#11 Garden Quinoa Salad with Avocado

Garden Quinoa Salad with Avocado

Ingredients

• 180g cooked Quinoa
• 1 tomato
• 60g avocado
• 30g baby spinach
• ½ or 1 apple
• ½ lemon
• salt and pepper

Method

1.   Cut tomato, avocado and apple in small pieces and wash baby spinach.
2. Mix quinoa and baby spinach together, add tomatoes and apple and mix good. Add avocado but be careful not to stir to fast and hard.
3. Add lemon juice, salt and pepper until it tastes good.
4. Serve immediately or store in the frigde for a couple of days.

#10 White Chocolate Cookies and Cream Slice

Ingredients

For base

• 350g Oreo Classic
• 80g butter melted

For filling

• 375g Philadelphia Cream Cheese, softened
• ½ cup caster sugar
• 1 teaspoon Vanilla
• 1 cup cream
• 3 teaspoons gelatine, dissolved in ¼ cup of boiling water
• 220 white baking chocolate, melted

For decoration

• strawberries
• extra Oreos broken

Method

1. Place 250g of the Oreo cookies in a food processor and process into fine crumbs. Add the butter and process to combine. Press the mixture into a greased and lined 18 x 8cm baking tray.
2. Beat the cream cheese, sugar and vanilla with an electric mixer until smooth, then beat in cream.
3. Melt white chocolate (tip: break chocolate into pieces) and dissolve gelatine in water.
4. Stir through gelatine and white chocolate.
5. Roughly break the remaining Oreo cookies and stir through the filling, the pour over the base.
6. Refrigerate for 3 hours or until set. Cut into triangle and decorate with strawberries and oreo cookies. Serve immediately.

#9 Peanut Butter Chicken with Rice

Ingredients

• 4 chicken breasts
• 1 onion, finely chopped
• 1 clove garlic crushed
• 30g butter
• ¼ cup crunchy peanut butter
• ½ cup chicken stock
• ¼ cup honey
• ¼ cup grainy mustard
• 1 teaspoon curry powder
• dash tabasco

Method (Pan)

1. Combine onion, garlic and butter in a pan and cook until onions turn brown and soft.
2. Stir in peanut butter, stock, honey, mustard, curry and tabasco.
3. Add chicken in single layer and cook for about 7 min until you can see it getting cooked on the upper side.
4. Turn chicken and turn for other 6 min until it is well cooked.
5. Serve with brown or basmati rice and a small garden salad.

Method (Oven)

6. Preheat oven to 180 degrees.
7. Combine onion, garlic and butter in a pan and cook until onions turn brown and soft.
8. Put onion, garlic and butter mixture, peanut butter, only a little bit stock, honey, mustard, curry and tabasco in an oven proof dish. Add chicken in single layer and bake for 20-30 min with a lit on.
9. Turn and check the chicken after 10-15 min until it is well cooked. Add more chicken stock if chicken is getting to dry.
10. Serve with brown or basmati rice and a small garden salad.

#8 Home made Cookies

Ingredients:

500g butter

1 can condensed milk

1 cup sugar

5 cups self raising flour

Method:

1. Preheat oven to 180 degrees
2. Cream butter and sugar, add milk and stir in flour one cup at the time.
3. Roll into small balls and flatten with a fork.
4. Top with Choc chips or M&Ms and put in the ovn for 10 min.
5. Take them out an let them cool down before putting htem in containers or eat them warm.

#7 Delicious and easy oven baked salmon with Chips or salad

Ingredients

• 4 salmon fillets, fresh
• olive oil
• half a lemon
• parsley (herbs or fresh)
• lemon pepper

Utensils

• 4 pieces of aluminium foil (20cm x 15cm)
• Baking tray

Method

1. Preheat oven to 180°C.
2. Place each salmon fillet in a piece of aluminium foil and drizzle with lemon juice.
3. Sprinkle some lemon pepper and parsley on each fillet, and drizzle with olive oil.
4. Wrap the aluminium foil around the salmon fillet to cover it completely.
5. Place in the oven for 10-12min.
6. To check if salmon is completely cooked take one fillet out and open foil to check it it is cooked. Serve with chips or fresh garden salad and quinoa.

#6 Delicious Chocolate Cake

Ingredients

• 60g butter (soft)
• 1 cup brown sugar
• 1 tbs vanilla
• 2 eggs
• 1 ¼ cup Greek style yoghurt
• 1 ½ cups self raising flour
• ½ cup cocoa (sifted)
• ½ tbs bicarbonate soda

Icing

• 2 cups pure icing sugar
• 2 tbs cocoa (sifted)
• 40g butter (soft)
• 1 tblsp milk

Method

1. Preheat oven to 180°C. Grease and flour a cake pan and set aside.
2. Ina bowl cream the butter, sugar and vanilla.
3. Add in eggs one at a time until well combined.
4. Beat in yoghurt until just combined.
5. Combine in a separate bowl the flour bicarbonate soda and cocoa powder.
6. Fold wet mixture into dry mixture gently.
7. Pour cake into cake pan and bake for 40-45 min.
8. Leave to cool in the pan for 10 min and then out onto cooling rack.

Icing

1. Sift icing sugar and cocoa together in a bowl.
2. Add butter and milk.
3. Using and electric mixer on low speed, mix until ingredients are combined and increase speed for 2 min.
4. Pour onto the top of the cake and smooth over with a palate knife.

#5 Best Chocolate Brownies ever

Ingredients

• 90g plain (dark) chocolate
• 150g butter
• 125g plain flour
• 15 cocoa powder
• ½ teaspoon of baking powder
• 2 eggs
• 300g brown sugar
• 100g chopped pecan nuts or chocolate chips
• 1 teaspoon of vanilla extract
• 1 pinch of salt

Utensils

• Baking tin (20cm x 15cm)
• baking paper
• 3 medium bowls (2 can be smaller, 1 larger)
• wooden spoon
• small saucepan
• sieve
• rubber spoon spatula
• knives
• oven gloves

Method

1. Preheat oven to 180°C. Grease and line the base of the baking tin with non stick baking paper.

2. Break the chocolate into a bowl and add the butter. Melt the butter and chocolate over a saucepan of barely simmering water, stirring occasionally.

Remove the bowl from the heat and allow the chocolate to cool slightly. Sieve the flour, cocoa powder, baking powder and salt into a separate bowl.

4. In a third bowl, beat the eggs and then add the sugar and vanilla extract. Stir the ingredients together until they are just combined.

5. Fold the melted chocolate into beaten egg mixture. Then fold in the flour mixture and nuts. There should be no visible flour.

6. Spoon the mixture into the tin, smooth the top with a palette knife and bake for 25min. Allow it to cool in the tin before cutting into squares. Sprinkle with some icing sugar if desidered.

#4 Mexican fiesta – A real Mexican taste

  Mexican fiesta – A real Mexican taste

This menu was part or it actually was my formal dinner i cooked  last year in food technology. We all really liked it and so i thought i post it on here as well.

 Entrée: Mexican Baked Potatoes with Guacamole & Salsa

For 6 Persons / Preparation Time 45 min

Ingredients

• 6 medium potatoes
• 4 rashers bacon, chopped
• 1 cup grated tasty cheese
• 100 g Baby spinach leaves, to serve the potatoes on
• 1 dip char Chunky Chargrilled Salsa

Utensils

• Chopping board
• Knife
• 3 Bowls (limes, guacamole, salsa)
• Table spoons
• Fried pan

Recipe

• Preheat oven to 200 degrees
• Cut a cross on the top of each potato and place in the oven
• Bake for 30 to 35 min or until tender
• Make guacamole sauce (extra recipe)
• Cook bacon in a non-sticky frying pan until crisp
• Heat chunky chargrilled salsa
• Squeeze potatoes from the middle, up towards cross, to open or cut in half
• Top with cheese, salsa, guacamole and bacon
• Serve on a bed of spinach
• Hint: the potatoes can be cooked in a microwave for 6 – 8

Guacamole

Ingredients

• 3 avocados (soft to press) slightly green on the outside.
• 2 limes (for juicing)  
• 1 medium white onion (diced)
• 2 garlic cloves crushed
• 1 large tomato (diced finely) or fried tomatoes
• Salt and black pepper

Method

• Place the avocado flesh in a medium bowl and use a fork to mash until almost smooth.
• Add the onion, tomato, garlic and lime juice and use a spoon to mix well. Taste and season with salt and pepper.

Main course meal: Mexican pasta with chicken and peppers

 For 6 people / Preparation time 35 min /cooking time 25

Ingredients

• 4 cups low sodium chicken broth
• 1 minced garlic clove
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• 6 whole canned tomatoes, well drained 
• 3 shallots
• 1 large green bell pepper
• 600gr vermicelli or other thin pasta
• 500 gr boneless skinless chicken breast
• 1 tablespoon vegetable oil 
• 1 can chopped mild green chilies, drained 
• 1/4 teaspoon salt 
• 1/4 cup fresh coriander

 Utensils

• Knife
• Chopping board
• Sauce pan
• Fried pan
• bowls

Recipe

1. In a medium saucepan bring the chicken broth, garlic, cumin and chilli powder to a boil over medium high heat.
2. While leaving that to boil, finely chop the tomatoes, scallions and bell pepper. 
3. Add chicken to the boiling broth and reduce heat to medium low, cover and simmer until chicken is cooked through about 10 minutes. Remove chicken and set aside to cool slightly.
4. Cook the pasta in a big sauce pan; first boil the water with salt and oil then add pasta
5. Remove the pasta from the sauce 5minutes before being cooked
6. In a large non-stick skillet, warm the oil over medium-high heat until hot but not smoking. Add the pasta and cook, stirring, until the pasta is lightly browned, about 2 minutes.
7. Add the broth mixture, tomatoes, scallions, bell peppers, green chillies and salt. Bring to a boil over medium high heat. Reduce the heat to low, cover and simmer, stirring occasionally, until the pasta is cooked. About 7 minutes. 
8. Meanwhile shred the chicken. Mince the cilantro ( if using)
9. Stir the shredded chicken and coriander into the pasta mixture and serve hot. 
10. Add some cheese on top or spices. 

Dessert meal: Mexican Chocolate – Raspberry Parfaits

 For 6 people / Preparation Time 15 min 

Ingredients

• 4 cups light chocolate soymilk
• 3 box chocolate instant pudding and pie filling mix
• 1 table spoon ground cinnamon 
• 3 slices angel food cake
• 3 cups of whipped cream 
• 1½ cup frozen or thawed/drained raspberries 
• Grated chocolate

Utensils

• Chopping board
• Knife to cut the cake in little pieces
• Medium bowl
• Whisk
• 3 spoons (pudding, whipped cream and raspberries)
• Paper towel

Recipe

1. In medium bowl, beat soymilk, pudding mix and cinnamon with wire whisk until mixture is blended and thickened.
2. To assemble, spoon 1/8 cup pudding into each of 6 small parfait glasses or clear drinking glasses. 
3. Layer each with some raspberries, half of the cake and 2 tablespoons whipped topping.
4. Repeat the same again, that means: pudding, cake, whipped cream and raspberries.
5. Top each with remaining pudding and whipped topping. 
6. Garnish with grated chocolate and some raspberries.

Drinks

Entrée: Water with ice cubes and lemon on the glass

Main meal: Watermelon agua fresca

Ingredients:

• 8 cups chopped watermelon
• 4 cups orange juice
• 4 limes
• 4 tablespoons caster sugar

Recipe:

• Blend 2 cups of copped watermelon and some ice
• Add 1 cup orange juice
• Juice 1 lime
• Add 1 tablespoon caster sugar until smooth
• Serve with ice and decorate with chopped lime

Enjoy it!

#3 Spaghetti Bolognese a la Robyn

Spaghetti Bolognese a la Robyn

Ingredients:

4 Servings

400g spaghetti

500g mince

½ onion, finely chopped

1 tbsp garlic crushed or 1 clove, finely chopped

I tin (420g) tomato soup

1 sachet (20g) tomato paste

1 cup Beef stock

1 cup red wine

oregano, parsley flakes

fresh parsley, parmesan cheese to garnish

Method:

1. Heat oil in a large pan. Add onion and cook for 3 min until golden, then add the garlic and cook for about 1 min.
2. Add mince and cook for about 5 min until well browned.
3. Add the remaining ingredients (tomato soup, tomato paste, beef stock, red wine, oregano and parley) and stir it until well combined.
4. Reduce heat and simmer for 30 min. Stir occasionally.
5. Serve with spaghetti and garnish with grated parmesan cheese and fresh parsley.
   
   
   
   
   I really really love this spaghetti bolognese and it is super simple to cook! I learned this dish from Robyn, it is her recipe, that's why I called it a la Robyn.
   Enjoy it!

#2 Spaghetti Carbonara a la arco-iris

Spaghetti Carbonara a la arco-iris

Ingredients:

1 serving

• 50g spaghetti
• 1 egg
• 1/4 cup (20g) grated Parmesan
• 1 slice bacon, chopped
• 1 clove garlic, minced
• 1/2 leek, thinly sliced
• 30mml thickened cream
• 60g frozen peas
• 1/2 carrot, very small diced
• 5 cherry tomatoes or 1/2 tomato seeded and diced
• 50g or small tin of corn kernels
• Salt and ground black pepper, to taste
• ¼ cup chopped fresh parsley leaves

Utensils:

carrot peeler

pasta drainer

sauce pan

frying pan

knives

chopping bards (green and red)

bowl

Method:

1. In a large pot of boiling salted water, cook pasta according to package instructions; reserve 1/2 cup water and drain well.
2. Cook carrots in boiling water, add peas later just before carrots are cooked and cook for 2 more minutes.
3. At the same time, heat a large skillet over medium high heat. Cook onion until golden brown, then add bacon and cook until brown and crispy, about 6-8 minutes.
4. Put cooked carrots and peas in a bowl to cool down and add drained corn.
5. Whisk cream and egg together in a small bowl. Add half of the parmesan, some parsley and season with pepper.
6. Stir in garlic, leek and tomatoes until leek is soft and tomatoes are starting to look cooked, about 2 minutes. Add half of the parsley and reduce heat to low.
7. Working quickly, stir in egg-cream mixture and pasta, and gently toss to combine, add the vegetables (corn, carrots and peas); season with salt and pepper, to taste. Add reserved pasta water, one tablespoon at a time, until desired consistency is reached.
8. Serve immediately, garnished with parsley and parmesan. 
   
   
   
   
   I created this recipe for my food technology assessment in year 11 and it is a meal which is created for kids at around 11 years. They will love it! Especially because of all the different colours and flavours from the vegetables. I called it arco-iris because there are pretty much all the colours of a rainbow in this pasta dish!
   It tastes also very good with zucchini instead of normal spaghetti.
   
   
   
   
   I hope you like it! Emily and my host family loved it!