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Chicken Scaloppini with mushroom

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About
In this episode our chef shows how make an italian dish "Chicken Scaloppini with mushroom and truffle scented mash".
Try out this summery aubergine and goat’s cheese tart, a delicious veggie treat perfect for a picnic or a light evening meal in the sun.
Talented Chef Tess Ward is in the Scoff Kitchen to continue the popular series of ‘Eat Clean’. This week she shows you how to put a creative twist on a healthy salad using spelt accompanied with red cabbage and hazelnuts…Give it a go at home and tell us what you think!
Paneer Kheer
Ingredients

Paneer - 200 gms
Milk - 1 liter
Sugar - 3 to 4 tbsp
Cardamom powder - 1/2 tsp
Mixed nuts
Saffron

Method:
1. First step is to boil 1 liter of milk.
2. As the milk is boiling, Break the paneer into pieces, add in to mixer jar and grind it.
3. Once the milk is reduced, add sugar and mix it.
4. Turn off the stove, add ground paneer and gently stir so that it completely blends into the milk.
5. Then add cardamom powder before mixing it.
6. Cool the kheer completely. Garnish it with saffron and refrigerate for about 2 hours.
7. Once the Paneer kheer sets in, garnish with mixed nuts and serve chill.

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Gazpacho
Ingredients

Tomato juice - 1/2 cup
Tomato - 1 tbsp deseeded & chopped
Pear - 1 tbsp chopped
Zucchini - 1 tbsp chopped
Spring onion - 1/4 tbsp chopped
Tri-Color Bell Pepper - 1 tbsp chopped
Carrot - 1/2 tbsp chopped
Olive oil - 1 tsp
Oyster sauce - 1/2 tsp
Balsamic vinegar - 1/2 tsp
Salt to taste
Pepper - 1/2 tsp

Method:
1. In a large bowl mix all the ingredients well.
2. Refrigerate it for an hour & serve chill.

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