Cooking and Cooking

Pan Fried Balsamic Salmon Ingredients: 🔸️650 g salmon fillets 🔸️1 tablespoon grated ginger 🔸️2 garlic cloves, minced 🔸️2 tablespoons soy sauce 🔸️2 tablespoons balsamic vinegar 🔸️3/4 teaspoon chili powder 🔸️1 teaspoon dried oregano 🔸️3/4 teaspoon sugar 🔸️1 tablespoon butter 🔸️oil 🔸️lemon juice Instructions: Season both sides of salmon with salt & pepper. Heat 3 tablespoons oil in a frying pan over medium-high heat. Add salmon fillets skin-side down. Cook until golden. Turn the fillets ans cook for 3-4 minutes or until the salmon is cooked through. Remove from the pan and set aside. Wipe out the pan with paper towels and return it to the stove. Add butter, 2 tablespoons oil, garlic and ginger. Sauté over medium heat until fragrant. Add sugar, soy sauce, balsamic, chili powder and oregano. Cook and stir for 1 minute. Add the salmon fillets and cook for 1-2 minutes on each side. Squeeze lemon juice on fillets. Read Full Recipe Here👇 www.cookingandcooking.com/recipe.php?recname=Pan-Fried-Balsamic-Salmon

Banana Custard Pudding Ingredients: 🔸️3 tablespoons custard powder 🔸️2 1/2 cups cold milk 🔸️1 teaspoon vanilla extract 🔸️6 tablespoons sugar 🔸️28 vanilla wafers (about 90 g) 🔸️3-4 ripe bananas, peeled and sliced Instructions: In a small pot, mix together the custard powder, sugar and vanilla extract. Gradually add cold milk and stir until well blended. Bring to a boil over medium heat. Continue cooking over medium-low heat, stirring constantly until thickens (about 10-11 minutes). Do not leave it unattended. Remove from the heat and let the custard cool down to room temperature. Arrange a layer of vanilla wafers on the bottom of your dessert dishes (I used 4 dishes). Cover with a layer of sliced bananas. Then pour the custard mixture over the bananas. Refrigerate overnight. Garnish with whipped cream or sliced bananas and serve. Full Recipe Here👇 www.cookingandcooking.com/recipe.php?recname=Banana-Custard-Pudding

Carrot Cake Ingredients: 🔸️4 eggs 🔸️2 cups flour, plus 1 tablespoon for dusting 🔸️2 cups sugar 🔸️4 cups carrot, peeled and grated 🔸️1 cup walnuts, chopped 🔸️1 cup oil 🔸️2 teaspoons baking powder 🔸️1 teaspoon baking soda 🔸️2 teaspoons ground cinnamon 🔸️1 teaspoon ground nutmeg 🔸️1 teaspoon vanilla extract 🔸️pinch of salt Instructions: Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a bowl. Set aside. Using an electric mixer, beat the eggs, oil, vanilla extract and sugar until smooth, about 20 seconds. Add flour mixture and mix well. Fold in grated carrots and walnuts. Preheat oven to 350 degrees F. Grease a 8x11-inch baking pan. Dust with flour. Spoon the batter into the pan. Bake until toothpick or skewer inserted into center of cake comes out clean, about 50-60 minutes. Remove from oven and let it cool in the pan for 15 minutes. Then run a thin-bladed knife around the edges to loosen. Full Recipe Here👇 www.cookingandcooking.com/recipe.php?recname=Carrot-Cake

Saffron Panna Cotta Ingredients: 🔸️1 1/3 cups heavy cream 35% 🔸️1 cup milk 🔸️1/4 teaspoon ground saffron 🔸️2 teaspoons unflavoured gelatin 🔸️1 teaspoon vanilla extract 🔸️1/3 cup sugar 🔸️slivered pistachios for garnish Instructions: Dissolve ground saffron in 2 tablespoons of boiling water and set aside. In a small bowl, sprinkle gelatin over 5 tablespoons cold water and let stand 5-6 minutes. Meanwhile combine cream, milk, sugar and dissolved saffron in a small saucepan over medium heat, stirring until sugar is dissolved. Remove the saucepan from heat. Add vanilla extract and gelatin. Whisk together until thoroughly incorporated. Pour into individual serving dishes and chill for at least 2 hours or until set. Garnish the Saffron Panna Cotta with pistachios and serve. Full Recipe Here 👇 www.cookingandcooking.com/recipe.php?recname=Saffron-Panna-Cotta

Chicken Nugget Ingredients: 🔸️300 g chicken breast 🔸️1/4 teaspoon garlic powder 🔸️2/3 cup bread crumbs 🔸️1 tablespoon lemon juice 🔸️cooking oil 🔸️1/4 teaspoon paprika powder 🔸️1 egg 🔸️salt & black pepper to taste Instructions: Cut the chicken breast into bite-size pieces. Crack the egg into a small bowl, add salt, black pepper, paprika powder, garlic powder and lemon juice; stir gently with a fork until well-beaten. Dip them one by one in the egg mixture; stir them around to get a coating of the mixture all over them. Place the bread crumbs in a small bowl. Dredge the chickens in the bread crumbs and turn the pieces over until they are completely coated. Place them in a pot of cooking oil which has been heated at medium heat. Fry them until golden brown and the chickens are cooked through (If the chicken is browning too quickly, reduce the heat a bit). Place the nuggets on paper towel to absorb extra oil. Recipe Here 👇 www.cookingandcooking.com/recipe.php?recname=Chicken-Nugget

Chicken & Eggplant Stew Ingredients: 🔸️3 eggplants, peeled and cut lengthwise, into 3/4-inch thick slices 🔸️750 g chicken breast, cut into 2 inches pieces 🔸️1 onion, finely chopped 🔸️1 cup crushed tomatoes 🔸️2 tomatoes, sliced 🔸️oil 🔸️1 teaspoon turmeric powder 🔸️1/2 teaspoon ground cinnamon 🔸️3 tablespoons lemon juice 🔸️1/8 teaspoon ground saffron 🔸️salt & pepper Instructions: Heat oil in a skillet over medium heat. Fry eggplants until golden. Heat 3 tablespoons oil in a pot over medium heat. Sauté onion until golden. Increase heat to medium-high. Add chicken & cook until no longer pink. Reduce heat to medium. Add turmeric powder and pepper. Add crushed tomato and cook for 2 min. Add 1 cup warm water. Place tomato slices on top. Add salt. Cook covered until chicken is cooked, about 45 min. Add saffron, cinnamon & lemon juice. Place eggplants on top and gently shake the pot (do not stir). Cook to desired thickness. Full Recipe 👇 www.cookingandcooking.com/recipe.php?recname=Chicken-and-Eggplant-Stew

Baked Marshmallow Apples Ingredients: 🔸️2 medium apples 🔸️20 mini marshmallows 🔸️dark chocolate, chopped 🔸️3 tablespoons unsalted butter 🔸️ground cinnamon 🔸️1 tablespoon water 🔸️ice cream or whipped cream for serving, optional Instructions: Preheat oven to 390 degrees F. Halve each apple lengthwise and remove core and seeds with a small knife, spoon or melon baller. Fill each half with the chopped chocolate. Sprinkle with cinnamon. Place half a tablespoon of butter over each of them, and place apple halves in a baking dish. Then add the water and remaining butter into the dish. Bake the apples for 25-30 minutes or until a paring knife cuts through the apple easily. Remove from oven. Place 5 mini marshmallows on each apple. Turn the broiler on and broil until golden brown. Serve the baked apples warm with vanilla ice cream or whipped cream. Full Recipe Here 👇 www.cookingandcooking.com/recipe.php?recname=Baked-Marshmallow-Apples

Stuffed Tilapia Ingredients: 🔸️4 tilapia fillets, about 500 g 🔸️4 tablespoons bread crumbs 🔸️125 g cream cheese, room temperature 🔸️2 tablespoons parsley, finely chopped 🔸️1/2 teaspoon paprika powder 🔸️3 garlic cloves, finely chopped 🔸️1 small onion, finely chopped 🔸️fresh lemon juice 🔸️3 tablespoons olive oil 🔸️salt and black pepper Instructions: Preheat oven to 385 degrees F. Grease a baking dish with cooking spray. Heat olive oil in a pan over medium heat. Add onion and sauté until tender. Add garlic and sauté for 2 minutes. Remove from the heat. Add cream cheese, bread crumbs, parsley and paprika powder. Mix well. Season fillets with salt and pepper. Place the stuffing on half of the each fillet. Fold the other half over the stuffing. Place in the baking dish. Squeeze a lemon over them and drizzle with a little olive oil. Bake until cooked through, about 20 minutes. Serve immediately. Full Recipe Here👇 www.cookingandcooking.com/recipe.php?recname=Stuffed-Tilapia

Open Faced Chicken Sandwich Ingredients: 🔸️500 g chicken breast 🔸️2 tomatoes, cut into 1/4-inch slices 🔸️2 tablespoons butter 🔸️fresh basil, chopped 🔸️1 teaspoon oil 🔸️5-6 slices Mozzarella cheese 🔸️1 French baguette, sliced diagonally (1/2-inch thick) 🔸️salt & black pepper Instructions: Cut chicken breasts into thin strips and season with salt and black pepper. Heat butter and oil in a pan over medium heat. Add chicken strips and sauté until lightly golden brown and cooked through, about 10-15 minutes. Lay the bread slices on a baking sheet. (Optional: spread a little mayonnaise on top of each slice of bread). Arrange a single layer of cooked chicken strips on top of the bread. Then top with tomato and chopped basil (as much as you like). Top with Mozzarellas cheese. Place under the broiler and broil until cheese is melted. Serve the open-faced chicken sandwich immediately. Recipe Here👇 www.cookingandcooking.com/recipe.php?recname=Open-Faced-Chicken-Sandwich

Parsley Pesto Pasta Ingredients: 🔸️200 g spaghetti 🔸️2 cups red bell pepper, chopped 🔸️1 can of baby corn, drained and sliced 🔸️3/4 cup Italian Parsley Pesto 🔸️1/2 cup chopped sun-dried tomatoes 🔸️4 tablespoons olive oil 🔸️3/4 cup water 🔸️salt and black pepper 🔸️grated parmesan cheese Instructions: Heat olive oil in a skillet over medium heat. Add bell peppers and sauté for 5 minutes. Add sliced corns and sauté for 10 minutes. Add water, sundried tomatoes, and pesto sauce; cook for 10 minutes. Season with salt & pepper. Meanwhile, place the spaghetti in a large pot of boiling salted water. Add some olive oil to the water to keep your pasta from sticking, and cook until al dente. When pasta is ready, drain and then return to the same pot; add the pesto mixture. Toss over medium heat until mixture coats pasta. Transfer to a serving dish, sprinkle with parmesan cheese and serve immediately. Full Recipe Here 👇 www.cookingandcooking.com/recipe.php?recname=Parsley-Pesto-Pasta

Roasted Red Pepper with Olives & Feta Ingredients: 🔸️1 (17.5oz) jar roasted red peppers, drained and chopped 🔸️3/4 cup olives, chopped 🔸️1/2 cup chopped walnuts 🔸️1/3 cup crumbled feta cheese 🔸️2 tablespoons olive oil 🔸️1 tablespoon balsamic vinegar 🔸️1 teaspoon dried oregano 🔸️balsamic glaze 🔸️black pepper to taste Instructions: In a bowl, toss the roasted red peppers, olives and walnuts with olive oil, balsamic vinegar, oregano, and pepper. Top with the crumbled feta and drizzle with the balsamic glaze. Serve with crispy bread. Full Recipe Here 👇 www.cookingandcooking.com/recipe.php?recname=Roasted-Red-Pepper-with-Olives-and-Feta

Shrimp and Mushroom Risotto Ingredients: 🔸️250 g mushrooms, sliced 🔸️3 cups low-sodium chicken 🔸️1/2 cup white wine 🔸️3 tablespoons butter 🔸️1 cup arborio rice 🔸️180 g shrimp, peeled and cooked 🔸️2 garlic cloves, minced 🔸️1 medium onion, chopped 🔸️1/3 teaspoon ground saffron 🔸️1/3 cup grated Parmesan cheese 🔸️salt & pepper Instructions: Combine chicken broth, 1-cup water and ground saffron in a saucepan. Bring to a boil. Reduce heat to low to keep it warm. Melt butter in a pan. Add onions, mushrooms, garlic and shrimps. Sauté until mushrooms are soft. Add arborio rice and stir until glossy, about 1 minute. Add white wine and stir until rice mixture has absorbed all of the liquid. Add 1/2 cup broth mixture and stir often until rice has absorbed most of the liquid. Continue adding broth mixture, 1/2 cup at a time and stir until absorbed. Remove from heat. Stir in Parmesan cheese and season with salt & pepper. Full Recipe Here: www.cookingandcooking.com/recipe.php?recname=Shrimp-and-Mushroom-Risotto

Pesto Pastry Twists Ingredients: 🔸️1 sheet frozen puff pastry (10 x 10 inch) 🔸️1/4 cup pesto sauce 🔸️all-purpose flour Instructions: To start, let the frozen puff pastry thaw at room temperature until softened, about 40 minutes. Unfold the thawed puff pastry sheet and place on a lightly floured work surface. Use the back of a spoon to evenly spread the pesto sauce on the puff pastry. Using a pizza cutter, cut the pastry sheet in half and then cut into 1 inch even strips. With both hands on each end of a strip, gently twist each strip. Line a large baking sheet with parchment paper. Lay them on the baking sheet about an inch apart. Put the baking sheet in the freezer for 15 minutes. Preheat the oven to 380 degrees F. Remove the baking sheet from freezer and bake on the middle rack of the oven for 13-15 minutes or until golden brown. Full Recipe Here 👇 www.cookingandcooking.com/recipe.php?recname=Pesto-Pastry-Twists

Spinach Chicken Roll Ingredients: 🔸️950 g chicken breasts, butterfly style 🔸️450 g chopped spinach 🔸️4 garlic cloves, chopped 🔸️3/4 cup bread crumbs 🔸️1 tablespoon grated Parmesan cheese 🔸️1 cup ricotta cheese 🔸️1 egg, beaten 🔸️shredded mozzarella cheese 🔸️marinara sauce 🔸️fresh basil 🔸️1 tablespoon oregano 🔸️1/4 teaspoon turmeric powder 🔸️oil 🔸️salt & black pepper Instructions: Heat 2 tablespoons oil in a pan over medium heat. Add spinach and garlic. Sauté until just barely wilted. Remove from heat and combine with ricotta cheese, salt and pepper. In a bowl, mix bread crumbs, oregano, turmeric and Parmesan cheese. Place the beaten egg in a separate shallow bowl. Cut the chicken breasts into 8 pieces and pound them until they are thin. Season with salt and pepper. Preheat oven to 450 degrees F. Oil the bottom of a baking dish. Spread a layer of the spinach cheese mixture on each piece... Read Full Recipe Here👇 www.cookingandcooking.com/recipe.php?recname=Spinach-Chicken-Roll

Orzo Salad with Grape Tomatoes Ingredients: 🔸️1 cup orzo pasta 🔸️1 cup grape tomatoes, halved 🔸️1 1/2 cups cucumber, peeled and chopped 🔸️2 tablespoons olive oil 🔸️4 tablespoons lemon juice 🔸️120 g feta cheese, crumbled 🔸️1/4 cup fresh parsley, finely chopped 🔸️2 tablespoons dried oregano leaves 🔸️salt & black pepper to taste Instructions: Bring a large pot of salted water to a boil. Add orzo and cook uncovered, over high heat until al dente, cooked through but still a bit firm, stirring occasionally (or cook the orzo according to the package directions). Drain in a colander and set aside. Combine orzo, tomatoes, cucumber, parsley and oregano in a mixing bowl. Whisk together olive oil, lemon juice, salt and black pepper to taste. Pour over the salad and stir. Sprinkle with feta cheese and serve at room temperature. Recipe Here 👇 www.cookingandcooking.com/recipe.php?recname=Orzo-Salad-with-Grape-Tomatoes

Join me on Instagram👇 🥰 www.instagram.com/cooking_and_cooking

Meatballs with Peanut Sauce Ingredients: For meatballs: 🔸️500 g ground beef 🔸️1 onion, grated 🔸️1/2 cup finely chopped cilantro 🔸️4 tablespoons bread crumbs 🔸️1 egg 🔸️1 teaspoon turmeric powder 🔸️1 teaspoon curry powder 🔸️salt & pepper For sauce: 🔸️4 teaspoons curry powder 🔸️2 tablespoons peanut butter 🔸️1 can (400 ml) unsweetened coconut milk 🔸️2 tablespoons oil Instructions: Place ground beef, onion, bread crumbs, egg, cilantro, turmeric, curry powder, salt and pepper in a bowl. Mix well. Preheat oven to 375 F. Line a baking sheet with parchment paper. Form the meatballs into small 1 inch balls and place on the baking sheet. Bake until done, about 30 min. For sauce: heat oil in a skillet. Add curry powder and cook for 2 min. Add peanut butter, coconut milk, salt & pepper. Cook for about 5 min. Add meatballs to the sauce and toss until meatballs are fully coated. Cook for 2 min. Garnish with cilantro. Recipe Here👇 www.cookingandcooking.com/recipe.php?recname=Meatballs-with-Peanut-Sauce

Red Lentil Coconut Soup Ingredients: 🔸️2 carrots, peeled and diced 🔸️2 celery ribs, diced 🔸️1 onion, finely chopped 🔸️2 garlic cloves, minced 🔸️2 cups red split lentils 🔸️1 tomato, diced 🔸️1/2 cup crushed tomatoes 🔸️5 cups chicken broth or vegetable broth 🔸️1 1/2 cups coconut milk 🔸️1 teaspoon turmeric powder 🔸️1 teaspoon ground cumin 🔸️2 tablespoons oil 🔸️2 tablespoons lemon juice 🔸️salt & pepper 🔸️basil 🔸️red pepper flakes Instructions: Sauté carrots, onion, garlic, and celery with 2 tablespoons oil over medium heat until tender. Add turmeric & cumin and cook for 4 minutes. Add red lentils, broth, 1 cup water, tomatoes, crushed tomatoes, coconut milk, salt and pepper. Bring to a boil. Reduce heat to medium and simmer until tender. Remove from heat. Puree half of the soup in a blender. Return the pureed soup back to the pot and mix well. Add lemon juice and cook for 10 minutes. Garnish with basil and red pepper flakes. Recipe Here 👇 www.cookingandcooking.com/recipe.php?recname=Red-Lentil-Coconut-Soup

Mashed Potato Cups with Ground Ingredients: For Filling: 🔸️350 g lean ground beef 🔸️1 onion, finely chopped 🔸️3/4 cup chopped parsley 🔸️1 cup crushed tomatoes 🔸️1 cup shredded mozzarella & cheddar cheese 🔸️1 teaspoon turmeric powder 🔸️1/4 teaspoon garlic powder 🔸️3 tablespoons oil 🔸️salt and pepper For Potato Cups: 🔸️3 large potatoes, cooked and peeled 🔸️3/4 cup chopped chives 🔸️3 tablespoons butter Instructions: Heat the oil in a skillet over medium heat. Add onion and sauté until tender. Increase heat to medium-high. Add ground beef and cook until brown. Add turmeric powder, garlic powder, crushed tomatoes, salt and pepper. Cook uncovered for 10-12 minutes. Remove from the heat and add parsley. Mash potatoes until smooth. Add butter and chives. Combine well. Season with salt and pepper. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper. Shape the mixture to... Read Full Recipe Here 👇 www.cookingandcooking.com/recipe.php?recname=Mashed-Potato-Cups-with-Ground-Beef

Roasted Cauliflower With Yogurt Ingredients: 🔸️1 large head cauliflower, cut into large florets 🔸️1 1/4 cups plain yogurt 🔸️3 tablespoons olive oil 🔸️2 garlic cloves, minced 🔸️zest and juice of 1 lemon 🔸️1/2 teaspoon ground cardamom 🔸️3/4 teaspoon curry powder 🔸️3/4 teaspoon ground cumin 🔸️1/2 teaspoon paprika powder 🔸️1/4 teaspoon ground cinnamon 🔸️salt and black pepper to taste 🔸️1/3 cup pine nuts 🔸️1/2 cup chopped fresh cilantro 🔸️crumbled Feta cheese Instructions: Preheat oven to 375 degrees F. In a bowl, mix together yogurt, olive oil, garlic, lemon juice and zest, cardamom, curry powder, cumin, paprika powder, salt and black pepper to taste. Place the cauliflower florets in an 11x8-inch baking dish. Add the yogurt mixture and toss until fully coated. Bake until tender and golden, about 50 minutes. To serve, transfer to a serving dish, sprinkle with cilantro, Feta cheese, cinnamon and pine nuts. Recipe Here www.cookingandcooking.com/recipe.php?recname=Roasted-Cauliflower-With-Yogurt