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.