Bananas are infected ?

A few weeks ago a news which is spread in social networks that , bananas and oranges are infected with HIV . This is the latest in internet insanity and as such is even more contagious because , you see different people make "share " alarmed and angry .

A question : you can seriously believe such scenarios ?

This is one of the greatest absurdities that have circulated recently , an urban legend that tells the "flow " of social networks . A banana was corrupted from within and takes it means that the color is simply spoiled by microbes that have it work , to feed as they can. HIV , not breastfeeding and can not live outside the human body . In addition , this virus up only through body fluids , from person to person .

Therefore , be more selective in the information you read or share , please !

Ingredients

• 8 bone-in, skin-on chicken thighs
• Kosher salt and freshly ground black pepper, to taste
• 3 tablespoons unsalted butter, divided
• 3 cloves garlic, minced
• 1/4 teaspoon red pepper flakes, or more, to taste
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1/3 cup julienned sun dried tomatoes in olive oil, drained
• 1/4 cup freshly grated Parmesan
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried basil
• 1/4 cup basil leaves, chiffonade

Instructions

Preheat oven to 400 degrees F.

Season chicken thighs with salt and pepper, to taste.

Melt 2 tablespoons butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside.

Melt remaining tablespoon butter in the skillet. Add garlic and red pepper flakes, and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in chicken broth, heavy cream, sun dried tomatoes, Parmesan, thyme, oregano and basil.

Bring to a boil; reduce heat and simmer until slightly thickened, about 3-5 minutes. Return chicken to the skillet.

Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes.

Serve immediately, garnished with basil, if desired.

Ingredients

• 1 tbsp. extra-virgin olive oil
• 4 bone-in skin-on chicken thighs
• kosher salt
• Freshly ground black pepper
• 3 cloves garlic, minced
• 2 tbsp. butter
• 1/4 c. dry white wine
• Juice of 1 lemon
• 2 tbsp. capers
• 1 lemon, sliced
• Chopped fresh parsley, for garnish

Directions

In a large skillet over medium-high heat, heat oil. Season chicken with salt and pepper and cook chicken thighs until golden and no longer pink, 8 minutes per side. Transfer chicken thighs to a plate. Discard half the chicken juices from skillet and reduce heat to low.

To skillet, add garlic, butter, white wine, lemon juice, and capers and bring to a simmer. Add lemon slices and return chicken thighs to skillet. Let chicken simmer in sauce for 5 minutes, then garnish with parsley and serve.

By Dish

Ingredients

• 4 skinless boneless chicken breasts
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 Tablespoon olive oil
• 1 cup chicken broth (I recommend reduced sodium)
• 1 Tablespoon fresh lime juice (I use closer to 1.5 Tbsp)
• 1/4 cup finely chopped onion
• 1 Tablespoon chopped cilantro
• 1/2 teaspoon red pepper flakes1
• 3 Tablespoons heavy cream2
• 2 Tablespoons unsalted butter, cubed
• optional: lime wedges and more cilantro for garnish, steamed asparagus for serving

Directions

Preheat oven to 375°F (190°C).

If the chicken breasts are uneven in thickness, pound them down so they're all even. This way all the breasts will cook through similtaneously. Sprinkle each with salt and pepper.

In a large ovenproof skillet, heat the oil over medium-high heat. Add the chicken and cook for 6-7 minutes, turning once. You want the chicken nice and browned on the outside. (It doesn't have to be cooked all the way through yet.) Set chicken on a plate and cover tightly with foil until step 5.

Remove skillet from heat and add the broth, lime juice, onion, cilantro, and red pepper. Return to heat. Cook and stir to scrape up the browned bits from the bottom of the skillet. Bring to a boil. Allow to boil gently, uncovered, for 10 minutes or until the liquid is reduced to around 1/4 cup. (During this time you can steam some veggies to have on the side, like asparagus.) Reduce heat to medium-low, then add the cream and butter. Stir until butter has melted.

Add chicken to the sauce and place the skillet in the preheated oven. Bake until the chicken is completely cooked through, about 5-10 minutes.

Serve chicken with sauce spooned on top and any of the listed optional garnishes. Leftovers keep well in the refrigerator for a few days. Reheat to your liking.

Ingredients

• 1/4 c. olive oil, divided
• 8 small bone-in, skin-on chicken this (weighing about 1 1/2 pounds total)
• Kosher salt
• Freshly ground pepper
• 1 c. quinoa, rinsed
• 2 tbsp. unseasoned rice wine vinegar
• 4 scallions, sliced
• 3 radishes, halved and thinly sliced
• 1/4 c. Fresh basil leaves, torn

Directions

Preheat oven to 450 degrees F.

Heat 2 tablespoons oil in a large ovenproof skillet over medium-high heat. Season chicken with salt and pepper. Cook skin-side down, in batches, until the skin is golden and crispy, 5 to 7 minutes. Return all of the chicken to the skillet, skin-side up, and transfer skillet to the oven. Roast until the internal temperature of chicken reaches 165 degrees F, 18 to 22 minutes.

Meanwhile, cook quinoa according to package directions. Whisk together vinegar and remaining 2 tablespoons oil in a bowl. Add scallions, radishes, carrot, feta, basil, and quinoa and toss to combine.

Serve chicken over quinoa pilaf.

Ingredients

For the cake :

• a little dairy-free sunflower spread, for greasing
• 1 large, ripe avocado (about 150g)
• 300g light muscovado sugar
• 350g gluten-free plain flour
• 50g good quality cocoa powder
• 1 tsp bicarbonate of soda
• 2 tsp gluten-free baking powder
• 400ml unsweetened soya milk
• 150ml vegetable oil
• 2 tsp vanilla extract

For the frosting :

• 85g ripe avocado
• flesh, mashed
• 85g dairy-free sunflower spread
• 200g dairy-free chocolate, 70% cocoa, broken into chunks
• 25g cocoa powder
• 125ml unsweetened soya milk
• 200g icing sugar, sifted
• 1 tsp vanilla extract
• gluten-free and vegan sprinkles, to decorate

Directions

Heat oven to 160C/140C fan/gas 3. Grease 2 x 20cm sandwich tins, then line the bases with baking parchment. Put the avocado and the sugar in a food processor and whizz until smooth. Add the rest of the cake ingredients to the bowl with 1/2 tsp fine salt and process again to a velvety, liquid batter. Divide between the tins and bake for 25 mins or until fully risen and a skewer inserted into the middle of the cakes comes out clean.


Cool in the tins for 5 mins, then turn the cakes onto a rack to cool completely. While you wait, start preparing the frosting. Beat together the avocado and sunflower spread with electric beaters until creamy and smooth. Pass through a sieve and set aside.


Melt the chocolate, either over a bowl of water or in the microwave, then let it cool for a few mins. Sift the cocoa into a large bowl. Bring the soya milk to a simmer, then gradually beat into the cocoa until smooth. Cool for a few mins. Tip in the avocado mix, icing sugar, melted chocolate and vanilla, and keep mixing to make a shiny, thick frosting. Use this to sandwich and top the cake. Cover with sprinkles or your own decoration, then leave to set for 10 mins before slicing. Can be made 2 days ahead.

Ingredients

• 2 aubergines
• 3 cloves of garlic
• ½ a bunch of fresh basil
• 1 teaspoon dried oregano
• 1 teaspoon dried chilli flakes
• olive oil
• 1 tablespoon baby capers
• 1 tablespoon red wine vinegar
• 1 x 400 g tin of plum tomatoes
• 320 g dried wholewheat spaghetti
• 50 g pecorino cheese
• extra virgin olive oil

Directions

Chop the aubergines into rough 2cm chunks. Place into a colander in the sink, sprinkle with sea salt to draw out the moisture, then set aside for around 20 minutes.

Peel and finely slice the garlic, then pick the basil leaves and finely slice the stalks.

Rinse the aubergine and pat dry with kitchen paper, then place into a large bowl with the oregano, chilli flakes, a splash of olive oil and a pinch of sea salt and black pepper. Toss together well.

Heat a splash of olive oil in a large frying pan over a medium heat. Once hot, add the aubergines in a single layer, and fry for 5 to 8 minutes, or until softened and golden, stirring occasionally (you may need to do this in batches).

Add another splash of olive oil, followed by the garlic, capers and basil stalks, then cook for a further 2 minutes, or until golden.

Stir in the vinegar and the tomatoes, breaking them up with the back of a spoon. Reduce the heat to low, and simmer gently for 15 to 20 minutes, or until thick and glossy.

Cook the spaghetti in a pan of boiling salted water for 8 minutes or until al dente, which means that it should be soft enough to eat, but still have a bit of bite and firmness to it.

Drain the spaghetti, reserving a cupful of the cooking water, then add a good splash of the reserved water to the aubergine sauce.

Finely grate in half the cheese and tear in most of the reserved basil leaves. Add a lug of extra virgin olive oil, then season to taste.

Add the spaghetti to the sauce and toss well, adding an extra splash of the reserved cooking water to loosen, if needed.

Divide between your bowls, grate over the remaining cheese and finish with the remaining basil scattered on top.
By jamieoliver