Tag Archives: easy recipe

Raspberry Dessert


I will be quick today. I have to go somewhere and I don’t have much time for stories. I just want to tell you that this is a very easy and quick dessert, loved by everyone and the source of it is a card named ‘Delicious Meals Made Easy’ from London, in the time when London found out that it would host the Summmer Olympic Games.

Raspberry Dessert

Preparation: 15 minutes

Serves 4

Ingredients:

  • 1 tbsp orange juice
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 284 ml (10 fl oz) pot of double cream
  • 275 g (10 oz) natural yogurt
  • 450 g (1 lb) fresh raspberries (or frozen ones, defrosted, but I don’t recommend)
  • 100 g (4 oz) plain chocolate mini flakes, lightly crushed
  • 4 mint sprigs to decorate

Method:

  • In a bowl, mix together orange juice, ground cinnamon and nutmeg. Set aside. Whip cream in a bowl until stiff peaks form. Stir in yogurt and orange juice mixture.
  • Put three-quarters of the raspberries in a food processor or blender. Process until smooth. Using a spoon, press the purée through a fine sieve into a bowl. Discard seeds.
  • Divide half the cream mixture between 4 dessert dishes. Pour half raspberry purée over the mixture in the dishes. Gently swirl through the 2 mixtures to create a marbled effect. Sprinkle over half the chocolate flakes.
  • Top with the remaining cream mixture, raspberry purée and chocolate flakes. Put remaining whole raspberries on top. Decorate with mint sprigs and serve at once.

Bon appetite!

 

Have You Got Time?


In case you are really in a hurry, then make a sandwich. I am not joking, just make one. I will not write about a simple sandwich though, as this is not the purpose of my blog. I will write about something I discovered in London (I had to go there to discover the world cuisine) though the recipe is very French. You know, it is easy to laugh about Mr. Sandwich but we all put something between 2 slices of bread and eat, when travel or we are too tired to cook. Even the French. ‘Good House Keeping Cookery Book’, 1985 provided me with:

Croque Monsieur

Serves 4-8

Ingredients:

  • 16 thin slices bread, crusts removed (I don’t understand why do I have to remove it, as it is one of the best parts in bread for me, but let’s go with the flow, for ones)
  • 5-10 ml (1-2 level tsp) mustard
  • 225 g (8 oz) Gruyère cheese, sliced (or Cheddar if you like or anything else, de gustibus…)
  • 225 g (8 oz) cooked ham, thinly sliced
  • 75 g (3 oz) butter, melted (remember, 80-82 % fat)

Method:

  • Spread half of the slices of bread on one side with the mustard; trim the cheese slices to fit and put them on top.
  • Trim the ham slices to fit and arrange them on top of the cheese. Top with the remaining bread.
  • Brush the sandwiches lightly with melted butter and fry for 3-5 minutes, until they are lightly browned. You can use 90 ml (6 tbsp) vegetable oil instead of butter, but for a bland taste, imho.
  • Turn the sandwiches over and fry for a further 3-5 minutes.
  • Cut the sandwiches in half and serve hot, with a salad if prefered.

Bon appetite!

 

My Fave Vege: Pork ;)


Just kidding, dear friend. I just wanted to get your attention. Have I got it? Thanks, stay with me then. It is just an option, not an order. Uou might want to go away but then to return. I am still here.

Talking about vegetables, I am almost a vegetarian. But I admit I love meat, from time to time. And my favourite is pork. But then you knew that from the title. I have days when I just crave a barbecued, hot, succulent, fat pork chop. You understand what I mean. But today I will not talk about barbecue but about a very simple and quick recipe with pork. I love not only the meat in it but the sauce as well. For me it goes in an intimate and elegant setting. I tried it once, in my fave Olympic city, London. I got from “Quick Meals in Minutes”, 2001. I hope it will seem to you as simple as it seems to me.

Pork With Anchovy and Pine Nut Sauce

Preparation time : 10 minutes

Cooking time: 25 minutes

Serves: 4

Ingredients:

  • 1 tablespoon olive oil
  • 4 (800 g) pork chops
  • 2 cloves garlic, crushed
  • 200 g button mushrooms, sliced thinly
  • 1 medium tomato (190 g), seeded, chopped finely
  • 45 g can anchovy fillets, drained, chopped finely
  • 1/2 cup (125 ml) dry red wine
  • 1/2 cup (125 ml) water
  • 1 teaspoon sugar
  • 1 tablespoon white vinegar
  • 60 g butter, chopped coarsely
  • 2 tablespoons coarsely chopped fresh parsley
  • 1/4 cup (90 g) pine nuts

Method:

  • Heat oil in medium frying pan. Cook pork until browned lightly and cooked through; remove pork from the pan.
  • Add garlic, mushrooms, tomato and anchovies to pan; cook, stirring, until mushrooms are soft.
  • Stir in wine, the water, sugar and vinegar; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes.
  • Remove pan from the heat, quickly stir in butter, parsley and nuts. Serve sauce over pork; accompany with salad, if  desired.

Bon appetite!

Say Cheese! :D


Today I am going to post a very tasty, easy and vegetarian dish. The first time I made it, I found it so delicious that I had said to myself, I would do it again. And I did it.

In case you have a toothache, this recipe is also welcomed. It is tender and it melts in your mouth. One thing I also like about it is the fact that you can mix vegetables that are in season and you end up with a nice colored dish. This recipe is from “Original card from Delicious Meals Made Easy”.

Cheesy – topped vegetables

Serves 6

Ingredients:

  • 3 carrots, peeled and sliced
  • 1 cauliflower, divided into florets
  • 225  (8 oz) broccoli, divided into florets
  • 75 g (3 oz) frozen peas (you can choose petit pois if you want or fresh peas)

Sauce (as you know, there is never enough sauce so you can double the ingredients):

  • 40 g (1 1/2 oz) butter (or 80 g)
  • 40 g (1 1/2 oz) plain flour (or 80 g)
  • 450 ml (3/4 pint) semi-skimmed milk (or 1 l for a the same milk or a whole one)
  • 100 g (4 oz) reduced – fat double Gloucester cheese, grated (or 200 g of that cheese or cheddar or any other that you prefer)
  • 2 tsp Dijon mustard (or 4 tsp)
  • 1/4 (or 1/2) tsp salt
  • black pepper
  • 2 tsp of dried herbs de Provence (optional, for a herby flavour)

Method:

  • Boil the carrots in a big pan of water for 3 minutes. I said big because you add the cauliflower, broccoli and peas. And they need space. Boil for 4 minutes or until the vegetables are just tender.
  • Drain the vegetables. Transfer to a flame-proof dish or a Jena oval or square dish and keep covered.
  • For the sauce, melt the butter in a pan. Add the flour and cook gently, stirring, for 1 minute. Remove from the heat and gradually stir in the milk. Heat gently, stirring constantly, until the sauce thickens. Stir in three-quarters of the cheese, the mustard and seasoning.
  • Pour the sauce over the vegetables and stir until well coated. Sprinkle over the remaining cheese.
  • Preheat the grill to medium. Put the dish under the grill for 5 minutes, or until the cheese starts to bubble. Serve.

Bon appetite!

Fragrant Coriander Rice


It is Lent.  I usually keep it for 2 weeks and I always end up feeling light and good. Do you know how we Romanian keep Lent? If  you don’t , let me tell you: no meat, eggs, cheese, milk or any other animal products except fish on certain days. But this will not keep me from keeping it. ;))

I have to admit that the recipes that I picked are almost all with some animal product in them. This one is one of the few that is without. So it is perfect for Lent or any other day. I have taken it from the book “Coriander – A Book of Recipes” and is probably Indian or Arabic, let me know the origin, please. Anyway, it is a very perfumed recipe, fresh and light. I have to admit I am not quite taken about it but the persons who have tried it, shesaid it is very good. This is what happens: I make a recipe that I like and end up saying myself how delicious it is and everybody around is saying the same, but when I make a recipe and say I am not into it, I always have a surprise: people are telling me it is so good. Don’t take me too seriously. I am just a fussy eater. ;))

About the recipe, there are some ingredients you might not find in Romania always. But it is ok, you can replace some, you will find them in brackets, and the rice is delicious all the same.

FRAGRANT CORIANDER RICE

Serves 4

Ingredients:

  • 225 g/ 8 oz/ 1 cup brown basmati rice
  • 15 ml/ 1 tbsp olive oil
  • 1 onion, chopped
  • 2,5 cm/ 1 in piece of fresh root ginger, peeled and finely chopped
  • 7,5 ml/ 1 1/2 tsp coriander seeds
  • 7,5/ 1 1/2 tsp cumin seeds
  • 1 piece of lemon grass, finely chopped
  • grated rind of 2 limes (or lemons)
  • 750 ml/ 1 1/4 pints/ 3 cups vegetable stock (or plain water)
  • 60 ml/ 4 tbsp chopped fresh coriander
  • lime (lemon) wedges, to serve

Method:

  • Put the rice into a large bowl of cold water. Swill the grains around with your hands, then tip out cloudy water (the rice will quickly sink to the bottom). Repeat this action about five times. If there is time , soak the rice for about 5 minutes.
  • Heat the oil in a large saucepan and add the onion, spices, lemon grass and grated lime rind. Cook gently for 2-3 minutes.
  • Add the rice, turning it in the mixture to coat the grains. Cook for 1 minute more, then add the stock and bring to the boil. Reduce the heat to very low and cover the pan. Cook gently for 30 minutes, then check the rice; if it still crunchy, cover the pan again and leave for a further 3-5 minutes. Remove from the heat.
  • Stir in the fresh coriander, fluff up the grains, cover the pan and leave for 10 minutes. Serve at once, with lime wedges.

Cook’s Tip

Other varieties of rice, such as white basmati or long grain can be used for this dish, but you will need to adjust the cooking times accordingly.

Bon appetite!

Cashew Chicken With Noodles


For those who live in Romania and speak English as their native tongue or for those who love cooking and want the recipe in original, I will add here recipes that are all taken from the Internet or magazines and cookbooks in English, all tried and eaten very quickly. Why? Because I found them either easy or interesting to make and very tasty. You will excuse my grammar mistakes and other English error and I will be grateful if you take notice of them and tell me about it.

My first recipe that has introduced me in this miracle world of cooking is a Chinese recipe, cooked in January 2005 in London, to celebrate the Chinese New Year. All you need is love! I know, a little patience and hunger. You don’t want to cook all that food without eating it. Though I have to say that by the time I cook anything, my hunger is over, the smell of it feeds me already. 😉

Let’s get to work now. Enough talking. If you live in Romania you may find some ingredients missing but if you live abroad you are lucky. For those who still want to cook, I have made some changes, so you can have replacement and your recipe will taste with a twist: Romanian.

Cashew Chicken With Noodles

Serves 4

Takes 20 mins

For the sauce:

  • 1 tbsp Chinese cooking wine or sherry (or sunflower oil)
  • 1 tsp sesame oil (or sunflower oil)
  • 1  1/2 tbsp light soy sauce (just plain soy sauce)
  • 1/2 tsp cornflower (flour)
  • 4 tbsp water

The rest:

  • 250 (9 oz) pack medium egg noodles
  • 1 tbsp groundnut oil (or sunflower oil)
  • 4 skinless chicken breasts, cut into 2-5 cm (1 in) pieces
  • salt
  • 50 g (2 oz) cashew nuts
  • 2 red peppers, deseeded and cut into large pieces
  • 2 garlic cloves, finely chopped
  • 1 bunch spring onion, halved

Method:

  • Combine all the ingredients for the sauce in a jug ready to use.
  • Cook the noodles in a large pan of boiling water for the length of time recommended on the packet. Drain and set aside.
  • Heat the oil in a wok or large frying pan over a high heat, until smoking hot. Season chicken with salt and stir-fry for 5 minutes. Remove form pan and set aside.
  • Add the cashews and red peppers to pan and stir-fry for 1 minute. Then, add the garlic and spring onions and cook, stirring, for another minute. Return the chicken to the pan. Pour in the sauce. Cook for 3-4 minutes until chicken is cooked and red pepper tender.

Plate up the noodles and serve topped with the cashew chicken.

COOK’S TIP

Try experimenting with this recipe by adding bean sprouts, mange tout, asparagus tips, cubed tofu (fry with garlic and onions) or shiitake mushrooms.

Bon appetite!