2 apples
orange juice
1 tablespoon raisins
pinch ground cinnamon
Peel and core the apples.
Coat with the orange juice on the outer surface. Stuff with the raisins.
Sprinkle on the cinnamon. Place in baking cups.
Bake in a 350 F oven 25 to 30 minutes.
Serve warm or cold.
This is a nutritious breakfast that is rammed with fruity
Recipe Link : https://www.tarladalal.com/Broccoli-and-Cheese-Balls-32750r ———————————————————————————————————- Tarla … source
Cooking with Greens in winters is the ultimate happiness. And
A simple and delicious vegetarian dish, potato rosti flavoured with
RoganJosh #MuttonCurry #ChefRanveer Click here to subscribe: https://goo.gl/UE2pmL Website: https://www.ranveerbrar.com
SUBSCRIBE TO THE NEW HELL’S KITCHEN CHANNEL: https://www.youtube.com/channel/UCt1fxPc6KaOeMxdhtUcEEEA Kitchen Nightmares
This shredded Chicken Manchow Soup is packed with veggies and
A good potato salad is key to a great bbq,
When we talk about burgers one cannot ignore the fact that KFC make the best burgers in town. Yet again KFC is back with a new burger, KENTUCKY BURGER. The new sheriff burger is undoubtedly one of the best creations of KFC up-till now.
Watch this easy to make Lemon Chicken recipe with ingredients
Masala chai papa ke haath ki humne banwa li, ab
A delicious twist on a simple snack. Gordon Ramsay’s Ultimate
Ingredients Ingredients 650g unsalted butter 650g plain chocolate (70% cocoa)
Ingredients Ingredients Easy vanilla cake mix (see recipe below –
Ingredients Ingredients 225g very soft salted butter, plus a little
Ingredients Ingredients 200g soft, butter, plus extra for greasing 1
Ingredients Ingredients 350g unsalted butter, softened 350g golden caster sugar
Ingredients Ingredients 150ml sunflower oil, plus a little extra for
1. **Casablanca Restaurant**: Known for its Mediterranean and Moroccan cuisine,
1. **Ahmed’s Mediterranean Grill**: This restaurant offers a variety of
1. Jerusalem Cafe: Known for its authentic Middle Eastern cuisine,
1. **Mina’s Mediterraneo**: This restaurant offers a Mediterranean menu with
1. **Moby Dick House of Kabob**: Known for its delicious
1. **Mona’s Café & Deli**: – Cuisine: Middle Eastern and
Valérie Gbègnon – A Trailblazer from Cotonou, Benin Introduction Valérie
Early Life Geneviève Agbodo was born on November 15, 1985,
Early Life and Background Nestor Dagnan, a renowned figure from
Early Life and Education Marthe Soyinka was born in Porto-Novo,
Early Life and Background Achille Adideron, better known as Bopa,
Introduction: Brigitte Quenum is a renowned figure in the field
Ingredients: 1 cup Milk 1 Egg 3 tbsp Unsalted butter
Bring a large pan of water to the boil. Heat the oil in a frying pan over a medium heat and add the kale, garlic and chilli flakes. Cook, stirring occasionally, for 4 mins until the kale begins to crisp and wilt to half its size. Set aside.
Adjust the heat so the water is at a rolling boil, then poach your eggs for 2 mins. Meanwhile, toast the bread.
Remove the poached eggs with a slotted spoon and top each piece of toast with half the kale, an egg, the cherry tomatoes and feta.
Soak the oats and seeds in 800ml water overnight.
Tip into a pan with 200ml milk and heat, stirring, until bubbling and thick. If you’re following our Healthy Diet Plan, save half for the next day. Will keep in the fridge for two days. Divide the rest between two bowls, along with 50ml milk each and topping with a quarter portion each of the yogurt, almonds and grapefruit.
The next day, prepare the second grapefruit and reheat the leftover porridge in a pan with a splash more milk before serving with the toppings as described in step 2.
Ingredient: Green peas – ½ kg (mashed) Salt – to
Mix everything in a large bowl. Pour lots of chilled milk over and let it soak while you make tea. If you want to sweeten it, grate over some unpeeled apple and sprinkle with dark muscovado sugar. Store for up to 2 months, airtight.
Ingredients Ingredients 225g digestive biscuits 15g freeze-dried raspberries (optional) 115g
Simmer the rhubarb with the vanilla pod, caster sugar and the zest and juice of the orange for 8-10 mins, or until the rhubarb is soft but holds its shape. Set aside.
Beat the egg with the milk in a shallow dish, add the bread and leave to soak for 1 min, turning once.
Fry in the butter over a medium heat for 4 mins, then flip and cook for 4 mins more, until golden on both sides. Top with the rhubarb and warm custard.
Put all of the ingredients except the oil in a small food processor and blitz until very finely chopped. Alternatively, chop up all the herbs and garlic with a knife then stir in the vinegar. Add the oil, stir and season well with salt and pepper. This is enough for 500g of chicken (breast or thigh meat). Coat the raw chicken in the marinade and leave in the mixture, covered in the fridge, for 1-2 hours before grilling or barbecuing.
Heat oven to 200C/180C fan/ gas 6. Tip the oil into an ovenproof casserole dish. Add bacon and fry for 2 mins. Add the leeks and cook until soft, but not coloured, for about 4-5 mins. Tip in rice and cook for 1 min more. Pour over stock. Cover and place in the oven for 20 mins, stirring halfway. When rice is just tender and all liquid is absorbed, remove from oven and stir in peas. Place back in oven for 2 mins more. Remove and stir in cheese. Add zest and season.
Melt 1 tbsp of the ghee in a pan and add the chicken, skin-side side down. Once the skin is golden and crisp (around 5 mins), remove from the pan and set aside (you may need to do this in batches). Melt the remaining ghee in the pan, add the cinnamon, cardamom and cumin seeds, and fry until fragrant – around 5 mins. Stir in the onions along with a big pinch of salt and fry for 5 mins until browning in places.
Blitz the green chilli with the garlic and ginger, add to the pan and cook for 2 more mins, then stir in the spices and cook for a few mins more, splashing in a little water to prevent the spices from sticking. Tip in the chopped tomatoes.
Return the chicken to the pan, coating it with the curry base, then splash in the white wine vinegar followed by the jaggery. Add 100ml water, then cover and simmer for 30 mins. Remove the lid and stir in the apricots and coriander, then cook for 10-15 mins longer, until the gravy reduces.
Meanwhile, make the sali. Pat the potato matchsticks dry with kitchen paper. Pour vegetable oil into a small, deep saucepan until it’s a few cm deep, and heat over a medium-high heat. Add a handful of the potato matchsticks at a time and fry for around a minute, until golden and crisp. Remove with a slotted spoon, drain on kitchen paper and season generously. Serve the curry with the sali piled on top.
If using a leftover chicken carcass, place in a large saucepan and cover with 2 litres of water. Bring to the boil, then cover with a lid and gently simmer for 20 mins. Meanwhile, heat the oil in another large saucepan. If using chicken thighs, add these and brown on all sides, then remove and set aside. Add the onions to the oil and cook for 10 mins until starting to caramelise. Add the carrots, herbs, spices and flour, and stir for 1-2 mins to toast the spices. If using a chicken carcass, strain the cooking liquid into the pan with the vegetables, otherwise add the browned chicken thighs and stock. Stir well, cover and simmer for 30 mins. If using chicken thighs, remove them from the pan, shred the meat and discard the bones. Add the meat (or the meat from the carcass) back into the soup, along with the butter beans, season and heat through for 1-2 mins. Use a hand-held blender to blitz the soup until smooth, or leave it chunky. Or blend about half, so it’s creamy but still has chunks of chicken, carrot and butter bean. Serve with extra pepper, and good crusty bread.
Ingredients Ingredients 1 tbsp rapeseed oil 2 large onions, thinly
Ingredients: Undercut thinly sliced 1/2 kg Salt 1/2 tsp White
Heat oven to 200C/180C fan/gas 6. Untie the legs and sit the chicken in a roasting tin, preferably non-stick. Push the lemon, half the onion and a few herb sprigs into the cavity. Re-tie the legs with string if you like. Turn the chicken over so the breast side is facing down, season generously, then drizzle with half the oil. Roast for 30 mins. Carefully turn the chicken over, add the remaining onion and a few more herb sprigs to the tin, then toss them with any juices. Season the breast side, then drizzle with remaining oil. Roast for 40 mins until deep golden and smelling irresistible. Test chicken is cooked by inserting a skewer into the thickest part of the thigh; the juices should run clear. If they don’t, give it 10 more mins, then check again. Cool for 30 mins, then use your hands to pull the meat from the bones in big pieces (this is far easier than when the chicken is cold, plus you can get it in the fridge more quickly to completely cool down). Chill for up to 3 days, or use the warm meat for one of my recipes (see below).
Ingredients Ingredients 2 red-skinned apples 3 tbsp lemon juice 3
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