Recipes Tagged ‘heavy cream’
Monday, January 4th, 2010 | 9 Comments
preparation: 10min | cooking: 10min | difficulty: ★★★★★
© 2010 Tony El Batal
serving portion: 3 persons
ingredients
-
- 375g penne
-
- 100g shredded parmesan cheese
-
- 1 large onion, finely chopped
-
- 12 thin bacon
-
- 2 cloves garlic, crushed
-
- 3 eggs, beaten lightly
-
- 180ml heavy cream
-
- 300g chicken breast, cut into cubes
-
- freshly ground black pepper
-
directions
- Heat a large frying pan, add oil and cook bacon, keep stirring until crisp, drain on absorbent paper.
- Add 1 tbsp of oil in the same frying pan, add onions and garlic, stir until soft. Then add chicken, cook until brown and cooked through.
- Cook penne in a large sauce pan of boiling salted water, uncovered, until just tender (al dente), drain.
- Return half the bacon to the sauce pan with combined chicken, eggs, cream, pasta and half the cheese. Toss gently over low heat until pasta is coated with sauce.
- Serve pasta topped with remaining bacon, remaining cheese and pepper.
tips
- The original carbonara recipe does not contain chicken.
reference
Tags: bacon, black pepper, chicken breast, cloves garlic, eggs, heavy cream, large onion, parmesan cheese, penne
Posted in main dishes | 9 Comments »
Tuesday, December 15th, 2009 | No Comments
preparation: 30min | cooking: 40min | difficulty: ★★★★★
© 2010 Tony El Batal
serving portion: 4 persons
ingredients
-
- 4 large beets raw
-
- 1 large potato cut into chunks
-
- 1 L chicken Broth
-
- salt and pepper to taste
-
- 100ml whipping cream
-
directions
- Boil salted water in a large pot and place the beets. Boil over medium heat for 30 to 40 minutes. Pass beets under cold water and peel. Cut beets into large cubes.
- Add broth and potatoes chunk to beet
- Simmer over low heat 30 to 40 minutes. When beets are tender, remove from heat.
- Add cream, Salt and pepper.
- Using the blender mash until obtaining a puree.
- Serve with crouton.
reference
Tags: all purpose flour, beef broth, beef fillet, beetroot, cheese with rice, heavy cream, mushroom
Posted in soups & salads | No Comments »
Tuesday, December 15th, 2009 | No Comments
preparation: 10min | cooking: 20min | difficulty: ★★★★★
© 2010 Tony El Batal
serving portion: 4 persons
ingredients
-
- 800g beef fillet, cut julienne (long thin strips)
-
- 1 medium onion, sliced
-
- 250g sliced fresh mushrooms
-
- 1 cup beef broth
-
- 1 Tbsp all purpose flour
-
- salt and pepper
-
- 1/2 cup heavy cream
-
- cooked rice
-
- mozzarella cheese
-
- 1 cup water for water bath
-
directions
- Melt butter in skillet. Add onion until wilt then add mushrooms.
- Cook the beef 2 minutes on high-heat.
- Reduce heat to medium and stir in broth, bring to a boil.
- Add cream, season with salt and black pepper.
- Mix tbsp of flour with room temperature water, and sieve on the mixture, until sauce thickens.
- Next, mix rice with mozzarella cheese and place at the bottom of a small pot then place the stroganoff mixture above; repeat the same procedure for the other 3 pots.
- Preheat the oven at 120 degree C; Bring large pan; add water then the pots and place in oven for 10min so the mozzarella melts.
reference
Tags: all purpose flour, beef broth, beef fillet, cooked rice, fresh mushroom, heavy cream, julienne cut, mozzarella cheese, onion
Posted in main dishes | No Comments »
