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Garlic Ghee Salmon Recipe with Milkio Garlic Ghee

Garlic Ghee Salmon Recipe with Milkio Garlic Ghee

by | Feb 2, 2019 | NON-VEGETARIAN

Pan Seared Salmon with Creamy Lemon, Turmeric and Rosemary Sauce using Milkio Garlic Ghee

Prep Time: 25 minutes

Cook Time: 15 minutes

Total Time: 40 minutes

Category: Lunch

Servings: 2

Milkio Garlic Ghee

Garlic Ghee Salmon Recipe with Milkio Garlic Ghee

Ingredients

Milkio Foods Garlic Ghee 2 Tbsp (or more to taste)
Salmon 260g
Baby Spinach Leaves 150g
Full Fat Cream 250g
Turmeric Powder 1t
Rosemary 1 Tsp (or to taste)
Small Lemon 1/2
Himalayan Salt (to taste)
Pepper (to taste)
Parmesan Flakes (to taste)

Instructions

Add 1 Tbsp of Milkio Garlic Ghee to a heated pan. Cook salmon at approximately five minutes a side, (until almost cooked throughout).
The ghee cooks in a smooth manner and should heat up the salmon well.
Remove salmon from pan and put aside.
Leave the remaining Garlic ghee in pan and add cream, turmeric, rosemary, salt, pepper, and lemon (squeeze lemon to taste).
Cook the creamy sauce on a low heat until it becomes thick, then add additional seasonings to taste.
Add parmesan flakes and additional ghee (approx a T to taste).
Once the sauce is thick, add the spinach. The spinach should cook fast, so shortly after, add the salmon.
Simmer for a few minutes, then have a plate, cutlery, and your tastebuds ready for this delicious meal.

Notes

Pan Seared Salmon with Creamy Lemon, Turmeric and Rosemary Sauce using Milkio Foods Garlic Ghee

Nutrition Facts

Pan Seared Salmon with Creamy Lemon, Turmeric and Rosemary Sauce using Milkio Garlic Ghee

Serves 2

Amount Per Serving
Calories 543 kJ
% Daily Value*
Total Fat 14 g 21.5%
Saturated Fat 9 g 45%
Trans Fat
Cholesterol 13 g 4.3%
Sodium 0
Total Carbohydrate 0 g 0
Dietary Fiber 0
Sugars 0 g
Protein 0 g
Vitamin A Vitamin C
Calcium Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Milkio Foods New Zealand

https://milkio.co.nz/garlic-ghee-salmon-recipe-with-milkio-garlic-ghee/

Recipe shared by Jessica O’Neill

Super quick scramble recipe

Super quick scramble recipe

by | Jun 10, 2017 | NON-VEGETARIAN

SUPER QUICK SCRAMBLE

Louise Hendon | June 3

I feel like the weekend always zooms past, and even though I seem to spend a large portion of it cooking, I’m always left scratching my head as to what I should eat! This Sunday morning, after lugging back a bunch of groceries, I found myself hungry but yet bereft of any quick and easy foods. So, after perusing through my refrigerator, I reached the decision that a quick scramble with some eggs and veggies would be a good (and more importantly, QUICK) solution. Also, I had just picked up some fresh berries so they would be perfect as “dessert.”

I pulled out the veggies from my fridge – 4 baby bella mushrooms, a 1/4 cup red bell peppers I had left over from a previous cooking session and a handful of spinach leaves. I also spotted some left over deli ham. So, I chopped everything up, dropped a knob of butter into the frying pan and started sautéing it all.

Meanwhile, I quickly whisked 3 eggs and dumped them into a different frying pan with some butter. The trick for great tasting eggs is NOT TO OVERCOOK THEM!

To prevent overcooking, but also to have them be cooked in a reasonably quick time, I set the heat on medium, and kept on stirring, making sure the eggs were stirred up as soon as some got stuck to the bottom of the pan. It’s a bit labor intensive, but it makes for much better scrambled eggs.

After scrambling was complete, I turned off the heat, seasoned the eggs with a bit of salt and pepper and stirred in the sautéed veggies and deli ham.

SUPER QUICK SCRAMBLE

Prep Time: 10 minutes

Cook Time: 10 minutes

Category: Breakfast

Cuisine: Paleo

Servings: 1 Plate

SUPER QUICK SCRAMBLE

SUPER QUICK SCRAMBLE

Ingredients

3 eggs, whisked
4 baby bella mushrooms
1/4 cup red bell peppers
1/2 cup of spinach
2 slices of deli ham
1 tablespoon of ghee
Salt and pepper to taste

Instructions

Chop up the vegetables and the ham.
Place 1/2 tablespoon of GHEE into a frying pan and melt. Saute the vegetables and ham.
Place the whisked eggs into a separate frying pan with the other 1/2 tablespoon of butter. Cook on medium heat and keep stirring to prevent overcooking.
Once the eggs are cooked, season them with salt and pepper to taste.
Lastly, add the sauteed vegetables and ham in with the eggs and mix. Serve immediately.

Nutrition Facts

SUPER QUICK SCRAMBLE

Serves 1 plate

Amount Per Serving
Calories 350
% Daily Value*
Total Fat 29g 44.6%
Saturated Fat 0
Trans Fat
Cholesterol 0
Sodium 0
Total Carbohydrate 5g 1.7%
Dietary Fiber 1g 4%
Sugars 3g
Protein 21g
Vitamin A Vitamin C
Calcium Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Milkio Foods New Zealand

https://milkio.co.nz/super-quick-scramble-recipe/
Eggs Poached in a Spiced Tomato Sauce with Ghee

Eggs Poached in a Spiced Tomato Sauce with Ghee

by | Jun 7, 2017 | NON-VEGETARIAN

Eggs Poached in a Spiced Tomato Sauce with Ghee [Shakshouka]

Shakshouka kind of looks like an egg pizza, doesn’t it? The combination of eggs and fresh ripe tomatoes is refreshingly awesome. Roby and I eat this popular middle eastern dish all the time because it’s easy to make (one-pan meal) and it’s super tasty.

Shakshouka is made by poaching eggs in a spiced tomato sauce. It’s the perfect any time meal.

When you make this dish, start by cooking onions until they turn golden and then add garlic, serrano pepper and red bell pepper. Once that’s nice and soft, add tomatoes and simmer until the sauce is nice and thick. Spice that sauce and gently crack eggs into your skillet. If you’re trying to make the dish look fancy, crack your eggs in a bowl and then gently slide them into the skillet. This way if you’re clumsy and break a yolk, you can just use another egg (and eat the broken egg yolk egg separately). Cover your skillet until the eggs are cooked to your liking, sprinkle with a little cilantro and devour.

That’s all yolks!

Author: Ashley Thomas
Prep time: 10 mins Cook time: 35 mins Total time: 45 mins
Serves: 3-4

Source : myheartbeets

KETO BREAKFAST RECIPE
Lamb Machbous

Lamb Machbous

by | Dec 2, 2016 | NON-VEGETARIAN

Lamb Machbous

Machbous is UAE’s one of the most traditional dishes. It is a festive dish although people of UAE prefer to have it quite frequently for its delicious taste and nutritional quality. It is mostly made with lamb, but this preparation can be tried with Pomfret fish as well as with chicken. The taste is wholesome and the effort it needs to cook the dish is worth trying.

The entire cooking process is divided in three portions:

  • Preparing the meat
  • Cooking the gravy
  • Cooking the rice.

Ingredients (Serves 8 -10 people approximately)

For the lamb:

Lamb meat, well rinsed, dried, marinated overnight with

  • Salt,
  • Bezar spice,
  • Lemon juice,
  • Turmeric,
  • Saffron

Instruction for preparing the gravy:

  • Milkio’s Ghee for cooking
  • Onions: 6 finely sliced
  • Green chilies, garlic and ginger: 50g each, finely chopped
  • Bezar spice: 3-1/2 Tablespoon
  • Ground turmeric: 1/2 Tablespoon
  • Ground cinnamon: 1 teaspoon.
  • Cinnamon sticks and cardamom: 10 each
  • Cloves: 8 cloves
  • Dry Fruits(Sultanas, whole blanched almonds, and whole unsalted raw cashew nuts): 1 cup each,
  • Fresh tomatoes: 6 chopped
  • tomato paste: 1 cup,
  • Curry leaves: a handful.

For cooking of the rice:

Ingredients

Rice: 2.5kg
Salt:  as per need
Milkio’s Ghee a dollop

For Garnishing:

  • 6 cups yellow split peas, boiled with salt and turmeric and sautéed with 3 finely sliced onions until the peas get brown
  • 1 tablespoon bezar spice
  • 2 teaspoon saffron, soaked in lemon juice
  • 1 tablespoon rose water

Instruction for Cooking

Cooking the lamb

Take a deep sauce pan and add water into it. When water will start boiling add the lamb into it and boil lamb with salt, turmeric and a pinch of little bezar spice for next 45 minutes. Remove lamb from the stock and keep apart. Reserve the stock for preparing the rice.

In order to prepare gravy, heat milkio’s ghee in a large saucepan, and start sautéing onions until the onions become golden brown.  Now add garlic, ginger, and green chilies and sauté them until the ingredients get tender and a little brown in color.  Now add bezar spice, turmeric, crushed cinnamon, cardamom, and cloves and continue sautéing the mix on low heat for 3-4 minutes. Add tomato paste, curry leaves and half of the chopped fresh coriander. Now continue cooking on low heat for further a minute. Add lamb to it and season with salt.

To prepare rice, boil rice in large saucepan with 2.5 liters of water until all the water is absorbed. Then add the already prepared lamb stock and cook until all the stock gets absorbed in the rice. Spoon Milkio’s ghee over and keep aside.

Now spoon lamb and gravy on top of the rice and garnish with the remaining coriander. Cover the lid and cook for 10 minutes on low heat. Remove from heat and set rice aside. Garnish with sautéed split peas and bezar spice. Remove from heat, sprinkle with rose water and saffron. Serve hot and enjoy the delicacy.