Chilli Con Carne or Meat Stew with  Kidney Beans and Chilli

This stew is  my husband's specialite beside the omelet and beef stroganoff (recipe here) lol. But when it is him who prepares it, he leaves it to cook on low heat for hours and this time it was my turn to prepare it and of course as you know me I like easy and quick to prepare recipes. Well  it was 6pm when I decided to prepare it so I thought of  my  Actifry, which I use a lot but I never had the opportunity to publish my recipes (so I'll create a category just for this famous fryer). My stew was ready after 40 min and served with rice,  this chilli con carne was delicious ...

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 Ingredients:

 500g minced beef
1 onion
2  garlic cloves
1 red pepper
2 hot peppers
1 tin of peeled tomatoes
1 tin red beans
1 tbsp of tomato concentrates
1 bay leaf
Cumin, paprika, cinnamon, chilli
Salt and pepper


 Method:

In the fryer, place the onions, garlic, and diced peppers with 1 tablespoon oil and cook for 5 minutes.

Add meat and cook for  a further 5 minutes.

Add tomatoes, kidney beans. Season.

Add 400ml water and cook for 30min.

Serve with rice.

Homemade Tagliatelles Pasta with Bolognese Sauce

Today I share with you my first experience of making fresh pasta which for a first attempt I am very happy with the result. I was reading a Jamie Oliver book where I found this recipe that  he described as the easiest recipe of pasta ever, so I wore my apron and started making it for lunch (I used half the dough). We loved it so much, me and the kids, that I used the other half  for dinner but I must confess that the pasta for dinner was slightly better as I left the dough in the fridge all afternoon but unfortunately I didn’t take photos as I had a hungry husband to feed .lol. I have served my pasta with  a Bolognese sauce..very yummyyyyyyyyyyy

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Ingredients:

For the pasta:

300g flour

3 eggs

For the Bolognese sauce:

300g minced meat

1 large onion

1 carrot

2 garlic cloves

2 tbsp olive oil

280g canned chopped tomatoes

1tbsp chopped fresh basil

2tbsp tomato puree

Salt and pepper

Method:

For the Bolognese sauce:

Heat the oil in a saucepan. Add the garlic, onion and carrot and fry for 5min.

Add the mince and cook over a medium heat for 10min.

Stir in the tomatoes and basil, season to taste. cover and leave to simmer for 30min.

Remove the lid and leave to simmer for 10min.

For the pasta:

Place the flour in a bowl, make a well in the centre and crack the eggs into it. Using a fork beat the eggs until smooth.

Mix together with the flour, then flour each hand and begin to  knead.

Cover the dough with a clingfilm and leave it to rest. the longer is the better.

Divide the dough in half. cover one half with clingfilm and place in the fridge.

Run the pasta dough on the thickest setting of your pasta machine for a few times, folding it in half each time until you have a nice, elastic, silky dough.

Keep rolling the pasta through the settings, reducing the thickness each time.

Put your pasta sheet through the tagliatelle cutter of your pasta machine.

Cook in boiling water for 3 min.

Drain.

Transfer the pasta to a serving dish. Pour the sauce over it and serve hot.

Fennel and Meatballs Gratin

Hello, 

I  prepared a fennel tajine for the first day of Ramandhan that I forgot to take pictures of once cooked. As I still  had some fennel left I wanted to eat  a gratin  as a change from tajines. My friend Nawel suggested to me this recipe that looks like my recipe for a courgette gratin  (recipe here) and which is different from the gratin of fennel  that I usually prepare. A gratin with both  béchamel and the tomato sauce that was very appreciated by the entire family. A treat ... ....
                                       

                                      Thanks Nawel .
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Ingredients

4 Fennels
Béchamel Sauce (recipe here)
Tomato Sauce  (recipe here)
350g minced meat
1 egg
Grated Cheese

Method

Cook the fennel in a steamer

Mix the minced meat with the egg. Season and roll into balls.

 
Cook the meatballs in the tomato sauce.

Arrange the fennel in a baking dish.

Put  the meatballs and tomato sauce in the middle of the dish.

 
Coat each fennel with the  béchamel sauce.

Sprinkle with grated cheese .

Cook in a moderate oven.