Milestone soups

Ingredients:

 Mixed seasonal vegetables, beans, pasta or rice, vegetable broth, olive oil, garlic, onion, tomatoes, herbs (basil, thyme). 

Method: Sauté onions and garlic in olive oil. Add chopped vegetables, beans, and broth. Simmer until vegetables are tender. Add pasta/rice and cook until soft. Season with herbs, salt, and pepper.

Pork chops with pepper sauce

Ingredients:

-2 pork chops, about 200g each
-Olive oil, for frying
-2 garlic cloves, skin on, crushed
-Small bunch of thyme
-Butter

FOR THE SWEET AND SOUR PEPPERS
-Olive oil, for frying
-1 red onion, peeled and sliced
-2 red peppers, deseeded and thinly sliced
-Sea salt and freshly ground black pepper
-1 tbsp caster sugar
-3 tbsp red wine vinegar
-1 tbsp extra virgin olive oil
-Small bunch of basil, leaves shredded

Method:

1. First prepare the peppers. Heat a little olive oil in a large frying pan, then add the onion and peppers. Season with salt and pepper, add the sugar and sauté over a high heat for 4–5 minutes until soft and coloured. (Make sure you can hear the vegetables hissing in the pan. If not, the pan isn’t hot enough and you’re in danger of boiling the vegetables instead of frying them.)

2. Add the vinegar and let it bubble for a minute or two until it has reduced and the peppers are soft. Turn down the heat, add the tablespoon of extra virgin olive oil and cook for a further 2–3 minutes. Stir in the shredded basil and continue to cook for 30 seconds, then turn off the heat. Decant into a bowl and set aside to infuse. Wipe the pan clean, ready to cook the pork.

3. Using a sharp knife, make cuts into the fat of the chops, about 5mm deep and at 3–4cm intervals, making sure you don’t cut into the meat. (This will stop the meat from curling up during cooking and will make it cook more evenly.) Season the chops really well on both sides, pushing the seasoning into the meat.

4. Place the cleaned-out frying pan over a high heat until hot and add

julian mixed salad

Ingredient

1. 1 1/2 cups (175 gram) tomatoes, sliced (I used Heriloom Tomatoes)
2. 1 large (286 grams) cucumber, peeled, strips
3. 1/4 cup red onion, sliced in strips 
4. 1 large carrot, peeled, strips 
5. 1 large radish, peeled, strips 
6. 1 dash salt
7. 1 dash pepper
8. 5 basil leaves, sliced thin 
9. 1 lemon
10. 1/2 tbsp. Star extra virgin olive oil
11. 2 tbsp. Star red wine vinegar
12. 1/4 tsp. parsley

Method

1. On a plate, add cucumbers, tomatoes, carrots,radish and onions; add salt and pepper. Top with basil leaves and olives.
2. In a bowl, add all and mixed well,

Cucumber and Tomato Summer Salad

Ingredients

1. 1 1/2 cups (175 gram) tomatoes, sliced (I used Heriloom Tomatoes)
2. 1 large (286 grams) cucumber, peeled, sliced
3. 1/4 cup red onion, sliced in strips
4. 1 dash salt
5. 1 dash pepper
6. 5 basil leaves, sliced thin
7. 5 kalmata olives
8. 1/2 tbsp. Star extra virgin olive oil
9. 2 tbsp. Star red wine vinegar
10. 1/4 tsp. parsley
11. 1/8 tsp. oregano
12. 1 oz feta cheese, fat free

Method

1. On a plate, add cucumbers, tomatoes and onions; add salt and pepper. Top with basil leaves and olives.
2. In a bowl, add olive oil, vinegar, parsley and oregano; mix well. Drizzle dressing over salad and top the salad with feta cheese

Grilled Cheesy Chicken

Ingredient

1. 1 lbs. boneless chicken breast
2. black pepper
3. 1/4 cup mozzarella cheese, shredded,divided
4. 1 tsp. butter (I used Brummel & Brown)
5. 1/4 cup Franks Hot Sauce
6. 1/4 tsp. celery salt  

Method 

1. Preheat grill to medium low heat
2. Butter fly your chicken, by cutting it horizontally. Do not cut all the way through. Sprinkle the inside of the chicken with pepper. Evenly top the the chicken with cheese and fold over the chicken to close it. It should look like the chicken breast before you cut it.
3. In a microwave safe bowl (I used a pyrex measuring cup) melt the butter for 8 seconds. Stir in hot sauce and celery salt.
4. Brush one side of the chicken with hot sauce mixture and place the hot sauce size down on the grill. Brush more hot sauce over top of chicken. Cook for about 7 minutes. Flip the chicken and brush on remaining hot sauce and cook until no longer pink; about 5 minutes more.
5. Serve with a side salad, celery, carrots and ranch dressing if desire 

Pork BBQ Sauce

Ingredient

2 1/2 cups Water
1/4 cup Vinegar
1 tablespoon Sugar
3 teaspoons Pepper
2 tablespoons Butter
3 teaspoons Salt
1/4 cup Chopped onion
1 Clove garlic, minced
1 teaspoon Red pepper
2 teaspoons Chili powder
1 teaspoon hot pepper sauce
1 teaspoon Dry mustard powder
3 tablespoons Worcestershire sauce

Method

Combine all ingredients in a saucepan. Bring to a boil, stirring constantly. Reduce
heat and simmer for 5 minutes. Cool overnight, warm before using. Start basting
meat with this at the beginning of the cooking process. Baste and turn until pork
registers 170 degrees on a meat thermometer (takes about 20 minutes for country ribs.)
KFC

Pani puri

Ingredients
1 cup semolina
2 refined flour
1 pinch baking powder
Water as required (for dough)
Oil for fry
Salt
3-4 cup cold water
2 tbs mint powder
1-2 teaspoon chilli paste
1/4 teaspoon ginger paste
1/2 mango powder
1/2 cumin powder
1/2 chat masala
1 large potato, boiled and soaked
1 teaspoon chilli powder
3 coriander leaves
1 onion chopped

Method

Take a bowl sieve semolina and refined flour together then add baking powder and salt as taste knead smooth dough with help of required water. Keep it cover and set aside for 10-15 min

Knead the dough once again then make a lemon sized balls roll out.
Repeat this with remaining dough should covered.
Heat oil in bottomed pan and deep fry puris from both side of side till the golden and  crispy. Drain on absorbent paper.

For pani :- mixed mint powder green chilli paste, mango cumin chat masala. And salt to taste in chilled water, combined well.
For filling:-  mixed boiled  potato red chilli powder and coriander leaves and salt in bowl keep aside. Make a small hole on top of the each puri put potato stuff inside the puri add little pani in each puri.