FINE DINING MONSTER

  CHICKEN POT PIE BAKE Recipe: – Bake at 375 for 25 minutes – 3 cups of cooked chicken 2 cans Cream of Chicken 1 bag frozen veggies (3 cups veggies) 2 cups shredded cheese 2 cans Pillsbury biscuits (5 count) Grease pan INSTRUCTIONS : Mix ingredients in bowl and spread evenly in pan Then cut biscuits into quarters… toss in 2 tbsp melted butter and spread evenly on top. I baked until the top of the biscuits were crispy and the mixture was bubbling! Super yum and hubby approved! cheap and easy.  

  FRIED CABBAGE WITH BACON ONION AND GARLIC Ingredients 1 lb bacon ( finely chopped) 1 medium onion (chopped) 2 lbs cabbage (finely diced) 1/4 teaspoon red pepper flakes 2 cloves garlic, minced 1/2 teaspoon black pepper 1 tsp olive oil 1/2 teaspoon salt Instructions Fry bacon with occasional stirring until the fat renders and will take a crispy brown appearance. Remove the bacon on paper towels to drain and set aside. Take oil in a pan, heat it now add chopped onion and minced garlic into pan and stir until onion and garlic become translucent. Now add cabbage and pepper flakes, salt into pan and stir until the cabbage is tender if you prefer it softer put a lid on the frying pan that will give it some steam. Crumble the fried bacon into the pan and mix well. You can keep in the fridge for a day or two and can be reheated in a hot frying pan, but its best freshly made.  

  KFC BISCUITS Ingredients 2 cups all-purpose flour 1 1⁄2 teaspoons salt 1 tablespoon sugar 4 teaspoons baking powder 1⁄4 teaspoon baking soda 3 tablespoons vegetable shortening 4 teaspoons Butter Flavor Crisco 1 cup buttermilk How To Make KFC Biscuits PREHEAT oven to 400°F; COMBINE 2 cups all-purpose flour, 1 1/2 teaspoons salt, 1 tablespoon sugar, 4 teaspoons baking powder and 1/4 teaspoon baking soda in a large mixing bowl; CUT in shortenings until mixture resembles coarse crumbs. STIR in 1 cup buttermilk just until a soft dough forms (dough will be very loose and sticky at this point). SPRINKLE flour over a large wooden board; TURN dough onto a floured board and knead gently 10 to 12 times or until no longer sticky, re-flouring board as necessary while kneading. DIVIDE dough in half; GENTLY pat or roll each half into an 8-inch circle 1/2-inch thick. CUT out biscuits – pressing straight down – with a 2-inch biscuit cutter. REFORM scraps, working it as little as

  Prawn and Fennel Chowder INGREDIENTS Fennel 400 g Potatoes 1 small, sweet Shallots 1 - 2 Garlic 1 clove, small Butter 2 tbsp Fish stock 250 ml Vegetable stock 200 - 250 ml Cream 60 ml Salt Pepper Chili Pepper 1 pinch Prawns 150 - 200 g, frozen, ready to cook Pernod a little Preparation Wash the fennel bulbs and cut away the stalks and roots. Quarter the bulbs, cut out the hard core and cut the rest into bite-sized pieces. Peel and dice the sweet potato and cook in the vegetable stock for about 20 minutes, until soft. Peel and finely chop the shallots and garlic. Heat the butter in a large pan and sweat the shallots and fennel, stirring, until translucent. Then add the garlic. Stir in the fish stock, put a lid on the pan and cook for about 20 minutes, until the fennel is tender. Put 1/3 of the soup into a liquidiser and liquidise to a very fine puree. Then return to the rest of the soup. Add the sweet potato and the stock it was cooked

  Clam Chowder INGREDIENTS Butter3 tbsp Potatoes4 medium, floury, peeled, diced Onion1 large, finely diced Celery2 sticks, diced Bacon2 rahers, chopped Cornflour2 tbsp Milk700 ml, whole Vegetable stock400 ml Bay1 leaf Cream100 ml Clams600 g, fresh, rinsed White wine 120 ml, dry Parsleyflat-leaf sprigs to garnish Salt Pepperblack, freshly ground Preparation Melt the butter in a large, heavy-based saucepan set over a medium heat. Add the potatoes, onion, celery, and bacon, sweating for about 10 minutes until softened and starting to colour. Whisk in the cornflour, cook for 2 minutes, and then whisk in the milk and then the stock in a slow, steady stream until thickened. Add the bay leaf, and bring the soup to a simmer, cooking steadily for about 10-15 minutes until the potatoes are very soft. Transfer the contents of the saucepan to a food processor or blender, discarding the bay leaf at this time. Purée until smooth, scraping down the side

  KETO BEEF STEW Ingredients 2 lb. beef chuck roast, cut into 1" pieces Kosher salt Freshly ground black pepper 2 tbsp. extra-virgin olive oil  8 oz. Baby bella mushrooms, sliced 1 small onion, chopped 1 medium carrot, peeled and cut into rounds 2 stalks celery, sliced 3 cloves garlic, minced 1 tbsp. tomato paste 6 c. low-sodium beef broth 1 tsp. fresh thyme leaves 1 tsp. freshly chopped rosemary  Directions Step 1 Pat beef dry with paper towels and season well with salt and pepper. In a large pot over medium heat, heat oil. Working in batches, add beef and sear on all sides until golden, about 3 minutes per side. Remove from pot and repeat with remaining beef, adding more oil as necessary.  Step 2 To same pot, add mushrooms and cook until golden and crispy, 5 minutes. Add onion, carrots, and celery and cook until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more. Add tomato paste and and stir to coat vegetables.  Step 3 Add bro

  Marry Me Chicken Ingredients 1 tbsp. extra-virgin olive oil 4 boneless, skinless chicken breasts Kosher salt Freshly ground black pepper 2 cloves garlic, minced 1 tbsp. fresh thyme leaves 1 tsp. crushed red pepper flakes 3/4 c. low-sodium chicken broth 1/2 c. heavy cream 1/2 c. chopped sun-dried tomatoes 1/4 c. freshly grated Parmesan Freshly torn basil, for serving Directions Step 1 Preheat oven to 375°. In a large oven-safe skillet over medium-high heat, heat oil. Season chicken generously with salt and pepper and sear until golden, 5 minutes per side. Transfer chicken to a plate and pour off half the fat from skillet. Step 2 Return skillet to medium heat and add garlic, thyme, and red pepper flakes. Cook until fragrant, 1 minute, then stir in broth, heavy cream, sun-dried tomatoes, and Parmesan and season with more salt. Bring to a simmer, then return chicken to skillet. Step 3 Transfer skillet to oven and bake until chicken is cooked through (and

  Air Fryer Hot Pockets Ingredients BUFFALO CHICKEN FILLING 2 tbsp. extra-virgin olive oil, divided  2 c. broccoli florets  3 tsp. kosher salt, divided  3 (8-oz.) chicken breasts, cut into 1/2" pieces 3/4 c. Buffalo sauce  2 1/4 tsp. honey  12 thin slices cheddar cheese  SPINACH-ARTICHOKE FILLING 2 tbsp. extra-virgin olive oil 6 c. packed baby spinach  3/4 c. chopped artichoke hearts 2 1/4 tsp. kosher salt 1 tbsp. plus 3/4 tsp. garlic powder, divided 6 oz. cream cheese  1 1/2 c. shredded whole-milk mozzarella 3/4 c. grated Pecorino Romano  PEPPERONI CHEESE FILLING 1 1/2 c. shredded whole-milk mozzarella 96 slices pepperoni  3/4 c. tomato sauce  3/4 tsp. dried oregano ASSEMBLY 3 (8-oz.) Pillsbury crescent dough sheets  1 large egg Olive oil cooking spray Coarse salt (optional) Directions Step 1 In a large skillet over medium heat, heat 1 tablespoon oil. Season broccoli with 1 1/2 teaspoons kosher salt and cook, stirring oc

  Cabbage Wrap Brats Ingredients 1 tbsp. olive oil 1 medium onion, sliced Kosher salt Freshly ground black pepper 4 bratwursts 1 (12-oz.) can beer 8 large cabbage leaves Dijon mustard, for serving 1 c. sauerkraut  Directions Step 1 In a large skillet over medium heat, heat olive oil. Add onion, season with salt and pepper, and cook until slightly tender, 4 minutes. Push onions to edges of skillet and add brats to center of skillet. Sear brats until golden, 2 minutes per side. Add beer and simmer on medium-low until all the liquid has evaporated, 10 to 14 minutes. Step 2 Meanwhile, blanch cabbage: In a large pot of boiling water, use tongs to dip cabbage leaves in water for 30 seconds. Place on a paper towel–lined plate to dry. When cool enough to handle, cut a "V" at the base of the leaf to remove the toughest part of the stem. Step 3 Build wraps: Overlap 2 cabbage leaves, cut sides in, to create one large oval. Spread mustard in the center of cabb

Spicy Coconut Grilled Chicken Ingredients 1 c. canned unsweetened whole coconut milk 3/4 c. pineapple juice 1/4 c. chili-garlic sauce 1/4 c. fresh lime juice 1/4 c. packed light brown sugar 3 cloves garlic, finely chopped 2 tbsp. reduced-sodium soy sauce 1 tbsp. finely grated peeled ginger (from one 2" piece) 2 lb. boneless, skinless chicken thighs (about 8 small) Kosher salt Vegetable oil, for grilling 1 pineapple, sliced into rounds 1/4 c. packed fresh cilantro leaves Directions Step 1 In a large bowl, whisk milk, pineapple juice, chili-garlic sauce, lime juice, brown sugar, garlic, soy sauce, and ginger until well combined. Add chicken and toss to coat. Cover and refrigerate at least 20 minutes or up to 4 hours. Step 2 Remove chicken from marinade and transfer to a baking sheet, letting excess marinade drip back into bowl; season chicken all over with 3/4 teaspoon salt. Reserve marinade. Step 3 Prepare a grill for medium-high heat; preheat 5

  Bacon Guac Bombs Ingredients 12 slices bacon, cooked and crumbled  FOR GUACAMOLE 2 avocados, pitted, peeled, and mashed  6 oz. cream cheese, softened Juice of 1 lime 1 garlic clove, minced 1/4 red onion, minced 1 small jalapeno (seeded if you prefer less heat), chopped 2 tbsp. freshly chopped cilantro 1/2 tsp. cumin 1/2 tsp. chili powder Kosher salt Freshly ground black pepper Directions Step 1 In a large bowl, combine all guacamole ingredients. Stir until mostly smooth (some chunks are OK) and season with salt and pepper. Place in the refrigerator to firm up slightly, 30 minutes. Step 2 Place crumbled bacon on a large plate. Using a small cookie scoop, scoop guacamole mixture and place in bacon. Roll to coat in bacon. Repeat until all guacamole and bacon is used. Store in refrigerator.  

  Honey Mustard Chicken & Vegetable Foil Packets Ingredients 4 tbsp. extra-virgin olive oil, divided 1 medium shallot, finely chopped 2 cloves garlic, finely chopped 1/2 c. whole-grain mustard 1/4 c. honey 2 tbsp. Dijon mustard 1 tsp. sweet paprika 1/4 tsp. crushed red pepper flakes 3 medium zucchini (about 1 1/4 lb.), thinly sliced 1 c. halved grape tomatoes 2 tsp. kosher salt, divided 3/4 tsp. freshly ground black pepper, divided 4 (8-oz.) boneless, skinless chicken breasts Chopped fresh parsley, for serving Directions Step 1 Prepare a grill for medium-high heat; preheat 5 minutes. Step 2 In a small saucepan over medium heat, heat 2 tablespoons oil. Cook shallot and garlic, stirring occasionally, until light golden and fragrant, about 2 minutes. Add whole-grain mustard, honey, Dijon mustard, paprika, and red pepper and stir to combine. Bring to a boil, then continue to boil over medium heat, stirring frequently, until thickened and slightly dar

  BLACKENED SALMON STUFFED WITH SPINACH AND PARMESAN CHEESE Ingredients: Salmon cut into individual servings seasoned with (olive oil, lemon juice, Blackened seasoning, chili powder, paprika, garlic powder, salt, pepper) stuffed with Cooked Chopped spinach (heavy whipped cream, parmesan cheese, garlic, salt and pepper) baked in the oven until it turned from pink to white lol) Fettuccine noodles Alfredo sauce (your choice) Shrimp Chopped Spinach Directions : When I took the Salmon out of the oven I drizzled melted butter, lemon juice, and garlic on top to add a little mor flavor and juiciness . This is everything I used and I just made it my own. You can use whatever seasoning you like and add what you want to make it to your liking. Enjoy !  

  STUFFED CABBAGE ROLLS Ingredients: °1 head of cabbage °2 pounds minced meat °2 grated onions °1 cup rice °Salt, pepper, coriander °tomato sauce °Quince 1 piece Directions: Boil cabbage, blend meat /onions /rice, salt, pepper, coriander. We take leaf cabbage, put mince meat & wrapping it in cabbage roll Putting cabbage roll in saucepan, covering with plate, putting quince tranches on top of rolls, pour tomato sauce. Cooking to tender. Enjoy !  

  MAC N CHEESE WITH CRISPY FRIED CHICKEN INGREDIENTS: 8 oz macaroni pasta 8 oz bacon, cubed and cooked 1 lb chicken breast boneless skinless, sliced (total 2 pieces) bowl 1- 3 Tbsp all-purpose flour bowl 2- 1 large egg 1/2 cup whole milk 1 Tbsp sour cream 1 tsp vinega bowl 3- 1/2 cup all-purpose flour ½ tsp salt ¼ tsp garlic powder ½ tsp paprika ¼ tsp ground black pepper chicken Sauce- 1/4 cup honey 2 Tbsp soy sauce 2 Tbsp chicken broth 1 Tbsp lemon juice ½ tsp ground black pepper ¾ tsp chili powder mac and cheese. INSTRUCTIONS: Cook pasta according to package instructions. Cover and set aside. Cut the chicken breast in half lengthwise. Prepare bowl 1, bowl 2 and bowl 3. Coat the chicken breast into the flour in bowl 1, transfer to the bowl 2 and coat. Lastly, generously dredge in bowl 3. Repeat with remaining chicken. In a skillet heat 3 Tbsp oil. Once hot, add the chicken breasts. Cook over med/high heat until fully cooked. Meanwhile, in a small bowl, comb

  ITALIAN CHICKEN BAKE Ingredients For cooking chicken: 4 boneless skinless chicken breasts (halved horizontally and paper towel dried) 1/2 cup flour 1 teaspoon salt ¼ teaspoon black pepper 1 teaspoon garlic powder 2 teaspoons Italian seasoning 2 tablespoons olive oil Pasta: 12 oz of spaghetti Parmesan Sauce: 4 tablespoons butter 1 small yellow onion (or use 1/2 onion) chopped 4 garlic cloves minced 2 scallions chopped 2 small tomatoes diced 1 tablespoon flour 1 cup heavy cream 1 cup water ½ cup Parmesan cheese shredded 1 teaspoon Italian Seasoning 1/2 teaspoon salt more to taste ¼ teaspoon crushed red pepper flakes Instructions PREPARING CHICKEN BREASTS: Make sure to cut chicken breasts horizontally to make them thin. Paper towel dry the chicken. In a large bowl, combine flour, salt, black pepper, garlic powder and Italian seasoning. Stir well to blend. Using a fork or tongs, coat the chicken breasts in the flour mixture by pressing into the mixture

  Peach Cobbler Cheesecake Cones Ingredients For the cones: 16 ounces of cream filled cookies, vanilla or chocolate, even wafer cookies. 12 waffle type cones 3 tbsp whipped cream For the Peach Cobbler: 48 ounces of sliced peaches with juice 1 box of cake mix, yellow or white, french vanilla or butter pecan 1 cup butter, salted 1 ½ tsp cinnamon For the cheesecake filling: 1 cup of heavy whipped cream 1 cup confectioner’s sugar 1 tsp vanilla extract 16 ounces cream cheese, softened ½ tsp lemon juice How To Make Peach Cobbler Cheesecake Cones Preheat the oven to 350*. Prepare your cones by melting the chocolate at 30 second intervals in the microwave. Dip the cone into the chocolate, you can do just the top, or the bottom or both. Drizzle some of the chocolate on the inside and spread it around the inside bottom. Place your cookies into a process and pulse until they are small crumbs. You can dip the cone into the cookie crumbs or sprinkle the cone

  Tres Leches Cake Ingredients ½ cup butter, 1 stick 1 cup sugar 5 eggs 1 teaspoon vanilla 1 ½ cups flour 1 teaspoon baking powder ½ teaspoon salt 2 cups whole milk 12oz can evaporated milk 14oz can sweetened condensed milk 1 1/2 cups whipping cream 1 cup sugar 1 teaspoon vanilla How To Make Tres Leches Cake Preheat oven to 350 degrees F and grease a 9×13 baking dish. In a large bowl, combine butter and sugar and beat until smooth. Add eggs and vanilla, beat until light and fluffy. In a small bowl, sift together flour, baking powder, and salt. Once combined, slowly add dry ingredients to the wet. Transfer batter to the prepared baking dish and bake for 30-35 minutes or until an insert toothpick comes out clean. Pierce the top of the cake with a fork all over and allow it to cool to room temperature. In a large bowl, mix together the whole milk, evaporated milk, and condensed milk. Pour the milk mixture over the cooled cake and allow time for th

  Moist Pineapple Cake INGREDIENTS   For The Cake 1 can of pineapple undrained 1 C All purpose flour 1 ½ C Sugar 2 Large eggs 2 tsp Baking soda For the icing 8 oz. Cream cheese softened 1 Stick of butter softened 2 C Powdered sugar 2 tsp Vanilla extract 2 tbsp Milk INSTRUCTIONS  Preheat the oven to 350 degrees. In a mixing bowl, beat together the ingredients for the cake until well combined. Pour the batter into a well-greased 9×13 baking dish. Bake for 30-35 minutes until browned and cooked through. Let the cake cool for 15 minutes. Mix together the ingredients for the icing until smooth and creamy. Spread the icing over the warm cake and let cool before serving. Enjoy!  

  S’mores Ice Cream Sandwiches Ingredients ( 16 Servings ) 32 Graham cracker squares 1Large box of instant chocolate pudding, 6 servings 2 ½C. Milk 7oz. Marshmallow creme 8oz. Container thawed Cool Whip 4oz. Softened cream cheese How To Make S’mores Ice Cream Sandwiches Place the instant chocolate pudding and the milk into a large mixing bowl and whisk to combine until smooth. Let set for 5 minutes. Line the bottom of a 9×13 baking dish with aluminium foil or parchment paper. Layer the chocolate pudding evenly in the bottom of the baking dish. Combine the cream cheese and marshmallow creme in a mixing bowl, beating on high until creamy and well incorporated. Fold the cool whip into the cream cheese mixture. Spread the mixture over the chocolate layer in the baking dish. Place the mixture into the freezer to set for a minimum of 6 hours. Slice the mixture into 16 squares and place each square between two graham crackers before serving.  

  PIZZA RICE Ingredients FOR FRIED RICE: 2 tbsp. extra-virgin olive oil, divided 5 cloves garlic, quartered 3/4 tsp. onion powder 1/2 tsp. freshly ground black pepper 1/2 tsp. kosher salt 1/2 tsp. crushed red pepper flakes (optional) 3/4 tsp. Italian seasoning 2 tbsp. tomato paste 1/8 tsp. freshly ground nutmeg (optional) 3 c. cooked rice 1/2 c. freshly grated Parmesan 1 tbsp. sesame seeds (optional) FOR SAUCE: 1 (14-oz.) can crushed tomatoes 1 large clove garlic, grated 1/4 tsp. coarsely ground black pepper 1 tsp. kosher salt  1/4 tsp. crushed red pepper flakes 1 tbsp. granulated sugar FOR TOPPING: 1 c. shredded mozzarella 1/4 c. freshly grated Parmesan  1/2 c. pepperoni Fresh basil leaves Directions Step 1Make the rice: In a 10” oven-safe skillet over medium heat, heat 1 tablespoon oil. Add garlic, onion, pepper, salt, red pepper flakes, and Italian seasoning, and cook until garlic turns golden, 2 minutes. Add tomato paste and c

  Pizza Zucchini Boats Ingredients 4 large zucchini, halved lengthwise jar marinara sauce 2 c. shredded mozzarella 1 c. mini pepperoni Chopped fresh basil, for garnish Directions Step 1 Preheat oven to 350 degrees F. Score zucchini (like you’re dicing an avocado) and scoop out insides into a large bowl. Step 2 In a large skillet over medium heat, heat olive oil. Add zucchini and sauté until tender, 6 to 8 minutes, then pour in marinara. Step 3 Place hollowed zucchini on a large baking sheet. Spoon on sauce, then top with mozzarella and mini pepperoni. Bake until zucchini is tender and cheese is golden, about 15 minutes. Step 4 Garnish with basil.  

    Pepperoni Pizza Spring Rolls Ingredients MARINARA DIPPING SAUCE 1/4 c. extra-virgin olive oil 1/2 onion, finely chopped 4 cloves garlic, thinly sliced 1 (28-oz.) can whole tomatoes 1 tsp. dried oregano 1/8 tsp. crushed red pepper flakes 2 sprigs fresh basil 1 tsp. coarse salt 1/4 tsp. freshly ground black pepper PEPPERONI PIZZA SPRING ROLLS 2 c. sliced pepperoni 1 c. shredded mozzarella 1/4 tsp. crushed red pepper flakes 2 tsp. dried Italian seasoning 1/4 tsp. garlic powder 2 tbsp. flour 2 tbsp. water 15 (8"-x-8") square spring roll wrappers Vegetable oil, for frying Directions Step 1 Make Marinara: Carefully heat oil in a deep skillet over medium heat, 5 minutes. Add onion and cook until soft, 5 to 8 minutes. Stir in garlic and cook until fragrant, 1 minute. Add tomatoes, and using a spoon, break them into chunks. Season with oregano, red pepper flakes, basil, salt, and pepper. Simmer 20 minutes, stirring occasionally. Season

  MEXİCAN PIZZA Ingredients 1/2 lb. ground beef 2 tbsp. taco seasoning Kosher salt Freshly ground black pepper 6 medium flour tortillas 1 1/2 c. refried beans 1 1/2 c. shredded Mexican-blend cheese Sour cream, for serving 1/2 c. quartered cherry tomatoes 1/4 c. sliced black olives, for serving 2 green onions, thinly sliced, for serving Hot sauce, for serving  (such as Cholula) Directions Step 1 Preheat oven to 375° and line a medium baking sheet with parchment paper. Heat a large skillet over medium heat. Add ground beef, breaking up the meat with a wooden spoon. Cook until beef is no longer pink, about 6 minutes. Drain fat. Return to heat and add taco seasoning, then season with salt and pepper. Cook 1 minute more, then remove from heat.  Step 2 Assemble pizzas: Place 3 tortillas on prepared baking sheet and spread 1/4 cup refried beans on each of them. Divide beef evenly between the tortillas, then top with 1/4 cup cheese each. Top with remaining 3 tor

  Garlic Cream Sauce Pasta With Grilled Chicken Ingredients: -Lemon juice 1 tbs -Paprika powder ½ tsp -Black pepper fine ground ½ tsp -Garlic powder ¼ tsp -Pink salt ½ tsp or to taste -Chicken fillet 200g -Cooking oil 1 tbs -Capsicum julienne 1 medium -Corn kernels boiled ¼ Cup -Butter 2 tbs -Garlic chopped 2 tbs -All-purpose flour 2 tbs -Milk 2 Cups -Cream ¼ Cup -Garlic powder ½ tsp -Black pepper fine ground ½ tsp -oregano leaves ½ tsp -Falak Pink salt ½ tsp or to taste -Dried parsley ½ tsp -Fusilli pasta boiled 200g -Green onion leaves   Directions: -In a bowl, add lemon juice, paprika powder, black pepper powder, garlic powder, pink salt & mix well. -Add chicken fillet & mix well, cover & marinate for 15 minutes. -In a frying pan, add cooking oil, marinated fillet & cook on low flame until done (5-6 minutes each side). -Let it cool then cut into cubes with help of knife & set aside. -In the same frying pan

  Tofu Laksa with Noodles INGREDIENTS Vegetable oil 2 tbsp Mushrooms 450 g, roughly chopped Laksa Paste 3 tbsp, vegetarian Vegetable stock 1 l Coconut milk 450 ml Rice Noodles 250 g, drained thin boiling Tofu 200 g, cubed Brown sugar 3 tsp Lime juice 2 tbsp Bean Sprouts 50 g Coriander leaves Chili Pepper 2, red, thinly sliced Preparation How to make a tasty tofu laksa with noodles Heat a wok or large deep frying pan until hot. Add half the oil and swirl to coat. Add half the mushrooms and stir-fry for 2-3 minutes until golden. Remove from the pan and repeat with the remaining oil and mushrooms, then remove from the pan. Add the laksa paste to the pan and stir for 1 minute until aromatic and the oil from the paste separates. Add the stock and coconut milk and bring to a boil. Cook gently 5 minutes. Put the noodles into a heatproof bowl and cover with boiling water. Set aside for 3 minutes until almost tender. Drain and keep warm. Add t

  Thai Khao Soi Soup INGREDIENTS Chili Pepper 4 large, dried, seeded and halved Shallots 3, halved Garlic 8 cloves, crushed Ginger 1 tbsp, fresh, peeled and sliced Coriander 1 large handful and 1 tbsp, ground Turmeric 1 tbsp, ground Curry powder 2 tsp, mild Brown sugar 1 tsp, soft Vegetable oil 2 tbsp Coconut milk 800 ml Chicken stock 500 ml, gluten-free Chicken 2 legs, trimmed, and separated into drumstick and thigh Fish Sauce 2 tbsp Brown sugar 1 tbsp, soft Lime juice 1 lime Salt Pepper black, freshly ground Noodles 250 g, gluten-free, e. g. rice or buckwheat Cornflour 2 - 3 tbsp Vegetable oil 1 1/2 l Coriander sprigs Limes 2, cut into wedges Onion 2 small, red, diced Chili Pepper Pickles green Preparation Step01 For the curry paste Blitz together all the ingredients for the paste in a food processor, adding a splash of water if needed to bring it together. Step02 For the soup Heat the oil in a large casserole

  Keto turkey brie salad sub Ingredients 1 oz. (¾ cup) lettuce leaves 3 oz. deli turkey, sliced 1 oz. brie cheese 2 oz. (about 1/2 per portion) avocados 1½ oz. (32⁄3 tbsp) (about 1/2 per portion) tomatoes ½ oz. (21⁄3 tbsp) scallions, sliced thinly 2 tbsp mayonnaise salt and pepper to taste Instructions Lay two lettuce leaves out, overlapping one another to form the base of the sub. Spread out 1/2 of the mayonnaise over the leaves. Stack the sliced turkey, avocado, tomato, and brie onto the lettuce-leaf-base. Finish with the remaining mayonnaise and scatter over the scallion. Add salt and pepper to taste and lay over the other two lettuce leaves to close off the sandwich.  

  Keto vegan tofu scramble Ingredients 13 oz. firm tofu, drained ¼ tsp turmeric 1 tbsp nutritional yeast ¾ cup unsweetened almond milk salt and pepper 1 tbsp fresh chives, finely chopped (optional) This recipe has been added to the shopping list. Instructions In a large, non-stick frying pan, break the tofu into bite-sized pieces. Don’t make the pieces too small, as they break down further while cooking. Over medium heat, stir in the turmeric and nutritional yeast, until well combined. Cook for 5 minutes. Add the almond milk and simmer for an additional 10 minutes, stirring occasionally until the tofu becomes slightly creamy. Season to taste and serve garnished with chopped chives. Serving suggestions Serve the vegan tofu scramble with some vibrant veggies fried in coconut or avocado oil, for example, sliced tomatoes, baby spinach, red or green peppers, chopped kale, or asparagus. And of course, avocados work with anything.

  Zucchini chips Ingredients 2 (14 oz.) zucchini 2 tbsp olive oil sea salt Instructions Preheat the oven to 250°F (120°C). Cut the zucchini into thin slices with a mandolin vegetable slicer, food processor, or cheese slicer. Place the slices on a large cutting board or a tea towel placed on the kitchen counter. Sprinkle with salt and let sit for 10 minutes. Remove excess liquid with paper towels or a clean kitchen towel. Brush or spray oil on the zucchini. Place the slices on two baking sheets lined with parchment paper. Place the baking sheets in the oven and slowly cook them until the chips have turned a nice brown color. Set a timer and check after an hour. If they do not appear crisp, lower the heat to 150°F (75°C) or lower and continue to bake them until they look dry. Make sure to pay attention towards the end. Burned zucchini has a bitter flavor. Shift the positions of the baking sheets in the oven to make sure the chips cook evenly. Remove the chips from t

  Baked eggs with veggies and yogurt Ingredients 4 tbsp olive oil 10 oz. leeks, sliced 1 garlic clove, pressed 7 oz. sugar snap peas 3 oz. (2¾ cups) fresh spinach salt and ground black pepper 17 oz. canned artichokes, drained and roughly chopped 8 eggs fresh basil or arugula lettuce (optional) Hot yogurt sauce ½ cup (3 oz.) Greek yogurt (4% fat) ½ cup mayonnaise 2 tbsp olive oil 3 tsp hot sauce or sriracha sauce 1 tsp ground cumin salt and pepper, after taste This recipe has been added to the shopping list. Instructions Preheat the oven to 400°F (200°C). Heat olive oil in a large frying pan over medium-high heat. Add leeks and garlic and fry until fragrant. Add sugar snap peas and spinach. Fry for a few more minutes until peas are tender and water has evaporated from the spinach. Add the artichokes to the pan and combine with the fried vegetables. Salt and pepper to taste. Distribute the vegetables evenly in a casserole or baking dish. Make

  Homemade Mayonnaise Ingredients 1 egg 1 tsp Dijon mustard 2 tsp white wine vinegar or lemon juice ¼ tsp salt 1 cup light olive oil or avocado oil Instructions Crack the egg into a tall and narrow mixing bowl, a large glass measuring cup, or beaker, and add the Dijon mustard, vinegar, and salt. Place the immersion blender in the bottom of the container before turning it on. Start mixing using one hand and use the other hand to slowly pour the oil into the bowl in a thin steady stream while you keep mixing. Note that the lowest layer is supposed to turn white and creamy before you raise the blender to the next layer. The mayonnaise is ready when it's thick and fluffy. Taste for seasoning. Add more salt, vinegar or lemon juice, and dijon based on your preferences.    

  Apple-cured salmon Ingredients 1 lb salmon, boneless fillets, the middle section 3 tbsp salt 1 tbsp black peppercorns, coarsley crushed 2 (11 oz.) apples ½ oz. (1½ cups) chopped fresh dill 3 tbsp calvados (optional) This recipe has been added to the shopping list. Instructions Using tongs or tweezers, remove the rib bones along the thick back section on the salmon. Mix the salt and crushed peppercorns. Coarsely grate the apples and roughly chop the dill (leaves and stems). Mix the apples and dill and place half on the bottom of a dish with a rim at least 1-inch (2.5 cm) high, around it. Rub half of the salt mix into the skin side of the salmon, and set it on top of the dill mixture. Rub the meat with the rest of the salt, and evenly spread the remaining apple and dill mixture over it. If you want your salmon to have a more intense apple taste, add in some Calvados. Cover the salmon with plastic wrap. Place a cutting board on top, and a weight (such a