Friday , 18 September 2020

Cooking Recipes

Recipe for every one and set the instruction for you how to cook something and the ingredients of food you need for it a recipe for chicken soup.
Pakistani & Indian latest cooking tips, latest cooking tips for woman and girls, latest cooking tips in Urdu, cooking wallpapers free download.

Green Beans with Beef Stripes

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

Ingredients of Green Beans with Beef Stripes:

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

Method of 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
process and 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 flavor 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.

A Healthy Energizing Dish That Wont 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) (chopped 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)

Method of A Healthy Energizing Dish That Wont Spoil:

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.