My parents are away, leaving me to plan my meals. I wanted to cook something different instead of the usual pasta. I cooked Sauteed Marinated Chicken Breast with Tempura Eggplant.
It was a near success. I marinated the chicken in salt, pepper, olive oil and lemon juice before sauteing it. However, I had added too much salt and so I complemented it with chilli and tomato sauces. The eggplant was good. The mushy texture contrasted very well with the crisp and slightly thick layer of cornflour over the eggplant chunks. I paired them with some strawberries and red grapes to make the whole meal look like a gourmet entree.
I have more plans over the next few days. It's Pasta with Baby Kailan in lemon juice and Pizza Burger today. I boil the pasta and kailan before mixing them with lemon juice, light and healthy. For dinner, I will fry the button mushroom slices and chopped green pepper in olive oil before placing them on top of the 2 halves of the burger bun. Then I will sprinkle mozzarella cheese over the combination before finally toasting them.
I also plan to try out a recipe from Nigella Feasts the cooking programme. Mars Bars and butter are melted in a saucepan before being mixed with cornflakes in the same pan. Then the combination is placed in individual patty cases and then refrigerated for an hour. I will make Melting Moments as well, where self-raising flour, butter and eggs are combined into a dough and then individually placed on a baking tray. The cookie dough will then be topped with diced cherries or coloured rice.
The following day's lunch will see me marinating a piece of chicken breast in salt, pepper and olive oil before sauteing it. Then I will saute button mushroom slices and place them on the chicken before topping the combination with mozzarella cheese and toasting it.
I will continue to update you on the remainder of my cooking plans when I think of them. :)
No comments:
Post a Comment