Going The Extra Meal

https://restaurantguru.com/Mediterranean-Thyme-Naxxar

The risotto is an easy dish that can be made in advance when you have guests. It can be finally warmed in a microwave oven to warm before serving. Ingredients 4 persons 400 g Arborio rice Half a cooked corn-fed chicken 1 onion 1 garlic clove Coconut cream 300 ml 1/2 tsp cumin 1/2 tsp cardamom 200g white mushrooms 150 g frozen baby sweetcorn Olive oil for frying Method 1) Use a half cooked chicken. Tear the meat away from the carcass, mix with some cumin and set aside 2) Fry mushrooms in hot oil and set aside 3) In the same pan, fry onions and garlic, and then roast the rice until brownish. Add the spices and fry for 1 more minute 4) Add 1 liter of fresh chicken stock slowly, letting the rice absorb all the juices. Add the thawed sweetcorn 5) When the rice is al-dente, leaving only slightly underdone, add the coconut cream and continue to cook until absorbed. 6) Set the rice aside until required for use 7) Warm in a microwave a...

Happy New year to all my faithful friends. Let this be a new year filled with joy and prosperity Just last night I had some father-daughter time and so decided to get down and bake for my wife who is expecting our second child in the coming days. I must say my daughter has it in her to be in the kitchen; he is a brilliant assistant. She does all the food tasting ;) Here is a recipe of a cookie I tried (and hopefully you'll like) with some items I found in my cupboard which had not git used up over the Xmas holidays Oat 'so Cookie Yields 6 2 eggs 150g Rock Sugar 250 g Oats 75g chopped cooking Fairtrade chocolate 150g  Organic Peanut Butter 1/2 teaspoon raising agent (bicarbonate of soda could work also) In a small bowl cream the sugar and peanut butter until light and fluffy Beat eggs and add to the mixture by pouring in slowly Add the oats and mix. Place on a greased baking dish set apart and slightly press down Bake in a hot oven (app 180-200C) for 6...

Hi friends, another week has gone by. Today I want to share with you a pie. I have been asked to publish pie recipes for a December issue in a magazine, but more on that in the near future. For now, I am sharing with you a chicken pie, that I did today. Here are the photos. Now as you know I am a fan of shortcrust pastry being a 2:1 part ration of flour is to water, however, I discovered that when you want to have a tart requiring a lid on it, then it would be best to have a stronger type of dough that can take the rolling of a pin. So, for this recipe, it would be better to use a shortcrust pastry dough that will be slightly lighter on butter, say with 1 kg of flour it would be advisable to use 350 g of salted butter, and 1 egg. Add water according to the strength of the dough, adding as required to get a nice firm dough that does not stick to the bowl. For the chicken stuffing, as can be seen below, I slow roasted a whole medium sized chicken which was enough to fill tw...

Hi there, Happy Sunday to all. Before we prepare for another week, I just want to demonstrate how to line a tart tray with shortcrust pastry to achieve a perfect blind bake. But before that, I want to also share with you some insight into achieving your perfectly baked tart. Here it is for preparing a Lemon Tart. Ingredients Lemon Filling 100 ml lemon juice Zest of 2 lemons 3 whole eggs 5 small egg yolks 150 g sugar 150 g butter Pastry 1 part butter 2 parts flour (Use 1 egg with 500 g of four) Method f or the lemon filling Heat the butter and sugar until melted without burning.  Add the egg mixture to the melted butter and sugar, and add the zest. What is important is to stir continuously. ( Recipes may skip this step and use a different method altogether without having to blind bake the tart, however, I found this to be the best method so far. )  Once the mixture ha...

Menu C Home made  Bakes and dips served with eggplant and pumpkin tempura and a sweet sauce   grilled aubergine, chickpea dip and seasonal vegetables Fresh local beef  resting on  a  home made crepe, served with  mixed  grilled  peppers, crisped leeks and   portobello  mushrooms served with an Oyster sauce Jus.  Home made Lemon tart served with fresh cream.      Examples of  ingredients and ready dishes used from this menu Examples of  ingredients and ready dishes used from this menu Examples of  ingredients and ready dishes used from this menu Examples of  ingredients and ready dishes used from this menu Examples of  ingredients and ready dishes used from this menu sundried tomato bread making Examples of  ingredients and ready dishes used from this menu

Sweet Potatoes Pumpkin Roasted Parsley Chopped Leeks Ginger Pumpkin season is here and with autumn just around the corner what more could you ask for than to start off the season with a soup made from fresh pumpkin. This chicken and Pumpkin soup is a great way to finish off any left over chicken that has not been eaten and let's be honest, we all get fed up of eating the same food, but since we are people of good conscience we don't even want to throw it away. However, we all want a different taste to tease our taste buds. So this chicken and heart warming pumpkin soup is a great way to achieve both goals. Ingredients 1/2 boiled chicken in 1l fresh stock 500g fresh roast pumpkin Approximately 500ml water to top up stock with 1tbsp coriander seeds 1tbsp cumin seeds 1inch sized piece of fresh ginger Top part of 1 medium sized leek 1/2 sweet potatoe Dried bread for toasting  1/3 cup Olive oil Parsley Method - separate oil in 3 bat...