Archive for March, 2013
Served with a tomato salad and a yogurt & cucumber salad.
1 1/2 cups brown lentils
1 1/2 cups egyptian rice
1 big white onion, finely diced
2 tbs olive oil
2 tbs vegetable oil
1/2 tsp ground black pepper
1/2 tsp seven spices
salt to taste
Boil the lentils and the rice separately according to the package instructions. In a saucepan, fry the onions with a mix of the olive oil and the vegetable oil, until the onions turn to a golden brown colour. Remove from heat. Mix the cooked lentils and the cooked rice together, pour in the onions with the oil in the saucepan. Add the ground black pepper, seven spices and salt, and stir over medium heat until everything is well combined. You can also serve the rice with some crispy fried onions on top. I like to serve it with a tomato salad, mixed with spring onions, lemon juice, olive oil, dried mint and salt. Another salad that goes very well with this dish is a yogurt and cucumber salad, made with plain yogurt, a touch of minced garlic, salt , diced cucmbers, a sprinkle of dried mint and a drizzle of olive oil
Chicken with Cashews
1 kg Chicken breasts, cut into big cubes
2 tbs cornflour
2 yellow capsicums, cut into big pieces or big cubes
2 green capsicums, cut into big pieces or big cubes
2 red capsicums, cut into big pieces or big cubes
2 red onions, cut into wedges
1/2 tsp minced garlic
1/2 tsp minced ginger
4 tbs sesame oil
1 tbs vegetable oil
3 tbs dark soy sauce
2 tbs honey (more if you like it sweeter)
1/2 cups toasted cashew nuts
1/4 cups toasted sesame seeds
1 cup water
2 tsp cornflour (extra) mixed with 1/4 cup water
Mix the 2 tbs corn flour with the chicken, toss until coated well. Fry the garlic and ginger with the sesame and vegetable oils. Stir-fry for a minute then add the chicken. When the chicken is cooked through, add all the capsicums. Stir fry for a minute then add the soy sauce, honey and water. When the mixture comes to a boil, add in the corn flour, stirring constantly, until the sauce starts to thicken. Remove from heat. Throw in the sesame seeds and cashew nuts. Serve with egg fried rice.
For the Egg Fried Rice
2 eggs
1/2 cup spring onions, chopped finely
1/2 cup carrots, chopped finely
1/2 cup green string beans, chopped finely
1/2 tsp minced garlic
1/2 tsp minced ginger
1 1/2 cups basmati rice
2 tbs sesame oil
2 tbs vegetable oil
2 tbs dark soy sauce
Salt to taste
Cook the rice according to the package instructions. Use the 2 eggs to make a plain omlette. Transfer the omlette to a chopping board, and cut it into thin rough slices. Using the sesame and vegetable oils, fry the ginger and garlic for a minute, then add the spring onions, carrots and beans, stir-fry for another minute. Add the rice, soy sauce , omlette slices and salt, keep frying till everything is well combined and coated. Serve
Easy Strawberry Charlotte
Whip some whipping cream (add caster sugar to the cream if you prefer it sweet), soak sponge fingers briefly in orange juice, soak strawberries with sugar for five minutes. Cut the sponge fingers in half and lay them vertically on the sides of the a cheesecake pan. Fill with layers of the strawberries then the whipped cream. Remove from cheesecake pan and serve.
DaniasDelicacies 