20101027 Chilli Cheese Omelette

(SOURCE: BBC GoodFood 101 Meals for Two)

Such a simple yet delightful quick meal.

INGREDIENTS
2 green onions, finely chopped
handful of fresh coriander, finely chopped
4 large eggs
2 tbsp vegetable oil
1 tsp chopped fresh red chilli
50g grated cheese

METHOD
1. Beat two of the eggs together with salt and pepper. Heat 1 tbsp of oil in a small frying pan then tip in half the onion, coriander and chilli and stir round the pan for a second or two so they soften a little. Pour in the eggs and keep them moing until two third have scrambled.
2. Settle the eggs back down on the base of the pan, scatter over half the cheese and cook for about 1 minute until the omelette is just set and the cheese has melted.
3. Carefully fold the omelette, and slid from the pan to a serving plate. Serve while hot and the cheese is still melting. Repeat with the remaining ingredients to make another omelette.

20101024 Mashed Potato Stuffed Bell Pepper

(SOURCE: Kook ook Vegetarisch)

I took out the olives from the recipe as my husband doesn't like them. A dash of tobasco sauce is recommended if you like it hot!

INGREDIENTS
200g starchy potatoes, chopped in small cubes
salt and pepper
1 red bell pepper, halved and deseeded
30ml creme fraiche
2 dried tomatoes in oil, cut into small pieces
1 green onion, rings
40g grated cheese

METHOD
1. Heat oven to 200 degree C. Cook the potatoes in boiling water for about 10 minutes. Drain and mash into a puree. Stir in creme fraiche, dried tomatoes, green onions, and half the cheese. Season with salt and pepper.
2. Stuff the peppers with the mashed potato, and put them in a greased baking dish. Scatter the cheese all over the stuffed peppers, and bake in the oven for about 30 minutes until golden brown.

20101023 Pepper Chicken Potato Crush

(SOURCE: BBC GoodFood 101 Meals for Two)

Don't forget to pour the chicken juices all over the potato crush!

INGREDIENTS
3 garlic cloves, peeled
3 tbsp chopped fresh flatleaf parsley
3 tbsp olive oil
2 skinless chicken breasts
100g goat's cheese, cut into 6 rounds
3 strips of roasted peppers in oil, drained, each cut in half
some fresh thyme springs
300g small new potatoes
75g rocket leaves

METHOD
1. Heat oven to 200 degree C. Soften the garlic in a little simmering water for 4 to 5 minutes. Drain and chop. Mix with the parsley and 1 tbsp of oil.
2. Make 3 deep diagonal slits across each breast. Reseve half the garlic mixture and spread the rest over the chicken and into the slit.
3. Halve each cheese slice and tuck two halves, a pieces of pepper, and some thyme into each slit. Season and bake in an oiled shallow dish for 30 minutes, until chicken is cooked.
4. Meanwhile, cook the potatoes for about 15 minutes. Drain, return to the pan and coarsely crush with a fork. Stir in rocket to leave to wilt. Stir remaining oil into the garlic mixture, season and stir into the potatoes. Serve with the chicken.

20101022 Enchilada's with Fried Beans

(SOURCE: Kook ook Vegetarisch)

I used less chill pepper as the original recipe was too spicy for me.

INGREDIENTS
5 tbsp olive oil
3 garlic cloves, crushed
1 red chilli pepper, deseeded and finely chopped
400g can chopped tomatoes
1/2 tbsp paprika powder
salt and pepper
1 big onion, finely chopped
400g can red kidney beans
1/2 tsp chilli powder
1/2 tbsp dried oregano
8 flour tortilla's
125ml sour cream
100g feta cheese, crumbled
1 green onion, rings
2 tbsp fresh coriander leaves, chopped

METHOD
1. Heat oven to 200 degree C. Heat 2 tbsp oil in a saucepan, and fry half the garlic and chilli pepper for about 2 minutes. Add the chopped tomatoes and paprika powder, and simmer for about 10 minutes to make a thick sauce. Season with salt and pepper.
2. Heat 3 tbsp olive oil in another saucepan and brown the remaining garlic and onions. Stir in the beans, chilli powder, and oregano. Mash the mixture into a puree while warming it. Season with salt and pepper.
3. For each tortilla wrap, spread over a thin layer of tomato sauce and then spoon over some bean mixture. Roll it up and lay it in a lightly greased baking dish. Make 8 tortilla rolls. Pour the tomato sauce all over the baking dish, and scatter with sour cream and crumbled feta cheese.
4. Cook in the oven for 20 to 30 minutes. Scatter with chopped coriander leaves, and serve.

20101015 Vegetable Curry with Yoghurt

(SOURCE: Albert Heijn Recepten - Groentecurry met yoghurt)

Starchy potatoes are the key as they best absorb all the delicisou sauce.

INGREDIENTS
800g small starchy potatoes
4 tbsp oil
1 onion, cut into wedges
2 tbsp kerrie powder
1 courgette, sliced and halved
1 cauliflower, chopped
400g can chopped tomatoes
300g Greek yoghurt

METHOD
1. Heat the oil in a pan over high heat, and brown the onions. Stir in kerrie powder and cook for 1 minute. Add the vegetables and cook for another 5 minutes. Pour 300ml water and chopped tomates into the pan, and bring to the boil. Add the potatoes, put the lid on, and simmer for about 15 minutes. Season with salt and pepper.
2. Slowly stir the yoghurt into the curry and simmer for another 3 minutes, keep stirring.

20101011 Sausage Casserole

(SOURCE: BBC Easy Cook Magazine)

Beautiful fall colors on your plate!

INGREDIENTS
8 sausages
1 yellow bell pepper, deseeded and chopped
4 red onions, cut into wedges
400g can chopped tomatoes
250ml chicken stock
1 tbsp sugar
handful of basil

METHOD
1. Heat oven to 200 degrree C. Put the sausages, pepper and onions into a roasting tin, then roast for 20 minutes.
2. Lower oven to 180 degree C, then tip the tomatoes and stock over the sausages. Add the sugar and basil, season, then stir well. Roast for a further 20 minutes. Sprinkle with basil and serve.

20101010 Hachee

(SOURCE: Friends and family)

The meat usually just melt in your mouth, but my last attempt failed for some reasons. I should have upped the vingear and water to make the meat more tender. Lesson learned.

INGREDIENTS
3 large onions, thinly sliced
30g flour
55g butter
500ml beef stock
3 bay leaves
5 cloves
1 tbsp vinegar
500g stew beef, cut into small cubes
salt and pepper
dash of Worcestershire sauce
some cornflour

METHOD
1. Mix together flour and the beef in a bowl. Heat the butter in a heavy based pan and brown the onions. Gradually add stock, bay leaves, and cloves, then put the lid on and simmer for 5 minutes.
2. Add vinegar and the meat in the pan, and simmer for 1 to 1.5 hours.
3. When it is ready, mix cornflour with some water. Stir this into the stew slowly to thicken the sauce. Simmer for about 5 minutes while stirring. Season with salt, pepper, and Worcestershire sauce.

20101008 Little Baked Rosemary Potatoes

I always serve a juicy ribeye with these little baked potatoes. Simple but heavenly!

INGREDIENTS
400g small new potatoes, halved
olive oil
dried rosemary
sea salt and freshly ground black pepper

METHOD
1. Heat oven to 200 degree C. Put the potatoes in a baking dish. Scatter the oil, rosemary, salt and pepper all over. Mix well. Cook in the oven for 30 to 40 minutes.

20101008 Carpaccio with Rocket Salad

INGREDIENTS
120g beef carpaccio
100g freshly grated parmesan
75g rocket leaves
Extra virgin olive oil
lemon juice
salt and pepper
handful of pine nuts

METHOD
1. Lay rocket leaves onto two plates, and lay out the carpaccio on the rocket. Sprinkle olive oil, lemon juice, cheese, pine nuts, and salt and pepper all over. Serve!

20101005 Pasta Casserole

(SOURCE: Albert Heijn Recepten - Ovenpasta met gehakt en courgette)

I would recommend scattering your dish with some freshly grated parmesan too to make it prettier and cheesier.

INGREDIENTS
300g pasta, cooked and drained
2 tbsp olive oil
2 onions, finely chopped
300g minced beef
1 courgette, finely diced
450ml sugo basilico tomato sauce
3 tomatoes, sliced
two 125g mozzarella balls, sliced

METHOD
1. Heat oven to 200 degree C. Heat the oil in a pan and brown the onions for about 1 minute. Add the meat and cook for about 3 minutes, and then add the courgette and cook for another 3 minutes. Pour the sauce in the pan, and season with salt and pepper. Remove from heat.
2. Stir the pasta into the sauce and pour the mixture into a baking dish. Cover the top with sliced tomatoes and mozzarella cheese. Bake in the oven for about 20 to 25 minutes, or until top is golden.

20101004 Cottage Pie with Cheese Crusted Leeks

(SOURCE: Delia's Complete How to Cook by Delia Smith)

The original recipe was for Shepherd's Pie, but I replaced the mince lamb with beef to make cottage pie instead.

INGREDIENTS
450g minced beef
1 tbsp olive oil
2 medium onions, chopped
75g carrot, chopped very small
1/2 tsp ground cinnamon
1 tsp chopped fresh thyme
1 tbsp chopped freshh parsley
1 tbsp plain flour
275ml beef stock
1 tbsp tomato puree
salt and pepper
50g grated mature cheddar
2 medium leeks, cut into 1 cm slices
900g potatoes, cut into small cubes
50g butter

METHOD
1. Heat the oil in the frying pan over a medium heat, brown onions for about 5 minutes. Add the carrots and cook for 5 minutes. Remove the vegetables  and put them to one side.
2. Turn the heat up and brown the meat in batches. Season with salt and pepper, then add the cooked vegetables, cinnamon, thyme, and parsley. Stir in the flour, then gradually add the stock until it is all incorporated. Stir in the tomato puree, then turn the heat right down, put the lid on the pan, and let it cook gently for about 30 minutes.
3. Meanwhile, heat oven to 200 degree C. Boil the potatoes, drain, add butter, and then mash into a puree. Season with salt and pepper.
4. When the meat is ready, spoon the mixture into the baking dish. Spread the mashed potato evenly all over. Sprinkle the leeks on top of the potato, scatter the cheese over the leeks. Bake for about 25 minutes or until the top is crusty and golden.

20101002 Lemon Rasberry Muffins

(SOURCE: Nigella Lawson)

I didn't have enough flour to coat the raspberries, so they sunk to the bottom of the muffins. Next time, I will definitely coat them with flour!

INGREDIENTS
55g butter
170g (1 1/3 cup) flour
2 tsp baking powder
1/2 tsp baking soda
100g (1/2 cup) sugar
1/4 tsp salt
juice and finely chopped zest of 1 lemon
230ml (1/2 cup) milk
1 large egg
140g raspberries, coated with flour

METHOD
1. Heat oven to 205 degree C. Melt the butter and set aside to cool.
2. Stir together flour, baking powder, baking soda, sugar, salt, and zest in a large bowl.
3. In a measuring cups, pour in the lemon juice, then enough milk to come up nearly to the 1 cup mark. Then beat in the egg and melted butter.
4. Pour the mixture into the dry ingredients and stir briefly. The batter should scarcely be combined. Fold in the raspberries, spoon this lumpy mixture into the muffin cups and bake for about 25 minutes. Leave in the pan for 5 minutes to cool slightly, then set them on a rack to cool for another 10 to 15 minutes.

20101002 Giant Ginger Cookies

(SOURCE: Simply Recipes - Giant Ginger Cookies Recipe)

The photo didn't do justice to the glistening cookies. Yes, the cookies GLISTEN - thanks to the sugar coated cookie dough!

INGREDIENTS
540g (4 1/2 cups) flour
4 tsp ground ginger
2 tsp baking soda
1 1/2 tsp ground cinnamon
1 tsp ground cloves
1/4 tsp salt
340g butter, room temperature
380g (2 cups) granulated sugar
2 eggs
1/2 cup stroop/molasses
140g (3/4 cup) granulated sugar

METHOD
1. Heat oven to 175 degree C. Stir together flour, ginger, baking soda, cinnamon, cloves, and salt in a medium mixing bowl. Set aside.
2. Beat together butter with 2 cups granulated sugar in a large mixing bowl. Beat until combined. Beat in eggs and stroop. Beat in the flour mixture, using a wooden spoon.
3. Shape dough into 2-inch balls using 1/4 cup dough - make about 24 balls. Roll balls in the 3/4 cup granulated sugar. Place about 2 1/2 inches apart on an ungreased cookie sheet.
4. Bake in the oven for 12 to 17 minutes, or until cookies are light brown and puffed. Cool on cookie sheet for 2 minutes, then transfer cookies to a wire rack to cool.

20101002 Baked Potato Soup

(SOURCE: Baked Bree - Baked Potato Soup)

INGREDIENTS
1kg potatoes, cleaned and poked
2 cups (1.2L) chicken broth
salt and pepper
grated cheese
sliced green onions
crispy bacon bits
sour cream

METHOD
1. Heat oven to 175 degree C. Bake the potatoes in the oven for about 60 to 90 minutes. Place a baking sheet under the rack to catch any drippings.Let the potatoes cool and scoop out the flesh.
2. Add the potato to a pot and add some chicken stock, puree it with an immersion blender. Add enough chicken stock to get the consistency of a thick soup (or just a consistency you like).
3. Season with salt and pepper. Heat over low to medium heat until hot and serve. Top the soup with the cheese, green onions, bacon, and sour cream.

20101001 Beefy Spanish Rice

(SOURCE: allrecipes.com - Beefy Spanish Rice)

I replaced the garlic powder with chilli powder instead to give this dish extra kicks.

INGREDIENTS
2 tbsp vegetable oil
175g uncooked white rice
80g chopped onion
75g chopped green bell pepper
455g ground beef
255g canned corn
170g can tomato sauce
120ml (1/2 cup) ketchup
235ml (1 cup) water
salt and pepper
chilli powder

METHOD
1. Heat the oil in a large saucepan over medium heat. Add the rice, onion, and bell pepper and saute for 5 minutes, or until onions are tender. Add the ground beef and saute until browned. Drain excess oil and fat.
2. Add the corn, tomato sauce, ketchup and water. Reduced heat to low, cover and simmer for 20 minutes or until rice is cooked, stirring occasionally. Season with salt, pepper and chilli powder to taste.