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Tuesday, September 28, 2010

Egg Salad Recipe


8 eggs, hard-boiled and
50g/2oz butter
4 tablespoons chopped celery
2 tablespoons small capers,
rinsed and drained
2 teaspoons grain mustard
1 teaspoon chopped fresh
salt and freshly ground
black pepper


• In a large bowl, mix all the ingredients thoroughly, seasoning to taste with salt and pepper.
• Serve on a bed of crisp lettuce.

Medium Balti Chicken Recipe


2 tablespoons vegetable oil
900g/2lb skinless chicken breast
fillets, cubed
1 onion, sliced
225g/8oz green beans, cut into
5cm/2in lengths
350g/12oz tomatoes, chopped
15g/1⁄2oz fresh basil, roughly torn
salt and freshly ground
black pepper
For the sauce
4 tablespoons vegetable oil
2 large onions, chopped
3 garlic cloves, chopped
2 tablespoons finely chopped fresh
root ginger
4 fresh green chillies, chopped
15 cloves
seeds from 10 green
cardamom pods
1 teaspoons ground coriander
1 teaspoon paprika
1 teaspoon ground cinnamon
1 teaspoon ground turmeric
2 teaspoons ground cumin
1 teaspoon ground fenugreek
1 teaspoon mustard powder
400g/14oz tinned chopped
plum tomatoes
600ml/1pt vegetable stock
2 tablespoons freshly squeezed
lemon juice
pared zest of 1 lemon


• To make the sauce, heat the oil in a heavy pan, and fry the onions,
garlic and ginger for 2 minutes. Add the chillies and cook for a further
2 minutes. Add the spices and stir-fry for 30 seconds until aromatic. Add
the tomatoes, stock, lemon juice and lemon zest. Bring to the boil and
simmer, uncovered, for 30 minutes. Discard the lemon zest.
• Heat the oil in a large balti pan or wok, and stir-fry the chicken for
5 minutes until golden. Add the onion and green beans, and continue to
stir-fry for 1 minute.
• Pour in the sauce and simmer gently for 8 minutes, stirring occasionally.
Stir in the tomatoes and basil, and cook for a further 2 minutes or until
the chicken is tender. Season with salt and pepper. Serve hot.

Catalan Soup Recipe


1 tablespoon vegetable oil
900g/2lb beef mince
2 carrots, chopped
2 onions, chopped
2 tomatoes, chopped
25g/1oz plain flour
1.2 litres/2pt hot vegetable stock


• Heat the oil in a flameproof casserole dish over a medium heat. Sauté the beef until it is just cooked, then remove and keep to one side. Sauté the carrots, onions and tomatoes in the same pan for a few minutes, stirring continuously to prevent sticking.
• Blend in the flour using a wooden spoon, and cook for a few more minutes. Return the cooked mince
to the casserole.
• Cover the mixture with the hot stock, and simmer the soup gently for about 45 minutes. Serve hot.

Chicken with Ciabatta & Parma Ham Recipe


2 tablespoons olive oil
800g/1lb 12oz leeks, trimmed and
cut into 1cm/1⁄2in slices
150ml/5fl oz dry sherry
200ml/7fl oz chicken stock
400ml/14fl oz cr?me fra?che
2 tablespoons wholegrain mustard
3 tablespoons chopped fresh sage
1 tablespoon chopped fresh
flat-leaf parsley
700g/11⁄2lb skinless chicken breast
fillets, cut into 1cm/1⁄2in strips
100g/4oz Gruy?re cheese, finely
salt and freshly ground
black pepper
For the topping
200g/7oz ciabatta breadcrumbs
3 tablespoons olive oil
75g/3oz Parma ham, roughly torn
2 tablespoons chopped fresh
flat-leaf parsley


• Heat the oil in a large non-stick frying pan, add the leeks and cook over
a gentle heat for 15–20 minutes until softened. Remove with a slotted
spoon and put to one side. Add the sherry and stock, bring to the boil
and bubble until reduced by about a quarter. Allow to cool.
• Preheat the oven to 190°C/375°F/Gas mark 5.
• In a bowl, mix the crème fraîche, flour, mustard, sage and parsley
together with some salt and pepper,. Mix in the reduced stock and leeks.
• Put the chicken into a 2.3 litre/4pt ovenproof dish, and pour the sauce
mixture over. Sprinkle the cheese on top.
• To make the topping, put the breadcrumbs in a bowl with the oil, ham
and parsley. Toss together and sprinkle over the chicken.
• Cook the chicken in the oven for 50–60 minutes or until bubbling at the
sides. Serve hot.

Monday, September 27, 2010

Khara Masala Balti Chicken Recipe


3 curry leaves
1⁄4 teaspoon mustard seeds
1⁄4 teaspoon fennel seeds
1⁄4 teaspoon onion seeds
1⁄2 teaspoon crushed dried red
1⁄2 teaspoon cumin seeds
1⁄2 teaspoon fenugreek seeds
1⁄2 teaspoon crushed pomegranate
1 teaspoon salt
1 teaspoon shredded fresh
root ginger
3 garlic cloves, sliced
50ml/2fl oz corn oil
4 fresh green chillies, slit
1 large onion, sliced
1 tomato, sliced
700g/11⁄2lb skinless chicken breast
fillets, cubed


• In a large bowl, mix together the curry leaves, mustard seeds, fennel
seeds, onion seeds, crushed red chillies, cumin seeds, fenugreek seeds
and crushed pomegranate seeds. Add the salt, ginger and garlic.
• Heat a wok until very hot. Add the oil and, when the oil is hot, add the
spice mixture, then the green chillies. Stir-fry for a minute or so. Add the
onion to the wok and stir-fry over a medium heat for 5–7 minutes.
• Add the tomato and chicken pieces to the wok and cook over a medium
heat for 7 minutes or until the chicken is cooked through and the sauce
has reduced slightly.
• Stir the mixture over the heat for a further 3–5 minutes, then serve hot.

Crispy Cheese Balls Recipe


250ml/8fl oz milk
250g/9oz plain flour
75g/3oz butter
250g/9oz Cheddar cheese,
1 teaspoon cayenne pepper
3 eggs, beaten
vegetable oil for deep-frying


• Warm the milk in a large heavy saucepan over a medium heat,stirring constantly while gradually adding the flour.
• Add the butter and, once the mixture has thickened, remove from the heat and mix in the cheese.
• Add salt to taste, the cayenne and the beaten eggs.
• Allow the mixture to cool. It should now be thick enough to shape into
about 24 balls.
• Heat the oil in a deep heavy saucepan until very hot. Deep-fry the balls in batches of about six until they are golden brown.
• Remove from the pan with a slotted spoon, drain on kitchen paper and
serve immediately.

Carrot & Coriander Soup Recipe


175g/6oz onion, diced
50g/2oz butter
500g/1lb 2oz carrots, sliced
1 garlic clove, finely chopped
1.2 litres/2pt vegetable stock
2 teaspoons caster sugar
150ml/5fl oz whipping cream
2 tablespoons chopped fresh
coriander leaves
salt and freshly ground
black pepper


• In a heavy saucepan, gently sweat the onion in the butter until soft and translucent. Add the carrots to the
pan, and cook, stirring from time to time, for a further 5 minutes.
• Add the garlic and stock. Season with salt and pepper and the sugar. Bring to the boil, reduce the heat and simmer for 30 minutes.
• Pour the contents of the pan into a blender or food processor, and blitz to a purée. Pour back into a clean pan, and add the cream and coriander. Taste and adjust the seasoning, then heat the soup through gently, stirring. Serve hot.

Garlic and Nut Butter Chicken Recipe


225g/8oz roasted salted mixed nuts,
roughly chopped
5 garlic cloves, roughly chopped
450g/1lb butter, softened
4 tablespoons chopped fresh
flat-leaf parsley
2 lemons
225g/8oz puff pastry
1 large egg, beaten
1 tablespoon poppy seeds
1 tablespoon caraway seeds
12 small skinless chicken breast fillets
900ml/11⁄2pt hot chicken stock
freshly ground black pepper


• Combine the nuts and garlic with the butter, parsley and 2 tablespoons
of lemon juice, and season well with pepper. Cover and chill.
• Roll out the puff pastry thinly. Prick well and leave to rest for 30 minutes.
• Preheat the oven to 200°C/400°F/Gas mark 6. Brush the pastry with
beaten egg and, using a small cutter, stamp out shapes. Sprinkle with
the poppy and caraway seeds, and bake in the oven for 10 minutes.
• Arrange the chicken breasts in a roasting tin, and half-cover with the hot
stock. Cover with foil and cook for 30 minutes or until cooked through.
• To serve, melt the nut butter mixture. Drain the cooked chicken breasts
from the stock, and put on a heated serving dish. Spoon the melted
butter over, and garnish with the pastry shapes.

Vietnamese Chicken and Sweet Potato Curry Recipe


450g/1lb sweet potato, peeled and
cut into 2.5cm/1in chunks
4 tablespoons groundnut oil
1 tablespoon hot curry powder
1 teaspoon ground turmeric
1 teaspoon dried red chilli flakes
450g/1lb skinless chicken breast
fillets, cut into bite-size pieces
300ml/10fl oz chicken stock
150ml/5fl oz coconut milk
salt and freshly ground black pepper
For the paste
1 large onion, roughly chopped
3 garlic cloves, chopped
1 lemon grass stalk, tough outer
layer removed, finely chopped


• Put all the ingredients for the paste in a blender or food processor, and
purée to produce a thick paste. Set aside.
• Cook the potato in a pan of boiling salted water for 8–10 minutes until
tender. Drain and set aside.
• Heat the oil in a wok. Add the paste and fry over a gentle heat, stirring,
for about 5 minutes until softened but not coloured. Stir in the curry
powder, turmeric and chilli flakes, and fry for 30 seconds until aromatic.
• Add the chicken to the wok, stir to coat it evenly in the spice mixture and
fry, stirring, for 2 minutes. Add the stock, bring to the boil, then reduce
the heat and simmer gently for 10 minutes or until most of the stock has
evaporated. Stir in the coconut milk, then season with salt and pepper.
Cook the curry gently, stirring occasionally, for a further 10 minutes.
• Stir in the cooked sweet potato, and heat through for 3–4 minutes. Taste
and adjust the seasoning if necessary. Serve hot with rice.

Boston Bean Soup Recipe


850g/13⁄4lb canned cooked pinto
beans, drained
2 tomatoes, chopped
1 celery stick, sliced
1 medium onion, chopped
1 bay leaf
450ml/3⁄4pt beef stock
salt and freshly ground
black pepper


• Put the beans, tomatoes, celery,onion, bay leaf and stock in a medium saucepan. Cover the pan, and bring the mixture to the boil over a medium-high heat.
• Reduce the heat and simmer for about 20 minutes until the vegetables are quite soft. Leave the soup to sit, uncovered, for a further 20 minutes. Remove the bay leaf.
• Pureé half the soup in a blender or food processor. Mix into the remaining soup. Season to taste with salt and pepper, and serve

Sunday, September 26, 2010

Bacon & Split Pea Soup Recipe

We present you a very easy to make soup recipe.


50g/2oz dried split peas
25g/1oz butter
1 garlic clove, finely chopped
1 onion, thinly sliced
175g/6oz long-grain rice
2 tablespoons tomato purée
1.2 litres/2pt vegetable stock
175g/6oz carrots, diced
2 tablespoons chopped fresh
flat-leaf parsley
4 tablespoons single cream
100g/4oz streaky bacon rashers
salt and ground black pepper


• Cover the split peas with plenty of cold water, cover loosely and leave to
soak for at least 12 hours.
• Melt the butter in a heavy saucepan over a medium heat, add the garlic
and onion, and cook for 2–3 minutes until soft but not coloured. Add the
rice, drained soaked split peas and tomato purée, and cook for a further
2–3 minutes, stirring constantly to prevent sticking. Add the stock, bring
to the boil, then reduce the heat and simmer for 20–25 minutes until the
rice and peas are tender. Remove from the heat and allow to cool.
• Blend three-quarters of the soup in a blender or food processor to form a
smooth purée. Pour into the remaining soup in the saucepan. Add the
carrots and cook for a further 10–12 minutes until the carrots are tender.
• Stir in the parsley and single cream. Keep warm.
• Finely chop the bacon and put in a frying pan over a gentle heat. Sauté
until the bacon is crisp. Remove and drain on kitchen paper. Sprinkle
over the soup, and season well with salt and pepper. Serve immediately.

Saturday, September 25, 2010

Cranberry Chicken Recipe

This cranberry chicken recipe is one of an easy recipe to prepare at home. It has some sweet and sour flavor hence become more delicious. It is usually served with boiled rice.


1/3 cup all-purpose flour
Salt to taste
1 tsp chicken powder
1/2 tsp black pepper
4 chicken breast halves (boneless)
2 2/3 tbsp butter
2/3 cup fresh cranberries
2/3 cup water
1 tsp crushed red pepper
1/3 cup brown sugar
1/4 tsp ground nutmeg
2 tsp white vinegar


1. Sift together flour, salt, chicken powder and pepper.
2. Dust each chicken piece with the dry mixture.
3. Heat butter in skillet and cook chicken pieces for at least 5 min at medium heat until become crispy brown from both sides.
4. After that prepare sauce for the chicken, for that use the same skillet and cook together cranberries, water, brown sugar, red pepper, nutmeg and vinegar at low heat until cranberries become tender, it would take 4-5 min.
5. Now add chicken pieces to the sauce and simmer for 15-20 min until every chicken piece would become tender and cook from inside.

Borscht Easy Recipe


900g/2lb large raw beetroot
225g/8oz onion, diced
225g/8oz leeks, sliced
2 celery sticks, chopped
50g/2oz butter
600ml/1pt chicken stock
1 bay leaf
150ml/5fl oz soured cream
salt and freshly ground
black pepper


• Boil the beetroot whole in salted water for 15 minutes. Drain and refresh in cold water. Peel and cut into 2.5cm/1in chunks.
• In a frying pan, gently sweat the onion, leek and celery in the butter until softened. Add the beetroot, stock and bay leaf. Bring to the boil, skim the surface, reduce the heat and simmer for 45 minutes.
• Discard the bay leaf, and purée the soup in a blender or food processor. Return to a clean pan,season and bring back to the simmer. Remove from the heat, stir in the sour cream and serve.

Friday, September 24, 2010

Pepper Chicken with Ginger & Garlic Recipe


3 garlic cloves, roughly chopped
2.5cm/1in piece of fresh root
ginger, sliced
4 tablespoons vegetable oil
2 onions, finely sliced
10 curry leaves
1 fresh green chilli, slit lengthways
1 teaspoon ground coriander
1⁄2 teaspoon ground turmeric
pinch of salt
500g/1lb 2oz skinless chicken
breast fillets, cubed
1 teaspoon garam masala
1⁄2 teaspoon ground black pepper


• Using a mortar and pestle, pound the garlic and ginger to a fine paste.
Set aside.
• Heat the oil in a large frying pan. Add the onions, curry leaves and
green chilli and cook over a medium heat until the onions are brown.
• Add the garlic-ginger paste and cook for 5 minutes, stirring occasionally.
Add the coriander, turmeric and salt. Mix well and cook for a further
5 minutes.
• Add the chicken to the frying pan, stir through, then add 225ml/8fl oz
water and the garam masala. Mix well, cover and cook over a low heat
for 5 minutes or until the chicken is cooked through.
• Stir the ground pepper into the mixture, then remove the pan from the
heat and serve.

Thursday, September 23, 2010

Parsley, Walnut & Orange Chicken Recipe


125ml/4fl oz extra virgin olive oil
100g/4oz onion, finely chopped
75g/3oz walnuts, finely chopped
grated zest and juice of 1 large
6 tablespoons chopped fresh
flat-leaf parsley
1 tablespoon cranberry sauce
1 large egg, beaten
6 chicken breasts
1 tablespoon Dijon mustard
salt and freshly ground black pepper


Heat 3 tablespoons of the oil in a small heavy pan and add the onion.
Cover and sweat for 10 minutes or until soft and starting to caramelize,
then cool. In a bowl, combine the walnuts, orange zest, parsley,
cranberry sauce and egg, and season well with salt and pepper. Stir in
the cooled onion mixture, and put to one side.
• Preheat the oven to 200°C/400°F/Gas mark 6. Gently ease up the
chicken skin and push in the stuffing. Reshape the chicken and put in a
large roasting tin.
• Spread with the mustard and season with salt and pepper. Drizzle over
2 tablespoons of the oil and roast for 25–30 minutes, basting
occasionally. Leave to cool, reserving the roasting juices.
• When the chicken is cold, slice thickly and arrange in a serving dish.
Whisk together 2 tablespoons orange juice with the remaining oil and
some salt and pepper. Add the strained chicken juices (skim off any fat
from the surface first), pour the sauce over the chicken and serve.

Wednesday, September 22, 2010

Pumpkin Roll Easy Recipe

This is another pumpkin recipe which can be easily prepared at home. This pumpkin roll recipe is prepared with cream cheese stuffing, you may also mix whipped cream with the cream cheese but in that case you will have to reduce the quantity of cheese to half.


For Sponge:
3 eggs
1 cup sugar
¾ cup pumpkin
1 tsp lemon juice
¾ cup all-purpose flour
1 tsp baking powder
½ tsp salt
½ tsp nutmeg
1 tsp ginger
2 tsp cinnamon
Icing sugar for topping
For Filling:
1 cup caster sugar
8 oz cream cheese (softened)
4 tbsp butter
1 tsp vanilla essence


1. Preheat oven to 375 F.
2. In a mixing bowl, beat eggs and sugar until become fluffy.
3. Add pumpkin and lemon juice to the egg mixture and mix well.
4. Sift together flour, salt, baking powder, cinnamon, ginger and nutmeg.
5. Now combine dry mixture to the pumpkin mixture and fold them nicely using spatula.
6. Grease and dust the cookie sheet with flour and pour the prepared batter onto the tray. Place the tray in preheated oven for 12-15 min until become done.
7. Meanwhile prepare filling for the roll, for that beat cream cheese with butter and sugar until well blended and then mix with vanilla essence.
8. When the sponge becomes ready cool it to room temperature at wire rack and then spread the prepared filling over the whole sponge.
9. Then starts rolling the sponge from one side to other and in the end dust the whole roll with icing sugar from every side. Place the roll in fridge to chill for 30 min. and then cut into slices.

Tuesday, September 21, 2010

Chicken Patties Recipe

This chicken patties recipe is from Thai cuisine as no more spices are used except green chilies. Fish sauce give these patties different flavor hence become different form other chicken patties. This chicken patty can also be used in burgers or sandwiches. You may also try this recipe for fish and beef.


4 boneless skinless chicken breasts (cut into pieces)
2 egg whites
1/3 cup cilantro leaves
5 green chilies
1 garlic clove
½ cup cornmeal or bread crumbs
2 tbsp fish sauce
2 tsp grated ginger
Salt and pepper to taste
1 small onion (roughly chopped)


1. In food processor, chop together onion, garlic, ginger and green chilies.
2. When they become finely chopped, add chicken, cilantro, salt, pepper and fish sauce and chop until all the ingredients mash well.
3. After that mix the above mixture with egg whites and bread crumbs. If you feel that the mixture is too sticky then add more crumbs so that patty would easily form.
4. Take a baking sheet and spread aluminum foil over the baking tray. Make suitable size of patties and place them on foil.
5. Heat broiler to moderate temperature and then place the baking sheet in it for 8-10 min. After 5 min turn the side of each patty so that they become cook and brown from both sides.
6. Serve the hot Thai chicken patties with sweet chili sauce and burger.

Monday, September 20, 2010

Fried Zucchini Easy Recipe

This fried zucchini recipe is very crisp and healthy snack for those who don’t like veggies. The batter used in this recipe can be used to make other fried vegetables like carrots, broccoli, capsicums, etc.


For Batter:
1 cup all purpose flour
1 tspn baking powder
1/2 tspn salt
1 egg
1 cup milk
2 tbsp vegetable oil
500 gm zucchini (cut into thick long pieces)
Oil for deep frying


1. To make batter for fried zucchini, take a mixing bowl and beat egg just to mix yolks and white together.
2. After that add milk, oil salt and sift flour with baking powder, mix the mixture to make a smooth normal consistency of batter (not so thick or thin).
3. Now dip zucchini pieces into the batter. Heat oil in a deep frying pan and fry zucchini pieces until become light brown in color, it would take 3-5 mins.
Enjoy this zucchini with Hollandaise Sauce.

Sunday, September 19, 2010

No Bake Easy Cookies Recipe

The title of this recipe clearly specifies that there is no baking and extra effort or skill is required to prepare these cookies, the only thing which is not clear is its flavor these no bake easy cookies are prepared without flour so there is no baking method is used you just need to mix the ingredients after preparing the syrup and place in fridge to set.

1 cup light corn syrup
1 cup granulated sugar
1 cup peanut butter
1 pack corn flakes
1 cup chopped almonds
1 cup coconut flakes


1. In a sauce pan combine sugar and corn syrup and cook on medium heat until sugar melts completely.
2. When the syrup starts bubbling remove it from heat and mix with peanut butter, corn flakes, coconuts and almonds.
3. After that in a flat tray place butter paper and drop a tablespoon of peanut butter mixture on it keeping distance between them.
4. Now place the tray in fridge for at least an hour until the cookies set and easily take out from the tray. Delicious no bake easy cookies are ready to serve.

Saturday, September 18, 2010

Chilled Avocado Soup Recipe


2 ripe avocados
600ml/1pt chicken stock
2 tablespoons lemon juice
2 tablespoons chopped fresh chives
1⁄2 teaspoon chilli powder
2 tablespoons sour cream, to serve


• Peel and stone the avocado. Blend or process the flesh into a purée. Add the remaining ingredients,except the sour cream, and blend until smooth. Allow to chill for a few hours before serving.
• To serve, add the sour cream, stir through and serve the soup chilled.

Friday, September 17, 2010

Jerusalem Artichoke Soup Recipe


1 onion, sliced
50g/2oz butter
700g/11⁄2lb Jerusalem artichokes,
peeled and sliced
600ml/1pt milk
salt and ground white pepper


In a heavy saucepan over a low heat, gently sweat the onion in the butter until soft and translucent. 
• Add the artichokes to the onion.Cook, covered, for 10 minutes,stirring a few times.
• Add 600ml/1pint water and the milk. Season with salt and pepper to taste, and simmer slowly – do
not boil or the milk may curdle.
• Purée the soup using a blender or food processor. Taste and add more seasoning if needed. Reheat
gently and serve.

Coriander Mint Sauce Easy Recipe

Sauces are of many types, some of them are only used to give flavor in the food, while some are used as dip for any snack or meal and some sauces can be used for both purposes for example hot sauces like tomato ketchup, bbq sauce, pizza sauce etc. This recipe of sauce is usually served with meal or fried fish. Mostly this sauce has mint flavor, sugar and other spices. To make this recipe taste great, it is advised to only use fresh mint as well as fresh coriander.


1 bunch of mint leaves
1 bunch of coriander leaves
5-6 cloves of garlic
½ cup tamarind paste
4 tbspn sugar or as required
6 green chilies
1. In a blender, put coriander leaves, mint leaves, green chilies and garlic cloves with very little water in it and blend it so that all the ingredients blend completely.
2. Now add tamarind paste, sugar and pinch of salt in it and blend together to make a smooth paste. Servings:

Put the sauce in a bowl and enjoy it with rice or any other meal.

Thursday, September 16, 2010

Tuscan Bean & Tuna Salad Recipe


1 small onion, finely chopped
2 x 400g/14oz cans butter
beans, drained
2 tomatoes, cut into wedges
175g/6oz canned tuna in oil,
2 tablespoons chopped fresh
flat-leaf parsley
For the dressing
2 tablespoons olive oil
1 tablespoon freshly squeezed
lemon juice
2 teaspoons clear honey
1 garlic clove, crushed


• Put the onion and butter beans in a bowl, and mix well. Add the tomatoes. Flake the tuna with a fork, and add it to the mixture together with the parsley.
• To make the dressing, mix together the oil, lemon juice, honey and garlic in a screwtop glass jar. Seal the jar tightly, and shake until the dressing thickens.
• Pour the dressing over the salad. Toss the ingredients together, and serve straight away.

Baked MushRooms Easy Recipe


8 large flat mushrooms, wiped
with damp kitchen paper
2 tablespoons olive oil
250g/9oz Taleggio or Brie
cheese, thickly sliced
1 bunch of fresh lemon thyme,
leaves only
salt and freshly ground
black pepper


• Preheat the oven to 200°C/400°F/Gas mark 6.
• Trim the stalks from the mushrooms.Put the mushrooms, rounded cap side down, in a medium roasting
dish. Season with salt and pepper.
• Pour the olive oil over the mushrooms. Place the cheese slices on top, and finally sprinkle with the
lemon thyme. Bake in the oven for 20–25 minutes until the cheese has melted. Serve hot.

Wednesday, September 15, 2010

Almond Soup Easy Recipe


225g/8oz blanched almonds,
3 egg yolks, hard-boiled
1.2 litres/2pt chicken stock
25g/1oz butter, softened
25g/1oz plain flour
125ml/4fl oz single cream
salt and freshly ground
black pepper


• Using a mortar and pestle, reduce the almonds to a paste with the egg yolks and 1 tablespoon of the stock. Set aside.
• Make a beurre manié by working the butter and flour together into a smooth paste using a fork. Bring the remaining stock to a simmer in a heavy saucepan. Add the beurre manié in small knobs, whisking vigorously after each addition until completely dissolved. Whisk in the almond paste until smooth, then cook gently for 30 minutes.
• Strain the soup through a sieve into a clean pan. Add the cream, and season with salt and pepper. Reheat gently and serve

Greek Cabbage Salad Easy Recipe

This Greek Cabbage Salad recipe is one of those healthy and nutritious salad recipes that I prepare very often. Its is very easy to make and main ingredients include cabbages, sweet red pepper, olives and garlic. This type of salads are usually rich in vegetable nutrition. The easy way to mix all the ingredients is by using a salad spinner but you can also mix it with your hands
1 green cabbage (coarsely shredded)
1 sweet red pepper (cut into julienne strips)
1/2 cup olives (quartered)
1/2 cup parsley (chopped)
8 ounces feta cheese (crumbled)
2 cloves garlic (minced)
1/2 tspn salt
2-3 grinds freshly ground black pepper from pepper mill
1/4 cup vinegar
2/3 cup vegetable oil
1 tspn ground oregano

1. In a bowl mix well minced garlic, salt, pepper, vinegar, oils, and oregano.
2. Mix all the vegetable and cheese separately (cabbage, sweet red pepper, olives, parsley, feta cheese). You can add other vegetable as well like cucumber, red cabbage etc.
3. Pour dressing on the vegetable mixture and mix well.

Spinach Salad Easy Recipe

Spinach is an iron rich vegetable with other high nutritional values as well. In order to preserve its all nutrients it is better to use it as uncooked salad otherwise extreme cooking results in loss of minerals and vitamins. The main ingredients of this salad are beans, carrots, spinach and mushrooms. Both beans and spinach are great source of iron and on the other hand carrots have lots of vitamin A and C. Mushroom acts as substitute for meat so this recipe is full of nutritional values.
10 ounces fresh spinach (chopped)
3 carrots (grated)
15 ounces bean
4 ounces mushrooms (sliced)
1/2 cup sliced almonds (slightly toasted)
4 ounces feta cheese (crumbled)
3 tbspn lime juice
3 tblpns white vinegar
1 tblspn soy sauce
1 tspn sugar
1/4 cup canola oil
1/2 tspn sesame

1. In a bowl mix spinach, carrots, mushrooms and beans.
2. For dressing, in other bowl mix well vinegar, lime juice, soya sauce, canola and sesame oil.
3. Pour the dressing on the vegetable mixture and mix.
4. Garnish with feta cheese and almond slices.
Spinach salad can be served with any meal.

Apple Pancake Recipe

This apple pancake recipe is one of a healthy breakfast recipe specially for autumn season when different variety of fresh apples are available in the market. In this recipe cinnamon sugar caramel is used for topping you may also use cinnamon butter for more delicious flavor.


¼ cup butter (melted)
1 egg
1 cup milk
1 cup shredded apple
1 ¼ cup all-purpose flour
1 ¼ tsp baking powder
¼ tsp ground cinnamon
2 tbsp caster sugar
For Topping:
1 cup sugar
1 tsp ground cinnamon
1 tbsp butter


1. Sift together dry ingredients including flour, baking powder, cinnamon and sugar.
2. In a mixing bowl, whisk milk, butter and egg.
3. Now gradually add dry mixture to the milk mixture and then fold the shredded apple with the batter.
4. Take a griddle and lightly grease it with oil, heat the griddle to moderate temperature and then pour ¼ cup of prepared batter onto the pan. Cook it on slow heat when bubbles starts to appear on the surface turn the pancake and cook from other side. When the pancake becomes light golden brown form both sides take it out on serving platter.
5. To prepare topping cook together sugar, cinnamon and butter until sugar melts completely and then pour it onto the pancakes.

Mexican Cornbread Recipe

This Mexican cornbread recipe is prepared with jalapeno and onion flavor which makes this bread little spicy, while the batter of bread is prepared with cornmeal and flour along with creamed corns hence become corn rich bread.


1 cup cornmeal
½ cup all-purpose flour
2 tbsp baking powder
2/3 cup milk
2 eggs
Salt to taste
2 tsp dried parsley
1 tsp crushed black pepper
1/3 cup vegetable oil
½ cup chopped onion
1 can creamed corn
1 cup grated Cheddar
1 cup chopped jalapeno peppers


1. Preheat oven to 350 degrees F.
2. Sift together dry ingredients including corn meal, flour, baking powder and salt.
3. Add eggs, milk, oil and creamed corn and mix well to make smooth batter.
4. In a separate bowl, mix cheddar, onion, jalapeno, parsley and salt and pepper and set aside.
5. Take a greased baking pan for bread and pour half of the batter in it, spread a layer of cheddar mixture evenly onto the batter, then pour remaining batter and in the end top with remaining cheddar mixture.
6. Place the pan in preheated oven for 30-40 min. until become done.

Monday, September 13, 2010

Beef Kebab Recipe

Kebabs are not only made of meat but also from vegetables like potato. This is one the most famous kebab dish made from beef. This dish has originated from Indian cuisine and has taken many forms and tastes as well.
1 Kg mince meat
1 tbspn ginger paste
1 tbspn garlic paste
1 tbspn red chili powder
1 tspn black pepper
1 tspn cumin powder
1 tbspn mix spices powder
6 green chilies (chopped)
Coriander leaves as required (chopped)
2 tbspn raw papaya paste or meat tenderizer
Salt to taste
4 bread slices

1. Soak bread slices in milk and drain out all the milk by pressing bread slices after 10 minutes.
2. Mix all the ingredients and bread slices in mince meat and leave in freezer for 2 hours. [Tip : set 2 hours time on your kitchen digital timer so that you do not spoil your beef by leaving it in freezer for long]
3. On the middle of grill sticks or skewer of oven wrap the mince meat in elongated shape very carefully and if required grease with oil to wrap the meat well.
4. Switch on the grill portion of oven and place the grill stick on it and cook until the kebab become golden brown. Gradually turn the sides in between cooking.
5. After the kebabs have been cooked, slide the kebab from the stick using hands.
Serve your beef kebabs with lemon and onion salad.
Note: If you feel that the mixture is thin and difficult to wrap on the sticks then add small quantity of corn flour or plane four in it.

Sunday, September 12, 2010

Ground Beef Recipe

Beef quality is very important in making any meat dish. To prepare healthy and tasty meal, use of organic beef is the best way for achieving great results. This is a simple ground beef recipe and can be mixed with different vegetables to give more variation to taste and nutrition level.
½ kg mince beef
2 onions (julienne)
3 tomato (chopped)
2 potato (cut in small cubes)
1 tbspn red chili powder
½ tspn turmeric powder
½ tbspn cumin powder
1 tspn black pepper
1 tspn mix spices powder (garam masala)
1 tspn dry fenugreek (methi) leaves : crushed
Pinch of nutmeg and mace powder
Coriander leaves
½ cup oil
1.In a pan fry onions in oil when onion starts to brown add tomato and mix well.
2.After a minute, add mince beef and mix, the water will start to release from the meat stir it continuously on medium flame for 5 minutes.
3.Now add red chili powder, turmeric powder and salt and leave for 10 minutes until all the water has been dried and oil starts to separate from the meat.
4.In a separate pan, in a very little oil fry potato cubes for 5 minutes.
5.Add the potato cubes and half cup water in the meat and leave to cook for 10 minutes until potato becomes completely soft.
6.Add cumin powder, black pepper, garam masala powder (cloves, cardamom, and cinnamon), nutmeg and mace powder and dry fenugreek (methi) leaves and cook for 5 minutes.
7.When oil starts to leave, add some coriander leaves on it. Ground beef with potato is ready to serve.
Ground Beef is usually served with naan or bread.

Saturday, September 11, 2010

Black Angus Garlic Cheese Bread Recipe


1 loaf french bread
1/2 cup butter
1 cup shredded jack cheese
1 cup shredded asiago cheese
1 cup mayonnaise
1 bunch green onions, chopped
2 cloves garlic, pureed


Split french bread loaf into halves horizontally. Mix butter, cheeses,
mayonnaise, green onions and garlic in a bowl, blending well. Spread the
cut side of bread with spread. Bake at 350 degrees for 7 minutes, then
place under broiler about 3 minutes longer. Cut into slices and serve.

Cumin Rice Recipe

Fried rice are popular in different parts of world . There are many ways to prepare fried rice and each recipe has its unique method. These cumin fried rice are common is South Asian Cuisine. To cook fried rice always get the best rice available in order to get best results . ( TIP : For healthy rice recipes , use brown rice )

4 cup/ ½ kg rice
1 ½ tbspn salt
5 tbspn oil
3-4 cloves
2 cinnamon sticks
3 cardamoms
2 bay leaves
1 tbspn cumin seeds
2 tbspn white vinegar or lemon juice
8 cups water or as required Preparation:
1. Heat oil in the pan put cloves, cardamoms and cinnamon sticks in it and roast them for 2 minutes.
2. Add rice in the pan with hot boil water, salt, vinegar or lemon juice, bay leaves and cumin seeds. To check the correct quantity of water, dip your finger to touch the rice level and water level should touch the first line of your finger. Other method is take water exactly double the quantity of rice i.e. if 2 cup rice, then you put 4 cups of water.
3. Stir all the ingredients and cover the pan to cook on very high flame until bubbles starts to come. It takes approx. 5-8mins.
4. After rice starts to boil, reduce the heat to minimum and let the rice to cook completely for 10mins more.

Fantastic Roasted Chicken Recipe


900g/2lb chicken, preferably organic
1 large lemon
8 slices prosciutto or Parma ham, thinly sliced
1-2 cloves garlic, peeled and finely chopped
2 good handfuls of fresh thyme, leaves picked and
finely chopped
salt and freshly ground black pepper
115g/4oz or ½ pack softened butter
1kg/2lb 3oz potatoes, peeled and cut into chunks
1 large celeriac, peeled


Preheat oven and an appropriately sized roasting
tray to 220c/425f/Gas 7
1 Wash your chicken inside and out, and pay dry
with kitchen paper. Using your fingers, part the
breast skin from the breast meat.
2 It's important to try to push your hand gently
down the breast, being careful not to rip the skin.
3 With a peeler, remove and chop the fragrant
yellow skin of the lemon, keeping the peeled lemon
to one side.
4 Tear up your prosciutto and add to a bowl with
the lemon skin, garlic and thyme.
5 Season and scrunch it all into the butter. Push
this into the space you have made between the
meat and skin - rub and massage any that's leftover
in and around the bird.
6 Slash the thigh meat to allow the heat to
penetrate a little more, which makes it taste better.
Halve the peeled lemon and push it into the cavity.
Put your chicken in the hot tray and roast in the
preheated oven for 20 minutes.
7 While the chicken is cooking, parboil the potatoes
in salted water for 10 minutes and drain. Cut the
celeriac into irregular chunks around the same size
as the potatoes.

Coney Island Dogs Recipe


1 pound Ground Beef, Lean
1 Small Onion, Chopped
2 Tbls. Prepared Yellow Mustard
2 Tbls. Vinegar
2 Tbls. Sugar
1 Tbls. Water
1 tsp. Worcestershire Sauce
1/4 tsp. Celery Seed
1/4 tsp. Tabasco Sauce
1/4 cup Catsup, Approximate (Use enough to keep mixture loose)


In salted skillet, over medium heat, brown ground beef with onion,
breaking up meat with fork to crumble fine. Drain off fat.
Add mustard, vinegar, sugar, water, Worcestershire sauce, celery seed,
and Tabasco sauce. Mix well. Add enough catsup to keep mixture loose.
Reduce heat to low, and simmer (uncovered), for 35 to 40 minutes. Makes
enough sauce for six to eight medium weiners.

Beef Curry Recipe

Curry is an English word for the word “Salan” which originates from mostly Indian and Pakistani cuisines. Curries are rich in spices and can be made in different styles. This recipe includes beef and hence the name beef curry.
1 kg boneless beef (thin slices; ½ cm thick)
2 big onion (boiled and mashes)
1 ½ tbspn red chili powder
3 tbspn ginger paste
4 tbspn raw papaya paste
1 tbspn cumin powder
½ tbspn black pepper
½ tspn turmeric powder
2 tbspn mix spices powder (garam masala)
½ tspn nutmeg and mace powder
½ kg yogurt
2 tbspn roasted ground poppy seeds
2 tbspn roasted cashew powder (optional)
Salt to taste
5 tbspn vegetable oil (preferably mustard oil)

1. Mix all the ingredients in a bowl to make smooth paste.
2. Marinate beef slices in above paste and leave for 3 hours or more until beef becomes tender. [Tip set 3 hours time in a digital timer so that you do not make beef too tender]
3. After 3 hours, cook the beef on very low heat. The curry will start to become watery due to meat.
4. Dry all the water and stir continuously to dry it on high flame. It takes approx. 20 minutes.
5. Beef curry (pasande) is ready to serve.
Garnish it with ginger slices lemon and onion and enjoy your beef curry with naan or you can also have it with fried rice or cumin fried rice.

Wednesday, September 8, 2010

Chick Pea Salad Recipe

This is a low fat salad since chick pea helps in reducing fats. Boiled chick peas are very healthy and are used in different foods like in potato curry, fried rice and in various types of salads. Salad no doubt is a healthy and attractive food item mostly prepared by fresh vegetables. By the addition of chick pea, it becomes more healthy and nutritious specially for youngsters.

½ cup onion (julienne)
½ cup tomato (cut in small square pieces)
½ cup cucumber (julienne)
½ cup cabbage (julienne)
3-4 green chilies (chopped)
1 cup chick peas (boiled)
3-4 tbspn olive oil
Salt to taste
1 tspn black pepper
2-3 tbspn lemon juice

1. Mix all the ingredients in the bowl and put in fridge for 30mins.
2. Delicious healthy salad is ready to serve. You can add vegetables of your own choice.

Brown Derby's Original Cobb Salad Recipe


1/2 head of lettuce
1/2 bunch watercress
1 small bunch chicory
1/2 head romaine
2 medium tomatoes, peeled
2 breasts of boiled roasting chicken
6 strips crisp bacon
1 avocado
3 hard-cooked eggs
2 tablespoons chopped chives
1/2 cup crumbled imported Roquefort cheese
1 cup Brown Derby Old-Fashioned French Dressing


Cut finely lettuce, watercress, chicory and romaine and arrange in salad
bowl. Cut tomatoes in half, remove seeds, dice finely, and arrange over
top of chopped greens. Dice breasts of chicken and arrange over top of
chopped greens. Chop bacon finely and sprinkle over the salad. Cut avocado
in small pieces and arrange around the edge of the salad. Decorate the
salad by sprinkling over the top the chopped eggs, chopped chives, and
grated cheese. Just before serving mix the salad thoroughly
with French Dressing.
Yield: Serves 4 to 6

Cajun Spice Blend Recipe


1/2 tablespoon salt
1 teaspoon sugar
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/2 teaspoon white pepper
2 boneless, skinless chicken breast halves
2 tablespoons light butter
8 cups chopped iceberg lettuce
1/2 cup shredded red cabbage
1/2 cup shredded carrot
1/2 cup fat free shredded mozzarella cheese
1/2 cup fat free shredded cheddar cheese
1 large tomato, diced
1 hardboiled egg white, diced


1. Make dressing by combining ingredients in a small bowl. Mix well by hand.
Store in a covered container in the refrigerator until salad is ready.
2. Combine water, lime juice, soy sauce, and Worcestershire in a medium bowl,
and stir. Add the chicken breasts to the marinade, cover bowl and keep in
refrigerator for several hours. Overnight is even better.
3. When chicken is marinated, preheat a frying pan or skillet (an iron
skillet, if you've got it) over medium/high heat. Also, preheat your
barbecue grill to medium/high heat.
4. Combine the spices for the Cajun spice blend in a small bowl. Sprinkle a
teaspoon of the spice blend over one side of each of the chicken breasts.
Cover the entire surface of the chicken with spice.
5. Melt the butter in the hot pan, then sear the chicken breasts for 2-3
minutes on the side with the spices. While first side cooks, sprinkle
another teaspoon of spice over the top of each chicken breast, coating
that side as you did the other. Flip the chicken over, and sear for
another 2-3 minutes. The surface of the chicken will be coated with a
charred, black layer of flavor. This is exactly what you are shooting for.
6. Finish the chicken off on your barbecue grill. Grill each breast on
both sides for 2-3 minutes, or until they are done.
7. While chicken is cooking prepare the salads by splitting the lettuce into
two large bowls. Toss in the red cabbage and carrots. Mix the cheeses
together, then top the salad with the cheeses and hardboiled egg.
Sprinkle the diced tomato on each salad.
8. Slice the chicken breast, across each breast in 1/2-inch-thick slices.
Spread the chicken over the top of the salad and serve immediately with
dressing on the side.
Serves 2 as an entree.

Tuesday, September 7, 2010

Russian Dressing Recipe

This Russian Dressing is used in preparation of many vegetable salads. This type of salad is usually served with pizza or any other fast food to make complete meal.


¼ cup sugar
3 tbsp water
¼ cup grated onion
¼ cup mayonnaise
1 tsp mustard
1 cup vegetable oil
½ cup ketchup
2 tbsp lemon juice
½ tsp salt
½ tsp paprika
1 ½ tsp celery seed
1 tbsp Worcestershire sauce


1. Prepare syrup for the dressing for that you need to cook sugar and water until become slightly thick so that if it is dropped from spoon little bit of the liquid should stick to the spoon. Then cool it to room temperature.
2. After that mix all the ingredients with the syrup and make uniform batter and then chill in fridge.
3. This salad can yield 1-2 medium bowls of salad.

Pumpkin Chocolate Chip Cookies Recipe

These pumpkin chocolate chip cookies are one of special Halloween cookies which can be served in variety of styles. You may decorate with cream by making different shapes of pumpkin at the surface of cookies.


1 cup pumpkin
1 egg
½ cup oil
1 cup sugar
2 tsp baking powder
2 cup all-purpose flour
1 tsp cinnamon
½ tsp salt
1 tsp baking soda
1 tsp milk
1 tsp vanilla
1 cup chocolate chips


1. Preheat oven to 375 degrees F.
2. Sift together dry ingredients including flour, baking powder, baking soda, salt and cinnamon.
3. In food processor blend together pumpkin, egg, oil and sugar.
4. Combine both the mixture in a mixing bowl and then add milk, vanilla and chocolate chips to the batter.
5. When all the ingredients incorporate well with each other using tablespoon drop the batter on lightly greased and floured cookie sheet, make sure that distance between each cookie should be at least 1 inch.
6. Place the cookie sheet in preheated oven for just 10 min.
7. After that take them out from oven and then cool to room temperature before transferring them to serving platter.

Seekh Kebab Recipe

This seekh kebab recipe is one of famous Pakistani BBQ recipe which can be prepared with chicken, lamb/mutton or beef. The spices can be altered according to your taste; it gives good taste when it is grilled. It is served with yogurt sauce, chutney and fresh salad.


500 gm minced chicken or lamb
3 large onions (finely sliced)
1 tsp red chili powder
¾ tsp roasted cumin powder
¾ tsp roasted sesame seeds powder
¾ tsp ground poppy seeds
1 tsp roasted ground coriander
2 tbsp green chili paste
1 tbsp garam masala powder
2 tbsp ginger garlic Paste
2 tbsp raw papaya paste
Salt to taste
2 eggs (lightly beaten)
1 tbsp coriander leaves (finely chopped)
2 cup oil


1. Take a suitable drainer and rinse the meat with water and set aside until all the water drains out from the meat otherwise kebabs would have been break.
2. In a wok fry onions until become brown and crispy, then drain out all the oil from the onion and set aside.
3. When onion become cool at room temperature crush them using hands.
4. Now in a mixing bowl combine all the ingredients including spices, pastes and eggs. Mix this mixture properly to make dough of meat which should not be sticky and then leave for at least 3 hrs.
5. After that divide the dough into 10-12 equal pieces and roll each piece to give it long shape. Each piece should be at least 1.5 inch thick.
6. Take a baking tray, lined it with aluminum foil and place the kebabs onto the foiling paper. Sprinkle 4-5 tbsp of oil on the kebabs so that they would not get dry then bake in oven for 20-25 min until become done. You can also grill them which taste better.