Cooking with Peachy

GOOD FOR 4 PERSONS.

INGREDIENTS:

• PANNA – 200 ml
• CANNED PEACHES – 4 PCs.
• SUGAR POWDER – 2 tbsp.
• SWEET COCOA POWDER – A pinch

PROCEDURE:

Place your mixing bowl in the freezer for 5 minutes.

Once very cold, mix in panna and sugar powder and whisk until foamy.

Note: stop whisking once firm, longer whisking time will change your panna into cooking butter

In a serving plate, spoon in some of the cream in circular shape, place the half slice of peach in the middle, sprinkle some cocoa powder and serve.

GOOD FOR 4-6 PERSONS.

INGREDIENTS:

• BEEF – 600 gr.
• SLICED ONIONS – 2 PCs.
• CHOPPED GARLIC – 2 cloves
• COCO-MILK – 400 ml
• CORIANDER SEEDS – 2 tsp.
• CUMIN – 1 tsp.
• CLOVES – 3 PCs.
• CARDAMOM – 3 PCs.
• CINNAMON – 2 little PCs.
• OLIVE OIL – 2 tbsp.
• SALT & GROUNDED PEPPER SEEDS FOR SEASONING

PROCEDURE:

In a blender, blend a half of the onion with the garlic and 4 tbsp. of coco-milk and use this mixture to marinate the meat for 30 minutes.

Add the oil in a large pan and brown the remaining onion for 3 minutes, then add the meat with all the marinating, coriander and cumin seeds that you have previously crushed in a mortar and other spices.

Leave cook for 2 minutes then add the remaining coco-milk and cover with the lid, after about 45 minutes, or when the sauce reached a nice creamy appearance, adjust of salt and pepper and serve.

TIP: before to serve, remove the cloves, the cardamom and the cinnamon from the dish avoiding someone to chew.

GOOD FOR 4-6 PERSONS.

INGREDIENTS:

• CHICKEN BREAST – 1 kg.
• SLICED ONION – 1 1/2 PC.
• SLICED SWEET BELL PEPPER – 1 1/2 PC.
• PAPRIKA – 2 tbsp.
• FRESH TOMATO CHUNKS – 700 gr.
• TOMATO SAUCE – 200 ml.
• BLACK PEPPER POWDER – 1/2 tsp. (FOR THE SAUCE)
• SALT – 1 tsp. (FOR THE SAUCE)
• CHICKEN POWDER – 1 scoop (YOU CAN USE CHICKEN BROTH CUBE)
• BASIL – 1 tbsp. (YOU CAN USE FRESH BASIL)
• OLIVE OIL – 2 tbsp.
• BROWN SUGAR – 3 tbsp.

2′nd SET OF INGREDIENTS:

• GARLIC POWDER – 1 tsp.
• BLACK PEPPER POWDER – 1/2 tsp.
• SALT – 1 tsp.

PROCEDURE:

Season chicken with salt, black pepper powder and garlic powder. Meanwhile, heat the olive olive in a non-stick frying pan. Once hot, sauteed the onions until gets slightly brown, add the bell peppers and simmer for 2 minutes.

After 2 minutes is over, add the fresh tomato chunks, tomato sauce, paprika, chicken powder, black pepper powder, basil, brown sugar, mix well, place cover and cook for 10 minutes.

Once sauce is ready add the chicken, salt if needed, mix well, cover the pan, decrease to medium heat and cook the chicken within the sauce for 12 minutes, remove and serve.

GOOD FOR 4 PERSONS.

INGREDIENTS:

• PORK – 1 kg.
• HARD BOILED EGGS – 4 PCs.
• ORANGE JUICE / PINEAPPLE JUICE – 1 Lt.
• SOY SAUCE – 6 tbsp.
• VINEGAR – 4 tbsp.
• GROUND BLACK PEPPER – 1 tsp.
• CHOPPED GARLIC – 4 cloves
• SLICED ONION – 1/2 PC.
• DRIED BANANA FLOWERS – 20 gr.
• BROWN SUGAR – 3 tbsp.
• BAY LEAVES – 3 PCs.
• SALT – 2 tsp.
• OLIVE OIL – 2 tbsp.
• WATER – IF NEEDED

PROCEDURE:

Heat olive oil in a large pot and sautee onions and garlic, add the pork, orange juice, soy sauce, ground black pepper, salt, brown sugar and bring to boil.

Every 15 minutes add respectively: bay leaves, dried banana flowers, hard boiled eggs and cook for another 15 minutes, remove from the fire and serve with plain rice.

GOOD FOR 4-6 PERSONS.

INGREDIENTS:

• BEEF – 1 kg.
• MUSHROOMS – 500 gr.
• BUTTER – 2 tbsp.
• PARSLEY – 1 tbsp.
• CHOPPED ONION – 1 PC. (MEDIUM SIZE)
• CHOPPED GARLIC – 3 cloves
• BLACK PEPPER POWDER – 1/4 tsp.
• SALT – 1 tsp.
• PANNA – 500 ml

PROCEDURE:

Heat large non-stick frying pan or wok, melt butter, sauteed onions for 1 minute, after 1 minute add garlic, cook until golden brown, add beef, broth cube, black pepper powder, parsley,  water if necessary and cook until meat gets tender.

Once meat is tender, add panna, salt, bring to boil for 2 minutes, after 2 minutes add the mushrooms, wait until mushroom is cook and serve.