Homemade Pita Chips.. Twice the fun!

Those are easy chips to make at home for any dip..
It goes great with my Homemade Guacamole Dip or my Homemade Beetroot Dip.




Chips #1: you will need:


2-3 Thin Pita Breads cut into small triangles.
Freshly Grated Parmesan Cheese
Olive Oil
Dried Oregano


- Place the triangles of pita bread on a baking tray & drizzle them with a a little bit of olive oil.
- Sprinkle the pita bread with the parmesan cheese & oregano.
- Bake them in a preheated oven for around 10 to 15 minutes or until they are crispy.

Chips #1

Chips #2: you will need:


2-3 Pita Breads cut into small triangles 
A Griddle Sandwich Maker

Chips #2

- Place the triangles on the griddle sandwich maker and close it on them to create the grill marks effect.

Oktoberfest Bavarian Potato Salad - Recipe Trial # 1

After my visit to Munich, Germany last year,I fell in love with the city and with Germany all over again, for many different reasons. The food, the atmosphere, the people and my wonderful travelling partner :)
The food was just terrific, one of the special things I have tried was their Bavarian Potato Salad. I fell in love with it immediately, such a hearty and lovely dish, accompanied by grilled chicken and your favorite beverage :P

I'm trying out several recipes to find the perfect one, this is my first trial, it turned out nice and light, in terms of the dressing. I give it a 4 star.. but that's only in my book, try it out and see what you think.. Enjoy !

Ingredients:

3-4 Medium white potatoes
1/3 cup Extra Virgin Olive Oil EVOO
1/3 cup white Vinegar
1/2 Vegetable or Chicken Stock
3 tbsp finely chopped onions
Salt & Pepper
Dash of Sugar
3/4 cup diced cucumbers
1/2 tbsp Dijon Mustard
1 tbsp finely Chopped Chives - I bought a fresh plant from TSC
2 tbsp Relish

Method:

1- In a large pot filled with water and some salt, boil the unpeeled potatoes until tender.

2- Once done, drain the potatoes, peel them and chop them, then place in a large bowl.

3- In a separate smaller bowl, combine all of the following ingredients: Oil, Vinegar, Onion, S&P, Stock, Sugar, Mustard, Cucumber & Relish. The mix it well to form the dressing.

4- Pour the dressing over the peeled and chopped potatoes and gently mix them together.

5- Garnish the salad with chives.

Angel Hair Pasta with Basil & Tomatoes

Ingredients:

1 teaspoon minced garlic
1 teaspoon olive oil
5-6 Roma tomatoes, chopped
3 tabelspoons balsamic vinegar
salt & pepper to taste
1/4 cup chopped fresh basil
1/2 lb angel hair pasta


Method:

- In a large skillet, saute the garlic in olive oil until lightly browned. Leave on a side.

- Place tomatoes, salt & pepper, basil and balsamic vinegar in a bowl and set aside for 10 minutes, stirring occassionally.

- Boil water for pasta.

- Just before you put the pasta in the water, drain tomatoes and reserve the juice .

- Put the angel hair pasta in the water to cook for the recommended amount of time.

- Heat your garlic skillet and toss drained tomatoes briefly just to heat. They should retain their shape.

- The pasta should finish cooking within 5 minutes; at the same time the tomatoes are ready.

- Toss the pasta and tomato mixture together and serve with freshly grated parmesan cheese.

Tuna & Potato Salad

Serves 6


Ingredients:

500g small potatoes
olive oil for coating
250g cherry tomatoes
200g green beans, topped and tailed
200g tuna in olive oil, drained
1 large bunch of basil

For the dressing:

2 shallots, finely diced
3 tablespoons white vinegar
2 tablespoons grainy mustard
sea salt
freshly ground black pepper
7 tabelspoons extra virgin olive oil


Method:

- Gently cook the potatoes in their skins in a pan of simmering water for 20 minutes.
- Heat the oven to 200°C.
- Lightly brush a baking tray with olive oil.
- Toss the cherry tomatoes in the oil to coat them and roast in the hot oven for 10 minutes.
- Put the dressing ingredients, except the oil, into a jar with a tight fitting lid and shake until well blended. Then add the olive oil and shake vigorously again.
- Drain the potatoes, cut them in half and place in a salad bowl.
- Pour the dressing over and toss to coat the warm potatoes. Plunge the green beans into boiling water and cook for 2 minutes. Drain well and add, warm, to the potatoes.
- Flake and add the tuna along with the tomatoes straight from the oven, and gently mix.
- Tear up the basil, scatter it over the Tuna Salad and serve at once.

Enjoy...

Mushroom & Parsley Couscous

Ingredients:

1 teaspoon olive oil
1 cup sliced button mushrooms
Pinch of salt
1/2 cup couscous
1/2 cup plus 2 tablespoons chicken broth or water
2 tablespoons minced parsley
Salt and pepper, to taste


Method:

In a saucepan, heat the oil and add the mushrooms and a pinch of salt. Sauté for 3 minutes, stirring often.

Add the couscous, broth, parsley and salt and pepper. Stir and bring to a boil.

Remove from the heat and cover. Let mixture sit 5 minutes. Fluff with a fork and serve hot.


Enjoy...

Balsamic Mushrooms

Ingredients:

1 diced red onion
2 cups any type of mushrooms
1 Garlic clove
3 tabelspoons Balsamic vinegar

3 tablespoons pomegranate juice concentrate
olive oil
Thyme
Basil
parsley
a little bit of lemon juice

Method:

Place a pan with olive oil in it on medium to high heat.

Saute the onions for 2 minute or until they're soft and alittle golden.

Add the garlic and saute for 1 more minute.

Add the mushrooms, balsamic, pomegranate juice, lemon juice, thyme, basil and parsley.

Lower the heat and cover the pan.

Cook for 7-12 minutes or until the mushrooms have turned brownish and soft.


Enjoy...

BBQ Salmon with Creamy Dill ~ Diet

Serves 4-6


Ingredients:

1 salmon fillet
fat-free or low-fat mayonnaise
dill
lemon juice
salt and pepper


Method:

- Lay salmon filet on large piece of tin foil (shiny side of foil facing up).

- Sprinkle salmon with lemon juice.

- Spread enough mayonnaise over salmon to cover the filet.

- Season with salt and pepper.

- Season with enough dill to cover the filet.

- Make a "tent" around the salmon with the foil.

- BBQ on medium heat until salmon is cooked to your liking.

Healthy Vegetable Soup ~ Diet

Serves 8


Ingredients:

3 medium zucchini, sliced
2 medium carrots, sliced
10 mushrooms, sliced
1 medium onion, sliced
1 potato, peeled,cut into 1-inch pieces
3 cans vegetable broth
3 cups canned crushed tomatoes, with added puree
1 can stewed tomatoes
3 tablespoons chopped fresh parsley
2 tablespoons chopped fresh cilantro
1 tablespoon chopped garlic
1 teaspoon dried basil
1 teaspoon dried oregano
additional chopped fresh parsley


Method:

- Combine zucchini, carrots, mushrooms, onion and potato in heavy large Dutch oven.

- Add vegetable broth, crushed tomatoes, stewed tomatoes, 3 tablespoons parsley, cilantro, garlic, basil and oregano.

- Bring mixture to boil.

- Reduce heat, cover and simmer until vegetables are tender, about 30 minutes.

- Strain cooking liquid into large saucepan; reserve vegetables.

- Place 3 cups vegetables in blender. Add 1/4 cup cooking liquid. Puree until smooth.

- Stir puree into remaining cooking liquid in saucepan. Return remaining vegetables to cooking liquid.

- Season to taste with salt and pepper. Bring soup to simmer. Ladle into bowls. Sprinkle with additional parsley.



Tip:

Can be prepared 5 days ahead. Cover and refrigerate.

Indian Chicken ~ Indian

Serves 4


Ingredients:

1/2 cup Chopped onion
1/4 teaspoon Garlic powder
2 cup cooked diced chicken
1/2 teaspoon Pepper
28oz Whole tomatoes, can
2 tabelspoon Chopped parsley
2 cup Cooked rice
1/2 cup Chopped green pepper
1 teaspoon Vegetable oil
1/2 teaspoon Salt
1&1/2 teaspoon Curry powder
1 tablespoon Worcestershire sauce
1/4 cup Raisins


Method:

Cook the onions, pepper, garlic powder in oil until the onions get tender, about 3 minutes.

Add the chicken, tomatoes, parsley, green peppers, curry powder and worcestershire sauce until well mixed except rice, cook over low heat for 30 min.

Serve over rice.

Enjoy...

Mushrooms Provencale ~ French

Ingredients:

3 tablespoon Olive oil
1 bunch Parsley chopped
1 pound Mushrooms
1/4 cup Bread crumbs
2 cloves Garlic
1/2 Lemon juiced


Method:

1. Crush the garlic , add the parsley and combine.
2. Heat the oil in a large skillet.
3. Add the mushrooms, salt, and cook for 5-10 minutes over high heat, tossing constantly, until mushrooms lose and reabsorb their moisture.
3. Add the parsley and garlic, stir, add the lemon juice, stir.
4. Toss with breadcrumbs and pepper,

Yummy..

More Amazing Marinades

Chicken Marinade:


1 tablespoon garlic, minced
1/4 cup balsamic vinegar
1/4 cup cider vinegar
1/4 cup dijon mustard
1 teaspoon thyme
1 1/4 cup olive oil
Salt & pepper to taste

Mix all ingredients together. Pour onto chicken. Best to marinate 24 hours. Grill or bake.

Fish Marinade:


1 tablespoon garlic, pressed
1 teaspoon dill
1/3 cup lemon juice
1 cup olive oil
Salt & Pepper to taste

Mix all ingredients together. Pour onto fish. Best to marinate 24 hours. Grill or bake.

Sandwich speads

Chicken Chunky Spread:

Ingredients:
dark and white meat chicken, minced
1/2 cup mayonnaise
2 tabelspoons honey dijon mustard
1 red bell pepper, chopped
2 green onions, chopped
1 teaspoon dried thyme leaves
1/8 teaspoon pepper
1/2 cup shelled salted sunflower seeds

method:
In medium bowl, combine all ingredients and blend gently to combine. Cover tightly and refrigerate up to 3 days. Makes enough for 4-6 sandwiches


Chicken Curry Spread:

Ingredients:
dark and white meat chicken, minced
2/3 cup mayonnaise
1 can pineapple tidbits, drained (cubes)
1/4 cup mango chutney
1&1/2 teaspoons curry powder
1/2 cup chopped celery
1/4 cup chopped peanuts

Method:
Combine all ingredients in medium bowl and blend gently to combine. Cover tightly and refrigerate up to two days. Makes enough for 4-6 sandwiches


Egg Salad Spread:

Ingredients:
6 eggs
3 tabelspoons mayonnaise
2 tabelspoons Miracle Whip
1 tabelspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup grated Parmesan cheese

Method:
Boil eggs. Then peel eggs and cut in half.
Remove yolks and place in medium bowl. Mash until smooth with mayonnaise, salad dressing, salt, and pepper. Chop egg whites and add to egg yolk mixture with cheese. blend gently, cover and refrigerate tightly up to 2 days. 4-5 sandwiches


Olive Spread

Ingredients:
1 packet cream cheese, softened
1/2 cup mayonnaise
1 cup chopped green olives or black or both
1/2 cup chopped pecans
2 tabelspoons olive juice
dash pepper

Method:
In a medium bowl, cream the cream cheese until smooth and softened. Add mayonnaise and stir thoroughly to combine. Add olive juice for desired spreading consistency, then fold in olives and pecans. Cover and refrigerate.


Turkey & Cucumber Spread

Ingredients:
1/3 cup mayonnaise
1 tabelspoon dried dill weed
dash pepper
1/2 cup cooked turkey, chopped
1 cup cubed dill Havarti cheese - found in Sultan Center
1 cucumber, peeled, seeded, chopped

Method:
Combine all ingredients in medium bowl and mix gently to combine. Cover tightly and refrigerate.

getting hungry..?

Chicken Enchiladas

Ingredients:

4 skinless, boneless chicken breasts
1 onion, chopped
1/2 pint sour cream
1 cup shredded Cheddar cheese
1 tablespoon dried parsley
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1 can tomato sauce
1/2 cup water
1 tablespoon chili powder
1/3 cup chopped green bell pepper
1 clove garlic, minced
8 flour tortillas - found in Sultan Center
1 jar taco sauce
3/4 cup shredded Cheddar cheese


Method:

Preheat oven to 350 degrees.

In a skillet over medium heat, cook chicken until no longer pink and juices run clear. Drain excess fat. Cube the chicken and return it to the skillet.

Add the onion, sour cream, Cheddar cheese, parsley, oregano and ground black pepper. Heat until cheese melts.

Stir in salt, tomato sauce, water, chili powder, green pepper and garlic.

Roll even amounts of the mixture in the tortillas. Arrange in a baking dish. Cover with taco sauce and 3/4 cup Cheddar cheese.

Bake uncovered in the preheated oven 20 minutes. Cool 10 minutes before serving.

Enjoy..

Marinates ~ JO

Some Marinates by Jamie Oliver..


Cajun Spicy

Ingredients:

2 tablespoons paprika
2 tablespoons cayenne pepper
1 tablespoon black peppercorns, ground
2 cloves of garlic, peeled and crushed
3 tablespoons of onion flakes
2 tablespoons of dried oregano
salt

Method:

Crush all the ingredients together until you have a powdery consistency, and rub all over your chosen meat.



Asian Marinade

Ingredients:

2 sticks lemon grass, crushed and bruised
1 small handful of kaffir lime leaves, torn
2 tablespoons soy sauce
2 cloves of garlic, crushed
1 thumb-sized piece of ginger, peeled and chopped
1 fresh red chili, finely chopped
2 limes, halved, juiced and skin squashed
10 good splashes of olive oil

Method:

Crush and crumble together in a bowl and coat over your chosen meat. Also works brilliantly with fish.



Olive oil & Lemon juice

Ingredients:

2 tablespoons lemon juice
5 tablespoons olive oil
salt and freshly ground black pepper, to taste

Method:

Mix all together and use of your chosen meat.

Preserved Feta with Herbs ~ JO

Ingredients:

feta cheese
fennel seeds
pepper
2 dried chilies
olive oil
dried herbs, i.e. parsley, thyme, red basil, green basil, oregano

Method:

- Put the cheese on paper towels to remove excess moisture.

- Cut the chilies into small pieces. Put them on a flat surface with fennel seeds and some pepper. Crumble the herbs lightly and remove the thick stalks.

- Spread out on the surface and push the cheese into the mixture, so seeds and herbs stick to it.

- Put the cheese carefully into a jar. Break the cheese into smaller pieces to leave as little space as possible in the jar. Fill the jar with olive oil.

- Ready to serve after 1 week. Do not put in the fridge, as the oil will stiffen. A delicacy served on warm baguettes.

Enjoy...

Herbed Chicken with Potatoes ~ JO

Serves 4


Ingredients:

1 small chicken per person
750 grams potatoes
12 cloves of garlic
4-6 parsnips
fresh sage
fresh rosemary
fresh thyme
fried turkey bacon


Method:

- Peel the potatoes, cut into wedges and boil with whole, unpeeled garlic cloves.

- Remove the water. Cut the parsnips lengthwise, into 6 pieces. Remove the coarse stalks from herbs and put in a bowl together with parsnips.

- Put the potatoes and garlic into a bowl with some salt and pepper. Mix it all together.

- Stuff the chickens with potato mixture. Put rosemary twigs through the chickens, from one thigh to another, to keep the stuffing and the thighs in place.

- Put the chickens in a pan and spread the parsnip pieces between them. Add salt and pepper, and fry in the oven at about 225 °C, approx. 45 min.

- Add a few pieces of fried turkey bacon to the plate before serving.

Enjoy...

Veal Picatta

Serves 4


Ingredients:

1 to 1&1/4 pound thin veal scallops
flour
salt and pepper
2 tablespoons olive oil
3 tablespoons butter, divided
6 to 8 ounces sliced mushrooms
1 clove garlic, minced
1 teaspoon lemon zest
2 tablespoons fresh lemon juice
1 teaspoon fresh chopped rosemary, or about 1/2 teaspoon dried rosemary
2 tablespoons fresh chopped parsley
2 tablespoons water


Method:

- Heat olive oil and 2 tablespoons of the butter in skillet over medium heat. Sprinkle veal with salt and pepper; dust lightly with flour. Sauté veal quickly, turning once. Remove veal from pan when browned.

- Add remaining 1 tablespoon butter; sauté mushrooms until tender and browned. Add the veal back to pan along with garlic, lemon juice and zest, herbs, and wine. Turn to coat; cover skillet and simmer for about 3 to 4 minutes.

- Arrange veal on a platter; spoon mushrooms and pan drippings over the veal.


Enjoy...

Butter Chicken ~ Indian Cuisine

Ingredients:

150ml natural yogurt
50g ground almonds
1&1/2 teaspoons chili powder
1/4 teaspoon crushed bay leaves
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1 teaspoon garam masala
4 green cardamom pods
1 teaspoon ginger pulp
1 teaspoon garlic pulp
400g can tomatoes
1&1/4 teaspoon salt
1kg chicken, skinned, boned and cubed
75g butter
1 tablespoon corn oil
2 medium onions, sliced
2 tablespoon fresh coriander, chopped
4 tablespoon cream


Method:

- Place the yogurt, ground almonds, all the dry spices, ginger, garlic, tomatoes and salt in a mixing bowl and blend together thoroughly.

- Put the chicken into a large mixing bowl and pour over the yogurt mixture.
Set aside.

- Melt together the butter and oil in a medium pot, wok or frying pan. Add the onions and fry for about 3 minutes. Add the chicken mixture and stir-fry for about 7 to 10 minutes.

- Stir in about half of the coriander and mix well. Pour over the cream and stir in well. Bring to the boil.

- When serving, garnish the indian butter chicken with the remaining chopped coriander.


Enjoy...

Marinated Lemons ~JO

An aromatic marinate to add to your chicken or fish .. by Jamie Oliver..
I have my jar of those amazing marinated lemons and I always add them to my chicken.


Ingredients:

1 handful of coriander seeds
1 handful of fennel seeds
whole, black pepper
some whole cinnamon
1 package of coarse sea salt
dried thyme
bay leaves


Method:


- Wash the lemons. Cut them almost through - into 4 pieces. Put the spices in a cloth and smash them 3-4 times to release the aroma.

- Put spices in a bowl together with salt, some twigs of thyme and some bay leaves. The salt will suck out the aromas and the juices from the lemons.

- Push the mixture into the lemons - as much as will fit in. Pour some of the salt mixture into a large jar, press as many lemons as possible into it. Put the rest of the salt mixture on top.

- Close the jar with a tight lid, and shake it to spread the salt evenly. It will take about a month to soften the skin of lemons. After this they'll be ready for use.

- You can preserve the lemons up to about 2 years. Cut the lemons into thin slices when using them with your dish as desired.


Enjoy..