Simply classic, good old-fashioned carrot cake, prepared with brown butter and topped with a thick layer of cream cheese frosting.
Thai-style chicken balls with noodles and vegetables
Serves three :
- Preparation time: 1 hour
- Cooking time: 50 minutes
Ingredients :
- 2 chicken breasts
- 1 garlic clove
- 1 tbsp soy sauce
- Pepper
- Fresh coriander
- Cooking oil
- 150 g noodles
- 1 onion
- 1 cm fresh ginger
- 2 carrots
- 100 g shiitake mushrooms (or Paris brown mushrooms)
- 1 small broccoli
- 50 g soya bean sprouts
- Chicken or vegetable stock
- Sesame seeds
- Crushed peanuts
Preparation :
- Prepare the chicken balls : Mince the chicken in a small blender. Place the minced chicken in a salad bowl and then add the garlic clove (cut into small pieces), the soy sauce, the pepper and the chopped coriander. Mix together and refrigerate for 30 minutes.
- Meanwhile, prepare the vegetables : finely slice the onion and ginger. Peel the carrots and cut into slices. Cut the shiitake mushrooms into small pieces and cut the broccoli into florets. Finally, rinse the soya bean sprouts if necessary.
- In a wok or large frying pan, heat some cooking oil. Sweat the vegetables for about 10 minutes. Meanwhile, bring one litre of water to the boil with your chosen stock cube (chicken or vegetable). Once the water is boiling, add the precooked vegetables and then lower the heat. Simmer for approximately 30 minutes. Just before the vegetables have finished cooking, cook the noodles in a saucepan of salted water.
- Heat some cooking oil in a frying pan over a medium heat. Roll small meatballs between the palm of your hands and fry for approximately five minutes, turning regularly.
- Serve the vegetables, stock, noodles and a few meatballs in pasta bowls. Sprinkle with some sesame seeds, crushed peanuts and fresh coriander!
You may also like to cook
- Carrot Cake with Cream Cheese Frosting
- Classic Cherry Pie
Simple homemade classic cherry pie with a lattice crust and a sweet and sour cherry filling. A delicious family summer pie!