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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                                                                               

  • 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!!!!!!
Lamb Rogan Josh
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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
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Chocolate Fondant/Pudding

Ingredients for Chocolate Fondant/Pudding serves 6-7

  • 5 whole eggs
  • 5 egg yolks
  • 200g castor sugar
  • 200g flour plain
  • 200g unsalted butter
  • 250g dark chocolate

Method For the Chocolate pudding

  • 1) put the chocolate into a small bowl over a bain marie to melt as we do in our chocolate pudding
  • 2) crack whole eggs in a bowl then add 5 egg yolks to the whole eggs
  • 3) add the sugar to the eggs and whisk well together
  • 4) add the flour to the egg mixture and fold inn
  • 5) add the butter to the chocolate then melt a tiny bit of butter to brush up the ramekins
  • 6) turn the oven on mark between 6 and 7 that is equivalent to 190c to 200c
  • 7) add the melted chocolate and butter to the eggs, sugar and flour mix and mix well
  • 8) fill in the ramekins three fourth and bake in the oven top shelf for 15 minutes take out and serve with vanilla ice cream enjoy!!!!!

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Beef Curry (Rendang)

Ingredients serves 4

  • 500g jasmine rice
  • 1x bay leaf
  • 2x gloves of garlic
  • 70ml oil
  • 1x onion
  • 12g ginger
  • 2 tsp Thai curry blend
  • 100g designated coconut
  • 400g sirloin steak
  • 100g creamed coconut (is coconut milk with water hot)
  • 275ml hot water
  • 1 red onion
  • 1x cucumber

Method

1) cook off the rice

2) peel chop the onion, ginger, and garlic    

2) cut the steaks in thin strips

3 fry the onion, garlic and ginger for about 2 minutes then we add the curry blend and the lemon grass

4) fry the beef into separate frying pan

5) drain the beef from the excess fat then add the beef to a new clean sauce pan season and add the coconut milk (creamed coconut and hot water blended together)

6) now we add the cooked onion garlic and ginger the lemon grass and the curry blend to the beef and we bring the mix to the boil then we let that to simmer until the liquid has been evaporate, stir occasionally

7) this curry should be served dry, serve with the rice and the onion and cucumber salad Enjoy!!!!!  

Note: pls mix the coconut milk with water otherwise if you using creamed coconut ready double the amount of the recipe

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Enchiladas Chicken Enchilada

Ingredients Serves 5-6 portions  

  • 4 breasts of chicken
  • 1x onion
  • 4x gloves of garlic
  • 2x red peppers
  • 1 red chili’s
  • 1 tsp coriander ground
  • 1 tsp cumin seeds
  • 1 tsp paprika
  • 1 tsp cayenne
  • 250g red kidney beans (washed and drained)
  • 500ml tomato passata
  • 400g chopped tomatoes
  • 300g chadder cheese grated
  • 10g oregano
  • 1pkt tortilla around 10 pieces

Method for Enchiladas

  • 1) we cut the chicken into small cubes
  • 2) peel chop the onion and add with the chicken
  • 3) chop the garlic add with the onion and chicken
  • 4) then do the peppers cut the peppers from the sides and cut them into cubes small cubes
  • 5) chop the Chilli and add it with the chicken, onion, garlic and peppers
  • 6) put a pot on the stove add some oil and add the chicken, onion, garlic, and the red pepper and cook for about 5 minutes
  • 7) add the kidney beans cook for another minutes, then add the polpa di pomodoro and the passata juice and the oregano and bring to the boil and turn off
  • 8) we start doing the tortilla rolls by placing the filling into the middle of the tortilla and roll and put into an oiled baking dish, repeat until you have filled in the baking dish then add the left over sauce on top and cover the top with the grate chadder
  • 9) bake in the oven for 3 to 4 minutes in an oven temperature of 190c to 200c
  • 10) take out and serve with side salad
  • Note: if you like it spicier add more chillies
  • If you using tin red kidney beans make sure that you wash them properly

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Healthy Butternut Squash Soup Ingredients

Ingredients serves 5-6

  • 1x butternut squash
  • 1x onion
  • 3x gloves of garlic
  • 1x large potato
  • 1x red pepper
  • 2x vegetable stock cubes
  • 1 pinch nutmeg
  • 1x bouquet garni
  • 300ml milk
  • salt
  • 1x bay leaf   

Method

  • 1) Peel the butternut squash and take the seeds out and cut into large chunks
  • 2) peel the onion and roughly cut
  • 3) peel the garlic
  • 4) start browning the onion, with the garlic and the squash too in the meantime cut the red pepper and add to the onion mix
  • 5) then peel the potato cut into chunks and ad to the onion mix
  • 6) now cook the onion, squash, garlic, pepper, and potato for further 10 minutes then we will cover with water add the vegetables cubes and the bay leaf the mix for about 10 minutes
  • 7) cover with water, bring to the boil and simmer for about 30 minutes then add the nutmeg
  • 8) add the milk, bring to the boil turn off serve and ENJOY!!!!!!!!!!!

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Delicious Gibanica Recipe: Easy Step-by-Step Guide

Gibanica Recipe

Ingredients for Delicious Gibanica Recipe Serves 5-6 portions    

  • 2x rolls filo pastry
  • 240g feta cheese
  • 240g ricotta cheese
  • 5 whole eggs
  • 60ml olive oil
  • 60g sour cream
  • 120g Greek yogurt
  • 160ml of milk
  • 5g baking powder
  • 5g of salt    

Method for Gibanica

  • 1) open the filo pastry and cover with a damp cloth so it does not dry out
  • 2) prepare baking dish and brush with oil
  • 3) crack the eggs, beat them well and add the sour cream and yogurt, mix well
  • 4) add the baking powder and salt and mix well
  • 5) add the ricotta cheese and the feta cheese and mix well
  • 6) now we brush baking tray with oil then we
  • 7) turn the oven on mark number 6 equivalent to 190c to 200c
  • 8) we start laying the filo pastry then we add a bit of oil and the we spoon little of the mixture on top, we will continue with this pattern until we use all the mixture then we close the top with the filo pastry brush the top with olive oil and bake in the oven for about 45 to 50 minutes
  • 9) take out cut serve and ENJOY!!!!!!!!!!!
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Easy Bruschetta with Cherry Tomatoes and Olives

Ingrediets Serves 4-5

  • ½ red onion
  • 1 clove of garlic
  • 200g cherry tomatoes|                                                                                  
  • 100g black olives
  • Basil leaves                                                           
  • 50ml Olive oil
  • 4 slices of sourdough bread
  • seasoning  

Method

  • 1) peel the red onion cut in half then cut the onion finely very fine if you can
  • 2) quarter the cherry tomatoes and add to the onion
  • 3) remove the stone from the olives and roughly chop and add to the tomatoes
  • 4) add the olive oil mix well
  • 5) Toast the bread or you can pan fry the bread or even better if you are doing a BBQ stick the bread onto the grill, when it is nice toasted rub the bread with garlic then spoon in the tomato mixture on top, add a few leaves of basil and ENJOY!!!!!!!!!!!

NOTE:  The garlic you can also finely chop it and add it to the tomato mixture instead of rubbing it in.