Wednesday, October 28, 2009
Wednesday, October 21, 2009
Tomato Chipotle Soup
Ingredients:
Tomato x can
Chipotle chili pepper x 1
Onion x 1 chopped
Carrot x 1 chopped
Parsley x 1 bunch
Cream x 1/2 cup
Ginger x 1/2 inch
Spinach x 1 cup
Your choice of fat (butter, olive oil, ...)
Salt and pepper
Saute onion, carrot, ginger, chipotle and parsley stalks in butter. Season. Add tomato and more seasoning. Bring to boil and let it summer until the flavors are developed. Add spinach and more parsley. Blend until smooth. Mix with cream and season if necessary.
Tomato x can
Chipotle chili pepper x 1
Onion x 1 chopped
Carrot x 1 chopped
Parsley x 1 bunch
Cream x 1/2 cup
Ginger x 1/2 inch
Spinach x 1 cup
Your choice of fat (butter, olive oil, ...)
Salt and pepper
Saute onion, carrot, ginger, chipotle and parsley stalks in butter. Season. Add tomato and more seasoning. Bring to boil and let it summer until the flavors are developed. Add spinach and more parsley. Blend until smooth. Mix with cream and season if necessary.
Tuesday, October 20, 2009
Monday, October 5, 2009
Salmon, Mashed Potato and Tomato Mozzarella Salad
Ingredients:
Salmon: Season the fillet, fry in olive oil, skin side first (2 minutes), fry the other side (2 minutes), cook in the oven (350 C) for 8 to 10 minutes. Plate and garnish with capers
Salad: Slice tomato and mozzarella, dress with olive oil, balsamic vinegar, salt and peppercorn
- Salmon fillet
- Potato
- Caper
- Tomato
- Mozzarella
- Olive oil
- Balsamic vinegar
- Butter
- Cream
- Salt and peppercorn
Salmon: Season the fillet, fry in olive oil, skin side first (2 minutes), fry the other side (2 minutes), cook in the oven (350 C) for 8 to 10 minutes. Plate and garnish with capers
Salad: Slice tomato and mozzarella, dress with olive oil, balsamic vinegar, salt and peppercorn
Sunday, October 4, 2009
Perfect Creamy Pasta with Peppercorn Crusted Chicken
Ingredients:
- Spaghetti
- Chicken breast
- Crushed tomato x 3-4 tbsp
- Cream x 1 cup
- Garlic x 1 small, finely chopped
- Cheese (I used Gouda)
- Butter
- Salt and lots of crushed peppercorn
Pasta: boil the pasta until cooked (al dente)
Chicken: season the chicken with salt and lots of crushed peppercorn. Fry in butter (2 minutes each side). Put in the oven (300 °C) for 10 minutes. Turn the heat off in the last two minutes. Take out of the oven, baste with butter and let it rest for 5 minutes.
Thursday, October 1, 2009
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