Spinach Tagliatelle with Veal Recipe

Ingredients:

450g/1lb thin veal escalopes, cut into thin strips
plain flour, seasoned
50g/2oz butter
1 onion, sliced
125ml/4fl oz dry white wine
4 tablespoons chicken stock
175ml/6fl oz double cream
600g/11⁄4lb fresh spinach
tagliatelle
3 tablespoons freshly grated
Parmesan cheese
salt and freshly ground
black pepper

Preparation:

• Dredge the veal strips with the seasoned flour. Melt the butter in a frying
pan. Add the veal strips and sauté until browned. Remove with a slotted
spoon, and set aside.
• Add the onion to the pan and sauté until soft and golden. Pour in the
wine and cook rapidly to reduce the liquid. Add the stock and cream,
and season with salt and pepper. Reduce the sauce again until it is thick
and creamy, adding the veal towards the end.
• Meanwhile, cook the tagliatelle in a large pan of lightly salted boiling
water until al dente. Drain and transfer to a warm serving dish.
• Stir 1 tablespoon of the Parmesan through the sauce, then pour the
sauce over the pasta and toss gently to mix through. Serve immediately,
sprinkled with the remaining Parmesan.

Celery and Stilton Soup Recipe

Ingredients:

4 celery sticks, finely chopped
1 onion, finely chopped
50g/2oz butter
45g/11⁄2oz plain flour
1⁄2 glass white wine
900ml/11⁄2pt chicken stock
300ml/10fl oz milk
225g/8oz crumbled Stilton cheese
salt and freshly ground black pepper

Preparation:

• In a heavy saucepan over a low heat, gently sweat the celery and onion in butter until soft. Add the
flour and remove from the heat.
• Pour in the wine and stock, stirring continuously. Return to the heat and slowly bring to the boil, stirring
until the mixture thickens. Simmer for 25 minutes.
• Add the milk, simmer for a further 2 minutes and remove from the heat. Whisk in the Stilton.
• Purée the soup in a blender or food processor, then push through a sieve into a clean pan. Season with salt and pepper.
• Reheat gently and serve.

Egg Salad Recipe

Ingredients:

8 eggs, hard-boiled and
chopped
50g/2oz butter
4 tablespoons chopped celery
2 tablespoons small capers,
rinsed and drained
2 teaspoons grain mustard
1 teaspoon chopped fresh
tarragon
salt and freshly ground
black pepper

Preparation:

• In a large bowl, mix all the ingredients thoroughly, seasoning to taste with salt and pepper.
• Serve on a bed of crisp lettuce.

Medium Balti Chicken Recipe

Ingredients:

2 tablespoons vegetable oil
900g/2lb skinless chicken breast
fillets, cubed
1 onion, sliced
225g/8oz green beans, cut into
5cm/2in lengths
350g/12oz tomatoes, chopped
15g/1⁄2oz fresh basil, roughly torn
salt and freshly ground
black pepper
For the sauce
4 tablespoons vegetable oil
2 large onions, chopped
3 garlic cloves, chopped
2 tablespoons finely chopped fresh
root ginger
4 fresh green chillies, chopped
15 cloves
seeds from 10 green
cardamom pods
1 teaspoons ground coriander
1 teaspoon paprika
1 teaspoon ground cinnamon
1 teaspoon ground turmeric
2 teaspoons ground cumin
1 teaspoon ground fenugreek
1 teaspoon mustard powder
400g/14oz tinned chopped
plum tomatoes
600ml/1pt vegetable stock
2 tablespoons freshly squeezed
lemon juice
pared zest of 1 lemon

Preparation:

• To make the sauce, heat the oil in a heavy pan, and fry the onions,
garlic and ginger for 2 minutes. Add the chillies and cook for a further
2 minutes. Add the spices and stir-fry for 30 seconds until aromatic. Add
the tomatoes, stock, lemon juice and lemon zest. Bring to the boil and
simmer, uncovered, for 30 minutes. Discard the lemon zest.
• Heat the oil in a large balti pan or wok, and stir-fry the chicken for
5 minutes until golden. Add the onion and green beans, and continue to
stir-fry for 1 minute.
• Pour in the sauce and simmer gently for 8 minutes, stirring occasionally.
Stir in the tomatoes and basil, and cook for a further 2 minutes or until
the chicken is tender. Season with salt and pepper. Serve hot.

Catalan Soup Recipe

Ingredients:

1 tablespoon vegetable oil
900g/2lb beef mince
2 carrots, chopped
2 onions, chopped
2 tomatoes, chopped
25g/1oz plain flour
1.2 litres/2pt hot vegetable stock

Preparation:

• Heat the oil in a flameproof casserole dish over a medium heat. Sauté the beef until it is just cooked, then remove and keep to one side. Sauté the carrots, onions and tomatoes in the same pan for a few minutes, stirring continuously to prevent sticking.
• Blend in the flour using a wooden spoon, and cook for a few more minutes. Return the cooked mince
to the casserole.
• Cover the mixture with the hot stock, and simmer the soup gently for about 45 minutes. Serve hot.

Chicken with Ciabatta & Parma Ham Recipe

Ingredients:

2 tablespoons olive oil
800g/1lb 12oz leeks, trimmed and
cut into 1cm/1⁄2in slices
150ml/5fl oz dry sherry
200ml/7fl oz chicken stock
400ml/14fl oz cr?me fra?che
2 tablespoons wholegrain mustard
3 tablespoons chopped fresh sage
1 tablespoon chopped fresh
flat-leaf parsley
700g/11⁄2lb skinless chicken breast
fillets, cut into 1cm/1⁄2in strips
100g/4oz Gruy?re cheese, finely
grated
salt and freshly ground
black pepper
For the topping
200g/7oz ciabatta breadcrumbs
3 tablespoons olive oil
75g/3oz Parma ham, roughly torn
2 tablespoons chopped fresh
flat-leaf parsley

Preparation:

• Heat the oil in a large non-stick frying pan, add the leeks and cook over
a gentle heat for 15–20 minutes until softened. Remove with a slotted
spoon and put to one side. Add the sherry and stock, bring to the boil
and bubble until reduced by about a quarter. Allow to cool.
• Preheat the oven to 190°C/375°F/Gas mark 5.
• In a bowl, mix the crème fraîche, flour, mustard, sage and parsley
together with some salt and pepper,. Mix in the reduced stock and leeks.
• Put the chicken into a 2.3 litre/4pt ovenproof dish, and pour the sauce
mixture over. Sprinkle the cheese on top.
• To make the topping, put the breadcrumbs in a bowl with the oil, ham
and parsley. Toss together and sprinkle over the chicken.
• Cook the chicken in the oven for 50–60 minutes or until bubbling at the
sides. Serve hot.

Khara Masala Balti Chicken Recipe

Ingredients:

3 curry leaves
1⁄4 teaspoon mustard seeds
1⁄4 teaspoon fennel seeds
1⁄4 teaspoon onion seeds
1⁄2 teaspoon crushed dried red
chillies
1⁄2 teaspoon cumin seeds
1⁄2 teaspoon fenugreek seeds
1⁄2 teaspoon crushed pomegranate
seeds
1 teaspoon salt
1 teaspoon shredded fresh
root ginger
3 garlic cloves, sliced
50ml/2fl oz corn oil
4 fresh green chillies, slit
lengthways
1 large onion, sliced
1 tomato, sliced
700g/11⁄2lb skinless chicken breast
fillets, cubed

Preparation:

• In a large bowl, mix together the curry leaves, mustard seeds, fennel
seeds, onion seeds, crushed red chillies, cumin seeds, fenugreek seeds
and crushed pomegranate seeds. Add the salt, ginger and garlic.
• Heat a wok until very hot. Add the oil and, when the oil is hot, add the
spice mixture, then the green chillies. Stir-fry for a minute or so. Add the
onion to the wok and stir-fry over a medium heat for 5–7 minutes.
• Add the tomato and chicken pieces to the wok and cook over a medium
heat for 7 minutes or until the chicken is cooked through and the sauce
has reduced slightly.
• Stir the mixture over the heat for a further 3–5 minutes, then serve hot.

Crispy Cheese Balls Recipe

Ingredients:

250ml/8fl oz milk
250g/9oz plain flour
75g/3oz butter
250g/9oz Cheddar cheese,
grated
1 teaspoon cayenne pepper
3 eggs, beaten
salt
vegetable oil for deep-frying

Preparation:

• Warm the milk in a large heavy saucepan over a medium heat,stirring constantly while gradually adding the flour.
• Add the butter and, once the mixture has thickened, remove from the heat and mix in the cheese.
• Add salt to taste, the cayenne and the beaten eggs.
• Allow the mixture to cool. It should now be thick enough to shape into
about 24 balls.
• Heat the oil in a deep heavy saucepan until very hot. Deep-fry the balls in batches of about six until they are golden brown.
• Remove from the pan with a slotted spoon, drain on kitchen paper and
serve immediately.

Garlic and Nut Butter Chicken Recipe

Ingredients:

225g/8oz roasted salted mixed nuts,
roughly chopped
5 garlic cloves, roughly chopped
450g/1lb butter, softened
4 tablespoons chopped fresh
flat-leaf parsley
2 lemons
225g/8oz puff pastry
1 large egg, beaten
1 tablespoon poppy seeds
1 tablespoon caraway seeds
12 small skinless chicken breast fillets
900ml/11⁄2pt hot chicken stock
freshly ground black pepper

Preparation:

• Combine the nuts and garlic with the butter, parsley and 2 tablespoons
of lemon juice, and season well with pepper. Cover and chill.
• Roll out the puff pastry thinly. Prick well and leave to rest for 30 minutes.
• Preheat the oven to 200°C/400°F/Gas mark 6. Brush the pastry with
beaten egg and, using a small cutter, stamp out shapes. Sprinkle with
the poppy and caraway seeds, and bake in the oven for 10 minutes.
• Arrange the chicken breasts in a roasting tin, and half-cover with the hot
stock. Cover with foil and cook for 30 minutes or until cooked through.
• To serve, melt the nut butter mixture. Drain the cooked chicken breasts
from the stock, and put on a heated serving dish. Spoon the melted
butter over, and garnish with the pastry shapes.

Vietnamese Chicken and Sweet Potato Curry Recipe

Ingredients:

450g/1lb sweet potato, peeled and
cut into 2.5cm/1in chunks
4 tablespoons groundnut oil
1 tablespoon hot curry powder
1 teaspoon ground turmeric
1 teaspoon dried red chilli flakes
450g/1lb skinless chicken breast
fillets, cut into bite-size pieces
300ml/10fl oz chicken stock
150ml/5fl oz coconut milk
salt and freshly ground black pepper
For the paste
1 large onion, roughly chopped
3 garlic cloves, chopped
1 lemon grass stalk, tough outer
layer removed, finely chopped

Preparation:

• Put all the ingredients for the paste in a blender or food processor, and
purée to produce a thick paste. Set aside.
• Cook the potato in a pan of boiling salted water for 8–10 minutes until
tender. Drain and set aside.
• Heat the oil in a wok. Add the paste and fry over a gentle heat, stirring,
for about 5 minutes until softened but not coloured. Stir in the curry
powder, turmeric and chilli flakes, and fry for 30 seconds until aromatic.
• Add the chicken to the wok, stir to coat it evenly in the spice mixture and
fry, stirring, for 2 minutes. Add the stock, bring to the boil, then reduce
the heat and simmer gently for 10 minutes or until most of the stock has
evaporated. Stir in the coconut milk, then season with salt and pepper.
Cook the curry gently, stirring occasionally, for a further 10 minutes.
• Stir in the cooked sweet potato, and heat through for 3–4 minutes. Taste
and adjust the seasoning if necessary. Serve hot with rice.

Bacon & Split Pea Soup Recipe

We present you a very easy to make soup recipe.

Ingredients:

50g/2oz dried split peas
25g/1oz butter
1 garlic clove, finely chopped
1 onion, thinly sliced
175g/6oz long-grain rice
2 tablespoons tomato purée
1.2 litres/2pt vegetable stock
175g/6oz carrots, diced
2 tablespoons chopped fresh
flat-leaf parsley
4 tablespoons single cream
100g/4oz streaky bacon rashers
salt and ground black pepper

Preparation:

• Cover the split peas with plenty of cold water, cover loosely and leave to
soak for at least 12 hours.
• Melt the butter in a heavy saucepan over a medium heat, add the garlic
and onion, and cook for 2–3 minutes until soft but not coloured. Add the
rice, drained soaked split peas and tomato purée, and cook for a further
2–3 minutes, stirring constantly to prevent sticking. Add the stock, bring
to the boil, then reduce the heat and simmer for 20–25 minutes until the
rice and peas are tender. Remove from the heat and allow to cool.
• Blend three-quarters of the soup in a blender or food processor to form a
smooth purée. Pour into the remaining soup in the saucepan. Add the
carrots and cook for a further 10–12 minutes until the carrots are tender.
• Stir in the parsley and single cream. Keep warm.
• Finely chop the bacon and put in a frying pan over a gentle heat. Sauté
until the bacon is crisp. Remove and drain on kitchen paper. Sprinkle
over the soup, and season well with salt and pepper. Serve immediately.

Cranberry Chicken Recipe

This cranberry chicken recipe is one of an easy recipe to prepare at home. It has some sweet and sour flavor hence become more delicious. It is usually served with boiled rice.

Ingredients:

1/3 cup all-purpose flour
Salt to taste
1 tsp chicken powder
1/2 tsp black pepper
4 chicken breast halves (boneless)
2 2/3 tbsp butter
2/3 cup fresh cranberries
2/3 cup water
1 tsp crushed red pepper
1/3 cup brown sugar
1/4 tsp ground nutmeg
2 tsp white vinegar

Preparation:

1. Sift together flour, salt, chicken powder and pepper.
2. Dust each chicken piece with the dry mixture.
3. Heat butter in skillet and cook chicken pieces for at least 5 min at medium heat until become crispy brown from both sides.
4. After that prepare sauce for the chicken, for that use the same skillet and cook together cranberries, water, brown sugar, red pepper, nutmeg and vinegar at low heat until cranberries become tender, it would take 4-5 min.
5. Now add chicken pieces to the sauce and simmer for 15-20 min until every chicken piece would become tender and cook from inside.

Borscht Easy Recipe

Ingredients:

900g/2lb large raw beetroot
225g/8oz onion, diced
225g/8oz leeks, sliced
2 celery sticks, chopped
50g/2oz butter
600ml/1pt chicken stock
1 bay leaf
150ml/5fl oz soured cream
salt and freshly ground
black pepper

Preparation:

• Boil the beetroot whole in salted water for 15 minutes. Drain and refresh in cold water. Peel and cut into 2.5cm/1in chunks.
• In a frying pan, gently sweat the onion, leek and celery in the butter until softened. Add the beetroot, stock and bay leaf. Bring to the boil, skim the surface, reduce the heat and simmer for 45 minutes.
• Discard the bay leaf, and purée the soup in a blender or food processor. Return to a clean pan,season and bring back to the simmer. Remove from the heat, stir in the sour cream and serve.

Pepper Chicken with Ginger & Garlic Recipe

Ingredients:

3 garlic cloves, roughly chopped
2.5cm/1in piece of fresh root
ginger, sliced
4 tablespoons vegetable oil
2 onions, finely sliced
10 curry leaves
1 fresh green chilli, slit lengthways
1 teaspoon ground coriander
1⁄2 teaspoon ground turmeric
pinch of salt
500g/1lb 2oz skinless chicken
breast fillets, cubed
1 teaspoon garam masala
1⁄2 teaspoon ground black pepper

Preparation:

• Using a mortar and pestle, pound the garlic and ginger to a fine paste.
Set aside.
• Heat the oil in a large frying pan. Add the onions, curry leaves and
green chilli and cook over a medium heat until the onions are brown.
• Add the garlic-ginger paste and cook for 5 minutes, stirring occasionally.
Add the coriander, turmeric and salt. Mix well and cook for a further
5 minutes.
• Add the chicken to the frying pan, stir through, then add 225ml/8fl oz
water and the garam masala. Mix well, cover and cook over a low heat
for 5 minutes or until the chicken is cooked through.
• Stir the ground pepper into the mixture, then remove the pan from the
heat and serve.

Pumpkin Roll Easy Recipe

This is another pumpkin recipe which can be easily prepared at home. This pumpkin roll recipe is prepared with cream cheese stuffing, you may also mix whipped cream with the cream cheese but in that case you will have to reduce the quantity of cheese to half.

Ingredients:

For Sponge:

3 eggs
1 cup sugar
¾ cup pumpkin
1 tsp lemon juice
¾ cup all-purpose flour
1 tsp baking powder
½ tsp salt
½ tsp nutmeg
1 tsp ginger
2 tsp cinnamon
Icing sugar for topping

For Filling:

1 cup caster sugar
8 oz cream cheese (softened)
4 tbsp butter
1 tsp vanilla essence

Preparation:

1. Preheat oven to 375 F.
2. In a mixing bowl, beat eggs and sugar until become fluffy.
3. Add pumpkin and lemon juice to the egg mixture and mix well.
4. Sift together flour, salt, baking powder, cinnamon, ginger and nutmeg.
5. Now combine dry mixture to the pumpkin mixture and fold them nicely using spatula.
6. Grease and dust the cookie sheet with flour and pour the prepared batter onto the tray. Place the tray in preheated oven for 12-15 min until become done.
7. Meanwhile prepare filling for the roll, for that beat cream cheese with butter and sugar until well blended and then mix with vanilla essence.
8. When the sponge becomes ready cool it to room temperature at wire rack and then spread the prepared filling over the whole sponge.
9. Then starts rolling the sponge from one side to other and in the end dust the whole roll with icing sugar from every side. Place the roll in fridge to chill for 30 min. and then cut into slices.

Chicken Patties Recipe

This chicken patties recipe is from Thai cuisine as no more spices are used except green chilies. Fish sauce give these patties different flavor hence become different form other chicken patties. This chicken patty can also be used in burgers or sandwiches. You may also try this recipe for fish and beef.

Ingredients:

4 boneless skinless chicken breasts (cut into pieces)
2 egg whites
1/3 cup cilantro leaves
5 green chilies
1 garlic clove
½ cup cornmeal or bread crumbs
2 tbsp fish sauce
2 tsp grated ginger
Salt and pepper to taste
1 small onion (roughly chopped)

Preparation:

1. In food processor, chop together onion, garlic, ginger and green chilies.
2. When they become finely chopped, add chicken, cilantro, salt, pepper and fish sauce and chop until all the ingredients mash well.
3. After that mix the above mixture with egg whites and bread crumbs. If you feel that the mixture is too sticky then add more crumbs so that patty would easily form.
4. Take a baking sheet and spread aluminum foil over the baking tray. Make suitable size of patties and place them on foil.
5. Heat broiler to moderate temperature and then place the baking sheet in it for 8-10 min. After 5 min turn the side of each patty so that they become cook and brown from both sides.
6. Serve the hot Thai chicken patties with sweet chili sauce and burger.

Fried Zucchini Easy Recipe

This fried zucchini recipe is very crisp and healthy snack for those who don’t like veggies. The batter used in this recipe can be used to make other fried vegetables like carrots, broccoli, capsicums, etc.

Ingredients:

For Batter:
1 cup all purpose flour
1 tspn baking powder
1/2 tspn salt
1 egg
1 cup milk
2 tbsp vegetable oil

500 gm zucchini (cut into thick long pieces)
Oil for deep frying

Preparation:

1. To make batter for fried zucchini, take a mixing bowl and beat egg just to mix yolks and white together.
2. After that add milk, oil salt and sift flour with baking powder, mix the mixture to make a smooth normal consistency of batter (not so thick or thin).
3. Now dip zucchini pieces into the batter. Heat oil in a deep frying pan and fry zucchini pieces until become light brown in color, it would take 3-5 mins.

Serving:

Enjoy this zucchini with Hollandaise Sauce.

No Bake Easy Cookies Recipe

The title of this recipe clearly specifies that there is no baking and extra effort or skill is required to prepare these cookies, the only thing which is not clear is its flavor these no bake easy cookies are prepared without flour so there is no baking method is used you just need to mix the ingredients after preparing the syrup and place in fridge to set.

Ingredients:

1 cup light corn syrup
1 cup granulated sugar
1 cup peanut butter
1 pack corn flakes
1 cup chopped almonds
1 cup coconut flakes

Preparations:

1. In a sauce pan combine sugar and corn syrup and cook on medium heat until sugar melts completely.
2. When the syrup starts bubbling remove it from heat and mix with peanut butter, corn flakes, coconuts and almonds.
3. After that in a flat tray place butter paper and drop a tablespoon of peanut butter mixture on it keeping distance between them.
4. Now place the tray in fridge for at least an hour until the cookies set and easily take out from the tray. Delicious no bake easy cookies are ready to serve.

Chilled Avocado Soup Recipe

Ingredients:

2 ripe avocados
600ml/1pt chicken stock
2 tablespoons lemon juice
2 tablespoons chopped fresh chives
1⁄2 teaspoon chilli powder
salt
2 tablespoons sour cream, to serve

Preparation:

• Peel and stone the avocado. Blend or process the flesh into a purée. Add the remaining ingredients,except the sour cream, and blend until smooth. Allow to chill for a few hours before serving.
• To serve, add the sour cream, stir through and serve the soup chilled.

Jerusalem Artichoke Soup Recipe

Ingredients:

1 onion, sliced
50g/2oz butter
700g/11⁄2lb Jerusalem artichokes,
peeled and sliced
600ml/1pt milk
salt and ground white pepper

Preparations:

In a heavy saucepan over a low heat, gently sweat the onion in the butter until soft and translucent. 

• Add the artichokes to the onion.Cook, covered, for 10 minutes,stirring a few times.
• Add 600ml/1pint water and the milk. Season with salt and pepper to taste, and simmer slowly – do
not boil or the milk may curdle.
• Purée the soup using a blender or food processor. Taste and add more seasoning if needed. Reheat
gently and serve.