Cooking with Kunnu

Punjabi Style Aloo Ka Paratha

noreply@blogger.com (Anonymous) — Tue, 04 Oct 2016 09:21:00 +0000

Punjabi Style Aloo Paratha Recipe

Many Aloo paratha versions are made now in many states of India but the Punjabi alu paratha and in general, punjabi food is popular everywhere.

Take a look at the menu card of any restaurant and you will find many punjabi dishes there.

So here is the punjabi style aloo ka paratha for you.

How to make Punjabi style aloo ka paratha

List of ingredients and the quantity

4-5 medium size Potatoes

1 onion - finely chopped

2 table spoons coriander leaves (cilantro - dhaniya patti) - finely chopped

1 Green Chilli (Hari Mirch) - finely chopped

1/2 tspoon cumin seed powder (Jeera Powder)

1/2 t-spoon turmeric (haldi) powder

1/4 t-spoon red chili (Lal Mirch) powder

a pinch of Garam masala

Salt to taste

Making punjabi style aloo paratha

Boil potatoes and peel them.

Take a large bowl and add peeled potatoes to it.

Add all the ingredients to the bowl and mash potatoes and mix properly with all the other ingredients.

Knead dough with wheat flour and water.
Now, take a small dough ball and roll it into a small chapati. Spread a bit of ghee on the surface of the chapati and place suitable amount of potato mixture on the surface of the chapati.

Now, gather all the edges of the chapati with potato mixture inside it to a round peda(ball>.

Now, roll out the peda into suitable size Paratha in such a way that it should not get broken from anywhere.

Spread a little amount of oil on the tawa(girdle/skillet) , roast paratha from both sides by turning it many times and spreading white butter to its surface.

Roast it on medium heat till both the sides gets brown patches and the paratha gets properly cooked from inside.

Take it off from the griddle, grease Punjabi Aloo paratha with white butter

Serve immediately with curd.

Which Foods Are Really Healthy For You? | Must Know

noreply@blogger.com (Anonymous) — Tue, 04 Oct 2016 08:58:00 +0000

Which Foods Are Really Healthy For You? | Must Know

Delicious Apple Pie Infographic Recipe

noreply@blogger.com (Anonymous) — Mon, 03 Oct 2016 09:28:00 +0000

Delicious Apple Pie Infographic Recipe

Awesome Central American Roasted Chicken Recipe

noreply@blogger.com (Anonymous) — Wed, 28 Sep 2016 10:43:00 +0000

INGREDIENTS:

SERVINGS 5-6UNITS US

1⁄2cup mayonnaise
1whole large chopped tomato
1⁄2chopped green bell pepper
1⁄2chopped white onion
1chopped celery
4sprigs cilantro
1⁄2cup tomato sauce
3 -4tablespoons butter
1tablespoon chicken bouillon powder
1whole roasting chicken
salt, to taste
pepper
cumin

DIRECTIONS:

Preheat oven 350°F.
Put all veggies, tomato sauce and chicken bullion in blender and blend until smooth.
Wash chicken and pat dry. Season chicken with salt, pepper and cumin. Place in a roasting pan and using your hands, rub butter in the pockets underneath the chicken skin. Pour enough sauce over chicken to cover it completly but not so much that it pools up at the bottom of the roasting pan. Cover with foil.
Bake about 1 hr and take foil off. Baste chicken with pan juices and let cook about 20 more minutes or until chicken is brown and cooked thru (usually about 170-180 f. with a meat thermometer).

Famous Southern Style Deep-Fried Chicken Recipe

noreply@blogger.com (Anonymous) — Wed, 28 Sep 2016 10:24:00 +0000

Recipe courtesy of Nigella Lawson

"Total Time: 2 hr 40 min

Prep: 15 min

Inactive:
2 hr

Cook: 25 min

Yield: 2 to 4 servings

Level: Easy"

Ingredients:
2 chicken drumsticks, skin on
2 chicken thighs, skin on, bone in
3 to 4 cups milk
2 1/4 cups solid vegetable shortening, for frying
1 tablespoon plus 1 teaspoon salt
3/4 cup all-purpose flour
1 teaspoon cayenne pepper
1 egg, beaten

Directions:
In a medium pan, place chicken and cover with milk. Cover with plastic wrap and refrigerate for 2 hours to overnight. This helps tenderize the meat, but is optional
In a large saucepan over a medium-high heat, using tongs, transfer chicken into pot, then pour in the milk. Bring milk to a boil, then reduce heat to medium-low allowing to simmer until the chicken is cooked through entirely, about 20 minutes. Remove the chicken from the milk, and place on a rack to cool. Allow them to sit until warm about 15 minutes, and then pat dry using a kitchen towel.
Heat vegetable shortening in a Dutch oven over high heat just until it's nearly at the smoking point around 325 degrees F.
In a large zip-lock bag, add salt, flour, cayenne pepper, shake to combine.
In a medium bowl, beat 1 egg.
Place each piece of chicken, 1 at a time, in the bag and shake to coat the chicken. Then dip chicken into the egg to coat. Place the chicken back into the flour to coat for a second time. Repeat this method on remaining 3 pieces of chicken.
Gently drop each piece of chicken into hot oil, allowing the skin to crisp and turn golden brown in color, about 1 minute per side. Remove from the oil and transfer to a paper towel lined plate. Serve immediately.

MUST EAT TOP TEN FOODS IN PARIS

noreply@blogger.com (Anonymous) — Wed, 28 Sep 2016 08:12:00 +0000

The French are famous for their gastronomy, and Paris is a foodie wonderland. For anyone visiting Paris, there is a lot of eating to be done, and you don’t want to miss out on something that France does best in all the world.
Trying to narrow down the must-eat foods in Paris to ten is like trying to choose a favorite child or, in my case, a favorite bite of chocolate. Look, they’re all my favorite.
It goes without saying that a French food scavenger hunt should be on every visitor’s to-do list. France’s culinary prowess is one of the main reasons I finally had to move to Paris, and it should be a top priority during any visit to the City of Light.
From fancy 3 Michelin starred restaurants to the humble baguette, there are memories to be made in the form of delicious French food. I still melt when biting into a flakey buttery croissant, and the list of restaurants I’d like to try grows with each passing day.
With likes of crème brulée and chocolate mousse as contenders, it’s clear that the list could be based on desserts alone, and maybe that will come next. The list could go on and on, but I’ve done my best to narrow it down to the top ten foods I think everyone must try while in Paris.
TOP TEN MUST-EAT FOODS IN PARIS

ESCARGOTS
Just get past the idea that you’re eating a snail, and you’ll be fine. Garlic butter transforms all things. I still remember my first bite of escargot on a study abroad trip long, long ago. It’s just one of those French things you have to try, yet all I could think of were the cute snails I used to play with in my grandma’s garden in California. If you think about it too much, it will freak you out. Don’t let it. Snails in that classic garlic butter are just divine.
For people who have never eaten foie gras, I say it’s like meat butter. If you were to make butter from duck and spread it on your toast, there it is. This smooth, rich meat spread is usually made from duck liver, and it’s a specialty for a reason. The first time I had foie gras on my study abroad trip to France my senior year in college, the professor said, “The first time you have foie gras, you’ll think, ‘What’s the big deal?’, but then you’ll become addicted.” And it’s true. You start to appreciate the nuances of flavor and texture that comes in a good foie gras. It’s best served on toast, but I’ve never been disappointed by spreading it on a hunk of baguette.
A FRESH BAGUETTE
When I first moved to Paris, I ate a whole baguette to myself daily. I just couldn’t resist it. I’d tell myself on Saturday morning that I’d have some for breakfast and then save the rest for lunch. And then I’d consume the entire thing, tear by tear. It’s impossible to stop when it’s warm. Truly the French stand out in the world when it comes to the quality of their bread.
Tip 1: Not all baguettes are necessarily created equal, and while it’s probably not worth running across town to get a baguette from a particular bakery, you can tell by looking whether it’s a good one. The outside should be crisp and golden, and the ultimate test (once you’ve bought it) is to give it a squeeze. It should be firm and crisp on the outside and give way with a clear crunch to a soft interior. If it seems stale or chewy when you give it a squeeze, that’s not a good sign.
Tip 2: Swing for the extra 20 centimes and get a “Tradition”, not just a standard baguette. They are always better.
Tip 3: The best time to go is early in the morning or between 5-8pm when they will be fresh and warm out of the oven.
CROISSANT / PAIN AU CHOCOLAT
Once you’ve had a real French croissant, good luck ever going back to the stale dry croissants you’ll find in most of the rest of the world, a blaspheme to the name Croissant. A pain au chocolat is essentially a puffy square croissant with two thin strips of semi-sweet chocolate down the center. Get croissants before 10am to have them at their very best.
MARKET PRODUCE
Never thought you would see something healthy on a list like this, did you? Truth be told, there are some seriously fresh and delicious fruits and vegetables to be had at the weekly markets. I mean, not in the winter, where root vegetables reign supreme. But spring and summer, in particular. Gold.
I hated tomatoes my entire life until I came to France, and then I practically ate them like apples. No longer were they flavorless or sour – they were soft and sweet and bursting with flavor. When you walk through a market in the summer, I swear you can smell the strawberries before you ever see them. I grew up dipping strawberries in sugar because they were not sweet enough to eaton their own – little did I know I had just never truly tasted a strawberry before. Never have I had such juicy and fresh nectarines.
French markets will make you think twice about grocery store produce, which henceforth is the same as plastic fruit. Grab some fresh fruit, tomatoes, avocado, cheese, meat, and a fresh baguette, and you have a perfect picnic lunch.
DESSERT PASTRIES
You will pass window after window of beautiful pastries, and you musttry some of the classics: Paris-Brest, St. Honoré, Religieuse, Opera, millefeuille, éclair, fruit tarts galore. A strawberry tart in the summer is not to be missed. At the end of the day, you should be trying to consume as many pastries as possible – fruit, chocolate, breakfast pastries. All the pastries, all the time.
NUTELLA CREPE
You can’t come to France and not get a crepe. It would just be silly. In my books, you can’t beat a Nutella crepe, though I also enjoy cinnamon & sugar or lemon & sugar. Any crepe stand will do, and it makes a perfect afternoon snack or late night treat.
JACQUES GENIN CARAMELS
This is a little known secret that only the ultra foodies know to seek out. Jacques Genin is a pastry and chocolate master who provides chocolates & caramels to most of the 3 Michelin starred restaurants. He has two boutiques in Paris where it’s possible to buy his chocolates and his famous caramels. Don’t try to live life without having one of those ultra buttery melt into your mouth. My favorites are the plain caramel and mango passion fruit caramel. Heaven.
MACARONS
They’re colorful, beautiful, and world renown. These little pastries have a delicate, crispy shell with flavored cream, chocolate, or fruit filling piped into the center. The most famous macaron boutiques in Paris are La Durée, which was the first tea salon in Paris and credited as the inventor of the macaron, and Pierre Hermé, who is more creative and inventive with his macaron flavors.
Try both and see which team you’re on. A good macaron is so delicate that the shell cracks when you gently pick it up between your fingers. The most interesting part is how they manage to infuse such pure flavors into each macaron (if you’re at a good place).
My favorite flavors at La Durée are vanilla, dark chocolate, salted caramel and rose. At Pierre Hermé, I like to choose between his new crazy flavors, and I always throw in a salted caramel – his are different than the same flavor at La Durée, and it’s a tie for whose is best. Get both!

veg sagu recipe, how to make veg saagu recipe | mix veg sagu recipe

noreply@blogger.com (Anonymous) — Sun, 25 Sep 2016 10:36:00 +0000

veg sagu recipe with step by step photos – karnataka style recipe of mix veg sagu. some of you had requested for a veg sagu recipe. so sharing the recipe.

i have had mix veg sagu with set dosa in one of the restaurants while living in bangalore. it was so good, that we finished off everything at once.

preparing veg sagu takes time. there are many recipes and variations in making veg saagu. i am sharing here the recipe which i make on occasions to go with pooris or set dosa.

the method of preparing sagu is similar to the method of preparing veg korma. only that some of the ingredients are different. for veggies you can use your choice of veggies. i have used carrots, french beans and potatoes. you can even add green peas and cauliflower. when i had made veg sagu, i did not have both green peas and cauliflower. but i do suggest you add green peas. cauliflower you can give a skip. you can also use chow chow (chayote squash) and capsicum (green bell pepper). if you want to use only potatoes then you can check this potato sagu recipe.

serve veg saagu with set dosa, neer dosa or with pooris, chapatis, parathas.

if you are looking for more veggie recipes then do check vegetable kadai, vegetable stew, veg kolhapuriand hotel style veg korma recipe.

veg sagu recipe card below:

how to make veg saagu recipe

prep time

15 mins

cook time

40 mins

total time

55 mins

veg sagu recipe - creamy coconut+spices based curry made with mix veggies

author: dassana

recipe type: main

cuisine: karnataka, south indian

serves: 3 to 4

ingredients (measuring cup used, 1 cup = 250 ml)

for spice paste:

1 inch cinnamon/dalchini
2 green cardamoms/choti elaichi
2 to 3 cloves/lavang
2 marathi moggu/kapok buds
1 tablespoon coriander seeds
1 teaspoon cumin seed/jeera
1 tablespoon roasted chana dal
3 to 4 small garlic cloves/lahsun, chopped
½ inch ginger/adrak, chopped
2 tablespoons chopped coriander leaves, for a more green color you can add 3 to 4 tablespoons chopped coriander leaves
¼ cup grated coconut
1 or 2 green chilies, for a spicy taste add 3 green chilies
¼ cup water or as required for grinding

for tempering

2 tablespoons oil
1 teaspoon mustard seeds/rai
1 teaspoon urad dal/(split husked black gram)
1 spring curry leaves or 8 to 10 curry leaves/kadi patta
a pinch of asafoetida/hing
1 to 2 dry red chillies
66 grams onions, 1 medium to large onion or ⅓ to ½ cup finely chopped onions
a pinch of turmeric powder/haldi
44 grams tomatoes, 1 small tomato or ¼ cup diced tomatoes
1.5 to 2 cups of mixed veggies like potatoes, carrots, french beans, cauliflower, green peas
1.25 cups water to be added for cooking veggies
salt as required
½ to ⅔ cup water to be added later

for garnish:

1 to 2 tablespoon chopped coriander leaves/dhania patta
10 to 12 cashews/kaju, sauteed in 1 to 2 teaspoons oil

how to make the recipe:

first take all the ingredients that will be needed to make the ground paste for veg sagu. if you do not have marathi moggu (kapok buds), then skip it.
add everything in a grinder jar or a chutney grinder jar
add ¼ cup water and grind to a smooth paste. keep aside.
now rinse, peel and chop 1 medium to large onion, 1 small tomato and the veggies that you will be using. you will need 1.5 to 2 cups of mix veggies. you can use veggies like potatoes, carrots, french beans, cauliflower, green peas, chayote squash, capsicum. keep aside.
in a thick bottomed pan, heat 2 tablespoons oil. lower the flame and add 1 teaspoon mustard seeds and let them crackle.
as soon as they begin to crackle, add 1 teaspoon urad dal.
fry the urad dal lentils till they become golden.
then add 8 to 10 curry leaves, a pinch of hing, 1 to 2 dry red chillies. saute for a few seconds or till the red chilies change color.
then add the chopped onions.
saute the onions on a low to medium flame, till they turn translucent.
then add a pinch of turmeric powder. mix well.
now add the chopped mix vegetables and tomatoes.
mix the vegetables with the rest of the tempering mixture.
now add 1.25 cups water.
season with salt as per taste.
cover the pan with its lid and cook the veggies on a low to medium flame. do check a couple of times when the veggies are cooking.
when the vegetables are almost cooked, add the ground masala paste.
rinse the sides of the grinder jar with ½ to ⅔ cup water and add this to the pan. if you have scraped the entire ground paste from the jar, then just add ½ to ⅔ cup water directly in the pan.
mix very well.
cover the pan with its lid and simmer till the gravy thickens a bit and you see oil specks on top. this will take about 7 to 8 minutes on a low flame.
serve veg sagu hot with pooris, chapatis, paratha or set dosa, poha dosa or neer dosa. while serving garnish with chopped coriander leaves and some fried cashews. for frying cashews, just take 10 to 12 cashews and fry them in 1 to 2 teaspoons of oil. here i have deep fried the cashews as i had made pooris and in the same oil, i fried the cashews.

SHEET PAN BRUSCHETTA CHICKEN

noreply@blogger.com (Anonymous) — Sun, 25 Sep 2016 10:28:00 +0000

SHEET PAN BRUSCHETTA CHICKEN

YIELD: 4 SERVINGS

PREP TIME: 15 MINUTES

COOK TIME: 25 MINUTES

TOTAL TIME: 40 MINUTES

A sheet pan dinner without any of the fuss! Just top with fresh tomatoes right before serving! Easy, quick, and refreshing!

INGREDIENTS:

4 boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper, to taste
16 ounces baby red potatoes, halved
2 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/3 cup freshly grated Parmesan
4 ounces fresh mozzarella cheese, cut into 4 slices

FOR THE BRUSCHETTA

2 cups cherry tomatoes, halved
2 tablespoons olive oil
1 tablespoon balsamic vinegar
2 cloves garlic, minced
1/4 cup basil leaves, chiffonade
Kosher salt and freshly ground black pepper, to taste

DIRECTIONS:

Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
To make the bruschetta, combine tomatoes, olive oil, balsamic vinegar, garlic and basil in a medium bowl; season with salt and pepper, to taste. Set aside.
Season chicken with salt and pepper, to taste. Place chicken in a single layer onto one side of the prepared baking sheet.
Place potatoes onto the opposite side of the prepared baking sheet in a single layer. Add olive oil, garlic, thyme, oregano, basil and Parmesan; season with salt and pepper, to taste. Gently toss to combine.
Place into oven and bake until the chicken is cooked through and the potatoes are golden brown and crisp, about 20-25 minutes. Top chicken with mozzarella during the last 10 minutes of cooking time.
Serve immediately, topped with bruschetta.

whole wheat veg momo recipe, how to make whole wheat veg momos

noreply@blogger.com (Anonymous) — Sun, 25 Sep 2016 10:24:00 +0000

whole wheat veg momos recipe with step by step photos – a healthy version of veg momos made with whole wheat flour or atta.

when i had added the veg momos recipe, i had got a lot of requests and even queries on how to make momos from whole wheat flour. so i thought of sharing the recipe. i had also made the spicy tomato chutney to go with these atta momos, as i had got a lot of requests for the same too. you can check the momos chutney recipe on this link – spicy momos chutney recipe.

the method of making these momos is similar to preparing the regular veg momos. here the stuffing recipe is different as i have loosely adapted it from a nepali cookbook.

preparing momos does take time. so i would suggest you to grate or chop the veggies a night before and refrigerate them. so when preparing the next day, things are easier. its the chopping actually that takes time. you can use a food processor to get the chopping job done faster.

this veg momo recipe has no fat except some oil that is used for greasing the pan. so overall a no fat healthy veg momos recipe.

if you are looking for similar recipes then do check veg puffs, veg spring rolls, veg pizza puffs andvegetable pizza recipe.

whole wheat veg momo recipe card below:

how to make whole wheat veg momo recipe

prep time

45 mins

cook time

10 mins

total time

55 mins

whole wheat veg momos recipe - a healthy version of veg momos made with whole wheat flour or atta.

author: dassana

recipe type: snacks

cuisine: nepali, world

serves: 12 to 14 medium sized momos

ingredients (measuring cup used, 1 cup = 250 ml)

for outer cover of veg momos:

1 cup whole wheat flour/atta
¼ cup water + 3 tablespoons water
¼ tsp salt or add as required

for the veg momos stuffing:

⅓ cup finely chopped or grated carrot/gajar
⅓ cup finely chopped or grated cabbage/patta gobhi
⅓ cup finely chopped or grated capsicum/shimla mirch/green bell pepper
¼ cup finely chopped or grated onions or spring onions
1 teaspoon finely chopped ginger/adrak
⅛ teaspoon turmeric powder/haldi
¼ teaspoon red chilli powder/lal mirch powder
½ teaspoon coriander powder/dhania powder
½ teaspoon cumin powder/jeera powder
¼ to ½ teaspoon black pepper powder/kali mirch powder
some oil for greasing steamer pan
2 to 2.5 cups water for steaming

how to make the recipe:

preparing the outer cover of momos:

take the 1 cup whole wheat flour and ¼ teaspoon salt in a mixing bowl.
add water in parts. i added overall ¼ cup water + 3 tablespoons water.
mix and then knead to a soft dough.
cover the dough and keep aside for 30 minutes.

for the veg momos stuffing:

finely chop or grate all the vegetables. you will need ⅓ cup finely chopped carrot, ⅓ cup finely chopped cabbage, ⅓ cup finely chopped capsicum and ¼ cup finely chopped onions or spring onions. take the veggies in a mixing bowl.
add 1 teaspoon finely chopped ginger.
next add the following spices - ⅛ tsp turmeric powder, ¼ tsp red chilli powder, ½ tsp coriander powder, ½ tsp cumin powder and ¼ to ½ tsp black pepper powder.
season with salt. mix everything very well. keep aside.
grease the steamer pan very well with oil and keep aside.

shaping veg momos:

divide the dough in small or medium sized balls.
sprinkle some flour on a dough ball.
roll each dough ball into a thin circle of about 4 to 5 inches in diameter. try to get the edges to be thin and the center to be thick.
apply water with your finger tip or with a small pastry brush towards the circumference edge.
place 2 to 3 tablespoons of vegetable stuffing in the center.
lift one side of the edge and start to pleat.
start folding and forming the pleats one by one.
towards the end, join the pleats in the center.
prepare all momos this way and keep them covered under a moist napkin. till you are ready to steam them. i kept them directly in the greased pan and covered with a moist cloth while shaping and folding other momos. keep some space between them so that they don't touch each other

steaming veg momos:

heat 2 to 2.5 cups water in a steamer or in an electric cooker or in a pressure cooker. let the water come to a boil. place the pan with momos in the steamer. * check notes on how to steam the momos in idli pan or pressure cooker.
steam momos for 10 to 12 minutes. don't overdo the steaming, as the dough becomes dense and dry. the steaming time may vary upon the thickness of momos' cover and the size of momos. if you make small momos, then 6 to 7 minutes is fine for steaming.
when you touch the momo then dough should not feel sticky to you. this means they are done and the momos will have a glossy look. time of cooking momos varies from intensity of the flame and kind of pan and the steamer you are using.
once done, then serve whole wheat veg momos with a spicy sauce like schezwan sauce or tomato-chili sauce or chili sauce. you can also serve it with red chilli garlic chutney. momos go very well with a spicy sauce.

notes

to steam the momos in a pressure cooker - heat about 2 cups water in the pressure cooker. place the momos in a pan inside the cooker. remove the vent weight/whistle and steam the momos for 10 to 12 mins. if not done, then steam for a few more minutes. the water should not come in contact with the momos.
to steam in an idli pan - proceed same way, you make the idlis. heat water in the pan. grease the idli moulds with oil. place the momos on the idli moulds. place the moulds in the pan and steam the momos.

Must have healthy breakfast fruits

noreply@blogger.com (Anonymous) — Sun, 25 Sep 2016 10:14:00 +0000

Ingredients :

1 orange, zest removed with a zester, flesh segmented
100g caster sugar
1 vanilla bean, split, seeds scraped
Pulp of 1 passionfruit
1/2 papaya, peeled, sliced
250g strawberries, hulled, halved
1/4 cup blueberries

Nutrition :

Energy 623kJ	Fat saturated -
Fat Total -	Carbohydrate sugars 33.00g
Carbohydrate Total 33.00g	Dietary Fibre 3.00g
Protein 2.00g	Cholesterol -
Sodium 7.39mg

All nutrition values are per serve.

Method

Step 1
Place the zest in a saucepan with the sugar, vanilla pod and seeds, and 300ml water. Stir over low heat until the sugar dissolves, and simmer for 2-3 minutes. Pour into a dish and cool slightly, then stir in passionfruit and cool completely.
Step 2
Add the orange segments and remaining fruit. Serve with the pancakes.

Italian meatball and pasta soup

noreply@blogger.com (Anonymous) — Sun, 25 Sep 2016 10:09:00 +0000

Ingredients :

500g lean Italian pork sausages
1 brown onion, chopped
2 celery stalks, chopped
1 red capsicum, chopped
1 1/2 cups Campbell's Real Stock Chicken
430g can Campbell's Condensed Tomato Soup
50g dried angel hair pasta, broken into pieces
200g broccoli, cut into small florets

Nutrition :

Energy 1422kJ	Fat saturated 3.80g
Fat Total 10.80g	Carbohydrate sugars g
Carbohydrate Total 31.70g	Dietary Fibre 5.70g
Protein 25.50g	Cholesterol 62.00mg
Sodium 1771.00mg

All nutrition values are per serve.

Method :

Step 1

Cut 1 end from each sausage. Squeeze meat from casings. Discard casings. Using hands, roll meat into small meatballs.
Step 2
Heat a non-stick saucepan over medium-high heat. Add meatballs. Cook, stirring, for 3 to 4 minutes or until browned. Transfer to a plate. Add onion and celery to pan. Cook, stirring, for 3 to 5 minutes or until soft. Add capsicum, stock, soup, meatballs and 1/2 cup cold water. Bring to the boil. Reduce heat to medium. Simmer for 7 to 10 minutes or until meatballs are cooked through. Add pasta and broccoli. Simmer for 3 to 5 minutes or until pasta is tender. Serve.

Notes : Try beef and cracked pepper or spicy lamb sausages in the soup instead of pork.

Tasty jerked pork chops with potato salad

noreply@blogger.com (Anonymous) — Sun, 25 Sep 2016 09:58:00 +0000

Ingredients :

Nutrition :

Energy 2227kJ	Fat saturated 10.00g
Fat Total 25.00g	Carbohydrate sugars 7.00g
Carbohydrate Total 25.00g	Dietary Fibre 3.00g
Protein 49.00g	Cholesterol 146.00mg
Sodium 155.07mg

All nutrition values are per serve.

Method

Step 1
Combine allspice, half the chilli powder, thyme, 1 cup orange juice and cumin in a large ceramic dish. Add pork and turn to coat. Cover and refrigerate for 4 hours or overnight, if time permits.
Step 2
Place potatoes in a large saucepan. Cover with cold water and bring to the boil over high heat. Reduce heat to medium and cook for 12 to 15 minutes or until tender. Drain. Toss with oil and vinegar. Season with salt and pepper. Allow to cool slightly.
Step 3
Lightly spray a barbecue plate or chargrill with olive oil spray. Heat over mediumhigh heat. Remove pork from marinade. Pat with paper towel to remove excess marinade. Cook pork for 5 minutes each side or until cooked to your liking.
Step 4
Meanwhile, combine sour cream and remaining chilli powder. Stir sour cream mixture, onion and coriander through potato mixture. Serve pork with potato salad and rocket leaves.

Must have yummy spiced meatballs with broadbeans with roasted carrots and lemon-chili

noreply@blogger.com (Anonymous) — Sun, 25 Sep 2016 04:15:00 +0000

This is loosely based on a recipe from the Jerusalem cookbook, although I skipped a lot of the suggested ingredients and adapted it to my own liking. And, I'm afraid, I didn't measure the spices. Just add a LITTLE bit. The cookbook called for a mix called baharatthat I can't find here, so I used most of the spices included instead. Just a little will do.

I love that cookbook though, by the oh-so-talented Yotam Ottolenghi and Sami Tamimi. I highly recommend it. And I highly recommend this dinner. We'll be making it again, even though the kids wrinkled their noses and proceeded to eat rice and soy sauce. (Well, Titus had one meatball, and I think he rather liked it, too.)

Spiced meatballs with Broad Beans

for the meatballs:
500 g ground beef
1 egg
100 g breadcrumbs
1 onion, finely chopped
2 garlic cloves, minced
3 tbsp fresh coriander, minced
salt
black pepper
cumin
coriander
cardamom
cinnamon
allspice
nutmeg
cloves

for the broad beans
6 garlic cloves, sliced
6 spring onions, sliced into 2 cm pieces
250 g broad beans, blanched and shelled (or bought ready-shelled, frozen - that's what I did)
500 ml chicken stock
Juice of one lemon
salt, black pepper

Mix everything together, and roll into walnut-sized meatballs. Fry in batches, in plenty of olive oil until browned on each side, for a few minutes. They don't need to cook through. Set aside. Clean the pan.

In the same pan, now that it's clean, heat some more olive oil. Fry the garlic and spring onions for a few minutes. Add the broad beans, and about 100 ml of chicken stock, and most of the lemon juice but not all of it. Add salt and pepper and let it cook for a few minutes. Then place all of the meatballs back in the pan, add the rest of the stock, cover with a lid and let this cook for about 10-15 minutes. If it feels too runny, remove the lid and let some of the juices reduce. When ready to serve, season with the rest of the lemon juice, and perhaps a little bit more salt or pepper.

Roasted carrots
4 carrots
olive oil

Cut the carrots into batons - I usually cut them into about 10-cm lengths, and halve or quarter those, depending on thickness. Drizzle with plenty of oil and roast in a 225°C oven (lower if you have a convection oven - mine broke!) for about 25 minutes. Make sure they don't burn but do let them roast properly.

Lemon Chili Yogurt
1 tbsp fresh coriander, finely chopped
zest from 1 lemon
1 tsp lemon juice
1/2 tsp sambal oelek or similar chili paste
3 tbsp thick yogurt, Greek or Turkish
1-2 tbsp wate

Stir together everything but the water. Add that gradually, stirring to get the thickness you want.

Serve everything with rice, or bread if you prefer. We also added crumbled feta cheese on top.

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