4 Healthy Dinners in 30 Minutes

Click here

Avocado Salad Recipe.

You absolutely won't believe how delicious this Avocado salad recipe is and also very easy to make. The texture of the avocados mixes wonderfully with onion and lettuce. I would love to suggest you to enjoy this salad recipe with your dinner meal.

.

Preparation method

1. Slice the avocados and onion. Set aside.
2. Break the lettuce into small pieces and put them in a large salad bowl. Top with avocado slices and decorate with onion slices over.
3. Prepare the dressing, get the blender or food processor, and add olive oil, lime juice, vinegar, salt and pepper. Work on a processor to blend ingredients well. Spread over the prepared salad and serve with meal.

Read more: 

Avocado Salad Recipe.

You absolutely won't believe how delicious this Avocado salad recipe is and also very easy to make. The texture of the avocados mixes wonderfully with onion and lettuce. I would love to suggest you to enjoy this salad recipe with your dinner meal.

.

Preparation method

1. Slice the avocados and onion. Set aside.
2. Break the lettuce into small pieces and put them in a large salad bowl. Top with avocado slices and decorate with onion slices over.
3. Prepare the dressing, get the blender or food processor, and add olive oil, lime juice, vinegar, salt and pepper. Work on a processor to blend ingredients well. Spread over the prepared salad and serve with meal.

Read more: 

Spaghetti with clams

Express

Published: Sat, May 25, 2013

0Comments

Spaghetti with clams

INGREDIENTS

1kg clams

3 tbsp white wine

100ml extra virgin olive oil

400g spaghetti

2 cloves garlic, peeled and lightly squashed

2 small red chillies, very finely sliced

2 tbsp chopped flat–leaf parsley

SERVES: 4

PREPARATION: 15 MINUTES

COOKING TIME: 20 MINUTES

METHOD

Rinse the clams under running cold water to remove any sand or grit. place them in a large frying pan over high heat with the white wine and 1 tablespoon of olive oil and let them pop open. As they are popping, stir them with a spoon. When all the clams have opened, lift them out with a slotted spoon and put them in a large bowl. Boil the liquid remaining in the pan until it has reduced by half, then strain it in another bowl through a fine sieve. Set it aside. Wash the pan well.

When the clams are cooled, take most of them out of their shells and put them in the bowl with the strained liquid; leave the rest of the clams in their shells, setting them aside.

Cook the spaghetti in plenty of boiling salted water until al dente.

Meanwhile, heat the remaining olive oil in a frying pan over medium heat. Add the garlic, chilli and 2 teaspoons of the parsley and stir until the garlic is just golden, then remove and discard the garlic cloves. Add the shelled clams and most of their cooking liquid and simmer for 2 minutes.

Drain the spaghetti and add it to the frying pan. Sprinkle on the remaining parsley, then add the reserved clams in their shells.

Toss over low heat for about 1 minute to allow the flavours to mingle, then serve immediately.

Spaghetti with clams

Express

Published: Sat, May 25, 2013

0Comments

Spaghetti with clams

INGREDIENTS

1kg clams

3 tbsp white wine

100ml extra virgin olive oil

400g spaghetti

2 cloves garlic, peeled and lightly squashed

2 small red chillies, very finely sliced

2 tbsp chopped flat–leaf parsley

SERVES: 4

PREPARATION: 15 MINUTES

COOKING TIME: 20 MINUTES

METHOD

Rinse the clams under running cold water to remove any sand or grit. place them in a large frying pan over high heat with the white wine and 1 tablespoon of olive oil and let them pop open. As they are popping, stir them with a spoon. When all the clams have opened, lift them out with a slotted spoon and put them in a large bowl. Boil the liquid remaining in the pan until it has reduced by half, then strain it in another bowl through a fine sieve. Set it aside. Wash the pan well.

When the clams are cooled, take most of them out of their shells and put them in the bowl with the strained liquid; leave the rest of the clams in their shells, setting them aside.

Cook the spaghetti in plenty of boiling salted water until al dente.

Meanwhile, heat the remaining olive oil in a frying pan over medium heat. Add the garlic, chilli and 2 teaspoons of the parsley and stir until the garlic is just golden, then remove and discard the garlic cloves. Add the shelled clams and most of their cooking liquid and simmer for 2 minutes.

Drain the spaghetti and add it to the frying pan. Sprinkle on the remaining parsley, then add the reserved clams in their shells.

Toss over low heat for about 1 minute to allow the flavours to mingle, then serve immediately.

Lemon chicken

This recipe suggests bone-in, skin-on chicken thighs, however, you could use chicken breast. Serves 4

0Comments

Lemon Chicken

INGREDIENTS
600g chicken thighs, skin on, bone in, trimmed of excess fat
1 tablespoon whole grain mustard
1 tablespoon lemon zest (half
for rub and half for sauce)
1 1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon salt
2 tablespoons olive oil
(half for rub, half for cooking)
Juice of one lemon
300ml chicken stock
2 garlic cloves, crushed
1 tablespoon butter
1 tablespoon ? our

METHOD
1) Heat oven to 200C/180C fan/gas 6.

2) Stir mustard, half the lemon zest; the oregano, thyme, salt and half the oil in a bowl to make a rub.

3) Stir remaining lemon zest, lemon juice and the chicken stock in another bowl or jug.

4) Use your fingers or a brush to coat chicken on both sides with the rub.

5) Heat remaining oil in a oven-safe frying pan over medium heat. Add garlic then cook until you can smell toasted garlic and the garlic has browned around the edges. Remove and discard the garlic; leave the oil.

6) Add chicken, skin-side down into the hot oil and cook for 2-3 minutes or until the skin has turned golden brown.

7) Turn the chicken then add lemon juice mixture. Place pan into the oven and bake for about 30 minutes until cooked.

8) Remove pan from oven then transfer chicken to a plate and cover with foil.
9) Place pan over medium heat and bring remaining liquid to a simmer.

10) In a bowl, use your fingers to mix butter and ? our into a dry paste. Whisk into the sauce to thicken.

11) Place chicken back into the pan and serve with rice and vegetables or with mashed potatoes.

 lemon zest=rayado de limón;  thyme= tomillo; a rub=aderezo; chicken stock= caldo de pollo; foil= papel de aluminio; simmer= a fuego lento

Express

Lemon chicken

This recipe suggests bone-in, skin-on chicken thighs, however, you could use chicken breast. Serves 4

0Comments

Lemon Chicken

INGREDIENTS
600g chicken thighs, skin on, bone in, trimmed of excess fat
1 tablespoon whole grain mustard
1 tablespoon lemon zest (half
for rub and half for sauce)
1 1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon salt
2 tablespoons olive oil
(half for rub, half for cooking)
Juice of one lemon
300ml chicken stock
2 garlic cloves, crushed
1 tablespoon butter
1 tablespoon ? our

METHOD
1) Heat oven to 200C/180C fan/gas 6.

2) Stir mustard, half the lemon zest; the oregano, thyme, salt and half the oil in a bowl to make a rub.

3) Stir remaining lemon zest, lemon juice and the chicken stock in another bowl or jug.

4) Use your fingers or a brush to coat chicken on both sides with the rub.

5) Heat remaining oil in a oven-safe frying pan over medium heat. Add garlic then cook until you can smell toasted garlic and the garlic has browned around the edges. Remove and discard the garlic; leave the oil.

6) Add chicken, skin-side down into the hot oil and cook for 2-3 minutes or until the skin has turned golden brown.

7) Turn the chicken then add lemon juice mixture. Place pan into the oven and bake for about 30 minutes until cooked.

8) Remove pan from oven then transfer chicken to a plate and cover with foil.
9) Place pan over medium heat and bring remaining liquid to a simmer.

10) In a bowl, use your fingers to mix butter and ? our into a dry paste. Whisk into the sauce to thicken.

11) Place chicken back into the pan and serve with rice and vegetables or with mashed potatoes.

 lemon zest=rayado de limón;  thyme= tomillo; a rub=aderezo; chicken stock= caldo de pollo; foil= papel de aluminio; simmer= a fuego lento

Express