Ingredients
Chicken breast 2 pcs
Blanched tomatoes 2 pcs
Onion 1 pc
Water 1 cup
Yoghurt half cup
Turmeric powder 1 tsp
Garam masala 1 tsp
Red chilli powder 1 tbsp
Cashew nuts 50gms
Garlic 4-5 pcs
Lemon juice 1 tbsp
Coriander 2 tbsp
Raisins 2tbsp
Tomato paste 2 tbsp
Oil 3 tbsp
Salt to taste
Method
1. Cut chicken breasts into cubes.
2. Chop tomatoes, onion, cashew nuts, garam masala and garlic in a chopper.
3. Put oil and the chopped paste in a cooking pan. Cook for two to three minutes.
4. Add chicken cubes in the sauce and wait till the colour changes.
5. Add tomato paste, chilli powder, lemon juice, turmeric powder, salt, yoghurt and raisins. Cook for three to four minutes on a medium flame.
6. Add water and let it come to a boil.
7. At the end, add salt and coriander. Delicious chicken cashew nut curry is ready to be served.
Ingredients
Mutton/Lamb undercut 1/2kg
Capsicum 1 pc
Garlic 4 pcs
Oil 3 tbsp
Oyster sauce 2 tbsp
Chilli garlic sauce 3 tbsp
Green onions 1 pc
Red button chillies 4-5 pcs
Onion 1 small
Salt to taste
Crushed black pepper 1tsp
Lemon juice
Method
1. In a cooking pan, fry the oil and chopped garlic till it turns golden-brown.
2. Add dry button chillies, lemon juice and mutton/lamb slices. Fry well.
3. Add capsicum, onion, and green onion — stir-fry for 1-2 minutes.
4. Then, add chilli garlic sauce, oyster sauce, salt and crushed black pepper.
Mutton/Lamb and green pepper stir-fry is ready to be served.
Tip: The secret is in chopping mutton/lamb and veg into small pieces, so that cooking time is reduced, ideal quick cooking recipes for weeknights
Ingredients
Chicken liver 1 lb
Onion 1piece
Cinnamon 2 sticks
Boiled tomatoes 3 pieces
Potatoes 3 pieces
Water 1 cup
Boiled peas ½ cup
Green chillies 3-4 pieces
Cumin seed powder 1tsp
Turmeric powder 1tsp
Red chillli powder 1tsp
Garlic paste 1 tbsp
Coriander seeds 2 tsp
Garam masala 1/2 tsp
Oil ¼ cup
Salt to taste
Method
1. Stir-fry onions and cinnamon sticks for two to three minutes.
2. Add potatoes and salt; cook for three to four minutes.
3. Add water and leave it to cook on a low flame.
4. Take another pan and stir-fry the chicken liver pieces with garlic paste. Let it cook for two to three minutes.
5. Now, add cumin seed powder, coriander seeds, turmeric powder, and red chilli powder; stir-fry for one to two minutes.
6. Add boiled tomatoes, potatoes and peas, and cook for four to five minutes, on a high flame.
7. Sprinkle a pinch of garam masala on it and enjoy tasty chicken liver curry.
Ingredients
Chicken breast 1 lb
Ginger-garlic paste 1tbsp
Vinegar 2tbsp
Soya sauce 1tbsp
Honey 4 tbsp
Black pepper powder ¼ tsp
Olive oil 2-3 tbsp
Oyster sauce 1tbsp
Capsicums 1
Salt to taste
Wooden skewers as required
Method
1. Cut chicken breast into slices, and marinate with ginger-garlic paste and salt.
2. Let it sit for five to six minutes.
3. Add soya sauce, vinegar, oyster sauce, salt and black pepper powder. Cut capsicum into small slices.
4. Thread the chicken slices and capsicum pieces onto skewers, alternating between the two.
5. Grill them on a lightly oiled grill pan till the colour changes to gold.
6. Serve with boiled rice.
Ingredients
2 tbs vegetable oil
500g chicken mince
1 egg, lightly beaten
2 sachets (4 tsp) Real Stock Paste - Chicken
1/2 cup breadcrumbs
2 tsp ground cumin
1 clove garlic, crushed
1 tbs finely chopped parsley
Lemon and Dill Dipping Sauce
1 cup greek style yogurt
1 tbs lemon juice
1 small clove garlic, crushed
1 tsp dill, finely chopped
Method
1.In a medium bowl, combine, mince, egg, breadcrumbs, Real Stock Paste - Chicken, cumin, garlic and parsley. Mix well.
2.Roll tablespoons of mixture into balls and set aside.
3.Meanwhile heat a large frypan, add the oil then cook the meatballs in batches for 10 minutes, turning occasionally until cooked through.
4.Serve with lemon and dill dipping sauce and crusty bread.
Makes 25
Ingredients
30g butter
1 small peeled leek, washed well and thinly sliced
500g pack - Peas, Corn and Capsicum
125g smoked chicken breast fillet, thinly sliced
6 eggs, lightly beaten
1/4 cup chopped fresh herbs (fresh flat leafed parsley, basil leaves and chives)
1/2 cup cream
1/4 cup shredded parmesan cheese
Crisp green salad, for serving
Method
1. Melt butter in a non-stick frying pan and over a medium heat cook leek until softened, approximately 5 minutes, stirring occasionally.
2. Add - Peas, Corn and Capsicum and cook for a further 2 minutes. Gently stir in smoked chicken.
3. Combine beaten eggs, cream and herbs in a bowl and season to taste with salt and pepper.
4. Pour egg mixture over vegetables and cook uncovered over low heat for 10 minutes or until egg mixture is almost set but the top is still runny.
5. Sprinkle frittata with parmesan cheese, transfer to a hot grill and cook for 4-5 minutes or until frittata is golden on top and just set.
6. Stand for 5 minutes before slicing and serving with a crisp green salad.
If smoked chicken is unavailable, substitute with cooked BBQ chicken breast.
Ingredients
Ice
1/2 package of Instant Pudding, any flavor
1/2 cup strong brewed coffee
Milk (any kind — almond, soy, whole, non-fat)
Method
1. Fill tall cup with ice and add half a package (approximately 2 1/2 tablespoons) of your chosen pudding.
2. Add coffee and top with milk (it should reach brim of cup).
3. Blend to desired consistency (until you don’t hear the ice crushing anymore).
4. Top with whipped cream if desired, and enjoy! If it looks too thick, there should be room for a little bit more milk.
5. Stir and pack down what you have now, and add milk to the brim of cup. Blend for five seconds more.
Ingredients
4 cups Pomegranate arils
3 crispy apples, chopped
2 crunchy pears, chopped
1 cup walnuts, lightly crushed
pinch of salt
2 limes (1/2 cup juice)
1½ tablespoons honey
1 tablespoon brown sugar
¼ teaspoon cinnamon
½ teaspoon apple cider vinegar
10 mint leaves, chopped
Method
1. Place arils in a large bowl.
2. Add the pears and apples and mix together.
3. Sprinkle the walnuts and salt on top.
4. To make the dressing whisk together the lime juice, honey, brown sugar, apple cider vinegar, cinnamon, and mint until smooth.
5. Pour the dressing over the salad and mix together.
6. Store in the fridge until ready to serve. If the apples begin to brown, squeeze more lime juice on them.
Ingredients
2 1/2 cups Pomegranate arils
1 - 3 jalapeños, seeds removed and minced
1 1/3 cup diced cucumber
1/4 - 1/3 cup finely chopped cilantro
1/3 cup diced red onion
squeeze of half a lime
Method
1. Combine all of the prepared ingredients in a bowl.
2. Starting with using only 1 jalapeño. Stir to combine.
3. Test for heat preference and add additional jalapeño if desired.
Ingredients
¾ cup Pomegranate arils
2 teaspoons baking powder, sifted
2 cups all-purpose flour, sifted
4 whole eggs, room temperature
1 cup + 3 tablespoons granulated sugar
½ teaspoon salt
6 tablespoons unsalted butter, melted
1 lemon, zested and juice strained
¾ cup extra-virgin olive oil
1–2 teaspoons all-purpose flour
2 tablespoons brown (or raw) sugar
Method
1. Preheat oven to 160 °C.
2. Butter and flour the bottom and inside of the cake pan.
3. Sift together flour and baking powder. Whip the eggs at high speed until about tripled in volume.
4. Add the granulated sugar and continue to whip on high speed. Whip the eggs and sugar until they are pale and stiff — generally about three to five minutes.
5. Incorporate the lemon zest, salt and strained lemon juice. Incorporate the melted butter, while slowly mixing.
6. Add one cup of the flour; mix until incorporated. On medium speed, add ½ cup of olive oil.
7. Add the remaining dry ingredients just until incorporated; scrape if necessary.
8. Whilst mixing, add the last of the olive oil in a steady stream; scrape the bowl.
9. Mix again on high speed for about 30 seconds to ensure a thorough and even mixture.
10. In a separate bowl, add ¾ cup of arils and one teaspoon of flour to lightly coat them. Gently fold the coated arils into the prepared cake batter.
11. Pour the batter into your prepared cake pan. Generously sprinkle the brown sugar over the top of the cake and place the cake into the oven.
12. After about 15 minutes, rotate the cake 180 degrees and bake for another 20–25 minutes.
13. The cake should be golden brown on top and the center should spring back when pressed lightly.
14. Allow the cake to cool completely before removing from the pan. Add ¼ cup arils as garnish and a drizzle of fine olive oil.
