Pumpkin Gnocchi With Leek and Basil Butter Recipe

July 22nd, 2008 by alice Tags: Basil, Butter, Gnocchi, Leek, Pumpkin

Preheat oven to 200°CLine baking tray with non-stick baking paper.Place washed potatoes and deseeded and quartered squash on the tray and bake for 1 hour or until tender.Let cool for 20 minutes.
Peel potatoes and pumpkin and place in large bowl. Add salt and pepper to taste then mash until smooth.
Stir flour into potato mixture then turn onto lightly floured surface and knead until smooth.Divide dough into 4 portions and roll each into a 2cm (1 inch) log.Use a lightly floured knife and cut each log into 2cm long pieces.Place pieces onto a baking paper lined tray.
Roll each piece of dough into a ball and then roll each ball over the back of a lightly floured fork to create a slightly oval shaped ball with shallow grooves and place back on the tray.
leek and Basil Butter.
heat oil over medium high heat in a frying pan.Cut the pale part of the leek into thin matchsticks and add to the oil. Cook 1 - 2 minutes.Transfer leeks to a papertowel lined plate using a slotted spoon.
Add basil and chilli to the pan and cook for 1 - 2 minutes (until just crisp) then transfer to the plate.Add butter to the pan and heat until melted.Cover pan to keep butter warm.
Cook the gnocchi in 3 or 4 batches in a large saucepan of boiling water until it rises to the surface.Drain well and serve onto plates.Drizzle each plate with melted butter and top with leek/basil/chilli.

Chicken and Vegetables Balti Style Recipe

July 22nd, 2008 by alice Tags: Chicken, Style, Vegetables

Heat the oil in a wok and fry the onions over medium heat till golden.
Add half of the garlic, stir, and add the chicken and salt. Cook till the chicken is light brown.
Add the lime or lemon juice with all of the vegetables. Increase the heat and add the rest of the garlic stir fry for 10 mins or till the vegetables are tender.
Serve with the sliced lime to be sqeezed on the dish as required.

July 22nd, 2008 by alice Tags: , Curry, Lamb

Drain the soaked butterbeans.
Into a large pan put the butterbeans and the water, bring to the boil, reduce the heat and simmer for 30 minutes.
Crush to a pulp the ginger and garlic with the salt.
Mix together the ground coriander, cumin, turmeric and chilli powder with 3 tbsp water to make a paste.
Heat the oil and fry the onions, chillies and cinnamon sticks for 5 minutes.
Add the garlic and ginger pulp and cook for 2 minutes Add the spice paste and cook for 5 minutes.
Add the meat, increase the heat and fry for 5 minutes Stir often.
Add the tomato, cardamoms and the cloves, stir in the warm water, bring to the boil, lower the heat, cover with a lid and simmer for 1 hour.
To the meat add the butterbeans and their cooking water. Bring to the boil, cover the pan and simmer 15 minutes.
Remove from the heat stir in the lemon juice and serve garnished with the coriander leaves if using.

July 22nd, 2008 by alice Tags: Beef, Easy, Pie, Veggie

Preheat oven to 375 degrees.
Place vegetables in pie crust evenly.
Evenly pour the beef tips over the vegetables, sprinkle the onion and parsley over all, and top with a layer of the hash browns.
Top with the cheese.
Bake for 45 minutes.