Cooking with Peachy

Archive for January, 2009

GOOD FOR 4 PERSONS.

INGREDIENTS:

• CHICKEN BREAST – 700 gr.
• SLICED POTATOES – 2 PCs.
• SLICED CARROTS – 2 PCs.
• STRING BEANS – 150 gr.
• BELL PEPPER GREEN – ½ PC.
• ONION CHUNKS – 1 PC.
• CHOPPED GARLIC – 3 cloves
• COCOMILK – 1 CAN / 480 gr.
• CURRY POWDER – 2 tsp.
• LEMON LEAF – 1 PC.
• CHICKEN BROTH POWDER – ½ SCOOP
• GINGER POWDER – ¼ tsp.
• BLACK PEPPER POWDER  – ¼ tsp.
• OLIVE OIL – 3 tbsp.
• BROTH CUBE – ½ PC. (VEGETABLE FLAVOR)

PROCEDURE:

Season the sliced chicken breast with the chicken broth powder, the ginger powder, the black pepper powder and mix well.

Heat the olive in a wok or in a non-stick frying pan and saute the onions and the garlic. Add the sliced chicken breast and roast it until lightly golden brown. Add ¾ can of coco milk, the sliced potatoes and simmer until potatoes are partially cooked, add the carrots and keep simmering for 5 to 7min, add the string beans, the green bell pepper and the curry powder previously dissolved in the remaining coco milk, add the lemon leaf and simmer until all the vegetables are well cooked.

GOOD FOR 4 PERSONS.

INGREDIENTS:

• SLICED LETTUCE – 200gr
• GREEN OLIVES – 15 PCs.
• BLACK OLIVES – 15 PCs.
• SWEET CORN – 50gr
• SHREDDED CARROTS – 1 PC.
• BEANS SPROUTS – 25gr
• MOZZARELLA CHEESE- 2 PCs.

DRESSING:

• JUICE OF A LEMON – 1 PC.
• SALT – ½ tsp.
• EXTRAVIRGIN OLIVE OIL – 4 tsp.
• A PINCH OF BLACK PEPPER POWDER

PROCEDURE:

In a large mixing bowl mix all the ingredients but the mozzarella. Prepare the dressing in a small bowl, add the lemon juice, the pepper, the olive oil, the salt and mixed well.

Place some of the mixed fresh salad in a serving plate and top with some cubes of mozzarella then spoon all over the dressing.

GOOD FOR 4 PERSONS.

INGREDIENTS:

• CANNELLONI – 12 PCs.
• SPINACH – 400gr
• RICOTTA CHEESE - 250gr
• PARMESAN CHEESE – 50gr
• BECHAMEL SAUCE - 250ml
• EGG YOLK – 2 PCs.
• GRATED NUTMEG – A PINCH
• BUTTER – TO SPREAD ON THE BAKING PAN
• SALT - ½ tsp.

PROCEDURE:

Cook the spinach in abundant water until soft, then drain and squeeze them to evacuate the water in excess. Chop finely or pass it thru a food mill then add the Ricotta cheese, the egg yolks, the Parmesan cheese, the salt and the Nutmeg and mix well obtaining a smooth cream.

Bring to boil 2lt. of salty water then cook the pasta for 1min, drain and soak on a bowl filled with cold water to stop the cooking.

With the help of a food syringe (you can eventually use a plastic sack food quality for freezing, cutting out one corner to obtain a hole where to squeeze out the filling) Fill completely the cannelloni and lay them in a baking pan where you previously spreaded some butter.

Pour the Bechamel sauce on the cannelloni to cover them completely then sprinkle some Parmesan cheese and bake at 220ºC (430ºF) for 15min or until the surface is golden brown.

Béchamel sauce is a key ingredient in many recipes…

GOOD FOR 400ml of SAUCE

INGREDIENTS:

• MILK – 500ml
• FLOUR – 50 gr.
• BUTTER – 50 gr.
• A PINCH OF GRATED NUTMEG.
• A PINCH OF BLACK PEPPER POWDER.
• SOME SALT

PROCEDURE:

Melt the butter in a small sauce pan then add the flour gradually to prevent the formation of clots, once the mixture is ready pour in gradually the milk (I suggest to heat the milk before pouring) and stir continuously until reaching a smooth cream. Add the salt, the Nutmeg and the pepper powder and bring to boil. Cook the sauce until desired thickness.

GOOD FOR 6 PERSONS.

INGREDIENTS:

• SPAGHETTI – 500 gr.
• RED BELL PEPPER – ½ PC.
• YELLOW BELL PEPPER – ½ PC.
• GREEN BELL PEPPER – ½ PC.
• SLICED RED ONIONS – 2 PCs.
• SLICED ZUCCHINI – 1 PC.
• BALSAMIC VINEGAR – 3 tbsp.
• SMOKED SALMON – 250 gr.
• SHREDDED CHEESE – 200 gr.
• BROWN SUGAR – 1 tbsp.
• FRESH SLICED TOMATOES – 200 gr.
• A PINCH “BRUSCHETA POWDER SEASONING MIX” (Mixture of dry Garlic, Oregano, Thyme)
• A PINCH OF GROUNDED BLACK PEPPER
• SLICED DRY TOMATOES IN OLIVE OIL (Italian speciality)
• A PINCH OF SALT FOR THE VEGETABLES
• SALT FOR THE PASTA – 1 ½ tbsp.
• OLIVE OIL – 3 tbsp. (For the Spaghetti)
• FRESH CURLY PARSLEY FOR GANISHING

PROCEDURE:

Bring to boil water in a large pot, meanwhile, add in a baking pan all the sliced vegetables, the balsamic vinegar, the spices, the brown sugar, the salt and the pepper. Preheat the oven to the highest temperature, place the smoked salmon on an aluminium foil and place it on the top of the oven cooking it smoothly (alternatively cook either in microwave oven for 1min. or in classic oven for 3min). Once oven is hot, place the baking pan with all the sliced vegetables and cook for 20min or until lovely grilled.

Add the spaghetti in the boiling water within the salt and cook depending on the indication of the pasta pack, once ready, strain and add olive oil avoiding to stick

In each serving plate, construct the portion as follows: place some of the spaghetti in the center, add some of the grilled vegetables, spoon all over some sauce from the baking pan, cover with the shredded cheese, add some smoked salmon bits, garnish with fresh parsley and serve.