50g porridge oats
350ml milk or water, or a mixture of the two
Greek yogurt, thinned with a little milk and clear honey, to serve
1. Put the oats in a saucepan, pour in the milk or water and sprinkle in a pinch of salt. Bring to the boil and simmer for 4-5 minutes, stirring from time to time and watching carefully that it doesn’t stick to the bottom of the pan. Or you can try this in a microwave. Mix the oats, milk or water and a pinch of salt in a large microwaveproof bowl, then microwave on High for 5 minutes, stirring halfway through. Leave to stand for 2 minutes before eating.
2. To serve. Pour into bowls, spoon yogurt on top and drizzle with honey.
Source: BBC Food
- 2 - 2 1/4 pounds of ground beef (single grind)
- 2 eggs
- 1 small tomato, grated
- 2 teaspoons of salt
- 1/2 teaspoon of pepper
- 1 tablespoon of oregano
- 1/3 pound of stale bread (5 1/4 ounces)
- 1/2 cup of beer
- 4 tablespoons of olive oil
- 1 onion, minced
Preheat oven to 355F (180C).
Soak the bread in the beer until absorbed.
Combine all burger ingredients in a bowl and knead until well blended. Shape into patties (approximately 12), cover, and set aside.
Peel potatoes and cut into quarters, lengthwise. Place in a roasting pan and top with salt, pepper, oregano, garlic, lemon juice, and olive oil. Add 1/2 cup of water and cook at 355F (180C) for 45 minutes. Place burgers on top of the potatoes and continue to cook for 45 minutes longer.
Yield: 6 servings - 2 burgers each
- 5 tablespoons butter, divided
- 2 leeks, chopped
- 2 large carrots, sliced
- 6 cups chicken broth
- 2 teaspoons dried dill weed
- 2 teaspoons salt
- 1/8 teaspoon ground black pepper
- 1 bay leaf
- 2 pounds potatoes, peeled and diced
- 1 pound fresh mushrooms, sliced
- 1 cup half-and-half
- 1/4 cup all-purpose flour
- fresh dill weed, for garnish (optional)
1. Melt 3 tablespoons butter in a large saucepan over medium heat. Mix in leeks and carrots, and cook 5 minutes. Pour in broth. Season with dill, salt, pepper, and bay leaf. Mix in potatoes, cover, and cook 20 minutes, or until potatoes are tender but firm. Remove and discard the bay leaf.
2. Melt the remaining butter in a skillet over medium heat, and saute the mushrooms 5 minutes, until lightly browned. Stir into the soup.
3. In a small bowl, mix the half-and-half and flour until smooth. Stir into the soup to thicken. Garnish each bowl of soup with fresh dill to serve.
2 large free range eggs
6 tbsp single cream or full cream milk
a knob of butter
1. Lightly whisk the eggs, cream and a pinch of salt together until all the ingredients are just combined and the mixture has one consistency.
2. Heat a small non-stick frying pan for a minute or so, then add the butter and let it melt. Don’t allow the butter to brown or it will discolour the eggs. Pour in the egg mixture and let it sit, without stirring, for 20 seconds. Stir with a wooden spoon, lifting and folding it over from the bottom of the pan. Let it sit for another 10 seconds then stir and fold again.
3. Repeat until the eggs are softly set and slightly runny in places, then remove from the heat and leave for a few seconds to finish cooking. Give a final stir and serve the velvety scramble without delay.
Source: BBC Food
- 30g butter
- 500g spaghetti
- 3 tbsp olive oil
- 225g smoked back bacon, finely diced
- 2 onions, finely diced
- 1 clove garlic, finely chopped
- 2 large carrots, finely diced
- 3 sticks celery, finely diced
- 500g minced lamb
- 2 x 400g cans chopped tomatoes
- 2 tbsp tomato puree
- 250ml white wine
- 3 finely pared strips lemon zest
- 1 bay leaf
- 3 sprigs parsley
- Salt and freshly ground pepper
- Freshly grated nutmeg
- 10 tbsp (60g) freshly grated Parmesan
1. To make the bolognese sauce, heat the olive oil in a large saucepan over a medium heat. Add the bacon, onion, garlic, carrot and celery and fry for about 6 minutes or until tender. Stir in the minced lamb and stir-fry until the lamb is evenly brown and crumbly. Add the chopped tomatoes, tomato puree, wine, lemon zest, bay leaf and parsley. Lightly season with salt (the bacon is quite salty). Add pepper and freshly grated nutmeg to taste.
2. Return the mixture to the boil and simmer gently for an hour until it forms a thick, flavoursome sauce, then remove the lemon zest, bay leaf and parsley. Finally, stir in 6 tbsp grated Parmesan.
3. Just before you are ready to serve, drop the spaghetti into a pan of boiling, salted water. Cook according to packet instructions until al dente - about 10 minutes. Drain thoroughly and heap into a serving bowl. Add the butter and 4 tbsp more Parmesan. Toss well and serve with the sauce and extra Parmesan.
2 tablespoons olive oil
2 cloves garlic, crushed and minced
1 large onion, quartered and thinly sliced
1 small eggplant, cubed
2 green bell peppers, coarsely chopped
4 large tomatoes, coarsely chopped, or 2 cans (14.5 ounces each) diced tomatoes
3 to 4 small zucchini, cut into 1/4-inch slices
1 teaspoon dried leaf basil
1/2 teaspoon dried leaf oregano
1/4 teaspoon dried leaf thyme
2 tablespoons chopped fresh parsley
In a 4-quart saucepan, heat olive oil over medium heat. Add garlic and onions and cook, stirring often, until softened, about 6 to 7 minutes.
Add eggplant; stir until coated with oil. Add peppers; stir to combine.
Cover and cook for 10 minutes, stirring occasionally to keep vegetables from sticking.
Add tomatoes, zucchini, and herbs; mix well.
Cover and cook over low heat about 15 minutes, or until eggplant is tender but not too soft.
1/4 cup all-purpose flour
1 cup milk
1 pinch salt
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 tablespoon white sugar
12 thick slices bread
1. Measure flour into a large mixing bowl. Slowly whisk in the milk. Whisk in the salt, eggs, cinnamon, vanilla extract and sugar until smooth.
2. Heat a lightly oiled griddle or frying pan over medium heat.
3. Soak bread slices in mixture until saturated. Cook bread on each side until golden brown. Serve hot.
4 bone-in chicken tights
2 bone-in chicken breast halves, skinned and halved
0,5 tsp salt
0,5 tsp pepper
2 tsp vegetable oil
1 cup chopped onion
0,5 cup sliced carrots
0,5 cup sliced celery
1 tsp fresh garlic, minced
2 cups dry white wine
1 cup chicken stock
2 tbsp flour
3 tbsp fresh tarragon, chopped
2 tbsp fresh parsley, chopped
1 tbsp mustard
1 bay feaf
1 tbsp butter
2 cups cherry tomatoes
2 smoked bacon slices, cooked and crumbled
Preheat the oven to 325 degrees.
Heat a non-stick oven-safe pan, add oil. Sprinkle the chicken with half of the salt and pepper. Add to the pan flesh side down and cook for 4 minutes or until browned. Set aside.
Add onion, carrots, celery and garlic to the pan. Cook for 6 minutes, stirring occasionally. Add wine, cook for 2 minutes, stirring to scrape the brown bits off the pan. Mix stock and flour in a bowl until smooth, add to the pan. Stir in tarragon, half the parsley, mustard and bay leaf.
Return the chicken to the pan, bring to boil. Cover and bake for 45 minutes or until the chicken is very tender.
Remove the pan from oven. REmove the chicken from the pan, top with 1/4 cup cooking liquid, keep warm. Bring the pan to coil an d cook until the mixture is reduced to 3 cups. Whisk in butter, remaining salt and pepper, discard the bay leaf.
Preheat the broiler to high. Arrange tomatoes in a single layer on a cookie sheet, lightly coat with cooking spray and broil for 6 minutes or until blistered. Sprinkle the chicken with tomatoes, crumbled bacon and remaining 1 tbsp parsley. Serve with wine sauce.
- 4 potatoes
- 4 slices bacon
- 1 tablespoon all-purpose flour
- 2 tablespoons white sugar
- 1/3 cup water
- 1/4 cup white wine vinegar
- 1/2 cup chopped green onions
- salt and pepper to taste
1. Bring a large pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain, cool and chop.
2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Reserve bacon fat.
3. Add the flour, sugar, water and vinegar to skillet and cook in reserved bacon fat over medium heat until dressing is thick.
4. Add bacon, potatoes and green onions to skillet and stir until coated. Cook until heated and season with salt and pepper. Serve warm.
3/4 cup milk
2 tablespoons white vinegar
1 cup all-purpose flour
2 tablespoons white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons butter, melted
1. Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour".
2. Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into "soured" milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
3. Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.
* 2 pounds beef chuck roast
* 1/2 teaspoon salt
* 1/2 teaspoon ground black pepper
* 4 ounces butter
* 4 green onions, sliced (white parts only)
* 4 tablespoons all-purpose flour
* 1 (10.5 ounce) can condensed beef broth
* 1 teaspoon prepared mustard
* 1 (6 ounce) can sliced mushrooms, drained
* 1/3 cup sour cream
* 1/3 cup white wine
* salt to taste
* ground black pepper to taste
1. Remove any fat and gristle from the roast and cut into strips 1/2 inch thick by 2 inches long. Season with 1/2 teaspoon of both salt and pepper.
2. In a large skillet over medium heat, melt the butter and brown the beef strips quickly, then push the beef strips off to one side. Add the onions and cook slowly for 3 to 5 minutes, then push to the side with the beef strips.
3. Stir the flour into the juices on the empty side of the pan. Pour in beef broth and bring to a boil, stirring constantly. Lower the heat and stir in mustard. Cover and simmer for 1 hour or until the meat is tender.
4. Five minutes before serving, stir in the mushrooms, sour cream, and white wine. Heat briefly then salt and pepper to taste.
1 large purjo
100 g green beans
1 cellery leaves
45 g olive oil
400 g tomato sauce
15 g basil leaves
5 g thyme
400 g beans
salt and pepper to taste
Cut all vegetables, put into a large pot, add olive oil , cover and cook on medium heat for 15 minutes, occasionally stirring.
Add water, tomatoes and spices and cook for 30 minutes.
Add beans and cook for 10 minutes.
12 large eggs
1/4 cup water
1/2 teaspoon garlic salt
1/8 teaspoon freshly ground black pepper
3 cups packaged shredded broccoli (broccoli slaw mix)
2 tablespoons snipped fresh oregano or basil
1 (10-ounce) container refrigerated plum tomato pasta sauce, heated
1. Lightly coat a 15 x 10 x 1-inch baking pan with cooking spray; set aside. For omelet, in a medium bowl beat together eggs, water, garlic salt, and pepper with a fork until combined but not frothy.
2. Place the prepared baking pan on an oven rack. Carefully pour egg mixture into the pan. Bake in a 400°F (205°C) oven about 7 minutes or until egg mixture is set but is still glossy and moist.
3. Meanwhile, for filling, place a steamer basket in a medium saucepan. Add water to just below bottom of steamer basket. Bring to boiling. Add the shredded broccoli to steamer basket. Cover and steam for 2 to 3 minutes or until heated through. Drain well. Stir in oregano.
4. To serve, cut the omelet into six 5-inch squares. Divide the filling among omelets, spooning over half of each square. Fold the other omelet half over the filled half, forming a triangle or rectangle. Spoon the warm pasta sauce over omelets.
Makes 6 servings.
1 box penne or ziti (1 lb)
2 jars (26 oz) spaghetti sauce of choice or you can optionally make your own
12 ounces shredded 6 cheese Italian blend (or mozzarella)
grated parmesan cheese
5 Hot Italian Sausages
2 green peppers
2 medium sized fresh tomatoes (optional)
Crushed red pepper (optional)
Fresh basil (optional)
Cook the penne for approx. 9-11 minutes in boiling water (almost fully cooked but not quite). At the same time cook the Italian sausage until it also almost fully cooked then slice into small circles Chop vegetables to desired size (leave somewhat chunky).
Drain penne and place a 1 noodle deep layer of penne on the bottom of a 13 x 9 1/2 casserole dish. Cover with half the sausage, vegetables, cheese, and sauce. Evenly layer the rest of the penne on top of the bottom layer. Place the rest of the vegetables, sausage, sauce and cheese (put the cheese on top) on top of the second layer of noodles. Top with Parmesan cheese and fresh basil (optional) Cover and Bake at 350 degrees F for 35-55 minutes (depending on how well cooked/soft you like the vegetables). Enjoy with a good Chianti or other red wine.
- head of cauliflower
- 2-3 cloves of garlic, peeled and coarsely minced
- Lemon juice from half a lemon
- Coarse salt and freshly ground black pepper
- Parmesan cheese
1 Preheat oven to 400°F. Cut cauliflower into florets and put in a single layer in an oven-proof baking dish. Toss in the garlic. Sprinkle lemon juice over cauliflower and drizzle each piece with olive oil. Sprinkle with salt and pepper. If the oven hasn't reached 400°F yet, set aside until it has.
2 Place casserole in the hot oven, uncovered, for 25-30 minutes, or until the top is lightly brown. Test with a fork for desired doneness. Fork tines should be able to easily pierce the cauliflower. Remove from oven and sprinkle generously with Parmesan cheese. Serve immediately.
1 onion sliced
1 tomato sliced
2 Tbsp olive oil
1/2 Tbsp cumin
Handful dry red chili
Salt and pepper to flavor
250 gm boiled beans (you can use the baked beans tins)
Fresh coriander leaves
2 Tbsp tomato sauce
2 Tbsp grated cheese
1 Tbsp honey
Preheat the oven at 160 degrees for 20 minutes.
Chop the onions and tomato.
Heat up the pan with olive oil and add cumin and some dry red chilies.
Add the onions and tomatoes to the pan.
Add the beans, salt, pepper, fresh coriander leaves and lemon juice. Mix well.
Add tomato sauce and honey.
Break the egg in the above mixture.
Garnish with spring onions and grated cheese.
Put it in the oven for 10 minutes at 170 degrees.
Sprinkle some onions and coriander leaves.
Then serve it with a drizzle of olive oil and salt & pepper.
Source: NDTV Cooks
- 2 tbsp. olive oil
- 1 lb. ground beef round; optional
- 5 c. New Basic Tomato Sauce
- 4 tbsp. chopped fresh Italian (flat leaf) parsley
- 3 1/2 c. Ricotta cheese
- 1 c. chopped cooked spinach, well drained; optional
- 1/4 c. freshly grated Parmesan cheese
- 1 tbsp. dried oregano
- 3/4 tsp. ground nutmeg
- Freshly ground black pepper, to taste
- 8 lasagna noodles, cooked until not quite tender
- 3 c. grated Mozzarella cheese
1. Heat the olive oil in a skillet over medium heat. Add the beef, crumbling it into the skillet. Cook, stirring occasionally, until it is browned. Drain, and set aside.
2. Place the tomato sauce in a saucepan. Add the beef and 2 tablespoons of the parsley, and cook over medium heat for 5 minutes. Remove the pan from the heat.
3. In a mixing bowl, combine the Ricotta, spinach, Parmesan, remaining 2 tablespoons parsley, oregano, nutmeg, and pepper; stir well.
4. Place 2 cups of the tomato sauce in the bottom of a 13 x 9 inch baking dish. Arrange 4 lasagna noodles on top of the sauce. Spread half the Ricotta mixture over the lasagna, and sprinkle with 1 cup of the Mozzarella. Repeat the layers of sauce, noodles, Ricotta, and Mozzarella.
5. Top with the remaining 2 cups of sauce and 1 cup Mozzarella, sprinkle evenly over the top.
6. Cover the dish loosely with aluminum foil, place it on a baking sheet, and bake for 45 minutes. Then remove the foil and bake an additional 20 minutes. Remove the dish from the oven and allow it to rest 10-15 minutes before serving. 8 portions.
1/2 kilo of chick-peas
1 large onion, finely chopped
1 cup of oil
1 tablespoonful of baking soda
Put the peas into water to soak overnight. Then strain them and put them in a bowl, mixing them well with the soda. Allow them to stand in the soda for about 1 hour, then wash them several times with plenty of running water to remove the soda. Put the peas in a saucepan with plenty of water and boil. When they come to boil, remove the scum which has formed on the surface and add the onion, the oil and the salt and pepper. Continue to boil till tender and soft.
"The traditional Greek cookery book", Nisiza Karela
1 lb pork sausage
1/3 cup flour
1 quart milk
1 dash pepper
Pillsbury Grands refrigerated buttermilk biscuits
1. Cook sausage in skillet.
2. Drain Fat.
3. Sprinkle flour over sausage and stir well.
4. Cook flour and sausage together for about 5 - 7 minutes.
5. Add milk.
6. Cook over medium heat until thickened.
7. Add pepper.
8. Serve over biscuits.
- 2 tbs olive oil, plus extra to toss
- 1 onion, finely chopped
- 3 garlic cloves, crushed
- 1 cup (250ml) dry white wine
- 3 tbs tomato paste
- 2 x 410g cans crushed tomatoes
- 500g spaghetti
- 500g marinara mix*
- 300g black mussels, washed, de-bearded
- 2 tbs chopped flat-leaf parsley
Heat oil in a large saucepan over medium heat, add onion and cook for 3-4 minutes or until softened.
Add garlic and wine, and simmer 2 minutes. Add paste and crushed tomatoes, and simmer 15-20 minutes further, stirring occasionally until slightly thickened. Season well.
Cook the pasta in boiling, salted water until al dente. Drain and toss in a little olive oil.
Add marinara mix and mussels to tomato sauce, cover with lid and cook 3-4 minutes over medium-high heat, discarding any mussels that do not open.
Stir in parsley, then toss the sauce through the pasta and serve.
Notes & tips
* A mix of fresh seafood, from fish-mongers and good supermarkets.
16 c. water
1 (3 lb.) chicken
1 1/2 c. peeled, sliced carrots
1 1/2 c. chopped celery
1 1/2 c. chopped onion (or scallions)
12 bouillon cubes
1/2 tsp. marjoram leaves
1/2 tsp. pepper
1 bay leaf
1 (7 oz.) pkg. elbow macaroni
1 tbsp. chopped parsley
In a large pot combine water, chicken, carrots, celery, onions, 1/2 bouillon, marjoram, pepper and bay leaf. Cover, bring to a boil and reduce heat. Simmer 1 to 1 1/2 hours or until chicken is tender. Remove chicken from pot, cool and remove meat from bones.
Cube chicken, skim fat from broth and return meat to broth along with remaining bouillon and parsley. Bring to a boil, add macaroni and cook 7 minutes, stirring occasionally. Leftovers may be refrigerated or frozen.