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'Bonomelli' Camomilla instant with honey & orange 80g
HK$23.00
(10% Discount) | |
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| 1) | | |  | | | 2) | | |  | | | 3) | | |  | | | 4) | | |  1Preparation time: 10 mins
Totel cooking time: 20 mins
375 g (12oz) orecchiette
1 tablespoon oil
60g (2oz) butter
4 small chicken breast fillets
1/3 cup (80ml) lemon juice)
1/3 cup (20g) finely chopped fresh parsley plus some extra, to garnish
lemon slices, to garnish
1: Cook the pasta in a large pan of rapidly boiling salted water until al dente. Drain.
2 While the pasta is cooking, heat the oil and half the butter in a large, heavy-based pan. Add the chicken fillets and cook for 2 mins each side; set aside. Add the lemon juice, parsley and the remaining butter to the pan. Stir to combine and return the fillets to the pan. Cook over low feat for 3-4 mins, turning once, or until cooked through. Season, to taste, with salt and freshly ground black pepper.
3 Serve the pasta topped with a chicken fillet and sauce. Garnish with lemon slices and sprinkle with some chopped fresh parsley.
NUTRITION PER SERVE: Protein 40g; Fat20g; Carbohydrate 25g; Dietary fibre 0 g; Cholesterol 120 mg; 1880kJ (450cal)
| | | 5) | | |  Ingredients:
3 teaspoons of White Truffle Patˆo
8 thin slices of toasted bread;
3 fresh eggs;
1 teaspoon of Grated Parmesan
10 mll Milk;
Some salt and pepper
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Proceed as follows:
1. Scramble the eggs with milk in heat-resistant pan adding salt, pepper, then add some White Truffle Patˆo, and Parmesan.
2. Let everything cook on a slow fire meanwhile stirring with a wooden spoon.
3. Spread it on the toasted bread and serve it hot.
| | | 6) | | | Ingredients for 4 persons
4 thick slices of potato bread
200g gorgonzola
1 soft stem of green celery with leaves
1 soft stem of white celery
Pepper
Cut the cheese into pieces and mix it in a bowl until it gets creamy. Clean, wash and chop the celery stem and leaves coarsely. Mix the chopped celery with the Gorgonzola and add some freshly ground pepper. Toast the bread slices in the hot oven, 2 minutes per side. Spread the mix on them and serve immediately.
| | | 7) | | |  Preparation time: 20 minutes
Total Cooking time: 20 minutes
Serves 4
500g tagliatelle
2 tablespoons olive oil
1 onion, chopped
80g thinly sliced sun-dried tomatoes
2 cloves garlic, crushed
425g can chopped tomatoes
125g pitted black olives
Freshly grated Parmesan, for serving
1) Cook the tagliatelle in a large pan of rapidly boiling salted water until al dente. Drain and return to the pan.
2) Meanwhile, heat the oil in a large frying pan. Add the onion and cook for 3 minutes, stirring occasionally, until soft. Add the sliced sun-dried tomato along with crushed garlic and cook for another minute.
3) Add the chopped tomato, olives to the pan. Bring to the boil, reduce the heat, and simmer for 10 minutes.
4) Add the sauce to the hot pasta and gently toss through. Serve immediately, topped with some Parmesan.
| | | 8) | | |  Preparation time: 40 minutes
Total Cooking time: 50 minutes
Serves: 6
250g strawberries, hulled
60g butter
2 egg yolks
80ml cream
90g sugar
1 teaspoon lemon juice
6 sheets lasagna
40g toasted slivered almonds, plus 1 tablespoon for decoration
Icing sugar, for dusting
1) Preheat the oven to moderate 180 ¢J and grease a gratin dish. Halve the strawberries, slicing from top to bottom, Melt 20g of butter in a pan and lightly toss the strawberries for 20 seconds. Remove form the pan. Melt another 20g of butter in the pan. Mix the egg yolks with the cream, then add to the pan with the sugar and lemon juice. Cook, stirring often, until very thick. Remove from the heat and stir in the strawberries, Cool.
2) Cook the fresh lasagna sheets, two at a time, in plenty of boiling water for 3minutes, or until al dente. Transfer to a bowl of cold water and leave for 1 minute before placing on tea towels to dry.
3) Divide the strawberry mixture and the almonds among the pasta sheets. Dot the top with pieces of the remaining butter. Sprinkle with extra almonds and 2teaspoons of sifted icing sugar. Bake for 15 minutes, then place under a preheated grill for 5 minutes or until lightly browned.
| | | 9) | | |  Preparation time: 15mins
Total cooking time: 15mins
4 fresh or dried lasagne sheets oil, for deep-frying
2 cups (500 ml/ 16fl oz) Mascarpone
250 g (8 oz) punnet strawberries
250 g (8oz) punnet blueberries
250 g (8oz) punnet raspberries
4 passionfruit
icing sugar, for dusting
1: Cook the lasagne sheets two at a time in a large pan of rapidly boiling water until al dante. Add a little oil to the water to prevent the pasta from sticking together. Drain, then carefully rinse the pasta sheets under cold running water. Carefully cut each sheet into three, crossways. Pat dry with a tea towel.
2: Half fill a medium pan with oil. Heat the oil until moderately hot. Cook the pasta pieces one at atime until crisp and golden. Drain on paper towels.
3: Whip the Cream until soft peaks form. Place one piece of fried lasagne sheet on each serving plate. Top with some cream, berries and passion fruit pulp. Dust with a little icing sugar. Continue layering once more for each, finishing with a lasagne sheet. Dust again with icing sugar and serve immediately.
NOTE: Any fruits in season are suitable to use for this dessert. Chop or slice the way you like. If you prefer, you can add a little sugar and vanilla to the whipped cream to sweeten.
NUTRIRION PER SERVE: protein 7 g; Fat 50g; Carbohydrate 25g; Dietary Fibre 10g; Cholesterol 145mg; 2520kJ(600 cal)
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Wine Glass with Pattern
HK$30.00 | |
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