The Efx3 Recipe Collection

1 tablespoon vegetable oil

1 medium onion, chopped

2 cloves of garlic, chopped

1 tablespoon of curry paste, or to taste

1 tablespoon of tomato puree

2 medium sweet potatoes, cut into bite-size chunks

2 red peppers, de-seeded and cut into strips

1 mango, peeled and cut into chunks

1 good handfull of raisens or sultanas

seasoning to taste

METHOD

1  Heat the oil and fry the onion and garlic until soft but not brown

2  Stir in the curry paste and sizzle for 2 mins

3  Add all the other ingredients except the mango, and stir in 1/2 pint of water

4  simmer for 10-15 mins until the veg is soft but not mushy

5  Stir in the mango and simmer for another 2 mins

This tastes just as good as it looks!

1. 700g fresh peas, podded and blanched in boiling water for 5 mins.
2. 1 lge leek, cleaned and chopped
3. 1 lge onion, peeled and chopped
4. 4 lge eggs
5. 50ml milk
6. 50g butter
seasoning

Takes about 30 mins to prepare, including podding the peas, and around 40-50 mins to cook
Serves 2.
1. melt the butter in a non-stick frying pan and when sizzling add all the veg and stir well
2. turn the heat right down and sweat gently for 30 mins so the the veg softens but doesn’t brown
3. beat the eggs with the milk and season to taste, then pour over the veg in the pan
4. leave on the low heat for around 15 mins untill begining to set around the edges and underneath
5. put the pan under a hot grill to brown and set the top.

CHICKEN TORTILLA  SOUP

This is very tasty!

Serves 5 or more if you double the recipe

Preparation time: 20 minutes

Cooking time: 60 minutes

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INGREDIENTS:

2 teaspoons oil

4 skinless, boneless chicken breast

1 large onion

1/2 cup chopped celery

2 large cans chicken broth

1 cup frozen whole-kernel corn

1 tablespoons ground cumin

1 tablespoons chili powder (or a little more if you like spice!)

1 28-ounce can tomatoes chopped

2 (5.25-ounce) cans chopped green chiles

1 finely chopped seeded jalapeno pepper

sour cream

cilantro sprigs (optional

Tortilla chips

cheddar cheese

TO PREPARE:

Boil the chicken until done. When cool, slice into small cubes, or shred, depending on your preference. I like it cubed.

In medium size pan, add 2 teaspoon of oil, the onion and celery. Saute until  tender.

Add garlic and saute 2 minutes more.

Transfer to a large pot,  add the broth and remaining ingredients, including chicken.

Bring to a boil and then simmer for 45 to 60 minutes.

TO SERVE:

Place handful of tortilla chips in bottom of soup bowl. Ladle soup into  bowl. Put cheddar cheese on top along with a dollop of sour cream. Sprinkle cilantro if desired.

Stir and enjoy with some warm bread or  crackers.

This is a staple casserole around the Midwest, folks around here call it a “hot dish” I got the recipe from my Ma and I make it quite often, it’s simple to prepare and the ingredients are pretty inexpensive.

1.5 lbs of lean hamburger(I use half hamburger and half ground venison when I have it)

1 tsp garlic powder

2 tsp onion powder

dash of salt and pepper

Lawry’s seasoned salt or Famous Dave’s burger seasoning is good in it too

1lb(454g) bag of frozen mixed veggies( I use corn/carrots/peas/green beans)

1 can 10 3/4 oz(305g) cream of mushroom soup

a bit of milk(1/2 cup?)

1 cup shredded sharp cheddar cheese

tatter-tots

Prep time: about 15 minutes

Cook time: 1 hour at 350 Fahrenheit.

1. take the ground meat and mash it flat into the bottom of a 9×13 pan, season with the spices to taste, leave a few gaps in the center so it doesn’t shrink away from the sides of the pan as much

2. dump the bag of veggies evenly over the meat.

3. mix the can of cream soup with a bit of milk so it’s easier to spread, I use about half a can(yes the same can the soup came out of) then spread the soup mixture evenly over the meat and veggies.

4. sprinkle with the shredded cheese

5. top with an even layer of Tatter Tots,  some of the under layer can show through just have them spread evenly, you can get all OCD and put them in neat lines or make a pattern if you want to

now bake it, and it will smell nummeh and you will eats it

I can’t take credit for this one, but I can confirm that it works very well. It’ll make enough for two medium-large pizzas, depending on how thick or thin you like your crust. You can also use one half and freeze the other.  Be sure to take off all your rings and have a small dish of flour ready for the kneading process because it’s a little messy at first and your hands will be covered in dough and flour.

Ingredients

1 package (2 1/4 tsp) active dry yeast
1 1/3 cups warm water
3 1/2 – 3 3/4 cups all-purpose flour (unbleached bread flour or all purpose will be fine)
2 tbs olive oil
1 tbs salt
1 tbs sugar (optional, I didn’t use it and had no complaints)

Preparation Time: 10 minutes to mix, approximately 90 minutes for dough to rise.

Cooking Time: Bake dough for 7-15 minutes (depending on thickness of crust and if you’re using a stone or a metal baking pan) or until edges are beginning to brown at 450 F

Method

1: Combine the yeast (and sugar if using) in the warm water, stirring gently to dissolve the yeast. Let stand for 5 minutes.

2: In large bowl combine all other ingredients, adding yeast mixture once it’s ready.

3: Mix. Mix. Mix. Use your hands if you like.

4: Take dough out of the bowl and place dough on a heavily floured surface. I found the recipe makes a sticky dough and added probably another 1/3 to 1/2 cup of flour during the kneading process. It should be slightly tacky but not sticky. Adjust your flour accordingly. More flour = dryer dough.  Knead for 10 minutes .

5: Lightly grease a bowl with olive oil and put dough in, covering lightly with plastic wrap. Let the dough rise for 90 minutes or until it’s doubled in size. If you put it somewhere warm it’ll be quicker. I turned the oven on for 5 minutes then put the metal bowl over the vent to heat it up a little. Removed the bowl from heat after 10 minutes and waited another hour.

6:Once risen, punch the dough down and cut in half.

7: Make pizza as desired.