Broccoli and Beef Pasta

1 lb. lean ground beef
2 cloves garlic, minced
1 can (14-oz.) beef broth
1 medium onion, thinly sliced
1 cup uncooked rotini pasta
1/2 tsp. dried basil leaves
1/2 tsp. dried oregano leaves
1/2 tsp. dried thyme leaves
1 can (15 oz.) Italian-style tomatoes, with juice (do not drain)
2 cups broccoli florets or 1 package (10 oz.) frozen broccoli, thawed
3 ounces shredded Cheddar cheese or grated Parmesan cheese

Combine meat & garlic in large nonstick skillet; cook over high heat until meat is no longer pink, breaking apart with wooden spoon. Pour off drippings. Place meat in large bowl; set aside.

Add broth, onion, pasta, basil, oregano & thyme to skillet. Bring to a boil. Reduce heat to medium-high & and boil 10 minutes; add tomatoes with juice. Increase heat to high & bring to a boil; stir in broccoli. Cook, uncovered, 6 to 8 minutes, stirring occasionally, until broccoli is crisp-tender & pasta is tender. Return meat to skillet & stir 3 to 4 minutes or until heated through.

With slotted spoon, transfer to serving platter. Sprinkle with cheese. Cover with lid or tent with foil several minutes, until cheese melts.

Meanwhile, bring liquid left in skillet to a boil over high heat. Boil until thick & reduced to 3 to 4 Tblsp. Spoon over pasta.

KENTANG GORENG JERMAN

Resep ini saya dapatkan dari teman jerman saya, Anna Greve. Yang paling mengesankan buat saya adalah, cara menggoreng kentang dengan minyak seminimalis mungkin.

Bahan/ bumbu:
- 200 gram kentang, kupas, cuci, potong dadu
- 1 siung bawang putih, keprek, iris halus
- 1/2 bawang bombay, iris kotak
- 1 butir telur ayam
- 1 sdm minyak goreng
- garam secukupnya
- merica/lada bubuk secukupnya

Cara memasak:
- panaskan wajan, masukkan minyak goreng
- goreng kentang sedikit demi sedikit sampai matang dan warna kecoklatan
- bikin ruang kosong di tengah wajan, tumis bawang putih dan bawang bombay sampai harum
- aduk-aduk supaya tercampur dengan kentang
- tambahkan garam dan merica bubuk, aduk2
- pecahkan telur ayam diatas kentang, aduk2
- masak sampai matang
- angkat, sajikan bersama ayam goreng dan lalapan
author : Djeng Ira

GULAI BLACAN

10 ekor udang besar/ udang pancet, cuci bersih
1 papan petai, kupas
1 sdm air asam jawa
1 sdm gula pasir
500 ml santan
1 sdt garam
1/2 sdt lada
3 sdm minyak goreng
Haluskan:
6 bh bawang merah
4 siung bawang putih
6 btr kemiri
6 bh cabai merah
6 bh cabai rawit

Panaskan minyak, tumis bumbu halus hingga harum dan matang, masukkan udang, masak hingga udang berubah warna.
Masukkan santan, air asam jawa, gula pasir, garam dan lada, masak hingga semua bahan matang dan kuah mengental.
Masukkan petai, aduk rata, angkat.

Untuk 6 porsi

Cook JAMUR SALMON ROLL

250 g salmon roll
100 g mushroom, cut into pieces
Bh 4 red onion, sliced
2 cloves garlic, sliced
5 pcs red chili, seeded, cut matches
1 tsp lemon grass, crushed
4 sheets of orange leaves
2 tablespoons fish sauce
50 ml of water
1 / 2 teaspoon salt
1 / 2 tsp pepper powder

Saute onion, garlic, red chilli, lemongrass and lime leaves until wilted and fragrant.
Enter mushroom and salmon rolls and stir well.
Add the water, fish sauce, salt and pepper, stir well, cook until done, lift.

For 5 people

ES SODA

100 ml syrup mocha
500 ml soda water aromatic
300 gr es kepruk
Material II:
1 onion flower bh
BTG 1 CINNAMON
5 seed clove
1 / 2 bh nutmeg
200 ml water
75 gr sugar

Boil II except sugar until fragrant aroma and enter sugar, mixed until sugar dissolves, Sieve.
Mixed into one with the material I scrambled well, serve cold-cold.

To 2 glasses