ROAST BEEF

INGREDIENTS:

  • 1.5 kg topside of beef
  • 2 medium potatoes
  • 1 bulb garlic
  • salt
  • black pepper
  • 1 medium onion sliced and chopped
  • 1 tablespoon worcestershire sauce
  • Olive oil
  • Italian seasoning

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PROCEDURES:

  • Pre heat oven to 240 degree celsius.
  • Wash and cut the potatoes into cubes there’s no need to peel them. Break the garlic bulb into cloves, leaving them unpeeled.
  • Pile all the potatoes, garlic and onion into the middle of a large roasting tray and drizzle with olive oil,  worcestershire sauce and Italian seasoning
  • Drizzle the beef with olive oil and worcestershire sauce and season well with salt, black pepper, and Italian seasoning  then rub all over the meat. Place the beef on top of the potatoes, garlic and onion.
  • Place the tray in the oven, then turn the heat down immediately to 200 degree celsius and cook for one hour for medium beef. If you prefer medium-rat, take it out 5 to 10 minutes earlier. For well done, leave it in for another 10 – 15 minutes.
  • If you’re doing roast potatoes , this is the time to crack on with them – get them into the oven for the last 45 minutes of cooking.
  • Baste the beef halfway through cooking and if the potatoes look dry, add a splash of water to the tray to stop them from burning.
  • When the beef is cooked to your liking, take the tray out of the oven and transfer the beef to a board to rest for 15 minutes or so. Cover it with a layer of tin foil and a tea towel and leave aside while you can make your gravy.

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BAKED LEMON CHICKEN

INGREDIENTS:

  • Boneless skinless chicken breasts
  • Tablespoons butter
  • 1/3 cup chicken broth
  • 3 tablespoons fresh lemon juice
  • 2 teaspoons minced garlic
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
  • 1 tablespoon balsamic vinegar

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INSTRUCTIONS:

  • Preheat oven to 400 degrees and grease a baking sheet or large casserole dish.
  • Melt butter in a large skilled over medium-high heat. Add chicken and cook chicken 2-3 minutes on each side just until browned. Transfer chicken to prepare baking sheet.
  • In a small  bowl whisk together chicken broth, lemon juice, balsamic vinegar, garlic, Italian seasoning, salt and pepper.
  • Pour sauce over chicken. Bake 20-30 minutes (closer to 20 for smaller chicken breasts, closer to 30 for larger), until chicken is cooked through. Every 5-10 minutes spoon the sauce from the pan over the chicken.

SLOW COOKER BEEF STEW

INGREDIENTS:

  • 1 large onion
  • 2 medium carrots, peel and sliced into cubes
  • 2 large potatoes, cut into 1/2″ chunks
  • 1lb stew-meat beef chunks
  • 1 bay leaf
  • 1 teaspoon fresh celery
  • 1 clove garlic
  • 3 cups beef stock
  • pepper to taste
  • 1 can tomatoes stew
  • 1 small pack of tomato paste

PREPARATION:

  • Put all the ingredients  into the slow cooker and stir to combine.
  • Cover and cook on low for 8-9 hours or high for 4-5 until the beef is tender and potatoes are fork-tender.
  • Stir the stew once or twice as it cooks if possible.
  • Serve hot

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EASY GRILLED VEGETABLES

INGREDIENTS:

  • 1 yellow or white onion, peeled and ends removed, cut into eights
  • 1 medium carrot, cut into cubes
  • 1 medium potato, cut into cubes
  • 1 red bell pepper, washed, seeds, and ribs removed, sliced into strips
  • 1 green bell pepper, washed,  seeds and ribs removed, sliced into strips
  •  Salt and freshly ground black pepper
  • butter or 1 tsp of olive oil
  • Italian seasoning
  • 1 clove garlic, chopped
  • Cauliflower florets, fresh, cut into bite-sized pieces
  • Broccoli florets, fresh, cut into bite-sized pieces

DIRECTIONS:

In a large bowl, combine all ingredients, toss until vegetables are evenly coated. Transfer vegetables to a grill pan. Grill, stirring every 2-3 minutes until vegetables are tender and lightly charred.

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Transfer vegetables to a serving platter or bowl, and sizzle with balsamic vinegar. Serve immediately.

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TORTANG TALONG ( EGGPLANT OMELETTE)

INGREDIENTS:

  • 4 Eggs  ( for four eggplants)
  • Salt and Pepper
  • Flour

PROCEDURE:

Wash the eggplants and dry them with paper towels. There are a few ways to cook an eggplants. You can boil the eggplants, or you can grill the eggplants on top of your gas burner until the skin gets charred and can be easily be removed from its flesh. See to it that the eggplants should be very tender at this point.

Beat the eggs  on a bowl, mix with flour. Place the eggplants on top ensuring that it is fully coated with eggs  wash. Mash or flatten the eggplants. Season with salt and pepper.

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Heat some oil in a frying pan. Slide the eggplants to the pan and start frying. If the bottom of the eggplants  has set and  cooked, flip it over to cook the other side. Fry until it has set and has turned a lovely golden brown.

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Transfer to the plate, serve and enjoy with rice for lunch or dinner with catsup or sweet chili sauce.

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GARDEN VEGETABLE SALAD WITH LEFT OVER GRILLED CHICKEN

INGREDIENTS:

Dressing

  • Olive oil
  • Balsamic vinegar
  • pinch of salt
  • pinch of freshly ground black pepper
  • 2 tbsp lemon juice, fresh

Salad

  • 1 clean lettuce ( core and chopped)
  • 1 1/2 medium pickled cucumbers chopped or sliced
  • 1 cup chopped white onion ( about 1/2 of a medium)
  • 1 green bell pepper, seeds and ribs removed, chopped
  • 1 red bell pepper, seeds and ribs removed, chopped
  • 1/2 cup black olives
  • 1/2 cup green olives
  • feta cheese, crumbled
  • left over grilled chicken ( sliced or shredded)

Directions:

Add all of the dressing ingredients to a small mixing bowl and whisk well to blend, season with salt and peppers to taste.

In a large bowl, toss together remaining ingredients, then sizzle dressing over top and toss to evenly coat. Add dressing just before serving for best results.img_0988img_0989img_0990

APPLE COOKIES

Serves 8 cookies

INGREDIENTS:

  • 1 apple
  • 1/4 cup peanut butter
  • button chocolates for toppings

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INSTRUCTIONS

Slice apple into rings and remove core. Spread peanut butter over one side of the ring. Top with chocolate buttons.  You an also add some almonds and walnuts.

This is a great treat for the kiddies but my hubby likes it too.