Lasagna with Chicken and Zucchini
This dish is sufficient for 3 to 4 persons

Ingredients

500 grams chicken breast
2 tablespoons oil
salt and pepper
1 large or 2 small courgettes
35 g butter or margarine
35 grams flour
300 ml milk
300 ml. vegetable stock
1 biological lemon
1 egg, medium
sugar
5 stalks Basil
6 to 9 lasagna sheets
75 g pecorino cheese
FAT to grease the shape

Instructions

Cut the chicken breasts across the width into paste. Heat some oil in a large pan and fry the slices of chicken breast in small portions on both sides just until the rawness of it. Season to taste with salt and pepper and take them out of the pan.

Wash the zucchini and cut into slices. Bake this in a little oil, with small portions at once, briefly. Make this season with some salt and pepper. Get also the zucchini out of the pan.

Melt the butter in a saucepan and when it is hot, add the flour. Stir well so that the flower can burn in the butter. Then the milk is stirring to add, and then in the vegetable stock. Grate the peel of half a lemon and press the moisture there above the sauce. Add the zest to the sauce. Bring the sauce to a boil and let Cook for 5 minutes.

This lemon-cream sauce gives a refreshing touch to the lasagna. Test regularly to prevent the lemon too much is going to dominate.

Losroeren the egg in a bowl with 2 to 3 tablespoons of the sauce. This with salt, pepper, sugar and some lemon juice to taste. The whole add to the sauce and stir well. The Basil washing, drying and what keep aside for garnish. The leaves of the pick and then mincing and steal into the sauce.

Grease a baking dish, pour some sauce on the bottom, put 2 or 3 lasagne sheets on and hit something. Chicken breast with sauce and Zucchini out and showering. Cover with 2 to 3 lasagne sheets. Once again a layer chicken and courgette there on and cover with the remaining sauce. The pecorino there about grating.

The lasagna in a on 200 degrees preheated oven in ca. 40 minutes yarn. Garnish with basil leaves and grate some lemon peel.

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Mama's Filipino lumpia recipe
Pcs:25-30

Ingredients

1 kilo ground pork
1 garlic
1 red onion
pepper
2 medium size carrots
magic sarap
30 wrappers

Instructions

Mix all ingredients together and divide over 25-30 wrappers.

Heat a heavy skillet over medium heat, add oil to 1/2 inch depth, and heat for 5 minutes. Slide 3 or 4 lumpia into the oil. Fry the spring rolls for 1 to 2 minutes, until all sides are golden brown. Drain on paper towels. Serve immediately.

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Mascarpone Cake with red berries recipe

Ingredients

125 grams butter
200 grams whole grain biscuit
Oil
300 grams of red berries
125 ml whipping cream
500 grams mascarpone
500 grams low-fat cottage cheese
125 grams of sugar
2 bags of cream Strengthener
Eventuueel 25 gram foam cookies or merinque
1 plastic freezer bag

Instructions

Melt the butter on a low heat.

Fill freezer bag with whole wheat biscuits, close it and crumble it with a rolling pin.

Mix the cake crumbs with the liquid butter.

Spread a pie-plate lightly with oli. Put a cake ring or a spring edge form (26 cm) on. Place the cake crumb cake on the mass scale within the ring and press it firmly.

Put the pie crust cold 30 minutes away.

Wash the red berries and let them drain.

Ironing of the twigs, and keep them there a few for garnish.

Whip the cream until stiff.

Stir the cottage cheese and mascarpone briefly by each other and gradually add the sugar and the cream Strengthener.

Spatula instantly whipped cream and the red berries gently through mascarponecreme. spread the
mascarponecreme on the cake bottom.

Put the cake 2 hours cold away.
crumble the foam cookies or meringue. garnish the cake with meringue and the foam chunks or sprigs of red berries.

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Chocolate Banaancrumble Dessert
Voor 4 personen


Ingredients

4 ripe bananas
100 grams chocolate, milk or bittersweet (ca. 1.5 bar)
12 whole wheat biscuits
25 grams butter
25 grams (Reed) sugar
200 ml whipping cream (Melkan)


Instructions

1. remove the zest of the bananas and cut the bananas into slices

2. break the chocolate into pieces

3. put the pieces in a sturdy plastic bag and seal that well off

4. Chop the pieces of chocolate, for example with a rolling pin, until coarse crumbs

5. put the dissected chocolate in a bowl

6. Crumble the biscuits

7. divide the banana slices about 4 generous cups

8. Melt the butter in a small pan and stir the cake crumbs and sugar (cane) through it

9. put the Pan get away on a trivet

10. Heat the cream in a saucepan

11. Remove the pan from the heat and stir the chocolate through it

12. pour this mixture on the slices of banana

13. Scoop the butter-crumb cake-sugar mixture on top 

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Spicy Korean Chicken
Serves 2-3

Ingredients

10 chicken wings and drumettes
1 cup cornstarch
Oil, for frying
Sesame seeds, for serving

Batter
½ cup cornstarch
½ cup flour
2 teaspoons salt
1 cup water

Sauce
2 tablespoons soy sauce
¼ cup honey
2 tablespoons rice vinegar
2 tablespoons Korean chili paste (gochujang)
2 cloves garlic, minced
1 tablespoon ginger, grated

Instructions

1. Mix the ingredients for the batter in a bowl until smooth with no lumps.

2. Heat oil in a pot to 340°F.

3. Dip a chicken wing into the cornstarch, shaking off excess, then dredge the wing into the batter, dripping off excess.

4. Fry half of the wings at a time for about 5-7 minutes, until light golden. The oil will drop to about 320°F.

5. Drain the wings and increase the heat.

6. Heat oil to about 375°F.

7. Fry the wings a second time until golden brown and crispy. Drain and set aside.
In a pan, combine all the ingredients for the sauce and stir until bubbling. Toss in the wings.

8. Enjoy!

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