Recipes
Sweet and Sour Pork
Posted on September 25th, 2008 by Head ChefFiled in: China, Main Course, Meat Dishes
Pork cubes with a crispy, golden brown coating in a sweet and sour sauce. Enjoy as is as an appetiser or with egg noodles for a main course.
Chocolate Brownies
Posted on September 25th, 2008 by Head ChefFiled in: Cakes, Desserts, North America
Indulge your inner chocoholic with these scrumptious chocolate brownies made with dark chocolate and walnuts. Delicious when eaten on its own or smothered with a chocolate fudge topping.
Snipdoodle
Posted on September 23rd, 2008 by Head ChefFiled in: Breakfast, Cakes, North America
Snipdoodle is a simple delicious cake,sprinkled with cinnamon sugar served warm or at room temperature for breakfast or tea.
Popovers
Posted on September 23rd, 2008 by Head ChefFiled in: Breakfast, Cakes, North America
A popover is a light, hollow roll made from an egg batter similar to that used in making Yorkshire pudding. The name “popover” comes from the fact that the batter swells or “pops” over the top of the muffin tin …
Griddle Cakes
Posted on September 23rd, 2008 by Head ChefFiled in: Breakfast, Cakes, Desserts, North America
Griddle cakes are easy to make,and perfect for breakfast when topped with maple syrup or topped with fresh fruit and cream for dessert.
Macaroni, Ham and Cheese Casserole
Posted on September 23rd, 2008 by Head ChefFiled in: Main Course, North America, Pasta
This recipe is a variation of the well loved “mac&cheese” with a chopped ham and a crispy, cheesy topping that the kids are sure to love.
Cream and Nut Sauce
Posted on September 23rd, 2008 by Head ChefFiled in: Accompaniments, India, Spreads and Dips
A deliciously creamy sauce with pistachio nuts and almonds. This cream and nut sauce is traditionally served as an accompaniment to “lamb grilled on skewers” but may be served with any grilled, sliced meats.
Lamb Grilled on Skewers
Posted on September 23rd, 2008 by Head ChefFiled in: India, Main Course, Meat Dishes
These spicy lamb skewers can be grilled in the oven, on the grill or even on the braai (barbeque). In India this dish is often served with a cream and nut sauce.
Salat (vegetable salad)
Posted on September 16th, 2008 by Head ChefFiled in: Accompaniments, India, Salads, Vegetable Dishes
Salat is a traditional accompaniment to tandoori meats such as tandoori murg, husaini kabab or moghlai kabab. After the meat is cooked, it is placed on top of the salat and is usually sprinkled with a little garam masala before …
Lamb Roghan Josh
Posted on September 16th, 2008 by Head ChefFiled in: India, Main Course, Meat Dishes
Roghan Josh is a curried lamb dish, flavoured with traditional spices and slow cooked to draw out the maximum flavour of the dish. This recipe is best served with fragrant rice and serves 4.
Chicken Curry
Posted on September 16th, 2008 by Head ChefFiled in: India, Main Course, Meat Dishes
Traditional indian curry,deliciously spicey with a tinge of lemon. Best served with fragrant rice and a sambal (salad) of your choice.Serves 4-6.
Pollo a la Chilindrón
Posted on September 11th, 2008 by Head ChefFiled in: Main Course, Spain, Vegetable Dishes
This Spanish dish is translated as Sautéed Chicken with Peppers, Tomatoes and Olives and serves 4
Spaghetti con le Vongole (spaghetti with clam sauce)
Posted on September 11th, 2008 by Head ChefFiled in: Italy, Main Course, Pasta
This pasta dish is deliciously simple to prepare and may be varied by substituting mussels with oysters or scallops. Serves 4-6
Salsa di Pomodori (tomato sauce)
Posted on September 11th, 2008 by Head ChefFiled in: Accompaniments, Italy, Spreads and Dips
Tomato sauce made in the traditional Italian way! This sauce can be used as a base sauce on pizza and is the perfect accompaniment to pasta dishes.
Frikkadels
Posted on September 11th, 2008 by Head ChefFiled in: Main Course, Meat Dishes, South Africa
Braised meat patties flavoured with nutmeg and coriander. Frikkadels may be made from lamb, beef or pork or any combination of these to suit your taste.
Bobotie (Baked Ground Lamb Curry Casserole)
Posted on September 11th, 2008 by Head ChefFiled in: Main Course, Meat Dishes, South Africa
Bobotie is a South African dish consisting of spiced minced meat baked with an egg-based topping. The recipe probably originates from the Dutch East India Company colonies in Batavia, with the name derived from the Indonesian Bobotok. It is also …
Tomato Bredie (Lamb and Tomato Stew)
Posted on September 11th, 2008 by Head ChefFiled in: Main Course, Meat Dishes, South Africa
This traditional South Africa Lamb and Tomato Stew, known as “Tomatie Bredie” serves 6 people. Delicious served piping hot with rice. (Bredie means vegetable stew).
