Pumpkin/Squash and Feta Gratin

This dish can be served either as a starter or as a main course (just bear in mind that you eat different amounts during each and that squash is relatively filling; I used a medium-sized squash and it was just enough for 4 persons although we probably wouldn't have minded stuffing yourselves just a bit more :P).

I am just copying the recipe from the cooking book I used, and adding a few personal comments.

Ingredients (serves 4-8):

2 kg (4 1/2 lb) winter squash - pumpkin will do, but butternut, red kuri, crown prince or onion squash are much better;

60g (2oz) butter;

150g (5 oz) Feta cheese, drained and chopped or crumbled [I suggest you just crumble it with your hands];

85 g (3 oz) freshly grated Parmesan cheese

110 g (4 oz) breadcrumbs;

3 tablespoons extra virgin olive oil;

salt and freshly ground pepper;

AND, my own addition,

about a handful of walnuts.

Halve the squash if it is a whole one, then remove the fibrous mass of seeds. Cut into long slices about 2.5-3.5cm (1-1 1/2 inches) thick [if you are using a whole sqaush you might also want to cut it in half length-wise]. You can cut the skin from the slices now, or after the initial cooking, which I think is marginally easier and quicker [I would actually say a lot easier]. Bring a large pan of salted water to the boil, then add the squash slices (you may have to cook them in two batches). Bring back to the boil and then simmer for about 5-10 minutes, until the flesh is just tender (but not soggy) [do really keep an eye on the time and test it with a fork]. Drain thoroughly, then remove the skin, if you haven't already [bleach the squash under some cold water if you want to cool it down quicker].

Pre-heat the oven to 200C/400F/Gas Mark 6. Use a generous knob of the butter to grease a shallow ovenproof dish (I use a 35cm/14 inch gratin dish). Arrange the squash in it, scattering the crumbled feta over the squash as you go. Dot with the remaining butter, then season with salt and plenty of pepper [tried with no pepper at all and it was still amazing :P]. Mix the Parmesan with the breadcrumbs [real breadcrumbs are better than the ones you find in British supermarkets]and scatter evenly over the squash [my advice: the more the better :)]. Drizzle the olive oil over the top. Bake for about 30 minutes, turning the dish around half-way through cooking if necessary [I have added some chopped walnuts to the recipe but I only add then half way through so they don't get too burnt], until evenly browned and crisp on top. Serve hot or warm.

Latkes (Potato Pancakes)

Soufflé

Here is a very simple recipe that you can do to use stale/hard bread and other left-overs. There are no fixed amounts of ingredients and you can change their proprotions based on your preferences.

- Ingredients: bread (preferably dry/hard), milk, eggs, fish or something else to put in the soufflé, seasonings (salt, pepper, lemon juice, etc.)

1. Soak smaller pieces of bread with milk until they are all wet (make sure not to put too much milk; do it progressively and don't add any more if you see there is milk in the bottom that is not being absorved anymore).
2. Then add your 'main ingredient', such as some loosely shredded fish (no fishbones) or chicken or some other leftover you may have at home (you can even add more than one). If you opt for fish (I used some tuna cans), some lemon juice might be goo on i; add the juice to the fish before you mix it with the bread. Add any other seasoning to taste.
3. Break a few eggs and separate the whites from the yolks (for a bowl like mine which was good for about 6 persons you should use 4-6 eggs but this can be left partially to your consideration but the more whites you have the fluffier it will be). Mix the yolks with the bread mix.
4. Wisk the whites aside right before you plan to put everything in the oven and fold them into the rest.
5. Put everything into a pyrex container greased with butter and leave it in a 180º/200ºC oven for about 30-40 min.

Since soufflés tend to be a bit dry, I would suggest some nice salad on the side.
Enjoy it :P

Broccoli Blue Cheese Fettuccine

1 stick (8 Tablespoons) butter
1 bunch broccoli chopped
4 garlic cloves chopped
2 large green onions chopped
1/2 cup heavy whipping cream
1/4 pound blue cheese (or other favorite crumbly cheese)
1/4 cup grated parmesan
salt and pepper to taste
Pasta

In large pan (I like to use a wok) over medium high heat melt butter and then saute broccoli until starting to soften. Add garlic and onion and saute for 3 minutes. Add whipping cream and bring to light boil until slightly thickens (I've never had this recipe thicken on the heat, I bring to a boil and remove, it then usually thickens as you serve it). Toss with cheeses and pasta and serve.

This is a great basic recipe and you can add pretty much anything that you like that you think tastes good with cream. I usually add mushrooms and prawns.

Note: This recipe, apparently, is one of Brian Boitano's favorites.

Gyoza (Japanese dumplings)

Ingredients

500g / 1 pack mince pork

Half white cabbage (par boiled)

3-4 carrots (par boiled)

garlic

ginger

gyoza wrappers (defrost as usually come frozen)

Season;

1tsp sesame oil (optional)

2tsp soy sauce

Dipping Sauce;

White Vinegar

Soy Sauce

Chili oil

• Combine all ingredients and seasoning well (in blender if possible)
  
• Place a teaspoon of filling in the centre of the gyoza wrapper
• Dip fingers in water and put the water around the edge of wrapper
• Make a semi circle by gathering front side and sealing the top
• Heat oil in frying pan
• Put gyoza in pay and fry for 5/6 mins / until bottoms become brown

• 

• Add 1/4 cup water and cover pan steaming the gyoza on a low heat

• Make sure to check the meat is cooked through

Chicken Tagine

(This recipe was borrowed from http://www.bbc.co.uk/food/recipes/database/chickentagine_74834.shtml. Thank you BBC!)

Ingredients

125g/4½oz green olives
100ml/3½fl oz olive oil
1 large onion, chopped
4 chicken breasts
2 garlic cloves, chopped
1 tsp ras-el-hanout (available in some supermarkets or specialist shops)
½g saffron threads
1 tsp ground ginger
1 tsp freshly ground black pepper
1 large preserved lemon, peel only, chopped
3 tsp chopped fresh coriander
1 tsp chopped fresh parsley
vegetables, to serve

Method

1. Add the olives to a pan of boiling water. Bring the water back to the boil for 30 seconds, then drain and refresh under cold running water. Repeat twice more, using fresh water each time.

2. Heat the olive oil in a heavy saucepan. Add the onions and fry gently, stirring frequently until they are soft and translucent.

3. Add the chicken breasts and fry for a minute or two.

4. Add the garlic, ras-el-hanout, saffron, ginger, and pepper and fry for 2-3 minutes until golden.

5. Add the preserved lemon, coriander, parsley and the blanched olives.

6. Add enough water to just cover the chicken, then bring to the boil.

7. Reduce the heat, cover and simmer on a low heat for about 35 minutes.

8. Serve with a selection of steamed vegetables.

Tuna Salad

This is a very easy and light Summer recipe but it does take a bit to do (30 min.) since you need to chop lots of things and boil a few others.

The basic ingredients are:
- tuna (I also recommend some of those canned tuna salads since they add a bit more taste and variety),
- boiled potato and eggs,
- beef tomato,
- Granny Smith apple, and
- pineapple.

Apart from this you can be creative and add lots of other things. I suggest corn, olives, some raw carrot (cut very thin), beetroot, peas. I have also tried watermelon :P
There are no fixed quantities, just use what you like most.

Start by boiling the potatoes and eggs since it takes some minutes, and let them cool down for a while before adding to the rest. Then just cut/chop everything else in medium squares and mix :)
Better served cold.

Note: this is not exactly a starter or a side dish but more of a main course salad.

(PS - I lost all the photos from that day but I'll try to add a photo later)

Burgers

'Italian' Hamburgers

1 lb (500 g) lean ground beef
1/3 c (75 ml) spaghetti sauce
1 red onion chopped
Cooking Oil
Hamburger rolls
Mix beef, spaghetti sauce and onions. Divide into 4 and shape into patties. Fry patties in oil on the stove top until no longer pink in the middle. Place on bun and enjoy.

You can add any other ingredients you would prefer, the trick is to add a sauce base to help the burgers stay moist.

Salmon Burgers

1 envelope of instant potatoes (4-5 person serving)
1 egg slightly beaten
1 c (250 ml) celery finely chopped
1/2 onion finely chopped
1 lb (500 g) salmon cooked and flaked (can use can salmon)
Cornmeal
Butter

NOTE: We found this recipe bland. Suggest adding salt and pepper and perhaps other seasonings (e.g., dill, parsley).

Prepare instant potatoes according to package. Mix potato (after cooling) egg, celery, onion and salmon in bowl.

Grease a muffin tin with butter and dust with cornmeal. Spoon salmon mixture into cups and coat with more cornmeal.

Bake at 400F (200C) for 20 minutes. For crispier burgers, pop out of tin and cook for another 5-10 minutes on cookie sheet.

Seafood paella

Servings: 5 servings

Ingredients:
- juice of 1/2 lemon;
- dried parsley and coriander;
- 0.5g saffron strands;
- 2 cubes of chicken stock;
- salt and pepper;
- 1 clove of garlic, chopped;
- 2 tbsps olive oil;
- 1/2 onion, chopped;
- 90g garden peas;
- 1 red pepper, chopped;
- 250g seafood selection (mussels, squid, prawns);
- 200g king prawns;
- 2 fish fillets (I used cod);
- 250g paella rice (or risotto rice).



Chop all the vegetables. Dissolve the chicken stock in 1 litre of boiling water.
Add the saffron strands and mix well. Infuse for 10-15 minutes.
Heat a very large frying pan or wok and add the olive oil.
Add the garlic, onion and pepper. Cook, stirring for a few minutes, until softened.



Add rice to the frying pan and stir-fry for a couple of minutes.
Pour in a quarter of the stock, bring to the boil, then reduce heat and simmer until the stock is absorbed. Add all the ingredients, mixing well.



Add more stock and keep stirring, adding the rest of the stock when necessary.
Cook gently without a lid for about 20 minutes, until the liquid has been absorbed and the rice is tender.
Check seasoning, then serve.

Beeftekia (meat balls)

Ingredients:
500gr minced meat
1 big onion grated
1 tomato grated (only the inside)
1 tablespoon olive oil
1 tablespoon lemon juice
1 bowl of bread soaked in water or milk (the white part of the bread only)
Spearmint
Paprika, cinnamon or any other spice you want to add in your meat
Salt
Pepper



Preparing the meat balls:
You soak the bread for 5-10 mins in water or milk.
In a big bowl grate the onion and the tomato taking out any big pieces of onion that might fall in.
Put the minced meat in the bowl and add the bread (after you have drained the any excessive liquid), salt, pepper, paprika, spearmint, oil and any other spices you like.
Mix the ingredients to make a smooth paste and store them in the fridge for 20 min so that the ingredients blend.
Preheat the oven at 200 gr.



Shape the dough into the shape of burgers but don't make them too thick.
Place them on a tray and put them in the oven.
After 20 min turn the beeftekia and reduce the oven to 180 degrees.
The average time for cooking is 40 min but it depends on the strength of your oven.



Serving suggestions: rice, salad, potatoes

Red Onion, Feta and Olive Tart

Serves 4-6
Health information - Per serving (4) - 646 calories, protein 11g, carbohydrate 53g, fat 44g, saturated fat 18g, fibre 2g, added sugar 8g (depending on how much you add), salt 4.07g (depending on how much you add)

Ingredients
-25g butter
-2 medium red onions, finely sliced
-2 tbsp light muscovado sugar (I find this a bit too much so I use 1 and a half tbsp)
-2 tbsp balsamic vinegar
-flour, for dusting
-450g puff pastry, thawed if frozen
-100g feta, crumbled
-175g black olives, pitted and chopped (use as many olives as you want, I use less than this)
-1 tbsp extra virgin olive oil
-shredded basil leaves, to garnish
-green salad, to serve

1. Preheat the oven to 200 degrees, gas mark 6, fan oven 180 degrees. Heat the butter in a pan and add the onions. Add a pinch of salt and fry for about 10 minutes, until caramalised. Add the sugar and balsamic vinegar and cook for a further 5 mins, until the juices are reduced and syrupy. Leave to cool.

2. Roll out the pastry on a floured surface and use to line a baking tray or swiss roll tin (30x22cm/12x8and a half inches). Cover with the onion mixture and scatter over the feta and olives. Season and drizzle with the olive oil.

3. Bake for 15-20 mins until the pastry is risen and golden and the base is crisp. Scatter over the basil leaves and cut into wedges. Serve with a green salad.

4. Sit back and enjoy!

Souffléd beef omelette

Ingredients:

- 3 eggs
- salt
- 1/2 tbsp plain flour
- 200g minced beef (see recipe here)
- vegetable oil to fry



Preparing the omelette:

Prepare the beef and set aside to rest.
Separate the egg yolks from the egg whites, adding the whites to a bowl.
Beat the egg whites with an electric mixer until they become firmer.
Add a pinch of salt, and the three yolks, whisking until they are incorporated to the whites.
Add the flour and mix again.
On a frying pan, add enough oil to cover the bottom of the pan completely. The omelette should float on the oil without touching the bottom of the pan.
Wait until the oil is very hot and add half the whisked eggs. With a spoon, try to make a round shape with the omelette if necessary.
Add half of the prepared beef to half the omelette, leaving half without filling.
With a spatula, fold the empty half over the filling, creating a half-moon shape.
Turn to fry a little more on the other side.
Put aside to rest on kitchen towel, to absorve the oil.



Repeat with the rest of the material.

Obs.: you can change the filling to anything you like, but bear in mind the filling cannot be too heavy, as it can pass through the egg and break the omelette.

Bread lasagna

Third meeting, three more recipes. :)

The bread lasagna has three sets of ingredients.



Ingredients for the beef:
- 500g minced beef
- 1 tsp olive oil (or cooking spray)
- 1 beef stock cube
- 200g can of chopped tomatoes
- cumin, paprika and salt to season

Preparing the beef:
Add the olive oil to the pan and add the beef, cooking it in high heat until completely brown. Add the stock cube, the chopped tomatoes and season to taste.
Reduce the heat and simmer for around 20 minutes.

Ingredients for the sauce:
- 1 onion, grated
- 2 tbsps butter
- 1 glass of milk (around 250ml)
- 2 tbsps of flour, plain
- 1 can of extra thick cream (around 280ml)
- salt
- a handful of grated parmesan cheese (around 50g)



Preparing the sauce:
Melt the butter in a sauce pan and fry the onion. Add the flour mixed in the milk, the cream, the salt, and the cheese. Cook in medium to low heat until it gets thick.

Ingredients for the lasagna:
- sliced bread, no crusts
- cream cheese
- ham
- grated mozzarella and cheddar cheese
- grated parmesan



Preparing the lasagna:
Add one layer of bread in an oven-proof dish. Spread a layer of cream cheese on top of the bread, and add one layer of ham and grated cheese.
Add another layer of bread, cover with the minced beef, add a last layer of bread and cover with the sauce, making sure it goes through to the bottom of the dish.
Cover with grated parmesan cheese and take it to the oven (200 degrees) for around 20 minutes.

Pizza, pizza, pizza...

Today, our second meeting was about pizza. Well, not only about pizza. We also had two types of salad and a lime mousse.
It was a lovelly afternoon and I hope people are getting more excited about our meetings.
Now, recipes!



Ingredients for the base (for 3 pizzas, 11 inches each):
- 500g plain flour
- 4 tbsps olive oil
- 1 tsp salt
- 250ml warm water
- 2 tsps dried yeast
- 1/2 tsp sugar

Preparing the base:
Put the yeast, sugar and 50ml of water in a cup and mix well. Let sit for 10 minutes until it develops a foam on top.

Put the flour into a bowl, add the olive oil and salt.
When the yeast is ready add it to the flour, and add the rest of the water.
Mix with your hands and knead until you have a smooth dough that does not get stuck in your hands (In this point, you can freeze the dough and use it some other time).
Cover it with a clean, dry tea towell and let it sit for an hour.
In the meantime, prepare the sauce.

Ingredients for the sauce (to cover the base):
- half red onion, chopped
- 2 tbsps olive oil
- 1 clove of garlic, chopped
- 1/2 red pepper, chopped
- 1 carrot, grated
- 1 pack of passata (500g)
- 1 tsp oregano
- fresh basil
- freshly ground pepper
- paprica




Add the olive oil to a large frying pan and fry the onions, garlic and pepper for a few minutes.
Add the passata and the carrots, mix well. Add the oregano, ground pepper and paprica, and simmer for 5 minutes. Add the basil leaves, tearing them small to release the flavour. Stir well and simmer for more 5 minutes.




The dough should like like this after it has risen.
Take 1/3 of the dough and spread it with your fingers into a pizza pan. You can use a rolling pin instead of spreading if you prefer a very thin and crispy base.
Let it sit for 10 to 15 minutes so it can rise again.



For the topping, start spreading the sauce all over it.
Then add your favorite toppings. Our choices were:
- parma ham with mozzarella, red onion, tomato and basil
- pancetta with gorgonzolla chesse and red pepper pesto
- parma ham, pancetta, black olives and mozzarella.

The mozzarella should be the last or next to last topping on it, as it will melt over the other ingredients.



Put into the oven for approximately 25 minutes (200 degrees if fan assisted ovens; 240 degrees if electrical ovens). The heat should come only from the bottom of the oven to cook the base properly.



Enjoy!

Chicken stir fry with egg noodles (or how to cheat cooking Chinese food)

Stir fries are usually very quick to prepare, and they can also be a very healthy meal if you prepare it properly.
They can get even faster if you cheat a little and use all the making-your-life-easy packs available at local supermarkets. And the noodles are still going to taste beautifully.

Below, I'm presenting both recipes: the original if you want to try, and the cheating version, if you wanna be quick. Both versions serve 4 people.



Original:

Ingredients
2 tablespoon vegetable oil
1 clove garlic, squashed
1 medium red green or yellow pepper(s), chopped
1 packet beansprouts
2 carrots, grated
100 g mangetout
5 tablespoon soy sauce
3 teaspoon fresh coriander
1 pouch Blue Dragon Oyster & Spring Onion Sauce
800 g chicken breast, uncooked, skinless, in cubes
4 portions Sharwoods Medium Egg Noodles

Cheating version:

Ingredients
2 tablespoon vegetable oil
1 packet stir fry vegetables
5 tablespoon soy sauce
1 pouch Blue Dragon Oyster & Spring Onion Sauce
800 g chicken breast, uncooked, skinless, in cubes
4 portions Sharwoods Medium Egg Noodles



Instructions

Cook the noodles in plenty of boiling water until tender, about 5 minutes.
Drain well and sprinkle soy sauce and a bit of oil, mixing well.

Heat the oil in a wok or large frying pan and stir-fry the chicken until cooked thoroughly (not pink inside) with 2 spoons of soy sauce. Add all the vegetables and stir fry for 4 - 5 minutes.

Tip the cooked drained noodles into the wok or frying pan and stir-fry over a medium-high heat for 1 minute, stirring all the time.

Add the Chinese sauce and soy sauce to the wok. Stir-fry for another few moments, until thoroughly heated. Season to taste, then serve.

Tips:
1 - You can always substitute the oil for light oil spray, if you want to maintain the calories down;

2 - Substitute the chicken for pork, beef, or prawns, or combine them the way you want;

3- Substitute the Oyster & Spring Onion Sauce for any other type. There are many different types of sauce you can use for stir fry. I definitely recommend the Black Bean sauce, the Chow Mein, and the Hoi Sin & Garlic sauce.

Enjoy!

Brazilian 'feijoada'

Ingredients for the feijoada:
- 750g Black Beans
- 300g Pork (Streaky slices), diced
- 50g chorizo, diced or in round pieces
- 150g smoked Bacon, diced
- 300g British Beef, diced
- 200g Pork, diced
- 1 Smoked Sausage, diced
- 1/2 red pepper, chopped
- 1/2 pack of coriander, chopped
- 1 onion, chopped
- 1 lime, juice of
- 1 1/2 tbsps tomato purée
- 4 Bay leaves
- 2 pork stock cubes
- 2 Spring onions
- Black Pepper and Salt
- 3 tablespoons of Cumin
- 2 tablespoons of Paprika
- 1 clove of Garlic, squashed
- 5 tablespoons Olive Oil/Oil

Preparing:
The night before, soak the beans in a large bowl with water to cover at least 3-4 inches (for around 12h).
Cook in a high heat until the beans are soft (around 1 1/2 hours), adding water when necessary to keep beans covered.

On a separate pan, add the olive oil and when hot, add the onions, garlic and red pepper. When the onion is gold, add all the meat, paprika, tomato purée, lime juice, and cumin. Mix well and cook for around 30 minutes.

Add the coriander, spring onions, black pepper, bay leaves, stock cubes and the cooked meat to the beans and cook for another hour and a half.

A good feijoada should have a creamy consistency when done.
Serve with white rice, sliced oranges, cabbages and 'farofa'.



Ingredients for the cabbage:
- olive oil
- 1 clove of garlic
- 1 savoy cabbage, cut into thin strips
- 1 tbsp Aromat

Sprinkle olive oil on a frying pan, fry the garlic until golden brown. Add the cabbage and sprinkle the aromat on top of it, mixing well.

Ingredients for the cassava meal:
- 300g cassava (Gari)
- 2 tbsps butter
- 1 onion, chopped
- 1/2 pack of parsley, chopped

Melt the butter on a frying pan, add the onions and fry a little. Add the cassava, and the parsley, mixing them well until the flour is a bit toasted.


Serves 12