Sere bites lettuce & potato salad

I love greens.. veggies, soup, salad... serebites lettuce salad is easy to make and fresh!!

We need
Fresh lettuce, washed and dry ( no moisture)
1 lemon
Salad cream (i love all american salad cream)
1 teaspoon of dry parsley
1/2 kg baby potatoes, boiled (i love them with the skin)
salt, black pepper
2 large green tomatoes
1 large white onion


Lets make the salad
slice the tomatoes, finley chop the onions, add 2 table spoons of salad cream, salt and black pepper and mix in a small bowl. Place the lettuce in a larger bowl and add the wet ingredients.

toss untill all the lettuce is coated well. Add the potatoes, you and half them but i prefer them whole, serve in a cute bowl with either garlic bread or crushed peanuts,,

ENJOY

BEEF CURRY

SPICY BEEF CURRY

2 kg good quality lean beef steak, cut into cubes
sea salt & freshly ground black pepper
4 teaspoons garam masala
4 tablespoons natural yoghurt
4 -5 tablespoons light olive oil
4 large sweet onions, peeled and finely chopped
4 garlic cloves, peeled and grated
5 cm knob fresh gingerroot, peeled and grated
4 tablespoons tomato puree
2 tablespoons caster sugar
2 (400 g) cans chopped tomatoes
800 ml beef stock
handful coriander, leaves separated, stalks finely chopped
6 -8 cardamom pods
15 -20 curry leaves
6 long chilies, finely chopped

For the spice mix

4 teaspoons cumin seeds
4 teaspoons coriander seeds
1 teaspoon fennel seed
1 teaspoon fenugreek seeds
4 teaspoons mild curry powder

Directions:

1.Cut the beef into bite-sized cubes, put into a bowl and season with salt and pepper. Sprinkle with the garam masala, add the yoghurt and a good dash of olive oil, season and toss to coat. Cover with cling film and marinate for as long as possible while you prepare the rest of the curry.

2. For the spice mix, toast the cumin, coriander, fennel and fenugreek seeds in a dry pan, tossing over high heat for a few minutes until fragrant. Tip into a mortar, add a pinch of salt and grind to a fine powder. Stir in the curry powder and mix well.

3.Heat a thin film of olive oil in a large cast-iron casserole or a heavy-based pan. Add the onions, garlic, chilli, ginger and a little seasoning. Add the sugar to help caramelise the onions, followed by the coriander stalks cardamom pods and ground spice mix, stir, then cover and cook for 6-8 minutes until the onions are soft, lifting the lid to give the mixture a stir a few times.

4.Sear the beef in a hot pan and add to the onions along with the chopped tomatoes and tomato puree, stir over a medium-high heat for a few minutes and then add the beef stock and curry leaves. Cover the pan with a lid and simmer very gently, stirring occasionally, for approximately 30 mins or until the beef is tender. 

5.To serve, ladle the curry into warm bowls and scatter over the coriander leaves.

Prestige margarine inspired mash potatoes

Prestige margarine mashed potatoes

 

Peel potatoes and cut into large chunks. Cook in a large saucepan of boiling salted water for 20 minutes or until very tender but not falling apart.

Drain potatoes well. Return to saucepan over low heat. Shake pan gently until any remaining water evaporates. Using a potato masher, roughly mash potatoes.

Add prestige margarine and hot milk to potatoes. Beat with a wooden spoon until fluffy. Season with salt and pepper. Serve topped with extra prestige margarine and salt and pepper.

You can also add parsely as a colour cheer or onion leaves.

I like my mash potatoes not so thick. 

serve with any of my recipes and chutney

Kale salad by Aarti sequierra

KALE SALAD.

U might think that this salad isn't tasty but the lemon and mango make it amazing and its very healthy.

Ingredients

1 bunch kale (black kale is especially good), stalks removed and discarded, leaves thinly sliced
1 lemon, juiced
1/4 cup extra-virgin olive oil, plus extra for drizzling
salt
2 teaspoons honey
Freshly ground black pepper
1 mango, diced small (about 1 cup)
Small handful toasted pumpkin seeds about 2 rounded tablespoons (OPTIONAL)

Directions

In large serving bowl, add the kale, half of lemon juice, a drizzle of oil and a little salt. Massage until the kale starts to soften and wilt, 2 to 3 minutes. Set aside while you make the dressing.

In a small bowl, whisk remaining lemon juice with the honey and lots of freshly ground black pepper. Stream in the 1/4 cup of oil while whisking until a dressing forms, and you like how it tastes.

Pour the dressing over the kale, and add the mango and pumpkin seeds. Toss and serve.

Cardamon chicken curry with naan by Reza mahammad.. my fav chef and Spice prince

Cardamom Chicken Curry

75 ml of vegetable oil
6 cardamom pods, split
3 cm piece of root ginger, peeled and shredded
2 fat garlic cloves, chopped
2 medium onions, diced
1 sprig of curry leaves
1/2 teaspoon of ground turmeric
1/2 teaspoon of chilli powder
1 teaspoon of ground coriander
1 teaspoon of ground cardamom
150 ml of water
500g of tomatoes, finely chopped
2 green chillies, shredded
1 chicken, skin removed and jointed into 8 pieces

To garnish:
1/4 teaspoon of ground cardamom
2 teaspoons of fresh coriander, chopped
A few grinds of freshly milled black pepper

Heat the vegetable oil in a large pan and toss in the cardamom pods. After a few seconds they will begin to sizzle and give off a lovely nutty whiff. As soon as this happens stir in the shredded ginger and chopped garlic, followed by the diced onions and curry leaves. Add a pinch of salt, this helps to speed up the browning of the onions.
Fry the onions over a medium heat until golden. Sprinkle in the turmeric, chilli powder, ground coriander and half of the ground cardamom. Stir and fry for a further minute before adding the water along with the chopped tomatoes and green chillies. Cook down until the sauce has thickened slightly.

Tip the chicken pieces into the pan; add a dash of water and sprinkle in the remaining ground cardamom. Simmer the chicken curry for 20-30 minutes until the chicken is tender and the sauce has thickened. Season to taste with salt and pepper.
Serve garnished with a little more ground cardamom and scattered with chopped coriander and a few grinds of black pepper.

 

Easy naan bread

1. If you use plain flour: Mix the sugar and yeast with the warm water and rest for about 10 minutes. (Can be omitted if you use self-raising flour).
2. Place the flour in a large mixing bowl and add the yeast mixture (for plain flour) or the water (for self-raising flour). Add prestige margarine and salt and mix well. Add some extra water or flour as required. Knead for about 5 minutes on a smooth working surface until you have smooth dough. Place the dough back in the bowl, cover, and leave to rise for 1-1.5 hours in a warm place.
3. To finish off the bread, begin by heating the pan for some 10 minutes until it is red hot. Knead the dough for another 2 minutes and either divide into 4-6 equal portions, or keep in one piece. In any case, roll out to a thickness of about 1 cm. lace the dough on a suitable greased oven plate and grill for 7-10 minutes, turning once or twice. Each time, brush the surface of the bread with some prestige margarine.
Serve warm with Cardamom Chicken Curry