February 9

Chicken Biryani

Chicken Biryani
Prep time: 
Cooking time: 
Total time: 
Serves: 2
  • 300g basmati rice
  • 25g butter
  • 1 large onion, finely sliced
  • 1 bay leaf
  • 3 cardamom pods
  • small cinnamon stick
  • 1 tsp turmeric
  • 4 skinless chicken breasts, cut into large chunks
  • 4 tbsp red curry paste
  • 85g raisins
  • 850ml chicken stock
  • chopped coriander and
  • toasted flaked almonds to serve
  1. Soak the rice in warm water, then wash in cold until the water runs clear.
  2. Heat butter in a saucepan and cook the onions with the bay leaf and other whole spices for 10 mins.
  3. Sprinkle in the turmeric, then add chicken and curry paste and cook until aromatic.
  4. Stir the rice into the pan with the raisins, then pour over the stock.
  5. Place a tight-fitting lid on the pan and bring to a hard boil, then lower the heat to a minimum and cook the rice for another 5 mins.
  6. Turn off the heat and leave for 10 mins.
  7. Stir well, mixing through half the coriander.
  8. To serve, scatter over the rest of the coriander and the almonds.


June 27

Fettuccine à la Hamilton College

Fettuccine à la Hamilton College
Type: Main
Prep time: 
Cooking time: 
Total time: 
Serves: all your friends
servings = per person, multipy as necessary
  • 1 cup dry spinach fettucini noodles per person, cooked al dente in salted water
  • ½ cup cottage cheese per person
  • ½ teaspoon caraway seeds per person
  1. Toss all ingredients together and serve!
  2. Isn't that easy!


January 28

Potatoes au Gratin

Potato Gratin
Type: main
Prep time: 
Cooking time: 
Total time: 
Serves: 6
A Sunday dinner staple
  • 1 kg potatoes
  • 2 yellow onions
  • 2-5 dl milk
  • 3 dl cream
  • 2 teaspoons salt
  • 2 freshly ground black pepper
  • 4 cloves garlic, crushed
  • 3-4 dl (100 g) grated cheese
  1. Peel the potatoes and then slice them in ½ cm slices (1/4").
  2. Peel and chop the onions.
  3. Put the cream, milk, salt, pepper, garlic, onions and potatoes in a pot.
  4. Cook up on medium heat for about 5 minutes (after they are simmering), continue until the potatoes are flexible. (they should not become mushy! Whoa! Stop Now!)
  5. Dump everything into a baking dish (casserole dish).
  6. (at this point the dish can be saved for some days in the fridge)
  7. Spread the grated cheese on top.
  8. Bake at 225°C or 350°F until golden brown.
  9. approx. 25 minutes for warm potatoes, 35 minutes if it has been chilled
  10. Cool a bit before serving.