Ταϊλανδέζικο κοτόπουλο με πράσινο κάρι – Artofit

Image gallery for: Ταϊλανδέζικο κοτόπουλο με πράσινο κάρι

Ταϊλανδέζικο κοτόπουλο με πράσινο κάρι

Κοτόπουλο Με Πράσινο Κάρι & Καλαμπόκι – Εύκολα & Γρήγορα | Γιάννης Λουκάκος
Advertisement
Swiss Chard with Buttered Pine Nuts, Tahini, and Yogurt

Food
Smoked Trout and Zucchini Fritters

Yummy: Summer
Life Changing Green Rice Porridge

Recipes
Chicken and rice with spring onion oil

Ottolenghi
Advertisement
Cheesy potato and quinoa cakes

Fine
Ikarian Green Pancakes

My Open Artery
★ Delicious ★
Aubergine Schnitzel

Food | Everything Savoury & Delicious
Horta Vrasta (Greek Boiled Leafy Greens)

Greek
Turkish Yogurt Soup (Yayla Çorbasi)

Turkish recipes
Ikarian Green Pancakes

Just Pancake - SAVOURY
Advertisement
Advertisement
Advertisement
412K views · 4.3K reactions | Episode 9 | Date Night Dishes Asparagus, Spinach & Lemon Risotto 🍋 Simple, yet packed FULL of fresh flavours. Easily one of my favourite date night dishes to date 🙌🏼 Asparagus are in prime season at the moment so this is THE perfect date night meal to have, on a sunny evening, with a glass of white wine.. Serves 3-4 2 shallots, finely diced 2 garlic cloves, minced Large knob of butter (20g) 250g arborio rice 125ml white wine (use a splash of vinegar as a non alcohol alternative) 1.2 litres chicken or vegetable stock 2 bunches of baby asparagus (roughly 200g), tough ends removed, stalks cut in half 100g baby leaf spinach Generous grating of Parmesan cheese (roughly 70g) 4 small knobs of cold butter Zest of 1 lemon (plus extra for garnishing) 1. Add the butter, shallot, garlic and a pinch of salt into a high sided frying pan. Sauté over a medium heat for 5-10 mins until softened and translucent. 2. Add the rice, toast it in the pan for 1 minute then pour in the wine. Cook for a few more minutes until most of the wine has evaporated. 3. Bring the stock to a gentle simmer in a separate pan. 4. Gradually add the hot stock into the rice whilst constantly stirring. Do this in small batches, one ladle at a time, until all of the stock has been absorbed by the rice. 5. Meanwhile, blanch the asparagus ends and spinach in boiling water for a few minutes, then plunge into ice cold water. Squeeze out excess water from the greens, add them into a blender and blitz until smooth. 6. Once the risotto has cooked, pour the purée into the risotto, add in the Parmesan, butter and lemon zest, and season with salt to taste. Mix well until fully incorporated and emulsified. 7. Add the asparagus tips into a frying pan with a bit of oil and fry for a few minutes until browned. 8. Serve the risotto in bowls, topped with the asparagus tips, lemon zest, parmesan and a drizzle of olive oil. Enjoy 🙌🏼 #food #asmr #recipe #reels #foodie #foodphotography #foodstagram #foodblogger #instatood #foodies #foodlover #reels #sauce #datenight #risotto #asparagus #cheese #rice | Sam Way | Cafe Accordion Orchestra · Brise Picarde

pasta