Ingredients
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
Directions
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.
Ingredients
1/3 cup Dijon Mustard
1/4 cup olive oil
1/4 honey
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
Directions
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.
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.
Marinade Prawns
1 tsp salt
1/2 tbsp sugar
2 tsp curry powder
1 tbsp flour
1 egg
Ingredeints
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
Directions
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 !!
Ingredients:
2 Cups of Flour
2 Tsp Baking Powder
1/2 Cups of Sugar
1 Tsp Salt.
1 Tsp Ground Cinnamon
2 Tsp Pure Vanilla Extract
2 Eggs (Room Tempreture)
6 Tsp Butter (Room Tempreture)
1 Cups Apple (cored and diced)
Directions:
Pre-heat your oven to 162 degree C, line a baking sheet with parchment paper.
In a medium sized bowl, combine the dry ingredients save for the sugar.
In another, the wet - but not the butter.
In a third bowl, cream the butter and sugar until light and fluffy.
Add the wet mixture. Mix well. Then add the dry, followed by the diced apple.
Dump onto a well floured counter and massage until it's semi-dough like.
Break into two halves and place each one on the parchment lined baking sheet.
Shape into logs, about 1 1/2" thick and sprinkle with a little extra sugar.
Bake in hot oven for 25 - 30 minutes. Remove from the heat and allow to cool about 15 minutes. Slice the logs at an angle. Place back in the oven and bake a further 20 - 25 minutes. Remove from the heat. Place biscotti pieces on wire racks to cool completely before serving.
Serve with a big cup of tea or coffee.
Ingredients
4-6 fresh apples, cut slices
1 carrot, cut slices
1/4 lemon juice (to prevent browning while you prep)
3/4 cup chopped celery
1/2 cup chopped red capsicum
2 Tbs. lemon juice
1 tbsp sugar
1 tsp salt
1 tsp habbatus sauda
3/4 cup sliced almonds
3/4 cup mayonnaise (optional)
Directions
Cut the apples ,carrots and place in the lemon water, set aside.
Mix mayo, sugar , salt and 2 Tbs. lemon juice.
Drain the apples , carrots,and arranged on the plate.
Combined capsicum and celery.
Sprinkle sliced almonds and habbatus sauda over the salad
Coat with the mayo mixture and chill.
These avocado fries are a very unique and
delicious appetizer. If you are looking for something different to make
at home, you should give this recipe a try.
Ingredients:
¼ cup rice flour
1 teaspoon salt
1 tablespoon blackpepper
2 large eggs (beaten)
1 ¼ cups breadcrumbs
3 firm-ripe avocados (pitted, peeled, and sliced into ½” wedges)
Canola oil (for frying)
Grated parmesan cheese (optional)
Instructions
Slice avocados lengthwise - for three avocados, you'll get 20-22 fries. In the first bowl, place the ½ cup of rice flour and add a pinch of
salt and 1 tbsp of black pepper.Rolling the avocado slices in the
mixture does require a little work, but its well worth it.
Second bowl, crack the eggs into the bowl and beat lightly.
In the last bowl, Add the breadcrumbs and parmesan cheese and mix thoroughly. Dredge each avocado slice through the flour, and then the beaten egg. Coat thoroughly the breadcrumbs with your fingers. Fried for 2-3 minutes, until breadcrumbs is lightly or golden browned.
The coated avocados do not take very long to cook in the oil, so be
careful not to burn them.Cool for about five minutes and serve with
dipping sauce of your choice.
To make the mayonnaise, mix together the mayo, lime juice and Thai chilli sauce. Serve along side your avocado fries and Enjoy!
Ingredients
1/4 cup white sugar
1/4 cup brown sugar
1 cup fresh milk
A pinch of salt
1 tbsp cornflour
1/2 cup butter
1 teaspoon vanilla essence
Mix together sugar, brown sugar, salt, milk, cornflour and butter in a
saucepan. Bring to a boil and continuously stir until the mixture
thickens and then remove from heat, and stir in 1 teaspoon of vanilla.
Serve over bread pudding. Yummy !!
