Recipies

Here’s a simple and delicious pan-fried lemon sole recipe with a lemon-butter sauce:

Ingredients:

• 4 lemon sole fillets (about 4-6 oz / 115-170g each)
• Salt and pepper, to taste
• 1/2 cup (60g) all-purpose flour, for dredging
• 3 tbsp vegetable oil
• 2 tbsp unsalted butter
• 1/4 cup (60ml) fresh lemon juice
• 1/4 cup (60ml) dry white wine (optional)
• 2 tbsp capers, drained and rinsed
• 2 tbsp fresh parsley, chopped
• Lemon wedges, for serving

Instructions:

1. Pat the lemon sole fillets dry with paper towels and season both sides with salt and pepper.
2. Place the all-purpose flour in a shallow dish or plate. Dredge each fillet in the flour, shaking off any excess.
3. In a large non-stick skillet, heat the vegetable oil over medium-high heat. Carefully add the fillets to the skillet, cooking in batches if necessary to avoid overcrowding. Cook the fillets for 2-3 minutes on each side, until golden brown and cooked through. Transfer the cooked fillets to a warm plate and cover loosely with foil to keep them warm.
4. Remove any remaining oil from the skillet and reduce the heat to medium-low. Add the butter to the skillet and let it melt. Add the lemon juice and white wine (if using) to the skillet, stirring to combine and scraping up any browned bits from the bottom of the pan.
5. Cook the sauce for about 2 minutes, allowing it to reduce slightly. Stir in the capers and cook for an additional minute.
6. Return the cooked lemon sole fillets to the skillet, spooning the sauce over the top. Sprinkle the chopped fresh parsley over the fillets and cook for another 1-2 minutes, until heated through.
7. Serve the lemon sole fillets with the lemon-butter sauce and lemon wedges on the side. This dish pairs well with steamed vegetables, rice, or a simple salad.

Here’s a recipe for a delicious and flavorful coconut milk-based chicken curry that is mild in heat yet rich in taste:

Ingredients:

• 1.5 lbs (680g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
• 2 tbsp vegetable oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1.5 tsp ground turmeric
• 1.5 tsp ground cumin
• 1.5 tsp ground coriander
• 1/2 tsp paprika
• 1/4 tsp ground cinnamon
• 1/4 tsp ground cardamom
• 1 can (13.5 oz / 400ml) coconut milk
• 1 cup (240ml) chicken stock
• 1 tbsp tomato paste
• 1/2 tsp sugar
• Salt and pepper, to taste
• 2 medium potatoes, peeled and cut into 1-inch (2.5cm) cubes
• 1/2 cup frozen peas
• Fresh coriander, chopped, for garnish
• Cooked rice, for serving

Instructions:

1. Heat 1 tablespoon of the vegetable oil in a large skillet or Dutch oven over medium heat. Add the chicken pieces and cook until browned on all sides, about 4-5 minutes. Remove the chicken from the skillet and set aside.
2. Add the remaining tablespoon of vegetable oil to the skillet. Add the chopped onion and cook until softened and translucent, about 5 minutes. Add the minced garlic and grated ginger, and cook for an additional 1-2 minutes, until fragrant.
3. Stir in the ground turmeric, ground cumin, ground coriander, paprika, ground cinnamon, and ground cardamom, and cook for 1 minute to toast the spices.
4. Pour in the coconut milk and chicken stock, stirring to combine. Add the tomato paste, sugar, salt, and pepper, and mix well.
5. Return the browned chicken to the skillet, along with the cubed potatoes. Bring the mixture to a boil, then reduce the heat to low and let it simmer, covered, for 20-25 minutes, or until the potatoes are tender and the chicken is cooked through.
6. Stir in the frozen peas and cook for an additional 5 minutes, until the peas are heated through.
7. Taste the curry and adjust the seasonings as needed. Serve the curry over cooked rice, garnished with chopped fresh cilantro.

Feel free to customise this recipe with your favorite vegetables or proteins, and adjust the spices to your taste preferences.

Here’s a recipe for a delicious and simple tomato-based pasta sauce that you can easily make at home:

Ingredients:

• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 carrot, finely grated
• 1 celery stalk, finely chopped
• 1 can (28 oz) crushed tomatoes
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp crushed red pepper flakes (optional, for a spicier sauce)
• 1/2 tsp sugar
• Salt and pepper, to taste
• 1/4 cup fresh basil, chopped
• 1/4 cup grated Parmesan cheese (optional)

Instructions:

1. In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion, and cook until softened and translucent, about 5 minutes.
2. Add the minced garlic, grated carrot, and chopped celery to the skillet. Cook, stirring occasionally, for another 5 minutes, until the vegetables are softened.
3. Stir in the crushed tomatoes, dried basil, dried oregano, crushed red pepper flakes (if using), sugar, salt, and pepper. Bring the mixture to a simmer, then reduce the heat to low and let the sauce cook for 20-30 minutes, stirring occasionally. The sauce should thicken as it cooks.
4. Taste the sauce and adjust the seasonings as needed. If you prefer a smoother sauce, you can use an immersion blender or a regular blender to blend the sauce to your desired consistency (be cautious when blending hot liquids).
5. Stir in the chopped fresh basil and, if desired, the grated Parmesan cheese. Serve the sauce over your favorite cooked pasta and enjoy!

Feel free to add in other ingredients like olives, capers, or cooked ground meat (like beef, pork, or sausage) for added flavour and texture.