Berry Yummy Muffins

Berry yummy muffins

Ingredients
1 1/4 cup self-raising flour
1/2 tsp cinnamon
1/2 cup castor sugar
6  Weetbix
2/3 cup frozenberries
2 medium apples grated
1 egg, lightly beaten
1 cup milk
3 Tbsps margarine, melted

Instructions
Sift flours and cinnamon into a mixing bowl
Stir through sugar, crushed weetbix, apple and berries.
In a separate bowl combine egg, milk and margarine.
Add liquid ingredients to dry ingredients, stirring gently until just combined.
Spoon mixture into lightly greased muffin tins.
Bake in a moderate for 30 minutes.

Panfried Whiting

This is a quick and easy way to serve fish. Perfect for a hot night due to the fast cooking time.


Panfried Whiting


Ingredients
6 whiting fillets
1 cup plain flour
1 tsp massel vegetable stock powder
1/4 tsp oregano
salt
pepper
oil


Instructions
Mix flour stock oregano pepper and salt in a dish
Dip the fish into the flour mix
Heat 1 cm of oil in a frypan
Fry the fish until brown and crispy

I served this with a potato salad and a green tossed salad.

Jeera Pulao

Jeera Pulao is an Indian rice dish. It goes well with this Chicken Korma recipe I posted earlier. It also makes a lovely cold rice salad.

Jeera Pulao

Ingredients

2 cups rice

1 1/2 tsp cumin seeds

1 Tbs butter

1/2 cup oil

1 1/2 Tbs sultanas

2 1/2 cups water

1 1/2 Tbs cashews

1 onion finely sliced

Instructions

Heat butter and 1 Tbs of oil gently in a large pot

Add cumin seeds and fry until they begin to change colour

Pour in rice and stir until all grains are coated and look glossy

Add the water and a pinch of salt and bring to the boil

Turn the heat to low and cover the pot with a lid

Cook for 20 minutes or until the rice  is cooked, stiring occasionally

Mean while lightly toast the cashews in a frypan a place aside.

Add 2 tbs oil to the pan and fry sultanas until they begin to swell the place aside.

Shallow fry the onion slices in the remaining oil until crispy.

Serve the rice and garnish with the cashews, sultanas, onion and coriander.

Cheesey Tuna Lasagna

Cheesey Tuna Lasagna

Ingredients
1 packet of lasagna sheets
1 440gm tin of tuna in springwater
1 large carrot diced finely
1 small onion diced finely
3/4 cup frozen peas and corn
700mls milk
1 cup of water
1 cup cornflour
1 tsp curry powder
1 1/2 cups cheese
2 Tbs breadcrumbs
salt and pepper


Instructions
In a large frypan fry the carrot and onion until they are cooked through.
Add  peas and corn with 1/4 cup of water, simmer for 3 minutes or until most of the water has evaporated.
In a seperate saucepan bring the milk and water to a simmer.
Mix the cornflour with a little water to form a paste.
Slowly add the paste to the simmering milk stirring well (I use a stick blender).
When the mixture has thickened season with salt and pepper and mix through 1/4 cup of grated cheese.
If the mixture is not thick enough add a little more cornflour paste until you get the desired consistency.
Pour 3/4 of the sauce over the vegetables and mix in 1 cup of grated cheese.
Mix the drained tuna threw the remaining sauce and add the curry powder.
In a lasange dish pour a small amount of vegetable sauce over the base and top with lasange sheets.
Pour 1/2 the tuna mix over and add a layer of lasagna sheets.
Top with 1/2 the remaining vegetable sauce and repeat.
Sprinkle breadcrumbs and remaining cheese over the top.

Bake for 30 minutes in a moderate oven.

Chicken Korma

My family and I enjoy Indian meals, so i thought I would start my blog by sharing one of our favorite recipes.
This is a traditional recipe that I was taught by an Indian lady. It is a mild dish, if you are concerned about the heat you can always adjust the spices to your liking. I like to serve it with a traditional rice dish, which I will share later, yogurt and naan bread. I hope your family enjoys this dish as much as we do.

Chicken Korma

Ingredients

1 kilo of chicken thighs

100mls oil

2 tsp minced garlic

250 mls thickened cream

2 tsp coriander powder

1/2 tsp chilli powder or paste

1/2 tsp garam masala powder

4 large onions

2 tsp minced or grated ginger

1/4 cup almond meal

1 1/2 tsp cumin powder

1/2 tsp tumeric powder

salt

Instructions

Puree onions into a paste then drain excess juice out using a fine seive.

Heat the oil in a frypan and fry until a dark brown colour, be careful not to burn it, you may need to add water if it drys out. Dont be scared of over cooking the onion it takes a good 15 minutes.

Add in the ginger and garlic and fry for 2 minutes.

Next add all the dry spices and fry for a further 2 minutes or until it becomes fragrant.

Pour in 1/2 cup of water and fry for 5 more minutes.

Next add in the cream and almond meal, stir well

Add another 1/2 cup of water, a pinch of salt and the diced chicken

turn the stove down to low and cook for 15 minutes or until chicken is cooked through.

If you find it too runny add some more almond meal to thicken the dish.

Garam masala powder can usually be found in the spice section of the supermarket or the Indian meal section.