Taco night just got a whole lot better with this simple and delicious recipe that& 39;s easy enough for any weeknight mealDavid KaplanWe all love tacos, but we can grow tired of the typical ground beef version. This recipe uses juicy chicken thighs as the base filling, and they’re topped with homemade charred salsa verde to spice things up.
In the past few decades, there has been a startling increase in obesity rates; there are now more people overweight than underweight worldwide, and there is no single country that has seen a decline in obesity in the last 30 years.What’s more, this is the third generation that won’t know how to cook.
RecipesDish typeSoupMushroom soupChanterelles provide a unique flavour to this soup made in the pressure cooker. Very simple to prepare, it can also be served as main with bread and cheese for a lovely light meal.3 people made thisIngredientsServes: 6 1 knob butter2 cloves garlic, minced500g chanterelle mushrooms700g whole button mushrooms2 small potatoes (about 150g in total), peeled and choppedsalt and freshly ground black pepper to taste500ml water1 tablespoon double cream (optional)MethodPrep:10min ›Cook:40min ›Ready in:50minMelt butter in a frying pan and sauté garlic for 2 to 3 minutes, until soft.
Fill a large bowl or basin with warm water, add the vinegar, and soak the octopus for a few minutes. Rinse well. Using a sharp knife, cut off the octopus& 39;s hood just below the eyes and discard. With a small paring knife, remove its beak and cartilaginous mouthpiece. Rinse and drain the octopus.Put the octopus in a large pot with enough water to cover.
1 hand with basil leaves100 ml olive oil2-3 cloves garlic cloves pine buds100 g grated parmesan a little saltPortions: 4Preparation time: less than 30 minutesPRODUCTION RECIPE Pesto Alla Genovese: Initially this recipe is made in a mortar, but I as I didn't have it I did everything in the food processor and in addition it is done much faster: P.
The rice is washed and set aside until all the vegetables are minced, except the tomatoes. In the wok, heat the oil over which all the vegetables will be added one by one, depending on how difficult they are to penetrate the fire, so that they do not soften too much, adding rice, raisins and spices at the end, ie salt, pepper and hot pepper.