Beef flaps are a cut of meat that need some time to cook. They are lean but to get them tender and tasty this is a nice and easy way to cook them.
beef flaps
mushroom sauce
ketchup
red wine or port
some beef stock
bay leafs
onions
garlic
salt & pepper
flower
Preheat the oven at 150 degrees Celsius.
Season the meat in a low roasting tray or low oven dish with the salt and pepper. Dust it with some flower. leave it.
Cut up the onions in rather thick half moon slices. These will nicely melt away in the sauce while stewing in the oven. Put them on top of the meat with some garlic cloves and the bay leaves.
Boil the kettle and get 2 dl of water and desolve a beef stock cube in it. Then add to that 2 spoons full of mushroom sauce (from a chinese toko or bazaar) and 2 spoons full of ketchup. Give it a good stir.
Now add the fluid to the meat. Cover the oven dish with tin foil and put in the oven for at least 2 hours at 150 degrees Celsius.
Because of the flower the sauce will thicken. Serve up with some pasta, mashed potatoes or rice. Bake of some mushrooms or roast some pumkin slices to serve with it.
A nice hearty autums dish!
Parsnips are one of the vegetables that make me think of autumn and winter. I love them simply roasted in the oven with some core sea salt and crushed pepper. But since I've made this soup I found a new alternative to preparing parsnips. And I love it ! Hope you do too.
4 parsnips
1 large potato
3 vegetable stock cubes
good quality olive oil
a handful of samphire
water
some fresh chilli or dried chilli flakes to taste
Cut the parsnips and pealed potato into small dices so it cooks faster. Add 1,5 litres of water in a pan and put the dices veggies into it together with 3 vegetable stock cubes. Bring to the boil on the hob and boil it for about 10 minutes till the parsnips and potato are tender. Blender the whole lot and put back into the pan to heat through, Taste and if necessary adjust to taste by adding salt. Add some chilli flakes or freshly chopped chilli to taste.
Boil the samphire for about 2-3 minutes and drain.
Now bring the dish together by serving the soup in a bowl or soup plate. put a handful of samphire in the midst of the soup and sprinkle a drizzle of good quality olive oil around it.
Serve up with some crunchy crusted bread.
Bon apetit !
These muffins are great for a Sunday brunch or as a snack and so simple to make.
360 grams of plain flower
160 grams of sunflower oil
7 grams of baking powder (1 sachet)
5 eggs
for the filling:
grated cheese
spring onions, finely diced
salt
pepper
or
chorizo sausages diced
spring onions
smoked red peppers is small cubes
or
honey
mustard
fresh dill chopped
grated cheese
the dough:
Mix the flower, sunflower oil, eggs, baking powder, salt and pepper in a large bowl with a wooden spoon. This will become a thick unwieldy substance.
from here on you can add any hearty filling to the dough. Be creative, think of seasonal products.
Take the muffin baking tray and fill the muffin holder with a good spoonful (or 1,5 spoon) of the dough till it's filled to the
Put the muffins in the oven to bake for 25 minutes at 180 degrees celsius.
ENJOY !!!
