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.
Monday, 28 October 2013
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.
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.
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.
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.
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