Recipes in Urdu for Kids For Dinner with Ground Beef for Breakfast for Chicken with Bread Photos: Dinner Recipes in Urdu for Kids For Dinner with Ground Beef for Breakfast for Chicken with Bread Photos

Wednesday, 1 June 2016

Dinner Recipes in Urdu for Kids For Dinner with Ground Beef for Breakfast for Chicken with Bread Photos

Dinner Recipes Biography

Source:- Google.com.pk

Herbed chicken skewers with pea pesto potato salad

Ingredients

2 tablespoons fresh continental parsley, chopped

2 tablespoons fresh chives, chopped

2 tablespoons fresh rosemary, chopped

1 garlic clove, finely chopped

1 lemon, rind finely grated

2 tablespoons Grove Extra Virgin Avocado Oil

4 (about 550g) chicken thigh fillets, fat trimmed, cut into 2cm pieces

Pea pesto potato salad

500g Baby Cream Delight potatoes

2 cups frozen peas, thawed

1/4 cup fresh mint leaves

20g finely grated parmesan

20g (1/4 cup) Grove Extra Virgin Avocado Oil

100g baby spinach leaves

Method

Step 1

Combine the parsley, chives, rosemary, garlic, lemon rind and oil in a bowl. Add the chicken and toss to coat. Place in the fridge for 20 minutes to marinate.

Step 2

Meanwhile, to make the pea pesto potato salad, cook potatoes in a saucepan of boiling water for 12-15 minutes or until tender. Drain. Set aside for 5 minutes to cool slightly. Cut in half. Gently crush potato with a fork and place in a bowl. Cool completely.

Step 3

Process the peas, mint, parmesan and oil in a food processor until a coarse paste forms. Combine with the potato and the spinach leaves. Season.

Step 4

Preheat a barbecue grill or chargrill on medium. Thread the chicken onto metal or soaked bamboo skewers and season. Cook, turning, for 4-5 minutes or until chicken is cooked.

Step 5

Serve the chicken skewers with the pea pesto potato salad.

Spring vegetable lasagne

Ingredients

30g butter

1/4 cup plain flour

1 1/2 cups milk

1 bunch asparagus, trimmed, thickly sliced

2 zucchini, cut into ribbons

2 green onions, trimmed, cut into 8cm lengths

1 bunch English spinach, trimmed

10 dried instant lasagne sheets

1 cup frozen peas

250g fresh ricotta

2 roma tomatoes, thinly sliced

2/3 cup chopped fresh basil leaves

1 cup grated pizza cheese

Extra basil leaves, to serve

Method

Step 1

Preheat oven to 200°C/180°C fan-forced.

Step 2

Melt butter in small saucepan over medium heat. Add flour. Cook, stirring, for 1 minute or until bubbling. Remove from heat. Gradually stir in milk until combined. Return to heat. Cook, stirring constantly, 3 minutes or until sauce boils and thickens. Remove from heat. Season with salt and pepper.

Step 3

Bring a medium saucepan of salted water to the boil. Add asparagus, zucchini and onion. Boil for 2 minutes. Remove with slotted spoon. Drain on paper towel. Add spinach to pan. Cook for 1 minute or until wilted. Remove with slotted spoon. Squeeze out excess moisture when cool enough to handle. Roughly chop.

Step 4

Cover the base of a 20cm x 28cm (8 cup- capacity) ovenproof dish with 2/3 cup white sauce. Layer 1/4 lasagne sheets trimming to fit. Layer asparagus mixture, peas and 1/3 ricotta. Top with 1/3 of remaining lasagne sheets, 1/2 spinach, and 1/2 remaining ricotta. Repeat. Top with remaining lasagne sheets and remaining white sauce. Arrange tomato and basil leaves on top. Sprinkle with cheese.

Step 5

Bake for 45 minutes or until golden and pasta is tender. Serve with extra basil leaves.

Dinner Recipes in Urdu for Kids For Dinner with Ground Beef for Breakfast for Chicken with Bread Photos