Category: Cooking

Quick Tortilla Pinwheels

Post author By PM Marketing
Post date November 1, 2024

Ingredients

Tortilla Pinwheels :

Sour cream	240	g
Cream cheese, softened	226	g
Sliced green onions	78.1	g
Shredded cheddar cheese	50	g
Lime juice	1	tbsp.
Jalapeno pepper, seeded and minced	1	tbsp.
Flour tortillas (8 inches)	8 – 10

Salsa Sauce :

Fresh tomatoes	2
Red onion, coarsely chopped	50	g
Cilantro	15	g
Lime	1
Jalapeno pepper, seeded and coarsely chopped	1	unit/piece
Garlic	2	cloves
Ground cumin	1/4	tsp
Sea salt		to taste
Black pepper		to taste

Directions

Tortilla Pinwheels :

Combine the first 6 ingredients in a bowl
Spread mixture on 1 side of each tortilla and roll up tightly
Cover and refrigerate for at least 1 hour
Slice into 1-in. pieces
Serve with salsa sauce

Salsa Sauce :

Place fresh tomatoes, onions, jalapeño peppers, cilantro, garlic, and cumin into a blender, food processor, or tall container (if using stick blender).
Blend or pulse ingredients just until combined and the texture is to your liking. Do not over blend.
Serve immediately or refrigerate in an airtight container up to 5 days

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Cooking recipes

Stovetop Macaroni and Cheese

Post author By PM Marketing
Post date November 1, 2024

RECOMMENDED CHOICE

Promex Unsalted Butter 250g

Promex Salted Butter 250g

Promex UHT Full Cream Milk 1L

Promex UHT
Full Cream Milk 1L

Promex UHT Low Fat Milk 1L

Promex UHT
Low Fat Milk 1L

Promex Shredded Mozzarella Cheese Australia 2kg

Promex Shredded
Mozzarella Cheese Australia 2kg

Promex Shredded Cheddar Cheese New Zealand 2kg

Promex Shredded Cheddar Cheese New Zealand 2kg

Ingredients

Butter	50	g
Flour	3	tbsp.
Milk	480	ml
Water	600	ml
Elbow macaroni	250	g
Shredded mozzarella cheese	169	g
Shredded cheddar cheese	337	g
Salt		to taste
Pepper		to taste

Directions

Melt butter in a medium pot or large saucepan over medium heat.
Add flour and cook for 1 minute.
Gradually add the milk to the butter mixture, stirring continuously until it forms a smooth slurry.
Add the remaining milk and stir until fully incorporated. Then add water and seasonings.
Add the macaroni and mix well. Stir occasionally as the mixture heats up.
Once you see wisps of steam, reduce the heat to medium-low.
Continue stirring regularly and cook for 9-10 minutes, until the sauce thickens and the macaroni is just cooked. The sauce should still be slightly thinner than desired.
Remove from heat and quickly stir in the cheese. Adjust salt and pepper to taste.

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Cooking recipes

Browned Mushroom Butter Pasta

Post author By PM Marketing
Post date December 2, 2021

Ingredients

Butter	8	tbsp.
Spaghetti	250	g
Olive oil, extra virgin	1	tbsp.
French style breadcrumbs, fresh	65	g
Garlic, minced	3	cloves
Cremini mushrooms, thinly sliced	65	g
Thyme, fresh	4	sprigs
Parsley leaves, freshly chopped	2	tbsp.
Kosher salt		to taste
Black pepper, freshly grounded		to taste

Directions

Cook the pasta in a pot of boiling salted water according to the package instructions and drain well when it is done.
Heat the olive oil in a large skillet over medium heat. Add the breadcrumbs, start stirring until browned and toasted. Season with salt and pepper to your own liking. Set it aside.
Melt butter in the skillet over low heat until it starts to foam. Then, add garlic to the skillet and stir them until fragrant.
Add the mushroom and thyme, continue to stir until the mushroom is tender and browned. Season with salt and pepper, to taste.
Serve the pasta, topped with mushroom-butter mixture and breadcrumbs. Garnished with parsley for that fresh earthly taste, if desired.

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Cooking recipes

Roasted Turkey with Rosemary Orange-Butter

Post author By PM Marketing
Post date November 25, 2021

Ingredients

SEASONING :

Butter, softened	4	tbsp.
Garlic and rosemary, freshly minced	1	tbsp.
Navel orange zest, minced	1
Kosher salt	1	tsp.

Turkey :

Turkey, whole, thaw if frozen	5	kg
Navel orange, quartered	1
Rosemary and sage	1	sprigs
Kosher salt		to taste

baste :

Butter, melted	4	tbsp.
Orange juice, fresh	60	ml
Kosher salt	1	tbsp.

Directions

Preheat oven to 175°C with rack in the lowest position. Place 2 cups water in the bottom of a roasting pan and set a roasting rack inside.
Mix softened butter, garlic, rosemary, orange zest, and salt in a bowl.
For the turkey, remove giblets and neck from cavity; reserve for gravy. Trim excess fat and skin from turkey, and rinse (inside and out) with cold water. Dry turkey with paper towels.
Tuck wing tips under turkey’s body to secure. Season cavity with salt, and stuff with quartered orange, rosemary sprigs, and sage sprigs.
Transfer turkey to roasting rack. Slide your hand between skin and breast meat at neck to loosen skin.
Insert rosemary-orange butter under the skin, and massage to distribute over entire breast.
Tie legs with kitchen string, then cover roasting pan with heavy-duty foil. Transfer turkey to oven with legs toward the back; roast 2 hours.
Mix orange juice, melted butter and salt in a bowl. Remove turkey from oven and baste with the orange juice mixture; return turkey to oven with breast toward the back. (Cover it with foil if the breast becomes too dark)
Roast turkey, basting every 30 minutes, until a thermometer inserted into the thigh but not touching bone registers 75°C. Remove turkey from oven, tent with foil, and rest 30 minutes before carving.

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Cooking recipes

Chicken and Honey Buttered Waffles

Post author By PM Marketing
Post date November 19, 2021

RECOMMENDED CHOICE

Promex Salted Butter 250g

Promex Unsalted Butter 250g

Promex Cook & Bake 250g

Promex UHT Full Cream Milk 1L

Promex UHT
Full Cream Milk 1L

Promex UHT Low Fat Milk 1L

Promex UHT
Low Fat Milk 1L

Ingredients

Butter, softened	4	tbsp.
Honey	2	tbsp.
Waffle mix	250	g
Eggs, large	4
Milk	100	ml
Vegetable oil	100	ml
Plain bread crumbs	120	g
Chicken breast cutlets	680	g
Chunky apple sauce	500	g
Salt		to taste
Pepper, freshly grounded		to taste

Directions

Mix the butter and honey in a bowl; set aside.
Preheat the oven to 95°C and place a baking sheet in the middle of the rack. Preheat the waffle iron.
Mix 200g of waffle mix, 2 eggs, milk and 75g of the oil in a bowl. Ladle some of the batter onto the waffle iron and cook the waffle until golden brown, about 5 minutes. Transfer to the oven to keep warm (do not overlap the waffles) and cook the remaining waffles.
Beat the remaining 2 eggs in a small bowl. Place the remaining waffle mix on a plate and the breadcrumbs into another plate. Heat the remaining oil in a large skillet over medium heat.
Season the chicken cutlets with salt and pepper. Dredge each cutlet in dry waffle mix, dip in the beaten eggs, then coat with breadcrumbs.
Working in batches, fry the chicken until browned, about 2 minutes on each side.
Warm the apple sauce in a microwave on high power for about 15 seconds. Divide the chicken cutlets among 4 plates and top with half a waffle, some apple sauce and the honey butter.

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Cooking recipes

Butter Chicken Masala

Post author By PM Marketing
Post date November 18, 2021

RECOMMENDED CHOICE

Promex Salted Butter 250g

Promex Unsalted Butter 250g

Promex Cook & Bake 250g

Promex UHT Full Cream Milk 1L

Promex UHT
Full Cream Milk 1L

Promex UHT Low Fat Milk 1L

Promex UHT
Low Fat Milk 1L

Ingredients

Butter	1	tbsp.
Boneless chicken, cubed	500	g
Onions, minced	2
Tomato, pureed	1
Tomato paste or sauce	1	tbsp.
Garlic, minced	1	tsp.
Ginger, minced	1	tsp.
Coriander powder	2	tsp.
Kashmiri chilli powder	1	tsp.
Garam masala or chicken masala	1	tsp.
Kasuri methi / dried fenugreek leaves	1	large pinch
Milk	250	ml
Cream or pureed cashew paste, soak and grind cashew nuts	3	tbsp.
Salt	1 ~ 2	tsp.
Turmeric powder	1/4	tsp.
Coriander leaves / cilantro		garnish

Directions

Heat the butter in a pan under medium heat. Add minced onion and stir until brown.
Add the ginger, garlic, coriander, chilli powder, turmeric, and salt. Fry for a minute until fragrant.
Pour the pureed tomato and tomato paste into the mix. Stir for 3 to 4 minutes until the mixture bubbles uniformly.
Stir kasuri methi, milk and cubed chicken into the mix. Cover with a lid and cook for 8 to 10 minutes until chicken is soft. Check occasionally and give the curry a stir. Keep the flame on sim.
When the chicken is cooked soft, open the lid and cook for a further 1 to 2 minutes. Gradually add a small amount of water if the gravy is too thick.
When done, add the garam masala or chicken masala and the cream or cashew paste. Give it a good stir, but don’t boil.
Season with salt to taste and remove from fire.
Garnish with coriander leaves and serve hot.

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Cooking recipes

Mussels With Garlic Butter

Post author By PM Marketing
Post date October 27, 2021

Ingredients

Butter	10	tbsp.
Fresh mussels, scrubbed de-bearded	~ 1.3	kg
Shallots, finely chopped	127	g
Garlic, minced	6	cloves
Parsley, freshly chopped	4	tbsp.
Lemon juice, fresh	2	tbsp.
Lemon peel, grated	1	tsp.

Directions

Cook the mussels in a large Dutch oven for about 5 minutes or until mussels open while stirring them occasionally.
Drain the mussels but reserve the liquid and move them into a bowl. Discard any closed mussels and cover the bowl with a foil.
Melt butter in the Dutch oven over medium-high heat. Add shallots, garlic and sauté until tender for about 3 minutes.
Add 3 tablespoons of parsley, lemon juice, lemon peel and the reserved liquid from the boiled mussels. Then bring it to boil. Season with pepper to taste.
Drizzle garlic butter over mussels.
Garnish with 1 tablespoon of parsley and serve hot.

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Cooking recipes

Pan-Seared Salmon
with Lemon Butter

Post author By PM Marketing
Post date October 26, 2021

Ingredients

Butter	4	tbsp.
Skinless boneless salmon fillets, cut into 4 fillets ( 135g each about 1-inch thick )	450 ~ 680	g
Lemons, freshly squeezed	4	tbsp.
Grated lemon zest	1	tsp.
Parsley	1	tbsp.
Salt	1/2	tsp.
Black pepper	1/8	tsp.

Directions

Season whole salmon with salt and black pepper.
Squeeze 2 lemons for 4 tablespoon of lemon juice in a small bowl.
Heat butter in a large pan over medium heat. Swirl the pan to prevent splatter until it starts to turn light brown.
Add seasoned salmon and cook on the first side for 3 to 4 minutes until golden brown.
Flip the salmon and add grate 1 teaspoon of lemon zest and baste the salmon with the lemon juice. Spoon the sauce over the salmon as it cooks.
Cook another 2 to 3 minutes or until flaky and fully cooked through with an internal temperature of 63°C.
Transfer salmon to plates and drizzle with the sauce from the pan. Season with additional black pepper to taste.
Garnish with parsley and serve hot.

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