Beef with Sweet Slimming

Ingredients of Beef with sweet slimming:

Beef with Sweet Slimming Recipe
Beef: 500 g
Tomatoes: 3
Onion: 1
Small sweet potatoes: 3
Bouquet garnish: 1
Pinch of pepper: 1
Grated nutmeg
Olive oil: 1 c. tablespoons
Salt and pepper

Preparation method of Beef with sweet slimming:

In a casserole, heat the olive oil and brown the meat.
Add the finely chopped onion and let it brown.
Add a cup of water and chopped tomatoes, season with all spices.
Let simmer for 1 hour.
Add the sweet potatoes cut into pieces. Simmer for 30 minutes.

Serving:

2 people.

Thai Beef Salad

Ingredients of Thai beef salad:

Thai Beef Salad Recipe
Beef (about 300g): Two blocks
Eggplant: 1
Corvette’s: 2
Red peppers: 2
Spring onions: 2
Red shiso (Thai spice): 2 stalks
Olive oil: 2 c. tablespoons
Cracked pepper

For the sauce:

Soy sauce: 3 c. tablespoons
Coffee liquid honey: 1 c.
Coffee sherry vinegar: 1 c.
Peanut oil: 3 c. tablespoons
Olive oil: 1 c. tablespoons
Salt and pepper

Preparation method of Thai beef salad:

Prepare the sauce by emulsifying the ingredients with a fork, and set aside to cool.
Preheat the oven grill position.
Wash the vegetables.
Cut zucchini and eggplant into thin slices lengthwise.
Cut the peppers in half, remove the seeds and cut into strips.
Put the slices of vegetables and peppers on oven rack.
Bake by placing the fried licks below to collect the juice during cooking.
Roast the vegetables for about 20 minutes, turning halfway through cooking.
Meanwhile, heat oil in a pan. To enter the pavement beef 3 minutes on each side.
Remove them from the pan, cool and cut into thin strips.
Effeuillez shiso, wash and chop the onions lengthwise.
Remove the vegetables from the oven
Divide them into plates, then salt and pepper.
Sprinkle the sauce and add the sliced meat, shiso leaves, and spring onions.
Salt and pepper, and serve immediately.
Serving:

2-3 people.

Shashlik

 

Ingredients of Shashlik:

Shashlik Recipe
Mutton: 1kg
Ghee: 175gm
Onion: I bunch
Vinegar: 4tbsp
Tomato: 175gm
Spices: 1tbsp
Lemon: 2
Salt, red chilies: as required

Cooking Method of Shashlik:

Make 1 inch cubes of meat. Squeeze the lemon and mix with spices, chilies, vinegar and salt and put into ghee.
Add meat cubes into it and make batter of meat with masala and put into freezer for 5 to 6 hours.
Now skewers the meat cubes, onion and cook on coals.
Serve hot with salad.

Serving:

7 to 8.

Chinese Tomato Salad Soup

 

Ingredients of Chinese Tomato Salad Soup:

Chinese Tomato Salad Soup Recipe
Beef: ½ pound
Tomatoes: 4
Salt: as required
Black Pepper: as required
Water: 1 point
Stock: ½ cup

Cooking Method of Chinese Tomato Salad Soup:

Cut the meat into pieces and boil for a minute.
Cook for 1 and half hour on low flame.
Mix the stock, tomatoes, salad and spices into bowl and serve.

Serving:

5 people.

Rice Salad with Sesame Vinaigrette

Ingredients of Wild Rice Salad with Sesame Vinaigrette:

Rice Salad with Sesame Vinaigrette Recipe
Ford wild rice: 1/2
Cooked prawns
Smoked salmon into slices
Pepper red-green-yellow
Chive
Celery
Kernel sweet corn
Avocado
Carrot
Vinaigrette : 2 tbsp
Oil:4 tbsp
Rice vinegar: 1 teaspoon
Honey: 1 tablespoon
Soy sauce:1 teaspoon
Salt to taste

Preparation method of Wild Rice Salad with Sesame Vinaigrette:

Wild rice increases greatly in volume, with the amount indicated has come a salad to eat 4 or 5 people. Put water in a saucepan corresponding to 4 times the volume of rice with a little salt, bring to the fire.
Wash and drain the rice reserve. When the water is boiling add the rice, lower the heat to low and cover them not to let steam escape.
We have 25 minutes to fire, and withdrew, without uncovering the pan, let rest 5 minutes.
We threw the water and stop the cooking by passing cold water, drain and let cool
Meanwhile peel the cooked prawns, smoked salmon and chop all the vegetables into small pieces. We make the vinaigrette in a bowl mix all ingredients and mix well.
We combine all vegetables, shrimp, salmon and rice in a large bowl, stir. We are adding the vinaigrette and mix everything in trickle gently to coat well, Check the salt.
We left a couple of hours in the fridge before serving.

Serving:

3-4 People.

Thai Pulao

 

Ingredients of Thai Pulao:

Thai Pulao Recipe
Small chicken pieces: a few
Rice: ½ kg
Eggs: 2
Couliflaur: a few
Green onion: 4
Oil: 250gm
Carrot: 2
Salt: as required

Cooking Method of Thai Pulao:

Boil rice, vegetables and chicken pieces separately.
Heat up oil adds boiled vegetables, onion, chicken and green chilies into it.
After a few minutes add eggs and run the spoon fast.
Now spread rice on the fried vegetables and cook for 10 minutes on slow flame.
Serve hot.

Serving:

7 to 8.

Stir Fry Fonks and Dragon

 

Ingredients of stir fry Fonks and dragon:

Stir Fry Fonks and Dragon Recipe
Chicken breast: 1
Prawns: ½ pound
Oil: 1tbsp
Soya Sauce: 1/2tbsp
Mushrooms: 1/2cup
Salt: 1/2tsp
Cucumber: 1
Garlic: 1 whole
Sugar: 1tsp
Onion: 1tbsp

Cooking method of Stir fry Fonks and Dragon:

Sprinkle salt on prawns and leave for 10 minutes.
Fry garlic and onion for a minute and fry chicken and prawns for 2 minutes.
Now add soya sauce and sugar into fry pan, add prawns and chicken pieces into it.
Now fry with cucumber and mushrooms with above and serve.

Serving:

7 to 8 people.

Sweet and Sour Fish

 

Ingredients of Sweet and Sour Fish:

Sweet and Sour Fish Recipe
Fish: 1
Salt: 1/2tsp
Mix spice: 1tbsp
Corn flour: 1tbsp
Pepper: 2tbsp
Soy sauce: 4tbsp
Butter: as required
Sugar: 2tbsp
Ajenomoto: 2tbsp
Vinegar: ½ cup

Cooking Method of sweet and sour fish:

Take a bowl and add vinegar, salt, soya sauce, pepper, ajenomoto and mix spices.
Clean the fish and coat above batter on it.
Now coat butter on the fish.
And cook on low flame in oven.

Serving:

5 to 6 people.

Spicy Fish Broth

 

Ingredients of Spicy Fish Broth:

Spicy Fish Broth Recipe
Fish: 1kg

Onion: 150gm

Vinegar: 1cup

Water: 2liter

Ajinomoto: 1tsp

Black pepper: 10

Cooking Method of Spicy Fish Broth:

Make mince of Fish. Cut onion into thin slices.
Boil fish with ajinomoto and water and cook for 10 minutes.
Now add black pepper, vinegar and onion and cook for 10 minutes more on low flame.
Now turn off flame and serve Broth stock.

Serving:

7 to 8.

Sardines with Pine Nut

Ingredients of Salad of Sardines with Pine Nut:

Sardines with Pine Nut Recipe
Quarter stock cube: 8 vegetables
Olive oil: 2 tablespoons
Sardines in olive oil: 3 canned
Cheese from sheep’s milk: 60 g
Cabbage: 100 grams
Plum purple¨1

Mustard to the old grenade: 1 tablespoon
Pine nuts: 1 teaspoon
Salad leaves: 60 g
Balsamic vinegar: 1 tablespoon

Preparation method of Salad of Sardines with Pine nut:

Heat a skillet over medium heat. Cut the cabbage slice into strips and cook with a little olive oil until it turns a bright tone. After a minute lower heat and cover the pan. Let the cabbage is cooked in its own water and wait until tender, about 3-4 minutes. Uncover the pan and add the mustard. Reserve the cabbage in a bowl to cool slightly. Meanwhile, cut the plums in half, remove the small bone and cut into wedges center as if it were an orange.
For the vinaigrette, not crushed, dissolved a quarter of a stock cube 100% Natural 8 Vegetables in two tablespoons of olive oil in a bowl. Add pine nuts and balsamic vinegar.

Serving:

2-3 People