EASY PEEL HARD BOILED EGGS

INGREDIENTS:

6 whole Large Eggs (Preferably at least a week old.)
Water
Ice

INSTRUCTIONS:

Place eggs in a saucepan with enough room the eggs don't touch.
Fill saucepan with water until halfway up the side of eggs.
Turn the heat to high and bring eggs to a boil. Cover pan, reduce heat to low, and simmer for 13 minutes.
Place eggs in an ice bath to cool immediately to stop cooking. Change ice water as needed depending on how cold you need the eggs.
Gently tap hard boiled egg on top, bottom, and sides of shell to break shell.
Peel shell off egg starting at the top or bottom.

Recipes Source : Click Here

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Italian Chicken Pasta in Creamy White Wine Parmesan Cheese Sauce

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ROAST SQUASH AND FETA COUSCOUS

INGREDIENTS 15ml Olive oil 500g Butternut Squash 1 Red onion 2 Garlic cloves 50g Feta cheese 20g Pine nuts Basil - small bunch 100g couscous sachet INSTRUCTIONS Heat the oven to 200C Peel and chop the squash and onion into bitesized pieces. Put the butternut squash, onion and garlic cloves into the roasting tin - drizzle over the olive oil and season with sea salt and blak pepper. Roast in the oven for around 25 minutes or until everything is tender. Prepare the couscous as per the packet instructions. Once the butternut squash is ready - remove the garlic cloves and squeeze them from the skins. Stir the garlic back into the roast vegetables. Lightly toast the pine nuts in a dry frying pan until light brown. Mix the roast butternut squash, couscous, pine nuts, feta and torn basil leaves together. Divide between bowls and eat. Recipes Source : Click Here

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