Tag: delicious

Grilled Chicken Served with Homemade Mango Chutney


With its sweet, spicy flavor and generous chunks of juicy fresh mango, this traditional chutney recipe is very delicious. You will enjoy this recipe of Grilled chicken served with homemade mango chutney.

Ingredients
Serves 2 people

2 chicken thighs & legs bone in & skin on
2 big mangoes
1 tbsp of olive oil
1 tbsp of rosemary
A pinch of salt
A pinch of white pepper
A pinch of cajun spices
A pinch of smoked paprika
30 g of fresh ginger
2 garlic cloves
1 red chili
1 green chili
1 tbsp of vegetable oil
1 tsp of salt
1 tsp of ground coriander
1/2 tsp of ground cumin
1/2 tsp of cinnamon powder
1/2 tsp of turmeric powder
1 cup of white vinegar
2 cups of white sugar
2 rosemary branches

Method

1 Add 1 tbsp of olive oil into a bowl with 2 chicken thighs & legs. Add 1 tbsp of dried rosemary, a pinch of salt, a pinch of white pepper, a pinch of Cajun spices, a pinch of smoked paprika. Mix all the ingredients. Refrigerate the chicken for 30 min.

2 Dice the mangoes. Finely chop the ginger & 2 garlic cloves. Slice the chilies.

3 At a medium high temperature stove add 1 tbsp of vegetable oil into the pot. Add chopped ginger, garlic, sliced chilies. Stir fry the vegetables for 1-2 min. Add 1 tsp of salt,1 tsp of ground coriander,1/2 tsp of ground cumin,1/2 tsp of cinnamon powder,1/2 tsp of turmeric powder. Mix all the ingredients. Stir fry for 1 min. Add diced mangoes,1 cup of white vinegar & 2 cups of white sugar.Thoroughly mix all ingredients & bring to a boil. Reduce the temperature to medium low. Simmer for 45 min.

4 At a medium temperature stove add 2 marinated chicken thighs & legs into the grill pan. Fry the chicken for 7 min on each side or until golden color.

5 To serve 1 portion add 1 chicken thigh & leg into the serving plate. Pour a few ladle spoons of mango chutney on top of the chicken. Garnish with a fresh rosemary branch.

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Traditional Recipe Russian Sour Cabbage Soup


Traditional Russian Sour Cabbage Soup Recipe
Sour Cabbage Soup or Kislye Shchi is a traditional Russian soup. This sour cabbage soup recipe is made with fresh pork ribs. Some cooks make theirs with beef brisket and cracked beef marrow bones.

Ingredients
Serves 4 people

600 g of pork ribs
400 g of sour cabbage
2 medium size potatoes
1 small zucchini
2 medium size tomatoes
1 medium size carrot
1 red capsicum
1 medium size white onion
3 garlic cloves
1 bunch of coriander
1 bunch of dill
2 tbsp of vegetable oil
2 tsp of salt
1 tsp of white pepper
3 dried bay leaves

Method

1) Slice onion, dice capsicum, slice carrot, slice zucchini into thin strips, dice tomatoes & potatoes into medium size cubes. Finely chop garlic cloves, dill, coriander.

2) At a medium high temperature stove add 1 tbsp of vegetable oil into a pot. Add pork ribs & stir fry the ribs until pre-cooked & golden color. Remove the pork ribs from the pot.

3) Use the same pot & add dice capsicum, sliced carrots, sliced zucchini, diced onion. Stir fry for 2 min. Add diced tomatoes, sour cabbage & fry for 5 min. Add diced potatoes, 1 tsp of white pepper, 2 tsp of salt, pork ribs. Cover with the water. Bring water to boil & cook for 10 min. Add garlic, dill, coriander & bay leaves. Reduce temperature to medium & simmer the soup for 30 min.

4) To serve 1 portion add a few ladle spoons of the soup into a serving bowl. Add a few pork ribs into the soup. Garnish with fresh chopped dill and fresh chopped coriander.

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Smoked Duck Goat Cheese Salad


Ingredients

Serves 2-3 people

300 g Smoked duck breasts
150 g of Goat cheese
50 g of Rocket salad
50 g of Romaine lettuce
5 hard boiled quail eggs
8 cherry tomatoes
2 green pears
1 orange
50 g of butter
2 tbsp of brown sugar
2 tbsp of balsamic vinegar
1 tsp of salt
1 tsp of ground black pepper

Method

1) Slice smoked duck into thin strips. Cut cherry tomatoes into halves. Slice Romaine lettuce. Cut pears into wedges. Cut orange into wedges. Remove the shells from the quail eggs & cut the eggs into halves. Dice into small cubes goat cheese.

2) Add into a big bowl 50 g of the rocket salad, chopped Romaine lettuce, cherry tomatoes halves, quail egg halves, 1 tsp of salt, 1 tsp of ground black pepper & 2 tbsp of balsamic vinegar. Thoroughly mix all ingredients. Refrigerate the salad for 10 min.

3) In a medium temperature stove add 50 g of butter. Add 2 tbsp of brown sugar. Mix until sugar dissolves. Add pear & orange wedges. Fry the fruits for 2 min on each side. Remove the pears and orange from the pan then remove the sauce from the pan & set it aside.

4) To serve 1 portion add a few ladle spoons of the salad into the centre of a serving plate. Add a few strips of the smoked duck on top of the delicious salad. Add a few pear wedges & orange wedges. Top the salad with diced goat cheese. Add a few tbsp of the orange pear sauce.

You will enjoy this unique delicious salad recipe.

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COCONUT CONDENSED MILK CAKE


Ingredients
serves 6 people

300 g of cream crackers
350 ml of milk
250 ml of cooking cream
200 g of boiled condensed milk
100 g of unsalted butter
125 g of white sugar
2 tbsp of icing sugar
1 1/2 tbsp of flour
1 tsp of vanilla extract
100 g of coconut flakes

Method

1) Using the mixer mix cooking cream and vanilla extract at 3rd speed for 2 min, add icing sugar and mix all ingredients for 1 more min gradually increase the speed to 5th one.

2) At medium temperature stove add the milk and the sugar into pot, mix until the sugar devolves. Add the flour and mix for 2 minutes, set the mixture aside at room temperature for 10 minutes. Add the butter into the mixture and whisk it to create the custard.

3) Add 1 tsp of condensed milk on to of the cream cracker, spread it and cover with another cracker. Please the sandwich cracker into the tray. Repeat the same steps until you cover the first layer.

4) Cover the 1 st layer of crackers with clotted cream. Add another layer of custard on the top of clotted cream. Cover the clotted cream with the second layer of sandwich crackers, add second layer of clotted cream, add second layer of custom cream.

5) Add 1 tsp of condensed milk on top of the cracker, flip it over and place it on top of the custard. Repeat the same steps for the rest of the crackers. Add the rest of clotted cream on the top. Add the rest of custard on the top of the clotted cream. Sprinkle the cake with coconut flakes. Refrigerate for 2-3 hours before serving.

In this cooking tutorial recipe we will show you how to make non baked cake with an delicious homemade clotted cream, custard and cooked condence milk.

You will enjoy this very simple and tasty cold cake recipe.

Bon appetit

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Blinchiki With Salmon And Philadelphia Cheese


Dough:
2 eggs
500 ml of milk
1 tsp of salt
1 Tsp of sugar
1 Tsp of veg oil
200 gm of flour

Stuffing:
300g of salmon
Handful of dill
250 gm of Philadelphia
2 garlic cloves
1 Tsp of salt
1 Tsp of ground black pepper
1 Tbsp of olive oil
1 Tbsp of mayonnaise
1 Tsp of oregano

1) Remove the skin of the salmon and discard it. Dice the salmon into small cubes. In a bowl with salmon cubes. Add 1 tsp of salt, 1 tsp of ground black pepper, 1 tbsp of olive oil, 1 tsp of oregano. Mix all the ingredients. Refrigerate the salmon for 20 minutes.

2) Add the glass bowl chopped garlic and dill, 250 gm of Philadelphia cheese, 1 tbsp of mayonnaise. Mix all ingredients and set aside.

3) Into a glass bowl with 500 ml of milk add 2 eggs, 1 tsp of salt, 1 tsp of sugar & 1tsp of veg oil. Mix all the ingredients. Add 200 gm of flour and mix it again. Set the mixture aside at room temperature for 20 minutes.

4) Set the stove at medium high temperature. Brush the frying pan with some oil, add 1 ladder spoon of the pancake mixture & fry the pancake for 2 min on each side.

5) Add 1 tbsp of Philadelphia mixture into pancake and spread it. Add 1 tbsp of salmon. Roll the blinchiki and slice it into 5 pieces.

Blinchiki are the thin pancakes, traditionally made from wheat flour and served with sour cream, butter, caviar, and other garnishes.

In this recipe we will teach you how to make blinchiki, Philadelphia sautor and also how to marinate salmon.

Bon appetit

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New England Clam Chowder Served in a Bread Bowl


Ingredients:
1kg fresh clams in shells (scrub shells thoroughly)
6 strips of bacon
2 tablespoon butter
2 sticks of celery diced
1 large onion, chopped
2 garlic cloves finely chopped
2 tablespoons flour
3 cups of stock from the clams
500g potatoes
1 teaspoon fresh thyme or dried
1 bay leaf
Salt to taste
Black pepper to taste
2 cups fresh cream

4 large bread bowls make sure the bread is fresh (sour dough bread is best). It should have a nice crust on the outside. Slice the top off the bread bowl and scoop out the inside making sure you don’t pierce the crust. You can dice and fry the scooped out bread and use croutons with the soup if desired.

Method:
1. In a large sauce pan bring 3 cups of water to a boil. Add clams and cover the pot. Cook over medium high heat for 7-9 minutes until they open. If any clams don’t open, discard. Remove clams from stock. Strain the stock through a fine sieve lined with cheese cloth. If needed strain a few times to remove all traces of sand.

2. Remove the clams from the shells. With a sharp knife, cut meat in to bite size pieces.

3. In a large heavy bottomed pot over medium heat, cook the bacon until brown in the butter.

4. Add celery, onions, garlic and the potatoes and cook for about ten minutes or until onions are translucent. Stir often. Add flour and cook for another minute stirring constantly.

5. Add 3 cups of the broth, thyme and bay leaf and stir to combine. Bring to a boil, then lower heat and cook until the potatoes are tender, about 10-15 minutes.

6. Once potatoes are tender, remove the pot from the heat, discard bay leaf and add chopped clams (If you are making this ahead of time, do not add the clams until you are ready to heat and serve).

7. Season chowder with pepper and salt as needed and serve in the scooped out bread bowls.

The Chowder should be thick. If it is not thick enough melt butter some butter with some flour to make a roux and slowly stir in to chowder until you reach the desired consistency.

Clam chowder is any of several chowder soups containing clams and broth. In addition to clams, common ingredients include diced potatoes, onions, and celery.

Easy to make, ready in less than half an hour, a great dinner standby.

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Healthy Smoothie Recipes – Papaya Banana Coconut Oil and Avocado Mango Mint Smoothies


Papaya Banana Coconut Oil Smoothie

Ingredients:
1 big banana
1/4 of an small papaya
150 ml of coconut milk
300 ml of milk
1 tsp of coconut oil
1 tsp of honey
1 cup of small ice

1) Remove the seeds of the papaya and discard them. Peel off the papaya skin.

2) Peel off the banana skin.

3) Add papaya into the blender and add banana then add1 tsp of coconut oil, 1 Tsp of honey, 150 ml of coconut milk, 300 ml of milk, 1 cup of small ice then Blend the smoothie for about 30 seconds at the first speed, Increase the speed to the second setting and blend for another 30 seconds.

Avocado Mango Mint smoothie

Ingredients:
1 small avocado
1/2 of a big yellow sweet mango
300 ml of almond milk
150 ml of milk
10 fresh mint leaves
1 seedless big lime
1 cup of small ice

1) Hold the mango half in your hand. Make long cuts along the length of it. Make sure to not slice thru the skin of the mango. Repeat cuts in a perpendicular direction to form cubes. Using a spoon remove the mango meat.

2) Cut the avocado around in halves. Remove & discard the avocado seed. Insert a spoon in between the avocado skin and its meat, twist it around to easily remove the meat.Dice the avocado .

3) Chop 10 fresh mint leaves & Cut lime into quarters.

4) Add into a blender, diced mango, diced avocado, chopped fresh mint, 300 ml of almond milk, 150 ml of milk. Squeeze lime quarters into the smoothie mixture and add 1 cup of small ice. Blend the smoothie for about 30 seconds at the first speed. Increase the speed to the second setting and blend for another 30 seconds.

Smoothies are a great way to get the daily recommended value of fruits and veggies.

Mango Mint Avocado Smoothie is a perfect refreshing drink to enjoy for breakfast or a snack.

Papaya Banana Coconut Oil tropical-inspired healthy smoothie recipe made with papaya, banana, coconut milk, coconut oil and touch of honey is a powerhouse of antioxidants and vital nutrients.

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Squid Ink Spaghetti with Seafood


Ingredients
serves 2 people

250 g of squid ink spaghetti
8 medium size fresh prawns
3 small calamari
500 g of clams
3 coriander bunches
2 garlic cloves
7 cherry tomatoes
2 tbsp of olive oil
2 tsp of salt
1 tsp of groun black pepper
1 lemon
2 red chillies
50 ml of white wine
A handful of sunflower seedlings

Method:
1) Chop garlic and coriander, cut cherry tomatoes into halves and slice the chillies.

2) Clean calamari and prawns.

3) Heat the oil in a skillet over medium high heat. Add the garlic and chillies, stir fry in for 30 sec, add prawns and calamari and stir fry about 1 minute. Add clams, black pepper, salt, wine, pasta water and parsley and cover with the lid. Cook over high heat for 3 minutes. Add tomatoes and 1/2 tbsp of olive oil.

4) Bring a large pot of water to a boil. Add salt and olive oil, add the pasta. Cook until it is al dente for about 8 minutes. Drain well, return to the pot along with the seafood and squeeze the lemon. Mix well, and serve immediately.

Aromatic squid ink is used to color this pasta and give it a silky black hue. But while it may smell strong, the resulting noodles are relatively neutral in flavor. It’s traditional to pair them with seafood, but they’ll taste good with any sauce or added ingredients that play well with a subtle hint of brininess.

When choosing seafood for a pasta dish, bigger is not always better. Choose a medium, bite-size shrimp, small calamari and fresh clams.

Using dried squid ink spaghetti combined with prawns, calamari, clams, cherry tomatoes, coriander and splash of white wine for an outstanding pasta dish.

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Tricolor Pasta with Homemade Creamy Chicken Pesto Sausce


Ingredients
Serves 2 people

250 gm of three color pasta
1 boiled chicken breast
100 gm of pesto sauce
2 garlic cloves
1 medium size red onion
10 basil leaves
400 ml of milk
50 gm of butter
2 tbsp of flour
3 tsp of salt
1 tsp of ground black pepper
2 tbsp of olive oil
30 gm of parmesan

1) Dice red onion, chop the garlic and basil leaves. Shred the chicken.

2) At medium temperature stove melt the butter in the sauce pot, add milk, 1 tsp of salt, 2 tbsp of flour, mix until it thickness. Set it aside.

3) Add the pasta into the pot with boiled water. Add salt and olive oil. Cook for 8 minutes.

4) At medium heat stove add olive oil, garlic and onion, stir fry for 1 min, add chicken, cook for 3 more minutes. Add basil leaves, ground black pepper, bechamel and pesto. Simmer for 5-7 min at medium low heat.

5) Add 3 ladle spoons of pesto into the serving plate.
Add 2 ladle spoons of creamy pesto sauce. Sprinkle some parmesan cheese and garnish with fresh basil leaves.

Pesto is a mouthful of bright summer. You can buy it in a jar or in the refrigerator section of your grocery story, but there … Dribble in the oil and you’ve got a versatile sauce for pasta.

In this recipe we will teach you how to make creamy pesto sauce with shredded chicken

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Classic Russian Pelmeni Serve with Sour Cream & Butter


Ingredients

For the dough:
500 grms of all purpose flour
200 ml of Luke warm water
1 Tsp of salt
1 Tsp of sunflower oil

For the filling :
300 grms of ground beef
200 grms of ground pork
1 red onion medium size
2 garlic cloves
1 Tsp of salt
1 Tsp of ground black pepper
1 Tsp of coriander powder

For cooking:
1 1/2 l of water
1 Tsp of sunflower oil
1 Tsp of ground black pepper
1 Tsp of salt
2 dried bay leaves
A few slices of red onion
1 garlic clove
1 bunch of dill

For serving:
5 Tbsp of Sour cream
50 grms of Butter
 
Methods:
1) Dice the onions and chop the garlic.

2) Add into a large bowl 300 grms of ground beef, 300 grms of mince pork, diced onion, chopped garlic, 1 tsp of salt, 1 tsp of ground black pepper and 1 tsp of coriander powder.
Using your hands thoroughly mix all the ingredients and refrigerate it for minimum 30 minutes.

3) In a large bowl with 500 grms of all purpose flour add 1 tsp of salt and 1 tsp of sunflower oil. Combine the ingredients. Add 200 ml warm water and mix the ingredients with your hands. Once you had created a dough ball, remove it to a flat table. Knead the dough until it becomes stretchy. Wrap the dough with plastic & refrigerate the dough for 20-30 minutes.

4) Remove the dough from the fridge and proceed to cut it into 5 pieces. Take 1 piece and using a roller pin flatten it into about 2mm thickness sheets. Using and small bowl of about 6cm diameter, cut the dough sheet into a few circular pieces. Repeat the same steps for the rest of the dough pieces.

5) Fill the circular sheet piece with the ground marinated meat. Fold it and using your fingers close it. Proceed to join the two ends. Put the pelimini into the freezer for about 10 min before cooking.

6) In a cooking pot with boiling water add 1 tsp of sunflower oil,
1 tsp of salt, 1 tsp of ground black pepper, few slices of onion, 1 garlic clove, 1 bunch of dill, 2 dried bay leaves.
Boil the ingredients for about 3 min and add the half of the pelimini into the boiling water.
Cook until the pelimini are floating, then add 1 cup of cold water and bring the water to a boil again. Cook for a further 3 min.

7) Remove the pelmeni from the water.

8) To serve one portion, add 15 pelmeni into a serving bowl then add 10 grms of butter, 1 tbsp of sour cream and garnish with fresh dill.

Pelmeni are dumplings consisting of a filling wrapped in thin, unleavened dough. Most people associate pelmeni with Siberia, and many recipes and references to the dish call it Siberian Dumplings. Pelmeni probably did originate in Siberia, where hundreds or even thousands could be made, and then frozen and stored outside during the long winters. However, the dumplings became very popular all over Russia.

The dough is rolled out fairly thin, and cut in circles approximately two inches in diameter. The filling is usually a mixture of minced beef and pork, onions, garlic, salt, and pepper.

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