Fantastic Pumpkin Soup Recipe

INGREDIENTS

* 2 carrots, coarsely chopped
* 1 large potato, sliced
* 1 2/3 pounds sugar pumpkin -- peeled, seeded and cubed
* 2 onions, cut into wedges
* 2 1/2 tablespoons vegetable oil
* 3 cubes chicken bouillon, crumbled
* 1 quart water
* salt to taste
* 1 cup heavy cream
* 1 1/4 tablespoons ground nutmeg
* 1 teaspoon ground black pepper

DIRECTIONS

* Preheat oven to 425 F (220 degrees C).
* Place the pumpkin, carrots & onions in a baking dish or roasting pan. Drizzle with vegetable oil.
* Bake in preheated oven for 40 mins until soft (not blackened).
* In a large pot over medium heat, bring bouillon and water to a boil. Cook potato in simmering water until soft, about 20 mins.
* Combine potato & water with roasted vegetables & puree in a blender or food processor or using an immersion blender until smooth. Return to pot over low heat, & stir in cream, nutmeg, pepper and salt. Heat gently; serve.

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Kung Pao Chicken Recipe

INGREDIENTS

* 2 cloves garlic, minced
* 2 teaspoons cornstarch
* 1 teaspoon hot chili oil
* 1 lb boneless, skinless chicken breasts or thighs
* 1/4 cup reduced-sodium soy sauce
* Lettuce leaves (optoinal)
* 1 tablespoon peanut or vegetable oil
* 1/3 cup roasted peanuts
* 2 green onions, cut into short, thin stripes


DIRECTIONS

* Cut the chicken into pieces. Toss chicken with garlic and chili oil in medium bowl.
* Blend soy sauce into cornstarch in cup until smooth.
* Heat the wok over a high heat. Add the oil; heat until hot. Add chicken mixture; stir-fry 3 miutes or until chicken is no longer pink.
* Stir the soy sauce mixture and add to wok along with peanuts and green onions. Stir-fry 1 minute or until sauce boils and thickens. Serve bed of lettuce leaves.

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Chilli Con Carne Recipe

INGREDIENTS

* 5 tablespoons vegetable oil
* 2 pounds lean ground beef
* 2 large onions, chopped
* 1 chile pepper, chopped
* 5 cloves garlic, chopped
* 3 (14.5 ounce) cans whole peeled tomatoes with liquid, chopped
* 1 1/2 teaspoons salt
* 1/2 tablespoon chili powder
* 1 teaspoon freshly ground black pepper
* 1 1/2 tablespoons ground cumin
* 2 tablespoons paprika
* 2 tablespoons dried oregano
* 2 cinnamon sticks
* 6 whole cloves
* 2 (15.25 ounce) cans red kidney beans, rinsed and drained

DIRECTIONS

In a medium sized pot, heat the oil over medium heat. Saute onion, chile pepper and garlic until soft. Add ground beef: cook and stir until meat is browned.
Pour in tomatoes with liquid, salt, pepper, cumin, chili powder, paprika, oregano, cinnamon sticks, and cloves. Cover and simmer for 45 minutes.
Stir in kidney beans, and cook another 15 minutes. Remove the cinnamon sticks before serving.

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Traditional Roast Beef Recipe

A fabulous recipe:

INGREDIENTS
1 sirloin of beef on the bone, weighing 5-6 lb (2.25-2.75 kg) - this would be 3 ribs
½ onion, peeled
1 level dessertspoon mustard powder
1 level dessertspoon plain flour
freshly milled black pepper

METHOD
1. Preheat the oven to 240C/475F/Gas 9.
2. Place the beef, just as it is, upright in a roasting tin, tucking in the half onion alongside it.
3. Combine the mustard powder and flour, then dust this all over the surface of the fat, and finally season with a few twists of freshly milled pepper. This floury surface will help to make the fat very crusty (for those like me who want to eat what I call the crispies), while the onion will caramelise to give the gravy a rich colour and flavour.
4. Place the joint in the oven - it will have plenty of fat so do not add extra. After 20 minutes turn the heat down to 190C/375F/Gas 5, and continue to cook for 15 minutes per lb (450 g) for rare, plus 15 minutes extra for medium-rare or 30 minutes extra for well-done.
5. While cooking, baste the meat with the juices at least three times. To see if the beef is cooked to your liking insert a thin skewer and press out some juices: the red, pink or clear colour will indicate to what stage the beef has cooked.
6. Remove the cooked beef to a board for carving and leave it to rest for at least 30 minutes before serving (while it is resting you can increase the heat in the oven to finish the roast potatoes if you are serving them).
7. This resting period allows most of the juices which have bubbled up to the surface of the meat to seep back into it, and the meat itself firms up to make it easier to carve. Some of the juices will escape, though, and these should be poured into the gravy.

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