Archive for January, 2010
MIXED SEAFOOD FRIED RICE

Difficulty: ![]()
Preparation time: 20′
Servings: 4
Calories per serving: 254 kcal
Ingredients:
- Mixed seafood – 300 gr (10.53 oz.)
- Steamed rice – 3 cups
- Minced carrots – 1 cup
- Minced yellow bell pepper – 1 cup
- Onion – 1 large PC.
- Green peas – 1/2 cup
- Tuna – 150 gr (5.30 oz.)
- Extra virgin olive oil – 3 tbsp.
- Oyster sauce – 3 tbsp.
- Garlic – 2 cloves
- Black pepper powder – a pinch
Procedure:
- Heat the oil in a large pan or a Wok, fry the onion for 1 minute and then add the garlic.
- Stir constantly for 2 minutes and then add the carrots, green peas, oyster sauce, black pepper powder and stir for 2 additional minutes.
- Add the seafood, tuna and stir until done.
- Add the rice and mix until well combined.
- Before serving, mix in the bell pepper.
BUTTERED CHICKEN INDIAN STYLE
Difficulty:
Preparation time: 1h 30′
Servings: 8
Calories per serving: 470 kcal
Ingredients for the marinade:
- Chicken breast – 1 kg
- Yoghurt – 1 cup
- Lemon juice – 1/4 cup
- Onion – 2 PCs.
- Butter – 50 gr
- Garlic – 4 cloves
- Ginger powder – 1 tsp.
- Chili powder – 1/2 tsp.
- Garam Masala – 3 tsp.
- Annatto powder – 3 tsp. (natural red food colouring)
- Olive oil – 4 tbsp.
Ingredients for the gravy:
- Tomato sauce – 500 ml
- Sour cream – 1 cup
- Cream – 1 cup
- Butter – 100 gr
- Ginger powder – 1 tsp.
- Garam Masala – 1 1/2 tsp.
- Brown sugar – 2 tsp.
- Lemon juice – 2 tbsp.
- Cumin seeds – 1 tsp. (ground)
- Salt – 1 tsp.
Procedure:
- Marinate the chicken with the lemon juice, salt, ginger powder and Garam Masala.
- Add the chili powder and mix with a wooden ladle.
- Slice the onion and process it finely with the yoghurt, garlic and Annatto powder.
- Add the mixture to the chicken, mix well and let marinate for 1 hour.
- Heat the olive oil in a large pan or a Wok and melt in the butter (50 gr).
- Drain the chicken from the marinade and fry for 5-6 minutes or until nicely golden brown.
- Using the same pan or Wok, add the remaining 100 gr of butter, cumin, garam masala, ginger powder, brown sugar, lemon juice, salt, sour cream, cream and tomato sauce.
- Once the sauce starts boiling add the chicken and simmer for 7 minutes.
PARMESAN POTATOES
Difficulty: ![]()
Preparation time: 40′
Servings: 4
Calories per serving: 275 kcal
INGREDIENTS:
- Potatoes – 500 gr
- Parmesan cheese – 2 cups
- Tomato sauce – 700 gr
- Basil – 1 tbsp.
- Extra virgin olive oil – 3 tbsp.
- Salt – 1 tsp.
- Nutmeg – 1 tsp.
- Ground black pepper – 1/4 tsp.
- Heat the extra virgin olive oil in a saucepan.
- Add the basil and ground black pepper and stir for 30 sec.
- Add the tomato sauce and nutmeg, stir once in a while at low heat.
- Once boiling, stir in the salt and then add the potatoes.
- Cook the potatoes for 30 minutes at low heat.
- After 30 minutes, stir in the Parmesan cheese and mix thoroughly until creamy.
GARLIC BROCCOLI
DIFFICULTY: ![]()
PREPARATION TIME: 15′
SERVINGS: 2
CALORIES PER SERVING: 97 kcal
INGREDIENTS, 1st SET:
- Broccoli – 450 gr
- Warm water – 1 cup
- Garlic – 1 tbsp.
- Corn starch – 2 tsp.
- Bouillon cube – 1/2 PC.
- Extra virgin olive oil - 2 tbsp.
- Salt – 1/2 tsp.
INGREDIENTS, 2nd SET:
- Garlic – 1 cup
- Sesame oil – 2 tbsp.
- Gin – 5 tbsp.
- Extra virgin olive oil - 3 tbsp.
- Salt – 1 tsp.
TOPPING PROCEDURE:
- Mix evenly all the ingredients.
- Heat a sauce pan and roast the mixture until golden brown and crunchy.
BROCCOLI PROCEDURE:
- Heat the oil in a Wok or a large pan.
- Add the garlic and stir until golden.
- Add the warm water, broth cube and salt and bring to a boil.
- Add the broccoli and cook with lid for 8 minutes or until done.
- Dissolve the cornstarch in 1/4 cup of cold water and then add to the broccoli.
- Mix well and serve.
GARAM MASALA SHRIMPS
Difficulty: ![]()
Preparation time: 20′
Servings: 4
Calories per serving: 175 kcal
INGREDIENTS:
- Cherry tomatoes – 500 gr
- Shrimps – 500 gr
- Onion – 1 PC.
- Ground coriander seeds – 1/2 tsp.
- Salt – 1 tsp.
- Garlic powder – 1 tsp.
- Butter – 2 tbsp.
- Chili powder – 1/4 tsp.
- Garam masala – 1 tsp.
- Coriander leaves – 1/4 cup
PROCEDURE:
- Melt the butter in a pan and add the ground coriander seeds and garam masala.
- Add the onion and cook until half done.
- Add the garlic powder, chili powder, tomatoes and salt and simmer until tomatoes are cooked.
- Add the shrimps and cook with lid for 5-7 minutes stirring occasionally.
- Just before serving, mix in some coriander leaves and leave the remaining for topping.






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