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- 1 chopped onion
- 500g chicken breast,sliced into 1 inch pieces
- 2 beetroots,sliced into stripes
- 1-2 chili peppers,sliced
- 0.5 cups coconut milk
- 0.5 cups fish stock
- 8 potatoes
- 1 large egg yolk
- 2 cucumbers,sliced into stripes
- 100g feta cheese
- preheat your oven 180C and wash potatoes,prepare them on the plate (use baking paper),sprinkle with a little olive oil and salt,bake about 30 minutes (have to feel a little resistance in the centre when you test potatoes with knife)
- In a heavy saucepan, heat the olive oil over medium heat and soften onion
- season chicken with salt and pepper, add into pan
- after 4-5 minutes add beetroot and chili pepper
- after 4-5 minutes add stock and coconut milk, let it reduce. use salt,pepper you like
- prepare gnocchi: While still warm, peel and pass potatoes through vegetable mill onto clean pasta board.Make well in center of potatoes and sprinkle all over with flour. Place egg yolk, salt and a little nutmeg in center of well and using a fork, stir into flour and potatoes. Once egg is mixed in, bring dough together, kneading gently until formed. prepare 1 inch peaces.Boil them in water until gnocchi float to top of boiling water, remove them.
- serve it with small pieces feta cheese and cucumber stripes on top
A Zucchini Spaghetti to Fawn Over
A fried and fabulous classic
The zucchini spaghetti of Italy.
Just for the halibut.
Recipe of the Day
Savor the season.
This pasta's mint to be.