Best Food Recipes

olive oil and butter, for frying
salt and milled pepper
500g deboned chicken thighs, diced
2 leeks, sliced
2 celery sticks, sliced
1 packet (250g) white or brown mushrooms, sliced
2 cloves garlic, chopped
2 Tbsp (30ml) thyme leaves
1/2 cup (125ml) white wine
1 cup (250ml) chicken stock
1 tub (250ml) cream
1 small packet (80g) baby spinach, blanched and chopped or frozen vegetable mix
1 cup (250ml) fresh or frozen peas
1 roll puff pastry, defrosted, divided into 4
1 extra-large egg yolk, beaten

Cooking Instructions
Preheat oven to 220 C.
Heat the oil and butter in pan and lightly saute the seasoned chicken until browned. Remove the cooked chicken from the pan and set aside.
Fry the leeks, celery and mushrooms until soft but be careful not to brown too much. Add the chopped garlic and fry for another minute.
Toss in the thyme leaves, wine, chicken stock, cream and browned chicken. Let this simmer for 25 minutes - the liquid should reduced by about half. Stir through wilted spinach and peas.
Spoon filling into 4 ramekins /small pie dishes and cover each with pastry. Crimp edges with a fork and make a few slits in the pastry to allow steam to escape from the chicken pies while they are baking.
Brush the tops of the pies with egg yolk and bake for 20 minutes or until the pastry has gone that delicious golden colour.

a) 3 Cups of cooked beans, along with some of the liquid from the bean cooking pot.
b) 4 Tablespoons of vegetable oil.
c) 1 Chopped Onion.
d) 1 clove of minced Garlic (you can add 2 cloves if you really like garlic).
e) Salt.
Here's The Procedure
a) Heat 4 tablespoons of vegetable oil in a large frying pan over medium heat.
b) Add the chopped onion and sauté until they start to get soft and brown, occasionally stirring them.
c) After the onions are about done, add in the garlic sauté for about thirty seconds.
d) Add a ladle full of cooked beans into the pan and start mashing the beans in the oil. When the first amount of beans have been completely mashed, keep adding more beans and repeating the process. The rich taste of refried beans is the result of slowly frying the mashed beans in the oil so add the beans a little at a time, to ensure they all get good and fried.
e) Once all the beans have been mashed add some of the bean liquid until you get the texture that you want. Don't add too much water because the beans will get firmer as they cook off.
f) Now it's time to salt your beans. Beans need quite a bit of salt to bring out the taste but don't go overboard. Just keep tasting and adding pinches of salt until you're satisfied.
That's it! You're ready to eat some of the best refried beans you've ever tasted. For added taste you can sprinkle some shredded cheese on top or add a dollop of sour cream on them. Now you can enjoy your refried beans with my chili relleno recipe for a great tasting Mexican dish.
As an added note: Don't worry if you've made more than you can use at the present time. Refried beans will freeze very nicely to enjoy at a later date.

French onion soup (1 can or 10.5 ounce, condensed)
Ground Beef (1 ½ pounds)
Bread Crumbs (1/2 cup, dry)
Egg (1)
Salt (1/4 teaspoon)
Black Pepper (1/8 teaspoon)
All purpose flour (1 tablespoon)
Ketchup (1/4 cup)
Worcestershire sauce (1 tablespoon)
Mustard Powder (1/2 teaspoon)
How to do it:
Take a large bowl and in here mix together the condensed soup, just 1/3 of the onion soup and add the ground beef, bread crumbs, egg, salt and black pepper. Now that you have this mixture shape it into 6 oval patties and after this take a large skillet an place it over medium heat to brown both sides of the patties, after this you will have to pour out the excess of fat. Now take a smaller bowl and blend the rest of the ingredients, the flour and water, ketchup, and salt, mix everything up also with the Worcestershire sauce and the mustard powder and once you have this pour the meat into the skillet, after this you will have to cover and leave to cook for about 20 minutes, and do not forget to stir occasionally to avoid burning.

Peach Filling
5 large fresh peaches - peeled, pitted and sliced
1 teaspoon ground cinnamon
1 cup white sugar
Crust
1/2 cup shortening or unsalted butter
1 cup white sugar
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla
1 cup milk
Butter Water
1 cup boiling water
3 tablespoons butter
Directions
Preheat oven to 350 degrees. Grease a 10x10-inch baking dish.
In a bowl, combine peaches with cinnamon vanilla and 1 cup sugar. Set aside.
In another bowl, cream together shortening and 1 cup sugar. Mix in flour, baking powder, salt and vanilla, alternating with milk.
Pour into prepared pan. Top with peach mixture. Drop butter in boiling water and pour all over peaches.
Bake for 60 minutes, until golden brown.

Preparation Time: 10 minutes
Broiling Time: 15 minutes
4 monkfish fillets
2 teaspoons (soup spoon) olive oil, Extra Virgin, separated
half a lemon, to squeeze over fish
2 teaspoons (soup spoon) sea salt + a couple of whole fennel seeds
Freshly chopped parsley to taste
Freshly cracked pepper to taste
Freshly grated Parmesan cheese to taste
Turn on broiler in oven. Rinse fillets under cold water, pat dry with paper towel or clean dish towel; rub filets, front and back, with lemon juice; arrange on cookie tray or baking dish.
Rub 1/2 teaspoon salt and fennel on each fillet (or to taste); drizzle each fillet with olive oil, sprinkle with freshly chopped parsley, freshly cracked pepper and Parmesan cheese.
Slide under broiler (leaving approximately 8 inches between broiler and fish) and broil for 10-15 minutes or until cooked through and golden brown.

¼ cup butter, salted or unsalted
1 tablespoon almond paste
1 egg
1/8 teaspoon nutmeg
1 tablespoon All Purpose Flour
1 can (8 oz) refrigerated seamless dough sheet
½ cup dried tart cherries
1/3 cup Hershey's white baking chips
1 large orange peel, grated peel
¼ cup plus 1 tablespoon almonds, sliced
½ cup powdered sugar
2 tablespoons whipping cream
1/8 teaspoon pure almond extract
Directions
Soften butter and beat with almond paste and egg with electric hand mixer until smooth. Beat more with nutmeg and flour. Unroll the dough sheet and press into 14 x 8-inch rectangle. Spread butter mixture over dough, leaving at least 1/2 inch of one end uncovered. Sprinkle the cherries, baking chips, 2 teaspoons of the orange peel and 1/4 cup almonds over buttered dough then press in lightly.
Roll up dough then press uncovered end into roll to seal. Wrap roll in waxed paper and refrigerate for 30 minutes. Preheat the oven to 375°F. Prepare cookie sheet by lightly spraying with non-stick cooking spray. With a serrated knife, cut roll into 8 slices and place on cookie sheet. Bake for 15 minutes, or until light brown in color. Meanwhile, mix powdered sugar, cream and almond extract in a small bowl then spoon over hot rolls spreading evenly. Sprinkle with remaining almonds and orange peel. Serve warm or cold.