Mint flavored tea
ingredients:
- 16 mint leaves
- 2 tbsp. Coffee curved green tea in bulk
- 8 sugar cubes.
Pour boiling water into your teapot to rinse and empty it.
Add loose tea in the bottom of the pot, add a cup of boiling water and discard the water.
Add the mint leaves, cover them with sugar, to protect the mint leaves and prevent them from turning brown with heat water.
Add boiling water, let infuse for 5 minutes and serve to give movement back and forth in the teapot, to ventilate the drink.
Spicy and Sweet Tempeh Saté
ingredients:
- 1 block tempe (tempeh)
- 1 tablespoon tamarind, dissolved in a small amount of luke warm water
- kecap manis
- salt
- 2 tablespoons cooking oil
- 3 long red chilies (cayenne pepper)
- 3 cloves garlic
- 1 shallot
- 2 candlenuts.
method:
Cut tempe into small diced. Combine with all ingredients and marinate for about 1 hour or more.
Thread tempe diced into skewers.
Grill on a BBQ while occasionally baste or smear with the remaining marinade until done. If you like a sweeter taste, add kecap manis into your remaining marinade.
Ready to serve.
Yarrow sea
ingredients:
- 225g smoked salmon
- 1 bunch of chives
- 6 tbsp thick crème fraiche
- 1 natural tuna box (150g)
- 1 cooked beetroot
- 10cl of fresh cream
- 4 tart apples like Granny Smith
- Juice of one lemon
- Salt, pepper, a pinch of curry
Cut the smoked salmon into small cubes and set aside.
Chop chives, mix with sour cream, tuna, salt, pepper curry, book.
Mix beet with liquid cream, add a little water if necessary, season and keep in a bottle.
Wash the apples, remove the seeds with an apple corer, cut into thin slices, lemon juice and set aside.
mounting:
On an apple slice, place a spoonful of tuna mixture, sprinkle with smoked salmon cubes, then put another apple slice and repeat the process two or three times.
Dressage:
Place the millefeuille in the middle of the plate, decorate with sauce beet, and chives.
TAGLIATELLE ZUCCHINI WITH DRIED TOMATOES, GARLIC AND HERBS
ingredients:
- 750 g zucchini (4 medium)
- Some marinated tomatoes
- 2 c. to s. Boursin Cuisine
- Salt pepper.
Wash zucchini, remove the ends and, using a peeler, cut into thin noodles.
In a frying pan, put the oil coated tomatoes (which used to cook the courgettes). Add the pasta and cook over medium heat about fifteen minutes. When the zucchini are melting, add Boursin, a little salt and pepper. Mix well and cook for a minute and serve immediately. This is excellent fried with chicken breast or fish.
salad healthy for kids
ingredients:
- 1/4 cup - cilantro
- 3 stalk - green onion
- 2 medium - tomato, red
- 1 pound - chicken breast
- 1/8 teaspoon - salt
- 1/8 teaspoon - black pepper, ground
- 1 teaspoon - garlic powder
- 1 teaspoon - onion powder
- 1 2/3 cup - chicken broth, low-sodium
- 1 cup - corn, frozen
- 15 ounce - black beans, canned
- 1 teaspoon - cumin, ground
- Serve With:
- 1 1/2 cup - brown rice, raw
Chop and dice fresh cilantro, green onions and tomatoes.
Season the chicken with salt, pepper, garlic powder and onion powder on both sides.
Add chicken broth, corn, black beans, cilantro, green onions, tomatoes, cumin and seasoned chicken to a slow cooker.
Cook on high for 6 hours.
Shred the chicken with a fork and serve over cooked brown rice.
Feel free to add favorite toppings including more fresh cilantro or green onions.
Mexican filled omelette
ingredients:
- 1 ripe avocado
- 3 limes
- 15 g fresh coriander
- 3 tablespoons fat-free natural yoghurt
- olive oil
- 1 small onion
- 1 carrot
- ½ white or green cabbage
- 1 fresh red chilli
- 8 large free-range eggs
- 60 g Cheddar cheese
method:
Squeeze the avocado flesh into a blender, discarding the stone and skin. Squeeze in all the juice from 2 limes, rip in the coriander stalks, add the yoghurt and a splash of oil and whiz until smooth, then season to perfection.
Peel the onion and carrot. Ideally in a food processor, or using a box grater and good knife skills, grate the onion and carrot, then finely slice the cabbage. Very finely slice the chilli by hand, then tip everything into a large bowl. Add most of the coriander leaves, then pour over the avocado dressing and toss together well. Taste and season to perfection again, if needed. Whisk all the eggs together in a bowl, with a splash of water to loosen and a pinch of salt and pepper.
Put a large non-stick frying pan on a medium-low heat. Once fairly hot, put in a tiny drizzle of oil followed by a quarter of the egg mixture. Swirl it all around the pan, grate over a quarter of the cheese and let it melt, then cook the omelette gently without colouring it, so it's soft, silky and smooth, for just under 2 minutes, only cooking on one side. Slide it on to a plate, spoon over a quarter of the avocado slaw, then gently fold up the sides and roll over. Serve with a wedge of lime and a few extra coriander leaves. Repeat with the remaining ingredients, serving them up as you go.
