ROTIS:
1 cup flour
1/2 tsp salt
1/4 tsp chili powder *optional*
1 tbsp cooking oil
1 cup lukewarm water
Place flour in bowl.
Add salt & chili powder & mix.
Add 1 tbsp heated cooking oil to the mixture.
Mix with fingers until flakes appear.
Add cup of lukewarm water -bit for bit & knead gently.
Place a moistened cloth over the dough & set aside for an hour.
Heat up non stick pan.
Break dough mixture into balls-dip in flour until fully covered & roll out with rolling pin.
Bake evenly on both sides.
Serve with curry or loads of butter.
TZATZIKI:
1 whole cucumber,peeled & seeded
1 cup plain yoghurt
1/3 cup sour cream
1/4 cup lemon juice
1 tsp dill weed *optional
2 cloves garlic,crushed
salt & pepper to taste
Grate the cucumber & squeeze out all the juice.
Mix all the other ingredients in a bowl.
Add the cucumber.
Set in fridge for an hour.
Serve with pita chips.
TUNA CASSEROLE:
ReplyDelete2 cups macaroni-cooked
1 can celery soup
1 can tuna
1 small tub cream cheese
1/2 tsp garlic
1/2 tsp dry mustard
1/4 cup milk
1 small onion-chopped
1/4 cup grape nuts/almonds
2 tbsp butter
Preheat oven to 180 C
In a casserole dish mix together celery soup,softened cream cheese & milk until smooth
Add tuna,garlic,dry mustard & onion-mix well.
Add the macaroni.
Seperately melt the butter,stir in nuts & pour over the macaroni/tuna casserole.
Bake for appx 45minutes.
BAKED PESTO CHICKEN:
ReplyDelete4 boneless,skinless chicken breasts
1/2 basil pesto
2 plum tomatoes
shredded mozzarela cheese
Preheat oven to 200 C
Cover baking tray with foil
Toss chicken breast in pesto-mix well
Bake for 25min
Slice tomato & place on top of chicken.
Sprinkle with mozzarela.
Bake for another 5min.
Serve with pasta & garlic bread
HOME FRIED POTATOES:
ReplyDelete4 large potatoes
olive oil
1 onion -chopped
1 greenpepper-seeded & chopped
1 tsp salt
3/4 tsp paprika
1/4 tsp black pepper
1/4 cup chopped parsley-fresh
Boil potatoes in salted water until tender.
Drain,cool & cut into cubes.
In a large skillet heat 1 tbsp olive oil.
Add onion & greenpepper-cook until soft.
Transfer to plate & set aside.
Add 2tbsp olive oil to skillet.
Add potato cubes,salt,paprika & black pepper.
Cook,stirring until potatoes are browned.
Stir in the onions & greenpepper,sprinkle with parsley & cook for another 1min.
BACON & CHEESE QUICHE:
ReplyDelete1 9inch ready made pie crust-unbaked
1 tbsp butter
12 bacon slices,chopped small
2 cups italian cheese/mozzarell -shredded
4 eggs
2 cups heavy cream
3/4 tsp salt
Preheat oven to 200 C
Spread ready made crust with butter.
Spinkle bacon & cheese on top.
Beat eggs with rest of the ingredients.
Pour over the bacon & cheese mixture.
Bake 15minutes.
Turn down the heat to 180 C * bake for another 40min.
Cool for 10min before serving.
CHICKEN STROGANOFF:
ReplyDelete2 tbsp butter
1kg chicken breast-cut into strips
2 cups mushrooms
1 onion chopped
1 can cream of chicken soup
1/2 cup sour cream
4 cups egg noodles
Cook chicken strips in butter.
Remove from pan.
Cook mushrooms & onions in remaining butter
Stir in soup & sour cream.
Heat until boiling
Return chicken to the pan.
Heat through.
Serve over noodles/with rice.
DOWN HOME BAKED BEANS:
ReplyDelete1kg bacon strips
2 cans baked beans
1 bottle chili sauce
1 large sweet onion-chopped
2 cups brown sugar
Preheat oven to 170 C
Cook bacon in a large skillet until brown.
Drain,crumble & set aside.
In large bowl combine beans,chili sauce,onion,sugar & bacon.
Pour into casserole dish.
Bake in preheated oven for 45min-1 hour
CORNBREAD:
ReplyDelete1 1/2 cups cornmeal
2 1/2 cups milk
2 cups all purpose flour
1 tbsp baking powder
1 tsp salt
2/3 cup white sugar
2 eggs
1/2 cup vegetable oil
Preheat oven to 200 C
In a small bowl combine cornmeal & milk-let it stand for 5min
In a large bowl whisk together flour,baking powder,salt & sugar.
Mix the cornmeal mixture,eggs & oil until smooth.
Mix all the ingredient together in large bowl.
Pour into prepared loaf pan.
Bake for appx 35min or until caketester comes out clean.