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28/01/2025

Sharing Types of Pasta

27/01/2025

3 Homemade Popular Mexicans Dips

Recipes👇

1. Salsa Verde (Mexican Green Salsa)

Ingredients:
1 pound tomatillos
2-3 serrano peppers (or use jalapeno peppers for a milder salsa verde)
3 garlic cloves chopped
1 small white onion chopped
1/2 cup chopped fresh cilantro
Salt to taste
1 tablespoon lime juice

Instructions:
Peel, rinse and dry the tomatillos. Slice them in half and set them onto a large lined baking sheet.

Slice 1 serrano pepper in half and set it on the baking sheet with the tomatillos, skin sides up.

Heat oven to 425 degrees F (220C). Roast the tomatillos and serrano peppers for 15 minutes, or until the tomatillos begin to char slightly. The skins will darken and puff.

Remove and transfer to a food processor or blender. You can peel the serranos if you wish.

Add the remaining ingredients and process until smooth. Adjust for salt and serve. Or, refrigerate in a sealed container to let the flavors mingle. Great with tortilla chips.

2. Mexican Restaurant Style White Cheese (Queso) Dip

Ingredients:
1 pound white deli-sliced American cheese
1 tbsp cornstarch
1/2 tbsp unsalted butter
1 large garlic clove, minced
1/4 cup white onion, very finely chopped
1 can evaporated milk
1 small tomato, finely diced
1/4 tsp each garlic powder, cumin
4 oz can chopped green chile, fire roasted
Salt to taste

Directions:
Place cheese and cornstarch in a bowl, toss to coat.
Melt butter over medium heat in a large saucepan or small pot.
Add garlic and onion, cook slowly for 3 minutes or until onion is translucent but not browned.

Add tomato (including juices) and cook for 2 minutes until tomato is slightly softened.

Add evaporated milk and cheese. Stir, then add chiles and Spices.

Stir until cheese melts and it becomes a silky sauce.

Add salt to taste - amount required depends on saltiness of cheese used.

Stir in milk more milk or water to adjust consistency (I use 2 tbsp) - the dip thickens when it cools, and milk can be added later to adjust to taste.

Remove from heat. Serve warm or at room temperature - it will be soft and scoopable even when it cools.

Store in the refrigerator. When refrigerated, it becomes the consistency of the cheese spread sold in jars that are not in the refrigerator section. Reheat in microwave and adjust consistency as desired with a tiny bit of milk. If you add too much, just put on stove again until it thickens.

3. Red Salsa

Ingredients:
6 Roma tomatoes
1/2 medium white onion, cut into two wedges
1 jalapeno or serrano pepper, stemmed
2 garlic cloves
2 tablespoons fresh lime juice
1 tablespoon avocado oil
3/4 teaspoon sea salt
1/4 cup fresh cilantro

Instructions:
Heat a skillet to medium heat. Add the whole tomatoes, onion wedges, garlic and jalapeno and cook until the tomatoes and jalapeno are browned and blistered and the onion is charred and soft. Rotate the vegetables as they brown on each side, removing them from the pan as they are ready. The entire process should take 15 to 20 minutes.

Place in a blender and add the charred tomatoes, onion, jalapeno, garlic, lime juice, avocado oil, and salt. Blend until smooth. Add the cilantro and pulse until combined. Season to taste.

27/01/2025

do you know??

27/01/2025

Tuscan Salmon with Creamy Garlic Alfredo Penne
Creamy Tuscan Salmon Penne with Sun-Dried Tomatoes and Spinach
Ingredients:

8 oz penne pasta
2 salmon fillets (skinless, cut into chunks)
1 tbsp olive oil
1 cup heavy cream
1/2 cup chicken broth
1/4 cup grated Parmesan cheese
2 cloves garlic (minced)
1 cup baby spinach (chopped)
1/4 cup sun-dried tomatoes (chopped)
1/2 tsp Italian seasoning
1/4 tsp paprika
Salt and pepper to taste
Fresh basil leaves (for garnish)
Directions:

Cook penne pasta according to package instructions. Reserve 1/2 cup of pasta water, then drain and set aside.
Heat olive oil in a large skillet over medium heat. Add the salmon chunks, season with salt, pepper, and paprika, and sear for 2-3 minutes on each side until golden. Remove from skillet and set aside.
In the same skillet, sauté garlic until fragrant (about 1 minute). Add chicken broth and heavy cream, stirring to combine. Bring to a simmer.
Stir in Parmesan cheese until melted and the sauce is smooth. Add Italian seasoning, sun-dried tomatoes, and baby spinach. Cook for 2-3 minutes until the spinach wilts.
Toss the cooked penne pasta into the sauce, ensuring it's evenly coated. If needed, adjust the consistency with reserved pasta water.
Gently add the seared salmon chunks back into the skillet. Let everything warm through for 2 minutes.
Garnish with fresh basil leaves and serve immediately.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 540 kcal | Servings: 4 servings

26/01/2025

Basic Knowledge

26/01/2025

Pork Adobo Recipe

Ingredients:

1 kg pork belly or shoulder, cut into cubes
1 medium onion, chopped
4 cloves garlic, minced
1/4 cup soy sauce
1/4 cup vinegar
2 tablespoons fish sauce (patis)
1/2 teaspoon ground black pepper
2 bay leaves
1 tablespoon cooking oil
1/2 cup water (optional, for initial simmering)
Salt to taste

Instructions:

1. Marinate the pork:
In a bowl, combine the pork cubes, soy sauce, vinegar, garlic, onion, bay leaves, and black pepper. Mix well and marinate for at least 30 minutes or overnight for better flavor.

2. Sauté the pork:
Heat oil in a large pan over medium heat. Add the marinated pork (without the marinade) and cook, stirring occasionally, until browned on all sides.

3. Add the marinade and simmer:
Add the marinade mixture into the pan and stir to coat the pork. If the liquid is too little, add 1/2 cup of water. Bring to a simmer and cook for 15-20 minutes or until the pork is tender.

4. Reduce the sauce:
Once the pork is tender, let the liquid reduce to a thick sauce. Stir occasionally to prevent burning. The pork should absorb the flavor and the sauce should become oily (this is the “mamantika” or oily characteristic of the dish).

5. Fry the pork (optional for crispiness):
Once the sauce has reduced, increase the heat slightly and allow the pork to fry in its own oil until it becomes crispy and golden brown. Stir occasionally.

6. Serve:
Transfer to a serving dish and serve hot with steamed rice.

Pork Adobo Pinatuyo Mamantika is a delicious variation of the classic adobo, where the pork becomes crisp and flavorful with the reduced oily sauce. It's perfect for those who enjoy a drier, crispier adobo!

26/01/2025

Chicken is made better with marinades and is perfect for meal prep, plus it's freezer-friendly.

Recipes👇

Fajita Marinade:

1 – 1.5 lbs. boneless skinless chicken breast
1/4 cup olive oil
2 tablespoons lime juice
1 tablespoon rice vinegar
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/8 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon minced garlic
1/4 teaspoon salt
1/8 teaspoon ground pepper

Lemon Garlic Chicken Marinade:

1 – 1.5 lbs. boneless skinless chicken breast
1/4 cup olive oil
2 garlic cloves minced
3 tablespoons lemon juice
1/2 teaspoon ground mustard
1 tablespoon fresh dill
1/2 tablespoon rice vinegar
2 teaspoons honey or maple syrup
1/4 teaspoon salt

BBQ Chicken Marinade:

1 – 1.5 lbs. boneless skinless chicken breast
1/4 cup olive oil
1/4 cup BBQ sauce
1 teaspoon chili powder
1/2 teaspoon smoked paprika
2 cloves garlic minced
1/2 teaspoon salt
1/4 teaspoon pepper

Honey Mustard Chicken Marinade:

1 – 1.5 lbs. boneless skinless chicken breast
2 tbsp extra virgin olive oil
1 tbsp lemon juice
1 tbsp honey
1 Tbsp dijon mustard
3 garlic cloves - minced
1 tsp salt
½ tsp ground black pepper

Pineapple Chicken Marinade:

1 – 1.5 lbs. boneless skinless chicken breast
1/4 cup pineapple juice
2 Tbsp soy sauce
1 tbsp garlic, minced
1 Tbsp olive oil
1 tsp onion powder
1 tsp ground ginger
1 tsp salt
½ tsp ground black pepper

Directions:
Place the chicken breasts or thighs in a ziplock bag, large bowl or container. In a small bowl or jar, mix together the marinade ingredients. Pour over the chicken and allow to sit for at least 30 minutes, or package in a ziplock bag and store in the freezer up to 3 months.

Cooking Methods

Oven: transfer the chicken and chicken marinade into an oven-safe baking dish. Bake at 400ºF for around 20-30 minutes or until the internal temperature reaches 160ºF.

Grill: grill chicken at 400ºF over direct heat for around 15 minutes or until the internal temperature reaches 160ºF.

Slow Cooker: Add both chicken breasts to a slow cooker bowl, then add marinade on top. Cover and cook on low for 5-6 hrs or 3-4 hrs on high.

Instant Pot: Add 1 cup of chicken broth into the instant pot insert, place the trivet inside, before adding the chicken fillets on top of the trivet. Cover your Instant Pot and set the valve to the SEALING position. Select the manual setting (or poultry setting), make sure the pressure is set to high and set the timer to 5 mins. Let the steam release naturally for about 8 mins (10 mins for thicker chicken breasts) before quick releasing then opening.

Broil: Preheat oven broiler and set the oven rack about 6 inches from heating grill. Place the chicken breast-side down on a parchment lined baking dish or baking sheet and broil in the preheated oven for 10 minutes, then flip the chicken breast skin-side up. Continue broiling until the chicken is cooked through or reaches 165°F, about 8-10 minutes more. Cooking time will depend on the thickness of the chicken breasts.

Air Fryer: Place the chicken breasts in the air fryer basket and spray and pat both sides with oil. Air fry at 365°F for 10 minutes then flip the chicken and finish cooking for another 8-12 minutes. Internal temperature reaches 165 degrees.

25/01/2025

TKF > Chicken Tandoori Recipe 😋

Here’s a classic Chicken Tandoori recipe that you can easily make at home:

Ingredients
For the Marinade:
1 kg chicken (whole chicken cut into pieces or drumsticks)
1 cup yogurt (thick and plain)
2 tablespoons ginger-garlic paste
1 tablespoon lemon juice
1 teaspoon turmeric powder
2 teaspoons red chili powder (adjust to taste)
1 teaspoon garam masala
1 teaspoon coriander powder
1 teaspoon cumin powder
1 teaspoon kasuri methi (dried fenugreek leaves, optional)
1 tablespoon mustard oil (or regular oil)
1/2 teaspoon black pepper powder
1/2 teaspoon chaat masala (optional)
Salt to taste
Few drops of red/orange food color (optional, for traditional appearance)
Garnish:
Lemon wedges
Fresh coriander leaves
Onion rings
Instructions
1. Prepare the Chicken:
Clean and pat dry the chicken pieces. Make deep cuts on the chicken to allow the marinade to pe*****te.
2. Make the Marinade:
In a large bowl, mix yogurt, ginger-garlic paste, lemon juice, turmeric powder, red chili powder, garam masala, coriander powder, cumin powder, kasuri methi, mustard oil, black pepper, and salt. Add food coloring if desired.
Taste the marinade and adjust salt or spice levels as needed.
3. Marinate the Chicken:
Rub the marinade thoroughly into the chicken pieces, ensuring it goes into the cuts.
Cover and refrigerate for at least 4-6 hours (overnight for the best flavor).
4. Cook the Chicken:

In an Oven:
Preheat the oven to 200°C (400°F). Place the marinated chicken on a baking tray or grill rack.
Bake for 25-30 minutes, flipping halfway through. Broil for 2-3 minutes at the end for a charred look.

On a Grill:
Preheat the grill and cook the chicken on medium heat for 20-25 minutes, turning occasionally.

On a Stove:
Heat a grill pan or skillet with a little oil. Cook the chicken on medium heat for 10-12 minutes on each side until fully cooked and slightly charred.
5. Garnish and Serve:
Transfer the chicken to a serving plate.
Garnish with lemon wedges, onion rings, and fresh coriander leaves.
Serve hot with mint chutney, naan, or salad.
Enjoy your smoky, juicy, and flavorful Chicken Tandoori! 🍗🔥

25/01/2025

Rough Pastry Dough

Ingredients
1 and 1/3 cups (166g) all-purpose flour (spoon & leveled), plus more for generously flouring hands, surface, and dough
1 teaspoon granulated sugar
1/2 teaspoon salt
3/4 cup (1.5 sticks; 170g) unsalted butter, very cold and cubed
6–8 Tablespoons (90-120ml) ice cold water

Instructions

Make the dough: Whisk the flour, sugar, and salt together in a large bowl. Place the cold and cubed butter on top. Gently toss the flour and butter together with your hands, and then briefly rub the butter into the flour to begin combining them, as you can see in the video tutorial above. You do not want to break down the butter too much in this step. This step is only possible if the butter is very cold because if the butter is warm, you’ll end up with paste. I do not recommend a food processor, pastry cutter, or mixer for this step because it will break down the butter too much.

At this point, the butter is still in large cubes/chunks. Begin adding the ice cold water 1 Tablespoon (15ml) at a time until dough forms 1 large shaggy clump in your bowl. Use your hands to toss the mixture together after you add each Tablespoon. (I usually start with 2 Tablespoons (30ml) of water before I begin tossing together.) You can use a spatula or spoon for tossing, but I really do recommend your hands so you get a good feel of the dough. As the dough begins to hydrate after about 4 Tablespoons (60ml) of water, you can start lightly squeezing or clumping the dough together with your hands to help bring it together. Mixture will still be very shaggy, as you can see in the video above and photos below. If your dough feels sticky and wet before adding 6 Tablespoons of water, your butter was likely too warm– you can continue with the recipe, but the dough will not be as flaky.

Pour the shaggy clump of dough out onto a lightly floured work surface. There will still be large chunks of butter at this point and that’s a good thing. Begin patting the dough down with lightly floured hands until it’s 3/4 – 1 inch thick, about a 5×8 inch rectangle. Fold the dough into thirds as if you were folding a business letter. Use your hands to gently flatten and smooth out any cracks in your dough. Wrap it up tightly in plastic wrap, parchment paper, or aluminum foil, or place into any tightly sealed container.
1st refrigeration: Refrigerate dough for at least 2 hours and up to 24 hours.

Roll & Fold: Take the dough out of the refrigerator to begin the “rolling and folding” process. If the dough chilled for longer than about 3 hours, it’s likely very stiff so let it rest for about 5 minutes before you begin rolling. Lightly flour a work surface. The dough gets sticky, so make sure you have more flour nearby as you roll and fold. Use your hands to gently flatten the dough into a small square. Using a rolling pin, roll the dough into a 6 inch wide and 12 inch tall rectangle that’s 1/2 inch thick. The exact dimensions are not important, but the thickness is. As you roll, it’s best to flip the dough over once or twice to make sure it’s not sticking to your work surface. Lightly flour your work surface as needed. Fold the rectangle into thirds as if it were a business letter. (See photos and video tutorial.) Turn it clockwise or counter clockwise and roll it out into a 6×12 inch 1/2 inch thick rectangle again. Then, fold into thirds again. Turn it clockwise or counter clockwise. You’ll repeat rolling and folding 4 more times for a total of 6 times.

2nd Refrigeration: Wrap up/seal tightly and refrigerate for at least 15 minutes and up to 24 hours before using in your recipe. You can also freeze the dough at this point. See freezing instructions.

Use wherever you would use frozen store-bought puff pastry. To bake plain, roll pastry dough into a 10×16-inch rectangle and place on a lined baking sheet. Brush all over with egg wash (1 large egg whisked with 1 Tbsp milk), and bake at 400°F (204°C) until golden brown and puffy, about 25-28 minutes.

25/01/2025

3 Basic Gravy

24/01/2025

Get the newest flavours at Lucky Cat by Gordon Ramsay Miami !! rich lobster shumai, flame-grilled red snapper, delectable crispy pork & papaya salad.. Got new ideas? try that combinations 😉

24/01/2025

Best Chicken Marination proven and tested..
A thousand share.. Don’t mind the picture of Teriyaki 😅 its a bubble only…

8 Chicken Marinade Recipes

1. Asian Honey Marinade

• Ingredients:
• 1/4 cup soy sauce
• 1/4 cup honey
• 2 tablespoons rice vinegar
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 1 tablespoon sesame oil
• Instructions:
• Combine all ingredients in a bowl. Marinate chicken for 1-4 hours for a sweet, savory, and umami flavor.

2. Jalapeno Garlic Marinade

• Ingredients:
• 1/4 cup olive oil
• 2 jalapenos, seeded and finely chopped
• 4 cloves garlic, minced
• Juice of 1 lime
• 1 tablespoon honey
• Salt and pepper, to taste
• Instructions:
• Mix ingredients well. Marinate chicken for 2-4 hours for a spicy and garlicky kick.

3. Italian Marinade

• Ingredients:
• 1/4 cup olive oil
• 1/4 cup red wine vinegar
• 1 tablespoon Italian seasoning
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• Instructions:
• Combine and marinate chicken for 30 minutes to 2 hours. Expect a classic, zesty Italian flavor.

4. Fajita Marinade

• Ingredients:
• 1/4 cup olive oil
• Juice of 2 limes
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon cayenne pepper (optional)
• 2 cloves garlic, minced
• Instructions:
• Whisk ingredients together. Add salt and pepper to taste. Marinate chicken for 1-3 hours to get the vibrant, tangy, and spiced fajita flavor.

5. Honey Mustard Marinade

• Ingredients:
• 1/4 cup Dijon mustard
• 1/4 cup honey
• 2 tablespoons apple cider vinegar
• 1/4 cup olive oil
• Salt and pepper, to taste
• Instructions:
• Mix all ingredients. Marinate chicken for 1-2 hours. The result is sweet, tangy, and creamy.

6. Nashville Hot Marinade

• Ingredients:
• 1/2 cup buttermilk
• 1/4 cup hot sauce
• 1 tablespoon paprika
• 1 tablespoon brown sugar
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 1 teaspoon garlic powder
• Instructions:
• Combine ingredients, and marinate chicken for at least 1 hour. Expect spicy, smoky, and slightly sweet notes.cuisinerotv

7. Teriyaki Marinade

• Ingredients:
• 1/3 cup soy sauce
• 1/4 cup brown sugar
• 2 tablespoons mirin (optional)
• 1 teaspoon grated ginger
• 2 cloves garlic, minced
• 1/4 cup water
• Instructions:
• Mix until sugar dissolves. Marinate chicken for 1-4 hours for a traditional, sweet-savory glaze.

8. Cilantro Lime Marinade

• Ingredients:
• 1/4 cup olive oil
• Juice of 2 limes
• 1/4 cup fresh cilantro, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin
• Salt and pepper, to taste
• Instructions:
• Blend all ingredients. Marinate chicken for 30 minutes to 2 hours for a bright, zesty, and herbaceous flavor.

These marinades will elevate your chicken dishes, adding variety and bursts of flavor to your meals!

24/01/2025

Homemade Asian Sauces to enhance the flavors of your Asian dish.

Teriyaki Sauce
Ingredients:
1/2 cup soy sauce
1/4 cup brown sugar
1 1/2 teaspoons fresh ginger ,minced
1 teaspoon garlic ,minced
1 tablespoon honey or sweetener of choice
1 teaspoon sesame oil
3 tablespoons mirin
1/4 cup water mixed with 3 teaspoons cornstarch

INSTRUCTIONS
Combine all ingredients in a small saucepan, bring to a boil, reduce heat and simmer for about 4 minutes. Remove from heat and let cool.

Store in the fridge for up to a week. Makes about 1 1/4 cups teriyaki sauce.

Stir Fry Sauce
Ingredients:
1 1/2 cups chicken broth
1 tablespoon Shaoxing wine
1 tablespoon brown sugar
2 teaspoons sesame oil
1/4 cup soy sauce
2 tablespoons oyster sauce
1/4 teaspoon white pepper
1/4 teaspoon salt

INSTRUCTIONS
In a jar with a tight lid (must hold 2 cups of liquid), combine all of the stir fry sauce ingredients together and shake well.

This sauce should keep for a few weeks in the refrigerator; all you need to do is measure and pour out what you need for your dish.

Sweet and Sour Sauce
Ingredients:
1 cup canned pineapple juice
3/4 cup light brown sugar
1/3 cup rice vinegar
3 tablespoons ketchup
2 tablespoons soy sauce
1 1/2 tablespoons cornstarch dissolved in 2 tablespoons water

INSTRUCTIONS
Place all of the ingredients, except for the cornstarch slurry, in a small saucepan and bring to a boil. Stir in the cornstarch slurry and simmer for another minute until thickened, stirring constantly.

Let the sauce cool completely and store in an airtight container in the refrigerator where it will keep for 2-3 weeks.

Satay Sauce
Ingredients:
1 tbsp soy sauce
2 garlic cloves peeled and crushed
200 ml (7 oz) coconut milk from a tin
½ tsp cumin
½ tsp coriander
¼ tsp ground ginger

Instruction:
Heat over medium heat whilst stirring with a wooden spoon. The sauce will look thin at first, then as it comes close to boiling point, it will start to thicken. Don't let the sauce boil, just turn down the heat as it approaches boiling point and stir until thickened, then turn off the heat and stir in the lime juice.

Sweet Chili Sauce
Ingredients:
1/3 cup rice vinegar
1/3 cup water
1/3 cup + 2 tbsp sugar
1 tablespoon rice wine
2 tsp dried chili flakes
1 1/2 tsp minced garlic
1 tsp finely minced ginger
1 tsp soy sauce
2 teaspoons cornstarch dissolved in 1 tablespoon water (the sauce will thicken more once cooled)

Instruction:
Place all of the ingredients except for the cornstarch mixture in a small saucepan and bring it to a boil, stirring regularly. Once the sugar is dissolved stir in the cornstarch mixture, stirring continually until thickened, about 1 minute. Let the sauce cool completely, pour into an airtight jar and store in the refrigerator. Will keep for up to a week. Makes about 1 cup.

23/01/2025

Traditional Greek Dolmades ( Ντολμάδες ) 🇬🇷

Ingredients

125 vine leaves
1/2 cup finely chopped dill
1 cup finely chopped mint
1/2 cup finely chopped flat leaf parsley
10 large spring (green) onions, finely chopped
1 medium yellow onion, chopped
2 cups (390 grams) uncooked long grain rice, rinsed
6 tbsp (90 mL) freshly squeezed lemon juice
1/2 teaspoon pepper
2 teaspoons salt
1/2 cup (125 mL) Greek olive oil

For cooking:
3 tbsp (45 mL) Greek olive oil (more and more)
1/4 teaspoon salt

For the sauce:
1/4 cup (60 mL) freshly squeezed lemon juice
1/2 tbsp all-purpose flour

Instructions
Prepare your vine leaves. Whether your vine leaves are fresh or brined, wash them well. Keep to the side any leaves which are severely torn.

If you are using fresh vine leaves (as our parents do), bring a large pot of water to a boil. Once the water is boiling, add your vine leaves into the pot and boil them for about a minute or two. Your vine leaves are ready when they have changed colour from a vibrant fresh green to more of a khaki, or olive green (pictured above). Drain your vine leaves, and drop them immediately into a bowl of cold water to stop the cooking process, and to cool them. Once they have cooled, drain them in a large colander. They will likely be a jumbled up mess at this point. Take each vine leaf individually, open it up, and stack them, one on top of the other, onto a dish.

Prepare your filling. In a large bowl combine the dill, mint, parsley, spring onions, yellow onion, rice, eggs, 6 tablespoons (90 ml) of lemon juice, 2 teaspoons salt, pepper and the 1/2 cup (125 ml) of olive oil. Mix well until thoroughly combined.

Now you are ready to wrap! Take your vine leaf and lay it on a plate in front of you, rib side up and with the stem end (you will have removed the stem) down toward you. Drop a teaspoonful of filling near the stem end. Begin wrapping as pictured above, first folding up, then folding in one side, and then the other. Continue this way until you have a tight, taut roll. After each one, examine it to ensure that you do not see any filling poking through. If you do, unwrap, and repeat.

When your filling is all used up, if you still have vine leaves left over, you can freeze them for future use by rolling them tightly together and wrapping them in plastic wrap (see Helpful Hints above). Place them in a freezer bag and when you are ready to use them, defrost them overnight in the refrigerator.
Take a pot which is large enough to hold your dolmades.
Add 3 tablespoons olive oil to the bottom of the pot and line it with vine leaves (if you have any which are torn, this is a good place to use them).
3 tbsp (45 mL) Greek olive oil

Place your dolmades in the pot, arranging them so that they are snug. You will layer them one on top of the other. Sprinkle with 1/4 teaspoon salt.
1/4 teaspoon salt
Boil enough water in a separate pot or kettle. As soon as the water has boiled, pour it into your pot with the dolmades. You will need enough boiling water so that the dolmades are completely, and just barely, covered.
Take a heat-proof plate, which is slightly smaller than the circumference of your pot, and lay the plate on top of the dolmades. Cover the pot with a lid and bring to a boil. When the water has come to a boil, lower the heat to a medium low and cook for approximately 1 hour and 15 minutes.
Periodically check on your dolmades to ensure that they are still covered with water. If they are not, boil some more water in a kettle, and add to the pot to cover the dolmades.

Check your dolmades for doneness by tasting them. They are ready when the rice is cooked.

Remove from heat. In a small bowl mix together 1/4 cup (60 ml) freshly squeezed lemon juice and 1/2 tablespoon flour. Mix with about 1/2 cup (125 ml) water from the pot. Mix well until not lumpy, and pour this over the dolmades. Gently shake the pot so that the lemon mixture coats all the dolmades.
1/4 cup (60 mL) freshly squeezed lemon juice, 1/2 tbsp all-purpose flour
Dolmades are best served at room temperature. Serve with lemon wedges.
Enjoy!

serve together with Tzatziki…. ゚viralシ

23/01/2025

6 Homemade Pesto Recipes

Recipes👇

1. Basil Pesto

1/2 cup toasted pine nuts
2 tablespoons fresh lemon juice
1 small garlic clove
1/4 teaspoon sea salt
freshly ground black pepper
2 cups basil leaves
1/4 cup extra-virgin olive oil, plus more for a smoother pesto
1/4 cup grated Parmesan cheese

In a food processor, combine the pine nuts, lemon juice, garlic, salt, and pepper and pulse until well chopped.

Add the basil and pulse until combined.

With the food processor running, drizzle in the olive oil and pulse until combined. Add the Parmesan cheese, if using, and pulse to briefly combine. For a smoother pesto, add more olive oil.

2. Mint Pesto

3 cups mint leaves, lightly packed and stems removed
1/4 cup cashews or almonds
1 garlic clove, sliced
4 Tablespoons extra virgin olive oil
2 Tablespoons lemon juice
1/4 cup grated parmesan cheese
1/3 lemon, zest
1/4 tsp salt, plus more to taste
Freshly ground black pepper, to taste

Remove the mint leaves from the stems, wash them and drain them possibly using a salad spinner.

Add the extra virgin olive oil to the food processor first, then add the rest of the ingredients.

Season with salt and freshly ground pepper and blitz to a smooth paste, adding a tablespoon or two of cold water to help it along if necessary.
Taste it and season again according to your liking.

3. Cilantro Pesto

2 cups of cilantro
2 garlic cloves
1/4 cup pine nuts
1/2 cup extra-virgin olive oil
1/2 a lemon, juiced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup grated Parmesan cheese

Pick the cilantro leaves off the stems and set the leaves aside.
Peel and mince the garlic.
Toast the pine nuts for 1 minute on medium-high heat until browned and set aside.
Into a blender, add the olive oil, pine nuts, lemon juice, salt, pepper, minced garlic, and Parmesan cheese.
Blend on the lowest setting for 15 seconds.
Place the cilantro inside the blender until smooth, about 15 seconds.
Transfer the cilantro pesto to a bowl or jar and serve as desired.

4. Spinach Pesto

3 cups baby spinach lightly packed
1 cup basil leaves lightly packed
3 cloves garlic
1/2 cup walnuts
1/2 teaspoon salt
few shakes black pepper
1/2 cup olive oil
2 tablespoons fresh lemon juice
2 tablespoons parmesan cheese

Add the baby spinach, basil, garlic, walnuts, salt and pepper to a food processor and pulse several times to combine.

While pulsing, drizzle in the olive oil and blend until well incorporated. Add the lemon juice and parmesan, if using. Serve and enjoy!

5. Arugula Pesto

4 cups Arugula, tightly packed
1 cup Walnuts
1/2 cup Parmesan Cheese
1/4 cup Extra Virgin Olive Oil
1/2 large Lemon, zested and juiced
2 cloves Garlic, grated
Cold Water, as needed
Sea Salt and Black Pepper, to taste

Place arugula, walnuts,cheese, olive oil, lemon juice, lemon zest, and garlic in a food processor fitted with the chopping blade attachment.

Blend until all ingredients are thoroughly combined.

Add cold water in small amounts to adjust consistency to your liking. Add salt and pepper to taste/ Refrigerate in an airtight container for up to five days or freeze up to 90 days.

6. Carrot Top Pesto

2 cups carrot top leafy greens
1/3 cup salted toasted cashews
1/3 cup virgin olive oil
2 tbsp freshly squeezed lemon juice
1 clove garlic
1/4 cup grated Parmesan cheese
1/4 teaspoon each: sea salt and pepper

Place all the ingredients in your food processor or small blender and blend until mostly smooth.

Serve immediately, store in the refrigerator for up to 5 days, or freeze for several months.

23/01/2025

4 juices to enjoy

Avocado almonds:

1 banana
1 avocado
1/4 cup of nuts almonds
1 cup of milk
Ice cubes

Strawberry Nuts:

1 banana
1 cup of strawberries
1/4 cup walnuts
1 tablespoon of vanilla yogurt
1 cup of almond milk
Ice cubes

Mango Pistachio:

1 banana
1 mango
1/4 cup pistachios
1 cup of almond milk
Ice cubes

Cranberry cashews:
1 banana
1/2 cup of blueberries
1/2 cup pineapple
1/4 cup of cashew nuts
1 cup of almond milk
Ice cubes

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Manila
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+639087677955

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easy HOMEMADE TOCINO …. recipe posted on the comment section… try this homemade recipe, no soduim phosphate , no praque .. just a basic ingredients you can get in the kitchen..

Freshly Made Pizza Margherita Pizza Dough Pomodoro Sauce Buffalo Mozzarella Fresh Basil Olive Oil

Easy Teriyaki Sauce … Not Authentic, But Taste Authentic… happy cooking #cuisinerotv #fypシviralシ2024 #teriyakisauce #saucerecipe #Soya

Tip : How to Pick a Right Soya Sauce #fypシ゚viralシfypシ゚viralシalシ #cuisinerotv

One Week Filipino Dish Ideas ( isang linggong ulam ) #cuisinerotv #filipinocuisine #fypシ゚viralシfypシ゚viralシalシ

New Year Dinner Menu Set Up #offshore

Stir fry noodles ( lo mein )

Season's greetings! We are busy preparing a wonderful array of food for Christmas Unboxing and can’t wait to share it with you. Your input is invaluable, so please let us know if there are any special requests or traditions recipes you'd like us to incorporate . Together, we’ll make this holiday season truly joyful! Here are some of food prepared for the Multi National Client here in offshore platform… #fypviralシ #recipes #foods

Easy Cream Cheese Corn Casserole.

Ingredients▢ 2 lbs. pork belly▢ 6 cups water▢ 2 cups cooking oil▢ 1 1/2 tablespoons whole peppercorn▢ 8 pieces dried bay leaves. Boil water in a cooking pot. Add salt, bay leaves, whole peppercorn, and pork. Cover and continue to boil for 60 minutes.Remove from the pot and let pork cool down. Poke holes on the skin using a toothpick. Slice the pork in half for a thinner piece.Rub salt all over the pork belly. Air dry for 1 hour. Note: placing the pork in front of an electric fan is a good idea.Heat oil on a cooking pot. Deep fry pork belly until crispy and golden brown. Note: be extra careful when doing this step. Use of splatter screen is recommended.Remove crispy pork belly from the cooking pot and place over a wire rack. Let it cool down.Transfer to a serving plate. Serve with spicy vinegar.

What is Christmas Ham?? #cuisinerotv #holiday #Christmas #ham

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