Thursday, November 12, 2009
300gr chicken cut into bite-size pieces (~2/3lb)
2 small potatoes cut into bite-size pieces
1 bell pepper cut into bite-size pieces
1 small can of coconut milk or coconut cream (in Denmark that corresponds to 160gr or about 5-6oz)
1 small can of tomatoes (ditto)
1 dl tomato sauce or ketchup (~ 3oz)
1 tbsp oil
2 tsp curry powder
1/2 tsp cayenne pepper
1 small onion, in thin slices
1 clove garlic, chopped
1 tbsp sugar
Salt and pepper to taste
Cashew nuts (optional, but I LOVE cashew nuts, so I had to add them to the recipe :-) )
Use a pot with a tight fitting lid. Heat the oil, curry powder and cayenne pepper over low heat for 1 minute. It'll turn into a nice fragrant paste. Don't let it burn though! Raise heat to medium and stir in onion and garlic. Cook for 7-10 minutes. Add chicken, salt and pepper, cook for another 10 minutes or until chicken is cooked through. Add potatoes, bell pepper, coconut milk, tomatoes, tomato sauce and sugar. Stir and leave to simmer under lid for 30 minutes. Add a handful of cashew nuts and leave to simmer for another 10-15 minutes.
Serve with rice, or by itself in bowls.
ABSOLUTELY delicious! I think this may be my new favourite food. I literally sighed "Yuuuummm" out loud as I took the first bite.
Will absolutely make again.
Sunday, November 8, 2009
2 tbsp sugar
½ tsp salt
1 cup of milk
50g fresh yeast
100g dark cooking chocolate.
Crumble the flour and margarine together until the margarine is finely separated and covered in flour.
Mix yeast and salt until the yeast turns liquid.
Mix everything together.
Let it rise for approx. 30 minutes
Separate the dough into 6 parts and roll them into circles (quite thinly). Cut the circles into 8 triangles. Put a piece of chocolate on the thickest end, and roll the dough around it to make horns.
Rise again for 15 minutes. Sprinkle a bit of milk on top for a nicer finish.
Bake for 15 minutes at 200C.
Tuesday, May 26, 2009
The original recipe called for anchovies - I do NOT like anchovies, so I left it out. Came out fine without it.
1 tbsp olive oil
2 ripe tomatoes
2 garlic cloves
12 large leaves of fresh spinach or 30 small ones
2 tbsp fresh basil (I just guestimated this - I love basil and probably took more than needed ;) )
250gr ricotta cheese (or cottage cheese if you can't find ricotta)
Salt and pepper
1 can (14oz) chopped tomatoes
1 tbsp tomato purée (can be omitted)
1 tsp sugar (can be omitted)
Chili according to taste
Boil the pasta according to the package but take it off one minute before time. Drain and set aside.
Cut crosses over the stem of the tomatoes and pour boiling water over them. Let them sit in boiling water for a couple of minutes. This will allow the skin to loosen, and you should be able to peel them without problems.
Finely chop bacon, onion and garlic. Cook in olive oil until the onions are done. This will take 3-5 minutes depending on how much bite you like in your onions.
Chop peeled tomatoes and spinach. Add to the pan and cook until done. That will take another 2-3 minutes.
Take the pan off the heat and add ricotta cheese, basil and salt and pepper according to taste.
Mix spaghetti into the pan and transfer it to an ovenproof dish. Bake at 180*C for 10 minutes or until it's heated through.
While the pasta is in the oven, make the tomato sauce. This is really easy :) Just dump everything together in a small casserole, bring it to a boil and leave it to simmer until the pasta is done.
Wednesday, May 13, 2009
3/4-1kg potatoes, peeled
1-2 onions - red or white, sliced
1 cup milk or reserved potato water
30g butter (~2 tbsp)
Boil the potatoes in a large pot - cutting them into slices first will make this part go faster :)
Meanwhile, cook the bacon and onion in a skillet until the onion is tender. Put aside until the mashed potatoes are done.
Drain the potatoes, reserving some of the water if you use that instead of milk. Add the butter and leave to melt. Mash the potatoes, adding milk/water until the consistency is right.
Add bacon and onions to the mashed potatoes.
Serve with shredded cheese and ketchup on top.
Friday, January 9, 2009
500g minced beef
2 onions, chopped
2 cloves garlic, chopped
1 can (16oz) tomatoes
1 cup rice
2 cups vegetable stock
2 tsp paprika
2-3 cups of chopped, assorted vegetables - e.g. bell pepper, corn, mushrooms, carrots.
Salt, pepper to taste.
Shredded cheese, chili sauce (garnishes)
Brown onions and garlic in a pot until fragrant. Add minced beef and cook until no longer pink. Add rice and paprika and stir until combined. Add tomatoes and vegetable stock. Bring to a boil, lower heat and leave to simmer for 20 minutes.
Add assorted chopped vegetables and cook for another 10 minutes. Add salt and pepper to taste.
Serve with shredded cheese and sweet chili sauce.