Chickpea Salad Recipe

Ingredients:

1 can of chickpeas
1 onion
1 tomato
Black olives
Basil
Chopped fresh chilies or chili flakes
2 tablespoon olive oil

Preparation:
Chop it all up, mix it together and serve.

Pasta & Lentil Soup recipe

Ingredients:

1 cup dried brown or green lentils
6 tbsp olive oil
¼ cup finely diced beef
1 onion, finely chopped
1 celery stick, finely chopped
1 carrot finely chopped
8 cups chicken stock or water
1 fresh sage leaf
1 fresh thyme sprig or 4 tsp dried thyme
2 cups ditalini or other small soup pasta
Salt and ground black pepper to taste
Crusty bread, to serve

Cooking instructions:

Carefully check the lentils for small stones. Place them in a bowl, add cold water to cover and leave to soak for about 3 hours. Drain, rinse and drain well again.

Heat the olive oil in a large, heavy pan over low heat. Add the beef and cook, stirring occasionally, for 3 minutes.

Add the onion and cook gently, stirring occasionally until softened but not colored for about 5 minutes.

Stir in the celery and carrot and cook, stirring frequently, for a further 5 minutes. Add the lentils and stir to coat them evenly in the cooking fats.

Pour in the stock or water and add the sage and thyme. Increase the heat to medium and bring the soup to the boil. Lower the heat, cover the pan and simmer gently for about 1 hour or until the lentils are tender. Season it to taste with salt and pepper.

Stir in the pasta, increase the heat to medium and cook for about 10 minutes, until it is just tender. Remove the pan from the heat and leave to stand for a few minutes. Ladle the soup into warmed soup bowls and serve with crusty bread.

Papaya & Pineapple Crumble Recipe

Ingredients:

1½ cups plain (all-purpose) flour
6 tbsp butter, diced
¼ cup castor (superfine) sugar
½ cup mixed chopped nuts

For the filling:

1 medium-ripe pineapple
1 large ripe papaya
1 tbsp castor (superfine) sugar
1 tsp mixed (apple pie) spice
Grated rind of 1 lime
Natural (plain) yogurt, to serve

Cooking instructions:

Preheat the oven to 350° F.

To make the topping, sift the flour into a bowl and rub in the butter until the mixture resembles breadcrumbs. Stir in the castor sugar and mixed chopped nuts.

To make the filling, peel the pineapple, remove the eyes, and then cut in half. Cut away the core and cut the flesh into bite size chunks. Halve the papaya and scoop out the seeds using a spoon. Peel, then cut the flesh into similar size pieces.

Put the pineapple and papaya chunks into a large ovenproof dish. Sprinkle over the sugar, mixed spice and lime rind and toss gently to mix.

Spoon the crumble topping over the fruit and spread out evenly with a fork, but don’t press it down. Bake in the oven until golden brown for about 45 minutes.

Serve the crumble hot or warm with natural yogurt.

Chinese Potatoes with Chili Beans Recipe

Ingredients:

4 potatoes cut into thick chunks
2 tbsp sunflower or groundnut (peanut) oil
3 spring onions (scallions), sliced
1 large chili, seeded and sliced
2 garlic cloves, crushed
400 gram canned red kidney beans, drained
2 tbsp dark soy sauce
1 tbsp sesame oil
Salt and ground black pepper to taste
1 tbsp sesame seeds, to sprinkle
Chopped fresh coriander (cilantro) or parsley, to garnish

Cooking instructions:

Put the potatoes in a pan, add cold water to cover and bring to the boil. Cover and cook until they are just tender but still firm for about 15 minutes. Take care not to overcook them. Drain well and set aside.

Heat the oil in a wok or large, heavy frying pan. Add the spring onions and chili and stir-fry over a medium heat for about a minute, then add the garlic and stir-fry for a few seconds longer.

Rinse and drain the kidney beans, then add them to the pan with the potatoes, stirring well. Finally, stir in the soy sauce and sesame oil.

Add salt and pepper to season and cook the vegetables until they are well heated through. Sprinkle with the sesame seeds and serve immediately, garnished with the chopped fresh coriander or parsley.

Cowboy Hot-pot Recipe

Ingredients:

3 tbsp sunflower oil
1 onion, sliced
1 red (bell) pepper, seeded and sliced
1 sweet potato or
2 carrots, chopped
½ cup chopped green beans
400 gram baked beans (canned)
200 gram canned corn
1 tbsp tomato purée (paste)
1 tsp barbecue spice seasoning
115 gram cheese (preferably smoked), diced
450 gram potatoes, thinly sliced
25 gram butter, melted salt and ground black pepper


Cooking instructions:

Preheat the oven to 375°F. Heat the oil in a frying pan over low heat. Add the onion, red pepper and sweet potato or carrots and cook, stirring occasionally until softened but not colored for about 5 minutes.

Increase the heat to medium and stir in the green beans, baked beans, corn and liquid, tomato purée and barbecue spice seasoning. Bring to the boil, then lower the heat and simmer for about 5 minutes.

Transfer the vegetable mixture to an ovenproof dish and stir in the diced cheese.

Cover the vegetable and cheese mixture with the potato slices, brush generously with the melted butter and season with salt and pepper. Bake the hot-pot until golden brown on top and the potato is cooked for about 35 minutes.

Serve immediately straight from the dish.

Spinach & Potato Galette Recipe

Ingredients:

900 gram large potatoes
4 cups spinach
1 ¾ cups low-fat cream cheese
1 tbsp wholegrain mustard
2 eggs
50 gram mixed chopped fresh herbs, such as chives, parsley, chervil or sorrel
Salt and ground black pepper to taste

Cooking instructions:

Preheat the oven to 350°F. Base-line a deep 9 inch round cake tin (pan) with baking parchment.

Place the potatoes in a large pan and add cold water to coven Bring to the boil, cover and cook for 10 minutes. Drain well and leave to cool slightly before slicing thinly.

Wash the spinach and place in another large pan with only the water that is clinging to the leaves. Cover and cook, stirring once, until the spinach has just wilted. Drain well in a sieve (strainer) and squeeze out the excess moisture with the back of a spoon. Chop the spinach finely.

Beat together the cream cheese, mustard and eggs in a bowl, then stir in the chopped spinach and fresh herbs.

Place a layer of the sliced potatoes in the lined tin, arranging them in concentric circles. Top with a spoonful of the cream cheese mixture and spread out. Continue layering, seasoning with salt and pepper as you go, until all the potatoes and the cream cheese mixture are used up.

Cover the tin with a piece of foil, scrunched around the edge, and place in a roasting pan.

Pour boiling water into the roasting pan to come about halfway up the sides and cook the galette in the oven for about 40 minutes. Turn out on to a plate and serve immediately or leave to cool completely and serve cold.

Baked Fish Creole-style Recipe

Ingredients:

1 tbsp sunflower oil
2 tbsp butter, plus extra for greasing
1 onion, thinly sliced
1 garlic clove, chopped
1 red (bell) pepper, seeded, halved and sliced
1 green (bell) pepper, seeded, halved and sliced
400g canned tomatoes with basil - chopped
1 tbsp tomato purée (paste)
2 tbsp capers, drained and chopped
4 drops Tabasco sauce
4 tail end pieces cod or haddock fillets (about I 75gram each), skinned
6 basil leaves, shredded
3 tbsp fresh breadcrumbs
¼ cup grated Cheddar cheese
2 tsp chopped fresh parsley
Salt and ground black pepper
Fresh basil sprigs, to garnish


Cooking instructions:

Preheat the oven to 450° F. Heat the oil and half of the buffer in a pan over low heat. Add the onion and cook, stirring occasionally until softened for about 6 minutes. Add the garlic, peppers, chopped tomatoes, tomato purée, capers and Tabasco. Season it to taste with salt and pepper. Cover and cook for 15 minutes, then uncover and simmer gently for 5 minutes to reduce slightly.

Grease an ovenproof dish, place the fish fillets in it, dot with the remaining buffer and season lightly. Spoon the tomato and pepper sauce over the top and sprinkle with the shredded basil. Bake for about 10 minutes.

Meanwhile, mix together the breadcrumbs, cheese and parsley in a bowl. Remove the fish from the oven and sprinkle the cheese mixture over the top. Return to the oven and bake for about 10 minutes more. Let the fish stand for about a minute, then, using a fish slice or spatula, carefully transfer each topped fillet to warmed plates. Garnish with sprigs of fresh basil and serve immediately.

Barley & Vegetable Soup Recipe

Ingredients:

1 cup pearl barley
8 cups beef stock or water, or a combination of both
3 tbsp olive oil
2 carrots, finely chopped
2 celery sticks, finely chopped
1 leek, thinly sliced
1 large potato, finely chopped
½ cup diced beef
1 bay leaf
43 tbsp chopped fresh parsley
1 small fresh rosemary sprig
Salt and ground black pepper to taste
Freshly grated Parmesan cheese, to serve

Cooking instructions:

Pick over the barley and discard any stones or other particles. Wash the barley in cold water, then place it in a bowl, add cold water to cover and leave to soak for at least 3 hours.

Drain the barley and place it in a large pan with the stock or water. Bring to the boil, lower the heat and simmer for an hour. Skim off any scum.

Stir in the oil, carrots, celery, leek, potato and beef and add the bay leaf, parsley and rosemary. If necessary, add more water; the ingredients should be covered by at least 1 inch. Bring to the boil, and then simmer for until the vegetables and barley are very tender

Season the soup to taste with salt and pepper. Ladle the soup into warmed soup bowls and serve immediately with grated Parmesan cheese for sprinkling.

Baked apples with dried fruits recipe

Baked apples with dried fruits recipe

Ingredients:

6 medium apples
1 cup walnut pieces
1/2 cup raisins or dried cranberries
1/4 cup unsweetened shredded coconut (optional)
2 tablespoons maple syrup
1 teaspoon freshly grated lemon zest
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup apricot preserves
1 1/2 cups apple cider
1 tablespoon butter
1/2 teaspoon vanilla extract

Instructions:

1. Preheat oven to 375°F. Lightly coat a shallow 8-by-12-inch (or similar) baking dish with cooking spray.

2. Core apples all the way through with an apple corer, making a 1-inch-wide hole. Peel the upper third of each apple. Using a sharp paring knife, score the flesh about 1/4 inch deep around the circumference, more or less where the peeled and unpeeled areas meet. With the paring knife angled down, cut a shallow crater around the top of the hole to help hold the preserves that will go there. Set aside while you make the filling.

3. Place walnuts, raisins (or dried cranberries) and coconut (if using) in a food processor. Chop the mixture fairly well, but not too fine; you want it to remain somewhat textured. Add syrup, lemon zest, cinnamon and nutmeg; pulse several times to combine.

4. Place the apples in the prepared baking dish and gently press 1/4 cup filling into each cavity. Spoon a generous tablespoon of preserves onto the crater of each apple.
5. Combine cider and butter in a small saucepan; heat over low heat until the butter has melted. Remove from the heat and stir in vanilla. Pour the liquid over and around the apples.

6. Cover the apples loosely with tented foil and bake on the center rack for 30 minutes. Remove foil and baste the apples well. Continue to bake, uncovered, for 20 to 35 minutes more (depending on the size of the apples), basting every 10 minutes, until the apples are tender throughout. The best way to test them is with a thin bamboo skewer; the slightest bit of resistance near the center is OK because they'll finish cooking as they cool. Let the apples cool right in the pan, basting periodically.

Serve warm, at room temperature or cold, with some of the pan juices spooned over each and whipped cream.

Shark's Fin Soup Recipe

Ingredients:

120 gm dried shark's fin
120 gm sliced chicken flesh - boiled
1 tsp pepper
4 shallots - sliced
1 clove garlic - sliced:
120 gm crab meat
4 cups chicken stock
1 tsp salt
3 cm piece ginger - sliced
1 tbsp corn flour blended with water


Method:

1. Clean the shark's fin. Soak overnight or for at least 8 hours. Place in a pan of water and boil for 2-3 hours.
2. Heat oil in a deep frying pan. Fry sliced ginger, sliced shallots, sliced garlic until fragrant.
3. Add chicken stock, crab meat, shark’s fin, salt and pepper. Bring to boil.
4. Stir constantly. Add in the blended corn flour to thicken the soup.
5. Serve hot.

Broiled Peaches with Blackberry Sauce Recipe

Ingredients

4 cups frozen blackberries
1 teaspoon lime juice
2 tablespoons honey
16 canned peach halves or
8 medium fresh peaches, cut in half, pitted
3 tablespoons packed brown sugar
1 teaspoon ground cinnamon
2 teaspoons peach liqueur or lime juice
Additional blackberries, if desired

Preparation

In blender, combine blackberries, 1 teaspoon lime juice and honey; blend at medium speed about 45 seconds, stopping blender occasionally to scrape sides, until smooth. Strain sauce. Cover; refrigerate until serving.
Place peach halves, cut sides up, on large piece of heavy-duty aluminum foil. Sprinkle with brown sugar, cinnamon and liqueur. Fold foil over peaches and seal.
Broil foil packet 4 inches from heat about 15 minutes or until peaches are heated through. Serve hot with blackberry sauce. Garnish with additional blackberries.

Read the health benefits of blackberries here.

Steamed Chicken Recipe – Malaysian Style

Ingredients:
1 chicken
1 cm piece fresh turmeric
1 cm piece ginger
2 cm piece galangal - crushed
1 stalk lemon grass
2tsps coriander seeds
1 tsp cumin
3 cloves garlic
6shallots
1 tsp sugar
Salt to taste

Method:
1. Clean the chicken and cut into 4. Wash well and drain.
2. Grind all the ingredients together except the galangal.
3. Rub the galangal and ground ingredients all over the chicken. Set aside for 30 minutes.
4. Place in a steaming tray and steam until the chicken is tender.

Beansprouts With Mushrooms Recipe

Ingredients:

300 gms beansprouts
200 gms prawns — shelled and drained dry
3 stalks spring onions
2 cloves garlic — crushed
1 red chilli — sliced
3 tbsps oil
1 tsp salt
6 dried Chinese mushrooms soaked and sliced

Method:

1. Heat the oil to a high temperature and fry the crushed garlic until golden brown.
2. Add the prawns and carry on frying until they turn pink.
3. Add the beansprouts , mushrooms and spring onion and stir well.
4. Fry for half a minute or less.
5. Add salt to taste and serve garnished with sliced chillies.

Steamed Pomfret Recipe

Ingredients:
1 medium sized white pomfret
2 tbsps thin soy sauce
1 tbsp corn oil
1 tsp white pepper
1 tsp salt

Method:
1. Clean the fish but do not remove tail and fins.
2. Steam the fish in a steamer over rapidly boiling water until the fish is cooked.
3. Heat the oil and stir in the thin soy sauce.
4. Pour the sauce over the steamed fish.
5. Place the fish on a flat plate and sprinkle with salt and pepper.
6. Serve hot garnished with shredded spring onions and sliced red chilli.

Butternut Squash Soup Recipe

Ingredients:

1 large Butternut squash ( about 6 cups)
5 cubes Chicken bouillon
1 medium Onion
1 tbsp Olive Oil
½ cup Cream
4 cups Water
Salt
Pepper
Nutmeg (optional)
Parsley to garnish (optional)
Garlic toast (optional)


Directions:

1. Wash and cut the butternut squash(s) in half

2. Roast the butternut squash(s) cut side down on a sheet in the oven for about 45 minutes at 350 degrees F. Then scoop out the prepared squash.

3. In a large saucepan, Slice and saute the onion in olive until tender. Add squash, water, bouillon, nutmeg, salt and pepper.

4. Bring to boil and cook for 30 minutes or until squash is tender.

5. Puree squash mixture in a blender batches until smooth and then return to saucepan.

6. Before serving, add cream and heat through. Do not allow to boil.

7. Garnish with parsley and serve with garlic toast.

Healthy Chicken and Vegetable Soup Recipe

Ingredients:

3 Chicken breasts - cut into cubic pieces
2 Onion spring - chopped
2 small Carrot - chopped
1 clove Garlic - chopped
8 cups (2 liters) Chicken broth
2 Bay leaves
2 tbsp Cilantro- chopped
100-120 gram Noodle
1 cup Green pea - cooked
2 tbsp Olive oil
2 tsp Cumin
1/2 cup Corn - cooked (optional)
1/2 cup Soy beans - cooked (optional)
Parsley to decorate (optional)
2 tbsp Lemon juice (optional)
Salt and Pepper to taste


Directions:

1. Saute garlic with carrots and onion springs in olive oil for 5 minutes.

2. Add chicken and cilantro. Season with cumin, salt and pepper and saute for 5 minutes or until chicken turns white.

3. Add chicken broth, corn, soy beans and bay leaves. Bring to boil and cook for 10 min.

4. Add noodle and cooked green peas and continue cooking until noodles are done.

5. Decorate with parsley and serve with lemon juice.

Fish Ball Soup Recipe

Ingredients:

300 gms Spanish Mackerel
1 tsps tapioca flour
1 ½ tsps salt
150 gms choy sum (mustard greens)
10 strands so hoon
1 tsp preserved cabbage
4 tbsps cooking oil
2 cloves garlic — chopped
5 cm ginger — sliced
1 tbsp soy sauce
Pepper to taste

Method:

Clean and fillet the fish. Scrape off the flesh with a tablespoon. Knead the fish flesh well on a chopping board using the flat side of a kitchen knife until smooth.

Add tapioca flour and 1 tsp salt and work it in with 4-5 tbsps water until you get a soft and sticky paste.

Wet your hands and shape the fish balls. Dip each ball in salt water before placing it on a plate.

Wash the mustard greens and cut into 5 cm lengths. Wash the preserved cabbage and soak the so hoon.

Heat oil and fry the garlic until golden brown. Remove and set aside.

Make fish stock. Lightly brown the ginger slices and fry the fish bones and skin for 2 minutes. Add in 4 cups water and ½ tsp salt. Simmer for 30 minutes.

Strain the fish stock, return to saucepan and bring to boil. Add the fish balls.

When the soup boils, add the mustard greens, so hoon and preserved cabbage. Bring to boil again.

Remove from heat, season well with soy sauce, salt and pepper.

Serve hot as a starter garnished with the browned garlic.

Soft Bean Curd Soup Recipe

Ingredients:

1 piece soft bean curd
30 gms small fresh prawns — shelled
1 clove garlic — crushed
1 large onion — sliced
3 cups water
Salt and pepper to taste
Spring onions for garnishing

Method:

Carefully cut the beancurd into 4.
Heat 1 tbsp oil in a pan and fry the garlic until fragrant. Add in the sliced large onion and fry until limp.
Add water and salt and bring to the boil.
When the soup boils, add the beancurd and prawns. Cook for 5 minutes more.
Serve hot, garnished with chopped spring onions and a shake of pepper.

Mushroom Flautas Recipe

Crockpot Chicken Tacos Recipe

Ingredients:

6 boneless, skinless chicken breasts
A chopped onion (optional)
A chopped green pepper (optional)
1 packet taco seasoning
16 ounces salsa (that's 2 cups if you're using a larger bottle).
Flour tortillas, corn tortillas, or taco shells
Toppings: your choice of lettuce, sour cream, grated cheese, tomatoes, salsa, olives, guacamole, etc.


Instruction:

• Put the chicken in a Crockpot. Add the onion and pepper if you want.
• Mix the seasoning with salsa and pour over chicken. You can add some more water if you think it needs more liquid, but the salsa and the chicken will produce ample liquid as it cooks.
• Cover and cook on high for 4 to 6 hours or low for 6 to 8 hours.
• The chicken is done when it can be shredded easily with a fork.
• Lift the chicken out and shred it with a fork.
• Serve with soft flour tortillas, a spoonful of the veggies if you used them (lift them with a slotted spoon to drain out excess liquid), and your favorite toppings. Try any combination of lettuce, sour cream, shredded cheese, and tomatoes.