1 cup peanuts (1/2 cup more if choosing the adventurous version of butter chicken)
Spicy Mayonnaise (Adventurer's Version of French Toast)
Fried onions (optional, adventurer's version of French toast)
Butchery section:
1 1/2 lbs chicken breasts, cubed
1/2 cup crumbled bacon
Dairy products section:
1/4 cup butter
3/4 cup 15% cream
3/4 cup milk
2 cups shredded mozzarella cheese (or other cheese of your choice)
4 eggs
Frozen products section:
Green Peas (Adventurer's Version of Fried Rice)
What you have left in the fridge:
2 cups leftover cooked chicken (or other meat, tofu or legumes)
4 cups leftover raw vegetables (root or cruciferous vegetables are best) or: 1 red onion, quartered, 1 red bell pepper, coarsely chopped, 1/2 cut into small florets, and 1/2 broccoli, cut into small florets
Bakery section:
6 cups loaf of bread (500g) cut into 2cm x 2cm cubes
3h
1h30
4 portions
Se congèle
Preheat oven to 375 degrees
Temper the butter.
Chop 1 tbsp ginger and set aside.
Chop 2 cloves of garlic and set aside.
Dice 2 Italian tomatoes and set aside.
Chop 2 green onions and set aside.
Chop the yellow onion and set aside.
Chop 2 tbsp of chives and set aside.
Cut the loaf of bread into cubes and set aside.
Beat 4 eggs and set aside.
Prepare the French toast.
In a bowl, mix ¾ cup cream, ¾ cup milk, 2 cups grated cheese, beaten eggs and 2 tbsp chives. Season with salt and pepper. Add bread, mix well to coat all bread cubes and let sit for 10 minutes. Meanwhile, butter and flour a large springform pan (about 10 inches). Add ½ cup crumbled bacon, 2 chopped green onions and 2 diced Italian tomatoes to the first mixture and press into the pan. Place on a baking sheet. Bake for about 45 minutes or until golden brown. Unmold and serve.
Prepare the jasmine rice.
In a large pot, bring water to a boil and cook 1½ cups jasmine rice for 15 minutes or until cooked. Drain, drizzle with 2 tbsp olive oil, add 2 tbsp vegetable spice and set aside.
Cut the 4 cups of vegetables for the meal sheet.
Roughly chop your leftover vegetables, if you don't have any leftovers: Cut the red onion into quarters and set aside. Cut 1 red pepper into strips. Cut ½ cauliflower into small florets. Cut ½ broccoli into small florets.
Prepare the meal tray.
In a large bowl, combine red onion, ½ tbsp dried oregano, 2 tbsp olive oil, ½ tbsp balsamic vinegar, salt and pepper. Place on a baking sheet, making sure to leave space for the other vegetables. Each vegetable has its own section of the sheet!!! Repeat for red pepper, half cauliflower and half broccoli. Bake for 30 minutes or until all vegetables are almost tender. Add leftover meat and bake for another 15 minutes.
Cut the chicken into cubes and set aside.
Prepare the butter chicken.
In a large skillet, heat 2 tbsp butter and sauté the yellow onion for 1 minute. Add the remaining butter, 2 cloves garlic, 1 tbsp ginger, 1 tbsp garam masala and the chicken. Cook for 5 minutes. Over low heat, add 2 tbsp tomato paste, 1 can (400 ml) coconut milk and 2 tbsp honey. Season with salt and pepper to taste and simmer for 10 minutes. Serve with jasmine rice.
1 cutting board
1 chef's knife
1 paring knife
Measuring spoons
Measuring cups
Mixing bowls
1 can opener
1 wooden spoon
1 fork
1 wooden spoon
1 fork
1 non-stick baking sheet
1 medium pot with lid
1 large skillet
1 large cauldron
1 9 or 10 inch springform pan
1 strainer
Empty containers (storage or freezing)
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