February 2014 – Bea's cookbook

I feel like I’ve been cheating on my kitchen recently…. 🙂 I’ve been surfing through the net looking for the inspiration,hunting for new props, taking lots of photos and I haven’t had much time left for cooking.I caught myself falling in love with those recipes that you prepare literally in minutes, throw in the oven and do other things while it’s baking.(nothing really wrong with that, is it?) All my fancy equipment have been left aside, kitchen feels so empty and lifeless…and I only pay a visit to make another mug of green tea…

After nearly loosing tip of my finger yesterday(ok, I might be exaggerating a little 😉 but it’s going to be out of service for a bit), it looks like I’m going to like these kind of recipes even more…I might even consider a new category of recipes on my blog: busy Be(e)a or in case of an accident 🙂

Sooner or later – I’LL BE BACK!For now I’m leaving you here with a quick recipe for Baked eggs with mushrooms.
And look after yourselves guys 🙂 and your fingers!

Yours,

9-fingered Bea 😀 xxx

RECIPE:

for 4

INGREDIENTS:

300g mushrooms, sliced

1 garlic clove, crushed

1 small onion, chopped

1 tbsp fresh thyme, chopped

4 eggs

rapeseed oil or butter for frying

salt, pepper

METHOD:

1. Preheat the oven to 190C/170C fan/Gas 5.

2. Heat the oil in a medium frying pan. Add the onion and garlic and cook until browned. Then add mushrooms and thyme and cook until softened.Season with salt and pepper

3. Divide the mixture between 4 remekins and brake one egg into each one. Season with a little salt and pepper again. Bake around 18 min, or until eggs are set.Decorate with some thyme.

My favourite chilli con carne with a little twist 🙂 No beef, but turkey instead!Healthy, tasty, quick and easy. What more can you want?

RECIPE:

Serves 4

INGREDIENTS:

500g mince turkey breast

400g chopped tomatoes, fresh or tinned(drained and rinsed)

100g tomato purée

100g kidney beans, dry or tinned

2 medium onions,chopped finely

3 garlic cloves, crushed

1 chilli, chopped

olive oil

salt,pepper

Brown rice(200g), fresh salad and fresh coriander to serve with

BEANS: Cook dry beans with the instructions on a packet. You will have to prepare it much longer before cooking chilli.(and soak it overnight). Alternatively you might want to use canned kidney beans( as most of people would :)), just remember to drain them and rinse before adding to chilli 🙂

METHOD:

1.Place chopped onions and crushed garlic in a big pan with a little olive oil, fry until soft. Add meat and chilli, fry together for few minutes, when it turns golden add tomatoes and tomato purée. Simmer until it gets thick, around 15 min.Add beans and simmer for extra 5 minutes.Season with salt and pepper.

2.Serve with brown rice and coriander.

PERFECTLY COOKED BROWN RICE:

Cover 210g brown basmati rice with 675ml cold water.Bring to boil, then turn the heat down to minimum, season with salt and put the lid on. Cook for around 25-30 minutes, or until the water evaporated.Don’t stir until ready 😉

Month: February 2014

BAKED EGGS WITH MUSHROOMS

TURKEY CHILLI WITH BEANS