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Archive for the ‘Skinny Chef recipes’ Category

Cous2 Thai Green Curry with chicken and veges.

Couscous Spicy Green Thai with chicken and veges.

Ingredients;

350gm Couscous
500ml Water
1tbsp Green Thai paste
450gm Capsicum (diced)
250gm Eggplant (diced)
50gm Onion (diced)
1 clove of Garlic
500gm Chicken (diced and marinade with sesame oil, pepper, salt, hot sauce, 5 spices – leave for 30 mins)
Olive oil
Salt & Pepper to taste

Methods;

1. Couscous

– Place couscous in a heavy bowl.
– Boil water together with the Green Thai paste and add to the couscous.
– Add ½ a teaspoon of salt.
– Stir with a fork.
– Cover and allow to sit for 5 minutes
– Uncover and fluff up with a fork – the grains of couscous will have absorbed the liquid without becoming mushy.

2. Vegetables

– Heat the pan with 3 tblsp of olive oil and fry onion and garlic.
– Add eggplant and capsicum and cook until it soften.

3. Chicken

– Heat the pan with 1 tbsp of olive oil (medium fire).
– Add the chicken and cook until browned.

Add vegetables and chicken into the couscous bowl and mix it well. Add a little bit of oil, salt and pepper to taste. VOILA!!!

I used Barilla couscous

I used Barilla couscous

Thai Green Curry paste

Thai Green Curry paste

Diced eggplant and peppers

Diced eggplant and peppers

Onion and garlic

Onion and garlic

CIMG5833

CIMG5834

Diced chicken - leave for marinade

Diced chicken – leave for marinade

Fry the chiken

Fry the chiken

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Tuna Cake with Green Salad

Tuna Cake with Green Salad

Ingredients;

400gm Potato
120gm Tuna (in oil)
1 Egg
3tbsp Flour
1 Garlic (chopped)
10gm Onion (chopped)
Pepper and Salt
Italian Parsley

Methods;

1. Boil the potato.
2. Mash potato together with the other ingredients. Make sure all the ingredients mix well and not to fine especially the potato.
3. Heat the oven at 170°C. And prepare your tray with baking paper with some olive oil.
4. And you can start putting the tuna cake on the baking sheet and put in the oven for about 15-20 mins or till it brown.

VOILA!!! It’s ready and you can eat this as your main dish or as a starter. Garnish with some green salad and a drizzle of olive oil. 😉

Boiled potato

Boiled potato

I used 2 of Tuna Rio Mare small can.

I used 2 of Tuna Rio Mare small can.

image

image

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Mixed all the ingredients.

Mixed all the ingredients.

Voila! Ready to eat. ;-)

Voila! Ready to eat. 😉

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Tre Gusti

This recipes is the easiest and produces a wonderful soft, light doughy light bread. You can use this recipe for focaccia (see picture below) as well.

Ingredients;

1/2 tsp dried yeast

1 tsp salt

300 grammes type ’00’ or ‘0’ white bread flour

200 ml warm water

2 tbsp extra virgin oil

50 gms of potato (put in microwave about 1-2 mins – till soft)

Methods;

  • Mash the potato and combine with the flour and salt in a bowl. Mix well using fork.
  • Add the water and olive oil. Mix well and knead a little bit. Good thing about this recipe you don’t have to knead the dough too much.
  • When it’s finished, cover the dough with wet cloth and leave for at least 1.5 hr at warm place.
  • After 1.5 hr turn the dough onto a lightly floured oven tray (remember to line the tray with baking paper). At this stage you will find it quite sticky so make sure keep your hands well floured. Using your finger tip to flatted the dough (aprox 12 x 15 inch).
  • Drizzle olive oil over the top and sprinkle with a little coarse sea salt.
  • Leave the dough to rise again, this will take another 30-45 mins.
  • Put in the oven at 200°C bake for a bout 8 mins (half cook)
  • Take it out and you can add tomato paste, mozzarella and add other things that you want on your pizza!
  • Put back in the oven till your mozzarella melt and brown a little bit.
  • VOILA!!

Flour mix

Water mxx

Combine ingredients

Dough

  Pizza Muffin

Focaccia and Shepherd's Pie

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I’ve always loved having Chicken & Mushroom pie in Dome’s Cafe, KLCC . This dish is creamy chicken filling in an individual bowl topped with flaky buttery puff pastry on top.

Ingredients;

  • 55g butter
  • 1 onion, peeled and sliced
  • 300g mushrooms, halved
  • 1 large carrot, cubed medium size
  • 2 garlic cloves, peeled and chopped
  • 2tbsp chopped fresh thyme
  • 40g plain flour
  • 300ml chicken stock
  • 142ml cream
  • 4 chicken breasts, cubed
  • 250g packet ready-rolled puff pastry
  • salt and pepper to taste

Method;

  • Preheat the oven to 200°C (400°F, gas mark 6). Heat the butter in a large saucepan, add the onion and cook over a medium heat for 5 mins. Add the carrots, mushrooms and cook for a further 5 mins. Add the garlic and thyme and fry for 3 mins. Stir in the flour and cook, stirring, for a further 5 mins.
  • Add the chicken stock, bring to the boil and simmer until thickened.
  • Stir in the chicken, simmer for 5 mins, add the cream and season.
  • Spoon into your ovenproof dishes and top with circles of pastry. Trim the edges. Bake for 15 mins until risen.
  • VOILA!!! Serve your chicken and mushroom pies.
Spoon into your ovenproof dishes

Spoon into your ovenproof dishes

Chicken & Mushroom Pie

Chicken & Mushroom Pie

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Blueberry Butter Cake

Blueberry Butter Cake

This is one of my favourite cake. It’s moist (because of the olive oil) light with buttery taste.

Ingredients:
250 gm Unsalted butter
200 gm Castor sugar
230 gm All purpose flour (divide the flour in 3 portion)
4 Eggs
4 tbsp Fresh milk
1 tsp Vanilla Essence
1/2 tsp Baking powder
1 tbsp Extra virgin olive oil
125 gm Fresh/Frozen Blueberry

Methods;

1. Preheat oven to 375°F.
2. Mix butter and sugar until well combined or pale yellow in color.
3. Add in the first egg. Beat well after each addition of egg until creamy.
4. Add in vanilla essence and baking powder mix well then add the olive oil.
5. Fold in the 1st flour into the mixture and mix well.
6. Add in 2tbsp milk and fold in the 2nd flour mix again and add the rest of the milk, mix well and add the rest of the flour.
7. Add fresh/frozen blueberry
8. Pour the mixture into the greased baking pan. Shake it lightly to distribute cake mixture evenly.
9. Bake until golden brown and cooked, about 40 minutes.
10. Remove it from the oven and let cool on the wire rack for another 5 minutes.

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Ingredients

1 big Cauliflower

1 Onion

2 cloves Garlic

2 big Patotoes

100ml Panna (cream) or milk

Salt to taste

Simmer all the ingredients accept cream, till the cauliflower and potatoes tender. Then blend till smooth. If it’s too thick add a little bit water. Then put on the small fire and add the cream/milk. Leave for about 1 min and your soup ready to be serve.

ImageImageImage

Serve with olive oil and pepper. Yum.. yum.. yum..

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