Gluten free Chicken sald sandwich.....5 servings:
Ingredients:
2.5 cups of chicken breasts, cooked, chilled & minced
1.5 cups of mayonnaise
1/3rd cups of celery, minced
2 tea spoons of red onions, minced
1/4th cup of celery, minced
2 tea spoons of red peppers, minced
1/2 tea spoon of Tabasco sauce
1/2 tea spoon of Worcestershire sauce
1/2 tea spoon of french or grainy mustard
1 cup of arugula salad or chopped ice berg lettuce
10 slices of potato bread
* salt-pepper
Method:
In a bowl, mix all the green colour coded ingredients very well. Season it with salt-pepper. Now, divide 1/5th of the chicken mixture evenly between 2 slices of bread. Garnish it on the top with the green salad <1/5th>. Close it. Cut it in half. Serve it chilled/cold on a cold/chilled plate!
It's easy to make, fresh and fast.
Cheers!
Sunday, 18 March 2018
Fancy Avocado salad
Fancy Avocado salad.....5 servings:
Ingredients:
spring mix salad, 5 servings
2.5 cups avocado, big dices
2 cups of dry cranberries
2 cups of pumpkin seeds, husk off
2 cups of cashew nuts
1 cup of raisins, soaked in water for 5 minutes and rinsed
2 cups of grape or cherry tomatoes
* salt-pepper
1/4 cup of grape seed oil
1/4 cup of olive oil
1 tea spoon of Tabasco sauce
1 cup of goat cheese, crumbles
Method:
In a bowl add the avocado, tomatoes, 2 kinds of oil & Tabasco sauce. Gently mix it and season with salt-pepper. On cold/chilled serving plate, put the spring mix at the bottom. Distribute the avocado mix in 5 serving plates, and place them on top of the spring mix. Now, garnish with the cranberries, pumpkin seeds, cashews, raisins. Sprinkle some goat cheese on the very top.
It's a very healthy and refreshing salad uniquely for summer season!
Ingredients:
spring mix salad, 5 servings
2.5 cups avocado, big dices
2 cups of dry cranberries
2 cups of pumpkin seeds, husk off
2 cups of cashew nuts
1 cup of raisins, soaked in water for 5 minutes and rinsed
2 cups of grape or cherry tomatoes
* salt-pepper
1/4 cup of grape seed oil
1/4 cup of olive oil
1 tea spoon of Tabasco sauce
1 cup of goat cheese, crumbles
Method:
In a bowl add the avocado, tomatoes, 2 kinds of oil & Tabasco sauce. Gently mix it and season with salt-pepper. On cold/chilled serving plate, put the spring mix at the bottom. Distribute the avocado mix in 5 serving plates, and place them on top of the spring mix. Now, garnish with the cranberries, pumpkin seeds, cashews, raisins. Sprinkle some goat cheese on the very top.
It's a very healthy and refreshing salad uniquely for summer season!
Avi's Sesame Hash Brown
Avi's Sesame Hash Brown.....5 servings:
Ingredients:
50 ml. of mustard oil
1 tea spoon of mustard oil
500 gm of white potatoes, peeled, medium dices
1/2 cup of white sesame seeds
1/4th cup of black sesame seeds
1 cup of cooking onions, medium dices
1/4th cup of red peppers, small dices
1 tea spoon of sugar
1 pinch of dry chili flakes
2-3 tea spoons of water
1/2 cup of coriander/cilantro leaves, chopped
1/2 tea spoon of turmeric powder
* Salt
Method:
In a wok add the 2 kinds of oil. When it's hot add the onions and the chili flakes. Cook it until they are half away cooked. Add the potatoes, turmeric, water, & 2 kinds of sesame seeds. Continue cooking it and stir it often for about 2-3 more minutes. Now, add the red peppers and the sugar. Mix it gently. When you see that the potato is cooked, add the cilantro/coriander leaves and gently toss in it. Season with salt and mix it. Serve hot!
This dish you can serve for lunch or supper with either rice of tortillas! Very yummy.
Ingredients:
50 ml. of mustard oil
1 tea spoon of mustard oil
500 gm of white potatoes, peeled, medium dices
1/2 cup of white sesame seeds
1/4th cup of black sesame seeds
1 cup of cooking onions, medium dices
1/4th cup of red peppers, small dices
1 tea spoon of sugar
1 pinch of dry chili flakes
2-3 tea spoons of water
1/2 cup of coriander/cilantro leaves, chopped
1/2 tea spoon of turmeric powder
* Salt
Method:
In a wok add the 2 kinds of oil. When it's hot add the onions and the chili flakes. Cook it until they are half away cooked. Add the potatoes, turmeric, water, & 2 kinds of sesame seeds. Continue cooking it and stir it often for about 2-3 more minutes. Now, add the red peppers and the sugar. Mix it gently. When you see that the potato is cooked, add the cilantro/coriander leaves and gently toss in it. Season with salt and mix it. Serve hot!
This dish you can serve for lunch or supper with either rice of tortillas! Very yummy.
Saffron Rice Pudding
Saffron Rice Pudding.....10 servings:
Ingredients:
1 lt milk
1 lt heavy cream
1 tea spoon of saffron <Good quality>
1 pinch of salt
1/2 cup of raisin <Soaked in cold water for 5 minutes>
1 cup of cashews
1/2 cup of <Dry> Apricots, slices
2 tea spoons of butter <Un-Salted>
2 cups of white sugar
4 tea spoons of brown sugar
1/4th tea spoons of rose water <Good quality>
1 tea spoon of cinnamon powder
2-3 bay leaves
1/2 cup of Basmati rice <Rinsed with cold water, once>
Methods:
In a pot add the 2 kinds of sugar, bay leaves, rice, salt, milk & cream. Mix it gently with a wooden spoon. Start cooking it on a low heat. Keep stirring & continue cooking for about 15 minutes. Now, bring up the temperature to medium. Keep stirring often to avoid any stickiness at the bottom of the pot. Add the saffron, raisin, cashews, apricots. Stir it gently. At this point the rice should be cooked 100% if not then continue cooking and stirring till they are cooked and very soft. Take off all the nay leaves. Turn it off and add the rose water, butter and the cinnamon to it. Stir it gently. Allow it to cool first at room temperature. Serve fresh!
It's a very old fashioned and easy to make dessert, but very tasty !
Ingredients:
1 lt milk
1 lt heavy cream
1 tea spoon of saffron <Good quality>
1 pinch of salt
1/2 cup of raisin <Soaked in cold water for 5 minutes>
1 cup of cashews
1/2 cup of <Dry> Apricots, slices
2 tea spoons of butter <Un-Salted>
2 cups of white sugar
4 tea spoons of brown sugar
1/4th tea spoons of rose water <Good quality>
1 tea spoon of cinnamon powder
2-3 bay leaves
1/2 cup of Basmati rice <Rinsed with cold water, once>
Methods:
In a pot add the 2 kinds of sugar, bay leaves, rice, salt, milk & cream. Mix it gently with a wooden spoon. Start cooking it on a low heat. Keep stirring & continue cooking for about 15 minutes. Now, bring up the temperature to medium. Keep stirring often to avoid any stickiness at the bottom of the pot. Add the saffron, raisin, cashews, apricots. Stir it gently. At this point the rice should be cooked 100% if not then continue cooking and stirring till they are cooked and very soft. Take off all the nay leaves. Turn it off and add the rose water, butter and the cinnamon to it. Stir it gently. Allow it to cool first at room temperature. Serve fresh!
It's a very old fashioned and easy to make dessert, but very tasty !
Saturday, 17 February 2018
Roasted candy Pecans
Roasted candy Pecans.....5 servings <Snacks>
Ingredients:
5 cups of pecan
1 tea spoons of chili flakes <Hot>
1 cup honey <Organic-Preferably!>
1 pinch of salt
1 tea spoon apple cider/ red wine vinegar
1 tea spoon lemon or orange juice, fresh
1/2 cup icing sugar
Method:
In a big bowl add all the ingredients, except the icing sugar. Mix it very well. Now bake them in the oven for about 5 minutes @ 325 Degrees F. Leave them outside for a good 30 minutes or till they are cold. Now in a separate bowl, toss the baked pecan with the icing sugar and serve fresh!
It's good for any salad topping or just as a snacks!
Ingredients:
5 cups of pecan
1 tea spoons of chili flakes <Hot>
1 cup honey <Organic-Preferably!>
1 pinch of salt
1 tea spoon apple cider/ red wine vinegar
1 tea spoon lemon or orange juice, fresh
1/2 cup icing sugar
Method:
In a big bowl add all the ingredients, except the icing sugar. Mix it very well. Now bake them in the oven for about 5 minutes @ 325 Degrees F. Leave them outside for a good 30 minutes or till they are cold. Now in a separate bowl, toss the baked pecan with the icing sugar and serve fresh!
It's good for any salad topping or just as a snacks!
Root vegetable & cranberry salad
Root vegetable & cranberry salad.....5 Servings:
Ingredients:
5 cups spring mix salad
2 cups carrots, julienne cut, deep fried
1 cup red beets, julienne cut, deep fried
1 cup red turnips, julienne cut, deep fried
1 cup potatoes, julienne cut, deep fried
1 cup sweet potatoes, julienne cut, deep fried
1 cup capers, deep fried
1 cup cooking onions, julienne cut, deep fried
2 tea spoons lemon juice, fresh
1/2 tea spoon Poblano or Ancho pepper paste
1/2 cup of Mayonnaise
2 tea spoons of olive oil
2 tea spoons of red wine or apple cider vinegar
1 tea spoon honey
1/2 tea spoon garlic powder
* salt-pepper
2 cups dried cranberries
Method:
In a bowl mix all the green colour coded ingredients. Using a wire whisk mix it very well. This the salad dressing.
Now, in a separate big bowl, add the other red colour coded ingredients. Using a tongue gently toss them with the lemon juice. Put 5 cups of spring mix in 5 different serving plate. On the top put the assorted vegetable mix. Serve it chilled. Drizzle some dressing on the to or you can serve the dressing on the side. Garnish it with the cranberries. Very tasty and lots of original flavour and full of vibrant colours!
Ingredients:
5 cups spring mix salad
2 cups carrots, julienne cut, deep fried
1 cup red beets, julienne cut, deep fried
1 cup red turnips, julienne cut, deep fried
1 cup potatoes, julienne cut, deep fried
1 cup sweet potatoes, julienne cut, deep fried
1 cup capers, deep fried
1 cup cooking onions, julienne cut, deep fried
2 tea spoons lemon juice, fresh
1/2 tea spoon Poblano or Ancho pepper paste
1/2 cup of Mayonnaise
2 tea spoons of olive oil
2 tea spoons of red wine or apple cider vinegar
1 tea spoon honey
1/2 tea spoon garlic powder
* salt-pepper
2 cups dried cranberries
Method:
In a bowl mix all the green colour coded ingredients. Using a wire whisk mix it very well. This the salad dressing.
Now, in a separate big bowl, add the other red colour coded ingredients. Using a tongue gently toss them with the lemon juice. Put 5 cups of spring mix in 5 different serving plate. On the top put the assorted vegetable mix. Serve it chilled. Drizzle some dressing on the to or you can serve the dressing on the side. Garnish it with the cranberries. Very tasty and lots of original flavour and full of vibrant colours!
Aloe Vera Salad
Aloe Vera Salad.......5 Servings:
Ingredients:
5 cups spring mix salad
1 cup julienne cut carrots
1 cup sweet potatoes, julienne cut, deep fried, salted
1 cup red peppers, julienne cut
1 cup yellow peppers, julienne cut
1 cup pecan, lightly roasted & icing sugar dusted
1 cup sun dried tomato dressing
1/2 cup Parmesan cheese, shredded
2 cups aloe Vera, 2 inches cut
2 tea spoons olive oil
1 tea spoon lemon-pepper spice
Method:
First, in a medium bowl add the aloe Vera, olive oil & lemon pepper spice. Lightly mix it. Bake it in the oven for 5-7 minutes @ 325 Degrees F. Now, distribute the spring mix salad in 5 serving plates. Top it up with the carrots, sweet potatoes, red peppers, yellow peppers & pecans. Add some baked Aloe Vera on top. Sprinkle some Parmesan cheese on it. Serve it chilled with the sun dried tomato dressing either you can simply drizzle it on top or on the side. It's an excellent healthy and colourful unique salad!
-Cheers-
Ingredients:
5 cups spring mix salad
1 cup julienne cut carrots
1 cup sweet potatoes, julienne cut, deep fried, salted
1 cup red peppers, julienne cut
1 cup yellow peppers, julienne cut
1 cup pecan, lightly roasted & icing sugar dusted
1 cup sun dried tomato dressing
1/2 cup Parmesan cheese, shredded
2 cups aloe Vera, 2 inches cut
2 tea spoons olive oil
1 tea spoon lemon-pepper spice
Method:
First, in a medium bowl add the aloe Vera, olive oil & lemon pepper spice. Lightly mix it. Bake it in the oven for 5-7 minutes @ 325 Degrees F. Now, distribute the spring mix salad in 5 serving plates. Top it up with the carrots, sweet potatoes, red peppers, yellow peppers & pecans. Add some baked Aloe Vera on top. Sprinkle some Parmesan cheese on it. Serve it chilled with the sun dried tomato dressing either you can simply drizzle it on top or on the side. It's an excellent healthy and colourful unique salad!
-Cheers-
Subscribe to:
Posts (Atom)