Thomson

CLASSIC CHICKEN ALFREDO

Thomson — Wed, 10 Feb 2021 05:08:39 +0000

Ingredients:

Directions:

INCREDIENT

Cook the chicken with crushed garlic, salt and whole pepper, then slice them into long strips.
Cook the pasta in salted water. While draining, save 1c of water for later use.
Meanwhile, melt butter in a separate pan on low heat. Add dairy cream. Mix well.
Once at a sauce-like consistency, add Parmesan cheese and mix until dissolved.
Once ready, add chicken strips, pasta and a splash of pasta water.

Toss to evenly coat the ingredients with sauce and mix until the texture is smooth and creamy. Garnish with herbs and serve hot.

Thomson — Wed, 10 Feb 2021 05:06:39 +0000

Ingredients:

Directions:

Cook the chicken with crushed garlic, salt and whole pepper, then slice them into long strips.
Cook the pasta in salted water. While draining, save 1c of water for later use.
Meanwhile, melt butter in a separate pan on low heat. Add dairy cream. Mix well.
Once at a sauce-like consistency, add Parmesan cheese and mix until dissolved.
Once ready, add chicken strips, pasta and a splash of pasta water.

Toss to evenly coat the ingredients with sauce and mix until the texture is smooth and creamy. Garnish with herbs and serve hot.

The post ALFREDO PENNE PASTA appeared first on Thomson.

Thomson — Sat, 02 Jan 2021 16:34:40 +0000

Ingredients:

Directions:

Cook the chicken with crushed garlic, salt and whole pepper, then slice them into long strips.
Cook the pasta in salted water. While draining, save 1c of water for later use.
Meanwhile, melt butter in a separate pan on low heat. Add dairy cream. Mix well.
Once at a sauce-like consistency, add Parmesan cheese and mix until dissolved.
Once ready, add chicken strips, pasta and a splash of pasta water.

Toss to evenly coat the ingredients with sauce and mix until the texture is smooth and creamy. Garnish with herbs and serve hot.

Thomson — Sat, 02 Jan 2021 16:32:54 +0000

Ingredients:

Note: Variants can be made with Callebaut dark, white and ruby chocolate callets.

Preparation:

Preheat oven to 176°C.
Spread hazelnuts in a single layer on a baking sheet and toast for about 12 minutes, until browned and slightly blistered.
Wrap hazelnuts with a towel and rub vigorously to remove loose skin. Let cool completely.
Melt Callebaut chocolate callets at 50°C. Stir until smooth. Let cool completely.
Grind the hazelnuts until they form a paste. Add oil, sugar, cocoa powder, vanilla, and salt and continue processing until the mixture reaches desired consistency.
Add the melted chocolate, blend well, and strain to remove chunks.
Scrape the spread into a jar and let cool to room temperature. Store for up to 2 weeks.

Thomson — Fri, 01 Jan 2021 16:30:52 +0000

For Crust

For Filling

PREPARATION

To make the pie dough for the crust, combine flour, sugar, and butter. Add cool milk 1 tbs at a time.
Shape dough into 2 discs. Wrap each in plastic wrap and refrigerate for 1 hour.
Meanwhile, mix 1/2 c of white sugar, salt and cinnamon in a mixing bowl. Add the apples and lemon zest and coat evenly.
Drain excess sauce from the apples on to a pan. Cook drained sauce on a low flame. Add butter and sugar to taste. Stir for 5 mins and bring to boil. Remove from heat and set aside.
Take both portions of the chilled dough from the refrigerator and let sit at room temperature for 5-10 mins. Roll out 1 portion of the dough into a thin circle. Add flour as necessary to keep it from sticking.
Place on to a pie plate/baking tray and gently press down to line the pan.
Add the apple filling and pour the sauce over the layer. Sprinkle 1 tbs of lemon juice. Dot with butter.
Roll out the top crust. Cut strips and place over apples in a lattice pattern. Trim and crimp edges.
Bake in preheated oven for 30 min at 200°c

Cool and enjoy freshly baked apple pie!

The post SPECIAL APPLE PIE appeared first on Thomson.