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Potato and Spinach Recipes Tips

The humble,indispensable potato is enhanced with the flavors of spinach and Parmesan in these popular delights.Preparation time 30 minutes.Total cooking time 45 minutes.Makes 14 croquettes (fried bread balls of potato)

Ingredients of Potato and Spinach Recipes Tips:

Potato and Spinach Recipes Tips
Potato and Spinach Recipes Tips

Floury potatoes 500g (1 lb)
Nutmeg (a pinch)20 g (3/4 oz)
Butter unsalted
Egg yolk 1
Oil (for deep-or shallow-frying)
Parmesan (freshly grated)40 g (1 1/4 oz)
Cooked English spinach 50 g (1 3/4 oz)(finely chopped)
Plain flour 60 g(2 oz)(seasoned with salt and pepper)
Eggs 3 (beaten)
Peanut 1 tbs.(groundnut)Oil
Dry bread crumbs 150g (5 oz)

Potato and Spinach Recipes Tips Method:

*Cut the potatoes into similar-sized pieces for even cooking,by halving or quartering,depending on their size.Put in a saucepan,cover with cold water and add a large pinch of salt.Bring to the boil,lower the heat and cook for at least 20 minutes or until quite tender.
*Drain the potatoes and dry them by shaking them in the pan over low heat for 2 minutes.Press them through a sieve or finely mash them until smooth.Season with salt and pepper,and nutmeg.Add the butter and egg yolk.Spread out on a tray to cool.Preheat oil in a deep-fryer or large pan,to moderate 180C(350 F).The oil will be hot enough,when a cube of bread browns in 15 seconds.
*Mix the Parmesan with the very well drained spinach in a bowl.Add the potato.salt and pepper to this mixture and stir to combine.On a floured surface,and using floured hands,roll the mixture beneath a flat hand to form cylinders about 6 multi 2 cm (2 1/2 multi 3/4 inches)Even up and flatten the ends.
*Place the seasoned flour on a tray.Combine the eggs and oil in a bowl and put the bread crumbs on a large pieces of grease proof paper.Roll the croquettes carefully through the flour and pat off the excess.Dip them in the egg to coat thoroughly,drain off the excess and roll in the bread crumbs,lifting the edges of the paer to make it easier.Sometimes it is necessary to coat the croquettes twice in the egg and crumbs.Do this if your mixture is a little too soft to hold its shape well.Fry in batches until evenly browned,shaking off any excess oil.Drain on crumpled paper towels.
Potato and Spinach Recipes Chef’s tip:
The potato must not be too wet as the croquettes will split and absorb the oil.Shake off or press on excess bread crumbs or they will burn and cling to the croquettes as unsightly specks.

A Healthy Energizing Dish That Won’t Spoil

A healthy energizing dish that won’t spoil your finger!
Simple to make and very satisfying.
Preparation time 35 minutes
Total cooking time 1 hour 20 minutes.


A Healthy Energizing Dish That Won't Spoil
A Healthy Energizing Dish That Won’t Spoil

Stock Chicken wings 500 g (1 lb) (chooped or wing tips)
Carrot 300 g (10 oz ) (roughly chopped )
Leek 1 (roughly chopped)
Celery sticks 2 (roughly chopped)
Onion 1 (halved)
Cloves 2 (inserted into the onion)
Bay leaf 1
Fresh Thyme 3 sprigs
Carrots 300 g (10 oz )(cut into 5 mm)(1/4 inch)cubes
Turnips 300 g (10 oz) cut into 5 mm (1/4 inch)cubes
Potatoes 500 g (1 lb)cut into 5 mm(1/4 inch)cubes
Green beans 220 g (7 oz)(topped and tailed)
Peas 90 g (3 oz) frozen baby peas
White pepper (ground)
Fresh chervil 2 tbs (chopped)


*To make the stock,put the chicken wings or tips in a sauce pan and cover with about 3 liters of water.Add the chopped carrot,leek,celery,onion halves and cloves,bay leaf and sprigs of thyme.Bring slowly to the boil,then reduce the heat and simmer for about 50 minutes.Skim frequently to remove any froth from the surface of the stock.
*Pass the stock through a fine sieve.If possible,line the sieve with a piece of muslin cloth or a coffee filter to obtain a clear liquid.Discard the chicken,vegetables,herbs and spices.
*Cook the carrot,turnip and potato in boiling salted water for 2-3 minutes,or until tender but still crunchy.Plunge into cold water to stop the cooking process and keep the vegetable crunchy.
*Cut the green beans into six pieces and cook in boiling salted water for 4 minutes.Drain,plunge into green color,then drain again.Add the baby peas to boiling salted water and cook for 1 minutes.Drain,plunge into cold water,then drain again.
*Season the stock with salt and white pepper,to taste.Add all the vegetables and reheat.Serve very hot in a soup dish and sprinkle with the chervil.

How to Make Chicken Stew with Vegetables

Ingredients of Chicken Stew With Vegetables

How to Make Chicken Stew with Vegetables
How to Make Chicken Stew with Vegetables

Chicken 1/2 in pieces
Peas 1/2 cup
Carrot 1 cut in cubes
Potato 2 cut in squares
Onions small 10
Ajinomoto 1 tsp
Salt 1 tsp
Vinegar 2 tsp
Cinnamon 2 small sticks
Cloves 2
Black pepper 10-12
Black cardamom 1 (bari ilaichi)

For White Sauce:

Flour 2 tbs
Milk 8 oz 1 pao
Butter,soya sauce 1 tsp


Put the chicken in a pan with 4 cups water and cook on slow fire.Add in whole spices and salt.After 20 minutes add in the vegetables with vinegar,Minamoto,let it cook till soft.Add the flour,milk,butter,and soya sauce add this to the chicken.For best result make white sauce with butter,flour,milk and soya sauce and add to the chicken.

White Sauce:

Heat butter 2 tbs, fry maida in it. Then put half milk and stir to avoid lumps.Now add the remaining milk and stir vigorously and cook till slightly thick,add soya sauce and remove.Serve with toasted bread and dinner rolls.