10 Healthy Easy Natural Fruit Drinks Recipes

10 Healthy Easy Natural Fruit Drinks Recipes

What we take into our body system matters a lot; be it food, fruits, snacks or whatever.

Our main aim is to consume something healthy so as to enable us stay healthy always; especially in this age of processed and fast foods and drinks.

Many folks don’t really care about what they eat from time to time but, there are still individuals that care extremely about what they consume and what their family members consume as well.

It is essential for each and every one of us to have a double or even triple check on what we consume for time to time or what our children consume especially.

Do not say it’s just a party and I can eat or drink anything. Even though it just a party, there are healthy foods and drinks you can consume that will contribute immensely to the building of your body system and there are those that can damage your body as well..

In this article, I have researched on 10 healthy easy natural fruit drinks recipes that you can consume anywhere at any time.

So let’s, get started.

 

GREEN TEA SODA

matcha-green-tea-soda

This tea soda is best served during breakfast so as to facilitate the immediate functioning of the green tea

INGREDIENTS

  •         Green Tea Soda
  •         Ingredients
  •         8 bags green tea
  •         4 cups boiling water
  •         3 tablespoons honey or sugar
  •         4 cups assorted fresh fruit, such as white or regular nectarine wedges, lime slices, blueberries, and/or raspberries
  •         1 liter plain or flavored sparkling water, such as raspberry, strawberry, or peach, chilled
  •         2 tablespoons snipped fresh mint or 8 to 10 mint sprigs

METHOD FOR MAKING GREEN TEA SODA

  1.      Add 2 tea bags to a boiling water and allow to boil for three minutes; take away and discard tea baggage. Allow to tea chill.
  2.      Before serving, add honey or sugar to the chilled tea. Divide the tea mixture among eight to 10 12-ounce glasses. Add fruit to every glass and fill with soda water. Prime with recent mint. Makes eight to ten servings.

APRICOT SLUSH

apricot slush recipe

This specific recipe can serve 24 people at once and its good for parties.

INGREDIENTS

  •         Apricot Slush
  •         Ingredients
  •         1 46 ounce bottle apricot nectar
  •         3 cups pineapple juice
  •         1 12 ounce can froze orange juice concentrate, thawed
  •         1/3 cup frozen lemonade concentrate, thawed
  •         1 2 liter bottle ginger ale, chilled
  •         Apricot slices (optional)

PROCEDURE FOR MAKING APRICOT SLUSH

  1.      In a 3-quart plastic fridge bowl mix apricot nectar, fruit juice, fruit crush concentrate, and fruit drink. Seal and freeze for a minimum of twenty-four hours or up to one week.
  2.   To serve, let frozen mixture stand at temperature for half-hour. Scrape into a slush and fill a glass 2/3 full with slush, do the same for each glass, then rigorously add ginger pop, stirring gently to combine. Garnish with apricot slice, if desired.

SPOOKY BANANA-BERRY SMOOTHIES

Strawberry Banana Smoothie

Nothing tastes more fantastic that a glass of juice that contains blueberry and blackberry, this drink is also designed using cookie eyeballs basically for Halloween parties.

INGREDIENTS

  •         2 cups fat-free plain yogurt
  •         2 medium ripe bananas, peeled and frozen
  •         1 cup sliced fresh strawberries or frozen unsweetened whole strawberries
  •         1 cup mixed fresh berries (such as raspberries, blueberries, and/or blackberries) or frozen unsweetened mixed berries
  •         1 tablespoon honey (optional)
  •         1 recipe Ghostly Meringue Eyes

METHOD FOR MAKING SPOOKY BANANA-BERRY SMOOTHIES

Mix yogurt, fruit, honey in a blender, cover and blend until the mixture is smooth. Now pour it into a glass, serve with a Ghostly Meringue Eyes added on top of the glass. This recipe is for 4 servings.

WATERMELON COOLER

water melon cooler recipe

If you feel your summer time might be boring this year, then you can spice it up with this fantastic drink.

INGREDIENTS

  •         3 cups coarsely chopped seeded watermelon
  •         3/4 cup sugar
  •         1/2 cup lightly packed fresh mint leaves
  •         2 cups white grape juice
  •         1 teaspoon finely shredded lime peel
  •         3/4 cup fresh lime juice, chilled
  •         32 ounce (4 cups) club soda, chilled
  •         Fresh mint sprigs (optional)
  •         Watermelon wedges or balls (optional)

METHOD FOR MAKING WATERMELON COOLER

  1.      Place watermelon in a blender, allow to blend till its swish. Strain watermelon puree through a fine mesh sieve and discard pulp.
  2.   In a bowl mix sugar and mint, use the rear view of a wooden spoon, gently crush the mint by pressing it against the facet of the bowl. Add fruit juice, lime peel, lime juice, and watermelon puree, stir till sugar is dissolved. Stir in drinking water. Serve in glasses over ice, if desired, garnish with mint sprigs and watermelon wedges or balls.

MANGO-STRAWBERRY SMOOTHIE

Mango-Strawberry-Layered-Smoothie

It’s either you make it with apricot or mango you will still end up with an amazing combination.

INGREDIENTS

  •         1 c. fresh or frozen unsweetened strawberries
  •         1 c. mango or apricot nectar
  •         ½ c. plain or vanilla yogurt
  •         4 ice cubes

METHOD FOR MAKING MANGO-STRAWBERRY SMOOTHIE

Combine strawberries, mango nectar, yogurt, and ice all in a blender and blend until mixture is smooth and frothy. Pour into 2 tall glasses. Serve with straws, if you like.

 

TROPICAL MANGO SMOOTHIE

tropical mango_smoothie

Mango on its own is extremely sweet, then imagine it been smashed into pieces to make a glass of juice. If you want to enjoy more, add bananas to it.

INGREDIENTS

  •         ½ c. pineapple juice
  •         1 c. diced mango
  •         1 banana
  •         2 tsp. fresh lime juice
  •         ½ tsp. grated, peeled fresh ginger
  •         3 ice cubes

METHOD FOR MAKING TROPICAL MANGO SMOOTHIE

Combine pineapple juice, mango, banana, lime juice, ginger, and ice all in a blender and blend until mixture is smooth. Pour into 1 tall glass.

HONEYDEW-KIWI COOLER

honeydew kiwi smoothie recipe

Melon and Kiwi is a refreshing mixture that is nutritious and also a healthy fruit juice.

INGREDIENTS

  •         2 c. diced honeydew melon
  •         1 tbsp. fresh lemon juice
  •         1 tbsp. honey
  •         3 ice cubes
  •         ½ c. frozen diced kiwi

METHOD FOR MAKING HONEYDEW-KIWI COOLER

Mix honeydew, lemon juice, honey, and ice in a blender and blend until it’s smooth. Add kiwi and blend until the kiwi is broken up, but the seeds are not crushed, then pour into a glass.

FROSTY CAPPUCCINO

Frosty-Cappuccino-Recipe

This is a rich coffee juice that is extremely nutritious because of the presence of coffee in this drink, coffee lovers shouldn’t do without this drink.

INGREDIENTS

  •         1 c. low-fat (1%) milk
  •         1 tbsp. chocolate syrup
  •         1 tsp. instant espresso-coffee powder
  •         2 ice cubes
  •         sugar (optional)
  •         .13 tsp. ground cinnamon

 

METHOD FOR MAKING FROSTY CAPPUCCINO

Now what you need to do is combine milk, chocolate syrup, espresso powder, and ice in a blender and blend until mixture is smooth and frothy, then add sugar to taste, if you like. Pour into 2 chilled glasses. Sprinkle with cinnamon for garnish.

RASPBERRY SHRUB

Raspberry-Shrub-Drink-recipe

This drink can be made in advance, let’s say 3 days ahead and refrigerated so as to get that champagne taste while drinking it.

INGREDIENTS

  •         12 ounce package frozen lightly sweetened red raspberries (about 9 cups)
  •         1 1/2 cups honey
  •         1 cup sugar
  •         1/3 cup water
  •         2 lemons
  •         12 inches stick cinnamon, broken
  •         2 tablespoons snipped fresh rosemary or 2 to 3 teaspoons dried rosemary, crushed
  •         9 – 10 whole cloves (1/2 teaspoon)
  •         1/3 – 1/2 cup light rum or 1/2 cup water
  •         2 – 3 cups ice cubes
  •         1 750 millilitre bottle champagne or sparkling grape juice, chilled

METHOD FOR MAKING RASPBERRY SHRUB

  •         In a 4-quart Dutch oven, mix raspberries, honey, sugar, and water. Cook and stir over medium heat till sugar dissolves.
  •         Use a vegetable peeler, peel the lemons, juice it (should have 1/2 cup) and add strips of skin, juice, cinnamon, rosemary, and cloves to Dutch oven. Boil and stir, then remove from heat. Cover and allow to cool to temperature.
  •         Press mixture through a sieve; discard solids (you ought to have regarding four cups syrup). Syrup could also be coated and cold up to three days. In a bowl mix the syrup, rum, and ice cubes. Slowly add champagne or sparkling juice. Stir gently. Serve with ice in little glasses. Garnish with rosemary sprigs, if desired.

CRANBERRY GINSENG TEA

cranberry and Ginseng tea recipe

If you have a party to host in 5 days, this drink should be on your mind because it can be prepared weeks ahead even. So get that party rolling and serve this juice chilled.

INGREDIENTS

  •         2 cups water
  •         2 green tea bags
  •         2 ginseng tea bags
  •         1 mint tea bag
  •         2 cups cranberry juice cocktail, chilled
  •         1 cup carbonated water, chilled
  •         Edible flowers, such as nasturtiums or pansies

METHOD FOR MAKING CRANBERRY GINSENG TEA

  1.      In a little cooking pan boil a cup of water, and remove from heat. Then add green, ginseng, and mint tea luggage. Cover and let to boil for ten minutes. Now remove the tea bag.
  2.   Cover for 2 hours and leave at a cool temperature, then transfer to a pitcher; add fruit, crush and sparkling water. Sprinkle with edible flowers, and serve with ice cubes. Store the remaining tea for days.

No matter the occasion, be it a birthday party, family get-together, or just a simple dinner either of this drinks can always fit in and do the magic. Make sure that you have read and understood the recipes and even without been a perfect cook, you can attempt either of the recipes.

 

Research Materials Used For This Article and Further Reading:

http://www.goodhousekeeping.com/food-recipes/a7525/honeydew-kiwi-cooler-ghk/

http://www.goodhousekeeping.com/food-recipes/a6090/tropical-mango-smoothie-2297/

http://www.goodhousekeeping.com/food-recipes/a7542/mango-strawberry-smoothie-ghk/

http://www.bhg.com/recipe/drinks/watermelon-cooler-punch/

http://www.bhg.com/recipe/drinks/apricot-slush/

http://www.bhg.com/recipe/drinks/green-tea-soda/

http://www.bhg.com/recipe/drinks/spooky-banana-berry-smoothies/

http://www.goodhousekeeping.com/food-recipes/a8868/frosty-cappuccino-ghk/

http://www.bhg.com/recipe/drinks/cranberry-ginseng-tea/

10 Best Easy Food Recipes for Fat People

10 Best Easy Food Recipes for Fat People

All around the world; in every country, state, city and home; there are fat people who want to get slim or tone down on their fat.

As a matter of fact, a lot of people discriminate against fat people, and you see those that are fat working extra hard, and using different means to cut down on those extra pounds, and no matter how much people discriminate them, they still find a way to get their head up high.

One of those means is through the food they eat. Some even have to do away with their favorite foods all because they want to lose some pounds.

However, fat people can still hold their heads up high no matter how much people discriminate them.

Fat people aren’t exempted from the privileges of eating good meals, neither are they stopped from even having their own special recipes.

I have heavily researched this topic since I have a good number of fat friends and relations and came up with 10 best easy food recipes for fat people. Fat people have the right to enjoy a good meal and still cut out some pounds while doing so.

These recipes will help with that.

Read thoroughly and thank me later.

So let’s get started.

 

CHILI-GLAZED PORK WITH SWEET POTATO HASH

CHILI-GLAZED PORK WITH SWEET POTATO HASH

For this delicious dish, the pork is brushed with pure maple syrup so as to create a sweet glaze.

INGREDIENTS

  • 1 pork tenderloin (about 1 1⁄4 pounds)
  • 1 tablespoon plus 1 teaspoon olive oil
  • 1 teaspoon chili powder
  • kosher salt and black pepper
  • 2 tablespoons pure maple syrup
  • 2 medium sweet potatoes (about 1 pound), peeled
  • 2 large shallots, chopped
  • 1 5-ounce package baby spinach, chopped
  • hot sauce (optional)

PROCEDURE FOR MAKING CHILI-GLAZED PORK WITH SWEET POTATO HASH

  1. Heat broiler. Place the pork on a foil-lined rimmed baking sheet. Rub with one teaspoon of the oil, the flavour, and ¼ teaspoon every salt and pepper. Broil, turning often and basting with the syrup double times, till it cooks for 12 minutes. Keep aside for five minutes before slicing.
  2. Meanwhile, in a kitchen oven with the coarse grating disk, grate the sweet potatoes.
  3. Heat the remaining tablespoon of oil in big pan over medium-high heat. Add the shallots and cook, stirring often, till getting down to brown, leave for 3 minutes. Add the sweet potatoes and cook, keep turning, till tender and allow for 7 minutes additional. Add the spinach and cook for 2 minutes additional.
  4. Serve the pork and potatoes with the new sauce, if desired.

 

HALIBUT WITH GRILLED EGGPLANT SALAD

HALIBUT WITH GRILLED EGGPLANT SALAD

Whenever you want to start cooking, just brush the fish and eggplant with olive oil and soy sauce.

INGREDIENTS

  • 2 tablespoons canola oil, plus more for the grill
  • 2 tablespoons low-sodium soy sauce
  • 1 medium eggplant (about 1 pound), cut into 1/2-inch-thick rounds
  • 4 6-ounce pieces skinless halibut
  • kosher salt and black pepper
  • 2 tbsp rice vinegar
  • 1 tbsp finely chopped fresh ginger
  • 1 jalapeño, seeded and thinly sliced
  • 1/2 cup fresh cilantro

PROCEDURE FOR MAKING HALIBUT WITH GRILLED EGGPLANT SALAD

  1. Heat the grill to medium-high and then in a tiny bowl, mix the oil and one tablespoon soy. Brush the eggplant and fish with it and season with ¼ teaspoon of salt and pepper.
  2. Grill the eggplant and fish till the eggplant is tender and slightly burn and also the fish is opaque throughout, leave for 3 minutes per aspect for each.
  3. In a second tiny bowl, mix the vinegar, ginger, jalapeño, cilantro, and remaining soy. Drizzle over the fish and eggplant before serving.

 

ROASTED COD AND SCALLIONS WITH SPICED

ROASTED COD AND SCALLIONS WITH SPICED

Preparing this dish doesn’t take much time since the potatoes, cod and scallions all roast in the oven.

INGREDIENTS

  • 1 pound small red potatoes (about 12), sliced 1/4 inch thick
  • 2 tbsp olive oil
  • ½ tbsp chili powder
  • Kosher salt and black pepper
  • 4 6-ounce pieces skinless cod, halibut, or striped bass fillet
  • 2 bunches scallions, trimmed
  • 1 lemon

PROCEDURE FOR MAKING ROASTED COD AND SCALLIONS WITH SPICED

  1. Heat your oven to 425° F, on a red-rimmed baking sheet, toss the potatoes with one tablespoon of the oil, add flavour, ½ teaspoon salt, and ¼ teaspoon pepper.
  2. Roast, till golden brown and tender leave for 25 minutes.
  3. Meanwhile, place the fish and scallions on a second red-rimmed baking sheet. Drizzle with the remaining tablespoon of oil and season with ½ teaspoon salt and ¼ teaspoon pepper.
  4. Use a vegetable peeler, peel strips of zest from the lemon, then slice them and sprinkle on the fish; reserve the lemon.
  5. Once the potatoes have seared for 10 minutes, place the fish in the oven and roast till it’s opaque throughout and also the scallions area is tender, leave for 15 minutes.
  6. Cut the reserved lemon in half and squeeze over the fish. Serve the fish and scallions with the potatoes.

 

ASIAN STEAK SALAD WITH MANGO

ASIAN STEAK SALAD WITH MANGO

This is a hearty main course salad that has lime, ginger, honey and soy sauce all dressing the perks up.

INGREDIENTS

  • 3/4 pound sirloin steak (1 inch thick)
  • kosher salt and black pepper
  • 1 tbsp grated lime zest
  • 3 tbsp fresh lime juice
  • 1 tbsp honey
  • 1 tbsp chopped pickled ginger (found in the international aisle of the market)
  • 2 tbsp low-sodium soy sauce
  • 3 tbsp canola oil
  • 1 large head romaine lettuce, cut into strips (about 7 cups)
  • 1 mango, cut into thin strips
  • 1 red bell pepper, thinly sliced
  • 1/2 cup fresh basil leaves, sliced
  • 2 scallions, thinly sliced
  • 1 tbsp toasted sesame seeds

PROCEDURE FOR MAKING ASIAN STEAK SALAD WITH MANGO

  1. Heat a fry pan over high heat. Season the steak with ¼ teaspoon of salt, black pepper, and cook for 5 minutes. Keep aside for 5 minutes before slicing.
  2. Meanwhile, in a bowl, whisk the lime juice, honey, ginger, soy sauce, oil, and ¼ teaspoon salt. Add the lettuce, mango, bell pepper, basil, and scallions and toss to mix. Gently fold the steak and sprinkle with the benny seeds.

 

SEARED SCALLOPS WITH SNOW PEAS ORANGE

SEARED SCALLOPS WITH SNOW PEAS ORANGE

In less than 25 minutes, the orange immediately cut through the meaty scallops and leaving the meal with a delicious.

INGREDIENTS

  • 1 cup couscous
  • 2 teaspoons plus 1 tablespoon olive oil
  • 16 sea scallops (about 1 1/2 pounds)
  • kosher salt and black pepper
  • 1 orange
  • 3/4 pound snow peas, halved lengthwise

PROCEDURE FOR MAKING SEARED SCALLOPS WITH SNOW PEAS ORANGE

  1. Prepare the couscous as directed on the package.
  2. Heat two teaspoons of the oil a frying pan over medium-high heat.
  3. Pat the scallops dry and season with ¼ teaspoon of salt and pepper. Cook for 3 minutes till you notice a golden brown colour. Transfer to a plate.
  4. With a vegetable peeler, peel off four strips of zest from the orange, thinly slice them.
  5. Wipe out the frying pan and heat the remaining tablespoon of oil over medium-high heat. Add the snow peas, orange peel, and ¼ teaspoon every salt and pepper.
  6. Cook, till the snow peas are simply tender, Serve with the scallops and couscous.

 

SPINACH-STUFFED STEAK ROULADES

SPINACH-STUFFED STEAK ROULADES

This spinach dish is filled with steaks that have olive tapenade rolling up in it.

INGREDIENTS

  • 1/2 pound flank steak
  • 1/4 cup olive tapenade
  • 2 cups spinach, thick stems removed
  • kosher salt and black pepper
  • 2 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 1 tbsp Dijon mustard
  • 6 cups mixed greens

PROCEDURE FOR MAKING SPINACH-STUFFED STEAK ROULADES

  1. First of all, heat the grill to medium-high and then cut the steak into ½ horizontally and open just like it’s a book.
  2. Unfold the tapenade over the steak; pour the spinach on it, now roll it up; tie with twine at 2-inch intervals, then season with ½ teaspoon salt and ¼ teaspoon pepper.
  3. Grill the steak, cover it and keep turning 18 minutes. Allow it for a minimum of 5 minutes before slicing.
  4. Meanwhile, in a huge bowl, whisk the oil with vinegar, mustard, and ¼ teaspoon of salt and pepper. Add the greens and toss. Serve with the cut.

 

COD WITH BEANS, CORN AND PESTO

COD WITH BEANS, CORN AND PESTO

Have you ever thought of add pesto to vegetables?

Then you thought right, because this meal has it all.

INGREDIENTS

  • 1 tablespoon olive oil
  • 4 6-ounce pieces cod fillet (about 1 inch thick), skin removed
  • kosher salt and black pepper
  • 1/2 pound green beans, cut in half crosswise (about 2 1/2 cups)
  • 1 leek (white and light green parts only), sliced into half-moons
  • 2 ears corn, kernels cut off the cob (about 1 cup)
  • 2 tablespoons store-bought pesto, plus more for serving

 

PROCEDURE FOR MAKING COD WITH BEANS, CORN AND PESTO

  1. Heat the oil in an iron fry pan over medium-high heat.
  2. Season the cod with ½ teaspoon salt and ¼ teaspoon pepper. Cook for 5 minutes till the undersides area is golden in colour.
  3. Flip the cod and scatter the beans and leek around it.
  4. Add ¼ cup of water, cover, and cook till the vegetables is simply tender and also the fish is opaque throughout, for 4 minutes, then transfer the cod to plates.
  5. Stir the corn into the beans, cover, and cook for 1 minute. Stir with the pesto. Serve with the cod and extra pesto, if desired.

 

CUMIN CHICKEN WITH BLACK BEANS

CUMIN CHICKEN WITH BLACK BEANS

This dish is a mixture of vegetables, with seasoned chicken, and just a little olive oil.

This actually makes the meal a healthy all in one pot.

INGREDIENTS

  • 2 boneless, skinless chicken breast halves
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons olive oil
  • 1/2 cup chopped red onion
  • 1 jalapeño pepper, seeded and finely chopped
  • 3 cups canned black beans, rinsed and drained
  • 1 1/2 cups frozen corn kernels, thawed
  • 1 1/4 cups cherry tomato halves
  • 2 scallions, thinly sliced
  • 2 tablespoons coarsely chopped cilantro
  • 2 teaspoons red wine vinegar
  • kosher salt and black pepper

PROCEDURE FOR MAKING CUMIN CHICKEN WITH BLACK BEANS

  1. First of all, place the chicken between two sheets of wrap, pound it with a mallet to ½-inch thickness then mix the cumin with the cayenne and rub over the chicken.
  2. Heat the oil in a big frying pan over medium heat. Sauté the chicken for 4 minutes and transfer to a chopping board.
  3. Pour the skillet in the frying pan, add the onion and jalapeño and cook, stirring, for 1 minute.
  4. Add the beans, corn, tomatoes, 3 tablespoons of water and cook, stirring, 1 or 2 minutes, till simply heated through and then remove from heat.
  5. Toss with the scallions, cilantro, and vinegar, season with salt and black pepper. Slice the chicken and prepare on prime of the beans.

 

QUINOA WITH MUSHROOMS, KALE, AND SWEET POTATOES

QUINOA WITH MUSHROOMS, KALE, AND SWEET POTATOES

For vegetarians, this delicious dinner dish is a very healthy, tasty and hearty food that would satisfy the whole family in one night.

INGREDIENTS

  • 1 cup quinoa
  • 2 tbsp olive oil
  • 2 small sweet potatoes (about 1 pound), peeled and cut into ¾-inch pieces
  • 10 ounces button mushrooms, quartered
  • 2 cloves garlic, thinly sliced
  • 1 bunch kale, stems discarded and leaves torn into 2-inch pieces
  • ¾ cup dry white wine
  • kosher salt and black pepper
  • ¼ cup grated Parmesan (1 ounce)

PROCEDURE FOR MAKING QUINOA WITH MUSHROOMS, KALE, AND SWEET POTATOES

  1. Firstly, place the quinoa and a pair of cups water in and pour in a cooking pan then leave to a boil. Scale back heat and simmer, cover it until the till water is absorbed for the next 12 minutes.
  2. Meanwhile, heat the oil in a pot over medium heat and dad the sweet potatoes, mushrooms and cook for 6 minutes till its golden and soft.
  3. Add the garlic and cook for 1 minute, then add the kale, wine, ¾ teaspoon salt, and ¼ teaspoon pepper, cook until the vegetables are tender for 12 minutes.
  4. Serve the vegetables over the quinoa and sprinkle with the Parmesan.

 

BRAISED CHICKEN AND SPRING VEGETABLES

BRAISED CHICKEN AND SPRING VEGETABLES

This tasty meal specially made for dinner consist of chicken thighs that are merged with fresh carrots.

INGREDIENTS

  • 1 tablespoon olive oil
  • 8 small bone-in chicken thighs (about 2 1⁄2 pounds)
  • kosher salt and black pepper
  • 1 cup low-sodium chicken broth
  • 12 medium radishes, halved
  • 3/4 pound carrots (about 4), cut into sticks
  • 1 teaspoon sugar
  • 2 tablespoons chopped fresh chives

PROCEDURE FOR MAKING BRAISED CHICKEN AND SPRING VEGETABLES

  1. First, heat the oil in a oven over medium-high heat.
  2. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper, allow to cook till tanned, for 7 minutes and transfer to a plate.
  3. Remove the fat and put in the pot to medium-high heat. Add the broth.
  4. Add the radishes, carrots, and sugar. Now, place the chicken on top of the vegetables and gently simmer, till it’s burnt through for the next minutes. Sprinkle with the chives.

 

Research Materials Used For This Article and Further Reading:

https://www.realsimple.com/food-recipes/browse-all-recipes/quinoa-mushrooms-kale-sweet-potatoes-recipe

http://www.taste.com.au/recipes/glazed-pork-sweet-potato-mash/ffa0880b-6a76-4b91-89d8-dde950b174ef

https://www.realsimple.com/food-recipes/browse-all-recipes/cod-beans-corn-pesto

https://www.realsimple.com/food-recipes/browse-all-recipes/chili-glazed-pork-with-sweet-potato-hash

https://www.realsimple.com/food-recipes/browse-all-recipes/halibut-grilled-eggplant-salad

https://www.realsimple.com/food-recipes/browse-all-recipes/roasted-cod-scallions-spiced-potatoes

https://www.realsimple.com/food-recipes/browse-all-recipes/seared-scallops-snow-peas-orange-recipe

https://www.realsimple.com/food-recipes/browse-all-recipes/spinach-stuffed-steak-roulades

https://www.realsimple.com/food-recipes/browse-all-recipes/cumin-chicken-black-beans

10 Healthy and Delicious Food Recipes from France Worth Trying Out

10 Healthy and Delicious Food Recipes from France Worth Trying Out

Paris is a very beautiful and classic city and the capital of France. Talk of exotic fashion, classic beauty and history; and France have got it.

And we mustn’t forget food recipes; as they have some of the best in the world!

Their choice of food is recognized across the entire globe.

France is well known for its plethora of delicious food recipes. There is no mincing words about this. I am yet to see a country whose food recipes can be compared to that of France.

French food is globally known for its flavor and their cuisine is awesome. I am not just saying this, but have been opportuned to have a piece of some of their unique food recipes.

And then I feel in love with France and I just wished I didn’t have to leave the country.

Food in France has become such an integral part of French culture that it was added to UNESCO‘s world list of intangible cultural heritage in 2010.

From wine to cheese, the French people have always delivered in every aspect, so when I say their cuisine is mind blowing, you should believe me.

I have complied 10 food recipes from France worth trying out and I know you enjoy them when you do try them out.

Let’s get to it already.

 

CASSOULENT

how to prepare Cassoulet

Cassoulet is a rich and delicious dish that consist of white beans stew and meat, often most chef use pork, goose, duck sausages or even mutton.

Originated from Southern France, the name of this dish comes from cassole that is the pot it is traditionally baked in. The pot is usually shaped into a cone so as to give the huge amount of tasty crust.

For most people that love meat this dish is recommended for you and am sure you will like it.

INGREDIENTS

  • 140g pork
  • rind
  • 140g smoked streaky bacon
  • 300g garlic sausage
  • 600g dried haricot bean, soaked overnight in 3 times their volume of water
  • 1 celery
  • stick
  • 1 small onion
  • , preferably a white skinned mild one
  • 1 large carrot
  • 6 garlic cloves
  • 2 ripe plum tomatoes
  • 25g goose fat or 2 tablespoon olive oil
  • 1 bouquet garni
  • 8 pinches of sea salt
  • 2 pinches of freshly ground black pepper
  • 1 clove, lightly crushed
  • 2 tsp lemon juice
  • To finish
  • 4 confit ducks
  • legs
  • 60g goose fat or 2 tablespoon olive oil
  • 40g dried breadcrumb
  • 1 garlic clove, finely chopped
  • a handful of fresh flat leaf parsley, coarsely chopped

PROCEDURE FOR MAKING CASSOULENT

  1. Cutting the meat isn’t quite difficult, all you need do is roll the pork in a Swiss roll, then use a sharp knife to cut the roll across into tiny slices, now chop the bacon into small pieces, cut the garlic sausage also.
  2. Soak the beans, afterwards drain the water, in a saucepan, add the pork you sliced and lardons, and then cover it with fresh cold water. Allow for 20 minutes and drain the beans, lardons and rind into a colander, then remove the cooking water.
  3. Chop onion, carrot and celery, also peel the garlic but don’t slice them yet. Now cut the tomato into eight wedges, preheat the oven to 120 C (mark 2, if you are using cooking gas).
  4. In a casserole pan, heat olive oil over a low heat and add carrot, onions, garlic, and celery and allow for 5 minutes. Now add the bouquet garni, tomatoes, allow to cook for 5 minutes. Then add the sausage, pork rind, bans and lardons and also pour 1.2 liters’ of water into it. As soon as it starts boiling, skim off the scum, and add salt, clove, pepper and lemon juice.
  5. Now, move the casserole to the oven, uncover, and cook for 2 hours. Stir it every hour, when it’s completed 2 hours, the beans will be soft and creamy, then cook for another 2 hours.
  6. Now take out the casserole from the oven, put the duck legs into the beans and sprinkle olive oil all over with garlic and breadcrumbs. Take back to the oven and cook for another 2 hours. Serve in bowl with chopped parsley sprinkled all over.

 

RATATOUILLE

how to prepare RATATOUILLE

Hailing from southeast French region of Provence, this dish is globally recognized for its unique taste.

This French dish is a stewed vegetable that is served as a meal, side dish or stuffing for another dish like omelettes and crepes.

There is always a debate about the way Ratatouille is being prepared among chefs, most of them do not agree with sautéing the vegetables together, and some say the vegetables should be cooked separately.

INGREDIENTS

  • 2 large eggplants
  • 2 medium yellow onions
  • 3 medium bell peppers
  • 6 to 8 medium zucchini
  • 4 large tomatoes
  • 1 1/2 to 2 tablespoons olive oil
  • 3 to 4 cloves garlic
  • 1 bay leaf
  • 3 to 4 sprigs thyme
  • 1/4 cup loosely packed basil, sliced into ribbons
  • Extra basil for garnishing
  • Salt and pepper

PROCEDURE FOR MAKING RATATOUILLE

  1. Firstly, peel the eggplants and chop them into cubes, then move them to a strainer set and toss with a spoon of salt. Keep the eggplant aside.
  2. Slice the onion and chop the pepper, tomatoes and zucchinis into pieces. Add the garlic, since the vegetable will be cooked in batches, keep in a separate bowl.
  3. In a large pot, add a teaspoon of olive oil, add onions, and a pinch of salt. Mix until onion is soft. Now add pepper and continue cooking until pepper is soft too, move the onions and pepper into a bowl.
  4. In another pot, add a tablespoon of olive oil, a pinch of salt, zucchini, and allow the zucchini to soften for 5 minute. Pour into the bowl with onions and pepper.
  5. Rinse the eggplant and squeeze into cubes. Warm oil in a pan and sauté the eggplant until its soft, pour into the bowl of vegetable.
  6. If you notice a glaze that is beginning to turn from brown to black, turn down the heat and pour ¼ cup of water or wine into the pan. Then pour the deglazing liquid into the same with vegetables. Warm a spoon of olive oil again and sauté the garlic for 1 minute, then add tomatoes, thyme and bay leaf. As the tomatoes is bubbling, scrape the glaze off the bottom of the pan.
  7. Now pour all the vegetable back into the pan and mix properly, then turn down the heat. Simmer for 20 minute or 1 hour. Now remove the bay leaf and the thyme, stir in the basil before taking the ratatouille off the heat, sprinkle the basil more and add little olive oil as you serve. You can refrigerate leftovers for a week or even months.

 

PAELLA

how to prepare PAELLA

This dish is internationally known. Some consider it as a national dish for Spain, while others think it’s a Valencia dish from where it actually originated. This dish mainly consists of rice and some ingredients that enriches the dish.

INGREDIENTS

  • Olive Oil for cooking
  • 1 Spanish Onion finely chopped
  • 3 Cloves Garlic finely chopped
  • 5 tablespoon sea salt
  • 6 small Squid Tubes sliced
  • 5 teaspoon Chilli Flake
  • 5 teaspoon smoky hot Paprika
  • 3 teaspoons chopped Parsley
  • 3 teaspoons Squid Ink
  • 1 teaspoon Tomato Paste
  • 250 g Calasparra paella rice
  • 750 ml chicken stock

 

PROCEDURE FOR MAKING PAELLA

  1. The first thing you need to do is heat a paella pan with olive oil and add chopped onion and garlic, allow to cook for 5 minutes.
  2. Now add squid and stir for 3 minutes, then add chilli flaxes, half of parsley, paprika, squid ink and tomato paste then stir properly and add the rice and chicken stock, allow to cook for 20 minutes.
  3. Shake the pan but do not stir the rice, now add the extra parsley in a bowl and serve.

 

SOUPE À L’OIGNON

how to prepare SOUPE À L’OIGNON

This traditional French soup is made of onions and beef stock. It is usually served with croutons and also melted cheese.

The soup originated from Roma and it was a poor dish as at then since it was in the 18th century.

From the sprinkling of onions that is actually where this awesome taste is from.

The liquid used in preparing this dish is meat stock even though little water is added, and it can be thickened with milk, eggs or flour.

INGREDIENTS

  • 700g onions
  • 40g butter
  • 2 tbsp flour
  • 75 litres beef stock
  • 1 glass of white wine
  • Baguette to toast
  • Gruyère or Emmenthal

PROCEDURE FOR MAKING SOUPE À L’OIGNON

  1. First step, peel and slice the 700g onions, allow then to soften in a 40g butter and also a little olive oil on a low medium heat. Keep stirring until when it is soft, sweet and sticky.
  2. Now add a pinch of sugar so that the onions can caramelise. Add a couple of flour and cook for 4 minutes, then add 1.75 litres of boiling beef stock and also a glass of white wine. Then cover partially and allow to simmer for 45 minutes.
  3. In a bowl, place the slices of toasted baguette and cover slightly with Gruyère or Emmenthal
  4. . Allow to bake in the oven for 20 minutes until the bread is toasted and also the cheese has melted.
  5. Until the onions is soften to crush that you can add the flour and stock.

 

CREPE SUZETTE

how to prepare CREPE SUZETTE

This recipe is a perfect one if you fancy complex and delicate French food.

This dish is fluffy, silky, light and smooth, also it is made using orange juice, water and rind.

INGREDIENTS

  • 6 tablespoon flour
  • 6 eggs
  • 6 tablespoon milk
  • 3 tablespoon heavy cream
  • Unsalted butter, as needed
  • For the sauce:
  • 3 oranges
  • 16 tablespoon unsalted butter, softened
  • 10 Tbsp. sugar
  • 7 tablespoon Cointreau
  • 1 tsp orange juice
  • 5 tablespoon cognac
  • For the crepes:
  • 6 tablespoon flour
  • 6 eggs
  • 6 tablespoon milk
  • 3 tablespoon heavy cream
  • Unsalted butter, as needed
  • 3 oranges
  • 16 tablespoon unsalted butter, softened
  • 10 tablespoon sugar
  • 7 tablespoon Cointreau
  • 1 tablespoon orange flower water
  • 5 tablespoon cognac

PROCEDURE FOR MAKING CREPE SUZETTE

  1. Firstly you whisk the egg and flour together in a bowl, add cream and milk, whisk again. Now, pour into a bowl and refrigerate for 2 hours.
  2. To remove rind from the oranges, use a vegetable peeler and set. Press out the oranges and set aside.
  3. In a bowl, beat the butter and half cup of sugar for 2 minutes, add the rind and beat for a minute. Add 2 tablespoon of the juice, kirsch, orange flavour, beat properly for 2 minutes.
  4. Add 2 tablespoon of the Cointreau, kirsch and orange flower water and leave for 2 minutes.
  5. Heat a pan and add little butter then pour ¼ cup batter. Place the batter on a coat pan and cook for 1 minute. Then turn with a spatula for 30 minutes.

 

LOBSTER THERMIDOR

how to prepare LOBSTER THERMIDOR

This dish has a lobster shell stuffed together with a creamy mixture of meat, egg yolk and brandy.

This dish is actually the best French dish I have had and trust me when I say it a delicious dish.

INGREDIENT

  • 6 tablespoon flour
  • 6 eggs
  • 6 tablespoon milk
  • 3 tablespoon heavy cream
  • Unsalted butter, as needed
  • For the sauce:
  • 3 oranges
  • 16 tablespoon unsalted butter, softened
  • 10 tablespoon. sugar
  • 7 tablespoon Cointreau
  • 1 tablespoon orange juice
  • 5 tablespoon cognac
  • For the crepes:
  • 6 tablespoon flour
  • 6 eggs
  • 6 tablespoon milk
  • 3 tablespoon heavy cream
  • Unsalted butter, as needed
  • 3 oranges
  • 16 tablespoon unsalted butter, softened
  • 10 tablespoon sugar
  • 7 tablespoon Cointreau
  • 1 tablespoon orange flower water
  • 5 tablespoon cognac

PROCEDURE FOR MAKING LOBSTER THERMIDOR

  1. Split the lobster length-wise into 2 pieces and clean the top totally under cold running water.
  2. Scope all the meat from the lobster and clean. Keep the shell aside.
  3. Now slice the Lobster meat into another pan, sauté the garlic and onion, add the sliced mushrooms.
  4. After the mushroom has slightly dried out add the lobster meat and allow to de-glaze wit 30 minute with Cognac.
  5. In another pan, add the remainder of the Cognac to the cream and one fixings, grate the nutmeg and blend well.
  6. Add this mixture to the pan containing lobster and blend well, mix with the thyme properly.
  7. Remove the pan from the flame and mix well until it turns thick. Fill the cleansed empty shell of the lobster with this mixture that has been ready.
  8. Add the lobster with Gruyère cheese and parmesan cheese, then place in hot oven for 4 minutes.

 

TARTE TATIN

how to prepare TARTE TATIN

They say this French apple tarte was created by mistake in 1898 by Stephanie Tartin when she was attempting to form a standard pie, and then she accidentally left the apples in sugar and butter too for long within the pan. In a hurry to rescue the desert she placed the pastry base on high.

She served the tart like that to her guests at Hôtel Tatin and also the result changed into the hotel’s signature dish.

Although the tarte’s origin is controversial, the delicious result’s was not at all.

INGREDIENTS

  • 900g (around 6) Braeburn apples, peeled, cored and cut into quarters (you could also use Cox’s Orange Pippin or Adam’s Pearmain)
  • 100g caster sugar
  • 60g unsalted butter, diced
  • 30g unsalted butter, melted
  • 300g all-butter puff pastry, rolled into a 24cm round (3mm thick), lightly pricked with a fork

PROCEDURE TO PREPARE TARTE TATIN

  1. Preheat your kitchen oven to 180°C/160°C/gas half-dozen.
  2. Put the tarte tatin dish on the hob, and over a medium heat cook the sugar and butter to a brown caramel. Now, arrange the apple around the edges with the top facing up and then fill the middle part of the mould, press with your hands gently to make sure there are not any gaps, and brush with liquefied butter.
  3. Cook on the preheated kitchen oven for half-hour.
  4. Remove from the oven and place pastry plate, with a knife, prick a number of holes on top to permit steam to flow out,
  5. Cook on the kitchen oven for an extra 45 minutes till the puff pastry is golden brown and crisp.
  6. Finally, allow to cool down at 1 hour before de-moulding, apple-side up, on to the serving platter.

 

PATE MAISON

how to prepare PATE MAISON

This food is a mixture of fat and ground meat made into paste, the mixture alone will leave you salivating.

It also has onions, paste of chicken liver and herbs combined together to prepare this delicious meal.

INGREDIENTS

  • 250 gm chicken liver
  • 1 chopped onion
  • 1/2 tsp garlic paste
  • 1 bay leaf
  • 100 gm butter
  • Salt and pepper to taste
  • 1 Tablespoon of chopped garden herbs

PROCEDURE FOR MAKING PATE MAISON

  1. Soften the onion and garlic in 25g butter for 5 minutes.
  2. Add herb and liver into the pan and sauté for 5 minutes.
  3. Remove the herb and puree the liver.
  4. Sieve through a wire filter.
  5. Add the butter and herbs that is remaining
  6. Serve hot with toast.

   For the Melba toast:

  1. Roll out the bread slices with a kitchen utensil till flat.
  2. Remove 2 halves and bake in an exceedingly slow kitchen oven till crisp.

 

SALADE NIÇOISE

how to prepare SALADE NIÇOISE

Salade niçoise is referred to as a typical French dish from the French region, it can be served as a dish or a meal on its own.

It’s generally a filling dish of lettuce, contemporary tomatoes, stewed eggs, canned tuna, inexperienced beans, Nicoise Cailletier olives and anchovies, although there are several variations and they exist everywhere.

INGREDIENTS

  • 450g/1lb fresh tuna or 4 x 175g/6oz tuna steaks, 2.5cm/1in thick
  • 8 new potatoes, cooked and quartered lengthways
  • 4 plum tomatoes, roughly chopped
  • 115g/4oz extra fine French beans, topped, cooked and drained
  • 4 little gem lettuce hearts, quartered lengthways
  • 1 red onion, finely sliced
  • 4 eggs, cooked for 6 minutes in boiling water from room temperature, halved
  • 6 anchovy fillets cut lengthways into thin strips
  • 16 pitted black olives in brine
  • 8 basil leaves, ripped

For the dressing or marinade

  • 105ml/7tbsp extra virgin olive oil
  • 3 tablespoon aged red wine vinegar
  • 2 tablespoon freshly chopped parsley
  • 2 tablespoon freshly snipped chives
  • 2 garlic cloves, peeled and finely chopped
  • 1 tablespoon salt
  • 1 tablespoon ground black pepper

PROCEDURE FOR MAKING SALADE NIÇOISE

  1. To make the marinade whisk with the wine vinegar, olive oil, parsley, chives, garlic, salt and pepper, place the tuna in a very shallow dish and pour over half the marinade. Allow to chill for 1-2 hours to permit the fish to infuse. Stir the marinade from time to time.
  2. Heat a ridged griddle pan on the hob or a hot barbecue for 5 minutes, remove the tuna from the marinade. Cook the tuna steaks for 2-3 minutes on all sides, counting on however small you wish your fish to be.
  3. Lay the lettuce leaves onto an outsized plate and add the lettuce, onion, tomatoes, potato, tuna, beans and anchovies. Drizzle over the remaining marinade, then end by adding the eggs, olives and ripped basil leaves.

 

CHEESE SOUFFLE

how to prepare CHEESE SOUFFLE

You cannot resist this dish because of its fluffy, cheesy and lightness.

This dish is so perfect and easy to prepare only if you follow the steps accordingly.

INGREDIENTS

  • Oven Temp 325 F-160 C
  • 1/4cup butter
  • 1/4cup flour
  • 1 1/2cup milk
  • 2 tablespoon salt or to taste
  • 1/4tsp powdered black pepper
  • 2 cups cheese-grated
  • 6 eggs-separated
  • 2 tablespoon chopped parsley, celery
  • 1/2 tablespoon Oregano leaves-dried
  • 1 tablespoon salt or to taste
  • a soufflé dish or casserole of 4 pint or 10 cup capacity

PROCEDURE TO PREPARE CHEESE SOUFFLE

  1. Make white sauce with the butter, flour, milk, 1 tablespoon salt, black pepper, and cheese.
  2. Beat the egg yolks slightly with a fork. Add a tablespoon of the sauce you made into it and beat slightly to mix well.
  3. Pour the remaining yolks into the sauce bit by bit, beating all the time, now add the parsley or celery and oregano and put aside.
  4. Beat the egg-whites stiff and pour into the cheese mixture, cut the light downward. Then pour the mixture into the soufflé dish.
  5. With a spoon, create a 2cm/1″ deep groove, 2cm/1″ far from the sting of the dish on top, and finally bake for 45 minutes to 1 hour, until puffy and golden brown. Serve at once.

 

Research Materials Used For This Article and Further Reading:

http://www.cbc.ca/inthekitchen/2013/03/apple-tarte-tatin.html

Raymond Blanc’s tarte tatin

https://www.bbcgoodfood.com/recipes/1400/raymond-blancs-cassoulet

http://www.thekitchn.com/one-pot-recipe-easy-french-ratatouille-recipes-from-the-kitchn-106669

http://www.expatica.com/fr/insider-views/Top-10-French-foods-with-recipes_106720.html

https://www.theguardian.com/lifeandstyle/2010/feb/21/french-onion-soup-recipe-slater

https://www.lifestylefood.com.au/recipes/291/squid-ink-paella

http://food.ndtv.com/recipe-crepe-suzette-789690

http://food.ndtv.com/food-drinks/10-best-french-food-recipes-1644892

http://food.ndtv.com/recipe-cheese-souffle-98799

http://www.bbc.co.uk/food/recipes/saladenicoise_6572

10 Food Recipes from Asia worth Trying Out

10 Food Recipes from Asia worth Trying Out

The Asian continent is vastly known for its flamboyant food recipe.

Several countries in this beautiful continent have food recipes that contribute strongly to the uniqueness of the entire continent’s food packages.

Their combination of food will leave you wondering if something like that was ever possible, but the Asians make the impossibility possible as long as we are talking food.

SO, I have researched and compiled 10 food recipes from Asia worth trying out.

So lets get started.

 

ASHLEY’S STICKY RICE MANGO

how to prepare ASHLEY’S STICKY RICE MANGO

 

Have you ever eaten rice and mango as a combination? I am betting your answer would most like be a No.

But somehow, the Asians have come up with a way to merge this food and fruit.

They call it Ashleys’s Sticky Rice Mango. If you are still wondering about the possibility, then I would suggest that you read this recipe thoroughly.

INGREDIENTS

  • 400 g sushi rice or Thai sticky rice
  • 1 x 400 ml tin of coconut milk
  • 100 g palm sugar or brown sugar
  • 2 large ripe mangos

PROCEDURE FOR MAKING ASHLEY’S STICKY RICE MANGO

  1. Soak the rice in cold water and leave nightlong. The next day, rinse and drain the rice, continue till the water runs clear.
  2. Place it in a very big pan, bowl with cold water and pop on the lid, simmer over an occasional heat for 5 minutes, or till all the water is absorbed.
  3. Now, in a separate pan, mix the coconut milk, sugar and ¼ teaspoon of salt over a medium heat. Allow it to the boil, then turn off the heat.
  4. Pour ½ of that mixture over the rice and leave to soak up for only 2 minutes, or till the rice is soft. Pour the remaining into a bowl. Place in the refrigerator.
  5. Mix the coconut milk with the rice, then peel,  and cut the mango into wedges. Serve with the sticky rice.

 

ROJAK

how to prepare ROJAK

This dish hails from Malaysia, Indonesia and Singapore. It is a salad that merges veg, fruit and crispy tofu.

INGREDIENTS

  • 1 large ripe mango
  • 1 bunch of radishes
  • ½ a cucumber
  • ½ a ripe pineapple
  • 125 g beansprouts
  • 125 g baby spinach
  • 350 g firm tofu
  • 1 fresh red chilli
  • 100 g unsalted peanuts
  • Groundnut oil

DRESSING

  • 2 limes
  • 4 tbps extra virgin olive oil
  • 1 tbps runny honey
  • 1 tbps sambal oelek
  • 1 tbps tamarind
  • 1 tbps light brown sugar

PROCEDURE FOR MAKING ROJAK

  1. First of all, mix the zest from one lime with the remaining dressing ingredients. Add ocean salt and black pepper, then transfer to a jug and put aside.
  2. Slice the cheeks from the mango and finely slice all into lengths, removing the skin. Finely slice the radishes, then deseed and cut the cucumber into cubes. Now, peel the pineapple and turn over 1cm cubes.
  3. Add it all to a bowl together with the beansprouts and spinach, then cut the bean curd into 2cm cubes. Finely slice the chili and toast the peanuts in a dry cooking pan, then pour into a bowl.
  4. Now, place the pan on a medium heat with a little oil and therefore the bean curd. Fry for only 10 minutes, or till deep golden on all sides.
  5. Remove and pour on empty paper, then scatter it on the fruit. Drizzle over the dressing and garnish with the cooked peanuts and to a little red chili.

 

SUPER FOOD NOODLE SALAD

how to prepare SUPER FOOD NOODLE SALAD

This dish is extremely delicious and that’s because of the salad merged with then noodles, any noodle lover will immediately appreciate this meal.

INGREDIENTS

  • 200 g rice noodles
  • 1 small broccoli
  • 1 handful frozen peas
  • 1 handful frozen edamame beans
  • 1 tbsp sesame seeds
  • 1 bunch of spring onions
  • ½ a bunch of fresh mint

SESAME DRESSING

  • 3 cm piece of ginger
  • 1 fresh red chilli
  • 2 limes
  • 3 tbsp olive oil
  • 1 tbsp sesame oil
  • 1 tbsp low-salt soy sauce
  • ½ tbsp brown sugar

PROCEDURE FOR MAKING SUPER FOOD NOODLE SALAD

  1. Firstly, prepare the noodles based on the packet’s directions, and bring a pan of water to boil. Cut the broccoli into florets and allow the water to boil for 2 minutes.
  2. Add the peas and edamame beans to the water, allow to boil, then rinse, drain and refresh in cold water.
  3. Toast the beans seeds in a dry pan over a medium heat. Trim and finely slice the spring onions, choose and chop the mint leaves.
  4. For the dressing, peel and finely chop the ginger, then deseed and finely slice the chili pepper and place into a jar and tightly cover the lid.
  5. Finally grate with the zest from one lime, squeeze in like 4 tablespoons of juice, then add the remaining dressing ingredients and shake well. Now, mix the noodles, vegetables and spring onions, then mix with the dressing, sliced mint and cooked benne seed

 

ASIAN VEGETABLE BROTH

how to prepare ASIAN VEGETABLE BROTH

This dish can be used to make some Asian soups and noodles.

Since it has lots of vegetable, many vegetarian will love this dish.

INGREDIENTS

  • 3 cloves of garlic
  • 5cm piece of ginger
  • 200 g mixed Asian greens , such as baby pak choi, choy sum, Chinese cabbage
  • 2 spring onions
  • 1 fresh red chilli
  • 5 sprigs of fresh Thai basil
  • 1 stick of lemongrass
  • 2 star anise
  • 800 ml clear organic vegetable stock
  • 1 tbsp fish sauce , (optional)
  • 1 tbsp soy sauce
  • 1 small punnet shiso cress
  • 1 lime

PROCEDURE FOR MAKING ASIAN VEGETABLE BROTH

  1. First thing you want to do is peel and crush the garlic, then peel and roughly chop the ginger. Trim the greens, finely shredding the cabbage, if using. Trim and finely slice the spring onions and chili pepper.
  2. Smash the lemongrass on a board with a kitchen utensil till it breaks open, place in a cooking pan alongside the garlic, ginger and star anise.
  3. Place the pan over high heat, then add the vegetable stock, allow it to boil and then reduce it and gently simmer for ½ hour.
  4. Minutes before its sauté, add your Asian veggies and gently cook till they’re still crisp.
  5. Serve the broth in deep bowls seasoned with fish sauce (if using) and condiment, sprinkle the herbs, cress, onion and chili pepper, then serve with wedges of lime.

 

BALINESE PORK STEW

how to prepare BALINESE PORK STEW

This dish has an unbelievable, fragrant flavor, are you having a weekday night feast, this dish is perfect.

INGREDIENTS

  • 750 g higher-welfare skinless, boneless pork belly, cut into finger-length strips
  • 750 g higher-welfare pork belly ribs, halved
  • 300 g Chinese long beans or green beans
  • 300 g patty-pan squash
  • ½ Chinese cabbage
  • 4 kaffir lime leaves
  • 500 g jasmine rice
  • 4 lime

CURRY PASTE

  • 80 g galangal
  • 20 g fresh turmeric
  • 400 g small Thai shallots
  • 1 bulb garlic
  • 2 fresh red Bird’s Eye chillies
  • 3 fresh red chillies
  • 5 candlenuts or macadamia nuts
  • 1 tbsp black peppercorns
  • 1 tbsp white peppercorns 50g palm sugar
  • 50 g palm sugar
  • 1 tbsp shrimp paste

SAMBAL

  • 2 Bird’s Eye chillies
  • 3 kaffir lime leaves
  • 3 small red shallots
  • 2 sticks lemongrass
  • 2 limes
  • coconut oil

PROCEDURE FOR MAKING BALINESE PORK STEW

  1. First thing you do is preheat the kitchen oven to 180ºC/350ºF/gas. To form the paste, peel and finely slice the recent turmeric, then scrub and finely slice the galangal, place on a dry skillet for a couple of minutes, or till they begin to unleash their oils.
  2. Peel and finely slice the shallots and garlic, then deseed and roughly chop the chillies, slice the nut too.
  3. Crush the peppercorns with a pestle and mortar, and add all of the paste ingredients, one massive pinch of ocean salt, then muddle everything together – if you’re mortar is simply too little, try this in batches.
  4. Place ½ of the paste in a sealable bag and freeze for one more day reserving a tablespoons of the remaining paste to 1 facet, place the paste into an outsized casserole pan. Add the pork and massage all those pretty flavours Drizzle with oil, then cover with a chunk of wet paper and a layer of tin foil.
  5. Place in the kitchen oven to cook for two hours, or till fantastically tanned and knotted, shaking the receptacle halfway through and removing the foil for the ultimate half-hour.
  6. Chop the Chinese long beans into 7cm chunks (if using), fraction the squash across the center, then roughly shred the cabbage.
  7. Now remove the receptacle from the kitchen appliance and place over a medium heat on the hob. Add the vegetables, lime leaves, reserved paste and coconut milk, and gently mix. Simmer for 15 minutes, or till the veg is tender.
  8. Meanwhile, cook the rice in line with the pack directions, and prepare the sambal. Finely slice the chillies and lime leaves, then peel and slice the shallots. Trim and take away the outer leaves from the lemongrass, then finely slice. Pour in a small bowl with the juice and a drizzle of copra oil. Season to style.
  9. Cut the banana leaf (if using) into items slightly larger than your bowls or plates, then hold over the flame on your hob till bendy and pliable.
  10. With a spoon, pour the rice onto the banana leaves, season the curry to style, and then mix up. Serve with the sambal and lime wedges for squeeze over.

 

CRISPY BASIL SALAD WITH PORK AND PICKLED CARROTS

CRISPY BASIL SALAD WITH PORK AND PICKLED CARROTS

This dish is packed with a zingy flavor and it’s a fusion of Thai and Chinese food.

To enjoy it more, refrigerate the leftovers and you won’t stop wanting to eat more.

INGREDIENTS

  • 500 ml groundnut oil
  • 300 g higher-welfare minced pork
  • 1 pinch of ground white pepper
  • 3 spring onions
  • 1 tbsp red Thai paste
  • 300 ml organic chicken stock
  • 1 small cube of bread , to test the oil
  • 1 bunch of holy basil
  • 1 head of gem lettuce , or iceberg lettuce
  • For the pickled carrots
  • 200 ml rice vinegar
  • 100 g sugar
  • 1 tbsp fennel seeds
  • 1 star anise
  • 2 medium carrots

PROCEDURE FOR MAKING CRISPY BASIL SALAD WITH PORK AND PICKLED CARROTS

  1. To make the preserved carrots, add the rice vinegar to a pan over a medium heat with the sugar, fennel seeds, star anise, and one teaspoon of ocean salt. Simmer and stir till the sugar is dissolved. Finely slice the carrots using a chordophone. Remove the pan from the heat, add the carrots and stir to coat. Leave to chill utterly, then allow for a minimum of ½ hour.
  2. Heat one tablespoon of the vegetable oil in a pan till it’s hot. Add the minced pork, season with the white pepper and a pinch of salt, then toss till golden and setting out to crisp.
  3. Finely slice the spring onions. Add two of the sliced spring onions to the pan with the red thai paste and cook for one minute. Pour the stock, and switch down the heat, stir for an extra twenty minutes, or till the stock has cooked and the pork is tender, deep-fried and setting out to crisp up once more.
  4. In a separate pan, heat the remaining of the vegetable oil. Add the bread; if it brown in ten seconds, your oil is hot enough to start out sautéing. Add the basil leaves, discarding the stalks. In batches, fry the basil leaves for three seconds, till they’re clear and crisp (careful of the recent oil, because it might spit). Remove the tender leaves with a slotted spoon and leave aside to dry on paper.
  5. To serve, strain and place the lettuce leaves on a serving plate, scatter over the pork, preserved carrots, onion and therefore the tender basil leaves. Drizzle with the carrots’ pickling liquid and serve hot.

 

ASIAN CRISPY BEEF

ASIAN CRISPY BEEF

 

This dish is not only nutritious, it’s also quick to make.

I would recommend this crispy beef recipe for a midweek dinner.

INGREDIENTS

  • 1 tbsp unsalted peanuts
  • 2 cloves of garlic
  • 5cm piece of ginger
  • sesame oil
  • 2 star anise
  • 200 g lean minced beef
  • 1 tbsp runny honey
  • 1 tbsp fish sauce
  • 1 tbsp low-salt soy sauce
  • 2 limes
  • 150 g brown rice noodles
  • 2 spring onions
  • 1 fresh red chilli
  • 200 g fresh mixed salad veg , such as round lettuce, carrot, radishes, cress, spinach
  • 4 sprigs of fresh coriander

PROCEDURE FOR MAKING ASIAN CRISPY BEEF

  1. Firstly, lightly toast the peanuts in a dry cooking pan, then crush with a pestle and mortar then leave aside. Peel and finely chop the garlic and ginger.
  2. Add one tablespoon of vegetable oil into the cooking pan on a medium-high heat. Add the mince, breaking it apart with a wood spoon, followed by ½ garlic and ginger and also the honey. Stir-fry for five minutes to crisp up and acquire golden brown.
  3. Meanwhile, crush the remaining garlic and ginger into a paste with the pestle and mortar, then muddle with the fish and soy sauces and juice to form a dressing.
  4. Cook the noodles in accordance with the packet directions.
  5. Trim the spring onions, then finely slice with the chili pepper (deseed if you like). Prepare the dish veg, breaking the lettuce leaves apart and slicing any fresh veg.
  6. Full your plates with pretty dish veg, then drain and add the noodles. With a sprinkle over the tender beef, chilli, spring onions and crushed peanuts, select the coriander leaves and tuck away.

 

GREEN TEA ROASTED SALMON

 GREEN TEA ROASTED SALMON

Green tea roasted salmon uses juicy mango that contains vitamin c and this is important to help keep your immune system in order.

INGREDIENTS

  • 150 g brown rice
  • 1 x 500 g salmon tail, skin on, scaled, bone in, from sustainable sources
  • 1 green tea bag
  • sesame oil
  • 1 clove of garlic
  • 320 g mixed salad veg, such as carrots, cucumber, tomato, chicory
  • 1 small ripe mango
  • 1 lime
  • low-salt soy sauce
  • 1 fresh red chilli
  • 1 x 3cm piece of ginger
  • 1 tbsp sesame seeds
  • ½ a punnet of cress

PROCEDURE FOR MAKING GREEN TEA ROASTED SALMON

  1. First step, Preheat the kitchen oven to 180°C/350°F/for gas. Cook the rice consistent with the packet directions, then drain. Meanwhile, slice the salmon skin 1cm deep at 2cm intervals and place in a baking dish (use one 300g fillet, if you prefer). Season it with ocean salt and black pepper and teabag contents, then rub everywhere with one teaspoon of oil, putting it well into the cuts. Peel and finely slice the garlic, then poke a move every cut. Bake for twenty five minutes, or till medium through (15 minutes if employing a fillet).
  2. Prepare all of your dish veg, chopping everything into bite-sized chunks or slices that may be a pleasure to eat. Slice the cheeks off the mango, then peel, slice the flesh and place it into a pleasant bowl with all the veg. Squeeze all the juice out of the mango centre into a separate bowl, then squeeze in the lime juice and season soy sauce. Deseed, finely chop and add the chili to form a dressing, then toss with the veg and mango.
  3. Peel and place the ginger into a frying pan on a medium heat with one teaspoon of oil and add the sesame seeds. Fry for two minutes till beginning to crisp up, moving frequently, then stir the rice and season to the letter. Snip the cress over the dish, and serve with the salmon and rice.

 

THAI GREEN CHICKEN CURRY

 THAI GREEN CHICKEN CURRY

Thai green chicken curry is a delicious meal that has a flavor pinch you can’t resist.

 INGREDIENTS

  • 750 g skinless free-range chicken thighs
  • groundnut oil
  • 400 g mixed oriental mushrooms
  • 1 x 400g tin of light coconut milk
  • 1 organic chicken stock cube
  • 6 kaffir lime leaves
  • 200 g mangetout
  • ½ a bunch fresh Thai basil
  • 2 limes

CURRY PASTE

  • 4 cloves of garlic
  • 2 shallots
  • 5cm piece of ginger
  • 2 lemongrass stalks
  • 4 green Bird\’s eye chillies
  • 1 teaspoon ground cumin
  • ½ a bunch of fresh coriander
  • 2 tablespoons fish sauce

PROCEDURE FOR MAKING THAI GREEN CHICKEN CURRY

  1. First of all, to make the curry paste, peel, roughly chop and place the garlic, shallots and ginger into a kitchen oven.
  2. Trim the lemongrass, remove the robust outer leaves, then finely chop and increase the heat. Trim and add the chillies together with the coriander (stalks and all). Blitz till finely cut, add the fish sauce and blitz once more.
  3. Now, slice the chicken into 2 ½ strips. Heat one tablespoon of oil in a giant pan on a medium heat, add the chicken and fry for 7 minutes, or till simply turning golden, then transfer to a plate.
  4. Tear the mushrooms into two, place the pan on a medium heat, add the mushrooms and fry for 5 minutes, or till golden. Transfer to a plate employing a slotted spoon.
  5. Reduce the heat to medium-low and add the Thai paste for 5 minutes, stirring often.
  6. Pour in the coconut milk and 400ml of boiling water, crumble in the broth and add the lime leaves. Reduce the heat and then simmer for ten minutes, or till reduced slightly.
  7. Stir the chicken and mushrooms, reduce the heat and cook for an additional 5 minutes, or till the chicken is baked through, adding the mangetout for the ultimate 2 minutes.
  8. Season and style with ocean salt and freshly ground black pepper. Pick, roughly chop and stir the basil leaves and the remaining coriander leaves. Serve with lime wedges and steamed rice.

 

SIZZLING STEAK STIR-FRY

SIZZLING STEAK STIR-FRY

This beef stir fry recipe is a juicy steak, not only that, it is merged with crunchy greens, juicy steak and sticky soy.

INGREDIENTS

  • 320 g tender stem broccoli
  • 2 x 250 g lean flank steak
  • 2 teaspoons coriander seeds
  • 250 g medium free-range egg noodles
  • 3 teaspoons sesame oil
  • 1 red onion
  • 2 cloves of garlic
  • 6 cm piece of fresh ginger
  • olive oil
  • 3 tbsp soy sauce
  • 1 lime
  • 1 fresh red chilli

PROCEDURE FOR MAKING SIZZLING STEAK STIR-FRY

  1. First and foremost trim the broccoli, cut the larger broccoli stems in ½ lengthways, then place in a very heatproof bowl and pour in boiling water. Add a pinch of ocean salt and leave for 10 minutes, then drain and keep aside. Fill a pan halfway with water and allow to the boil.
  2. Slice the steaks against the grain into finger-sized strips and season with sea salt and black pepper.
  3. Pound the coriander seeds with a pestle and mortar, or smash with the bottom of a pan, until fine. Sprinkle over the meat.
  4. Drop the noodles into the pan of boiling water and cook till simply tender. Drain, then toss two teaspoons of vegetable oil in the pan.
  5. Peel and finely slice the onion and garlic, then peel and finely chop the ginger.
  6. Heat a splash of oil in a cooking pan or massive pan over a high heat, then add the onions, garlic and ginger. Fry for a few of minutes, or till the onions have softened slightly.
  7. Add the seasoned items of meat and stir-fry for one to 2minutes, then add the broccoli and fry for an additional 2minutes, stirring perpetually.
  8. Pour the soy and one teaspoon of vegetable oil, shake the pan till everything is well coated, then serve with the egg noodles.
  9. Cut the lime into wedges and finely slice the chilli, then sprinkle over the meal.

 

Research Materials Used For This Article and Further Reading:

http://www.jamieoliver.com/recipes/rice-recipes/ashley-s-sticky-rice-mango/

http://www.jamieoliver.com/recipes/category/world/asian/

http://www.jamieoliver.com/recipes/vegetables-recipes/super-food-noodle-salad/

http://www.jamieoliver.com/recipes/beef-recipes/sizzling-steak-stir-fry/

20 Best Easy Food Recipes from United States for Any Occasion

20 Best Easy Food Recipes from United States for Any Occasion

Aside the delicious food recipes from France and Africa, the United States food recipes are one in a million.

For instance, the United States got the best cupcakes I have ever had.

Now, before you crucify me, am not saying there are no other cupcakes across the Globe. There are loads of cupcakes recipes, but it seems they all originated from the United States.

The United States food recipes are so uniquely awesome that I have compiled 20 best food recipes from the United States and for any occasion.

So, let’s get started.

SMOKY PORK AND BASTON BEANS ONE-POT­­

smoky-pork-boston-beans-one-pot

This dish is an American baked beans stew that is merged with pork and shredded ham, this meal is simple to prepare and it’s mouthwatering.

INGREDIENTS

  •         2 tbsp olive oil
  •         2 garlic cloves, crushed
  •         2 tbsp smoked paprika
  •         500g pork loin steaks, quartered
  •         2 x 400g cans cannellini beans, drained and rinsed
  •         400g passata
  •         2 tablespoon chipotle paste
  •         1 tablespoon dark soft brown sugar
  •         100g ham hock, in large shreds
  •         4 slices crusty white bread
  •         small handful flat-leaf parsley, roughly chopped
  •         chopped

PROCEDURE FOR MAKING SMOKY PORK AND BASTON BEANS ONE-POT­­

  1.   First of all, heat the kitchen oven to 180C/160C, and add the oil, garlic and paprika and rub into the pork. In a large, shallow ovenproof dish, combine the cannellini beans, passata, chipotle, sugar and leg. Pour the pork into the beans. Bake in the kitchen oven for 40 minutes till the pork is cooked.
  2.   Toast the bread and serve on the facet. Sprinkle the parsley on the pork and beans, then serve.

BOURBON, BLACK CHERRY AND BACON BROWNIES

BOURBON, BLACK CHERRY AND BACON BROWNIES

All our favorite things like booze, chocolate, and even bacon can be found in this elegant dish. The brownies are something else. Trust me, this is probably sweeter than anything you have ever eaten.

INGREDIENTS

  •         200g dried sour cherries
  •         100ml bourbon
  •         1 tablespoon cinnamon
  •         Cinnamon
  •         50ml maple syrup
  •         6 rashers smoked streaky bacon
  •         your favourite brownie mixture (see Goes well with for our Best-ever brownies recipe)
  •         a little cocoa powder, for dusting

PROCEDURE FOR MAKING BOURBON, BLACK CHERRY AND BACON BROWNIES

  1.      Firstly, heat the kitchen oven to 180C/16oC in a little pan, heat (don’t boil) the cherries in the bourbon, then leave to infuse for a minimum of 20 minutes.
  2.      Meanwhile, mix the cinnamon with the syrup and brush either side of the bacon with it. Lay the rashers on a rack set over a tin coated foil and roast, mixing with the sweetener, for 20 minutes till they give the impression of being nicely brunette. Take them out and leave to cool down on the rack and then you create the brownie mixture.
  3.      Follow your chosen direction to form the brownie mixture and heat the kitchen oven to the specified temperature. Drain the bourbon-soaked cherries and add them to the brownie mixture. Chop the bacon into very little pieces and increase the mixture too, stirring everything along. Bake as per the direction, then leave to cool down before dusting with cocoa and slicing into squares.

JOHN TORODE’S BIG BURGER

JOHN TORODE’S BIG BURGER

This burger is just not any kind of burger, it is a very spicy tomato snacks that will definitely make your day.

INGREDIENTS

For the spicy tomato relish

  •         1 tbsp olive oil
  •         olive oil
  •         2 tsp ground cumin
  •         1 bay leaf
  •         2 garlic cloves, crushed
  •         2 small shallots
  •         Shallot, chopped
  •         1 red chilli, chopped
  •         1 celery
  •         Celery
  •         stick, chopped
  •         500g very ripe tomatoes
  •         Tomato, roughly chopped

For the burger

  •         2 egg yolks
  •         50g oyster sauce
  •         6 slices bread, made into crumbs, then soaked in a little water
  •         1kg good-quality beef
  •         Beef
  •         mince, not lean
  •         8 slices Gruyère
  •         4 burger buns, warmed
  •         little butter
  •         Butter
  •         4 tbsp good-quality mayonnaise
  •         squeezed mustard
  •         Mustard
  •         1 beef tomato, sliced
  •         few cooked rashers streaky bacon
  •         Little Gem lettuce leaves
  •         guacamole, see ‘goes well with’
  •         few gherkins

PROCEDURE FOR MAKING JOHN TORODE’S BIG BURGER

  1.      First to create the relish: Heat oil in frying pan, add the cumin and allow to cook for a little while. Then add the garlic, bay, chilli and shallots, cook for 2 minutes, when its soft add tomatoes and celery.
  2.       Allow to cook for 30 minutes until the tomatoes loses its sharp. Now remove from fire, add season and allow to cool, then place in a refrigerator.
  3.      Heat a griddle pan. Take four burger balls from the electric refrigerator and push them down in order that they become discs regarding of the dimensions of a burger bread, Peel the paper off one side and place in the pan with no oil or seasoning. Peel the highest layer of the paper off and cook on a high heat for some of minutes. In total, a burger this size can take 5-10 minutes to cook. I flip my burgers once every minutes, and I cook on a high heat. Keep heat in a low kitchen oven as you cook the remaining, topping with the cheese slices, if you wish.
  4.      Lay the two halves of the cosy bread before you and butter them gently. Unfold the mayonnaise on either side followed by to a small quantity of mustard on the highest bread and tomato. Place a slice of tomato on the bread followed by the burger with the cheese, then add some bacon, burger, relish, lettuce and eventually dip in the bread and eat with the gherkins.

MALT HOT CHOCOLATE S’MORES

malted-milk-smore

Chocolate s’mores are traditional crackers that have been around for a while now. You will be going back in time and giving yourself something to prepare often after going through this recipe.

INGREDIENTS

  •         16 malted milk biscuits
  •         8 squares of milk chocolate
  •         8 marshmallows (vegetarian brand, if required)

PROCEDURE FOR MAKING MALT HOT CHOCOLATE S’MORES

  1.      The first thing you want to do is preheat the grill to high and place a large baking sheet on it. Put all the 16 malted milks on the tray with a square of milk chocolate on 8, then on the remaining 8 place a marshmallow. Grill until they both are melting.
  2.      Press the different types on top of each other until it’s compressed at the edges and eat while hot or dip in a hot chocolate for extra chocolate flavour.

BBQ PILLED PORK

BBQ pulled pork

This dish contains meat that is slowly cooked afterwards it is shredded and placed with BBQ sauce that you can resist at all.

INGREDIENTS

  •         2½ kg boneless pork
  •         Pork
  •         shoulder, skin removed
  •         3 tablespoon olive oil
  •         olive oil
  •         2 tablespoon Spanish paprika
  •         Paprika(pimentón)
  •         2 tablespoon mustard powder
  •         1 tablespoon garlic salt
  •         1 tablespoon onion salt
  •         1 tablespoon liquid smoke (optional, see tip, below)

To serve

  •         16 brioche buns (see ‘goes well with’)
  •         Tangy cabbage slaw, homemade chipotle molasses BBQ sauce (and sweet-and-sour pickled cucumbers from a jar, sliced

PROCEDURE FOR MAKING BBQ PILLED PORK

  1.      Firstly, heat the kitchen oven to 150C/130C, rub the pork with a pair of tablespoon of the vegetable oil. Heat another pan and sear the pork on all sides till golden brown.
  2.      Place the meat on a wire rack in cookery tin, then combine the paprika, mustard powder, garlic and seasoning, and a few black pepper. Now, add one cup of water to the cookery tin, cover tightly with foil and cook for 5hrs.
  3.      Drain the juices from the meat into a jug, shred the pork with a pair of fork, and discarding the fat.
  4.      Skim off the fat from the juices, mix 125ml of the juices with four tablespoon of BBQ sauce and pour over the meat. Keep hot till when you are serving.
  5.      To assemble, pile the meat into half roll buns, pour over the BBQ sauce, add slaw & pickles, and sandwich along.

 

COBB SALAD WITH BUTTERMILK RANCH DRESSING

Cobb salad with buttermilk ranch dressing

Get 3 of your five-a-day from this chicken and bacon dish, which might be custom-made to use leftover turkey and is packed with super molecule and vitamins.

  •         2 Baby Gem lettuces, leaves separated
  •         1 avocado, stoned and sliced
  •         2 plum tomatoes, chopped
  •         3 rashers cooked crispy bacon
  •         Bacon
  •         140g/5oz cooked turkey
  •         Turkey
  •         breast or chicken, cut into bite-sized pieces
  •         2 hard-boiled eggs
  •         Eggs, chopped into chunks

For the dressing

  •         75ml buttermilk
  •         2 tablespoon light mayonnaise
  •         1 tablespoon white wine vinegar
  •         1 tablespoon chopped dill
  •         ½ garlic clove, crushed

PROCEDURE FOR MAKING COBB SALAD WITH BUTTERMILK RANCH DRESSING

What you need to do is whisk the dressing ingredients together with some salt in a small bowl, then arrange the salad ingredients separately on 2 plates or a platter, and serve with the dressing on the side.

SIMPLE SEAFOOD CHOWDER

Simple seafood chowder

This dish is a hearty meal that is chunky with smoked haddock, salmon and mixed potatoes. This meal is very easy to prepare if only you read the recipe thoroughly.

INGREDIENTS

  •         1 tablespoon vegetable oil
  •         1 large onion
  •         Onion, chopped
  •         100g streaky bacon, chopped
  •         1 tablespoon plain flour
  •         600ml fish stock, made from 1 fish stock cube
  •         225g new potato
  •         New potatoes, halved
  •         pinch mace
  •         pinch cayenne pepper
  •         300ml milk
  •         320g pack fish pie mix (salmon, haddock and smoked haddock)
  •         4 tablespoon single cream
  •         250g pack cooked mixed shellfish
  •         small bunch parsley
  •         Parsley, chopped
  •         crusty bread, to serve

PROCEDURE FOR MAKING SIMPLE SEAFOOD CHOWDER

  1.      Heat the oil in a massive pan over a medium heat, then add the onion and bacon. Cook for 8-10 minutes till the onion is soft and also the bacon is baked. Stir in the flour, then cook for an extra two minutes.
  2.      Add in the fish stock and allow it to simmer, then add the potatoes, cover, then simmer for 10-12 minutes till the potatoes are baked.
  3.      Add the mace, cayenne pepper and a few seasoning, then add the milk.
  4.      Put the fish pie in the pan, gently simmer for 4 minutes, add the cream and shellfish, then simmer for one minute again, add the seasoning and sprinkle with the parsley then serve with some crusty bread.

SALT BEEF CLUB WITH CAJUN FRIES

Salt beef club with Cajun fries

A delicious sandwich garnished with sliced beef, homemade chips and creamy dressing.

INGREDIENTS

  •         1 big potato, cut into thin chips
  •         2 tsp olive oil
  •         olive oil
  •         ½ tsp Cajun seasoning
  •         1 heaped tablespoon mayonnaise
  •         1 tablespoon chopped chive
  •         1 tablespoon Dijon mustard
  •         3 slices white or brown bread, lightly toasted
  •         2 radishes
  •         Radish, thinly sliced
  •         1 baby or ½ avocado
  •         Avocado, sliced
  •         2 slices salt beef
  •         Beef
  •         couple Little Gem lettuce leaves

PROCEDURE FOR MAKING SALT BEEF CLUB WITH CAJUN FRIES

  1.      First and fore most,  heat the oven to 200C/180. Place the chips on a non-stick baking pan, mix with oil and Cajun seasoning. Place it in the kitchen oven and bake, turning once, for 20-25 minutes or till golden and crisp.
  2.      Meanwhile, mix the salad, chives and mustard in a very tiny bowl and add seasoning. Put the combination on two of the slices of bread. The first part of the slice with radishes and avocado and the other slice, spread-side up, add the salt, beef and lettuce. Now, cut and serve with cocktail sticks if you like.

CAESAR SALAD WITH CRIPSY CHICKEN

Caesar salad with crispy chicken

Caesar salad not only fit in with crispy chicken it also fits in with left over chicken too. So are you wondering how to use the left over chicken from last night’s party, then here is a solution.

INGREDIENTS

  •         4 crispy chicken thighs, sliced
  •         125ml light mayonnaise
  •         juice 1 lemon
  •         Lemon
  •         1 tablespoon Worcestershire sauce
  •         50g Parmesan
  •         Parmesan, grated, plus extra to serve (optional)
  •         1 garlic clove, crushed
  •         50g croûton
  •         1 large Cos lettuce or 4 Little Gem, ripped into pieces

PROCEDURE FOR MAKING CAESAR SALAD WITH CRIPSY CHICKEN

Firstly, in a big bowl, combine the mayonnaise, juice, Worcester sauce, grated parmesan and garlic, then season. Now add the chicken slices, croutons and lettuce, mix well and sprinkle additional cheese, if you prefer.

 

STICKY RIBS WITH ROAST POTATO SALAD

Sticky ribs with roast potato salad

This recipe is best served when kids bring many friends over, it goes a long way to serve many people

INGREDIENTS

  •         3 racks pork
  •         Pork spare ribs, or about 1½ kg/3lb 5oz single pork spare ribs
  •         1 small onion
  •         Onion, diced
  •         1 tablespoon olive oil
  •         olive oil
  •         1 garlic clove, crushed
  •         2 tablespoon smoked paprika
  •         Paprika
  •         1 tsp mild chilli powder
  •         300ml tomato passata
  •         2 tablespoon tomato purée
  •         150ml cider, white or red wine vinegar
  •         125g dark muscovado sugar

For the potatoes

  •         1½ kg new potatoes
  •         New potatoes, skin on
  •         2 tablespoon olive oil
  •         olive oil
  •         1-2 rosemary
  •         Rosemary sprigs, finely chopped, or a pinch of mixed dried herbs
  •         2 tablespoon white or red wine vinegar

PROCEDURE FOR MAKING STICKY RIBS WITH ROAST POTATO SALAD

  1.      Now, heat your oven to 150C, place the ribs in a cookery tin on a single layer and simply cover with water. Cover with foil and cook for 1½ hrs. Drain well. If you’re not finishing these right away, cover and chill.
  2.      Meanwhile, fry the onion with the oil place in a pan till soft, add the garlic, smoke-cured paprika and chili powder and fry for one min. Add the passata, purée, vinegar and sugar and allow everything to a simmer, cook for 10 minutes, allow to cool and chill.
  3.      Heat your over to 220C, now brush the ribs everywhere with the sauce and place on a baking sheet, mix the potatoes with the oil, rosemary and seasoning in a big cookery tin.
  4.      Roast for 40 minutes on a middle shelf, with the ribs on the shelf, flip the ribs and potatoes halfway, till each part has turned brown. Deep the potatoes into an oversized bowl sprinkle with the vinegar and serve hot, heat or cold.
  5.      Slice the ribs to serve and place any additional sauce into bowls for dipping.

SWEET CHILLI DOGS

Sweet chilli dogs

This dish is so special that only 5 ingredients are necessarily needed to prepare it, from spicy hot dogs to low calorie, this meal is just perfect

INGREDIENTS

  •         4 fat sausages (sweet chilli if you can get them)
  •         2 onions, red, white or one of each
  •         4 tablespoon sweet chilli sauce
  •         2 tablespoon tomato purée
  •         4 hot dog buns

PROCEDURE FOR MAKING SWEET CHILLI DOGS

  1.   First and foremost, heat your oven to 220C, now unfold the sausages in a cookery tin and cook for 20-25 minutes, turning, till golden and boiled through.
  2.   Now, fry the onions in hot oil over a high heat till nearly softened and browning. Add the sweet chili sauce and tomato purée with some seasoning, and cook for one min a lot of.
  3.   Split the new dog buns, add a spoon of the sweet chili onions, prime with a sausage, then a spoon a lot of onions.

EMILY’S PLATE-SIZED PANCAKES

Emily plate-sized pancakes

For a great breakfast, Emily’ plate sized pancakes will do the magic.

INGREDIENTS

  •         8 slices pancetta, to serve (optional)
  •         Sunflower oil and butter, for cooking
  •         Blueberry, to serve (optional)

For the pancakes

  •         300g self-rising flour
  •         1 tsp baking powder
  •         Baking powder
  •         1 tablespoon caster sugar
  •         2 medium eggs
  •         Eggs
  •         1 tablespoon maple syrup, plus extra to serve
  •         300ml milk

PROCEDURE FOR MAKING EMILY’S PLATE-SIZED PANCAKES

  1.   If serving with pancetta, heat oven to 200C. Place a baking flat wide plate with baking parchment and lay on the pancetta in a single layer. Place another piece of parchment on it, followed by a second baking wide plate, and bake for 12-15 minutes till crisp.
  2.   To form the pancakes, get a trifle helper to tip the flour, mix sugar into a big bowl with a little pinch of salt. Crack the eggs and whisk till swish. Add the syrup and milk whereas whisking.
  3.   Heat a splash of oil and a little knob of butter in a clean pan till sizzling. Add spoonful’s of batter to form pancakes the way you want it. Cook till bubbles begin to pour out on the surface, then flip and cook the rest. Eat without delay or keep heat in a very oven heat. Serve pancakes with pancetta or blueberries, drizzled with additional syrup.

CRISPY PRETZEL CHICKEN WITH HONEY-MUSTARD SAUCE

Crispy pretzel chicken with honey-mustard sauce

This recipe always makes extra for lunch the next day because it creates a super crispy chicken.

INGREDIENTS

  •         100g salted pretzel
  •         12 boneless, skinless chicken thighs
  •         Flour, for dusting
  •         2 eggs, beaten with a fork
  •         1 tablespoon olive oil
  •         olive oil
  •         100ml wholegrain mustard
  •         4 tablespoon honey
  •         1 tablespoon white wine vinegar
  •         green veg or salad and potatoes
  •         Potato, to serve (optional)

PROCEDURE FOR MAKING CRISPY PRETZEL CHICKEN WITH HONEY-MUSTARD SAUCE

  1.   First of all, heat your oven to 200C. Crush the pretzels in the oven or bash up in a bag using a kitchen utensil. Transfer cracker crumbs to a plate. Season the chicken, add flour, read the egg, then pour the cracker crumbs, place on a baking receptacle, leave the oil and bake for 35 minutes till crisp and tender.
  2.   In a tiny bowl, mix the mustard, honey and vinegar. Reserve four of the chicken thighs for lunch. Serve the remaining chicken with the sauce and veg or dish and potatoes.

KEY LIME PIE

Key lime pie

The mixture of Lime, buttery biscuit and cream makes a unique refreshing meal that you won’t stop eating as soon as you start.

INGREDIENTS

  •         300g Hob Nobs
  •         150g butter
  •         Butter, melted
  •         1 x 397g tin condensed milk (we used Nestlé)
  •         3 medium egg yolks
  •         finely grated zest and juice of 4 limes
  •         300ml double cream
  •         1 tablespoon icing sugar
  •         extra lime zest, to decorate

PROCEDURE FOR MAKING KEY LIME PIE

  1.   Firstly, heat the kitchen appliance to 160C. Whizz the biscuits to crumbs in an oven, now combine with the dissolved butter oven for 10 minutes, remove and funky.
  2.   Now place the egg yolks in a very big bowl and whisk for a moment with electrical beaters. Add the milk and whisk for 3 minutes then add the zest and juice and whisk once more for 3 minutes. Pour the filling into the cooled base then place in the oven for quarter-hour. Allow, to cool then chill for a minimum of three hours or nightlong if you prefer.
  3.   Finally, for you to serve, remove the pie from the tin and place on a serving plate softly spread the cream and powdered sugar.

 

CRISPY CHICKEN AND APPLE SLAW

Crispy chicken & apple slaw

INGREDIENTS

  •         ½ white cabbage, shredded
  •         ½ small onion, finely sliced
  •         4 celery sticks, sliced
  •         2 Granny Smith apples, quartered, cored and thinly sliced
  •         1 tablespoon white wine vinegar
  •         200g pot fat-free Greek yogurt

For the chicken

  •         2 cooked chicken breasts, thinly sliced
  •         2 tablespoon plain flour
  •         1 egg, beaten
  •         100g garlic and herb dried breadcrumb
  •         4 frozen corn cobs
  •         barbecue sauce, to serve

PROCEDURE FOR MAKING CRISPY CHICKEN AND APPLE SLAW

  1.      Mix the salad ingredients with some seasoning, then put aside, this may be wrapped to get chilled. Bring a big pan of water to the boil, then cook the corn cobs for 8-10 minutes till tender and sautéed through.
  2.      Heat the grill to high. Pour the flour, egg and breadcrumbs into separate plates. Dip the chicken into the flour, then the egg, then coat within the breadcrumbs. Lay the chicken onto a baking sheet and grill for two minutes on both sides. Serve the tender chicken with the salad and corn cobs, and a bowl of sauce to dunk on the facet.

CUSTARD AND WHITE CHOCOLATE BISCUITS

Custard & white chocolate biscuits

This dish is super simple, its s chocolate chip cookie

INGREDIENTS

  •         140g butter
  •         Butter, softened
  •         175g caster sugar
  •         1 egg
  •         ½ tsp vanilla extract
  •         225g self-rising flour
  •         85g custard powder
  •         85g white chocolate, chopped into small chunks

PROCEDURE FOR MAKING CUSTARD AND WHITE CHOCOLATE BISCUITS

  1.   Firstly, heat the oven to 180C. Spread 2-3 baking sheets with baking parchment, place the butter and sugar in the oven and whizz till light-weight and downy. Add the egg and vanilla, and blend well. Sift along the flour and dish powder, then tip into the bowl and mix into a dough. Turn off the oven and mix the chocolate in by hand.
  2.   Roll the dough into balls a bit smaller than a walnut, then place on the baking sheets, and press every biscuit down gently together with your fingers.
  3.   Bake for 12-15 minutes till gently golden. Take away and funky on a wire rack.

STICKY GLAZED RIBS

Sticky glazed ribs

This dish will leave you licking your fingers all through.

INGREDIENTS

  •         2kg spare ribs, cut into individual ribs
  •         2 tbsp barbecue spice mix

For the glaze

  •         150g tomato ketchup
  •         140g chilli ketchup
  •         3 tablespoon soy sauce
  •         Soy sauce
  •         140g runny honey
  •         Honey
  •         3 tablespoon teriyaki sauce
  •         4 tablespoon bourbon whiskey

PROCEDURE FOR MAKING STICKY GLAZED RIBS

  1.   Firstly, heat the oven to 160C. Place the ribs in a very big bowl, then toss with the spice mix. Place a wire rack in a pan and organize the ribs in a very layer, then cook for one hour, till it turn brown and tender.
  2.   Meanwhile, to form the glaze, place the ketchups, soy sauce, honey, dish and hard drink, if using, into a pan, stir well and leave the mixture to a simmer. Simmer for five minutes till thickened and sticky, then remove from the oven.
  3.   Once the ribs are done, remove from the oven and increase the warmth to 200C mix the pair of tongs, dip every rib within the glaze, then come back to the rack. Place back in the oven and cook for 10 minutes. Remove from oven, read the glaze once more, then come back to the oven for an additional 10-12 minutes till sticky. Serve hot with the fall salad (see below), chips if you would like, and an enormous pile of napkins.

BAKED BUFFALO CHICKEN WINGS

Baked buffalo chicken wings

Stickily spiced chicken wings that can make a great deal for you. This dish is unique because of the deep fried stages that are healthier compared to others.

INGREDIENTS

  •         3 garlic cloves, crushed
  •         2 tablespoon olive oil
  •         olive oil
  •         3 tablespoon cider vinegar
  •         1 tablespoon paprika
  •         Paprika
  •         1 tablespoon Worcestershire sauce
  •         2 tsp celery salt
  •         4 tablespoon pepper
  •         Peppers
  •         sauce (we used Frank’s hot sauce)
  •         3 tablespoon honey
  •         Honey
  •         1½ kg chicken wing, halved at the joint

PROCEDURE FOR MAKING BAKED BUFFALO CHICKEN WINGS

  1.   In a large bowl, mix together the garlic, olive oil, cider vinegar, paprika, Worcestershire sauce, celery salt, hot sauce, honey and a couple of cracks of black pepper. Add the chicken wings and toss around to make sure they’re fully covered in the marinade. If you have time, leave the wings to marinate for a couple of hrs in the fridge or ideally overnight.
  2.   Heat oven to 180C. Drain and reserve it, then spread the wings out on a very large baking tray. Bake for 30 mins, then pour off the excess oil, add the reserved marinade and toss well. Increase oven to 200C, Return to the oven and cook for a further 30 mins, cooking a few times to coat in the glaze as they cook. They should be sticky and glazed with most of the marinade evaporated. Serve on a large platter alongside other party snacks.

PEANUT BUTTER BROWNIES

Peanut butter brownies

Two of our favorite things – spread and brownies – mix to create these irresistible treats.

INGREDIENTS

  1.   225g crunchy peanut butter
  2.   200g bar dark chocolate, broken into pieces
  3.   280g soft light brown sugar
  4.   3 medium eggs
  5.   100g self-rising flour

PROCEDURE FOR MAKING PEANUT BUTTER BROWNIES

  1.   Firstly, set aside 50g every of the paste and chocolate. Heat oven to 180C, baking tin with baking parchment. Gently soften the remaining paste, chocolate and the sugar, till the sugar has with reference to liquefied. Turn off the heat and use a wood spoon to drill the eggs one by one. Add the flour and scrape into the tin.
  2.   Once soften, paste in the microwave on High for 45 secs, or in a pan, till liquid, then drizzle over the brownie. Bake for 30-35 minutes till it’s a crust.
  3.   Soften reserved chocolate, drizzle over the brownie, then cool within the tin before cutting into squares.

LINKS

https://www.bbcgoodfood.com/recipes/1272634/peanut-butter-brownies

https://www.bbcgoodfood.com/recipes/1803651/baked-buffalo-chicken-wings

https://www.bbcgoodfood.com/recipes/collection/american