Recipies

Fresh Hearty Fall Salad

Maker:S,Date:2017-8-27,Ver:6,Lens:Kan03,Act:Lar02,E:Y

Feeds 4 people

Ingredients:

  • Half a bag of fresh spinach
  • 1 cucumber
  • Half a cup of walnuts
  • Half a cup of cranberries
  • 1 cup goat cheese
  • 1 lemon
  • Salt to taste

Method:

  • Cut cucumbers in semi-circles, tear spinach into edible bites, cut walnuts into quarters, break goat cheese into small pieces and place in a bowl with the whole cranberries.
  • Make sure the spinach is relatively dry after washing to not have excess water.
  • Cut lemon in half and squeeze into the salad with some salt to taste.
  • Mix everything together.

 

 

Simple Crunchy Garlic Mashed Potatoes

mashed-potatoes.jpg

For 4 people

Ingredients:

  • 6 medium sized potatoes
  • 2 sticks of butter
  • 1 bunch of spring onions
  • 3-4 cups milk
  • 5 cloves garlic (depends on how garlicky you like it)
  • Salt and pepper to taste

Method:

  • Wash and boil potatoes for 20-30 minutes until the skins are peeling off and they are very soft.
  • Remove the potatoes into a mixing bowl and peel off the skins (if the skins do not peel off easily then the potatoes have no finished boiling).
  • After peeling, add a quarter stick of butter, some salt and pepper, and 1 chopped or crushed clove of garlic. Mash and mix together.
  • Mash the potatoes until they are about three quarters mashed and then put them back into a pan with some butter on the stove on medium to low heat (I like there to be some chunks in the potatoes, but you can mash them as you like).
  • Add one cup of milk, stir, then add half a stick of butter, one crushed clove of garlic, one cut up green onion and salt and pepper. Stir together and repeat until all ingredients are finished.
  • Keep mixing together and adding salt and pepper until think and chunky. Take off heat and serve in a bowl. Super easy and tastes great!

 

Classic Chicken Curry

Maker:S,Date:2017-8-27,Ver:6,Lens:Kan03,Act:Lar02,E:Y

Ingredients:

  • 1 medium sized chicken
  • 2 -3 tbsps. ginger garlic paste
  • 3 medium onion finely diced
  • 2- 3 tomatoes
  • 2 cinnamon cloves
  • 3 whole peppercorns
  • 2 cardamoms
  • 1 green serrano pepper
  • 1 ½  tsps. cilantro (coriander) powder
  • 1 ½ tsps. cumin powder
  • ½ tsps. turmeric
  • ½ tsps. red chili powder (dependent on spice level)
  • ½ tsps. garam masala
  • ½ cup yogurt
  • Salt and pepper to taste
  • 4 sprigs of fresh cilantro for garnish

Method:

  • Marinate whole chicken with ginger garlic paste, salt and pepper, and green serrano pepper diced thinly. Heat oil in a pot on medium to high heat.
  • Add cinnamon cloves, cardamom, and diced onions and stir until the onions brown. Add chicken, cilantro powder, cumin powder, red chili powder, garam masala and turmeric, and stir well.
  • Peel skins off the tomatoes and chop them into small cubes. Add tomatoes, stir, add water to cover the chicken and leave to cook with a lid on medium heat for 20-30 minutes.
  • Add yogurt once chicken has cooked and mix all together again. You can add more yogurt if the curry is too spicy.
  • Wash and finely cut fresh cilantro and garnish over the chicken.

 

Cheesy Chicken Pot Pie

Feeds 4 people

Ingredients:

  • 1 stick butter
  • 2 tablespoons white flour
  • 2 layers of pie crust
  • I packet mushrooms
  • ½ pound green beans
  • ½ cup shredded cheddar cheese
  • 1 bunch green onions
  • 2 – 3 cups milk
  • 5 pounds chicken breast
  • 3 -4 teaspoons of ginger and garlic paste
  • Salt and pepper to taste

Method:

  • Preheat the oven at 350 degrees Fahrenheit.
  • Wash chicken breast, then cut into small square chunks. Marinate with ginger garlic paste and salt and pepper (salt and pepper can be done according to how you like it).
  • Put olive oil in a frying pan and stir the chicken for 2-3 minutes. Add water to the frying pan, cover and let it cook for 10 minutes.
  • Steam or boil the green beans with a pinch of salt, and cut into small pieces when soft. Wash and cut mushrooms in slices and cut green onions round. Stir fry mushrooms in a frying pan with salt and pepper until soft and there is some water escaping from the fungi.
  • In a separate pot melt butter, flour and milk in doses, one after the other on low heat so that it does not burn or coagulate to create a roux sauce. Add the cheese once the butter, milk and flour are finished, and season with salt and pepper. Add the chicken, mushrooms, green beans and green onions and stir together.
  • Spray a medium sized pie dish, and cover with a little flour all around the dish to prevent sticking. Add the bottom pie crust, then the chicken and vegetable mixture. Add the top pie crust and poke with a few holes with a fork. Leave to bake in the oven for 20 minutes.

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