Add Your Favourite Recipes!!

Paella Recipe

Pusi Munthali September 8, 2018 No Comments

Switch on the oven to 200 degrees. Salt the drumsticks and prawns, set aside for a few minutes. In the meantime heat the frying pan, add some salt, once the salt is hot enough, drizzle in the olive oil, then fry the drumsticks, this will help the drumsticks to absorb the salt. Remove from the pan when browned all over. Fry the Chorizo, they will release some oil, which will flavor the rest of the vegetables, remove the sausage slices from the pan. Using the same pan, fry the onions, once softened, add the garlic, the paprika, paella mix then the rice, make sure the rice gets fully coated with the oil and the spices, add some hot chicken stock, then the rest of the ingredients except for the prawns. Stir once. You can also add salt at this point. Pour everything into a warmed up Dutch oven/cast iron pot. Stir once again. Let it simmer on slow fire for a few minutes, covered. Finally add the prawns, stir yet again, cook in a covered pot in the middle part of the oven for about 20 minutes. Remove from the oven and let it rest for a few minutes before serving. If you like you can squeeze some lemon juice once served. Serve with Lettuce Salad!

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Beef Oxtail Recipe

Jennifer S. September 2, 2018 No Comments

Fry the onions and bay leaf in some butter and olive oil on medium heat (gas burner), add the garlic, continue to fry till the onions have softened, remove from the pan. Coat the oxtail in some flour and fry in the same pan you fried the onions & garlic, do this in batches don't over crowd the pan, (you will have to add some more olive oil and butter). Remove the meat. Deglaze with the red wine. Put all the ingredients in a deep cast iron pot. If using whole canned tomatoes, crash them with your hands. Add the seasonings. Let it simmer for 5 minutes, then reduce the heat to very low, cover and let cook for 3 hours and 15 minutes. Serve with spaetzle (recipe to follow), mashed potatoes, rice or flat pastas. Enjoy!

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Wine Chaudeau

Jennifer S. August 17, 2018 No Comments

Put all the ingredients in a saucepan and whisk well, it should be very low heat, heat the liquid slowly and keep whisking until you get a lot of foam, remove from the heat and continue whisking until the mixture thickens. Do not let the mixture boil. Serve warm over pancakes or apples… Enjoy ;-)

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Cheese and onion sticks.

  August 16, 2018 No Comments

Preheat the oven to 180 C. Line a baking tray with baking paper. Sieve the flour, salt and pepper into a bowl. Add 40 gm butter into the dry ingredients and rub until the mixture resembles fine breadcrumbs. Heat butter in frying pan and fry onion. Transfer onion and cheese into flour mixture. Mix until everything combines well. Beat egg in a bowl with milk then add mustard powder. Mix until combine nicely. Shift half egg mixture into dry ingredients and stir with the fork until it starts to form a ball and then use your hands to bring it together into soft dough. Knead the dough gently for 2 minutes. Then roll it out using a rolling pin until it is 5mm thick. Cut it into your desired size sticks and place onto baking tray. Brush the remaining egg mix over the sticks. Bake them in the oven for about 8 minutes. Remove once starting to brown at the edges. Leave on the baking trays to continue cooking for a further 5 minutes and then transfer to a wire rack to cool completely. These sticks taste best warm.

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Prawn Buzara

Pusi Munthali July 18, 2018 No Comments

Sprinkle some salt, crush one garlic clove add to the prawns, mix well, leave aside for a few minutes, while you prepare and chop the rest of the ingredients. Fry the prawns in olive oil for a few minutes, remove from the pan, add some white wine to the pan, the rest of the crushed garlic cloves, tomatoes, breadcrumbs, parsley and the seasoning. Let is simmer and reduce about 10 minutes, return the prawns back into the pan and cook for 5 minutes. Serve with bread to mop up the juices.

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Beef Liver with Polenta

Jennifer S. July 4, 2018 No Comments

Method: Sauté the onions with bay leaf, in sunflower oil (sprinkle some salt), add the garlic (if using), when brown add the liver, fry for a few minutes. Add the grated nutmeg. Then the hot broth, make sure it is hot otherwise it will bring down the temperature, let it simmer, finally mix the wine with some tomato paste and add to the pot. Let it cook for a few minutes, the sauce will thicken by now. Finally add the thyme. Salt and pepper to taste. Polenta: Boil some water with a pinch of salt. Add the polenta flour, keep stirring till it thickens, add some butter stir and serve while hot. French Beans Salad: Put the beans in cold water and boil (this will retain its colour). After twenty minutes remove from the stove and drain. Let it cool down completely then refrigerate. Just before serving, crush some garlic, add some olive oil, white wine vinegar, salt and pepper mix everything together and serve.

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