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Green Beans with Beef Stripes

Very popular as a vegetable on the side,served with grilled or baked meats or chicken.The salty
flavour of beef blends perfectly with green beans.Preparation time 10 minutes.Total cooking time 15


Green beans 500 g (1 lb)
Salt 1 tsp
Beef stripes 300 g (10 oz)
Unsalted butter 50 g (13/4 oz)
Fresh parsley 3 tbs.(finely chopped)

Green Beans with Beef Stripes
How to Make Green Beans with Beef Stripes


Top and tail the beans.Bring a large saucepan of water to the boil.Add the salt and the beans and
simmer for 10 minutes,or until tender.Drain and refresh with cold water to stop the cook ing

Drain well.
*Meanwhile,remove the fat from the beef and discard.Cut the beef into small,short strips.

Heat a frying pan,add the beef and fry over medium heat.There is no need to add any fat,the beef has its own fat which will melt into the pan as it cooks.Remove the beef and drain on paper towels.
*Drain the excess fat from the pan,wipe with paper towels and then melt the butter in the pan.

Toss the beans in the butter,add the beef and season with salt and pepper.As soon as they are warmed through,transfer to a serving dish,sprinkle with chopped parsley and serve.
Chef’s tips:
To maintain the green color of the beans,simultaneously throw the salt and the beans into the boiling water.This creates a fast bubble,which helps to fix the chlorophyll.As a variation,substitute the beef with chicken stripes.

Prepare them first by soaking in milk,draining and then drying them.Finely chop them and toss them in the butter.

Serve 4-6 person.

Vegetable Tian Cooking Tips

Layer of vegetables with added flavour from herbs and garlic,are delicious baked in a shallow dish
that can be presented at the table.Suitable for lunch or dinner.Preparation time 30 minutes.Total
cooking time 1 hour.


Olive oil (for cooking)
Onion 1 small (thinly sliced)
Tomatoes 50 g (1 1/2 lb)(peeled,seeded and diced)
Mushrooms large 400g (12 3/4 oz)(thinly sliced)
Garlic 2 cloves (finely chopped)
Spinach leaves 500g (1 lb)(stem removed)
Rosemary 1 sprig (fresh)
Parsley 3 tbs (chopped)

Vegetable Tian Cooking Tips
Vegetable Tian Cooking Tips


preheat the oven to moderately hot 190C (375 F/Gas 5).In a heavy-based heat a little olive oil over
medium heat and gently cook the sliced onion with a pinch of salt for 3 minutes,without allowing to

Add the seeded and diced tomato and cook gently for 7 minutes.Season to taste,and set aside.
*Pan-fry the mushroom in little olive oil over high heat for 3-4 minutes.Drain off any excess
moisture.Season,to taste,and set aside.
*Pan-fry the potato in batches in some olive oil,over medium-low heat for 3 minutes.Return all the
potatoes to the pan,add the garlic and cook for another minute.Season with salt and freshly ground
black pepper and drain on paper towels.
*Arrange a layer of potato in the bottom of a 2-liter capacity,20 cm ( 8 inch)diameter round or oval
oven proof dish and cover with a layer of the mushrooms followed by a layer of spinach,then
tomato.Bake for 30-45 minutes,covered with grease proof paper.Sprinkle with rosemary leaves and
parsley before serving.
Chef’s tip:
If desired,cover the vegetables with grated Parmesan or crumbled cheese before baking.

Cauliflower Mac and Cheese

Perfect partners, cauliflower and cheese baked in this way make a hearty winter dish that never has
the experience of being a leftover.Preparation time 10 minutes,
Total cooking time 30 minutes.

Ingredients Cauliflower Mac and Cheese :

1 cauliflower(whole)about 470 g (15 oz) (when trimmed)
Unsalted butter 30 g (1 oz)
Plain flour 30g (1 oz)

Cauliflower Mac and Cheese
Cauliflower Mac and Cheese
  • Milk 500 ml (16 fl oz)
  • Pinch of nutmeg (ground) 100 ml
  • Cream (3 1/3 fl oz) 130 g (4 1/2 oz)
  • Cheese,(grated)
  • Egg yolks 2

Method Cauliflower Mac and Cheese:

Preheat the oven to moderate 180 C (350 F/Gas 4)Remove the outer leaves of the cauliflower and
break the head into small serving sized pieces.Place in cold salted water,bring slowly to the
boil,reduce the heat and simmer for about 10 minutes,or until the cauliflower is cooked,but still
slightly firm.Drain,refresh in cold water,then drain again.
*To make the cheese sauce,melt the butter in a pan,stir in the flour with a wooden spoon or whisk
and cook over low heat for 3 minutes.Remove from the heat and gradually stir in the cold
milk.Return to the heat and bring to the boil,stirring continuously.

Add the nutmeg and season with
salt and pepper.Stir in th cream.Remove from the heat and add 100g (3 1/4 oz)of cheese and the egg
yolks.set aside.Cover the surface with plastic wrap or damp grease proof paper to prevent a skin
from forming.
Lightly brush an oven proof dish with butter.Pour a thin layer of the sauce onto the base,arrange
the cauliflower on the sauce and pour over the remaining sauce so that it coats the
cauliflower.Sprinkle with the remaining cheese and some pepper and nutmeg and bake for 15
minutes,or until the cheese is golden brown.
Chef’s tips:
If the sauce looks lumpy before the cream has been added to it,simply whisk it until smooth.It is
important to do this before the cheese is added to prevent strands of cheese from sticking to the
whisk,if using a strong cheese then its fine,but if you use a different type with less strength,add a
little mustard to bring out the flavors serve 4-6 person.