Cooking with Peachy

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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.

DIFFICULTY:

PREPARATION TIME: 35′

SERVINGS: 12

CALORIES PER SERVING: 360 kcal

INGREDIENTS:

• BANANA – 4 PCs.
• ALL PURPOSE FLOUR – 300 gr
• ICING SUGAR – 150 gr
• BUTTER – 150 gr (melted)
• DARK CHOCOLATE BITS – 3/4 cup
• FLAKED ALMONDS – 3/4 cup
• CINNAMON POWDER – 1/4 tsp.
• VANILLA EXTRACT – 1 tsp.
• BAKING POWDER – 1 tsp.
• YEAST – 1 tsp.
• EGGS – 2 PCs.

PROCEDURE:

1. In a large sized bowl, mix together the flour, yeast, baking powder, sugar and cinnamon powder.
2. Add the butter and eggs and whisk thoroughly.
3. Add in the bananas cut into chunks and whisk until desired smoothness.
4. Add the chocolate bits, vanilla extract and almonds and mix
5. Transfer the dough into a greased moulder.
6. Bake for 25 minutes at 180°C (to determine if the cake is well cooked, a toothpick stocked into the cake must come out clean)

Difficulty: 

Preparation time: 30′

SERVINGS: 4

INGREDIENTS:

• SPAGHETTI – 300gr.
• CHICKEN STRIPS – 150gr.
• COOKED HAM – 150gr.
• CHOPPED PARSLEY – 1 tbsp.
• DRIED PORCINI / MUSHROOM – 10gr.
• BUTTERMILK CREAM / NESTLÉ CREAM – 400ml.
• GREEN PEAS – 50gr.
• FONTAL CHEESE / CHEDDAR CHEESE – 100gr.
• CHICKEN POWDER – 1/2 SCOOP
• BROTH CUBE – ½ PC. (Vegetable flavour)
• CHOPPED GARLIC – 2 tbsp.
• GROUND MIXED PEPPER SEEDS – ½ tsp.
• EXTRAVIRGIN OLIVE OIL - 3 tbsp.
• SALT FOR BOILING THE PASTA – 2 tsp.

DIRECTIONS:

Season the chicken with chicken powder and ground pepper.

To prepare the sauce for the spaghetti, heat a non-stick frying pan with olive oil, saute the chopped garlic, add the chicken and cook for 2min, add ham and after 2min add the cream, half piece of broth cube, adjust into low fire and simmer until the broth cube has melt. Add the ground pepper, green peas, chopped mushroom, chopped parsley and simmer until green peas are cooked. Add the cheese and stir until melt. In the meantime bring to a boil a large quantity of water with 2 tsp. of salt and cook the pasta “al dente”. Drain, add some scoop of cooking water of the pasta to the sauce if necessary. Mix the pasta within sauce for 2min over a slow heat and serve, top with some additional chopped parsley.

GOOF FOR 4 PERSONS.

INGREDIENTS:

• PANCIT – 230 gr. / 1 PACK
• PORK FILLET – 300 gr.
• CARROTS – 200 gr.
• HOLLAND BEANS / CHICHARO – 100 gr.
• OYSTER SAUCE – 5 tbsp.
• MINCED GARLIC – 2 cloves
• SLICED ONIONS – 1/2 PC.
• BROTH CUBE – 1 PC. (VEGETABLE FLAVOR)
• OLIVE OIL – 2 tbsp.
• BLACK PEPPER POWDER – 1/4 tsp.
• SALT – 1/2 tsp.

PROCEDURE:

Season the pork with salt and pepper before cooking, meanwhile, bring to boil 700 ml of water.

In a wok or a large pan, heat the Olive Oil, sweat the Onions and the Garlic, add the Pork and after 3 minutes add the Carrots and the Oyster Sauce. Once Carrots are partially cooked, add the Holland Beans or Chicharo and cook through for 3-4 minutes.

Once tha water is boiling add the broth cube and soak the pancit, cook for 1-2 minutes, drain and mix well with the meat and vegetables until pancit gets the flavor.