Chicken Marbella
Honey-Lime Quinoa Stuffed Sweet Potatoes
An exquisite vegetarian dish. This will honestly blow your taste buds away! In the ingredients I list half a sweet potato per portion, however note that if the potato is quite small, then you should allow a whole one per portion. Serve with a side salad.
Preheat oven to 200 degrees Celsius. Place sweet potatoes on a baking sheet and bake in preheated oven until tender, about 40 minutes. Meanwhile, in a medium saucepan, bring quinoa and broth to a boil, then reduce heat to low and cover and simmer 15 minutes, or until fluffy. Heat oil in a skillet over medium-high heat. Once hot, add onion and saute until tender, about 4 minutes, adding in garlic during last 30 seconds of sauting. Add onion mixture to cooked quinoa, along with black beans, corn, cumin, paprika, coriander, cayenne, lime juice, honey, and chopped coriander, and toss mixture. Season with salt and pepper to taste.
Cut cooked sweet potatoes in half and scoop out some of the sweet potato flesh to create a bowl shape, while leaving about 1 cm of sweet potato intact (reserve scooped out potato in refrigerator for another use). Fill sweet potatoes with quinoa mixture, then sprinkle tops evenly with cheese. Transfer to oven and broil until cheese has melted. Serve warm garnished with cilantro and sour cream if desired.
Adapted from Original Recipe
Ingredients:
Serves 4
Directions:Serves 4
- 4 large sweet potatoes, scrubbed and rinsed, then pierced several times with a fork
- 1 cup uncooked quinoa
- 1 3/4 cup chicken or vegetable broth
- 1 tbsp olive oil
- 1 cup chopped yellow onion
- 1 clove garlic
- 1 can (400ml) black beans (or kidney beans), drained and rinsed
- 1 1/2 cups corn
- 1/2 tsp ground cumin
- 1/2 tsp ground paprika
- 1/4 tsp ground coriander
- 1/8 tsp cayenne pepper
- 3 1/2 tbsp fresh lime juice
- 3 1/2 tbsp honey
- salt and pepper
- 3 tbsp coriander leaves, chopped
- 1/2 cup cheddar cheese (optional)
- sour cream for serving (optional)
Preheat oven to 200 degrees Celsius. Place sweet potatoes on a baking sheet and bake in preheated oven until tender, about 40 minutes. Meanwhile, in a medium saucepan, bring quinoa and broth to a boil, then reduce heat to low and cover and simmer 15 minutes, or until fluffy. Heat oil in a skillet over medium-high heat. Once hot, add onion and saute until tender, about 4 minutes, adding in garlic during last 30 seconds of sauting. Add onion mixture to cooked quinoa, along with black beans, corn, cumin, paprika, coriander, cayenne, lime juice, honey, and chopped coriander, and toss mixture. Season with salt and pepper to taste.
Cut cooked sweet potatoes in half and scoop out some of the sweet potato flesh to create a bowl shape, while leaving about 1 cm of sweet potato intact (reserve scooped out potato in refrigerator for another use). Fill sweet potatoes with quinoa mixture, then sprinkle tops evenly with cheese. Transfer to oven and broil until cheese has melted. Serve warm garnished with cilantro and sour cream if desired.
Fresh Spring Rolls with Vietnamese Chicken
These rolls are perfect for a hot summer day. The wrapper used is rice paper, so its fresh and light. In this recipe I use chicken, but you can use any filling you desire; shrimps, salmon, pork, or even leave it vegetarian. You can also add or remove the vegetables as you desire, so as you can see this recipe is pretty flexible. They do not require any cooking, however they do require some preparation time to roll them up. While they are best eaten in a couple of hours, you can roll them individually in cellophane and keep them refrigerated and they will be nearly as fine the next day.
Watercolour Flower Bunch Engagement Card
Spanish Tortilla
The classic Spanish tapas dish. Perfect served with other finger food.
Heat oil in a large ovenproof skillet over medium heat. Add potatoes, onion, and salt. Use a heatproof spatula to coat potatoes with oil. When oil begins to bubble, reduce heat to medium-low and cook, turning frequently, until potatoes are tender but not browned, about 20–25 minutes.
Using a slotted spoon, transfer potatoes and onion to a large heatproof bowl. Add eggs and stir gently to combine; do not break up potatoes. Add egg-potato mixture to the pan and cook, stirring constantly but gently to keep potatoes intact, until eggs begin to set (eggs will look scrambled), about 2 minutes. Spread mixture in an even layer; reduce heat to medium-low. In the meantime preheat broiler or grill to high.
Cook the tortilla, shaking pan occasionally to prevent it from sticking, until eggs are nearly cooked through, about 12 minutes. Transfer skillet to the grill and broil until top of tortilla is just cooked, about 2 minutes. Remove from oven. Flip the tortilla on a plate and let sit at room temperature for at least 20 minutes and up to 2 hours before serving. Cut in squares or segments.
Adapted from Original Recipe
Ingredients:
Makes 1 tortilla (6 inch diameter)
Directions:Makes 1 tortilla (6 inch diameter)
- 4 medium potatoes, sliced thinly
- 1 medium onion, sliced thinly
- 2 eggs, lightly beaten
- salt to taste
- 2 tbsp oil
Heat oil in a large ovenproof skillet over medium heat. Add potatoes, onion, and salt. Use a heatproof spatula to coat potatoes with oil. When oil begins to bubble, reduce heat to medium-low and cook, turning frequently, until potatoes are tender but not browned, about 20–25 minutes.
Using a slotted spoon, transfer potatoes and onion to a large heatproof bowl. Add eggs and stir gently to combine; do not break up potatoes. Add egg-potato mixture to the pan and cook, stirring constantly but gently to keep potatoes intact, until eggs begin to set (eggs will look scrambled), about 2 minutes. Spread mixture in an even layer; reduce heat to medium-low. In the meantime preheat broiler or grill to high.
Cook the tortilla, shaking pan occasionally to prevent it from sticking, until eggs are nearly cooked through, about 12 minutes. Transfer skillet to the grill and broil until top of tortilla is just cooked, about 2 minutes. Remove from oven. Flip the tortilla on a plate and let sit at room temperature for at least 20 minutes and up to 2 hours before serving. Cut in squares or segments.
Lazy Sunday Casserole
A gorgeous Sunday dish with sausages and pork.
Peel the potatoes, wash them, and cut each potato in four pieces. Peel the onion and cut in wedges. Remove the base and stalks of the fennel, and cut into wedges. Slice the red pepper into strips. Peel the carrots and chop them in rounds. Throw all the vegetables in a big roasting tray, along with the sausages and pork chops. If you want you can cut the sausages into smaller pieces.
In a bowl, combine the oil with the herbs and the chicken broth. Pour the mixture on top of the vegetables and meat and mix. Cover the roasting pan with foil and put in a pre-heated oven. Bake at 225 degrees Celsius for about 45 minutes, or until vegetables are quite tender. Then, pour the balsamic vinegar and place the tray back in the oven (uncovered) for 25 to 30 minutes more. Halfway through this time, baste the meat and vegetables with the juices and gravy at the bottom of the pan.
Adapted from Original Recipe
Ingredients:
Serves 4
Directions:Serves 4
- 4 sausages (beef or pork)
- 4 pork chops
- 4 medium potatoes
- 3 carrots
- 1/2 red bell pepper
- 1 large onion
- 1 fennel bulb
- 2 garlic cloves, chopped finely
- 2 tbsp oil
- salt
- pepper
- 1/2 tsp oregano
- 1/2 tsp thyme
- 1/2 tsp rosemary
- 1/2 cup chicken broth
- 4 tbsp balsamic vinegar
Peel the potatoes, wash them, and cut each potato in four pieces. Peel the onion and cut in wedges. Remove the base and stalks of the fennel, and cut into wedges. Slice the red pepper into strips. Peel the carrots and chop them in rounds. Throw all the vegetables in a big roasting tray, along with the sausages and pork chops. If you want you can cut the sausages into smaller pieces.
In a bowl, combine the oil with the herbs and the chicken broth. Pour the mixture on top of the vegetables and meat and mix. Cover the roasting pan with foil and put in a pre-heated oven. Bake at 225 degrees Celsius for about 45 minutes, or until vegetables are quite tender. Then, pour the balsamic vinegar and place the tray back in the oven (uncovered) for 25 to 30 minutes more. Halfway through this time, baste the meat and vegetables with the juices and gravy at the bottom of the pan.
Master Pizza Dough
The most perfectly soft-but-crunchy pizza dough! Bake on a pizza stone for an extra golden pizza.
In a large bowl, combine 2 cups flour, the yeast, salt, and warm water, and mix well. Leave for about 10 minutes, then add the oil and enough flour to form a soft dough. Knead the dough until it is smooth and elastic. Put in a floured container, cover, and leave to rise for about 10 minutes.
Divide the dough into two. Sprinkle some cornmeal on a table top and roll out each ball to fit your pizza pan. Lightly oil the pan and place dough in the pan. Top pizza as desired. Bake at 200 degrees Celsius for about 20 minutes or until golden and crispy. Baking time depends on size and thickness of crust and selected toppings.
Adapted from Original Recipe
Ingredients:
Makes 2 pizza bases of about 30cm diameter
Directions:Makes 2 pizza bases of about 30cm diameter
- 2 1/2 cups all-purpose flour, or as needed
- 1 package yeast (7g)
- 3/4 teaspoon salt
- 1 cup very warm water (53 degrees Celsius)
- 2 tbsp olive or vegetable oil
- Cornmeal
In a large bowl, combine 2 cups flour, the yeast, salt, and warm water, and mix well. Leave for about 10 minutes, then add the oil and enough flour to form a soft dough. Knead the dough until it is smooth and elastic. Put in a floured container, cover, and leave to rise for about 10 minutes.
Divide the dough into two. Sprinkle some cornmeal on a table top and roll out each ball to fit your pizza pan. Lightly oil the pan and place dough in the pan. Top pizza as desired. Bake at 200 degrees Celsius for about 20 minutes or until golden and crispy. Baking time depends on size and thickness of crust and selected toppings.
Artichoke Stuffed Veal Involtini
A simply but tasty veal dish. This recipe yields 3 small involtini per portion. Served with salad or vegetables and potatoes it makes a good meal.
Pound the veal slices and divide each one into two. On each one lay a slice of Parma ham, a sage leaf, a sprinkle of parsley, and half a clove of garlic. Put an artichoke heart on top, then roll them up and secure with a toothpick.
Heat the butter and oil in a pan on medium heat, and fry the involtini. Add salt and pepper to taste, then add the wine. Leave the wine to be absorbed in the covered pan. When the sauce is quite thick and mostly reduced, add the half tablespoon of lemon juice and serve.
Adapted from Original Recipe
Ingredients:
Makes 4 portions
Directions:Makes 4 portions
- 6 veal slices
- 6 slices Parma Ham
- 1 jar artichoke hearts
- 40g butter
- 2 tbsp olive oil
- 1 cup white wine
- 12 sage leaves
- 1 small bunch parsley, chopped
- 6 garlic cloves
- 1/2 tbsp lemon juice
- salt and pepper
Pound the veal slices and divide each one into two. On each one lay a slice of Parma ham, a sage leaf, a sprinkle of parsley, and half a clove of garlic. Put an artichoke heart on top, then roll them up and secure with a toothpick.
Heat the butter and oil in a pan on medium heat, and fry the involtini. Add salt and pepper to taste, then add the wine. Leave the wine to be absorbed in the covered pan. When the sauce is quite thick and mostly reduced, add the half tablespoon of lemon juice and serve.
Lemon Thyme Chicken
Juicy chicken with fresh lemon and thyme, a perfectly easy and delicious recipe. If you are a bit pressed on time, you can fillet the chicken breasts in half and reduce the cooking time accordingly.
Preheat the oven to 200 degrees Celsius. Coat a baking dish with cooking spray. Add the minced garlic, chicken broth, lemon zest, lemon juice, oregano, and thyme leaves to the dish. Season both sides of the chicken breasts with salt and pepper, to taste. Place the chicken in the baking dish along with the lemon wedges and the two sprigs of thyme. Place into the oven and bake, basting occasionally, for 30-40 minutes or until the chicken is cooked through and the juices run clear. Remove from the oven and let the meat rest for 5 minutes before serving. Drizzle the pan sauce on top of the slices of chicken and serve.
Adapted from Original Recipe
Ingredients:
Serves 4
Directions:Serves 4
- 5-6 cloves of garlic, minced
- 1/3 cup chicken broth
- Zest from 1 lemon
- Juice from 1 lemon
- 1 lemon, cut in wedges
- 1/2 tsp dried oregano
- 1/2 tsp fresh thyme leaves
- 4 chicken breasts (you can fillet them in half)
- salt and pepper
- 2 sprigs of fresh thyme
Preheat the oven to 200 degrees Celsius. Coat a baking dish with cooking spray. Add the minced garlic, chicken broth, lemon zest, lemon juice, oregano, and thyme leaves to the dish. Season both sides of the chicken breasts with salt and pepper, to taste. Place the chicken in the baking dish along with the lemon wedges and the two sprigs of thyme. Place into the oven and bake, basting occasionally, for 30-40 minutes or until the chicken is cooked through and the juices run clear. Remove from the oven and let the meat rest for 5 minutes before serving. Drizzle the pan sauce on top of the slices of chicken and serve.
Mum's Trifle
This trifle is a traditional Maltese recipe, the way my mother makes it. Honestly it is a calorie bomb...but it is soooo good you almost forget that! :p
Start by slicing the sponge cake into layers, depending on how many layers you would like your trifle to have. I usually use a 2 inch high sponge and divide it into 3 layers. Mix the juice with the sherry, and divide it into the number of sponge layers you plan to have.
Put a layer of sponge into the bottom of a container, preferably a big glass bowl. Put a generous amount of jam and spread it on top of the sponge. Spread a part of the juice and sherry mix on top of the first sponge layer. Put some fruit on top, and then cover everything with a thick layer of custard. Repeat this process until you place the last sponge layer on top. Spread with jam and wet with the juice mixture.
Beat the whipping cream until stiff peaks form, then spread or pipe on top of the trifle. Decorate with the strawberries or any other fruit.
Ingredients:
Makes 1 large trifle
Directions:Makes 1 large trifle
- 1 ready-made sponge cake
- 1 jar of strawberry jam
- 1 cup peach juice
- 4 tbsp sherry
- 1 litre custard (ready-made)
- 500ml whipping cream
- 1 big tin fruit macedonia + any other fruit to fill
- strawberries + other fruit to decorate
Start by slicing the sponge cake into layers, depending on how many layers you would like your trifle to have. I usually use a 2 inch high sponge and divide it into 3 layers. Mix the juice with the sherry, and divide it into the number of sponge layers you plan to have.
Put a layer of sponge into the bottom of a container, preferably a big glass bowl. Put a generous amount of jam and spread it on top of the sponge. Spread a part of the juice and sherry mix on top of the first sponge layer. Put some fruit on top, and then cover everything with a thick layer of custard. Repeat this process until you place the last sponge layer on top. Spread with jam and wet with the juice mixture.
Beat the whipping cream until stiff peaks form, then spread or pipe on top of the trifle. Decorate with the strawberries or any other fruit.
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