Tag: homemade

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.

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


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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Smoked Duck Goat Cheese Salad


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


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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Wild Rice Duck with Honey Mustard Orange Dressing

Serves 4 people

1 cup of wild rice
1 tbsp of honey
1 egg
200 g of pineapple
1 red apple
1 orange
1 tbsp of brown mustard
3 duck thighs boneless & skin on
4 celery sticks
12 cup of olive oil
1 tsp of salt

1) Slice the celery. Dice 200 g of pineapple. Dice the apple into small cubes. Cut the orange into the quarters.

2) Add 1 egg into the bowl and whisk it. Add 1 tbsp of mustard, 1 tbsp of honey. Whisk all the ingredients. Add 50 ml of olive oil. Refrigerate the sauce for 20 min.

3) At medium temperature stove add 1 cup of rice into the pot with hot water. Add 1 tsp of salt the cook the rice for 10 min.

4) At medium high stove add 3 duck thighs into the grill pan. Grill the duck for 10 min on each side then slice duck thighs.

5) Mix the wild rice, sliced celery, diced pineapple, diced apple & duck strips. Add the sauce and squeeze orange juice. Mix all the ingredients.

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Farfalle Salmon Salad with Homemade Balsamic Honey Dressing

Farfalle Salmon Salad

300 g of farfalle
300 g of salmon
50 g of black and white sesame seeds
3 tbsp of balsamic vinegar
2 tbsp of honey
2 tbsp of brown mustard
100 ml of vegetable stock
2 tbsp of batter
3 small cucumber
1 handful of dill
1 tsp of olive oil
1 tsp of salt

1) Finely chop the dill. Remove the top and the bottom of the cucumbers and discard it. Dice the cucumbers and set it aside.

2) Cut the salmon into the strips. Mix the salmon strips with sesame seeds and set it aside.

3) Using a glass bawl add 3 tbsp of balsamic vinegar, 2 tbsp of honey, 2 tbsp of brown mustard and 100 ml of veg stock. Mix all the ingredients. Refrigerate the sauce for 20 minutes.

4) In a cooking pot with boiling water add 1 tsp of olive oil and 1 tsp of salt. Add 300 g of farfalle. Cook the pasta for 8 minutes.

5) In the stove at medium temperature add the butter into the frying pan and melt it. Add the salmon strips and fry them for 2 minutes on each side.

6) Using a big salad bowl add the farfalle, cucumbers and the dill. Add the homemade dressing. Mix all ingredients. Place strips of salmon on the top of the salad.

The ultimate in light, convenience cooking, pasta salad is the ideal take-along for workplace lunches and weekend picnics.

In this cooking tutorial recipe we will show you how to make delicious farfalle salad with sesame seeds salmon and our unique homemade dressing.

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New England Clam Chowder Served in a Bread Bowl

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.

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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Classic Russian Pelmeni Serve with Sour Cream & Butter


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
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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Delicious Home Made Baked honey orange chicken with roast potatoes

serves 4 people

4 chicken thighs/legs bone in & skin on
2 Tsp of salt
1 Tsp of ground black pepper
1/2 Tsp of cayenne pepper
1 Tsp of dried rosemary
2 Tbsp of honey
1 Tbsp of Dijon mustard
2 Tbsp of olive oil
3 medium size potatoes
3 oranges
2 garlic cloves
Chopped coriander for garnishing

Method :
1. Cut the potatoes and set them aside.

2. Squeeze the juice from 3 oranges and set aside.

3. Add chicken into the bowl, add salt, ground black pepper, honey, orange juice, olive oil, rosemary, cayenne pepper, and garlic. Mix all the ingredients.

4. Add the potatoes, mix once again, cover with plastic wrap and refrigerate at least 2 hours.

5. Preheat oven to 180 degrees C. Place chicken legs & thighs and potatoes in a single layer in a roasting pan; pour orange mixture over chicken. Roast for 40 minutes in the preheated oven.

6. Baste chicken with pan juices every 20 minutes until chicken is a deep orange brown color.

7. After 40 minutes reduce the temperature to 250 C with grill settings and bake for 5 more minutes.

8. Remove the chicken from the baking tray and bake potatoes in a grill settings for 3 more minutes.

9. Serve 1 piece of chicken and 6 potatoes per person.

10. Bon appetit.

Chicken with a sticky honey orange sauce, potatoes and roasted until juicy and tender.

The sauce is made of honey, fresh-squeezed orange juice, a touch of Dijon, garlic and cayenne pepper for subtle heat.

You will enjoy eating baked chicken with roasted potatoes

 You’ll really taste the sauce in every bite. All absolutely delicious.

Baked Honey Orange Chicken is a quick and easy meal.

Enjoy with potatoes and bring your appetite!

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Homemade Gnocchi With Creamy Shiitake Mushroom Sauce

Serves 3-4 people

For the gnocchi:
500 grams of boiled potatoes skin on
85 grams of Flour type 00
1 egg
1 Tsp of salt
1/2 cup of rice flour

For the sauce:
4 shiitake mushrooms medium size
1/2 of a red onion
2 garlic cloves
50 grams of butter
1 Tbsp of olive oil
100 ml of cooking cream
50 ml of white wine
1/2 Tsp of ground black pepper
1/2 Tsp of salt

Grated parmesan reggiano for serving
Fresh oregano leaves for garnishing

Gnocchi are various thick, soft dough dumplings made ordinary with wheat flour, egg, potato.

Creamy Gnocchi with Shiitake Mushrooms features plump potato dumplings cooked in a creamy white wine and shiitake mushroom sauce garnished with fresh Parmesan cheese and fresh oregano. It’s delicious food that the whole family will enjoy.

Bon appetit

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Fettuccine Recipe With Delicious Homemade Bolognese Sauce

Serves 4 people

300 grms of ground beef
150 grms of ground pork
400 grms of whole peeled tomatoes in their juice
200 grms of tomatoes pulpa
1 Tbsp of tomato paste
400 grms of fresh pasta fettuccine
1 red onion
4 garlic cloves
12 cherry tomatoes
2 Tsp of ground black pepper
3 Tsp of salt
2 Tsp of dried oregano
1 Tbsp of olive oil
2 tsp of fresh Thyme leaves
2 tsp of fresh oregano leaves
2 Bay leaves
60 grms of grated Parmesan reggiano cheese

Fettuccine bolognese is a meaty sauce with deep, rich flavor that comes from a long simmer.

Traditional fettuccine bolognese has a lot of meat and not a lot of tomatoes. We used a combination of beef and pork.

The long simmer allows the liquids to gradually reduce and allows all of the flavors to marry and create an absolutely amazing dish.

Our unique Italian recipe combines fresh and dried herbs for a unique taste.

We use in this cooking tutorial, the fresh fettuccine pasta that we made ourselves, please kindly refer to our cooking tutorial – How to Make Fresh Pasta – for you and your loved ones to enjoy the real Italian food freshness and taste.

Buon appetit!!!

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How to Make Pasta Dough & Fettuccine with a Traditional Pasta Machine

serves 4 people

300 grms pasta fresca flour 00
3 fresh eggs
1 Tsp of salt
1 Tsp of olive oil

Fresh pasta it is made from a simple dough of eggs and flour, usually all-purpose flour or 00 high-gluten flour.

The dough is kneaded like bread dough and then pressed through rollers until it’s as thin as desired. Then it’s cut into long noodles or formed and stuffed into tortellini and ravioli;
All you need is a pasta machine and 4 ingredients to make a good pasta.

Pasta is a staple food of traditional Italian cuisine with the first reference dating to 1154 in Sicily.

Pasta is generally a simple dish, but comes in many varieties due to its versatility. Some pasta dishes are served as a first course in Italy because the portion sizes are small and simple.

In this cooking tutorial we will guide step by step on how to make pasta dough and how to use a traditional pasta machine to make Fettuccine portions.

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