Desserts

Yogurt Strawberries  Drunk Oranges      Apple Pie Pockets

 

Drunk Oranges

"Tequila? Mint? Cinnamon? Oranges? Hell Yeah....!
This light and refreshing desert is perfect for a dinner party or pre-drinks before a big night out with your friends"

Prep Time:    10min

Rest Time:    60min

Total Time:   1h 10min

Servings:     4-6

Difficulty:   Easy

Ingredients: 

4 large oranges

20ml of Tequila (4 shots)

4 Tsp of cinnamon

2 Tbsp of brown sugar 

a hand full of mint leaves

1. Cut of the top and bottom of the oranges and carefully peal them. 
2. Now slices the oranges in to 0.5 cm thick slices.
3. Lay down the orange slices on to a baking sheet or a metal tray.
4. In a bowl mix together the tequila, sugar and cinnamon. You can add more or less of the ingredients according to your own taste. 
5. Wash the mint leaves and chop them in to long thin slices.
6. Pour the mix over the oranges evenly and sprinkle with the mint.
7. Place the tray in the fridge for an hour and let the oranges absorb all the flavors. 
8. After one hour, remove from the fridge and serve on individual plates with some of the juice. 
9. Enjoy your drunk desert. 

Coca-Cola Stir-Fry

"Someone has recently told me about cooking with Coke and I just had to try it. This is an easy simple stir fry perfect for a quick weekday TV Dinner meal."

Prep Time:    10min

Cook Time:    15min

Total Time:   25min

Servings:     3

Difficulty:   Easy

Ingredients:

2 packs of instant glass noodles

2 large chicken breast

6 baby corns

1/2 an onion

1/2 a carrot

1/2 a green bell pepper

2 red chilies

a palm full of broccoli

3/4 a can of Coca-cola

4 Tbsp of sweet soy sauce 

1/2 Tsp of black pepper

1 Tbsp of frying oil

a palm full of cashew nuts 

a pinch of salt

1. Peal the carrot and grate it.
2. Cut the onion and bell pepper in to long thin slices
3. Cut the baby corn in to quarters along it's length. 
4. Chop the chillies in to smal bits.
5. Cut the chicken breast in to half and then in to thinner slices.
6. Preheat a large pan and ad the oil.
7. Add the chicken to the pan and fry it for about 5 min till it has changed color from every side.
8. Add all the vegetables to the chicken and fry for an other 3 minutes.
9. Brake the noodles in four.
10. Pour the soy sauce and coke over the chicken and mix well.
11. Push the chicken and vegetables to one side of the pan and place the noodles in to the other half. 
12. Let the noodles marinate in the sauce for about 2 minutes, then turn them over and cook for an other 2 minutes to make sure they are nice and soft from both sides.
13. Add the salt, black pepper and cashew nuts and mix all ingredients together. 
14. Serve and enjoy you sweet and spicy stir-fry. 

Mint Chutney

"This traditional Indian sauce is served with almost everything. It is quite spicy but has a great flavor. You can use it as a sauce, dip or to bring up the heat of your dish. It also works great as a bread/sandwich spread."

Prep Time:    20min

Total Time:   20min

Servings:     8

Difficulty:   Easy

Ingredients: 

4 bunches of fresh mint

2 bunches of fresh coriander

3-4 Tbsp lime juice

3-4 green chilies (if you can't eat spicy food only use 1 chili)

1/2 Tsp of salt

1. Wash the mint and coriander as well as the chilies.
2. Separate the leaves and throw away the stem. 
3. Chop all the leaves and chili in a blender.
4. Add the lime juice and salt and mix it thoroughly using a fork. 
5. Serve and enjoy.

Note: 

If you would like bring down the heat a little, simply add 2-3 Tbsp of plain white yogurt. 

Pasta and Noodles

Spinach Lasagna         Coca-Cola Stir-Fry  

Double Cheese Lasagna

Spinach Lasagna

"Lasagna, lasagna, lasagna... I love Lasagna! I have prepared this spinach variety of lasagna adding some chicken to it for all the meat lovers. But if you are a vegetarian, simply skip the layer of chicken."

Prep Time:    20min

Cook Time:    2h 10min

Total Time:   2h 30min

Servings:     8

Difficulty:   Hard

Ingredient: 

Pomodoro Sauce

Béchamel Sauce

250 gm of ground chicken

500 gm of spinach

140 gm of grated mozzarella cheese 

3 garlic cloves

4 Tbsp of olive oil

1 medium size onion

1 Tbsp of black pepper

1 Tbsp of lemon juice

1 Tsp of dry thyme

a palm full of oregano leaves  

a pack of flat lasagna pasta

butter for greasing 

1. Make the Pomodoro sauce following this recipe: Pomodoro Sauce Recipe. Once you are done with it, let it rest.
2. Make the Béchamel sauce following this recipe: Béchamel Sauce Recipe. Once you are done with it, let it rest.
3. Peal the garlic cloves and cut them in to small bits. 
4. In a large pan or pot, heat up 2 Tbsp of olive oil, bring to a simmer and add the garlic. Let it cook for about 2 minutes till lightly golden.
5. While you are heating up the oil and cooking the garlic. Wash the leaves of spinach and remove the stems. 
6. Add the clean spinach to the pan and slowly flatten it using a wooden spoon. Stir the leaves in order to get them all evenly coated with oil. 
7. Cover the pan with a lid and let it cook for an other 2 minutes. After the time has elapsed, stir and turn the leaves. Add the oregano leaves and cover up the pan once again for an other 2 minutes.
8. Remove the spinach from the pan and drain it of any unwanted oil. 
9. Heat up a large pan with the remaining olive oil.
10. Add the ground chicken to the pan and stir it in order to brake all clumps of meat.
11. Cook the chicken for 5 minutes and add the black pepper, dry thyme and lemon juice.
12. Keep cooking the chicken while stirring it for an other 5 minutes until it is golden.
13. Remove any unwanted juice from the chicken and remove it from the heat.
14. Preheat your oven to 185°C. 
15. Grease the baking form with the butter evenly to prevent the lasagna to stick to the form. 
16. Layer the lasagna in to the form following this order: (from bottom to top) pasta, spinach, béchamel, pasta, chicken, pomodoro, pasta, spinach, béchamel , pasta, pomodoro, béchamel, mozzarella cheese.
17. Place the lasagna in to the oven and bake for 30-40 minute.
18. Test if the lasagna is ready by using a knife. The knife should cut right in with ease and come out almost clean. The cheese should be melted and golden.
19. Remove the lasagna from the oven and let it cool for 5 minutes before serving. 
20. Enjoy, enjoy, enjoy. 

Béchamel Sauce

"The mother of french sauces also well know as the White Sauce. This sauce serves as a base for Lasagna or Mornay Sauce."

Cook Time:    20min

Total Time:   20min

Servings:     6

Difficulty:   Easy

Ingredients:

400 ml milk

50 g buter

3 Tbsp of flour

3 Tbsp of grated parmesan

1/2 Tsp of salt

1 garlic clove

a pinch of nutmeg 

1. Preheat your sauce pan over medium heat.
2. Place the butter in to the pan and let it melt completely.
3. Slowly mix in the flour while making sure they are no lumps in the mixture. Do so for about 2 minutes until it starts bubbling.  
4. Remove the sauce pan from the heat and mix in all the milk, do so very slowly using a whisk  and mix until the it is completely smooth. 
5. Bring the sauce pan back to heat and slowly cook for an other 10 minutes. Make sure you regularly stir it with a wooden spoon until it becomes nice and thick.
6. Grate the garlic in to the mix using the small holes of a grater. 
7. Mix in the grated parmesan, salt and nutmeg and continue stirring for an other 3 minutes.
8. Remove from heat and use the sauce as needed.