Recipes
Ingrediënten (voor 3 personen) 400 gram flespompoen, in blokjes 200 gram tomaatjes 60 gram pancetta 1 bol knoflook 1 el salie en tijm 150 ml kookroom 1 tl sumak Voor 3 personen pasta Zeezout, peper, Parmigiano Reggiano, naar smaak Instructies Leg de pompoen, tomaatjes op een met bakpapier bekleed ovenrooster en meng de groenten met olijfolie, kruiden, peper en zout. Drapeer de pancetta aan de zijkant van het ovenrooster. Snijd het bovenkantje van knoflook af en leg de rest van de bol ook op het ovenrooster. Rooster de groenten 25 minuten in een voorverwarmde oven van 180 graden. Haal na ongeveer 10 minuten de pancetta uit de oven. Knijp de teentjes knoflook uit de bol en pureer dit samen met de pompoen, tomaat en kookroom tot een gladde saus. Voeg tenslotte de sumak toe. Kook de pasta al dente en voeg deze bij de saus. Serveer de pasta met pancetta, Parmigiano Reggiano, olijfolie en een beetje tijm.".
Indulge in this creamy and delicious lasagna soup recipe! This 338-calorie dish is packed with 24g of carbs, 12g of fat, and 34g of protein. With a blend of Italian herbs, paprika, and garlic purée, this recipe is perfect for a healthy meal prep. Try it out and get the full recipe by checking out @moveandcook app!
Ingredients For the curry sauce: 1 Onion diced 1 Carrot diced 4 Cloves of garlic chopped 5 g Ginger chopped 1 ½ tbsp Curry powder 1 tsp Turmeric 200 ml Chicken stock 400 ml Coconut milk 2 tbsp Soy sauce 2 tbsp Honey For the chicken katsu: 2 Chicken breasts 100 g Plain flour 2 Eggs lightly beaten 100 g Panko breadcrumbs Instructions For the curry sauce: Heat a little cooking oil in a large pan over a medium to high heat. Cook the diced onion and carrot for about 5 minutes, until it softens. Add the garlic and ginger and cook for 30 seconds. Chuck in the curry powder and turmeric and cook for a further minute. Pour in the chicken stock and coconut milk. Bring it to the boil and reduce by half. Use a blender to blitz until smooth. Then add the soy sauce and honey. For the chicken katsu: Place the chicken breasts into a sandwich bag, or alternatively between folded up cling film. Use a tenderising hammer or a rolling pin to bash the chicken until it’s an even thickness all the way through. Coat the chicken in flour, beaten egg, and finally the panko breadcrumbs. Shallow fry the chicken over a medium to high heat until it’s golden, crispy, and cooked through. Slice the chicken into strips and serve with rice and the curry sauce.
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Indulge in a traditional Greek dinner made easy! Tender chicken and creamy potatoes are soaked in a zesty lemon sauce, all in one pan. A delightful, hassle-free meal to satisfy your cravings.