash of water to keep the onions from burning. Keep cooking over low heat until onions are golden brown, about 20 to 30 minutes.

20090809 Ham and Courgette Tagliatelle

(SOURCE: BBC Easy Cook Magazine)

INGREDIENTS
400g tagliatelle, cooked and drained
3 tbsp olive oil
1 garlic clove, halved and thinly sliced
4 courgettes, very thinly sliced
175g wafer-thin ham, cut into thin strips
3 tbsp pesto

METHOD
1. Heat the oil in a largee wok. Add the garlic and courgettes, and fry over a high heat for about 3 minutes until soft and lightly browned. Add the ham and toss together for 30 seconds, until it has heated through.
2. Add pasta to the courgettes with the pesto, and season with salt and pepper. Toss well and serve.

20090809 Mini Caprese

A very healthy and easy Sunday snack!

INGREDIENTS
3 Tasty Tom tomatoes, sliced
125g buffalo mozzarella, sliced and halved
handful fresh basil leaves
dash of extra virgin olive oil
salt
freshly ground four-season pepper

METHOD
1. Simply 3 layers - tomato slice, mozarella chunk, fresh basil leave.
2. Scatter with the olive oil, salt, and pepper. Voila!

20090808 Spiced Chicken with Rice

(SOURCE: BBC Good Food Magazine)

I did not add the cinnomon stick and raisins to the rice, as my husband and I are not big fans of sweet-ish rice. So I simply cooked the rice and peas in chicken stock instead. Also, I fogot to get red onions and hence skipped the crisp red onions.

INGREDIENTS
2 skinless chicken breasts
1 tbsp sunflower oil
2 tsp curry powder
100g basmati rice
400ml chicken stock
85g frozen peas
1 tbsp fresh coriander, finely chopped
4 rounded tbsp natural yoghurt

METHOD
1. Heat the oven to 170 degree C. Brush the chicken with 1 tsp of the oil, then sprinkle with the curry powder. Put the chicken in one layer in a roasting tin. Bake for 25 minutes, until the meat is cooked.
2. Boil the rice in a pan with the chicken stock. Cover, then gently cook for 10 minutes until the rice is tender, adding the peas halfway through the cooking time. Spoon the rice onto two plates, top with the chicken. In a bowl, stir the coriander into the yoghurt and season. Serve the herby yoghurt on the side.

20090725 Spicy Chicken Balti

(SOURCE: BBC Easy Cook Magazine)

I couldn't find quinoa last time and replaced it with something else - no idea what it was any more! This was not that yummy as the quinoa replacement just didn't work.

INGREDIENTS
1 tbsp sunflower oil
2 large onions, thickly sliced
4 skinless chicken breasts
4 tbsp balti paste
200g quinoa
400g can chopped tomatoes
1 L chicken stock
50g roasted salted cashews
handful coriander leaves

METHOD
1. Heat the oil in a large pan, fry the onions for 5 minutes until golden and softened, then tip onto a plate. Add the chicken breasts, browning for a few minutes on each side, then stir in the balti paste, quinoa and onions. Sizzle for a few minutes, then pour in the tomatoes and stock and give everything a good mix. Bubble for 25 minutes, until the quinoa is tender.
2. Stir in the cashews and most of the coriander with some seasoning, then pile into bowls and scatter over the rest of the coriander to serve.

20090705 Boursin Chicken with Watercress

(SOURCE: BBC Easy Cook Magazine)

INGREDIENTS
85g watercress
2 tbsp Boursin cheese with black pepper
2 skinless chicken breast
4 streaky bacon (ontbijtspek)

METHOD
1. Heat the oven to 180 degree C. Chop a handful of the watercress, then mix into the cheese. Make a hold in the thick end of the chicken, then push the knife two-thirds of the way into the breast. Poke your fingers in to widen the hold. Stuff the chicken with the Boursin mix, thne wrap tightly with bacon.
2. Lift the chicken onto a baking tray and roast for 25 minutes, until the chicken is cooked through and the bacon is golden. Serve with roasted potatoes and remaining watercress.

20090704 Courgette and Ricotta Cannelloni

(SOURCE: BBC Good Food Magazine)

Next time I will squeeze as much water as possible out of the grated courgettes as they realease a lot of juice during cooking.

INGREDIENTS
1 onion, chopped
2 tbsp olive oiil
4 courgettes, grated
2 garlic cloves, crushed
grated rind of 1 lemon
250g ricotta
50g grated parmesan
700g passata
250g fresh lasagne sheets

METHOD
1. Heat the oven to 180 degree C. Fry the onion in the oil for 3 minutes, until soft. Add th courgettes and garlic, and cook for 3 minutes more. Remove from the heat. Stir in the lemon rind and half of both cheeses. Season.
2. Pour half the passata into a baking dish. Spread the courgette mixture down the center of each lasagne sheet and roll into tubes. Lay on top of the sauce, seam-side down. Pour the rest of the passata over, dot with the remaining cheeses and bake for 15 minutes, until golden.

20090601 Apricots and White Chocolate Cookies

(SOURCE: Kids aan het bakken by Sara Lewis)

INGREDIENTS
100g dried apricots, cut into small pieces
100g white chocolate, broken into small pieces
250g self rising flour
125g soft butter, cut into cubes
75g basterdsuiker
1 egg
2 to 3 tbsp milk

METHOD
1. Heat the oven to 200 degree C.
2. Sieve the flour into a medium bowl and add butter. Crumble the mixture with your fingers. Add sugar, apricots, and chocolate. Mix well with a wooden spoon. Add the egg and then slowly add milk until you get a soft mixture.
3. Use two dessert spoons to make 24 little heaps. Place them on a buttered cookie sheet, and bake in the oven for about 12 to 15 minutes.

20090419 Creamy Pesto Chicken

(SOURCE: BBC GoodFood Magazine)

The chicken tastes so much and so good. So I strongly recommend a simply green side salad.

INGREDIENTS
4 boneless chicken breasts
3 tbsp green pesto
85g mascarpone
4 tbsp olive oil
100g breadcrumbs
handful pine nuts

METHOD
1. Heat oven to 200 degree C. Use a small sharp knife to make a slit along the side of each chicken breast to form a pocket. Mix together the pesto and mascarpone, then carefully spoon a quarter of the mixture into each chicken breast and smooth over the opening to seal.
2. Brush a little oil all over each chicken breast and season well. Tip the breadcrumbs onto a large plate and season. Place each breast on the plate and press all over with the breadcrumbs. Place in a lightly oiled shallow baking dish.
3. Cook in the oven for 20 to 25 minutes until the chicken starts to turn golden and is cooked through. Scatter over the pine nuts and cook for 2 minutes more.

20090322 Super-quick Fish Curry

(SOURCE: BBC EasyCook Magazine)

This is best served with garlic nan. (Unfortunately, the photo failed as there was not enough light.)

INGREDIENTS
1 tbsp vegetable oil
1 large onion, chopped
1 garlic clove, chopped
2 tbsp Madras curry paste
400g can tomatoes
200ml vegetable stock
600g white fish, cut into big chunks

METHOD
1. Heat the oil in a deep pan and gently fry the onion and garlic for about 5 minutes until soft. Add the curry paste and stir fry for 2 minutes, then tip in the tomatoes and stock.
2. Bring to a simmer, then add the fish. Gently cook for 5 minutes until the fish flakes easily.

20090319 Baked Mushrooms with Ricotta and Pesto

(SOURCE: BBC EasyCook Magazine)

You may want to put the dish under a hot grill for just a few minutes to give it a little more color.

INGREDIENTS
5 tbsp olive oil
16 medium chestnut mushrooms
250g ricotta
2 tbsp green pesto
2 garlic cloves, finely chopped
25g grated parmesan

METHOD
1. Heat the oven to 180 degree C. Choose an ovenproof dish big enough to take all the mushrooms in one layer and generouly brush it with 1 tbsp of the oil.
2. Trim the mushroom stalks level with their caps, then put the mushrooms, stalk-side up, in the dish. Mix the ricotta, pesto and garlic and spoon some into each mushroom. Sprinkle over the parmesan and drizzle over the rest of the oil.
3. Bake for 25 minutes, or until the mushrooms are soft all the way through and the cheese is just starting to turn golden. If the mushrooms have released a lot of juice during baking, drain it off before serving.
4. Serve with a little more pesto and scattered with parsley.

20090314 Mushroom Pasta Ragu

(SOURCE: BBC EasyCook Magazine)

I think it is best to leave the dish under the grill for a little longer, so the dish is piping hot!

INGREDIENTS
350g conchiglioni shells, cooked and drained
2 tbsp olive oil
250g mushrooms
300g minced beef
1 onion, chopped
2 garlic cloves, crushed
150ml beef stock
2 tbsp tomato puree
2 tsp dried oregano
150ml slagroom
125g mozzarella cheese, torn
2 tbsp freshly grated parmesan

METHOD
1. Heat half the oil in a large fying pan, add the mushrooms and saute over a high heat for about 6 minutes, stirring occasionally until browned. Transfer to a plate.
2. Add the remaining oil to the pan, add the mince, onion and garlic and cook over a high heat for 5 minutes until browned. Add the stock, tomato puree, oregano and plenty of seasoning, then bring to the boil, stirring well. Simmer for 4 minutes. Add the slagroom and mushrooms and simmer for another 5 minutes.
3. Spoon the mincce over the pasta shells, then stir well. Scatter over the cheeses and place under a hot grill. Cook for 10 minutes, or until the top is golden brown.

20090216 Quesadillas

(Source: Nigella Express by Nigella Lawson)


This goes really well with a Desperados (tequila-flavored beer)! I used regular ham instead of cured ham so the quesadillas taste less salty.


INGREDIENTS (per wrap)
30g thinly sliced ham
3 coin-sliced slices of jalapeno chilli peppers from a jar
50g grated cheese
1 spring onion, finely sliced
few leaves of coriander
1 tsp olive oil


METHODS
1. Heat a ridged griddle.
2. Place the tortilla wrap on the counter and cover with ham.
3. Over one half only, sprinkle the jalapeno slices, grated cheese, and chopped spring onion. Scatter the coriander leaves over the top. Carefully fold the tortilla wrap in half, fold the un-cheese-topped half over the cheese.
4. Lift this up carefully and brush each side with the olive oil before putting it on the hot griddle; grill for a minute each side.
5. Use a wide spatula to transfer the tortilla to a board or plate and cute into 3 triangles. Eat with some salsa on the side.

20090215 Mozzarella with Crazy Gremolata

(SOURCE: Nigella Express by Nigella Lawson)

This starter is so fragrant and beautiful! Serves 6.

INGREDIENTS
2 balls buffalo mozzarella
1 long red chilli, deseeded and finely chopped
6 black olives, finely chopped
Zest of 1 unwaxed lemon
1/2 clove garlic, crushed
1/4 tsp salt
3 tbsp extra virgin olive oil
2 tbsp fresh parsley, finely chopped

METHOD
1. Slice the mozzarella into 5mm thick rounds and arrange on a plate.
2. In a bowl mix the chopped chilli with the chopped olives, lemon zest and crushed garlic.
3. Tip in the salt, oil and parsley and stir together to make the gremolata.
4. Spoon the gremolata down the centers of your slices of mozzarella.

20090212 Chicken and Cashew Fried Rice

A quick dish to finish my leftover chicken and frozen peas. Serves 4.

INGREDIENTS
200g basmati rice, cooked
2 tbsp hot curry powder
1 tsp chilli powder
100g frozen peas
1 onion, diced
1 tbsp vegetable oil
100g chicken, cooked and shredded
handful of toasted cashew nuts
Salt and pepper

METHOD
1. Heat the oil in a wok. Brown the onion for 5 minutes. Add the shredded chicken and spice. Mix in rice and frozen pea, and fry for 5 minutes. Stir in the nuts and serve.

20090210 Mozzarella, Ham, and Pesto Pizzas

(SOURCE: Good Food Magazine - 101 Meals for Two)

You may want to line some foil in your oven, as the mozzarella and pesto may drip. I used serranoham last time and it was a little too salty. Serves 2.

INGREDIENTS
4 mini pitta bread
150g pack mozzarella
4 tsp pesto
85g smoked water-thin ham

METHOD
1. Heat the grill to high, put the pittas on the grill rack and heat for about 1 minute while you slice the mozzarella into 5.
2. Turn the pittas over and spread each one with 1 tsp pesto, then top with a mozzarella slice. Pile the hame on top, so it looks quite ruffled, then tear the final mozzarella slic into 4, put it on top of the ham and grind over some black pepper.
3. Return to the grill for 3 to 4 minutes more until melted and starting to turn golden.

20090205 Honey and Balsamic Steak Stir-fry

(SOURCE: BBC Easy Cook Magazine)

If you have sesame seeds, you could quickly fry them and then sprinkle over the dish. Serves 2.

INGREDIENTS
150ml red wine
2 tbsp balsamic vinegar, plus 1 tsp extra
1 tbsp olive oil
1 steak, thinly sliced
100g green beans, trimmed
1 carrot, peeled and cut into matchsticks
2 tsp soy sauce
1 tbsp clear honey

METHODS
1. Heat the wine and 2 tbsp of the balsamic vinegar together and simmer until it has reduced by half and the mixture has become sticky. Set aside.
2. Heat the oil in a wok and fry the steak for 1 to 2 minutes. Add the green beans and carrot and stir-fry for 2 minutes.
3. Add the soy sauce, honey, and 1 tsp balsamic vinegar to the wok and stir fry for a furthe 2 minutes or until the veg is just tender. Pour the wine sauce over the stir-fry just before serving.

20090201 Golden Five-spice Chicken

(SOURCE: BBC Good Food Magazine)

This was a disaster as I burnt them and my husband didn't really like the five-spice flavor. First and last time to cook this. Serves 8.

INGREDIENTS

8 chicken thighs and 8 drumsticks, skin on

3 spring onions, shredded, to finish

FOR THE MARINADE

4 tbsp vegetable oil

6 garlic cloves, finely chopped

finger-length piece fresh root ginger, grated

4 tbsp dry sherry

4 tbsp light soy sauce

4 tbsp clear honey

4 tsp five-spice powder

METHOD

1. Whisk together the marinade ingredients, put the chicken into a dish, then pour over the marinade, mixing to coat. Cover, then chill for at least 20 minutes, or up to a day.

2. Preheat oven to 180 degree C, and lift the chicken out of the marinade into a roasting tin. Roast for 40 minutes, pour over the remaining marinade, then cook for a further 30 minutes until golden and sticky. Sprinkle with the spring onion, then serve.

20090201 Banana Bread

(SOURCE: Simply Recipes - Banana Bread Recipe)

I set the timer for about 5 minutes less than the suggested baking time and check with a pin to make sure I do not overcook the banana bread, as I like my banana bread very moist. You may want to try sliced bread with cream cheese too.

INGREDIENTS
4 ripe bananas, smashed
75g melted butter
125g sugar
1 egg, beaten
1 tsp vanilla
1 tsp baking soda
Pinch of salt
200g flour

METHOD
1. Preheat the oven to 175 degree C.
2. With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, and mix.
3. Pour mixture into a buttered 4X8 inch loaf pan. Bake for 1 hour. Cool on a rack, then slice to serve.

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.