We want to wish you a couple of merry duck legs served over red cabbage and carrot. A lot of attention was put on these duck legs: first, we’ve spiced them, then seared them, and finally, we’ve slid into the oven for just the right amount of time. Serving them on a bed of red cabbage and carrot was just called for.
Braised Duck Legs With Red Cabbage and Carrot Read More »
Care for a hearty and filling dish? This skillet stew is just what you need in the winter days, not to mention the holiday season. The smoked sausage and the red beans are here to prove it. The shrimp is here to back them up.
Shrimp, Smoked Sausage and Red Bean Skillet Stew Read More »
In order to prepare this traditional Chinese dish, you’ll need a bamboo steamer and Chinese serving cups. We’ll keep this delicate dessert simple (there are also savory versions) and enhance its velvety texture with whipping cream and milk. Sweeten with sugar and serve them topped with caramelized brown sugar.
Chinese Steamed Egg Read More »
So, shrimp cooks very quickly, everybody knows that. Here, you’ll only need 15 minutes to prepare a special shrimp stew. It is special because of the smooth and richly flavored sauce. The heavy cream makes it soft and milky, vinegar, and tomato juice lend it a tangy touch and the orange juice just makes it unique.
Next time when you oven-roast a whole chicken try and do it like this. Before the chicken goes in the oven, coat it with a thick garlicky mayonnaise mixture. And there’s more: why don’t you lay the coated chicken on a bed of basmati rice and unpeeled potatoes?
Oven-Roasted Whole Chicken With Rice and Potatoes Read More »
Prepare to meet the crème de la crème of the chocolate-based sweets. It’s a soup but made of chocolate. What’s more, in the kitchen you can upgrade everything, even the perfect chocolate. Here we uber-flavored it with mint and honey and served it with a cream made from mascarpone and cranberry syrup.
Cranberry Chocolate Soup Read More »
Spread the joy in the morning and start your meals with this chicken breast spread. It’s all about cooking and mashing together sweet potato, broccoli, zucchini, and chicken meat. Psst, we don’t use any kind of oil, this time.
Chicken Breast, Sweet Potato, and Broccoli Spread Read More »
Not just for the kids. Anyone can enjoy a puree’s creamy texture. It’s smooth for the kids, easy-to-digest for the seniors, and it’s a tasty velvety experience for all of us. In this case, you’ll need to mash together baked fish fillets, cooked cauliflower, and a boiled potato. A 40 minute-job, at most.
Zander, Potato and Cauliflower Puree Read More »
You can feel the happy pairing between the smoky mildly-sweet carrots and the salty fish fillets in this buttery puree. This was meant as a main course mainly, but if you’ll eat it as a spread we won’t tell. Nothing fishy about that!
Zander and Carrot Puree Read More »
Let’s bring fish and veggies together on your slice of toast, by combining them into a creamy spread. We’ve decided on baked salmon, a boiled potato, and canned peas. We also dropped a bit of butter into the mixture. We mashed everything and that was pretty much it.
Salmon and Potato Spread Read More »
It’s not every day you prepare an all-in-one puree. This is one of those days. One of these days in which your puree has everything in it: veggies and fruits (leek, pumpkin, carrot, apple, and sweet potato), meat (chicken breast), and cheese (parmesan). All-in-one, said and done!
Apple, Veggie and Chicken Breast Puree Read More »
You can give a stew a smoother texture by mashing all the ingredients together, but then you are free to call it a puree. Anyway, before getting your blender ready, you still have to cook all the goodies. Prepare the saucepan and set aside 40 minutes of your time. It’ll be time well spent.
Ground Beef Puree With Apricots and Veggies Read More »
