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Recipe day 13 (my favorite)
Stuffed #Chicken with #Mushroom Veloute
Ingredients:
4 boneless chicken breasts
1 tsp oil
2 tsp garlic paste or grated garlic
1 tsp Thyme
Salt n Pepper to taste
¼ cup very finely chopped Red bell pepper
2 tbsp finely chopped Jalapenoes
2 tbsp grated Cheese
1 tbsp butter, at room temperature
1½ tbsp Butter
½ cup Mushroom, sliced
½ tsp White wine vinegar or ¼ cup any White wine
1 tbsp Maida
1 cup Stock
Salt and pepper to taste
About 2-3 tbsp fresh Cream
Method:
1. First of all, pound the chicken breast as shown to u, with back of knife and rolling pin in a zip lock. Flatten the chicken breast a little. Make a pocket in it. Marinate it with salt, pepper, oil, thyme and garlic paste.
2. Now mix bell pepper, jalapeno, butter and cheese together to make a filling.
3. Now stuff the chicken breast with the filling, cling wrap it tightly and keep in fridge for atleast 30min.
4. For the veloute sauce, heat butter in a pan. Add mushrooms, salt and pepper. When mushroom leaves the water add the vinegar or wine. Cook till its dry a little. Now add maida, cook for 2 min till golden in color.
5. Now add vegetable stock. Check the thickness of the sauce. finish with cream.
6. Mean while, heat oil in a pan and cook chicken for 5 min.
7. Then either you can put it in oven for 15 min at 180*c or u can just cook covered in a pan.
8. When the chicken is tender serve it hot with the sauce.
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Wow My Kid Never Ceases To Amaze Me. She Is Not Even 100% Healed After Surgery But Look At Her Now!! Always Good Times With The Family!!! #blessed #chefism #dance #drake #goodtimes #keke #kekechallenge #kiki #kikichallenge #pricelesstimes #shiggychallenge #talented #therapy #wedifferent #talk2meItalkback
Day 1
Velvety Mango Mousse
Ingredients:
1 Alphanso Mango
2-3 tbsp Icing Sugar
¼ cup Cream
70 gm white compound chocolate
100ml Whipping Cream
For garnishing
Mint leaves or #Alphanso #mango
Method:
1. Make a puree of mango, sugar and cream. Melt the white chocolate and heat the mango puree a bit. Mix them to make a mango ganache.
2. Now whip the cream till stiff peak forms. Let the mango ganache come on room temperature. Then add it to the whipped cream and fold it nicely.
3. Keep it in fridge to set. Serve chilled with mango pieces
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Dragon fruit blossom
#the_exotic_mystrey❤ !
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This is just amazing. Dragon fruit crushed with vanilla icecream and drizzled with strawberry crush. What an amazing look. !
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#food #foodfood #foodporn #foodography #foodie #foodphotography #foodism #foods #foody #foodies #foodtrip #foodstagram #foodlover #foodpics #foodpassion #chef #chefism #indianchef #cheflife #eatwithdharmin.