Traditional Austro-Hungarian Goulash

Traditional Food to be served with Pumpernickel, beer, cucumber salad or green vegetables.
Serves 4.

Ingredients:
25g butter or 2 Tbs olive oil
150g onions finely chopped OR 1 large white onion, sliced.
2 cloves of garlic, crushed
3 Tbs sweet not smokey paprika
750g blade steak cut into 5cm cubes
500ml chicken or beef stock
Freshly ground black pepper.

3 medium size potatoes
400g tin tomatoes
2 medium green peppers/capsicums, seeds and ribs removed, cut into small chunks
1 teaspoon marjoram, dried
1 teaspoon caraway seeds.

This was the purchased one, eaten in a traditional Viennese stube - Delicious


Method:
In a medium / large saucepan;
Heat the oil or butter or half oil/ half butter to give it a higher smoke temperature.
Reduce heat so as not to burn
Add the onions and garlic, cook gently until colouring lightly, 8-10 minutes
Stir in the paprika until the onion mix is well coated.
Add cubed beef, brown slightly then add stock, caraway seeds and ground pepper.
Bring to the boil, then simmer, partly covered for about 1 hour.

Meanwhile parboil or microwave quartered potatoes until they are half cooked-( boil 8 minutes)
Microwaving takes less time, cover potatoes, in a bowl with 2 Tbs of water, in plastic wrap
Leave aside.

Add the tomatoes, chopped capsicums and marjoram to the meat in the pot.
Simmer 30 minutes. Partly cover pan.

Remove meat.

Using a stick blender mix all ingredients in the saucepan into a smooth sauce.
Add the beef and potatoes and simmer until both are tender, approximately 20 minutes, test them.
Sprinkle with a few extra caraway seeds (optional) And parsley for colour if you like.
Serve with a German or Austrian beer and the salads as mentioned above.
Fresh pumpernickel or rye bread can sop up the sauce.
Don't forget the greens!

Middle Eastern Chicken and Rice

Cardamom and Chicken-Rice

Based on a Middle Eastern recipe this easy dinner dish is great for both adults and children.

Ingredients:

1 and 1/2 tbsp currants

2-3 tbsp olive oil

1 large onion, thinly sliced

4 boned and skinned chicken thighs

6 cardamom pods

3 cloves

1 cinnamon stick, broken in half,

1 and 1/4 cups jasmine or basmati rice

1 and 3/4 cups boiling water

3 tbsp flat leaf parsley

1/2 cup chopped cilantro/ coriander

salt and freshly ground black pepper.

Heat half the oil in a large lidded frying pan

On medium heat fry the onion gently for 10 minutes or until golden, stirring occasionally.

Lift the onion out into a dish.

Put the chicken in a bowl and add 1 teaspoon of salt and another of pepper.

Add the rest of the oil, cardamom, cloves and cinnamon sticks.

Mix well.

Heat the frying pan and add the chicken and spices.

Sear for 3 minutes on both sides.

Remove the chicken, add it to the onions.

Add the rice and currants to the pan, stir well.

Return the chicken and onion to the pan, stir well.

Push the meat down into the rice.

Pour the boiling water over the pan contents, make sure there is no rice above the water.

Cook over very low heat for 20 minutes with the lid on.

Stand for 5 minutes then add the parsley and coriander.

Using a fork fluff everything up.

Taste for saltiness, add more if needed and a bit extra pepper for adult eaters.

Serves 4. Serve with a little plain yoghurt and green beans or a cucumber and tomato salad.

O M Goodness Loaf- High Fibre, Low G I, Delicious Flavours.

Healthy High Fibre Treat

Heat the oven to 180C/350F.

Ingredients:

1 cup chopped dates

1/2 cup water

1 tsp baking soda

Put dates and water into a small pan and boil for 4 minutes, stir to mush up the dates.

Add baking soda, mix well- it will froth.

50g butter/2 oz

1/2 cup dark brown sugar

1/4 cup Splenda or similar-or 3/4 cup dark sugar

1 tsp vanilla essence

1 beaten egg

Beat butter with sugars and vanilla until thick and creamy

Beat in egg. Mix should be pale

ADD

2 very ripe mashed bananas

1 loosely packed cup grated carrots

1 cup chopped or flaked almonds

1 cup wholemeal flour (sifted with the bran added)

1 tsp baking powder

1 tsp cinnamon

1/4 cup almond meal

1/4 cup thread coconut.

FOLD the three mixtures together

Use a large metal spoon

Combine well but 

don't overmix.

LASTLY

Spoon into a greased and paper lined 

loaf pan. 81/2"-22cm by 41/2"- 11cm

Smooth top a little to even it.

BAKE

for 45 minutes or until loaf springs back

when gently pressed.

Leave to cool in tin.

Eat to your hearts' content. Great family fodder or a gift to share with a health-conscious friend.

Retro Italian Pork Meatballs-One Dish Dinner

 Kid-Friendly Meatballs and Spaghetti.

Add extra flavours for a great retro adult main dish.

Serves 4

Ingredients:

8 good-quality pork sausages

2 tbs each finely chopped oregano, and for adult taste, rosemary and sage or basil.

2/3rds of a cup of dried breadcrumbs

Grated zest of 1 lemon.

Squeeze the sausage meat into a bowl and throw the skins away.

Add the herbs, breadcrumbs and zest.

Mix well

Shape into 16 smallish balls. Half and then quarter the mixture to get even sizes or use a measuring spoon. refrigerate for 15 minutes.

Sauce:

2 tbs olive oil

1 smallish onion, finely chopped

2 cloves of crushed garlic

Add a few halved cherry tomatoes if you have some

1 jar of good pasta sauce ( 400g )

1/2 a jar of water 

Some chopped basil leaves.

Seasoning to taste- sea salt and ground black pepper

1/2 bag of baby spinach leaves

Heat the oil and fry the onion gently-5 minutes

Add the garlic, cook 1 minute

Add the meatballs, turning until brown on all surfaces-5 minutes

Stir in the tomato pieces- fry 1 minute

Add pasta sauce, basil and water.

Simmer for 10 minutes.

Add baby spinach.

Meanwhile:

Break the 200-300g dried spaghetti noodles into thirds.

Drop into boiling, salted water - cook 8 minutes or according to packet instructions.

Crumble 50g of Feta cheese.

Prepare some basil leaves for garnish.

Put the drained spaghetti into the base of an oven-ware dish

Top with the meatballs in the tomato and spinach sauce. ( The one-pot dinner can be kept a while and heated to full temp in a hot oven when ready to serve)

Scatter with basil and crumbled Feta.

Serve with bruschetta and a nice soft red wine for the parents!

Lemon Dessert Slice

When Life Gives You Lemons Make This

Base:

1 cup plain flour

1/2 cup wholemeal flour

1 teaspoon baking powder

1/4 cup sugar substitute e.g. Splenda

1/4 cup dark cane sugar

125g melted butter

Mix all ingredients

Spray a 27cm x 18cm slice tin with oil spray

Press mix down into tin to the edges, then smooth the top.

Cook at 180C for 5 minutes, remove.

Meanwhile, mix:

400g tin of LITE condensed milk

3 eggs

1/4 cup lemon juice

3 dessert spoons of grated lemon zest

2 dessertspoons of plain flour

Beat, milk and eggs, add other ingredients until well combined.

Pour over base, put back into oven for 20 mins or until set. Cool.

This is really, really easy to make and not overly sweet. Keep a tin of lite condensed milk on the shelf.

Delicious Dhal

Mixed Dhal

1/2 cup (100g) yellow split peas - toor dhal

1/2 cup (100g) red lentils - masoor dhal

1/2 cup (100g) split moong beans - moong dhal.

 I used whole ones and cooked it longer.

Rinse each dhal separately in a sieve under cold water.

Soak yellow dhal and whole moon beans ( if using ) in a small bowl of cold water to cover, 1 hour. Drain.

2 tablespoons ghee or 1 of butter and 1 of oil - mustard oil is good.

3 teaspoons yellow mustard seeds

1/2 - 1 teaspoon of black onion seeds, (kalonji) you could save your own from onion heads gone to seed.

2 medium onions, chopped

4 cloves crushed garlic

1 tablespoon grated fresh ginger

1 tablespoon ground cumin ( powder )

3 teaspoons ground coriander

1 teaspoon ground turmeric

1 teaspoon chilli powder, or paste or a chopped de-seeded red chilli.

 Could be added later if there are children to feed.

1 400g can of chopped or crushed tomatoes

3 cups vegetable stock

Heat oil or ghee in a medium large saucepan or deep frypan, medium heat.

Cook seeds until they pop, stirring.

Add onion, garlic, ginger and cook, stirring, until onion is transparent and soft

Add ground spices, cook, stirring for 1 or 2 minutes

Add all dhal, tomatoes, stock.

Simmer, covered 30 mins or until moong are tender.

Adjust seasoning to taste - add salt if needed after the dhal is cooked.

Optional- add cracked black pepper, chopped coriander or mint, 2 tblspoons, and stir through 1/3 cup of cream just before serving and after re-heating, if made earlier.

 Serves 4-6

Kofta can be fried and added when cooked through. Or serve with indian breads. Or as part of a selection of curries. Without the kofta of course, this dhal is vegetarian.

Simple Persian Stew (Khoresh)

Mildly Spiced but Tasty

Serves 4

3 Tablespoons olive oil

1 large onion, chopped

450g - 550g blade or other good stewing beef

1 flat teaspoon fenugreek powder

2 teaspoons turmeric powder

1 flat teaspoon cinnamon

2 cups water

Lots of chopped fresh parsley and snipped chives or a finely chopped spring onion

400g can red kidney beans, drained

juice of 1/2 lemon

salt

ground black pepper

toasted slivered almonds or pistachios (optional)

Rice to serve.

Tasty summer tomato and cooked green bean salad in a lemon/olive oil/ salt and black pepper dressing

Heat 2 Tablespoons oil in a medium saucepan or deep lidded frypan

Fry onion until light and transparent about 3 to 4 minutes

Add the cubed meat, fry 5 to 10 minutes until browned on all sides, stirring.

Add fenugreek, turmeric, cinnamon and 1 teaspoon of salt

Cook 1 minute, stirring.

Add water, bring to boil then simmer with lid on for 1 hour, stirring occasionally.

Add parsley/chives/spring onion and drained kidney beans and lemon juice

Simmer gently another 20 to 30 minutes until meat is tender. If too much liquid, cook this last session without the lid.

Serve with a sprinkle of chopped nuts or chopped cilantro/coriander

Rice and salad complete the meal.