Cottage Pie

2 tbs olive oil

2 medium onions - chopped

2 cloves garlic - crushed

500gr minced beef

1 medium tomato

1 cube beef stock

bunch of carrots, green beans & corn

salt and pepper to taste

Preheat oven to 200 C. Heat the oil in pan, add onions, garlic and minced beef, stir cook until mince is browned. Add carrots, peas, corn, puree, stock, salt and pepper - simmer covered for about 20 minutes or until the carrots are tender. While this is cooking, boil the potatoes and mash with butter and cheese. Spoon minced mixture into an oven-proof dish. Top with potato-cheese mash. Bake the cottage pie uncovered, for 30 minutes, or until cooked through and golden brown on top.

Meatball In Mushroom Sauce

Meatball:
1 kg ground beef
2 eggs
a bit of flour
Salt and pepper lightly
Mix all the ingredients together and shape into balls (roll in the palm of your hand) then cook in olive oil.

Sauce:
150 gr of thinly sliced mushrooms
1 cup of milk
15 gr of butter
1 heaped tbsp of flour
olive oil
salt and pepper

Heat oil and melt the butter in it. Add the mushrooms and sauté until the mushrooms are soft and dark in color. Remove the pan from the heat and set aside. Add the flour and pour in the milk. Mix the ingredients together, stirring continuously. Return the pan to a medium heat and cook the sauce, stirring constantly until it thickens. Season it with salt and pepper and continue to cook for another 5 - 8 minutes.

Pour souce on top of meatballs, serve with spaghetti or french fries.

Orange Rosemary Roasted Chicken

3 skinless, bone-in chicken breast halves, each 6 ounces

3 skinless, bone-in chicken legs with thigh pieces, each 8 ounces
2 garlic cloves, minced
1 1/2 teaspoons extra-virgin olive oil
3 teaspoons fresh rosemary (minced) or 1 teaspoon dried rosemary
1/8 teaspoon freshly ground black pepper
1/3 cup orange juice

Preheat the oven to 450 F. Lightly coat a baking pan with cooking spray.

Rub each piece of chicken with garlic. Dab fingers in oil and rub with oil and sprinkle with rosemary and pepper.

Place the chicken pieces in the baking dish. Pour the orange juice over the chicken. Cover and bake for 30 minutes. Using tongs, turn the chicken and return to the oven until browned, about 10 to 15 minutes longer. Baste the chicken with the orange juice from the pan as needed to prevent it from drying out.