Tag Archives: Onion

Rice with tomatoes and spinach

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I really enjoy the simplicity of this dish.

OLYMPUS DIGITAL CAMERAIngredients

  • 1 Bag baby spinach
  • 2 cups basmati rice
  • 2 tbsp olive oil
  • 1 tsp ground turmeric
  • 2 tsp ground cumin
  • 1-2 tsp salt
  • 1 red onion finely sliced
  • 2 Red chillies finely chopped
  • 2 Tomatoes finely chopped
  • 31/2 cups chicken stock
  • 1/4 cup toasted pine nuts

Method

OLYMPUS DIGITAL CAMERAWash rice several times until water runs clear, then drain. Heat oil in a deep saucepan.  Add onions and cook for 6 minutes or until golden brown and slight caramelised. Add chillies, cumin and turmeric and cook for a further minute.  Add rice and stir for another minute.  Add tomatoes, spinach, and butter,season to taste.  Add stock, give it a stir and bring to boil.  Reduce heat to lowest setting, cover and cook for 20 mins or until rice is cooked. Garnish with toasted pine nuts. I served this with a cucumber raita.

Yoghurt Chicken

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My friend is an exceptional cook has been cooking this dish for the last 25 years. I have many fond memories of chowing down on this at her home. This recipe has been simplified a little and I feel I have retained the dignity of this dish.  I serve this with bhaturas and it has become a real favourite in my home.

Ingredients

  • 6 chicken thigh filletsDSCN6322
  • 1 tsp minced garlic
  • 1 tsp minced ginger
  • 1 tsp garam masala
  • 3 -4 tbsp natural yoghurt
  • 1/2 cup lukewarm water
  • 1/2 red onion
  • 1/2 tsp mustard seeds
  • 1 tsp salt
  • Handful of fresh coriander
  • 1 green chilli
  • 1tbsp ghee or oil

Method

Cut thigh fillets into four pieces. Add garlic, ginger, garam masala, yoghurt. Mix well and leave in the fridge for a couple of hours or over night to marinate. Slice onions and coriander stalks finely.
Heat ghee in a pan, add mustards seeds and fry for 30 secs and then add onions, fry till soft. Add chicken to the pan and brown for 3 – 4 minutes. Season to taste. Add water, lower heat and cook 20 -25 mins till chicken is cooked and water has evaporated.
Garnish with chopped coriander leaves and green chilli.
Tip: if you want to make this spicy add 1/2 tsp chilli powder or2 fresh chillies.
 

Chunky Avocado Dip

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I make this dip on a regular basis.  It is very versatile, you can have it with corn chips, serve it on some toasted sourdough, top up your nacho’s, throw it into your salads and the list goes on.

DSCN6308

Ingredients

  • 3 Ripe Avocados
  • 2 Medium sized & firm Roma tomatoes
  •  1-2 Red Chillies
  • 1/2 tsp minced garlic
  • 1/2 a red onion
  • 1 lemon
  • Generous handful of fresh coriander stalks and all

Method

Cut avocados in half, remove seed and skin and cut into 2 cm chunks.  Cut Roma tomatoes in half, remove seeds and vein, and chop into small pieces.Chop coriander stalks and leaves. Dice chilli and onions finely.

Note:  If you don’t want a spicy dip, remove seeds and vein from the chilli before dicing it. DSCN6306

In a medium-sized bowl, add avocados, tomatoes, chilli, garlic, fresh coriander and onion.  Add juice of half lemon first and taste. Only use second half of lemon if you do like a lemon kick.  Season to taste and serve with some corn chips.

 

Easy Pasta Sauce

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This is the cheats pasta sauce.  I cook a big pot of it and freeze half of it for another day.  You can use mince in this recipe, I used Pinenut & Spinach sausages, italian sausages work well for this as well.

Ingredients

  • Easy Pasta Sauce1 Onion
  • 2 Chillies
  • 200g Sliced Mushrooms
  • 700g Jar Passata
  • 400g Can Tomatoes
  • 2 tsp minced garlic
  • 1/2 tsp dried basil
  • 1/2 tsp dried oregano
  • 1/2 tsp dried thyme
  • 4 Pinenut & Spinach Sausages
  • Handful of Parsley
  • 1/2 cup water

Method

Cut each sausage into 3-4 pieces. Heat oil in a large saucepan and lightly brown sausages.  Remove sausages from pan.  Add diced onions and chopped chillies,  cook till onions are soft. Add garlic and mushrooms and half of chopped parsley, Cook for 2 mins, add jar of Passata, can tomatoes, sausages ,herbs, garlic and water.  Bring to boil and then lower heat and let simmer for 20 mins.

Garnish with parsley, serve with pasta.

 

Onion Focaccia

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I made this last weekend for lunch.  We had it as a sandwich but it can be served with dips.  You can change the toppings to your liking. This is also from my bread book which is called the The Bread and Bread Machine Bible.Onion Focaccia 2

Ingredients

  • 1 cup waterOnion Focaccia 1
  • 1 tbsp olive oil
  • 3 cups unbleached white bread flour
  • 1/2 tsp salt
  • 1 tsp granulated sugarOnion Focaccia 4
  • 7g/1 sachet dried yeast
  • 1 tbsp chopped fresh sage
  • 1 tbsp chopped red onion

For the topping

  • 2 tbsp olive oil
  • 1/2 red onion thinly sliced
  • 5 Fresh sage leaves
  • 2 tsp coarse sea salt
  • coarsely ground black pepper

Method

Place flour, salt, sugar and dried yeast in a large bowl: mix.  Add water and oil and mix into a dough. Remove the dough from the bowl onto a floured surface and knead for 4 mins.  Shape the dough into a ball and cover with oiled plastic and leave for 5 mins. Meanwhile  lightly oil a shallow 25-28 cm shallow round tin.

Knock the dough back (punch it down)and flatten it slightly. Sprinkle over sage and onion and knead gently to incorporate. Shape the dough into a ball, flatten it and roll into a round of about 25-28 cm. Place in prepared tin, cover with oiled plastic wrap and leave to rise in a warm place for 20 mins.

Preheat oven to 200 Deg C. Uncover the focaccia, and using your fingertips poke the dough to make deep dimples. Cover and leave to rise for another 10 mins or until it has doubled in bulk.

Drizzle olive oil and sprinkle with sage and onions, sea salt and pepper.

Bake for 20-25 mins until golden. Serve warm.

Green Beans with Shredded Coconut

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This dish is version of a Sri Lankan recipe.

Green Beans 2

Ingredients

  • 500g green beans
  • 1/3 cup Shredded coconut
  • 1/2 tsp Chilli Flakes
  • 1 clove Garlic
  • 1 small onion
  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • Salt

Method

Remove tips from beans and slice diagonally into 2cm pieces. Slice onions.
Heat oil in a wok on high heat.
Add mustard seeds and cumin, add sliced onion and sauté till starts to change colour.
Add garlic and fry for another 5 secs
Add beans and salt, mix well and allow beans to cook on medium heat for 5 minutes.
Add shredded coconut and chilli flakes. Cook for another two minutes and it’s done.

Serve with Rice and Dhal.

Dhal

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Dhal

Ingredients

  • 1/2 cup red lentils
  • 1/3 cup yellow split lentils
  • 1/2 onion
  • 1 small carrotDhal
  • 2 green chillies
  • 1 tomato
  • Juice of 1 lemon
  • Handful of fresh coriander
  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin
  • 1/2 tsp ginger
  • 1 tbsp ghee
  • 4-5 cups waterDSCN6129
  • I even tsp turmeric
  • 6 curry leaves

Method

Rinse lentils well.  Place in a deep saucepan with 4 cups of water, salt and turmeric and bring to a boil.
NB: a foamy substance will form on the top – remove and discard.
Add chillies garlic and tomato.  Lower the heat to medium and let it simmer for 20 mins or until lentil are cooked through. You may have to top it up with another cup of water.
Add lemon juice and tempered spices.  Remove from heat and add chopped coriander. Serve with rice.

Variation: You can add a generous bunch of baby spinach to the dhal.

Tempering Spices.
In a small frying pan heat ghee and add mustard seeds, once the mustard seeds start to pop add cumin, onions. Sauté onions till they are soft, add curry leaves and ginger, cook for 1/2 minute.