Baked Creamy Pasta with Shredded Chicken Tomato Sauce

Chef : yummy bear

Serves 4-5

Ingredients:
For the Creamy Pasta:
Water – approximately 4 liters, for boiling
Olive oil – 1 tsp
Salt – 1 tsp or to taste
Fusilli pasta – 100 g
Farfalle pasta – 100 g
Lumache pasta – 100 g
Double cream – 2-3 tbsp

For the Shredded Chicken Tomato Sauce:
Butter – 2 tsp
Fresh mushroom – 10, sliced
Spring onion heads – 1 bunch (about 7-8), sliced
Garlic pods – 3, sliced
Tomatoes – 2-3 medium, chopped
Green chilies – 2-3 chopped (optional)
Readymade Pasta sauce* – 200 g
Nandos Extra Hot Peri Peri Sauce** – 3 tbsp or as desired
Dried Oregano leaves – 2 tsp
Dried Basil leaves – 2 tsp
Dried Thyme leaves – 2 tsp
Dried Parsley leaves – 2 tsp
Fresh Parsley leaves – a handful
Red chili flakes – 1 tsp
Chicken breast – 2, boiled and shredded
Double cream – 3 tbsp
Mozzarella cheese – 2 tbsp
Salt – 1 tsp
Black pepper – 2 tsp
Spring onion leaves – 1 bunch, chopped
Green capsicum – 2, cubed

For Garnish:
Mozzarella cheese – 6 tbsp or as desired, grated
Spanish black olives – 3 tbsp or as desired, sliced

Other Requirements:
Oven safe deep baking dish
Oven!

* Readymade pasta sauce is easily available at all supermarkets. You get seasoned pasta sauces like Garlic + Parsley, Garlic + Pepper, etc. and you can use any of these too.

** Nandos sauces are easily available in large supermarkets and you can use whichever desired level of “hotness” you want. Incase not available, substitute with any other thick spicy sauce.

Method:
For the Creamy Pasta:

1. In a vessel, bring water to boil and add olive oil, salt, and pasta. Note: Make sure to keep stirring from time to time to make sure the pasta doesn’t stick to each other.
2. Boil for about 8-10 minutes or until desired tenderness is achieved. Note: It should be tender to bite but still firm.
3. Drain in a colander (don’t dry out too much) and place back into the vessel.
4. Add the double cream and mix in well.

For the Shredded Chicken Tomato Sauce:

1. In a vessel, heat the butter and add the mushrooms and cook on medium heat for 5 minutes or until the mushrooms have softened and goldened on the corners.
2. Add the spring onion heads and garlic and sauté for a couple of minutes until the onions are soft.
3. Add the tomatoes and cook for 5 minutes until they become mushy.
4. Add the green chilies, readymade pasta sauce, Nandos extra hot peri peri sauce (or your substitute spicy sauce), dry oregano leaves, dry basil leaves, dry thyme leaves, both dry and fresh parsley leaves and red chili flakes and cook for 10 minutes.
5. Add the shredded chicken and mix in well.
6. Add the double cream, mozzarella cheese, salt and pepper and mix in well.
7. Add the spring onion leaves and capsicum and cook for 5 minutes or until the sauce thickens.

Either continue to bake the pasta or simply enjoy the sauce directly over the pasta.

Final method:

1. Pre-heat oven to 180 degrees C.
2. In the deep baking dish, add a layer of the creamed pasta, followed by a layer of the shredded chicken tomato sauce and then again a layer of the creamed pasta. Note: Sometimes I sprinkle some mozzarella cheese between the tomato sauce and creamed pasta layers.


Layering the pasta

3. Cover the dish with a foil paper and place in the oven for 15 minutes.
4. Remove the dish from oven, take off the foil paper and sprinkle the grated cheese generously and sliced olives on top.
5. Place back into the oven uncovered and leave for 10 minutes until the cheese has melted.


Bake to melt the cheese.

6. Enjoy hot with garlic bread!

Bombay Sandwich

Chef : yummy bear

These sandwiches are the ultimate for picnics and party food.

Makes 6-8 sandwiches

Ingredients:
Bread – 2 slices per sandwich
Butter – as needed
Potatoes – 2 medium, boiled and sliced round
Tomatoes – 2 medium, sliced round
Cucumber – 1 medium, sliced round
Eggs – 4, hard boiled and sliced round (Note: Skip for pure vegetarian.)
Sliced sandwich cheese – 1 per sandwich (optional)
Coriander – Mint Chutney – as needed
Salt – to taste
Black pepper – to taste, ground

Method:

1. Take one slice of bread and butter one side and place it on a cutting board, buttered side up.
2. Place on top of the buttered bread a layer of the sliced potatoes and sprinkle with salt and pepper.
3. If you are adding cheese, place it on top of the potato layer now. Note: You can place it at the beginning or at the end but I prefer the cheese to be between the vegetables
4. Place a layer of tomatoes, cucumbers and boiled eggs in turn and again sprinkle with salt and pepper.
5. Now spread on the coriander-mint chutney on one side of another slice of bread and sandwich on top of the vegetables and egg.
6. Cut into triangles and enjoy!

Spicy Beans and Alu (Spicy Fresh Beans and Potato)

Chef : yummy bear

Beans and Alu with a spicy twist.

Serves 4

Ingredients:
Green chilies – 3, broken in half
Coriander leaves – one handful
Cumin seeds – 2 tsp + 1 tsp
Oil – 1 tbsp + 2 tbsp
Fresh beans – 250 g, broken inch long or smaller, washed and drained
Onion – 1 large, thinly sliced
Potatoes – 2 medium, cubed
Turmeric powder – 1 tsp
Chili powder – 1 1/2 tsp
Water – 200 ml

Method:

1. Grind together the green chilies, coriander leaves and 2 tsp cumin seeds and set aside. Note: You can add some water to aid grinding
2. In a vessel heat 1 tbsp of oil and add the beans.
3. Stir fry on medium heat for a couple of minutes until the beans turn a bright green.
4. Remove from heat and set aside.
5. In the same vessel and heat 2 tbsp oil.
6. Add the onions, turmeric powder, chili powder and 1 tsp cumin and mix.
7. Add the potatoes and water, reduce heat to low and cook covered for 10-15 minutes until the potatoes are just done. Note: If the water dries up before the potatoes are almost done, add some more water so that they don’t burn.
8. Add the beans and the ground coriander-chili mixture and mix well
9. Cook uncovered
   for 5 minutes until the beans are cooked
10. Serve hot with rotis or parathas.

Palak Gosht

Chef : yummy bear

Serves 4

Ingredients:
Mutton – 1/4 kg, with bones – cleaned and washed
Spinach / Palak – 1 bunch, coarsely chopped
Onion – 1 large, sliced
Green chilies – 3-6
Red chili powder – 2 tsp
Turmeric powder – 1/4 tsp
Ginger garlic powder – 2 tbsp
Oil – 5 tbsp
Salt – 1 tsp or taste
Water – 1/2 cup

Other requirements:
Pressure cooker

Method:

1. In a cooker, heat oil and add onions and fry until light golden brown.
2. Add the ginger garlic paste and stir fry for a minute.
3. Add meat, salt, red chili powder, turmeric powder and water and pressure for 15-20 minutes on low flame.
4. Turn off heat and release pressure slowly and then open once pressure is completely released.
5. Add the spinach/palak and cook until the meat. Tip: Do not add water since the spinach will leave out a lot of water.
6. Add the green chilies and cook the meat until the water evaporates and desired thickness of curry is achieved; about 15-20 minutes. The meat should now be completely cooked.
7. Serve hot with roti or steamed rice.

Palak ki Sabzi (Spinach Sabzi)

Chef : yumS

Serves 4

Ingredients:

Onion – 1, medium, halved and thinly sliced
Tomato – 1, medium, halved and thinly sliced
Potato – 1, large, quartered and thinly sliced
Frozen peas – ½ cup
Spinach – 2 bunches, remove the stalks and finely slice the leaves
Green chilli – 1, medium
Red chilli powder – ½ tsp
Salt – ½ tsp
Turmeric powder – ¼ tsp
Water – ½ cup
Oil – 2 tbsp

Method:

1. Heat the oil in a deep pot and fry the onions till translucent.
2. Add the tomatoes and fry for two minutes or until soft.
3. Add the potatoes, peas and the spices and fry for two minutes.
4. Pour in half a cup of water, lower the heat and put a lid on the pot.
5. Cook till the potatoes are half done.
6. Add the spinach and cover the pot so that the spinach wilts, then mix with the rest of the vegetables.
7. Take the lid off, increase the heat and add whole green chilli.
8. Cook till the potatoes are done and the liquid evaporates, approximately ten minutes.
9. Serve hot with rotis.

Basic Cupcakes

Chef: itsgottabeyum

Cupcakes top with whatever you like!

Makes 24 cupcakes or 40 mini cupakes

Ingredients:
For the sponge:
Caster sugar – 225 gms
Self raising flour – 225 gms, seived
Butter – 225 gms
Eggs – 4

For the icing:
Icing sugar – 190 gms
Butter – 130 gms, at room temperature

Method:

1. Preheat the oven to 180 degrees celcius.
2. Prepare two 12 hole cupcake tins with cupcake cases
3. Whisk togther the eggs and sugar until light and fluffy. The mixture should almost double in size, once properly mixed together.
4. Melt the butter in a saucepan.
5. Gradually add the flour and butter to the mixture, folding gently.
6. Pour the mixture into the cake cases and bake in the oven for 10-15 mins, until golden brown. To test if they’re cooked all the way through, insert a skewer into the cake, if it comes out clean they’re done.
7. Leave to cool in the tin for 5 minutes and then remove to a wire rack to cool completely.
8. To make the icing, sieve the icing sugar into the butter and mix thoroughly.
9. Once the cupcakes are cool ice them generously and then top with your choice of toppings. You can use chocolate buttons, sprinkles, smarties, nuts, or anything else that takes your fancy!

Mini cupcakes perfectly cooked

Spicy Potato Wedges

Chef: itsgottabeyum

Serves 2

Ingredients:
Potatoes – 4, large (if you can find oval shaped ones, this makes it easier)
Olive oil – 4 tbsp
Chili flakes -2 tsp

Method:

1. Wash the potatoes thoroughly.  Then slice the potato in half lengh ways, then in half again and then once more.  This should give you the classic wedge shape
2. Place wedges in a pan of salted boilng water for ten mins, just to soften them slighly.
3. Drain, and then transfer them to a baking tray.  Coat them first with the olive oil and then using your hands add the chilli flakes ensuring that each of the wedges has had a coat of oil and some flakes.
4. Place in the oven at 200 degrees celcius and cook for 20 minutes, turning half way through to ensure they’re cooked evenly on both sides.

Beans and Alu (Fresh Beans and Potato)

Chef : yummy bear

Ingredients:
Fresh beans – 250 g, broken inch long or smaller, washed and drained
Onion – 1 large, thinly sliced
Potatoes – 2 medium, cubed
Turmeric powder – 1 tsp
Chili powder – 1 1/2 tsp
Cumin (whole) – 1 – 2 tsp
Green chilies – 2, chopped
Water – 1/2 cup
Oil – 1 tbsp + 2 tbsp

Method:

1. In a vessel heat 1 tbsp of oil and add the beans.
2. Stir fry on medium heat for a couple of minutes until the beans turn a bright green.
3. Remove from heat and set aside.
4. In the same vessel and heat 2 tbsp oil.
5. Add the onions, turmeric powder, chili powder and cumin and mix.
6. Add the potatoes and water, reduce heat to low and cook covered for 10-15 minutes until the potatoes are just done. Note: if the water dries up before the potatoes are almost done, add some more water so that they don’t burn.
7. Add the beans, mix well and heat for 5 minutes until the beans are cooked.
8. Serve hot with rotis or parathas.

Beans and Alu with Paratha

Scones

Chef : yumS

Scones sliced in half and served with whipped cream and strawberry jam

Recipe source: Joyofbaking.com

Makes 8-9 3 inch scones

Ingredients:

Flour – 280 gms
Sugar – 50 gms
Baking powder – 10 gms
Salt – ¼ tsp
Butter – 75 gms, cold, cut into 3 cm squares
Full cream milk – ½ cup, cold
Vanilla essence – 1 tsp
Egg – 1, cold (i.e. just out of the fridge)
Whipping cream – 2 tbsp

Method:

1. Pre-heat the oven to 190°C.
2. In a deep bowl combine the flour, sugar, baking powder and salt.
3. Add the cold butter cubes and squish with your fingers mixing it with the flour mixture until all of the butter is combined .
4. At this point your flour and butter mixture will resemble slightly coarse flour and will hold its shape if you press it between your fists.
5. Mix together the milk, vanilla and egg, beating to combine the egg.
6. Pour this over the flour mixture and stir with a wooden spoon to combine.
7. The dough will be very sticky at this stage.
8. Turn the dough over on a well floured surface, kneading to incorporate some of the flour so the dough becomes manageable.
9. Pat the dough into a 3 inch high circle.
10. Dip your cookie cutter in some flour and cut out the scones, twisting slightly when you cut.
11. Put the scones on a cookie sheet, lined with baking paper, 3 inches apart as they will rise and expand.
12. Brush the tops of the scones with a little whipping cream. (You may skip this step as the original recipe says this helps the tops become brown but didn’t make any difference to color in my experience.)
13. The baking time will depend upon the size of your scones, 3 inch scones take 22-25 minutes.
14. Bake till the scones are light brown and crisp on the outside and a tooth pick inserted into the center comes out clean. The base of the scones will be a nice golden brown.
    

    The base of the scone

    

    A 3 inch scone

15. Cool completely.
16. Slice into half and top with sweetened whipped cream and strawberry jam.
17. Store in an air tight jar.

Strawberry Jam

Chef : yumS

Makes approximately 5 tablespoons

Ingredients:

Frozen strawberries – 10, large
Sugar – 3 tsp
Water – ¾ cup
Corn flour – 1½ level tsp dissolved in 2 tsp of water

Method:

1. Put the strawberries and water in a non-stick sauce pan and bring to a boil.
2. Once the mixture comes to a boil, lower heat slightly so that it simmers rapidly but doesn’t boil.
3. When the strawberries start softening break them a little using a wooden spoon.
4. Add the sugar and stir to dissolve.
5. Lower heat at this point so that the jam simmers gently.
6. Let the jam simmer till only ¼ of the liquid remains and the jam has thickened considerably.
7. At this point break the strawberries with a wooden spoon till they are completely disintegrated.
8. Slowly add the corn flour and stir to dissolve.
9. Bring the jam to a rapid boil while stirring and take it off the heat.
10. Chill and serve with scones.