Ground beef curry

 

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  Ingredients

  • ▢283.5 g Ground beef ( About 300g minced beef ) Or chicken/turkey
  • ▢1 Potato (1 large potato, cut in small cubes)
  • ▢2 Shallot onion ( fine chopped )
  • ▢2 Vine ripen tomato ( chopped )
  • ▢1 tbsp Tomato puree Or tomato concentrate/paste
  • ▢1 tsp Ginger paste
  • ▢1 tsp Garlic paste
  • ▢3 tbsp Oil or ghee
  • ▢1.5 cup Warm water add more water if needed

  Seasonings

  • ▢0.5 tsp Turmeric powder
  • ▢1.5 tsp Garam masala powder
  • ▢0.5 tsp Cumin powder ( Jeera powder )
  • ▢1 tsp Chilli powder ( Or paprika powder )
  • ▢1.5 tsp Salt ( Or add salt according to your taste )
  • ▢0.25 tsp Black pepper

  To Serve

  • ▢Cooked basmati rice ( Nann/Chappati or Flat bread )
  • ▢Coriander/Cilantro chopped ( for garnish )
  • ▢Fresh chilli sliced ( for garnish ) optional

Instructions

• Finely chop the shallot onions, vine tomatoes and coriander. Cut the potato into small cubes.
• In a large pan or skillet, drizzle 3 tablespoon of oil and sauté the potato cubes with medium heat until golden brown. Remove from oil and set aside.
• In the remaining oil, add the chopped onions and sauté them until translucent, then add the garlic paste and ginger paste in. Stir for few seconds and follow with chopped tomatoes.
• When the tomatoes become soft, add the tomato puree, salt, turmeric, garam masala, chilli powder, cumin powder. Stir well for 5 seconds, follow with the ground beef and cook until the beef changed into brown and no longer pink.
• Place the sautéed potato cubes back in. Pour the warm water in, stir well, close the lid and simmer for another 8-10 minutes with low heat until the beef potatoes are cooked. You can add extra warm water if the sauce is too thick.
• Turn off heat, stir in the chopped coriander, fresh ground black pepper and transfer to serving plate.
• Serve over a bowl of cooked basmati rice and garnish with extra chopped coriander and fresh chilli slices. Or you can serve with any of your favourite naan, chapati, or flatbread.

Source: Khin's Kitchen

Lea's Tomaten Saus

 

Ingrediënten

• 1 ui (of een halve als het een grote is)
• 1 blik (400g) gepelde tomaten
• 2 koffielepels tomatenpuree
• Pili-pili/ chilli flakes (de gedroogde draadjes/vlokken, niet de gemalen variant)
• Sambal (een mespuntje)
• Zwarte peper
• Zout
• Bakvet (een scheutje olie of een klontje boter)

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Bereiding

1. Snijd de ui in kleine stukjes.
2. Verhit een scheutje olie of een klontje boter in een pan op middelhoog vuur.
3. Stoof de ui aan in de pan tot de stukjes glazig zijn. Ze mogen niet bruin worden.
4. Voeg het sap uit het blik gepelde tomaten toe aan de ui.
5. Snijd de gepelde tomaten in stukjes en voeg deze ook toe aan de pan.
6. Breng op smaak met de pili-pili draadjes, een mespuntje sambal en wat zwarte peper.
7. Voeg 2 koffielepels tomatenpuree toe en roer goed door om de saus wat dikker te maken.
8. Laat de saus pruttelen op laag vuur zodat de smaken goed intrekken.
9. Proef de saus en voeg naar smaak nog een klein beetje zout toe (omdat er in bliktomaten vaak nog geen zout zit).
10. Laat zachtjes inkoken tot de saus de gewenste dikte heeft bereikt.

Cheese Toastie

 Ingredients

• 2 slices wholemeal bread
• 2 slices pre-sliced Edam cheese
• 1–2 tbsp butter, softened to room temperature

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Equipment

• Induction-compatible frying pan
• Lid or a sheet of tin foil (large enough to cover the pan)
• Spatula

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Method

1. De-Chill the Cheese: Take the 2 slices of Edam cheese out of the fridge 5 to 10 minutes before cooking to take the chill off.
2. Assemble the Sandwich: Lay out the wholemeal bread. Stagger or slightly tear the 2 Edam slices so they cover the bread evenly without a massive stack in the exact center. Close the sandwich.
3. Butter the Outside: Generously spread the softened butter on the outside top and bottom of the sandwich, ensuring you coat it right to the very edges of the crust.
4. Preheat the Pan: Place your frying pan on the induction hob. Turn the heat setting straight to 3 and let it warm up for 1 minute.
5. Cook and Melt (Side 1): Place the toastie into the pan. Immediately cover the pan with a lid or foil. Leave it to cook undisturbed on setting 3 for 3 minutes. (The lid traps the heat to melt the Edam, while setting 3 keeps the butter from burning).
6. Flip and Crisp (Side 2): Remove the lid and flip the toastie over using your spatula. Leave the lid off this time and cook on setting 3 for 2 minutes until the bottom is a deep golden brown and crisp.
7. Rest and Serve: Take the toastie out of the pan and let it rest on a chopping board for 60 seconds. This lets the melted Edam set just enough so it stays inside the bread when you cut it in half.

Prepare a piping bag

 How to prepare a piping bag for decorating

Potato Curry Simple AI

Ingredients

• Potatoes: 4 large (peeled and diced into bite-sized cubes)
• Onion: 1 medium (finely chopped)
• Tomatoes: 2 medium (chopped, or use 1/2 can of crushed tomatoes)
• Oil: 2 tablespoons (vegetable, canola, or coconut oil)
• Spices:
  • 1 tsp cumin seeds
  • 1 tsp turmeric powder
  • 1 tsp chili powder (adjust to taste)
  • 1 tbsp coriander powder
  • 1/2 tsp garam masala
• Liquids: 1.5 cups water
• Seasoning: Salt to taste, fresh coriander for garnish

🍳 Step-by-Step Instructions

1. Sauté Aromatics: Heat oil in a large pan over medium heat. Add cumin seeds and let them sizzle for 30 seconds. Add the chopped onions and sauté until soft and translucent (about 5 minutes).
2. Add Tomatoes & Spices: Stir in the chopped tomatoes, turmeric, chili powder, and coriander powder. Cook for 3–4 minutes until the tomatoes soften and separate from the oil.
3. Simmer Potatoes: Add the diced potatoes and salt. Stir well to coat the potatoes in the spice mixture. Pour in the water, bring to a boil, then cover the pan and lower the heat. Let it simmer for 15 minutes, or until the potatoes are fork-tender.
4. Finish: Uncover the pan. If you prefer a thicker gravy, gently mash a few potato pieces against the side of the pan. Stir in the garam masala and garnish with fresh coriander.