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Recipe Occasion: Main Dish

Tacos with Chicken Marinated in Yoghurt

Preparation

 

In a bowl, mix the turmeric, the paprika, the garlic powder, the thyme, the Cayennne pepper and a pinch of salt.

 

Place the chicken in a large bowl, sprinkle it with olive oil, add two tablespoons of yoghurt along with the spice mix, and stir vigorously. Let the chicken marinate for 30 minutes.

 

In a food processor, place the peeled and seeded avocado, 1 tablespoon of lime juice, 200gr of yoghurt, a pinch of salt and, optionally, 1 garlic clove. Blend until a homogeneous mixture is obtained.

 

Dice the tomatoes and onions, place them in a bowl and mix well.

 

We place a grill-pan on medium-to-high heat and cook the chicken on both sides until golden.

 

Reduce the heat and wait for a few more minutes to ensure it has cooked thoroughly.

 

Alternatively, sauté the chicken, then place it in a baking tray and cook it in the oven at 200°C in the fan-forced setting for 10 minutes.

 

To serve, spread some yoghurt on each tortilla, place shredded pieces of chicken on top, then add vegetables, coriander leaves and the avocado cream.

 

(We’d like to thank @AlwaysHungry for this wonderful recipe. Discover more recipes at http://www.alwayshungry.gr)

Croque Madame with Almond Béchamel

Preparation

 

In a small saucepan add the butter the flour and whisk continuously for 3-4 minutes over medium-to-high heat.

 

Add half the Almond Drink and stir continuously. Once the mixture thickens, add the rest of the Almond Drink and keep stirring vigorously.

 

Remove the saucepan from the burner, add half the gruyere and stir.

 

Place a slice of bread on a flat surface and fold a slice Emmental cheese on top, so there’re actually two slices of cheese on the slice of bread.

 

Add a slice of ham, a generous dollop of the béchamel and some grated gruyere. Place another slice of bread on top.

 

Spread a little butter on both sides and cook on a nonstick skillet in medium heat for a few minutes until golden. Remove the croque madame from the skillet and place in a baking tray.

 

Add a generous dollop of bechamel on top and sprinkle some grated gruyere.

 

Repeat the process for the second croque madame.

 

Heat the oven, place the croque madame in the middle and grill for a few minutes, until the cheese melts.

 

In the meantime, prepare two eggs, either over-easy or sunny-side-up, and place them on top of the croque madame once you remove them from the grill.

 

Add some finely chopped chives and serve immediately.

 

(We’d like to thank @AlwaysHungry for this wonderful recipe. Discover more recipes at http://www.alwayshungry.gr)

Baked Mexican Sweet Potato

Preparation

 

Wash the potato and wrap it tightly in tin foil.

 

In a preheated oven, bake the potato at 200°C for 45-60 minutes.

 

Pierce the potato with a knife to ensure it is properly cooked.

Once it has softened, remove it from the oven.

 

In the meantime, cut the avocado in half, remove the seed, peel and dice it.

 

Peel and dice the onion and tomato.

 

In a bowl, mix the red beans, corn, onion, avocado, tomato, and add 1-2 tablespoons of olive oil and half the lime.

 

Add salt and pepper to taste.

 

Remove the sweet potato from the tin foil and cut it in half, lengthwise.

 

Place the vegetable mixture on the baked potato halves and a add a large dollop of yoghurt.

 

Serve with a bit of chili and extra slices of lime.