Chinese Chicken Fried Rice

Chinese Chicken Fried Rice

• Ingredients :
• 
  
• 1 egg
• 1 tablespoon water
• 1 tablespoon butter
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 2 cups cooked white rice, cold
• 2 tablespoons soy sauce
• • 1 teaspoon ground black pepper
  • • 1 cup cooked, chopped chicken meat
•  
• How ? :

• In a small bowl, beat egg with water. Melt butter in a large skillet over medium low heat. Add egg and leave flat for 1 to 2 minutes. Remove from skillet and cut into shreds.

• Heat oil in same skillet; add onion and saute until soft. Then add rice, soy sauce, pepper and chicken. Stir fry together for about 5 minutes, then stir in egg. Serve hot.

Easy Margherita Pizza ( 4 steps )

EASY 4 STEPS :

•  Ingredients :    

• 300 g strong bread flour
• 1 tsp instant yeast (from a sachet or a tub)
• 1 tsp salt
• 1 tbsp olive oil, plus extra for drizzling
• 100 ml passata
• handful fresh basil or 1 tsp dried
• 1 garlic clove, crushed
• 125 g ball mozzarella, sliced
• handful grated or shaved parmesan
• handful cherry tomatoes, halved
• handful basil leaves (optional)

• How to make it :

4 STEPS:

• Make the base: Put the flour into a large bowl, then stir in the yeast and salt. Make a well, pour in 200 ml warm water and the olive oil and bring together with a wooden spoon until you have a soft, fairly wet dough. Turn onto a lightly floured surface and knead for 5 mins until smooth. Cover with a tea towel and set aside. You can leave the dough to rise if you like, but it’s not essential for a thin crust.
• Make the sauce: Mix the passata, basil and crushed garlic together, then season to taste. Leave to stand at room temperature while you get on with shaping the base.
• Roll out the dough: If you’ve let the dough rise, give it a quick knead, then split into two balls. On a floured surface, roll out the dough into large rounds, about 25cm across, using a rolling pin. The dough needs to be very thin as it will rise in the oven. Lift the rounds onto two floured baking sheets.
• Top and bake: Heat oven to 240C/fan 220C /gas 8. Put another baking sheet or an upturned baking tray in the oven on the top shelf. Smooth sauce over bases with the back of a spoon. Scatter with cheese and tomatoes, drizzle with olive oil and season. Put one pizza, still on its baking sheet, on top of the preheated sheet or tray. Bake for 8-10 mins until crisp. Serve with a little more olive oil, and basil leaves if using. Repeat step for remaining pizza.

How to cook a perfect PASTA

Perfect Pasta ? HOW ??

8 STEPS :

1. For every one pound of pasta, bring 5 quarts of water to a rolling boil. Once water is boiling, then add about 4 tablespoons of coarse salt. Pasta water should be as the Italian’s say “as salty as the sea.” Don’t be afraid to salt your pasta water, this is the only chance you have to bring out the fresh-bread flavor of your pasta.

2. Stir to keep the pasta from sticking. Stir within the first 2 minutes of cooking pasta. The pasta is more likely to stick together in the beginning before the starches are released into the water.

3. Place the lid back on the pot to help bring the water back to a boil. This is an essential moment, because if you don’t, the pasta will be sitting in hot water, resulting in mushy pasta.

4. Once the pot is boiling again, remove the lid for the remaining cook time to prevent the pasta from boiling over. Stir the pasta.

5. Follow the package directions for cook times. As a general guideline: perfectly cooked pasta that is al dente, or firm to the bite yet cooked through, requires you to test it yourself when the time is close. You may need to test the pasta 2 or 3 times before it’s just right.

6. Once your pasta is ready, turn off the heat and scoop out 1 cup of pasta cooking water. Reserved pasta water contains essential starch that can be used later to adjust the consistency of your sauce, to both thin and thicken. This soupy looking water you used to throw down the drain is actually a miracle ingredient!

7. Quickly and loosely drain the pasta into a colander in the sink. Noodles should still be wet. Do not rinse the pasta, though. The starch in the water is what helps the sauce adhere to your pasta, but rinsing will cool the pasta and prevent absorption of your sauce. The only time you should ever rinse your pasta is when you are going to use it in a cold dish like a pasta salad. In cases such as those, rinsing the pasta helps to stop the cooking process.

8. Toss pasta in a warmed saucepan with your prepared sauce. Cook pasta with sauce for about 2 minutes to marry flavors.