Saturday, March 25, 2006

Coconut Cookies

Coconut Cookies
2 egg whites
3/4 cup flaked coconut, sweetened
1/4 cup sugar

Preheat the oven to 190 C (400 F). Beat the egg whites using an electric mixer until foamy. Add the coconut flakes and sugar, and mix again. Put parchment paper on the oven tray. Place spoonfuls of the mixture on it. Bake for about 15-20 minutes, until the crust turns to a light golden colour.

Wednesday, March 22, 2006

Eggs in the Oven

Eggs in the Oven
2 eggs
1 tbsp cream
1/2 tsp butter

1 garlic clove, chopped
1 tbsp parsley, chopped
1 tsp oregano

Preheat the oven at broil (grill). Place the cream and butter in an oven-safe plate. Put on the top rack for two minutes to heat it up, then remove. Break the eggs in the plate. Place all the garnish ingredients at the top. Put back on the top rack again and broil for 5 minutes. Serve with fresh bread.

I've cooked this Ina Garten recipe from her TV show a few times for my family, and we all loved it:)

Friday, March 10, 2006

Pasta Salad with Spinach

Pasta Salad with Spinach
1 1/2 cup fussili
1 1/2 cup bowtie pasta

2 tbsp pistacchio
1/4 cup walnuts
1 cup mayonnaise
1/2 lemon juice
1/2 pkg frozen spinach (150 gr)
1/2 cup fresh basil

1/2 cup frozen sweet peas (wash with warm water, drain)
2 tbsp pine nuts

Boil the pasta, rinse and place in a large salad bowl. Puree all the ingredients in a mixer. Toss with the pasta. Garnish with sweet peas and pistacchios. This salad goes very well with fish.

Friday, March 03, 2006

Bowtie Pasta with Chicken and Asparagus

Bowtie Pasta with Chicken and Asparagus
1 lb (500 gr) Bow Tie Pasta
1 tsp Extra virgin olive oil

250 gr chicken breast, cut in half inch width strips
2 tbsp extra virgin olive oil
1 small onion, sliced thin
1 small sweet red pepper, sliced thin
1 garlic clove, sliced in thin pieces
1/2 cup hot chicken stock
1 cup cream, half & half
1/2 bunch asparagus
1/2 cup grated Gouda cheese

Boil the pasta in water with salt. Drain and toss with 1 tsp of olive oil and put aside.

Cook the asparagus in the oven and cut in bite sizes (Roasted Asparagus).

Season the chicken strips with dry oregano, salt and pepper. Heat the remaining 1 tablespoon of olive oil in a large pan. Cook the chicken over high heat until it's no longer pink. Put aside.

Put the onion, garlic, red pepper into the same pan and cook for one minute. Add hot chicken stock and simmer for two minutes. Add cream and chicken, simmer for one more minute. Throw in the asparagus, cheese and pasta. Serve while still warm.