Ricotta And Goat Cheese Tomato Tart

Ingredients:

Purchased Puff pastry dough

250 grams of Ricotta cheese

125 grams of soft goat cheese

125 grams of grated Parmesan cheese

¼ cup of chopped basil leaves or parsley leaves

1 egg beaten and fried

Black pepper

Himalayan pink salt

1 egg yolk beaten for brushing dough

For Tart Topping:

2 cups of sliced cherry tomatoes

2 tablespoon of olive oil

1 tablespoon of white vinegar

Fresh basil for garnishing purpose

Directions To Cook:

Set the oven to preheat at 200 degree Celsius temperature. Take 11-inch tart pan line it with your purchased pastry dough and trim its edges. Take a medium sized bowl. Add in the bowl the ricotta cheese, goat cheese, Parmesan cheese herbs, beaten eggs, Himalayan pink salt and the black pepper. Stir the mixture well. Now pour in the stirred ricotta cheese mixture on the prepared tart pan making it to cover the dough at the bottom. Now brush the dough bottom with egg yolk and bake the tart in preheated oven for 20 minutes at 200 degree Celsius.  Bake the mixture until the tart crust turns to golden and the ricotta mixture is set. When ready place the tart dish aside to make it cool at room temperature. In a small bowl put the tomatoes,  vinegar, olive oil  little Himalayan pink salt and black pepper  and stir it well to mix them  now spread the tomato mixture over the tart and garnish it with fresh basil leaves  tart is ready to serve .

Stuffed Chicken Parmesan Breast

3 boneless and skinless chicken breast pieces

1 cup of mozzarella cheese

2 cup of floor

Himalayan pink salt

2 cups of bread crumbs

6 eggs beaten

Cooking  Oil for  frying

2 tablespoon of basil leaves

3 cups of tomato sauce

Himalayan pink salt

½ cup of parmesan cheese

Directions to Cook:

Wash the chicken breasts. Place them aside to drain off the excess water. With a sharp knife cut a pocket in each chicken breast. Rub little Himalayan pink salt on the chicken breast. Stuff in the breast pocket the mozzarella cheese evenly. Press the chicken edges firmly to seal the stuffed breast pieces. Place in three separate bowls the flour, bread crumbs, and beaten eggs.  Place a large no sticking frying pan on the heat and pour cooking oil in the pan enough for frying the chicken breasts. Carefully pick the stuffed chicken breast pieces, dip the stuffed chicken pieces into the floor .Coat it evenly and shake slightly to remove the excess flour. Dip the flour coated chicken into the beaten eggs mixture. Dip the chicken  in the bread crumbs to coat them properly.  Place the coated chicken breasts into the cooking oil and cook from both sides until they become golden brown from both sides. Preheat the oven to 180 degree Celsius.  Take baking sheet slightly grease it with cooking spray. Spread the layer 2/3 part of tomato sauce on the baking dish. Place the stuffed fried chicken on the baking on the tomato sauce layer.  Top the chicken with rest of the tomato sauce. Sprinkle the parmesan cheese and basil leaves on top of the chicken breasts. Bake the stuffed chicken breast on 180 degree Celsius for 20 minutes. Serve the chicken pieces hot with rice and yummy sauces. Ideal to have with the wraps also.

Fish Fingers and Minty Smashed Peas.

Easy to cook finger fish recipe .Nutritiously rich white meat recipe take make up the daily required nutritional values

Ingredients:

500 grams of fish fillets

500grams of frozen peas

5 tablespoon of white flour

1 tablespoon of smoked paprika

½ lemon zest and juice

Pink salt

Ground black pepper

2 large eggs

100 grams Breadcrumbs

Sunflower oil

½ bunch of mint leaves

Direction to Cook:

First, defrost the fish fillets  by keeping them in the fridge overnight , when the fish fillets are defrosted  slice them lengthwise into fingers  Also defrost the frozen peas by placing them in  a colander placed in sink and pour on the [peas the boiling water for  defrosting them. Put the peas aside. Take a shallow bowl and place in it the four along with the paprika and ground black pepper. Add in it the lemon zest and Himalayan pink salt. in another bowl crack and beat the eggs , take the fish fillets and add them to the flour bowl and toss them to coat with the flour mixture finely . Then dip the flour coated fillets fingers into the beaten egg bowl shake them to remove the excess eggs   and then dip the fillet in the bread crumbs and roll them in it to coat with it also and place the fish fillets in the tray.

In a non-stick pan frying pan pour a little sunflower oil on a medium heat. Put the fish finger on the heated sunflower oil and fry the fish fillets for 2 to 3 minutes on each side until they become golden in color and crispy thoroughly. Put the fried fillet on the double layered kitchen paper. To drain  the excess oil.  On the other hand, grind the peas in the food processor until they are smashed nicely. Mash them well with the fork if needed. Tip the smashed peas in a bowl. Add on it the finely chopped mint leaves and squeeze on it the lemon juice to season it.  Mix the mixture well and enjoy the fish fillet with the smashed minty peas and the green salad.

Sheer Khorma With Salted Caramel

Sheer khorma with salted caramel is a modern touch to the old traditional sheer khorma recipe the thick salty caramels addition makes it taste more delicious and yummy.  Serving your guests with the salted caramel sheer khorma will make them enjoy your hospitality more greatly

1/2 kg full fat milk

½ cup of Vermicelli

4 tablespoon sugar

4 tablespoon Unsalted butter

A pinch of Cardamom powder

6 dried dates soaked in water cut into long strips

Salted caramel sauce

250 grams of granular sugar

6 tablespoon of salted butter

I teaspoon Himalayan pink salt

Directions to Cook:

In a saucepan heat the butter on low flame, Adds the vermicelli; fry it till it takes slight brown color. Add in it cardamom powder milk and the sugar cook the sheer mixture on low heat for few minutes till it boils turn off the stove.

In another sauce pan heat, the granulated sugar on medium flame stirs sugar with a wooden spoon. When the sugar is completely melted and the color changes to amber .Add in it the butter the caramel will bubble so be cautious while pouring the butter in . Now slowly pour in it the heavy crème. Continue stirring make the mixture boil for t least one minute. Turn off the heat and add the pink salt in the caramel mixture.   Serve out the sheer khorma in platters and downpour on it the salted caramel. Garnish the caramel with dry chopped dates serve to guests and family members on the especial Eid’s special occasion

Mexican Shredded Chicken Filling

Mexican food is always delicious and too hot to handle if you are not used to their distinct cooking style and flavoring. Mexican shredded chicken is an awesome and delicious recipe loved by everyone as it can be used in so many wheat and rice wraps. The shredded spicy hot chicken is amazingly yummy to eat.  It’s mixed with various sauces and green vegetables to serve as the filling of a wheat wrap. The dish can be served as rice topping as well.

• I kg chicken
• ½ tsp. pink salt
• 2 tablespoon olive oil
• Half cup salsa salad
• 1 ½ tsp. brown sugar
• 130 gram canned green chilies
• 390 grams of diced tomatoes
• 1 tsp. chili powder
• 1 tablespoon cumin
• 1 tsp. garlic powder
• 1 tsp. onion powder
• ½ tsp. smoked paprika
• 1tsp dried oregano
• ½ tsp. black pepper

Olive oil for cooking

Cooking Procedure:

Rub chicken with olive oil and salt and set aside for few minutes. Heat remaining olive oil in the thick-lidded pot and stir fry all spices, tomatoes and chilies until you can smell the aroma of roasted cumin. Add just a swig of water and let it cook for some time. Now add chicken and leave on low heat for at least 2 ½ hour. Continue to cook until the chicken becomes tender enough to leave the bones and easily shredded. When chicken becomes tender, place out the chicken on the cutting tray. When the chicken cools down, shred it and then put the shredded chicken back into the pot. Heat it more for 20 minutes to let it simmer and absorb more liquid.  Now remove the liquid from the chicken. The drained off liquid can be used with the rice or quinoa.  Mix the chicken with salsa salad and garlic mayo sauce to be used as a filling in wheat and rice wraps. .If you want to make it hotter you may add the additional chili sauce in it.

Ham Salad Recipe With Pink Salt

Preparation Time: 10 Minutes:

The ham salad is highly nutritious salad containing all the essential nutrition required by the human body.  The lime juice added in the salad tends to enhance its flavor.

Ingredients:

¼ cup of Mayonnaise

¼ cup pickle sweet relish

2 tablespoon minced green onion

2 tablespoon minced celery

3 chopped boiled eggs

2 tablespoon minced red bell pepper

1 tablespoon lemon juice

1 tablespoon fresh chopped parsley

Black pepper to taste

 Himalayan pink salt to taste

2 teaspoon Dijon mustard

2 cups (3/4pound) ground hums

Cayenne (optional per taste)

Directions to Prepare The Hams:

Mix all the above-mentioned ingredients except the salt, pepper and cayenne in a big shallow bowl. Add the pink salt, black pepper and cayenne as per your taste and choice.  The salad is ready to serve.  The salad can also be served by adding boiled macaroni in it. The salad can also place in the sandwich hamburgers and in regular bread slice.

Parmesan French Fries :

Ingredients

Parmesan  cheese

Potato cut in the form of elongated chips

Himalayan Pink Salt

Vegetable oil for frying

Ingredient for the Mayo-Ketchup Dip :

¼ cup  Mayonnaise

2tablespoon tomato ketchup

1teaspoon tobacco sauce

Direction to Cook:

Step One

First, make the delicious mayo ketchup dip for the fries In a medium sized bowl.  mix tomato ketchup, Tabasco sauce, and mayonnaise evenly.

Step Two

In a frying pan pour some oil and heat it . put the potato chips in a frying pan and cook on medium flame for 4 to 6 minutes till they are half cooked .now take out the chips from the oil and place them on oil absorbent  paper so that surplus oil can be absorbed from the chips . Now heat the oil on high flame and again place the half fried potato chips in the hot oil and fry them deep till they turn golden. Now place the golden deep fried potato on the absorbent paper so that the excess oil can be absorbed. Sprinkle the  pink salt and parmesan cheese on the fried chips and mix them properly.  Delicious chips are ready to serve them hot with prepared tomato dip.

Homemade Pink Salt Chicken Noodle Soup

It is easy home cook soup recipe, requiring minimum ingredients. The noodle soup has special zest full flavor due to ginger extracts. The soup is enormously liked by the kids besides it is ideally liked by the sick people as well. It is highly nutritional soup containing the entire necessary nutritional requirement for the kid adults and the sick ones.

 Cooking time: 45 minutes                                                                     serving: 4 people

 Ingredients :

• 2 (14 ounce) cans chicken broth
• 2cups water
• 3 carrots, chopped
• 1 pinches ground black pepper
• 3 slices fresh ginger root
• 1tablespoon vegetable oil
• 1/2 cup chopped cooked chicken breast meat
• 1/2 cup egg noodles
• Himalayan pink salt
• 3 stalks celery, chopped

Direction How to Cook :

Take a large skillet. Place it on the medium flame. Pour into the skillet the canned chicken broth along with the water, carrots, celery and black ground pepper. In  an another skillet  add the ginger ,oil, chicken and pink salt  and cook the ingredients on   medium high flame. Braise the mixture for 5 minutes then remove from the mixture the sliced ginger. Now add this cooked chicken mixture to the broth mixture.  Heat the broth mixture till it comes to the boil. Now add in it the egg noodles and continue to heat the mixture for 15 minutes till noodles and the vegetable become tender.

Burnt Sugar Cake

Burnt sugar cake is delightfully caramelized sugar flavored cake .the cake due to its sweet caramelized flavor and soft texture is incredibly liked by the kids and adults. If served with coffee or  tea  the cake enhances the delight of the tea and coffee

Ingredients:

• 1 3/4 cups white sugar
• 3/4 cup butter
• 1/3 cup hot water
• 3 cups sifted cake flour
• 3 Eggs
• 1 teaspoon vanilla extract
• 3 teaspoons baking powder
• 2/3 cup milk
• ½ teaspoon Himalayan pink salt

 Directions How  to Bake a  Cake :

Put half of the sugar in a big skillet and heat it on medium flame till it melts. Stir it with a wooden spoon. Heat the melting mixture till it turns to dark brown color. When sugar syrup‘s color changes to dark brown. Remove the skillet from the heat and let the mixture cool down. Mix the floor, pink salt, and baking powder together. Beat the remaining sugar and butter together till it becomes soft and fluffy. Add the eggs one by one while beating the mixture. Add the burnt sugar syrup and vanilla essence to the mixture. Also, add the dry flour mixture and milk in the creamy batter. Heat the oven to 350 degrees and line the baking pan with 2-inch parchment paper .now put the batter in the lined baking pan and place the pan in preheated oven and bake the mixture for 25 minutes.  Delicious caramelized flavor cake is ready to serve

Chicken Pasta with Pink Salt

Mouthwatering pasta recipe is delightedly liked by people of every age. The cheesy pasta attracts the every person to the dining table by it delightfully aroma even the picky food eater will not resist the recipe dish if presented on the table. can be served in lunch or dinner table

• Boneless chicken half kg
• Pasta 1 Packet(any interesting shape ,butterfly, shell etc.)
• chicken cube 1 piece
• carrots 2 in grated round
• onion 2 in the square shape (as I told u in chicken vegetable)
• cauliflower (Phil gobi) separate into small ones (boil it for 5 min))salt n pepper as u like
• Vinegar n say-so 2 tbsp.)garlic paste 1 tsp.
• WHITE SAUSE:
• Maida 2tbsp
• butter 2tbsp
• milk 2 cup
• 1/4 cup cheese
• Pink salt and pepper half tsp.

 Direction to Cook :

 Boil the pasta in a skillet according to the instruction given on the packet. When cooked drain the pasta and put 2 tablespoon oil in the noodles and mix  it thoroughly

Now in a pan  heat some oil. Add the garlic paste in oil and  cook it till becomes brown . add the chicken to the pan and cook it for at least 5 minutes.  Now add the grated vegetable carrot, onion and cauliflower  cook them for at least 5 minutes.  Now add   Himalayan pink salt , pepper , vinegar and soy sauce  and chicken cubes in the pan heat for at least 3 minutes . now add the boiled  pasta and mix it thoroughly heat for a couple of minutes now put out the cooked material in  an open dish

White Sauce Recipe :

 In a pan heat  butter and Maida for two minutes. Now add milk and cheese to the pan and stir fast .add little salt and black pepper in the mixture heat it if it appears very thick add more milk make  to make it little dense now pour  this white sauce on the pasta .

 The delicious pasta is ready to serve and enjoy