Ingredients
2 medium carrots, peeled and roughly chopped or grated depending on your blender
2 oranges, peeled
2cm piece of ginger, grated
2 tbsp oats
100g ice
Tip all the ingredients into a blender or smoothie maker and blitz until smooth, adding 150ml water if it’s too thick – alter the consistency to your liking.
This is a nutritious breakfast that is rammed with fruity
Recipe Link : https://www.tarladalal.com/Broccoli-and-Cheese-Balls-32750r ———————————————————————————————————- Tarla … source
A simple and delicious vegetarian dish, potato rosti flavoured with
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Cooking with Greens in winters is the ultimate happiness. And
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: For the dough : 3 cups of wheat flour
Heat the oil in a large, heavy saucepan or cast-iron casserole set over a low to medium heat. Tip in the onions, garlic and chilli and stir well. Gently cook for 10-15 minutes, stirring occasionally, until the onions are soft and very lightly coloured. Stir all the spices into the onion mixture and gently fry for 1-2 minutes. Add the lentils and stock, then bring to the boil, uncovered, over a raised heat. Reduce to a steady simmer and cook for 15-20 minutes, adding a generous pinch of sea salt halfway through. Meanwhile, put the tomato into a mug or heatproof bowl, cover with boiling water and leave for 1 minute. Run under cold water, then strip off the skin. Halve the tomato, flick out the seeds, then chop the flesh into a rough mush and set aside. When the lentils are just tender but the consistency of the mixture is still sloppy and juicy (add more stock or water if necessary), remove the pan from the heat and fish out as many of the spices as possible. Season with black pepper, check to see if more salt is needed, then stir in the tomato and the herbs.
Ingredients Egg yolk 2 Icing sugar 2 tbsp Cream cheese
Place salmon filets in a medium, nonporous glass dish. In a separate medium bowl, combine the peanut oil, soy sauce, vinegar, green onions, brown sugar, garlic, ginger, red pepper flakes, sesame oil and salt.
Cook the potatoes in a pan of simmering water for 5 mins. Add the beans and cook 5 mins more, then tip in the peas and cook for 2 mins until all the vegetables are just tender. Meanwhile, boil the eggs in another pan for 8 mins. Drain and run under cold water, then carefully shell and halve.
Mix all the dressing ingredients together in a large bowl with a good grinding of black pepper, crushing the herbs and capers with the back of a spoon to intensify their flavours.
Mix the warm vegetables into the dressing to coat, then add the lettuce and toss everything together. Pile onto plates, top with the eggs and grind over some black pepper to serve.
Ingredients: 1 leek, finely sliced 3 tbsp double cream 50
Ingredients Ingredients 50ml sunflower oil 4 small shallots, peeled and
Ingredients: 1 1/2 tablespoon ghee 125 gm fine vermicelli 1
Ingredients Olpers Cream 1 cup Cream cheese 1 bottle Condense
Ingredients: For Kofta:Chicken mince 1/2 kg Onion small 1 Garlic
اجزاء چکن بونلیس پانچ سو گرام براؤن پیاز دس گرام
Heat the oven to 200C/180C fan/gas 6. Split the vanilla pod, scrape out and reserve the seeds, and put the pod on a baking tray. Roast until dried and brittle, about 15 mins, remove from the oven and leave to cool.
Pour the honey into a saucepan and gently heat until it starts to caramelise. Pour in the cream and reserved vanilla seeds, return to the boil and whisk to dissolve the honey. Remove from the heat and set aside to infuse for 20 mins. Crush the roasted vanilla pod into a fine powder using a pestle and mortar, then stir through the honey mixture.
Return the mixture to the heat and bring to the boil. Whisk, then remove from the heat and gradually pour the mixture over the egg, whisking constantly. Return the mixture to the pan and cook over a low heat, stirring constantly, until it reaches 86C on a cooking thermometer or has thickened to a smooth custard. Pass the custard through a fine sieve and leave to cool slightly. Pour into a blender and blitz for 30 seconds or until smooth. Strain into a small dish, then put in the fridge to chill overnight.
Sprinkle over the sugar and caramelise with a kitchen blowtorch, then serve with the shortbread on the side.
Heat a large, non-stick frying pan. Cook the lamb well on all sides without adding extra oil. Tip in the spices, then fry for 1 min more until aromatic. Pour in the chopped tomatoes and parsley, bring to the boil, then simmer gently, with a lid on, for 30 mins or until the lamb is tender. Serve sprinkled with more parsley.
Ingredients Ingredients 1 quantity Basic biscuit dough See ‘Goes well
Stir the garlic into the yogurt. Spoon 2 tbsp into a medium bowl, add the spices and oregano, and stir well. Add the chicken and toss until coated. Heat a griddle pan and griddle the chicken for 5 mins, turning once, until cooked all the way through but still moist. (If you want to fry the chicken, wipe a little oil in a non-stick pan first or the spices will burn.) Mix the tomatoes with the onion, chilli (if using), coriander and lime to taste. Heat the tortillas following pack instructions. Scoop the flesh from the avocado, squash half on top of each tortilla, then add the chicken and the salsa salad. Spoon over the garlicky yogurt, roll up and eat while still hot.
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