423342506 Verification: 49d840196cf43f51

Mashed potatoes with chicken peas and basil

13 February 2025
Discover how to use tomatoes in every dish with our ultimate guide. Tips, recipes, and more in this essential...
Read More
10 February 2025
Enjoy a gourmet fusion of tuna fish tataki with shrimp and couscous. A healthy, flavorful dish perfect...
Read More
08 February 2025
Master the art of grilled strip steak! Learn how to select, season, and cook the perfect steak with...
Read More
05 February 2025
Discover the ultimate steak pepper recipe! Juicy, flavorful, and easy to cook, perfect for family dinners...
Read More
02 February 2025
Discover a delicious grilled octopus recipe! Tender, seared octopus served over creamy green pea purée...
Read More
28 January 2025
Discover 5 healthy slow cooker soup recipes packed with nutrients, easy to make, and perfect for busy...
Read More
26 January 2025
Try our Classic Caesar Salad Recipe for a healthy dinner. Fresh greens, grilled chicken, and homemade...
Read More
20 January 2025
Learn how to make creamy chicken noodle soup with this easy family recipe! Comforting, delicious, and...
Read More
17 January 2025
Discover the ultimate chicken and potato soup recipe with tips, variations, and expert advice for a hearty,...
Read More
15 January 2025
Learn how to make Marry Me Chicken Pasta with Cream Cheese, a creamy, flavorful dish perfect for date...
Read More

We use affiliate links. If you purchase something using one of these links, we may receive compensation or commission.

For the mashed potatoes with mushrooms and truffle flavor

Put the water, milk and salt in a small saucepan and let them come to a boil.

Remove from the heat and add the butter.

Stir to melt.

Add the contents of the envelope (mashed potatoes with mushrooms and truffle flavor) mixing until homogenized.

For the chicken with peas

Cut the chicken into bite-sized pieces and pat dry with absorbent paper.

Sprinkle with a little olive oil 1-2 tbsp. and add salt and pepper. Mix the pieces until they are oiled.

In a non-stick pan, on medium to high intensity, saute the chicken to brown all over for 4-5′.

Add the onion and saute for 3 minutes until it becomes transparent.

Add the peas and stir to coat.

Pour over chicken stock or hot water.

We lower the intensity of the fire. Cover the food and boil for almost 10′, to drink its liquid.

Finally add the lemon juice and basil leaves.

Turn off the heat, stir and serve with the puree.

Pour a little olive oil over the dishes.

For more recipes with Puree GIOTIS see here.



Source link