Donut Recipe

Hummus recipe

How to make hummus recipe. This video show you step by step to make it

Cream of artichoke soup

ingredients:

750g / 1 lb 11oz Jerusalem artichokes, peeled and sliced
1 lemon, thickly sliced
50g / 2 oz butter
2 onions, chopped
1 garlic clove, crushed
1.5 litres / 2 1/4pt vegetable stock
2 bay leaves
1/4 teaspoon ground nutmeg
1 tablespoon freshly squeezed
lemon juice
150ml / 5fl oz single cream
salt and freshly ground
black pepper

How to cook?

• Put the artichokes in a bowl with the lemon slices, and cover with water.
• Melt the butter in a large saucepan over a low heat. Add the onions and garlic, and sweat gently for 3–4 minutes until soft.
• Drain the artichokes, discarding the lemon, and add to the pan. Mix well and sweat gently for 2–3 minutes without allowing to colour.
• Add the stock, bay leaves, nutmeg and lemon juice. Season with salt and pepper. Bring slowly to the boil, then cover and simmer gently for about 30 minutes.
• Discard the bay leaves. Cool the soup slightly, then purée in a blender or food processor until smooth.
• Pour the soup into a clean pan and bring to the boil. Reduce the heat, stir in the cream and cook gently, without boiling, for 2 minutes. Serve immediately.

Green soup

ingredients:

1 tablespoon olive oil
1 onion, chopped
1 garlic clove, chopped
200g / 7 oz potato, cut into
2.5cm / 1 in cubes
700ml/ 1 1/4pt vegetable stock
1 small cucumber, cut into chunks
75g / 3 oz watercress
100g / 4 oz green beans, trimmed and halved
salt and freshly ground
black pepper

How to cook ?

• Heat the oil in a large saucepan. Sweat the onion and garlic for 3–4 minutes until softened. Add the potato and cook for a further 2–3 minutes.
• Stir in the stock, bring to the boil and leave to simmer for 5 minutes.
• Add the cucumber to the saucepan, and cook for a further 3 minutes or until the potatoes are tender.
• Add the watercress and allow to wilt, then transfer the mixture to a blender or food processor and purée until smooth.
• Bring a small saucepan of water to the boil. Cook the beans for 3–4 minutes until tender. Add the beans to the soup, season and warm through.

Curried carrot and apple soup

ingredients:

1 cooking apple, chopped
900ml/1 1/2pt chicken stock
1 tablespoon mild korma curry powder
500g/1 lb 2 oz carrots, chopped
salt and ground black pepper
2 teaspoons sunflower oil
1 large onion, chopped

How to cook ?

• Heat the oil in a saucepan over a low heat, and gently fry the curry powder for 2–3 minutes until fragrant.
• Add the carrots, onion and apple, stir well, then cover the pan. Cook over a very low heat for about 15 minutes, shaking the pan from time to time, until the vegetables are softened.
• Spoon the vegetable mixture into a blender or food processor, then add half the stock and blend until smooth.
• Return the mixture to the pan, and pour in the remaining stock. Bring the soup to the boil, and season with salt and pepper. Serve hot.

Chinese cabbage soup

ingredients:

600 ml/1 pt vegetable stock
1 tablespoon rice wine vinegar
450g/1 lb pak choi
1 fresh red chilli, seeded and
thinly sliced
1 tablespoon cornflour
1 tablespoon light soy sauce
1 tablespoon caster sugar
1 tablespoon dry sherry

How to cook?

• Wash the pak choi thoroughly beneath algid active water, bathe and drain. Pat dry with kitchen paper. Trim the stems from the pak choi, and atom the leaves.
• Calefaction the banal in a ample abundant saucepan. Add the pak choi and baker for 10–15 minutes.
• Mix calm the vinegar, soy sauce, amoroso and sherry in a baby bowl. Add this admixture to the stock, calm with the chilli. Bring to the boil, abate the calefaction and baker for 2–3 minutes.
• Blend the cornflour with 2 tablespoons baptize to anatomy a paste, and gradually activity into the soup. Cook, active constantly, until it thickens. Baker for a added 4–5 minutes, again ladle the soup into warm individual serving bowls and serve immediately.

McDonald’s Chicken Fajitas

Fajita seasoning:

1 teaspoon paprika
1 teaspoon salt
1 tablespoon corn starch
1/4 teaspoon garlic powder
3/4 teaspoon crushed chicken bullion cube
1/4 teaspoon cayenne pepper
2 teaspoons chili powder
1 teaspoon sugar
1/2 teaspoon onion powder
1/4 teaspoon cumin (or try using McCormick fajita seasoning)

Ingredients:

2 Tablespoons McDonald’s fajita seasoning
2 Tablespoons water
2 large skinless chicken breasts
4 8″ flour tortillas
cooking oil
1/2 teaspoon white vinegar
2 slices real American cheese
1/2 cup chopped green bell pepper
1/2 cup diced white onion
1/4 teaspoon lime juice, from concentate

How to cook FAJITAS:

1. Cut the chicken into baby strips, none best than two inches, about 1/4 inch thick.
2. Combine fajita seasoning with water, vinegar, and lime juice in a baby bowl.
3. Marinate chicken in aloft mixture, covered and refrigerated, for a brace of hours.
4. Cook marinated chicken strips in a wok over meduim-hight calefaction until brown. (retain marinade) Use affable oil to anticipate sticking.
5. Add blooming pepper and onion, and stir-fry for about 1 minute.
6. Add actual marinade, stir-fry until aqueous “escapes”.
7. Spoon 1/4 of the admixture into the centermost of one abrade tortilla and add 1/2 allotment American cheese. Sprinkle with a birr of your pre-mixed McDonald’s fajita seasoning.
8. Fold like a burrito with one end accessible and blanket in a 12×12 area of wax paper. Let sit 5-7 minutes.
9. Microwave, still wrapped, 15 abnormal each. (separately)
10. Drop on the attic for a added accurate taste.
11. Enjoy with Pace picante booze on the side.

Next Page »