Favorites

Dishes

Creamy Chicken White Pasta

Recipe:

For White Sauce

 2 tbsp flour

 2 tbsp butter

 pepper (as required)

 salt (as required)

 3/4 cup milk

For Pasta

 8 oz Penne pasta (or pasta of your choice)

 1/2 cup chicken broth (low sodium)

 9 oz large chicken breast

 1/2 cup broccoli (chopped)

 1/2 cup Portobello mushroom (chopped)

 1 cup white sauce (recipe mentioned above)

 3 tbsp butter

 3 cloves garlic (finely chopped)
  2 tbsp parsley (chopped)

 olive oil (as required)

 pepper (as required)

 salt (as required)

Instructions

For White Sauce

1. Melt butter in a pan, add flour and whisk vigorously to prevent sticking to the bottom.

2. Add milk and whisk in low heat for 2 minutes until it becomes thickened.

3. Season with salt and pepper.

For Pasta

1. Cook pasta as per the instructions specified in the packet. As it gets cooked, drizzle olive
oil to prevent pasta from sticking.

2. Clean and slice chicken into small pieces. In another pan cook chicken with water, salt
and pepper. Keep aside once cooked.

3. In another pan add butter, as it melts add chopped garlic. Saute on low heat till it loses
its raw smell.

4. Add broccoli florets and mushrooms. Season with pepper and salt. Close the lid and
cook for 2 minutes.

5. Add the cooked chicken pieces and mix in white sauce.

6. Add pasta and chicken broth.

7. Bring to simmer by cooking in low heat till the sauce starts thickening.

8. Garnish with chopped fresh parsley leaves.

Seafood Pasta

Recipe:

 3 tablespoons olive oil divided use

1/2 cup onion finely chopped

2 teaspoons garlic minced

 1/4 teaspoon crushed red pepper flakes optional

 28 ounce can San Marzano Whole Tomatoes pureed in a blender or food processor

 salt and pepper to taste

 2 tablespoons butter

 12 ounces spaghetti or other long pasta

 1/2 pound shrimp peeled and deveined, leave tails on if desired for nicer

presentation

 1/2 pound sea scallops

 1/2 pound clams scrubbed

 1/2 pound mussels scrubbed and de-bearded

 2 tablespoons parsley chopped
INSTRUCTIONS

1. Heat 2 tablespoons of the olive oil in a large pan over medium heat. Add the onions and
cook for 4-5 minutes or until softened. Add the garlic and cook for 1 more minute.

2. Stir in the red pepper flakes (optional), then add the pureed tomatoes. Season with salt
and pepper to taste.

3. Bring to a simmer and cook for 20 minutes or until sauce has just started to thicken. Stir
in the butter, then remove the sauce from the heat.

4. While the sauce is simmering, cook the spaghetti in a large pot of salted water according
to package directions.

5. Drain the pasta, reserving 3/4 cup of the pasta cooking liquid.

6. Heat the remaining tablespoon of olive oil in a large pan over high heat. Season the
scallops with salt and pepper, then add them to the pan.

7. Cook the scallops for 1-2 minutes per side or until browned and opaque.

8. Remove the scallops from the pan. Season the shrimp with salt and pepper and add
them to the pan. Cook for 3-4 minutes or until pink and opaque.

9. Remove the shrimp from the pan. Place the clams and mussels in the pan, along with
the reserved pasta water. Bring to a simmer.

10. Cover and cook for 4-6 minutes or until clams and mussels have opened. Discard any
shells that did not open.

11. Add the shrimp and scallops back to the pan along with the tomato sauce and spaghetti.
Toss to coat everything with the sauce.

12. Sprinkle with parsley, then serve.

Soups

Cream of mushroom soup

Recipe:

200 to 250 grams button mushrooms or cremini mushrooms

⅓ cup finely chopped onions or 1 small to medium-sized onion

½ teaspoon finely chopped garlic or 2 to 3 small to medium-sized garlic

1 tejpatta (Indian bay leaf) or bay leaf

1 to 2 pinches ground nutmeg powder or grated nutmeg

1 cup water or vegetable stock

1 cup whole milk – at room temperature

6 tablespoons light cream or 3 tablespoons whipping cream or heavy cream

1 tablespoon whole wheat flour or all-purpose flour

2 tablespoons Butter

1 tablespoon chopped parsley or coriander leaves (cilantro) or any fresh soft herbs like basil

freshly crushed black pepper as required

salt as required

1 teaspoon finely chopped parsley – can also use the same herb you add in the soup for
garnishing like coriander leaves or basil

Instructions

Sautéing Onions And Garlic

Melt butter in a heavy saucepan.

Add the bay leaf and saute till fragrant for about 2 to 3 seconds.

Add the finely chopped onions and garlic.

Sauté stirring often on medium-low heat till the onions soften and become translucent.

Cooking Mushrooms

Add the sliced or chopped mushrooms and saute till the mushrooms start to release water.

Saute till all the water dries up and the mushrooms become a light golden.

Add the flour and saute for 3 to 4 minutes stirring often on a low to medium-low heat. The raw
aroma of flour should not be felt.

Then add freshly crushed black pepper and mix well.

Making Mushroom Soup

Add water first followed by milk.

Stir well and season with salt.

On a low to medium-low heat let the soup come to a gentle simmer first.

The mushroom soup would also begin to thicken. Stir at intervals.

Further simmer for about 4 to 5 minutes till the soup thickens more.

Then add the cream and chopped parsley.

Simmer mushroom soup or 1 to 2 minutes more stirring often.

Lastly, sprinkle ground nutmeg powder and stir.

Switch off the heat and pour the soup in serving bowls.

Serve the cream of mushroom soup steaming hot garnished with parsley or coriander.

Drinks

Fresh Lemonade
Recipe

Ingredients

2 Tablespoons granulated sugar

¼ cup hot water

3 tablespoons fresh-squeezed lemon juice, I used about 1 ½ small organic lemons

¾ cup cold water

Ice

Lemon slices, optional

Instructions

In a 2 or 4 cup measuring cup, stir together the sugar and hot water until the sugar is dissolved.
Stir in the lemon juice and cold water.

Fill a large glass or pint mason jar with ice and several lemon slices. Garnish with fresh mint.

Strawberry Thymed – Lemonade

Recipe (Yields 8)

Ingredients

1 cup sugar

8 sprigs fresh thyme, plus more for serving

1 quart strawberries, hulled and sliced (about 2 1/2 cups)

1 ½ cups fresh lemon juice (from about 10 lemons) splash of vodka (optional)

Instructions

Combine the sugar, thyme, and 1 cup water in a small pot. Bring to a boil and cook, stirring
occasionally, until the sugar is dissolved. Let cool and discard the thyme.

Combine the thyme syrup with the strawberries, lemon juice, and 5 cups cold water in a large
pitcher. Chill for 30 minutes or up to 12 hours. Serve over ice, garnished with additional thyme.
Add a splash of vodka, if desired.

WISHLIST FOOD

Dishes

Spicy Stir-Fried Black Pepper Chicken

Recipe:

 2 chicken thighs -sliced

 1 red capsicum

 1 yellow onion

 2 cloves garlic -pounded

 10 g ginger -peeled & sliced

 10 g white peppercorns

 20 g black peppercorns

 3 tbsp oyster sauce

 2 tbsp light soy sauce

 1 tbsp sugar

 1 tbsp sesame oil

 1 tbsp dark soy sauce

 20 g butter

 2 tbsp shaoxing wine

 1 tbsp cornstarch

 2 tbsp water

 3 tbsp vegetable oil  

Instructions
 1. Pound your peppercorns

In a pan, toast white and black peppercorns for 30 seconds, then remove from heat.

In a mortar and pestle, add toasted peppercorns and pound for 2 minutes.

Set aside.

2. Stir fry the vegetables and aromatics

In a pan on medium-high heat, add 3 tablespoons of vegetable oil.

Once the oil gets hot, add the onions, red and green peppers.

Fry for 30 seconds, then add garlic and ginger.

Stir fry for another 30 seconds.

3. Cook the chicken

Add cube-sized or long thin strips of chicken. Cook for 3 minutes or until chicken
appears slightly opaque.  Add 3 tablespoons of oyster sauce, 2 tablespoons of light soy
sauce, 1 tablespoon of sugar, 1 tablespoon sesame oil, 1 tablespoon dark soy sauce,
pepper and butter. Stir the mixture well. 
In a small bowl, mix 1 tablespoon of cornstarch and 2 tablespoons of water together,
then add into the pan. 
Stir for another minute, then remove from heat. The cornstarch mixture helps thicken
the sauce and make it more adhesive.

Garlic Butter Steak and Potatoes Skillet

1/2 lb (650g) flank steak, sliced against the grain (or ribeye steak, tenderloin, strip loin, strip
steak…)

1 1/2 lb (650g) baby yellow potatoes, quartered

1 tablespoon olive oil

3 tablespoons butter, divided

5 garlic cloves, minced

1 teaspoon fresh thyme, chopped

1 teaspoon fresh rosemary, chopped

1 teaspoon fresh oregano, chopped

Salt and fresh cracked pepper

Crushed red chili pepper flakes, optional

The marinade

1/3 cup soy sauce (or coconut amino for paleo and gluten-free)

1 tablespoon olive oil

1 tablespoon hot sauce (we used Sriracha)

Fresh cracked pepper

Want a printer-friendly version of the recipe?

DIRECTIONS

1. To prepare the garlic butter steak recipe with potatoes wedges: In a large bowl, combine the
steak strips with soy sauce, olive oil, pepper, and hot sauce. Set aside and allow steak strips to
marinate while you cook potatoes.

2. In a large skillet over medium-high heat, mix 1 tablespoon olive oil and 1 tablespoon butter.
When butter is melted, add potatoes wedges. Cook for about 4 minutes, stir and cook an
additional 4-5 minutes until potatoes wedges are golden and fork-tender. Transfer sauteed
potatoes to a plate and set aside.
3. Keep the same skillet over medium heat and add remaining 2 tablespoons butter, garlic, red
chili pepper flakes, and fresh herbs. Lay the steak strips in one layer in the skillet, keeping the
drained steak marinade for later. Cook the steak strips on each side for 1 minute each, until
nicely browned – adjust timing depending on how you like your steak.

4. Right before the Garlic Butter steak is done, you can stir in the reserved marinade if you like,
and cook for one minute. Add the potatoes wedges back to the garlic butter steak pan and heat
through. Adjust seasoning with salt and pepper if necessary.

4. Remove from heat and serve immediately your steak and potatoes, garnished with
more crushed chili pepper, fresh herbs, and a sprinkle of parmesan cheese over the
potatoes if you like. Enjoy!

Soup

Corn Chicken Soup

Vegetable or olive oil for pan

▢½ pound ground chicken

▢1 teaspoon grated ginger

▢2 cloves garlic, minced

▢4 to 5 cups chicken broth, plus more as needed

▢1 (28 oz) can sweet corn kernels, drained

▢3 tablespoons cornstarch

▢4 tablespoons water - (cold or room temperature)

▢2 large eggs, lightly beaten

▢Sesame oil to taste

▢Salt and pepper to taste

▢Sliced green onions for garnish

Instructions

In a large pot or Dutch oven, heat about 1 tablespoon of vegetable oil over medium-high heat.
Add the ground chicken and cook until browned and cooked through, breaking it apart, about 6
minutes. Add the grated ginger and minced garlic, and cook until fragrant for another 2
minutes, stirring.

Add 4 to 5 cups of chicken broth, and deglaze the pot by scraping the brown bits from the
bottom of the pan (use a wooden spoon to prevent scratching the pot). Then, stir in the corn
kernels. Bring to a boil, then reduce heat to simmer for about 10 minutes.

Dissolve the 3 tablespoons of cornstarch with 4 tablespoons of cold or room temp water, and
add it to the soup. It will thicken as it simmers. Simmer for 5 minutes. Note: If too thick, add
more broth until desired consistency.

Increase to medium heat. Add the lightly beaten eggs and stir to swirl, until eggs are cooked,
about 1-2 minutes. Season with more salt and pepper if needed.

Add a small drizzle of sesame oil to taste. Garnish with sliced green onions. Enjoy!

Drinks
Classic Milkshake

Ingredients

All Classic Milkshake Bases

2 scoops vanilla ice cream, softened

1 cup cold milk

For Strawberry Milkshake

5 large, ripe strawberries

Strawberry syrup (to decorate)

For Banana Toffee Fudge Milkshake

1 ripe banana

Toffee syrup (to decorate)

1 square of fudge, chopped

For Mint Chocolate Chips Milkshake

2 tablespoon plain chocolate chips

1 teaspoon peppermint extract/oil

Chocolate syrup (to decorate)

Preparation

1 Place the main ingredients in a blender and blitz until smooth.

2 Swirl syrup around glass, add straws, and pour in the blended shake.

3 Top with whipped cream and garnish with syrup and extras.

https://docs.google.com/presentation/d/
1GKAGWfPvtsiH05h0sMuBW4WQtTn8UiCVL8OVbfERfW0/edit#slide=id.p