Beef Noodles

Ingredients:
Raw meat (Steak, Beef shin, Goulash etc.)
Red Onions
Carrots
Fresh Garlic
Pepper - any colour
Spring Onions
Any kind of noodles

Cut meat into bite size pieces (not too thick so will cook quicker)


Thinly slice some red onion into half rounds.

Peel and cut up carrots into match stick size pieces.

Slice fresh garlic.

Thinly slice pepper and a few spring onions.


Boil some noodles according to packet instructions. (I used egg noodles)

When you are ready to fry, heat a bit of oil in a wok (You can use a regular frying pan if you dont own a wok).

Add the red onions and toss in the oil on a high heat.

After about 30 secs- 1 minute, add the carrots and garlic tossing it all together.

After another minute, add the chopped meat followed by the peppers and spring onions.


Mix well and continue frying on a high heat. Drizzle some soy sauce over all the veg and meat and continue to fry until meat is brown all over. To help the meat cook quicker, without making the veg too soft, cover the wok with a piece of tinfoil. (The meat shouldn't need more then about 2 minutes with a covered pan)


Once meat is cooked, add the cooked noodles and mix well.


Add some more soy sauce - as much or as little as you like. You can flavour with some other spices if you desire. I added a little bit of sweet chilli sauce which gave it a nice kick without being too strong.

Serve hot

Et Voila!

Mushroom Couscous

Peel some fresh mushrooms and slice (or dice if you prefer).


Chop some fresh garlic.

Put the mushrooms and garlic in an oven proof dish.

Drizzle a bit of oil over the mushrooms and garlic and add a sprinkle of salt.

Mix well and bake uncovered on 200 for 10-15 minutes.

The mushrooms will produce their own juice during cooking.

Put some couscous (the very small one) in a bowl (1 cup is plenty for 2 people) and pour boiling hot water over it - one and a half times the amount of couscous (eg 1 cup couscous = 1 1/2 cups water). Sprinkle a bit of salt in the couscous and mix well (remember mushrooms also have some salt in them so not too much).

Cover and leave to sit for 10 minutes. Once the time is up, uncover and fluff couscous with a fork.

Pour mushroom mixture on top of cooked couscous and mix well.

Note: Can be served hot as a side dish or room temp as a salad.

Et Voila!

Spaghetti Bolognese

Fry over a diced onion with some freshly chopped garlic.

After a few minutes, once the onions become translucent and golden at the edges, add the meat.

Break down the meat into small pieces with a fork or a spoon.

Fry the meat for a few minutes until brown all over.

Add a can of chopped tomatoes and season with salt and pepper and a sprinkle of chicken soup mix to reduce acidity. Mix well.

Lower flame so the meat is just about bubbling. Cook for one hour.

Boil spaghetti as per packet instructions.

Put spaghetti on a plate or in a bowl and top with the meat.

Note: The meat on its own freezes well.

Et Voila!

Tip

When frying onions, sprinkle with a bit of salt and they will cook quicker. Tried and tested!
(Note- remember when adding salt to the rest of the dish that to use less as the onions will retain the salt)

Red Cabbage Salad

Shred red cabbage either in a machine or by using a knife.

Dress with a drizzle of white vinegar, a generous helping of mayonnaise and a generous sprinkle of sugar (can also use sweetener) taste and adjust seasoning if necessary.

Best dressed a couple of hours before serving. Serve cold.

Pepper Salad

Wash and slice peppers in a variety of colours.


Wash and chop Spring Onions. (If you do not like spring onions, you can substitute with diced red onion).

Slice some green olives.

Mix all the veg together. About 10 minutes before serving dress with a drizzle of oil, sprinkle of salt, pepper and sugar and some lemon juice.

Mange Tout Salad

Wash and chop mange touts in to bite size pieces.

Chop some babycorn (from a tin).

Wash and dice some red and if desired yellow pepper.

Mix all veg together and about half hour before serving dress with a drizzle of oil. sprinkle of salt and pepper and a generous sprinkle of sugar.

Pickle Salad

Cut up pickles (either dice them, half rounds or complete round slices). Mrs Elswood Haimisha pickles work best for this salad, but I have seen it made with many different kinds of pickles.

Wash and chop spring onions and add to the pickles. (If you do not like spring onions, you can make this salad with the pickles only).

Dress with a spoon of mayonnaise and a generous sprinkle of garlic powder (less if you don't like it strong). Mix well.

If you can, dress at least 2 hours before serving. Serve cold.