Thursday, June 29, 2017

Prepare your launch-basket for the next weekend

An outing on a weekend is always fun. It is a great way to spend time with family. Or, you can hang out with your friends to some distant place, take a short leave from the robotic city life. But an outing at a remote place might leave you starving if you are not prepared. Outing can be expensive, and if you add the food expenses, it can be a little bit too much sometimes. If money is not an issue for you, you might not get a place to eat in a remote area. Besides, there are people who are not really a fan of outside food. So why don’t you take some foods with you?


Here are some quick and easy takeaway food recipes for you. You’ll definitely find thousands of them on internet, but I’ve sorted out a few which are not only easy, but also my favorites. Let’s check them out.


1. Crunchy Fried Chicken

Ingredients

1. 12 chicken drumstick
2. 1/4 cup cornflake crumbs crushed
3. 1 1/4 cup plain flour sifted
4. 1 tsp celery stick
5. 1 tsp onion salt
6. 2 tbs chicken stock powder
7. 1/2 tsp garlic powder
8. 1/2 tsp ground white pepper
9. 1 cup oil

Method

1. Place drumsticks in a large pan of boiling water, reduce heat and simmer, uncovered, for 8 minutes, or until chicken is almost cooked through. Drain.
2. Combine corn flakes, flour, celery salt, onion salt, stock powder, garlic powder and pepper in a medium bowl.
3. Place chicken drumsticks in a large bowl, cover with cold water.
4. Dip wet drumsticks into the seasoned flour mixture one at a time, and shake off excess.
5. Heat oil in deep heavy-based pan.
6. Gently add drumsticks and cook a few at a time over medium heat. Cook for 8 minutes, or until chicken is golden and cooked through.
7. Drain on paper towel, keep warm.
8. Repeat with remaining pieces.
9. Serve hot or cold.


2. Nachos

Ingredients
1. 500 g beef mince
2. 220 g canned baked beans
3. 2 tbs tomato paste
4. 300 g salsa
5. 150 g corn chip
6. 1 cup cheese grated

Method
1. Brown mince. Add tomato paste, salsa and baked beans, and simmer gently until mince is fully cooked.
2. Layer corn chips on plates.
3. Spoon mince mixture on corn chips.
4. Top with grated cheese and microwave for 10 seconds until melted, if desired.
5. Top with toppings of choice.


3. Chicken nuggets

Ingredients
1. 700g sweet potato, peeled, chopped
2. 1/4 cup low-fat milk
3. 2 green onions, finely chopped
4. 1 clove garlic, crushed
5. 1 egg, lightly beaten
6. 200g firm tofu, cut into 1cm cubes
7. 1/2 cup dried breadcrumbs
8. 1/3 cup grated parmesan
9. cooking oil spray
10. 4 lemon wedges
11. large green salad, to serve

Method
1. Preheat oven to 180°C. Line 2 baking trays with baking paper. Steam sweet potato until tender (about 10 minutes). Transfer to a bowl, add milk and mash well.
2. Add onion, garlic, egg and tofu and fold through.
3. Using 1/4 cup of mixture for each croquette, form 12 oval shapes (about 8cm in length) on a flat workspace. Combine breadcrumbs with parmesan in a small bowl. Coat croquettes in mixture. Place on tray and spray with oil. Bake for 25–30 minutes, or until golden and firm. Serve with lemon wedges and salad.


4. Supreme Pizza

Ingredients
1. 4 tablespoons olive oil
2. 1 pound whole-wheat pizza dough, at room temperature
3. 8 ounces mozzarella, grated (2 cups)
4. 1 14.5-ounce can diced tomatoes, drained
5. 2 ounces button or cremini mushrooms, thinly sliced (1/2 cup)
6. 1/2 red bell pepper, thinly sliced
7. 1/2 small red onion, thinly sliced
8. 2 ounces sliced pepperoni
9. 1/2 cup grated Parmesan (2 ounces)
10. 6 cups baby arugula (5 ounces)
11. 1 tablespoon red wine vinegar
12. kosher salt and black pepper

Method
1. Heat oven to 450° F with a rack in the lowest position. Coat a large rimmed baking sheet with 2 tablespoons of the oil. Stretch the dough into a large oval and place on the prepared sheet. Bake until the crust is firm but still pale, 8 to 10 minutes.
2. Remove the crust from oven and top with half the mozzarella, then the tomatoes, mushrooms, bell pepper, onion, pepperoni, the remaining half of the mozzarella, and the Parmesan. Bake until the crust is golden brown, 10 to 12 minutes more.
3. In a large bowl, toss the arugula with the vinegar, the remaining 2 tablespoons of oil, and ¼ teaspoon each salt and black pepper. Serve with the pizza.


5. California Burgers With Spicy Oven Fries

Ingredients
1. 2 pounds russet potatoes (about 4), cut into 1/2-inch-thick sticks
2. 1 tablespoon barbecue spice rub or chili powder
3. 2 tablespoons plus 1 teaspoon olive oil
4. 1/3 cup mayonnaise
5. 2 tablespoons pickle relish
6. 1 tablespoon ketchup
7. 1 pound ground beef chuck
8. kosher salt and black pepper
9. 4 whole-wheat hamburger buns, split
10.  lettuce, sliced tomato, and sliced red onion, for serving

Methods
1. Heat oven to 425° F. Dividing evenly, on 2 rimmed baking sheets, toss the potatoes with the barbecue spice rub and 2 tablespoons of the oil. Roast, tossing once, until browned and crisp, 25 to 30 minutes.
2. Meanwhile, in a small bowl, mix together the mayonnaise, relish, and ketchup.
3. Form the beef into 4 patties and place each between 2 sheets of wax paper; press to a ½-inch thickness. Heat the remaining teaspoon of oil in a large skillet over high heat. Season the burgers with ½ teaspoon salt and ¼ teaspoon pepper and cook to the desired doneness, 2 to 3 minutes per side for medium-rare.
4. Form sandwiches with the buns, burgers, mayonnaise sauce, lettuce, tomato, and onion. Serve with the fries.


6. Steak sandwich with caramelised onion and capsicum

Ingredients
1. 2 x 200g scotch fillet steaks, trimmed
2. 2 tablespoons Worcestershire sauce
3. 1 teaspoon wholegrain mustard, plus extra 1 tablespoon
4. 1 clove garlic, crushed
5. cooking oil spray
6. 2 red onions, thinly sliced
7. 1 red capsicum, seeded, thinly sliced
8. 1 yellow capsicum, seeded, thinly sliced
9. 1/2 teaspoon caster sugar
10. 8 slices whole grain sourdough, toasted
11. 2 cups baby cos lettuce leaves
12. 2 small Roma tomatoes, sliced
13. 1 Lebanese cucumber, sliced
14. 2 tablespoons Fountain No-Added-Sugar Smart Barbecue Sauce, to serve

Instructions
1. Slice each steak horizontally through the middle to make 4 thin steaks. Mix Worcestershire sauce, mustard and garlic in a shallow nonmetallic dish. Add steaks to sauce mixture and turn to coat. Cover dish; leave steaks to marinate for 30 minutes.
2. Meanwhile, spray a large non-stick frying pan with oil and set over medium–low heat. Add onion; cook, stirring occasionally, for 3–4 minutes, or until onion is soft. Add capsicum and sugar to pan; cook, stirring occasionally, for 10 minutes, or until vegetables lightly caramelise. Transfer onion and capsicum to a bowl; set aside.
3. Wipe frying pan clean, spray with oil and return to high heat. Drain steaks of excess marinade; cook for 2 minutes per side, or until done to your liking. Transfer steaks to a plate, cover loosely with a piece of foil and leave to rest for 2–3 minutes.
4. Spread each slice of sourdough toast with 1 teaspoon of the extra mustard. Top with lettuce, tomato, cucumber, 1 slice of steak and caramelised onion and capsicum. Drizzle sandwiches with barbecue sauce and serve.

Roll up your sleeves and get to work then! Fill your picnic basket with tasty food, and your life basket with lovely, memorable events!

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