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Recipes that I Recommend.

I love simple peasant recipes that taste delicious.

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Mango & chilli dip

Here are a few that you might enjoy.

MANGO & CHILLI DIP

Cut the flesh off a mango and place in a small dish.

Cover with cream cheese and add a layer of sweet chilli sauce.

A great started for entertaining – if you can save it for that long!

INDONESIAN CHICKEN SATE

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Indonesian chicken sate

The Indonesians love peanut flavours and it makes a tasty addition to Oriental-style dishes.

All measurements are adaptable as you taste it.

I used chicken drumsticks.

Small chopped onion

2 tablespoons soya sauce

Oil

Dash of chilli , as much as you want.

1 tablespoon honey

1 tablespoon lime juice

Seasoning

Water

Fry the onion in the oil. Add the other ingredients and simmer gently until it thickens slightly.

Allow to cool, then pour over the chicken.

Marinate for a few hours or overnight.

Remove the chicken from the marinade and place in a roasting dish. Tip some marinade over the chicken and roast for approx half an hour. Add more marinade if it’s getting too brown.

Serve with rice, or chips, or jacket potato or salad.

POTATO TATIN

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Potato tatin

I found this recipe in an Ottolenghi cookbook, but I slightly adapt it to make it simpler.

You can guess the amount of ingredients, to fit your dish.

New or small potatoes, boiled until just soft.

Cherry tomatoes, I chopped onion, gently fried together.

3 tablespoons sugar.

2 teaspoons butter or marge.

Packet of cream cheese.

Herbs of your choice.

Seasoning.

Puff pastry or filo pastry (I used 5 sheets.)

Oil or rub with butter a 9-inch cake tin.

Cook the butter and sugar on a high heat, stirring all the time until it turns dark.

Pour into the tin and spread evenly.

Slice the potatoes in half and cover the tin with them, flat side down.

Gently press the onion and tomatoes in the gaps.

Sprinkle the herbs of your choice over the top and slightly season it.

Spread small portions of the cream cheese over everything.

Top with puff pastry, or sheets of filo pastry, roughly tucked into the edges.

Bake for around half an hour, or until the pastry is cooked and golden.

Remove from the oven and leave to cool slightly for a couple of minutes.

Run a knife round the edge, cover the tart with a plate and turn upside-down firmly, giving the plate a bang to shake the tart free.

Serve hot, but it’s also delicious cold the next day.

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