How to make Chicken Lemon & Coriander Soup - with No Oil & harmful Chemicals
Here is a super easy recipe for making chicken lemon & coriander soup that too using no oil , sauces and chemical like MSG mono sodium Glutamate ( Ajinomoto ).
it is for sure a super healthy soup and can be used as a cure for common cold and changing weather ailments .
Chicken Sandwiches - Gourmet deli style!
The secret to the best chicken sandwiches like the ones you get from gourmet delis:
1. Shred the chicken as finely as you can. Stand-mixer is the most effective and fastest! Else use your hands.
2. Combination of mayo + sour cream for a creamy filling that's no weighed down with excessive oil
3. Secret mix of filling flavourings!
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Reynold Poernomo's Dessert Challenge | MasterChef Australia | MasterChef World
MasterChef Australia contestants face an awe-inspiring challenge as renowned pastry chef Reynold Poernomo introduces his intricate dessert masterpiece. The pressure is on as contestants strive to replicate the complex layers, flavours, and textures of Reynold's creation. With elements like pistachio sponge cake, nitro yoghurt foam, and a hidden caramel surprise, this challenge showcases culinary excellence at its finest. Join us to witness the intense test and culinary artistry unfold in this remarkable episode.
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Coriander Lemon Chicken Recipe دجاج بالكزبرة و الليمون و بطاطس في الفرن
طريقة سهلة لتحضير دجاج بالقزبر و الحامض مع بطاطس في الفرن
Coriander Lemon Chicken Recipe
شكرا على المشاهدة لا تنسوا لايك و تعليق و الإشتراك في القناة
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TOP 3 Ceviche recipes I have ever had! is Amazing!!!
Today we are teaching you how to make a DELICIOUS CEVICHE! It's is out of this world!!!
You are going to love this show!
Let's cook!
Ingredients:
[Serves 4-6]
1 red onion, sliced into half-moon crescents
2 teaspoons limo chile or red jalapeño, chopped
Juice of 20 small lemons
1 teaspoon chopped cilantro (coriander) leaves
2 to 3 ice cubes
1/2 sweet potato, steamed or boiled and sliced
1 corncob, cooked, kernels removed
4 6-ounce white fish fillets (such as sole, croaker, red snapper or grouper)
Salt
Pepper
Directions:
Cut the fish into 3/4-inch cubes, place in a bowl, and season with salt and pepper. After 1 minute, add the chile. Mix well.
Pour the lemon juice over the fish and then add the chopped cilantro leaves and ice cubes.
Stir and let stand for a few seconds.
Add the red onion and remove the ice cubes.
Mix together and adjust the seasoning to taste.
Serve in a large shallow bowl with cooked corn kernels and boiled sweet potato slices.
Let us know in the comments below what you think and how it came out, after you cooked it.
NEW EPISODES EVERY WEDNESDAY!
Pro Tip Links:
Instantpot:
Dutch Oven
Pepper Grinder
Knife
Cutting board:
Digital Thermometer
Sheet Pan
Wok
Steamer:
High Protein Spicy Turkish Chickpea Salad, Nohut Piyazi
Piyaz, usually a name for a salad with beans in Turkish cuisine, is adopted from the Persian word, (फ़ारसी) meaning onions. This version with the chickpeas is called “Nohut Piyazi”, meaning “Piyaz with Chickpeas”.
One of the best things about Nohut Piyazı is its versatility – you can use a variety of vegetables to suit your taste, and it's easy to adjust the recipe to make it spicier or milder. It's also perfect for a light lunch or dinner, or as a side dish to accompany grilled meats or fish.
Whether you're a vegan looking for new meal ideas or just want to try something new and delicious, you won't want to miss this easy and tasty Turkish dish. Give Nohut Piyazı a try and let me know what you think in the comments!
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☕ Glass Measuring Jug 1 litre:
???? Baking Sheet:
???? My favorite (budget) Whetstone for Knife Sharpening:
???? WÜSTHOF CLASSIC IKON 8 Inch Chef’s Knife :
???? SHI BA ZI ZUO Chinese cleaver:
???? Food Safe Black Nitrile Gloves, Box of 100:
???? Flat Kebab Skewers:
???? Square Skewers:
???? Turkish Kebab and Meat Knife 50 cm:
???? Turkish Kebab and Meat Knife 40 cm:
???? Round Mixing Tray Stainless Steel:
Ingredients:
• 250 g chickpeas (soaked overnight and cooked)
• Olive oil, ¼ cup, 50 ml, extra 2 tbsp to fry the chickpeas
• 1 onion, thinly sliced into crescents
• 2 garlic cloves, chopped
• 1 red pepper, thinly sliced
• 2 sun dried tomatoes, finely sliced
• 2 tsp paprika powder
• 1/2 tsp ground cumin
• 1/2 tsp chili / red pepper flakes (pul biber)
• 1 tsp ground sumac
• 2 tbsp freshly squeezed lemon juice
• 1 cup chopped parsley
• 5 - 6 leaves fresh basil
• 2 tsp salt or to taste
Instructions:
1. Soak the chickpeas overnight, drain and cook in simmering water for 1.5 hours until soft
2. Drain and set aside. Alternatively use canned cooked chickpeas
3. In a pan, heat up 2 tbsp oil or olive oil and add the chickpeas.
4. Add 1 tsp salt and 2 tsp paprika, stir and cook for 5 minutes until chickpeas are red and fragrant.
5. Set aside the chickpeas, scrape all the spices from the pan.
6. Chop the onions, garlic, red pepper and the sun dried tomatoes and set aside
7. Heat the olive oil in a pan over medium heat, add the onions and garlic,
8. Stir and cook for 3 - 4 minutes until the onions are slightly soft and the garlics are fragrant
9. Add the chopped red peppers, dried tomatoes and 1/2 tsp salt. Stir and cook for 2 minutes.
10. Turn off the heat, let it cool down and add ½ tsp cumin, ½ tsp chili flakes, 1 tsp sumac
11. Add the mixture over the chickpeas together
12. Mix to combine the spices with the ingredients.
13. Finely chop the parsley and fresh basil and add into the bowl
14. Squeeze 2 tbsp of lemon juice and add into the ingredients.
15. Gently mix the ingredients to combine without bruising the herbs.
16. Serve in a bowl and enjoy with flatbread as a main or serve as a salad / side dish
*Disclosure: Some of the links above are affiliate links. This means that, at zero cost to you, I will earn an affiliate commission if you click through the link and finalize a purchase.