King prawns & chorizo

King prawns & chorizo

1 Packet of Large King Prawns 180g
1 Garlic Clove Minced
1 small Chorizo Chopped
1/4 Jar of Tomato Passata
1/2 Tsp of Smoked Paprika
Salt & Pepper for Seasoning

Method:

In a small frying pan sprayed with oil add the chopped chorizo and cook letting the juices out but still staying soft. Add the garlic and saute for a few minutes.

Tip in the prawns and let them take on the flavours and colours of the chorizo after a minute or two, sprinkle in the paprika and stir.

Add the passata to the pan and simmer for 3-4 minutes. Season with salt and pepper to your liking.

Empanada

Empanada

4 cans of tuna in sunflower oil
1/2 medium onion
1 red pepper
1 green pepper
8 tbsp passata
1 tbsp olive oil
salt, pepper
2 pkg ready rolled puff pastry
1 egg

Preheat the oven to 180°C.
Mix together tuna, finely minced onion, peppers, passata, olive oil, salt and pepper until well combined.
Line the baking tray with baking paper, roll out the first package of pastry, spread over the filling, leaving a small border. Top with the second package of pastry and press together the edges.
Brush over the whisked egg and bake for about 20 minutes or until golden brown.

Pumpkin Streusel Pound Cake

Pumpkin Streusel Pound Cake

1-1/2 cups all-purpose flour
1 teaspoon pumpkin pie spice
1/2 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 cup butter (1 stick)
1-1/3 cups sugar
3 eggs
1 teaspoons vanilla extract
1/2 cup canned pumpkin puree (not pie filling)
1/2 cup sour cream (light or regular)

Streusel Topping:

1/4 cup firmly packed brown sugar
2 tablespoons flour
2 tablespoons butter, softened
1/4 cup finely chopped pecans
1/2 teaspoon cinnamon


Bring eggs and butter.to room temperature. Generously coat one 9″x5″x3″ loaf pan with non-stick cooking spray. Preheat oven to 325 degrees.

In a small mixing bowl combine 1-1/2 cups flour, 1 teaspoon pumpkin pie spice, 1/2 teaspoon cinnamon, and 1/2 teaspoon baking soda. Set aside.

In a large mixing bowl beat butter with an electric mixer on medium low speed till soft. Add sugar and beat for about 3 minutes or till well combined. Add eggs, one at a time, beating for about a minute after each is added, scraping down sides of bowl as needed. Add vanilla. Turn mixer down to low and gradually add flour mixture alternately with pumpkin puree and sour cream. Adding a little of each to the bowl and mixing just until combined after each addition.

Combine streusel ingredients in a small bowl until well incorporated.

Pour batter into prepared pan and sprinkle with streusel topping. Bake for 60 to 65 minutes or until toothpick inserted into center of loaf comes out clean. Cool in pan for about 10 or 15 minutes then remove from pan and cool completely before slicing.

Gulaschsuppe

Gulaschsuppe

500 g Rindfleisch
50g Schmalz
250g Zwiebeln
3 Zehen Knoblauch
1 EL Mehl
1 l Fleischbrühe
1 Prise Salz
1 Prise Zucker
1 Prise Pfeffer
1 EL Paprikapulver edelsüß
1 TL Papprikapulver scharf
1 TL Kümmel
1 TL Majoran
350g Kartoffeln

Rindfleisch in Würfel schneiden. Zwiebeln und Knoblauch schälen und klein schneiden. Kartoffeln schälen und in Würfel schneiden.
Rindfleischwürfel in heißem Schmalz rundum anbraten. Zwiebeln und Knoblauch hinzufügen. Mehl darüber stäuben und verrühren. Gewürze hinzufügen, mit Fleischbrühe aufgießen und ca. 40 Minuten köcheln lassen. Kartoffeln hinzufügen und nochmals 25 Minuten kochen.

Sun-dried tomato and feta quiche

Sun-dried tomato and feta quiche

2 sheets frozen shortcrust pastry, thawed
1/3 cup sun-dried tomatoes, chopped 
200g feta cheese, crumbled
2 tbsp basil pesto
1/2 cup black pitted olives, halved
1/2 cup grated tasty cheese
2 eggs
1 cup cream 

Preheat oven to 200°C. Use pastry to line base and sides of a 23cm (base) loose-based flan pan. Place a sheet of baking paper over pastry. Pour enough uncooked rice or beans over paper to cover base. Bake for 10 minutes. Remove from oven. Remove paper and rice.

Spread tomatoes, feta, olives and cheese over base of pastry case.

Combine eggs, cream, pesto and salt and pepper in a jug. Whisk with a fork to combine. Pour over tomato mixture.

Reduce oven temperature to 180°C. Bake quiche for 30 to 35 minutes, or until firm in the centre. Serve.

 

Lemon yoghurt cake with syrup

Lemon yoghurt cake with syrup

3 eggs
220g (1 cup) caster sugar
2 lemons, juiced, plus 2 tsp finely grated lemon zest 
300g (2 cups) self-raising flour, sifted 
280g (1 cup) Greek-style yoghurt, plus extra, to serve
125ml (1/2 cup) vegetable oil

Lemon syrup:

2 lemons, zest peeled into strips

110g (1/2 cup) caster sugar  

80ml (1/3 cup) lemon juice

Preheat oven to 180C. Grease pan, then line base and side with baking paper.

Using an electric mixer, whisk eggs and sugar for 4 minutes or until pale and creamy. Add lemon juice and zest, then whisk for a further minute.

Stir in flour, yoghurt and oil until smooth. Spoon into prepared pan and bake for 45 minutes or until a skewer inserted into centre comes out clean.

Meanwhile, to make syrup,place zest in a saucepan of boiling water for 1 minute. Drain and reserve zest. Combine sugar, lemon juice and 2 tbs water in same saucepan and cook, stirring, over low–medium heat until sugar dissolves. Simmer for 3 minutes or until thickened, then return zest to pan. Makes 125ml (1/2 cup).

Using a skewer, poke approximately 15 holes all over cake. Pour half the hot syrup over cake, allowing it to sink in, before adding more. Stand cake in pan for 30 minutes. Release from pan and drizzle with remaining syrup and serve with extra Greek-style yoghurt.

Leek, Bacon and Brie Quiche

Leek, Bacon and Brie Quiche

1 quantity shortcrust pastry
Plain flour, to dust 
40g butter
1 leek, pale section only, washed, dried, thinly sliced
4 bacon rashers, excess fat trimmed, finely chopped 
150g brie, thinly sliced
3 eggs, lightly whisked 
80ml (1/3 cup) thickened cream
Salt & freshly ground black pepper

Make pastry following the recipe above to the end of step 4. Roll out pastry on a lightly floured surface to a 15 x 40cm rectangle, about 3mm thick. Line a shallow 10 x 34cm (base measurement) fluted tart tin, with removable base, with pastry and trim any excess. Place in the fridge for 30 minutes to rest.

Meanwhile, preheat oven to 200°C. Melt the butter in a large frying pan over medium heat until foaming. Add the leek and bacon and cook, stirring, for 5 minutes or until leek softens. Remove from heat.

Cover pastry base with baking paper and fill with pastry weights, rice or dried beans. Bake in oven for 10 minutes. Remove paper and weights, rice or beans. Bake for a further 8 minutes or until golden. Remove from oven and reduce oven temperature to 160°C.

Top with the leek mixture and brie slices. Whisk the eggs and cream together in a bowl. Season with salt and pepper. Pour the egg mixture into the pastry case.

Bake in oven for 25-30 minutes or until just set. Serve warm.

 

Sweetcorn Fritters with Smoked Salmon

Sweetcorn Fritters with Smoked Salmon

2/3 cup plain flour 
1/2 cup self-raising flour 
2 eggs, lightly beaten
1/2 cup milk
1 cup frozen corn kernels   
1/2 cup grated cheddar cheese 
2 tablespoons finely chopped fresh chives 
40g butter, chopped 
100g sliced smoked salmon
1/4 cup sour cream
finely chopped fresh chives, to serve

Sift flours into a bowl. Combine eggs and milk in a jug. Gradually whisk egg mixture into flour until a stiff batter forms. Add corn, cheese and chives. Stir to combine. Cover and set aside for 20 minutes.

Melt one-third of the butter in a large, non-stick frying pan over medium-high heat. Using 2 tablespoons of batter for each fritter, cook 4 fritters for 3 minutes each side or until golden and cooked through. Transfer to a plate lined with paper towel. Cover to keep warm. Repeat with remaining butter and batter to make 12 fritters.

Divide fritters between plates. Top with salmon, sour cream and chives. Season with salt and pepper. Serve.

 

Nutella Ferrero Rocher Cake

Nutella Ferrero Rocher Cake

3 eggs
1 tsp vanilla
1 tbsp vegetable oil
1/2 tsp salt
1 cup caster sugar
1 cup buttermilk
2 1/2 cups self raising flour
1/3 cup cocoa powder

FERRERO FILLING
200g Milk Chocolate
1/2 cup cream
1 cup crushed Ferrero Rocher

NUTELLA GANACHE
1 cup Nutella
1/2 cup cream

http://www.youtube.com/watch?v=FCC4NpLxzPA

Eggplant, olive and feta patties

Olive oil cooking spray
1 large eggplant, thinly sliced
1 1/2 cups pitted kalamata olives, thinly sliced
1 1/2 cups fresh white breadcrumbs
1/2 cup finely grated parmesan cheese
100g feta cheese, crumbled
1 egg, lightly beaten
1/2 cup chopped fresh basil leaves
1 long red chilli, finely chopped
1/4 cup plain flour
Vegetable oil, to shallow-fry
Rocket and lemon wedges, to serve

Spray a frying pan with oil. Heat over high heat. Cook eggplant, in batches, for 2 minutes each side or until golden. Cool. Finely chop.

Place eggplant in a bowl. Add olives, breadcrumbs, parmesan, feta, egg, basil and chilli. Using ¼ cup mixture per patty, shape into 12 patties. Dip 1 patty in flour. Place on a baking tray. Repeat with remaining patties.

 

Heat oil in large frying pan over medium-high heat. Cook patties for 2 to 3 minutes each side or until golden and crisp. Transfer to a plate lined with paper towel. Serve with rocket and lemon wedges.

White Chocolate and Cranberry Cookies

White Chocolate and Cranberry Cookies

113g butter, softened
1/2 cup packed brown sugar
1/2 cup white sugar
1 egg
1 tbsp brandy/rum/vanilla extract
1 1/2 cups plain flour
1/2 tsp baking soda
3/4 cup white chocolate chips
1 cup dried cranberries

Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.

In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the egg and brandy. Combine the flour and baking soda; stir into the sugar mixture. Mix in the white chocolate chips and cranberries. Drop by heaping spoonfuls onto prepared cookie sheets.

Bake for 8 to 10 minutes in the preheated oven. For best results, take them out while they are still doughy. Allow cookies to cool for 1 minute on the cookie sheets before transferring to wire racks to cool completely.

Zucchini, Ricotta and Lentil Lasagne

Zucchini, Ricotta and Lentil Lasagne

Olive oil spray
1 brown onion, finely chopped
1 carrot, peeled, finely chopped
2 celery sticks, trimmed, finely chopped
2 garlic cloves, crushed
2 tbs no-added-salt tomato paste
400g can no-added-salt chopped tomatoes
400g can no-added-salt brown lentils, rinsed, drained
400g low-fat ricotta
125ml (1/2 cup) skim milk
1 egg, lightly whisked
3 fresh lasagne sheets
2 large zucchini, trimmed, thinly sliced lengthways
2 tbs finely grated parmesan

Heat a saucepan over medium-low heat. Spray with oil. Cook the onion, carrot and celery, stirring occasionally, for 6 minutes or until soft. Add garlic. Cook, stirring, for 1 minute.

 

Add the tomato paste. Cook, stirring, for 2 minutes. Add the tomato and lentils. Cook, stirring occasionally, for 10 minutes or until mixture thickens. Set aside to cool slightly.

 

Preheat oven to 180ºC. Spray a 2L (8-cup) capacity baking dish with oil. Combine the ricotta, milk and egg in a bowl.

 

Place 80ml (1/3 cup) of lentil mixture in the dish. Top with 1 lasagne sheet, half the remaining lentil mixture, half the zucchini and one-third of the ricotta mixture. Continue layering with another lasagne sheet, remaining lentil mixture, remaining zucchini and half the remaining ricotta mixture. Top with the remaining lasagne sheet and ricotta mixture. Sprinkle with parmesan. Bake for 30 minutes.

Cherry tomato and rocket tartlets

Cherry tomato and rocket tartlets

Frozen shortcrust pastry, thawed
1 cup fresh ricotta
1 tablespoon chopped fresh basil
1/2 cup finely grated parmesan
100g cherry tomatoes, halved
Rocket and oil, to serve


Preheat oven to 200°c. Line four 12cm (base measurement) fluted tart tins, with removable bases, with pastry and trim excess. Line with non-stick baking paper and fill with pastry weights or rice. Bake for 8 minutes then remove weights or rice and paper. Bake for 5 minutes or until light golden. combine ricotta, basil and parmesan in a bowl. Divide among cases and top with cherry tomatoes. Drizzle with oil and bake for 20-25 minutes or until golden. Top with rocket and drizzle with more oil.

Banana Bread

Banana Bread

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon fine salt
1/2 cup chopped nuts
8 tablespoons unsalted butter (1 stick), melted, plus more as needed
1 cup granulated sugar
2 large eggs, at room temperature and lightly beaten
1 cup mashed very ripe banana (from about 3 medium bananas)
1/3 cup hot water

Heat the oven to 160°C and arrange a rack in the middle. Coat a metal loaf pan with butter; set aside.

Whisk together the flour, baking soda, salt and chopped nuts in a medium bowl; set aside.

Whisk together the measured butter and sugar in a large bowl. Add the eggs and banana and whisk until smooth.

Add half of the flour mixture and stir with a rubber spatula until just combined. Add half of the water and stir until just combined. Repeat with the remaining flour mixture and water, stirring until just combined.

Pour the batter into the prepared pan and smooth out the top. Bake until the bread begins to pull away from the sides of the pan and a wooden skewer inserted into the center comes out clean, about 1 hour to 70 minutes. Remove the pan to a wire rack and let the bread cool in the pan for 10 minutes. Then turn the bread out onto the rack to cool completely.

Jerk sweet potatoes

Jerk sweet potatoes

2 sweet potatoes
1 red onion
1 red chilli, deseeded
a handful of cherry tomatoes
2 tbsp sugar
generous pinch of allspice
1 lemon
a large knob of butter (40g)
1 lime
1 star anise
a small knob of ginger, grated
a small handful of parsley, chopped

Preheat the oven to 200ºC. Prick the potatoes all over and place directly on the oven shelf and bake for 45 minutes. Peel and dice the red onion and chop the chilli.
Chuck the onion, chilli, tomatoes, sugar, allspice and oil into a pan. Fry for a few minutes. Zest and juice the lemon into the pan.
Boil the tomato mixture then turn down to a medium heat and bubble until the tomatoes have almost broken down to a mush. Add the butter to another pan along with the zest of the lime, star anise and grated ginger.Melt the butter over a low heat, then remove the star anise.
Remove the potatoes once cooked, slice down the length but not right to the ends and push in the sides so that the opening becomes wider.
Fluff up the potato a little with a fork then pour over a little butter. Mash some more before adding the piquant tomatoes. Scatter over some parsley and serve with extra butter.

Winter Veggie Bake

Winter Veggie Bake


1 mug of long grain rice
1 butternut squash
glug of olive oil
sprig of fresh rosemary
sprig of fresh thyme
1 large courgette
1 onion
2 cloves of garlic
2 eggs
chunk of hard Italian cheese, grated
handful of pine nuts

Preheat the oven to 200°C and bring a pan of salted water to the boil. Tip the rice into the water and cook for 10 minutes until plump and cooked, as per packet instructions.
Strip the leaves from the rosemary and thyme and finely chop. Peel, deseed and dice the squash into thumb-nail sized pieces and bung into a roasting tray with a splash of olive oil, salt, pepper and the chopped herbs. Roast in the oven for 20 minutes.
Slice the courgette into rounds as thick as your finger and toss in a little salt, pepper and oil in a bowl. :ay them on a baking tray so there is no overlapping and roast for 15 minutes, or char-grill them on a hot, cast iron griddle for a minute or so on either side. Peel and finely slice the onion and garlic and gently sweat off in a frying pan for 10 minutes so that they are soft and sweet. Drain the cooked rice and tip into the bowl you used to toss the courgettes in oil. Stir in the grated cheese and leave to cool for 5 minutes. Crack the eggs into the rice and mix together with the cooked onions and garlic.
Press the rice into the bottom of a baking dish, then cover in a layer of courgette slices and scatter the top with the roasted squash. Finish with a handful of pinenuts and return to the oven for 10 minutes before serving.

Käsekuchen

Käsekuchen

Für den Teig: 
200 g Mehl 
75 g Zucker 
75 g Margarine 
1 Ei 
½ Pck. Backpulver 

Für die Füllung: 
125 g Margarine 
225 g Zucker 
1 Beutel Vanillezucker 
1 Beutel Puddingpulver, Vanillegeschmack 
3 Eier
1 Becher Quark 
1 Becher saure Sahne 
1 Becher süße Sahne 

Die Zutaten für den Knetteig werden in eine Schüssel gegeben, rasch zusammengeknetet und zur Seite gestellt.
Für die Füllung Margarine, Zucker, Vanillezucker, Puddingpulver und 3 Eier in einer Schüssel verrühren. Dann den Quark und die saure Sahne untermischen. Die süße Sahne steif schlagen und unterheben.
Den Knetteig in einer gefetteten Springform auslegen, etwa 2-3 cm am Rand hochziehen. Nun die Füllung in die Form geben, glatt streichen und ab in den vorgeheizten Backofen! Bei 180°C 1 Stunde backen.

http://www.chefkoch.de/rezepte/1218391227356456/Der-beste-Kaesekuchen-der-Welt.html

Butternut squash soup

Butternut squash soup

1 large butternut squash
3 potatoes
1 leek
3 vegetable stock cubes
1 tsp powdered ginger
1/2 tsp cumin
salt and pepper to taste

Cut cleaned butternut squash and potatoes in cubes. Slice the leek. Put everything in a large pot with the stock cubes and fill with water until the vegetables are just covered.
Cook until the vegetables are tender, then puree the soup. Add the ginger and cumin and salt and pepper if needed.

Roast squash with goats’ cheese

Roast squash with goats’ cheese

1 small butternut squash
75g vegetarian goats' cheese, sliced from a small log
1 x 200g tin whole plum tomatoes
2 garlic cloves, crushed
few sprigs fresh rosemary or thyme
1tbsp freshly grated vegetarian Parmesan

Preheat the oven to 180 C, 160 C fan, 350 F, gas 4. Cut the squash in half just where the fat bulbous part goes thinner. Use the thinner bit to roast on the side. Scoop out the seeds of the fat part with a spoon - you may need a small, sharp knife to get you started - and discard. Put a few goats' cheese slices in the cavity. Drain the tomatoes and add to the cavity with the garlic, herbs and some seasoning, and end with the rest of the goats' cheese. Then sprinkle over the Parmesan.

Place on a large double sheet of foil and scrunch up the edges. Bake for 1 hour or until the squash is tender and the cheese has browned and melted.