Tuesday, 5 May 2015

Vegetable Casserole

I'm quite lazy and very impatient when it comes to cooking (apart from being a newbie) that's why I always look for recipes that are quick and easy to make.  I especially love it when I am able to find recipes with lots of vegetables because they are just good for you.  This casserole recipe is my version of a broccoli casserole except, I added more vegetables rather than just broccoli.



Ingredients:

1 onion
1 big carrot
1 bell pepper
4 baby potatoes
(all above vegetables diced)
about a handful of frozen green peas and broccoli
225g grated cheddar cheese
1 tin cream of mushroom soup
3 eggs

Procedure:

Boil all vegetables in a pot until tender.
While vegetables are boiling, combine the cream of mushroom soup, cheese and eggs in a big bowl.  You can add some black pepper if desired.  Mix well.
Once the vegetables are ready, drain the water and add the vegetables into the mixture and combine well.
Transfer the mixture into a baking dish and bake in a preheated oven at 200 degrees C for 20 minutes.
Serve and enjoy!


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Friday, 24 April 2015

Amazing Chicken Curry!

Ok, I am really not a fan of curry to be honest.   However, my wonderful husband has this version of curry that I actually love!  I think it's because he puts tomatoes in it that makes it quite different and very tasty.  I am in no means good at cooking at all like he is but he taught me how to make it and it is actually quite simple.



Ingredients:
1 onion (diced)
3 pcs. bell peppers (diced)
400g chicken thigh fillets (cut into bite size pieces)
Half a jar of madras spice paste  (adjust according to taste)
400g can peeled plum tomatoes
2 chicken stock pots
olive oil
1 1/2 - 2 cups boiling hot water

Procedure:
In a hot pan with a little bit of olive oil, fry the chicken until you can no longer see any raw areas.
In a hot pot with a little bit of olive oil, slowly cook the onions and bell peppers.  Then, add the madras spice paste and mix well.
Once ready, add the chicken into the pot.  Stir.
Add the peeled plum tomatoes and boiling hot water.  Stir and try to break up the tomatoes.
Lastly, add the stock pots and let it cook (for about another 20 minutes) while stirring occasionally.
Serve hot with steamed rice or nan bread.  Enjoy!


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Wednesday, 22 April 2015

Pork Sinigang - My Favorite Filipino Dish

Sinigang is a type of Filipino soup that is definitely my go-to comfort food whenever I just want to feel good or just have something nice and comforting.  It reminds me so much of home and childhood and is just... really tasty!  The tamarind flavor that goes into it gives it that fruity sourness that makes it unique from any other soup that I have tasted.

Most commonly, sinigang can be made with pork, shrimp or fish.  My personal favorites are pork and shrimp.  I am not an expert when it comes to making sinigang but living abroad with nobody else to do it for me, this is how I make it.  Please keep in mind that the ingredients that can be used for sinigang is pretty flexible so what I will post here is my own version based on the ingredients that are easily available to me and personal preference.



Ingredients:
6 pcs. pork shoulder steaks
3-4 pcs. aubergine or eggplant
1 pack pak choy
4 pcs. chillies (finger chillies or mixed chillies work fine)
2 pcs. tomatoes
1 packet Knorr sinigang mix (good for 2 litres)
fish sauce (to taste)
roughly 1.5 litres water

Procedure:
Cut the pork, aubergine, pak choy and tomatoes into chunky pieces and pierce the chillies a couple of times to release some heat to the dish if preferred.
Put the pork in a pot or pressure cooker with water, cover and boil until tender.  If using a pressure cooker, cook for about 15-20 minutes from when you hear the hissing sound.  After 20 minutes, turn off the heat from the stove and release the pressure completely to open the lid.
Add the sinigang mix and mix well.
Add some fish sauce according to taste.  *Or you can wait to do this part at the end.
Add all the vegetables into the pot, cover and cook for another 15 minutes or until the vegetables are cooked.
Serve hot with steamed rice and enjoy!


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