Home made Recipes

Video Recipes

Come everyday and discover new recipes. We only choose the most delicious recipes from all around the world with a photo. Don't forget the food decoration section, where you will be guided step by step to realize decorations that will give your dishes the look of a professional cook.

Appetizer

Roasted Chicken Rolls


Ingredients: 500 g (16 oz) Boneless Skinless Chicken Breast ¼ teaspoon Cinnamon ¼ teaspoon white pepper ¾ teaspoon salt 4 cloves Garlic 1 egg ¾ Tablespoon Mustard 2 Medium Carrots 45 g (2 ½ oz) Pistachio 1 Tablespoon Flour 1 Chicken Stock Cube ½ cup white wine

Directions:

Put the chicken, the egg, the garlic, the salt, the pepper, the cinnamon and the mustard in a blender and beat well.
Put the pistachio in boiling water for about 10 minutes. Take off from water, peel and split in halves.
Put the carrots in boiling water for 10 minutes. Take off and cut into small cubes.
Add the pistachio halves an the carrots cubes to the chicken mixture.
Turn over the mixture to obtain rolls of chicken.
Put the rolls in oven bags with the wine, the flour the chicken stock cube and ½ cup water.
Leave in the oven for about 1 hour.
Leave it to cool and cut into slices and present it with salad of your choice.

Main Dish

Club Sandwich

Ingredients:

3 slices of your favorite firm bakery white Bread
1 teaspoon Mayonnaise
¾ teaspoon Mustard
45 g (1 ½ oz) Chicken, cooked
1 slice of your favorite cheese
1 slice ham
¾ hard boiled Egg
1 tomato slice
1 Lettuce leaf
1 teaspoon garlic sauce (aioli)
pinch of salt

Directions:

Cover one bread slice with cheese slice, add ham slice, Tomato slice and slices of eggs.
On the second slice of bread, spread the mayonnaise on one side and the mustard on the other and put it on the top of the club sandwich.
Mix the chopped lettuce with the garlic sauce and put it on top of the second bread slice.
Add the chicken and a pinch of salt.

5. Put the last slice of bread on top of chicken.

6. Cut diagonally into half. Skewer each with frilly toothpick if desired and serve.

Dessert

Cream Caramel

Ingredients:

6 eggs
8 Tablespoon Sugar
4 cups Milk
Zest of 1 Lemon
½ teaspoon Vanilla Sugar
1 Tablespoon Rum

Caramel:

2 cups Sugar

Directions:

Melt the sugar of the Caramel in a Pyrex pan. Stir until sugar is brown and put the brown sugar on the side of the pyrex as well.
In another bowl , beat the eggs well, fold in the sugar, the lemon zest, the vanilla, the rum and the milk.
Preheat the oven to 150° C (300 F).
Wait until cracks appear on the brown sugar (when it is cool).
Pour the egg mixture on the brown sugar, put the pyrex in a baking dish and fill the dish with water.
Put in the oven for 1 hour 15 min or until a knife inserted in the middle of the pan comes out clean.
When it is cold, invert the pyrex over the serving plate and serve it cold.

Food Decoration

Leek Flower


1. Cut a 10 cm ( 4 inches) from the root of the leek. 2. Cut the leek into 5 parts lengthwise, keeping the 1/4 at the end intact (Figure 1). Figure 1. 2. Fold the leaves from outside to inside all around the leek till you have the final form as shown in Figure 2. Figure 2.

Recipes

Entrecote (Steak with Swiss sauce)

Written by Administrator

Friday, 15 May 2009 22:34

Ingredients:

1 Kg (32 oz or 2lb) very tender beef
150 g (5 oz) Blue Cheese
2 Tablespoons butter
1 Tablespoon oil
1 teaspoon oregano
½ teaspoon salt

Directions:

Fry the meat in the butter and oil. Before its is done, take off 2 tablespoons from the sauce of the meat and put it aside for the sauce.
Add to this sauce the blue cheese until it is melt.
Add the oregano and the salt, if you feel it is too much thick, you can add little water.
Pour the sauce on the meat.

Di3aya Entertainment

Video Recipes

Appetizer

Ingredients:

500 g (16 oz) Boneless Skinless Chicken Breast

¼ teaspoon Cinnamon

¼ teaspoon white pepper

¾ teaspoon salt

4 cloves Garlic

1 egg

¾ Tablespoon Mustard

2 Medium Carrots

45 g (2 ½ oz) Pistachio

1 Tablespoon Flour

1 Chicken Stock Cube

½ cup white wine

Directions:

Put the chicken, the egg, the garlic, the salt, the pepper, the cinnamon and the mustard in a blender and beat well.

Put the pistachio in boiling water for about 10 minutes. Take off from water, peel and split in halves.

Put the carrots in boiling water for 10 minutes. Take off and cut into small cubes.

Add the pistachio halves an the carrots cubes to the chicken mixture.

Turn over the mixture to obtain rolls of chicken.

Put the rolls in oven bags with the wine, the flour the chicken stock cube and ½ cup water.

Leave in the oven for about 1 hour.

Leave it to cool and cut into slices and present it with salad of your choice.

Main Dish

Ingredients:

3 slices of your favorite firm bakery white Bread

1 teaspoon Mayonnaise

¾ teaspoon Mustard

45 g (1 ½ oz) Chicken, cooked

1 slice of your favorite cheese

1 slice ham

¾ hard boiled Egg

1 tomato slice

1 Lettuce leaf

1 teaspoon garlic sauce (aioli)

pinch of salt

Directions:

Cover one bread slice with cheese slice, add ham slice, Tomato slice and slices of eggs.

On the second slice of bread, spread the mayonnaise on one side and the mustard on the other and put it on the top of the club sandwich.

Mix the chopped lettuce with the garlic sauce and put it on top of the second bread slice.

Add the chicken and a pinch of salt.

5. Put the last slice of bread on top of chicken.

6. Cut diagonally into half. Skewer each with frilly toothpick if desired and serve.

Dessert

Ingredients:

6 eggs

8 Tablespoon Sugar

4 cups Milk

Zest of 1 Lemon

½ teaspoon Vanilla Sugar

1 Tablespoon Rum

Caramel:

2 cups Sugar

Directions:

Melt the sugar of the Caramel in a Pyrex pan. Stir until sugar is brown and put the brown sugar on the side of the pyrex as well.

In another bowl , beat the eggs well, fold in the sugar, the lemon zest, the vanilla, the rum and the milk.

Preheat the oven to 150° C (300 F).

Wait until cracks appear on the brown sugar (when it is cool).

Pour the egg mixture on the brown sugar, put the pyrex in a baking dish and fill the dish with water.

Put in the oven for 1 hour 15 min or until a knife inserted in the middle of the pan comes out clean.

When it is cold, invert the pyrex over the serving plate and serve it cold.

Food Decoration

1. Cut a 10 cm ( 4 inches) from the root of the leek.

2. Cut the leek into 5 parts lengthwise, keeping the 1/4 at the end intact (Figure 1).

Figure 1.

2. Fold the leaves from outside to inside all around the leek till you have the final form as shown in Figure 2.

Figure 2.

Ingredients:

1 Kg (32 oz or 2lb) very tender beef

150 g (5 oz) Blue Cheese

2 Tablespoons butter

1 Tablespoon oil

1 teaspoon oregano

½ teaspoon salt

Directions:

Fry the meat in the butter and oil. Before its is done, take off 2 tablespoons from the sauce of the meat and put it aside for the sauce.

Add to this sauce the blue cheese until it is melt.

Add the oregano and the salt, if you feel it is too much thick, you can add little water.