Tag: cooking

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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 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                                                                               

  • 800g macaroni
  • 4 boiled eggs
  • 1200ml beef stock
  • 2 onions
  • 5 garlic gloves
  • 70g tomato paste
  • 100g grated cheese
  • 400g mince beef
  • 6 eggs
  • 1 bay leafs
  • Thyme
  • rosemary

    • 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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    Red Wine Sauce Recipe

    This easy to do red wine sauce recipe is a classic sauce made by fry the shallots, garlic with rosemary, bayleaf, and black peppercorns, then add the red wine vinegar red wine and beef stock. Red Wine Sauce can be used with red meat, chicken, and game. Enjoy!!!!!

    Ingredients Approximately 450ml

    • 2 shallots
    • 2 cloves of garlic
    • 3 stalks of rosemary
    • 2 bayleafs
    • 6 black peppercorns
    • 15ml red wine vinegar
    • 750ml cooking red wine
    • 800ml of water
    • 2 beef cubes
    • 5g of cornflour
    • 10g of butter
    • seasoning

    Method

    • 1) peel and chop the shallots
    • 2) peel the garlic
    • 3) fry the shallot, garlic and add the rosemary, bayleaves and the peppercorns
    • 4) add red wine vinegar
    • 5) add the red wine and reduce by 3/4
    • 6) add the water and the beef cubes and reduce by half
    • 7) pass trough a sieve
    • 8) add water to cornflour and add that to the sauce so it will thickening
    • 9) add the butter seasoning and serve
    Posted on in Recipes

    How to Make Traditional Scotch Broth from Scratch

    In this classic Scotch Broth Recipe we use neck of lamb, and we will finish it up with grated nutmeg, more recipes are to be found at http://www.robandjas.com, also write below in the comments if you like us to record any recipes that are favorites to you.

    Scotch Broth Recipe

    Ingredients

    Serves 6

    • 700g neck of lamb                                                                                            
    • 3.5 Litres of water
    • 200g of pearl barley
    • 200g of dried peas
    • 2 medium onions
    • 1 leek
    • 2 medium carrots
    • 2 turnip
    • ½ a cabbage
    • Pinch of Nutmeg
    • 1 bouquet garni

    Method

    • Soak the peas overnight
    • Soak the barley 30 minutes before
    • Trim the meat and put it into a pot
    • Drain peas barley and add to the meat
    • Cover with cold water
    • Bring gently to the boil, skim any scum that rises on the surfaces
    • In the meantime, cut the onion, turnip, carrot and leek into small cubes
    • When meat, barley and peas come to the boil add the onion, leek, turnip, carrots and bouquet garni to the pot then bring back to the boil cover, lower the heat then simmer for 1 hour 45 minutes
    • Meanwhile cut the cabbage same size as the carrots and turnip and leave on the side
    • After 1hour 45 minutes add the cabbage, the nutmeg and give good seasoning then leave another 20 minutes simmering
    • Turn off heat remove bouquet garni and serve enjoy!!
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    How to Make the Perfect White Sauce

    This is the very basic white sauce were first you do the roux in which is equal amount of butter and flour then very patiently start adding the warm milk slowly slow 3 ladles at a time, if you are patient enough you end up with a beautifully white sauce, then we finish it up with some nutmeg and seasoning for extra flavors

    Ingredients

    Makes 1 litre

    • 1 litre milk
    • 100g of butter
    • 100g of flour
    • 1 medium onion
    • 1 bayleaf
    • 2 cloves
    • 5g of nutmeg
    • seasoning

    Method

    1. do the studded onion by peel then cut the onion in half then put bayleaf with cloves and stick it in the milk
    2. warm the milk with the studded onion
    3. in a separate pot melt the butter then add the flour and combine to get a nice roux set aside to cool
    4. once the roux cooled down put it in a new pot large enough to accommodate 2 liters of milk
    5. then start adding the milk to the roux 2 ladles at a time a stirring all the time until at the beginning will start coming to a bigger roux
    6. keep doing this until finish all milk then add nutmeg
    7. simmer for about 15 minutes then remove the studded onion and you can pass trough a strainer if you like

    Please note: while doing the white sauce keep touching the sides of the bottom of the pot

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    Delicious Slow-Cooked Ox Cheeks Recipe

    Ingredients Serves 6

    • 6 ox cheeks
    • 1 onion
    • 5 cloves of garlic
    • 1 leek
    • 2 sticks of celery
    • 3 medium carrots
    • 6 peppercorns
    • Thyme Rosemary
    • Bay leaves
    • 100g tomato puree
    • 500ml cooking red wine
    • 2 beef cubes

    Method

    1. Take the top fat off the ox cheeks (you can ask the butcher)
    2. Fry on both sides until nice brown colour
    3. Remove add the mirepoix (onions, garlic, carrots, celery, leek, bay leaves, peppercorns, rosemary and thyme
    4. Cook for about 5 to 10 minutes
    5. Add tomato pure and cook for further 5 minutes
    6. Add wine reduce by half A
    7. dd stock bring to the boil then
    8. Transfer everything to the roasting tray
    9. Cover tightly and cook for 1.45 minutes to 2 hours in the oven gas mark between 4 to 5 temperature 160 to 180c
    10. Remove the ox cheek when ready pass the gravy trough a colander and put back on the heat low heat until reduced 20 to 30 minutes
    11. Serve and enjoy!!!!!!!
    Posted on in Blog, Recipes

    Kawlata – A Traditional Maltese Soup

    This traditional Maltese vegetable soup is very popular especially when winter is approaching. It is a mouthful and deliciously combined with pork and sausage. It MUST go on your weekly winter menu!

    Ingredients For Maltese Kawlata

    • pork shank (xikel)
    • maltese sausage
    • 1 medium onion, peeled and diced
    • 2 courgettes, diced
    • a wedge of pumpkin, peeled and diced
    • 1 large potato, peeled and diced
    • 2 medium carrots
    • 1/2 a small white cabbage, cut into squares
    • 1 vegetable stock cube
    • 1 tbsp tomato puree
    • dash of olive oil

    Equipment

    • Large pot
    • Wooden spoon

    Method

    1. Heat up a large pot on medium heat and add some olive oil. Add the onion, courgettes, pumpkin, carrots, potato and cabbage and give them a good stir. Cover the pot and leave vegetables to sweat for about 10 minutes.
    2. Fill up the pot half way with cold water, add the shank and sausage and continue to fill up the pot with water until it covers everything. Stir in a tbsp of tomato puree and add the vegetable stock cube. Give all a gentle stir.
    3. Cover the pot again and bring to the boil. Once boiling, uncover the pot, lower the heat and let it simmer for about 1.5 – 2 hrs. You can add water along the way if you think it is reducing a lot and you prefer it more watery.

    Top tip: When serving, we like to give it some seasoning with sea salt and crushed black pepper corns plus some grated Parmesan cheese, oh yes please!

     

     

     

     

     

    Posted on in Blog, Recipes

    Beans, Avocado and Tomato Salad

    This recipe outlines a vibrant salad made with romaine, rucola, avocado, tomato, red onion, and beans, dressed with a zesty mixture of olive oil, chili oil, sugar, chili powder, garlic, and white wine vinegar. Fresh parsley adds flavor, making it a wholesome, easy-to-prepare dish.

    Ingredients for Beans, avocado and Tomato Salad

    • Bunch of romaine lettuce
    • A mix of rucola and leaf lettuce
    • 1 ripe Avocado
    • Juice of half a lemon
    • 1 Tomato
    • 1 Red Onion
    • 1 tin of Cannellini beans (or any other beans you like)
    • A small bunch of fresh parsley
    • Olive oil

    Ingredients for the dressing

    • Olive oil
    • Chilli oil
    • Pinch of sugar
    • Pinch chilli powder
    • 1 Garlic clove finely chopped
    • A dash if white wine vinegar

    Equipment

    • Large mixing bowl
    • Plastic container
    • Small bowl
    • Whisker
    • Knife
    • Chopping board

    Method

    1. Prepare a large mixing bowl. Wash and drain all of the lettuce thoroughly and place in bowl.
    2. Slice avocado into quarters and place in a separate container, add lemon juice so it retains its nice colour.
    3. Cut tomato into quarters, remove seeds and slice. Place in another container.
    4. Peel and slice the red onion, add it to the tomato container.
    5. Rinse beans and drain well. Chop parsley and add it to beans together with some olive oil. Give a  good mix.
    6. Prepare the dressing by combining all ingredients together and give a good stir. Leave on the side until you are ready to eat the salad.
    7. Start plating by making a bed of the mixed lettuce, topped up with the tomatoes and onions, avocados and beans. Garnish with parsley and pour dressing all over.