Chicken Salad With Herbs

Ingredients

• 2 pounds boneless chicken
• 2 tablespoons olive oil
• 1 tablespoon coconut oil
• 2 tablespoons fresh tarragon, chopped
• 2 tablespoons fresh mint, chopped
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh oregano, chopped
• 2 tablespoons fresh chives, chopped
• 2 tablespoons fresh cilantro, chopped
• 1 red bell pepper, deseeded and chopped
• 2 cucumbers, chopped, or 8 oz. mushrooms, sliced 
• 2 small oranges, peeled and sliced, or green apple
• 1 red onion, chopped
• 4-6 cups fresh salad greens, or spinach
• ½ cup toasted almonds or sesame seeds

Dressing

• 1 tablespoon Dijon mustard
• 1 teaspoon kosher salt
• 2 shallots, finely chopped
• ½ cup extra virgin olive oil
• ¼ teaspoon freshly ground black pepper

Cooking Method

• In a medium saucepan, over medium heat, add the olive oil and coconut oil. Add the chicken breasts to the heated oil. 
• Cook the chicken on both sides, until brown. About 10 minutes per side.
• Remove from pan and set aside to cool.
• Meanwhile, mix the dressing ingredients in a covered jar and shake.
• Slice the cooled chicken lengthwise into strips.
• In a large bowl, combine the herbs, veggies, and salad greens. Toss gently. 
• Add the chicken strips and dressing. Toss gently.
• Top with toasted almonds and sesame seeds. Serve immediately.

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Blender Hollandaise Sauce

Ingredients

• 4 pcs of egg yolks
• 1 1/2 tablespoons of lemon juice
• 1/4 teaspoon of salt
• a pinch of cayenne pepper or white pepper
• 1 tablespoons of water, boiling
• 1/2 cup butter, hot but not brown

Cooking Method

• Put yolks, lemon juice and seasonings in blender. 
• Heat butter and water separately, taking great care not to burn the butter. 
• Blend egg mixture on high for about half a minute, then with blender still on high, add boiling water and half of the butter, very slowly and in a steady stream, then the rest of the butter can be added more quickly. 
• The heat from the boiling water and the hot butter should cook the yolks and create a satin-smooth mixture. 
• Serve immediately or keep warm in a bowl set in another bowl of hot water.

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Baked Tomatoes With Provençale Stuffing

Ingredients

• 4 pcs tomatoes - unpeeled,cored,-pulp removed
• 1 tablespoon of olive oil
• 3/4 cup of onions,Chopped
• 2 pcs of garlic,minced
• 2 1/2 tablespoons fresh parsley,Chopped
• 2 teaspoon of fresh basil,Chopped
• 1 1/2 teaspoon of fresh thyme,Chopped
• 1/2 teaspoon of salt
• 1/4 teaspoon of black pepper
• 3/4 cup bread crumbs
• 1/4 cup plus 2 tablespoons of Parmesan cheese

Cooking Method

• Heat the oven to 375F. Core tomatoes and scoop the insides out to leave whole shells.
• Heat skillet with oil to medium heat and saut onion and garlic for about 3 minutes. 
• Stir in tomato, herbs and seasonings. 
• Saut for about 4 minutes or until wetness evaporates. 
• Remove from heat and stir in breadcrumbs and cup measure of the Parmesan cheese. Reserve the
• rest of the cheese for later.
• Stuff the tomatoes with the mixture and sprinkle evenly with the remaining measure of Parmesan cheese.

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Calzone

Calzone is an Italian oven-baked folded pizza that originated in Naples. A typical calzone is made from salted bread dough, baked in an oven and stuffed with salami or ham, mozzarella, ricotta and Parmesan or pecorino cheese, as well as an egg. Different regional variations on a calzone can often include other ingredients that are normally associated with pizza toppings.

Ingredients:

Dough :

• 500 grams of flour
• 1 tea spoon of instant yeast
• 2 table spoon of white sugar
• 1/2 tea spoon of salt
• 200 ml of water
• 50 ml of lettuce oil

Stuffing :

• 1 table spoon of margarine
• 3 table spoon of chopped Bombay onion
• 5 pieces of garlic, then chopped
• 3 table spoon of  tomato paste
• 8 table spoon of tomat sauce
• 1 tea spoon of salt 
• 1/2 tea spoon of pepper powder 
• 1 table spoon of white sugar
• 1 tea spoon of oregano powder
• 2 pieces of smoked beef, then sliced
• 50 grams of mushroom
• 2 pieces of sausage
• 1 piece of tomato, then sliced
• 1 piece of green pepper
• 50 grams of cheddar cheese, then grated

Cooking Method

• Dough: mix the flour with the instant yeast, white sugar, salt mix well, stir in water, knead, add lettuce oil and continue to knead until good condition, let stand it for 30 minutes.
• Stuffing: heat margarine, stir-fry Bombay onions and garlic until aromatic, place tomato paste, tomato sauce, salt, pepper powder, white sugar, oregano powder, Cook briefly, lift.
• Combining: flat the dough up to 0.5 cm thick, put in a baking dish pizza with diameter size 22 cm, fill in the other half of the dough with stuffing sauce, sprinkle with smoked beef, sausage, mushroom, tomato, green pepper and cheddar cheese. Fold such as pastel, bake in the oven with temperature 175 degree Celsius for 30 minutes or until done.

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Oriental Chicken Wings

Ingredients:

• 6 chicken wings
• 1 sm. clove garlic
• 1 scallion
• 1/4 c. soy sauce
• 2 table spoon of honey
• 2 tea spoon of rice-wine vinegar
• 1/2 tea spoon of grated ginger
• 1/2 tea spoon of oriental sesame oil
• Pinch of cayenne
• 1 tea spoon of sesame seeds
• 1 table spoon of chopped fresh coriander or parsley

Cooking Method:

• Remove wing tips and cut wings in half at the joint. 
• Mince garlic and scallion. 
• Combine soy sauce, honey, vinegar, garlic, ginger, oil and cayenne in a microwave safe dish. Add wings and turn to coat. Marinate at least 30 minutes, turning twice. 
• Put larger wings at the edge of the dish. Cover with plastic and vent. 
• Microwave on high for 5 minutes. Rotate plate and cook 5 minutes longer. 
• Transfer wings to a serving plate. 
• Return marinade to oven and cook, partially covered on high for 2 minutes. 
• Pour marinade over wings and turn to coat. 
• Sprinkle with sesame seeds, scallion and coriander.

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Sushi Roll Recipe

Sushi is a food origin from Japan, consisting of cooked vinegared rice combined with other ingredients such as raw seafood and vegetables. Sushi can be prepared with either brown rice or white rice. Here is one of many sushi recipes. This is sushi roll recipe.

Ingredients

• 5 sheets of nori
• 2 cups of rice,
• 2 ounces tuna, cut into 1/4 by 1/2 by 3 inch strips
• 2 ounces salmon, cut into 1/4 by 1/2 by 3 inch strips
• 1 cucumber then julienne
• 1 carrot then peeled and julienne
• 1/2 avocado then thinly sliced

Cooking Method

• Put a nori sheet on a bamboo rolling mat, shiny-side down. 
• Put the rice in the center of the nori and spread the rice evenly over the nori. Be sure to leave a 3/4 inch strip of nori uncovered on the far side. 
• Put tuna strips and some julienne vegetable along the center of the rice. Be careful not to overfill the nori. 
• Put your fingertips over the fillings to hold them in place. After that, use your thumbs to lift up the edge of the bamboo rolling mat closest to you. 
• Roll the mat over slowly until it covers the rice and the near and far sides of rice join, still leave a 3/4 inch strip of nori, rice free, exposed. 
• Slice the roll in half, then cut both rolls twice to make 6 equal sized pieces. 
• Repeat this steps with the salmon and various fillings, nori and rice.

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Caramel Custard Recipe

Caramel custard is a dessert from custard with a layer of soft caramel on top or caramel topped custard is called. It is original food from europe. It is an easy dessert with simple ingredients.

Ingredients:

• 2 tablespoons of sugar
• 3 Eggs
• 3/4 cup sugar
• 2 cups of whole milk
• 1 tablespoon vanilla essence

Cooking Method:

• Heat the pan in medium heat.add 2 tablespoon sugar and melt it (You can add 1 tablespoon water to this,otherwise it will burn) make the caramel and pour immediately to the moulds.keep it aside.
• To prepare custard, beat the eggs, milk and sugar in a bowl.Add vanilla essence & mix well. Strain mixture before pouring over caramel in moulds. Cover the dish with aluminium foil.
• Pour 2 glasses of water in a pressure cooker .Keep the dish in that and close the cooker. Cook for 25 minutes on a slow flame.Turn off the gas and allow to cool.
• When it is cooled demold the custard. Now you will get the beautiful golden colour custard.

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Sukhiyan Recipe

Sukhiyan is a traditional kerala tea time snack mostly available in small teashops. This snack is very tasty and delicious. The stuffing is made with green gram. This is a highly nutritious food because the green gram is a rich source of low-fat protein and fiber.
Here is the recipe..


Ingredients:

for filling

• 1/2 kg of whole green gram
• 1/4 kg of jaggery
• 2 cups of grated coconut
• 3/4 tea spoon of cardmom powder

for the dough

• 2 cups of all purpose flour
• A pinch of baking powder
• A pinch of salt
• 25 gr  of coconut milk
• As required of water
• Oil for deep frying

Cooking Method

• Soak the green gram overnight.
• Cook the green gram with some water (don't add too much of water,so that it will become mushy).
• In a pan make jaggery cyrup (add 1/4 cup of water).
• When it melts add coconut and cooked green gram.Mix well
• Saute well when it becomes thick and dry.
• In this stage add the cardmom powder to this and mix well.
• Remove from heat and allow it to cool.
• Make small balls from this.
• Mix together all purpose flour, coconut milk, salt and baking powder.
• Add water to this slowly and make it to a thick dough.
• Dip the green gram balls into this and fry it till it become golden brown.

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