Sausage Paella

Sausage Paella

• · Omit chicken and add extra sausages. Use chicken sausages if you like.

Serves 4

Preparation: 15 minutes

Cooking: 30 minutes

Ingredients:

• · 2 thick beef sausages
• · 1 tablespoon vegetable oil
• · 550g chicken thigh fillets, cut into 3cm pieces
• · 1 medium red onion, finely chopped
• · 1 medium red capsicum, finely chopped
• · 2 cloves garlic, crushed
• · 2 teaspoons ground cumin
• · 1 teaspoon ground turmeric
• · 1 ½ cups long-grain white rice
• · 400g can diced tomatoes
• · 2 cups chicken stock
• · ¾ cup frozen peas
• · ½ cup chopped flat-leaf parsley leaves

Method:

• 1. Heat a large heavy-based frying pan over moderately high heat. Add sausages; cook and turn for 6-8 minutes or until brown and cooked. Transfer to a plate. Cover with foil; rest for 5 minutes. Cut into 1cm – thick slices.
• 2. Reduce heat to medium. Add oil and chicken to frying pan. Cook and stir for 2-3 minutes or until golden. Add onion, capsicum and garlic. Cook and stir for 2-3 minutes or until soft.
• 3. Add cumin, turmeric, rice, tomato and stock to frying pan. Stir until well combined. Bring to the boil. Reduce heat; simmer, covered, stirring occasionally, for 15 minutes, or until rice is tender.
• Remove lid. Stir in peas and sausage. Cook a further 1-2 minutes or until heated. Sprinkle with parsley. Serve at once.

Sausage Bake

Sausage Bake

• · Rosemary is a very easy herb to grow in pots; snip to use.
• · So easy from oven to table – let the family serve themselves

Serves 4

Preparation: 15 minutes

Cooking: 25 minutes

Ingredients:

• · ½ Falcones Turkish Pide, cut into 2cm cubes
• · ¼ cup rice bran or vegetable oil
• · ½ cup grated tasty cheese
• · 600g baby (chat) potatoes, quartered
• · 2 cloves garlic, crushed
• · 1 tablespoon chopped rosemary
• · 8 beef chipolata sausages
• · 4 large ripe roma tomatoes, quartered lengthwise
• · ½ cup pitted kalamata olives
• · 1/3 cup chopped flat-leaf parsley
• · Sour cream, to serve

Method:

1. Preheat oven to 190°C/170°C fan forced. Place bread in a roasting pan; drizzle with half oil. Toss gently. Sprinkle with cheese. Bake for 8-10 minutes or until golden. Cool slightly. Break into pieces then transfer to a medium bowl.
2. Combine potato, garlic, remaining oil and rosemary in pan. Season with salt. Bake for 20 minutes.
3. Add sausages to pan; bake for 15 minutes. Add tomato; bake for a further 10 minutes or until potato and sausages are brown and cooked.
4. Stir in olives and croutons. Sprinkle with parsley; dollop with cream. Serve at once.

Crumbed Chicken & Coleslaw

Crumbed Chicken & Coleslaw

• · To skin drumstick, pull skin towards knuckle; trim.
• · Cornflake crumbs are gluten free.

Serves 4

Preparation: 25 minutes + 15 to chill

Cooking: 45 minutes

Ingredients:

• · 1/3 cup plain flour
• · 2 cups Cornflake crumbs
• · 2 eggs
• · ¼ cup milk
• · 8 chicken drumsticks, skin removed
• · Cooking oil spray
• · ¼ (250g) savoy cabbage, core removed, shredded
• · 1 large carrot, peeled, cut into thin matchsticks
• · 150g snow peas, thinly sliced lengthwise
• · 3 green onions, finely chopped
• · ½ cup egg mayonnaise
• · 1 tablespoon wholegrain mustard
• · 1 clove garlic, crushed
• · 2 tablespoons lemon juice
• · Lemon wedges, to serve

Method:

1. Place flour and crumbs on separate plates. Whisk eggs with milk in a medium bowl. Line a baking tray with baking paper. Dip chicken in flour, then egg mixture and crumbs to coat evenly. Place on prepared tray. Cover with plastic food wrap; chill for 15 minutes.
2. Preheat oven to 190°C/170°C fan forced. Spray chicken with oil. Bake for 40-45 minutes or until golden and cooked.
3. Meanwhile, combine cabbage, carrot, snow peas and onion in a large bowl. Whisk mayonnaise, mustard, garlic and juice; add to the coleslaw. Toss to combine. Season with salt.
4. Spoon coleslaw onto plates; top with chicken. Serve with lemon wedges.

Chicken & Leek Pie

Chicken & Leek Pie

• · Make more stock; add an extra 3 cups water to drumsticks. Freeze leftover stock up to 3 months.

Serves 4

Preparation: 15 minutes + 10 to cool

Cooking: 45 minutes

Ingredients:

• · 6 chicken drumsticks, skin removed
• · 80g butter
• · 1 leek, pale section only, thinly sliced
• · 400g kumara, peeled, cut into 1cm cubes
• · 1 clove garlic, crushed
• · ¼ cup plain flour
• · ¼ cup chopped flat-leaf parsley
• · 4 slices day-old white bread, crusts trimmed, cut into 1 cm cubes
• · 1/3 cup shredded parmesan

Method:

1. Place chicken in a large, deep frying pan. Ass 2 cups water. Bring to the boil. Reduce heat; simmer, covered, for 25 minutes. Remove from heat. Cool for 10 minutes. Transfer chicken to a chopping board; reserve cooking liquid. Remove meat from bones. Discard bones; roughly shred meat. Wipe pan clean.
2. Preheat oven to 180°C/160°C fan forced. Grease a 25cm (top measurement), 7-cup pie dish. Melt 60g butter in a large frying pan over moderate heat. Cook and stir leek and kumara for 5 minutes. Add garlic; cook and stir for 30 seconds or until fragrant.
3. Sprinkle flour over vegetables. Cook and stir for 2 minutes or until sauce thickens. Stir in reserved cooking liquid. Bring to the boil. Reduce heat; simmer for 3 minutes or until sauce thickens. Remove from heat. Stir in chicken and parsley.
4. Melt remaining butter. Place bread in a medium bowl; drizzle with butter. Add parmesan; toss to combine. Spoon chicken mixture into prepared dish; top with bread mixture. Bake for 10 minutes or until top is golden.

Spinach & Ham Pizza

Spinach & Ham Pizza

Serves 4

Preparation: 10 minutes

Cooking: 15 minutes

Ingredients:

• · 4 pieces Sorj Lite wholemeal flat bread (one per person)
• · Crisco cooking oil spray
• · 500g frozen chopped spinach, thawed 2/3 cup Bulla low-fat cottage cheese
• · 2 cloves garlic, crushed
• · ½ cup Leggo’s Sugo di Pomodoro Sauce
• · 1 1/3 cups Perfect Italiano Pizza Plus cheese
• · 250g Don Shaved Ham
• · 1/3 cup sliced pimento-stuffed green olives

Method:

1. Preheat oven to 200°C/180°C fan forced. Place bread on baking trays. Lightly spray with oil. Bake for 5 minutes. Meanwhile, using hands, squeeze out excess liquid from spinach.
2. Finely chop spinach; place in a medium bowl. Add cottage cheese and garlic and mix well.
3. Spread each piece of bread with sauce. Divide spinach mixture evenly between each piece of bread; sprinkle with half the shredded cheese. Top with ham, olives and remaining shredded cheese. Bake for 8-10 minutes or until crust is crisp and cheese golden brown. Cut to serve.

Glazed Chicken With Corn Salad

Glazed Chicken With Corn Salad

• · Use 310g can corn kernels instead of baby corn.
• · You can use a plum or a mixture of soy sauce and honey as a glaze.

Serves 4

Preparation: 15 minutes + 30 minutes to marinate

Cooking: 45 minutes

Ingredients:

• · 8 chicken drumsticks
• · ½ cup hoisin sauce
• · Cooking oil spray
• · 1 tablespoon sesame seeds
• · 500g pumpkin, peeled, cut into 1cm cubes
• · 200g green beans, trimmed
• · 115g packet baby corn, cut into 2cm pieces
• · 1 medium red onion, halved, thinly sliced
• · 1 clove garlic, crushed
• · 2 tablespoons light soy sauce 3 teaspoons sesame oil
• · ½ cup chopped coriander leaves

Method:

1. Combine chicken and hoisin sauce in a large glass bowl. Cover with plastic food wrap; chill for 30 minutes.
2. Preheat oven to 180°C/160°C fan forced. Cover a baking tray with foil; grease foil with spray. Arrange chicken on prepared tray (reserve and sauce in bowl). Bake for 30 minutes, rushing occasionally with reserved sauce. Sprinkle with sesame seeds; bake for a further 10 minutes or until cooked and sticky.
3. Meanwhile, place pumpkin in a streaming basket over a saucepan of simmering water. Steam for 7 minutes. Add beans and corn; steam for 2-3 minutes more or until vegies are tender and beans bright green. Refresh under cold running water. Drain well. Transfer vegies to a large bowl; add onion, garlic, soy sauce, oil and coriander. Season with salt; toss to combine.
4. Spoon salad onto plates; top with chicken.

Roast Chicken Pasta

Roast Chicken Pasta

• · Omit sun-dried tomatoes.
• · Use frozen chopped spinach if you like; thaw, then squeeze out excess liquid.

Serves 4

Preparation: 15 minutes

Cooking: 45 minutes

Ingredients:

• · 6 chicken drumsticks
• · Cooking oil spray
• · 375g penne
• · 1 medium red onion, finely chopped
• · 4 rashers bacon, rind removed, chopped
• · 2 cloves garlic, crushed
• · 1 cup chicken stock
• · 1 cup cream
• · ½ cup drained sun-dried tomatoes, chopped
• · 1 bunch English spinach, shredded
• · ½ cup shredded parmesan

Method:

1. Place chicken in a roasting pan. Spray with oil. Roast for 30 minutes or until golden brown and cooked. Cool for 10 minutes. Remove meat from bones. Discard bones. Chop meat roughly.
2. Meanwhile, cook pasta in a large saucepan of boiling water for 10-12 minutes or until tender but firm to the bite; drain. Return to pan.
3. Spray onion with oil, Heat a large frying pan over moderate heat. Cook and stir onion for 2 minutes. Add bacon and garlic: cook and stir for 5 minutes more. Add stock and cream. Bring to the boil. Reduce heat; simmer for 5 minutes. Stir in tomato and chicken. Remove sauce from heat.
4. Add sauce, spinach and half the parmesan to pasta. Season with salt; toss to combine. Spoon into bowls; top with remaining parmesan. Serve at once.

Pad Si Ew

Pad Si Ew

• · Use frozen mixed vegies.
• · Add toasted sesame seeds of you like.
• · You can use thinly sliced beef rump steak; cooking times will vary

Serves 4

Preparation: 20 minutes

Cooking: 40 minutes

Ingredients:

• · 6 chicken drumsticks
• · Cooking oil spray
• · 450g packet fresh rice noodles
• · ½ cup chicken stock
• · 2 tablespoons soy sauce
• · 2 tablespoons Chang’s oyster sauce
• · 1 medium red onion, halved, cut into thin wedges
• · 175g bunch broccolini, cut into 3 equal lengths
• · 2 cloves garlic, crushed
• · 3cm piece fresh ginger, cut into matchsticks
• · 2 baby bok choy, roughly shredder
• · 150g snow peas, trimmed
• · 1 cup bean sprouts, rinsed
• · 1 fresh long red chilli, thinly sliced

Method:

1. Place chicken in a roasting pan. Spray with oil. Roast for 30 minutes or until golden brown and cooked. Cook for 10 minutes. Remove meat from bones. Discard bones. Chop meat roughly.
2. Meanwhile, soak noodles in boiling water for 2-3 minutes or until soft. Using a fork, spereate strands. Drain well. Combine stock and sauces in a small bowl.
3. Heat a wok over moderately high heat. Spray onion with oil. Stir-fry onion for 2 minutes. Add broccolini, garlic and ginger to work; stor-fry for 2 minutes.
4. Add chicken, noodle and remaining vegies, except chilli, to wok; stor-fry for 1-2 minutes or until hot. Add stock mixture; bring to the boil. Remove from heat. Spoon into bowls; top with chilli. Serve at once.

Chermoulla Paste

Chermoulla Paste

• · Stir leftover paste with natural yogurt or sour cream to make a dip.
• · Chermoulla is a North African spice paste. Use on fish or chicken.
• · Store leftover paste, covered, in fridge.

Makes about 2/3 cup

Preparation: 10 minutes

Ingredients:

• · 1 cup chopped coriander
• · 1 small red onion, halved, chopped
• · 2 fresh long green chillies, chopped
• · 2 fresh long red chillies, chopped
• · 2 cloves garlic, chopped
• · 1 small lemon, zest finely grated, juiced
• · 1 tablespoon vegetable oil
• · 2 teaspoons ground cumin
• · 1 teaspoon ground turmeric

Method:

1. Process all ingredients to form a paste.

Chermoulla Lamb With Beans

Chermoulla Lamb With Beans

• · Cook lentils rather than buying. Simmer 1 cup raw brown lentils for 30 minutes or 1 cup red lentils for 8 minutes or until just tender. Drain; cool under cold water.
• · Cook lemons on grill if you like.

Serves 4

Preparation: 20 minutes + 30 to marinate

Cooking: 10 minutes

Ingredients:

• · Chermoulla Paste (recipe follows)
• · 8 x 150g lamb loin chops
• · Cooking oil spray
• · 250g green beans, topped, cut in half diagonally
• · 2 large ripe tomatoes, chopped
• · 400g can brown lentils, rinsed
• · ½ cup coarsely chopped flat-leaf parsley
• · 2 tablespoons lemon juice
• · 2 tablespoons vegetable oil
• · 1 clove garlic, crushed
• · Natural yogurt & lemon wedges, to serve

Method:

1. Make Chermoulla Paste as recipe directs. Place lamb and half paste in a glass bowl; turn lamb to coat. Cover with plastic food wrap; chill for 30 minutes.
2. Preheat a char-grill or barbecue on high. Spray lamb with oil; grill lamb, brushing with remaining paste, for 3-4 minutes each side for medium or until cooked to your liking. Transfer lamb to a plate. Cover with foil; rest for 5 minutes.
3. Meanwhile, cook beans in a medium saucepan of boiling water for 2 minutes or until bright green and tender. Drain; refresh in cold water. Transfer beans to a medium bowl; add tomato, lentils, parsley, juice, oil and garlic. Toss to combine. Season with alt and pepper.
4. Spoon bean salad onto plates. Top with lamb. Serve with yogurt and lemon wedges.

Next Page »

• Categories

  • account
  • Cooking Recipes
  • Finance
  • Forex
  • Freelancing
  • Health
  • Health Supplements
  • Hormone Therapy
  • music
  • taxes
  • Travel

• Archives

  • May 2009
  • April 2009
  • March 2009
  • January 2009
  • December 2008
  • November 2008
  • October 2008
  • September 2008
  • August 2008
  • July 2008
  • June 2008
  • May 2008
  • April 2008
  • March 2008
  • February 2008
  • January 2008
  • December 2007
  • November 2007

• Tags

  ACNE aging Alternative Health Supp alternative health supplements antioxidants body building Cooking Cooking Recipes credit Debt consolidation finance dietary supplements Discount Health Supplements exercise Finance financial food Forex Forex Trading hair care secrets health Health Supplements health vitamins helsekost Hormone Therapy Ingef loan multivitamin natural health supplements nutrition nutritional health supplements nutritional supplements nutritional vitamin supplements nutrition guide nutrition supplements Recipes supplements Thailand Thailand Travel Tips Trading Travel Travel Tips Treatment vitamin e vitamins vitamin supplements

• Blogroll

  • Camera shoping Reviews
  • Cheap Thailand Hotel
  • Discount Buy Watches
  • event-travel
  • Free Directory
  • Free Travel Directory
  • Games Reviews
  • jamesweb Shopping Reviews
  • South Africa Hotel Reviews
  • Thailand Booking
  • Thailand Hotel Booking
  • Thailand Hotel Resorts
  • ThaiLand Hotel Reviews
  • ThaiLand Hotel Reviews
  • Thailand Hotels Info
  • Travel in Thailand
  • Travel SiteMap
  • Travelling Studies
  • UK Reviews Hotel
  • US City Travel Guides
  • ทำบุญวันเกิด
  • ทำบุญวันเกิด
  • โปรโมทเว็บ
  • โปรโมทเว็บ