Fluffy Pancakes

Ingredients

  3/4 cup milk
  2 tablespoons white vinegar
  1 cup all-purpose flour
  2 tablespoons white sugar
  1 teaspoon baking powder
  1/2 teaspoon baking soda
  1/2 teaspoon salt
  1 egg
  2 tablespoons butter, melted
  cooking spray

Instructions

  1. Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour".
  
  2. Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into "soured" milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
  
  3. Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.
  
  Source: Allrecipes.com

Onion pie

Ingredients

  - 5 large sweet onions, thinly sliced
  - 2 tablespoons olive oil
  - 1/4 teaspoon salt
  - 1/4 teaspoon pepper
  - 1 (15-ounce) package refrigerated piecrusts
  - 15 pimiento-stuffed olives

Instructions

  Saute onion in hot oil in a large skillet or Dutch oven over medium-high heat for 25 minutes or until golden. Stir in salt and pepper.
  
  Unfold 1 piecrust, and roll to press out fold lines. Place on a lightly greased baking sheet; roll to a 13-inch circle.
  
  Spoon onion mixture onto piecrust, leaving a 1-inch border; lightly brush border with water.
  
  Roll remaining piecrust to press out fold lines; cut into 1/2-inch strips. Arrange in a lattice design over filling; fold edges up over lattice, pressing to seal. Place olives in some of lattice openings.
  
  Bake at 375F on lower oven rack for 25 to 30 minutes or until golden brown.

Minestrone

Ingredients

  1 large purjo
  2 carrots
  1 zuccini
  100 g green beans
  1 cellery leaves
  45 g olive oil
  400 g tomato sauce
  15 g basil leaves
  5 g thyme
  400 g beans
  salt and pepper to taste

Instructions

  Cut all vegetables, put into a large pot, add olive oil , cover and cook on medium heat for 15 minutes, occasionally stirring.
  
  Add water, tomatoes and spices and cook for 30 minutes.
  
  Add beans and cook for 10 minutes.

Sweet-and-sour potato salad

Ingredients

  1 pound potatoes
  0,25 pound leeks, white anf green parts
  2 celery stalks
  1 lagre apple
  0,25 cups vegetable oil
  2 tbsp vinegar
  1 tbsp honey
  1 tbsp prepared horseradish
  salt and pepper to taste
  0,25 pounds ham

Instructions

  Peel the potatoes and boil them until done. Let cool.
  
  Cut the boiled potatoes, leeks, apple and celery stalks into small cubes. Put them into a large serving bowl.
  
  In a separate small bowl mix the oil, honey, vinegar, horseradish, salt and pepper. POur the mixture on top of the vegetables and mix well. Refrigerate for 1-2 hours.
  
  Before serving, cut the ham into thin slices and decorate the salad with them. Omit this part for a vegetarian version.
  
  Photo courtesy Incase via Flickr

Plov

Ingredients

  - 2 pounds boneless shoulder or leg of lamb, with some fat (the fat lends a wonderful flavor to the dish)
  - 2 tablespoons oil
  - 2 large onions, julienned
  - 3 large carrots, julienned
  - 2-1/2 cups raw rice
  - 4-1/2 cups boiling water
  - 1 teaspoon adzhika (see below), or crushed red pepper
  - 3 teaspoons salt
  - 1/8 teaspoon saffron, stepped in 2 tablespoons boiling water for 10 minutes
  - Freshly ground black pepper, to taste
  - Raw onion, sliced paper-thin

Instructions

  Cut the lamb into chunks. Heat the oil over high heat in a large Dutch oven, then stir in the lamb and brown on all sides. Remove to a plate and keep warm in a 200 degree oven.
  Stir onions and carrots into the fat remaining in the pan, adding a little more olive oil if necessary. Cook over medium heat for 10-15 minutes until tender but not browned. Return the lamb to the pot and add the raw rice. Cook, stirring, for 5 minutes or until the rice begins to turn golden brown. Then pour in the boiling water, stirring to mix well.
  
  Add the adzhika (or red pepper), salt, saffron tea and black pepper. Cover and cook over low heat for 20 minutes, or until rice is done. Serve libarlly garnished with paper-thin slices of raw onion. Serves 6-8.

Fried potatoes

Ingredients

  * 24 small red potatoes (about 2 pounds)
  * 1/4 cup olive oil
  * 1 tablespoon butter
  * 1 slice onion
  * 1/4 teaspoon salt

Instructions

  Cook potatoes in boiling salted water to cover 12 to 14 minutes or until tender. Drain and let cool.
  
  Cut potatoes into quarters, leaving skin on or peeled, if desired.
  
  Heat olive oil and butter until hot; add onion, and remove when it starts to turn golden. Discard onion. Add potato, and fry 6 to 8 minutes or until golden on each side, turning once.
  
  Remove potato from skillet; drain well on paper towels. Sprinkle with salt. Serve immediately.
  
  Yield 6 cups

Perfect porridge

Ingredients

  50g porridge oats
  350ml milk or water, or a mixture of the two
  Greek yogurt, thinned with a little milk and clear honey, to serve

Instructions

  1. Put the oats in a saucepan, pour in the milk or water and sprinkle in a pinch of salt. Bring to the boil and simmer for 4-5 minutes, stirring from time to time and watching carefully that it doesn’t stick to the bottom of the pan. Or you can try this in a microwave. Mix the oats, milk or water and a pinch of salt in a large microwaveproof bowl, then microwave on High for 5 minutes, stirring halfway through. Leave to stand for 2 minutes before eating.
  
  2. To serve. Pour into bowls, spoon yogurt on top and drizzle with honey.
  
  Source: BBC Food

Spaghetti bolognese

Ingredients

  - 30g butter
  - 500g spaghetti
  - 3 tbsp olive oil
  - 225g smoked back bacon, finely diced
  - 2 onions, finely diced
  - 1 clove garlic, finely chopped
  - 2 large carrots, finely diced
  - 3 sticks celery, finely diced
  - 500g minced lamb
  - 2 x 400g cans chopped tomatoes
  - 2 tbsp tomato puree
  - 250ml white wine
  - 3 finely pared strips lemon zest
  - 1 bay leaf
  - 3 sprigs parsley
  - Salt and freshly ground pepper
  - Freshly grated nutmeg
  - 10 tbsp (60g) freshly grated Parmesan

Instructions

  1. To make the bolognese sauce, heat the olive oil in a large saucepan over a medium heat. Add the bacon, onion, garlic, carrot and celery and fry for about 6 minutes or until tender. Stir in the minced lamb and stir-fry until the lamb is evenly brown and crumbly. Add the chopped tomatoes, tomato puree, wine, lemon zest, bay leaf and parsley. Lightly season with salt (the bacon is quite salty). Add pepper and freshly grated nutmeg to taste.
  2. Return the mixture to the boil and simmer gently for an hour until it forms a thick, flavoursome sauce, then remove the lemon zest, bay leaf and parsley. Finally, stir in 6 tbsp grated Parmesan.
  3. Just before you are ready to serve, drop the spaghetti into a pan of boiling, salted water. Cook according to packet instructions until al dente - about 10 minutes. Drain thoroughly and heap into a serving bowl. Add the butter and 4 tbsp more Parmesan. Toss well and serve with the sauce and extra Parmesan.

Rice with wok

Ingredients

  - rice
  - tomatoes
  - mushrooms
  - zucchini
  - broccoli
  - pepperoni
  - wild cabbage
  - tofu
  - red chili
  - wok paste
  - curry sauce
  - coconut milk
  - pineapple
  - soya sauce

Instructions

  1. Prepare the rice (cook with water for 10-12 min. --> read on ur rice package).
  2. Wash and slice the vegetables.
  3. Add some soya sauce to the wok.
  4. Add all vegetables to the wok.
  5. Cook.
  6. Add coconut milk.
  7. Spice.
  8. Add curry sauce.
  9. Add the different pastes. (as much as you like)

Creamy rice with oranges

Ingredients

  1 cup rice
  2 cups water
  1/2 tsp salt
  2 large oranges
  1 cup whipping cream
  1 tbsp sugar

Instructions

  1. In a medium-sized pot cook the rice in water until done. Let cool.
  
  2. Peel the oranges and cut into bite-sized pieces. For more uniform consistency also carefully remove the pith and membranes.
  
  3. Whip the cream.
  
  4. In a large bown mix the whippen cream, cooled rice, ornages, salt and sugar. Refrigerate before serving.

Salmon Pasta Salad

Ingredients

  - 1.5 cup tricolored spiral pasta
  - 1/2 cup mayonnaise
  - 1/2 cup sour cream
  - 1/4 cup chopped green pepper
  - 1/4 cup chopped sweet red pepper
  - 2 Tablespoons chopped onion
  - 2 Tablespoons minced fresh dill or 2 teaspoons dill weed
  - 6.0 oz. Chicken of the Sea® Premium Skinless & Boneless Pink Salmon Pouch
  - Mixed salad greens

Instructions

  Cook pasta according to package directions. Meanwhile, combine the sour cream, mayonnaise, green peppers, red peppers, onions and fresh dill in a bowl. Drain and rinse pasta in cold water; add to sour cream mixture. Stir in salmon. Cover and refrigerate. Serve over salad greens.
  
  Makes 2 servings.
  
  http://chickenofthesea.com/recipe_detail.aspx?did=604

Irish lamb stew

Ingredients

  1 to 1 1/2 lb. Leyden Glen Farm lamb stew meat or 1/2 lamb shoulder (bone-in)
  2 small to medium onions
  1 1/2 lbs. potatoes (see potato notes above)
  1 small to medium turnip
  7 carrots
  salt and pepper
  2 T. olive oil
  16 oz. water, lamb stock or beef stock
  1/2 teaspoon dried thyme
  1 bay leaf

Instructions

  Chop the onions. Heat the 2 tablespoons olive oil in a soup pot and brown the onions until translucent. Remove and reserve the onions leaving a bit of the juice in the bottom of the pot. Add the lamb and brown. Add salt and pepper. Remove the fat if your lamb is too fatty. The fat from the lamb will add flavor but too much isn’t pleasant.
  
  Step One: Peel and dice the potatoes. I like to dice the floury potatoes small and leave the waxy ones in larger chunks. When the lamb is brown, add half the potatoes (use the smaller floury potato dice) and the reserved cooked onions. Add your liquid of choice (water, stock or beer) and dried thyme and bay leaf. Bring to a boil, then reduce to a very low simmer. Cook for 1 1/2 to two hours. It may be necessary to add more water to avoid scorching. By the end of the cooking time, the potatoes should have disintegrated and become the thickener for the stewy-sauce. If they haven’t, use a potato masher and squash them down to thicken the stew.
  
  Step Two: In the meantime, peel the carrots and turnips. Cut into chunks about an inch square. Add the remaining waxy potatoes, carrots and turnips to the stew and cook until the newly added vegetables are to your liking. A half hour usually does it for me. Some people like their veggies more whole and crunchy and some like them mushier. You decide!
  
  Photo courtesy jeffreyw via Flickr

Spaghetti with shrimps and asparagus

Ingredients

  300 g asparagus
  200 g shrimps
  30 g oil
  10 g garlic
  salt, pepper
  parsley leaves
  spagetti

Instructions

  First cook spaghetti according to the package instractions. While it cooks, prepare the asparagus and shrimps.
  
  Peel the asparagus and cut off the tops, slice the rest finely. In a small pan bring water to boil and cook the asparagus heads for 3 minutes. Drain.
  
  In a large saucepan heat oil on a medium heat, Add finely chopped garlic an dcook for 1 minute. Add sliced asparagus and cook for 10 muntes. Add peeled and defrozed (if necessary) shrimps and cook for another 3 minutes. Add asparagus tops, salt and pepper to taste and remove from heat.
  
  Distribute spaghetti to the serving plates, put the asparagus and shrimps on top of spaghetti and sprinkle with chopped parlsey leaves. Serve immediately.

Beef and Bean Burritos

Ingredients

  1 pound lean ground beef
  1/2 cup chopped onion
  1 clove garlic, minced
  2 teaspoons chili powder
  1 teaspoon dried whole oregano
  1/2 teaspoon ground cumin
  1/2 teaspoon salt
  1/4 teaspoon pepper
  1 can (16 ounces) refried beans
  1 can (10 ounces) enchilada sauce, divided
  6 flour tortillas, 8-inch size
  shredded lettuce
  Optional garnishes: shredded lettuce, chopped tomatoes, sour cream, salsa, sliced ripe olives, shredded cheese

Instructions

  In a large skillet cook ground beef, onion, and garlic until ground beef is no longer pink, stirring to break up meat. Drain well.
  
  Add chili powder, oregano, cumin, salt, and pepper; simmer for 5 minutes. Add refried beans and 1/2 cup of the enchilada sauce. Cook until heated through; keep warm.
  
  Wrap tortillas in foil; bake at 350° for 10 minutes, or until thoroughly heated. Spoon about 1/2 cup ground beef mixture on each warm tortilla. Roll tightly and place seam-side down on a shredded lettuce-lined serving platter. When all burritos are made, spoon remaining enchilada sauce over the burritos. Garnish with your choice of toppings.
  
  Burrito recipe makes 6 servings.
  
  Source: http://dianaskitchen.com/page/recipes03/0827_burrito.htm

Hungarian vegetable stew

Ingredients

  3 onions
  2 celery stalks
  2 green peppers
  3 tbsp vegetable oil
  1 tsp pepper
  1 pound potatoes
  1 cup water
  1-2 cloves garlic
  1 tbsp salt
  1 pound canned tomatoes

Instructions

  Peel and slice the onions and celery stalks, Wash and slice the green peppers.
  
  In a large pot heat the oil on a medium heat, strir in the pepper. Add the vegetables and fry for 2 minutes, until translucent.
  
  Peel the potatoes and cut into bite-size pieces. Pour the water to the pot and add the potatoes. Cover and cook for 20-30 minutes, until tender.
  
  Add mined garlic and salt. Add canned tomatoes, slicing tomatoes if needed. Bring to boil and serve immediately.
  
  Photo courtesy of Marylin Acosta via Flickr

Roasted carrots with chestnuts and raisins

Ingredients

  2 pounds small carrots
  2 tbsp olive oil
  0,5 tsp salt
  0,25 tsp pepper
  1 cup chestnuts
  0,5 cup raisins
  1 tbsp honey

Instructions

  Peel the carrots and trim the tops. Peel and chop the chestnuts.
  
  Heat the oven to 400F. On a rimmed baking sheet or in a heatproof pan toss the carrots with olive oil, pepper and half the salt. Roast for 15 minutes. Stir in chestnuts, raisins honey and the remaining salt, and roast for another 10-15 minutes, until the carrots are tender.
  
  
  Source: Family Circle

Tuna and Olive Salad

Ingredients

  - 1/4 cup mayonnaise
  - 2 tablespoons fresh lemon juice
  - 2 (6-oz) cans light tuna packed in olive oil, drained
  - 1/2 cup chopped drained bottled roasted red peppers
  - 10 Kalamata or other brine-cured black olives, pitted and cut lengthwise into strips
  - 1 large celery rib, chopped
  - 2 tablespoons finely chopped red onion
  - 1 (20- to 24-inch) baguette
  - 2 tablespoons olive oil
  - Green leaf lettuce

Instructions

  Make tuna salad:
  Whisk together mayonnaise and lemon juice in a large bowl. Add remaining salad ingredients and stir together gently. Season with salt and pepper.
  
  Assemble sandwiches:
  Cut baguette into 4 equal lengths and halve each piece horizontally. Brush cut sides with oil and season with salt and pepper. Make sandwiches with baguette, lettuce, and tuna salad.
  
  Read More http://www.epicurious.com/recipes/food/views/Tuna-and-Olive-Salad-Sandwich-103566

Spaghetti marinara

Ingredients

  - 2 tbs olive oil, plus extra to toss
  - 1 onion, finely chopped
  - 3 garlic cloves, crushed
  - 1 cup (250ml) dry white wine
  - 3 tbs tomato paste
  - 2 x 410g cans crushed tomatoes
  - 500g spaghetti
  - 500g marinara mix*
  - 300g black mussels, washed, de-bearded
  - 2 tbs chopped flat-leaf parsley

Instructions

  Heat oil in a large saucepan over medium heat, add onion and cook for 3-4 minutes or until softened.
  Add garlic and wine, and simmer 2 minutes. Add paste and crushed tomatoes, and simmer 15-20 minutes further, stirring occasionally until slightly thickened. Season well.
  Cook the pasta in boiling, salted water until al dente. Drain and toss in a little olive oil.
  Add marinara mix and mussels to tomato sauce, cover with lid and cook 3-4 minutes over medium-high heat, discarding any mussels that do not open.
  Stir in parsley, then toss the sauce through the pasta and serve.
  Notes & tips
  * A mix of fresh seafood, from fish-mongers and good supermarkets.
  
  Serves 6

Fluffy French Toast

Ingredients

  1/4 cup all-purpose flour
  1 cup milk
  1 pinch salt
  3 eggs
  1/2 teaspoon ground cinnamon
  1 teaspoon vanilla extract
  1 tablespoon white sugar
  12 thick slices bread

Instructions

  1. Measure flour into a large mixing bowl. Slowly whisk in the milk. Whisk in the salt, eggs, cinnamon, vanilla extract and sugar until smooth.
  
  2. Heat a lightly oiled griddle or frying pan over medium heat.
  
  3. Soak bread slices in mixture until saturated. Cook bread on each side until golden brown. Serve hot.
  
  Source: Allrecipes.com
  
  Photo courtesy Ralph Daily via Flickr

Cauliflower cheese & spinach pasta bakes

Ingredients

  850ml milk
  50g plain flour
  50g butter , plus 1 tbsp
  1 tsp Dijon mustard
  100g extra mature cheddar , grated
  25-50g blue cheese
  ½ tsp finely grated nutmeg
  250g penne
  1kg cauliflower (2 medium ones), cut into florets
  750g frozen spinach (whole leaf), defrosted and squeezed dry
  25g toasted pine nuts
  
  FOR THE TOMATO SAUCE
  4 garlic cloves , 3 sliced, 1 left whole
  2 tbsp extra-virgin olive oil
  700g jar tomato passata

Instructions

  For the tomato sauce, cook the sliced garlic in the oil for 1 min, then add the passata. Season, half-cover the pan and simmer for 20 mins until rich.
  Meanwhile, make the cheese sauce. Put the milk, flour and 50g butter into a pan. Heat, whisking non-stop, until smooth, then bubble for 3 mins, stirring to make sure any flouriness is lost. Cool for 5 mins, then stir in the mustard, most of the cheddar, half the blue cheese and half the nutmeg.
  Boil the penne and cauliflower for 8 mins in salted water until the pasta is almost cooked and the cauli is tender. Keep 2 tbsp water from the pan, then drain. Melt 1 tbsp butter in a pan, add the whole garlic clove, spinach, remaining nutmeg, salt and lots of black pepper. Stir for 2 mins, then remove the garlic clove.
  Set aside 300ml cheese sauce and mix the rest into the cauli and pasta. Divide half the tomato sauce between 6 dishes and top with some spinach. Fill with cauli mix, top with more spinach, then the rest of the tomato sauce. Top with the cheese sauce, cheeses and pine nuts. Cover with cling film, cool and chill for up to 2 days or freeze for up to 1 month. To cook, defrost if frozen. Heat oven to 200C/ 180C fan/gas 6. Cook on a baking sheet for 18-20 mins until golden and bubbling. Good with green salad or garlic bread.
  
  Source: www.bbcgoodfood.com

Radishes and Asparagus Salad

Ingredients

  2 tbsp olive oil
  2 tbsp white wine vinegar
  2 tsp mustard
  1/4 cup shallots, finely diced
  1/2 tsp salt
  1/2 tsp pepper
  1 pound asparagus
  4 oz watercress salad, chopped
  4 oz arugula
  8 radishes, thinly sliced

Instructions

  In a small bowl whisk oil, vinegar and mustard. Stir in shallots and half of the salt and pepper.
  
  Bring a pot of lightly salted water to boil. Peel the asparagus and cut it into approx. 1-inch pieces. Cook them for 1 minute, drain and rinse with cold water to cool.
  
  In a large bowl toss asparagus with watercress, arugula, radishes, dressing and remaining salt and pepper. Serve immediately.
  
  Source: Family Circle