Ingredients

300 g French green beans
250 g French frozen ceps
1 tbsp olive oil
15 g butter
4 Halal chicken breast fillets
1 onion, finely sliced
2 cloves of garlic, chopped
200 ml chicken stock
200 g creme fraiche
250 g steamed white rice
Fresh basil, chopped

Directions

Cook the mushrooms according to the preparation instructions (until drain only), then set aside.
Cook the green beans according to the preparation instructions (choose your preferred cooking method).
Season the fillets on both sides.
In a large frying pan, heat olive oil and butter over a medium-high heat.
Fry the fillets for 5 minutes. Turn them over and fry for another 3-4 minutes.
Remove from the pan and set aside.

In the same pan, cook the onion until brown.
Add the drained mushrooms and fry for 3 minutes more.
Add the garlic and cook for another minute.
Pour in the chicken stock and some of the chopped basil.
Return the browned chicken fillets to the pan.
Bring them to boil then lower the heat.

Simmer until the chicken is cooked.
Stir in the crème fraîche and heat without boiling.
Sprinkle with the basil.
Serve with green beans and the steamed rice.

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A comfort food perfection with this fluffy gnocchi recipe, smothered in a rich and creamy tomato sauce. This baked dish is easy, cheesy, and perfect for a comforting weeknight meal.

Ingredients

454 g Gnocchi
150 ml fresh cream
150 g crushed canned tomatoes
1 tbsp herbs (mixed or basil)
150 g Truffle Noire Gouda Cheese
150 g extra virgin olive oil
Salt
2 tbsp Parmesan Cheese (grated)
60 g black truffle, slivered (optional)

Directions

Make a tomato sauce with olive oil, salt and herbs.
Cook the gnocchi as per package instructions.
Take 4 ramekins and ladle each one equally with tomato sauce.
Place the gnocchi on top and cover with the finely-slivered truffle cheese, cream, and grated parmesan.
Bake in the oven at 180°C for 15 minutes.
Once cooked, garnish with the slivered truffle.

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Ingredients

1 pack Certified Angus Beef Ribeye Steak
1/2 pack plain mashed potatoes
150 g broccoli florets
2 tbsp olive oil
1/2 tablespoon butter
1 tbsp heavy cream
Salt and pepper to taste
Garlic powder

For the gravy:
1/2 cup beef broth
1/2 tbsp butter
1/2 tbsp natural almond meal
Salt and pepper

DirectionsRub the ribeye steak with salt and pepper.
Heat olive oil in a pan and sear steak for 3-5 minutes (depending on your preferred doneness).
Let sit for a few minutes before slicing.

Put mashed potatoes in a covered pan and cook over low heat.
Stir occasionally until thoroughly heated.
Add butter, heavy cream, and any seasoning you may like.

Steam the broccoli until tender.
Heat another tablespoon of olive oil over medium heat.
Sauté the steamed broccoli with garlic powder, salt, and pepper for a few minutes.
Prepare the gravy, melt butter in a pan over medium heat.
Add the almond flour and whisk continuously for a couple of minutes until it’s light brown.
Whisk in the beef broth gradually.
Simmer until thick.
Season with salt and pepper.
Arrange the dishes on a plate.
Place the mashed potatoes as the base.

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Spice up your weeknights with this authentic Tom Yum Soup recipe by Real Thai! Impress your family with restaurant-quality taste with just three ingredients, all in under 30 minutes.

Ingredients

250 g shrimps
250 g straw mushrooms
300 g tom yum soup

Directions

Pour Tom Yum Soup into a medium saucepan and bring to a boil, stirring occasionally.
If desired, add shrimp 250g and King oyster Mushroom 100g and stir for 1 minute.
Transfer to a bowl and serve promptly with steamed Jasmine Rice.

Learn the different methods, thawing times, and expert tips to take your frozen vegetables from freezer burn to kitchen magic!

Thawing in the Refrigerator

Place the frozen food in a leak-proof container to avoid any leaks.

Frozen vegetables can be placed on any shelf for several hours or overnight.

Once thawed, food should be cooked or consumed within 2-3 days.

Thawing in Cold Water

Ensure the frozen food is in a leak-proof container or sealed plastic bag to avoid contaminating the thawing water.

Place the food under cold running tap water or submerge it completely in a container of cold water - 1 hour or less for small packages. Change the water every 30 minutes to maintain a cold temperature for safe thawing.

Once thawed, cook or use the food immediately to avoid spoilage.

Thawing in The Microwave

Set your microwave to a low power setting or choose “Defrost” if available. This helps prevent uneven thawing where some parts cook while others stay frozen. Defrost for 4-5 minutes.

Pause the microwave every 30-60 seconds and stir the vegetables. This ensures even thawing throughout.

Cook the vegetables immediately after thawing in the microwave.

Cooking from Frozen

Here are various ways to cook frozen vegetables without thawing:

Boiling: Simmer the vegetables in ½ cup or less of water until tender. Drain and season as desired.

Soup/Stew: Add frozen vegetables directly to your soup or stew while it cooks.

Roasting: Season the frozen vegetables before placing them in the oven to roast.

Sautéing: Sauté the vegetables in a pan with some oil or butter before adding them to your dish.

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