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Gozleme aux épinards tomate et feta

Gozleme aux épinards tomate et feta

Related:  EpinardsDélices du soukLes grecsJ'ai la flemme

Feta rôtie aux tomates et aux câpres Broiled feta with burst cherry tomatoes and capers makes a surprisingly addictive and flavorful spread. Perfect for summer! Burst cherry tomatoes, capers, and a flash under the broiler transform an ordinary block of feta into a surprisingly addictive and flavorful spread. It’s meant to serve four as a starter, but with a crusty baguette and a bottle of chilled rosé, I think it’s the perfect summer supper for two. What you’ll need to make Broiled Feta Boulettes de poulet grillées au four Baked Chicken Meatballs … a Great Addition to your Busy Weekday Cooking Schedule. Serve it in your Pasta, Pizza, Sandwich, or Enjoy as an Appetizer with your Favorite Dipping Sauce…!! One of the easiest chicken meatball recipes you can find, and is also healthy! I was surprised to see the number of inquiries for a meatball recipe from my friends and followers, especially moms.

Fajitas tout au four The Quickest, Mexican Inspired, One Pan Dinner… in just 30 Minutes! Loaded with Chicken, Bell Peppers and Onions… Sheet Pan Chicken Fajitas…!! My Current Obsession: Sheet Pan Dinners!!! Why do I love that? Well… not only are they super easy, require minimum ingredients, no pre-preps, & hassle free cleaning, they are also sooper delicious and can be prepared in under 30 minutes! That sounds so awesome, right?

Bouchées de poulet épicées à l'indienne This is a pan-seared version of my tandoori marinade which combines the aroma of curry leaves and the spiciness of chili powder. This dish goes well as an appetizer, or even as a side dish with rice or chapati. Prep time : 50 minutesServes : 4 servings Chicken breast : 2 (cut into small cubes) Ginger-garlic paste : 2 tbsp Kashmiri chili powder : 2 tbsp Turmeric powder : ½ tbsp Pepper powder : 1 tbsp Garam masala : 1 tbsp Yogurt : 2 tbsp Curry leaves : 3 sprigs Salt : as required Lemon juice : 1 tbsp (to drizzle) Clean and cut the chicken into small cubes.Prepare the marinade by mixing chili powder, turmeric powder, pepper powder, garam masala, ginger-garlic paste, curry leaves (1 sprig), salt and yogurt in a small bowl.Add the chicken to the marinade and mix well, ensure the chicken has a thick coat. Allow it to rest for 15 minutes.Take a non-stick pan and add ¼ cup of water, add the marinated chicken and cook in a low flame.