Kenyan Curry Chicken

When I tasted this dish, I through something was missing and it's sweet. In the ingredients, it doesn't mention any salt, so I added a little to it and the gap was filled. 

- 4 cm piece of ginger, grated

- 3 cloves garlic

- 1 teaspoon turmeric

- 1/4 cup lemon juice

- 1/2 teaspoon cumin

- 1 1/2 teaspoons garam masala

- 1/2 teaspoon ground coriander

- 1/2 teaspoon hot paprika

- 1/2 teaspoon chilli flakes

- 1/4 cup plain yoghurt

- 1/2 kg chicken, chopped

- (1/2) 1/3 cup vegetable oil

- 1 1/2 onions

- 1 teaspoon chilli powder

- 1 teaspoon ground fenugreek 

- 400g can crushed tomatoes

- 1/2 stick cinnamon

- 1 green chilli

- 150ml thickened cream

- 1/2 tablespoon honey 

1. In a large bowl, mix 1/2 the ginger, 1/2 garlic, 1/2 the turmeric and 1/2 the juice with the lot of cumin, garam masala, coriander, paprika, chilli flakes, yoghurt and chicken. Cover the bowl and refrigerate for 30 minutes. 

2. Cook the chicken in 1/2 the oil and then remove. 

3. Add the rest of the oil to the pan and cook the onion, chilli powder, fenugreek, ginger, garlic and turmeric. 

4. Add the tomatoes, cinnamon, chilli, and the rest of the juice. Summer covered for 10 minutes.

5. Stir in the cream and honey and simmer uncovered for 1 minute. Add the cooked chicken mixture. 

Coconut, Chicken and Kaffir Lime Soup

This dish would have to be one of the spiciest meals I have ever tasted in my life! I love chillis and curry, but never though I'd be eating the two together. Get ready to breathe out fire.

- 1 tablespoon peanut oil

- 600g chicken

- 1/4 cup green curry paste

- 1 litre chicken stock

- 800ml coconut milk

- 1 green chilli

- 8 kaffir lime leaves, torn

- 125g vermicelli noodles 

- 2 tablespoons palm sugar

- 2 tablespoons lime juice

- 2 tablespoons fish sauce

1. Heat oil in a frypan and cook chicken.

2. In a boiler, heat the curry paste until it becomes fragrant. 

3. Add the cooked chicken, along with with the stock, coconut milk, chilli, and lime leaves. 

4. Bring the soup to the boil, then simmer uncovered for 30 minutes, skimming the top occasionally. 

5. After 30 minutes, add the noodles and cook for approximately 2 minutes until the noodles are tender. 

6. Stir in the palm sugar, lime juice and fish sauce. 

Chicken with a Mustard Cream Sauce

- 4 chicken breasts, sliced
- 2 tablespoons oil
- 1 clove garlic
- 3 tablespoons dry white wine          
- 2 tablespoons wholegrain mustard
- 2 teaspoons chopped fresh thyme
- 300 ml cream

1. Heat oil in a large frypan and brown the chicken. Remove and keep warm.

2. Add the garlic to the frypan, and cook for 1 minute, then stir in the wine, mustard and thyme. Increase the heat and pour in the cream. Simmer for about 5 minutes or until thickened and slightly reduced. Season to taste. Pour over the chicken and serve with vegetables. 

Oriental Chicken

- 1 1/2 tablespoons butter
- 2 tablespoons oil
- 1 1/2 kg chicken, cut into pieces            
- 1 can (450g) pineapple pieces
- 2 tablespoons vinegar
- 1 cup beans
- 1 cup sliced capsicum
- 1 cup water
- salt and pepper
- 2 teaspoons soy sauce
- 1 packet chicken noodle soup
- 3 tablespoons cornflour
- 2 sticks celery, chopped
- 1/3 cup sherry
- 1 cup sliced carrot
- 2 large onions

1. Melt butter and cook the chicken in it.

2. Mix in all other ingredients and cook until vegetables are soft. 

Creamed Chicken

- 1 1/2 kg chicken, chopped
- 1 carrot, sliced vertically in half              
- 2 bay leaves
- 60g butter
- 1 large onion
- 1 1/2 cups chopped celery
- 1 capsicum, finely chopped
- 250g mushrooms, sliced
- 1 tin (500g) cream of chicken soup
- 1 cup chicken stock
- 1 tablespoon cornflour
- salt and pepper
- 1/2 cup cream

1. Steam chicken by placing it in a saucepan of water with salt, bay leaves and carrot until cooked.

2. Heat butter in a frypan and add the vegetables. Cook over low heat until soft. Remove and set aside. Add to the pan the soup and stock mixed with the cornflour. Mix well.

3. Re-add the vegetables, sliced chicken, and cream. 

Pasta with Creamy Semi-Dried Tomato Sauce and Bacon

- 4 slices of bacon
- 625g veal agnolotti
- 1 tablespoon oil              
- 2 cloves garlic
- 2/3 cup semi dried tomatoes, sliced thin
- 1 tablespoon chopped thyme
- 1 1/2 cups cream
- 1 teaspoon grated lemon zest

1. Grill the bacon for 5 minutes or until crispy. Remove, drain well on paper towel and break into pieces.

2. Cook the pasta in a large pot of salted water. Drain well and keep warm.

3. Heat the oil in a frypan and cook the garlic for 1 minute or until just golden. Add the tomato and thyme and cook for 1 minute.

4. Add the cream, bring to the boil then reduce heat and simmer for 6-8 minutes, or until the cream has thickened and reduced. Season and add the lemon zest.

5. Add the pasta and stir gently to combine. Sprinkle with broken up bacon pieces. 

Yakiudon

With this recipe, it asks for ginger. Lately I feel like I've eaten lots of ginger so I left it out. Also, it calls for 2 tablespoons of rice wine vinegar. I think next time I make this, I'll use 1 tablespoon because it ended up getting really strong and seemed to be all I could taste.

- 5 mushrooms, chopped

- 1 clove garlic

- 2 teaspoons grated ginger                            

- 1/2 cup soy sauce

- 2 tablespoons rice wine vinegar

- 2 tablespoons sugar

- 1 tablespoon lemon juice

- 500g udon noodles

- 1 clove garlic (extra)

- 1 small red capsicum, sliced

- 2 cups shredded cabbage

- 4 spring onions, sliced

- 1 tablespoon sesame oil

1. Place the noodles in a bowl of boiling water and leave for 2 minutes. Drain. Combine the garlic, ginger, soy sauce, vinegar, sugar and lemon juice in a bowl. 

2. Heat oil in a large frypan and cook chicken. Remove and keep warm. Add the extra garlic, mushrooms, capsicum and cabbage and fry for 2-3 minutes, or until soft. 

3. Add the noodles and stir fry for another minute. Return the chicken, and add the spring onion sesame oil and sauce mixture. Season. 

Mince Curry

I was eating this mince, and I thought this would be nice made into pies, so I will be doing that one day.

- 1 onion
- 1 tablespoon oil
- 1 kg mince                              
- 1 green apple
- 1/4 tablespoon salt
- 1/4 tablespoon curry powder
- 1/4 tablespoon mustard powder
- 2 tablespoons tomato sauce
- 1 cup chopped celery
- 1 carrot, chopped
- 2 tablespoons plain flour
- pepper to taste
- 1 tablespoon coconut
- 1 tablespoon brown sugar
- 1/4 tablespoon Worcestshire sauce
- 1/4 tablespoon gravy powder

1. Brown the onion in the heated oil. Add the mince and brown slightly.

2. Add the chopped vegetables and apple.

3. Blend all other ingredients together and add it to the meat.

4. Just cover with water and bring to the boil. Allow to simmer uncovered until cooked.

Chicken Curry Cream

- 2 tablespoons butter
- 2 onions, sliced                            

- 1/2 red capsicum, sliced
- 2 teaspoons curry powder
- 2 tablespoons plain flour
- salt to taste
- 2 1/2 tablespoons tablespoons powdered milk
- 600ml water
- 1 tablespoon caster sugar
- 1 tablespoon lemon juice
- 500g cooked chicken

1. Melt the butter in a large frypan and cook the onion and capsicum.

2. Add the curry powder and flour and mix for 2 minutes. Remove from the heat.

3. Gradually stir in the blended water and milk powder and return it to the heat. Stir until it is boiling and thickened.

4. Add the sugar and lemon juice and simmer for 15 minutes. Gently stir in the chicken and season.

Chiang Mai Noodles

I absolutely love this dish! It reminds me of a Laksa.

- 125g thin egg noodles          
- 1 tablespoon oil    
- 3 french shallots, finely chopped        
- 1 1/2 cloves garlic
- 1/2 red chilli, seeded and chopped
- 1/2 - 1 tablespoon red curry paste
- 187g chicken strips
- 1 tablespoon fish sauce
- 1/2 tablespoon palm sugar
- 1 1/2 cups coconut milk
- 1/2 tablespoon lime juice
- 1/2 cup chicken stock

1. Prepare the egg noodles according to the packet.

2. Heat the oil and cook the shallots, garlic and chilli for 1-2 minutes.

3. Add the curry paste and cook for 2 minutes or until fragrant. Add the chicken and cook.

4. Add the fish sauce, sugar, lime juice, coconut milk and chicken stock, simmer for 5 minutes without boiling.

5. Serve over prepared noodles. 

Porcupine Casserole

- 1 kg beef mince
- 1/2 cup uncooked long grain rice  

- 1 carrot, diced
- 1 onion, diced
- 1/4 cup evaporated milk
- salt and pepper to taste
- 1 can tomato soup
- 1 cup water (I added a little bit more during cooking as it got a bit thick)

1. Mix the mince, rice, carrot, onion, evaporated milk and salt and pepper, and shape into balls.

2. Heat the soup and water in a large saucepan. Drop the meat balls into the soup mixture and bring to the boil.

3. Simmer gently for 30 minutes. 

Asian Creamy Almond Chicken

- 2 tablespoons vegetable oil
- 4 cloves garlic
- 1 tablespoon grated ginger
- 1/4 cup almond butter (found in the health section)
- 1/4 cup coconut milk                          
- 1/4 teaspoon chilli powder (optional)
- juice of 1/2 lime
- 1 tablespoon soy sauce
- 600g chicken, chopped
- 500g stir fry vegetable mix
- 2 tablespoons water
- 2 tablespoons roasted almonds, chopped
- hokkein noodles to serve

1. Heat 2 teaspoons of the oil and cook the garlic, ginger and chilli until fragrant.

2. Add the almond butter for 1 minute, then the coconut milk, lime juice, and soy sauce. Simmer for 1 minute and transfer to a bowl.

3. Wipe the frypan clean. Add the rest of the oil and cook the chicken. Remove.

4. Add the vegetables and water to the frypan. Cover and simmer for 5 minutes until cooked.

5. Re add the chicken, (step 2), and scatter with almonds. Serve with prepared noodles. 

Rice Noodles with Beef, Black Beans and Capsicum

Before reading the ingredients of this recipe, I was expecting to be using actual black beans and was quite excited to taste them. Instead though after reading the ingredients, it's only black bean sauce.

- 300g rump steak
- 1 garlic clove
- 3 tablespoons oyster sauce                
- 2 teaspoons sugar
- 2 tablespoons soy sauce
- 5 tablespoons black bean sauce
- 2 teaspoons cornflour
- 3/4 teaspoon sesame oil
- 600g dried flat rice noodles
- 1 1/2 tablespoons oil
- 2 red capsicums, sliced
- 1 green capsicum, sliced

1. Soak noodles in boiling water for 10 minutes or until soft. Drain well.

2. Cut the steak into chunks. In a bowl, combine the garlic, oyster sauce, sugar, soy sauce, black bean sauce, cornflour, and sesame oil. Add the steak and make sure all is coated well.

3. Heat the oil in a large frypan and saute the capsicum 1-2 minutes. Add the meat and the sauce and cook until browned.

4. Add the noodles and gently toss to combine. 

Lemongrass Beef

I found this dish to taste alright, but it's something I don't think I'd make for myself again. I'm not a huge lover of ginger, and I found it to be quite strong of it and quite lemony (yes I know there's lemongrass in it), so maybe I might add less of them two ingredients for myself.

                                                                                  

- 3 cloves garlic
- 1 tablespoon fresh ginger                                  
- 4 pieces of lemongrass (white part only)
- 2 1/2 tablespoons oil
- 600g beef strips
- 1 tablespoon lime juice
- 1-2 tablespoons fish sauce
- 2 tablespoons kecap manis
- 1 large red onion, sliced
- 200g green beans, cut diagonally


1. In a large non metallic bowl, combine the garlic, ginger, lemongrass, and 2 tablespoons of the oil. Add the beef strips and marinate for 10 minutes.


2. In another bowl, combine the lime, fish sauce, and kecap manis.


3. Heat one tablespoon of the oil. Add the beef and cook until browned and remove.


4. Heat the rest of the oil. Cook the onion for 2 minutes, then add the beans and cook for another 2 minutes. Re-add the beef, also adding the lime mixture and heat thoroughly.

Creamy Chicken and Peppercorn Pappardelle

I wasn't sure what to expect with the spiciness of this dish as i have never used green peppercorns, let alone from a tin, but wow they are yummy!

- 2 chicken breasts, chopped
- 30g butter                                                
- 1 onion, sliced
- 2 tablespoons drained green peppercorns
- 1/2 cup dry white wine
- 300ml cream
- 400g fresh pappardelle

1. Season chopped chicken with salt and pepper and cook pasta according to packet. Drain and keep warm

2. In a large frypan, melt the butter and cook the chicken in it. Remove and keep warm.

3. Add the onion and peppercorns and cook until the onions have softened slightly. Add the wine and cook for 1 minute or until reduced by 1/2. Stir in the cream and cook for 4-5 minutes or until thickened slightly. Season.

4. Mix together the pasta, chicken and any juices and cream.   

Mango Chicken

- 1 kg chicken breasts, chopped

- 1/2 cup mango nectar

- 1 teaspoon Dijon mustard

- 1 tablespoon mango chutney

1. Coat the chicken in the combined mango nectar, mustard and chutney in a greased oven pan. Cook at 180 degrees celcius for about 45-50 minutes, or until chicken is cooked.

2. Remove chicken from the pan. Cover to keep warm. Simmer the pan juices until sauce has thickened. Return the chicken to the pan and toss with sauce.  

Creamy Shallot pasta

When I made this recipe, I didn't realize they meant the shallots that look like little tiny onions, so I used the long green kind of shallots instead by accident. Still tasted yum.

- 400g fettuccine

- 1 tablespoon olive oil

- 8 shallots, cut into wedges

- 20g butter

- 375g sliced mushrooms

- 2 cloves garlic

- 1 tablespoon wholegrain mustard

- 300ml thickened cream

1. Cook the fettuccine according to the packet, drain, and reserve 1 cup of the cooking water.

2. Heat oil in a large frypan and cook the shallots, stirring occasionally for 5 minutes or until golden. Add the butter and increase the heat to high. Add the mushrooms and garlic stirring often for 5 minutes.

3. Stir in the mustard and cream and simmer for 3-5 minutes until the sauce thickens slightly.

4. Add the fettuccine and enough of the reserved cooking water to form a sauce. Toss to combine.

Cauliflower, Leek and Corn Soup

Ok, so I did have a picture of this soup on here ready to go, but for some reason, it has disappeared. I will try to put the picture back up as soon as I can get onto another computer again, as my computer is still not letting me upload the pictures onto here.


- 3/4 large cauliflower, cut into large florets
- 1/4 cup parmesan cheese
- 1 rasher of bacon, chopped
- 1 tablespoon olive oil
- 1 leek, sliced
- 1 clove garlic
- 1 teaspoon thyme leaves
- 1 potato, cubed into 1 cm pieces
- 2 cups chicken stock
- 2 cups milk
- 1 cup can corn kernels


1. Heat oil in a large soup pot and sauté the leek, bacon, and garlic for 3-4 minutes. Add the thyme and cook for 1 minutes.


2. Add the cauliflower, potato, stock and milk. Bring to a simmer and cook for 15-20 minutes until vegetables are very soft.


3. Blend the soup until smooth and season with salt and pepper.

Spanakopita

- 1/2 cup olive oil

- 1/2 cup finely chopped fresh dill

- 6 shallots, finely chopped

- 2 small leeks, finely chopped

- 1/2 kg chopped spinach

- salt and pepper to taste

- 16 oz ricotta cheese

- 6 oz feta cheese

- 1/4 cup parmesan cheese

- 3 eggs

- 1 cup unsalted butter, melted

- filo pastry

1. Preheat your oven to 190 degrees celcius. Heat oil in a large frypan and add the spinach, cooking until it wilts a little. Add the dill, shallots, and leek and cook until soft, around 5 minutes. Season with salt and pepper and cool completely in the fridge.

2. Add the cheese to the spinach mixture.

3. Brush a 3 inch deep, 9 x 13 inch baking dish with melted butter. Trim the pastry to fit the pan, and place 1 sheet on the bottom. Brush with melted butter and place another sheet on top. Continue doing this until you have 10 sheets in the dish.

4. Pour the spinach mixture on top of the pastry, and top with another 10 layers like you did in step 3. Brush with egg.

5.  Bake until golden, about 45-60 minutes. Remove from oven and let cool 5-10 minutes before serving.

Honey Garlic Crunch Chicken Tenders

- 3 chicken breasts, sliced (I used tenderloins so I didn't have to slice them)

- 2 cups flour

- 1/2 cup panko bread crumbs

- 1/2 teaspoon garlic powder

- 1 teaspoon onion powder

- 1 teaspoon paprika

- 1/2 teaspoon salt

- 1/2 teaspoon black pepper

- 3 eggs

- 3 tablespoons water

- 1 1/2 tablespoons oil

- oil for frying

Sauce:

- 1/2 cup honey

- 4 tablespoons soy sauce

- 4 cloves garlic, crushed

- 1 tablespoon ginger

- 1/2 teaspoon chilli flakes

- 1/3 cup water

SAUCE:

1. Combine the sauce ingredients together in a small pan. Bring to the boil, reduce heat and simmer for about 15 minutes.

CHICKEN:

1. In a bowl, combine flour, bread crumbs and seasonings. Set aside. In a separate bowl, whisk together the eggs, 3 tablespoons water and 1 1/2 tablespoons oil.

2. Working with 1/2 the flour mixture at a time, dip each piece of chicken in the egg mixture and then the flour. Dip it in the egg a 2nd time, and then the flour again to coat it twice.

3. Fry chicken in batches until crispy and cooked through, drain.

4. Place chicken in a large bowl, and pour warm sauce over and toss well.  

Chicken in Creamy Sauce

- 3 chicken breasts, chopped

- oil

- 2 teaspoons Italian spices

- 2 teaspoons garlic powder

- 2 cups cream

- 1 can diced tomatoes

- 1/3 cup fresh basil, diced

- 1/2 cup parmesan cheese

1. Sprinkle the Italian herbs over the chopped chicken and cook in the oil until browned. Remove and set aside.

2. Add the cream to the pan, stirring to loosen and mix any left over juices.

3. Bring to a simmer and add the tomatoes.

4. Add the basil and cheese to the mixture, stir until combined and bring back to a simmer.

5. Add the chicken back in and simmer for 5-10 minutes, stirring until the sauce has coated the meat.

Stromboli

PIZZA DOUGH:

- 1 cup warm water

- 2 1/4 teaspoons yeast

- 1 tablespoon honey

- 2 teaspoons salt

- 2 tablespoons oil

- 3 cups flour

1. In a large bowl mix the yeast and honey into warm water. Stir for 5-10 minutes. Add the oil, salt and 1/2 the flour and mix.

2. Add the rest of the flour, bit by bit, until it is slightly tacky but doesn't stick to your hands.

3. Knead the dough for 6 minutes. NO LESS

4. Lightly grease a bowl and place the dough in it. Cover with glad wrap and lt rise for 1-2 hours.

FILLING:

- 1/2 cup pizza sauce

- 1 1/2 cup grated mozzarella cheese

- 6 thin slices salami

- 4 thin slices honey ham

- 1 egg, lightly beaten

1. Preheat your oven to 240 degrees celcius and line a baking tray.

2. Roll the dough approximately 10 x 6 cm and spread the pizza sauce over 2 thirds of the length, leaving a 3 x 16 cm border along the edge. Top the sauce with half of the cheese, salami, and ham. Top with remaining cheese.

3. Brush the plain strip of dough with egg. Fold the other sides in and brush with egg and roll up lengthways, starting where all the fillings are and ending with the plain strip on the bottom.

4. Brush the entire roll with egg and gently cut slats in the top every 1-2 inches.

5. Bake for 8-10 minutes, cool, and slice.



Cold Pasta Primavera Salad

- 1/2 cup shallots

- 1/2 cup radishes, diced

- 16 oz corkscrew pasta

- 1 cup cherry tomatoes, halved

- 1 cup steamed broccoli

- 1 cup ranch sauce

- 1 red capsicum, diced

- 2 medium zucchini, sliced

- 2 tablespoons capers, drained (optional)

- 3 tablespoons olive oil

1. In a small bowl, whisk the ranch sauce with oil.

2. In a large bowl, add the cooked pasta  and remaining ingredients.

3. Add the dressing and toss well.

4. Chill in the fridge for 1 hour.

Grilled Chicken Caprese Pasta with Garlic, Romano, Mozzarella and Fresh Basil

- 2 medium chicken halves, grilled and diced

- 4 oz pasta

- 1 cup fire roasted tomato pasta sauce

- 1/4 cup cream

- 2 tablespoons and 2 teaspoons grated romano cheese

- 1/2 clove garlic

- chilli flakes to taste

- salt and pepper to taste

- 1 cup grape tomatoes, cut in half

- 6 oz grated mozzarella cheese

- 8 basil leaves sliced

1. Preheat the oven to 180 degrees celcius. Cook pasta according to packet until aldente.

2. In a saucepan, heat the sauce, cream, romano cheese, garlic, chilli, salt and pepper until the cheese has melted.

3. Drain the pasta and return it to the pan. Add the chicken, tomatoes, 1/2 the mozzarella and 1/2 the basil. Pour in the warm sauce.

4. Pour into a greased baking pan. Top with the rest of the mozzarella and cook uncovered for 20-25 minutes until golden. Sprinkle with basil.



Italian Meatloaf Parmigiana

- 2 tablespoons oil

- 1 red capsicum, diced

- 1 onion, diced

- 2 teaspoons garlic

- 1/2 kg beef mince

- 2 eggs

- 3/4 cup bread crumbs

- 1 cup parmesan cheese

- 1 tablespoon Worcestshire sauce

- 1 tablespoon balsamic vinegar

- 2 tablespoons basil leaves

- 1 tablespoon parsley

- 1 teaspoon salt

- 1/2 teaspoon pepper

- 2 cups marinara sauce

- 1 cup mozzarella

1. Preheat the oven to 180n degrees celcius. in a large frypan, sauté the capsicum, onion, and garlic until soft. Remove and cool.

2. Once cool, combine the rest of the ingredients except for the marinara and mozzarella.

3. Form large patties from this meat mixture and place in a lined baking dish.

4. Top with 1 cup of the marinara sauce, making sure to evenly top.

5. Bake for approximately 30-35 minutes until the patties are cooked through.

6. Remove from the oven, add the rest of the sauce and top with mozzarella. Bake for 5 minutes to allow the cheese to melt. Remove and let rest for 5 minutes before serving. 

Baked Penne with Roasted Vegetables

- 1 red capsicum, julienned

- 1 zucchini, diced

- 1 squash, cubed

- 1/2 an onion, sliced thin

- 1 1/2 cloves of garlic, crushed

- 1 tablespoon oil

- 1/2 teaspoon salt

- 1/2 teaspoon pepper

- 1/2 tablespoon Italian herbs

- 400g penne pasta

- 1 1/2 cups marinara sauce

- 1/2 cup fontina cheese

- 1/4 cup grated mozzarella

- 1/4 cup parmesan cheese for the top

1. Preheat the oven to 180 degrees celcius.

2. Line a baking sheet with baking paper and toss the capsicum, zucchini, squash, and onions with the oil, 1/4 teaspoon salt, 1/4 teaspoon pepper, and Italian herbs. Roast until tender, about 20-30 minutes.

3. Meanwhile, cook the pasta for about 6 minutes. It should still be hard. Drain.

4. In a bowl, toss the pasta, roasted vegetables, sauce, fontina, mozzarella, 1/4 cup parmesan, salt and pepper together.

5. Tip into an oiled baking pan and top with parmesan , Bake until golden.

Tiramisu

- 3 egg yolks, whites reserved
- 1/2 cup sugar
- 125g mascarpone cheese
- 1/2 cup cream
- 1 packet savoiardi biscuits
- 3/4 cup very strong expresso
- 1/2cup dark chocolate shavings


1. In a double boiler, combine the egg yolks and sugar and mix for 10 minutes on a low heat. Remove from the heat and whisk until thick.


2. Add the mascarpone and beat until combined.


3. In a clean bowl, whisk the egg whites until soft peaks form. (I added this to the mascarpone, egg yolks and sugar mix, though I'm not sure if that was right, still tasted yum)


4. Fold whipped cream and mascarpone mixture together and set aside.


5. Pour the coffee into a shallow dish, and dip the biscuits into it one at a time, only for a few seconds.


6. Layer the biscuits, then scoop the cream filling, then chocolate shavings. Repeat 2-3 times.

Pasta a la Putanesca

This dish is so Italian, and full of flavour.

just the sauce 

- 1/2 clove garlic  
- 1 tablespoon oil
- 1 tomato, chopped
- 1/2 can tomato puree
- 1 tablespoon capers, rinsed
- 1/2 cup black olives, sliced
- 3 quartered mushrooms
- pinch of salt
- 1/4 teaspoon pepper
- parsley to taste
- fettuccine


1. Cook fettuccine according to packet directions.


2. In a frypan, heat the garlic in the oil.


3. Add the tomato, puree, capers, olives, salt and pepper. Simmer to reduce and serve over the pasta. Sprinkle with parsley.

Zapallitos Rellenos

This recipe was originally made with these large round looking zucchini, but I couldn't find them anywhere near where I live, so I just used long green zucchini. They still worked.



               
- 4 medium green zucchini
- 1/2 tablespoon oil
- 1/2 red capsicum, diced small
- 1/2 onion, diced small
- 1 clove garlic
- pinch of chilli flakes
- salt and pepper
- 1/4 cup parmesan cheese (reserve 2 tablespoons for on top)
- 1/2 tablespoon chopped parsley
- 1/2 an egg, lightly beaten
- 1 tablespoon bread crumbs




1. Boil the zucchini in salted water until just tender and cool enough to handle. cut in half lengthways and scoop out the pulp. Chop this pulp, drain it and reserve it to use later.




2. In a large frypan, heat the oil and sauté the onion, capsicum, and salt until soft. Add the garlic and the reserved pulp. Remove from the heat and season with chilli flakes, salt and pepper. Cool for a few minutes and add 2 tablespoons of mozzarella, parsley, egg, and breadcrumbs. Mix thoroughly.




3. Place zucchini shells on a lined baking tray. Fill with the mixture made in step 2 and sprinkle with remaining cheese.




4. Bake at 200 degrees celcius for approximately 20 minutes until the cheese is gold.

Bifes a la Criolla

This dish turned out like a stew, but I'll admit I quite enjoyed it. The herbs in it made it so tasty.


- 2 tablespoons oil  
- 225g steak
- 1 large onion, julienned
- 1 large red capsicum, julienned
- 225g potatoes, cut into rounds
- salt and pepper
- 1 teaspoon chilli flakes
- 1 teaspoon dried thyme
- 1 bay leaf
- 1/2 cup beef stock
- chopped parsley


1. In a saucepan with a lid, heat the oil over medium heat.


2. Layer the meat, onion, capsicum, and potato, seasoning each layer with salt, pepper, chilli flakes, and thyme.


3. Add the bay leaf and stock down the side. Bring to the boil, reduce heat, and cook for approximately 40-50 minutes or until the potatoes are cooked. Serve with parsley.

Alfajores

I can't say much about this sweet, except for MY TASTEBUDS DID CARTWHEELS when they tasted these! For this sweet, you need to make 2 things... The biscuit, and the filling - dulce de leche.


DULCE DE LECHE: 
- 1/2 can condensed milk
- 1/2 can evaporated milk
- 1/4 teaspoon baking soda
- pinch of salt
- 1/2 tablespoon glucose syrup
- 1/2 teaspoon vanilla


1. Add the 2 milks into a pot. Add the baking soda and salt and stir constantly over medium heat. Turn down to a simmer.


2. The mixture will become thicker and darker. Keep stirring.


3. Continue to stir until large bubbles appear and it is very thick and a golden caramel colour.


4. Lift out the spoon and drizzle. If the ribbon doesn't disappear after 10 seconds or so, it is ready.


5. Remove from heat and cool for 10 minutes. Stir in the glucose syrup and vanilla.


BISCUIT:
 - 1/2 cup +6 tablespoons cornstarch
- 1/2 cup flour  
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup butter
- 1/4 cup icing sugar
- 1/2-1 tablespoon brandy
- 1/2 teaspoon vanilla
- 1/2 cup dulce de leche
- 1/4 cup desiccated coconut


1. Preheat your oven to 180 degrees celcius.


2. In a large bowl, mix together the cornstarch, flour, baking powder and salt.


3. Cut the butter and blend in with the flour mixture with your fingers until smooth.


4. Add the icing sugar, vanilla and brandy and mix with your hands until smooth. Rest in the fridge for 30 minutes.


5. Roll out to 3/8ths of an inch thick and cut into rounds.


6. Bake for 10-15 minutes until barely golden. Let cool for 5 minutes before turning onto wire rack to cool completely.


7 Fill/ sandwich together the biscuits together with the dulce de leche. Roll the edges in desiccated coconut and store in an air tight container.

Pollo al Verdeo

This recipe is so full of flavour, I think next time I make it though, I might add some fettuccine to eat with it and use this as a sauce.
                     
             
- 2 tablespoons butter
- 1/2 tablespoon oil
- 2 chicken breasts
- 3 whole shallots
- 1 clove garlic
- 1/4 cup dry white wine
- 1/2 cup cream
- 1/2 tablespoon parsley
- salt and pepper


1. In a medium frypan, heat oil and butter together. Season chicken and cook it in the oil and butter. Remove and keep warm.


2. Saute the shallot, and add the garlic until transparent. Add the wine and simmer for 3-4 minutes. Add the cream, stir, bring to the boil and simmer.


3. Add the chicken back along with any juices and adjust the seasonings. Garnish with parsley.   

Pollo al Disco de Arado

I found this recipe to be quite stew like for me. I'm not a fan of stew, but it is made with chicken. Be sure not to overcook your potatoes, I did and it went a little mushy.

- 1/2 kg chicken, chopped  
- 1 tablespoon oil        

- 450g potatoes, sliced thick
- 2 shallots, chopped
- 1 1/2 red capsicums, julienned
- 1 medium onion, julienned
- 1/2 cup red wine
- 1 vegetable stock cube
- 1 1/2 teaspoons capers
- 1 cup sliced mushrooms
- pepper
- 1/4 teaspoon chilli flakes
- 1/2 cup cream
- 1/4 cup fresh parsley


1. Heat oil in a large frypan and cook chicken.


2. Boil the potatoes in lightly salted water until just cooked. Reserve 1/2 cup of the water. Drain and set aside.


3. Move the chicken to one side. Add the shallot, capsicum and onion, then the wine and stock. Saute until vegetables are soft.


4. Add the mushrooms and capers. Mix all together and cook for 5 minutes. Add the pepper, chilli flakes and cream.


5. Add the potatoes. If the dish looks too dry, add some of the reserved water. Sprinkle with parsley and simmer gently for 5-10 minutes.

Argentina

So this week my finger pointed me in the direction of Argentina.
According to sources, Argentinian food has a distinct Mediterranean flavour, thanks to Spanish colonisation in the 16th century, and later, the immigration of Italians during the 1800s.
Beef is extremely popular in Argentina and the country has the 2nd largest consumption in the world.
The Argentinians are also major producers of wheat, corn, milk, beans, and since the 70s, soybeans.
this week, I have made:

- Pollo al Disco de Arado
- Zapallitos Rellenos
- Pollo al Verdeo
- Bifes a la Criolla
- Pasta a la Putanesca
- Alfajores  

German Christmas Cookies

I found that I had to leave these cookies in the oven for another 5 minutes as they weren't cooked properly in the middle. Also, I think I could've added some more vanilla sugar and I don't know why my icing wasn't white. It stayed clear.


DOUGH:                            
- 75g margarine
- 50g icing sugar
- 3 egg yolks
- 1/2 an egg
- 1/2 packet of vanilla sugar
- pinch of salt
- 25g ground walnuts
- about 1 1/2 cups flour


 GLAZE:
- 1 tablespoon apricot jam
- 50g icing sugar
- 1/2 - 1 tablespoon warm water
- halves of walnuts to decorate


1. Whisk the margarine, yolks, egg, vanilla and salt until foamy.


2. Add the walnuts and mix in the flour.


3. Make balls walnut sized and place onto a greased oven tray.


4. Bake for 20 minutes at 150-175 degrees celcius.


5. FOR THE GLAZE: Press the jam through a sieve. Brush or spoon the jam over the warm cookies.


6. Mix the icing sugar and water together and drizzle on top once the jam has dried.


7. Place 1/2 a walnut on top. It should stick.

Barley Soup

WOW this dish ended up salty. I think next time I make this dish I'm going to leave out the salt.


- 1/4 onion                  
- 1/4 tablespoon oil
- 55g diced bacon
- 1/2 cup and 2 tablespoons vegetable stock
- 1/2 carrot, diced
- 1/4 clove garlic
- 1/4 stick of celery, diced
- 1/4 leek, sliced
- salt and pepper
- 1/4 cup pearl barley


1. In a large pot, cook onion until it is translucent. Add the bacon and cook for 1 minute.


2. Add the barley and broth, and stir to boil.


3. Add the carrots and celery, bring to the boil, cover and simmer for about 20 minutes.


4. Add the garlic and leek. Simmer for another 20 minutes until all is tender. The barley should have a bit of a bite. Season.

Roasted Veggie Rice Bake

This recipe called for Buffalo Mozzarella, but I couldn't find any, so I just used plain mozzarella. This dish is quite cheesy and becomes a bit thick, but the taste is so good.



  - 1 tablespoon and 1/2 cup olive oil      
- 1/2 medium onion
- 1/2 alborio rice
- pinch of saffron
- 2 tablespoons dry white wine
- 1/2 cup vegetable broth
- salt
- 1 1/2 large zucchinis
- pepper
- 2 cups tomato passata
- 225g buffalo mozzarella, cut into small cubes
- 1/2 cup parmesan cheese, divided




1. Preheat the oven 220 degrees celcius. Spread zucchinis over a baking tray. Sprinkle with 1/2 cup olive oil, salt and pepper and roast for 20-25 minutes, turning half way through.


2. In a large pan, cook the onions in the left over oil. Add the rice. Add the wine, saffron, and broth and cover and for 6b minutes until the rice is al dente.


3. Cover the bottom of a baking dish with half the sauce. Sprinkle with 1/2 the cheeses, vegetables and rice. Do these layers twice, ending with cheese and sauce.


4. Cover with foil and bake for 15 minutes. Remove the foil and bake for another 10 minutes until the cheese is golden.

Beef Rouladen

This is the recipe I was talking about in the 1st page of Germany... the recipe where the comment was saying how a person spat it out. I don't know what the original of this dish is supposed to taste like, and there are different variations of recipes, but I did enjoy this dish. I thought it tasted like a hamburger without the roll.


- 2 tablespoons Dijon mustard
- 4 slices thin top steak                                
- salt and pepper
- 4 bacon strips
- 1/2 large onion, cut into think wedges
- 1 1/2 tablespoons oil
- 1 1/2 cups beef broth
- 2 tablespoons and 2 teaspoons flour
- 1/4 cup water
- 2 pickles, sliced in half lengthways


1. Lightly spread mustard on one side of the steaks. Sprinkle with salt and pepper. Place 1 strip of bacon, 1 slice of pickle and a few onion wedges on each. Roll up and secure with toothpicks.


2. In a frypan, brown the rolls and drain. Add the broth and bring to the boil. Reduce the heat, cover, and simmer for 1-1 1/2 hours until tender.


3. Remove meat and keep warm. Combine the flour and water until smooth, and gradually stir it into the broth. Bring to the boil, stirring constantly until thick and bubbly. Remove toothpicks from the rolls and add to the gravy.

Bierocks

I was a little disappointed with recipe. I was expecting to have a huge mouth of flavour, but maybe I didn't put enough salt in the filling. Last week, I made bolognaise (I know that's not German), but I thought maybe I could use left over bolognaise sauce as the stuffing.


- 1 cup hot milk                      
- 1 tablespoons sugar
- 2 tablespoons shortening
- 1 teaspoon salt
- 1 packet (1/4oz) yeast
- 1/4 cup warm water
- 1 egg, lightly beaten
- 3 1/2 cups flour
- 450g mince
- 450g cabbage, shredded
- 1 onion, chopped
- pinch of allspice
- salt and pepper
- melted butter for brushing


1. Combine the milk, sugar, shortening and salt. Cool to lukewarm. Add the yeast, (dissolved in warm water). Stir in flour and knead. Cover and leave to rise in a warm place until it is doubled in size.


2. Meanwhile, in a frypan cook the mince, cabbage, and onion. Add the allspice, salt and pepper.


3. Roll the dough 1/4 inch thick and cut into squares. Put 2-3 tablespoons of the mixture in each. Fold the corners to the middle, pinching together at the top. Place on a baking tray and let rise for 10 minutes.


4. Bake at 220 degrees celcius until golden brown. Brush with melted butter.

Dumpling soup

This was the 1st time I ever made, even tasted dumplings. I'm not sure if I like them or not yet, they're a different, funny textured thing.


DUMPLINGS:                        
- 1 cup flour
- 2 eggs, lightly beaten
- 2 tablespoons and 2 teaspoons milk
- 1 teaspoon salt


SOUP:
- carrots, diced small
- water
- celery, diced small
- onion, diced small
- chicken, cubed


1. Cook all soup ingredients in the water. Once the chicken is cooked, remove it and drain. Save the chicken, broth, and carrots. Cut into small pieces and add it to the broth.

2. Make the dumplings by mixing all the ingredients and dropping spoonfuls into the boiling broth. Boil for about 5 minutes, add 1 cup of cold water, and cover the pot and simmer for about 15 minutes.

Meatballs Stroganoff

I really do enjoy a stroganoff dish, and I have already made a beef one and a chicken one before. I came across a recipe for meatballs stroganoff, and I thought I would try this one, I never heard of one made with meatballs before. Also, for the first time, the onion actually stayed in my meatballs, even throughout cooking.


- 1/2 an egg, lightly beaten      

- 1/4 cup breadcrumbs
- 1 tablespoon onion
- 1/4 teaspoon celery salt
- pinch of dried marjoram
- pinch of garlic salt
- pinch of pepper
- 225g beef mince
- 1 tablespoon flour
- 1/2 tablespoon oil
- 1/2 can cream of mushroom soup
- 6 tablespoons water
- 2 tablespoons and 2 teaspoons sour cream
- hot cooked egg noodles (to serve)


1. Combine the first 7 ingredients and mix well. Roll into small balls.


2. Gently roll balls into flour and brown in the oil. Drain and return to the pan.


3. Combine the soup and water and pour over the meatballs. Bring to the boil, reduce heat, cover and simmer for 20-25 minutes or until the meat is not pink, stirring occasionally.


4. Stir in the sour cream and serve over the noodles.

Potato Rivel Soup

I have no idea what a Rivel is. I think it is a dumpling (or kind of dumpling), because it is the same ingredients for dumplings. As the weather is starting to get quite cold here, I am starting to enjoy soups. The only problem with me having soup for dinner is that it doesn't really fill me up. So when I saw this recipes for a potato soup, I thought it might be filling. Also I wanted to know what a rivel was.

- 4 medium potatoes

- 2 tablespoons finely chopped onion

- 2 tablespoons finely chopped celery
- 1 tablespoon butter
- salt and pepper to taste

- 1 cup water

- 1/2 can evaporated milk


RIVEL:

- 6 tablespoons flour

- 1/2 an egg

- salt to taste

1. Cube your potatoes ready to cook. Cook all your soup ingredients (except the evaporated milk) in a large pot until the potatoes are soft.

2. Smash about 1/4 of the potatoes and stir through the soup thoroughly.

3. Mix together all your rivel ingredients. Drop spoonfuls into the soup. Boil for 5 minutes, stirring constantly.

4. Add the evaporated milk and simmer for a few minutes.

Germany

The first country my random choosing came to was Germany. While looking for German recipes, I noticed that there were a lot of hearty stew like dishes, along with a lot of cabbage as well.

Now, I have come to realize, that not only is it NOT all stews, soups, and cabbage dishes, Germany is also influenced by Austrian, Swiss, and even French tastes. Also, I understand that different people have different ways of cooking the same meal. For example, I found a recipe for Beef Rouladen. In the comments for this particular recipe, someone wrote that her father spat it out as soon as he tasted it, said it was nothing like the original. I thought to myself 2 things... 1. maybe the person commenting didn't follow the recipe properly and 2. there's no harm in trying a new recipe, and considering I haven't tasted the original version before, I'll either like it or not based on the recipe itself.

So this week my kitchen smelt German... The German dishes of:
1. Potato Rivel Soup
2. Meatballs Stronganoff
3. Beef Rouladen
4. Roasted Vegetable Rice Bake
5. Dumpling soup
6. Bireocks
7. Barley Soup
8. German Christmas Cookies

A NEW IDEA

So, while I've been looking for new recipes to cook and taste, I got an idea. There are so many different recipes out there and some I thought I'd never try, so, to try and make my choices as mixed up as I could, I have decided to travel around the world via my kitchen. 

Each week, I will be cooking 6 dishes (which will be my dinners), and 1 sweet (to satisfy that sweet tooth mine) from 1 country. 

These countries will be chosen by random... I have written a list of around 70 different countries, and I just drop my finger to one with my eyes shut. 

Pepper Steak

A few years ago, I made a pepper steak, but it blew our heads off! it was coated in black pepper corns and i mean COATED. When I saw this recipe and that it only had 1 teaspoon of pepper, I had to try it.

- 250g beef strips
- 1 tablespoon oil
- 1/2 green capsicum, julienned
- 1/2 red capsicum, julienned
- 1/2 onion
- 1 1/2 cloves garlic
- 1 1/2 tablespoons cornstarch
- 3/4 cup beef broth
- 2 tablespoons soy sauce
- 1 teaspoon pepper

1. In a bowl, combine cornstarch, broth,  and soy sauce and set aside.

2. In a frypan, heat the oil and cook the steak. Add the capsicum and onion and cook for 2 minutes.

3. Add the garlic and broth mix. Bring to the boil for 2 minutes or until the sauce has thickened. Sprinkle liberally with pepper. 

Bolognaise Sauce

For so many years, I have always wanted to make a bolognaise sauce from scratch instead of using the jar sauce. I'm glad I did, because while it doesn't look like there much stuff in it, it is very tasty.

- 1 tablespoon oil
- 1/2 kg mince      
- 1/2 onion
- 2 teaspoons garlic
- 200g tomato paste
- 1 small tin diced tomatoes
- 2 bay leaves
- 1/2 cup red wine
- 1 tablespoon sugar
- 1 tablespoon italian herbs

1. Heat oil in a large frypan and cook the mince until brown. Add the onion and garlic and cook for 3 minutes.

2. Add the tomato paste and mix for 2 minutes. Pour in the wine and simmer for 2 minutes, continually stirring.

3. Add the rest of the ingredients.

4. Cover with a lid and simmer for 20 minutes. Add a little water if it needs thinning. 

Coq au Riesling

This was the first time I had ever tasted riesling and wasn't sure how it would go with chicken, with it being sweet. I have only used 'dry' wine before. But talk about mouth watering delicious!

- 25g butter
- splash of olive oil          
- 1 onion
- 65g bacon, diced
- 2 cloves garlic
- 4 chicken pieces on the bone
- 125 mushrooms
- 1 cup riesling
- 1/2 cup cream
- salt and pepper


1. Melt the butter and oil together in a frypan.

2. Cook the chicken until brown and remove.

3. Cook the onion bacon together. Add the garlic and saute for 30 seconds.

4. Add the mushrooms and cook for 5 minutes.

5. Add the cooked chicken and wine and allow to come to the boil. Reduce heat, cover, and simmer for 15 minutes.

6. Uncover, turn up the heat, add the cream and simmer for 10 minutes. Season with salt and pepper. 

Chicken Enchilada Casserole

I liked this dish a little bit, as, I think it was in the refried beans (or sauce, I've never had that sauce before either), it had a small taste of cloves. I don't like cloves. but it was still eatable.

- 200g chicken
- 1 1/4 cups enchilada sauce    
- 3-4 small flour tortillas
- 1/2 can refried beans


1. Cook and shred your chicken.

2. Preheat oven to 190 degrees celcius. Spread a few tablespoons of the sauce onto the bottom of a glass baking dish. Cover entirely with 1/2 the tortillas. Continue the layering with beans, chicken, cheese, sauce, and tortillas.

3. Cover the top with the remaining sauce and 1/2 the cheese. Cover with foil. Bake for 30 minutes, then uncover for an extra 5 minutes until the cheese has started to brown. 

Chicken Yakisoba

I have seen this recipe a few times now, and always amused by the name 'yakisoba'. I finally decide to try it, and it's not yucky at all!

- 1/4 green cabbage
- 1/2 medium onion
- 1 carrot                      
- 1/2 small crown of broccoli
- 1 inch ginger, grated
- 1/2 large chicken breast
- 1 tablespoon oil
- 1 packet ramen noodles, minus seasonings
- 1/2 teaspoon sesame oil
- 2 tablespoons soy sauce
- 2 tablespoons Worcestshire sauce
- 1 tablespoon ketchup
- 1/4 teaspoon hot chilli sauce
- 1/2 tablespoon sugar



1. Prepare your meat and vegetables for stir fryimg. Boil your noodles in a pot of boiling water.

2. Heat the oil, add the ginger, and stir fry for 30 seconds. Add the chicken and cook until cooked through.

3. Add the rest of the vegetables and cook until they have wilted.

4. Drain the soft noodles, and put them back into the same pot along with the sesame oil.

5. In a small jug, combine the soy sauce, Worcestshire sauce, ketchup, chilli sauce and sugar until it is dissolved.

6. Pour the sauce over the vegetables and add the noodles. 

Chicken Tetrazzini

The picture of this recipe looked really yum, and kind of juicy. When I pulled my dish out after following the recipe, it appeared quite dry. Although looking dry, I must say it was still quite delicious.

- 1/2 cup cooked chicken
- olive oil spray                    
- 1/2 tablespoon almonds
- 3/4 cup mushrooms, sliced
- 1/4 cup red capsicum
- 1/2 teaspoon chicken stock powder
- 3oz spaghetti
- 2 tablespoons flour
- pinch of salt and pepper
-  6oz can evaporated milk
- 2 tablespoons parmesan cheese
- 1 tablespoon dry sherry
- 1/4 cup water


1. Cook the spaghetti according to packet directions.


2. Fry up the mushrooms and capsicum in a small amount of water until tender. Drain well.


3. In a jar, shake together the 1/4 cup water and flour and shake well until combined. Stir into the vegetables.


4. Stir in the milk, stock powder, salt and pepper. Cook until it has slightly thickened and bubbly. Stir in the cooked spaghetti, chicken, cheese, and sherry.


5. Lightly coat a baking dish with oil spray. Spoon the spaghetti mixture into it, sprinkle with almonds, and bake at 200 degrees celcius for about 10 minutes.