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Falafel with Tzatziki Sauce
This recipe outlines how to make 12 small falafel accompanied by a refreshing tzatziki sauce. To prepare the falafel, blend washed chickpeas with parsley, onion, garlic, ground coriander, cumin, and flour, then shape into balls and fry until golden brown. The tzatziki sauce is created by grating cucumber, squeezing out excess water, and mixing it with yogurt, lemon juice, and chopped mint. The falafel is served warm with the tzatziki for a delicious meal. Enjoy!
Ingredients Makes 12 small falafel
- 400g tin chick pea (washed and drained)
- 5g of parsley
- 1\2 onion
- 5g ground coriander
- 30ml flour
- 5g cumin
- 2 garlic cloves
- 200ml oil
For the Tzatziki
- ½ cucumber
- ½ lemon
- 15g mint
- 200ml yogurt
- 1 garlic clove (optional)
Method for falafel with Tzatziki sauce
1) chop the onion, garlic and put them into the blender machine
2) wash troughly the chickpeas and add to the onion and garlic
3) add the ground coriander, cumin, flour, parsley and good seasoning and blitz well
4) Scatter some flour take out the chickpea mix then start shaping up around 12 falafels
5) after you have around 12 falafels heat a frying pan and add the oil
6) cook the falafel on each side until they come golden brown on both sides
Method for the Tzatziki sauce
1) cut the cucumber in half and remove the seeds
2) then grate the cucumber on a j cloth then squeeze the cucumber to remove as much water as you can
3) squeeze in the lemon juice then add the yogurt and some chop mint mix them up and serve with the falafel enjoy!!!!!
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Baked Rice Recipe
This post provides a recipe for baked rice serving four, featuring ingredients like rice, eggs, onion, garlic, various meats, and tomatoes. The method includes frying the base ingredients, simmering the sauce, and baking everything together for a total of 60 minutes. The dish is ready to serve and enjoy.
Ingredients for the baked rice Serves 4
- 360g rice
- 4 eggs
- 720ml water
- 1 onion
- 4 garlic gloves
- 20g tomato paste
- 1 rasher of bacon
- 170g pork mince
- 170g beef mince
- 400ml peeled tomatoes
- 45ml parmesan cheese grated
- Salt and pepper
Method for baked Rice
- 1) Chop the onion, garlic, and bacon, then fry them for about 1 to 2 minutes
- 2) Add the tomato puree and cook for a further 1 minute, then add the mincemeat and cook for further 2 minutes
- 3) Add the peeled tomatoes bring to the boil, then simmer for 40 to 45 minutes
- 4) Turn the oven on, on mark between 6 and 7, which is equivalent to 165 to 175
- 5) After the sauce is done, pour the sauce into buttered baking dish, add the washed rice, the cheese, the beating egg, the water, and good seasoning and mix it through
- 6)Bake in the oven for 30 minutes, take out, give another mix, then continue to bake for another
- 7) Takes out, serves, and enjoys!!!!
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Baked Macaroni Recipe
This recipe outlines a method for baked macaroni that serves five. Key ingredients include macaroni, minced beef, boiled eggs, beef stock, onions, garlic, tomato paste, and cheese. The preparation involves frying meat and seasoning, cooking pasta, and combining everything before baking for a delicious meal. Enjoy after grilling for extra flavor.
Ingredients Serves 5 portions
Method for baked macaroni
1) Chop the onion and garlic
2) Fry the mince beef, add the
bayleafs, thyme, and rosemary,
then add the onion and garlic
to the mince beef
3) Add the tomato puree and cook
for 4 to 5 minutes, then add the
beef stock bring to the boil and
simmer
4) in the meantime, cook the pasta
in salted water according to the
instruction of the packet
(always use 2 to 3 minutes less
time from the packet cooking
instruction)
5) cook the eggs peeled them to
chop them
6) then mix in the mincemeat, the
cheese, and the eggs with the
pasta, and the raw eggs
seasoning and mix well
7) butter a baking dish then pour in
the mixed macaroni and bake in
the oven for 4 minutes at 190
8) take out and serve but if you like
before you serve put under the
grill for 2 minutes then serve and
enjoy!!!!
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Chicken Fricassee
The Chicken Fricassee recipe serves four and includes chicken legs, onion, carrot, celery, garlic, herbs, chicken cubes, white wine, cream, and cornflour for thickening. Begin by sautéing chopped vegetables, then brown the chicken. Combine them in a casserole, add white wine and chicken stock, and simmer for 45 minutes. Finish with cornflour for sauce thickness, and serve with creamy mashed potatoes. Enjoy!
Ingredients for Chicken Fricassee Serves 4 portions
- 4 Chicken legs
- 1 medium onion
- 1 carrot
- 3 sticks of celery
- Garlic cloves
- Bayleaf, thyme, and rosemary
- 2 chicken cubes
- 200ml white wine
- 100ml cream
- Seasoning
- Chop parsley
- 10g cornflour
Method For The chicken Fricassee
- 1) Prepare the onion, carrot, garlic, and celery by chopping them into small cubes
- 2) heat frying pan or (casserole) and fry in the chicken legs until brown
- 3) Remove the chicken, add the vegetables, and cook for 3 to 4 minutes
- 4) Add the white wine, reduce then add the chicken stock, bring it to the boil, and then transfer into the casserole
- 5) Add the chicken on top of the sauce and cook on the stove for 45 minutes covered
- 6) Take chicken off, add the cornflour that was mixed with a bit of water to thicken the sauce, and pour can serve with cream mush potatoes. Enjoy!!!
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Pasta al Gorgonzola
This recipe serves four and includes pasta, Gorgonzola cheese, double cream, sugar, and sage. Cook the pasta, heat the cream with cheese and sugar, add chopped sage, mix with drained pasta, and serve with sage leaves as garnish. Enjoy this creamy pasta dish with a hint of sage.
Ingredients for pasta al Gorgonzola Serves 4 portions
- 350g pasta (farfalle)
- 215g Gorgonzola cheese
- 250g double cream
- Pinch of sugar
- Some sage
Method for the pasta al Gorgonzola
- 1) heat the water with salt and cook the pasta according to the packet instructions
- 2) into another pot pour into the cream and heat gently then drop in the pieces of cheese with the sugar and stir in the cream gentle to melt
- 3) chop some sage but do not chop it all, leave leaves for garnish and add chopped sage to the cream and Gorgonzola cheese
- 4) when pasta is cooked drain and put it on a baking tray
- 5) heat 1 portion of sauce take 1 portion of pasta mix well together then serve with some sage leaves garnish and ENJOY!!!!
Note; for the water, pasta, and salt ratio are for every 500g of pasta 4 liters of water and 7g of salt
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Kedgeree of Mushrooms
This recipe for Mushroom Kedgeree serves four and requires ingredients like butter, onions, garlic, rice, carrots, mushrooms, potatoes, milk, vegetable cubes, curry paste, eggs, and parsley. The method includes boiling eggs, preparing rice with saffron and vegetable stock, and cooking mushrooms with onions and garlic. Finally, serve the dish topped with boiled eggs and parsley for a flavorful meal.
Ingredients for Kedgeree of Mushroom Serves 4 portions                                                                              Â
- 30g butter
- 2 onion
- 3 garlic cloves
- 500g rice long grain
- 1 carrot
- 1000ml of water
- Pinch of saffron
- 350g of mushrooms variety of mushrooms
- 1 medium potato
- 450ml milk
- 2 and half vegetable cubes
- 5g of curry paste
- 4 eggs
- Chopped parsley
- 30ml double cream ( if you like)
Method for the kedgeree of Mushrooms
- 1) Put eggs in water bring to the boil and simmer for 4-5 minutes
- 2) put water with 2 veg cubes and turn on bring to the boil and turn the heat off
- minutes
- 3) peel and chop 2 onions and put them into 2 separate containers 1 for the rice and 1 for the
- mushroom mix
- 4) chop the garlic and put it with the onion for the mushroom mix
- 5) wash 1 carrot take top and end off and cut into small square pieces
- 6) prepare the mushrooms and put it with the onion and garlic
- 7) peel and grate the potato
- 8) put two pots on the stove add the butter in each one then, in one of the pots add the onion,
- garlic and mushroom and in the other pot add the onion and carrot and cook both for 2
- minutes
- 9) after 2 minutes add the washed rice, saffron and the vegetable stock to the pot of the
- onions and carrots and bring to the boil and simmer for 15 minutes
- 10) in the other pot of the mushrooms add half of the vegetable cube, the curry paste, the
- grated potato and the milk and bring to the boil and simmer for 15 minutes
- 11) in the meantime, refresh the eggs and peel
- 12) after 15 minutes turn off the heat and serve with boil egg and parsley and Enjoy!!!!!
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Lamb in Vodka Sauce: A Savory Twist
This recipe serves four and involves cooking an 800g leg of lamb in a vodka sauce. Start by boiling water with lamb cubes, then simmer the lamb for 40 minutes. Soak 12 stoned prunes in hot water. Chop onion, garlic, and celery, sauté them in butter with passata and seasoning. Incorporate stock into the sauce, adding the lamb, prunes, and 100g risotto rice, then simmer for another 20 minutes before serving with buttered toast.
Ingredients Serves 4 portions
- 800g leg of lamb
- 1 litre water
- 2 lamb cubes stock
- 12 prunes stoned
- 100g butter
- 45ml passata
- 1 onion
- 2 garlic cloves
- 2 stick of celery
- 50ml vodka
- 1 bay leaf
- Pinch of paprika
- Salt
- 100g of risotto rice
Method for the leg of lamb in vodka sauce
- bring the water with the lamb cubes to the boil then add the leg of lamb cubes bring to the boil and simmer for 40 minutes
- soak the prunes in hot water for about 30 minutes (skip this stage if you find prunes with no stone)
- chop the onion garlic and celery then heat a deep-frying pan and add the butter then add
- the passata and the onion, garlic and celery with the bay leaf and cook this for about minutes
- then add the vodka and season with paprika and salt and turn the sauce off until the lamb is simmered
- when the lamb is ready separate the lamb from the stock then turn the sauce back on and start adding the stock 2 ladles at a time to the sauce, then add the lamb, prunes the rice and simmer gently for 20 minutes
- when ready turn off and serve with some buttered toast and ENJOY!!!!
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Healthy Vegetable Frittata Recipe
Light and fluffy Vegetable Frittata Recipe packed with healthy, fresh vegetables and herbs topped with a nice tangy tomato salad. It is a versatile dish can be served for breakfast, snack lunch or a simple dinner.
Ingredients for Vegetable Frittata Recipe
- 8 whole eggs
- 1 red onion
- 1 pepper (any color)
- 3 medium carrots
- 4 Cloves of garlic
- 150g sweet corn
- Basil leaves
- 1 lemon
- 300g cherry tomatoes
Method for the frittata
- 1) turn the oven on mark between 6 and that is 190 to 200celcius
- 2) line a baking tray with grease proof paper
- 3) cut the carrots, peppers, onion and the garlic into small cubes and put them into the baking tray then add the sweetcorn mix well add some olive oil and bake in the oven for 30 to 35 minutes
- 4) in the mean time prepare the eggs by cracking the eggs into a bowl then add some basil and lemon zest, beat them lightly and set aside
- 5) prepare the salad by cut the cherry tomatoes in half, add lemon juice and the rest of the basil with some olive oil and mix well
- 6) clean the lettuce and submerse in cold water
- 7) after 35 minutes take the vegetables out, pour in the eggs and return back in the oven for further 10 to 12 minutes
- 8) take out and serve with the tomato salad and Enjoy!!!!!!
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Lamb Rogan Josh with Pilau Rice
Ingredients for Lamb Rogan Josh with Pilau Rice
For the Lamb
- 1 kg of lamb shoulder diced
- 2 lamb cubes
- 500ml of water
- 30ml of oil
- 1 onion
- 4 garlic cloves
- Small piece of ginger
- 8g of chilli powder
- 6 cardamom the inside seeds+
- 1 cinnamon stick
- 45g tomato puree
- 5g of chopped coriander
For the Pilau Rice
- 400g basmati rice
- 1 lamb cube
- 1 onion chopped
- 50g of butter
- 800ml of water
Method For the Lamb Rogan Josh
- 1) put the water and cubes on the stove and bring them to the boil
- 2) Chop the onion and cook that for 4 minutes on low to medium heat
- 3) chop the garlic, ginger then add to the onion with cardamom seed cinnamon stick and the
- chili powder and cook for a further 1 minutes
- 4) add the lamb and mix well with the spices, then add the tomato puree and cook for further
- 5 minutes, add the stock mix well bring to the boil then simmer covered for 2 hours
- 5) after 2 hours if the sauce is too liquid add the cornflour that has mixed added with tiny bit
- of water
- 6) serve with the pilau rice and fresh yogurt
Method for the Pilau Rice
- 1) in a casserole melt the butter and add the onion and cook for a minute or so
- 2) add the washed rice and mix well with the onion and butter and cook for a minute or so
- 3) add the stock cover and finish in the oven for about 18 minutes
