Salmon wrapped in prosciutto with pesto and roast pumpkin

Cooking Duration: 50 minutes Introduction The recipe for preparing this dish is a bit funny. One uses salty prosciutto while the pumpkin is usually sweetened. In either way, it is best that you prepare and eat this delicious meal which has combines the pumpkin sweetness and the pleasant salmon taste. Ingredients: Chopped butternut pumpkin Olive oil Chopped garlic cloves Chopped rosemary leaves Skinless salmon fillets Prosciutto slices Flat leafy parsley Lightly toasted almonds Chopped garlic cloves Procedure: 1. Preheat the oven to about 200oC 2. Place the sauce pan in a source of heat 3. Have a roasting pan together with baking paper 4. Put the pumpkin, rosemary, garlic and oil together 5. Season them with sea salt and the pepper 6. Place them in a roasting pan. 7. Roast them for about 45 minutes until they turn golden and become soft 8. For preparation of pesto, put the parsley, garlic together with almonds in a blender. 9. Blend them well until they become well and effectively combined 10. With the blender motor still running, add oil slowly 11. Add oil until it becomes smooth 12. Season with the ground pepper and sea salt 13. Set them aside also 14. Preheat the grill using medium levels of heating 15. Season the salmon fillet using ground pepper and the sea salt 16. Wrap each of the fish fillet with prosciutto 17. Brush lightly with oil and then grill them for about four minutes until the fillet is cooked on the outer side. 18. Cover with aluminum foil and let the solution rest without stirring 19. Divide the salmon and the pumpkin among the people you want to serve 20. Top up using parsley pesto.

Red meatballs and spaghetti

Cooking duration: 1 hour 20 minutes Introduction: The combination of spaghetti and meatballs is probably one of the best dishes to have ever been invented. The very serving of spaghetti, trying to lift it using a fork is a nice experience. It is both delicious and highly nutritious and it brings the childhood memories when one was trying to life the correct amount of spaghetti from the eating bowl. Ingredients For the meatballs: Ground veal Ground pork Ground beef Fresh white bread crumbs Seasoned dry bread crumbs Chopped fresh flat-leaf parsley Freshly grated Parmesan cheese Kosher salt Freshly ground black pepper Ground nutmeg Eggs Vegetable oil Olive oil For the sauce: Olive oil Chopped yellow onion Minced garlic Red wine Crushed tomatoes Chopped fresh flat leaf parsley Kosher salt Freshly ground black pepper Procedure: 1. Get a huge bowl and put ground meat, parsley, salt, pepper 2. Add nutmeg, egg, bread crumbs and finally water. 3. Mix the combination lightly using a pair of forks 4. Using your hands mould the mixture into meatballs 5. The number of meatballs varies depending on the quantities used 6. Pour into a large frying pan, equal volumes of cooking vegetable oil and olive oil. 7. Heat the two types of oils together 8. Place the meatballs you formed in the hot oil 9. Ensure they become brown on all sides. 10. Turn them carefully side by side using a fork or a spatula 11. Don’t crowd the meatballs; you can always cook them in batches 12. Remove the meatballs from the cooking pot after they have cooked to a plate and have them covered with paper towels 13. Remove the oil from the pan but don’t bother cleaning the pan 14. For the sauce, using the same pan which was never cleaned, heat olive oil 15. Add onions to the pan and frying pan for about five to ten minutes 16. Add garlic to the cooking pan 17. Add wine to the pan and cook now using high heat levels 18. Put the tomatoes, pepper and parsley and stir them. 19. Uncover the meat balls from the paper towels 20. Add them to the frying pan. 21. Cover them with a lid and simmer the cooking meatballs using low temperatures for about half an hour until the meat balls are well cooked 22. Serve the red meat balls while hot with the cooked spaghetti. Note: You can cook the spaghetti according to the directions indicated in the packaging

Recipe for Mushroom Risotto

Duration for cooking: 40-50 minutes Introduction: When mushroom risotto is cooked slowly, it is very sweet and worth it. T compliments other form of dishes like grilled meat and chicken very well. Making the mushroom risotto involves stirring hot stock into the rice which is not cooked and cooking it slowly as the stock is absorbed. This technique of cooking is known as risotto method. The sweetness of it all comes from preparing the dish using the mushroom stock though sometimes, one can substitute with vegetable stock. Ingredients: Butter Finely chopped onions Mushrooms Risotto rice White wine or stock Hot chicken or vegetable stock Olive oil Finely chopped clove garlic Finely grated parmesan cheese Chopped parsley Salt and black pepper to taste Procedure: 1. Turn on the source of heat 2. Put butter in a saucepan and allow it to melt 3. Add onions to the butter and cook slowly until they become soft 4. Add half the mushrooms and sauté for a minute 5. Add risotto rice to the cooking pan 6. Stir for a few minutes until heated through and coated with the melting butter 7. Add the white wine or stock and then cook for a few minutes 8. Add a ladleful of hot stock 9. Stir until the rice has absorbed it all 10. Continue to add the stock, a ladleful at a time while stirring continuously until all the stock has been absorbed 11. Stirring and absorption can take around quarter an hour 12. When all the liquid has been absorbed, the rice by now should be tender although still firm at the centre 13. As the rice continues to cook, take a second pan and heat oil over a source of heat 14. Add garlic and fry gently for a few seconds 15. Add the remaining mushroom to the saucepan and mix them well 16. Season to taste and then fry for about five minutes 17. When the rice is cooked, stir the mushrooms, the butter, the Parmesan cheese and parsley together 18. Remove from the source of heat 19. Mix them well 20. Season to taste and serve your dish Note: risotto rice can turn glutinous very fast and thus, it is always advisable to serve it right away. If you cook your risotto rice well, it should be soft and it should not be gluey

Recipe For Butter Nut Salad Served With Rice:

Cooking Duration: 35 minutes Introduction: To have the best in nut salad, try butter nut salad and am sure you will enjoy yourself. You can serve the dish as a light meal as long as you make sure that you add some starch and proteins to make it a full balanced diet. Ingredients: Butter nut, washed, diced and seeded Oil either sunflower or olive A handful of nuts, roasted and chopped Finely chopped onions Finely chopped fresh parsley Finely chopped fresh coriander leaves Dried chili flakes A handful of sultanas Salt and pepper to taste Honey or maple syrup Red wine vinegar Lemon juice Orange juice Freshly grated ginger Ground cinnamon Procedure: 1. Preheat the oven to around 190oC 2. Process the raw butter finely. You can cut it into chunks in you like 3. Place the grated butter nut into a bowl 4. Remove all the rough parts which might have passed the grater during the grating process or was stuck on the blades 5. Put the butter nut in oil salt and pepper 6. Sprinkle over the lemon rind over it. 7. Toss using the orange juice or lemon juice 8. Remember, it is not advisable to use acidic juices like the lemon juice. 9. Use more or less than the specified volume of juice for tasting purposes. 10. Roast the nuts in another oven shelf for about five minutes 11. After roasting, remove them from the oven 12. Chop the nuts into small pieces. 13. Take a bowl and put the chopped nuts 14. Add the spring onions and herbs to the same bowl 15. Add all the salad dressing ingredients 16. Place in the oven for about 45 minutes 17. As the butter nut comes from the oven, toss everything together 18. Mix well to ensure it is evenly coated with the dressing 19. Season to taste 20. Serve the food while it’s hot or at room temperature.

Low GI roast butternut salad with African dressing

Duration: less than 60 minutes: Introduction: This is a different and very delicious butter nut salad. It is high in vitamin A and it is very healthy to consume as the salad is mainly made of greens as you can see from the image. Low GI foods are perfect for our bodies since they release the energy slower, thus helping in dealing with weight issues Ingredients: Butternut- peeled and cut into thin strips Red pepper Oil-sunflower or olive Lemon juice Boiled water Ground paprika Ground cumin Ground coriander seeds Ground cinnamon Brown sugar lemon rind Fresh chopped parsley Mint leaves Lettuce Salt Freshly ground black pepper Coriander leaves. Procedure: 1. Preheat the oven up to 200oC 2. Put the sliced butter nuts in a large roasting pan 3. Add red peppers to the roasting pan 4. Set them aside while making the dressing 5. Take a mixing bowl from the shelves 6. Add oil and lemon juice to the mixing bowl 7. Add water and other spices to the mixing glass bowl 8. Add sugar and lemon rind 9. Pour the dressing over the sliced butter nut and red pepper in the roasting pan 10. Put the roasting pan into the oven for 45 minutes 11. For the first 20 minutes, roast the butter nut while covered with an aluminum foil. 12. For the next twenty five minutes, roast the butternut while open 13. 10 minutes before the cooking process, add some chick peas to the butter and the pepper and the oven 14. If you want to reduce the baking period, you can precook the butternut in the microwave for about six minutes 15. Mix with the freshly chopped herbs before serving your guests 16. Put the butter nut in the serving platter 17. Arrange lettuce and spinach leaves on the serving platter 18. Season with salt and freshly ground black pepper 19. Use any of the vegetables for serving the meal 20. Serve your guests the meal and enjoy yourselves References: Low GI roast butternut salad with African dressing

Chicken Parmesan

Total Time: I hour 30 minutes Introduction: This is a classic international dish tracing its origin from Italy. It is mostly prepared with tomato sauce and fresh mozzarella. It is a delicious meal and a sure way to impress your guests. Ingredients Olive oil Minced garlic cloves Bay leaves Pitted kalamata olives Fresh basil leaves Drained and hand crushed peeled tomatoes Sugar Freshly ground black pepper Chicken breasts Flour Eggs Water Bread crumbs Water drained fresh buffalo Mozzarella Grated parmesan Spaghetti Procedure: 1. Coat a frying pan olive oil 2. Add onions, bay leaves and garlic after the oil gets hot 3. Cook and stir the mixture until they become fragrant and soft 4. Add olives and hard torn basil to the mixture. Add tomatoes to the mixture also very carefully 5. Cook and stir for a moment until when the liquid gets cooked and you have a thick sauce 6. Season with sugar and pepper 7. Lower the cooking heat, cover the mixture and keep it warm 8. Turn on the cooking oven and let it heat to about 230oC 9. Get all the chicken ingredients which shall be used. 10. Put them together in order to avoid wasting the time needed for assembly 11. Put the chicken breasts side by side on a chopping board and wrap them using a plastic piece of paper 12. Pound or hit the chicken breasts using some force using a mallet. Make sure their size get reduced to about a half an inch thick only 13. Put the flour in a shallow container. Season the wheat flour using salt and pepper 14. Using a fork, mix it evenly and ensure it is distributed evenly on the surface of the shallow container 15. Using a separate wide bowl, crush the eggs and combine them with water. 16. Stir the mixture of the tow until they become frothy 17. Put the bread crumbs on another plate and use salt and pepper to do the seasoning 18. Heat the olive oil using a medium flame in an oven proof iron pan 19. Dredge both sides of the chicken into the seasoned flour 20. Then, deep them into water mixture egg and coat them completely. 21. Allow the excess to come off from the chicken pieces and then dredge them into the bread crumbs 22. When the oil has become hot, add the small pound pieces of meat and fry them each for about four minutes on either side until they turn golden 23. Spread the tomato olive sauce over the chicken pieces. Sprinkle the pieces then with parmesan, mozzarella and basil 24. You now have the parmesan chicken, bake it for quarter an hour until the cheese turns bubbly 25. Serve the hot parmesan chicken with spaghetti Note: The higher the quality of your tomato sauce, the better will be the results. For the choice of basil, you can use any Italian herb or you omit completely.

Recipe for Chicken Cacciatore

Cooking duration: 50 minutes Introduction: This is a tasty Italian dish suitable for the whole family. Most of the time it is prepared in a tomato based sauce and contains mushrooms also. Cacciatore is an Italian name meaning hunter. The story behind the name is that, when hunters in Italy came from home hungry, their wives could kill a chicken and prepare cacciatore for them. Ingredients Chicken thighs Chicken breasts Salt Freshly ground pepper Flour- for dredging purposes Olive oil Chopped red bell pepper Chopped onion Finely chopped garlic cloves Dry white wine A can of diced tomatoes with juice Sodium chicken broth Drained capers Dried oregano leaves Coarsely chopped fresh basil leaves. Procedure: 1. Put the chicken pieces in a tray 2. Sprinkle each and every piece with salt and pepper 3. Using the wheat flour, dredge the pieces of chicken in order to have a light coating 4. Place a large cooking pan on the source of heat 5. Put oil and heat using a moderate flame 6. Add the chicken pieces to the frying pan 7. Fry the chicken pieces quickly until they become brown. This can take about five minutes per side to become brown 8. If the pieces of chicken do not fit into the frying pan, you can fry them in two batches 9. Transfer the chicken pieces to a plate and set the plate aside 10. Add garlic, onion and pepper to the same pan 11. Fry the onions until they become tender 12. Use salt and pepper to season 13. Add wine to the onions in the frying pan 14. Simmer until the volume of onions have reduced by half- this might take about 5 minutes 15. Add the tomato and the juice, the broth, oregano and the capers 16. Return the pieces you had placed aside to the frying pan 17. Turn them all over the formed source in the pan for them to form a sauce coating 18. Simmer the sauce under low levels of heat until the chicken pieces get well cooked(The breasts take around 30mintes while the thighs take about 20 minutes) 19. Transfer the chicken to a platter using a pair of tongs 20. Boil the sauce until it thickens if you view that to be necessary 21. Remove any form of excess fats from the sauce 22. Smear the sauce all over the chicken pieces 23. Sprinkle the chicken pieces with basil 24. Serve the dish for the people to enjoy. Note: you can serve cacciatore chicken with pasta, roasted potatoes, rice. Whatever you like