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THE 30 MINUTE (INTERNATIONAL) CHEFI'm a great believer in trying anything at least once. And this rule applies to food as well. How sad would our lives be without the punch and flavour a delicious sashimi or curry offers!
The idea behind the 30 minute chef section was to prove that preparing International cuisine need not be a daunting and time consuming task. The following recipes fit right into our busy lifestyle, as they can all be prepared under 30 minutes (and consumed hopefully at leisure!). Make sure you print out the Menu & Grocery List and Pantry Organizer to help you prepare and see how much easier your weekly dining suddenly becomes. Note- A lot of these recipes have been sent in by friends or visitors to the site. Should any of them be copy write or require credit, please let me know and I shall be happy to act accordingly. Bon appétit! AFRICANApricot couscous salad with grilled chicken - Entree for 6* 1/2 cups instant couscous * 1/4 teaspoon ground cinnamon * 1/4 teaspoon ground cumin * 1/2 teaspoon kosher salt, plus more to taste * 1/4 teaspoon fresh ground black pepper, plus more to taste * 1 cup finely chopped fresh parsley leaves, plus 6 sprigs * 1 cup finely chopped fresh mint leaves * 6 tablespoons olive oil * 4 grilled chicken breasts (leftover grilled chicken is perfect, or you can use a whole grilled chicken from the supermarket, cut into bite sized pieces) * 3 fresh apricots, pitted and cut into bite-size chunks (or ripe nectarines, peaches, or plums) * 1 small shallot, thinly sliced in rings * 1/2 cup unsalted pistachio nuts, shelled * 2 tablespoons balsamic vinegar Place the couscous in a medium bowl. Bring 1 1/2 cups water to a boil and stir in the cinnamon, cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pour the mixture over the couscous. Cover and let stand until the couscous is soft, about 5 minutes. Uncover and fluff with a fork. Stir in the parsley, mint, and 2 tablespoons of the olive oil. Set aside. Cut the chicken into bite-size pieces and place in a medium bowl. Add the apricots, shallot, and pistachios. Drizzle with the vinegar and the remaining olive oil. Season with salt and pepper to taste. Divide the couscous among 6 dinner plates. Arrange the chicken salad over the couscous. Garnish with the parsley sprigs and serve. Top AUSTRALIANSimple Scallops - Appetizers for 2* 12 scallops, on the shell if possible * 1 tablespoon olive oil * 2 tablespoons fresh herbs of choice (we suggest parsley, lemon thyme or chives) * 1/4 cup white wine * 2 tablespoons lemon juice * Freshly ground salt and pepper Remove the scallops from the shell. Heat the olive oil in a pan over medium high heat. Add the scallops and cook for about 2 minutes, turn and cook a further minute on the other side. Return to the shell. Add remaining ingredients to the pan and cook for about 3 minutes or until reduced by about a half. Drizzle a little of the sauce over each scallop, distributing the herbs evenly. Top Salmon dip (Courtesy Australian Woman's Day magazine) - Makes 1.5 cups * 415 g canned red salmon (drained and flaked) * 60 g soft cream cheese * 1/4 cup thickened cream * 1 lemon juice * 3 green onions (spring onions or scallions, finely sliced) * 1 tablespoon fresh dill (snipped) Place salmon, cream cheese, cream and lemon juice in a blender and combine well. Stir in onions and dill and season to taste. If not serving immediately cover and chill in refrigerator and bring out about 15 to 30 minutes before serving. Suggested you serve with baguette toasts and cornichons (small gherkins). Top Garlic Scallops (courtesy Western Fisheries) - Entree for 2 * 500 gms scallop flesh * 1 medium sized onion, finely chopped * 4-6 cloves garlic, finely crushed * 1 tbsp olive oil * 100 ml pouring cream * 4 spring onions sliced on an angle * a splash of white wine (50 ml) * 1 tbsp chives or parsley finely chopped Fry garlic and onion with oil in a medium hot pan for 2 minutes, but don't allow to colour. Add scallops, lightly cook on one side for 20 seconds. Turn and cook for another 20 seconds and then remove from pan. On medium to high heat, add a splash of white wine to the pan and cook for1 minute, till it reduces. Add cream and continue to cook until the sauce thickens to a nice coating consistency. Add scallops, spring onions and gently toss in sauce for about 1 minute, Place scallops on big mound of rice pilaf and pour over sauce, then garnish with chives or parsley. Note: This lovely dish can be enlarged by the addition of Prawns and most fillets of fish. Top Pork steaks with cider ginger sauce (Courtesy Australian Better Homes and Gardens) - Entree for 4 * 4 pork butterfly steaks * 1 tablespoon oil * 1 teaspoon fresh ginger, grated * 1 cup apple cider * 1 teaspoon cornflour * 1 tablespoon chopped fresh chives Note: You can use either alcoholic or non alcoholic cider for this recipe. If you use alcoholic cider, add it to the pan before thickening and boil rapidly to evaporate the alcohol. Mix the cornflour with 1 tbsp water and stir into the cider. Heat the oil in a frying pan and add the pork. Cook over medium heat for 2-3 minutes on each side, or until tender, turning once during cooking. Remove and keep warm. Add the ginger to the pan, stirring and scraping with a wooden spoon. Place 1 tablespoon cider in a small bowl, add the cornflour and stir until smooth. Add the remaining cider, mix well, and add to the pan. Bring to the boil, then reduce the heat and simmer, stirring for 2 minutes, or until the sauce has thickened and reduced. Stir in the chives. Pour the sauce over the steaks and serve with steamed vegetables and creamy mashed potatoe sprinkled with extra chives. Top SOUTH AMERICAN / MEXICANPapaya and Feta Salad - Salad for 4* 1 large papaya, seeded and diced, about 3 cups * 1/2 cup chopped fresh mint leaves * 3 tablespoons extra-virgin olive oil * 4 tablespoons lime juice * 1 tablespoon honey * Pepper and salt to taste * 1 cup crumbled feta cheese Place the papaya and mint leaves in a medium bowl. In a separate bowl, whisk together the olive oil, lime juice and honey. Drizzle the dressing over the papaya, season with salt and pepper and toss to coat. Divide the salad among 4 plates, sprinkle with the feta, and serve. Top My Sister's favourite Bean Dip - Appertizer for 4 * 1 can refried beans * 1/2 -3/4 cup sour cream * Generous grated amounts of Monterey Jack or Mexican Cheese mix * 10 -15 black olives, sliced Spread the refried beans in a pyrex bowl. Spread the sour cream on top of the beans. Sprinkle generous amounts of the grated cheese, to cover the enitre bean/cream mixture. Top with the sliced olives Microwave for 5-8 minutes until the cheese has melted. Serve with tortilla chips as a substantial appertizer or light meal. Top Guacamole - Appertizer for 4 * 1 Avocado * 1 finely chopped onion * 1 finely chopped tomato * 1 tbsp chopped cilantro * 1/4 tsp cumin * 1 jalapeno pepper, chopped (optional) * Salt to taste * Lemon juice to taste Mix all the ingredients and let it sit for 10 minutes. Serve with tortilla chips or with any Mexican dish. Top Shrimp Vera Cruz- Entree for 2 * 1 tablespoon vegetable oil * 1 small green pepper, chopped * 1 garlic clove * 1/2 cup corn * 1/2 cup salsa * 1 pint cherry tomatoes * 1 lb shrimp, cooked * 1 tablespoon butter * 1 tablespoon cilantro * 1 tablespoon lime juice " In a skillet, heat oil and add the green peppers. " Cook for 3 minutes. " Add the garlic and stir in the corn and salsa. Bring to a boil. " Stir in the tomatoes and shrimp. Cook for 1 minute. Stir in the butter and remove from heat. " Spoon over tortilla chips or rice. " Garnish with cilantro and lime. Top CANADIANApricot Mustard Chicken on the Grill ( Courtesy the Ontario Liquor Board) - Entree for 4*4 chicken breasts *1/2 cup apricot jam *1 tablespoon cider vinegar *1 tablespoon Dijon mustard *2 garlic cloves, minced *Pepper and salt to taste Combine apricot jam, cider vinegar, Dijon Mustard, garlic and salt and pepper in a small sauce pan and cook until heated. Grill the chicken for 15 minutes or until done, basting frequently. Place the chicken on serving plates and drizzle with the sauce. Serve with roasted yam, a crisp green salad and fresh bread. Top Indian Corn Stew from Nova Scotia (Cortesy 125 Best Casseroles and One pot meals by Rose Murray) - Entree for 4 *2 tbsp vegetable oil *500 gms lean ground beef *1 onion, finely chopped *1 clove garlic, minced *3 cups uncooked corn kernels *3 tomatoes, peeled and chopped *1 tbsp worcestershire sauce *1/2 tsp salt *1/2 tsp granulated sugar *14 tsp pepper *1 large sweet green pepper, chopped In a large heavy skillet, heat oil over high heat and cook the beef until no longer pink Stir in the onions and garlic and cook for an additional 5 minutes. Stir in the corn, tomatoes, worcestershire sauce, salt, sugar and pepper and cover and cook on low heat for 15 minutes. Stir in the green pepper and cook for 10 minutes Top Portly Ham Steak (Cortesy the Alberta Government) - Entree for 2 * 2 ham steaks, lean, 1-inch thick * 1/4 cup port wine * 1 teaspoon dry mustard * 1/2 cup liquid honey * 1/2 teaspoon cinnamon Preheat the oven to 350°F. Place ham steaks in a shallow baking dish. Combine wine, mustard, honey and cinnamon, and pour the sauce over the ham. Bake, uncovered, until ham is heated through, 20 to 30 minutes, turning once during cooking time, and basting occasionally. Serve with baked potatoes and a crisp green salad. Top Canadian Maple Butter Tarts Dessert for 6 * 1 pastry for double-crust deep dish pie * 1 cup raisins (optional) or walnuts (optional) * 3 eggs * 1 cup real maple syrup * 2/3 cup brown sugar, packed * 1/3 cup butter, melted * A pinch of salt Roll out the pastry and cut into 12 circles. Fit the rolled out pasties into muffin or tart tins. Sprinkle raisins and or walnuts in the bottom of each tart. Beat together eggs, maple syrup, brown sugar, butter and salt. Pour into tart shells, about 2/3 full. Bake at 375 F for 20-25 minutes, until set. Cool 5 minutes and remove from pan. Top Creamy Maple Fondue from Quebec (Courtesy Coup de Pouce) - Dessert for 2 * 1 cup maple syrup * 2 tbsp cornstarch * 2 tbsp cold water * 1 cup heavy cream * 2 tbsp dark rum * Fresh fruit In a big casserole with thick bottom, bring to boil the maple syrup. Reduce heat and let simmer 5 minutes. Meanwhile, in a bowl, dilute cornstarch in water. Add heavy cream and mix. Pour the cream mixture in one shot in the casserole and let simmer, stirring, until mixture has thickened. Remove the casserole from the heat. Add rum and stir. Serve with fresh fruits. Top CARIBBEANCaribbean Clam Chowder Soup for 4* 1 large onion, chopped * 2 celery sticks, chopped * 2 potatoes, diced * 1 red pepper, chopped * 125 gms tinned or fresh sweet corn * 300 gms tinned baby clams, drained * 60 gms butter * 150 gms of single cream * 1 tsp fennel seeds * 6 tbsp flour * 1 tsp paprika * 500 ml chicken stock * Sprigs of dill to garnish Melt the butter in a saucepan. Put in the onions, celery, potatoes and fennel seeds. Cook gently, stirring for 5 minutes. Shake the flour in carefully, stirring all the time. Cook for a minute. Add the paprika and stock and bring to the boil. Reduce the heat to a simmer and keep covered for 15 minutes. Add clams, prawns, red pepper and sweetcorn. Simmer for 5 more minutes. Stir in the cream and season with salt and pepper. Serve hot with dill sprigs as garnish. Top CHINESEEgg Fried Rice - For 2* 10 ml peanut oil * 500 ml cold, boiled rice * A pinch of salt * White pepper * 7 ml light soy sauce * 2 chopped large spring onions * 1 beaten egg * 45 gms cooked peas * 1 smallcarrot, diced finely Heat the oil in a frying pan or wok. Add the rice and with the back of a large spoon, break up any lumps to separate the rice and coat it with oil. Stir in the salt,pepper and soy sauce. Add the onions and cook for 1 minute. Pour in the egg and break it up into smallpieces as it cooks. Add the peas and carrots and cook to heat through. Top Beef and Broccoli Stir Fry - Entree for 2 * 1 lb beef cut into 2" thin strips and marinated in soya sauce (can marinate it in the morning and leave it in the fridge till its time to be cooked) * 1 lb broccoli florets * 1 red bell pepper, diced * 1.5" ginger + 6 flakes garlic - crushed to a paste and mixed with 1/5 tsp peanut oil (or vegetable oil) * 1/2 tsp salt, or to taste * Oil for frying Mix together- * 5 tbsp oyster sauce * 1 tsp sesame oil * Brown sugar to taste * Sherry to taste * 1 tsp cornstarch Heat 1.5 tsp oil in a pan and add the beef. Do not stir for 1 minute. Turn over and cook till brown. Keep aside. In the same pan, put in 1 tbsp oil and add the broccoli. Fry. Add a little water and 1/2 tsp salt, cover and cook for 2 minutes till done. Remove on paper towel. Add 1.5 tsp oil and stri fry the bell pepper for 1 minute. Add ginger-garlic paste and stir. Put in the beef and broccol, the sauce and stir fry till done. Add salt to taste. Garnish with spring onions and serve over plain rice. Top Sliced Port -Entree for 2 * 1 lb lean pork * 1 bunch spring onions, cut into 2" pieces * 1/2 cabbage, cut into 2" x 2" pieces * 1 large green bell pepper, cut into wedges * 2 cloves garlic, minced * 1 tsp cornflour mixed with 1 tbsp water * 4 tbsp oil * 1 tsp sesame oil * 3 tbsp soya sauce * 1 tsp Tabasco * 2 tsp sugar * Oil for frying Cut pork into 12 pieces and cook with onion till done. Heat oil in a wok and saute the garlic. Add the spring onions, cabbage, bell peppers and continue to saute. Add the cooked pork and saute on high, for 2 minutes. Add soy, Tabasco, sugar and cook for another 2 minutes, stirring all the time. Add the cornflour/water and stir well till thickened. Serve over plain rice Top INDIANTop 5 ingredients to have in the pantry:* Cumin powder * Coriander powder * Haldi powder * Ginger * Garlic Mum's Fish Cakes Appetizers for 4 * 1 large can or 2 small cans, tuna or crab * 2 medium sized potatoes * 1 small onion, finely minced * 1 green chilli, finely minced * 1"piece of ginger, finely minced * 1 small egg, lightly beaten * 1 slice bread or bread crumbs * ½ bunch fresh coriander leaves, finely chopped * ½ bunch fresh mint leaves, finely chopped * 1 tsp salt * ½ tsp pepper * Lemon juice to taste * 1 tsp mayonnaise, optional Mix together all the ingredients well. If you do not have fresh coriander and mint, you can substitute them, by using ½ tsp coriander powder and ½ tsp dried mint leaves. Shape into 2 inch balls and flatten. Shallow pan fry. Serve with mayonnaise, ketchup, crusty bread and a fresh green salad. Top Chapatis or Indian Bread - Makes 10 * 2 cups wheat flour * 150 ml water * 1 tsp salt * 2 tbsp extra flour for rolling * Ghee or butter Sieve flour in a flat basin. Add half the water, mix well and knead into a soft dough. Add the remaining water and knead well. Sprinkle 1 tbsp water and leave it aside to swell for 20 minutes. Once again, knead the dough and divide it into 10 pieces, shaping each into a round ball. On a floured surface, roll out the balls into a thin pancake around 5" diameter. Heat a griddle and place the chapati on it. Cook on medium heat for 30 seconds and when one side dries up and tiny bubbles begin to appear, urn it over and cook on the othr side. Press lightly around the edge with a folded soft cloth, till it swells up completely. Remove and apply a little ghee or butter. Serve immediately. If chapaties need to be stored, they should be place one above the other. Wrap them in a napkin and store in a container. Top Roghni Roti or Milk Bread - Makes 8 * 2 cups wheat flour or 1 cup wheat flour with 1 cup plain flour * 3 tbsp melted butter or cream * 1/2 level tsp salt * 150 ml warm milk * Ghee or oil for shallow frying * 6 strands of saffron, soaked in 2 tbsp milk (optional) Sift flour and salt in a bowl. Rub in melted btter or cream. Gently add enough warm milk to make soft dough and knead well until no longer sticky. Cover and keep aside for 20 minutes. On a floured surface, roll each ball into a round of 6" diameter. Brush the top with saffron solution (if using). Heat a griddle. Shallow fry until both sides turn golden brown. Top Chole/ Curried Chickpeas - Entree for 4 * 1 can chickpeas * 1 medium onion * ½ can tomatoes or substitute with 3 fresh tomatoes, finely chopped * 1 tsp garlic, chopped * 1 tsp ginger, chopped * 1 tsp cumin powder * 1 tsp coriander powder * 1 tsp garam masala * ½ tsp chilli powder (or according to taste) * ½ tsp haldi powder * ½ tsp tamarind juice or tamcom paste (optional if using fresh chopped tomatoes) Saute the onions. Add the ginger/garlic and fry for 5 minutes. Add the tomatoes and continue frying. Add the powders and salt and fry for 3 minutes. Add the chickpeas (washed and rinsed) and garam masala and simmer for 12 minutes. Separately, if using fresh tamarind, steep it in hot water till it dissolves. Strain and stir into the mixture. Remove from heat. If using tamcom, mix ½ tsp in 1 tbsp hot water to dissolve. Stir into mixture and remove from heat. Serve hot with Indian Roti or Naan, or pita bread Top Indian Mince/ Kheema - Entree for 4 * 500 gms mince * 1 medium onion, chopped * I green chilli, deseeded for a less spicy version, and minced * 2 cloves garlic, chopped * 1 tsp ginger, chopped * 1/2 tsp cumin powder or coriander powder * Tip of the teaspoon pepper, turmeric powder and chilli powder * 1/2 cup warm water * Salt to taste * Mint, coriander and 1 tsp lime juice to garnish. Heat 1 tbsp oil and add the onions and fry till brown. Add the green chilli, ginger and garlic and fry. Add the powdered spices and mince, and fry for a few minutes. Add 1/2 cup of warm water and salt to taste (and 1/2 cup peas if using). Cover and cook on low heat until mince is cooked, around 10-15 minutes. Add the mint, coriander and 1 tsp lime before serving. Serve hot with Indian Roti or Naan, or pita bread Top ITALIANTop 5 ingredients to have in the pantry:* Olive oil * Garlic * Oregano * Basil * Canned tomatoes Super Italian Pasta Sauce * 1 tbsp olive or vegetable oil * 2 cans tomatoes/ chopped * 1 can tomato paste (I have omitted this very often and substituted it with more onion to maintain the thickness) * 1 medium sized onion * 4 cloves, finely mince * 2 tsps dried basil * 1 tsp dried oregano * ½ tsp salt * ½ tsp pepper * ¼ tsp paprika Heat the oil and fry the onions till they turn pink. Stir in the tomatoes, the tomato paste (if using) and ½ cup water. Add the garlic and cook for 5 minutes. Take off the stove and blend till smooth (alternatively, you can use a potato masher to make it into a smooth paste). Add the basil, oregano, salt, pepper and paprika and reduce heat. Simmer uncovered for 30 minutes till sauce is thickened. Note: Can be refrigerated for a few days in a closed container. To this sauce, you can add meatballs, sausage, chicken, seafood, meat or vegetables. All will impart their own flavour. Or serve plain over pasta with lots of grated cheese. Top Sausage and Pasta - Entree for 4 * 1 tbsp olive oil * 250 gms sausage, cut into chunks * 2 cloves garlic, finely minced * 1 carrot, chopped * 1 tsp dried oregano * 1 tsp dried basil * 1 can tomatoes, chopped * 2 cups stock * ¾ cup rotini or 1 cup macaroni * 1 can navy beans, rinsed Cook sausage over medium heat. Add garlic, carrots, oregano and basil, stirring so powders do not catch. Stir in the tomatoes, stock, rotini/macaroni and beans. Cover and bring to a boil. Lower the heat and simmer for 10 minutes. Serve with crusty bread and a green salad. Top MIDDLE EASTERNTabouli - Salad for 4* 3 bunches fresh parsley, chopped fine * ¼ bunch fresh mint leaves, chopped fine * 1 medium white onion, chopped very fine * 3 medium tomatoes, chopped very fine * 4 tbsp wheat germ (Burghul), washed and drained * Juice of 3 lemons * 5 tbsp olive oil * ½ tsp salt * ¼ tsp pepper Wash and chop ingredients very fine. Mix together and pour over dressing made of olive oil, lemon juice, pepper and salt. Mix lightly and let it stand for 10 minutes. Top Falafel - Appetizers for 4 * 1 (400 gms) can chickpeas * 1/4 cup coriander, chopped * 1/4 cup parsley, chopped * 1 egg, beaten * 1 teaspoon baking powder * 1 medium onion * 4 garlic cloves * 1/2 cup oats * 1/4 cup breadcrumbs * 2 teaspoons cumin powder * 1/2 teaspoon salt (to taste) * A dash of pepper (to taste) In a food processor or blender, blend the onions and garlic till well done. Add the washed and drained chick peas and pulse till well blended. Put the mixture into a large bowl, and add the remaining ingredients and mix well. Shallow fry in a non stick pan for a few minutes on each side, until lightly browned. Top Spicy Beef with Hommous - Entree for 4 Hommous * 1.5 cups chick peas (1 can), drained * 2 cloves garlic, crushed * ¼ cup tahini (sesame seed paste) or substitute with ¼ cup yogurt * 1tsp salt * 1 cup Olive oil * Lemon juice to taste. Blend chick peas, garlic and tahini in a food processor. With the food processor running, add the olive oil and lemon juice. Spicy Beef * ½ kilo mince meat can be substituted with any other meat * 1 medium white onion, chopped fine * 1" fresh ginger, minced finely or substitute with powder or paste * 2 cloves garlic, finely minced * ¼ tsp turmeric * ½ tsp coriander * 1 tsp salt * ½ tsp pepper * Dash of hot sauce (or to taste) Fry onions till almost brown. Add turmeric, coriander, salt and pepper, garlic and ginger and fry on low-medium with 1 tsp water, being careful not to burn the spices. Add the meat and cover and cook on medium heat for 15 minutes. When done, mix in a dash of hot sauce (if using). Serve with Hommous and Arabic Bread or Pita Bread. Top MOROCCANHarissa (Courtesy Moroccan Modern by Hassan M'Souli) - Makes 4 cups * 1 lb small hot red chilis * 2 large red bell peppers, roasted and peeled * 1 preserved lemon * 3 cloves garlic * 1/2 bunch cilantro, chopped * 2 tbsp ground cumin * 1 tbsp salt * Olive oil to taste Mince the chilis, roast bell peppers, preserved lemon and garlic. Mix with the remaining ingredients until well combined. Let it stand for 1 hour and then transfer to a preserving jar and cover with oil. Store indefinitely in a refrigerator. Note- While this takes more than 30 minutes to prepare, it is well worth it and can be stored and used in a lot of Moroccan recipes. Top Charmoula Marinade (Courtesy Moroccan Modern by Hassan M'Souli) - Makes 3 cups * 1 tbsp dried crushed chili * 1 tbsp sweet paprika * 1 tsp chopped fresh ginger * 1/2 tsp saffron threads * 2 onions diced * 2 bay leaves * 1 tbsp ground cumin * 2 garlic cloves, chopped * 2 tbsp flat leaf parsley, chopped * 2 tbsp cilantro, chopped * 1/2 preserved lemon, thinly sliced * 1/2 cup olive oil * Juice of 1/2 lemon Mix all the ingredients together and leave for 1/2 hour prior to use. This Charmoula can be stored in the refrigerator for upto 7 days. Top Olive Tapenade (Courtesy Moroccan Modern by Hassan M'Souli) - Makes 3 cups * 5 oz Kalamata olives, pitted * 5 oz green olives, pitted * 3 tbsp extra virgin olive oil * 2 garlic cloves * 1 tbsp capers * 2 tbsp lemon juice * 1/3 cup basil leaves * Freshly ground black pepper * Sliced French baguette * 2 ripe tomatoes, diced Combine olives, oilve oil, garlic, capers, lemon juice and basil leaves in a food processor until smooth. Season to taste with black pepper. Serve on slices of French baguette, topped with fresh diced tomatoes. Top Tomato Charmoula Sauce (Courtesy Moroccan Modern by Hassan M'Souli) - Makes 8 cups * 1 tbsp olive oil * 2 cloves garlic, chopped * 2 onions, chopped * 4 x 14 oz cans crushed tomatoes * 1 tbsp ground cumin * Juice of 1/2 lemon * 2 tbsp parsley, chopped * 2 tbsp cilantro, chopped * Salt and pepper to taste Heat the oil in a large saucepan and fry the garlic and onions until soft. Add the tomatoes, cumin and lemon juice. Simmer for 20 minutes, stirring occasionally. Stir in the parsley and cilantro and remove from heat. Season with salt and pepper to taste. This tasty sauce is great with most seafood, particularly sardines and mussels. It makes a delicious base for a pasta marinara sauce. It can be stored in the refrigerator for upto 7 days, or frozen. Top THAITop 5 ingredients to have in the pantry:* Thai green curry paste (available in any large supermarket in the Asian aisle) * Thai red curry paste (available in any large supermarket in the Asian aisle) * Coconut milk (canned is the easiest- stocked in any large supermarket) * Fish Sauce (available in any large supermarket in the Asian aisle) * Ginger Thai Meat Balls - Appetizers for 4 * 450 gms minced pork or beef * 1 tbsp chopped garlic * 4 spring onions finely chopped or substitute with 1red onion, finely minced * 1 tbsp fresh coriander, finely chopped or substitute with ½ tsp coriander powder * 2 tbsp red curry paste * 1 tbsp lemon juice * 1 tbsp fish sauce * 1 egg * Salt and pepper to taste * Rice flour for dusting or substitute with all purpose flour * Oil for frying Combine all the ingredients except the flour and oil. Mix well. Roll and shape into small balls. Dust with flour and deep fry in batches till brown. Drain on kitchen paper towels and serve with peanut sauce. For Peanut Sauce * 1 tbsp vegetable oil * 1 tbsp red curry paste * 1 tbsp lemon juice * 2 tbsp crunchy peanut butter * 1 tsp brown sugar * 1 cup coconut milk To make the sauce, heat the oil in a pan and add the curry paste. Fry. Stir in the rest of the ingredients and bring to a boil. Lower the heat and simmer till sauce thickens, around 5 minutes. Top Chicken and Shrimp Pad Thai - Entree for 3 * 250 gms rice noodles * 3 tbsp ketchup * 3 tbsp fresh lime juice * 2 tbsp fish sauce * 1 tbsp rice vinegar * 1/2 tsp hot pepper flakes * 250 gms boneless chicken breasts * 250 gms medium shrimp, cleaned and with tails left on * 2 tsp cornstarch * 2 tbsp vegetable oil * 1 tsp sesame oil * 3 cloves garlic, minced * 1/2 cup tofu cut into 1/2 inch cubes (optional) * 1 egg * 1 cup bean sprouts * 4 green onions, chopped into 1 inch pieces * 1/2 cup fresh coriander, chopped * 2 tbsp chopped peanuts * lime wedges * Sweet red pepper slices In a large bowl, soak noodles in warm water for about 10 minutes or until softened but still firm. Drain well. In a small bowl, combine the ketchup, lime juice, fish sauce, vinegar and pepper flakes. Set aside. Cut the chicken into thin strips, toss with cornstarch and set aside. In a large wok, heat vegetable and sesame oils over medium-high heat. Stir fry garlic and chicken for 3 minutes. Add the shrip and tofu and stir fry for 3 minutes until shrimp is pink. Push to side of wok and break the egg into the center of the wok. Let it slightly set, before combining with the chicken mixture. Reduce the heat to medium. Add the noodles and ketchup mixture and bring to a boil. Add the bean sprouts, onions, half of the oriander and half of the peanuts. Transfer to a platter and sprinkle with the remaining peanuts and coriander. Garnish with lime wedges and red pepper around the edges of the platter. Top KIDS CAN COOK TOO - EASY RECIPES FOR YOUNG CHEFS!NO COOK RECIPES!
Ants on a log Spoon cream cheese, cottage cheese or peanut butter onto four-inch pieces of celery. Add raisins along the center of the 'logs'. Fruit Kababs Use sturdy plastic coffee stirrers or wooden kabab sticks with the sharp ends cut off. Or alternatively, you can use ice cream sticks. Cut firm fruit such as apples, banadas, strawberries and grapes and push them onto the skewers. Salad in a cone Take a flat bottomed ice cream cone and put in a few small pieces of lettuce in the bottom of it. Add a scoop of cottage cheese and top it with small cut pieces of fruit. Rice cake or muffin faces Spread a rice cake or half a muffin with cream cheese or peanut butter. Use raisins and pieces of fruit to make a face. Red, white and blue parfaits Spoon an inch of vanilla yogurt into a clear plastic cup. Add a layer of sliced strawberries and another layer of yogurt. Add a layer of blueberries and more yogurt. Repeat till you reach the top of the cup or in quantities you know your child will finish. A topping of cereal or granola will give it some crunch. Top RECIPES YOU COOK Apple Bread Pudding * 4 eggs, beaten * 2 cups milk * 1/3 cup sugar * 1/2 tsp ground cinnamon * 1/2 tsp vanilla * 3 cups of bread, torn into one inch pieces * 1 apple peeled and chopped * 1/3 cup raisins (optional) Preheat the oven to 325 F Beat together the eggs, milk, sugar, cinnamon and vanilla Grease a small baking dish or loaf pan Place bread, apples and raisins inthe greased baking dish. Pour egg mixture over the bread mixture. Sprinkle cinnamon and sugar on top. Bake for 45 minutes and serve warm or cool. Top Banana Bread * 3 ripe bananas * 2 eggs, beaten * 3/4 cup sugar * 1 tsp vanilla * 1 cup applesauce * 2 cups unbleached flour * Pinch of salt * 1 tsp baking soda * Chocolate chips, optional Preheat the oven to 350 F Mash the bananas in a large mixing bowl. Beat the eggs lightly and add to the bananas. Add sugar, vanilla and applesace and mix well. Add the flour, salt and baking powder and combine. Add the chocolate chips if using. Pour batter into 2 x 9 x 5 greased loaf pans. Bake 1 hour Top Cheese Pastries * 1 cup unbleached flour * 1/4 cup room temperature butter * 1/2 cup shredded cheese * Cold water Preheat oven to 350F Sift the flour. Add the butter and use a fork to combine. Add the cheese and 1 tbsp water. Mix together using hands. Continue mxing, adding water if necessary to make a thick dough. Roll out to 1/2 inch thickness and cut into strips. Place on greased cookie sheets and bake 15 minutes or until brown and crispy. Top Pretzels * 2 packages dry yeast * 1.5 cup warm water * 2 tbsp sugar * 1 tsp salt * 1 cup whole wheat flour * 3 cups unbleached flour * 1 beaten egg Preheat oven to 425F In a large bowl, mix together the yeast and water and let stand for 5 minutes. Add the sugar and mix. Add the salt and both flours and mix well. Sprinkle flour on a cutting board and knead the dough for 5 minutes. Break off pieces of dough and roll them into coils for twisting into pretzels. Place on ungreased cookie sheets, 2 inches apart. Brush the dough with the beaten egg and sprinkle with salt. Bake 12-15 minutes or until golden brown. Top Chewy Energy Circles - Makes 24 * 1 3/4 cup flour * 1/2 tsp salt * 1/2 tsp cinnamon * 2 cups oats * 2/3 cup brown sugar * 1/2 cup raisins * 1/2 cup Vanilla yogurt * 1/4 cup canola oil Preheat the oven to 375 F. Mix the dry ingredients in a large bowl. In a small bowl, mix the Vanilla yogurt and oil. Add the wet ingredients to the dry ingredients and mix well. Drop by teaspoonfuls on greased cookie sheets or muffin cups. Bake for 12-15 minutes till edges are brown. Top |
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