Spicy Maharagwe
Ingredients: 1 cup dried pinto; soaked overnight and boiled 2
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Ingredients: 1 cup dried pinto; soaked overnight and boiled 2
Bring a pan of salted water to the boil, simmer the potatoes for about 10 mins until tender, then leave to steam-dry until warm. Meanwhile, whisk together all the dressing ingredients, then halve the warm potatoes and toss through the dressing. Take the potatoes and other ingredients to the picnic separately, then toss everything together to serve.
Heat oven to 200C/180C fan/gas 6. Heat the oil in a pan and add the leeks, onions and seasoning. Cook for 15-20 mins until soft and beginning to caramelise. Meanwhile, put the spinach in a colander and pour over a kettle of boiling water. When cool enough to handle, squeeze out as much liquid as possible. Mix the breadcrumbs and cheese together. Arrange the leek and onion mixture between 4 ovenproof dishes, then scatter with the spinach and pieces of sundried tomato. Make a well in the middle of each dish and crack an egg in it. Season and sprinkle with cheese crumbs. Put the dishes on a baking tray and cook for 12-15 mins, until the whites are set and yolks are cooked to your liking.
Ingredients Ingredients 1 tbsp cold pressed rapeseed oil 1 small
Boil potatoes until tender. Melt the butter in a shallow pan (ovenproof if you have it), then fry Festive red salad for a few mins to soften. Stir in the well-drained spuds with some seasoning, press down and carry on cooking to crisp the bottom and heat through. If you like, dot the top with a bit more butter and grill to crisp it up. Eat with fried eggs and slices of leftover ham, if you like.
Preheat the oven to 350 F. Mix the melted butter, olive oil, onion, garlic, mustard, poppy seeds and parsley in a bowl.
Ingredients Ingredients 110g self-raising flour, plus extra for dusting 110g
Grease and line a 20cm square cake tin with baking parchment. Put the dried fruit in a mixing bowl. Add the seeds, oats and cereal, and mix well. Put the butter, sugar and golden syrup in the saucepan. Cook gently on the hob, stirring with the spatula, until the butter and sugar are melted. Remove from the heat and pour the dry ingredients into the saucepan. Mix well until all the ingredients are coated with the syrup mix. Fill the baking tin with the mixture. Use the spatula to press the mix down evenly. Bake at 160C/140C fan/gas 3 for 20 mins, then leave to cool completely before cutting into squares or fingers. Store in an airtight tin for up to 3 days – if they last that long!
Ingredients: Chicken fillet 1/2 kg Yogurt 1 cup Onion 1
Ingredients: Chicken boneless 1/2 kg Tandoori masala 4 tbsp Corn
Ingredients: Hunter beef 200 gm Capsicum 1 Onion 1 Jalapeno
Grind chicken mince, onion, garlic and make it minced. Now add lemon juice, oregano, black pepper, salt turmeric and all spice in chicken.
Ingredients: Beef 1/2 kg Yogurt 1/2 cup Onion fried 1/2
For chili paste: Put 1 cup water in a pan and add in Talhar pepper, whole red chili and ground red chili, cook well. Put all these in a blender and blend it well to make thick paste. Chili paste is ready
Ingredients Burger bun 4 Potatoes 2 (boiled) Carrot 2 (boiled)
Ingredients: Chicken 1/2 kg Green chilies finely chopped 10 Yogurt
Ingredients Ingredients 225g softened salted butter, plus extra for the
Ingredients Ingredients 250g plain white flour 250g plain wholemeal flour
Ingredients: For Pastry: 1 1/2 cups of flour 1/2 cup
Ingredients Ingredients 50g salted butter, softened 125g light brown muscovado
Ingredients Ingredients 50g salted butter, melted, plus extra for the
Ingredients Ingredients butter, for the baking dish 8 raspberry jam
Ingredients Ingredients 100g caster sugar 40g honey 60g butter 75g
Ingredients Ingredients 250g butter, softened, plus extra for the dish
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