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How to Make Chocolate Covered Strawberries The best way, how to make strawberry covered with chocolate, it is one of the delicious desserts to make strawberry with chocolate, and it is considered a delicious dessert on special occasions, so learn how to make strawberry covered with chocolate Best made on the day of serving as the chocolate makes strawberries sweat. They are at their best if eaten within 8 hours of making them. Indulgent, romantic and sweet enough to make that special someone in your life smile. Best made on the day of serving as the chocolate makes strawberries sweat. They are at their best if eaten within 8 hours of making them. INGREDIENTS - 8 large, ripe strawberries - 200g white, milk or dark chocolate melts (see note) To decorate - pink food colouring (for white chocolate) - edible gold or silver spray - metallic pink edible lustre dust - miniature pink hearts - pink crystals METHOD 1- Line a tray with baking paper. 2- Melt chocolate by placing it in a small heatproof bowl and microwaving for 1 minute, stirring every 20 seconds, until melted and smooth. To make pink chocolate, melt the white chocolate and use as much as you need before colouring the rest. Stir in a few drops of pink food colouring, adding more as you need until you get the colour you want. 3- To coat, hold the strawberry by the stem and gather the leaves together. Dip the strawberry into the chocolate, turning to coat all over. Allow excess chocolate to drip off for a few seconds then place on the paper. Repeat with remaining strawberries then refrigerate for at least 1 hour to set before doing drizzles. 4- To drizzle, spoon a bit of melted chocolate into a small resealable plastic bag. You may need to rewarm it in the microwave for 5 seconds. Snip a tiny corner off the bag and drizzle chocolate over the chilled strawberries in whatever pattern takes your fancy. 5- To decorate, follow packet directions to decorate the strawberries with metallic dust, either by brushing, spraying or sprinkling. Add your chosen decorations then chill for at least 30 minutes before serving. #howto #dessert #recipe #chocolatestrawberries #candystrawberries

The easiest soy sauce chicken drumsticks you can make tonight | Delicious CHICKEN RECIPES that you and your family can make for dinnerIt is a recipe of chicken thighs with soy sauce that is an easy, simple and quick recipe. You can prepare the quantities that suit you from chicken thighsThis recipe is for lovers of spicy and delicious soy sauceWatch now and enjoy with this delicious soy sauce chicken thighs recipeSubscribe to my channel and press the bell button to get notifications every time I post a new recipe This chicken dish leaves you with a flavourful poaching stock that you can use again and again. Once the chicken is out, strain the rest of the solids, bring the liquid back to the boil and it can be frozen for a couple of months. * INGREDIENTS6 drumsticks Lilydale chicken or a whole 1.8kg chicken1 cup soy sauce1 cup soy sauce (dark)1 unpeeled and halved brown onion3 unpeeled and crushed garlic cloves1 thickly sliced and bruised ginger knob the size of a thumb2 stars anise2 sticks cinnamon1 cup caster sugar1 bunch gai lan (Chinese broccoli), chopped into segments of 6-10cm1 tbsp vegetable oil1 tsp salt * METHODIn a big pot with 1 litre of water, combine the soy sauces, onion, garlic ginger, star anise, cinnamon, and sugar. Bring to a boil, stirring constantly to dissolve the sugar. Add the chicken pieces, close the lid, and turn the heat down to very low. Poach the chicken for 45 minutes over low heat, then transfer to a serving plate to rest.Transfer about ½ cups of the chicken poaching liquid to a small saucepan (you can freeze the remaining poaching liquid to use again another time). Simmer for about 10 minutes, or until the liquid has been reduced by half. Bring a medium saucepan of water to a boil, then add the gai lan stalks followed by the leaves. Pour the oil over the water and sprinkle with salt. Cook the gai lan for 2 minutes before removing it to a serving platter.Serve the drumsticks with the sauce and the leaves. This recipe is from episode seven of Good Food's new TV show, Good Food Kitchen https://www.goodfood.com.au/gfkitchen

The easiest soy sauce chicken drumsticks you can make tonight | Delicious CHICKEN RECIPES that you and your family can make for dinnerIt is a recipe of chicken thighs with soy sauce that is an easy, simple and quick recipe. You can prepare the quantities that suit you from chicken thighsThis recipe is for lovers of spicy and delicious soy sauceWatch now and enjoy with this delicious soy sauce chicken thighs recipeSubscribe to my channel and press the bell button to get notifications every time I post a new recipe This chicken dish leaves you with a flavourful poaching stock that you can use again and again. Once the chicken is out, strain the rest of the solids, bring the liquid back to the boil and it can be frozen for a couple of months. * INGREDIENTS6 drumsticks Lilydale chicken or a whole 1.8kg chicken1 cup soy sauce1 cup soy sauce (dark)1 unpeeled and halved brown onion3 unpeeled and crushed garlic cloves1 thickly sliced and bruised ginger knob the size of a thumb2 stars anise2 sticks cinnamon1 cup caster sugar1 bunch gai lan (Chinese broccoli), chopped into segments of 6-10cm1 tbsp vegetable oil1 tsp salt * METHODIn a big pot with 1 litre of water, combine the soy sauces, onion, garlic ginger, star anise, cinnamon, and sugar. Bring to a boil, stirring constantly to dissolve the sugar. Add the chicken pieces, close the lid, and turn the heat down to very low. Poach the chicken for 45 minutes over low heat, then transfer to a serving plate to rest.Transfer about ½ cups of the chicken poaching liquid to a small saucepan (you can freeze the remaining poaching liquid to use again another time). Simmer for about 10 minutes, or until the liquid has been reduced by half. Bring a medium saucepan of water to a boil, then add the gai lan stalks followed by the leaves. Pour the oil over the water and sprinkle with salt. Cook the gai lan for 2 minutes before removing it to a serving platter.Serve the drumsticks with the sauce and the leaves. This recipe is from episode seven of Good Food's new TV show, Good Food Kitchen https://www.goodfood.com.au/gfkitchen

The easiest soy sauce chicken drumsticks you can make tonight | Delicious CHICKEN RECIPES that you and your family can make for dinnerIt is a recipe of chicken thighs with soy sauce that is an easy, simple and quick recipe. You can prepare the quantities that suit you from chicken thighsThis recipe is for lovers of spicy and delicious soy sauceWatch now and enjoy with this delicious soy sauce chicken thighs recipeSubscribe to my channel and press the bell button to get notifications every time I post a new recipe This chicken dish leaves you with a flavourful poaching stock that you can use again and again. Once the chicken is out, strain the rest of the solids, bring the liquid back to the boil and it can be frozen for a couple of months. * INGREDIENTS6 drumsticks Lilydale chicken or a whole 1.8kg chicken1 cup soy sauce1 cup soy sauce (dark)1 unpeeled and halved brown onion3 unpeeled and crushed garlic cloves1 thickly sliced and bruised ginger knob the size of a thumb2 stars anise2 sticks cinnamon1 cup caster sugar1 bunch gai lan (Chinese broccoli), chopped into segments of 6-10cm1 tbsp vegetable oil1 tsp salt * METHODIn a big pot with 1 litre of water, combine the soy sauces, onion, garlic ginger, star anise, cinnamon, and sugar. Bring to a boil, stirring constantly to dissolve the sugar. Add the chicken pieces, close the lid, and turn the heat down to very low. Poach the chicken for 45 minutes over low heat, then transfer to a serving plate to rest.Transfer about ½ cups of the chicken poaching liquid to a small saucepan (you can freeze the remaining poaching liquid to use again another time). Simmer for about 10 minutes, or until the liquid has been reduced by half. Bring a medium saucepan of water to a boil, then add the gai lan stalks followed by the leaves. Pour the oil over the water and sprinkle with salt. Cook the gai lan for 2 minutes before removing it to a serving platter.Serve the drumsticks with the sauce and the leaves. This recipe is from episode seven of Good Food's new TV show, Good Food Kitchen https://www.goodfood.com.au/gfkitchen

The easiest soy sauce chicken drumsticks you can make tonight | Delicious CHICKEN RECIPES that you and your family can make for dinner, It is a recipe of chicken thighs with soy sauce that is an easy, simple and quick recipe. You can prepare the quantities that suit you from chicken thighs This recipe is for lovers of spicy and delicious soy sauce. Watch now and enjoy with this delicious soy sauce chicken thighs recipe. Subscribe to my channel and press the bell button to get notifications every time I post a new recipe. This chicken dish leaves you with a flavourful poaching stock that you can use again and again. Once the chicken is out, strain the rest of the solids, bring the liquid back to the boil and it can be frozen for a couple of months. * INGREDIENTS - 6 drumsticks Lilydale chicken or a whole 1.8kg chicken - 1 cup soy sauce - 1 cup soy sauce (dark) - 1 unpeeled and halved brown onion - 3 unpeeled and crushed garlic cloves - 1 thickly sliced and bruised ginger knob the size of a thumb - 2 stars anise - 2 sticks cinnamon - 1 cup caster sugar - 1 bunch gai lan (Chinese broccoli), chopped into segments of 6-10cm - 1 tbsp vegetable oil - 1 tsp salt * METHOD 1- In a big pot with 1 litre of water, combine the soy sauces, onion, garlic ginger, star anise, cinnamon, and sugar. Bring to a boil, stirring constantly to dissolve the sugar. Add the chicken pieces, close the lid, and turn the heat down to very low. Poach the chicken for 45 minutes over low heat, then transfer to a serving plate to rest. 2- Transfer about ½ cups of the chicken poaching liquid to a small saucepan (you can freeze the remaining poaching liquid to use again another time). Simmer for about 10 minutes, or until the liquid has been reduced by half. 3- Bring a medium saucepan of water to a boil, then add the gai lan stalks followed by the leaves. Pour the oil over the water and sprinkle with salt. Cook the gai lan for 2 minutes before removing it to a serving platter. 4- Serve the drumsticks with the sauce and the leaves. 0:00 Introduction 0:20 Add ingredients to boil chicken thighs 1:27 drop in your chicken drumsticks

four things for good kitchen hygiene, these are four habits to keep your kitchen clean and how to wash vegetables and ingredients before cooking Just remember four things for good kitchen hygiene: cleaning, separating, cooking, and chilling. Keeping your kitchen clean and hygienic should be second nature, to keep ourselves and our families safe. 1. Cleaning We've all become used to cleaning our hands thoroughly and often. But when should you clean your hands in the kitchen? Wash your hands after handling raw foods, including raw meat and raw seafood, but also vegetables and eggs. If you see dirt on vegetables, wash your hands afterwards. The same goes for eggs, because we all know where they come from! When it comes to washing your hands, as long as it takes to sing happy birthday but wash all parts of your hands, including fingernails and your wrists, too. 2. Separating When you're chopping foods, separate your chopping boards. It doesn't matter if ithey are made of plastic or wood, in the words of Offspring you've got to keep them separated! Use different boards for raw meat, cooked meat and vegetables. Use disposable wipes to clean up spills, so you're not spreading germs around your kitchen with dirty old sponges. 3. Cooking When it comes to cooking it's really important to prepare, and clean, your food properly. Don't wash meat, that will just splash bacteria around your kitchen. It is important though to wash vegetables, particularly those that have dirt on them. Dirt can be a breeding ground for bacteria, so make sure you wash them before you even start cooking. 4. Chilling Your fridge can often be your best friend for keeping a kitchen hygienic. Set your fridge to four degrees and your freezer to minus 18 degrees. When you've got food sitting on the bench, don't leave it there for too long. As soon as it stops steaming, cover it and stick it in the fridge. So there you have it. Four simple things to remember to keep your kitchen clean and hygienic and you and your family safe from nasty bacteria.

four things for good kitchen hygiene, these are four habits to keep your kitchen clean and how to wash vegetables and ingredients before cooking Just remember four things for good kitchen hygiene: cleaning, separating, cooking, and chilling. Keeping your kitchen clean and hygienic should be second nature, to keep ourselves and our families safe. 1. Cleaning We've all become used to cleaning our hands thoroughly and often. But when should you clean your hands in the kitchen? Wash your hands after handling raw foods, including raw meat and raw seafood, but also vegetables and eggs. If you see dirt on vegetables, wash your hands afterwards. The same goes for eggs, because we all know where they come from! When it comes to washing your hands, as long as it takes to sing happy birthday but wash all parts of your hands, including fingernails and your wrists, too. 2. Separating When you're chopping foods, separate your chopping boards. It doesn't matter if ithey are made of plastic or wood, in the words of Offspring you've got to keep them separated! Use different boards for raw meat, cooked meat and vegetables. Use disposable wipes to clean up spills, so you're not spreading germs around your kitchen with dirty old sponges. 3. Cooking When it comes to cooking it's really important to prepare, and clean, your food properly. Don't wash meat, that will just splash bacteria around your kitchen. It is important though to wash vegetables, particularly those that have dirt on them. Dirt can be a breeding ground for bacteria, so make sure you wash them before you even start cooking. 4. Chilling Your fridge can often be your best friend for keeping a kitchen hygienic. Set your fridge to four degrees and your freezer to minus 18 degrees. When you've got food sitting on the bench, don't leave it there for too long. As soon as it stops steaming, cover it and stick it in the fridge. So there you have it. Four simple things to remember to keep your kitchen clean and hygienic and you and your family safe from nasty bacteria.

four things for good kitchen hygiene, these are four habits to keep your kitchen clean and how to wash vegetables and ingredients before cooking Just remember four things for good kitchen hygiene: cleaning, separating, cooking, and chilling. Keeping your kitchen clean and hygienic should be second nature, to keep ourselves and our families safe. 1. Cleaning We've all become used to cleaning our hands thoroughly and often. But when should you clean your hands in the kitchen? Wash your hands after handling raw foods, including raw meat and raw seafood, but also vegetables and eggs. If you see dirt on vegetables, wash your hands afterwards. The same goes for eggs, because we all know where they come from! When it comes to washing your hands, as long as it takes to sing happy birthday but wash all parts of your hands, including fingernails and your wrists, too. 2. Separating When you're chopping foods, separate your chopping boards. It doesn't matter if ithey are made of plastic or wood, in the words of Offspring you've got to keep them separated! Use different boards for raw meat, cooked meat and vegetables. Use disposable wipes to clean up spills, so you're not spreading germs around your kitchen with dirty old sponges. 3. Cooking When it comes to cooking it's really important to prepare, and clean, your food properly. Don't wash meat, that will just splash bacteria around your kitchen. It is important though to wash vegetables, particularly those that have dirt on them. Dirt can be a breeding ground for bacteria, so make sure you wash them before you even start cooking. 4. Chilling Your fridge can often be your best friend for keeping a kitchen hygienic. Set your fridge to four degrees and your freezer to minus 18 degrees. When you've got food sitting on the bench, don't leave it there for too long. As soon as it stops steaming, cover it and stick it in the fridge. So there you have it. Four simple things to remember to keep your kitchen clean and hygienic and you and your family safe from nasty bacteria.

Chicken stir fry with chow mein noodles recipe | Stir fry chicken noodles and vegetables recipe | Chicken Stir Fry With Noodles and Chicken Chow Mein | Chicken Noodles Recipe | Chicken Fried Noodles Recipe These stirred noodles are much easier to make than fried noodles, as they essentially stew and absorb the rich sauce. * INGREDIENTS 400g Lilydale skinless chicken thighs, thinly sliced 3 tbsp dark soy sauce 3 tbsp vegetable oil 3-4 thick slices of ginger, bruised 3 garlic cloves, roughly chopped 1 small carrot, cut into matchsticks 1 small red capsicum, cut into strips 4 thin spring onions, cut into 5cm lengths 10 snowpeas, trimmed and halved on an angle 2 tbsp oyster sauce 2 tsp sesame oil a pinch of caster sugar 1 cup chicken stock 500g thick fresh Hokkien noodles * METHOD 1- Combine the chicken with 1 tablespoon of the dark soy sauce. 2- Heat a wok until it is very hot and add in the oil around the edges so it runs into the bottom. Add in the ginger first and then after a few seconds, the garlic. Toss in the oil until the garlic starts to brown, then add in the chicken. Stir-fry the chicken until it starts to brown. 3- Add the carrot, capsicum, snow peas and spring onion and toss to coat, then add the remaining 2 tablespoons of dark soy sauce plus the oyster sauce, sugar, sesame oil and chicken stock. Bring to the boil. Taste the sauce – it should be strong and flavourful. 4- Poke a few holes in the bag of noodles and massage gently to loosen them. Add in the noodles and stir to combine. Continue to cook for about 2-3 minutes until the noodles are softened but still al dente, then serve. This recipe is from episode six of Good Food's new TV show, Good Food Kitchen https://www.goodfood.com.au/gfkitchen

Chicken stir fry with chow mein noodles recipe | Stir fry chicken noodles and vegetables recipe | Chicken Stir Fry With Noodles and Chicken Chow Mein | Chicken Noodles Recipe | Chicken Fried Noodles Recipe These stirred noodles are much easier to make than fried noodles, as they essentially stew and absorb the rich sauce. * INGREDIENTS 400g Lilydale skinless chicken thighs, thinly sliced 3 tbsp dark soy sauce 3 tbsp vegetable oil 3-4 thick slices of ginger, bruised 3 garlic cloves, roughly chopped 1 small carrot, cut into matchsticks 1 small red capsicum, cut into strips 4 thin spring onions, cut into 5cm lengths 10 snowpeas, trimmed and halved on an angle 2 tbsp oyster sauce 2 tsp sesame oil a pinch of caster sugar 1 cup chicken stock 500g thick fresh Hokkien noodles * METHOD 1- Combine the chicken with 1 tablespoon of the dark soy sauce. 2- Heat a wok until it is very hot and add in the oil around the edges so it runs into the bottom. Add in the ginger first and then after a few seconds, the garlic. Toss in the oil until the garlic starts to brown, then add in the chicken. Stir-fry the chicken until it starts to brown. 3- Add the carrot, capsicum, snow peas and spring onion and toss to coat, then add the remaining 2 tablespoons of dark soy sauce plus the oyster sauce, sugar, sesame oil and chicken stock. Bring to the boil. Taste the sauce – it should be strong and flavourful. 4- Poke a few holes in the bag of noodles and massage gently to loosen them. Add in the noodles and stir to combine. Continue to cook for about 2-3 minutes until the noodles are softened but still al dente, then serve. This recipe is from episode six of Good Food's new TV show, Good Food Kitchen https://www.goodfood.com.au/gfkitchen

Chicken stir fry with chow mein noodles recipe | CHICKEN NOODLES | Chicken Stir Fry With Noodles and Chicken Chow Mein | Chicken Noodles Recipe | Chicken Fried Noodles Recipe These stirred noodles are much easier to make than fried noodles, as they essentially stew and absorb the rich sauce. * INGREDIENTS 400g Lilydale skinless chicken thighs, thinly sliced 3 tbsp dark soy sauce 3 tbsp vegetable oil 3-4 thick slices of ginger, bruised 3 garlic cloves, roughly chopped 1 small carrot, cut into matchsticks 1 small red capsicum, cut into strips 4 thin spring onions, cut into 5cm lengths 10 snowpeas, trimmed and halved on an angle 2 tbsp oyster sauce 2 tsp sesame oil a pinch of caster sugar 1 cup chicken stock 500g thick fresh Hokkien noodles * METHOD 1- Combine the chicken with 1 tablespoon of the dark soy sauce. 2- Heat a wok until it is very hot and add in the oil around the edges so it runs into the bottom. Add in the ginger first and then after a few seconds, the garlic. Toss in the oil until the garlic starts to brown, then add in the chicken. Stir-fry the chicken until it starts to brown. 3- Add the carrot, capsicum, snow peas and spring onion and toss to coat, then add the remaining 2 tablespoons of dark soy sauce plus the oyster sauce, sugar, sesame oil and chicken stock. Bring to the boil. Taste the sauce – it should be strong and flavourful. 4- Poke a few holes in the bag of noodles and massage gently to loosen them. Add in the noodles and stir to combine. Continue to cook for about 2-3 minutes until the noodles are softened but still al dente, then serve. This recipe is from episode six of Good Food's new TV show, Good Food Kitchen https://www.goodfood.com.au/gfkitchen

Chicken stir fry with chow mein noodles recipe | CHICKEN NOODLES | Chicken Stir Fry With Noodles and Chicken Chow Mein | Chicken Noodles Recipe | Chicken Fried Noodles Recipe These stirred noodles are much easier to make than fried noodles, as they essentially stew and absorb the rich sauce. * INGREDIENTS 400g Lilydale skinless chicken thighs, thinly sliced 3 tbsp dark soy sauce 3 tbsp vegetable oil 3-4 thick slices of ginger, bruised 3 garlic cloves, roughly chopped 1 small carrot, cut into matchsticks 1 small red capsicum, cut into strips 4 thin spring onions, cut into 5cm lengths 10 snowpeas, trimmed and halved on an angle 2 tbsp oyster sauce 2 tsp sesame oil a pinch of caster sugar 1 cup chicken stock 500g thick fresh Hokkien noodles * METHOD 1- Combine the chicken with 1 tablespoon of the dark soy sauce. 2- Heat a wok until it is very hot and add in the oil around the edges so it runs into the bottom. Add in the ginger first and then after a few seconds, the garlic. Toss in the oil until the garlic starts to brown, then add in the chicken. Stir-fry the chicken until it starts to brown. 3- Add the carrot, capsicum, snow peas and spring onion and toss to coat, then add the remaining 2 tablespoons of dark soy sauce plus the oyster sauce, sugar, sesame oil and chicken stock. Bring to the boil. Taste the sauce – it should be strong and flavourful. 4- Poke a few holes in the bag of noodles and massage gently to loosen them. Add in the noodles and stir to combine. Continue to cook for about 2-3 minutes until the noodles are softened but still al dente, then serve. This recipe is from episode six of Good Food's new TV show, Good Food Kitchen https://www.goodfood.com.au/gfkitchen

Chicken stir fry with chow mein noodles recipe | CHICKEN NOODLES | Chicken Stir Fry With Noodles and Chicken Chow Mein | Chicken Noodles Recipe | Chicken Fried Noodles Recipe These stirred noodles are much easier to make than fried noodles, as they essentially stew and absorb the rich sauce. * INGREDIENTS 400g Lilydale skinless chicken thighs, thinly sliced 3 tbsp dark soy sauce 3 tbsp vegetable oil 3-4 thick slices of ginger, bruised 3 garlic cloves, roughly chopped 1 small carrot, cut into matchsticks 1 small red capsicum, cut into strips 4 thin spring onions, cut into 5cm lengths 10 snowpeas, trimmed and halved on an angle 2 tbsp oyster sauce 2 tsp sesame oil a pinch of caster sugar 1 cup chicken stock 500g thick fresh Hokkien noodles * METHOD 1- Combine the chicken with 1 tablespoon of the dark soy sauce. 2- Heat a wok until it is very hot and add in the oil around the edges so it runs into the bottom. Add in the ginger first and then after a few seconds, the garlic. Toss in the oil until the garlic starts to brown, then add in the chicken. Stir-fry the chicken until it starts to brown. 3- Add the carrot, capsicum, snow peas and spring onion and toss to coat, then add the remaining 2 tablespoons of dark soy sauce plus the oyster sauce, sugar, sesame oil and chicken stock. Bring to the boil. Taste the sauce – it should be strong and flavourful. 4- Poke a few holes in the bag of noodles and massage gently to loosen them. Add in the noodles and stir to combine. Continue to cook for about 2-3 minutes until the noodles are softened but still al dente, then serve. This recipe is from episode six of Good Food's new TV show, Good Food Kitchen https://www.goodfood.com.au/gfkitchen #Chickenstirfrynoodles #Chickennoodles #Chickenrecipe

easy chicken stroganoff with penne and beans less than 30 minutes How to make an easy chicken recipe with penne pasta and beans in less than 30 minutes for a lunch for two It's a family favorite and easy to make, Chicken Stroganoff Recipe with Penne and Beans This tasty chicken dish will take you less than 30 minutes to get on the table – and it's sure to satiate your hungry brood. * INGREDIENTS 1kg Lilydale chicken thigh fillets, cut into 5cm pieces 2 tbsp plain flour 1 tbsp sweet paprika salt and pepper, to season 400g mushrooms, sliced 1 tbsp canola or sunflower oil 25g butter 2 brown onions, sliced ½ cup white wine 1 tbsp tomato paste 2 tsp Dijon mustard 1 cup chicken stock 500g dried penne 150g green beans, trimmed and cut to the same length as the penne 150ml sour cream 2 tbsp finely shredded parsley, to serve * METHOD 1- Combine the chicken with the flour, paprika, salt and pepper and mix well. 2- Microwave the mushrooms for 4 minutes. 3- Heat a very large lidded frying pan over medium heat and add the oil. Fry the chicken until lightly browned, then add half the butter and fry the onions for about 3 minutes until softened. Add the mushrooms and fry until the mushrooms start to brown. 4- Add the wine, tomato paste and mustard, and season with salt and pepper. Add the chicken stock and bring to a simmer. Cover and simmer over a low heat for about 15 minutes. 5- Meanwhile, cook the pasta in salted boiling water until just al dente, adding the beans for the last minute or 2 of cooking time. Drain and toss through the remaining butter. 6- Remove the chicken pan from the heat and stir through the sour cream; taste and adjust seasoning. Serve with the pasta and beans, sprinkled with parsley. This recipe is from episode five of Good Food's new TV show, Good Food Kitchen, https://www.goodfood.com.au/gfkitchen

easy chicken stroganoff with penne and beans less than 30 minutes How to make an easy chicken recipe with penne pasta and beans in less than 30 minutes for a lunch for two It's a family favorite and easy to make, Chicken Stroganoff Recipe with Penne and Beans This tasty chicken dish will take you less than 30 minutes to get on the table – and it's sure to satiate your hungry brood. * INGREDIENTS 1kg Lilydale chicken thigh fillets, cut into 5cm pieces 2 tbsp plain flour 1 tbsp sweet paprika salt and pepper, to season 400g mushrooms, sliced 1 tbsp canola or sunflower oil 25g butter 2 brown onions, sliced ½ cup white wine 1 tbsp tomato paste 2 tsp Dijon mustard 1 cup chicken stock 500g dried penne 150g green beans, trimmed and cut to the same length as the penne 150ml sour cream 2 tbsp finely shredded parsley, to serve * METHOD 1- Combine the chicken with the flour, paprika, salt and pepper and mix well. 2- Microwave the mushrooms for 4 minutes. 3- Heat a very large lidded frying pan over medium heat and add the oil. Fry the chicken until lightly browned, then add half the butter and fry the onions for about 3 minutes until softened. Add the mushrooms and fry until the mushrooms start to brown. 4- Add the wine, tomato paste and mustard, and season with salt and pepper. Add the chicken stock and bring to a simmer. Cover and simmer over a low heat for about 15 minutes. 5- Meanwhile, cook the pasta in salted boiling water until just al dente, adding the beans for the last minute or 2 of cooking time. Drain and toss through the remaining butter. 6- Remove the chicken pan from the heat and stir through the sour cream; taste and adjust seasoning. Serve with the pasta and beans, sprinkled with parsley. This recipe is from episode five of Good Food's new TV show, Good Food Kitchen, https://www.goodfood.com.au/gfkitchen

easy chicken stroganoff with penne and beans less than 30 minutes How to make an easy chicken recipe with penne pasta and beans in less than 30 minutes for a lunch for two It's a family favorite and easy to make, Chicken Stroganoff Recipe with Penne and Beans This tasty chicken dish will take you less than 30 minutes to get on the table – and it's sure to satiate your hungry brood. * INGREDIENTS 1kg Lilydale chicken thigh fillets, cut into 5cm pieces 2 tbsp plain flour 1 tbsp sweet paprika salt and pepper, to season 400g mushrooms, sliced 1 tbsp canola or sunflower oil 25g butter 2 brown onions, sliced ½ cup white wine 1 tbsp tomato paste 2 tsp Dijon mustard 1 cup chicken stock 500g dried penne 150g green beans, trimmed and cut to the same length as the penne 150ml sour cream 2 tbsp finely shredded parsley, to serve * METHOD 1- Combine the chicken with the flour, paprika, salt and pepper and mix well. 2- Microwave the mushrooms for 4 minutes. 3- Heat a very large lidded frying pan over medium heat and add the oil. Fry the chicken until lightly browned, then add half the butter and fry the onions for about 3 minutes until softened. Add the mushrooms and fry until the mushrooms start to brown. 4- Add the wine, tomato paste and mustard, and season with salt and pepper. Add the chicken stock and bring to a simmer. Cover and simmer over a low heat for about 15 minutes. 5- Meanwhile, cook the pasta in salted boiling water until just al dente, adding the beans for the last minute or 2 of cooking time. Drain and toss through the remaining butter. 6- Remove the chicken pan from the heat and stir through the sour cream; taste and adjust seasoning. Serve with the pasta and beans, sprinkled with parsley. This recipe is from episode five of Good Food's new TV show, Good Food Kitchen, https://www.goodfood.com.au/gfkitchen

easy chicken stroganoff with penne and beans less than 30 minutes How to make an easy chicken recipe with penne pasta and beans in less than 30 minutes for a lunch for two It's a family favorite and easy to make, Chicken Stroganoff Recipe with Penne and Beans This tasty chicken dish will take you less than 30 minutes to get on the table – and it's sure to satiate your hungry brood. * INGREDIENTS 1kg Lilydale chicken thigh fillets, cut into 5cm pieces 2 tbsp plain flour 1 tbsp sweet paprika salt and pepper, to season 400g mushrooms, sliced 1 tbsp canola or sunflower oil 25g butter 2 brown onions, sliced ½ cup white wine 1 tbsp tomato paste 2 tsp Dijon mustard 1 cup chicken stock 500g dried penne 150g green beans, trimmed and cut to the same length as the penne 150ml sour cream 2 tbsp finely shredded parsley, to serve * METHOD 1- Combine the chicken with the flour, paprika, salt and pepper and mix well. 2- Microwave the mushrooms for 4 minutes. 3- Heat a very large lidded frying pan over medium heat and add the oil. Fry the chicken until lightly browned, then add half the butter and fry the onions for about 3 minutes until softened. Add the mushrooms and fry until the mushrooms start to brown. 4- Add the wine, tomato paste and mustard, and season with salt and pepper. Add the chicken stock and bring to a simmer. Cover and simmer over a low heat for about 15 minutes. 5- Meanwhile, cook the pasta in salted boiling water until just al dente, adding the beans for the last minute or 2 of cooking time. Drain and toss through the remaining butter. 6- Remove the chicken pan from the heat and stir through the sour cream; taste and adjust seasoning. Serve with the pasta and beans, sprinkled with parsley. This recipe is from episode five of Good Food's new TV show, Good Food Kitchen, https://www.goodfood.com.au/gfkitchen

seafood recipes | fregola and mussels how to make easy & delicious recipe fregola and mussels It is one of the best favorite family meals of Italian sea food, learn to prepare it in a short time to be lunch in restaurants and in family meals, it is a wonderful Italian dish and everyone loves it from fregola and mussels The head chef at The Old Fitz in Sydney's Woolloomooloo shares an old restaurant family-meal favourite. Anna's tip: cool the mussels slowly so they don't shrink. * INGREDIENTS 2kg mussels 4 tbsp olive oil 1 whole garlic clove, plus 5 cloves, minced 200ml white wine 2 onions, sliced 1 large bulb fennel, sliced 2 anchovies, or more to taste 500g toasted fregola 1 bunch parsley, leaves finely chopped, stems reserved 20g preserved lemon peel, finely chopped zest and juice of 1 lemon 100g butter, cold, cubed 1 tbsp dried chilli flakes METHOD 1- Wash mussels very well in cold water. 2- Place a large, lidded pot over high heat. Once hot, add the oil. Use the back of a knife to smash the whole garlic clove on a board. Add the smashed clove and the parsley stems to the oil. 3- Dump the mussels in and add a generous glug of white wine – you might need to do this in two batches depending on the size of your pot. Put the lid on, shaking every 30 seconds, until the mussels just start to open, about 2-3 minutes. 4- Tip the mussels out into a colander placed over a large bowl and cover with a tea towel to cool. 5- While the mussels are cooling, add another 2 tablespoons of olive oil to the same pot over low-medium heat and add the onions, fennel, anchovies, 4 cloves of minced garlic and a pinch of salt. Put the lid on and cook until everything becomes soft, about 5 minutes. 6- Remove the lid and continue to cook until the liquid has evaporated and onions and fennel become caramelised. Remove from heat. 7- Shuck mussels and remove beards. Roughly chop. Strain the reserved liquid into a small jug to remove any broken shells/beard. 8- Bring a large pot of salted water to the boil. Cook fregola for about 5 minutes, until al dente. Drain, and return to the pot with the onion and fennel. 9- Add the chopped mussels and reserved mussel liquid to the pot. Stir over low heat to warm everything through. Add the chopped parsley, the last minced clove of garlic, preserved lemon, and lemon zest and juice. Remove from heat, and stir through the cold butter. The mix should be a little soupy. Crack in a fair amount of black pepper and add the dried chilli. Serve with more chilli on the side for those who like it hot. This recipe is from episode five of Good Food's new TV show, Good Food Kitchen, https://www.goodfood.com.au/gfkitchen #seafood #Italianrecipes #FregolaMussels #cooking

Fregola And Mussels seafood | Fregola Pasta with Vongole Clams how to make easy & delicious recipe fregola and mussels It is one of the best favorite family meals of Italian sea food, learn to prepare it in a short time to be lunch in restaurants and in family meals, it is a wonderful Italian dish and everyone loves it from fregola and mussels The head chef at The Old Fitz in Sydney's Woolloomooloo shares an old restaurant family-meal favourite. Anna's tip: cool the mussels slowly so they don't shrink. * INGREDIENTS 2kg mussels 4 tbsp olive oil 1 whole garlic clove, plus 5 cloves, minced 200ml white wine 2 onions, sliced 1 large bulb fennel, sliced 2 anchovies, or more to taste 500g toasted fregola 1 bunch parsley, leaves finely chopped, stems reserved 20g preserved lemon peel, finely chopped zest and juice of 1 lemon 100g butter, cold, cubed 1 tbsp dried chilli flakes METHOD 1- Wash mussels very well in cold water. 2- Place a large, lidded pot over high heat. Once hot, add the oil. Use the back of a knife to smash the whole garlic clove on a board. Add the smashed clove and the parsley stems to the oil. 3- Dump the mussels in and add a generous glug of white wine – you might need to do this in two batches depending on the size of your pot. Put the lid on, shaking every 30 seconds, until the mussels just start to open, about 2-3 minutes. 4- Tip the mussels out into a colander placed over a large bowl and cover with a tea towel to cool. 5- While the mussels are cooling, add another 2 tablespoons of olive oil to the same pot over low-medium heat and add the onions, fennel, anchovies, 4 cloves of minced garlic and a pinch of salt. Put the lid on and cook until everything becomes soft, about 5 minutes. 6- Remove the lid and continue to cook until the liquid has evaporated and onions and fennel become caramelised. Remove from heat. 7- Shuck mussels and remove beards. Roughly chop. Strain the reserved liquid into a small jug to remove any broken shells/beard. 8- Bring a large pot of salted water to the boil. Cook fregola for about 5 minutes, until al dente. Drain, and return to the pot with the onion and fennel. 9- Add the chopped mussels and reserved mussel liquid to the pot. Stir over low heat to warm everything through. Add the chopped parsley, the last minced clove of garlic, preserved lemon, and lemon zest and juice. Remove from heat, and stir through the cold butter. The mix should be a little soupy. Crack in a fair amount of black pepper and add the dried chilli. Serve with more chilli on the side for those who like it hot. This recipe is from episode five of Good Food's new TV show, Good Food Kitchen, https://www.goodfood.com.au/gfkitchen #seafood #Italianrecipes #FregolaMussels #cooking

Fregola And Mussels seafood | Fregola Pasta with Vongole Clams how to make easy & delicious recipe fregola and mussels It is one of the best favorite family meals of Italian sea food, learn to prepare it in a short time to be lunch in restaurants and in family meals, it is a wonderful Italian dish and everyone loves it from fregola and mussels The head chef at The Old Fitz in Sydney's Woolloomooloo shares an old restaurant family-meal favourite. Anna's tip: cool the mussels slowly so they don't shrink. * INGREDIENTS 2kg mussels 4 tbsp olive oil 1 whole garlic clove, plus 5 cloves, minced 200ml white wine 2 onions, sliced 1 large bulb fennel, sliced 2 anchovies, or more to taste 500g toasted fregola 1 bunch parsley, leaves finely chopped, stems reserved 20g preserved lemon peel, finely chopped zest and juice of 1 lemon 100g butter, cold, cubed 1 tbsp dried chilli flakes METHOD 1- Wash mussels very well in cold water. 2- Place a large, lidded pot over high heat. Once hot, add the oil. Use the back of a knife to smash the whole garlic clove on a board. Add the smashed clove and the parsley stems to the oil. 3- Dump the mussels in and add a generous glug of white wine – you might need to do this in two batches depending on the size of your pot. Put the lid on, shaking every 30 seconds, until the mussels just start to open, about 2-3 minutes. 4- Tip the mussels out into a colander placed over a large bowl and cover with a tea towel to cool. 5- While the mussels are cooling, add another 2 tablespoons of olive oil to the same pot over low-medium heat and add the onions, fennel, anchovies, 4 cloves of minced garlic and a pinch of salt. Put the lid on and cook until everything becomes soft, about 5 minutes. 6- Remove the lid and continue to cook until the liquid has evaporated and onions and fennel become caramelised. Remove from heat. 7- Shuck mussels and remove beards. Roughly chop. Strain the reserved liquid into a small jug to remove any broken shells/beard. 8- Bring a large pot of salted water to the boil. Cook fregola for about 5 minutes, until al dente. Drain, and return to the pot with the onion and fennel. 9- Add the chopped mussels and reserved mussel liquid to the pot. Stir over low heat to warm everything through. Add the chopped parsley, the last minced clove of garlic, preserved lemon, and lemon zest and juice. Remove from heat, and stir through the cold butter. The mix should be a little soupy. Crack in a fair amount of black pepper and add the dried chilli. Serve with more chilli on the side for those who like it hot. This recipe is from episode five of Good Food's new TV show, Good Food Kitchen, https://www.goodfood.com.au/gfkitchen #seafood #Italianrecipes #FregolaMussels #cooking

White chocolate and strawberry ricotta parfait recipe A delicious recipe in a glass beaker Whether it's on a cheese board or in a cake, strawberries in season go together perfectly with creamy cheese. Here, they're paired with a white chocolate and ricotta mousse in some simple, show-stopping parfaits. * INGREDIENTS 200g Choceur white chocolate, roughly chopped 600ml thickened cream 375g Emporium Selection smooth ricotta ¼ cup caster sugar 1 tsp vanilla paste 2 punnets strawberries ½ cup toasted slivered almonds, to serve METHOD 1- Melt the white chocolate together with a quarter of the cream (150ml) by microwaving it at 30-second intervals until the chocolate is melted, stirring between intervals. Allow cooling to room temperature. 2- Whip the remaining cream together with the sugar and vanilla paste until firm. Whisk the ricotta into the cooled white chocolate, then fold through the cream. Chill for about 1 hour. 3- Dice half the strawberries and halve the remainder. Layer the cream and ricotta mixture with fresh strawberries and almonds in a glass. You can use a piping bag for this or just spoon it into the cups neatly. Top with extra strawberries and serve. #cake #cakechocolate #cakeshorts

White chocolate and strawberry ricotta parfait recipe A delicious recipe in a glass beaker Whether it's on a cheese board or in a cake, strawberries in season go together perfectly with creamy cheese. Here, they're paired with a white chocolate and ricotta mousse in some simple, show-stopping parfaits. * INGREDIENTS 200g Choceur white chocolate, roughly chopped 600ml thickened cream 375g Emporium Selection smooth ricotta ¼ cup caster sugar 1 tsp vanilla paste 2 punnets strawberries ½ cup toasted slivered almonds, to serve METHOD 1- Melt the white chocolate together with a quarter of the cream (150ml) by microwaving it at 30-second intervals until the chocolate is melted, stirring between intervals. Allow to cool to room temperature. 2- Whip the remaining cream together with the sugar and vanilla paste until firm. Whisk the ricotta into the cooled white chocolate, then fold through the cream. Chill for about 1 hour. 3- Dice half the strawberries and halve the remainder. Layer the cream and ricotta mixture with fresh strawberries and almonds in a glass. You can use a piping bag for this or just spoon it into the cups neatly. Top with extra strawberries and serve. #cake #cakechocolate #cakeshorts

White chocolate and strawberry ricotta parfait recipe A delicious recipe in a glass beaker Whether it's on a cheese board or in a cake, strawberries in season go together perfectly with creamy cheese. Here, they're paired with a white chocolate and ricotta mousse in some simple, show-stopping parfaits. * INGREDIENTS 200g Choceur white chocolate, roughly chopped 600ml thickened cream 375g Emporium Selection smooth ricotta ¼ cup caster sugar 1 tsp vanilla paste 2 punnets strawberries ½ cup toasted slivered almonds, to serve METHOD 1- Melt the white chocolate together with a quarter of the cream (150ml) by microwaving it at 30-second intervals until the chocolate is melted, stirring between intervals. Allow to cool to room temperature. 2- Whip the remaining cream together with the sugar and vanilla paste until firm. Whisk the ricotta into the cooled white chocolate, then fold through the cream. Chill for about 1 hour. 3- Dice half the strawberries and halve the remainder. Layer the cream and ricotta mixture with fresh strawberries and almonds in a glass. You can use a piping bag for this or just spoon it into the cups neatly. Top with extra strawberries and serve. #cake #cakechocolate #cakeshorts

White chocolate and strawberry ricotta parfait recipe A delicious recipe in a glass beaker Whether it's on a cheese board or in a cake, strawberries in season go together perfectly with creamy cheese. Here, they're paired with a white chocolate and ricotta mousse in some simple, show-stopping parfaits. * INGREDIENTS 200g Choceur white chocolate, roughly chopped 600ml thickened cream 375g Emporium Selection smooth ricotta ¼ cup caster sugar 1 tsp vanilla paste 2 punnets strawberries ½ cup toasted slivered almonds, to serve METHOD 1- Melt the white chocolate together with a quarter of the cream (150ml) by microwaving it at 30-second intervals until the chocolate is melted, stirring between intervals. Allow to cool to room temperature. 2- Whip the remaining cream together with the sugar and vanilla paste until firm. Whisk the ricotta into the cooled white chocolate, then fold through the cream. Chill for about 1 hour. 3- Dice half the strawberries and halve the remainder. Layer the cream and ricotta mixture with fresh strawberries and almonds in a glass. You can use a piping bag for this or just spoon it into the cups neatly. Top with extra strawberries and serve. #cake #cakechocolate #cakeshorts

White chocolate and strawberry ricotta parfait recipe A delicious recipe in a glass beaker Whether it's on a cheese board or in a cake, strawberries in season go together perfectly with creamy cheese. Here, they're paired with a white chocolate and ricotta mousse in some simple, show-stopping parfaits. * INGREDIENTS 200g Choceur white chocolate, roughly chopped 600ml thickened cream 375g Emporium Selection smooth ricotta ¼ cup caster sugar 1 tsp vanilla paste 2 punnets strawberries ½ cup toasted slivered almonds, to serve METHOD 1- Melt the white chocolate together with a quarter of the cream (150ml) by microwaving it at 30-second intervals until the chocolate is melted, stirring between intervals. Allow to cool to room temperature. 2- Whip the remaining cream together with the sugar and vanilla paste until firm. Whisk the ricotta into the cooled white chocolate, then fold through the cream. Chill for about 1 hour. 3- Dice half the strawberries and halve the remainder. Layer the cream and ricotta mixture with fresh strawberries and almonds in a glass. You can use a piping bag for this or just spoon it into the cups neatly. Top with extra strawberries and serve. #cake #cakechocolate #cakeshorts