A very simple recipe for great pizza.

Serves: Makes two 9″ pizzas or one 9″ deep pan
Prep time: 5 mins
Bread machine time: 90 minutes
Cooking time: 12 minutes

Ingredients:

250 ml / 1 cup water
1 tbsp extra virgin olive oil
3/4 tsp salt
360 g / 3 cups bread flour
2 tsp sugar
1 tsp bread machine quick-acting active dry yeast
Optional extras:
1 tsp dried herbs (basil, rosemary, oregano)
1 tsp garlic powder
sprinkling grated parmesan cheese

Preparation:

1. Add the ingredients above to the bread maker in the order listed
2. Set the bread maker to dough setting and make a cup of coffee.
3. Once done, you can use the entire amount for a thick crust, or split it in two for a thinner crust. If you aren’t going to be using the second dough ball just yet you can store it in the fridge in a ziplock bag. Add a little olive oil to the bag to prevent the dough from sticking.
4. Pre-heat the oven to 230 °C (450 °F)
5. Roll out to fit you pizza pan (I like the metal trays – they are cheaper than a pizza stone and work great). Add tomato sauce, grated mozerella, plus your favourite toppings.
6. Bake in the oven for 12 minutes or until the cheese is golden brown.

Serves: 4

Prep time: 15 mins

Cooking time: 10 mins

Ingredients:

1 avocado, cubed
3 tbsp finely chopped red onion
2 tbsp chopped fresh cilantro
1/2 jalapeno pepper, finely chopped
1 tbsp fresh lime juice
1/2 tsp salt
1 lb peeled and deveined medium shrimp
1 1/2 tsp chile powder
1 tbsp olive oil
8 corn tortillas (6″)

Preparation:

1. Prepare the guacamole by combining the avocado, red onion, jalapeno, lime juice and 1/4 tsp of the salt. Cover and refrigerate until needed.
2. Heat the oil in a non-stick pan over a medium heat and cook the shrimp until opaque – 2 to 3 minutes per side.
3. Warm the tortillas on a skillet over a medium-high heat – about 30 seconds per side.
4. Divide the shrimp between the tortillas and top with guacamole.

photo credit: alanagkelly

Delicious, filling and easy to make.

Serves: 4

Prep time: 10 mins

Cooking time: 1hr 35 mins

Ingredients:

4 Medium Potatoes
2 Cans Cream of Mushroom Soup
8 Ounces Sour Cream
2 Green Onions / scallions, chopped
1 Pound brick of Sharp Cheddar Cheese, Shredded
10 – 12 Strips of Bacon

Preparation:

1. Bake potatoes at 350 degrees for about an hour and fifteen minutes to an hour and a half until soft throughout. Allow to cool for sufficiently for handling.
2. Cut the top quarter off of the potatoes and hollow them leaving as close to an eighth inch wall without puncturing or cracking the “boat”.  I suggest cooking the bacon in the microwave with a bacon tray so that it crumbles easily and is not too greasy.
3. Place the scooped potatoes and other contents into large mixing bowl and mash together with a potato masher.  Place the filling back into the boats over filling them well above the top of the rim.
4. Place back into the oven and back at 350 until the cheese is melted and mixture is warmed all the way through (about 20 minutes).

photo credit: jasonlam

Beef Tacos are delicious and easy to prepare.

Serves: 4-6
Prep time: 10 mins (plus an hour marinating time)
Cooking time: 5-10 mins

Ingredients:

3 lbs of flank or round steak (tenderized)
1/3 cup of fresh lemon or lime juice (preferably fresh squeezed)
1 large white onion, thinly sliced
3 tbsp garlic powder
2 tbsp finely ground oregano
salt and pepper
1 dozen corn tortillas

Preparation:

1. Place the 3lbs of flank or round steak on a plate or in a bowl. Add pepper, oregano and garlic powder evenly over the meat. Pour lemon or lime juice over the meat and add sliced onions, be sure to mix. Let the meat marinate for at least an hour. The longer you leave it to marinate the better.
2. Place the meat on a griddle over medium to high heat. Once meat is evenly heated on both sides chop into small pieces.
3. Heat the corn tortillas. Once the tortillas are heated assemble the tacos by placing the meat on the tortillas. Add cilantro, onions and salsa.

Mexican Fish Tacos is an easy recipe full of flavor. This recipe is best paired with Mexican Salsa and Guacamolé.

Serves: 4
Prep time: 10
Cooking time: less than 5 mins

Ingredients:

1 1/2 lb / 750g red snapper or other firm white-fleshed fish fillets
1/2 teaspoon of salt
freshly ground pepper to taste
3/4 cup / 4 oz / 125g all-purpose flour (plain)
1/4 cup / 2 oz / 60 ml corn or safflower oil
2 cups / 16 fl oz / 500 ml Fresh Mexican Salsa (see recipe)
10 Corn tortillas, homemade or purchased, warmed
1 cup / 3 oz / 90 g chopped cabbage, thinly sliced
2 limes quartered

Preparation:

1. Season both sides of the fish fillet with salt and pepper. Add flour on to a plate and place the fish fillets making sure to evenly coat both sides. Shake the excess flour off.
2. Add the oil on to a frying pan. Set the burner to medium-high heat waiting until the oil is hot. Once the oil is hot, place the fish fillets in the frying pan flipping once until fish is golden on both sides.
3. Transfer the fish fillets on absorbent paper (paper towel) to drain briefly. While the fish is still hot shred with a fork and mix in with some fresh Mexican salsa.
4. Add the mixture in a warm corn tortilla and add some cabbage. Sprinkle some lime. Guacamole is recommended for this recipe. Enjoy!

photo credit: mdid

A really easy and quick curry sauce, I used a pack of pre-fried and browned onions and garlic and ginger I’d liquidised with groundnut oil which keeps in the fridge for months.

Serves: 4
Prep time: Less than 15 mins
Cooking time: 15 to 30 mins

Ingredients:

2 tablespoons vegetable oil
1 teaspoon cumin seed
2 large onions, chopped
1 teaspoon ground turmeric
1 teaspoon cayenne pepper to taste
1 teaspoon garam masala
1 clove garlic, minced
1 tablespoon minced root ginger
5 tomatoes – peeled, seeded and chopped
1 tsp ground cumin
500g (1 1/4 lb) cubed chicken breast meat

Preparation:

1. Heat oil in a large saucepan over medium heat. Stir in cumin seeds and cook until they start to pop, 20 to 45 seconds.
2. Stir in onion and cook until golden brown, about 5 minutes.
3. Season with turmeric, cayenne, garam masala, garlic and ginger. Cook for 1 to 2 minutes until fragrant, add the ground cumin.
4. Purée the mixture with the tomatoes in a blender until smooth.
5. Return the purée to the saucepan and add the chicken. Simmer gently until the chicken has cooked, about 20 minutes; add water as needed while cooking to maintain desired consistency.

photo credit: Nick Williams

A quick and easy, very filling rice and chicken.

Serves: 6
Prep time: Less than 15 mins
Cooking time: 15-20 minutes

Ingredients:

2 Medium onions, chopped
2 tbsp Olive oil
2 – 3 Cloves of garlic, chopped
400 g /14 oz Basmati rice
400 g /14 oz Tinned, chopped tomatoes
400 ml / 14 fl oz Chicken stock
3 tbsp Tomato purée
1 tsp Celery Salt
1 tsp Sweet Paprika
6 Chicken thighs, skinned, boned and cut into bite-sized pieces
Salt and freshly ground black pepper

Preparation:

Pre-heat the oven to 180c, 170c (fan oven).

In an oven-proof casserole, gently fry the onions in the olive oil until translucent, add the chopped garlic and fry for a few minutes, do not brown the onions or garlic.

Add the basmati rice and stir to coat the grains. Continue to fry, stirring occasionally until the rice goes “chalky”.

Add the tinned tomatoes, chicken stock, tomato purée, celery salt, paprika and salt and pepper to the rice and stir to mix.

Add the chicken pieces, bring to a simmer and put into the pre-heated oven for 15 – 20 minutes or until the rice is tender and most of the moisture has been absorbed, don’t be afraid to add more water if it’s drying out and the rice isn’t cooked.

photo credit: Nick W

Juicy morsels of chickeny goodness

Serves: 4
Prep time: Less than 15 minutes
Cooking time: Less than 15 minutes

Ingredients:

chicken thigh fillets
2 tbsp plain flour
freshly ground black pepper
sea salt
paprika
groundnut oil for frying

Preparation:

Add the black pepper, sea salt and paprika to the flour and mix.

Cut the chicken thighs into bite-sized pieces.

Place the seasoned flour into a plastic bag and toss the chicken thigh pieces in the flour until coated.

Fry the chicken in batches until lightly browned.

photo credit: mdid

A mild, fragrant, creamy chicken curry.

Serves: 6

Prep time: 30 mins to 1 hour

Cooking time: 30 mins to 1 hour

Ingredients:

1kg / 2.2 lbs Chicken thighs
Groundnut oil / ghee as required to fry
2 large onions, peeled and sliced
1 tsp coriander seeds
10 black peppercorns
5 cloves
6 cardamom pods, ground
1tsp salt
2 garlic cloves, peeled and crushed
1/2 tsp dried ground ginger
2 tbsp cinnamon powder
4 tsp onion powder
1 tsp chilli powder
300 ml / 10 1/2 fl oz natural yogurt
3 bay leaves
300 ml / 10 1/2 fl oz chicken stock or water
juice of one lemon

Preparation:

1. Heat the oil (or ghee) in a large pan and fry the onions until golden brown.
2. Remove the onions from the pan with a slotted spoon and put to one side.
3. Add all the spices and the garlic to the pan and fry until the aromas rise and the spices start to brown, (be careful not to burn them!), then add the chicken and salt and cook until browned.
4. Add the yoghurt, a few spoonfuls at a time, stirring to blend in before adding more, then add the bay leaves, stock or water and fried onions.
5. Bring to the boil, reduce the heat, cover with a tight fitting lid and simmer for an hour or until the chicken is tender.
6. Remove the pan from the heat, add the lemon lemon juice and mix well.
7. Remove the bay leaves and serve with rice and naan bread.

Serves: 2
Prep time: Less than 15 mins
Cooking time: 4 hours

Ingredients:

2lb / 1kg Joint belly of pork
10 Leaves off a sprig of rosemary
3 Small cloves of garlic, peeled and sliced

Preparation:

Place the pork, crackling side down, in roasting pan. Spread the rosemary and garlic evenly over the base of the belly. Take the foil and press it over the belly to make sure that the herbs won’t move.

Turn it all over, crackling side up, and form the foil into a snug nest around the joint, leaving the crackling exposed and ensuring that the fat from the crackling will drip into the foil nest.

Roast at 140c for 3 hours and then turn down to 130c for another hour (Yes, 4 hours)

These temperatures and times are for a fan assisted oven.