Amazing Cooking!

Amazing Cooking!

Video Tips : How to Saute Mushrooms

How to Saute Mushrooms

Pasta salad with chicken and tomatoes

Ingredients

• 420g pasta (penne type)
• 3 chicken breasts
• 1 punnet cherry tomatoes
• 1 jar of dried tomatoes preserved in olive oil
• 1 good bunch of fresh basil (save for the entire presentation)
• 2 v. tablespoon olive oil
• 1 block of fresh Parmesan to grate at the last moment
• 1 bowl of grated cheese
• 2 cloves garlic
• sel et poivre

Preparation

Cut the chicken into pieces and fry in a pan with a little olive oil. Add salt and pepper.

Cook pasta and drain. Take them under cold water to prevent them from sticking.

Cut cherry tomatoes in half. Cut the tomatoes into pieces, (size to your liking).

Wash and chop basil.

Mix in a bowl the cooled pasta, chicken, cherry tomatoes, basil and cheese.

Season with a drizzle of olive oil. Salt and pepper to taste and add two cloves of crushed garlic.

Finally, grate Parmesan cheese (amount to your liking) on top of your salad.

Help yourself !

Fillet of cod with mustard sauce

Cod :

Cod is a cold sea fish do not live very far from us, in the Channel and North Sea.Usually cooked in a pan or oven,a squeeze of lemon is enough to meet this white fish is tender.

Filet de cabillaud sauce moutarde

Ingredients

• 600g cod fillet
• 2 v. Coffee Meaux mustard
• 2 v. Coffee Dijon mustard
• 100 ml cream lightened to 5% fat
• juice of one lemon
• 1 tsp tablespoons margarine
• 1 tsp coffee fresh parsley

Preparation

In a bowl, mix the cream lightened with grainy mustard and lemon.Wash the parsley sprig and chop it finely. Add it to the sauce.Fry the fillets of cod, low heat in a little margarine.Lightly brush the fillets, Dijon mustard and pour the mixture over cream-mustard.Let simmer a few minutes over low heat.

Help yourself!

Astuces !

This is  simple and fast recipe to make , Fish is a very good food, the food professionals recommend eating at least 2 times a week for variety and balanced nutrition.Fish is a good source of protein, minerals and trace elements (iodine ...) but it's also a way to make unsaturated fats, essential for the proper functioning of the body.They are composed of essential fatty acids that prevent certain cardiovascular problems.

How to Make Perfect Pizza

How to Make Perfect Pizza

Make a perfect pizza in the kitchen. Join Chef Eric Rupert, explain how to make a perfect pizza. from Sub-Zero.

Braised Cabbage Recipe

The recipe for steamed cabbage Czechoslovakia - Zeli Dusen - it is simple to prepare, but it will take about one hour to cook properly. However, simple ingredients and makes the dish a great partner should be the meat of many to give. This recipe is a good candidate for a slow cooker.

Braised Cabbage Recipe

Ingrédients

• 1 Cabbage
• 100g Bacon
• a Knob of butter
• 1 Onion
• 1 Bay leaf
• Thyme
• 1 Tsp coffee nutmeg
• Salt, pepper

Preparation

Cut the cabbage into thin strips and season it with salt, pepper and nutmeg.

Chop onion.

In a skillet, melt the butter. Put the bacon. Make them slightly brown and add onion.When golden, add the cabbage.Cover the pan and put it on low heat, add 2 tablespoons of hot water, a bay leaf and a sprig of thyme.Simmer one hour.Stir occasionally to prevent the preparation grip your stove.

Cooking Tips : How to Caramelize Onions

Cooking Tips : How to Caramelize Onions 

In this video you will discover some kitchen tips like how to caramelize onions. And basic cooking techniques and tips for Caramelizing Onions.

Tomato salad with mozzarella

This is a salad of summer, because it really better with fresh ingredients and mature garden. The riper the tomatoes, the best, and just fresh basil leaves. Use the best quality oil, dark green and fruity olive oil.

Tomato salad with mozzarella

Ingredients

• 750g tomatoes
• 250g mozzarella
• 2 v. tablespoon olive oil
• 3 branches de basilic
• salt, black pepper

Summary

Calories for 1 person: 40 kcal Tomatoes - Mozzarella 154 kcal - 45 kcal olive oil - TOTAL 239 kcal

Preparation

Wash tomatoes and slice them into thin slices.Cut the mozzarella into slices of equal thickness.Thin out the basil and chop it coarsely.
Arrange the tomatoes and mozzarella, in a crown on 4 plates, alternating slices of tomato and slices of cheese.
Sprinkle with basil.
Sprinkle with olive oil.
Add salt and pepper.

Serve chilled. :)

Dietetics

This Italian recipe will brighten up your summer meals but also winter, the tomato is easily consume all year. Tomatoes are sips of vitamins such as vitamin C, but also pro-vitamin A and minerals like potassium, magnesium, calcium and phosphorus. Finally, they provide a significant amount of fiber, with effective action on the bowel. Mozzarella, meanwhile, brings proteins.

Nadia Malek From France

Lasagna bolognese

This is not a fast and easy lasagna. It is a slow process and
an unforgettable lasagna. The recipe can take hours, and yes, it's worth it.

Lasagna Bolognese Recipe

Ingredients

For the stuffing

• Ground beef: 300 g
• Bacon: 100 g
• Carrot: 2
• Celery: 2 branches
• Onion: 2
• Butter: 50g
• Gravy: 15 cl
• Red wine: 5cl
• Milk: 12.5 cl
• Tomato paste: 1 tsp
• Salt, ground black pepper

For the Bechamel Sauce

• Flour: 50 g
• Butter: 50 g
• Milk: 50 cl
• Grated nutmeg: 1 pinch
• Salt, ground black pepper

For The sheets of lasagna

• Flour: 300 g
• Egg: 3
• Oil: 1 tbsp
• Salt

For the topping

• Mozzarella: 200 g
• Butter: 20g
• Grated Parmesan cheese: 4 v. (Tbsp)

Preparation

Prepare the stuffing :

1. Peel the onions and carrots
2. Peel the celery
3. Finely chop the vegetables
4. Cut the bacon into small dice
5. Mix all the Ingredients with the ground beef
   

Sauté this mixture into the butter for several minutes. Sprinkle with the red wine and let reduce until liquid has evaporated. Then sprinkle with 1 cup of hot gravy and let cook until reduced again full of liquid.

Mix the remaining gravy with the tomato paste. Stir the mixture to the sauce. Add salt and pepper. Adjust the seasoning, if necessary add the boiling milk. Cook over low heat for 1h30.

Prepare the Bechamel sauce:

Melt butter. Add the flour, stirring constantly. Stir in milk gradually, stirring briskly. Add salt and pepper. Flavour with nutmeg. Cook for several minutes until a smooth sauce.

Prepare the lasagna sheets :

Knead the flour with eggs and a pinch of salt, so as to obtain a smooth paste. Add a little water if necessary. Form dough into a ball and let it sit in a wet cloth for 1 hour.Pull the dough and cut it in rectangles about 15 x 7 cm.

boil 4 liters of boiling water and then add salt and oil. Let poach the rectangles of dough for 4 minutes, then place them on a cloth.

Preheat the oven th.7 (210 ° C) = (410 degrees Fahrenheit). (Here in France we use Celsius instead of Fahrenheit. )

Grease the lasagna’ mold with butter. Garnish in alternating layers of lasagne sheets, stuffing the meat and the Bechamel sauce. Sprinkle with Parmesan and butter, in hazelnuts. Bake at mid-height, for 30 to 40 min.

The crust should be golden brown. Serve immediately. :)

Nadia Malek From France