Chocolate Strawberry Mousse

Ingredients:

100g good quality chocolate
50ml milk
4/5 cup (200ml) thickened cream
100g strawberries, sliced

Method:

Melt chocolate in a bowl over a saucepan of simmering hot water. Heat the milk until boiling then whisk in melted chocolate. Leave to cool.
 Whip 3/4 of the cream until soft peak stage then fold into cooled chocolate.
 Reserve 6 strawberry slices for decoration, place remainder into 6 serving ramekins or small bowls. Evenly spoon in the chocolate mixture. Chill until firm; about 2 hours.
Whip remaining cream and use to decorate top of dessert with remaining sliced strawberries.

Mustard Chicken Salad (Very Healthy & Tasty)

Ingredients

 2 whole (4 split) chicken breasts, bone-in, skin-on
 Good olive oil
 Kosher salt and freshly ground black pepper
 2 cups broccoli florets
 1 1/2 cups good mayonnaise
 2 tablespoons dry white wine
 1/4 cup Dijon mustard
 3 tablespoons whole-grain mustard
 2 tablespoons minced fresh tarragon leaves
1 cup cherry or grape tomatoes, halved

Method:

Preheat the oven to 350 degrees F.
Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and dice the chicken in large bite-size pieces.

 Meanwhile, add the broccoli florets to a large pot of salted boiling water. Cook for 1 minute, until crisp tender, drain, and place into a bowl of ice water until cool. This will stop the cooking and set the bright green color.

For the dressing, whisk together the mayonnaise, wine, mustards, 1 tablespoon salt and 1/2 teaspoon pepper. Add enough sauce to the warm chicken to moisten well. Add the tarragon, broccoli, and tomatoes and mix gently to combine. Refrigerate for a few hours to allow the flavors to blend. Serve at room temperature.

Apple Juice with ice Cream

Ingredients:

Apple - 2nos
Milk - 1/4glass
Water - 1/2glass
Sugar - as required
Ice cream - 2tsp

Method:

Cut the apple into small pieces and put them in blender or mixer 
Add milk, sugar and blend them finely and serve with icecream

Mughlai Lamb Curry

Ingredients
1/2 cup
2 teaspoons cumin seeds, dry-roasted and coarsely ground
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1 cup (or store-bought)
3 tablespoons peanut oil
2 bay leaves
4 whole dried red chili peppers , such as cilie de arbol
1 1/2 teaspoons cumin seeds
1 large onion , finely chopped
1 1/2 to 2 pound boneless leg of lamb or beef (rump, brisket, or sirloin), all visible fat trimmed, cut into 1 1/2-inch pieces
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2 tablespoons peeled minced fresh ginger
2 cloves fresh garlic (large), minced
1 tablespoon ground coriander
1 1/2 teaspoons , some reserved for garnish
1/4 teaspoon ground nutmeg
1/8 teaspoon ground mace
1 teaspoon salt , or to taste
1 teaspoon ground green cardamom seeds
3 cups water

Method:

1. Prepare the cashew paste, cumin seeds, and coconut milk. Then, heat the oil in a large nonstick wok or saucepan over medium-high heat and cook the bay leaves and red chili peppers, stirring, about 1 minute. Add the cumin seeds, they should sizzle upon contact with the hot oil. Quickly, add the onion and cook over medium heat until well-browned, about 10 minutes.

2. Add the meat, ginger, garlic, coriander, dry-roasted cumin, garam masala nutmeg, mace, and salt, and cook the meat, stirring, over medium-high heat the first 2 to 3 minutes and then over medium heat until browned, about 10 minutes.

3. Mix in the cashew paste and cardamom seeds and stir another 5 minutes. Then add half the coconut milk and the water and simmer until the meat is fork-tender, the sauce is thick and the oil separates to the sides, 50 to 60 minutes. Mix in the remaining 1/2 cup coconut milk during the last 10 minutes of cooking. Transfer to a serving dish, sprinkle the reserved garam masala on top, and serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved

Greek Potatoes

Ingredients:

8 large potatoes, peeled, cut into large wedges
(about 6-7 wedges per potato)

4 garlic cloves, minced
(more garlic is a good thing, less garlic is a no-no for this recipe)

1/2 cup olive oil

1 cup water 

1 tablespoon dried oregano 
(get the Mediterranean, it's the best!)

1 lemon, juiced

sea salt 

fresh coarse ground black pepper

Method

Preheat oven to 420°F A reviewer has suggested spraying the baking pan with Pam - that sounds like a great idea!

 Put all the ingredients into a baking pan large enough to hold them.

 Season generously with sea salt and black pepper.

 Make sure your hands are very clean and put them in the pan and give everything a toss to distribute.

 The garlic will drop into the water/oil solution but its flavour will permeate the potatoes, and this way, it won't burn.

 Bake for 40 minutes.

 When a nice golden-brown crust has formed on the potatoes, give them a stir to bring the white underside up, season lightly with a bit more sea salt and pepper and just a light sprinkling of oregano.

 Add 1/2 cup more water if pan appears to be getting dry, and pop back into oven to brown other side of potatoes.

  This will take about another 40 minutes

 Do not be afraid of overcooking the potatoes- they will be delicious.

 Note: I often melt a bouillon cube in the water; if you do, make sure to cut back some on the salt.

Mozzarella Chicken

Ingredients:

Boneless chicken (6)
2 eggs
3/4 c.bread crumbs
1/2 c. oil
2 c. tomato sauce
1/8 tsp. garlic powder
2 tbsp. butter
1 c. grated Parmesan cheese
8 oz. mozzarella cheese

Method
Beat eggs slightly. Dip chicken into eggs, roll in bread crumbs. Fry in hot oil until golden; drain. Arrange chicken in shallow pan. In saucepan heat tomato sauce and garlic powder; bring to boil. Add butter, simmer for 10 minutes. Pour over chicken. Sprinkle with Parmesan. Cover. Bake for 30 minutes at 350 degrees. Uncover top with mozzarella cheese. Bake for 10 minutes longer (6 servings).

Sweet & Salty Chicken

This sweet and salty sauce with dried cherries and port is wonderful over succulent chicken thighs. It's also great with lean pork or chicken breast. Substitute cranberry juice for the port if you prefer. Serve with farro tossed with chopped pistachios and fresh herbs and steamed green beans

4 servings

Active Time: 40 minutes

Total Time: 40 minute

Ingredients
1 1/2 pounds boneless, skinless chicken thighs, trimmed
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 cup all-purpose flour
3/4 cup port, or cranberry juice cocktail, divided (see Ingredient Note)
1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided
4 cloves garlic, minced
3/4 cup reduced-sodium chicken broth
1/4 cup dried cherries, or dried cranberries
1/4 cup sliced pitted green olives
2 tablespoons red-wine vinegar
1 tablespoon brown sugar
1 teaspoon dried oregano

Preparation
Season chicken with salt and pepper on both sides. Place flour in a shallow dish. Add chicken and turn to coat. Measure out 4 teaspoons of the flour to a small bowl and whisk in 1/4 cup port (or cranberry juice cocktail) until smooth (discard the remaining flour).
Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add the chicken and cook until browned on the outside and no longer pink in the middle, about 4 minutes per side. Transfer to a plate.
Add the remaining 1 teaspoon oil and garlic to the pan; cook, stirring, until fragrant, about 30 seconds. Add the flour-port mixture, the remaining 1/2 cup port (or juice), broth, dried cherries (or dried cranberries), olives, vinegar, brown sugar and oregano. Bring to a boil, stirring. Reduce heat to a simmer and cook, stirring occasionally, until the sauce has thickened, 4 to 6 minutes.
Return the chicken to the pan along with any accumulated juices. Turn to coat with sauce and cook until heated through, about 2 minutes. Serve the chicken with the sauce.
Tips & Notes
Ingredient note: Port is a fortified wine that provides an immediate depth of flavor in cooking. Look for it at a liquor store or in the wine section of the supermarket.
Nutrition

Per serving: 368 calories; 15 g fat ( 3 g sat , 8 g mono ); 86 mg cholesterol; 20 g carbohydrates; 3 g added sugars; 25 g protein; 1 g fiber; 367 mg sodium; 235 mg potassium.

Nutrition Bonus: Selenium (24% daily value).

Carbohydrate Servings: 1

Exchanges: 1 carbohydrate (other), 3 lean meat, 1 fat