My collection of favourite recipes..tried and tested!
This is our own “home-style” chilli beans recipe. We experimented until we got it right..with this recipe, we don’t need to hunt for that perfect “chilli in a packet”! If you’re lazy or just don’t have the ingredients, you can prepare this using the “chilli-in-a-packet” …
The first time we ever ate Sri Lankan chicken curry was at Ann and Wayne’s in Dubai…their maid cooked it and it was quite amazing…then I had some at Chee’s house during her lunch a couple of weeks ago and it was sumptuous. We have …
This is our “quick” version of a traditional Spanish dish “Judias Pintas”. Its spicy and its filling…but beware the gas 🙂 Our home-made version is another way to make this – provided you have all the ingredients.
INGREDIENTS
250 gms Pinto beans or red beans
50 gms onion
50 gms green pepper
1 packet Chili con Carne mix (any brand like El Paso etc)
1 tbsp tomato puree
1 tbsp olive oil
750 ml water
DIRECTIONS
Rinse and sort the beans. Chop the onions and cube the green pepper.
Heat olive oil in a pressure cooker over medium heat, then fry the onions and green pepper until a little soft. Empty the Chili mix and add the water and beans. Pressure cook for 15 minutes. Remove from heat then add the tomato puree and let it simmer for 5 to 10 minutes.
Serve with boiled rice.
This is a filling and healthy Spanish dish. Great with bread or by itself. Can be eaten as a starter or main dish. INGREDIENTS 250 gms (green) lentils 6 cloves garlic 70 gm onion 2 bay leaves 1 Maggi vegetable or chicken cube 1 tsp …
This is my favourite pasta dish and I love to make it because no one else can make it the way I like it! We first had REAL pasta in Rome. Of course Rome, where else! After our trip there in 2005 we really appreciated …
INGREDIENTS
1 tablespoon olive oil
1 whole chicken, breasts removed and reserved
2 onions
2 litres boiling water
Salt
2 bay leaves
1 large carrot
1 celery stalk
1/2 teaspoon dried thyme
1/4 cup fresh parsley leaves
Ground pepper
DIRECTIONS
Dice the onion. Peel the carrots and cut them as well as the celery into 1/4 to 1/2 inch pieces. Mince the fresh parsley leaves.
Heat the oil in a large heavy-bottomed soup pot and sauté the breasts until they are light brown, about 5 minutes. Remove the breasts and set aside. Add half of the onions and sauté until translucent, approximately 4 to 5 minutes. Remove and set aside.
Cut up the remaining parts of the chicken (not the breasts) into small pieces to allow them to release their juices in the shortest time possible. If you have a meat cleaver, it makes the job easier, but if you don’t, do the best you can with a chefs knife.
Add the pieces to the pot, and cook for 8 to 10 minutes until no longer pink. Return the onions to the pot, reduce the heat to low, cover, and simmer until the chicken releases its juices, about 20 minutes. Add boiling water, the reserved chicken breasts, 2 teaspoons of salt, and bay leaves. Cover and simmer until chicken breasts are cooked, about 20 minutes. Increase the heat if necessary.
Remove chicken breasts and set aside. Strain and reserve the broth. Skim fat from the broth. Sauté the remaining onions along with the carrot and celery for about 5 minutes in a little butter.
When the chicken breasts are cool enough to handle, remove and discard the skin and bones. Shred the breast meat into bite sized pieces and add to the pot. Add thyme and the reserved broth; simmer until the vegetables are tender.
Season with salt and pepper, add parsley and serve.
INGREDIENTS Serves 2 1/4 red cabbage 2 cloves garlic 1/2 tsp smoked hot pimiento powder 1 tbsp olive oil DIRECTIONS Slice the red cabbage finely and boil in salted water till well-cooked. Drain. Peel and mince the garlic. Heat the olive oil and fry the …
Yes, this is the dish made famous by the movie of the same name by the cook of the same name! I first cooked it in honour of the trip we were about to make to France in December 2007. But mind you this is …
