Thursday, July 21, 2011

Baked potatoes

1. Potatoes, 2, cut in cubes
2. Mint powder, 1 tsp
3. Lemon pepper, 1 tsp
4. All spice, spicy, 1 tsp
5. Salt, to taste
6. Olive oil, 1 tsp

1. Heat oven at 220 degrees. In a baking tray, add the potato pieces, and add boiling water and some salt to it.
2. Bake the potatoes for 10 minutes. Take the tray out and drain the water out.
3. Drizzle some olive oil, the spices and mix together.
4. Bake for another 7-8 minutes.

Vegetable Stir Fry

1. Sesame oil, 1 tsp
2. Sesame seeds
3. Spring onion
4. Celery pieces
5. Sugar snap peas
6. Broccollini
7. Buk Choy
8. Soy sauce, 2 tsp
9. Garlic, chooped finely, 1-2 tbsp

1. In a wok, heat sesame oil, and fry sesame seeds. Add spring onion and celery pieces. Keep on stirring. Then add garlic. If you add garlic in the beginning, it might burn.
2. Add rest of the vegetables and stir properly.
3. Stir in soy sauce and serve as a side-dish.

Wednesday, July 13, 2011

Asparagus, bean and pine nut salad

1. Grated parmesan, 100g
2. Asparagus bunches, 2
3. Green beans, trimmed, 300g
4. Rocket, 1 bunch
5. Butter
6. Pine nuts, 50g
7. Lemon juice, 2 tbs
8. Salt and pepper

1. Preheat the oven to 180 degrees. Line a baking tray with non-stick baking paper. Scatter parmesan over paper and grind over some black pepper. Bake for 5-7 minutes until golden. Remove from oven, cook and break into shards.
2. Meanwhile, bring a saucepan of water to the boil. Trim woody ends from asparagus and cut diagonally into pieces. Trim beans. Drop asparagus and beans into the boiling water and cook for 2 minutes, depending on the thickness. Drain and refresh in cold water. Arrange rocket on a serving plate. Drain vegetables, removing as much water as possible and pile on rocket.
3. Heat butter in a pan until foaming, add pine nuts and cook until golden. Cook until butter begins to brown. Remove from heat and add lemon juice. Spoon butter sauce over the salad and serve topped with parmesan shards.

Chicken with asparagus, sun-dried tomatoes and basil

1. Chicken thigh fillets, 8
2. Olive oil, 1 tbs
3. Button mushrooms, 60g
4. Pancetta slices, 4, cut into strips
5. Asparagus bunches, 2, trimmed
6. Semi-dried tomatoes, 50g
7. Kalamata olives, 8
8. Basil leaves, for garnishing
9. Salt and pepper to season

1. Cut chicken pieces in half and season. Heat half the oil in a frying pan.Cook chicken for 3-4 minutes, until browned well all over. Remove to a plate.
2. Heat remaining oil and add mushrooms and pancetta. Cook until golden.
3. Cut asparagus into 1-inch pieces, add to pan. Cook for 2 minutes, shaking pan occasionally.
4. Return chicken to pan with tomatoes and olives. Cook over high heat for 2 minutes. Spoon onto plates with pan juices. Garnish with basil.