Easy Chicken Stir-fry

This dish you do NOT have to add any extra salt. The soy sauce provides you with that. This recipe didn't have many vegetables in it, so I added some extra ones that I had left in the fridge.

- 1 tablespoon cornflour                                

- 2 teaspoons grated ginger  
- 2 cloves garlic, crushed
- red chilli chopped small (amount to your liking)
- 1 teaspoon sesame oil
- 3 tablespoons soy sauce
- 500g chicken breast, diced
- 1 tablespoon peanut oil
- 1 onion, sliced
- 115g baby corn
- 425g bok choy, sliced
- 2 tablespoons oyster sauce
- 3 tablespoons chicken stock

1. Combine 1/2 the cornflour with the ginger, garlic, chilli, sesame oil, and 2 tablespoons soy sauce in a large bowl. Add the diced chicken, coat well and leave to marinate for 10 minutes.

2. Heat the peanut oil over high heat in a frypan. Stir-fry the onion until soft and golden. Add the chicken until   cooked. Add the corn and bok choy and cook until wilted.

3. Mix the remaining  soy sauce and cornflour with the oyster sauce and chicken stock in a small bowl. Add to the stir-fry for 1-2 minutes or until the sauce has thickened. Serve on rice or noodles.

Vegetarian Noodles

I found there was a lot to do with this recipe, but in the end it's worth it.

- 15g mushrooms

- 400g flat egg noodles                        
- 3 tablespoons peanut oil
- 1 carrot, sliced
- 150g baby corn, cut in chunks
- 150g green beans, sliced
- 1/2 small red capsicum, diced
- 90g bean sprouts
- 40g chinese cabbage shredded
- 2cm piece ginger, grated
- 2 tablespoons soy sauce
- 1 tablespoon rice wine vinegar
- 2 tablespoons oyster sauce
- 1 teaspoon sesame oil


1. Prepare the noodles according to the packet directions.

2. Heat the oil in a frypan over high heat. Stir fry carrot and corn, then add the beans and capsicum.

3. Add bean sprouts, cabbage, and mushrooms and stir fry until wilted. Add the ginger and the remaining vegetables. Add the drained noodles.

4. Stir in the soy sauce, vinegar, and oyster sauce. Stir for 1 minute. Upon serving, drizzle with sesame oil. 

Pasta Pronto

If you want a quick and tasty, satisfying meal, this is the way to go.

- 2 tablespoons olive oil                                
- 4 cloves garlic, crushed
- red chilli chopped small (amount to your liking)
- 10 oz canned diced tomatoes
- 1 teaspoon sugar
- 4 tablespoons dry white wine
- 3 tablespoons chopped fresh basil
- 400g vermicelli

1. Heat the oil in a large frypan and cook the garlic and chilli for 1 minute. Add the tomato, sugar, wine, herbs and 1 3/4 cups water. Bring to the boil.

2. Reduce the heat to medium and add the pasta. Cook for 10 minutes or until cooked, stirring often to prevent sticking. Season with salt and pepper.

Tagliatelle with Veal, Wine, and Cream

I always find it hard to cook beef without it going tough. I got so happy when my veal stayed nice and tender.

- 500g veal scaloppine, cut into thin strips
- plain flour, seasoned with salt and pepper
- 60g butter                                                
- 1 onion, sliced
- 1/2 cup dry white wine
- 3 tablespoons beef stock
- 2/3 cup pouring cream
- 600g tagliatelle

1. Coat veal strips with the seasoned flour. Melt the butter in a frypan and add the veal strips. Fry until browned. Remove and set aside. Put the tagliatelle in a large pot and cook in salted water.

2. Add the sliced onion to the pan until soft and golden. Pour in the wine and cook rapidly to reduce the liquid. Add the stock and cream and season to taste. Reduce the sauce again,and add the veal towards the end.

3. Once the pasta is cooked, Drain well and add to the veal mixture. 

My Finished Gingerbread House

Okay, so my decorating might not be the best, but I'm pleased that it stayed upright.  

Stained Glass Cookies

I remember the first time I made these kind of cookies, the recipe I used asked for almond essence. I am not a lover of this essence. I didn't know what to expect when I tasted it because it was when I first started cooking. I was disappointed with the result I got with those cookies, but still decided to hand them around the family at Christmas time. They didn't last long. They were quite a hit, but I found this recipe today and it didn't ask for the essence, so I gave them a go. I will definitely make these again. Oh, and the recipe asks for boiled lollies... I couldn't find any of the normal ones, so I used lollypops instead. They are also easier to crush up.

- 300g boiled lollies        
- 200g butter
- 1/3 cup caster sugar
- 1/3 cup golden syrup
- 2 cups plain flour
- 1 teaspoon vanilla bean paste

1. Separate your lollies into their colour, and crush them as small as you can.

2. Beat the butter, sugar, vanilla, and golden syrup together until creamy.

3. Add the flour, stirring with a knife in a cutting motion. Knead your dough.

4. Divide the dough into 2 lots, wrap in glad wrap and refrigerate for 30 minutes.

5. Preheat your oven to 180 degrees celcius. Roll  the dough out to 4mm thick and cut desired shapes, discarding the centres. Put your shapes on a baking tray lined with baking paper.

5. Fill centres with the broken up lolly and bake for 10-12 minutes.

Gingerbread

I found a recipe for gingerbread as Christmas is fast approaching. Since I can remember I've always eaten gingerbread this time of year. About 6 years ago, I attempted to make a gingerbread house at school. I must say that was a huge fail. The day was hot, so my icing didn't really set, and my house collapsed. As well as little men, birds, and stars, I made the pieces I need to attempt another house. If my house is a success this time, I will post a picture of it. Fingers crossed it works this time.

This recipe has just a nice taste of ginger, it's not too strong.

- 200g butter                        
- 1 cup brown sugar
- 1 tablespoon ground ginger
- 2 teaspoons ground cinnamon
- 1 cup plain flour
- 3 1/2 cups self  raising flour
- 2 eggs, lightly beaten
- 1/2 cup golden syrup

1. In a large bowl, beat the butter and sugar together until creamy.

2. Beat in the flours, cinnamon, and ginger.

3. In a jug, mix the eggs and golden syrup. While your electric mixer is still running, slowly pour this mixture into the butter mixture.

4. Knead your dough and divide it into 4 pieces. Glad wrap each piece and refrigerate for 1 hour.

5. Preheat your oven to 180 degrees celcius. Roll dough out to be 5 mm thick and cut desired shapes. Bake for 15-20 minutes. 

Truffles

This recipe really surprised me, for something so simple with hardly anything in it, they are so Moorish! Being  the chocoholic I  am, these satisfy my cravings easily.

These truffles were coated in the cocoa

- 175ml double cream                                                  
- 225g dark chocolate (I used dark chocolate chips)
- 2 tablespoons cocoa
- 2 tablespoons sifted icing sugar

1. In a small saucepan, add the cream and bring it to the boil. Remove from the heat.

2. Add the choc chips and stir it until it's melted and smooth. Cool for  3 hours.

3. Once cooled and set, cover your hands in icing sugar and roll teaspoon sized balls out of the mixture. Then roll in the cocoa. You could also try rolling them in crushed up pistachio nuts or coconut.

These truffles were coated in the coconut

Arroz Con Pollo

- 2 teaspoons olive oil
- 1 brown onion, finely chopped
- 1 clove garlic
- 600g chicken breast                      
- 1 teaspoon sweet paprika
- 1/2 teaspoon saffron threads
- 250g Uncle Ben's rice
- 400g can diced tomatoes
- 1 cup chicken stock
- 1 tablespoon tomato paste
- 200g fire roasted peppers
- 1/4 cup parsley

1. Heat the oil in a large fry pan. Saute the onion and garlic for a few minutes. Add the chicken and cook until it's browned. Add the cumin, paprika, and saffron and cook for 1 minute.

2. Add the rice, tomatoes and chicken stock and bring it to the boil. Reduce heat to low and cook, covered for 15 minutes.

3. Add the tomato paste, peppers and parsley, cook,stirring for 2-3 minutes. Serve hot. 

Meatballs in Red Sauce

I have found that by cooking meatballs in stock instead of oil, they seem to be a lot more lighter and tastier. In the sauce, I found there was too much ginger, so maybe add a little less.

Meatballs:

- 500g lamb mince                              
- 1onion
- 1 clove garlic
- 4 tablespoons breadcrumbs
- 1 egg
- 1/4 bunch parsley
- 1/2 teaspoon cumin
- 2-3 cups chicken stock
- salt and pepper to taste

Sauce: (remember, maybe add less ginger)

- 5 medium ripe tomatoes, cored
- 1 small white onion
- 4-5 small capsicums
- 1/4 cup olive oil
- 1/4 cup treacle
- juice of 1/2 a lemon
- 1 tablespoon ginger

1. Preheat your oven to 220 degrees celcius. Put your vegetables on in a baking dish in a single layer and drizzle olive oil over them. Roast for 40 minutes, until the tomatoes start to wrinkle.

2. Knead all the ingredients together for the meatballs (except the stock) and refrigerate for 30 minutes. When ready, cook them in a pot of the chicken stock, until brown.

3. For the sauce, Remove the vegetables from the oven. Remove the seeds from the capsicum. Transfer all the vegetables to a food processor and process until smooth.

4. Stir in the treacle, ginger and juice and adjust seasoning to taste. 

Taramosalata

The first time I tried Taramosalata was with one of my friends' bosses. He was Greek and loves the dip. I'm not a fan of seafood, but this dip I thought was to die for. To me, I think next time I try and make this, I should maybe add a little bit of garlic, because the one I tasted had garlic, and maybe a little more lemon juice.

- 100g pink caviar          
- 1/2 white onion
- 1/2 kg white bread
- 1/2 ml olive oil
- juice of 1 lemon

1. Cut up the bread and soak it in water for a few minutes. Drain well.

2. Put the caviar in a food processor and process for 5 minutes.

3. Add the bread to the food processor, along with the rest of the ingredients and continue processing for another 3 minutes.

4. Serve on slices of French bread.

Dr. Pepper Cupcakes

I was looking in our cupboards one afternoon looking for a snack and I found an old Dr. Pepper can. Knowing how sweet it would be if I drank it and how addictive I find it, I decided to look for a recipe with it in it. Surprisingly I found so many. I decided to make cupcakes with it, and they were so rich and moist.

- 2 cups flour                                        
- 1 cup sugar
- 1 cup firmly packed brown sugar
- 1 cup cocoa
- 1 1/2 teaspoons baking soda
- 1 cup Dr. Pepper
- 1/2 cup choc chips
- 2 eggs
- 1 cup buttermilk
- 2 cups canola oil
- 1 1/2 teaspoons vanilla


1. Preheat your oven to 180 degrees celcius.

2. Combine the flour, sugars, cocoa and baking soda and set aside.

3. Heat the Dr. Pepper in a small pan over a low heat. Add the choc chips and stir until they have melted. Remove from the heat.

4. Using an electric mixer, beat the eggs, buttermilk, oil and vanilla together for 2 minutes using the lowest speed. Add the Dr. Pepper mixture and continue beating for 1 minute.

5. Gradually add the dry ingredients, and beat on medium speed for 2 minutes.

6. Bake for 35 minutes or until a skewer comes out clean. Cool in the pan for 15 minutes. 

Mujadara

The first time I tasted lentils was in this dish. I must admit I'm quite a fan of them.

-  2 cups Uncle Ben's brown rice
- 1 cup green/brown lentils (I use the canned ones)

- a handful of chickpeas (I use the canned ones)        
- 1 large onion, sliced thin                                
- salt to taste
- a good dash of olive oil
- Middle Eastern spice


1. Drain and rinse the lentils and chickpeas.

2. Prepare the rice according to the packet directions. Fluff with a fork.

3. Add the salt, oil, and spice. Add the chickpeas and lentils.

4. Saute  the onion until caramelized. Serve over the rice mixture. 

Pistachio Mamoul

When I was younger, my old next door neighbour used to give me these biscuits stuffed with this most delicious pistachio filling. I never did find out what they were called until I borrowed a cook book from the library a few years ago on Middle Eastern cooking. There they were... Mamoul. It was only a few weeks ago I remembered them as my new next door neighbours brought some in from celebrating Eid.

Biscuit:                                            
- 3/4 cup sugar

- 1/4 cup milk
- 3/4 cup butter
- 3 1/2 cups plain flour
- 1/4 teaspoon baking soda
- 1 cup of ground nuts -> you can use pistachios, walnuts, or pecans

Filling:
- 1 tablespoon sugar
- 1 teaspoon cinnamon
- 1 egg white, beaten into stiff peaks
- 1 whole egg, beaten
- icing sugar for dusting

1. Preheat your oven to 180 degrees celcius. Line 2 oven trays.


2. Add sugar, milk, and butter to a medium saucepan and heat over medium - low heat. Stir until the sugar has dissolved and the butter is melted. Remove from the heat and cool for 10 minutes.


3. Sift the flour and baking soda into a medium bowl and set aside. Prepare the nut filling by combining the ground nuts in a small bowl with the sugar, cinnamon and egg white. Set aside.


4. Once the butter mixture is cool, transfer to a large bowl. Beat in the whole egg until fully blended. Gradually blend in the flour mixture until a soft dough is formed. If the mixture is sticky, add a little more flour, a tablespoon at a time.


5. Pinch off small amounts of dough and roll them into a 1 inch ball. Make a well in the middle (a big one) and fill it with the nut mixture. Bring the edges together and seal. Gently flatten the biscuits and put them on the prepared trays.


6. Bake for 20-15 minutes until they just begin to brown lightly on the edges. Allow to cool for 5 minutes, then dust with icing sugar generously. Cool completely.