Rolled Meatloaf

Ingredients:

1 tablespoon olive oil
one huge brown onion, grated
four garlic cloves, crushed
150g child spinach
1kg beef mince
two tablespoons tomato sauce
one tablespoon worcestershire sauce
one egg, lightly beaten
two 1/2 cups fresh breadcrumbs
1/3 cup finely grated parmesan cheese
1/3 cup finely chopped kalamata olives
1/3 cup chopped semi-dried tomatoes
Salad leaves, to serve

Method:

1. Preheat oven to 180°C/160°C fan-forced. Line a huge, 1cm-deep baking tray with baking paper.

2. Heat oil in a frying pan over medium heat. Cook onion & garlic, stirring, for three to four minutes or until softened. Chilled .

3. Place spinach in a microwave-safe container. Microwave, covered, on HIGH (100%) for one minute or until wilted. Chilled . Squeeze out excess liquid.

4. Place mince, onion mixture, tomato sauce, worcestershire sauce, egg, breadcrumbs, parmesan & olives in a bowl. Season with salt & pepper. Mix to merge. Place a 30cm x 50cm piece of baking paper on a flat surface. Spoon over mince mixture. Press in to a 27cm x 40cm rectangle. Top mince mixture with spinach, followed by tomato. Beginning at one short side, use baking paper as a guide to roll up like a Swiss roll.

5. Place on prepared tray. Smooth ends to enclose filling. Bake for 50 minutes to one hour or until meatloaf is firm to touch & cooked through. Stand for ten minutes. Serve half the meatloaf sliced with salad. Cover & refrigerate remaining meatloaf.

Spanish Omelette

Ingredients:


3 eggs
three potatoes, boiled & cut
two tomatoes
two large onions
Coriander
Salt

Method:


Break eggs & beat until nice & fluffy
add the tomatoes,onions & potatoes in to the egg mixture.Add the mixture on a pan & sprinkel the salt andd dont forget to add the coriander....
Flip the omlete after three mins & your omletes ready

Pea Soup

Ingredients:


Pea soup raw - 500 ml (two cups)
Water for soaking
Broth of your choice - three l (12 cups)
Non-hydrogenated margarine nuvel -15 ml (one tbsp)
Onion, chopped - one
Celery cut diagonally - one branch
Carrot in to small pieces - one
Bay leaf
Ground savory - two ml (1/2 tsp)
Ham in to small cubes - 60 ml (1/4 cup)
Pepper, salt to taste

Method:


Put the peas in to a bowl and cover with water
soak peas 6 to 8 hours or overnight
discard the soaking water
mix in a salad bowl the first ingredients
add the peas and remaining ingredients in a saucepan
cover and simmer about three hours
serve

Herb-ed Crust Grilled Salmon

Cook Time: 15 minutes

Prep Time: ten minutes

Yield: four servings

Total Time: 25 minutes

Ingredients:

Vegetable oil spray
1-1/2 pounds boneless salmon filet about 1-inch thick (giant finish preferred)
1/2 lime
two Tablespoons white wine
one teaspoon mayonnaise (may substitute butter)
1/2 teaspoon kosher salt (optional)
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon lemon pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried dill weed
1/4 teaspoon Hungarian sweet paprika

Preparation:

Place the salmon filet in the foil tray skin-side down (or boned-side up if it is skinned). Squeeze lime juice over salmon & sprinkle with white wine. Spread top of salmon with the mayonnaise.

Preheat grill to high heat. Make a tray out of a doubled-length of heavy-duty foil giant for the salmon filet, by folding a long piece in half & folding up all sides. Spray the whole inside of the foil tray liberally with cooking spray. Place the foil tray on a platter or metal tray to move to the grill.

Place baking pan with foil tray on hot grill. Transfer the foil tray to the hot grill. Cook in a hot covered grill for ten minutes per inch of thickness of the fish filet. Do not overcook or it will be dry & unpalatable. Turning is not necessary. Salmon is done when it turns a light pink color throughout & feels firm when pressed gently with the back of a fork. Whitefish is done when it turns opaque. This technique works best with giant, thick filets. Use a spatula to lift the salmon away from the skin to serve. Garnish with lime slices, if desired.

In a tiny bowl, mix together kosher salt, onion powder, garlic powder, lemon pepper, oregano, basil, & dill weed. Sprinkle the mixture evenly over the top of the salmon, then top with the sweet paprika.

Yield: four servings

Club Sandwich Double

Prep Time: twenty minutes

Total Time: twenty minutes

Ingredients:

one (8-ounce) carton sour cream
two Tablespoons prepared horseradish
two teaspoons honey mustard
1/4 teaspoon garlic salt
1/8 teaspoon white pepper
3/4 pound thinly sliced ham
12 slices whole wheat bread
four slices Swiss cheese
8 lettuce leaves
3/4 pound thinly sliced turkey
8 slices tomato
four slices bacon
16 pitted ripe olives
16 pimiento-stuffed olives

Preparation:

Merge sour cream, horseradish, honey mustard, garlic salt, and white pepper; stir well.

Place three ounces of ham on each of four slices of bread. Top each with one teaspoon sauce, one slice Swiss cheese, a lettuce leaf, and another slice of bread. Place three ounces of turkey on each slice, and add one teaspoon sauce, lettuce leaf, two slices tomato, and one slice bacon. Top with remaining slices of bread.

Skewer a ripe olive and pimiento stuffed olive on each of 16 wooden picks. Cut each sandwich in to four triangles, and secure each quarter with a pick.

Yield: 8 servings

Pizza Paratha

Ingredients:

1 paratha
one tomato
one onion
one egg
Some spinach

Method:

Receive a paratha keep it on a microwave safe plate . Chop the onion,tomato & mix it with an egg along with the spinach . Beat the mixture thoroughly & spread it on the paratha ,put the plate in the microwave & give it one or 1/2 minutes , when it is baked properly cut it in to 8 pieces & serve.

Carrot Orange Soup

Ingredients:


300ml vegetable stock
one giant carrot, diced
1/2 onion
one clove of garlic
Tiny potato, grated
100ml of orange juice
Salt + pepper
Mint (optional)

Method:


one) boil stock, carrot, garlic and potato. Cover and simmer for twenty minutes until veg is tender
two) stir in orange juice, seasoning and mint (haven't tried it with fresh mint but dried works fine). Simmer for five minutes.