4 servings
Ingredients
60 grams of butter
½ kg of chicken fajitas
1 tablespoons of minced garlic
2 red onions, minced
155 grams of sliced mushrooms
1½ tablespoons of flour
125 grams of ham, sliced and minced
¾ cup (185 ml) of chicken broth
4 tablespoons of white wine
440 grams of canned peeled tomatoes, drained and minced
½ cup (90 grams) of raisins
1 tablespoon of fresh parsley, minced
1 tablespoon of fresh basil, minced
Preparation
- Melt the butter in a large casserole and cook the chicken at medium heat for 4-5 minutes. Take out of the casserole with a fork and keep warm.
- Add the garlic, onions mushrooms and cook for 3 minutes or until the onions are soft. Add the flour and cook for one more minute. Add the chicken along with the wine, jam, broth, tomatoes, raisins, parsley and basil and cook until the sauce thickens a little. Serve with rice.
Omelet with peaches
4 servings
Ingredients
4 eggs, separated
2 tablespoons of thick cream
1 tablespoons of sugar
15 grams of butter
3 tablespoons of warm apricot jam
440 grams of canned peaches, drained and in halves
glazed sugar
whipped cream
Preparation
- In a mixing bowl whip the yokes, cream and sugar.
- Whip the egg whites until stiff. Add them smoothly to the yoke mix.
- Put the butter in a small pan; pour in half the mix and cook for 1-2 minutes and cook in a preheated pan until its ready. On one half of the omelet put a portion of jam and peaches. Fold it, cut in two, sprinkle with glazed sugar and serve with cream. Repeat with the rest of ingredients.
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