Ingredients:
500 g Shrimps Pinch Salt 2 Tbsp DOÑA ELENA PURE OLIVE OIL 1 pc Pomelo, peeled and sectioned 1 pc Sunkist orange, peeled and sectioned 1 cup Turnips, sliced thinly 1 cup Carrots, sliced thinly 1 head Lettuce or assorted greens, chopped
For the Sesame dressing: 50 grms White sesame seeds, toasted ½ cup Vinegar 25 grms Onions, chopped ¾ cup Honey ¼ cup GOOD LIFE Sesame Oil 1 ¼ cup DOÑA ELENA EXTRA VIRGIN OLIVE OIL To taste Salt and pepper
Procedure:
1. Toss the shrimps in salt and olive oil. 2. Heat the grill and cook the shrimps until tender, about 1 to 2 minutes or until it starts to change color. Set aside to cool. 3. For the dressing: combine the sesame seeds, vinegar, onions, honey and sesame oil in a blender and pulse until well combined. 4. Slowly add the extra virgin olive oil until dressing becomes emulsified and thick. 5. Transfer to an airtight container and chill. 6.6. In a bowl, toss together the fruits, vegetables and shrimps. Pour some dressing and coat all the salad components well.
Healthy note: This recipe is rich in good fats derived from DOÑA ELENA EXTRA VIRGIN OLIVE OIL
|
Ingredients: 1 pc Dory fillet, cut into cubes Flour 1 Tbsp DOÑA ELENA PURE OLIVE OIL 2 tsp Garlic, minced ½ pc White onion, sliced ¼ tsp Ginger, julienne 5 pcs Shitake mushrooms, sliced 1 stalk Leek, sliced 1 tsp Flour 1 cup Water 1 Tbsp Slurry (2 T water+ 1 T flour) 2 Tbsp GOOD LIFE Oyster Sauce 1 tsp GOOD LIFE Sesame oil Spring onions, chopped (for garnish)
Procedure: 1.1. Coat the dory cubes with flour and pan fry on all sides until half cooked. Remove from heat and set aside. 2.2. In a bowl, combine water, oyster sauce and sesame oil then stir. 3.3. In a separate pan, heat the olive oil and sauté onions, garlic and ginger. 4.4. Add the oyster sauce mixture and let it simmer. 5.5. Add the mushrooms and leeks then simmer until softened. 6.6. Put in the fish cubes and simmer until fish is cooked. 7.7. Add slurry mixture to thicken the sauce. 8.8. Garnish with chopped spring onions on top.
**90% less bad fat or saturated fat when cooked with OLIVE OIL instead of veg. oil
|
Ingredients: 1 Tbsp DOÑA ELENA PURE OLIVE OIL ½ pc White onions, sliced thinly ½ pc Red bell pepper ½ pc Green bell pepper ½ cup Broccoli, blanched ¼ cup JOLLY Whole Mushrooms ¼ cup Tomato sauce 1 pc Crepe Flour GOOD LIFE Breadcrumbs Eggwash
Sauce: 1 Tbsp DOÑA ELENA PURE OLIVE OIL 2 pcs Garlic cloves, sliced 2 Tbsp Onions. chopped 1 cup Crushed tomatoes, canned 5 sprigs Basil, chiffonade To taste Salt and pepper Crepe: 3 pcs Egg 1 cup Flour 1 ¼ cup JOLLY COW Pure Fresh Milk ¼ cup Butter Pinch Salt Procedure: For the crepe: 1.Beat the eggs.Add milk and butter.
3.Sift flour and salt then gradually add to the egg mixture. 4.Mix until batter is smooth. Batter should be thin. (consistency like heavy cream) 5.Let the batter rest at least 2 hours before using. For the sauce: 1.Heat the olive oil in a pan. 2.Sauté onions and garlic. 3.Add the tomato sauce and simmer until reduced by half. 4.Add basil and let it simmer for a few more minutes. 5.Season with salt and pepper. For the crepe filling: 1.Heat the olive oil in a pan. 2.Sauté the onions and bell peppers until softened. 3.Add the broccoli and mushrooms and sauté until softened. 4.Add the tomato sauce. You can use the tomato basil sauce or spaghetti sauce. 5.Let simmer to infuse flavors then remove from heat and cool to room temperature. 6.When cooled, place the filling in the middle of the crepe. 7.Fold the crepe like an envelope. 8.Dip in flour, egg, then roll in breadcrumbs and pan fry until golden brown. 9.Place in the middle of a serving platter and pour tomato sauce over. You may add grated cheese on top if you wish. Healthy note: For a lower fat content you may concentrate on the Crepe, by using 1 whole egg, 3 eggwhites, change fresh milk to low fat milk and reduce butter to 3 tbsp.
|
|
|
