Samosa is crispy & a crunchy snack that easily made with ready made shortcrust pastry. The advantage is you can fry or bake the pastry with out a problem. I oven baked these to use as a snack. Filling always can adjust to your taste. meat, fish or vegetables filling really goes well too.
You can freeze them for using back again too. This is for one packet of shortcrust pastry.
Boil about 500 g potatoes peel and mash them. (This step can be done before hand and leave in fridge)
Chop some onions , chillies, and about 1/2 bunch coriander leaves. get ready with a teaspoon full coriander powder, 1 tsp curry powder, 1/4 tsp turmeric powder, and a teaspoon full chilli powder. (Remember all these can be changed to your liking)
Get canned chickpeas or boiled chick peas(I used one can) add enough salt and pepper in to the potatoes.
Add all the other ingredients in to the potatoes and mix well. Get the thawed packet of short crust pastry.
Cut each sheet into four. Get the corners and make a cone. seal well with the finger tips.
Add the filling into the cone. Get the flap and brush with water or eggs .
Seal well and leave on a baking tray if you are going to bake them. If not fry them.
Brush with eggs and bake on 200 c about 30 minutes or until crispy and golden brown.
Serve with a chutney or tomato sauce.
Baking is an art. I am addicted to it. If I haven’t done at least one baking for a day I am not happy. One Sunday morning I thought of doing this recipe as I got many requests too. This tart was hit. The most important thing when you do a pie or a tart is to do a very thin and light crust. If the crust is heavy and floury you loose the taste of the filling. This crust is so light and thin so you can enjoy this savoury tart to the end.
The other thing that you need to remember when doing a tart or a pie crust is leaving in fridge to rest. If you are living in a warmer climate make sure to leave the tart at least 30 minutes to rest in fridge. It was winter and I did it at once.
The filling for this always can change according to your taste. Swiss chard, rappa, silver beet, beet root leaves or even kale are some of the leaves you can use instead of spinach.
Baked Potatoes are really simple to bake & makes a nice one pot meal for cold winter night or even for a hot summer day. Once baked it has a crispy skin and a soft and fluffy inside. Keep the potatoes warm until ready to serve.
This recipe will serve 4 people. Get 8 medium potatoes wash clean and dry them well. Then cut a slit in the middle as shown in the picture. After spray oil or brush oil and sprinkle some salt and bake on 250 c until well cooked.
Meanwhile wash and cut about a 1/4 of a small cabbage, grate a larger carrot, and finely slice an onion.
Cut several sprigs of parsley , and get enough salt to taste, pepper and some lemon juice. Add all the ingredient in to a bowl.
Mix all together. Add the salt pepper and lemon juice. Add a tablespoon or two sour cream. If you like mayonnaise instead of sour cream feel free to add some.
Take the potatoes out . If not a vegetarian add some bacon for more flavours.
Open the potatoes squeezing the potatoes well as shown in the picture.
Top the coleslaw on potatoes. serve with extra sour cream.
This is a simple and easy recipe to use new season potatoes in your cooking. Once in a while its better to try something with out any meat too. This tastes really nice and creamy. this is a one pot budget meal that any one can try . If you want add meat add some left overs even from the roast.
This can be served in salads or as a kids lunch or even as a snack or as a main meal.
This a simple and easy recipe for a beautiful pizza base. I always use this recipe for my pizza bases. You can stretch this dough to make a thin crust pizza base or a slightly thick or a thick base. To make a healthier pizza at home try using this with plain or whole meal flour.
I did this hot chilli prawn pizza for my family. Its a simple and easy seafood pizza. You can always adjust with anything you have around you. I got the request from several people for a better pizza base and I thought of sharing my recipe that you can guarantee 100%
Sausage rolls can be done with any meat. I used chicken mince in this recipe. Its so simple and easy to make. You can always adjust flavour and vegetables to your taste.
Here I used lean chicken mince. When you buy the mince try buying the lean mince or do it your self. If not most mince contains lots of fat.
This recipe will serve 10 people.
I used 500 g chicken mince , several sliced chillies (optional), 1 grated carrot one onion finely sliced with one leek finely sliced. For binding I used 3 eggs.
Add the mince in to a bowl. In to that add eggs, salt and pepper. After add the vegetables. Meanwhile process some fresh bread or left over bread in a food processor. (Fresh bread makes the mix softer) If not use shop bought bread crumbs for this recipe.
Mix the chicken with the vegetables and add the bread crumbs after. Mix well until all get combined equally. I always use a piping bag for easy handling. If not you can always lay the meat as shown in the picture.
Cut the tip of the piping bag to the size you want your sausage rolls to be. I used shop bought puff pastry sheets. Pipe or lay the meat as shown in picture. Whisk one egg and brush the pastry as shown.
Cut the pastry as shown in the picture to the desired size. Lay them on a baking tray.
Brush the tops of the pastry with the egg wash and sprinkle some sesame seeds on top. Bake them on a oven preheated to 200 c about 20-30 minutes or until golden brown on top.
Serve with a hot chutney or tomato sauce.
Chicken tenderloins are the best the healthiest part in a chicken. But if you don’t do it right it can go dry soon. One healthiest way of doing is to crumb them and bake them in the oven.
This recipe will serve 4 people.
get the chicken tenderloins and cover them in plastic. Using a meat tenderiser flatten the tenderloin.
- For the spices, I used 1 tsp Garlic powder, 1 tsp paprika, bit of pepper and some salt to the taste.
- After tenderising the meat will look like this.
- Add the spices on to the tenderised meat.
Add about 1/4 cup of flour on to a plate and coat the tenderloin with flour.
Break two eggs and add about 3 table spoon full milk in to it. Use 1 cup of bread crumbs. I used panko crumbs. Dip the floured chicken in the batter.
Crumb the chicken care fully. And put them on a baking tray. Spray some oil to prevent burning. Oven bake until golden brown. Serve with some sauce and a side salad.
Chicken and leek bread rolls are a soft and moist bread that you can keep for 3 days in fridge or freeze in sandwich bags. So simple and easy to make too. As I always do baking I got more than 100 requests to do something savoury and this is for all who requested and like doing baking.
As this comes as a bread but divided too this saves time of making individual buns. I love to do baking but these days its winter in Australia and it takes too long to prove. But I can’t say no to those who asked me to do something different. You can save this as a finger food too for a party.
For the filling
- 1 smoked chicken breast
- 2 eggs
- 1 leek finely sliced
- 1 block cream cheese
- 1 onion finely sliced
For the dough
- 600g Bread flour
- 10g Instant dry yeast
- 10g Sugar
- 50g Butter
- 50ml Whipping cream
- 1 tsp Baking Powder
- 5g Salt
- 200ml water
- Whisk the eggs and pepper and add in to the cream cheese. Mix other ingredients and mix well. If you like to any other thing to the mix add anything as you wish. Leave in Fridge until finish with the dough.
- Add the flour, in to the mixing bowl and mix with sugar, salt and yeast.
- After adding the whipping cream and water mix well. After knead about 15 minutes until not sticking to the bowl. Put the prepared dough in to a bowl and leave in a warm place to double in size.
- When the dough is doubled in size put the dough on to the bench and cut in to two equal parts.
- Roll each part to a rectangular shape and spread the dough on each dough to cover the whole dough.
- Roll the dough to a log and cut as directed in the video.
- Leave again to double in size.
- Brush the dough with some eggs and sprinkle some sesame seeds on top. Bake on 180c about 30 minutes or until golden brown on top.