Prawn Paella Whith Our Chicken Broth

Prawn Paella whith our chicken broth

Prawn Paella Whith Our Chicken Broth

Prawn Paella whith our chicken broth

We have kept a secret😍 we have lots of adventures in the kitchen as seen on our blogger page @alerjik_cocuk 😍 we love cooking we love exploring. Due to work load we have kept away from what we love doing but here we are. With one of our made up recipes🤩 we do not follow a recipe recipes follow us😋 this paella was delish. Highly recommend you try😍

Step 1:

Heat your pan and add olive oil followed by oinion and garlic.

Once sauteed add rice, tomatoes, green beans and asparagus.

Continue by adding some spices, we used, paprika, black pepper, oregano, chilli pepper flakes😍

Continue by adding two packs of chicken broth mix well and close lid.

On the other side lets get the prawns ready😋 add some olive oil, grate some garlic, ginger, add some lemon juice, soy sauce and honey along with some black pepper and paprika. Allow the sauce the simmer for about 15 minutes on mid heat. Once the mix thickens add prawns and allow to absorb and get even thicker and stickier🤩 by that time paella should be ready add the prawns onto paella and enjoy 😍😋😋

Creamy Forestiere Mushroom Pasta With Black Garlic And Thyme

Creamy forestiere mushroom pasta with black garlic and thyme

Creamy Forestiere Mushroom Pasta With Black Garlic And Thyme

Creamy forestiere mushroom pasta with black garlic and thyme

Creamy forestiere mushroom pasta with black garlic and thyme 💚

Rich, creamy and comforting here I have the most delicious pasta bowl which I’ve enjoyed today! Yes that’s right; actual pasta! Except this is the low carb keto friendly penne pasta by @lineasei which I have been very kindly gifted by @ketofriendlyshop. Made from resistant tapioca starch I was so intrigued to try this.

Cooked as per instructions in a little salted water per 100g it’s 2.5g carbs. Here I’ve combined mine with the dreamiest, creamiest and most indulgent and yet easy to make creamy black garlic sauce! Mushrooms are rich in fibre, protein and vitamin D and black garlic is rich in antioxidants helping to reduce inflammation in the body. So not only is this a wonderful hug in a bowl perfect for a cold winters day it’s actually a bowl loaded with nutrients too! I made this in less than 15 mins so take a look at how I made my sauce below. It would be a wonderful addition alongside other dishes too and chestnut mushrooms would work equally well 🌱

Ingredients:

Method:

1. Warm ghee in a pan 2. Once melted add the mushrooms and cook on a medium heat until softened 3. Once softened add black garlic, thyme and season then cook until mushrooms are golden 4. Once golden, add broth and cream, stir and then combine with your cooked pasta and enjoy! 😊
Savoy Cabbage Coconut Broth With Dried Daikon And Lime

Savoy cabbage coconut broth with dried daikon and lime

Savoy Cabbage Coconut Broth With Dried Daikon And Lime

Savoy cabbage coconut broth with dried daikon and lime

Savoy cabbage coconut broth with dried daikon and lime 💚

Today my littlest has been under the weather so it’s been comfort food for us all! Cold crisp days call for comforting soups and here I have a gut healthy and nourishing broth which is full of anti-inflammatory properties. It’s absolutely delicious and entirely created based on my cravings! My soup base is made using a homemade thai inspired spice blend cooked in coconut oil which I have made previously and loved which I have then combined with coconut milk and a wonderful vegetable broth by @healthykitchenuk I have been kindly gifted. I have added Savoy cabbage, lime and lots of coriander to create a beautiful warming dish.

Ingredients (for 2):

  • 4 garlic cloves, minced
  • 1 50p piece ginger slice, grated
  • 2 spring onions, green only, finely sliced
  • 1 green chilli
  • 1 tsp cumin
  • 1 tsp fenugreek leaves
  • 1 tsp cayenne pepper
  • 1/2 tsp turmeric
  • 1 tsp coriander leaf
  • 1 tsp smoked paprika
  • 450ml @healthykitchenuk vegetable bone broth
  • 400ml @bionaorganic coconut milk
  • 2 tbsps @willysacv acv
  • juice 1 lime
  • 1/2 head Savoy cabbage, finely sliced
  • 1 tbsp @bionaorganic coconut oil
  • Himalayan pink salt
  • Garnish: coriander, lime and @clearspringuk dried daikon

Method:

1. Warm 1 tbsp coconut oil in a large pan 2. Add spring onions, stir and cook for 2-3 mins on a medium heat until softened 3. Add ginger and garlic, stir and cook for a further 2 mins 4. Add chilli, cumin, fenugreek leaves, cayenne pepper, turmeric, coriander leaf and smoked paprika, stir to combine and cook for 2-3 mins still on a medium heat 5. Add coconut milk, vegetable broth, acv and lime stir. The aroma at this point is incredible! 6. Add cabbage, stir and simmer for 10-12 mins 7. Once the cabbage has cooked in the broth divide soup into two bowls 9. Garnish with coriander, lime and dried daikon and enjoy immediately!

This is so flavourful and so nourishing I would highly recommend this delicious dish to make the most of Savoy cabbage whilst it’s in peak season! 🤩

Chicken Ramen

Chicken Ramen

Chicken Ramen

Chicken Ramen

This was one of the best chicken ramen soup at its finest. If you enjoy different infused flavours you must try this👌 the inhouse most definately approved and we are confident so woll you😍

We used boneless skinless organic chicken thighs. We first marinated our chickens for an hour i mean if you have time marinate them overnight rest them in the fridge and it will be better. But if you are last minute just like us 1 hour prior is perfectly fine..

Once your chickens are marinated with soya sauce olive oil and peri salt, we added 450ml of chicken broths (3pouches) to our pan added another 450ml water followed by some red chillis, gibger and garlic. Simmer for 10 minutes and remove those ingredients which is perfect to allow the flavours to mix with the broth.

While we had the chillies ,garlic and ginger simmering we bought our frying pan to a heat and added our chickens to start grilling our chickens. They were mostly on high heat and result was tender and juicy.

While the chickens are on pan and removed the extras fromt he broth we then added bok choy, shiitake mushroom and some brocoli which only simmered for about 7-8 minutes.

Once its all ready place the ingredients into your bowl and enjoy.

We only added a pinch of salt and some blck peper. The ramen was flavoursome and delicious😋

This portion feeds upto 3 people the chicken thighs were a perfect portion for 3 thighs for 3 bowls each👌

Gut Healing Breakfast Soup

Gut Healing Breakfast Soup

Gut Healing Breakfast Soup

Gut Healing Breakfast Soup

This compliant healing soup is packed with vitamins, minerals, and anti-inflammatory spices. Complete with soft boiled eggs for comfort in a bowl!

Ingredients

150ml beef broth
1 and half tea spoon coconut cream
* 1/4 teaspoon turmeric powder
* 1/8 teaspoon ground ginger
* 2 Organic eggs

Instructions

1. Heat broth, coconut cream, turmeric, ginger, medium-high heat until you reach a simmer. Whisk well to incorporate all the spices. Turn heat to low as you make the soft boiled eggs
2. Fill a small pot with water and bring to a boil. Gently submerge two eggs into the boiling water for 5 minutes for extra runny yolks, 6 minutes for slightly gummier yolks. *note, adding a dash of baking soda to the water will help the eggs peel easier
3. Remove the eggs from the boiling water and submerge into cold water. Gently peel each egg, then cut in half and place into the soup, yolk side up
4. Garnish with fresh spring onions if desired

Glazed Sea Bream In Chicken Broth Ramen

Glazed Sea Bream in chicken broth ramen

Glazed Sea Bream In Chicken Broth Ramen

Glazed Sea Bream in chicken broth ramen

We guarantee this will be the best glazed fish and chicken broth recipe you can bring together👌

We added 3 chicken broth pouches total of 450ml topped with 400ml water.

We went our and infused our chicken broth with garlic slices, fresh ginger, thyme and some chillies😍

Once that boiled for 10 minutes we removed all and added our bok choi and noodles to allow the intense flavour to mix in, while that was boiling.

In a seperate pan we made our sticky glaze sauce for our sea bream.

Added:

  • Olive oil
  • Ginger
  • Garlic
  • Soy sauce
  • 1 whole lemon juice
  • 1 table spoon honey
  • Paprika
  • Salt
  • Black pepper

We allowed that to cook for about 10 minutes on high temperature and added our seabream and prawns and let it glaze in the delish saice.

We added some crutons and spring onions for some crunch👌

We asure you will be addicted to this recipe, our broth is all you need to infuse your soups and food with delicious infused flavours, and to have it ready stocked away in your freezer is the best effortless part 😍

When you have the base you can create as many goodness as you like😉

Meatballs In Veg

Meatballs in veg

Meatballs In Veg

Meatballs in veg

This is one of our favourite dishes, no need to add oil as the minced mest naturally has the fat which soaks into the dish.

Adding chicken broth really boosts the flavours and adds great nutrition to your body👌🏼

You can simply serve this with rice and please refrain from having any milk contained sides like tzatziki, ayran, lassi, kefir, or anykind of yoghurts we have not mentioned.

Why is this?

📍 it is important to consume food groups in the correct way to help your body absorb the protein. Mixing protein and dairy based foods together will stop your body from absorbing the protein.

Yes thats correct! Protein is best absorbed when having it together with vitamin C groups like orange juice✅

This Aubergine Kebab

This Aubergine Kebab

This Aubergine Kebab

This Aubergine Kebab

This Aubergine Kebab is like you never seen before😍

The best part is when you add beef broth as your sauce with soms added herbs and thats when it makes it our very own signature dish👌

This dish will give you all the flacours you need, very simple to make choose all your vegetables and pre prepared kofte you would like to add.

We added:

  • Cup peppers
  • Sliced onions
  • Aubergines
  • Tomatoes
  • Minced kofte

For our pour over sauce we used:

  • 300ml beef broth
  • Paprika
  • Salt
  • Pepper
  • 2 table spoon olive oil

Once your sauce is ready pour over your dish, cover with oven tray liner with some pinched holes and cook at 180c untill vegetables are ready minimum 40 minutes

The dish will serve between 5-6 people best service with rice and greek yoghurt.