Ginger Chicken Skewers

Ingredients:

Small piece ginger
2 garlic cloves
Zest and juice 1 lime
1 teaspoon honey
1 tablespoon soy sauce
1 tablespoon curry powder
3 tablespoon smooth peanut butter
500 grams skinless chicken breast fillets
165 ml coconut milk
1 teaspoon vegetable oil

How to cook:

Peel the ginger and help them to finely grate it and tip it into a bowl. Repeat with the garlic and lime zest. Halve the lime and juice it, then mix it in a bowl with the honey, soy, curry powder and peanut butter. You can add a small splash of water if it is stiff. Then spoon two-thirds of the mix into a small pan and set aside.

Mix the chicken with the marinade you made. Cut the chicken into strips, tip it into the remaining third of the peanut-butter mix and stir well. Cover with cling film and chill for 3 hours. 

While the chicken is marinating, pour the coconut milk into the pan and stir together with the peanut butter mix. The sauce needs to be heated gently and stirred. 

Put the chicken on the skewers.  Heat the grill to high and brush the baking tray with oil. Put the skewers on the tray. Grill the skewers for about 10 minutes, turning occasionally. You can serve your chicken with french fries or noodles or rice. Whatever you want. Kali oreksi!

Chicken Soup

Ingredients:

55 grams butter
2 onions, peeled and sliced
2 sticks celery, finely chopped
2 carrots, peeled and finely diced
25 grams plain flour
1.2 litres chicken stock
450 grams cooked chicken, skinned and shredded
1 tablespoon freshly chopped parsley
salt and freshly ground black pepper

How to cook:

Melt the butter in a saucepan and gently fry the onions, celery and carrots until they start to soften. Stir in the flour and cook for 2 minutes. Add the chicken stock and bring the mixture to the boil, stirring as you do so. Season with salt and freshly ground black pepper, then reduce the heat until the mixture is simmering and simmer for 10 minutes, until the vegetables are tender. Add the cooked chicken and cook until heated through. Season with salt and freshly ground black pepper again. Stir in the parsley and serve. Kali oreksi!

Pie With Chicken & Almond

Ingredients:

1 Tenderflake deep dish pie shell - frozen
Filling:
2 pieces of cooked chicken breast, cut in small pieces
10-12 green beans, cut off ends and cut in bite sizes, boiled in salted water for 10 minutes, drain
7-8 mushrooms, brushed, sliced
2/3 cup almonds, blanched, slivered
1/4 cup parsley, chopped
1/2 teaspon paprika
Salt
Pepper
2/3 cup mozzarella cheese, grated
White Sauce:

2 tablespoon butter
1 tablespoon flour
1/2 cup chicken broth, warm
1 teaspoon lemon juice
2 egg yolks
Salt
Pepper

How to cook:

To prepare the sauce melt the butter, add the flour, salt and pepper, stir. Slowly pour the chicken broth in it while stirring constantly. They should blend very well. Let it cool down a little bit. Then add the lemon juice and egg yolks one at a time, whisk.

Toss all the filling ingredients into the white sauce except mozzarella cheese. Spread in the pie shell. Sprinkle the mozzarella cheese all over the top.

Preheat the oven to 175 degrees and bake for about 35-40 minutes until the colour of the top turns golden. Kali oreksi!

Shrimp Tacos

Ingredients:

2 tablespoons olive oil

1 lime, juiced and grated

1 teaspoon cumin

450 grams large shrimp, peeled and deveined

6 flour tortillas, heated according to package direction

Salad (lettuce, rocket, tomato, etc. Whatever you like)

Salt and pepper

How to cook:

Mix olive oil, lime juice, peel, and cumin in a bowl. Thread shrimp onto skewers; season with salt and pepper. Brush shrimp with lime mixture. Grill until shrimp are cooked, about 3 minutes per side, brushing occasionally with lime mixture. Roughly chop shrimp.

Combine taco ranch dressing, sour cream and shredded cheese included in the kit. Spread mixture over each tortilla; top with shrimp, salad greens and chips. Serve with favorite toppings, such as diced tomatoes, salsa, sliced olives. Kali oreksi!

Strawberry & Spinach Salad

Ingredient:

2 tablespoons sesame seeds

1 tablespoon poppy seeds

1/2 cup white sugar

1/2 cup olive oil

1/4 cup distilled white vinegar

1/4 teaspoon paprika

1/4 teaspoon Worcestershire sauce

1 tablespoon minced onion

300 grams fresh spinach - rinsed, dried and torn into bite-size piece

1 quart strawberries - cleaned, hulled and sliced

1/4 cup almonds, blanched and slivered

How to make:

Whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion in a bowl. Cover, and chill for one hour.

In another bowl, combine the spinach, strawberries and almonds. Pour dressing over salad, and toss. Refrigerate 10 to 15 minutes before serving. Kali oreksi!

Broccoli Soup

Ingredients:

2 tablespoons butter

1 onion, chopped

1 stalk celery, chopped

3 cups chicken broth

8 cups broccoli florets

3 tablespoons butter

3 tablespoons all-purpose flour

2 cups milk

ground black pepper to taste

How to cook:

Melt 2 tablespoons butter in a pot, and saute onion and celery until tender. Add broccoli and broth, cover and simmer for 10 minutes.Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. 

In a saucepan, melt 3 tablespoons butter, stir in flour and add milk. Stir until thick and bubbly, and add to soup. Season with pepper and serve. Kali oreksi!

Seafood Lasagna

Ingredients:

1 teaspoon oil
4 courgettes, sliced lengthways
1 red chilli, finely chopped
½ x 680ml jar passata with onion and garlic
400 grams seafood mix
4 lasagne sheets, halved
3 tablespoons Parmesan, grated
3 tablespoons dried breadcrumbs
Parsley, to serve

How to cook: 

Heat a griddle and brush a little oil on the courgettes. Cook in batches until lightly charred. Season and scatter on the chilli, then set aside. 

Heat oven to 200 degrees. Pour a little passata in a medium-sized ovenproof dish. Place half the seafood over it, then season and top with a third of the courgettes. Top with 2 sheets of pasta, then more tomato sauce, seafood, courgettes, another layer of pasta, more tomato sauce and finish with the rest of the courgettes. Mix the Parmesan and breadcrumbs, then scatter on top and cook for 25-30 minutes until golden. Season with parsley. Kali oreksi!

Seafood Au Gratin

Ingredients:

2 tablespoons olive oil

450 grams fresh shrimp, peeled and deveined

450 grams sea scallops, rinsed and drained

3 tablespoons butter

2 tablespoons all-purpose flour

2 cups hot chicken broth

3 tablespoons chopped shallots

1 can button mushrooms, drained

1/2 cup white wine

450 grams cooked crab meat

2 cups shredded provolone cheese

1/2 cup grated Parmesan cheese

2 tablespoons chopped fresh parsley

How to cook:

Preheat oven to 400 degrees. Lightly butter 8 small baking dishes. Heat olive oil in a skillet.  Saute shrimp and scallops about 5 minutes.

In a saucepan, melt butter. Stir in flour until smooth. Gradually add chicken broth and raise heat to high. Stir until thickened. Mix in shallots, mushrooms and wine. Cook for 10 minutes.

Arrange shrimp, scallops and crab in the bottom of prepared dishes. Pour sauce over seafood and cover with cheese.

Bake in preheated oven until golden, about 15 minutes. Sprinkle with parsley and serve. Kali oreksi!

Shrimp Stuffed Artichokes

Ingredients:

4 Artichokes, peeled, cleaned
1/4 cup water
2 tablespoon extra virgin olive oil
1 tablespoon lemon juice
1 teaspoon sugar
Salt

For the filling:

150 gr medium sized shrimp, frozen, peeled and de-veined, thawed
12 bottom mushrooms, brushed, cut in halves
2 tablespoons extra virgin olive oil
1/2 cubanelle pepper, cut in bite sizes
1/2 cup diced tomato
1-2 garlic cloves, chopped

How to cook:

Place the artichokes in a shallow pan. Add the water, olive oil, sugar and salt. Cover the lid and cook over medium heat until the artichokes are tender.

At the same time saute the cubanelle peppers with olive oil for 3 minutes in a pan. Add the garlic, tomato and salt. Cook for 10 minutes with lid on over low heat. Add the mushrooms and cook for another 5 more minutes. Throw in the shrimps, stir and turn the heat off.

Place the cooked artichokes in an oven dish. Arrange the filling over the tops of each. Sprinkle some grated mozzarella cheese all over.

Preheat the oven to 200 degrees. Place the dish on middle rack of the oven and cook until the cheese melts. Kali oreksi!

Spinach Cake

Ingredients:

3 eggs
1 1/2 cup sugar
1 teaspoon vanilla extract
500 grams spinach, roots cut off, washed, drained
1/2 cup extra virgin olive oil
2 tablespoon lemon juice
2 1/2 cups flour, sifted
1 teaspoon baking powder

1 cup whipped cream

3L Pyrex

How to cook:

Puree the spinach in a food processor and keep it somewhere. Whisk the egg and sugar. Add the olive oil, lemon juice and pureed spinach in it and mix. Then add flour and baking powder. Mix for a few minutes. Pour into the oiled Pyrex.

Preheat the oven to 190 C and cook about 30 minutes.

Let it cool down, then take it out of the Pyrex. Cut off the sides about 1,5 cm wide, and mix these using a blender to get them in powder form, put aside. Place the cake on a service plate. Spread whipped cream on the top, then sift the powdered cake on top of the cream. Slice it up and serve. On top, you can also put chocolate pieces if you like. Kali oreksi!

Chicken With Cherry Sauce

Ingredients:

1 whole chicken
1 lemon, cut in 4 pieces
1 small onion, peeled
1 teaspoon oregano
2 tablespoon butter
SaltPepper
1 /4 cup sliced almond, roasted

Ingredients for cherry sauce:

1 cup cherry compote juice, light syrup
4 tablespoon sugar
1 tablespoon honey
1 teaspoon cinnamon
1 tablespoon corn starch
1 1/2 cup cherries
1 tablespoon butter, unsalted

How to cook:

Wash the chicken and dry it with paper towel. Season with salt and pepper. Also season with oregano inside the chicken and place lemon wedges and onion inside. Spread the butter all over the chicken with your hand. Place chicken in a oven dish, cover with aluminum foil. Preheat the oven 250 degrees, cook for about half an hour. Remove the aluminum foil, reduce the heat to 180 degrees, cook another 1 hour. Let sit chicken 10 minutes, then cut in four.

To make the sauce place the sugar, honey, cinnamon and corn starch in a small pot. Slowly add 1 cup of cherry compote juice and stir constantly over medium heat. When it gets thicker, add in the cherries and butter. Cook for 1 more minute and turn the heat off.

Place the baked chicken pieces on a service plates. Pour the cherry sauce over the chicken, sprinkle with roasted almonds. Kali oreksi! 

Sauteed Shrimps With Tomato Sauce

Ingredients:

250 grams, peeled, thawed tiger shrimp
2 tablespoons butter
1 onion, chopped
1 garlic clove, mashed
4 tomatoes. peeled, diced
1/2 teaspoon sugar
1 teaspoon basil, chopped
1 tablespoon parsley, chopped
1 bay leaf
1 teaspoon peppercorn
1/2 teaspoon salt
1/2 teaspoon pepper

How to cook: 

Saute the onion with butter for 5 minutes. Add garlic, tomato, sugar, basil, parsley, bay leaf and peppercorn. Cover the lid, turn the heat to low. Cook for 25 minutes until the sauce gets thicker. When it gets thicker, you can add shrimps, salt and pepper and cook for 5 more minutes. Kali oreksi!