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Quick chicken Pasta
INGREDIENTS
- 500 g of macaroni
- 500 g of chicken breasts
- 3 fresh tomatoes
- 3 sweet peppers
- 200 ml of heavy cream
- 2 tablespoons of olive oil
- 2 cloves of garlic
- parsley
- a bit of fresh basil
- salt and pepper to taste
METHOD
- We’ll dice the chicken breasts, season with salt and pepper, and simmer for about 15 minutes until cooked through.
- Blanch the tomatoes in boiling water, then peel off the skin after removing from water. Dice the tomatoes and peppers, setting aside for a moment.
- Quickly sauté the garlic in olive oil until golden, then add the chicken. Sauté together for about 6 minutes over high heat. Add the diced vegetables and let simmer over low heat for 10 minutes. Meanwhile, cook the pasta to be served “al dente”.
- Add cream to the pan with the meat and vegetables, and heat through. Pour the sauce over the cooked pasta, sprinkle with fresh herbs, and serve.
Incredible creamy garlic soup
INGREDIENTS
- 10 cloves of garlic
- 5 potatoes
- onion
- butter
- salt
- black pepper
- sweet red paprika
- grated eidam cheese according to taste
- water
METHOD
- We finely chop the onion and sauté it in butter until translucent. We chop the potatoes and prepare the garlic.
- Once the onion is sautéed, we crush and sauté the garlic. We set aside two cloves. Then we add the potatoes, season everything with salt and sprinkle with pepper. We sauté for a while and then add water. The amount depends on whether we want the soup very thick or creamier.
- We cook the potatoes and crush two more cloves of garlic. We cook the potatoes until soft, it doesn’t matter if they fall apart.
- Then we add cheese according to taste and the desired amount.
- We simmer and then blend the soup. If needed, we adjust the seasoning.
- We can serve it with croutons.
Chicken penne in cream sauce
INGREDIENTS
- chicken meat
- 2 tablespoons tomato puree
- 2 tablespoons granulated sugar bouillon
- 300 milliliters whipping cream
- 200 g cheese
- onion
- oil
- chopped
- basil
METHOD
- We’ll slice the chicken meat. Finely chop the onion and sauté until translucent in oil.
- Then add the tomato puree and sugar.
- Mix well, add the meat, and crumble the bouillon between your fingers.
- Combine, then reduce the heat and simmer the meat covered. While the meat simmers and releases juices, mix the cream and cheese with basil.
- Once the meat is tender, add the cream cheese mixture and let it come to a boil.
- Cook the penne pasta and serve.
Fit tomato soup
INGREDIENTS
- 400 g of peeled tomatoes
- 1 tsp olive oil
- 1 small onion
- 2 cloves of garlic
- chili to taste and lemon juice to taste
- little honey
- fresh basil
- 1 tbsp plant-based cream
- salt
- pepper
METHOD
- Heat olive or coconut oil in a pot. Sauté the onion and crushed garlic, then add the tomatoes. Simmer briefly and then add boiling water.
- Season with salt and pepper and add a bit of chili. Let it simmer and finally add basil leaves, I cut them into smaller pieces with scissors so I don’t have to chop them. When serving the soup, you can add some plant-based cream or coconut milk on top for extra smoothness.
Best banana cake with chocolate
INGREDIENTS
- 250g butter cookies
- 125g butter
- 4 bananas
- 50g milk chocolate
- 90g dark chocolate
- 100ml heavy cream
- 200ml condensed milk
- 400g cream cheese
- 20g cocoa
METHOD
- We thoroughly crush the biscuits and mix them with melted butter. Then, we spread this mixture into a cake tin or baking dish and let it rest in the refrigerator for 30-40 minutes.
- During this time, we prepare the filling. We start by melting the chocolate in a double boiler. Once the chocolate is completely melted, we add half of the heavy cream (50 ml) and mix well. We set aside a portion of this chocolate (about a third) and mix the rest with condensed milk.
- Next, we take the tin with the biscuit base out of the refrigerator and spread a layer of chocolate over it. Then, we spread the mixture of condensed milk and chocolate over the chocolate layer.
- We slice the bananas lengthwise and arrange them evenly on top of the chocolate milk.
- We mix the cream cheese with the remaining heavy cream (50 ml) and spread this mixture over the bananas. Smooth the top and sprinkle with cocoa, or optionally drizzle with chocolate and decorate with nuts. Let it cool in the refrigerator for at least 3 hours.
Home-made creamy chocolate pudding
INGREDIENTS
- 1 l of milk
- 2 tbsp all-purpose flour
- 1 cup of sugar
- 1 egg yolk
- Half a cup of whipping cream
- 3 tbsp cocoa powder
- 2 tbsp cornstarch
METHOD
- Mix milk and cream. Add egg yolk and mix. Gradually pour into a bowl with previously mixed sugar, starch, flour, and cocoa.
- Heat the mixture over low heat, let it heat up slowly and evenly. Cook for about 15 minutes, stirring constantly. When it starts to thicken, remove from heat and stir for a while longer.
- Pour the cream-cocoa mixture into cups or ice cream molds and let cool. Then refrigerate for 2-3 hours. Serve with whipped cream and fruit.
Fresh roasted vegetables on a baking sheet
INGREDIENTS
- Carrot
- Beetroot
- Garlic
- Hokkaido
- Lemon juice
- Pumpkin
- Potatoes
- Onion
- Dried herbs
- Salt
- Pepper
- Olive oil
METHOD
- We’ll clean, wash, and chop the vegetables into roughly equal pieces so they bake evenly. Preheat the oven to 200 degrees Celsius and prepare a large baking sheet with parchment paper. Place the chopped vegetables in a bowl, drizzle them with olive oil, season with salt, pepper, and all the additional spices we’ve prepared.
- Thoroughly mix the vegetables and spread them out on the baking sheet. Bake the vegetables for approximately 30 minutes, depending on the oven. Occasionally, you can stir them. Serve them on their own or with roasted meat as a side dish.
Fantastic summer pizza (with zucchini)
Ingredients
PIZZA DOUGH:
- 200 g all-purpose flour (00)
- 0.5 tsp dry yeast
- 0.5 tsp salt
- 0.5 tsp sugar
- 1 tbsp olive oil
- 120 ml warm water
TOPPINGS:
- 1 small zucchini
- 3 cloves garlic
- 4 tbsp extra virgin olive oil
- 1 onion
- 3 sprigs thyme
- 125 g mozzarella
- 50 g Parmesan
- To taste: salt, ground black pepper
INSTRUCTIONS:
- Dough: In a bowl, mix all the dry ingredients: flour, yeast, salt, and sugar. Then add the warm water.
- First, in the bowl, combine the ingredients until they come together, and add a drop of oil. Transfer the dough onto a lightly floured surface and knead for about 5 minutes until smooth (it will still be sticky). Cover it with a bowl and let it rest for about 30 minutes, then knead again for about 5 minutes. Place the dough in an oiled bowl, cover, and let it rise for about 40 minutes. Then, deflate the dough in the bowl, shape it into a loaf, brush it with oil, cover, and refrigerate for at least 12 hours.
- The next day, remove the dough from the refrigerator and let it warm up on the kitchen counter for about 2 hours before baking.
- Preheat the oven to 225ºC (437ºF). Put a drop of oil on a baking tray, spread the dough on it with your fingertips to the desired shape, cover with a towel and set aside while you prepare the topping ingredients.
- Topping: Wash the zucchini and either grate it or slice it into thin rounds, then spread it on a rack or paper towel and salt generously to draw out as much water as possible. Let it sit for 10 minutes. Then rinse the zucchini to wash off the salt and pat dry with a paper towel.
- Finely chop the garlic or press it, and add it to the olive oil. Cut the onion in half and slice it thinly. Grate the Parmesan and slice the mozzarella into thin slices.
- Brush the dough with half of the garlic oil, arrange the mozzarella slices on top, seasoning them with salt and pepper. Then layer on the zucchini slices and onion rings, lightly salt them, sprinkle with grated Parmesan, and top with thyme sprigs. Drizzle with the remaining garlic oil.
- Bake the zucchini pizza for about 10 to 15 minutes at 230ºC (446ºF).
Source: DUBAI AIRPORTS