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| Self cooking photograph |
| bell pepper | 2 (any color) | |||||
| onions | 2 | |||||
| garlic | 2 clove, sliced | |||||
| salt & pepper | to taste | |||||
| lemon juice | 1tsp | |||||
| sugar | 1/2tsp - adjust to taste | |||||
| oil | 2tbsp | |||||
| Method: | ||||||
| Slice onions and red bell pepper lengthwise. | ||||||
| Add oil and garlic to the frying pan over medium heat. | ||||||
| Cook it until garlic is lightly golden brown. | ||||||
| Add onions and bell pepper; also add sugar, seasoning & lemon juice. | ||||||
| Cook for about 30 minutes on low heat or until they have caramelized and soft. | ||||||
| Serve hot on the side. | ||||||
| Serves 2. | ||||||
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| Self cooking photograph |
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| Self cooking photograph |
| all purpose flour | 3 cups | |||||
| baking soda | 1 tsp | |||||
| salt | 1 tsp | |||||
| buttermilk | 1-1/2 cups | |||||
| rolled oats | a handful (optional) | |||||
| (1 or 2 tbsp sugar can also be added but traditional soda bread is always plain and salty) | ||||||
| Method: | ||||||
| Combine flour, salt, baking soda and oats in a bowl. | ||||||
| Make a well in the center of the flour mixture and add buttermilk. | ||||||
| Mix well to make a soft moist and damp dough. | ||||||
| Scrap the batter directly into a greased tray or you may knead it softly on a floured surface and form 1 inch thick round. | ||||||
| Brush the top with some buttermilk. (optional) | ||||||
| Use a knife to cut in an X into the top of the bread. | ||||||
| Bake for 45 to 50 minutes on 190 C in a preheated oven or until a thin skewer inserted in the center comes out dry. | ||||||
| When cooked, the bottom of the bread will sound hollow when tapped and be golden in colour. | ||||||
| Allow to cool on a rack atleast for 10 minutes before slicing. | ||||||
| Makes 1 round loaf bread. | ||||||
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| Self cooking photograph |
| boneless chicken | 250g, strips or cubes | |||||
| ginger/ garlic paste | 1tsp | |||||
| salt | to taste | |||||
| red chilli crushed | 1tsp - adjust to taste | |||||
| oil | 1tbsp | |||||
| peas | 1 cup, boiled | |||||
| carrots | 1 diced | |||||
| green beans | 1 cup, 2" chopped & boiled | |||||
| fresh milk | 1-1/2 cup | |||||
| flour | 1-1/2tbsp | |||||
| grated cheese | 1/2 cup | |||||
| blackpepper | to taste | |||||
| Mash Potatoes: | ||||||
| potatoes | 3 large | |||||
| salt & pepper | to taste | |||||
| cream | 1/2 cup | |||||
| butter | 1tbsp | |||||
| Method: | ||||||
| Heat oil in a pan and cook chicken with garlic/ ginger paste, salt and red chilli crushed; set aside. | ||||||
| In another pan, melt butter and whisk in flour until smooth on a medium heat. | ||||||
| Gradually add milk and stir in seasonings. Bring to a boil. | ||||||
| Now reduce heat, cook and stir for 2 minutes or until sauce is thickened. | ||||||
| Now stir in cheese and mix well until melted. | ||||||
| Add in all vegetables and chicken, mix well and remove from heat. | ||||||
| Transfer to oven proof casserole coated with little butter. | ||||||
| Top with mashed potatoes and bake uncovered in a preheated oven at 190 C for 30 minutes. | ||||||
| To prepare mashed potatoes, boil potatoes over high heat until done. | ||||||
| Remove from heat, drain, peel and cut them in half. | ||||||
| Now mash with a fork or masher, even you can use a wooden spoon. | ||||||
| Return to low flame; stir in melted butter, cream and seasoning. | ||||||
| Keep stirring until the potatoes are creamy and smooth. | ||||||
| Serve hot. | ||||||
| Serves 4. | ||||||
| Note: You can also make this dish with any left over food, just top with mash potatoes. | ||||||
