Tag: sauce

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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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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Beefstraganoff with Mushrooms and Fresh Parpadelle pasta


Ingredients

500 gm of striploin beef
3 white champignons
3 brown bottom mushrooms
2 medium white onions
200 gm of sour cream
200 ml of beef stock
2 tbsp of tomato paste
2 tbsp of all purpose flour
1 tsp of salt
1 tsp of ground black pepper
3 tbsp of sunflower oil
400 gm of fresh parpadelle pasta
1 tsp of salt for pasta
1 tsp of olive oil for pasta
Chives for garnishing or spring onions for garnishing

1) Sliced beef in half centimeter strips & set it aside.

2) Thinly slice white botton & brown botton mushrooms.

3) Slice onions in to half rings and set them aside.

4) Cover the beef strips with all purpose flour.

5) At a medium high temperature add 2 tbsp of heated sunflower oil and add half of the beef strips into the frying pan, fry the beef for about a minute per side until golden. Remove the first load of beef strips. Repeat the same step for the second half of beef strips and set the beef strips aside.

6) Using the same frying pan add 1 tbsp of sunflower oil, onion half rings and stir fry for about 1 min. Add the brown botton mushrooms and the white botton mushrooms. Continue to stir fry for about 2-3 min. Reduce the stove temperature to medium low. Add the precooked beef , 200 gm of sour cream, 200 ml of beef stock, 2 tbsp of tomato paste. Thoroughly mix all the ingredients. Cover with a lid and simmer for about 25 min or until the meat had softened. Add 1 tsp of salt. Continue to simmer for a further 5 min.

7) In a cooking pot, filled with boiling water, add 1 tsp of salt, 1 tbsp of olive oil, 400 gm of fresh parpadelle pasta.

Beef Stroganoff is a Russian dish of sautéed pieces of beef in a sauce with sour cream. From its origins in mid-19th-century Russia, it has become popular around the world, with considerable variation from the original recipe.

In this tutorial we will serve this dish with fresh parpadelle pasta.

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How to Cook Mussels in rich Tomato Basil Sauce


In this cooking tutorial episode we will teach you how to cook mussels in a rich tomato basil sauce.

500 grms of mussels 
3 tbsp of olive oil
2 garlic cloves finely chopped
10 fresh basil leaves
240 grms of whole peeled tomatoes in their juice
3 medium size tomatoes
2 red Chilli & 1 green
1 medium size white onion
1 Tbsp of tomato paste
1/2 Tsp of dried Thyme
1 Tsp of salt
1 Tsp of ground black pepper
1 Tsp of dried oregano
2 dry Bay leaves
Fresh basil leaves for garnishing

Preparation:

1. Finely chopped 2 garlic cloves. Slice the chili.
Dice white onion. Thinly slice 10 basil leaves.
Squeeze a little bit each whole peeled tomato with your hands and set them in a bowl aside.

2. Rinse well the mussels to remove dirt from the shells.

3. Set the stove at medium temperature
Add the chopped garlic, onions and the sliced chili
and cooked it for 1 minute.

4. Add diced tomatoes . Stir fry all vegetables for another minute.

5. Add the 240 grms whole peeled tomatoes and their juice. Mix all the ingredients.

6. Reduce the temperature to medium low. Simmer for about 3 minutes.

7. Add the sliced basil leaves, 1/2 of dried Thyme, 1 tsp of salt, 1 tsp of ground black pepper, 1 tsp of dried oregano. Mix all the ingredients thoroughly.

8. Add 1 tbsp of tomato paste and 2 dried bay leaves.
Mix all the ingredients and simmer for 25 minutes.

9. Put the temperature to medium high.
Add the mussels into the pot and cover with a lid.
Cook the mussels for about 4 minutes.

10. Remove the lid and cook for another 4 minutes.
Then switch off the stove and leave it rest for few minutes.

11. In a medium size bowl add the mussels and garnish with fresh basil leaves.

12. Enjoy your meal!!!

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Homemade Gnocchi With Creamy Shiitake Mushroom Sauce


Ingredients
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


Ingredients
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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Sweet and Sour Fried Eggs [Khai Dao Look Koey]


Sweet and Sour Fried Eggs [Khai Dao Look Koey]

The main ingredient of this dish is egg which we commonly find it, so this what we do with the egg is to fried and make a sweet and sour sauce.

INGREDIENTS
* 4 chicken or duck eggs
* 3/4 cup tamarind juice
* 1/4 cup palm sugar (or brown sugar)
* 1/4 cup fish sauce
* 1/4 cup of cooking oil
* 10-15 shallots, sliced thinly
* 10-15 gloves garlic
* coriander leaves (for garnishing)

HOW TO
1. Chopped garlic (thinly sliced), red onion (thinly sliced).
2. Heat oil in a wok, and fry the all eggs (one at a time) until crispy and turns to yellow color. Then put the fried eggs in a serving plate and put it aside for now
3. Heat oil in a wok and fry the sliced shallots until brown. Be careful not to burn it, then put it in a bowl and put it aside as well.
4. Then fry the sliced shallots until brown, put it in a bowl and put it aside as well.
5. Use the left over oil from eggs and onion. Add palm sugar, tamarind juice and fish sauce.
5. Pour the tamarind sauce over fried eggs
6. Sprinkle with the fried shallots and garlics.
7. Before serving, garnish with fresh coriander leaves on top and serve immediately.

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Deep-fried Pangasius with Lui-suan Sauce [ Pla Dory Thawt Lui-suan ]


This menu is very tasty but there are variety of herbal in sauce. Adapt with someone who love veggies.

Ingredients :
1 Pangasius fish
1/2 Mango
1 cup All purpose flour
1 Lemon
1 tbsp Ginger
3 Kaffir lime leaves
1 Lemon grass
1/2 Onion
1 tbsp Fish sauce
1 tbsp Lime juice
1/4 cup Palm sugar
6 Hot chillies
5 Dried chillies
1 tbsp Roasted peanuts
1 tbsp Roasted chilli paste

How to :
1.Cut pugnacious fish and chop into a bite-sized
2.Slice and cut mango into strips
3.Finely slice lemon
4.Cut outer skin and dice the ginger
5.Shred kaffir lime leaves
6.Slice the onion
7.Slice lemon grass into a small piece
8.Chop and mince hot chillies
9.Mix the fish with all purpose flour, then deep-fry until golden and fragrant
10.Flip to the other side and deep-fry until both sides are cooked
11.Remove from a wok and drain on sieve
12.Mix palm sugar, fish sauce, lime juice, roasted chilli pate and onion together
13.Followed by lemon grass, lemon, chilli , ginger, kaffir lime leave and mango. Stir until mixed
14.Transfer fried fish to a serving plate and serve with lui-suan sauce

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Fried Mackerel with Shrimp Paste Sauce [NAM PRIK PLA TOO]


One of the most popular Thai foods that is Fried Mackerel with Shrimp Paste Sauce.
It’s very easy and simple at home. You will enjoy cooking.

Ingredients
Mackerel
1 tablespoon Sugar
1 tablespoon Fish Sauce
2 tablespoon Cooking oil
2 of Lime
100 grams of goat chili
50 grams of bell pepper
50 grams of shallot
30 grams of garlic

How to:
1. Set the pan to heat. Put the oil down Bring mackerel to fry to ripen. Remove fishbone out.
2. Bring on the bell chili, goat pepper, garlic and shallots on the cottage with soft light until cooked. 3. Pound the bell chili, goat pepper, garlic and shallots .
4. Add the mackerel to mixed , Season with fish sauce , lime Juice and Sugar to mix well
6. Finish with a cup and eat vegetables with boiled vegetables.

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Steamed Chicken with Ka-pao Sauce [ Kai Aob Sauce Ka-pao ]


Steaming is a good way to omit fats in your cooking and to keep nutrients sealed in your food its more healthy than fried. It highlights the potential health benefits of consuming basil and provides a nutritional profile for the herb. This steamed chicken with ka-pao sauce is the best combination of all ingredients.

Ingredients :
5 Fresh Basil
5 Middle wings of chicken
5 Hot chillies
3 Peeled garlics
1/4 Peeled onion
1/2 tsp Pepper
1/4 tsp Fish sauce
1/2 tsp Cooking oil
1/4 tsp Salt
1 tsp Black soy sauce

How to :
1.Cut out only basil leafs,then mince the basil leafs
2.Use a fork to make a little hole all chicken wing’s skin
3.Cut all stems out, chop and mince hot chillies
4.Slice and mince the garlics
5.Slice and mince the onion
6.Mix basil, fish sauce, cooking oil, onion, chilli, pepper, salt and black soy sauce together
7.Then add chicken wings into a mixture bowl. Stir until combined and transfer to a dish
8.Boil the water then add a dish of mixed chicken and with until the water is boiling
9.When the water is boiling, close the steamer and steam for 10-15 minutes
10.Remove from a steamer and garnish with basil leafs

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