North African duck eggs

If you think looking some ideas for big, nice and healthy breakfast or super that recipe is perfect for You. For my recipe I have use duck eggs which have more protein but you can use any kind of egg you like but remember duck eggs are bigger then chicken so they need more time to cook. 

Ingredients:

 

-          ½  onion, peeled and diced

-          1 red pepper, deseeded and diced 

-          1 green pepper, deseeded and diced

-          1 yellow pepper, deseeded and diced

-          1 red chilli, chopped 

-          1 chopped garlic clove

-          ½  tsp cumin seeds

-          5 vine tomatoes, roughly chopped 

-           salt and black pepper

-          4 duck eggs (or any eggs)

-          4 tbs chopped fresh colander

-          3 spring onions, chopped

-          2tbs clarified butter or vegetable oil 

Method:

1.      Heat a heavy-based frying pan over a medium heat. Add a dash of oil or clarified butter and sweat red onion and  peppers until soft

2.       Add tomatoes, white part of spring onion, garlic and chilli and fry until tomatoes will collapsed.

3.      Add cumin, salt and pepper and fry for 1 min

4.      Make 4 wells in the tomato mixture and break an egg into each. Cover the pan and cook gently over a low-medium heat for 7 mines until the white is set (cook longer if you like your egg well done but then duck egg can become rubbery if overcooked). 

5.      Serve sprinkled with coriander leaves and green part of spring onions. 

Enjoy!

Pineapple carpaccio with mint and red pepper dressing

Ingredients:

              fresh pineapple  

        ½  lime, juice and zest only

 1-2tsp red peppercorns, crushed

        2tsp fresh chopped mint

        2 fresh mint leaves for decoration

  3tbs extra virgin olive oil

       

Method:

1.       Mix  red peppercorns, mint and oil. Live that for at least one houer.

2.       Pineapple peeled, hulled and sliced very thinly (as thinly you can). You can waath how to cut pineapple on that link http://www.youtube.com/watch?v=X8ZWxSr5Bak

3.          Arrange the pineapple slices onto a serving plate and sprinkle over the lime zest. Drizzle over the lime juice and oil with mint and peppercorns

4.           Decorate pleat by fresh mint leaves

Enjoy!

Chicken with cashew nut

Ingredients:

¼ cup cooking oil

2 hot chills peppers (slice on small pieces)

2 pepper (dice)

1 small red onion (dice)

2 tablespoons fish sauce

2 tablespoons sugar

2 chicken breast (dice)

½ cup cashew nut

2 tablespoons soy sauce

1 cup spring onion (cut on long pieces)

Directions:

1. In a wok pan heat half oil over low heat. Stir-fry cashew nuts until lightly browned, set aside

2. Heat reserved oil on high heat. Add onion and red pepper, stir for around 2 minutes.

3. Add Chicken and stir for 3-5 minutes .

3. Season with fish sauce, soy sauce , sugar, and chills. Stir and cook for 2 minutes

4. Add cashew nut and mix well

5. Add spring onion and stir for one more minute

Serve with cooked Thai Rice or another sticky rice

Enjoy!

Pork and pineapple skeweres

Ingredients:

-       1 can pineapple chunks in a juice

-       200g chunks pork meat (shoulder, tenderloin, chops)

-       Large red onion

-       Two peppers

-       Salt and pepper

-       1 tbs brown sugar

-       2 tbs melt vinegar

Directions:

1.      Drain pineapple, reserving juice; refrigerate the pineapple. In a bowl, combine the pineapple juice, vinegar, brown sugar, salt and pepper. marinade pork in that mixture and refrigerate for more then 2 hours (best for 24 houers). Cover and refrigerate remaining marinade for basting.

2.      Put pork on soaked wooden skewers (keep skewers in water for 30minutet. That will help to take out meat from skewers when they ready) , pineapple, red onion and pepper.

3.     Put skewers to the pre heat oven (180C)  for 10-15 minutes or until meat is no longer pink, turning and basting occasionally with reserved marinade.

Served with rice or by self as a starter or buffet dish

Perfect Yorkshire pudding for Your sunday dinner

Yorkshire pudding in my personal opinion is one of the best dish in English kitchen.

Perfect Yorkshire pudding should be big, soft but crisp.

Best cooked in beef dripping, but you can use vegetable oil as well.

Is very simple dish but to make perfect You will need know your oven very well. At my whole carrier I found out every oven is little bit different then another and that small difference could turn your perfect recipe only to good recipe.

To make perfect Yorkshire pudding remember:

-       Always perep your Yorkshire mixture around 24 hours before cooking

-       Never open your oven before Yorkshire pudding are done.

Recipe for around 12 Yorkshire puddings

 Ingredients

·         200g  plain flour (one cup)

·         ½ teaspoon salt

·         pinch  pepper

·         8 free-range eggs (on cup)

·         200m milk (one cup)

·         oil or beef fat, for cooking

Method

1.     Mix the milk, eggs, flour, salt and pepper (use hand blander) to create a smooth and creamy batter. Put that mixture to fridge for around 20 hours

2.     Next day: Preheat the oven to 190Cork

3.     Pour four  tablespoons of oil or beef fat into each of the cups of Yorkshire tray (muffin tray). Place the tray into the hot oven and leave for 8-10 minutes

4.     remove the tray from the oven. Pour of batter into each tray cup till fill full cup , then carefully return to the oven to bake for 20 minutes, until risen and golden-brown.

5.     Remove from the oven and serve with the roast of your choice and gravy


Enjoy!
e

chocolade courgette cake

Courgette chocolate! Sound weird but...taste

amazing!

Ingredients

-          350g self-raising flour

-          50g cocoa powder

-          1tsp cinnamon

-          175ml extra-virgin olive oil

-          375g caster sugar

-          3 eggs

-          1 fresh vanilla stick (alternative 2tbs vanilla extraxt)

-          2 medium courgettes

-          60g toasted hazelnuts, chopped

-          40g toasted almonds flaks

-          40g walnut

For the icing

-          100g dark chocolate, chopped

-          100g white chocolate, chopped

-        100ml double cream

Method

1.    Heat the oven to 180C/160C fan/gas 4. In a large bowl, combine the flour, cocoa powder, cinamone and 1 tsp salt.

2.     In another bowl, combine the olive oil, sugar, eggs, vanilla essence and grated courgette. Mix the dry and wet mixture until just combined, then fold in the half toasted nuts and walnuts.

3.    Line a 24cm cake tin with greaseproof paper, then pour in your mixture. Bake for about 45mins, or until a knife inserted into the middle comes out clean.

4.    Cool in the tin for 10 mins, then turn out onto a wire rack and leave to cool.

5.    To make the icing, place the dark and white chocolate in a two different bowl and bring cream to the boil in a saucepan. Split cream and tow chocolates and pour the hot cream over the chocolate and stir until completely smooth and melted. Leave the icing to cool slightly and thicken.

6.    Then spread it over the cake (you can put white chocolate first and when that will cool down put dark chocolate, or anther way, or half cake cover with dark chocolate and another half with white).

7.    Put rest of nuts on top of cake

8.    Eat your lovely courgette chocolate cake with chocolade souce or ice cream

Enjoy!

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