The following recipe is from Kelley of Magneto Bold Too fame - there are no proportions given as this is a “to taste” recipe (and the amounts depend entirely on how many people you need to feed).
- Chuck some diced tomatoes, cumin, garlic, onion, diced capsicum, coriander, chilli salt and pepper in the bottom of the crockpot. You can add beans to add bulk
- Put a FROZEN beef roast on top.
- Cook for 4 hours on low.
- Take roast out and shred
- Put back in, mix, add more spice to taste and cook for another couple of hours
- Then place in tortilla, fold and bake with salsa and cheese on top.
- Serve with honey and lemon salad.
The following recipe is a guest post by Anonymum from The Nook of Oz.
Olive oil
1 medium onion (finely chopped)
250 grams of salami {diced}
100g diced bacon
1 teaspoon crushed garlic {from a jar}}
!/2 teaspoon crushed chilli {or to taste, again a jar}
2 x 400g tin of Roma tomatoes
1/3 cup wine {red or white, either will do}
2 teaspoons sugar
500 gms pasta
Put water on for pasta
Heat oil, sweat onion, garlic, chilli, salami and bacon until onion is transparent. Add tomatoes, wine and sugar, bring to a medium simmer. Once water is boiled add the pasta. By the time your pasta is cooked, the sauce will have boiled down to a decent thickness.
Serve with fresh crusty bread and the rest of the wine
It’s enough for the 2 of us for dinner and we can both have lunch the next day as well…if it’s only for one the ingredients would need to be adjusted. Everything can be added to or taken from depending on taste.
This recipe is adapted from one shown by TV chef Geoff Janz. It is the best soup that I have ever tasted, and thanks to Helen for the recipe.
You will need:
- 1 tablespoon vegetable oil
- 2 medium onions, chopped
- 3 cloves of garlic, crushed
- 2 teaspoons of grated fresh ginger
- 2 tablespoons of Madras curry paste
- 1 large carrot, chopped
- 1 cinnamon stick
- 1 cup red lentils, rinsed
- 2 medium potatoes, chopped
- 1.25 litres (5 cups) chicken stock
- 2 single chicken breasts, chopped
- 3/4 cup (180ml) coconut milk
- 2 tablespoons lemon juice
- 2 tablespoons chopped fresh coriandar leaves
Heat the oil in a large pan. Add the onions, garlic, ginger and curry paste - cook stirring until the onions are soft. Add carrot, cinnamon stick, lentils, potatoes and stock. Simmer covered for about 30 minutes or until the potatoes are tender. Discard cinnamon.
Remove half the mixture into a separate bowl and blend using a food processor or processing wand. Return the blended mixture to the pan. Add all remaining ingredients and simmer, uncovered, until the chicken is cooked but tender. Serves 6.
This soup is suitable for freezing prior to adding the coconut milk.
