Top with fresh chives and serve right away. Classic Egg and Celery Sandwiches Makes 3 servings Ingredients: • 3 eggs • 3 tsp olive oil • 3 sliced whole grain pita bread with pockets • 3 tsp Dijon mustard • 1/3 cup plain Greek yogurt • 1 cup shredded lettuce leaves • 1 ½ celery ribs, diced • Sea salt • Freshly ground black pepper How to Prepare: 1. Place the eggs in a small pot and cover with a lid. Place over medium high flame and boil for up to 12 minutes. 2.
Put them in a skillet and cook like usual. • Next you prepare the chips where you brush oil on a single side of each of the six tortilla wraps, then stack and cut them into tortilla chip shapes. Transfer into the airfryer grill pan and sprinkle nutmeg, pepper and salt. • At 400F, airfry for 20 minutes until they turn
2- Flour 50gm 3- Mire poix 100 gm. 4- Brown Stock ½ liter 5- Tomato Puree 20 g. Method: • Heat the oil or butter in a sauce pan. • Add mire-poix and brown stock lightly. • Add flour, cook slowly to a light brown color. • Cool and mix in tomato puree.
pepper • 3 cloves garlic • 1 can diced tomatoes • 12 oz. frozen shrimp • 1/4 tsp. red pepper Directions: 1. In a saucepan, add oil and flour and stir for 10 minutes until it turns reddish brown. 2.
Broccoli and Cheese Nuggets Ingredients: 1 pkg cooked frozen broccoli, chopped up 1 1/2 c shredded cheddar cheese 1 c seasoned breadcrumbs 3 eggs Directions: Set oven to 375 degrees F. Coat a baking sheet with oil. Mix rest of ingredients to- gether, mixing well. Add garlic powder, basil, pepper and/or oregano. Make balls or squares out of these nuggets. Put the shapes on a baking tray and cook in oven for 20-25 minutes.
Spread this final mixture over the baking sheets 4. Bake it for about 20 minutes. Let it cool. 3. Zucchini Linguine Pasta Ingredients 6 oz steamed or cooked shrimp 1 large green zucchini, chopped 1.5 cup colorful bell peppers, sliced 1/4 cup red onion, sliced 1 tbsp roasted Tahini butter 1/2 tbsp sesame oil 1-2 tbsp liquid aminos 1/2 tbsp sesame seeds Instructions: 1.
Moroccan Lamb Stew Ingredients: 4 tablespoons olive oil 3 Ib. lean lamb meat (Cut into cubes) ½ cup all-purpose flour Salt and pepper 3 carrots (Peeled and chopped) 2 yellow onions (Finely chopped) 1 teaspoon ground cumin ¼ teaspoon saffron threads 3 garlic cloves (Minced) 1 teaspoon ground ginger 2 ½ cup chicken stock 1 cup chopped dried dates 1 can tomatoes (Crushed) 1 orange juice and grated zest 2 tablespoons parsley (Finely chopped) Directions: 1. Preheat oven to 180ºC 2. In a pot, heat 1 tablespoon of oil over medium heat. Add onions and cook until softened around 6 minutes.
Put them over the griddle with cut portion facing down until they are slightly brown and toasted. Transfer them onto a suitable platter with a long spatula. Spread the prepared horseradish cream approximately 2 teaspoons on each half. 17. Take the tomato slices and steaks.
Put the tomatoes on the baking tray, cut side up. Roast all the vegetables in the oven for 40-45 minutes until tender and tinged brown at the edges. 3. Put the roasted vegetables in a saucepan, add half of the vegetable stock and basil, then puree with a hand blender or processor. Add the rest of the stock and heat through.
3.Vermicelli Payasam Method Fry the nuts in ghee until it turns golden brown. Then fry the raisins in ghee until it become puffy and keep aside. Fry the vermicelli in ghee until it turns golden brown. Boil 2 cups of water in a saucepan. Now add the fried vermicelli to the boiling water and cook it until becomes very soft (approx 10 minutes).