Recipe
Chicken and Red Bean Burritos
food Food type Main Ingredients Take time Serve Thai 1 chicken 30 minutes 1 place ingredient 40 grams of lettuce (chicken marinade ingredient) 40 grams corn (chicken marinade ingredient) 60 grams sour cream (chicken marinade) 30 grams Cheddar cheese (chicken marinade) 2 stalks of coriander (for marinating chicken) 1 piece chicken breast 1/2 teaspoon garlic powder 1 teaspoon vegetable oil 1/8 teaspoon chili powder 1/4 teaspoon cumin 1 teaspoon paprika powder 1/4 teaspoon oregano 1/4 teaspoon salt 1/4 teaspoon pepper 1 teaspoon of seasoning powder, Aroysure, pork flavor Red bean sauce 150 grams canned red beans 1 tablespoon oil 30 grams of onion 20 grams red bell pepper (chicken marinade) 5 grams of garlic (chicken marinade) 100 ml. water (chicken marinade ingredients) 10 grams green chili (chicken marinade) 3 grams coriander (chicken marinade) 1/4 teaspoon chili powder (for marinating chicken) 1/4 teaspoon cumin (chicken marinade) 1/4 teaspoon paprika powder (for chicken marinade) 1/2 teaspoon salt (for chicken marinade) 2 tortilla sheets (chicken marinade ingredients) 40 grams of tomatoes (chicken marinade) Preparation Mix chicken with garlic powder, cumin, chili powder, paprika, pepper and a pinch of salt. Add seasoning powder, Aroysure Pork Flavor and oil. Mix thoroughly. Heat a pan with oil. Fry the chicken breast until cooked. Heat oil and stir-fry chopped onion, chopped garlic, red bell pepper, green chili, followed by canned red beans. Stir-fry until well combined. Sprinkle with coriander, chili powder, cumin, paprika and a little salt. Add water and simmer until red beans are dry. Cut the cooked chicken into bite-sized pieces. Place the tortillas and the prepared red beans on top, then place the sliced chicken on top of the red beans and sour cream. Top with lettuce, corn, diced tomatoes and cheddar cheese. Sprinkle with cilantro. Wrap the dough into a round log and wrap it in foil to prepare for baking. Bake until the cheese melts, then cut in half diagonally. Ready to serve
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Cabbage Vareniki with a garlic dill sauce
food Food type Main Ingredients Take time Serve Western food Rice and flour other 15 minutes 1 place ingredient 10 grams chopped coriander 15 grams minced garlic 60 grams of aro brand sour cream 80 grams of aro brand mayonnaise salt 1 pack Russian cabbage dumplings Milk Preparation Chop the coriander and garlic. Mix sour cream, mayonnaise, chopped coriander and minced garlic together and mix until smooth. Add a little milk. Bring water to a boil, add a little salt, then add the cabbage dumplings. Boil for about 5-6 minutes, then scoop up and set aside. Pour the prepared sauce over the dumplings. Ready to serve
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Spicy Cheese Lava Crispy Chicken Waffles
food Food type Main Ingredients Take time Serve Western food Meat dishes chicken 120 minutes 2 places ingredient 1 pack of aro brand waffles 2 pieces of chicken thigh meat 1/2 tablespoon chicken seasoning powder 2 tablespoons paprika powder 2 tablespoons garlic powder 1/2 tablespoon ready-made crispy flour 150 ml. cold water Vegetable oil for frying Parsley 1 cup cheddar cheese (cheese lava mixture) 1 cup fresh milk (cheese lava mixture) 2 tablespoons all-purpose flour (cheese lava mixture) 2 tablespoons salted butter (cheese lava mixture) 1/4 teaspoon coarse salt (cheese lava mixture) 1/4 teaspoon 1/4 teaspoon pepper (cheese lava mixture) Preparation Chicken marinating steps Place chicken thighs in a mixing bowl, add paprika powder, garlic and chicken seasoning powder, massage until well blended. Leave to soak for 1 hour. Steps for frying chicken Take the chicken out and coat it with flour and water all over the chicken and coat it with flour again. Heat a pan with oil over medium heat. Fry until the chicken is golden brown. Remove from heat and set aside on a wire rack. Sauce making steps Place a pot on the stove, add butter and flour, stir until the flour forms a lump, slowly pour in the milk, mix well. Add the cheddar cheese and mix well. Add the pepper, oregano and mix well. Plating Process 1. Place the waffle on top, then place the crispy chicken on top of the waffle. Drizzle with cheese sauce, sprinkle with oregano and a little paprika powder.
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Fresh Cream Fruit Waffles
food Food type Main Ingredients Take time Serve Western food Dessert Flour and bread 40 minutes 5 places ingredient 1 pack of aro brand waffles 90 grams fresh cream 20 grams of sugar 7 slices of bacon 25 grams chocolate 30 grams strawberries 20 grams blueberries 20 grams kiwi Preparation Make crispy bacon Bake the bacon at 180 degrees Celsius for 2-3 minutes until it turns dark and crispy. Set aside to cool. Bring a pot of water to a boil. Place a container over the pot of boiling water. Add the chocolate and stir gently until the chocolate melts. Make fresh cream Place a mixing bowl with ice and place another mixing bowl on top of the ice. Pour in the cream. Add the sugar and beat until fluffy. Scoop the cream into a piping bag. Decorate the fruit waffles Squeeze the cream onto the waffle, place the fruits as you like and place the strawberries on top. Dip the bacon in the prepared chocolate and let it cool. Stick the bacon in it and sprinkle with icing sugar.
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Spaghetti with Tom Yum Lobster Cream Sauce
food Food type Main Ingredients Take time Serve Western food Noodles and pasta shrimp 60 minutes 1 place ingredient 15 grams ARO Tom Yum Chili Paste (Tom Yum Cream Sauce Ingredients) 20 grams of shrimp paste (Tom Yum Cream Sauce Ingredient) 1/4 teaspoon sugar (Tom Yum Cream Sauce Ingredient) 1/2 teaspoon ARO Chicken Soup Powder (Tom Yum Cream Sauce Ingredient) 40 grams ARO whipping cream (Tom Yum cream sauce ingredient) 1 tbsp ARO Chili Oil (Spaghetti Ingredients) 150 grams of spaghetti (cooked) (spaghetti ingredients) 1 Canadian lobster (cooked) (spaghetti ingredients) 20 grams canned champignon mushrooms (spaghetti ingredient) 3 pieces of fried dried chili (spaghetti ingredient) 1 kaffir lime leaves (sliced) (spaghetti ingredients) Coriander, red chili (spaghetti ingredients) Preparation Canadian Lobster Preparation Process Pull the two claws apart and set aside. Remove the lobster head and set aside. Remove the meat from the body using scissors. Remove the lobster head and eggs, and keep the head for decoration. Use the back of a knife to break the claws slightly, then remove the meat. Steps for making Tom Yum sauce Put the sweet potatoes into a mixing bowl, add the Tom Yum paste, chili paste, sugar, chicken soup powder, whipping cream, mix well. Stir-frying steps Heat a pan with chili oil. When it starts to heat up, add canned mushrooms, followed by lobster meat. Stir-fry until everything is well combined. Add spaghetti (cooked) and stir-fry until well combined. Add fried dried chili and the mixed Tom Yum Kung sauce. Stir-fry until well combined. Add sliced kaffir lime leaves, sprinkle with red chili, stir-fry until well blended and arrange on a plate.
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Grilled Chicken Burrito with BBQ Sauce
food Food type Main Ingredients Take time Serve Western food Snacks chicken 30 minutes 1 place ingredient Wrapping paper or foil (for making 1 burrito) 400 g Deeley BBQ Sauce (Grilled Chicken) 50 grams of skinless chicken breast (grilled chicken) A little coarsely ground black pepper (grilled chicken) A little salt (grilled chicken) 20 grams of pomas, olive oil (grilled chicken) 50 grams of onion (fried bell peppers) Tri-color bell peppers (fried bell peppers) 30 grams of olive oil (for fried bell peppers) A little salt (fried bell peppers) A little coarsely ground black pepper (fried bell peppers) 20 grams chopped onion (salsa) 10 grams minced garlic (salsa) 400 grams diced tomatoes (salsa) 10 grams chopped basil leaves (salsa) Olive oil (salsa) Salt (Salsa) Coarsely ground black pepper (salsa) 1 lime (salsa) 1 sheet Deli Sun Original Flatbread (For 1 Burrito) 25 g Deeley BBQ Sauce (Makes 1 Burrito) 5 grams aro mayonnaise (for 1 burrito) 10 grams of Romaine lettuce (for 1 burrito) 0 grams Grilled Chicken (For 1 Burrito) 15 grams fried bell peppers (for 1 burrito) 10 grams HoReCa shredded cheddar cheese (for 1 burrito) 10 grams of salsa (makes 1 burrito) Pomace Olive Oil (for grilling) (Makes 1 burrito) Preparation grilled chicken Marinate the chicken with salt, pepper and BBQ sauce for at least 30 minutes. Heat a pan, add olive oil, and grill the chicken until it is browned and cooked through. Cut the chicken into thin pieces and set aside. Stir-fried bell peppers Heat oil in a pan, add onion and bell pepper. Season with salt and pepper. Stir-fry until bell pepper is soft and cooked. Scoop up and set aside. Salsa Mix everything together. Assemble 1 burrito Place the dough sheet on top and spread with BBQ sauce and mayonnaise. Top with Romaine lettuce, grilled chicken, sautéed bell peppers, salsa and shredded cheddar cheese. Wrap it into a cylinder shape. Heat a pan, add olive oil, and grill the burritos until golden brown. Served with salsa.
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Chocolate Croissant, Bread Pudding and Chocolate Caramel Sauce
food Food type Main Ingredients Take time Serve Western food Dessert other 60 minutes 1 place ingredient Croissant Bread Pudding 2 pack Aero fresh butter croissants 43 g x 4 pieces 250 g Master Martini Master Gourmet Whipping Cream 350 ml fresh milk 30 grams Aero Butter Blend, unsalted 5 eggs + egg yolks (3+2) 80 grams sugar 1.25 grams of salt 5 ml Best Odour Vanilla scent 100g DLA Dark Chocolate Chips Compound Chocolate Caramel Sauce 100g DLA Dark Chocolate Couverture 58% 240 g Master Martini Master Gourmet Whipping Cream 200 grams sugar 50 grams of water 5 grams of salt 5 ml Best Odour Vanilla scent Preparation Croissant Bread Pudding Grease a baking dish with butter. Cut the croissants into 1 1/2-inch thick pieces and place them on a greased baking sheet. Mix whipping cream, milk, sugar, eggs, egg yolks, salt and vanilla extract. Mix until the sugar dissolves. Pour over the croissants arranged in a bowl, pressing the croissants into the mixture, then sprinkle with chocolate chips. Cover the baking dish with foil and bake at 160oC for about 20-25 minutes. Then remove the foil and continue baking until the surface of the cake is browned, about 10 more minutes. Chocolate Caramel Sauce Melt the chocolate and set aside. Mix whipping cream, salt and vanilla extract. Put sugar and water in a clean pot and heat (do not stir) until the sugar starts to change color. Gently shake the pot to mix the brown color. Once you have achieved the desired color, remove the pot from the heat and slowly pour in the whipping cream mixture (being careful not to splatter), then stir until combined. Add the melted chocolate. Mix them together and set aside. Serve with bread pudding.
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Chocolate Truffles
food Food type Main Ingredients Take time Serve Western food Dessert other 3 minutes 20 places ingredient Chocolate Ganache 250g DLA Dark Chocolate Couverture 58% 120 g Master Martini Master Gourmet Whipping Cream 15 grams Aero Butter Blend, unsalted 30 ml liquor (fruit flavor or brandy) optional Coating 50 grams of crushed roasted peanuts 50 grams of dried shredded coconut 25 grams Sole Cafe Cocoa Powder 100% Preparation Pour whipping cream into a pot and bring to a boil. Turn off the heat and pour in DLA Dark Chocolate Couverture 58%. Leave for about 1 minute. Then stir until smooth. Add butter and liquor (if using) and mix well. Pour into a tray lined with plastic wrap and refrigerate for about 2-3 hours or until set. When the chocolate has set, use a spoon or ice cream scoop to scoop up the chocolate into chunks, form into balls, and coat with the prepared coatings. Place the chocolate truffles in a dry container with a tight-fitting lid. Store in the refrigerator for 2 weeks.
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Roasted Spinach Gratin
food Food type Main Ingredients Take time Serve Western food Snacks fish 2 minutes 2 places ingredient 300 grams aro dory fish slices (grilled dory fish with butter) 50 grams of unsalted butter (grilled dory fish with butter) 5 grams of Parmesan cheese (grilled dory fish with butter) A little coarsely ground black pepper (grilled dory fish with butter) A little salt (grilled dory fish with butter) 30 grams of crushed garlic (grilled dory fish with butter) 2 teaspoons dried parsley (grilled dory fish with butter) 50 grams of onion (stir-fried spinach) 40 grams butter (stir-fried spinach) 500 grams of frozen stir-fried spinach (stir-fried spinach) A little salt (stir-fried spinach) A little coarsely ground black pepper (stir-fried spinach) 100 grams of water (stir-fried spinach) 20 grams HoReCa Mozzarella Cheese (Sautéed Spinach) 5 grams Parmesan cheese (stir-fried spinach) 15 grams unsalted butter (bechamel sauce) 15 grams of all-purpose flour (bechamel sauce) 40 grams chopped onion (bechamel sauce) 1 bay leaf (bechamel sauce) 300 grams fresh milk (bechamel sauce) A pinch of salt (Béchamel sauce) A little pepper (Béchamel sauce) A pinch of ground nutmeg (bechamel sauce) 1 recipe for aro dory fish, grilled with garlic butter (How to serve dory fish with spinach and cheese) 1 recipe for aro spinach stir fry (How to serve baked spinach and dory fish with cheese) 1 recipe Bechamel Sauce (How to serve Baked Spinach and Cheese Dory) 100 grams HoReca Mozzarella Cheese (How to serve Baked Spinach and Cheese Dory Fish) 20 grams Parmesan cheese (How to serve the Baked Spinach and Cheese Dory) Preparation How to make Grilled Dory with Butter Pat the dory dry and season with salt, pepper, dried parsley, Parmesan cheese and crushed garlic. Heat a pan, add butter, and fry the dory fish until both sides are browned. Remove from heat and set aside. How to make stir-fried spinach Mix everything together. How to make bechamel sauce Put butter in a pot and heat it up until it melts. Add all-purpose flour. Add onion, bay leaf, milk and mix until well blended. Season with salt, pepper and ground nutmeg. Bring to a boil over medium heat. Strain the mixture until smooth. How to serve baked spinach and cheese dory Preheat oven to 190 degrees Celsius. Place the stir-fried spinach and grilled dory fish on a tray. Top with bechamel sauce and sprinkle with both types of cheese. Bake for 5-10 minutes until golden brown. Ready to serve
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Striploin steak, red wine demi-glace sauce, garlic mashed potatoes, carrots, peas, cheese-stuffed mushrooms and fried onions
food Food type Main Ingredients Take time Serve Western food Meat dishes beef 45 minutes 2 places ingredient 200*2 grams Woodward Australian Angus Sirloin (Steak) 20 grams of oil 10 grams fresh thyme leaves 5 cloves of garlic, whole and peeled (large cloves) 30 grams unsalted butter As desired, salt, pepper 60 grams of cooked mashed potatoes (mashed potatoes) 150 grams of water 70 grams whipping cream 10 grams of ready-made demi-glace powder 150 plain water 50 grams red wine 5 grams fresh thyme leaves 1-2 bay leaves 30 grams Australian carrots 30 grams of peas 15 grams unsalted butter As desired, salt, pepper 90 grams of brown button mushrooms 50 grams HORECA yellow mozzarella 10 grams Parmesan cheese 10 grams of oil 10 grams of onion 3 grams basil leaves 50 grams of onion 100 grams fresh milk 50 grams all-purpose flour 500 grams of palm oil As desired, salt, pepper 3 grams parsley 20 grams unsalted butter (room temperature) Preparation Season the meat with salt and pepper. Place a large skillet over medium-high heat and add the oil. Place the meat in the skillet, followed by the garlic (turn the meat over to prevent it from burning). Add the thyme and butter. Continue to coat the meat with butter until the meat is cooked to your desired doneness (2-3 minutes per side). Remove the meat from the skillet and cover loosely with foil. Let rest for at least 5 minutes (reserve the cooked garlic for mashed potatoes). Mix demi-glace powder with water and bring to a boil. Add fresh thyme and bay leaves. Stir until the sauce dissolves. Set aside. Place the pan with the meat in it, pour in the red wine, and heat until the wine reduces. Then pour in the demi-glace sauce mixture and simmer until thickened. Season to taste. Put the mashed potato powder in a mixing bowl. Combine the water and cream. Bring to a boil. Pour in the mashed potato powder and butter. Then add the fried garlic, peeled and finely minced, and mix with the mashed potatoes. Season to taste. Boil carrots and peas until almost cooked, then shock them in cold water. Set aside. Before serving, stir-fry with butter and season with salt and pepper. Cut off the stems from the mushrooms, chop the stems and sauté with the onions until they start to become translucent, then add the basil and continue to sauté until cooked. Leave to cool before mixing with the mozzarella cheese and parmesan cheese. Season to taste and stuff into the mushrooms. Place the mushrooms on a foil-lined tray, lightly oiled, and bake at 150oC for about 15 minutes or until cooked. Soak the onions in milk for about 10 minutes, then drain the milk. Coat the onions in flour seasoned with salt and pepper, and fry until golden brown and crispy. Plate by starting with mashed potatoes, top with meat, butter-sautéed vegetables, stuffed mushrooms and cheese, and pour over the sauce. Garnish with chopped parsley and fried onions.
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Hot smoked Tasmanian salmon served with arugula salad, murcott oranges, strawberries, Greek yogurt dressing and toasted pecans.
food Food type Main Ingredients Take time Serve Western food Salads and salads Salmon 45 minutes 2 places ingredient 150*2 grams Fresh Tasmanian Salmon (Smoked Salmon) 80 grams of salt 50/50 grams of white sugar 100 grams of rice 80 grams Australian Rocket Lettuce (Salad) 1 Australian Honey Mercotta Orange 4 Australian strawberries 100 g Greek yogurt (plain) (salad dressing) 15 grams olive oil 3 grams garlic 5/10 grams coriander 10 grams of yellow lemon juice 1/8 tsp salt, pepper (each) 10 g roasted pecans (for garnish) Preparation Slice the orange zest (use only the orange zest to mix with the smoked part), then segment the Murcott oranges, removing the pulp. Squeeze the remaining orange pulp to reserve for marinating the salmon. Mix 80 grams of salt and 50 grams of sugar and mix with the salmon. Pour the remaining lemon juice from segmenting and 10 grams of coriander. Marinate in the refrigerator for about 20 minutes. Then rinse thoroughly, pat dry, and leave in the refrigerator until ready to smoke. Prepare a smoker pot. Line the bottom of the pot with aluminum foil. Pour in 100 grams of rice, orange peel, and 50 grams of sugar. Cover the pot with a lid. Heat until it smokes. Then spread the grill with oil all over. Place the cleaned salmon in it. When it starts to smoke, quickly open the lid and place the fish grill in it. Close the lid quickly. Reduce the heat to not too high. Smoke for about 4-5 minutes or until the fish is cooked. Then remove from the pot and let it rest for about 5 minutes. Make the dressing by combining Greek yogurt, olive oil, minced garlic, chopped cilantro (5 g), lemon juice, and season with salt and pepper to taste. Arrange the rocket, orange, strawberries and pecans on a plate. Drizzle the dressing over the plate (or toss it with the salad greens) then top with the smoked salmon.
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Made to order pasta shop
food Food type Main Ingredients Take time Serve Western food Noodles and pasta Noodles and pasta 30 minutes 1 place ingredient Pasta Tomato sauce base ingredients 20 cc Ondoliva Extra Virgin Olive Oil 30 grams of minced Chinese garlic 200 grams chopped onion 100 grams Rosso Tomato Sauce 200 grams of chopped Rosso tomatoes 200 grams chopped tomatoes 1 gram dried bay leaves 2 grams dried oregano 5 grams of salt 2 grams coarsely ground black pepper 20 grams of anchovy seasoning powder 600 grams of water Pasta Cream sauce base ingredients 60 grams unsalted butter 40 grams all-purpose flour 1,000 grams of fresh cream 400 grams fresh milk 12 grams of salt 10 grams of anchovy seasoning powder Beef Bolognese Pasta Ingredients 40 grams minced beef 160 g Tomato Pasta Sauce Base 2 grams Parmesan cheese 1 gram parsley 120 grams of La Molisana spaghetti, cooked Ingredients for Pasta with Carbonara Sauce with Bacon Cabonara Pasta with Bacon 120 g Pasta Base Cream Sauce 30 grams bacon 120 grams of La Molisana spaghetti, cooked 1 gram egg yolk 1 gram coarsely ground black pepper 2 grams Parmesan cheese 1 gram parsley Pesta sauce Pasta with Bacon Ingredients 120 g Pasta Base Cream Sauce 30 grams of Verde Pesto Sauce 30 grams bacon 120 grams of La Molisana Penne Liche #18, cooked 1 gram coarsely ground black pepper 2 grams Parmesan cheese 1 gram basil leaves Truffle sauce Pasta with Bacon ingredients 120 g Pasta Base Cream Sauce 30 grams bacon 20g Truffle Mushroom Sauce 120 grams La Molisana Fusilli #28, cooked 1 gram coarsely ground black pepper 2 grams Parmesan cheese 1 gram parsley Aglio Olio Pasta with Bacon 15 cc Ondoliva Extra Virgin Olive Oil 15 grams of sliced Chinese garlic 1 gram dried red chili 40 grams bacon 120 grams of La Molisana spaghetti, cooked 10 grams basil leaves 3 grams of anchovy seasoning powder 1 gram coarsely ground black pepper Preparation How to make Pasta Tomato sauce base (Pasta Tomato sauce base) 40 minutes | Makes 5 servings Add oil to a pan and stir-fry the garlic and onion until cooked. Add chopped tomatoes and stir-fry until cooked. Add the Rosso tomato sauce concentrate and the chopped Rosso tomatoes. Add bay leaves, oregano, salt, black pepper and anchovy powder and stir to combine. Add water and boil for 10 minutes. How to make Pasta Cream sauce base in 15 minutes | Makes 10 servings Put butter and flour in a bowl and mix well. Add in fresh cream and fresh milk and boil until the mixture is smooth. Season with salt and anchovy seasoning powder. How to make Beef Bolognese Pasta in 5 minutes | Makes 1 serving Add the tomato pasta sauce base and meat to the pan and stir until the meat is cooked. Add cooked pasta and stir to combine. Scoop into a plate, sprinkle with Parmesan cheese and garnish with parsley. How to make 5-minute Carbonara Pasta with Bacon | Makes 1 serving 1. Fry the bacon in a pan until cooked. Add the creamy pasta sauce base and stir until hot. Add cooked pasta and stir to combine. Add the egg yolk and mix well. Scoop into a bowl, sprinkle with black pepper, parmesan cheese and garnish with parsley. How to make Pesto sauce Pasta with Bacon in 5 minutes | Makes 1 serving Fry the bacon in a pan until cooked. Add the creamy pasta base and pesto sauce and stir until hot. Add cooked pasta and stir to combine. Scoop into a plate, sprinkle with black pepper, Parmesan cheese and garnish with basil leaves. How to make Truffle sauce Pasta with Bacon in 5 minutes | Makes 1 serving Add the creamy pasta base and truffle sauce to the pan and stir until hot. Add cooked pasta and stir to combine. Scoop into a bowl, sprinkle with black pepper, parmesan cheese and garnish with parsley. How to make Aglio Olio Pasta with Bacon in 5 minutes | Makes 1 serving Add olive oil to a pan. Add red chili and fry until fragrant. Add garlic and stir-fry until fragrant. Add the bacon and stir-fry until cooked. Add cooked pasta and stir to combine. Season with anchovy powder and black pepper. Add basil leaves and stir-fry until well blended. Scoop into a plate and garnish with basil leaves.
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