Fresh lady finger: 450gm

Garlic: Crushed

Cloves: 4

Pepper powder: one half tablespoon

Oil: one tablespoon

Fresh coriander leaves for decoration

And a pinch of salt.

Method to prepare is as follows:

Wash the lady finger vegetable and pat dry completely.

Chop the ladyfinger’s into small round pieces.

Lightly heat oil in a non stick pan.

Add the ladyfinger’s salt and than mix it gently

Cook on a low flame.

Toss at regular intervals.

When the ladyfinger is almost done sprinkle pepper powder and toss it once again.

Remove from gas once the ladyfinger are done sprinkle some fresh coriander leaves and serve with hot rots or chapatti.

1.    Pearl a tuber of yam or more depending on the size of the family and slice to a repeatable fixed size usually below 2 inches cube. Discard the pearled back at the appropriate disposal trash.

2.    Wash thoroughly the cut yam pieces to get them prepared to be cooked for about 5 minutes. Please ensure sufficient water almost the same volume is poured on a dry pot while the yam bits are put and pot’s cover properly covered or closed to give room to instant and untouched boiling.

3.    Prepare fresh vegetables like green vegetables, pumpkin leaf, onions, green pepper or any other similar cooking vegetables. Use this time also to prepare fresh fish like the good species and use spices like garlic, crayfish, and considerable amount of table salt as well alongside with natural additives (additives are optional here).

4.    Prepare the red oil (palm oil) and measure a considerable size that would not be excess for the bisque.

5.    Check to ensure that the water level is still enough for the meals by checking at intervals.

6.    After the 5 minutes boiling, open the pot cover and add the ingredients prepared when boiling. The last to add is the red oil (palm oil) which should be done carefully to avert too much oil. Endeavour to close the pot with its cover after this.

7.    Reopen the pot cover after 10 to 20 seconds to stir severally with the ladle ensuring that a right and proportional mixture is reached.

8.    Before now, the food is ready to serve after few minutes of blending with the ladle. Transfer meal to the sharing pot and serve plates for launch or dinner as the case may be. You can do this with no peril incurred; I can assure you.

2 c whole wheat flour

1/2 c all-purpose flour

1 c warm water

1 package baking yeast

1 TB olive oil

1/4 c grated parmesan cheese

1 lb whole milk or part-skim mozzarrella cheese, grated

1 to 1-1/2 c homemade or bottled tomato sauce

oregano to taste

black pepper

4 or 5 cloves garlic, minced

1 medium onion, sliced

1 red, green or yellow pepper, sliced

1 medium tomato, sliced

Preparation:  Add yeast to 1 c warm water and stir, allow to rise several minutes; add oil and whole wheat and all-purpose flours and kneed well; allow to rise in a bowl that is coated with a TB or two of olive oil; cover and let rise about 30 minutes or until doubled in size, in a warm spot; preheat oven for 10 minutes; roll out or work out dough by hand to fit into a medium pizza pan; coat with enough tomato sauce to cover; add grated mozzarrella and spread parmesan cheese lightly around top; it’s great to saute the veggies first until a little soft; add sliced tomato, onions, garlic, pepper slices and add oregano and a little black pepper; most people don’t need to add salt especially because there’s so much salt in cheese;  you can also add cooked sausage pieces if you want; Bake 10 to 20 minutes or until cheese is bubbly and a little browned; Slice into 8 slices, and enjoy!

How to make a quick biryani

By Tasnim Nazeer

Biryani

Biryani is a fragrant Indian rice dish which makes a satisfying dinner and can be made in various ways using meat or chicken. Here is a simple recipe to make this exotic dish for a serving of 4 people.

You will need:

v 4 cups of rice

v 3 large potatoes

v 5 tomatoes

v 2-3 large onions finely chopped

v 2-3 tbsp yoghurt

v 2 tbsp garlic and ginger paste

v 5 tbsp ghee or oil

v Chicken or Meat

v Biryani Masala

1.    Firstly heat 5tbsp of ghee in a pressure cooker pan and keep it on a medium heat for 2 minutes.

2.    Add the onions to the pan and fry until golden brown

3.    Add the chopped tomatoes with the onions and carry on frying until the tomatoes have become soft.

4.    Add the chopped potatoes and garlic ginger paste to the pan

5.    Then add the chicken or meat that you are using and put the biryani masala on top of it

6.    Give it a good stir and finally add the yoghurt

7.    Stir the mixture a final time so that the ingredients marinate the chicken or meat very well.

8.    Close the pressure cooker by keeping the lid on it and allow to cook for 20 minutes.

9.    Cook the rice in a rice cooker

10.                       Finally once the biryani mixture is cooked and the rice is ready take a separate pan and layer the mixture and the rice until it is all mixed together

11.                       Garnish with Coriander leaves and enjoy!

Last night, I was craving for spinach but can’t think of a good dish that I can incorporate this ingredient. Mongo is good but I don’t have that in my kitchen and besides mongo seeds needs to be soak for atleast overnight then suddenly, I remembered the restaurant (Classic Savory Chicken) we visited two weeks ago. They served Spinach in Garlic Sauce and yes it tasted good it’s just that it taste a little bitter probably the toasted garlic seems over cooked, that’s why.  So I tried to cook it myself and see if which is better; the costly serve or the cheaply cooked in your own kitchen?

Ingredients:

1 clove garlic (chopped thinly)

1 tablespoon butter

1 tablespoon extra virgin olive oil (EVOO)

1 beef broth cube

½ teaspoon oyster sauce

A dash of Maggie Magic Sarap

1 teaspoon cornstarch (dissolve in 1 cup cold water)

1 bunch of fresh spinach tops (blanched)

Procedure:

1.       Put EVOO and butter in a heated sautéing pan. Mix until frothy.

2.       Sauté garlic until slightly golden brown. Set aside but leave some for sautéing.

3.       Dissolve beef broth cube in the remaining oil and garlic.

4.       Pour the cup of cornstarch with continuous stirring.

5.       Add oyster sauce and a dash of Maggie Magic sarap.

Set aside cooked sauce.

To blanch spinach:

Boil water in a large sauce pan. Pour in spinach tops, cover it for 5 seconds. Then drain water.

Put blanched spinach in large bowl and top it with the garlic sauce and sprinkle the remaining toasted garlic for garnishing. Serve hot and enjoy!AJ

arzeniczenon™

INGREDIENTS:

500gms spinach chopped and washed

1 1/2 tablespoon oil

3/4 teaspoon cumin

1 large onion, chopped

1” ginger, cubed or grated

3 cloves garlic, crushed

2 tomatoes, chopped

green chillies to taste, chopped

a pinch turmeric

250grams cottage cheese, cubed

1 tablespoon butter or cream (optional)

METHOD:

1. Put the spinach in a large, microwave-safe bowl, cover and microwave on 100% power for 6 minutes. Stand 3-4 minutes then blend according to your preference, either totally smooth or to a knobby puree.

2. Into the same dish, put the oil. Microwave 100% (or MW 70% + Convection 200 degrees) for 2(1) minutes. Drop in the cumin. Continue to cook at the same power level for 1 minute. Add the onion, ginger and garlic and cook 4 minutes. The mixture will be very fragrant.

3. Add the tomatoes and chillies. Cook at the same level 6(5) minutes or till the oil starts to separate. Add the turmeric and cook another 30 seconds.

4. Stir in the pureed spinach and cottage cheese and Microwave at 60% power for 5 minutes.

5. If wished, stir in the butter or cream just before serving.

Serves 4-6

Handy Tip:

You may do step 1 any day you have some free time and freeze it for use on another occasion. 

Ingredients

• 10 ounces ( 3 C) fresh breadcrumbs
• 6 ounces (1 1/2 C) caerphilly, cheddar or other sharp cheese, grated
• 1 medium leek, finely chopped, use green and white parts
• 1 tbs chopped mixed fresh herbs, such as parsley, thyme, marjoram etc
• 1/4 tsp mustard powder
• salt and pepper to taste
• 2 eggs, separated
• 4 tablespoons milk, or more as needed
• plain/AP flour, for coating
• toasted breadcrumbs, for coating
• equal parts vegetable oil and butter, for frying

Method

In a large bowl, mix together the fresh breadcrumbs, cheese, leek, herbs and mustard. Season to taste with salt and pepper. Add 1 whole egg and 1 egg yolk and mix thoroughly. Add enough milk to bind the mixture together.

Sprinkle flour onto a board. Shape the mixture into 15–20 small sausages or patties. Beat the remaining egg white  with a fork until frothy. Dip the sausages into the egg white, then roll in the dried breadcrumbs to coat.

Heat the oil and butter in a heavy frying pan and fry the sausages for 5–10 minutes until golden brown.  Serve hot or cold for breakfast or as part of a larger meal.

Home made Veggie Burgers are a scrumptious delight. This Vegetarian style burger, made with tasty Vegetables is a refreshing alternative to all those beef burgers we always have at are cookouts. The grilled Veggie Burger taste delicious and is very Healthy an Nutritious. This Veggie Burger recipe is real simple to make an should only take a few minutes to prepare an cook before Your enjoying this delectable Vegetarian Burger.

Ingredients

• 4oz Fresh Green Beans
• 4oz Bulgur Wheat
• 8fl oz Boiling Water
• 1 Small Courgette
• 1 Small Carrot
• 1⁄2 Apple
• 4oz Canned Cooked Chickpeas (Drained)
• 1 Tablespoon Minced Onion
• 1 Tablespoon Peanut Butter
• 1-1⁄2 Tablespoons Vegetable Oil
• 1⁄2 Teaspoon Curry Powder
• 1⁄2 Teaspoon Chili Powder
• 4oz Fresh Bread crumbs
• Salt and Freshly Ground Black Pepper

Preparation

Cook the green beans in boiling water until tender but still with a bite. Refresh in cold water, drain and chop finely. Cook the Bulgur in boiling water for 1 minute. Remove from the heat, cover and leave to stand. Grate the courgette and carrot, then peel, core and grate the apple. Wrap in a clean tea towel and squeeze out excess moisture. Combine with the green beans in a mixing bowl.

In a blender or food processor, purée the chickpeas, onion, peanut butter, oil, curry powder and chili powder until smooth. Season with salt and pepper. Add to the grated vegetables. Drain the Bulgur through a strainer, pressing with the back of a spoon to extract excess liquid. Add to the bowl. Add the breadcrumbs and refrigerate for 1 hour. With wet hands, shape the mixture into four burgers. Cook under a medium grill for 3 minutes on each side. Serve hot.

Sweet potatoes, potatoes in the us barbecue extremely well and are a good, match for this tangy feta cheese relish. The feta mixture makes a great filling for baked potatoes -just add 4tbs Greek yogurt.

Preparation time: 15min cooking time: 15min 348per serving; serves 4

Ingredients

• 1 large sweet potato, weighing about 500g (1lb 2oz)
• 4tbs Olive oil plus extra to brush
• salt and ground black pepper
• 200g (7oz) feta cheese2 levels tsp Herb’s De province
•  50g (2oz) Pitted black olives
• 1 garlic clove
• Flat-leafed parley sprigs to garnish

Method

 1 cut the peeled sweet potatoes length ways into eight wedges. Put them into a pan of boiling water, simmer for 3 min, drain and rinse in cold water. Drain dry well and brush lightly with olive oil. Seasons, barbecue or grill for 10-15min or until well browned and cooked through

Image via Wikipedia

Ingredients

• 500 Grams (about 17½ Ounces) of Lean Diced Beef
• 100 Grams Snow Peas
• 1 Large Brown Onion
• 1 Kumara (exceptionally tasty type of sweet potato)
• 1 Clove of Garlic
• 4 Cups of Boiling Water
• 2 Tablespoons of Olive Oil (one for cooking and the other to season diced beef)
• Freshly Ground Sea Salt (to season)
• Freshly Ground Black Pepper (to season)
• 2 Sachets of Thai Red Curry Cup-A-Soup

Image via Wikipedia

Method

1. Peel, trim and crush garlic (use a garlic press)
2. Add 1 tablespoon of olive oil to a large mixing bowl and give it a swirl. Add in crushed garlic and swirl.
3. Now add in diced beef and give a quick swirl. Add freshly ground sea salt and freshly ground black pepper. Toss and swirl diced beef to ensure adequate seasoning coverage for every piece of diced beef. Set diced beef aside for now.
4. Rinse, trim and halve the snow peas
5. Peel, trim, rinse and chop the kumara into pieces roughly the same size as the diced beef or a little bigger for a chunkier curry
6. Peel, trim, rinse, slice into rings then dice rings into quarters
7. Bring 4 cups of water to a boil
8. Heat the olive oil in a large saucepan over a high heat
9. Once oil is up to temperature add beef in batches. We only want to sear and brown the beef at this point in time rather than cooking it totally since the meat will continue to be cooked at various other stages in this recipe.
10. Once browned transfer beef to aluminum foil covered plate and set aside for now.
11. Add a little more olive oil if necessary then add in the next batch of beef and repeat the above cooking cycle. Continue repeating cooking cycle until all of the diced beef has been browned.
12. Add some more olive oil if necessary then return saucepan to heat to reheat. Once back up to temperature add in the onions and cook until onions are soft (about 5 minutes)
13. Add the two Thai Red Curry Cup-A-Soup sachets to the 4 cups of boiling water and stir well to thoroughly combine. Once combined reduce heat but keep very hot.
14. Add the kumara to the saucepan with the onions, swirl and cook for about 2 minutes stirring all the while
15. Now return beef back to saucepan to join the onions and kumara
16. Stir in the Thai Red Curry soup mixture and simmer until beef is cooked and tender (about 40 minutes)
17. Add the snow peas, stir well and continue simmering for another 5 minutes
18. Taste and add some extra sea salt/black pepper to taste if required.
19. Once satisfied, cover pot and simmer for another 3 minutes or so. This curry in a hurry is now ready to be served and consumed.

Serving Curry in a Hurry:

• Curry is best served hot over a bed of fluffy steamed white rice.
• Try serving in a bowl with crusty bread or toast for breakfast the next morning. Doesn’t it seem that; like always, a stew, curry or casserole tastes just so much better when reheated the next day?
• Try serving curry with a dollop of yoghurt you’ll be glad you did. Curry keeps well refrigerated or frozen.
• You might even consider taking a flask of hot curry to school or work the next day. If school or work have a microwave oven you can access then even better you can have your curry piping hot. Do enjoy!

Yield: 4 Adult Servings

Curry in a Hurry Preparation Time: 10 Minutes

Curry in a Hurry Cooking Time: 50 Minutes