Thursday, October 31, 2013

MEDITERRANEAN OMELETTE



A great breakfast for your kids  omelette loaded with tomatoes, basil, capsicum,sausage and mozzarella cheese. Omelette is one of the most fundamental dishes in many countries and it is also a great boost of nutrition with complete protein, vitamins and minerals.

Preparation time: 10 minutes
Cooking time: 5 minutes

INGREDIENTS:
2 smoke chorizo sausage
12 eggs
2 tsp. Tabasco sauce
2 cloves garlic
½ bunch fresh basil
Salt
Black pepper
3 tbsp. olive oil
2 tomatoes removed seeds, sliced
1 red capsicum, roasted and sliced
50g mozzarella cheese, grated
30g fresh rocket

PROCEDURE:
1. Cook the sausage and allow to cool slightly before slicing.
2. Place 3 eggs each into 4 separate bowls and beat.
3. Divide the Tabasco sauce, garlic, basil, salt and pepper evenly to each bowl.
4. Add a quarter of the tomato, sausage and capsicum, and saute until light golden.
5. Add one of the egg mixtures to the pan and heat until three quarters cooked through.
6. Sprinkle with mozzarella and serve with fresh rocket.


Sunday, October 27, 2013

SAUSAGE AND BEAN CASSEROLE



An extremely Italian dish sausage and bean casserole with a classic tasty flavors. Beans are rich in protein, fiber and vitamin B and also it has a nutritional food value that can improve a person’s health in many ways.
Cooking time 1 hour and 30 minutes

INGREDIENTS:
6 pieces English sausage
2 onions chopped
1 can butter beans (white beans)
1 can baked beans
1 tbsp. Worcestershire sauce
½ cup apple cider or apple juice
12 slices bacon
3 cups chicken stock
1 can crushed tomatoes

PROCEDURE:
1. Grill the sausage until brown.
2. Fry the onion, garlic and bacon.
3. In large sauce pans add all the ingredients except only add ½ the stock.
4. Bring to boil and simmer gently.
5. Simmer for approximately 25-30 minutes and then add the remaining stock when you are going to serve.
6. Serve bowls with chunks of whole meal bread.

Friday, October 25, 2013

BLACKBERRY SPONGE LEMON AND MAGIC PUDDING



A sweet and delicious sponge pudding with a blackberry sauce topping to complete your day beautiful
. This is also a light and summery dessert.

INGREDIENTS:
225g can blackberries or blueberries
110g butter softened
3 tbsp. brown sugar
3 tbsp. corn flour
Zest and juice of 1/2 lemons
2 eggs
85g powdered sugar
110g cake flour
1 tsp. baking powder

Cooking time 45 minutes

PROCEDURE:
1. Pre-heat oven to 180 degrees C to 350 degrees F.
2. Cook the blackberries in pan with the juice from the can until they are soft (approximately 3 minutes) then a tbsp. of butter and brown sugar and heat gently until dissolved.
3. Mix the corn flour with 2 tbsp. of cold water until it is smooth, and then add it to the pan.
4. Stir until the sauce thickens to the consistency of cream.
5. Stir in the lemon juice to taste; add more if the sauce is too sweet.
6. Beat the eggs and mix together with the powdered sugar, flour, lemon zest and the rest of the butter.
7. Scrape the mixture into greased dish spreading it out.
8. Pour in oven the blackberry sauce and baked for about 30 minutes until the pudding is well risen and golden.
9. Serve this with cream, custard or ice cream.




Wednesday, October 23, 2013

FISH NEWBURRY


Have a great and a creamy dinner dish with combined shrimp and fish fillet and more ingredients to make the taste more delicious.

Cooking time 20 minutes

INGREDIENTS:
½ kilo fish fillet, cubed
½ kilo shrimps, peeled and deveined
¾ cup butter
¼ cup cream all-purpose flour
2 cups milk
1 tsp. salt
½ tsp. pepper
½ tsp. paprika
2 tbsp. cream cornstarch
¼ cup sherry

PROCEDURE:
1. Sauté fish fillet and shrimps in half of the butter.
2. Set aside.
3. Add cream all-purpose flour with remaining butter to make a roux.
4. Add milk, salt and pepper and paprika.
5. Put back the seafood and simmer.
6. Pour the mixture of cream cornstarch and sherry.
7. Cook until thicken.
8. Serve with toast or with rice.


Tuesday, October 22, 2013

BUBUR CHA CHA



Bubur cha cha is a sweet coconut base soup that usually prepare in Southeast Asia. This dessert is so creamy and it can be served hot or cold.

INGREDIENTS:
2 cups cha cha rice
1 ½ cup sugar
2 cups yam
2 cups sweet potato
1 cup sago
¾ cup polar sugar

PROCEDURE:
1. Cut yam and sweet potato into cubes.
2. Boil the water together with cha rice until thick. Add sago.
3. Add palm sugar, sugar and coconut milk lato to cha cha rice until cooked.
4. Serve hot.

Monday, October 21, 2013

PINEAPPLE SALAD



This easy pineapple salad combined with onion and chilies is very tasty and unique. Pineapple is good for us because it can help fight cancer and cholesterol.

INGREDIENTS:
Half pine apple cut into pieces
Big onion sliced
3 tbsp. sliced red chili
3 tbsp. sliced green chili
1 tbsp. sugar
1 tbsp. salt
½ cup vinegar

PROCEDURE:
Combine pineapple, onion and chili.

Add sugar salt and vinegar.

Mix together then serve.