Gorenje Appliances Philippines

Take your salad game to the next level with our shrimp salad with green curry dressing recipe. 🤩🥗 It's fresh, flavourful, and oh-so-delicious. Perfect for a quick and healthy lunch! 🥰



Prawn Salad with Green Curry Dressing
Serves: 2

Ingredients for the salad:
● 1 tbsp soy sauce
● 1 tsp sesame oil
● 2 tbsp water
● 250 g fresh prawns
● 150 g mixed green salad
● 1 large cucumber
● 2 avocados

Ingredients for green curry dressing:
● 140 ml coconut milk
● 2 tsp green curry paste
● 1 tsp soy sauce
● 3 tbsp lime juice

Preparation:
1. In a large skillet add 1 tsp sesame oil, 1 tbsp soy sauce and 2 tbsp water.
2. Swirl the pan and heat it up.
3. Add 250 g prawns and cook them on medium heat for 3-4 minutes.
4. In a large bowl add 150 g mixed green salad, 1 sliced cucumber and 2 diced avocados.
5. In a jug with 140 ml coconut milk add 2 tsp green curry paste, 1 tbsp soy sauce and 3 tbsp lime juice. Stir until smooth.
6. Pour the dressing over the salad and toss it well.
7. Transfer the salad on a serving plate and top it with prawns.
8. Sprinkle over some sesame seeds and serve.

There's nothing quite like a glass of refreshing iced coffee on a hot morning — or while taking a break during a hot day! ❄️❤️ Try this cold brew coffee recipe the next time you're craving delicious coffee in its most refreshing form.



Refreshing Cold Brew Coffee
Serves: 14 portions

Ingredients for cold brew concentrate:
● 200 g coffee beans
● 1 l water

Ingredients for cold brew:
● ice cubes
● 50 ml cold brew concentrate
● 100 ml water

Preparation:
1. Grind 200 g coffee beans.
2. Grind until coarse texture like cornmeal.
3. Transfer coffee grounds in a large container or jar.
4. Pour over 1 l of water and stir well.
5. Cover with a lid and place it in a fridge.
6. Steep the coffee overnight or 12-24 hours.
7. Place a nutbag in a large jug.
8. Pour the coffee through the nutbag into a jug.
9. Strain the coffee and discard coffee grounds.
10. Fill ⅔ of the glass with ice, add 50 ml cold brew and 100 ml water.
11. Stir and serve.

Tip:
Transfer cold brew in a bottle or jar with a lid. Cold brew concentrate will keep well in a refrigerator for up to two weeks.

Your mornings will be a million times better if you start them with this Turkish poached egg recipe. 😉 Creamy Greek yogurt, perfectly poached eggs, and a spicy chili oil drizzle make this dish a must-try for everyone seeking something a little different to kickstart their day! ✨

Turkish Eggs
Serves: 2

Ingredients:
● 160 g greek yogurt, room temperature
● 1 large garlic clove, grated
● 3 tbsp olive oil
● 1 tsp red pepper flakes
● 1 small chilli
● 4 eggs
● salt

Preparation:
1. In a small bowl mix together 160 g greek yogurt and 1 grated garlic clove. Set aside.
2. In a small pan heat up 3 tbsp olive oil.
3. Add 1 tsp red pepper flakes and 1 chopped fresh chili.
4. Stir and cook for a few seconds, then remove from the heat and let it infuse.
5. Bring a large pot of water to a boil and add 50-100 ml vinegar.
6. Break an egg into a sieve and drain the loose egg white.
7. Stir the water and place an egg in the middle of the vortex.
8. Poach the eggs for 2-3 minutes.
9. Spread 2 tbsp of yogurt on a plate and add 2 poached eggs on top.
10. Drizzle over the chili oil and top it with chopped fresh herbs.
11. Season with salt and serve with crispy bread.

Whip up this tagliatelle with lemony ricotta and spring onions recipe when you want to spice up your dinner nights. 🤩 Bursting with flavor and texture, it's the perfect blend of creamy and crunchy!



Pasta with Lemony Ricotta and Pistachio Crumbs
Serves: 4

Ingredients for crumb topping:
● 30 g butter
● 2 garlic cloves
● 50 g panko crumbs
● 3 tbsp chopped pistachios
● ⅓ tsp black pepper
● ⅓ tsp salt

Ingredients for lemony ricotta pasta:
● 320 g pasta
● 30 g butter
● 250 g ricotta
● 150-180 ml pasta water
● ½ tbsp salt
● ½ tsp black pepper
● zest of 1 lemon
● fresh oregano

Preparation:
1. Melt 30 g butter in a medium pan.
2. Add 2 chopped garlic cloves, 50 g panko breadcrumbs and 3 tbsp chopped pistachios.
3. Stir and cook until breadcrumbs are crispy and golden brown.
4. Season with ⅓ tsp salt and ⅓ tsp pepper.
5. Mix well and set a side.
6. Cook 320 g pasta in a pot of salted boiling water until they are al dente.
7. In a large pan brown 30 g butter.
8. Add cooked pasta directly from the pot.
9. Add 250 g ricotta and 2 ladles of pasta water.
10. Mix well to get a creamy sauce.
11. Season with ½ tsp salt, ½ tsp black pepper and zest of 1 lemon.
12. Serve pasta right away topped with pistachio crumbs and fresh oregano.

Our parmesan zucchini and corn with salmon recipe will take your tastebuds on a trip to the sunny beach with its freshness. 🤩 You won't be able to get enough of this dish!



Salmon with Zucchini and Corn
Serves: 2

Ingredients:
● salt and pepper
● 400 g salmon filets with skin on
● 2 tbsp oil
● 300 g corn kernels
● 3 green onions
● 2 garlic cloves
● 1 small chilli
● 1 large zucchini
● 2 tbsp lime juice
● ⅓ tsp salt
● ⅓ tsp black pepper
● ⅓ tsp ground coriander seeds

Preparation:
1. Pat dry 400 g salmon filets with a paper towel.
2. Season them generously with salt and black pepper.
3. Place the filets in an oiled baking pan with skin side down.
4. Bake salmon for 12-15 minutes with fan function turned on.
5. Heat up 2 tbsp oil in a large pan.
6. Add 300 g corn kernels and cook on high heat for 4-5 minutes.
7. Add thinly sliced white part of 3 green onions
8. Add diced chili and 2 chopped garlic cloves.
9. Add 1 zucchini diced into small cubes.
10. Stir in saute for a few minutes.
11. Remove from the heat and stir in 2 tbsp lime juice.
12. Season with ⅓ tsp salt, ⅓ tsp black pepper and ⅓ tsp ground coriander seeds.
13. Stir well.
14. Place salmon on a serving plate with zucchini and corn. Top it with thinly sliced green onion and lime wedge

This toasted brioche with spicy mushrooms and poached egg recipe will make waking up early fun and delicious. 😉❤️



Toasted Brioche with Mushrooms and Eggs
Serves: 2

Ingredients:
● 200 g portobello mushrooms
● 2 tbsp olive oil
● 2 smashed garlic clove
● ¼ garam masala
● ¼ salt
● ¼ black pepper
● 2 brioche slices (2-3 cm thick)
● sun dried tomatoes
● sour cream
● chives

Instructions:
1. Preheat the oven to 210 °C with a fan.
2. Add 2 thick brioche slices on a baking tray.
3. Brush both slices with olive oil and season them with salt and pepper.
4. Bake for 10 minutes until golden brown.
5. Slice 200 g shiitake mushrooms into slices.
6. Heat 1 tbsp oil in a pan
7. Add sliced mushrooms and crushed garlic clove,
8. Season with ¼ tsp garam masala, ¼ tsp black pepper and ¼ tsp salt.
9. Stir and saute until mushrooms are browned. Cover with a lid and keep warm.
10. On a plate place a toasted brioche, spread 1 tbsp sour cream, top it with half of mushrooms and spoon on a poached egg.
11. Add chopped sun dried tomatoes and chives and serve.

You can be the best player at home with Gorenje home appliances! 💚

Our recipe for perfectly roasted potatoes paired with a bold muhammara dip is a match made in culinary heaven! 🥰



Muhammara with Roasted Potatoes
Serves: 4-6

Ingredients for muhammara:
● 500 g red peppers
● 2 garlic cloves
● 2 tbsp lemon juice
● 3 tbsp olive oil
● 2 tbsp tomato paste
● 2 tsp molasses
● 100 g toasted walnuts
● 60 g breadcrumbs
● 1 tsp chilli
● ¾ tsp salt
● ½ tsp smoked chilli
● ½ tsp cumin

Ingredients for roasted potatoes:
● 1 kg potatoes
● 3-4 tbsp olive oil
● 1 ½ tsp salt
● ¾ tsp pepper

Instructions for muhammara:
1. Place 500 g red peppers on a tray lined with baking paper.
2. Roast the peppers for 30 minutes at 220 °C with using the fan. Turn peppers halfway through baking.
3. Remove peppers from the oven and cover them with a bowl for a few minutes.
4. When they are cool enough to handle, peel and deseed them.
5. Place them in a food processor.
6. Add garlic cloves, 2 tbsp lemon juice, 3 tbsp olive oil, 2 tsp molasses, 2 tbsp tomato paste, 100 g toasted walnuts and 60 g bread crumbs.
7. Season with 1 tsp chilli, ¾ tsp salt, ½ tsp smoked chilli and ½ tsp cumin.
8. Puree into a smooth paste.

Instructions for roasted potatoes:
1. Cut 1 kg of potatoes into medium size chunks.
2. Transfer them in a large pot and cover them with salted water.
3. Bring them to a boil over medium heat then let them simmer for 10 minutes.
4. Drain the potatoes and let them dry.
5. Add 3 tbsp olive oil, 1 ½ tsp salt and ¾ tsp pepper. Toss and coat the potatoes.
6. Transfer them on a baking tray.