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Cashew Pesto

Whether you prefer it crunchy or smooth, this cashew pesto will surely give you a good share of vitamins and minerals. You don’t need many things to make it, just a few olives, sun-dried tomatoes, garlic, and seasonings. We recommend serving it on top of grilled whole wheat bread, for a nice and healthy breakfast!

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Ingredients Needed for Cashew Pesto

3.5 ounces of cashew nuts
½ lemon
1 tablespoon water
½ teaspoon salt
½ teaspoon pepper
4 olives, thinly sliced
herbs
2 garlic cloves, sliced
2 sun-dried tomatoes
whole wheat bread, sliced

How to Make Cashew Pesto

  1. Place the cashew nuts in a small bowl. Cover them with water and let them soak for 15 minutes.
  2. Place them in a blender. Add lemon juice, water, and season with a bit of salt and pepper. Mash until the liquid is absorbed by the cashews.
  3. Add the olives, herbs, garlic, and dried tomatoes. Blend everything until the ingredients combine into a smooth mash.
  4. Spread it over grilled whole wheat bread!

Chicken Tomato Soup

This chicken tomato soup is full of nutrients and protein! Plus, is a real breakthrough in terms of spices – it combines garlic, paprika powder, garam masala, red chili and fresh thyme in a delicious way. Just try it!

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Ingredients Needed for Chicken Tomato Soup

2 chicken breasts s, around 5 ounces each, cut into strips
2 tablespoons of vegetable oil
salt
pepper
2 garlic cloves, slices
2 teaspoons of paprika powder
1 tablespoon red wine vinegar
1 white onion, diced
14 ounces of fresh tomato, cut into cubes
3 ounces of cashew, raw
1 teaspoon garam masala
1 tablespoon sugar
¼ cup white wine
2 cups of water
⅓ cup heavy cream
1 red chili, slices
thyme

How to Make Chicken Tomato Soup

  1. Heat the vegetable oil in a stainless steel pan and throw in it the chicken breast.
  2. Season with salt and pepper, then add the garlic and about 1 teaspoon of paprika powder and cook the chicken, stirring often.
  3. Cook until the chicken breast turns opaque white.
  4. Add the red wine vinegar and, if you want, some more paprika powder.
  5. Cook the chicken for about 15 minutes, then set it aside.
  6. In the same pan, add the onion and cook it until it softens.
  7. Add the tomatoes, cashew, garam masala, about 1 teaspoon of paprika powder, sugar, white wine, and water and simmer the mixture for 15 minutes.
  8. When the time’s up, the liquid should be reduced. Remove the veggies from the heat and blend them using a hand mixer or a blender.
  9. Put the mixture into a strainer over a bowl, and use a wooden spoon to mix and press the liquid to strain it into the bowl. That way, you’ll separate the soup from the leftover chunks.
  10. Pour the tomato and cashew soup in a saucepan on medium heat.
  11. Throw in the cooked chicken strips and add the heavy cream.
  12. Cook for 5 to 8 more minutes.
  13. Garnish the soup with chili slices and thyme and serve it.

Chicken Breast With Red Wine and Heavy Cream Sauce

Flambéing is used to infuse a dish with additional flavor! This is how we cooked the chicken in this recipe, but isn’t mandatory if you’re new to the technique! Just use some wine and heavy cream to give more aroma to the chicken. Put some garlic and rosemary potatoes on the side and you’re good to go!

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Ingredients Needed for Chicken Breast With Red Wine and Heavy Cream Sauce

5 ounces of chicken breast ⅓ cup flour 2 tablespoons of vegetable oil ½ cup red wine ½ cup heavy cream dill rosemary sprigs 3 garlic cloves, sliced 2 spring onions s, chopped

How to Make Chicken Breast With Red Wine and Heavy Cream Sauce

  1. Add the potato in a saucepan full of simmering water. Boil it for about 15 minutes. Cut it in round slices.
  2. Wrap the chicken breast in plastic foil and level it with a rolling pin.
  3. Coat the chicken with flour. Heat 1 tablespoon of vegetable oil in a skillet over medium heat and add the chicken. Cook it for about 8 minutes on one side. Flip it over and after 6 minutes increase the heat and pour the red wine. Bring to a boil and flambe it for a few seconds. Let it cook until the flame disappears (you can skip the flambéing part).
  4. Reduce the heat, add heavy cream, stir, and soak the chicken in the sauce.
  5. Let the sauce smoothen, and cook for 1 more minute. Add a touch of chopped dill.
  6. For the potatoes: heat the remaining oil in a skillet over medium heat. Add the potato slices along with the rosemary sprigs. Cook until golden, turn off the heat, and add the sliced garlic just before they’re done.
  7. Top the chicken breast and the potatoes with the creamy sauce!

Creamy Mushrooms on Lasagna Sheets

Want to take a break from all that heavy meat? You can easily replace it with some mushrooms, cooked with garlic and spring onion, tucked in a thick, savory heavy cream sauce. It works very well with pasta, but you can replace it with some lasagna sheets. We guarantee you the taste remains the same!

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Ingredients Needed for Creamy Mushrooms on Lasagna Sheets

1 tablespoon vegetable oil
7 ounces of mushroom, thinly sliced
2 spring onions s, chopped
2 garlic cloves, sliced
½ cup chicken stock
salt
pepper
⅔ cup heavy cream
4 lasagna sheets
1 red chili, thinly sliced

How to Make Creamy Mushrooms on Lasagna Sheets

  1. Heat the olive oil in a skillet over medium heat. Add the mushrooms, spring onion and garlic. Cook them until the mushrooms start to turn brown.
  2. Add the chicken stock and season with salt and pepper. Reduce the heat and add the heavy cream. Continue cooking until you get a thick, creamy sauce.
  3. Add water in another saucepan and bring it to a boil. Add the lasagna sheets and boil them according to the instructions on the package.
  4. Take them out with a spatula after they’ve cooked, and add them over the creamy mushrooms. Cook everything for 1 more minute, while gently stirring.
  5. Serve them with a touch of red chili on top!

Cheesy Cauliflower Muffins

Even though sweet muffins often seem to eclipse all the other types, there’s something truly special about salty or savory ones. Maybe it’s thanks to the element of surprise: the handpicked ingredients chosen for the task. Like these ones, with a dough made entirely of cauliflower, and no added flour. Enrich them with some Cheddar, ham, spinach, and garlic. Have we said enough? How about you try to make these mouthwatering snacks tonight!

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Ingredients Needed for Cheesy Cauliflower Muffins

1 cauliflower head, florets
6 eggs
4 ham slices, small bits
1 onion, chopped
1 cup cheddar, shredded
3.5 ounces of baby spinach
1 teaspoon garlic powder
salt
pepper
vegetable oil
parmesan
fresh coriander

How to Make Cheesy Cauliflower Muffins

  1. Put the cauliflower florets into your food processor and process until they broke down into tiny granules. Transfer in a large bowl.
  2. Crack the eggs into a bowl and whisk them. Pour the whisked egg over the cauliflower.
  3. Add the ham, onion, Cheddar, and spinach.
  4. Season with garlic powder, salt, and pepper. Use a spatula and mix everything until smooth.
  5. Preheat the oven to 360°F/180°C.
  6. Spray two 6-cup muffin tins with vegetable oil.
  7. Fill the muffin tins with the cauliflower mixture.
  8. Bake the muffins for 25 minutes!
  9. Serve them with shredded parmesan and fresh coriander!
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