Pollo con salsa de melocotón(agridulce)

Pollo con salsa de melocotón de katyarichkitchen.com

Ingredientes para 5 personas

  • 1 k g de trasero de pollo
  • 150 ml de salsa de soja
  • 2 cucharadas de aceite vegetal
  •  3 cucharadas de ketchup
  • dos dientes de ajo machacados
  • 397 g de melocotón en su jugo natural
  • sal y pimienta negra en grano molida
  • 2 cucharas de miel


  1. Agregar el pollo en una cacerola de barro.
  2. Mezclar muy bien la salsa de soja, el ketchup, el aceite, los dientes de ajo machacados, la miel, la sal y la pimienta.
  3. Verter la salsa sobre el pollo, mezclar todo muy bien y dejar macerar en el frigorífico por una hora.
  4. Levar al horno pré-calentado por 40 minutos o hasta que estén dorados.
  5. Aãdir el melocotón y su jugo y dejar por mas 15 minutos.
  6. Sirva con arroz blanco, o puré de patatas.

Lemon grass chicken skewers with squash salad

Serves 4

  • 3 skinless chicken breast, cubed
  • 205 cm (1in) piece fresh ginger, peeled and chopped
  • 1 red chilli, deseeded and chopped
  • 5 sticks lemongrass, finely chopped
  • 2 1/2 tbsp sunflower oil
  • zest and juice of 1 lime
  • 1 butternut squash, about 1 kg (2 lb 4 oz), peeled, deseeded  and cubed
  • 2 tsp Chinese five spice powder
  • 50 g wild rocket
  • salt and pepper
  • 4 metal skewers oiled
  • extra lime to serve

Heat the oven 200 C, 180 C fan, 400 F, gas 6.

  1. Put the ginger, chilli, chopped lemongrass, 1 tbsp of the oil, salt, pepper and lime zest and juice into a food processor and blend until smooth.
  2. Thread the pieces of chicken breast on to each skewers and place then in a dish. Spoon the paste over . Cover and marinate for at least 2 hours.
  3. Put the squash in a roasting tray and sprinkle 5 spice powder and drizzle with olive oil and toss together. Cook in the oven for about 20 minutes, turning halfway trough.
  4. Place the chicken on a lightly oiled baking sheet and bake 20 to 25 minutes, also turning halfway through.
  5. When the squash is cooked, toss with the rocket and serve with the chicken skewers, plus lime wedges for squeezing.

Light version of moussaka

Serves 2

  • 1 Large  aubergine
  • 400 g Turkey  or chicken breast minced
  • 5 plum tomatoes, peeled and chopped
  • 1/2 large onion finely chopped
  • 2 garlic cloves peeled and  crushed
  • 1 tablet of chicken stock
  • a dash of drie white wine
  • basil leaves
  • 4 sliced of white cheese low in fat
  • 4 sliced turkey ham
  • olive oil
  • 1/2 fresh chilli de seed and finely chopped
  • salt and pepper

Preheat oven Gas6, 400 F, 200 C

– Sliced the aubergine  in lengthways not to thick, salt and let drain for 1/2 hour . Rinse them, pat them dry and brush it with olive oil on both sides and grill  until light golden brown in a moderate heat.

  1. Heat the olive oil in a frying pan over a moderate heat and place the onion, cook for 4 mins. Add the garlic clove and chilli and cook for more 2 mins.
  2. Add the breast minced, stirring frequently  with a wood spoon until browned all over. Stir in a chopped tomatoes a dash of white wine, basil leaves and cook for more 15 mins.
  3. Add the chicken stock tablet and season with salt, pepper  to taste.
  4. Place a layer of aubergine, turkey ham and cheese, cover with the turkey minced mixture, and repeat the same process  for 2 more times. Finishing with sliced of white cheese on the top.
  5. Cook in the oven for 5 – 10 minutes, or until the cheese is melted.
  6. Serve with salad.

Ensalada de cuscús

Ingredientes  para 4 personas

  • 150g de cuscús (sémola de trigo duro)
  • 1/2 pastilla de caldo de pollo o vegetal diluyéndola en 200 ml de agua caliente
  • 2 longaniza o salchicha o (salchicha campo frío con pimienta)
  • 1/2 mango
  • 1/2 cebolla blanca
  • 1 apio
  • 3 ramitos de menta fresca
  • Rucola o berros
  • 10 tomates cereza
  • Queso  Masdan, Cheddar
  • Aceite de oliva extra virgen
  • Zumo de 1 limón
  • Sal y pimienta


  1.  En un cuenco colocar el cuscús con el caldo de pollo o vegetal con un chorrito de aceite de oliva.
  2. Remueve y deje reposar por 10 minutos, después con la ayuda de un tenedor separar bien los granos de cuscús.
  3.  Cortar a longaniza  o salchicha en cubos y en una sartén  antiadherente sofreír  por 4 minutos o hasta que esté un poquito dorada y  secarlas con papel toalla.
  4.  Cortar los tomates cereza por la mitad y el mango, el apio y la cebolla y el queso en daditos pequeños y la menta bien picada.
  5.  Se mezclan en una ensaladera  el cuscús, la longaniza , los tomates, la cebolla, el apio , el mango y la menta .
  6.  Se exprime el zumo del limón e se mezcla con el aceite, se rectifica de sal y pimienta .
  7.  Se sirve fría adornada con hojas de rucola o berros.

Gravlax – Smoked salmon with sweet mustard sauce

serve 6

2 lb (900 g) fresh salmon

5 tbsp  sugar

5 tbsp  sea salt

black pepper

7 tbsp  dill leaves

  1. Remove all the bones with a pliers or tweezers.
  2. Cut the salmon in half lengthways.
  3. In a small bowl mix together the sugar, salt and black pepper.
  4. Rub the mixture over the fish.
  5. Place a layer of dill in the bottom of a dish and lay half the salmon, skin side down, on the dill. Cover with more dill and lay the other half the salmon on it skin side up. Coat with the rest of the dill and any of the remaining sugar mixture.
  6. Cover  the dish with cling film and a weighted plate. Leave in the fridge for 3 days (36 hours).
  • 2 tbsp  French mustard
  • 1 tbsp  clear honey
  • 1 egg yolk
  • 2 tbsp  white wine vinegar
  • 6 tbsp (90ml) olive oil
  • 2 tbsp  chopped dill leaves
  • salt and black pepper
  1. Make the sauce by putting all the ingredients except the oil and dill in a bowl and beating with a whisk. Slowly beat  in the oil and then add chopped dill.
  2. Scrape the marinade off salmon. Slice the fresh away from the skin, across the grain, and serve with the sauce and a nice bread.

Curiosity : During the Middle Ages, gravlax was made by fishermen, who salted the salmon and lightly fermented it by burying in the sand above the high-tide line. The word gravlax come from Scandinavian word “grav”, which literally means “grave”  or “to dig” ( in Swedish, Norwegian, Danish, Dutch and Estonian), and  “lax”(or laks), which means “salmon”, thus gravlax means “buried salmon”

Cannelloni with spinach and tuna

Serves 5

20 cannelloni tubes or lasagne sheets

1 kg frozen spinach

100g canned tuna, drained and  flaked

2 hard -boiled eggs finely chopped

1 onion chopped finely

2 tbsp olive oil

1 tsp mustard powder

1 tsp papríka

1/2  vegetable stock cube

Parmesan cheese, finely grated

 salt and freshly ground black pepper

Bechamel sauce

300 ml milk

1 brown onion

5 peppercorns

50 g flour

50 g butter or margarine

2 bay leaves


1 tsp nutmeg

Preheat the oven to Gas 5, 375ºF, 190ºC, 10 min before baking the cannelloni.

 To make  the bechamel sauce

1.  Place the milk in a saucepan. Peel 1 onion.

2.  Place the onion into the milk with the peppercorns and bay leaves.

3.  Heat gently to just bellow boiling point. Remove from heat, cover and leave to infuse for 30 min. Strain, reserving the milk.

4.  Melt the butter or margarine in a small saucepan, stir in the flour, cook for 1 min. Remove from heat then gradually stir in the reserved milk.

5.  Return pan to heat and cook, stiring, until the sauce thickens. Add salt and nutmeg to taste.

Tuna and spinach filling

1-   Place the spinach in a glass baking dish. Cover  with transparent film  and make a few holes in the plastic for vents, and heat for five min in the microwave, or until cooked. Remove, strain all the liquids and reserve.

2-    Heat oil in  large saucepan; cook onion until soft, add spinach, tuna, chopped boiled eggs. Seasoning with mustard, papríka, ½ cube vegetable stock, salt and ground black pepper to taste. Cook for more 2 min and reserve.

3-   To cook the cannelloni, follow the instructions on the package.

4-   Fill the cannelloni with the mixture and place them in an ovenproof dish.

5-   Pour over the pasta and sprinkle the top with the Parmesan cheese.

6-   Cook in the oven for 20-30 min until golden brown.

Serve with a green salad.

Frango com ameixas

Serve 5 


  • 1 frango inteiro em pedaços
  • 10 ameixas
  • 2 alhos poró cortados em rodelas finas
  • 1 ramo de aipo
  • 400 ml (dois copos americanos) de vinho branco seco
  • 200 ml de creme de leite
  • ½ litro de água quente
  • 1 pastilha de caldo de galinha
  • 50 g de manteiga ou margarina
  • 2 colheres de azeite de oliva
  • sal e pimenta a gosto

Modo de preparo

1- Dissolver a pastilha de caldo de galinha no meio litro de água quente.

2- Temperar o frango com o sal e a pimenta.

3- Em uma panela grande dourar o frango no azeite.

4- Retire o frango da panela e reserve.

5- Acrescentar na mesma panela a manteiga e refogar por 10 mins o ramo de apio e o alho poró cortados bem picadinhos.

6- Acresente o frango , o vinho , o caldo de galinha e cozinhe por aproximadamente 1 hora, até que o frango esteja macio.

7- Um pouco antes que o frango fique pronto, adicione o creme de leite e as ameixas e refogue por 15 mins.

Sirva com arroz ou espaguete com alho e óleo.

Dicas: voce pode servir o frango diretamente com um pouco do caldo e decorado com ameixa, ou retirar o

frango e as ameixas da panela e engrossar o caldo, ou ainda retirar o caldo da panela e bater no liquidificador e servir com o frango e as ameixas. A escolha é sua.

Bom apetite!