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.

Sweet Fire Chicken

I found that the coating on my chicken didn't really stay on it and turned the dish a bit mushy, but the taste was quite yum, so next time I make this dish I wont be coating the chicken.


- 2 chicken breasts            
- salt and pepper
- 2 eggs
- 2/3 cup flour (or more)
- 1 tablespoon oil
- 1 red capsicum
- 1/2 white onion
- 16oz pineapple chunks (drained)


sauce:
- 2 teaspoons garlic
- 1 teaspoon chilli flakes
- 2/3 cup water
- 2 tablespoons sweet chilli sauce
- 1/2 teaspoon salt
- 4 tablespoons cold water + 3 tablespoons corn starch




1. Whisk the eggs in one bowl, and put flour in another. Season chicken with salt and pepper and dip into the egg, then flour. Cook in oil until cooked through.


2. In a saucepan, mix garlic, chilli flakes, water, sweet chilli sauce and salt together. Bring to the boil, whisking constantly.


3. In a small bowl, mix the water and corn starch together to form a smooth paste. Add it to the sauce once it comes to the boil.


4. Add the chilli flakes, onion, pineapple, and chicken.

Spicy Lamb Meatball Curry

Again, this 'curry' dish has no curry actually in it. I think it might be just called curry because of the spices, who knows. Also, I had a bit of trouble making these meatballs, but I put too much egg in it, so maybe that's why.


- 250g lamb mince
- 1/2 teaspoon garlic                              
- 1/2 onion, finely chopped and divided
- 1/4 teaspoon pepper
- 1/2 teaspoon garam masala
- 1/2 an egg
- 1/2 teaspoon coconut oil
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon ginger
- 200g can diced tomatoes
- 1/2 teaspoon tomato sauce
- 1/4 teaspoon turmeric
- 1/4 cup water


1. In a large bowl, mix the mince, 1/2 of the onion, pepper, garam masala, and egg and roll into small balls. Cook until browned. Remove and set aside.


2. Heat the oil, add the cumin seeds (be careful they pop out of the pan into your face!) and the remaining onion. Saute for 5 minutes and add ginger.


3. Add the tomatoes, tomato sauce, and turmeric and simmer for 5 minutes or until thickened.


4. Add the cooked meatballs to the sauce and add the water, simmer.

Russian Creamy Beet Borscht

I'm not a fan of fresh beetroot, I only like the stuff out of the can, so I was a bit hesitant to taste this soup as it was fresh beetroot. BUT WHAT A SURPRISE! It is absolutely delicious! And a few weeks ago I bought myself the 'Magic Bullet' so now it is so much easier to blend my soups up nice and smooth.


- 2 tablespoons olive oil
- 1/2 large beetroot                
- 1 medium carrot
- (1/2) of a 1/4 medium cabbage
- 1/2 red capsicum
-  1/4 medium onion
- 8 cups water
- 1 1/2 medium potatoes, sliced
- 1/2 cup sour cream
- 1/4 cup parsley
- salt and pepper


1. Dice the capsicum and onion. Shred the cabbage, carrot, and beetroot. Set aside.


2. Saute the carrots and onion with the oil until golden. Add the beetroot and capsicum and cook until it is very soft.


3. Fill a large pot with the water, and bring to the boil. Add the cooked vegetables, parsley, potato, and cabbage and season with salt and pepper.


4. Stir in the sour cream and let simmer until the potato is cooked. Blend smooth.

Panang Curry

The original recipe for this curry called for tofu. I can't seem to find the tofu that I have tasted before that I like, so instead, I used chicken. Also, if you don't like spicy, you may like to add more coconut milk or cream. I know I did and I love spicy.

                                                 
- 1 tablespoon oil
- 1 tablespoon garlic
- 1/2 teaspoon ginger
- 1 tablespoon curry paste
- 1 large can coconut milk
- 1/2 tablespoon palm sugar
- 1/2 tablespoon soy sauce
- 3/4 tablespoon lime juice
- 1/2 cup mushrooms
- 1/2 cup white onion
- 2 Thai basil leaves
- 3 broccoli florets
- 1/2 cup capsicum
- 5 snow peas
- 2 chicken breasts


1. Heat the oil in a frypan and cook the ginger and garlic.


2. Add the curry paste and cook until fragrant.


3. Add the milk, palm sugar, soy sauce, and juice little by little.


4. Add the vegetables and leaves and cook until soft. 

Sun-Dried Tomato and Mushroom Pasta

I would not have thought that dried basil would be so tasty. AND TASTE SO DIFFERENT TO THE FRESH HERB!

                                                             
- olive oil
- 250g mushrooms, sliced
- 3 cloves garlic
- a little under 1/2 cup sundried tomatoes, chopped
- 2 chicken stock cubes
- 2 cups boiling water
- 1/2 cup milk
- 1/2 cup cream
- 1/2 cup parmesan cheese
- 1 tablespoon dried basil
- 250g pasta


1. Cook the pasta according to the packet.


2. In a frypan, heat the oil and add the mushrooms and garlic and sauté for 3 minutes. Add the tomatoes and cook until all vegetables are soft. Reduce the heat.


3. Dissolve the chicken stock in the boiling water and add it to the pan. Leave until the mushrooms absorb it a little.


4. Add the milk and cream, and boil for a short time. Add the cheese and allow it to melt. Add the basil.


5. Mix through the cooked pasta.