3-COURSE MEAL Simple & Stress-Free

Discover how to effortlessly create a delicious 3-COURSE MEAL with ease! These beginner-friendly recipes take the stress out of cooking, ensuring a delightful culinary experience every time. Join me as I guide you through simple steps to craft an impressive meal that will dazzle your taste buds. From starters to desserts, I got you covered. Watch now and elevate your cooking game. Check out the written recipes below.
Serves 4
Tomato Bruschetta
4 x Large Ripe Vine Tomatoes
1 x Red Onion
2 x Cloves of Garlic
80ml x Extra Virgin Olive Oil
Salt & Black Pepper
2 x Slices of Rustic Bread
Fresh Basil Leaves for Garnish
1. Cut the tomatoes into quarters, remove the seeds, and cut the flesh into small dice. Finley dice the red and place them both into a bowl.
2. Peel and finely dice or grate 1 clove of garlic and simply cut the other one in halt and set to the side. Add the garlic to the tomato mix along with the extra virgin olive oil and a pinch of salt and pepper. Mix everything together.
3. Cut two large slices of bread and place a frying pan or griddle pan over medium heat. Toast the bread on each side in a dry pan. While the toast is still hot, rub it with the garlic you cut in half earlier.
4. To serve, pile the tomato mixture on top of the garlic toast and garnish with fresh basil leaves and a drizzle of extra virgin olive oil.
Marry Me Chicken
2 x Skinless Chicken Breast
20ml x Olive Oil
1 x Brown Onion Diced
2 x Cloves of garlic (minced or finely grated)
100g x Sun-dried Tomatoes (Sliced into strips)
20g x Butter
200ml x Chicken Stock
100ml x Double Cream
10g x Dijon Mustard
30g x Parmesan (Finely grated) + extra to garnish
10g x Fresh Basil Leaves + extra to garnish
Salt & Black Pepper
1. Butterfly the chicken breast and cut it in half completely to create 2 fillets from each breast. Season on each side with salt and pepper.
2. Place a pan over high heat and drizzle in the olive oil. Place in the chicken and cook on each side for 3 to 4 minutes and then remove from the pan.
3. Place the ban back over low heat and add in the butter and then the diced onion, cook until soft (3 to 5 minutes). Next, add in the minced garlic and the sun-dried tomatoes and cook for a further 2 minutes.
4. Pour in the chicken stock and bring it to a simmer before adding in the double cream, dijon mustard, grated parmesan, and basil leaves. Stir and place the chicken back into the sauce. Simms for a further 4 to 5 minutes, turning the chicken halfway through. Season to taste with salt and pepper if needed.
5. Serve with rice, pasta, or potatoes and garnish with fresh basil leaves and an extra grating of parmesan.
Strawberry Ripple Cheesecake
300g x Fresh Strawberries + extra for garnish
60g x Caster Sugar
Juice of 1 Lemon
100g x Digestive Biscuits
40g x Melted Butter
225g x Full Fat Cream Cheese
125g x Creme Fraiche
125g x Caster Sugar
235ml x Double Cream/Heavy Cream
5ml x Vanilla Bean Paste or Vanilla Extract
1. Begin by making a strawberry coulis. Remove the tops and cut the strawberries into quarters. Place into a saucepan with the caster sugar and lemon juice and place over medium-high heat. Cook until the strawberries begin to break down and the liquid looks shiny like a syrup. This will take around 5 minutes. Blend until smooth and pass through a sieve if you want to remove the seeds. Place into a bowl and leave to cool.
2. Next, make the cheesecake base by crushing the digestive biscuits. You can use a food processor, mortar and pestle or put them in a plastic bag and hit them with a rolling pin until you have a fine crumb. Mix with the melted butter and press into your chosen cake tin lined with parchment paper. Place into the fridge to set.
3. For the cheesecake filling place the cream cheese, creme fraiche, caster sugar, double cream, and vanilla bean paste into a mixing bowl. Mix using a whisk attachment on a stand mixer or an electric hand whisk until the mixture becomes stiff and holds its shape.
4. Place half of the cheesecake filling onto your cheesecake base making sure to press it down into the edges and then swirl through some of the strawberry coulis. Top with the rest of the filling and swirl through more coulis. Smooth out the surface and you will end up with a nice pink top. Place into the fridge for a minimum of 2 hours before serving.
5. Serve with the remaining strawberry coulis and fresh strawberries.
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[@PinchofMintCookingChannel]

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[@nicoletapasquale4496]

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[@PinchofMintCookingChannel]

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[@jimp4037]

Most excellent. Thank you!

[@PinchofMintCookingChannel]

Thank you!

[@Acousticadrenaline]

❤👏

[@PinchofMintCookingChannel]

Thanks mate!