Saturday, April 18, 2009

My Gourmet Kitchen

Hello to all singles and non-singles out there. My Gourmet Kitchen For One is not just for singles it's for every one. All my recipes can be adapted to feed more people, the only thing you need to do is to increase the ingredients accordingly. Yes it's that simple. I will show you in a future blog how to appropriately add ingredients to feed more people.

Tip for today: Plan your menus for the week or even for a month. You will save time going shopping every week for groceries and money as well! Then you only need to buy your fresh fruit and vegies as you need them.

Have an easy life and enjoy it!

Monday, April 13, 2009

My Gourmet Kitchen

Chicken Thights Fillet w/ Mashed Potato and Mesclun Salad.
Peel and cook a medium size potato.
Trim any fat bits off the chicken fillet.
Cut in half and sprinkle, with sea salt, pepper, finely chopped coriander roots and some garlic to taste.
Spray a non stick frying pan with olive oil and cook fillets on both sides for about 15 minutes
or until done.
Meantime make the potato mash and season with pepper, sea salt and finely chopped Coriander
leaves. (For a creamier option you can add a dash of olive oil & milk or alternatively a dollop of sour cream)
Put the mesclun salad on plate seasoned with balsamic vinegar, olive oil and mixed Italian herbs.
Serve the fillets and mash on the side.
Quick and easy! Enjoy!
Todays Tip: I use the water from washing the vegetables for my indoor plants. If you use tea leaves these also are great for your plants so next time don't put them in the bin!

Friday, April 3, 2009

My Gourmet Kitchen

Oh I love sunday pasta!

Where I come from Sunday is fresh pasta day. I remember my Grandma making the bolognaise and the tagliatelli, and she would make meat pies as well. Today I buy my fresh pasta already made! Here I have an easy pasta for one.

1 pack Latina Fresh Pasta - ravioli, agnolotti, gnocci, tortellini or what ever you fancy.

Add pasta to salted boiling water and cook until " al dente" (5 to 8 minutes)
Drain pasta and return to pan.

Add a cup [ or to your liking] of a good pasta/pesto sauce.

Season with sea salt and pepper and serve with a sprinkle of parmesan.

If you feel adventurous serve a side salad with tomato, lettuce, cucumber and a garlic toast.

Tip= to make garlic toast get a slice of bread and toast slightly. Peel a clove of fresh Garlic and rub liberally onto the toast. Spread with butter or a drop of olive oil and garlic then pop it under the grill for a few seconds.

I made this as a vegetarian dish, if you want to make it traditional serve it with a good bolognaise sauce. I will post a good recipe next week, and one for meat pies as well. Enjoy! Easy, simple, and gourmet.

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