Ingredients
½ wholemeal pitta bread
25g cooked skinless chicken breast
¼ cucumber, cut into chunks
4 cherry tomatoes, halved
Fill the pitta half with the chicken breast, cucumber and cherry tomatoes.
اجزا بکرے کی ران ایک کلو لیموں کا جوس
This Masaledar Chai is perfect to combat the rains when
Gobi Vatana Subzi, a popular and easy subzi recipe Recipe
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: Mint leaves – 1 bunch Green chillies – 2
Heat oven to 180C/160C fan/gas 4. Mix the chicken and garlic with 1 tbsp oil in a shallow roasting tin, then poke around a few bay leaves. Sprinkle ½ tsp black pepper and ½ tsp sea salt over the chicken pieces and roast for 30 mins. After 30 mins, fish out the garlic, increase the oven temperature to 220C/200C fan/gas 7 and roast the chicken for 15-20 mins more until golden, crispy and cooked through. While the chicken is cooking, pulse the olives in a food processor to roughly chop, then scrape into a serving bowl. Add the flat-leaf parsley, chillies, orange zest, orange juice, lemon juice, remaining olive oil and some seasoning. Set aside at room temperature until ready to serve. Squeeze the roasted garlic cloves out of their skins and mash with a fork. About 10 mins before you want to serve, heat the mash in a pan or microwave – 3 packs will take about 8-10 mins on High. When hot, empty into a serving dish, stir in the mashed garlic and serve with the roast chicken, olive salsa and some salad leaves, dressed with the juice of the remaining half lemon.
Ingredients Chicken breast 1 (cut into tiny cubes) Salt to
Ingredients Ingredients 80g butter, softened 1 tbsp finely chopped tarragon
Hubble. Toss the leeks, bacon and pumpkin together in a large microwaveable bowl. Dot the butter on top and cover the bowl with cling film or a plate. Pierce the cling film a couple of times if using and microwave on High for 5 minutes until everything’s hot and starting to cook. Bubble. While the veg is cooking, bring a kettleful of water to the boil and make 700ml/11?4 pints stock using the cube. Carefully remove the bowl from the microwave and uncover, watching out for the hot steam. Tip in the rice and season with salt and pepper, then pour in the stock and stir to mix. Worth the trouble. Cover the bowl with a fresh piece of cling film or the same plate and microwave on High for 10 minutes. Uncover and give it a stir, then microwave for 5-10 minutes until the rice is cooked. Leave to stand for 5 minutes before giving everything a final stir. Serve scooped straight from the bowl.
Cut the chicken into 3cm pieces, then mix in a bowl with the lemon, thyme, garlic, oil and ¼ tsp black pepper. Leave covered in the fridge for at least 3 hrs or ideally, overnight.
Just before you’re ready to cook the chicken, make the salad dressing by whisking together the oil, lemon juice, parsley and garlic.
Thread the chicken onto four skewers, put on the barbecue and cook for 15-20 mins, turning halfway. They should be nicely charred and cooked through. Alternatively, heat a griddle pan over a high heat until very hot. Lay the skewers in the pan and cook for 15-20 mins, turning halfway.
Arrange the tomatoes and olives on a sharing platter. Drizzle over the dressing, scatter over the pine nuts and extra thyme, then serve with the chicken skewers.
Ingredients: Bread 8-10 slices Roasted beef as required Red sauce
Mix the flours and yeast with a pinch of salt in a food processor fitted with a dough blade, or combine in a bowl. Pour in the water and mix to a soft dough, then work for 1 min in a processor or 5 mins by hand. Remove the dough, divide into 4 pieces and roll out on a lightly floured surface to rounds about 15cm across. Lift onto heavily oiled baking sheets.
Mix the passata with the garlic, oil and a little seasoning. Spread over the dough to within 2cm of the edges. Scatter with the mozzarella. Halve the olives and tomatoes. Place an olive in the centre of each pizza to make the spider’s body. Cut the rest into little legs and arrange them around the spider bodies. Dot the tomatoes here and there. Leave to rise for 20 mins. Heat oven to 240C/ fan 220C/gas 9 or the highest setting.
Bake the pizza for 10-12 mins until crisp and golden around the edges. Scatter with the basil to serve.
Place garbanzo beans in a large bowl. Pour enough water over the beans to cover by several inches. Soak 8 hours to overnight. Rinse and drain the garbanzo beans thoroughly. Combine garbanzo beans, 3 cups water tomatoes, 1 finely chopped onion, jalapeno pepper, vegetable oil, salt, turmeric, ground red chile pepper, and dried whole chiles in a large pot over medium high heat and bring it to a boil.
Preheat the oven to 190C/gas 5/fan170C. Bring a large pan of salted water to the boil. Throw in the pasta, stir well and return to the boil. Cook for 6 minutes, then add the broccoli and cook for 5-6 minutes more until the pasta is just cooked. Drain well, then return to the pan. Heat the oil in a wide pan, add the chicken pieces and fry until lightly browned. Tip in the mushrooms and stir fry for 1 minute, then stir in the tomato paste, cheese and cream. Gently simmer, stirring, until the cheese has melted to thicken the sauce. Season with salt and pepper. Pour the sauce over the pasta, stirring gently until coated, then tip into a shallow ovenproof dish (about 1.7 litre capacity) and level the top. Mix the spring onions, cheddar, garlic and almonds for the topping and sprinkle over the pasta. Bake for 20 minutes until golden.
