Thursday, 8 February 2018

Meatball in Tomato Sandwich

Fancy something different
from your usual rice and pasta
for dinner?
Why not have this instead...
Tell you what, you won't be disappointed!

Meatball in Tomato Sandwich

Cheese of your choice
Balsamic vinegar

For the meatballs:
500g minced beef
2 slices bread, processed into breadcrumbs
5 tbsp chopped parsley leaves
finely grated zest of 1 lemon
2 garlic cloves, grated
1 medium onion, grated
1/4 cup Parmesan 
1 egg
6 tbsp milk 

For the sauce:
1 tbsp olive oil
2 cans chopped tomatoes
1 tsp chilli flakes (optional)
black pepper
salt and sugar, to taste

Put all the meatball ingredients into a large bowl and combine thoroughly.
Once that is done, roll mixture into walnut-sized balls.
Arrange them on a baking tray lined with parchment paper
and throw them into a hot oven for 10 minutes or until brown.

Meanwhile, in a large pot, heat olive oil 
Then add tomatoes and chilli flakes and the rest of the other ingredients.
Bring up to a bubble, then turn down to a simmer for 30 minutes
Using a staff mixer, blend the tomatoes to a smoother consistency.
Add a little water, if necessary.

Add the meatballs to the tomato sauce.
Adjust seasoning and remove from heat.

Cut open a baguette and spread liberally with butter
Fill it with meatballs and sauce and cheese
Put under grill until the cheese has melted
Drizzle with a little balsamic vinegar and serve!

Tuesday, 6 February 2018

Easy Middle-Eastern Baked Chicken with Bulgur

Easy Middle-Eastern Baked Chicken

600g boneless, skinless chicken breasts, cut into cubes
1 cup chopped canned tomatoes
2 cloves garlic, finely grated
1 tbsp grated fresh ginger
2 tbsp chopped fresh coriander leaves
1/2 tsp turmeric powder
3/4 tsp sweet paprika
2 tsp ground cumin
3/4 tsp sumac
1/4 tsp ground green cardamom
1 tsp ras-el-hanout
1 tbsp olive oil
black pepper
salt and sugar, to taste

Combine the chicken pieces and all the other ingredients.
Place them in a heatproof dish and bake in a 180C oven for about 30 - 40 minutes.
Serve hot with bulgur and a sprinkling of fresh coriander
and pomegranate seeds

Savoury Bulgur 

1 cup bulgur wheat
2 cups chicken stock
a little salt (optional)

Rinse bulgur thoroughly in cold water
In a large saucepan, bring the stock to boil.
Add the bulgur wheat.
Stir, cover with lid and reduce the heat to low.
Simmer for about 15 minutes until all the water has been absorbed.
Remove from heat and let it stand for about 10 minutes before serving.

Wednesday, 31 January 2018

Balinese-Style Chicken in Coconut Sauce

Balinese-Style Chicken in Coconut Sauce

1 kg chicken thighs on bone (skin removed)

1 lemongrass stalk, lightly bruised
2 kaffir lime leaves
2 pcs dried garcinia slices (you may use tamarind paste instead)
2 cups chicken stock
400 ml coconut milk
1 tsp freshly cracked black pepper
1 tsp ground nutmeg
salt, to taste
palm sugar, to taste
2 fresh turmeric leaves, julienned

Heat a large wok, add the spice paste, lemongrass stalk, lime leaves, 
garcinia slices and chicken stock.
Bring slowly to boil, then add the chicken pieces.
Add coconut milk, black pepper and ground nutmeg.
Season with salt and sugar.
Simmer uncovered for one hour until chicken is tender and sauce has thickened.
Sprinkle the fresh turmeric leaves and 
cook for a further 5 minutes until it starts to smell fragrant.
Adjust seasonings if you wish and serve.

Spice paste:
a small handful macadamia nuts
10 small asian shallots
1 tbsp chopped ginger
1 small piece galangal, roughly chopped
1 tsp chopped fresh turmeric root
3 lemongrass, sliced
3 garlic cloves
6 green bird's eye chillies, roughly chopped

Put all ingredients into a food processor and
blend into a smooth paste

Wednesday, 10 January 2018

Chewy Raisin and Oat Cookies

Try these easy to make cookies
they're full of wholesome ingredients (oats, raisins... or whatever you can find in your larder 😊)
and they're extremely moreish too - you have been warned!

Chewy Raisin and Oat Cookies

8 oz unsalted butter, softened
3/4 cup sugar
3/4 cup dark brown sugar
2 large eggs
2 tsp vanilla extract

2 cups flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
3 cups rolled oats
2 cups raisins

Preheat the oven to 170C

Cream butter and sugars until light and fluffy
Add the eggs one at a time, mixing well before adding in vanilla

In another bowl, sift together flour, bicarbonate of soda, baking powder and salt
Add the oats and raisins, making sure raisins are evenly coated with flour

Add the dry ingredients to the cream mixture and stir until well mixed

Arrange equal amounts of cookie dough on baking tray
Bake for about 12 - 15 minutes, or until light golden brown and firm

Thursday, 4 January 2018

Princess Cake

This is a long overdue post...

It was my husband's landmark birthday in December and I promised 
to bake him his favourite dessert, the Swedish PrinsesstÃ¥rta
It was my first attempt, and I must say
I'm quite proud of the outcome.

The cake is essentially made up of layers
of sponge cake, creme patissiere, raspberry jam and whipped cream.
It is traditionally shaped like a dome and covered with marzipan.

The result was quite satisfying
I have always love marzipan and to my delight, 
my homemade marzipan was much more superior tasting than the shop bought ones.

And most importantly, it got two thumbs-up from the birthday boy....