1) Rosemary Chicken

Ingredients:

  • Potatoes- 4-5 peeled and dicedSalt- to tasteRosemary herb – 2 tbspGarlic clove- 1Red pepper flakes- 1 pinchLemon juice- 2 tbspExtra virgin olive oil- 2 tbspChicken breasts- 4Mushrooms- 250 gm, halved

Directions:

  • Preheat oven to 450 deg FIn a pan, add water, salt and potatoes and put this on medium-high flame and bring it to boil until potatoes are tender, drain and set the boiled potatoes asideNow make a paste using rosemary, garic, salt and red pepper flakes on a board by mashing all the ingredientsNow in a bowl, transfer the paste and stir in lemon juice, Use the paste to coat chicken breastsHeat a skillet over medium heat and place the chicken breasts and cook until the skin is brown from both sides. Add the mushrooms and potatoes to the skillet and drizzle some lemon juice on themNow add the rosemary sprigs and lemon juice to the skillet and transfer it to the oven and roast the chicken until it is cooked through and the skin is crisp.Serve hot

2) Mac and cheese

Ingredients:

  • Pasta- 1 packetUnsalted butter- 4 tbspAll purpose flour- 1/3 cupMilk- 4 cupsSalt- 2 tspBlack pepper grounded- ½ tspRed chilli pepper- 1 tspMustard powder dry- 1 tspCheddar cheese- 1 cup gratedParmesan cheese- 1 cup grated

Directions:

  • Cook pasta as per the instructions on the packet and set asideTake a large pot and on medium heat, add butter and flour and mix them well.Slowly pour in milk and stir continuously until the sauce thickenNow add salt, red pepper, black pepper, mustard powder and stir to combineAdd cheddar and parmesan cheese and stir in to combine completelyNow add milk to make it like a sauce consistency and add cooked pastaMix well and cook for 2 minutesServe hot

3) Pumpkin soup

Ingredients:

  • Olive oil- 4 ½ tspPumpkin- peeled and diced into cubes-6 cupsOnions- chopped -1 largeCarrot- 1 choppedApple- 1 choppedSalt and pepper- for seasoningVegetable broth- 6 cupsHeavy cream- 2 tbsp

Directions:

  • In a large pot, add oil over medium heat and add pumpkin,carrot, apple and saute until the vegetables are golden brown for 10-12m inutesNow add chili powder, salt and pepper and cook for 30 minutes or longerAdd vegetable broth and bring the mixture to boil and let it cook on low flame for 40 minutesWith the help of a blender, blend to make a smooth pureeStir in cream and add seasoning as per your tasteServe hot

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