Chicken Broccoli Casserole

Ingredients:

• chicken breast, boneless skinless
• 1 cup mayo (or 1/2 mayo 1/2 sour cream)
• 2 cans cream of chicken
• 1 tblsp lemon juice (or more to taste)
• 1 tsp curry powder (or more to taste)
• 1-2 broccoli package
• handfuls of shredded cheddar cheese (or whatever kind you like) 

Directions:

1. Boil chicken breasts (or roast it or grill it or use a whole roasted chicken from the store already cooked).
2. Cube the chicken to bit size pieces.
3. Steam the broccoli (to whatever consistency you like. we like it with a little bit of crunch).
4. Mix together: mayo, cream of chicken, lemon juice, and curry powder. 
5. Add chicken to the mixture.
6. Line a baking/casserole dish with aluminum foil. 
7. Add the broccoli. 
8. Add the chicken mixture. 
9. Add shredded cheese. 
10. Lightly cover with aluminum foil. 
11. Bake at 180C for about 25-35minutes. 
12. Enjoy.

Pumpkin Cupcakes

Ingredients:

• 1 box yellow cake mix
• 1 can pumpkin puree
• 1/3 cup vegetable oil
• 2 cup confectioners' sugar
• 1/2 tsp nutmeg/all-spice/pumpkin spice
• cupcake paper cups

Directions:

1. Preheat oven to 180C.
2. Place the paper cups into a cupcake baking tray
3. Combine cake mix, vegetable oil, and 3/4 cup pumpkin puree. Mix well. If mixture is dry, add more pumpkin puree a little at a time. 
4. Fill the paper cups with the batter 2/3 of the way. 
5. Bake for 12 minutes or until golden brown, and a toothpick comes out clean. 
6. Let it cool down. 
7. Meanwhile to make the icing: mix together sugar, spice, and 1/4 cup pumpkin puree. It should be thick but still pourable. 
8. Dip cooled cupcakes into the icing. 
9. Enjoy. 

Chicken Stroganoff (Gloria)

Ingredients:

• 2 lemons, juiced
• 1 onion, minced
• chicken breasts
• 1 magi cube
• 125mL thick cream
• salt and pepper, to taste

Directions:

1. Marinate the chicken in lemon juice and pepper for at least 30 minutes. 
2. Fry the onion until soft. 
3. Add the chicken. 
4. Halfway through cooking the chicken add the magi cube. 
5. When chicken is cooked, add the cream. 
6. Cook until the cream is the consistency you want. 

Tomato Potato Rice

Ingredients:

• 2 cups rice
• 1 big potato, cubed
• 5 tomatoes, blended
• 1 tomato paste (135g)
• 1 onion, cubed
• 3 cloves garlic, minced
• butter

Directions:

1. Half cook the rice (so like 75% cooked. has a little crunch to it).
2. Fry the potato with butter but only half cooked (not too soft)
3. Fry the onion and garlic until soft (do not brown).
4. Add the pureed tomatoes and the tomato paste. Cook for about 5 minutes. 
5. Add the rice and mix all together. 
6. Add melted butter on the bottom of a deep pot. 
7. Add the rice mixture to the pot. 
8. Add little melted butter to the top as a finishing touch. 
9. Cover the pot and let sit over low heat for 1 hour (to create crispy rice on the bottom/sides). 
10. Flip the pot onto a serving plate. 
11. Enjoy. 

Spinach Puff Pastry

Ingredients:

• 1 glass kraft cheese (240g) 
• 1 pack frozen spinach, thawed
• 1 onion, cubed
•  3 cloves garlic, minced
• little cumin
• little turmeric
• chicken breast, boneless, skinless,
• 1 pack puff pastry
• egg wash

Directions:

1. Boil chicken. Cubed when cooled. 
2. Cook onion and garlic until soft. make sure not to burn. 
3. Add chicken, cumin, turmeric. Mix and cook for 1 minute.
4. Add spinach. Mix and cook until all the water from the spinach evaporates. 
5. Cool the mixture. Then add the cheese. Mix. 
6. Put the puff pastry into triangles. 
7. Add the spinach + chicken mixture to one triangle. Top with another triangle.
8. Place on a baking sheet. 
9. Use egg wash just on top of triangles. 
10. Cook in a 180C for 15minutes.

Joojeh Kabab (Gloria, Maryam Chicken)

Ingredients:

• 1 onion, shopped
• 2 yogurt cups
• 2 lemons, squeezed
• 5 cloves garlic, crushed
• 1 tblsp salt
• 1 tblsp mayo
• 1 pouch (135g) tomato paste
• 1 tsp sweet paprika
• 3 tblsp white vinegar

• 1 whole chicken cut into pieces

Directions:

1. mix everything together and let marinate overnight.
2. Grill.
3. Enjoy. 

Eggplant, Capsicum, Pesto, and Goat Cheese Salad (Chef Boutique)

Ingredients:

• 3 slices eggplant
• 1 tblsp salt
• 1/2 large red capsicum
• 1/4 cup rocket leaves
• 15-25g goat cheese
• 2 tblsp pesto
• 1/2 tsp lemon juice
• evoo for frying
• optional, balsamic vinegar

Directions

1. Rub salt generously into eggplant slices. Let sit for 30 minutes. Rinse under cold water and dry with paper towels.
2. Cut capsicum into large pieces, removing seeds and membrane. 
3. Place on grill, skin up, until skin is blackened. Cool in plastic bag, then peel skin. Slice thinly. 
4. Lightly cover base of pan with evoo and heat over medium heat. 
5. Add eggplant and cook both sides until golden. Drain on paper towel and keep warm.
6. Mix lemon juice into the pesto. 
7. Layer: rocket leaves, eggplant, rocket leaves, teaspoon pesto, capsicum, goat cheese. Repeat layers. Finish with a slice of eggplant and a dollop of pesto. Sprinkle with shredded rocket and pepper to taste. Drizzle balsamic vinegar and evoo around the plate and serve. 

Chicken and Mushroom Pink Pasta (Chef Boutique)

Ingredients:

• 100g penne pasta
• 2 bay leaves
• 1tsp evoo
• 1 small onion, finely chopped
• 1 clove garlic, crushed
• 1 chicken breast, cubed
• 1 piece sundried tomato marinated in oil, chopped
• 1/4 cup canned tomato cubes
• 3 piece champignon mushrooms, sliced
• 2/3 cup cooking cream
• 20g parmesan cheese, grated
• pinch parsley, chopped
• to taste, salt and pepper
• optional, drops lemon juice

Directions:

1. Boil water in a pot. Add salt and peper, to taste, and 1 bay leaf. Add little evoo. Add pasta. Boil for 8 minutes (or whatever the box says) or until al dente. Drain well. 
2. Heat evoo in a sauce pan and turn fire to low. 
3. Add 1 bay leaf and onion. Cook for a minute or two. 
4. Add garlic and saute until it turns golden.
5. Add chicken and cook for 2 minutes until half cooked. 
6. Add sundried tomatoes and mushroom. Pour in the can tomatoes and let simmer for 1 minute. 
7. Pour in cooking cream and cook for 2 minutes or until it gets thick.
8. Add cooked pasta to pot and toss for a minute. 
9. Add 1/2 of the cheese and toss. 
10. Season with salt and pepper to taste and add parsley. 
11. Serve. 

Pesto Garlic Bread (Chef Boutique)

Ingredients:

• 1 baguette, cut into pieces
• 1 clove garlic
• to taste, genovese basil pesto (recipe)
• to taste, grated parmesan cheese
• optional, cherry tomatoes
• optional, black olives

Directions:

1. Pre-heat oven to 180C. 
2. Toast bread for 5 minutes. You just want it hard. 
3. Rub garlic clove over bread. 
4. Spread pesto. 
5. Add cheese and any options you want. 
6. Put in oven for 5-10 minutes until cheese is melted. 

Genovese Basil Pesto (Chef Boutique)

Ingredients:

• 4 cups basil
• 1/2 cup evoo (extra virgin olive oil)
• 1/3 cup pine nuts (or walnuts or mix)
• 2 cloves garlic
• 1/2 cup grate parmesan, asiago, romano cheese
• to taste, salt and pepper

Directions:

1. Toast nuts in a dry pan just until a little browned.
2. Put in blender with garlic, basil, and cheese. Mix until broken down.
3. Add evoo either straight into the blender and then running it again or while the blender is running.
4. Add salt and pepper to taste.

Chocolate Fondant (Lava Cake) (Chef Boutique)

Ingredients: 

• 1/2 cup (or 85g) unsalted butter
• 6oz (or 170g) dark chocolate (65% or better. good quality)
• 3 eggs, room temperature
• 1/3 cup (30g) sugar
• 2 tblsp flour
• 6 paper cupcake sleeves
• 6 aluminum foil molds, oven safe

Directions:

1. Pre-heat oven to 180C.
2. Place paper sleeves inside foil molds.
3. Create a double boiler. Melt butter and and chocolate together till smooth. 
4. Beat eggs with sugar until light, frothy, pale, smooth. Mixture will turn white-ish. 
5. Slowly add melted chocolate to the eggs. About 1/3 at a time. Fold slowly. 
6. Fold in flour slowly until just combined.
7. Divide mixture into the molds. 
8. Bake for 8-10 minutes. It will come out a bit jello like. 
9. Rest for 5 minutes. 
10. Serve with ice-cream and/or caramel sauce. 

nutella version