Chicken with mustard and sesame

Ingredients:

300 g fresh mushroom

600 g chicken fillets
1 tablespoon soy sauce
3 tablespoons mustard
3 tablespoons sour cream
3 tablespoons sesames
2 cloves garlic
a bit pepper
1 tablespoon olive-oil
a bit salt

Preparation

Wash, dry and cut the chicken meat into little pieces. Spread over the pieces of meat with mustard. (You can spread over each piece of meat using a small brush or you can pour mustard into the vessel with meat and mix it well.) Cut the mushrooms into thin leaflets.

Frying

Pour oil into a frying pan and warm it up. Range the pieces of meat in the frying pan evenly and fry them until they achieve golden-yellow color. Add soy sauce. Pour 1 tablespoon of water into frying pan and leave it to braise for 10-15 minutes more. After that, take out the meat and put it into a separate dish.

Frying of sesame and mushrooms

Warm up the oil again and fry the sesame for about 30 seconds. Add the mushrooms right after that, pour in a bit of water and leave it to braise for 10 minutes. Add 2 tablespoons of heavy cream to the mushrooms, mix it and return the meat back to the frying pan. Add garlic at the end.

Chicken meat with table mushrooms

Ingredients:

200 g fresh table mushrooms

400 g chicken fillets
1 teaspoon ginger powder
1 clove garlic
1 teaspoon spicy salt
1 tablespoon starch flour
by wish salt
50 ml sunflower-oil

Preparations:

The preparation is extremely simple and the result is a perfect combination of chicken meat and vegetables with supplement of spices. The obligatory complement with this dish is boiled rice.

Cut the meat into thin strips and mix it with starch-flour. Cut the cleaned table mushrooms into thin leaflets. Fry the meat in hot oil. After you finish the frying, strain the meat to get rid off the excess of oil and put it in a warm place. Put the mushrooms in the same oil and fry them, too. Put the chicken and mushrooms into a bigger bowl. Add spicy salt, ginger, garlic and salt and mix it all well. Add salt and mix it all well.

Hot salsa

Ingredients:
50 ml white vine
50 g onions
800 g de tomato puree
1 clove garlic
1 tablespoon spicy salt
1 teaspoon chilli
2 tablespoons olive-oil
1 tablespoon basil

Preparation

Mince the onion (manually or using a blender). Press the garlic, using a garlic press, or mince it using a blender.

Frying

Pour olive oil (two tablespoons) in pan and warm it up for a short time. Add the onion and fry it until it achieves golden-yellow colour. Add the minced tomatoes and mix it all. You can use a blender to mince tomatoes. Add the garlic, spicy salt and a bit of chili (a half of a teaspoon). Cook at low temperature. Pour more water and wine until you achieve the wanted thickness. Strew over the finished salsa with basil.

Serving

You can pour over gnocchi, macaroni and spaghetti with the hot salsa.
Bon Appetit!

Guacamole Salad

Ingredients
1 pint grape tomatoes, halved
1 yellow bell pepper, seeded and 1/2-inch diced
1 (15-ounce) can black beans, rinsed and drained
1/2 cup small diced red onion
2 tablespoons minced jalapeno peppers, seeded (2 peppers)
1/2 teaspoon freshly grated lime zest
1/4 cup freshly squeezed lime juice (2 limes)
1/4 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon minced garlic
1/4 teaspoon ground cayenne pepper
2 ripe Hass avocados, seeded, peeled, and 1/2-inch diced
Directions
Place the tomatoes, yellow pepper, black beans, red onion, jalapeno peppers, and lime zest in a large bowl. Whisk together the lime juice, olive oil, salt, black pepper, garlic, and cayenne pepper and pour over the vegetables. Toss well.
Just before you're ready to serve the salad, fold the avocados into the salad. Check the seasoning and serve at room temperature.

Welcome

Today I start this blog to share my experience in cooking. I hope that all of you who are going to read this blog will share with me theirs experience.

RC