Pasta With Double Tomato Sauce

Ingredients:

1 tbsp extra virgin olive oil
1 red onion - finely chopped
2 celery sticks - finely chopped
400 gm can tomatoes - chopped
1 tbsp tomato puree
280 ml vegetable stock
250 gm cherry tomatoes - halved
1 tsp brown sugar
340 gm dried gemelli or penne
2 tbsp cream
sea salt and freshly ground black pepper


Serves 4

Stir-Fried Chinese Greens with Ginger, Oyster and Soy Sauce

Ingredients:

11 - 14 ounces mixed Chinese greens--bok choy, Chinese broccoli (gai larn), baby spinach
3 tablespoons walnut oil
1 tablespoon sesame oil
1/2 tablespoon thinly sliced ginger
4 scallions, finely shredded
2 tablespoons oyster sauce
1 tablespoon soy sauce
2 pinches of sugar
juice of 1 lime
salt and freshly ground black pepper


Directions:

Remove any blemished outside stalks from the greens. Put the spinach to one side so that you can add it to the wok or pan at the last minute, as it cooks very quickly. Prepare the rest of the Chinese greens; i normally cut the Chinese broccoli into strips and the bok choy into quarters. Plunge the greens into boiling water for about 1 1/2 minutes until just tender, and drain well.

Put the oil and the ginger into a very large, hot wok or other suitable pan and cook for about 30 seconds. Add the scallions and the rest of the ingredients apart from the seasoning. Stir, then add the spinach and toss so that everything is coated in sauce. The vegetables will sizzle and stir-fry. The oyster and soy sauce will reduce, just coating the greens. At this point season to taste.

Stir-fry for a further minute and serve immediately.


Yield: Serves 4-6

Source: Jamie Oliver - The Naked Chef

Ratatouille

Ingredients:

100g Tomato Peeled & Deseeded
20g Green Zuchinni
20g Yellow Zuchinni
20g Onion
20g Yellow Pepper
20g Green Pepper
20g Red Pepper
20g Egg Plant
5g Garlic
1g Slice Basil
50g Butter
Sugar, Salt & Black Pepper to taste


Method:

Cube all vegetables into 1cm by 1cm cubes. Set aside. Slice garlic. Chop the deseeded tomatoes.

Heat oil in a pan and sauté the garlic, followed by the tomatoes. Allow to cook and break down into a sauce. Add sugar and season and set aside.

In a separate pan, heat the butter and toss the cubed vegetables inside. Add the tomato sauce and add the sliced basil. Cook until vegetables are tender.

Source: Internet

Spaghetti With Anchovies, Dried Chili And Pangrattato

Ingredients:

6 tbsp olive oil
3 cloves garlic, peeled
seasoning
1 small handful thyme, picked and washed
4 oz breadcrumbs
1 1/4 lb. spaghetti, best quality
10 anchovy
1 small dried red chili, pounded
1/2 clove garlic, peeled, and, finely, chopped


Method:

In a thick-bottomed pan add most of your olive oil and your whole garlic cloves and heat. Add thyme and bread crumbs, they will fry and begin to toast, but watch out because they will spit. Stir for a couple of minutes until the bread crumbs are really crisp.

Season with a little salt and pepper, and lay on a kitchen towel, just to get rid of the excess oil (if any, and remove the garlic cloves).

Place spaghetti into fast-boiling, salted water and, while cooking, add leftover oil and chopped garlic in a pan and heat gently. As the garlic begins to soften lay the anchovies over the top. After a few minutes you will see the anchovies begin to melt, then it is a nice idea to squeeze the juice of 1/2 to 1 lemon and sprinkle in dried chili.

When your spaghetti is cooked until al dente, drain and toss into your pan with the anchovies. Make sure all the spaghetti is coated in sauce and then taste 1 piece of pasta, it might need a little more lemon juice and a little extra seasoning.

Serve on a plate straight away, topping with a really generous sprinkle of bread crumbs and thyme, an extremely tasty dish.


Source: Jamie Oliver - The Naked Chef

Beef in Soy Sauce

Ingredients:

400 gm beef
8 large onions - Sliced
8 cloves garlic - Sliced
5 cm piece ginger — pounded
3 tbsps curry powder
1 tbsp pepper
2 tbsps tamarind juice
2 carrots — cut into 3 cm lengths
5 tbsps corn oil
½ cup thick soy sauce
8 cups water
1 tbsp vinegar
1 tsp tomato puree

Method:

Cut the beef into bite sized pieces, wash and drain well.

Mix the beef with the curry powder, pepper, tamarind juice, salt, tomato puree and let it stand for 30 minutes.

Heat oil in a pan and fry the ginger, garlic, and large onions until golden brown.
Add in the beef and mix well. Pour in the soy sauce and carrots.

Pour in the water and let it boil until the beef is tender.

Serve hot with plain rice.


Source: recipescollection.blogspot.com

Salmon Salad Recipe

Ingredients:

1 lb salmon fillet, cooked, either poached, grilled, or gently fried, and cooled to at least room temperature
2 celery stalks - finely chopped
1/2 red onion - peeled, finely sliced
1 Tbsp of capers (strain out the pickling juice)
The juice of 1 lemon (regular lemon, not Meyer lemon)
1 Tbsp extra-virgin olive oil
2 Tbsp fresh dill - chopped
Salt and freshly ground pepper


Directions:

Break cooked salmon into chunk sized pieces and add to bowl. Combine celery, red onion, capers, lemon juice, olive oil, fresh dill in a separate dish.

Gently add the dressing mixture into the bowl of salmon, mixing just enough so all pieces are coated. Add a sprinkling of salt and ground pepper to taste.

Refrigerate for at least 30 minutes to cool and to allow the flavors to blend.
Serve with a slice of lemon.

Serves 4.


Source: simplyrecipes.com

Happy Shrimp Stir Fry Recipe

Ingredients:

For the sauce (mix together in a bowl)
2 teaspoons sugar
1/2 cup chicken or vegetable broth
3 tablespoons ketchup
1 teaspoon white vinegar)
1/2 teaspoon sesame oil

For the shrimp
1 pound raw shrimp - deveined
2 teaspoons cornstarch
2 tablespoons canola, vegetable or peanut cooking oil
1 teaspoon grated fresh ginger
1-2 garlic cloves - finely minced
1 tablespoon finely sliced green onion
Handful of shredded iceberg lettuce


Directions:

Pat the shrimp very dry and place them in a bowl. Toss with the cornstarch.

Heat a wok or large frying pan on high heat until a bead of water instantly sizzles and evaporates upon contact. Add the cooking oil and swirl to coat. Add the cornstarch coated shrimp to the wok and spread out in one layer. Let fry untouched for 1 minute.

Flip and fry other side for another minute. Remove the shrimp from the frying pan, keeping as much oil in the pan as possible.

Return the pan to the stove. Add an additional teaspoon of cooking oil to the pan if needed. When the pan is hot, turn the heat to medium and add the garlic and the ginger and fry for 15-30 seconds until fragrant.

Pour in the sauce mixture and bring to boil. Add the cooked shrimp back into the wok and let simmer for an additional minute until the shrimp are cooked through. Serve on bed of shredded lettuce and top with garnish of sliced green onions.


Serves 4.


Source: simplyrecipes.com

Egg Salad Sandwich Recipe

This recipe is for a one egg sandwich. If you have more eggs and more people to feed, just double, triple, etc. the recipe

Ingredients:

1 large hard-boiled egg*, peeled and chopped
1-2 Tbsp mayonnaise (to taste)
1 Tbsp chopped green onion
2 Tbsp chopped celery
Curry powder
Salt
Pepper
1 leaf of lettuce
2 slices dark rye bread, toasted

Directions:

Mash up the chopped egg a bit with a fork. Mix together the chopped hard-boiled egg, mayonnaise, onion and celery. Sprinkle with salt and pepper and curry powder. Mix.

If you haven't already, toast your bread slices. Put a layer of lettuce on one slice of toasted bread, spread the egg mixture on top of the lettuce, put another slice of toasted bread on top.

Makes one sandwich.


Source: Simplyrecipes.com

Smoked Macaroni & Cheese

Ingredients:

4 tablespoons (1/2 stick) unsalted butter
1/4 cup all-purpose flour
3 1/2 cups milk
1 tablespoon tomato paste
2 cups shredded sharp Cheddar cheese
2 cups shredded smoked Gouda cheese - can be replace by other brand
Salt and freshly ground black pepper, to taste
4 ounces crustless country-style bread - can be replace by readymade breadcrumbs
2 tablespoons unsalted butter, melted
1 pound rigatoni, cooked until al dente and drained


Preparation:
Preheat an oven to 375°F. Butter a large rectangular baking dish.

In a saucepan over medium heat, melt the 4 tablespoons butter. Add the flour and cook, stirring frequently, about 3 minutes. Whisk in the milk and cook, stirring frequently, until thickened, about 5 minutes. Whisk in the tomato paste.

Add 1 1/2 cups of each cheese and stir until melted. Season with salt, black pepper and cayenne.

Tear the bread into crumbs. In a small bowl, stir together the bread crumbs and the 2 tablespoons melted butter and season with salt.

In a large bowl, combine the pasta and the cheese sauce, then pour into the prepared baking dish. Top with the remaining cheeses and the buttered bread crumbs.

Bake until the cheeses are golden and bubbly, about 40 minutes. If the top becomes too dark, cover with aluminum foil. Let stand for 10 minutes before serving.


Source:
www.foodchannel.com
Recipe courtesy of Williams-Sonoma.com

Chicken Masala

Ingredients:

1 whole chicken
2 med. yellow onions, chopped
4 cloves garlic, minced
2" piece of ginger, minced
2 tomatoes, chopped
1 tsp. yellow mustard seeds
1 tsp. cumin seeds
1 tsp. turmeric
3" stick cinnamon
2 c. chicken stock
2 tbsp. curry powder
1 tsp. garam masala
1 tbs salt.


Directions:

Cut the chicken into pieces and brown in oil. Remove and add chopped onion.
Saute until tender.

Add garlic and ginger, make sure there is enough oil so that nothing sticks. Add cumin and mustard seed. Fry until the mustard seeds begin to "pop".

Add the turmeric and curry powder and stir constantly to prevent any sticking. Stir the "paste" until the curry powder becomes fragrant; this usually takes 1 to 2 minutes (be careful not to burn the curry powder).

Add the chopped tomatoes and stir until they form a sauce (3-4 minutes). Add the chicken broth, cinnamon stick and chicken. Cover and simmer until chicken is cooked.

Stir in the garam masala garnish with chopped fresh celantro leavs and serve with white rice.


Source: http://resipimamaleza.blogspot.com