To make this dish, start by cooking the linguine in a large pot of salted boiling water until it is al dente. While the pasta is cooking, prepare the sauce by melting butter in a large skillet over medium heat. Add minced garlic and cook until fragrant, then add lemon juice and zest, heavy cream, and caviar. Stir the sauce until it is heated through and the caviar is evenly distributed.

Once the pasta is cooked, drain it and add it to the skillet with the sauce. Toss the pasta until it is coated in the sauce, then serve immediately with a sprinkle of fresh parsley and additional caviar on top.

Also Read: Bonfire Night Special Sausage wraps Recipe

Linguine with Lemon and Caviar Recipe

Recipe by RecipeWikkiCourse: MainCuisine: GremoladaDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

25

minutes

Calories

150

kcal

Gremolada traditionally consists of minced garlic, parsley, and lemon zest. We’ve added lemon juice and orange zest to bring even more citrus flavor to the dish. The garlic here is raw and the quantity generous; feel free to cut back.

Ingredients

• Grated zest from 2 large lemons (about 2 teaspoons)

• Grated zest from 1 orange (about 2 teaspoons)

• 4 cloves garlic, minced

• 1/3 cup chopped flat-leaf parsley

• 1 1/2 teaspoons lemon juice

• 3/4 teaspoon salt

• 1/4 teaspoon fresh-ground black pepper

• 1/2 cup olive oil

• 1 pound linguine

Directions

• In a small glass or stainless-steel bowl, mix together the grated lemon and orange zests, the garlic, parsley, lemon juice, salt, pepper, and olive oil.
• In a large pot of boiling, salted water, cook the linguine until just done, about 12 minutes. Drain and toss with the sauce.

Notes

• Linguine with Gremolada and Crab: Toss 1/2 pound of lump crabmeat, picked free of any shell, with the linguine and the gremolada.
• Linguine with Gremolada and Shrimp: Add 1/2 pound of peeled, uncooked medium shrimp to the pasta during the last 1 minute of cooking time.

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Start by grilling or sautéing fresh prawns until they turn pink and succulent. Meanwhile, peel and separate the pomelo segments, removing any bitter pith. Combine the prawns and pomelo in a bowl and add a medley of crunchy vegetables like cucumber, lettuce, and carrot.

Also Read: Yin and Yang Fish – A Controversial Dish That’s Both Dead and Alive

Prawn & pomelo salad

Recipe by RecipeWikkiCourse: MainCuisine: ThaiDifficulty: Easy

Servings

2-4

servings

Prep time

15

minutes

Cooking time

10

minutes

Calories

400

kcal

Seafood matches perfectly with bittersweet citrus fruit, like pomelo or grapefuit. Add chilli and a tamarind dressing for a bold Thai salad.

Ingredients

• For the dressing

• 5 tbsp pomelo, grapefruit or lime juice

• 2 tbsp fish sauce

• 2 tbsp light muscovado sugar

• 2 tsp tamarind paste or HP sauce

• For the salad

• 1 just-ripe avocado

• 1 shallot, finely sliced

• 1 red bird’s-eye chilli, finely shredded (deseeded if you don’t like it too hot)

• 1 pomelo or a plump, white grapefruit

• 250g large cooked prawn or crayfish tails

• 1 Little Gem lettuce, torn into leaves (optional)

• small pack fresh coriander, leaves only, torn

• 2 tbsp toasted salted peanut, roughly chopped

Directions

• Pull apart the pomelo (see below) or segment the grapefruit, retaining any juices for the salad. (Pomelos may be dry, which is why the recipe gives lime juice as an option.)
• Put 4 tbsp juice into a small pan with the fish sauce, sugar and tamarind paste. Bring to a simmer for 2 mins, or until thick and syrupy, then leave to cool.
• Halve, stone, then slice the avocado, and toss with the shallot, chilli and remaining juice. Mound into bowls with the pomelo flesh, prawns, lettuce and coriander. Spoon over the sticky dressing, then scatter with the chopped peanuts.

Notes

• Pomelos are about twice the size of grapefruit, but have a surprisingly thick layer of pith between the skin and the fruit. To prepare, score around the fruit with a serrated knife, then peel away the pith, digging right down to the fruit. Pull the fruit apart and peel away the membranes from the segments. you’ll find they separate easily and the fruit is a little less juicy than a grapefruit. 

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WHY YOU WILL LOVE MEDITERRANEAN CHICKEN BREAST RECIPE

• Quick and simple: This Mediterranean chicken is a quick, simple, and easy recipe to put together in just 30 minutes.
• Healthy: Made with clean and healthy ingredients, this easy chicken recipe is perfectly low in carbs and fat. A guilt-free chicken dinner recipe you enjoy every week. Also, they are perfect for those who like to meal prep their recipes for the week.
• So flavorful: This chicken dinner recipe is so delicious and flavorful. Full of Mediterranean flavors to satisfy those tastebuds.

Also Read: Moussaka (Greek Beef and Eggplant Lasagna)

MEDITERRANEAN CHICKEN SKILLET

Recipe by RecipeWikkiCourse: MainCuisine: MediterraneanDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

20

minutes

Calories

249

kcal

This Mediterranean chicken is made with sun-dried tomatoes, capers, roasted artichoke hearts and nestles in a creamy lemon sauce. They are so easy to make with just 30 minutes from start to finish. Tender and juicy chicken that’s full of flavor cooked in one skillet

Ingredients

• 4 tablespoons olive oil

• 1 pound boneless, skinless chicken breasts, thinly sliced 

• 1 pint cherry tomatoes 

• 1 cup marinated quartered artichoke hearts, such as from an olive bar, with about 1/4 cup of the marinade 

• 1/2 cup marinated small pitted olives, such as from an olive bar 

• 1/2 cup roasted red peppers, such as from an olive bar 

• Kosher salt and freshly ground black pepper

• 1 tablespoon chopped fresh parsley or 2 tablespoons lightly dried parsley, such as Gourmet Garden

• 1 bag frozen brown rice 

Directions

• Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the chicken and saute until cooked through, about 5 minutes. Transfer to a plate.
• Add the remaining 2 tablespoons olive oil to the skillet. Add the tomatoes and cook until they start to blister, pop and release their juices, about 3 minutes. Lightly mash them with a wooden spoon or fork. Stir in the artichoke hearts with the marinade, olives and roasted red peppers. Season with salt and pepper and cook until heated through, 2 to 3 minutes. Stir in the parsley and cooked chicken and cook for another minute.
• Meanwhile, cook the frozen rice according to the package instructions. Transfer the rice to a serving bowl and top with the chicken mixture.

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Easy No Bake Chocolate Eclair Cake

This chocolate eclair cake takes all the best parts of an eclair – aka the filling and chocolate ganache – and turns it into an easy-to-make no-bake dessert. The filling is made with Cool Whip and pudding, so it’s not exactly like your typical eclair filling, but it’s so good. I like to think of this eclair dessert as Boston cream pie meets chocolate eclair.

And you won’t believe how ridiculously easy it is to prepare – you need just 15 minutes and 5 ingredients! While this no bake eclair cake is quick and easy to prepare, it does need at least 6 hours to set up properly. I recommend making it the night before you plan to serve it.

I love to whip this one up for holidays, summer potlucks and gatherings, since it takes virtually no time but it looks and tastes like you labored over it forever. Everyone LOVES it.

Also Read: Truffle chicken and potato gratin

Chocolate Eclair Cake

Recipe by RecipeWikkiCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

35

minutes

Cooking time

4

hours 

Calories

265

kcal

This show-stopping chocolate eclair cake is a great way to wow your guests. It will feed a crowd, and the only technical challenge is in the egg yolk and caster sugar sabayon – definitely worth the effort for such a delicious dessert.

Ingredients

• 6 egg yolks

• 1 cup caster sugar

• 500g mascarpone

• 1 tsp vanilla paste

• 600ml cream

• 1/2 cup milk

• 2 x 250g pkts Nice biscuits

• FOR CHOCOLATE GLAZE:

• 180g dark chocolate

• 1 cup pouring cream

• 1 cup icing sugar, sifted

Directions

• Whisk egg yolks and caster sugar together in a metal bowl. Fill a saucepan with about 2cm water and bring to a simmer. Place the bowl on top and whisk continuously for 8-10 minutes until mixture is light, thick and airy. Check that the sugar has dissolved by rubbing some of the mixture together between a finger and thumb.
• Remove from the heat and continue whisking occasionally until mixture has cooled. Add mascarpone gradually and whisk to combine. Whisk in vanilla paste.
• Whip cream until thick and firm. Fold through mascarpone egg mixture.
• Place milk in a shallow bowl. Dip biscuits in the milk and place in a single in the base of a deep baking dish (I used a 30cm x 22cm x 8cm dish?. Pour over half the mascarpone mixture and smooth into an even layer. Repeat with another single layer of milk-dipped biscuits and remaining mascarpone mixture. Finish with a final layer of biscuits, being sure to cover it completely. You may have to cut them to fit. Refrigerate while you make the glaze.
• Place chocolate and pouring cream in a metal bowl over a saucepan of simmering water. Leave for 3-4 minutes until chocolate melts, then remove from heat and whisk until smooth. Whisk in icing sugar. Pour over top layer of biscuits in baking dish. Refrigerate for 4 hours or overnight to set.

Notes

• You could cut into squares, but I prefer to use a big spoon and scoop out serves.
• Any plain sweet biscuit will work – rectangular is easiest to work with.

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To prepare Szechwan Chilli Chicken, begin by marinating bite-sized chicken pieces in a mixture of soy sauce, ginger-garlic paste, cornstarch, and a dash of vinegar for at least 30 minutes. While the chicken marinates, prepare the sauce by combining soy sauce, vinegar, sugar, red chilli paste, and Szechwan peppercorns in a bowl.

ALSO READ: Cauliflower Steaks with Hazelnuts and Browned Butter

Szechwan Chilli Chicken Recipe

Recipe by RecipeWikkiCourse: MainCuisine: ChineseDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cooking time

30

minutes

Calories

535

kcal

About Szechwan Chilli Chicken Recipe: A fiery side – fried chicken cooked with brown, green & white peppercorns and oriental spices. The spicy and tange flavour of schezwan sauce adds a bonus point to this dish.

Ingredients

• 2-3 spring onions, chopped

• 5-6 dry red chillies (deseeded), chopped

• 2-3 tbsp ginger, chopped

• 3 tbsp brown pepper corn

• 3 tbsp green pepper corn

• 10-12 pieces chicken (with bone)

• to taste salt

• 2 tsp white pepper

• Oil (for frying)

• 1 tbsp black vinegar

• 2 tsp chilli oil

Directions

• Flash fry the chicken with ginger till there colour changes to golden.
• Now, drain the oil and keep this aside.
• Now, add garlic, spring onions green pepper corns and the brown peppercorn.
• Stir for 5 minutes and then add the dry chillies, white pepper powder, ajino moto, salt and chilli oil.
• Stir again for 5-10 minutes and add the black vinegar.
• Stir fry for 10 minutes and garnish with green peppercorns.
• Szechwan chilli chicken is ready to be served.

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Originating in the United States in the late 19th century, corndogs quickly gained popularity at state fairs, carnivals, and sporting events. The exact inventor remains disputed, but most credit the creation to either German immigrants or concessionaires at the Texas State Fair.

ALSO READ: Eggless Banana Pancake Recipe

Corndogs

Recipe by RecipeWikkiCourse: MainCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

20

minutes

Cooking time

15

minutes

Calories

240

kcal

Make American-inspired corndogs by coating frankfurter sausages in a cornmeal batter, then deep-frying and serving with ketchup and yellow mustard

Ingredients

• 100ml cornmeal

• 100g plain flour

• 1 egg, lightly beaten

• 1 tsp caster sugar

• ½ tsp fine sea salt

• 1 tbsp baking powder

• 150ml whole milk

• 8 frankfurters

• vegetable oil, for deep-frying

• ketchup and American mustard, to serve

Directions

• Tip the cornmeal, flour, egg, caster sugar, salt, baking powder and milk into a bowl, and whisk until you have a smooth, lump-free batter. Carefully pour the batter into a tall jug or glass.
• Push a wooden skewer through the length of each frankfurter, so it goes about three-quarters of the way through. Fill a pan no more than a third full with oil and heat to 180C, or until a cube of bread dropped in browns within 30 seconds.
• Working with one frankfurter at a time, submerge it into the batter and gently turn to coat – it should be completely covered. Carefully drop into the oil and fry for 2-3 mins, or until the batter is crisp and golden. 
• Drain on a sheet of kitchen paper. Repeat with the remaining frankfurters. Serve with ketchup and American mustard for dipping or drizzling over.

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The origins of deviled eggs can be traced back to ancient Rome, where eggs were boiled, seasoned with spicy sauces, and typically served as a first course. Over time, the recipe evolved into the more familiar rendition we enjoy today.

ALSO READ: Cajun chicken burgers Recipe

Classic Deviled Eggs

Recipe by RecipeWikkiCourse: MainCuisine: RomanDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

10

minutes

Calories

128

kcal

This easy appetizer is a favorite addition to any picnic or party. Bonus: They’re perfect for making ahead of time or storing leftovers after all your guests have left.

Ingredients

• 6 hard-boiled eggs, peeled

• 3 tablespoons mayonnaise

• 2 tablespoons plain yogurt

• 2 teaspoons Dijon mustard

• lemon juice

• salt

• paprika

Directions

• 
  Make hard-boiled eggs.
• Cut 6 eggs in half, lengthwise.
• Remove the yolks and blend them by hand with mayonnaise, plain yogurt, Dijon mustard, a squirt of lemon juice, and salt to taste.
• Spoon the mixture back into the whites. Dust with paprika.

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