When I was working in Lebanon as a domestic helper, I find it difficult from the start. But since cooking is still part of my work as a domestic helper, I used maggi as my food seasoning. And my employer find out that it taste deliciously. Lebanese foods were so simple to cook and yet its full of protien and non cholesterol. Here are some of my recipes:
CHICKEN MACCHERONI WITH WHIT SAUCE:
Ingredients:
4 cubes maggi chicken stock, 1x 1.5kg chicken,jointed, 1 pack buitoni penne, 50g butter, 50g plain flour, 3 cups milk, 25g parmesan cheese, 1/4 teaspoon white pepper, 1/3 cup swiss cheese, grated.
Preparation:
Preheat oven to 350c, dissolve maggi chicken stock, 1 cube in a litre of hot water. Add chicken, cover and cook for 30-35 minutes until chickeb is tender and cut into bite size pieces. Bring 4 litres of water to the boil with maggi chicken stock, 2 cubes. Add buitoni penne and simmer for approximately 10 minutes until cooked "Al Dente". Meanwhile, melt butter in a small saucepan, stir in flour and cook for 2-3 minutes, stirring continously. Remove from heat, gradually add milk and maggi chicken stock, 1 cube. Return to heat and cook, stirring until sauce is thickened and smooth. Drain penne and stir in half the sauce. Place a layer of penne in a large ovenproof dish. Cover with chicken and second layer of penne. Finish with remaining white sauce and top with grated Swiss cheese. Bake for 30-35 minutes until golden brown. Serve immediately.
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