20100328 Two-cheese Tagliatelle

(SOURCE: Albert Heijn Recipes - Twee-kazen-tagliatelle)

INGREDIENTS
300g tagliatelle, cooked and drained
500g passato di pomodoro
1/2 tsp ground cinnamon
1 mozzarella ball, torn in small pieces
2 tbsp olive oil
600g spinach
50g grated Grana Padano

METHOD
1. Heat up the tomatoes and cinnamon in a pan. Add mozzarella, and keep stirring until all the cheese is melted. Season with salt and pepper. Mix the pasta into the sauce.
2. Meanwhile, in another pan, heat the oil and cook the spinach. Season with salt and pepper.
3. Serve pasta with the cooked spinach, scatter with Grana Padano.

20100327 Jambalaya

(SOURCE: BBC Good Food Magazine)

I halved the ingredients below in a hope to make a dish for two - but it didn't work. A good lesson learned - portion of water in such a dish cannot be simply halved!

INGREDIENTS
12 chicken breasts, legs, thighs, or a mixture
3 tbsp cajun seasoning
4 tbsp vegetable oil
3 large spanish onions, two sliced and one diced
450g smoked sausage, cut into 5mm slices
1 red pepper, diced
1 stick celery, diced
2 garlic cloves, finely chopped
400g basmati rice
3 spring onions, chopped

METHOD
1. Sprinkle the chicken pieces with 2 tbsp Cajun seasoning. Heat 3 tbsp of the oil in a large, heavy-based casserole, and fry the chicken in batches for 4 to 5 minutes, turning occasionally until well browned. Remove the chicken from the pan and set aside.
2. Slice 2 of the onions, add to the pan and fry for 4 to 5 minutes. Sir continuously, scaping the bottom of the pan to dislodge the browned bits. Cook for a further 5 minutes, until the onions are soft and golden. Reduce the heat and cook over a low heat for a further 5 minutes. Return the chicken to the pan and cook uncoered over the lowest heat for about 45 minutes.
3. In another heavy pan, heat the remaining oil and fry the sausage for 3 to 4 minutes until browned. Dice the remaining onion and stir in with the pepper, celery and garlic and cook for 4 to 5 mnutes, stirring occasionally, until soft and just beginning to brown. Spoon on top of the chicken, then add the rice. Pour in 700ml cold water. Add 2 to 3 tsp of the remaining Cajun seasoning. Cover with a tightly fitting lid, lower the heat and simmer for 20 minutes, without lifting the lid. If the rice is still a little hard, add a little more water, cover and simmer for a further 5 to 8 minutes until tender. Stir in the spring onions juts before serving.

20100320 Mac n' Cheese with Broccoli

(SOURCE: Albert Heijn Recipes - Mac 'n cheese met broccoli)

INGREDIENTS
350g big macaroni, cooked and drained
600g broccoli, chopped
125g smoked bacon
50g butter
50g flour
500ml milk
125g grated cheese

METHOD
1. Cook broccoli in salted water for about 4 minutes. Meanwhile, cook the bacon until crispy.
2. Heat oven to 200C. Melt butter in a saucepan, stir in the flour, and cook for a minute. Slowly stir in the milk, and cook until the sauce gets thicker. Finally add half the cheese, and cook the sauce on a low heat until the cheese is melted.
3. In a greased baking dish, mix together the broccoli, sauce, bacon, and pasta. Scatter the dish with the remaining cheese. Cook in the oven for about 10 minutes, or until brown.

20100307 Chicken Enchiladas

(SOURCE: A friend)

INGREDIENTS
1 tbsp olive oil
1 small onion, finely chopped
2 garlic cloves, crushed
460g shredded, cooked chicken
1/2 cup chopped coriander
1 pickled jalapenos, finely chopped
1/4 tsp salt
1 bottle red taco sauce
240g creme fraiche
8 flour tortillas
1 1/2 cup (about 165g) grated cheddar

METHOD
1. Heat oven to 175 degree C. In a small bowl, combine taco sauce and creme fraiche. Spread 1/3 cup cream and salsa mixture onto bottom of baking dish.
2. Saute onion and garlic in olive oil until onion is tender. Stir in chicken, pepper, coriander, and salt.
3. Gently heat each tortilla in a non stick skillet for 5 seconds. Spoon chicken mixture into the tortilla, top with 1 tbsp of cheese, roll up. Place enchiladas seem side down into baking dish.
4. Pour remaining cream and taco sauce mixture on top. Cover with foil and bake for 20 minutes. Then uncover, sprinkle with remaining 1 cup cheese, and bake for 5 minutes until cheese is melted.

20100228 Lubia Polo

(SOURCE: ghazakade.com - Lubia Polo)

My first try at Persian cuisine. This is the perfect dish for a very cold evening! By the way, if you don't have time, it is okay to skip step 1.

INGREDIENTS
500g basmati rice
400g stew beef, cut into small pieces
400g green beans, cut into 2 to 3 cm pieces
3 medium onions, sliced
1 to 2 tbsp tomato puree
100g vegetable oil
salt and pepper

METHOD
1. Wash rice twice and soak in salted warm water for 3 to 4 hours, then drain the water.
2. Pour water in a large pan until it is half full and bring it to a boil. Add rice and a spoonful of salt and continue boiling until rice slightly softens (about 5 minutes). Pour rice into a sieve and wash it with slightly warm water. Set aside.
3. Heat oil in a stew pan and brown onion until golden. Add meat and fry over medium heat until color changes. Add 1 to 2 glasses of hot water and cook for about 30 minutes on medium heat, add more hot water if necessary.
4. Add tomato puree, salt and pepper, and cook for another 15 minutes on medium heat.
5. Add the half cooked and rinsed rice, mix well, then cover and cook over low heat for about 30 minutes.

20100227 Ovendish with Hash Browns

(SOURCE: Albert Heijn Recipes - Ovenmaaltje met rosties)

If you have time, I recommend home made meatballs instead.

INGREDIENTS
3 tbsp olive oil
2 garlic cloves, finely chopped
355g ready-made meatballs
3 small onions, quartered
250g brown button mushrooms
3 bell peppers of different colors
4 tomatoes, halved
600g frozen little hash browns (Rosties)
salt and pepper

METHOD
1. Heat oven to 225 degree C. Mix olive oil, garlic, and salt and pepper in a large mixing bowl. Add meatballs, onions, mushrooms, bell peppers, and tomatoes. Mix well.
2. Add the meatball mixture and frozen hash browns into a baking dish. Cook in the oven for about 20 minutes.

20100207 Spinach & Feta Cannelloni

(SOURCE: BBC Lifestyle - Spinach & Feta Cannelloni)

I took out the chopped olives as my hubby hates them.

INGREDIENTS
4 large sheets no-pre-cook lasagne
1kg frozen spinach, defrosted
200g pack low fat feta cheese
generous grating nutmeg
1 tbsp capers, rinsed
400g can chopped tomatoes
25g grated parmesan

METHOD
1. Heat oven to 200 degree C. Put the lasagne sheets in a large bowl and cover with boiling water. Soak for 5 minutes. Meanwhile, squeeze as much water as possible from the spinach, then mix with the feta, nutmeg and some seaasoning. Drain the pasta, then cut each sheet in half vertically. Spoon 4 tbsp of the filling along the center of each half, then roll up to enclose. Place in a lightly oiled baking dish.
2. Mix the olives, capers and tomatoes together in a bowl, season, then spoon over the cannelloni. Sprinkle with parmesan, cover with foil, then bake for 20 minutes.

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.