Yummy Toast With Brown Shrimps


1 knob of unsalted butter
200 g brown shrimps, from sustainable sources
100 ml cider
2-4 slices of bread


Melt the butter in a pan over medium heat and add the shrimps.
Pour in the cider and bring to the boil, then turn down the heat and simmer for 3 minutes, or until the cider has reduced. Season with pepper.
Toast your bread, then top with the shrimps.

You can read full here : https://www.jamieoliver.com/recipes/seafood-recipes/brown-shrimps-on-toast/

Delicious Avocado Pancakes Recipe


1 1/2 c. all-purpose flour

2 tsp. baking powder

1 tsp. kosher salt

1 small avocado

2 tsp. lime juice

1 tbsp. honey

1 tsp. lime zest

2/3 c. buttermilk

2 large eggs

1 tsp. pure vanilla extract

Butter, for pan and for serving

1/2 c. blueberries, plus more for serving

Maple syrup, for serving



In a large bowl, whisk together flour, baking powder, and salt.

In a medium bowl, mash avocado and lime juice with a fork until smooth. Whisk in honey, lime zest, and buttermilk. Add eggs and vanilla and whisk until fully combined.

Add wet ingredients to dry ingredients and stir with a wooden spoon or spatula until just combined.

In a large skillet over medium-low heat, melt a thin pat of butter to coat the bottom of the skillet. Ladle ¼ cup pancake batter into skillet, then use the bottom of the measuring cup to smooth batter into a 4 ½” wide pancake. Top with a few blueberries if desired, then cook until bubbles start to form in batter and pancake is golden underneath, about 3 to 4 minutes.

Flip and cook the other side until golden, 3 to 4 minutes more. Repeat with remaining batter.

Serve pancakes with butter, maple syrup, and more blueberries.


You can read full here : https://www.delish.com/cooking/recipe-ideas/a28607757/avocado-pancakes-recipe/

Sour Soup Original Recipe


1/2 c. dried wood ear (about 20 g.)
1/2 c. dried yuba or 3/4 c. fresh yuba
2 tbsp. plus 1 tsp. grapeseed oil, divided
3 cloves garlic, minced
2″ piece fresh ginger, minced
4 green onions, thinly sliced, plus more for garnish
1 red chile, thinly sliced, plus more for garnish
1/2 tsp. kosher salt
3 tbsp. Sriracha
1 tsp. granulated sugar
1 medium carrot, thinly sliced
2 c. sliced shiitake mushrooms
1 c. enoki or seafood mushrooms
5 c. low-sodium chicken or vegetable broth
1/2 c. thinly sliced bamboo shoots
6 oz. soft tofu, cut into ½” cubes
1/3 c. rice wine vinegar
3 tbsp. Chinese black vinegar
3 tbsp. low-sodium soy sauce
1/2 tsp. ground white pepper
1 tsp. cornstarch
2 large eggs (optional)
2 tsp. toasted sesame oil
Chili oil, for serving
Cilantro, for serving


In a large bowl, soak yuba in 4 cups of cold water for 2 hours. In another large bowl, soak wood ear with 4 cups of cold water for 1 hour. Rinse and drain yuba and wood ear once rehydrated, then slice into thin slivers.

In a large pot over medium heat, heat 2 tablespoons oil. Add garlic, ginger, green onions, chile, and salt. Stir until fragrant, about 1 minute. Stir in Sriracha, sugar, yuba, wood ear, and mushrooms and cook until softened, stirring frequently, 2 to 3 minutes.

Add in broth, bamboo shoots, and tofu, and bring to a simmer. Add in vinegars, soy sauce, and white pepper, and stir gently to combine. In a small bowl, whisk cornstarch with 2 tablespoons water until smooth, then add cornstarch slurry to pot. Reduce heat to low, and let simmer for 10 more minutes, stirring occasionally.

Optionally, make egg drop addition: In a medium bowl, whisk eggs with 2 teaspoons water and remaining 1 teaspoon grapeseed oil. Remove pot from heat, then very slowly stream in whisked egg mixture around the edge of the pot. Cover the pot and let stand for 4 minutes, until the egg sets and floats to the surface. Drizzle in sesame oil and very gently stir to combine.

Garnish with chili oil, cilantro, more green onions, and red chiles before serving.

You can read full here : https://www.delish.com/cooking/recipe-ideas/a33755285/hot-and-sour-soup-recipe/

How To Make Chicken Fettuccine


Kosher salt and freshly ground black pepper
12 ounces fettuccine
Olive oil, for tossing
12 ounces boneless, skinless chicken breast (about 2)
1 stick (8 tablespoons) unsalted butter
2 cups heavy cream
2 pinches freshly grated nutmeg
1 1/2 cups freshly grated Parmigiano-Reggiano


Bring a large pot of water to a boil, and salt generously. Add the pasta and cook according to package directions until al dente (tender but still slightly firm). Drain and toss with a splash of oil. Meanwhile, slice the chicken into 1/4-inch-thick strips, and lay them on a plate or a sheet of waxed paper. Season with salt and pepper. Heat a large skillet over medium heat. Add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high and add the chicken in 1 layer. Cook, without moving the pieces, until the underside has browned, 1 to 2 minutes. Flip the pieces, and cook until browned and cooked through, 2 to 3 minutes more. Transfer the chicken to a medium bowl.

Reduce the heat to medium. Add the remaining 6 tablespoons butter. Scrape the bottom of the skillet with a wooden spoon to release any browned bits. When the butter has mostly melted, whisk in the cream and nutmeg and bring to a simmer, then cook for 2 minutes. Lower the heat to keep the sauce just warm. Whisk the Parmigiano-Reggiano into the sauce. Add the chicken and cooked pasta and toss well. Season with salt and pepper. Serve hot in heated bowls.

You can read full here : https://www.foodnetwork.com/recipes/food-network-kitchen/chicken-fettuccine-alfredo-3364118

How To Make Delicious Paleo Meatloaf


Cooking spray
2 tbsp. extra-virgin olive oil
1 small onion, finely chopped
3 cloves garlic, minced
1 tsp. dried oregano
Kosher salt
Freshly ground black pepper
2 lb. ground beef
1/2 c. almond flour
2 large eggs
2 tbsp. coconut aminos, divided
1/4 c. tomato paste
2 tbsp. apple cider vinegar
1/2 tsp. garlic powder
1/4 tsp. mustard powder
Pinch cayenne pepper


Preheat oven to 350°. Line a loaf pan with parchment paper and grease with cooking spray. In a large skillet over medium heat, heat oil. Add onion and garlic and cook until soft, 5 minutes. Season with oregano and salt and pepper. Let cool slightly.

In a large bowl, mix together beef, almond flour, eggs, 1 tablespoon coconut aminos, and onion mixture and season with salt and pepper. Press beef mixture into prepared pan. In a medium bowl, whisk together tomato paste, vinegar, remaining 1 tablespoon coconut aminos, garlic powder, mustard powder, and cayenne. Season with salt and pepper.
Brush mixture all over meatloaf.

Bake until meatloaf is cooked though and internal temperature reaches 155°, 1 hour. Let cool 15 minutes before removing from pan and serving.

You can read full here : https://www.delish.com/cooking/recipe-ideas/a25363131/paleo-meatloaf-recipe/

Fish Cakes Original Taste


500 g skinless cod, haddock or pollock fillets, from sustainable sources
1 large Maris Piper (250g)
4 tablespoons plain flour
olive oil
2 tablespoons mixed fresh green herbs, such as dill, chives or parsley
200 ml mayonnaise , made using free-range eggs


Roughly chop the fish, then peel and grate the potato.
Combine with the flour in a bowl, then season with sea salt and black pepper.
Bring together with your hands and shape into 12 flat patties, then leave to chill in the fridge.
Heat a glug of oil in a heavy-based pan over a medium-high heat. In batches of 4, cook the fish cakes for 2 to 3 minutes on each side, until golden and crisp, then remove to kitchen paper to drain.
Pick, chop and stir the herbs through the mayo, then serve with the fish cakes, and some watercress and lemon wedges, if you like.

You can read full here : https://www.jamieoliver.com/recipes/fish-recipes/quick-fish-cakes/

Yummy Baked Spaghetti Recipe


8 ounces uncooked spaghetti, broken into thirds
1 large egg
1/2 cup fat-free milk
1/2 pound lean ground beef (90% lean)
1 pound Italian turkey sausage links, casings removed
1 small onion, chopped
1/4 cup chopped green pepper
1 jar (14 ounces) meatless spaghetti sauce
1 can (8 ounces) no-salt-added tomato sauce
1/2 cup shredded part-skim mozzarella cheese


Cook spaghetti according to package directions; drain. In a large bowl, beat egg and milk. Add spaghetti; toss to coat. Transfer to a 13×9-in. baking dish coated with cooking spray.

In a large skillet, cook the beef, sausage, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in spaghetti sauce and tomato sauce. Spoon over the spaghetti mixture.
Bake, uncovered, at 350° for 20 minutes. Sprinkle with the cheese. Bake 10 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting.

You can read full here : https://www.tasteofhome.com/recipes/rich-baked-spaghetti/

How To Make French Bread


1/4 ounce dry active yeast (1 packet)
1/4 cup warm water
1 cup hot water
1/4 teaspoon sugar
1 1/2 tablespoons granulated sugar
1/2 tablespoon salt
1/4 cup oil
2 1/2-3 cups all-purpose flour


Dissolve yeast, warm water, and sugar in a small bowl.
In a large bowl or stand mixer, combine hot water, granulated sugar, salt, and oil. Add 1 1/2 cups of flour to the mixture in the large bowl/mixer and mix well. Stir in yeast mixture.
Add 1 – 1 1/2 cups more flour and mix until well blended. (At this point your dough will still be quite sticky). Leave in bowl and let rise for 1 hour, mixing a few strokes a couple of times during the hour.
Divide dough into 2 (or 3 if you want smaller loaves) pieces. Roll out each piece on a floured surface into the length desired then roll up length wise like a jelly roll.
Put on a greased cookie sheet, sealed side down, and tuck the ends under. Slash the top diagonally across the top every couple of inches with a sharp knife. Brush with egg white. Preheat oven to 400 degrees Fahrenheit. Let loaves rise 30 more minutes.
Bake for 25 – 30 minutes.

Read more : https://www.kindmeal.my/KindMealChef/recipe-122808.htm

Best Keto Beef Stroganoff Recipe


3 tbsp. butter, divided
1 lb. 80% lean ground beef
Kosher salt
Freshly ground black pepper
1 1/2 lb. mushrooms, sliced
2 garlic clove, minced
1 c. low-sodium beef stock or bone broth
4 oz. cream cheese
1/2 c. sour cream
2 tsp. Worcestershire sauce
2 tsp. Dijon mustard
1/2 tsp. paprika
Finely chopped parsley, for garnish
steamed Cauliflower rice, for serving


Heat a large skillet over medium-high and melt 1 tablespoon of butter. Add ground beef and season with salt and pepper. Cook beef, stirring occasionally, until cooked through, about 10 minutes. Transfer meat to a plate.
Return skillet to medium-high heat and add remaining butter and mushrooms. Cook, tossing occasionally, until mushrooms are golden, about 7 minutes. Season with salt and pepper and add garlic. Cook until fragrant, 1 minute. Add broth, cream cheese, sour cream, Worcestershire, Dijon, and paprika to skillet. Bring to a simmer, stirring.
Return beef to skillet and stir to combine. Serve over cauliflower rice with garnish with parsley.

You can read full here : https://www.delish.com/cooking/recipe-ideas/a30707105/keto-beef-stroganoff-recipe/

Hot Chicken Noodle Soup


4 bone-in chicken thighs
2 teaspoons olive oil
2 medium carrots, peeled, sliced into 1/2-inch pieces
1-1/2 celery ribs, sliced into 1/2-inch pieces
6 cups reduced-sodium chicken broth
1/2 package (8 ounces) uncooked fine egg noodles, cooked
1/2 teaspoon salt
1/8 teaspoon pepper
Chopped fresh parsley, optional


Select saute setting on a 3 or 6 qt. electric pressure cooker. After that adjust for normal heat and add oil. Brown the chicken thighs and then add carrots, celery and broth into pressure cooker. Close pressure-release valve and adjust to pressure cook on high for 10 minutes. Allow pressure to naturally release for 10 minutes. Then quickly release any remaining pressure. And then let the steam out for a few minutes. On the other hand.

Stir in salt and pepper evenly. Divide noodles among serving bowls. Top with 1 chicken thigh and top with broth. If desired, sprinkle with parsley.

You can read full here : https://www.tasteofhome.com/recipes/grandma-s-pressure-cooker-chicken-noodle-soup/