Cooking with Peachy

   Print this recipe

Difficulty: 

Preparation time: 20′

Servings: 4

Calories per serving: 260 kcal

Ingredients:

Procedure:

1. Season the chicken with salt and black pepper powder.
2. Heat the sesame oil in a pan or Wok and then add the ginger and stir for 1 minute.
3. Add the garlic, stir for another minute and then add the sesame seeds.
4. After 30 seconds add the chicken, oyster sauce, chili paste and stir.
5. Allow to cook the chicken for 15 minutes or until done.

   Print this recipe

Difficulty: 

Preparation time: 20′

Servings: 3

Calories per serving: 263 kcal

Ingredients:

• Sea Bream – 3 PCs.
• Sliced onion – 1 cup
• Sliced ginger – 1/4 cup
• Lemon juice – 1/4 cup
• Water – 50 ml (1.70 fl. oz.)
• Extra virgin olive oil – 3 tbsp.
• Soy sauce – 1 1/2 tbsp.
• Sliced garlic – 4 cloves
• Salt – 2 tsp.

Procedure:

1. Heat a large pan over a medium heat and sprinkle a pinch of salt on it.
2. Place the fish and then sprinkle some salt on the skin and inside.
3. Distribute all other ingredients evenly on the fish.
4. Simmer with lid for 15 minutes.

GOOD FOR 16 PERSONS.

INGREDIENTS:

• CONDENSED MILK – 1 CAN
• EGG YOLK – 10 PCs.
• FRESH MILK – ½ of CONDENSE MILK CAN
• LEMON ZEST
• SUGAR – 2 ½ tbsp.

PROCEDURE:

Combine all the ingredients, but the sugar, in a medium size mixing bowl and whisk until creamy.

Sprinkle the sugar all over the layer where you will cook the leche flan and pass over a very low fire until the sugars melts and starts to appear slightly brown. Leave the caramel cool down then pour in the cream of eggs and steam for 45 minutes.

After cooking, leave the leche flan cool down for 15min then place in the refrigerator

Serve chilled.

Tip: sugar is easy to burn, pay attention during the preparation of the caramel to avoid it to get bitter

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.

INGREDIENTS:

GOOD FOR 4 PERSONS.

• PASTA – 250gr.
• TUNA FLAKES in OLIVE OIL - 3 small cans
• BROTH CUBE – 1PC. (vegetable flavor)
• CHOPPED ONION - 1/2 onion
• PARSLEY – 8 leaves
• CUBED FRESH TOMATOES – 200gr.
• MIXED ERBS – like black pepper powder, white pepper powder and coriander powder
• OLIVE OIL- 2tbsp.

PROCEDURES:

Making the sauce for the pasta:

Heat a non-stick frying pan, add the olive oil from the TUNA FLAKES and the chopped onions and stir until light brown then add the chopped parsley.

Add the fresh tomatoes and cook until the sauce will appear creamy then sprinkle a pinch of the mix herbs and stir, add the oyster sauce and after 2min add the tuna flakes and let simmer for 5min.

For the pasta:

Bring to boil 2,5Lt of water then add the broth cube and 2tbsp. of olive oil, add the pasta and mix often to avoid sticking.

NOTE: Check the cooking time on the pasta’s box, since every shape has different duration. I suggest to reduce the cooking time of 2min respect the indication on the box.

Drain the pasta but leave some cooking water aside, you might need if the sauce will thicken too much, Heat the sauce and add the pasta in it, cook thoroughly for 2min then serve.