Tuesday, September 30, 2014
1 1/2 cups bow-tie pasta (farfalle)
1/2 cup mixed vegetables
1 pound minced beef
3 cloves garlic, minced
2 cups chopped fresh tomatoes
3/4 teaspoon salt
1 teaspoon cajun spice
1 teaspoon white pepper
1 red chilli, chopped
1/4 teaspoon black pepper
2 tablespoons chopped fresh basil
3 tablespoons grated Parmesan cheese
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the bow-tie pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
In a large skillet over medium heat, cook the minced beef until browned and crumbly, about 10 minutes; drain off excess fat. Stir in garlic and cook for 5 minutes, stirring frequently. Stir in tomatoes, cajun, salt and pepper. Cook, stirring occasionally, until tomatoes are soft, about 5 minutes. Place the bow-tie pasta into a large serving dish, and pour the minced beef mixture over the pasta. Sprinkle on the chopped basil. Toss lightly to combine, and sprinkle with red chillies and Parmesan cheese before serving.
Friday, September 26, 2014
1/3 cup Dijon Mustard
1/4 cup olive oil
1/4 cup rosemary leaves, roughly chopped
1/4 cup flat-leaf parsley leaves, roughly chopped
1 garlic clove, peeled, sliced
1 lemon, rind finely grated, juiced
Salt and pepper
Chicken pieces (drumsticks, thigh or breast on bone), skin on
Combine mustard, oil, honey,rosemary, parsley, garlic, lemon rind and 1/3 cup lemon juice in a small food processor. Process until well combined. Pour into a large ceramic dish. Season with salt and pepper. Add chicken pieces and turn to coat. Cover and refrigerate overnight.
Preheat oven to 190°C. Place chicken pieces on a roasting rack. Spoon over remaining marinade. Roast for 50 minutes or until golden and cooked through. Place on a platter. Serve warm with a simple salad or rice.
Wednesday, September 24, 2014
This recipe works well with crab too.
1 package spaghetti
Bring a large pot of water to a boil. Add 2 tablespoons of salt and the spaghetti and cook according to the directions on the package.
1 tsp salt
1/2 tbsp sugar
2 tsp curry powder
1 tbsp flour
2 tbsp butter
1 red chilli (chopped)
4 chili padi (chopped)
1 stalks curry leaves
230ml evaporated milk (vary this amount depending on how thick you want the sauce to be)
pinch of knorr chicken powder
salt and pepper
Marinade the prawn for one hour.
Brown the prawn in a nonstick pan and put aside.
Heat wok with butter, Fry chillies and curry leaves till fragrant.Pour in evaporated milk and bring to boil. Add in knorr chicken powder, salt and sugar to taste.
Add prawn and cook for a while.The flour added to the prawn will thicken the sauce. If it's too spicy,just add in more sugar. Serve over spaghethi.Yummylicious !!