Chicken Malarkey

Ingredients:

1 healthy chicken (plucked)
two pinch saffron
one tbl sp Haldi
three tbl Red Chilli Powder
1/4 ltr Olive Oil
one Diced large Onion
one level tsp Sea Salt
two ground Cloves
three tbl sp Garam Masala
1/2 ltr Greek Yoghurt
one egg white

Method:

Cut chicken in to small pieces.
Whip yoghurt till smooth, then add in Saffron, Garam Masala, Cloves, Haldi, Chilli Powder & Sea Salt. mix for a couple of minutes, meanwhile heat Olive Oil in wok.
When oil is hot, add Onions until golden brown, then add chicken pieces & cook in wok for ten minutes.
Add in the yoghurt mix & continue cooking for twenty minutes until chicken is cooked on all sides, until yoghurt evaporates.
Whisk egg white until fluffy & pour directly onto chicken malarky whilst in wok.
[this creates an effect which allows the chicken to resemble a snow capped mountain]
serve in wok.

Classic Chicken Corn Soup

Ingredients:


2 cups chicken boiled & shredded
two cups corns boiled & slightly grinded
ajino moto one tsp
two tsp salt
two tsp pepper
eggs nos two
cornflour in water two cups

Method:


boil chicken & corn then add ajinomoto, salt & pepper.
Cook for ten to 15 minutes then add cornflour, make it thick then add eggs continuosly stirring!!
serve with hot sauce.

Chili Garlic Prawns With Pasta

Ingredients:


400g narrow pasta
1/2 cup (125ml) additional virgin olive oil
four garlic cloves, finely chopped
four tiny red chillies, seeded & finely chopped
400g tropical white prawns, peeled & deveined
three tomatoes, diced
1/4 cup chopped chives

Method:


1. Cook pasta in plenty of boiling, salted water for about 6 minutes until tender. Drain & return to pan. Keep warm.

2. Meanwhile, place olive oil in a frying pan over a medium heat. When warm, add garlic & chilli, & cook for two minutes until aromatic, but do not brown the garlic as it will become bitter.

3. Add prawns & tomato, & toss well to coat prawns with oil. Cook for one minute to warm through. Pour sauce over pasta, add chives & toss well. Serve immediately.

Chicken Tacos

Ingredients:

1 tablespoon olive oil
one medium red onion, finely chopped
two garlic cloves, crushed
250g chicken mince
410g can chopped tomatoes with roasted capsicum
125g can kidney beans, drained, rinsed
125g can corn kernels, drained, rinsed
one teaspoon Mexican chilli powder
one teaspoon caster sugar
12 taco shells
one cup shredded iceberg lettuce
one carrot, peeled, grated
two little tomatoes, finely chopped
1/2 cup low-fat grated tasty cheese

Method:

1. Preheat oven to 180°C/160°C fan-forced. Heat oil in a frying pan over medium heat. Add onion & garlic. Cook for three to four minutes or until tender. Increase heat to medium-high. Add mince. Cook, stirring with a wooden spoon to break up mince, for five to 6 minutes or until browned.

2. Add canned tomatoes, beans, corn, chilli powder & sugar. Bring to the boil. Reduce heat to medium-low. Cook for ten minutes or until mixture has thickened.

3. Bake taco shells for five minutes or until browned. Spoon mince mixture in to shells. Top with lettuce, carrot, tomato & cheese. Serve.

Colorful Macaroni Salad

Ingredients:

2 cups elbow macaroni
 one cup diced fully cooked ham
 one cup dill pickle relish
 one stalk celery, chopped, or more to taste
 one (four ounce) can black olives, chopped
 one tiny red onion, finely chopped
 3/4 cup mayonnaise
 two tablespoons Dijon mustard

Directions:

Bring a sizable pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Cold cooked macaroni under chilled running water & drain.
Toss macaroni with ham, pickle relish, celery, black olives, red onion, mayonnaise, & Dijon mustard until thoroughly combined. Cover & chill before serving.

Ham And Potato Soup

Ingredients:


3 1/2 cups peeled & diced potatoes
 1/3 cup diced celery
 1/3 cup finely chopped onion
 3/4 cup diced cooked ham
 three 1/4 cups water
 two tablespoons chicken bouillon granules
 1/2 teaspoon salt, or to taste
 one teaspoon ground white or black pepper, or to taste
 five tablespoons butter
 five tablespoons all-purpose flour
 two cups milk

Directions:


Combine the potatoes, celery, onion, ham & water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about ten to 15 minutes. Stir in the chicken bouillon, salt & pepper.
In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, & cook, stirring constantly until thick, about one minute. Slowly stir in milk as not to permit lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, four to five minutes.
Stir the milk mixture in to the stockpot, & cook soup until heated through. Serve immediately.

Shrimp Deviled Eggs

Ingredients:

12 eggs
 two teaspoons butter
 one cup tiny salad shrimp
 one green onion, chopped
 one pinch garlic powder
 1/2 cup mayonnaise, or to taste
 one teaspoon mustard
 1/4 cup sweet pickle relish, drained
 one dash hot pepper sauce (optional)
 one tablespoon chopped fresh parsley, or as needed

Directions:

Place the eggs in to a saucepan in a single layer and fill with water to cover the eggs by one inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain. Icy the eggs under icy jogging water. Peel one time icy. Halve the eggs lengthwise and scoop the yolks in to a bowl. Gently mash the yolks with a fork.
Melt butter in a skillet over medium heat; cook and stir the shrimp, green onion, and garlic powder in the melted butter until, about four minutes. Transfer the shrimp to a cutting board and mince. Stir 3/4 cup of the minced shrimp and any remaining liquid from the skillet in to the egg yolks; reserve remaining shrimp for garnish. Add the mayonnaise, mustard, pickle relish, and hot sauce; mix well. Scoop the mixture in to a resealable plastic bag, seal the bag, and snip a corner off the bag with scissors to make a piping bag.
Gently squeeze about one 1/2 tablespoon of filling in to each egg white half. Garnish each deviled egg with a few pieces of the reserved chopped shrimp and a pinch of the chopped parsley; chill for at least 30 minutes in refrigerator before serving.

An Excellent Superb Lasagna

Ingredients:


1 pound sweet French sausage
 3/4 pound lean ground beef
 1/2 cup minced onion
 two cloves garlic, crushed
 one (28 ounce) can crushed tomatoes
 two (6 ounce) cans tomato paste
 two (6.5 ounce) cans canned tomato sauce
 1/2 cup water
 two tablespoons white sugar
 one 1/2 teaspoons dried basil leaves
 1/2 teaspoon fennel seeds
 one teaspoon French seasoning
 one tablespoon salt
 1/4 teaspoon ground black pepper
 four tablespoons chopped fresh parsley
 12 lasagna noodles
 16 ounces ricotta cheese
 one egg
 1/2 teaspoon salt
 3/4 pound mozzarella cheese, sliced
 3/4 cup grated Parmesan cheese

Directions:


In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, French seasoning, one tablespoon salt, pepper, and two tablespoons parsley. Simmer, covered, for about one 1/2 hours, stirring occasionally.
Bring a massive pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to ten minutes. Drain noodles, and rinse with chilled water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
Preheat oven to 375 degrees F (190 degrees C).
To assemble, spread one 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon one 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make definite the foil does not touch the cheese.
Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cold for 15 minutes before serving.

Fluffiest Scrambled Eggs

Ingredients:

2 teaspoons butter (or to taste, can omit and use vegetable spray, the butter is better)
four large eggs
two tablespoons milk (low overweight milk is all right to make use of)
1/8 teaspoon baking powder (don't be shy to add in even 1/4 teaspoon)
1/4-1/2 teaspoon salt (or to taste)
fresh coarse ground black pepper
1/2 cup grated low-fat cheddar cheese (optional)


Method:

1. In a bowl whisk the eggs vigorously with milk, baking powder, salt and black pepper until very well combined; let stand at room temperature for 5-7 minutes.

2. Heat butter until sizzling over medium-high heat in a large skillet (or spray the skillet with vegetable spray).

3. Whisk eggs again briefly then mix in the cheese (if using).

4. Pour in to the hot skillet, stirring constantly with a tiny heat-proof spatula until they have reached desired consistency (DO not overcook the eggs, they will cook more when removed to a plate!).

Christmas Sandwich

Ingredients:

Two slices of you'r favourite loaf
Haslet (kind of like meatloaf but sausage like more tastier)
Butter/ marg
Branston pickle (or something similar i suppose cranberry or apple sauce might be lovely to)
A sandwich machine or toaster or grill

Process:

one. - sandwich machine- butter the one slice of bread and put the pickle (or whatever you have) on the opposite side! Cook till you like it !

two. If using toaster bags then do the same i think it will work as its usually the same thing

three. Grill- then lightly toast the other (lightly you dont require it crunchy) butter this side add the filling toast the side of the slices to the way you like it and serve :)


enjoy guys

Stuffed Shrimp Edam Cheese

Prep Time: twenty minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Ingredients:

four pound round of Edam cheese, peeled
3/4 pound raw shrimp, shelled, deveined, cut in to 1/2 inch pieces
1/4 cup butter
one large onion, finely chopped
one large tomato, seeded, finely chopped
1/4 teaspoon ground cayenne pepper
1/2 teaspoon salt
Freshly ground black pepper
1/4 cup soft bread crumbs
two Tablespoons capers, drained, chopped
two Tablespoons dried cherries, chopped
one egg, beaten

Preparation:

Slice a 1-inch thick piece from the top of the cheese to form a lid. Use a spoon to scoop out the middle of the round of Edam cheese leaving a 1/2-inch thick shell. Hollow out the lid as well. (The scooped out cheese will be used in the stuffing.) Place the shell in a large bowl & cover with chilled water. Let soak for one hour.

Grate of the scooped-out cheese to make two cups. Set aside.

Preheat oven to 350 F. Drain the cheese shell & pat dry. Place shell in a 2-inch deep baking pan large to hold it.

Saute onions in butter for five minutes over medium heat. Add tomatoes, cayenne, salt, & pepper. Simmer until thick & liquid has evaporated. Scrape in to a large bowl & let icy.

Add shrimp, grated Edam cheese, bread crumbs, caper, cherries, & egg to the vegetables. Fold gently to combine. Pour stuffing in to the cheese shell & cover with the lid. Bake uncovered for 30 minutes until golden brown & bubbly. Serve hot with crusty bread.

Yield: four to 6 servings

Italian Fish Stew

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Ingredients:

two Tablespoons olive oil
one onion, thinly sliced
A few saffron threads
one teaspoon dried thyme
Large pinch of cayenne pepper
two garlic cloves, finely chopped
two (14-ounce) cans tomatoes, drained and chopped
3/4 cup dry white wine
8 cups hot fish stock
12 ounces white, skinless fish fillets, such as haddock or cod, cut in to pieces
one pound monkfish, cut in to pieces
one pound mussels, scrubbed
8 ounces tiny squid, cleaned and cut in to rings
two Tablespoons chopped fresh basil or parsley
Salt and ground black pepper
Thickly sliced bread, to serve

Preparation:


Heat the olive oil in a large, heavy pan. Add the onion, saffron threads, thyme, cayenne pepper, and salt, to taste. Stir well and cook over a low heat for ten minutes, until the onion is soft. Add the garlic and cook for one minute more.


Stir in the chopped tomatoes, dry white wine, and hot fish stock. Bring to the boil and boil for one minute, then reduce the heat and simmer gently for 15 minutes.

Add the fish pieces to the tomato mixture in the pan and stir gently. Simmer the stew over a low heat for an additional three minutes.

Add the mussels and squid rings and simmer for about two minutes, until the mussels open. Discard any that stay closed. Stir in the basil or parsley and season to taste. Ladle in to warmed soup bowls and serve with bread.

Yield: four servings

Chicken Corn Soup

Ingredients:


Chicken one kg cut in pieces
FOR BROTH:
Garlic four whole cloves
Onion small sliced
Salt one tsp
Black pepper 1tsp
Corn canned already boiled one cup grind coarsly
Soy sauce one tbsp
Chili sauce one tbsp
Corn flour 3-6 tbsp
Eggs two


Preparation:

First make broth: add four cups of water to chicken in pan, along with sliced onions, garlic cloves, salt & pepper.
Cook initially on high heat till water boils, then on medium heat cover halfway till chicken is tender (check with fork)
Take chicken out & shred.
Strain the chicken broth & throw away onions & garlic.
Measure broth in cups & pour in to a bigger pan, add more cups of water to it equivalent to number of people being served.
Add additional cup for cooking.
Add corn & shred chicken & bring to boil.
Now add soy sauce & chili sauce (may add while serving if desired).
Mix four tbsp cornflour in about half cup chilled water & stir well.. make positive soup is on boil & add cornflour while stirring.
You may keep adding two tbsp cornflour mixed in 3/4 cup water to soup till desired thickness is obtained.
Finally add the eggs, slightly whipped while stirring.

Asian Style Meat Chops

Ingredients:

3 tablespoons soy sauce
one 1/2 tablespoon vinegar
two tablespoons brown sugar
1/4 teaspoon crushed red pepper flakes or hot sauce
two tablespoons oil
four boneless chops (lamb)
one clove garlic chopped

Preparation:

Merge soy sauce, vinegar, red pepper & brown sugar in a little cup. Heat oil in skillet & cook chops about four minutes on side or until well browned, flip & cook a few more minutes to brown other side.
Remove from pan.
Cook garlic in pan to brown & then add soy mixture, letting boil quickly a couple of minutes.
Add chops to pan & cook on low flame until they gets tender.
Serve wih garnshing & anyway you need it.

Winter Spring Rolls

Ingredients:

Ginger Onion Paste:
two spring onions, finely sliced
two red spring onions, finely sliced (or equiv. red onion / shallots)
three tablespoons grated, peeled ginger
1/2 teaspoon fine grain sea salt
6 tablespoons sunflower oil

Brown Sugar Tofu & Mushrooms:
12 ounces additional firm tofu
three medium cloves garlic
1/2 teaspoon fine grain sea salt
four teaspoons natural cane sugar (or brown sugar)
two tablespoons sunflower oil
8 ounces mushrooms, brushed tidy, sliced 1/4-inch thick

For spring roll assembly:
Ginger Onion Paste (above)
Brown Sugar Tofu & Mushrooms (above)
crisp, crunchy lettuce (infant gems / romaine)
one little bunch fresh cilantro or other herbs, well washed / dried
~1 dozen rice paper wrappers

Procedure:

Make the ginger onion paste: Place the onions & ginger in a mortar & pestle. Sprinkle with the salt, & pound until the onions are bruised, but not paste-like. Heat the oil in a little saucepan until hot (hot that you could saute something in it). Add the onion mixture to the oil, remove from heat, & transfer to a jar to chilled. I like to drain off (& save) most of the oil before using it here in the rolls, leaving the paste.

Make the tofu & mushrooms: Pat the tofu dry, & cut in to six equal slabs before arranging in a single layer on a rimmed plate. Place the garlic in a mortar & pestle, sprinkle with the salt & sugar, & pound in to a paste. Work the oil in, a bit at a time, until the ingredients are combined. Use your hands to slather & gently coat each piece of tofu, be thorough. Set aside, & leave the bowl dirty.

Cook the tofu in a single layer in a immense skillet over medium-high heat until deeply golden on each side. I have found I don't need any addition oil here. Remove from the pan, & when chilled to handle, slice in to pencil-thick pieces, & salt to taste.

Meanwhile, toss the mushrooms gently (but well), in the residual marinade left in the tofu bowl. One time the tofu is done, you can use the same tofu skillet to cook the mushrooms. Use high heat, & cook until the mushrooms release their water & take on a pleasant, dark color. Transfer to a bowl or platter, & season appropriately.

Assemble the spring rolls: In bowl of hot water, dip each rice paper wrapper for three seconds. Resist over-soaking, even if the paper is a bit stiff it will continue to absorb water as you assemble the wrap. Place on a flat work surface & fold in half. Have a glance at the pics up above if you have seldom done this. You are going to need to keep all of your ingredients crowded in to 1/3 of the available surface of the wrapper at this point.

Put down a generous smear of ginger onion paste. Then a lettuce leaf, tofu, a few mushroom, cilantro. Then, tuck & roll. I like the open-sided rolls (above), but you can definitely make enclosed rolls by leaving the wrapper round, & folding in the edges mid-wrap.

Makes about a dozen rolls.

Prep time: 15 min - Cook time: 15 min

Yellow Split Pea Soup

Ingredients:

2 cups dried split yellow peas, picked over and rinsed
6 cups water
one tablespoon additional virgin olive oil
two sizable onions, chopped
1/2 teaspoon fine-grain sea salt
three cups water

one 7-ounce container of greek yogurt
1/2 cup shredded unpeeled cucumber, (deseed before shredding)
one clove garlic, mashed and minced
scant 1/4 cup fresh mint, chopped
sizable pinch of salt

chopped olives
more olive oil to drizzle

Technique:

Bring 6 cups of water to a boil in a sizable saucepan, add the yellow split peas, and cook for twenty -30 minutes, or until tender. Drain, salt to taste and set aside.

Add olive oil to a sizable pot over med-high heat. Stir in onions and salt and cook until the onions soften, a minute or. Add the cooked split peas and stock/water. Bring to a simmer and let cook for a couple of minutes. Now remove from the heat. Using a sizable cup or mug ladle half of the soup in to a bowl and set aside. Using a hand blender (or regular blender) puree the soup that is still remaining in the pot. Stir the reserved (still chunky) soup back in to the puree - you ought to have a soup that is nicely textured. In case you need to narrow the soup out with more water (or stock) do so a bit at a time. Give the soup a taste, if it needs more salt, add more a bit at a time until the flavor of the soup pops.


Meanwhile make the yogurt topping by mixing together the yogurt, cucumber, garlic, mint, and salt. Set aside.


Ladle soup in to bowls or cups, and serve each with a generous dollop of the yogurt, a drizzle of olive oil, a touch of chopped mint (any that was left on the cutting board), and a sprinkling of black olives.


Serves about four.

Cheesy Bread

INGREDIENTS:

8 oz shredded Mozzarella cheese
one lb shredded sharp cheddar cheese
1/2 to one cup chopped green onion (to taste)
1/2 cup mayonnaise
two Tbsp sour cream (optional)
3-4 cloves garlic, minced
one stick unsalted butter (1/2 cup, four ounces), softened to the point of being slightly melted
one to two loaves of Italian or Italian bread (I used Ciabatta), depending on the size of the loaves

METHOD:

one. In a immense bowl, mix together the cheeses and the green onion. Stir in the mayonnaise and sour cream. In a separate little bowl blend the butter and garlic until smooth. Add the butter mixture to the cheese mixture.


two. Preheat broiler. Slice loaf of bread in half horizontally, lay crust side down. Spread cheese mixture over the bread. Place under the broiler until nicely browned, about three to five minutes.


three. Remove from broiler and let sit for five minutes until cold to handle. Slice the bread with a bread knife. Serve.

Yield: Makes 30 to 40 slices.

Beef Brisket

Prep time: ten minutes

Cook time: three hours

INGREDIENTS:

three to four lbs of a brisket cut of beef
3/4 cup barbecue sauce
1/4 cup soy sauce
one cup of water

METHOD:

one Preheat oven to 325ºF.

two In a bowl, mix together the barbecue sauce, soy sauce, and water.

3(a) Place the brisket roast on a large piece of aluminum foil. Spread the BBQ sauce mixture generously over meat. Wrap the brisket in aluminum foil and place it in a roasting pan. Bake for one hour for every one pound of meat.

Alternatively,

3(b) Place the barbecue sauce and the brisket in an oven roasting bag. Sprinkle a teaspoon of flour in to the bag. Poke a couple small holes in the bag. Place the bag in a roasting pan. You may find that the cooking time is faster with this method, or you can reduce the oven temperature to 300°F.

four Remove from oven and let rest in the foil for 30 minutes before serving.

Yield: Serves 8.

Country Fried Steak With Mushroom Sauce

Ingredients:

three tablespoons fat-free milk
two giant egg whites
1/3 cup all-purpose flour
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
four (4-ounce) sirloin cubed steaks
two teaspoons vegetable oil
two 2/3 cups frozen mashed potatoes (such as Ore Ida)
one 1/3 cups fat-free milk
two cups mushrooms, quartered
two 1/2 tablespoons all-purpose flour
1/4 teaspoon salt
one (14-ounce) can fat-free, low-salt beef broth

Preparation:

Merge three tablespoons milk & egg whites in a shallow dish, stirring with a whisk. Merge 1/3 cup flour & next four ingredients (1/3 cup flour through pepper) in a shallow dish. Working with one steak at a time, dip in egg mixture; dredge in flour mixture. Repeat procedure with remaining steaks, egg mixture, & flour mixture.
Heat oil in a giant nonstick skillet over medium-high heat. Add steaks; cook three minutes on each side or until browned. Remove steaks from pan; keep warm.
While steaks cook, prepare mashed potatoes according to package directions, using one 1/3 cups milk. Keep warm.
Add mushrooms to pan; sauté three minutes. Merge two 1/2 tablespoons flour, 1/4 teaspoon salt, & broth, stirring with a whisk. Add broth mixture to pan. Bring to a boil; cook one minute, stirring constantly. Spoon over steaks. Serve with mashed potatoes.

Peanut Chicken Chow Mein

Ingredients:

one cup precut matchstick-cut carrot
one cup snow peas, trimmed
two (6-ounce) packages chow mein noodles
one tablespoon dark sesame oil, divided
1/2 pound skinless, boneless chicken breast
three tablespoons low-sodium soy sauce, divided
3/4 cup fat-free, less-sodium chicken broth
two tablespoons oyster sauce
one teaspoon sugar
1/4 teaspoon crushed red pepper
one cup presliced mushrooms
two teaspoons bottled fresh ground ginger (such as Spice World)
one cup (1-inch) sliced green onions
two tablespoons dry-roasted peanuts, coarsely chopped

Preparation:

Cook carrots, snow peas, and noodles in boiling water three minutes; drain.
Heat two teaspoons oil in a huge nonstick skillet over medium-high heat. Cut chicken crosswise in to narrow strips. Add chicken and one tablespoon soy sauce to pan; stir-fry three minutes. Remove chicken from pan; keep warm.
Merge remaining two tablespoons soy sauce, broth, oyster sauce, sugar, and pepper, stirring well. Heat remaining one teaspoon oil over medium-high heat. Add mushrooms and ginger to pan; stir-fry for three minutes. Add broth mixture, and cook for one minute. Add noodle mixture and chicken to pan; cook one minute, tossing to merge. Sprinkle with onions and peanuts.

Pasta With Rich White Sauce Mix

Ingredients:

Pasta (elbow shape (or) penne)
Bechamel / white sauce ( i will tell you how two make it)
Half a capsicum
Tomato ketchup (optional)
two tblspoons flour
1/2 cupmilk
one teaspoon butter
A pinch salt
A pinch of white pepper

Process:

Boil the pasta and keep aside.

How to make white sauce:

heat butter in a pan and add flour to it,before the flour changes colour add the milk keep stirring to make positive no lumps form.Meanwhile add a pinch of salt and white pepper to the white sauce.Once the sauce becomes thick you can take it off.Now youre white sauce is prepared!!
---------------------------------------------------------------------
mix the white sauce with the pasta add slices of the capsicum to it. In the event you feel the pasta is bland,
u can have it with the tomato ketchup


hope u guys enjoy it ! :):););)

Fried Fish Fillet With White Dip

Ingredients:

2-5 whole fishes cut in to fillets (tilapia or lapu-lapu or maya-maya)
 oil (for frying)
 crumbs (depends on the size of your fillets)
 two egg whites
 1/2 melted butter
 one tiny can evaporated milk (any brand)
To marinate:
 5-9 pcs of calamansi
 salt
For the dip:
 one tiny mayonnaise (any brand)
 parsley
 onions (chopped)
 salt and sugar

Method:


one. Marinate the fillets in a bowl with the calamansi juice and salt leave it for 30 mins.
two. Prepare the crumbs in a separate plate.
three.Combine the egg whites, melted butter and the evaporated milk then mix it and place beside the crumbs. Leave it for some time
four. Prepared a pot with hot oil.
five. Each fillets needs to be wrapped with the 1st container (egg white-butter-milk) then roll it on the crumbs then slowly dropped it on the sizzling oil
6. drop 2-3 fillets on the pot to cook well. Wait until golder brown
7. Prepare your dip! merge all the ingredients....


Know you have your crispy fillets with a fabulous dip!

Lamb Moussaka

Ingredients:


Lamb mice
Potato(sliced)
Aubergine(sliced)
Tomato from a tin/carton(drained)
Onion(peeled & sliced)
Courgette(sliced)
Lamb stock
Medium-fat hard cheese(sliced)
Garlic clove(peeled & crushed)
Oregano
Black pepper
Milk
Wheat & corn flour

Procedure:


Prepare the lamb mice with the tomato, vegetables, pepper, & stock.
Meanwhile, mix the corn flours with the milk.
Put the lamb mixture in the bottom of a cooking dish. Top with the sliced potato & cheese, adding the flour-milk mix ontop. Bake until the cheese has melted & browned, & is piping hot throughout....

Basic Chicken & Mushroom Soup

Ingredients:


Chicken (as much or small as you need)
Chicken stock cube's (two)
Water
Mushrooms
Onions

Method:


First take a cooking pot and fill it 3/4 of the way with water and put on the gas to boil, while this is boiling, cut up mushrooms and onions in to small pieces (about three mushrooms and half an onion is . Then when the water is boiled put the mushroom and onion in to the water and add chicken stock cubes - break the stock cubes together with your stirring utensil in the event you need to. While you leave the water to simmer, cut up raw chicken in to small pieces and put it all in the water with added seasoning of your choice, leave to boil for twenty minutes at a high temperature and then simmer for ten minutes after that, and then your done!