INGREDIENTS

3 cup chopped green bell pepper /4 cup sour cream 11 (8 ounce) package cream cheese, softened 1/3 cup chopped green onions 1 (16 ounce) package pasta 1 pound lean ground beef 1/2 cup chopped onion 2 (8 ounce) cans tomato sauce 1 teaspoon white sugar 3/4 teaspoon salt 1/4 teaspoon minced garlic 1/4 teaspoon ground black pepper 1 (8 ounce) container cottage cheese

In a large pot cook with boiling salted water cook pasta until its perfect for you. Meanwhile, prepare a large skillet over medium heat cook ground beef and chopped onions until brown. Stir in tomato sauce, sugar, salt, garlic, and pepper. Remove from heat. In a large bowl combine the cottage cheese, sour cream, softened cream cheese, green onion, and green bell pepper. To assemble, in a greased 11x7x1 1/2 inch baking dish spread half of the cooked and drained pasta. Top with half of the meat mixture. Cover with cheese mixture and remaining noodles and meat sauce. Sprinkle with grated Parmesan cheese. Bake in a preheat 350 degree F(175 degrees C) for 30 minutes. Let stand 10 minutes before serving.

Ingredients 1 x 2 kg lamb shoulder, bone in 1 bunch of fresh rosemary 1 bulb of garlic 2 teaspoons English mustard olive oil 6 red onions 4 tablespoons balsamic vinegar 1 tablespoon plain flour 1 splash of red wine , optional ROOT VEG MASH 400 g carrots 2 cloves of garlic 400 g floury potatoes 400 g parsnips extra virgin olive oil

Remove the lamb shoulder from the fridge and allow to come up to room temperature. And reheat the oven at 200ºC/400ºF/gas 6. Pick most of the rosemary leaves into a pestle and mortar and bash with a pinch of sea salt. Peel and add 2 cloves of garlic and bash again. Muddle in the English mustard and 2 tablespoons of olive oil.  Slash the lamb all over with a sharp knife, season with black pepper, and then rub the rosemary mixture all over the lamb, making sure to get into all the nooks and crannies. Peel and thickly slice the onions, then place in a large deep roasting tray with the remaining rosemary and unpeeled garlic cloves. Drizzle with the balsamic vinegar and pour in 200ml of cold water. Place the lamb shoulder on top and roast for 20 minutes. Carefully remove the tray from the oven and cover tightly with a double layer of tin foil, then return to the oven, turn the heat down to 160ºC/315ºF/gas 2½, and cook for 4 hours, or until the meat pulls easily away from the bone. Remove the shoulder to a platter, cover loosely with the foil and leave to rest. Skim the fat from the tray, pick out and discard the rosemary, and squeeze the garlic cloves out of their skins. Place the tray on the hob over a medium heat, stir in the flour and cook for 2 minutes. Add 500ml of boiling water and the wine (if using), and stir well. Bring to the boil, and then reduce the heat to low and simmer for 15 minutes, or until thick and glossy. To make the root veg mash, peel and roughly chop the carrots and peel 2 cloves of garlic. Place in a large pan of boiling salted water over a medium-high heat and cook for 5 minutes. Meanwhile peel and roughly chop the potatoes and parsnips, add them to the pan of boiling water with the carrots then cook for a further 15 minutes, or until tender.  Drain in a colander and leave to steam dry. Tip back into the pan, add a lug of extra virgin olive oil, then mash with a potato masher. Put some seasoning to taste. Shred up the lamb and serve up with the mash and onion gravy. Delicious served with steamed seasonal greens.

A very easy chicken recipe you can prepare for dinner and lunch. The dish can be ready to serve with 2hrs. This dish is best served with fried rice on it.

INGREDIENTS:

1 whole chicken, into halves 1/4 cup rice vinegar 2 tablespoons barbeque sauce 2 cloves garlic, crushed 1 tablespoon salt 1 teaspoon ground black pepper 1 teaspoon paprika 1 teaspoon onion powder 1/2 teaspoon cayenne pepper 1/2 cup barbeque sauce, or as needed

Cut 1/2-inch deep slashes in the skin-side of each chicken half; 2 cuts in each breast, 2 in the thigh, and 1 on the leg; remove wing tips. Whisk rice vinegar, barbeque sauce, and garlic together in large bowl. Place chicken in bowl and turn to coat chicken in the marinade. Arrange chicken halves, cut-side down, in the bottom of the marinade bowl, cover the bowl with plastic wrap, and refrigerate for 1 hour. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove chicken from bowl, pat chicken dry with paper towels, and discard marinade. Place chicken halves, skin-side up, on a plate and season with salt, pepper, paprika, onion powder, and cayenne pepper. Cook chicken, skin-side down, on the preheated grill for 3 to 4 minutes. Turn chicken over, close the lid of the grill, and cook, basting with remaining barbeque sauce ever 6 minutes, until no longer pink at the bone and the juices run clear, about 35 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).

2/3 cup uncooked short-grain white rice 3 tablespoons rice vinegar 3 tablespoons white sugar 2 tablespoons pickled ginger 1 avocado 1/2 pound imitation crabmeat, flaked 1 1/2 teaspoons salt 4 sheets nori seaweed sheets 1/2 cucumber, peeled, cut into small strips

Rinse the rice in cold water while stirring briskly to remove any dirt. Drain the rice completely. Place the rice and the 6 cups of water in a medium sized saucepan and cover it with a tight fitting lid. Bring the water to a boil over medium heat. Allow the water to boil for 3 minutes and then reduce the heat to low and continue cooking 15 minutes without removing the lid. Remove the rice from the heat and remove the lid (the water should no longer be visible). Turn the rice out evenly on a well-greased cookie sheet using a spatula or rice paddle. Sprinkle the rice with the vinegar, sugar, and salt while mixing with a spatula or rice paddle until the rice reaches body temperature. Keep the rice covered with damp paper towels or napkin until the rice is ready to use. Preheat oven to 300 degrees F (150 degrees C). On a medium baking sheet, heat nori in the preheated oven 1 to 2 minutes, until warm. Center one sheet nori on a bamboo sushi mat. Wet your hands. Using your hands, spread a thin layer of rice on the sheet of nori, and press into a thin layer. Arrange 1/4 of the cucumber, ginger, avocado, and imitation crabmeat in a line down the center of the rice. Lift the end of the mat, and gently roll it over the ingredients, pressing gently. Roll it forward to make a complete roll. Repeat with remaining ingredients.

A very easy chicken recipe you can pack for lunch. This recipe can be prepared within 35 minutes. You can serve it on dinners and lunch for very special occasions.

INGREDIENTS 1/4 cup finely chopped seedless cucumber 1 tablespoon honey 1/2 teaspoon cayenne pepper 1/2 cup mayonnaise ground black pepper to taste 2 tablespoons olive oil 1 1/2 pounds skinless, boneless chicken breast halves – cut into thin strips 1 cup thick and chunky salsa 1 tablespoon honey 1/2 teaspoon cayenne pepper 8 (10 inch) flour tortillas 1 (10 ounce) bag baby spinach leaves

Mix together the mayonnaise, cucumber, 1 tablespoon of honey, 1/2 teaspoon of cayenne pepper, and black pepper in a bowl until smooth. Cover and refrigerate until needed. Heat the olive oil in a skillet on medium-high heat, and cook and stir the chicken breast strips until they are beginning to turn golden and are no longer pink in the middle, about 8 minutes. Stir in the salsa, 1 tablespoon of honey, and 1/2 teaspoon of cayenne pepper. Reduce the heat to medium-low and simmer, stirring occasionally, until the flavors have blended, about 5 minutes. Stack the tortillas, 4 at a time, in a microwave oven and heat until warm and pliable, 20 to 30 seconds per batch. Spread each tortilla with 1 tablespoon of the mayonnaise-cucumber mixture, top with a layer of baby spinach leaves, and arrange about 1/2 cup of chicken mixture on the spinach leaves. Fold the bottom of each tortilla up about 2 inches, and start rolling the burrito from the right side. When the burrito is half-rolled, fold the top of the tortilla down, enclosing the filling, and continue rolling to make a tight, compact cylinder.

A very easy dessert you can serve on holidays! It’s a moist buttery cake with a luscious butter sauce; This dish can be prepared in just 2 hours.

INGREDIENTS:

3 cups unbleached all-purpose flour 2 cups white sugar 1 teaspoon salt 1 teaspoon baking powder 1/2 teaspoon baking soda 1 cup buttermilk 1 cup butter 2 teaspoons vanilla extract 4 eggs 3/4 cup white sugar 1/3 cup butter 3 tablespoons water 2 teaspoons vanilla extract

PROCEDURE

Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. In a large bowl, mix the flour, 2 cups sugar, salt, baking powder and baking soda. Blend in buttermilk, 1 cup of butter, 2 teaspoons of vanilla and 4 eggs. Beat for 3 minutes at medium speed. Pour batter into prepared pan. Bake in preheated oven for 60 minutes, or until a wooden toothpick inserted into center of cake comes out clean. Prick holes in the still warm cake. Slowly pour sauce over cake. Let cake cool before removing from pan. To Make Butter Sauce: In a saucepan combine the remaining 3/4 cups sugar, 1/3 cup butter, 2 teaspoons vanilla, and the water. Cook over medium heat, until fully melted and combined, but do not boil.