Recipes Blog
Light and healthy Veg Recipe - Luminarc 0
Ready in: 85 mins| Serving: 4
Ingredients
- 5 broccolis (small)
- 4-5 baby corn
- 7-8 asparagus
- 2 small carrots (sliced)
- 1 small cup peas
- 4 lemon slices
- 1 cup sour cream
- 3 tbsp. lemon juice
- Salt (to taste)
- Pepper (to taste)
- 2 tbsp. Dijon mustard
- ¼ cup milk
- 3 tbsp. olive oil
- 1 small cup parsley
- 1 small cup dill
Directions:
- Boil water in a medium sized pan. Place a dish on top of the pan and add broccolis, baby corn, carrots, asparagus, peas, lemon slices and place the lid on top. Steam the veggies for a few minutes. Turn off flame and place it aside
- In a bowl, add sour cream, Dijon mustard, milk lemon juice, parsley, dill, olive oil, salt and pepper. Mix all the ingredients together and pour this mixture on the steamed vegetables
- Serve and enjoy!
- Fahad Shariff
Creme Brulee - Luminarc Smart Cuisine 0
Ready in: 85 mins| Serving: 4
Ingredients
- Dried apricots
- 6 eggs yogurt
- 1 tsp. vanilla extract
- 8 tbsps. sugar
- 1 cup hot whipping cream
- Water
Directions:
- Place 3 small cups in a dish and fill ¼ of them with dried apricots
- In a separate medium sized bowl, add egg yolks, vanilla extract, sugar and mix well.
- Pour whipped cream, mix well. Add in more cream and whisk.
- Add the cream mixture in the small bowls. Add water in the tray and place it in the oven
- Preheat the oven to 150 degrees. Place the tray in the oven and bake for 30 minutes. Remove the cups from water and let them cool. Place them in the refrigerator
- Sprinkle sugar on top and melt it with a mini blow torch. Continue until the sugar caramelizes
- Serve and enjoy!
- Fahad Shariff
Pumpkin Soup - Luminarc Vitro & Purebox Active Food Container 0
Ready in: 85 mins| Serving: 4
Ingredients
- ½ cup onions (diced)
- 4 garlic cloves (diced in half)
- 2 small carrots (diced)
- 2 cups pumpkin (diced)
- Salt (to taste)
- Pepper (to taste)
- 2 cups water
- 2 chicken stock cubes
- 1 cup cooking cream
Directions:
- Heat oil in a mediums sized pan, add in onions, garlic and carrots. Mix and cook for a few minutes
- Now add diced pumpkin, salt and pepper. Mix everything well and let it cook for 2 to 3 minutes. Pour water on top and add chicken cubes. Place the lid on top and allow the mixture to boil
- Use a hand/ immersion blender and blend the soup in the pan until desired consistency is achieved
- Mix the cooking cream in the soup mixture and allow it to simmer
- Fahad Shariff
Chicken with Prunes Recipe - Luminarc Smart Cuisine 0
Ready in: 20 mins| Serving: 4
Ingredients
- 4 pieces chicken thighs
- Salt and pepper (to taste)
- A pinch of oregano
- 3 cloves of garlic (minced)
- ½ cup balsamic vinegar
- ½ cup capers
- ½ cup green olives
- 3 tbsp. brown sugar
- 1/3 cup olive oil
- Prunes pitted
Directions:
- In a medium sized bowl, whisk salt, pepper, dried oregano, balsamic vinegar, olive oil, garlic and capers
- Place the chicken pieces in a dish and pour the marinade on top. Coat the chicken well and let it sit for about 30 minutes in a refrigerator
- Add green olives and prunes pitted on the sides of the dish. Bake the chicken until tender
- Fahad Shariff