Tag Archive: yummy


Yummy Kebabs & Pita Bread

So here is something quick & easy you can throw together and tastes great!

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You will need….

4 skewers soaking in water, then for your pita….

1/2 cup warm water, mix 1 teaspoon of active dry yeast and a pinch of sugar…..mix well!

In a bowl sieve 1 1/2 cup of bakers flour, 1 teaspoon salt and make a well.

Add the water yeast mix and bring all of the ingredients with your fingertips.

Turn out on to a work surface and knead for 5 minutes. Your dough will be elasticated and smooth!

Place in a oiled bowl and put somewhere where it is warm….you want it to double in size!

When it has…..turn your oven on 230 0c

In the meantime…..

In a bowl you need to add…

230g beef mince
230g pork mince
1/2 red onion finely diced
1 clove garlic crushed
1 egg
30g sour cream
30g breadcrumbs
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
1/4 teaspoon cinnamon

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Season well and give the meat a very good mix!

Divide into 4…..

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Carefully put the meat on the skewers and place in the fridge until we will need them…

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Back to the dough…

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Divide the dough into 4 balls…

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Place 2 baking trays in your oven, very lightly greased!

Press out the balls with the end of your fingers keeping the dough round…

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Roll out to 3 mm thick….

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Carefully place them on your preheated trays! They will not take long, 1 minute on one side…they will puff up….then a couple on the other side!

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Keep under a tea towel , so they do not dry out.

Cook your kebabs under a hot grill, around 3 minutes each side!

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Open pita and place kebab inside! I had a little spring onion, tomato, capsicum and lime salad, sour cream and chilli sauce!

Enjoy

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Orange and Almond cake

So as promised my lovely orange and almond cake!!!

It’s a very easy recipe only remember you do need to have a food processor! You see I get very excited about a recipe and don’t actually read it fully and in the middle of it realise that I am missing something 🙂 Well at least I got all my ingredients right ha ha.

And they are as follows:

  • 2 large navel oranges (choose oranges with unblemished skins as the whole fruit is used in this recipe)
  • 5 eggs
  • 250 g caster sugar
  • 250 g ground almonds
  • 1 tsp baking powder or gluten-free baking powder  if you want it to be gluten-free
  • Pure icing sugar to serve

So to start place the oranges in a large saucepan and cover with cold water, bring to the boil and simmer for 2 hours then drain and leave to cool. 

Now heat the oven to 170 C and get your tin ready. Grease the base and sides of a 23 cm/9 in spring-form tin and line it with baking paper.

My tin is a little smaller 🙂 so I left the sides slightly higher, just in case, ha ha.

Chop the oranges into quarters, discard any seeds, then place the chunks into a food processor and puree until smooth. I of course don’t have one so chopped the oranges with a knife till smooth, it took a while…

Then whisk the eggs and the sugar together until thick and foamy and the mixture forms the trail from the beater it is ready.

Stir together the ground almonds, baking powder and orange puree, add a large spoon of egg mixture to loosen it then fold the rest of it in.

Pour into the prepared tin (you can see my tin is tiny bit small)  Bake for 1 hourLeave the cake to rest in the tin for 20 minutes then turn out, remove the baking paper and turn over to finish cooling right way up. This cake tastes better the next day and can be prepared up to 48 hours in advance. To serve, sift icing sugar on top and you can decorate with orange zest and almonds. Yum yum! It is soooo good!

Lentil shepherd’s pie

Hello ladies and gentlemen,

it has been awhile but please forgive us as we have been away visiting our lovely family and friends in England and Lithuania and were indulging in their hospitality.

We are back now and ready to cook 🙂

So as Trevor was working and I was home I decided to make a lovely dinner for my hubby 🙂 Lentil shepherd’s pie and Orange and almond cake on the menu! Recipes and pictures for Orange and almond cake will follow in the next blog!

For this beautiful recipe you will need:

  • 400-500 g floury potatoes
  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 1 carrot, finely chopped
  • 1 red pepper, deseeded and chopped
  • 1 tbsp plain flour
  • 250 ml vegetable stock or water
  • 100 g peas, fresh or frozen
  • 200 g green lentils, canned, rinsed and drained
  • 75 ml hot milk
  • 100 g Cheddar cheese
  • Salt and pepper to taste
  • Nutmeg

First of all heat the oven to 200 C

Cook the peeled potatoes in boiling salted water until soft.

Drain and mash the potatoes, stir in the hot milk and season with salt and pepper and nutmeg to taste.

Heat the oil in a pan and cook the onions for around 5 minutes.

Then add the carrot and pepper and cook until the vegetables are tender.

When they are ready dust with the flour and cook it out for a minute then add your vegetable stock or water.

Bring it to the boil, stir in the peas and lentils and season with salt and pepper.

Leave it on for a minute or two and then spoon the mixture into lightly greased dish or little ramekins for individual portions.

Top with mashed potatoe and scatter with cheese.

Bake in the middle of the oven for 30 minutes until the top is golden brown.

Enjoy everybody. This is a realy tasty recipe and healthy too if you go easy on the cheese 😉

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