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INGREDIENTS:
1. Breadcrumbs 2. Lemon, sliced and lemon juice 3. Salmon fillet 4. Salt and pepper to taste 5. Ginger paste For tartar sauce: 1. 2 Tspn Mayonnaise 2. 1 to 2 drops of Apple cider vinegar 3. Pepper or chilli flakes 4. Pinch of salt Mix all ingredients together! METHOD: Take your Salmon fillet, put it on the foil, spread garlic paste with lemon juice, salt and pepper. Now take breadcrumbs and fry them in a bit of melted Grass fed butter. Spread your breadcrumbs over fillet. Put 2 lemon slices, fold the foil, wrap and cover in the oven for 15 minutes at 230 Celcius Serve with Tartar sauce The fish should not touch the aluminium foil, aluminium is toxic. Secret? Fresh wild river Salmon is more healthier than farm feed Salmon
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Prep time 1 hour INGREDIENTS: 1. 3 big sized potatoes boiled and peeled 2. Boiled, shredded chicken or Tuna 3. 1 egg 4. Breadcrumbs 5. Oil for frying SPICES: 1. Black pepper and salt to taste 2. Coriander powder 3. Cilantro leaves 4. Green chilies to taste METHOD: Take a big bowl, mash boiled potatoes with shredded chicken/tuna. add all the spices. Now with your hand make round balls, pat them into flat shaped kebabs. Roll each into a whisked egg, then roll into breadcrumbs and fry. Secret? Do not deep fry!, all ingredients are already boiled, just a little pan fry to give them a golden look. Always remember to us healthy oils which have a high smoking point like Mustard seeds oil or coconut oil. You can also fry some asparagus or baby corn in soya sauce for 2 minutes and serve with it. TRY MY SHRIMP IN SAUCE new!!!
Sweet and sour in simple steps
INGREDIENTS FOR THE SAUCE: 1 tablespoon Analemma Structured water 2/3 cup pineapple juice 1/3 cup rice vinegar 1/3 cup light brown sugar 3 tablespoons ketchup 1 tablespoon soy sauce METHOD: Cut boneless chicken into reasonable sized pieces and take whatever vegetables your children would eat (capsicum, carrots, spring onions etc) Fry your chicken pieces in light oil, with ginger garlic paste and black pepper powder. After it is tender add chosen vegetables, now add your sweet and sour sauce fry for 5 minutes and serve with Brown rice or rice noodles. What is the secret? Never over fry your vegetables! Change in weather and cold, cough and loss of voice made me discover my motherly instincts and I came up with this simple yet rejuvenating soup! Good for those coughing kiddos Prep time : 2 hours Preparation time depends on how you are making your chicken stock, in a pressure cooker or if you do not prefer pressure cooker then boiling shall take time. INGREDIENTS 1. Whole chicken 2. Mushrooms 3. Corns SPICES AND SAUCES 1. Cinnamon bark 2. Cloves 3. Lemon pepper 4. BLack pepper 5. Bay Leaf 6. Garlic and ginger paste 7. Soya Sauce 8. Apple cider vinegar METHOD Boil your chicken with all the spices & ginger garlic paste in it. Once chicken stock is ready, separate the spices and bones from chicken. Shred the chicken into fine pieces. Now strain the stock, add mushrooms, corns and shredded chicken. If you want a thicker soup add corn flour or corn starch paste. For enhancing flavor can add chillies, soya sauce, apple cider vinegar or a pinch of rosemary! tadaa! soup is ready to be served So what is the secret? The secret to make a delicious soup has always been simple! using a wooden spoon!
Prep time : 45 min
Baking time: 15 to 20 min Ingredients: 1.Pinch of dried Thyme 2.Pinch of dried Rosemary 3.Ginger paste 4.Salt & crushed pepper (to taste) 5. 2 - 5 drops of soya sauce 6. Lemon What's the Secret ingredient? METHOD: 1. Take salmon fillet on a foil and spread evenly your ginger paste with freshly squeezed lemon, add salt and pepper, thyme, rosemary and few drops of soya sauce. Marinate for 30 minutes. Remember, Aluminium foil should never touch food, unless sprayed with butter or covered with a butterpaper. 2. Now foil it up and bake it for 15 to 20 minutes, 3. Eat while hot. The secret ingredient is a bit of Grenadine Molases over your fillet or on the side, absolutely heart taking!
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