Free and easy cooking recipes

Ingredients

• 50 gms flaked tuna
• Mayonnaise, as desired
• Salt & pepper, to taste
• 1 lemon Juice
• 1 tbsp chopped parsley
• Finely-grated Cheddar cheese and coriander chutney, as desired
• 4 slices brown bread

Tuna sandwich Preparation:

1. Mix tuna, mayonnaise, salt, pepper, lemon juice, parsley and Cheddar cheese.
2. Spread chutney on bread slices and to pit with the tuna mixture.
3. Pan-fry sandwiches in butter until golden brown on the outer side or make toasted sandwiches in a sandwich maker.
4. Cut it into half and serve immediately.

Ingredients

• 100 gms yam
• 2 potatoes
• 50 gms French beans
• 50 gms corn
• 200 gms green beans
• 2 capsicums
• 2 onions (medium)
• 1 tsp cumin powder
• 1tsp coriander powder
• 1 ginger
• 2 garlic flakes
• 2 tomatoes (chopped)
• 1 tbsp vinegar
• 1 tbsp Worcestershire sauce
• 4 green chillies
• Fresh coriander leaves
• Salt to taste

Corn-N-Veggies fusion Preparation:

1. Grind ginger & garlic to a make a paste.
2. Steam corn.
3. Cut potatoes, yam. French beans & green peas into cubes.
4. Heat the oil. Fry all the vegetables.
5. Keep it aside.
6. Now fry onions till they turn tender.
7. Add cumin powder, coriander powder, ginger garlic paste.
8. Fry it for few minutes.
9. Mix chopped tomatoes and fried vegetables.
10. Add salt and stir it well.
11. Cook till the mixture turns dry.
12. Add sugar and sauce to the mixture.

Ingredients

• 1 kg —- Eggplant ( Baingun ), sliced into roundels
• 150 gms —- flour
• 1 litre —- tomato sauce
• 200 gms —- Parmesan cheese
• 300 gms —- mozzarella cheese
• 200 gms —- fresh basil leaves
• Salt pepper, to taste

Eggplant parmigiana Preparation:

1. Dust eggplant with a mixture of flour & salt, deep-fry.
2. Drain on a kitchen towel & keep aside.
3. In a pan, layer eggplant , tomato sauce, Parmesan & basil.
4. Sprinkle mozzarella cheese on top.
5. Bake in a preheated oven at 220 degrees C for 5 minutes or till it begins to brown.
6. Gratinate before serving.

Ingredients

• 500 gms — chicken, skin removed & cut into inch-thick pieces (any side or thighs
• 30 gms — dried mushrooms, soaked in tepid water, washed well & sliced
• 2 — dry shallots, chopped
• 2 — cloves garlic, chopped
• 10 gms — coriander, chopped
• 500 ml — chicken stock
• 125 ml — fresh cream
• 100 gms — melted butter
• 4 — fiol pastry sheets
• 4 cup — diced tomato
• Salt & pepper, to taste

Crusty mushrooms chicken Preparation:

1. Fry sliced chicken in butter for 2-3 minutes.
2. then season with salt & pepper. Set aside.
3. Pan –fry shallots, mushroom, tomato & garlic.
4. Add cream, chicken stock, coriander, salt-n-pepper & let it simmer for 5 minutes.
5. Once the mixture has reduced, add chicken & adjust seasoning.
6. Remove from heat and let it cook.
7. Lay out two sheets of foil pastry brushed with butter in a tart mould.
8. Put the mixture at the center of the pastry & cover the top with the remaining sheets.
9. Bake in a preheated oven at 180 degrees for 10 minutes & serve with salad & dressing of your choice.

Ingredients

• 1 kg tenderloin beef, pared & cut into medium steaks

For the marinade:
• 3 tbsp each, chopped parsley, olive oil & vinegar
• 3 cloves garlic, crushed
• 1 tbsp chopped ajwain
• 1 tezpan
  Vegetables;
• 200 gms each, julienned carrot, baby marrow, leeks, celery & shredded lettuce
• 50 gms dry raisings
• 30 gms unsalted butter
• 5 gms fresh thyme

Grilled beef Preparation:

1. In a small bowl, combine all the ingredients for the marinade.
2. Place beef steaks in the marinade & turn to coat well on all sides.
3. Cover and refrigerate for at least 8 hours, turning occasionally.
4. Grill to desired level of doneness.
5. In a frying pan, heat butter & sauté vegetables until soft, add raisin & thyme.
6. To serve place sauted vegetables in the middle topped with portions of grilled beef.

Ingredients

• 3 ——– Ripe mango, pitted and cubed*
• Juice of one lemon
• 1 tbsp ——– Red onion, minced
• 1/4 cup ——– Fresh cilantro leaves
• 1/2 ——– Jalapeno pepper seeded & minced

Mango salsa Preparation:

1. Combines all ingredients.
2. Lets stand for 10 minutes. Toss before serving.
3. Serve with grilled fish or chicken.

Ingredients

• 30 gms —- apple, diced
• 10 gms —- sultanas
• 10 gms —- prunes
• 10 gms —- grated coconut
• 5 gms —- each, sugar & butter
• 1 tsp —- cinnamon powder
• 1 —- spring roll dough sheet

Fruit Salsa:

• 15 gms —- diced pineapple & strawberry
• 10 ml —- sugar syrup
• 5 gms —- pomegranate
• 50 gms —- coconut ice-cream
• Meringue & red currant for garnishing

Apple strudel Preparation:

1. Filling: Saute apple in butter then add sultana, prunes.
2. Continue cooking over very low heat. When soft, add sugar & cinnamon powder.
3. Remove from heat & add grated coconut.
4. Mix thoroughly & then keep in the chiller for a while.
5. Fruit Salsa: Bring sugar syrup to a boil then add diced fruits along with pomegranate.
6. Keep aside.
7. Spread the filling on the spring roll dough sheet & roll it tightly.
8. Bake in a presheated oven for 10 minutes till golden brown.
9. Slice & serve with coconut ice cram, salsa meringue & red currant.

Ingredients

• 2 Cups ——— Sugar
• 1 Cup ——— Distilled white vinegar
• 6 Cups ——— Mangoes peeled and cut in 3/4 of inch pieces
• 1 ——— Medium onion, chopped
• Half cup ——— Golden raisin
• Quarter Cup ——— Crystallized ginger, finely chopped
• 1 ——— Garlic clove, minced
• 1 tsp ——— Mustard seed, whole
• Quarter tsp ——— Chili pepper flakes (hot)

Mango Chutney Preparation:

1. Combine sugar and vinegar in a six quart pot, bring to boil, stirring until sugar dissolves.
2. Add remaining ingredients and simmer, uncovered, for 30 to 45 minutes or until syrup and slightly thickened, stir occasionally during cooking.
3. Pour into a clean, hot jars leaving half inch head space. Process in a water bath for few minutes.

Ingredients

• 1 cup — pineapple juice
• 1 — banana, peeled, sliced & frozen
• 1 cup — lain yogurt
• 1 tbsp — sugar
• 1 cup — pineapple chunks

Pineapple Smoothie Preparation:

1. In a blender, combine the pineapple juice, banana, yogurt, sugar & pineapple chunks & blend until smooth.
2. Pour into glasses & serve immediately.

Ingredients

• 750 gm —- cod, hake or snapper fillets or steaks
• 2 cloves —- garlic
• 1 piece —- (1 inch) ginger root grated
• ¾ cup —- each loosely packed flat leaf parsley, cilantro leaves
• 3 tbsp —- olive oil
• 2 tbsp —- orange juice plus more for thinning
• 1 tsp —- cumin
• 1 tsp —- hot paprika
• 1 tsp —- lemon zest
• ½ cup —- coriander seeds
• 1/8 tsp —- saffron (optional),
• 1/8 tsp —- cinnamon
• 1/8 tsp —- ground re pepper
• ½ tsp —- salt

Baked fish Preparation:

1. Heat oven to 232 C.
2. combine garlic, ginger, parsley, cilantro, olive oil, orange juice, cumin, paprika, lemon zest, coriander seed, saffron, cinnamon & red pepper in a blender or a mortar & pestle; blend to a paste.
3. Season fish fillets with salt; rub in half of the spice mixture.
4. Place fillets in a greased shallow baking dish; cook until fish is just cooked through.
5. Then the remaining half of the spice mixture with orange juice to make a smooth sauce; spoon over fish fillets.