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Saturday, July 5, 2014

Marinara Sauce

Ingredients

½ kilo Mussels, cleaned and beards removed
1.2 kilo Marinara Mix
4 tablespoons olive oil
1 onion, finely chopped
3 cloves garlic, minced
2 tablespoons parsley, finely chopped
1 teaspoon dried oregano
¼ cup red wine
2 x 400g can peeled tomatoes
or 1 large 700g bottle “nonna’s” peeled tomatoes and ¼ cup passata
¼ cup water
Salt and Pepper


Method

1.         In 5 litre Bessemer casserole pan on medium heat fry onions in oil and once translucent add the garlic and fry being careful not to burn the garlic.

2.         Add the tomatoes, parsley, oregano, salt and pepper, squashing the tomatoes with a plastic spoon.

3.         Once the sauce has thickened add the wine and cook for a further 2 minutes.

4.         Add the mussels and give a good stir.  Add a little water and place the lid on and allow to cook vent closed for 5 minutes allowing enough time for all the mussels to open.

5.         Remove from the sauce all the opened mussels and discard the ones closed.  Set aside.

6.         Add the marinara mix, give a good stir and add a little water.  Place the lid on vent closed and cook for ½ hour or until marinara in cooked.

Serve with spaghetti.




Monday, June 23, 2014

Amira's Chicken Kebabs

Ingredients

1 kilo chicken thigh fillets or breast fillets
1 onion, quartered
1 capsicum, red or green, cubed
250g mushrooms, halved
12 Bamboo skewers, approx

Marinade

¼ cup sweet chilli sauce
2 tablespoons olive oil
1 tablespoon soya sauce
Juice of ½ lemon
3 garlic cloves, minced
Salt / Pepper


Method

1.                  Place bamboo skewers in a bowl of water.
2.                  Mix all the marinade ingredients together and place in a large freezer bag.
3.                  Cut chicken into cubes and add to marinade. 
4.                  Seal bag and place in the fridge for 2 hours or overnight.
5.                  Remove bag from fridge and skewer a piece of chicken, then an onion piece, then a capsicum, then a mushroom and continue this way until the end of the skewer.

6.                  Heat frypan with a little olive oil.  Once hot add the skewers, basting as they cook.  Yummy yum.

Sunday, May 11, 2014

Amira’s “Sugar Free” Carrot Loaf



Makes 1 loaf (9cm x 18.5cm) plus 4 medium size muffins

Ingredients

2/3 cups sunflower oil
2 tablespoons honey
4 eggs
2 teas orange essence
2 teas vanilla extract
3 cups carrots, grated (about 3 medium carrots)
2 cups wholemeal self raising flour, sifted
1 teaspoon bicarb soda, sifted coconut
4 tablespoons coconut, desiccated
1 teas cinnamon
1 cup walnuts, crushed
½ cup sultanas


Method

1.                  Set oven temperature 180oC.
2.                  Combine together oil, honey, eggs, whisk with a balloon whisk.
3.                  Add all other ingredients and mix well, do not over mix.
4.                  Pour into greased and lined loaf pan (9cm x 18.5cm) and the rest in 4 muffins pans and bake at 180oC for 40 minutes (loaf) and 20 minutes (muffins).

5.                  When cooked let sit for 5 minutes before removing from pan and allowing to cool on cake rake.

NOTE - to make with sugar:
If you would like to make it with sugar, omit the honey and add 1 cup brown sugar - so yummy.

Tuesday, March 4, 2014

Stove Top Pan Pizza in Bessemer 34cm base and lid


If you want to make a quick and easy pizza with any topping of your choice well here's a recipe that will get you going on top of the stove.  No need to preheat the oven or have a hot kitchen especially during summer - a pan pizza ready in 30 minutes, that's it !  Here's my recipe which my girlfriend and I use all the time.  Use toppings of your choice or use ours as below.  Enjoy.

Pizza Base:
1 1/2 cups self raising flour
Salt and pepper, freshly ground
1 cup warm water
1 tablespoon olive oil

Topping (1)
Tomatoes puree (passata)
Black Kalamata Olives, pitted
Mushrooms, sliced,
Sundried tomatoes in oil, sliced
Green capsicum, sliced
Brown onion, sliced
Fetta cheese, crumbled
Tasty cheese, grated
Dried oregano to sprinkle
Olive oil to drizzle over the top

Method for Topping (1)
In the 34cm pan mix together with Bessemer plastic spoon flour, salt/pepper, water and olive oil.  Mixture will be quiet wet and sticky, just use the back of the spoon to spread mixture evenly over the base and to the sides of the pan.  Pour over the tomatoe puree and spread all over the base dough.  Add all the other ingredients in order as above.  Place on top of stove covered with a lid (vent open) over low/medium heat for 25 minutes.  You will also need to remove the lid every 10 minutes for the steam to escape.  After 25 minutes the pizza would be cooked, take the pan from the stove and place under a heated grill for 5 minutes or until golden.

Topping (2)
4 potatoes, peeled and sliced
½ cup Mozzarella cheese, grated
150g mushrooms
2 tablespoons Parmesan cheese
2 garlic cloves, crushed
Olive oil,drizzle
Dried Oregano
Salt and pepper, freshly ground

Method for Topping (2)
In the 34cm pan mix together with Bessemer plastic spoon flour, salt/pepper, water and olive oil.  Mixture will be quiet wet and sticky, just use the back of the spoon to spread mixture evenly over the base and to the sides of the pan.

Slice potatoes and place in a bowl, combine with olive oil & salt/pepper, oregano and garlic, set aside.

Slice 150g mushrooms and place in a bowl, combine with olive oil & salt/pepper, orgegano and garlic, set aside.

Now you’re ready to assemble the pizza as follows:

On the pizza base scatter mozzarella cheese, lay the potato slices in a single layer on top of the mozzarella cheese, sprinkle with the mushrooms all over the potatoes, sprinkle with parmesan, drizzle with olive oil all over.  Place on top of stove covered with a lid (vent open) over low/medium heat for 30 minutes.  You will also need to remove the lid every 10 minutes for the steam to escape.  After 30 minutes the pizza would be cooked, take the pan from the stove and place under a heated grill for 5 minutes or until golden.

Thursday, February 27, 2014

Moist Chocolate Cake (updated 27/2/14)

UPDATED:
Please note I have updated recipe: Moist Chocolate Cake.  I recommend you if you have previously copied this recipe and kept for your records, you need to copy and replace with the updated recipe. For updated recipe please search on this blog for : Moist Chocolate Cake (updated 27/2/14).

Thursday, February 6, 2014

Lebanese Rice (updated)


Here's a recipe to dish up quick and easy and ready to serve either hot or cold.  Cooked in Bessemer 3 Litre Country Kitchen Casserole.  ENJOY !



Ingredients

2 tablespoons butter
1 cup “Angel Hair” noodles
1/4  cup pine nuts (optional)
1 tablespoon olive oil
1 large onion, finely chopped
3 cloves garlic
500g mince meat, lamb, beef or pork (lamb is traditional)
1 ½ cups Basmati rice, uncooked
1 tablespoon mixed spice
1 tablespoon “Vegeta” chicken stock powder
Optional:  Carrots, juilienne or chopped (or any other chopped veggies)
4 ½ cups water, just boiled from the kettle

Method

1.      In a small frypan melt butter and add noodles.  Keep stirring noodles around in butter in pan until browned.  Remove from pan and set aside.

2.   Add the pine nuts to the pan and stir until golden brown, be careful not to burn.  Remove from heat and set aside.

3.      In the 3 litre casserole add oil and onion and fry until onion is translucent (you can add the optional carrot now also).  Add the mince meat and cook until brown.

4.      Add the rice, mixed spice, Vegeta, pinenutes and noodles.  Stir to combine all together.

5.      Add the water.

6.      Boil uncovered until absorbed then cover (vent closed) on low for 5 minutes or until rice is cooked.