By Harija Ravitharan
Fashion Weekly Magazine has come up with three easy recipes that can make the man in your house to feel like a chef too.
Here are three fancy food recipes to impress your loved ones:
Salad: WATERMELON AND FETA SALAD
1/4 of watermelon (cut into small cubes)
Feta Cheese (50g)
A bunch of fresh mint
Bunch of rocket leaves
Extra virgin olive oil
Place the watermelon cubes into a bowl.
Crumble the feta and chop the mint.
Then add them into the bowl with rocket leaves.
Drizzle over the olive oil and squeeze in the lemon juice.
Season with salt and black pepper and toss everything together.
Then serve it!
CHICKEN With Rice And Red Beans
2 chicken thighs, drumstick or breast
A bowl of seasoned flour
2 tbsp of butter (30g)
1 onion (chopped)
A few cloves of garlic (chopped)
A large handful of mushrooms (clean it by make sure there is no dirt)
Chicken stock (200ml)
White rice (300g)
Red Beans, defrosted (150g)
Double cream (100ml)
1 lemon, zested
Toss the chicken in the seasoned flour to evenly coat.
Heat the butter in a large frying pan over a medium heat and place the chicken pieces into the pan.
Fry the chicken gently until golden brown all over.
Remove the chicken from the pan and chuck in the onion, garlic and mushrooms.
Turn the heat up to high before pouring in the chicken stock; add the chicken pieces back to the pan.
Simmer gently for 50 minutes, turning the chicken over every so often and toping up with more stock if it looks like its boiling dry.
Boil the rice in salted water until just cooked (about 10 minutes).
Stir the red beans into the pan to heat through and cook for 2 minutes.
Remove the beans from the heat and stir in the double cream and add zest of the lemon. Then plate everything and serve.
Dessert: PEANUT AND CRISP COOKIES
Brown sugar (200g)
1 tsp of baking powder
Crunchy peanut butter (100g)
1 tsp of vanilla extract
2 bags of ready salted crisps (50g total)
Handful of raw peanuts
Dark chocolate (100g)
Preheat the oven to 180ºC and then beat the softened butter as well as sugar together until light and fluffy.
Crack the eggs into the butter mix one at a time and stir to combine with the vanilla.
Fold in the flour and baking powder to form dough. Then mix through the crunchy peanut butter.
Crush the crisps into small pieces and stir the crisps into the cookie dough.
Mould about a teaspoon of dough into small balls and place on a lined baking tray, far enough apart to allow them to spread.
Then poke a few whole peanuts into the top of each cookie.
Finally place the tray into the oven and bake for 12 minutes, until golden all over.
After that remove the cookies from the oven and cool on a rack.
Next melt the dark chocolate slowly in a microwave and use to dribble across the cooled cookies, then serve warm with a cool drink.
Fashion Weekly Magazine wishes good luck to everyone who tries out these recipes.