Milky Way Meals

Milky Way Meals Welcome to MilkywayMeals..! 🌍✨ Bringing you the best of Italian cuisine and world-famous dishes, one delicious recipe at a time.

From authentic pasta & pizza to global flavors, we make cooking easy and fun! 🍝🔥 Follow us..!

08/03/2025

LEMON BUTTER GARLIC FISH RECIPE | GRILLED FISH IN LEMON BUTTER SAUCE 🍋🧄✨😍
Ingredients for Butter Garlic Fish :

(Tsp- Teaspoon; Tbsp- Tablespoon )

Boneless Fish Fillets - 350 gms (cut into 3 inch chunks)

For Marination & Coating:
Salt- 1/2 tsp
Crushed pepper- 1/2- 3/4 tsp
Garlic powder- 1/4 tsp
Dry coating with:
All Purpose flour- 1/2 cup

Lemon Butter Garlic Sauce:
Butter- 4-5 tbsp
Salt- pinch
Crushed pepper- 1/2 tsp
Fine chopped garlic- 2 tsp
Fine chopped parsley- 1 tbsp
Red Chilli flakes- 1 tsp
Lemon juice- 2 tsp
All purpose flour-2 tsp

Preparation:

Wash and pat dry the boneless fish fillets. Cut them into 3 inch chunks.
Now add the ingredients for the marinade, rub these on the pieces and set aside for 15-20 mins.
Now add the all purpose flour on a plate and spread it evenly.
To dry coat the fish pieces, place the pieces on the flour one at a time and roll it to coat the pieces fully.

Process:

Heat a skillet and add olive oil or any other white oil.
Place the battered fish pieces side by side and fry on medium high heat for around 3 mins. Flip all the pieces and continue to fry on medium heat for another 3 mins. Once browned on both sides, remove and on a plate.

To make the sauce:
Take another pan and heat the butter.
Now add the chopped garlic and fry for a minute on low heat.
Now season with pinch of salt and the crushed pepper, give a mix. Add the all purpose flour and cook for 30-60 secs on low heat.
Lastly add the lemon juice, fine chopped parsley and red chilli flakes.
Cook for a minute. Remove and pour over the fried fish pieces.

02/03/2025

Chicken Fried Rice. 🍽👨‍🍳

Chicken Fried Rice ingredients👩‍🍳 :
Chicken 200 grams/7oz
Cooked rice 4 cups or two servings
Garlic 2 cloves
Onion 1
Spring onions 2-3
Mixed diced vegetables, frozen or fresh, 2 cups ( about 200 g )
Cooking oil 2 tbsp ( sunflower, peanut, or vegetable oil )
Sesame oil 2 tsp
Egg 2
Salt to taste

For stir-fry sauce
Regular soy sauce 2 tbsp
Dark soy sauce 2 tsp
Oyster sauce 2-3 tbsp
White pepper half tsp
Sugar 1 tbsp

Instructions 👩‍🍳🍜🇮🇹 :
Combine regular soy sauce, dark soy sauce, oyster sauce, sugar, and white pepper.
Dice the chicken and season it with a tablespoon of stir-fry sauce.
Prepare the veggies. Beat two eggs with a pinch of salt.
Over medium-high heat, saute minced garlic and chicken. Push chicken to one side and stir fry eggs. Set them aside.
Stir fry onions and vegetables. Add cooked rice, stir-fry sauce,
chicken, and scrambled egg to the pan.
Finish with spring onions and sesame oil. Toss everything well and enjoy..!

Let's Make Frittata di Zucchine. 😍💗🇮🇹Ingredients:4 large eggs2 medium zucchinis, grated1/4 cup Parmesan cheese, grated1 ...
16/02/2025

Let's Make Frittata di Zucchine. 😍💗🇮🇹

Ingredients:
4 large eggs
2 medium zucchinis, grated
1/4 cup Parmesan cheese, grated
1 small onion, finely chopped
2 tbsp olive oil
Salt and pepper, to taste
Fresh basil, chopped (optional)
A pinch of red pepper flakes (optional)

Method:

Prepare the zucchini: Grate the zucchinis and place them in a colander. Sprinkle with a pinch of salt and let them sit for 10 minutes to release excess moisture. Squeeze out any remaining water with your hands or a clean kitchen towel.

Cook the onion: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes until softened and translucent.

Combine the eggs and zucchini: In a large bowl, whisk the eggs and add the grated Parmesan cheese. Stir in the grated zucchini, mixing well. Season with salt, pepper, and red pepper flakes (if using).

Cook the frittata: Pour the zucchini-egg mixture into the skillet with the cooked onions. Cook over low to medium heat for 5-7 minutes, occasionally stirring the edges to prevent sticking. Once the edges begin to set, cover the skillet with a lid and cook for another 5 minutes until the frittata is fully set.

Serve: Gently slide the frittata onto a plate, cut into wedges, and garnish with fresh basil if desired. Serve warm or at room temperature with a side of salad or crusty bread.

Let's Make Cacciucco - Tuscan Seafood Stew 😍🇮🇹Ingredients: - 2 tbsp extra virgin olive oil - 1 onion, finely chopped ...
15/02/2025

Let's Make Cacciucco - Tuscan Seafood Stew 😍🇮🇹

Ingredients:

- 2 tbsp extra virgin olive oil
- 1 onion, finely chopped
- 2 celery stalks, chopped
- 2 carrots, diced
- 4 garlic cloves, minced
- 1 tsp red pepper flakes (optional, for spice)
- 1 cup dry red wine
- 1 can (400g) crushed tomatoes
- 4 cups fish or seafood broth
- 1 bay leaf
- 1 tsp dried oregano
- 1 tsp dried thyme
- 500g mussels, cleaned
- 500g clams, cleaned
- 300g squid, cleaned and sliced into rings
- 400g firm white fish fillets (such as cod or sea bass), cut into chunks
- 200g shrimp, peeled and deveined
- Salt and freshly ground black pepper, to taste
- Toasted Italian bread, rubbed with garlic, for serving
- Fresh parsley, for garnish

Method:

1. Sauté the base: Heat olive oil in a large pot over medium heat. Add the chopped onion, celery, and carrots, and sauté for 5-7 minutes until softened. Stir in the minced garlic and red pepper flakes, cooking for another minute until fragrant.

2. Build the broth: Pour in the red wine and let it reduce for about 2 minutes. Add the crushed tomatoes, seafood broth, bay leaf, oregano, and thyme. Season with salt and black pepper. Simmer for 20-25 minutes to develop the flavors.

3. Cook the seafood: Add the squid and fish chunks first, as they take longer to cook. Let them simmer for 5 minutes. Next, add the mussels and clams, covering the pot to allow them to steam open (about 5 minutes). Finally, add the shrimp and cook for another 3-4 minutes until they turn pink and are fully cooked. Discard any mussels or clams that do not open.

4. Serve: Ladle the stew into bowls and top with freshly chopped parsley. Serve with toasted Italian bread rubbed with garlic, perfect for soaking up the flavorful broth.



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Let's Make Caponata Siciliana 😍🇮🇹Ingredients: - 2 large eggplants, diced - 1 onion, finely chopped - 2 celery stalks...
15/02/2025

Let's Make Caponata Siciliana 😍🇮🇹

Ingredients:

- 2 large eggplants, diced
- 1 onion, finely chopped
- 2 celery stalks, chopped
- 2 garlic cloves, minced
- 1 can (400g) diced tomatoes
- 1/4 cup green olives, pitted and chopped
- 2 tbsp capers
- 1/4 cup red wine vinegar
- 2 tbsp sugar
- 1/4 cup olive oil
- 1 tbsp tomato paste
- Salt and pepper, to taste
- Fresh basil leaves, for garnish

Method:

1. Fry the eggplant: Heat olive oil in a large skillet over medium heat. Add the diced eggplant in batches and fry until golden and tender. Remove the eggplant and set aside on paper towels to drain excess oil.

2. Cook the vegetables: In the same skillet, add the chopped onion and celery. Sauté for about 5 minutes until softened. Add the garlic and cook for another minute until fragrant.

3. Make the sauce: Stir in the tomato paste and cook for 2 minutes. Add the diced tomatoes, olives, and capers. Let it simmer for 5 minutes.

4. Sweet and sour balance: In a small bowl, mix the red wine vinegar and sugar, then add it to the skillet. Stir well to combine, and cook for another 5 minutes, allowing the sauce to thicken slightly.

5. Combine: Add the fried eggplant back into the skillet, stirring gently to incorporate. Season with salt and pepper to taste.

6. Serve: Remove from heat and let the caponata sit for at least 30 minutes to allow the flavors to meld. Garnish with fresh basil leaves before serving.

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Let's Make Panna Cotta al Mango e Passion Fruit.😍😍🇮🇹🇮🇹 Ingredients: For the Panna Cotta: - 500ml heavy cream - 100ml...
15/02/2025

Let's Make Panna Cotta al Mango e Passion Fruit.😍😍🇮🇹🇮🇹

Ingredients:

For the Panna Cotta:
- 500ml heavy cream
- 100ml whole milk
- 80g sugar
- 2 tsp vanilla extract
- 2 tsp gelatin powder (or 4 gelatin sheets)
- 3 tbsp cold water (if using gelatin powder)

For the Mango & Passion Fruit Topping:
- 1 ripe mango, peeled and diced
- 2 passion fruits
- 2 tbsp sugar
- 1 tbsp lemon juice

Method:

1. Prepare the gelatin: If using gelatin powder, sprinkle it over 3 tbsp of cold water and let it bloom for 5 minutes. If using sheets, soak them in cold water until softened.

2. Heat the cream mixture: In a saucepan over medium heat, combine the heavy cream, milk, sugar, and vanilla extract. Heat until the sugar dissolves, but do not let it boil. Remove from heat.

3. Incorporate the gelatin: Stir the bloomed gelatin into the warm cream mixture until fully dissolved. Let it cool slightly.

4. Set the panna cotta: Pour the mixture into serving glasses or molds. Refrigerate for at least 4-6 hours, or until fully set.

5. Prepare the mango & passion fruit topping: In a blender, purée the diced mango with sugar and lemon juice until smooth. Strain if needed for a finer texture. Scoop out the passion fruit pulp and mix it with the mango purée.

6. Assemble: Once the panna cotta is set, spoon the mango and passion fruit topping over each portion.

7. Serve: Garnish with fresh mint leaves and extra passion fruit seeds for a stunning presentation.


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Let's Make Osso Buco alla Milanese.🍜😋 Ingredients: For the Osso Buco: - 4 veal shanks (about 2 inches thick) - ½ cup...
15/02/2025

Let's Make Osso Buco alla Milanese.🍜😋

Ingredients:

For the Osso Buco:
- 4 veal shanks (about 2 inches thick)
- ½ cup all-purpose flour (for dusting)
- Salt and freshly ground black pepper, to taste
- 2 tbsp olive oil
- 2 tbsp butter
- 1 onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1 cup dry white wine
- 1 can (400g) crushed tomatoes
- 2 cups beef or veal broth
- 1 bay leaf
- 1 tsp dried thyme
- 1 tsp dried rosemary

For the Gremolata:

- Zest of 1 lemon
- 2 tbsp fresh parsley, finely chopped
- 1 garlic clove, minced

Method : 👩‍🍳💞

1. Prepare the veal: Pat the veal shanks dry and season with salt and pepper. Lightly dredge them in flour, shaking off any excess.

2. Sear the meat: Heat olive oil and butter in a large Dutch oven over medium-high heat. Sear the veal shanks on all sides until golden brown. Remove and set aside.

3. Sauté the vegetables: In the same pot, add the chopped onion, carrots, celery, and garlic. Cook for 5 minutes until softened.

4. Deglaze: Pour in the white wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes.

5. Slow cook: Stir in the crushed tomatoes, broth, bay leaf, thyme, and rosemary. Return the veal shanks to the pot, ensuring they are partially submerged. Cover and let simmer on low heat for about 2 hours, turning the shanks occasionally.

6. Prepare the gremolata: In a small bowl, mix the lemon zest, chopped parsley, and minced garlic.

7. Serve: Once the veal is fork-tender, remove the bay leaf. Plate the Osso Buco with a sprinkle of gremolata on top for a burst of fresh flavor. Serve with Risotto alla Milanese or creamy mashed potatoes.

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Let's Make Hearty Ribollita.🍜🇮🇹Ingredients:- 2 tbsp extra virgin olive oil - 1 onion, chopped - 2 carrots, diced - 2 ...
14/02/2025

Let's Make Hearty Ribollita.🍜🇮🇹

Ingredients:

- 2 tbsp extra virgin olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 1 zucchini, chopped
- 1 small potato, peeled and diced
- 1 bunch kale, stems removed and leaves chopped
- 1 can (400g) of cannellini beans, drained and rinsed
- 4 cups vegetable broth (or chicken broth)
- 2 cups water
- 4 slices of rustic Italian bread, torn into pieces
- 1 tbsp tomato paste
- 1 tsp dried thyme
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- Freshly grated Parmesan, for serving

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Method 🫕👩‍🎨

1. Prepare the base: Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery, and sauté for 5-7 minutes until softened. Add garlic, zucchini, and potato, cooking for an additional 5 minutes.

2. Add flavor: Stir in tomato paste and thyme, and cook for 1-2 minutes. Then pour in the vegetable broth and water, adding the bay leaf and beans. Season with salt and pepper.

3. Simmer: Bring to a boil, then reduce the heat to simmer for 30-40 minutes, until vegetables are tender.

4. Make it hearty: Tear the bread into pieces and stir it into the soup. Simmer for another 10-15 minutes, allowing the bread to soak and soften.

5. Finish: Stir in chopped kale and cook for 5 minutes until tender.

6. Serve: Ladle into bowls, drizzle with olive oil, and top with freshly grated Parmesan.

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24/01/2025

Healthy Salad Recipe 🥗💚🇮🇹









18/01/2025

Italian Macaroni Pasta Receipe...!!🥘🥰🇮🇹🇮🇹














10/01/2025

Facciamo la zuppa d'aglio.🧄🫕🇮🇹🇮🇹














05/01/2025

HOMEMADE SPAGHETTI SAUCE RECIPE.🥘🍅🇮🇹🇮🇹

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