In this sauce, I crumbled the tofu, so it becomes a bit like a bolognese sauce. Tofu i sig har inte så mycket smak, men när man kryddar ordentligt så blir det riktigt gott
tofu. I think that the butter gives a good and creamy taste to the sauce. Add the onion, tomato and tofu and fry until the pieces begin to turn golden brown
Här mina kära kompisar, här har jag ett gott asiatiskt inspirerat recept som verkligen tar alla som inte tycker om tofu till helt nya "I LOVE IT"-nivåer
Cut the mushrooms in half, or in quarters if large, and set aside. Add the mushrooms. 4350 g (white) mushrooms1 tbsp oil1 bay leaf3 garlic cloves, roughly chopped 2 green chillies, seeded and chopped225 g low fat fromage frais or ricotta cheese1 tbsp chopped fresh mint1 tbsp chopped fresh coriander (cilantro)1 tsp saltFresh mint and coriander leaves, to garnish
18 ounces (250 g) sliced brown mushrooms. 1To the same pan or skillet, melt the butter and add the mushrooms. 1Stir in cream, bring to a simmer, then reduce heat and continue cooking until sauce has thickened slightly. Stir in the parmesan cheese and allow it to melt through the sauce for a further 2 minutes, while occasionally stirring
In the mean time, make the mushroomssauce. When chicken is done baking and chicken thighs are completely cooked through, add cooked chicken thighs to the skillet and spoon the sauce and the mushrooms on top of chicken thighs
Jag börjar faktiskt bli liiite småstolt över mina skills i att laga indiskt. Inte för att jag är någon sorts supervirituous, men de tre rätter jag kan laga börjar bli riktigt smarriga
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