Making your own pasta is a fun thing to do sometimes and a lot
less hassle than you might think – even when you don’t have a
pasta-making machine. The hardest bit is rolling out the dough
because at first it keeps springing back, but the process gets easier
as you go along, so grit your teeth for a couple of minutes and try
and think of it as a great, free toning exercise for the upper body.
This probably isn’t something you’d want to get into after a
busy day at work; otherwise it’s well worth having a go at least
once. Chances are you’ll be hooked, and before you know it you’ll
be buying a machine and making your own pasta all the time …
You could cut the finished pasta into strips or lasagne sheets, in
which case it’s best to use the pasta straight away to stop it welding
itself together, but I think it’s actually easier and certainly more
rewarding to make ravioli, not only because it looks and tastes
better, but because it can be stored in a food bag in the fridge for
a couple of days without getting too sticky.
Super-fine 00 flour is perfect for making pasta but I always get
a good result with ordinary plain flour; just be sure to sift the
whole lot at least once before you start. It’s also important to follow
the instructions carefully in the early stages when you’re
incorporating the eggs and spinach purée into the flour. You won’t
need to use all the flour to make the dough, as you’ll see, so don’t
work too quickly and risk pulling more flour into the mixture than
you need or the pasta will be ruined and you won’t be able to do a
thing about it.
Although the spinach gives this ravioli a lovely colour and
flavour of its own, if you want yellow pasta instead of green, leave
out the spinach purée and use four large eggs instead of three.
Finally, the amounts given here are enough for about eight
servings so you could store half the dough in the fridge for a couple
of days, then when you’re ready to use the pasta let it rest at room
temperature for a couple of hours and knead it gently for a few
minutes before rolling it out again.
3 full mugs of flour (00 or plain)
3 large eggs
1–2 handfuls of spinach
Tomato purée
Ricotta (or feta) cheese
Salt
Method
1. Wash and tear the spinach, place in a small casserole dish with
a very little water then cover with a lid and cook in the
microwave for about 2 minutes until the leaves have wilted.
Purée the cooked spinach in a blender or food processor.
2. Now sift the flour into a big heap on a clean work surface, or
straight onto a very large wooden board, and make a deep well
in the centre.
3. Break the eggs into the well one at a time then add about half
the spinach purée and use a blunt dinner knife to gently work
the flour in a little at a time, taking care not to send the liquid
cascading over the edge of the flour and all over the worktop.
4. Work carefully, adding a little more of the spinach purée if it
looks like the mixture can take it, then once you’ve got the
beginnings of a soft dough, gather the remaining flour together
and sift it back onto your work surface in a neat pile so you’re
working with clean, new flour again. (This step should take
around 5 minutes.)
5. Re-flour your work surface, adding a little more flour to the
dough as and when you need it to prevent it becoming too
sticky.
6. Knead the dough for about 15 minutes, pushing the dough
away from you with the heels of your hands, until the dough
becomes pliable and springy. Test by pressing the dough with
your finger; if the dent disappears and the dough regains its
shape, it’s ready.
7. Wrap the dough in cling film, or cover it with an up-turned
bowl and allow it to rest for 20–30 minutes at room
temperature.
8. Roll the dough out with a large rolling pin, turning frequently
and adding a little more flour when necessary, until the dough
is as thin as you can make it without breaking it and you can
see the shadow of your hand through it.
9. Use a large pastry cutter with a fluted edge – or an ordinary
mug if you don’t have one – to cut out as many rounds as you
can. Put the pasta rounds on a lightly floured tray while you reroll
the trimmings, lightly kneading the dough a bit more each
time to keep it malleable without overworking it.
10. Squeeze a pea-sized amount of tomato purée onto the centre
of each piece of pasta, top with 1⁄2 teaspoon of cheese and fold
the rounds into semi-circles, pressing the edges together to seal
the ravioli. (Don’t try and use water to help seal the edges as
you would with pastry; this makes the pasta too tacky without
actually sticking it together for some reason.)
11. Cook the ravioli in a large saucepan of salted boiling water for
about 3 minutes and serve with grated fresh Parmesan cheese
and a side salad.
12. To store in the fridge, dust the ravioli with a little flour and
put in a large food bag, or on a plate covered with cling film.
ORIENTAL BEEF WITH LIME DUMPLINGS
You could get away with using lime juice instead of fresh lime, but
the lime zest in the dumplings is what gives them their special
fragrance. (Or you could try mixing the flour and suet with lime
juice instead of water, I suppose.)
If you want to make this in advance, take the stew out of the
oven and let it cool down as soon as the beef is tender then reheat
thoroughly, adding the spring greens and dumplings once the stock
is simmering gently.
2 lb (1 kg) stewing beef
1 bunch of spring onions
2 cloves of garlic
2–2 1⁄2 pints (1–11⁄2 litres) beef stock
1 glass of sherry
Soy sauce
2 fresh limes
2–3 tsp ginger
2 tsp sugar
Spring greens
8 oz (225 g) self-raising flour
4 oz (100 g) suet
Black pepper
Oil
Water
Method
1. Warm plenty of oil in a large saucepan while you trim the meat,
season with black pepper and coat with a little flour. (You’d
normally use plain flour, but as you need self-raising flour for
the dumplings you may as well use that instead. I can’t see that
it makes any difference.)
2. Quickly brown the meat in batches, transferring it to a large
casserole dish as you go, then add the chopped spring onions
and garlic to the pan with the sugar and ginger and fry for a
couple of minutes.
3. Put the onions and garlic in the casserole dish with the meat
then add the juice from the limes with the sherry, the stock and
plenty of soy sauce and give the stew a good stir.
4. Cover with a lid and cook in a very low oven, Gas Mark 2
(150–160ºC), for about 2–2 1⁄2 hours until the meat is just
tender.
5. Meanwhile, finely grate the lime zest (if you haven’t already)
and keep it covered in the fridge for later.
6. When the stew is ready, make the dumplings by mixing the
flour, suet and lime zest in a bowl and combining with 3–4
tbsp of water to make a smooth, slightly sticky dough. Roll the
dough into small balls with your hands.
7. Wash and shred the spring greens then stir into the stew. Put
the dumplings on the top and push them down a bit, and if
you think there’s not quite enough liquid in the stew by this
stage, add a little cold water to thin it out before you add the
dumplings.
8. Turn the oven up to Gas Mark 5–6 (190–200ºC), put the stew
back in and cook for approximately 15 minutes until the
dumplings are puffed up and slightly golden. Perfect with green
beans and egg-fried rice.
the lime zest in the dumplings is what gives them their special
fragrance. (Or you could try mixing the flour and suet with lime
juice instead of water, I suppose.)
If you want to make this in advance, take the stew out of the
oven and let it cool down as soon as the beef is tender then reheat
thoroughly, adding the spring greens and dumplings once the stock
is simmering gently.
2 lb (1 kg) stewing beef
1 bunch of spring onions
2 cloves of garlic
2–2 1⁄2 pints (1–11⁄2 litres) beef stock
1 glass of sherry
Soy sauce
2 fresh limes
2–3 tsp ginger
2 tsp sugar
Spring greens
8 oz (225 g) self-raising flour
4 oz (100 g) suet
Black pepper
Oil
Water
Method
1. Warm plenty of oil in a large saucepan while you trim the meat,
season with black pepper and coat with a little flour. (You’d
normally use plain flour, but as you need self-raising flour for
the dumplings you may as well use that instead. I can’t see that
it makes any difference.)
2. Quickly brown the meat in batches, transferring it to a large
casserole dish as you go, then add the chopped spring onions
and garlic to the pan with the sugar and ginger and fry for a
couple of minutes.
3. Put the onions and garlic in the casserole dish with the meat
then add the juice from the limes with the sherry, the stock and
plenty of soy sauce and give the stew a good stir.
4. Cover with a lid and cook in a very low oven, Gas Mark 2
(150–160ºC), for about 2–2 1⁄2 hours until the meat is just
tender.
5. Meanwhile, finely grate the lime zest (if you haven’t already)
and keep it covered in the fridge for later.
6. When the stew is ready, make the dumplings by mixing the
flour, suet and lime zest in a bowl and combining with 3–4
tbsp of water to make a smooth, slightly sticky dough. Roll the
dough into small balls with your hands.
7. Wash and shred the spring greens then stir into the stew. Put
the dumplings on the top and push them down a bit, and if
you think there’s not quite enough liquid in the stew by this
stage, add a little cold water to thin it out before you add the
dumplings.
8. Turn the oven up to Gas Mark 5–6 (190–200ºC), put the stew
back in and cook for approximately 15 minutes until the
dumplings are puffed up and slightly golden. Perfect with green
beans and egg-fried rice.
CALVES’ LIVER IN SHERRY SAUCE
Although calves’ liver is considerably more expensive than any
other kind it’s well worth it sometimes, not only for its lovely
smooth texture and subtle flavour, but because it cooks really
quickly and there’s virtually no preparation involved.
This is delicious served with creamy mashed potatoes and
spinach.
Calves’ liver
Baby onions or shallots
1⁄2 pint (250 ml) beef stock
1⁄4 pint (125 ml) apple juice
1⁄4 pint (125 ml) sherry
Balsamic vinegar
1 tbsp flour
1 tsp salt
Butter
Method
1. Warm some butter in a large, deep-sided pan while you peel
the onions or shallots. Cut into quarters then fry gently for a
few minutes until soft.
2. Sift in the flour and cook for another minute.
3. Stir in the beef stock and apple juice, bring to the boil and
reduce slightly before stirring in the sherry, a splash of balsamic
vinegar and a teaspoon of salt.
4. Keep the sauce warm while you fry the liver in more butter in
another pan for a couple of minutes on each side; the liver
should still be soft and pink on the inside.
5. Serve with mashed potatoes mixed with a couple of spoonfuls
of herby soft cream cheese, and any green vegetable.
other kind it’s well worth it sometimes, not only for its lovely
smooth texture and subtle flavour, but because it cooks really
quickly and there’s virtually no preparation involved.
This is delicious served with creamy mashed potatoes and
spinach.
Calves’ liver
Baby onions or shallots
1⁄2 pint (250 ml) beef stock
1⁄4 pint (125 ml) apple juice
1⁄4 pint (125 ml) sherry
Balsamic vinegar
1 tbsp flour
1 tsp salt
Butter
Method
1. Warm some butter in a large, deep-sided pan while you peel
the onions or shallots. Cut into quarters then fry gently for a
few minutes until soft.
2. Sift in the flour and cook for another minute.
3. Stir in the beef stock and apple juice, bring to the boil and
reduce slightly before stirring in the sherry, a splash of balsamic
vinegar and a teaspoon of salt.
4. Keep the sauce warm while you fry the liver in more butter in
another pan for a couple of minutes on each side; the liver
should still be soft and pink on the inside.
5. Serve with mashed potatoes mixed with a couple of spoonfuls
of herby soft cream cheese, and any green vegetable.
CAULIFLOWER CHEESE SOUFFLÉ
This is the only unsinkable soufflé recipe I know, so it’s the only
one I ever make. If you like you can add thinly sliced courgettes,
onions or mushrooms – or all three – to the cauliflower to make
it more of a main course in its own right, or just serve it as a side
dish with a meaty dinner and potatoes. It’s lighter than regular
cauliflower cheese and looks good too, so give it a go.
1 cauliflower
1 oz (25 g) butter or margarine
2–3 tbsp flour
1⁄2 pint (250 ml) milk
3 eggs, separated
1–2 oz (25–50 g) Cheddar cheese
1–2 oz (25–50 g) Parmesan cheese
Method
1. Cut the cauliflower into florets and simmer gently in a
saucepan of boiling water (or steam) for a few minutes until
slightly softened but nowhere near mushy. Transfer the
cauliflower to a soufflé dish and preheat the oven to Gas Mark
4 (180ºC).
2. Melt the butter or margarine in a saucepan and stir in the flour.
(There’s a bit more flour to margarine than usual in this recipe
so the paste will be very thick at this stage; you really should use
a whisk to get rid of any lumps when you add the milk.)
3. Add the milk and grated Cheddar cheese together and whisk
continuously with a small or medium-sized balloon whisk for
a few minutes until you have a thick, smooth sauce.
4. Remove the pan from the heat and whisk the egg yolks into the
cheese sauce.
5. Whisk the egg whites in a separate bowl until stiff then
thoroughly fold into the cheese sauce with a large metal spoon
and pour the sauce over the cauliflower in the soufflé dish.
6. Sprinkle the finely grated Parmesan cheese over the surface and
bake in the oven for 20–25 minutes, until the soufflé is ever so
slightly risen and golden on top.
one I ever make. If you like you can add thinly sliced courgettes,
onions or mushrooms – or all three – to the cauliflower to make
it more of a main course in its own right, or just serve it as a side
dish with a meaty dinner and potatoes. It’s lighter than regular
cauliflower cheese and looks good too, so give it a go.
1 cauliflower
1 oz (25 g) butter or margarine
2–3 tbsp flour
1⁄2 pint (250 ml) milk
3 eggs, separated
1–2 oz (25–50 g) Cheddar cheese
1–2 oz (25–50 g) Parmesan cheese
Method
1. Cut the cauliflower into florets and simmer gently in a
saucepan of boiling water (or steam) for a few minutes until
slightly softened but nowhere near mushy. Transfer the
cauliflower to a soufflé dish and preheat the oven to Gas Mark
4 (180ºC).
2. Melt the butter or margarine in a saucepan and stir in the flour.
(There’s a bit more flour to margarine than usual in this recipe
so the paste will be very thick at this stage; you really should use
a whisk to get rid of any lumps when you add the milk.)
3. Add the milk and grated Cheddar cheese together and whisk
continuously with a small or medium-sized balloon whisk for
a few minutes until you have a thick, smooth sauce.
4. Remove the pan from the heat and whisk the egg yolks into the
cheese sauce.
5. Whisk the egg whites in a separate bowl until stiff then
thoroughly fold into the cheese sauce with a large metal spoon
and pour the sauce over the cauliflower in the soufflé dish.
6. Sprinkle the finely grated Parmesan cheese over the surface and
bake in the oven for 20–25 minutes, until the soufflé is ever so
slightly risen and golden on top.
Nouilles Aux Crevettes
Yield > 4
Servings
Ingredients :
1 lb Fettuccine noodles
3 dsh Olive oil
1/2 lb Mushrooms, sliced
4 tbl Unsalted butter
1/2 cup Fresh basil, chopped
1 1/2 cup Heavy cream
28 x Jumbo shrimp, dressed and
butterflied
1 oz Pernod
1 tsp Lemon juice
Salt and pepper to taste
1 cup Grated Parmesan cheese
Basil leaves, for garnish
3 x -(up to)
4 x Shallots, minced
Method :
• Cook noodles al dente in 4-5 quarts salted boiling water
for 12-15 minutes.
• Drain, rinse with cold water, & set aside. Toss pasta with
few drops of olive oil. Saute mushrooms & shallots in 3 tbs
butter for 1-2 minutes. Add basil & heavy cream & set aside.
In separate pan, heat remaining butter & saute shrimp for 2-3
minutes. Remove pan from heat, add Pernod, return to heat &
flambe until flame subsides completely. Add mushroom
mixture & lemon juice & simmer for 5 minutes. Add salt &
pepper to taste. Before serving, toss fettuccine with shrimp &
mushroom mixture & Parmesan cheese. Serve on warm oval
dishes & garnish with basil leaves.
• LA TERRASSE
• SANSOM ST., PHILA., WINE: GIANO
• DI AVELLINO, MASTROBERARDINO '78
Servings
Ingredients :
1 lb Fettuccine noodles
3 dsh Olive oil
1/2 lb Mushrooms, sliced
4 tbl Unsalted butter
1/2 cup Fresh basil, chopped
1 1/2 cup Heavy cream
28 x Jumbo shrimp, dressed and
butterflied
1 oz Pernod
1 tsp Lemon juice
Salt and pepper to taste
1 cup Grated Parmesan cheese
Basil leaves, for garnish
3 x -(up to)
4 x Shallots, minced
Method :
• Cook noodles al dente in 4-5 quarts salted boiling water
for 12-15 minutes.
• Drain, rinse with cold water, & set aside. Toss pasta with
few drops of olive oil. Saute mushrooms & shallots in 3 tbs
butter for 1-2 minutes. Add basil & heavy cream & set aside.
In separate pan, heat remaining butter & saute shrimp for 2-3
minutes. Remove pan from heat, add Pernod, return to heat &
flambe until flame subsides completely. Add mushroom
mixture & lemon juice & simmer for 5 minutes. Add salt &
pepper to taste. Before serving, toss fettuccine with shrimp &
mushroom mixture & Parmesan cheese. Serve on warm oval
dishes & garnish with basil leaves.
• LA TERRASSE
• SANSOM ST., PHILA., WINE: GIANO
• DI AVELLINO, MASTROBERARDINO '78
Noodles "Merilda" - (Nouilles Merilda)
Yield > 6
Ingredients :
1/2 lb Noodles
2 lb Coarsely chopped mushrooms
cooked in butter
3 lrg Truffles coarsely chopped
1 x Egg yolk
1 tsp Salt
1/4 tsp Pepper
1/4 lb Grated Swiss cheese
Butter
Method :
• Cook noodles in boiling salted water. Drain. In mixing
bowl, combine noodles, mushrooms, truffles, egg yolk, salt,
and pepper. Mix well.
• In ovenproof casserole, place one-third of noodles in a
layer. Sprinkle with one-third of grated cheese. Repeat
operation two more times. Dot with butter. Bake at 350
degrees for 20 minutes. Raise heat to 400 degrees and
continue baking for 10 minutes. Serve hot.
• Comments: The recipe is thus named because "Merilda,"
the family cook of Chateau Mouton-Rothschild, created it.
• Suggested Wine: A chilled white wine, dry or sweet.
Ingredients :
1/2 lb Noodles
2 lb Coarsely chopped mushrooms
cooked in butter
3 lrg Truffles coarsely chopped
1 x Egg yolk
1 tsp Salt
1/4 tsp Pepper
1/4 lb Grated Swiss cheese
Butter
Method :
• Cook noodles in boiling salted water. Drain. In mixing
bowl, combine noodles, mushrooms, truffles, egg yolk, salt,
and pepper. Mix well.
• In ovenproof casserole, place one-third of noodles in a
layer. Sprinkle with one-third of grated cheese. Repeat
operation two more times. Dot with butter. Bake at 350
degrees for 20 minutes. Raise heat to 400 degrees and
continue baking for 10 minutes. Serve hot.
• Comments: The recipe is thus named because "Merilda,"
the family cook of Chateau Mouton-Rothschild, created it.
• Suggested Wine: A chilled white wine, dry or sweet.
No-Flour Chocolate Chestnut Torte
Yield > 14
Ingredients :
10 oz semi-sweet chocolate, melted
and cooled
1 x 15-ounce can chestnut puree
or chestnut cream
4 oz unsalted butter or unsalted
margarine
6 x egg yolks
6 x egg whites
1 pch salt
1/4 cup sugar
1 tsp pure vanilla
Glaze (optional):
6 oz semi-sweet chocolate,
coarsely chopped
1/2 cup whipping cream or brewed
coffee
Method :
• (*) Available in larger supermarkets, ethnic stores and
European groceries. Chestnut puree and chestnut cream are
usually imported from France. Either product will work well in
this recipe.
• Preheat oven to 350 F. Line a 9 or 10-inch springform
pan with a circle of baking parchment. Cake: Prepare melted
chocolate. Set aside and allow to cool to room temperature.
Using a whisk or in an electric mixer, blend chestnut cream or
puree with butter or margarine. Add vanilla, egg yolks and
melted chocolate. Blend well. In another clean bowl, with clean
dry beaters, whip the egg whites with the salt, just to break up
and foam slightly. Gradually, while increasing mixer speed,
dust in sugar to form stiff glossy (but not dry) peaks. Fold 1/3
of egg whites into chestnut mixture and work in well to loosen.
Gently fold in remaining 2/3 of egg whites in 2 installments,
blending well but taking care not to deflate the mixture.
• Spoon into prepared pan and bake until done, 35-45
minutes. Cake rises somewhat and looks dry and slightly
cracked on top when done. Middle should be soft but firm. Cool
in pan for 20 minutes, then remove to a wire rack.
• Glaze: Bring the whipping cream (or coffee) to a boil and
add the chopped chocolate all at once. Remove from heat and
stir briskly, using a wire whisk, until all of the chocolate melts.
Invert cake on a wire cake rack placed on a cookie sheet. Pour
glaze over cake, using a metal spatula to spread. Serve with a
dollop of cinnamon-scented whipped cream, or pureed
raspberries, or garnished with chocolate shavings, or dusted
with sifted confectioners' sugar.
• Serves 14
Ingredients :
10 oz semi-sweet chocolate, melted
and cooled
1 x 15-ounce can chestnut puree
or chestnut cream
4 oz unsalted butter or unsalted
margarine
6 x egg yolks
6 x egg whites
1 pch salt
1/4 cup sugar
1 tsp pure vanilla
Glaze (optional):
6 oz semi-sweet chocolate,
coarsely chopped
1/2 cup whipping cream or brewed
coffee
Method :
• (*) Available in larger supermarkets, ethnic stores and
European groceries. Chestnut puree and chestnut cream are
usually imported from France. Either product will work well in
this recipe.
• Preheat oven to 350 F. Line a 9 or 10-inch springform
pan with a circle of baking parchment. Cake: Prepare melted
chocolate. Set aside and allow to cool to room temperature.
Using a whisk or in an electric mixer, blend chestnut cream or
puree with butter or margarine. Add vanilla, egg yolks and
melted chocolate. Blend well. In another clean bowl, with clean
dry beaters, whip the egg whites with the salt, just to break up
and foam slightly. Gradually, while increasing mixer speed,
dust in sugar to form stiff glossy (but not dry) peaks. Fold 1/3
of egg whites into chestnut mixture and work in well to loosen.
Gently fold in remaining 2/3 of egg whites in 2 installments,
blending well but taking care not to deflate the mixture.
• Spoon into prepared pan and bake until done, 35-45
minutes. Cake rises somewhat and looks dry and slightly
cracked on top when done. Middle should be soft but firm. Cool
in pan for 20 minutes, then remove to a wire rack.
• Glaze: Bring the whipping cream (or coffee) to a boil and
add the chopped chocolate all at once. Remove from heat and
stir briskly, using a wire whisk, until all of the chocolate melts.
Invert cake on a wire cake rack placed on a cookie sheet. Pour
glaze over cake, using a metal spatula to spread. Serve with a
dollop of cinnamon-scented whipped cream, or pureed
raspberries, or garnished with chocolate shavings, or dusted
with sifted confectioners' sugar.
• Serves 14
Mussels Mariniere
Yield > 4
people
Ingredients :
40 x mussels
2 tbl parsley, chopped
3 clv garlic, crushed
1/2 cup onions, medium
1 cup white wine
1/2 cup Vermouth, sweet
1 x lemon
60 gm butter
salt, pepper, cayenne
Method :
• Finely dice onions.
• Soak the mussels in cold water for five minutes, and
scrub to remove any dirt or sand. Change water several times.
• Put the mussels into a saucepan, add garlic, parsley,
onion, wine, vermouth and juice of lemon. Season generously,
bring to the boil, cover and cook for about 5 minutes or until
mussels are open. Shake the pan from occasionally. Add butter
and stir through.
• Note: discard any mussels that do not open.
• Serve mussels in a bowl and pour over cooking liquid.
people
Ingredients :
40 x mussels
2 tbl parsley, chopped
3 clv garlic, crushed
1/2 cup onions, medium
1 cup white wine
1/2 cup Vermouth, sweet
1 x lemon
60 gm butter
salt, pepper, cayenne
Method :
• Finely dice onions.
• Soak the mussels in cold water for five minutes, and
scrub to remove any dirt or sand. Change water several times.
• Put the mussels into a saucepan, add garlic, parsley,
onion, wine, vermouth and juice of lemon. Season generously,
bring to the boil, cover and cook for about 5 minutes or until
mussels are open. Shake the pan from occasionally. Add butter
and stir through.
• Note: discard any mussels that do not open.
• Serve mussels in a bowl and pour over cooking liquid.
Navarin of Lamb
Yield > 4
people
Ingredients :
1 kg lamb, diced
1/2 cup peas
12 x onions, small
2 tbl butter
2 tsp sugar (caster)
2 x carrots, medium
4 x potatoes, medium
1 tbl vegetable oil
salt, pepper
2 tbl flour, plain
3 cup beef stock
1 cup tomatoes
2 clv garlic, crushed
1/2 tsp thyme, chopped
1 x bayleaf
parsley, chopped
Method :
• Peel carrots and cut into finger-size pieces; peel potatoes
and halve or quarter them if they are large.
• Dice tomatoes.
• Brown lamb in hot oil in a pan, a few pieces at a time. As
they are browned, remove the pieces to a large casserole with
a lid.
• When all the pieces are browned, sprinkle with salt,
pepper, and flour and cook, uncovered, over medium heat,
keeping the pieces moving until all traces of flour disappear
and lamb is slightly crusty.
• Add the beef stock to the pan in which you browned the
meat; scrape up all the brown bits and bring to the boil. Pour
into the casserole, add tomatoes, garlic, thyme and bay leaf.
Bring to a boil, lower heat and simmer. Meat should be almost
covered by the broth. Add more if it is not. Cover and cook for
45 minutes.
• Pour boiling water over the white onions and slip off the
outer skins. Make a cross in the root ends with a knife. Sear
them in butter in a pan, then turn down the heat and saute
them gently for 10 minutes, shaking the pan from time to time
so they cook evenly. Sprinkle with the sugar and cook a few
minutes more to glaze lightly. Set aside.
• After 45 minutes, taste the sauce and correct seasoning if
necessary.
• Put all the vegetables except the peas around the meat
pieces and spoon the sauce over them. Bring again to the
simmer, cover and cook about 1/2 an hour or until vegetabes
are tender.
• Add peas and parsley, heat through and serve.
people
Ingredients :
1 kg lamb, diced
1/2 cup peas
12 x onions, small
2 tbl butter
2 tsp sugar (caster)
2 x carrots, medium
4 x potatoes, medium
1 tbl vegetable oil
salt, pepper
2 tbl flour, plain
3 cup beef stock
1 cup tomatoes
2 clv garlic, crushed
1/2 tsp thyme, chopped
1 x bayleaf
parsley, chopped
Method :
• Peel carrots and cut into finger-size pieces; peel potatoes
and halve or quarter them if they are large.
• Dice tomatoes.
• Brown lamb in hot oil in a pan, a few pieces at a time. As
they are browned, remove the pieces to a large casserole with
a lid.
• When all the pieces are browned, sprinkle with salt,
pepper, and flour and cook, uncovered, over medium heat,
keeping the pieces moving until all traces of flour disappear
and lamb is slightly crusty.
• Add the beef stock to the pan in which you browned the
meat; scrape up all the brown bits and bring to the boil. Pour
into the casserole, add tomatoes, garlic, thyme and bay leaf.
Bring to a boil, lower heat and simmer. Meat should be almost
covered by the broth. Add more if it is not. Cover and cook for
45 minutes.
• Pour boiling water over the white onions and slip off the
outer skins. Make a cross in the root ends with a knife. Sear
them in butter in a pan, then turn down the heat and saute
them gently for 10 minutes, shaking the pan from time to time
so they cook evenly. Sprinkle with the sugar and cook a few
minutes more to glaze lightly. Set aside.
• After 45 minutes, taste the sauce and correct seasoning if
necessary.
• Put all the vegetables except the peas around the meat
pieces and spoon the sauce over them. Bring again to the
simmer, cover and cook about 1/2 an hour or until vegetabes
are tender.
• Add peas and parsley, heat through and serve.
Mole Manchamanteles
Yield > 10
Ingredients :
STOCK
2 x chickens - (3 1/2 to 4 1/2
lbs)
2 x onions
4 x celery stalks chopped
4 whl cloves
(or 2 pinches ground
cloves)
2 x carrots chopped
2 x garlic cloves chopped
2 x bay leaves
2 x fresh thyme sprigs
1 x dried chile de arbol
2 whl allspice
24 cup water
Salt to taste
MOLE
6 x dried guajillo chiles
1 x dried ancho chile
4 cup boiling water
1 lb fresh or canned tomatoes
Oil
1/2 cup raw sesame seeds
1 x white onion roughly
chopped
1/4 cup whole raw almonds
1/4 cup raw pecans
1/4 cup raisins
4 x garlic cloves halved
2 whl cloves
(or 2 pinches ground
cloves)
2 x black peppercorns
1 whl allspice
1 x cinnamon stick - (2" long)
(or 1 tbspn ground
cinnamon)
2 sprg fresh oregano sprigs
(or 1/2 tspn dried
oregano)
9 cup Chicken stock - (to 10
cups)
2 x plantains
(or 1 fresh cored peeled
cubed pineapple)
Salt to taste
1 1/2 tbl sugar
Method :
• Stock: Cut each chicken into 8 pieces. Simmer chicken
pieces, onions, celery, cloves, carrots, garlic, bay leaves,
thyme, chile de arbol, allspice and water in large stockpot and
cook until tender, 30 to 40 minutes. Add salt to taste. Remove
chicken from stock and set aside. Discard vegetables and
seasonings and reserve stock.
• Mole: Remove stems, seeds and veins from both kinds of
chiles. Toast chiles in skillet or on griddle over low heat until
slightly fragrant and beginning to blister. Be careful not to burn
chiles. Put chiles in bowl and pour boiling water over them. Let
soak 20 to 30 minutes (the longer they soak, the less hot they
become).
• Transfer chiles from bowl to blender with slotted spoon
and puree, adding some of soaking water if needed to blend
well. Pass pureed chiles through sieve or food mill and set
aside.
• Quarter tomatoes and cook in dry skillet over medium
heat until dry, about 20 minutes. Blend well in blender and
pass through sieve or food mill to remove seeds and skins.
• Heat 1 tablespoon oil in skillet over low heat. When hot,
add sesame seeds and cook, stirring constantly, until seeds
brown slightly, about 5 minutes. Transfer to bowl. When cool,
grind in spice grinder or with mortar and pestle.
• Return skillet to medium heat, add 2 tablespoons oil and
onions and cook, stirring occasionally, until onion is soft and
transparent, about 10 minutes. Add almonds, pecans, raisins,
garlic, cloves, peppercorns, allspice, cinnamon and oregano
and saute, stirring constantly, until brown and fragrant, about
10 minutes. Transfer to blender and add 1 cup chicken stock.
Blend until smooth.
• Put 2 tablespoons oil in large pot and heat over medium
heat until slight haze forms over oil. Add chile puree and fry,
stirring constantly, until dry, about 20 minutes. Mixture will
splatter, so carefully partially cover pot with towel. Add
tomatoes, sesame seeds and onion mixture and cook, stirring
constantly, 10 minutes. Add chicken stock to make fairly loose
mixture, 4 to 6 cups, and continue cooking, adding more stock
as necessary.
• Slice plantains and fry in 3 tablespoons oil over mediumhigh
heat until brown and slightly crisp, about 10 minutes.
Drain on paper towels. Add plantain or pineapple to chile
mixture and cook about 10 minutes to combine flavors. Add 1
tablespoon salt or more to taste. Stir in sugar. Mole should be
thick enough to coat spoon. Add more stock to thin, if needed.
Add chicken to mole and gently stir to completely coat chicken.
• Transfer to large, warm serving dish or platter. Place any
sauce that won't fit in serving dish in bowl and serve with corn
tortillas.
• This recipe yields 8 to 10 servings.
Ingredients :
STOCK
2 x chickens - (3 1/2 to 4 1/2
lbs)
2 x onions
4 x celery stalks chopped
4 whl cloves
(or 2 pinches ground
cloves)
2 x carrots chopped
2 x garlic cloves chopped
2 x bay leaves
2 x fresh thyme sprigs
1 x dried chile de arbol
2 whl allspice
24 cup water
Salt to taste
MOLE
6 x dried guajillo chiles
1 x dried ancho chile
4 cup boiling water
1 lb fresh or canned tomatoes
Oil
1/2 cup raw sesame seeds
1 x white onion roughly
chopped
1/4 cup whole raw almonds
1/4 cup raw pecans
1/4 cup raisins
4 x garlic cloves halved
2 whl cloves
(or 2 pinches ground
cloves)
2 x black peppercorns
1 whl allspice
1 x cinnamon stick - (2" long)
(or 1 tbspn ground
cinnamon)
2 sprg fresh oregano sprigs
(or 1/2 tspn dried
oregano)
9 cup Chicken stock - (to 10
cups)
2 x plantains
(or 1 fresh cored peeled
cubed pineapple)
Salt to taste
1 1/2 tbl sugar
Method :
• Stock: Cut each chicken into 8 pieces. Simmer chicken
pieces, onions, celery, cloves, carrots, garlic, bay leaves,
thyme, chile de arbol, allspice and water in large stockpot and
cook until tender, 30 to 40 minutes. Add salt to taste. Remove
chicken from stock and set aside. Discard vegetables and
seasonings and reserve stock.
• Mole: Remove stems, seeds and veins from both kinds of
chiles. Toast chiles in skillet or on griddle over low heat until
slightly fragrant and beginning to blister. Be careful not to burn
chiles. Put chiles in bowl and pour boiling water over them. Let
soak 20 to 30 minutes (the longer they soak, the less hot they
become).
• Transfer chiles from bowl to blender with slotted spoon
and puree, adding some of soaking water if needed to blend
well. Pass pureed chiles through sieve or food mill and set
aside.
• Quarter tomatoes and cook in dry skillet over medium
heat until dry, about 20 minutes. Blend well in blender and
pass through sieve or food mill to remove seeds and skins.
• Heat 1 tablespoon oil in skillet over low heat. When hot,
add sesame seeds and cook, stirring constantly, until seeds
brown slightly, about 5 minutes. Transfer to bowl. When cool,
grind in spice grinder or with mortar and pestle.
• Return skillet to medium heat, add 2 tablespoons oil and
onions and cook, stirring occasionally, until onion is soft and
transparent, about 10 minutes. Add almonds, pecans, raisins,
garlic, cloves, peppercorns, allspice, cinnamon and oregano
and saute, stirring constantly, until brown and fragrant, about
10 minutes. Transfer to blender and add 1 cup chicken stock.
Blend until smooth.
• Put 2 tablespoons oil in large pot and heat over medium
heat until slight haze forms over oil. Add chile puree and fry,
stirring constantly, until dry, about 20 minutes. Mixture will
splatter, so carefully partially cover pot with towel. Add
tomatoes, sesame seeds and onion mixture and cook, stirring
constantly, 10 minutes. Add chicken stock to make fairly loose
mixture, 4 to 6 cups, and continue cooking, adding more stock
as necessary.
• Slice plantains and fry in 3 tablespoons oil over mediumhigh
heat until brown and slightly crisp, about 10 minutes.
Drain on paper towels. Add plantain or pineapple to chile
mixture and cook about 10 minutes to combine flavors. Add 1
tablespoon salt or more to taste. Stir in sugar. Mole should be
thick enough to coat spoon. Add more stock to thin, if needed.
Add chicken to mole and gently stir to completely coat chicken.
• Transfer to large, warm serving dish or platter. Place any
sauce that won't fit in serving dish in bowl and serve with corn
tortillas.
• This recipe yields 8 to 10 servings.
Mexi-French Toast Tortillas with Berries
Yield > 4
Ingredients :
2 cup sliced strawberries
2 cup blueberries
2 lrg eggs
1/3 cup milk
2 tbl sugar
1 1/2 tsp rum (optional)
1/4 tsp cinnamon
1/4 tsp vanilla extract
1/4 tsp almond extract
4 x burrito-size flour tortillas
cut into quarters
Butter for frying
Powdered sugar for dusting
Method :
• Combine sliced strawberries and blueberries and set
aside.
• Beat eggs, milk, granulated sugar, rum, if desired,
cinnamon, vanilla and almond extracts in large shallow bowl.
Soak tortillas in egg mixture for 10 minutes.
• Melt butter in a large nonstick skillet over medium-high
heat. Add tortilla quarters and cook until golden, 2 to 3
minutes, turning once. Transfer to large serving platter; cover
and keep warm. Repeat process with remaining tortilla
quarters.
• Sprinkle fried tortillas with powdered sugar and serve
topped with fresh berry mixture and drizzled with maple syrup.
• This recipe yields 4 servings.
Ingredients :
2 cup sliced strawberries
2 cup blueberries
2 lrg eggs
1/3 cup milk
2 tbl sugar
1 1/2 tsp rum (optional)
1/4 tsp cinnamon
1/4 tsp vanilla extract
1/4 tsp almond extract
4 x burrito-size flour tortillas
cut into quarters
Butter for frying
Powdered sugar for dusting
Method :
• Combine sliced strawberries and blueberries and set
aside.
• Beat eggs, milk, granulated sugar, rum, if desired,
cinnamon, vanilla and almond extracts in large shallow bowl.
Soak tortillas in egg mixture for 10 minutes.
• Melt butter in a large nonstick skillet over medium-high
heat. Add tortilla quarters and cook until golden, 2 to 3
minutes, turning once. Transfer to large serving platter; cover
and keep warm. Repeat process with remaining tortilla
quarters.
• Sprinkle fried tortillas with powdered sugar and serve
topped with fresh berry mixture and drizzled with maple syrup.
• This recipe yields 4 servings.
Mes Olives Preferees (my Special Olives)
Yield > 1
Servings
Ingredients :
2 cup Plain Greek or Italian olives
2 x Shallots, whole or sliced
4 cup Garlic, to 5 cloves, barely
crushed
Thyme, rosemary, fennel
seed, chives, sage, fresh or
dried
1/2 x Lemon, juiced
Worcestershire sauce
Tabasco or hot pepper flakes
1 cup Olive oil
Method :
• Place the olives in a jar with a tight-fitting lid.
• Add to the jar shallots, garlic, a handful of fresh or dried
herbs, chopped or left whole, lemon juice, a few shakes of
Worcestershire sauce and a few drops of Tabasco or shakes of
hot pepper flakes.
• Pour olive oil to cover the olives and herbs and seal the
lid. Shake a couple of times to mix all ingredients well. Leave
these olives to plump in the oil and absorb the perfume of the
herbs. As you use them replenish the stock with more olives in
the same oil mixture until it at last seems too tired to do the
job. The herb-scented oil is then perfect for brushing on grilled
foods as they finish or in other cooking.
• NOTES : I put a cupful of these shiny, plump black
berrries in a hand blown glass bowl andset it next to the apertif
tray. Whoosh, they
• start to disappear...
Servings
Ingredients :
2 cup Plain Greek or Italian olives
2 x Shallots, whole or sliced
4 cup Garlic, to 5 cloves, barely
crushed
Thyme, rosemary, fennel
seed, chives, sage, fresh or
dried
1/2 x Lemon, juiced
Worcestershire sauce
Tabasco or hot pepper flakes
1 cup Olive oil
Method :
• Place the olives in a jar with a tight-fitting lid.
• Add to the jar shallots, garlic, a handful of fresh or dried
herbs, chopped or left whole, lemon juice, a few shakes of
Worcestershire sauce and a few drops of Tabasco or shakes of
hot pepper flakes.
• Pour olive oil to cover the olives and herbs and seal the
lid. Shake a couple of times to mix all ingredients well. Leave
these olives to plump in the oil and absorb the perfume of the
herbs. As you use them replenish the stock with more olives in
the same oil mixture until it at last seems too tired to do the
job. The herb-scented oil is then perfect for brushing on grilled
foods as they finish or in other cooking.
• NOTES : I put a cupful of these shiny, plump black
berrries in a hand blown glass bowl andset it next to the apertif
tray. Whoosh, they
• start to disappear...
Meringue Shells
Yield > 6
Servings
Ingredients :
4 x Egg whites, room
temperature
1 pch Salt, generous
1/2 tsp Cream of tartar (optional)
1 cup Sugar
1/2 tsp Vanilla
Method :
• Preheat oven to 200 F. Position the rack in the lower third
of oven. Place egg whites in a copper bowl that is free of any
grease or oil, or use a stainless steel or glass bowl. With an
electric mixer, beat at moderately low speed for 2 minutes.
Add salt and (if copper bowl is not being used)
• the cream of tartar. Increase speed to medium and whip
until the whites hold soft peaks. Gradually add sugar, beating
until all is added. Add vanilla and beat to mix. Increase speed
to high and beat 5 to 7 minutes or until the mixture is very
stiff. Fit a pastry bag with a large round tube and fill half-full
with meringue. Pipe onto buttered and floured parchment
paper or foil, dividing the total amount of meringue into 15 to
18 shells.
• They will be ovals about 2" by 4". Bake in preheated oven
1-1/4 hours or until meringues are lightly colored & dry.
• WINE:SANCERRE,1979
Servings
Ingredients :
4 x Egg whites, room
temperature
1 pch Salt, generous
1/2 tsp Cream of tartar (optional)
1 cup Sugar
1/2 tsp Vanilla
Method :
• Preheat oven to 200 F. Position the rack in the lower third
of oven. Place egg whites in a copper bowl that is free of any
grease or oil, or use a stainless steel or glass bowl. With an
electric mixer, beat at moderately low speed for 2 minutes.
Add salt and (if copper bowl is not being used)
• the cream of tartar. Increase speed to medium and whip
until the whites hold soft peaks. Gradually add sugar, beating
until all is added. Add vanilla and beat to mix. Increase speed
to high and beat 5 to 7 minutes or until the mixture is very
stiff. Fit a pastry bag with a large round tube and fill half-full
with meringue. Pipe onto buttered and floured parchment
paper or foil, dividing the total amount of meringue into 15 to
18 shells.
• They will be ovals about 2" by 4". Bake in preheated oven
1-1/4 hours or until meringues are lightly colored & dry.
• WINE:SANCERRE,1979
Home Cooking
Home Cooking is a restaurant at the Retail Store. Because this formula does not have the luxury of the institution. The chef has come from these names. To build a reputation. But the cook, the owner of this store. Every dish made with love. Love for the family. And generous to friends, a long time.
You Yupin Klaus took in all this unless it is working. When it comes to the woman as well as a restaurant owner and cook at the same time. It does not make anyone upset. But that's Yupin became the seat of his party friends. The restaurant is a pleasant place to sit and talk to an increase in another store.
Anyone who trusts in the hands of your taste Yupin a long time.
Because of that, I love to eat. I know what it is you need to Yupin subsidies. The chance to get the recipe a try and see it. I follow the textbook. Gradually alter the taste of my own. The food is a taste of its own.
Today's Home Cooking Restaurant has opened up. The third floor of a luxury shopping center, "Peninsula. Plaza "Road. Do you want to decorate a restaurant owner. Pottery jar decorated with a ram. Ceramics collection owner for a long time Identifiers are unique colors to set a rare tea from the Far East and west horizon.
Within each area a spacious kitchen for food preparation part. The rest is divided into a small table or desk. As the customer wishes to take. Serve foods that are all part of a large dish of food. From a green salad with a variety of designs to choose from. I cook the food to live out in front. All the machines from a variety of pasta Spaghetti a la Carbonara and juicy, with fresh cream. Bacon and cheese to the Park's San Spaghetti Nero, put it in black ink until fragrant, delicious to eat them before I move like a black napkin.
Dishes from the owner's written on the blackboard are visible. In addition to the existing menu. Wine is persuaded that no other has.
Crab Cake & mixed Salad, cooked crab meat mixture and garnish with a little curry powder. Statues are pretty thick round slices. Fry until the onions are cooked taste. Served with salsa, sour little. Tie with a green salad. This dish is a small plate of food for the body guard.
Confit Duck is a French dish. The right hip was Epedets are marinated overnight with salt. Rinse off the salt before cooking the onions and fry until the movie. A little salt in meat tenderness. The fries are hot alternately. I certify that the plate.
Lamb Burger dishes here. The lamb meat was minced and then cooked with various ingredients. Previous casserole fry. But the outside is cooked in a fresh round juicy grilled bread in the sandwich. Put a little mustard to flavor lamb with spicy and sour onion softens a little bit of mustard and combine well.
Salmon Wrapped in this dish is a salmon sandwich of two thick slices. Accordance with the butter, then topped with spinach, wrapped in a flour to Philadelphia and Los Angeles before being baked, cooked. Eat hot with sweet tenderness of the fish, salmon and fresh spinach with butter. I like to eat fish, of course.
The final dish is recommended. As the star of this dish is. Beef curry with lamb meat. A thick curry spices, onion flavor to it too spicy. With a formula like no other. Lamb meat is just tender, soft fragrance. Served with fried meat. Another dish that did not want to be and when will they be tempted to increase with increasing food every word. Find out where this is not the only one.
This is the only dishes that I recommend in addition to the regular menu. The flavors taste like eating a delicious home-based work with the kitchen.
The desserts are just a few, but the owner is proud to present Tiramitsu Italian dessert recipes from chefs and owners have a friend who teaches and Crepe Suzette with orange juice and wine, light fragrance. The end is sweet.
All of this started from a variety of salad dressing for 70 to 160 baht depending on Pasta from 160-250 baht for a main dish from 200-300 baht Plus 10% service charge and is open daily except Sunday from 11:00 to 19:00 am
Anyone who trusts in the hands of your taste Yupin a long time.
Because of that, I love to eat. I know what it is you need to Yupin subsidies. The chance to get the recipe a try and see it. I follow the textbook. Gradually alter the taste of my own. The food is a taste of its own.
Today's Home Cooking Restaurant has opened up. The third floor of a luxury shopping center, "Peninsula. Plaza "Road. Do you want to decorate a restaurant owner. Pottery jar decorated with a ram. Ceramics collection owner for a long time Identifiers are unique colors to set a rare tea from the Far East and west horizon.
Dishes from the owner's written on the blackboard are visible. In addition to the existing menu. Wine is persuaded that no other has.
Crab Cake & mixed Salad, cooked crab meat mixture and garnish with a little curry powder. Statues are pretty thick round slices. Fry until the onions are cooked taste. Served with salsa, sour little. Tie with a green salad. This dish is a small plate of food for the body guard.
Confit Duck is a French dish. The right hip was Epedets are marinated overnight with salt. Rinse off the salt before cooking the onions and fry until the movie. A little salt in meat tenderness. The fries are hot alternately. I certify that the plate.
Lamb Burger dishes here. The lamb meat was minced and then cooked with various ingredients. Previous casserole fry. But the outside is cooked in a fresh round juicy grilled bread in the sandwich. Put a little mustard to flavor lamb with spicy and sour onion softens a little bit of mustard and combine well.
Salmon Wrapped in this dish is a salmon sandwich of two thick slices. Accordance with the butter, then topped with spinach, wrapped in a flour to Philadelphia and Los Angeles before being baked, cooked. Eat hot with sweet tenderness of the fish, salmon and fresh spinach with butter. I like to eat fish, of course.
The final dish is recommended. As the star of this dish is. Beef curry with lamb meat. A thick curry spices, onion flavor to it too spicy. With a formula like no other. Lamb meat is just tender, soft fragrance. Served with fried meat. Another dish that did not want to be and when will they be tempted to increase with increasing food every word. Find out where this is not the only one.
This is the only dishes that I recommend in addition to the regular menu. The flavors taste like eating a delicious home-based work with the kitchen.
The desserts are just a few, but the owner is proud to present Tiramitsu Italian dessert recipes from chefs and owners have a friend who teaches and Crepe Suzette with orange juice and wine, light fragrance. The end is sweet.
All of this started from a variety of salad dressing for 70 to 160 baht depending on Pasta from 160-250 baht for a main dish from 200-300 baht Plus 10% service charge and is open daily except Sunday from 11:00 to 19:00 am
Pickles, "Kimchi" ... the wisdom of the Korean people
Korean food is mentioned. "Kimchi" is also the one who is well known.
"Kimchi" is a type of pickled vegetables like Chinese, Thai or Japanese popular vegetables are salted for preservation.
Kimchi is a food that provides many health benefits such as a cross-Leste Federal low. Vegetables rich in fiber and vitamins C and A..
Korea is in the winter season gimjang about a month late November to early December, the bloom is off the vegetables. The sweet and crispy. Korean women are fresh vegetables, these various types of kimchi eaten throughout the year.
Since ancient times, kimchi was the only one to taste the fresh vegetable juice is fermented with salt and leave. The salty and spicy pickles, relish it. Somewhere in the cold snow, which is fermented kimchi vegetables are crisp.
But back to the 17th century, when the civilization of the "red pepper" from Europe via China. Japan and Korea. Red peppers are starting to play a role in kimchi, spicy flavor makes it even more. As a result, have developed a method of flavor in a variety of kimchi us. I believe that there are currently more than 160 kinds of kimchi, a different local.
Kimchi is a food. "Side" at the dining table at every meal. They eat with the other dishes, such as Chi's stew, kimchi pancakes, kimchi fried rice, kimchi ramen, and so on.
Kimchi is a food that provides many health benefits such as a cross-Leste Federal low. Vegetables rich in fiber and vitamins C and A..
Korea is in the winter season gimjang about a month late November to early December, the bloom is off the vegetables. The sweet and crispy. Korean women are fresh vegetables, these various types of kimchi eaten throughout the year.
Since ancient times, kimchi was the only one to taste the fresh vegetable juice is fermented with salt and leave. The salty and spicy pickles, relish it. Somewhere in the cold snow, which is fermented kimchi vegetables are crisp.
But back to the 17th century, when the civilization of the "red pepper" from Europe via China. Japan and Korea. Red peppers are starting to play a role in kimchi, spicy flavor makes it even more. As a result, have developed a method of flavor in a variety of kimchi us. I believe that there are currently more than 160 kinds of kimchi, a different local.
Kimchi is a food. "Side" at the dining table at every meal. They eat with the other dishes, such as Chi's stew, kimchi pancakes, kimchi fried rice, kimchi ramen, and so on.
Kong Ju ... Korean people's taste
Korean is the Far Eastern food is popular, followed by Chinese and Japanese. The charm of this restaurant is a simple process, but like to eat. Is a process that took them to the grill and grilled meat on a hot charcoal fire, then eat it, then how to roast meat in Korea, is famous throughout the world. Check-in time for the cold weather.
One plate of Korean food is known throughout the world as it is "kimchi" pickles, sour and spicy dish, which is the set of all Korean meals are portrayed.
The new restaurant at the Pathumwan Princess Hotel is a Korean restaurant with traditional cooking methods. Since kimchi is fermented with the vegetables with salt. The salt absorbs water from the vegetables and citrus. Season with pepper, then Korea has a little spicy flavor and color. There are four kinds of vegetables to eat the morning glory, cucumber appetizer lettuce and radishes. There is also a mid-season vegetables, salad, four kinds of chili with a tie to the head sprouts, spinach, cucumber and carrot. Two vegetable dishes, this restaurant will be serving as a pilot.
The food must be eaten during the first dish to the other. This dish is considered as a symbol of auspicious number plate is number 9 on food. Pathumwan Princess. Some people call it. Princess nine gems Is contained in the eight-sided container. For the old. Starch is a white disc and eight fillings is shredded fried egg. Sliced fried egg. Capillary pressure claw tear. Shredded cooked chicken, shredded cucumber, cut the shrimp. Golden needle mushroom soup. And shredded carrots. Using chopsticks to pick up the gut. Each bit. Then placed in the flour until everything is topped with a sauce made with soy sauce, sesame oil, sugar and the other is a three flavor sauce and sesame oil. Filling out the dough and gather it into a tea. This dish is a perfect place to eat as well.
Do not miss the chicken soup, steamed ginseng. Soup bowl is great for two to four people. The soup itself is sufficient to use the broiler chicken soup with Korean ginseng is known about the benefits. Ginseng is sliced thin with a little monkey to put up with China. The chicken was served in a bowl of steel and have a high fever The flavor of the soup is smooth and aromatic nose. The aroma of ginseng mixed with faded chicken is very tasty. If the soup bowl to the elderly or children of appetite. No one denies that there is only a sample first. The impressions of taste, sip a bowl until the end of the course. Chicken soup is not disintegrating completely smooth taste. This is just a bowl of soup, one bowl was nearly full.
Dishes that everyone must come out with another. Grilled meats and seafood. Which will be added to a mixed meat. The mixed seafood platter for one would not. For a table that has fewer people. If your family is a large table, it can be ordered separately for each type of meat in a dish as well. From chicken, pork, beef cattle, which are available in both domestic and imported beef from the cow tongue, fresh seafood, shrimp, scallops, squid, it has since lobster.
The meat dish should be treated with various ingredients are tender and delicious flavor is the most customers. The flavor is quite sweet. When the roast on the grill over a charcoal fire in the middle of the table with a fork. Flip to flip until cooked as you like and love with three flavor sauce. Served with fresh lettuce bean dip with a little salt in the study. Tools such as rice or garlic fried rice, Khao Yam Korean rice dish, a hot stone. The golden needle mushroom soup, raw egg yolk, and various pickled vegetables make up a full bowl. To mix with staff who are skilful Switch to eating meat. Give it to another bowl until it is.
At snack and a perfect end to a meal that is water, water, cinnamon and sweet spices are fragrant with cinnamon, ginger and sugar and simmer until the sugar. Then be organized into a chilled sorbet-like ice crystals out. I came up with the dried fruit aroma with the municipalities, such as persimmon and jujube China is such a sweet cup of this refreshing and the smell of meat off the grill as well.
If you want to try drinking alcohol in Korea. Buy "The new society" that he had a taste of local spirits, the liquor 30 degree chill chick services. Alcohol has a mellow flavor. A bitter flavor to the food as well. However, caution is drunk easily, because their flavors mellow. Many people enjoy the taste and do it unconsciously.
Korean food is maintained by Hanna Korean Compact Retail food and waiting on the needs of everyone. The important thing is that although the food on the grill with charcoal, but it does not smell the food I had been even less. The dining room has a cozy sitting. For those who want to change the flavor of the dish is seasoned with a new dish. If you have a reservation on weekends for a disappointment.
Information
The new restaurant.
Korean food.
Atmosphere in a luxury hotel.
The Pathumwan Princess Hotel, 2 Princess Road, Pathumwan, Bangkok MBK Center Home
Phone 02 - 216-3700.
The new restaurant at the Pathumwan Princess Hotel is a Korean restaurant with traditional cooking methods. Since kimchi is fermented with the vegetables with salt. The salt absorbs water from the vegetables and citrus. Season with pepper, then Korea has a little spicy flavor and color. There are four kinds of vegetables to eat the morning glory, cucumber appetizer lettuce and radishes. There is also a mid-season vegetables, salad, four kinds of chili with a tie to the head sprouts, spinach, cucumber and carrot. Two vegetable dishes, this restaurant will be serving as a pilot.
The food must be eaten during the first dish to the other. This dish is considered as a symbol of auspicious number plate is number 9 on food. Pathumwan Princess. Some people call it. Princess nine gems Is contained in the eight-sided container. For the old. Starch is a white disc and eight fillings is shredded fried egg. Sliced fried egg. Capillary pressure claw tear. Shredded cooked chicken, shredded cucumber, cut the shrimp. Golden needle mushroom soup. And shredded carrots. Using chopsticks to pick up the gut. Each bit. Then placed in the flour until everything is topped with a sauce made with soy sauce, sesame oil, sugar and the other is a three flavor sauce and sesame oil. Filling out the dough and gather it into a tea. This dish is a perfect place to eat as well.
Do not miss the chicken soup, steamed ginseng. Soup bowl is great for two to four people. The soup itself is sufficient to use the broiler chicken soup with Korean ginseng is known about the benefits. Ginseng is sliced thin with a little monkey to put up with China. The chicken was served in a bowl of steel and have a high fever The flavor of the soup is smooth and aromatic nose. The aroma of ginseng mixed with faded chicken is very tasty. If the soup bowl to the elderly or children of appetite. No one denies that there is only a sample first. The impressions of taste, sip a bowl until the end of the course. Chicken soup is not disintegrating completely smooth taste. This is just a bowl of soup, one bowl was nearly full.
Dishes that everyone must come out with another. Grilled meats and seafood. Which will be added to a mixed meat. The mixed seafood platter for one would not. For a table that has fewer people. If your family is a large table, it can be ordered separately for each type of meat in a dish as well. From chicken, pork, beef cattle, which are available in both domestic and imported beef from the cow tongue, fresh seafood, shrimp, scallops, squid, it has since lobster.
The meat dish should be treated with various ingredients are tender and delicious flavor is the most customers. The flavor is quite sweet. When the roast on the grill over a charcoal fire in the middle of the table with a fork. Flip to flip until cooked as you like and love with three flavor sauce. Served with fresh lettuce bean dip with a little salt in the study. Tools such as rice or garlic fried rice, Khao Yam Korean rice dish, a hot stone. The golden needle mushroom soup, raw egg yolk, and various pickled vegetables make up a full bowl. To mix with staff who are skilful Switch to eating meat. Give it to another bowl until it is.
At snack and a perfect end to a meal that is water, water, cinnamon and sweet spices are fragrant with cinnamon, ginger and sugar and simmer until the sugar. Then be organized into a chilled sorbet-like ice crystals out. I came up with the dried fruit aroma with the municipalities, such as persimmon and jujube China is such a sweet cup of this refreshing and the smell of meat off the grill as well.
If you want to try drinking alcohol in Korea. Buy "The new society" that he had a taste of local spirits, the liquor 30 degree chill chick services. Alcohol has a mellow flavor. A bitter flavor to the food as well. However, caution is drunk easily, because their flavors mellow. Many people enjoy the taste and do it unconsciously.
Korean food is maintained by Hanna Korean Compact Retail food and waiting on the needs of everyone. The important thing is that although the food on the grill with charcoal, but it does not smell the food I had been even less. The dining room has a cozy sitting. For those who want to change the flavor of the dish is seasoned with a new dish. If you have a reservation on weekends for a disappointment.
Information
The new restaurant.
Korean food.
Atmosphere in a luxury hotel.
The Pathumwan Princess Hotel, 2 Princess Road, Pathumwan, Bangkok MBK Center Home
Phone 02 - 216-3700.
Senses of satisfaction
K sorn been a source of luxury shopping and a variety of food from time immemorial. The district has changed the look of luxury Gaysorn shopping mall, five star, not only for the Thai people. But now Gaysorn has become Asia's main shopping district, Pacific Place, Hong Kong, as well as avid shoppers as well.
Here is a source of luxury goods from all major brand that is known throughout the world as Louis the different needs, Prada, Christian Dior with the ownership or no berries which these products. are not engaging with the tastes and around the world.
Every day, we saw customers of these products, both local and international walk in and out of stores. And carry a big bag at all, but a desirable product. And eventually almost all of them must sit for food or drink is fatigue. Recharge fully before you continue to enjoy shopping.
And are all happy to see the upscale restaurants with open eyes, but it's easy to decorate with colorful and classic no-nonsense atmosphere to sit. Which is at the center of the hall for a meal at one time in this place. The noon meal, a casual meal in the afternoon. Or even dinner.
This is SENSES resources in the form of 5 Stars Coffee Shop at the Dome or the Sri Kanchana's one of the partners have a role in the selection of food to those who come to me. She was a housewife who always find a special recipe to cook and adapted to appease family members. As well as close friends and all agree that this dish is delicious. She put it in your menu. And when the opportunity to travel abroad. She was always looking for cool food shops in cities. Adapted to the experience and seasoning to taste what people regularly.
The food was delicious, but familiar. She had been cultivated by the parent. The format can be adapted more easily. And consistent with the consumption of the new generation. Often give priority to health and other shapes. The food here is delicious food of almost every nation, every language from Thai, Chinese and Japanese food that many people like it so far. And food dishes such as salads, soups, spaghetti, or a la carte type of sandwich. That are in the Coffee Shop of the five-star hotels. The dishes here are the most popular is the time.
Epaaepi๊ia flute. This dish is a long thin shape Epaaepi๊ia fried. In a hot, deep-fried flavor balanced with plum sauce. This dish is perfect to share appetizers while waiting for the dish to taste.
Hainanese chicken salad, this dish is perfect for those who are aware of the shape. Boring crisp cucumber and cut into small pieces and filling out. Sprinkle with the shredded chicken into small pieces. Topped with fried onion, fried in oil until fragrant. Sweet, sour, salty, spicy three flavor sauce with a little delicious. The dish can be eaten completely unaware.
Post eggs, spaghetti, shrimp cream sauce is spaghetti tossed in a cream sauce with onions, eggs, shrimp, orange-tune it. Salty, it's suitable for children or people who, regardless of weight. This dish is one.
Pork Cantonese. A piece of pork ribs and onion and simmer until the water Klukklik Enืgaepืeai ingredients are meat. A little bit sweet, salty flavor. I enjoy chewing it. This dish is eaten in many people.
Grilled Steak Grilled tenderloin beef cattle feed-in grill until meat is cooked in sweet and juicy, cooked just enough water. It is flavored soft chew meat dipped in water, Hon East. Zab is a folk served with rice cooked soft enough to be on bamboo. This dish is a plate full for several hours.
This is a dish for a few dishes in the menu of the SENSES available in multi-page menu offers dozens of species. I have a good appetizer.
And if it does not sound like you eat sweets and desserts on the menu item, then it. I went to visit and decided to peek at the cake and candy dispenser. If there's a delicious cake, Bael, a cake of this store. Do not forget to book early. The bael fruit cake is flavored with the taste of this. The thick texture of the cake is soft and lightly scented. Bael, as the meat cut into dice in the shadows until the toppings are not considerate. The flavor and aroma, sweet and smooth as possible. It was served with fresh cream texture is light at the end aside. Guarantee that will not break me. Perhaps one may be a little too repetitive. It can be eaten with hot coffee and coffee in Bangalore. I would be willing to lose fat in one serving.
Here are the prices of food dishes percent over the plate until the steak is a few hundred baht Does not include tax and service. Which is reasonable for the amount of flavor and a convenient location and pleasant atmosphere. Difficult to find from other shopping centers in the same neighborhood.
Information
All SENSES.
The first Gaysorn.
Ploenchit Road, Lumpini.
Phone 02 656 1071 -2.
Every day, we saw customers of these products, both local and international walk in and out of stores. And carry a big bag at all, but a desirable product. And eventually almost all of them must sit for food or drink is fatigue. Recharge fully before you continue to enjoy shopping.
And are all happy to see the upscale restaurants with open eyes, but it's easy to decorate with colorful and classic no-nonsense atmosphere to sit. Which is at the center of the hall for a meal at one time in this place. The noon meal, a casual meal in the afternoon. Or even dinner.
This is SENSES resources in the form of 5 Stars Coffee Shop at the Dome or the Sri Kanchana's one of the partners have a role in the selection of food to those who come to me. She was a housewife who always find a special recipe to cook and adapted to appease family members. As well as close friends and all agree that this dish is delicious. She put it in your menu. And when the opportunity to travel abroad. She was always looking for cool food shops in cities. Adapted to the experience and seasoning to taste what people regularly.
The food was delicious, but familiar. She had been cultivated by the parent. The format can be adapted more easily. And consistent with the consumption of the new generation. Often give priority to health and other shapes. The food here is delicious food of almost every nation, every language from Thai, Chinese and Japanese food that many people like it so far. And food dishes such as salads, soups, spaghetti, or a la carte type of sandwich. That are in the Coffee Shop of the five-star hotels. The dishes here are the most popular is the time.
Epaaepi๊ia flute. This dish is a long thin shape Epaaepi๊ia fried. In a hot, deep-fried flavor balanced with plum sauce. This dish is perfect to share appetizers while waiting for the dish to taste.
Hainanese chicken salad, this dish is perfect for those who are aware of the shape. Boring crisp cucumber and cut into small pieces and filling out. Sprinkle with the shredded chicken into small pieces. Topped with fried onion, fried in oil until fragrant. Sweet, sour, salty, spicy three flavor sauce with a little delicious. The dish can be eaten completely unaware.
Post eggs, spaghetti, shrimp cream sauce is spaghetti tossed in a cream sauce with onions, eggs, shrimp, orange-tune it. Salty, it's suitable for children or people who, regardless of weight. This dish is one.
Pork Cantonese. A piece of pork ribs and onion and simmer until the water Klukklik Enืgaepืeai ingredients are meat. A little bit sweet, salty flavor. I enjoy chewing it. This dish is eaten in many people.
Grilled Steak Grilled tenderloin beef cattle feed-in grill until meat is cooked in sweet and juicy, cooked just enough water. It is flavored soft chew meat dipped in water, Hon East. Zab is a folk served with rice cooked soft enough to be on bamboo. This dish is a plate full for several hours.
This is a dish for a few dishes in the menu of the SENSES available in multi-page menu offers dozens of species. I have a good appetizer.
And if it does not sound like you eat sweets and desserts on the menu item, then it. I went to visit and decided to peek at the cake and candy dispenser. If there's a delicious cake, Bael, a cake of this store. Do not forget to book early. The bael fruit cake is flavored with the taste of this. The thick texture of the cake is soft and lightly scented. Bael, as the meat cut into dice in the shadows until the toppings are not considerate. The flavor and aroma, sweet and smooth as possible. It was served with fresh cream texture is light at the end aside. Guarantee that will not break me. Perhaps one may be a little too repetitive. It can be eaten with hot coffee and coffee in Bangalore. I would be willing to lose fat in one serving.
Here are the prices of food dishes percent over the plate until the steak is a few hundred baht Does not include tax and service. Which is reasonable for the amount of flavor and a convenient location and pleasant atmosphere. Difficult to find from other shopping centers in the same neighborhood.
Information
All SENSES.
The first Gaysorn.
Ploenchit Road, Lumpini.
Phone 02 656 1071 -2.
Tsunami wave at try taste
I do not deny that the current popularity of Japanese cuisine of the city all week to complete. For teens and Japanese food is my first ever as an appetizer.
The thing is that the Japanese model of simplicity. I like the new taste. And most importantly, the taste of Japanese food can be cooked with the male my own way. With soy sauce and wasabi sauce, which is the basis of it.
Japanese food is tasty, but I think it is all free. And the store was so pleasant that it was not for everyone. Because each person would need to have different preferences.
It was delicious, from raw materials that have been selected as excellent. Has been preserved in a suitable temperature to maintain the freshness. And to food correctly so. The chef is very experienced and talented enough.
Atmosphere of the restaurant is another key element. To make consumers feel like sitting in the East with the simplicity and the underlying philosophy that is unique. The calm, which is what the West is very much admire.
All that can be obtained from the Japanese restaurant to eat at New York's property.
Restaurant "TSUNAMI" is a Japanese restaurant with a new form of decoration. I want to show the movement of waves. The lines show the power of water. With a thin piece of wood, but it is wide. The bending of waves as a dynamic chain stretches along the central hall. A milk-white marble floors, spacious area. There are only waist high proportion with the frosted glass, wood inlaid with black edges. That can change color over time. Tables and chairs, wood Modern shapes are simple, comfortable ride along the room. Glass wall on one side open to the exterior decoration. Look as if sitting in a nearby hot spring in Japan. The stone chimney sent white smoke into the lined reactors along the ridge of rock that was created as part of a mountain in Japan.
The inside of the wall was a supporter of the waves gracefully in the wall of the philosophy of the East. This is a new and strange than any other art form that combines.
The action is part of the hospitality of the staff. A fresh look. Surrendered and burned alive from the first step into the restaurant. The implicit rules of hospitality smooth and mellow. The table neatly and beautifully combined with the cookery, the tables are of high quality. Be meticulous. The obvious.
Japanese cuisine is both traditional and modern Japanese cuisine are not the most famous chefs and people who help with the other 35 people, led by the famous Chef Nakamura from Tokyo. And living in New York and established himself as a well-known Japanese restaurant chain from San Francisco. The chef, who has the expertise to offer a menu of sushi and Japanese with Tara de-yaki (baked crab), and tempura. To the British.
As part of the teppanyaki. Sheffield is a specialist chef Charlie celebrate Guild has over twelve years experience sauce recipe, which is known to him. Dinner is always a good confidence in the food that can be obtained only from this one.
Banthoon chef is creative sushi counter. Print pages to make sushi. Beauty and the exclamation of every customer, then.
I started to munch on while waiting for members to fill the table with "ginkgo fresh roast" this dish is fresh ginkgo nuts to cut out half. Grilled onions and cook over low heat until the salt just before serving plate. Is not it taste salty appetizers. Soft, sweet taste like all the members.
"Japanese seaweed salad" all kinds of seaweed, dark green and light green. Seaweed and other algae, fresh pink frame. Placed on a bowl of ice spray. Season with a little sour, salty, sweet little appetizer is strictly prohibited.
"Sushi and" This dish is extremely fresh raw fish in Japan. The road's a long piece of soft pink flesh is sweet, aromatic flavor. Soft, melt in your mouth. In the fresh red meat that's sweet. Meat, rice, fresh fish, head to Shi. Octopus spongy texture. The conch meat, but sweet. All the flavor, freshness and taste to it. Dip with soy sauce and wasabi, Japanese sushi and fresh flavor to this dish goes very quickly.
"Grilled Alaska Crab Claw" claw Alaska big enough to grill outside in the fresh, ripe and juicy. Shovel from the shell, cut crosswise into beautiful glasses. Squeeze a little lemon dip in soy sauce in Japan. Sega crab meat, sour, salty and sweet with a mellow
"European integration" sushi, raw fish such as Tony Roma's family, hamachi, grilled eel between my partner and rice wrapped in seaweed, raw fish. All are beautiful and delicious, with a touch of an experienced chef.
"Kinki fish grilled with salt," live fish imported from Japan, a little salt to taste sweet, tender roast. More recently, as fresh as the others catch up. You can squeeze lemon tie with grated radish and it was full.
"Sukiyaki, and alongside" a dish of food to taste different. The two plates are the same as Kobe beef. The Sukiyaki. Cooked in iron pots with hot soup and sweet. Put a raw egg into the boiling water hammer. Variety of fresh vegetables imported from Japan makes it taste better. Kobe beef slices dipped into the broth is cooked, eaten hot. The taste and texture of the vegetables and broth, mix well.
Section alongside the Kobe beef and vegetables are imported from Japan as well. If the broth is clear and sweet. Time to speed up the cooking broth to a boil and then add to vegetables. Start with cooked vegetables, cooked vegetables to go along with it. Golden needle mushrooms and white tofu. Penetrate into the very end. Then add the cooked meat, boiled like Kobe. Served with sweet, sour, salty taste. The taste of Sukiyaki.
Dessert is a traditional Japanese dessert is cool for those who like sweet red bean ice cream and various Rounding out the list.
Food restaurants in Cancun, "TSUNAMI" as Japan's finest ingredients that are imported from Japan. The taste is fresh and delicious, is found to be comparable. Prices are relatively high and there is a satisfaction. If you try to eat it. Satisfied that it is more important than anything else ...... or not.
Information
Restaurant Name "TSUNAMI".
The hotel basement, JW MARIOT Sukhumvit Soi 2.
Authentic Japanese-style food is expensive.
Open daily from 11:30 to 14:30 am and 18.00322.30 from
Phone 02 656 7700.
Japanese food is tasty, but I think it is all free. And the store was so pleasant that it was not for everyone. Because each person would need to have different preferences.
It was delicious, from raw materials that have been selected as excellent. Has been preserved in a suitable temperature to maintain the freshness. And to food correctly so. The chef is very experienced and talented enough.
Atmosphere of the restaurant is another key element. To make consumers feel like sitting in the East with the simplicity and the underlying philosophy that is unique. The calm, which is what the West is very much admire.
All that can be obtained from the Japanese restaurant to eat at New York's property.
Restaurant "TSUNAMI" is a Japanese restaurant with a new form of decoration. I want to show the movement of waves. The lines show the power of water. With a thin piece of wood, but it is wide. The bending of waves as a dynamic chain stretches along the central hall. A milk-white marble floors, spacious area. There are only waist high proportion with the frosted glass, wood inlaid with black edges. That can change color over time. Tables and chairs, wood Modern shapes are simple, comfortable ride along the room. Glass wall on one side open to the exterior decoration. Look as if sitting in a nearby hot spring in Japan. The stone chimney sent white smoke into the lined reactors along the ridge of rock that was created as part of a mountain in Japan.
The inside of the wall was a supporter of the waves gracefully in the wall of the philosophy of the East. This is a new and strange than any other art form that combines.
The action is part of the hospitality of the staff. A fresh look. Surrendered and burned alive from the first step into the restaurant. The implicit rules of hospitality smooth and mellow. The table neatly and beautifully combined with the cookery, the tables are of high quality. Be meticulous. The obvious.
Japanese cuisine is both traditional and modern Japanese cuisine are not the most famous chefs and people who help with the other 35 people, led by the famous Chef Nakamura from Tokyo. And living in New York and established himself as a well-known Japanese restaurant chain from San Francisco. The chef, who has the expertise to offer a menu of sushi and Japanese with Tara de-yaki (baked crab), and tempura. To the British.
As part of the teppanyaki. Sheffield is a specialist chef Charlie celebrate Guild has over twelve years experience sauce recipe, which is known to him. Dinner is always a good confidence in the food that can be obtained only from this one.
Banthoon chef is creative sushi counter. Print pages to make sushi. Beauty and the exclamation of every customer, then.
I started to munch on while waiting for members to fill the table with "ginkgo fresh roast" this dish is fresh ginkgo nuts to cut out half. Grilled onions and cook over low heat until the salt just before serving plate. Is not it taste salty appetizers. Soft, sweet taste like all the members.
"Japanese seaweed salad" all kinds of seaweed, dark green and light green. Seaweed and other algae, fresh pink frame. Placed on a bowl of ice spray. Season with a little sour, salty, sweet little appetizer is strictly prohibited.
"Sushi and" This dish is extremely fresh raw fish in Japan. The road's a long piece of soft pink flesh is sweet, aromatic flavor. Soft, melt in your mouth. In the fresh red meat that's sweet. Meat, rice, fresh fish, head to Shi. Octopus spongy texture. The conch meat, but sweet. All the flavor, freshness and taste to it. Dip with soy sauce and wasabi, Japanese sushi and fresh flavor to this dish goes very quickly.
"Grilled Alaska Crab Claw" claw Alaska big enough to grill outside in the fresh, ripe and juicy. Shovel from the shell, cut crosswise into beautiful glasses. Squeeze a little lemon dip in soy sauce in Japan. Sega crab meat, sour, salty and sweet with a mellow
"European integration" sushi, raw fish such as Tony Roma's family, hamachi, grilled eel between my partner and rice wrapped in seaweed, raw fish. All are beautiful and delicious, with a touch of an experienced chef.
"Kinki fish grilled with salt," live fish imported from Japan, a little salt to taste sweet, tender roast. More recently, as fresh as the others catch up. You can squeeze lemon tie with grated radish and it was full.
"Sukiyaki, and alongside" a dish of food to taste different. The two plates are the same as Kobe beef. The Sukiyaki. Cooked in iron pots with hot soup and sweet. Put a raw egg into the boiling water hammer. Variety of fresh vegetables imported from Japan makes it taste better. Kobe beef slices dipped into the broth is cooked, eaten hot. The taste and texture of the vegetables and broth, mix well.
Section alongside the Kobe beef and vegetables are imported from Japan as well. If the broth is clear and sweet. Time to speed up the cooking broth to a boil and then add to vegetables. Start with cooked vegetables, cooked vegetables to go along with it. Golden needle mushrooms and white tofu. Penetrate into the very end. Then add the cooked meat, boiled like Kobe. Served with sweet, sour, salty taste. The taste of Sukiyaki.
Dessert is a traditional Japanese dessert is cool for those who like sweet red bean ice cream and various Rounding out the list.
Food restaurants in Cancun, "TSUNAMI" as Japan's finest ingredients that are imported from Japan. The taste is fresh and delicious, is found to be comparable. Prices are relatively high and there is a satisfaction. If you try to eat it. Satisfied that it is more important than anything else ...... or not.
Information
Restaurant Name "TSUNAMI".
The hotel basement, JW MARIOT Sukhumvit Soi 2.
Authentic Japanese-style food is expensive.
Open daily from 11:30 to 14:30 am and 18.00322.30 from
Phone 02 656 7700.
Thai fried banana ... in a way
"Kloeykak" or "Fried banana" is well known that a Thai dessert made from bananas for a snack. The past or the present. The author also feels that The popularity of Thai people eating fried banana has not reduced it. But it is what it is. There is no evidence to confirm that.
Grandmother, grandfather, you have to eat a fried banana from a piece of Amekieaฐ few salons in the wallet. Some do it by taking in each household. I could understand that fried banana in a real Thai way of life for many years already. It also includes information that identifies you to know. Authentic Thai food that is prepared by frying, but the steamed or boiled water, etc..
The fried banana dessert, could have been influenced by foreign countries in an era when we start getting out of the trade and foreign exchange products. As well as snacks and Doonghiib Taghiad ฝaitag or other container that Thailand adopted the Thai way into Thai culture. And I also found that search. Food or dessert made from bananas that. Many Asian countries have many similarities. The sticky rice and fried bananas, fried bananas, filling station or Thai fried banana. Which are common in shops and sidewalk in Bangladesh, India, Indonesia, Philippines, Malaysia, Myanmar, Cambodia.
Delicious fried banana with the banana in the raw. Or until cooked. The longitudinal slice of a moderate thickness. The balls should be cut into pieces about 4 -5 pieces were then plated in a mixture of flour, rice flour, coconut, sugar, salt, lime juice and roasted sesame seeds, then fry in hot oil. When cooked, they are golden brown and let drain. They eat. The fried banana flavor is sweet scented. And the flour to coat the outside of the banana. The meat tenderizer or a banana. Even if the food is good quality. And a slice of it. Is not too thick, thin or deep fried, it is becoming even more delicious.
Unfortunately, at present, there are a few stalls to fried banana chips, fried banana was delicious. Especially in Bangkok. Most are not that easy. Now I have a shrewd merchant, flour, fried bananas, especially for the sale. Make changes to the taste of fried banana. The former is a combination of each formula. Called the formula of its own confidential. However, the fried banana, fried dough made of flour for coating the crumble is crisp fried food. If not, it will fry oil. And the unpalatable.
Now, find delicious fried banana, it is very difficult. Compared to a Japanese restaurant, Chinese restaurant or fast food to sell potato chips (Fench fired) with the same flavor as the other. And is available everywhere in Bangkok and the provinces.
The fried banana is. If anyone can do it, it's usually good enough to sell in the salons that charge, which depends on the location. From the distribution under the pavement from the price a piece of 1 million or 8 pieces of 10 cases with the business to be sold in department stores or shopping centers called "fried banana and tail" may be sold in each piece. $ 2 to $ 5 ... to double the profits. And fried banana sold in five-star hotel somewhere. Size of the queue and get them to sell at prices as high as 10 per piece, which was the Pisomai eating fried banana. And is in a position to discourage consumption, but not willing to pay more to eat the most delicious fried banana. Or perhaps they might not know the cost of the fried banana is willing to invest in the life (and sumptuous), it is their own.
If the fried banana pieces in excess of 10 per share, it'd be a notice inviting people that are skilled in making Thai desserts are establishing very well for fried banana. It is not a profitable business on the other. This will also reduce the balance of the market for potato chips. Imports of foreign children and adolescents consumed widely as a concern. Important too is a common viral. And values to children and young people turn to food fried banana. Legacy of the wisdom of the ancestors.
Maybe in the future of the traditional Thai snack "fried banana" may have been popular throughout the Western world, not potato chips, it is not.
Grandmother, grandfather, you have to eat a fried banana from a piece of Amekieaฐ few salons in the wallet. Some do it by taking in each household. I could understand that fried banana in a real Thai way of life for many years already. It also includes information that identifies you to know. Authentic Thai food that is prepared by frying, but the steamed or boiled water, etc..
The fried banana dessert, could have been influenced by foreign countries in an era when we start getting out of the trade and foreign exchange products. As well as snacks and Doonghiib Taghiad ฝaitag or other container that Thailand adopted the Thai way into Thai culture. And I also found that search. Food or dessert made from bananas that. Many Asian countries have many similarities. The sticky rice and fried bananas, fried bananas, filling station or Thai fried banana. Which are common in shops and sidewalk in Bangladesh, India, Indonesia, Philippines, Malaysia, Myanmar, Cambodia.
Delicious fried banana with the banana in the raw. Or until cooked. The longitudinal slice of a moderate thickness. The balls should be cut into pieces about 4 -5 pieces were then plated in a mixture of flour, rice flour, coconut, sugar, salt, lime juice and roasted sesame seeds, then fry in hot oil. When cooked, they are golden brown and let drain. They eat. The fried banana flavor is sweet scented. And the flour to coat the outside of the banana. The meat tenderizer or a banana. Even if the food is good quality. And a slice of it. Is not too thick, thin or deep fried, it is becoming even more delicious.
Unfortunately, at present, there are a few stalls to fried banana chips, fried banana was delicious. Especially in Bangkok. Most are not that easy. Now I have a shrewd merchant, flour, fried bananas, especially for the sale. Make changes to the taste of fried banana. The former is a combination of each formula. Called the formula of its own confidential. However, the fried banana, fried dough made of flour for coating the crumble is crisp fried food. If not, it will fry oil. And the unpalatable.
Now, find delicious fried banana, it is very difficult. Compared to a Japanese restaurant, Chinese restaurant or fast food to sell potato chips (Fench fired) with the same flavor as the other. And is available everywhere in Bangkok and the provinces.
The fried banana is. If anyone can do it, it's usually good enough to sell in the salons that charge, which depends on the location. From the distribution under the pavement from the price a piece of 1 million or 8 pieces of 10 cases with the business to be sold in department stores or shopping centers called "fried banana and tail" may be sold in each piece. $ 2 to $ 5 ... to double the profits. And fried banana sold in five-star hotel somewhere. Size of the queue and get them to sell at prices as high as 10 per piece, which was the Pisomai eating fried banana. And is in a position to discourage consumption, but not willing to pay more to eat the most delicious fried banana. Or perhaps they might not know the cost of the fried banana is willing to invest in the life (and sumptuous), it is their own.
If the fried banana pieces in excess of 10 per share, it'd be a notice inviting people that are skilled in making Thai desserts are establishing very well for fried banana. It is not a profitable business on the other. This will also reduce the balance of the market for potato chips. Imports of foreign children and adolescents consumed widely as a concern. Important too is a common viral. And values to children and young people turn to food fried banana. Legacy of the wisdom of the ancestors.
Maybe in the future of the traditional Thai snack "fried banana" may have been popular throughout the Western world, not potato chips, it is not.
Day afternoon with afternoon tea.
The mention of "tea" in China, which is the origin of tea then. Many people will have to tow it with England. He noted that the British taste for tea as well as the size of a traditional Afternoon Tea or afternoon tea at the initiative since the 17th century.
Twinings Tea English tea, and it is one that has gained popularity not only English only. But also throughout the world as well. The tea that is more than 300 years, which is considered the oldest. The flavor has been selected as a drink in the royal courts of England. And received the seal of Queen Victoria since 1837.
Twinings Tea has now passed on to heirs at 10 is Mr. Stephen Twining, a grandson of people present at this business. And an expert on tea that is unparalleled. It is in the family tea has always been Mr. Stephen said that at the age of 8 years old, he began to feel that one day it will be to oversee the affairs of the family is now Mr. Stephen would have to drink tea daily. 9 cups a day at least.
He said to derive formulas for the delicious aroma of tea, Twinings Tea has about 300 years to have a good selection of quality teas from around the world to produce tea. There will be death. Destination. This is a tea that has been tested with a 49 years old and Mr. Twining Tea. Sit-tasting tea that is served around the world every day, each cup 700, which will not swallow a wine tasting as well.
The taste of tea and a mixed sample of the tea that comes from many sources around the world to select only the tea quality standards of Twinings Tea, only then will the water be mixed together to get the taste of tea, but. species with which this process is very difficult.
Twinings Tea is available in a variety of flavors such as Earl Grey tea is mixed at best in the world. It is said that the formulation of the Chinese people and the Earl Grey, the second a combination of leaves, tea and Bergamot or lime to flavor and distinctive taste that is unique and is slow to gain popularity. most Which is the authentic tea. Twinings over.
Set up for some tea, traditional tea at Tea Time Investment as part of the Material Bs. Ideal for flavoring thick needle eyes drink in the morning. Or the growing of Sri Lanka in Ceylon Tea and Darjeeling Tea is considered a "champagne among teas" to keep from tea leaves produce a special quality of Tibet, as well as Green Tea, Jasmine Green Tea with fragrance. Jasmine and real and true benefits of green tea and a variety of flavors.
Mr. Stephen said that, in fact, one can drink tea at any place and at every opportunity. The tea is also good for health as well.
This afternoon you sip a cup of Afternoon Tea in the afternoon to meet you all right?
10 Tips for a delicious tea.
A. To use only high quality fresh tea leaves. Tea should be stored in a container with a lid and place with a strong odor.
Two. Use cold water when new. Into the kettle, nothing truly outstanding. Hot water or hot water through it. There is less oxygen. As a result, water hardness and taste insipid.
Three. Be sure to really clean teapot. Tannin stains that do not adhere to the inside of the tea taste better. But to make the tea bitter. 2 tsp bicarbonate of soda to pour in the boiling water, leave it for about 2-3 hours to break down the tannin stains away.
Four. Warm teapot, pour boiling water through the water to be poured down the temperature on the exposed surface of the teapot.
Five. The tea leaves in quantities appropriate Lice. The use of a teaspoon of tea per person plus 1 teaspoon for the teapot, it is good advice. Coffee, tea bags on the way to me as well.
6. The cooking time is very important. Pour boiling water into the box and let the leaves soak in water for 3-5 minutes according to the size of tea leaves used. If the concentration of water is not desirable. To increase the amount of tea leaves. No more time.
Seven. Who previously served in some way revolve around three to three and turn around, which was the same as people.
Eight. Served as the tea will taste like it was chewed, the Tiggๆ it should not be used in more than 10 minutes to cover the teapot to make tea, shortening the life of another.
Nine. Clear teapot with water. Rinse in cold water. Do not use the dishwasher and washing dishes.
10. Try a specially formulated blend of tea. You may mix the Earl. Grey and Assam tea. To the smooth flavor of Earl. Gray characterized by the concentration of malt flavor with a little bit of Assam tea. Equations of the aesthetic of the tea is not the end.
Tips for a Tea Twinings Tea.
A. Rule is a cup of tea for one that is about 1 teaspoon of tea leaves or tea bag is the second time.
Two. If you eat green tea to boil water to a boil then turn off the lights to cool down before you pour. If green tea with boiling water to make it taste bitter.
Three. A tea bag, tea bag in hot water may not be available to taste from 2 to 3 minutes before you brew the tea leaves in hot water to 3 minutes, and should have a tea filter.
Four. A spoon before drinking the tea. The concentration of the tea to sleep under the cup.
Twinings Tea English tea, and it is one that has gained popularity not only English only. But also throughout the world as well. The tea that is more than 300 years, which is considered the oldest. The flavor has been selected as a drink in the royal courts of England. And received the seal of Queen Victoria since 1837.
Twinings Tea has now passed on to heirs at 10 is Mr. Stephen Twining, a grandson of people present at this business. And an expert on tea that is unparalleled. It is in the family tea has always been Mr. Stephen said that at the age of 8 years old, he began to feel that one day it will be to oversee the affairs of the family is now Mr. Stephen would have to drink tea daily. 9 cups a day at least.
He said to derive formulas for the delicious aroma of tea, Twinings Tea has about 300 years to have a good selection of quality teas from around the world to produce tea. There will be death. Destination. This is a tea that has been tested with a 49 years old and Mr. Twining Tea. Sit-tasting tea that is served around the world every day, each cup 700, which will not swallow a wine tasting as well.
The taste of tea and a mixed sample of the tea that comes from many sources around the world to select only the tea quality standards of Twinings Tea, only then will the water be mixed together to get the taste of tea, but. species with which this process is very difficult.
Twinings Tea is available in a variety of flavors such as Earl Grey tea is mixed at best in the world. It is said that the formulation of the Chinese people and the Earl Grey, the second a combination of leaves, tea and Bergamot or lime to flavor and distinctive taste that is unique and is slow to gain popularity. most Which is the authentic tea. Twinings over.
Set up for some tea, traditional tea at Tea Time Investment as part of the Material Bs. Ideal for flavoring thick needle eyes drink in the morning. Or the growing of Sri Lanka in Ceylon Tea and Darjeeling Tea is considered a "champagne among teas" to keep from tea leaves produce a special quality of Tibet, as well as Green Tea, Jasmine Green Tea with fragrance. Jasmine and real and true benefits of green tea and a variety of flavors.
Mr. Stephen said that, in fact, one can drink tea at any place and at every opportunity. The tea is also good for health as well.
This afternoon you sip a cup of Afternoon Tea in the afternoon to meet you all right?
10 Tips for a delicious tea.
A. To use only high quality fresh tea leaves. Tea should be stored in a container with a lid and place with a strong odor.
Two. Use cold water when new. Into the kettle, nothing truly outstanding. Hot water or hot water through it. There is less oxygen. As a result, water hardness and taste insipid.
Three. Be sure to really clean teapot. Tannin stains that do not adhere to the inside of the tea taste better. But to make the tea bitter. 2 tsp bicarbonate of soda to pour in the boiling water, leave it for about 2-3 hours to break down the tannin stains away.
Four. Warm teapot, pour boiling water through the water to be poured down the temperature on the exposed surface of the teapot.
Five. The tea leaves in quantities appropriate Lice. The use of a teaspoon of tea per person plus 1 teaspoon for the teapot, it is good advice. Coffee, tea bags on the way to me as well.
6. The cooking time is very important. Pour boiling water into the box and let the leaves soak in water for 3-5 minutes according to the size of tea leaves used. If the concentration of water is not desirable. To increase the amount of tea leaves. No more time.
Seven. Who previously served in some way revolve around three to three and turn around, which was the same as people.
Eight. Served as the tea will taste like it was chewed, the Tiggๆ it should not be used in more than 10 minutes to cover the teapot to make tea, shortening the life of another.
Nine. Clear teapot with water. Rinse in cold water. Do not use the dishwasher and washing dishes.
10. Try a specially formulated blend of tea. You may mix the Earl. Grey and Assam tea. To the smooth flavor of Earl. Gray characterized by the concentration of malt flavor with a little bit of Assam tea. Equations of the aesthetic of the tea is not the end.
Tips for a Tea Twinings Tea.
A. Rule is a cup of tea for one that is about 1 teaspoon of tea leaves or tea bag is the second time.
Two. If you eat green tea to boil water to a boil then turn off the lights to cool down before you pour. If green tea with boiling water to make it taste bitter.
Three. A tea bag, tea bag in hot water may not be available to taste from 2 to 3 minutes before you brew the tea leaves in hot water to 3 minutes, and should have a tea filter.
Four. A spoon before drinking the tea. The concentration of the tea to sleep under the cup.
FILO PASTRY PIE
This is yet another one of those recipes that impresses your friends
and in no way reflects the complete lack of effort involved. (In
other words, the best kind.)
This pie should ideally be made in one large spring-release cake
tin; it’s quite delicate and you don’t want it collapsing completely
when you take it out. However, even though I am actually the
proud owner of two spring-release cake tins (also several loosebottomed
ones) I nearly always make two smaller pies in the same
standard-size sandwich tins I’d normally use for baking sponge
cakes.
To get the pies out of the tins I either put a plate over the top
of each one, turning it out upside down then putting a plate over
it again and turning it the right way up, or – if I think I can get
away with it – quickly tipping the pie straight out onto the palm
of my hand, then onto the plate.
The other good thing about making two smaller pies is you can
alter the fillings slightly, and use whichever kind of crumbly white
cheese you want (I like feta) or a mixture of hard cheeses,
according to what you’ve got.
1 packet of large filo pastry sheets (1⁄2 lb+/250g = roughly 16
sheets)
1⁄2 bag of baby leaf spinach
3 good-size courgettes
1 or 2 tomatoes
1 big tbsp red pesto
1 tsp nutmeg
1 tsp coriander
Cumin seeds
Salt & pepper
Olive oil
Butter
Crumbly cheese (feta, ricotta, Roquefort, goats’ cheese)
Method
1. Warm some olive oil in a saucepan while you cut the courgettes
into thin slices, halving or quartering the slices according to
how you want them to be.
2. Put the cumin seeds in the pan and fry for a minute before
adding the courgettes, cook for a few more minutes until the
courgettes have softened then add some coriander and stir in
the pesto.
3. Take the pan off the heat and leave the courgettes to cool a little
while you wash and tear up the spinach leaves and finely slice
the tomatoes.
4. Preheat the oven to Gas Mark 6 (200ºC) and melt about 1 oz
(25 g) of butter in the microwave. Brush the cake tin or tins
and arrange 5–6 sheets of pastry at the bottom, brushing each
one with butter and overlapping them, leaving the excess
hanging over the edge of the tin all the way round.
5. Put the courgettes in first, followed by a layer of spinach;
sprinkle with nutmeg then add a layer of sliced tomatoes
seasoned with salt and pepper.
6. Crumble the cheese (however much feels right to you) over the
tomatoes then fold the overhanging pastry layers across the top,
again brushing each sheet with the melted butter as you go.
7. If you want more pastry on the top, break up another couple of
sheets and crumple them up on top of the pie, or pies, brush
with the remaining butter, and bake in the oven for about 20
minutes until the pastry is crisp and golden.
8. Serve with salad or salad and rice.
and in no way reflects the complete lack of effort involved. (In
other words, the best kind.)
This pie should ideally be made in one large spring-release cake
tin; it’s quite delicate and you don’t want it collapsing completely
when you take it out. However, even though I am actually the
proud owner of two spring-release cake tins (also several loosebottomed
ones) I nearly always make two smaller pies in the same
standard-size sandwich tins I’d normally use for baking sponge
cakes.
To get the pies out of the tins I either put a plate over the top
of each one, turning it out upside down then putting a plate over
it again and turning it the right way up, or – if I think I can get
away with it – quickly tipping the pie straight out onto the palm
of my hand, then onto the plate.
The other good thing about making two smaller pies is you can
alter the fillings slightly, and use whichever kind of crumbly white
cheese you want (I like feta) or a mixture of hard cheeses,
according to what you’ve got.
1 packet of large filo pastry sheets (1⁄2 lb+/250g = roughly 16
sheets)
1⁄2 bag of baby leaf spinach
3 good-size courgettes
1 or 2 tomatoes
1 big tbsp red pesto
1 tsp nutmeg
1 tsp coriander
Cumin seeds
Salt & pepper
Olive oil
Butter
Crumbly cheese (feta, ricotta, Roquefort, goats’ cheese)
Method
1. Warm some olive oil in a saucepan while you cut the courgettes
into thin slices, halving or quartering the slices according to
how you want them to be.
2. Put the cumin seeds in the pan and fry for a minute before
adding the courgettes, cook for a few more minutes until the
courgettes have softened then add some coriander and stir in
the pesto.
3. Take the pan off the heat and leave the courgettes to cool a little
while you wash and tear up the spinach leaves and finely slice
the tomatoes.
4. Preheat the oven to Gas Mark 6 (200ºC) and melt about 1 oz
(25 g) of butter in the microwave. Brush the cake tin or tins
and arrange 5–6 sheets of pastry at the bottom, brushing each
one with butter and overlapping them, leaving the excess
hanging over the edge of the tin all the way round.
5. Put the courgettes in first, followed by a layer of spinach;
sprinkle with nutmeg then add a layer of sliced tomatoes
seasoned with salt and pepper.
6. Crumble the cheese (however much feels right to you) over the
tomatoes then fold the overhanging pastry layers across the top,
again brushing each sheet with the melted butter as you go.
7. If you want more pastry on the top, break up another couple of
sheets and crumple them up on top of the pie, or pies, brush
with the remaining butter, and bake in the oven for about 20
minutes until the pastry is crisp and golden.
8. Serve with salad or salad and rice.
Yui's kitchen kitchen .. simple dishes ... comfortable
This restaurant is home to most so-called "home-made" is a simple one-dish meal. Various types of fried rice. Fried rice with meat sauce. Various kinds of dried noodles and water. Three flavor appetizers salad and hors d'oeuvres. The pork satay. Delicious dishes that both children and adults. And a familiar name to many food dishes.
Exaggerated the restaurant's kitchen at home. The area of the house to convert it from an alley Areesamphan the space part of the "house master" house with a history dating back many years, many prominent politicians. This conversion is a beautiful green lawn surrounded by mature trees that provide shade. The trees are hard to find in the capital do not move to the roots of many kinds of shrubs that provide a pleasant The peaceful garden and a refreshing and vibrant.
The third century wooden painted dark brown. The bright yellow open to all living space. Furnished with wooden table and chairs, bright colors, simple shapes are placed in the home and on the roof of the house and the open field. Decorated with large potted pleasing look. There is a large white umbrella spread under the shade tree to shade at noon, reduce heat to very Aaแdd. If it is not enough, it has a fan mounted under the eaves at least to reduce the cool down to a considerable
Middle of the house was a kitchen with refrigerator, block-long line. And the food and ingredients that are in line for a clean and orderly. When ready to cook and cook to order food from the waiter. Fireplace wall aligned with a large hood that eliminates odor and smoke from cooking quickly. These represent the precision and subtlety of a well. Owner is a young, dark-sized robot XL Find special offers designers the Pisomai graphic art in the restaurant. Recipe of the parent has been widely discussed in the past. Countess features recipes that are rich in Si have been prepared for the certification of Non visitor and colleagues of the police general of tribal Sri Non former government leaders in an era when we still lived. All the food that was praised and quoted from in the past and those who are close friends. And those who inherited the favorite recipes of all this is your daughter. His mother, which is enough to get people Achara major currencies that are calling her "mother exaggerated".
The dishes. "Kitchen's exaggerated" offered dishes is pork satay pork marinated with spices and a little stick to it until tender. Grill with charcoal, but a smelly onion. Pork satay does not skimp on the tree. Dip with a delicious sauce to thicken. Aahad followed by sweet, sour and whet their appetites as well. Plus, there's a toast without additional code. Should I order this dish because it takes time to bake.
Fried shrimp, fried garlic. (50) This dish is a dish not to be missed. This delicious dish is the third leading source of fresh, peeled crawfish filling it with whip and mix with the garlic roughly chopped. Cooked shrimp are good. The head of a greasy yellow onion inside. On lap three shrimp in the dish and sprinkle with garlic, cooked by the frame. Cook the jasmine rice and stir it with the shrimp bottom of pan. Then, attach a bouquet of parsley on a plate with all the key lime slice. And hot pepper sauce to taste like a garden. This is a rice dish eaten by all the basic course.
Pork noodle soup. (30) This is a traditional noodle recipe cooked Ameใcre have to taste this. Klukklik noodle soup, but the flood. Pork and beef tenderness. Boiled sliced pork was moist. Boiled pork offal such as liver, Shanghai G and coat the pork and I do not see the lines. Spicy, sour, salty taste just right Squeeze lemon juice before serving, sprinkle with pounded peanuts and a spicy aroma and taste it to mop the sweat from eating it. Who Wants to be a noodle noodles or she desires to eat.
The municipalities with Thai Shrimp ($ 60) call this dish Phad Thai to be satisfied. The line is mixed with aromatic spices and flavors into the meat until tender but not cooked. The lemon is squeezed down to only Sliced salted radish and dried shrimp, tofu, chopped peanuts, yellow, pound, and fresh crawfish is a big fatty. Stir the mix until the color. Top with fresh bean sprouts, banana blossom Ehmืad due to both raw and green leaves Kuicheai. This dish is a dish that's full.
Fried shrimp balls. Hors d'oeuvres plate for those who like spicy foods. The shrimp balls, fried until golden outside. Leaf salad with onions and beef up the charts with sliced tomatoes. Sour, salty, slightly spicy sauce. Garnish with roasted cashew nuts and crispy. The more it is chewed. This dish comes to the wind, sun umbrella, it's great eaten cold beer.
This is just an appetizer as an outstanding example. But there are other dishes that are a food that everyone already knows many other items. Cook all dishes prepared with the drill very well. Hygiene at all the extra attention. The fresh food to the owners of all kinds. Fixed and fresh. Clean at all times by keeping a cool body temperature. The same day or stored overnight. And includes a careful use of natural seasonings. Avoid the use of synthetic ingredients, flavors and colors, unnecessary.
The snacks and desserts that are both authentic Thai dessert cups MF. Cooked with coconut milk and perfumed powder The pleasant aroma and sweet Thai dessert lovers. Dessert with blueberries and guava jelly, cheese cake made with fruit and flavor. The various flavors of ice cream. The board - an acrylic resin, cream, chocolate chip brownies and ice cream, custard apple fruit such as coconut milk, cantaloupe.
This is to say, but this is a home made of the fact that some day, if you are exaggerated to the meat pieces are pleasing to the cooked food that people favor Agostino Rose Group B. The York Board. Dr. Gore's in the pudding in the recipe you want to learn to blur. There are many dishes I wanted to do both Thai and foreigners. This is the day that she would. The weekend itself.
All this starts at 30 baht to 80 baht a dish or snack foods specialties with the exception of a day. Which is affordable for you as well as peace of mind. Is open. 10:00 to 21:00 am All day everyday. And service delivery and outside catering as well.
My kitchen can easily be exaggerated by both the Road. The Road to the great master. The feedback from the time as well. Parking in an alley Areesamphan at 02-619-9952 or call. Open daily from 9:00 to 20:00 am
Extra information.
Yui's kitchen.
Atmosphere is a simple home made dishes as the family home, master formula. Relaxed atmosphere in an old house. Trees with smaller trees.
Prices range from 30 to 80 baht
At 53/1 Soi Areesamphan 1 (alley entrance Brahma), Phayathai Rd.
Tel: 0-2619-9952.
Middle of the house was a kitchen with refrigerator, block-long line. And the food and ingredients that are in line for a clean and orderly. When ready to cook and cook to order food from the waiter. Fireplace wall aligned with a large hood that eliminates odor and smoke from cooking quickly. These represent the precision and subtlety of a well. Owner is a young, dark-sized robot XL Find special offers designers the Pisomai graphic art in the restaurant. Recipe of the parent has been widely discussed in the past. Countess features recipes that are rich in Si have been prepared for the certification of Non visitor and colleagues of the police general of tribal Sri Non former government leaders in an era when we still lived. All the food that was praised and quoted from in the past and those who are close friends. And those who inherited the favorite recipes of all this is your daughter. His mother, which is enough to get people Achara major currencies that are calling her "mother exaggerated".
The dishes. "Kitchen's exaggerated" offered dishes is pork satay pork marinated with spices and a little stick to it until tender. Grill with charcoal, but a smelly onion. Pork satay does not skimp on the tree. Dip with a delicious sauce to thicken. Aahad followed by sweet, sour and whet their appetites as well. Plus, there's a toast without additional code. Should I order this dish because it takes time to bake.
Fried shrimp, fried garlic. (50) This dish is a dish not to be missed. This delicious dish is the third leading source of fresh, peeled crawfish filling it with whip and mix with the garlic roughly chopped. Cooked shrimp are good. The head of a greasy yellow onion inside. On lap three shrimp in the dish and sprinkle with garlic, cooked by the frame. Cook the jasmine rice and stir it with the shrimp bottom of pan. Then, attach a bouquet of parsley on a plate with all the key lime slice. And hot pepper sauce to taste like a garden. This is a rice dish eaten by all the basic course.
Pork noodle soup. (30) This is a traditional noodle recipe cooked Ameใcre have to taste this. Klukklik noodle soup, but the flood. Pork and beef tenderness. Boiled sliced pork was moist. Boiled pork offal such as liver, Shanghai G and coat the pork and I do not see the lines. Spicy, sour, salty taste just right Squeeze lemon juice before serving, sprinkle with pounded peanuts and a spicy aroma and taste it to mop the sweat from eating it. Who Wants to be a noodle noodles or she desires to eat.
The municipalities with Thai Shrimp ($ 60) call this dish Phad Thai to be satisfied. The line is mixed with aromatic spices and flavors into the meat until tender but not cooked. The lemon is squeezed down to only Sliced salted radish and dried shrimp, tofu, chopped peanuts, yellow, pound, and fresh crawfish is a big fatty. Stir the mix until the color. Top with fresh bean sprouts, banana blossom Ehmืad due to both raw and green leaves Kuicheai. This dish is a dish that's full.
Fried shrimp balls. Hors d'oeuvres plate for those who like spicy foods. The shrimp balls, fried until golden outside. Leaf salad with onions and beef up the charts with sliced tomatoes. Sour, salty, slightly spicy sauce. Garnish with roasted cashew nuts and crispy. The more it is chewed. This dish comes to the wind, sun umbrella, it's great eaten cold beer.
This is just an appetizer as an outstanding example. But there are other dishes that are a food that everyone already knows many other items. Cook all dishes prepared with the drill very well. Hygiene at all the extra attention. The fresh food to the owners of all kinds. Fixed and fresh. Clean at all times by keeping a cool body temperature. The same day or stored overnight. And includes a careful use of natural seasonings. Avoid the use of synthetic ingredients, flavors and colors, unnecessary.
The snacks and desserts that are both authentic Thai dessert cups MF. Cooked with coconut milk and perfumed powder The pleasant aroma and sweet Thai dessert lovers. Dessert with blueberries and guava jelly, cheese cake made with fruit and flavor. The various flavors of ice cream. The board - an acrylic resin, cream, chocolate chip brownies and ice cream, custard apple fruit such as coconut milk, cantaloupe.
This is to say, but this is a home made of the fact that some day, if you are exaggerated to the meat pieces are pleasing to the cooked food that people favor Agostino Rose Group B. The York Board. Dr. Gore's in the pudding in the recipe you want to learn to blur. There are many dishes I wanted to do both Thai and foreigners. This is the day that she would. The weekend itself.
All this starts at 30 baht to 80 baht a dish or snack foods specialties with the exception of a day. Which is affordable for you as well as peace of mind. Is open. 10:00 to 21:00 am All day everyday. And service delivery and outside catering as well.
My kitchen can easily be exaggerated by both the Road. The Road to the great master. The feedback from the time as well. Parking in an alley Areesamphan at 02-619-9952 or call. Open daily from 9:00 to 20:00 am
Extra information.
Yui's kitchen.
Atmosphere is a simple home made dishes as the family home, master formula. Relaxed atmosphere in an old house. Trees with smaller trees.
Prices range from 30 to 80 baht
At 53/1 Soi Areesamphan 1 (alley entrance Brahma), Phayathai Rd.
Tel: 0-2619-9952.
Les Nympheas French eat a lotus pond
Many of the paintings of Claude Monet, the French artist. New Post Impressionism. The deposits of oil painting at the world famous The paintings in the "lotus pond" Les Nympheas or at the most competitive. Who would want to own.
Many travel to his home for the Chi Chi Yong is a small village west of Paris. Eiื to a place that he used to draw this. And admired his work on display at the house. They are all replicas of the total picture. The visuals are all that are in museums and collectors worldwide.
The French would go well with everything else in France. Especially the food. French cuisine is regarded as the finest food. French wine was delicious and the wine that is perfect for the Imperial Queen's Park is a replica of a lotus pond. Scenario with a series of Monet's Les Nympheas create an atmosphere similar to a French restaurant.
French Les Nympheas room is classic French cuisine. Taking into account the taste and quality to the satisfaction of our visitors to taste the foods of our skilled chef with a Michelin Guide star of personnel stationed at this place. A testament to taste every dish. That has been meticulously prepared. Materials used are chosen by young chefs who are skilled and motivated me to make every customer. With subtlety and talent in the kitchen. The people who eat here. Are to be satisfied and come back often. With the following dishes.
Foy - The Fry's in this dish is from the Bordeaux region. Many people prefer it. With the introduction of liver fattening geese that are large and soft taste. Deep fried until the scorched but still soft inside is pink. The aroma of fried liver, it creates a hot mess with whose help it taste a little sour taste to it.
Kakb salad (340 baht) is a piece that Kakb plump and crispy outside and soft in Placed on a mixed green salad with dressing and clear. Sprinkle a little black pepper. This dish is not greasy to eat. Ian does not have a mouth-watering sweet.
Steamed Snow Fish (500) This dish is delicious lyrics. I eat meat, fish, fresh taste. With spinach and mashed potatoes.
Lloyd's steak (720 baht) This dish is a favorite meat is cooked out of the media that the inside is juicy and flavorful meat with a fine texture and good mouth. Indeed, soft texture.
Do not think just now. But before I taste good. Has a menu that is not read until dizzy. But it's not good to eat as well. The best wines from France, where there is a lot to drink.
If you prefer a personal atmosphere. Few people at Les Nympheas This would be like me think that I eat French food in an atmosphere closer to the artists, masterpieces of the world as Monet vividly to this very romantic indeed.
Hotel Les Nympheas.
Classic French Cuisine.
Open for lunch from 11:30 to 14:00 am
Dinner 18.00 - 22.00 hrs
The Imperial Queen's Park Hotel Sukhumvit Soi 24.
Tel.: 02 - 261-9000 to 5089.
The French would go well with everything else in France. Especially the food. French cuisine is regarded as the finest food. French wine was delicious and the wine that is perfect for the Imperial Queen's Park is a replica of a lotus pond. Scenario with a series of Monet's Les Nympheas create an atmosphere similar to a French restaurant.
French Les Nympheas room is classic French cuisine. Taking into account the taste and quality to the satisfaction of our visitors to taste the foods of our skilled chef with a Michelin Guide star of personnel stationed at this place. A testament to taste every dish. That has been meticulously prepared. Materials used are chosen by young chefs who are skilled and motivated me to make every customer. With subtlety and talent in the kitchen. The people who eat here. Are to be satisfied and come back often. With the following dishes.
Foy - The Fry's in this dish is from the Bordeaux region. Many people prefer it. With the introduction of liver fattening geese that are large and soft taste. Deep fried until the scorched but still soft inside is pink. The aroma of fried liver, it creates a hot mess with whose help it taste a little sour taste to it.
Kakb salad (340 baht) is a piece that Kakb plump and crispy outside and soft in Placed on a mixed green salad with dressing and clear. Sprinkle a little black pepper. This dish is not greasy to eat. Ian does not have a mouth-watering sweet.
Steamed Snow Fish (500) This dish is delicious lyrics. I eat meat, fish, fresh taste. With spinach and mashed potatoes.
Lloyd's steak (720 baht) This dish is a favorite meat is cooked out of the media that the inside is juicy and flavorful meat with a fine texture and good mouth. Indeed, soft texture.
Do not think just now. But before I taste good. Has a menu that is not read until dizzy. But it's not good to eat as well. The best wines from France, where there is a lot to drink.
If you prefer a personal atmosphere. Few people at Les Nympheas This would be like me think that I eat French food in an atmosphere closer to the artists, masterpieces of the world as Monet vividly to this very romantic indeed.
Hotel Les Nympheas.
Classic French Cuisine.
Open for lunch from 11:30 to 14:00 am
Dinner 18.00 - 22.00 hrs
The Imperial Queen's Park Hotel Sukhumvit Soi 24.
Tel.: 02 - 261-9000 to 5089.
Japanese Way of Tea
The Thai people are very crazy about green tea. Green tea is a type of bottled or canned drinks. Toward thirst quenching sip on a cool bonus.
I drink tea in the Japanese style is something to learn more. It is both art and is based on the spirit of this doctrine to train your mind calm and peaceful.
Tea has spread from China into Japan around the 8th century, the Portsmouth Tea (Matcha), or drinking tea, green started in the late 12th century by a popular drink in the upper class when they meet. socialize together. Drinking tea to talk about the painting of a tranquil atmosphere.
The form of a tea ceremony or tea casino Yoon was born in the 16th century by a teacher of tea is a sign's queue (Sen Rikyu) the form of tea, technology applications and operations are currently being set up in the second half of the century. 16 in between the Momo Takayama (Momoyama period) is signed by the teacher usually pretty slow queue (Sen no Rikyu).
Nobu is not the only tea to drink tea for pleasure only. But this means the sacred rites under the influence of this doctrine for To pay the spiritual purification by merging as one with nature. The heart of the tea ceremony. "Satisfaction in strict seclusion and peace of mind" while the tea is filled with delicate concentration.
And to the aesthetic environment in the way of tea, the tea was held with all the natural beauty of art, whether it is used to brew tea. And ceremonies such as hanging ornaments or floral arrangements. Japanese architecture and garden pottery and ceramics.
The Japanese tea ceremony is also used in critical applications such as birthday parties or replacement of the season.
And for someone like you to experience authentic Japanese tea and tea ceremony and Japanese-style afternoon tea at the Lobby Lounge, Dusit Thani Hotel. Throughout October at 15.00 - 17.00 in the tea and dessert set at 290 baht + +.
The tea maker has to have a good selection of Japanese tea and tea for the throat, such as tea and green tea does not taste like soft, someone leaves a good pair of needle-like taper. Dark green. Soft, sweet taste, over water or green tea. The sweet taste is refreshing, Gulf shrimp slim tea. The fragrance is soft and Oji tea from the leaves over water, dried with low caffeine.
I drink tea in the Japanese style is something to learn more. It is both art and is based on the spirit of this doctrine to train your mind calm and peaceful.
Tea has spread from China into Japan around the 8th century, the Portsmouth Tea (Matcha), or drinking tea, green started in the late 12th century by a popular drink in the upper class when they meet. socialize together. Drinking tea to talk about the painting of a tranquil atmosphere.
The form of a tea ceremony or tea casino Yoon was born in the 16th century by a teacher of tea is a sign's queue (Sen Rikyu) the form of tea, technology applications and operations are currently being set up in the second half of the century. 16 in between the Momo Takayama (Momoyama period) is signed by the teacher usually pretty slow queue (Sen no Rikyu).
Nobu is not the only tea to drink tea for pleasure only. But this means the sacred rites under the influence of this doctrine for To pay the spiritual purification by merging as one with nature. The heart of the tea ceremony. "Satisfaction in strict seclusion and peace of mind" while the tea is filled with delicate concentration.
And to the aesthetic environment in the way of tea, the tea was held with all the natural beauty of art, whether it is used to brew tea. And ceremonies such as hanging ornaments or floral arrangements. Japanese architecture and garden pottery and ceramics.
The Japanese tea ceremony is also used in critical applications such as birthday parties or replacement of the season.
And for someone like you to experience authentic Japanese tea and tea ceremony and Japanese-style afternoon tea at the Lobby Lounge, Dusit Thani Hotel. Throughout October at 15.00 - 17.00 in the tea and dessert set at 290 baht + +.
The tea maker has to have a good selection of Japanese tea and tea for the throat, such as tea and green tea does not taste like soft, someone leaves a good pair of needle-like taper. Dark green. Soft, sweet taste, over water or green tea. The sweet taste is refreshing, Gulf shrimp slim tea. The fragrance is soft and Oji tea from the leaves over water, dried with low caffeine.
ROASTED VEGETABLES WITH RED ONION & ROQUEFORT
You could use another cheese for this, but although Roquefort is
more expensive than your everyday Cheddar you only need a little
to add a lot of flavour, so it’s more than worth it. (Or try a bit of
English Stilton if you prefer.)
This could be a side dish, or a vegetarian main course with salad
and garlic bread.
For the roasted vegetables
1 large butternut squash
3–4 mixed peppers
4–5 carrots
2 onions
1 tin of chopped tomatoes
Olive oil
For the topping
1 red onion
4 big tbsp of porridge oats
2 oz (50 g) Roquefort
Olive oil
Method
1. Cut the butternut squash in half; peel the skin with a potato
peeler, remove the pips and the foamy inner bit and cut into
wedges.
2. Top and tail the carrots, scrape and thinly slice diagonally (long
thin carrots are best for this). Halve the peppers, de-seed and
cut into strips; peel and slice the onions.
3. Put the vegetables into a large ovenproof dish, drizzle with olive
oil and bake in the oven on Gas Mark 6 (200ºC) for 20–25
minutes or until the vegetables are roasted and golden brown.
4. Meanwhile, warm some more olive oil in a frying pan and cook
the finely chopped red onion for a few minutes before adding
the porridge oats to the pan. (Cook for a few more minutes
until the oats colour up a bit, if you like – or not. As long as the
oats are incorporated into the oil and onions it doesn’t really
matter.)
5. Crumble the cheese into the pan with the oats and onions and
mix well.
6. Take the roasted vegetables out of the oven and pour over the
chopped tomatoes.
7. Spread the red onion and Roquefort topping all over the
surface, turn the oven up to Gas Mark 7 (220ºC) and put the
roasted vegetables back in for another 10–15 minutes.
more expensive than your everyday Cheddar you only need a little
to add a lot of flavour, so it’s more than worth it. (Or try a bit of
English Stilton if you prefer.)
This could be a side dish, or a vegetarian main course with salad
and garlic bread.
For the roasted vegetables
1 large butternut squash
3–4 mixed peppers
4–5 carrots
2 onions
1 tin of chopped tomatoes
Olive oil
For the topping
1 red onion
4 big tbsp of porridge oats
2 oz (50 g) Roquefort
Olive oil
Method
1. Cut the butternut squash in half; peel the skin with a potato
peeler, remove the pips and the foamy inner bit and cut into
wedges.
2. Top and tail the carrots, scrape and thinly slice diagonally (long
thin carrots are best for this). Halve the peppers, de-seed and
cut into strips; peel and slice the onions.
3. Put the vegetables into a large ovenproof dish, drizzle with olive
oil and bake in the oven on Gas Mark 6 (200ºC) for 20–25
minutes or until the vegetables are roasted and golden brown.
4. Meanwhile, warm some more olive oil in a frying pan and cook
the finely chopped red onion for a few minutes before adding
the porridge oats to the pan. (Cook for a few more minutes
until the oats colour up a bit, if you like – or not. As long as the
oats are incorporated into the oil and onions it doesn’t really
matter.)
5. Crumble the cheese into the pan with the oats and onions and
mix well.
6. Take the roasted vegetables out of the oven and pour over the
chopped tomatoes.
7. Spread the red onion and Roquefort topping all over the
surface, turn the oven up to Gas Mark 7 (220ºC) and put the
roasted vegetables back in for another 10–15 minutes.
Melon Mousse in Muskat Wine
Yield > 6
Servings
Ingredients :
MOUSSE
11 oz Melon flesh, galia preferred
1/2 cup Sweet muskat wine
1 1/2 tbl Gelatine
2 x Egg whites
SAUCE
1/2 cup Sugar
1 cup Heavy cream
1/2 cup Sugar
1/2 cup Water
2 cup Sweet muskat wine
1 x Cinnamon stick
1 x Vanilla pod
GARNISH
Assorted fruits
Method :
• In a blender, process the melon flesh to a smooth puree.
• Put the gelatine and 1/2 cup Muskat wine in a small pan,
and bring to a boil, mixing well to ensure that the gelatine is
completely dissolved. Add the gelatine mixture to the pureed
melon, and mix well. Put over a bowl full of ice cubes and cool,
mixing occasionally, until the mixture starts to thicken.
• Meanwhile, whip the egg whites, adding the sugar
gradually, until thick and shiny peaks form. Add about one
third of it to the melon mixture, and mix well. Add the rest of
it, but this time fold it carefully to blend.
• Whip the heavy cream until thick, and gently fold it into
the mixture too.
• Transfer the mousse to a bowl, flatten with a spatula, and
refrigerate several hours, or overnight.
• To make the sauce, put the sugar and water in a medium
pan, bring to a boil and cook on low heat until it thickens and
turns golden brown. Add 2 cups Muskat wine, cinnamon stick,
vanilla pod, and a strip of orange peel. Bring to a boil, remove
from the heat and cool to room temperature. Drain, and
refrigerate several hours or overnight.
• To serve, form small balls of mousse using two wet cups,
and pour some sauce over it. Garnish with fresh fruit slices.
Servings
Ingredients :
MOUSSE
11 oz Melon flesh, galia preferred
1/2 cup Sweet muskat wine
1 1/2 tbl Gelatine
2 x Egg whites
SAUCE
1/2 cup Sugar
1 cup Heavy cream
1/2 cup Sugar
1/2 cup Water
2 cup Sweet muskat wine
1 x Cinnamon stick
1 x Vanilla pod
GARNISH
Assorted fruits
Method :
• In a blender, process the melon flesh to a smooth puree.
• Put the gelatine and 1/2 cup Muskat wine in a small pan,
and bring to a boil, mixing well to ensure that the gelatine is
completely dissolved. Add the gelatine mixture to the pureed
melon, and mix well. Put over a bowl full of ice cubes and cool,
mixing occasionally, until the mixture starts to thicken.
• Meanwhile, whip the egg whites, adding the sugar
gradually, until thick and shiny peaks form. Add about one
third of it to the melon mixture, and mix well. Add the rest of
it, but this time fold it carefully to blend.
• Whip the heavy cream until thick, and gently fold it into
the mixture too.
• Transfer the mousse to a bowl, flatten with a spatula, and
refrigerate several hours, or overnight.
• To make the sauce, put the sugar and water in a medium
pan, bring to a boil and cook on low heat until it thickens and
turns golden brown. Add 2 cups Muskat wine, cinnamon stick,
vanilla pod, and a strip of orange peel. Bring to a boil, remove
from the heat and cool to room temperature. Drain, and
refrigerate several hours or overnight.
• To serve, form small balls of mousse using two wet cups,
and pour some sauce over it. Garnish with fresh fruit slices.
Melee D'endives
Yield > 6
Servings
Ingredients :
2 x Heads Belgian endive
1/2 lb Extra-fine fresh string beans
3 oz Pate de foie gras
12 x Walnut halves
WALNUT OIL DRESSING
Salt & pepper
1 x Lemon, juice of
1 pch White pepper
1/4 cup Walnut oil
Method :
• Cut bases off endives and wash carefully, separating
leaves. Dry and keep chilled. Remove stems & ends from green
beans & wash well. In small saucepan, bring 1 cup salted
water to full boil. Submerge beans & boil 4-5 minutes until
crisp-tender. Pour beans into colander & douse with cold
water. Drain well. Slice pate de foie gras into thin strips & set
aside. In large bowl, combine endive, beans, & pate carefully
with walnut Oil Dressing. Divide salad among six chilled salad
plates & sprinkle with walnut halves. Serve at once. WALNUT
OIL DRESSING: Whisk together lemon juice and salt with
pepper in a small bowl. Add oil slowly while shisking
vigorously. taste for seasoning and correct, if necessary.
• LE BAGATELLE
• GRUAUD-LAROSE, ST.-JULIEN, 1971
Servings
Ingredients :
2 x Heads Belgian endive
1/2 lb Extra-fine fresh string beans
3 oz Pate de foie gras
12 x Walnut halves
WALNUT OIL DRESSING
Salt & pepper
1 x Lemon, juice of
1 pch White pepper
1/4 cup Walnut oil
Method :
• Cut bases off endives and wash carefully, separating
leaves. Dry and keep chilled. Remove stems & ends from green
beans & wash well. In small saucepan, bring 1 cup salted
water to full boil. Submerge beans & boil 4-5 minutes until
crisp-tender. Pour beans into colander & douse with cold
water. Drain well. Slice pate de foie gras into thin strips & set
aside. In large bowl, combine endive, beans, & pate carefully
with walnut Oil Dressing. Divide salad among six chilled salad
plates & sprinkle with walnut halves. Serve at once. WALNUT
OIL DRESSING: Whisk together lemon juice and salt with
pepper in a small bowl. Add oil slowly while shisking
vigorously. taste for seasoning and correct, if necessary.
• LE BAGATELLE
• GRUAUD-LAROSE, ST.-JULIEN, 1971
FRESH MACKEREL WITH LEMON & PARSLEY STUFFING
Fresh whole mackerel has always been very good value for money
(as are mackerel fillets and smoked mackerel) although this recipe
could work equally well with rainbow trout, which is a bit more
expensive but still affordable.
4 fresh whole mackerel
Lemon juice
2 bay leaves
Black pepper
Salt
For the stuffing
1 onion
4 heaped tbsp breadcrumbs
1 lemon (finely grated rind and juice)
1 tbsp parsley
1 egg yolk
Butter
Method
1. Melt a lump of butter in a pan and fry the finely chopped onion
till just golden.
2. Mix the onion with the breadcrumbs, parsley, egg yolk and the
finely grated rind and juice of one whole lemon.
3. Open up the mackerel and season the fish with black pepper,
salt and more lemon juice then fill each one with the stuffing
and place in a lightly buttered ovenproof dish with a very little
water (just enough to cover the bottom of the dish).
4. Put the bay leaves in the water and cover the dish with a lid or
a loose layer of foil and cook in the oven on Gas Mark 3
(170ºC) for about 20 minutes, until the fish is tender but not
falling apart.
5. Serve with new potatoes or fried potatoes and a tomato salad.
(as are mackerel fillets and smoked mackerel) although this recipe
could work equally well with rainbow trout, which is a bit more
expensive but still affordable.
4 fresh whole mackerel
Lemon juice
2 bay leaves
Black pepper
Salt
For the stuffing
1 onion
4 heaped tbsp breadcrumbs
1 lemon (finely grated rind and juice)
1 tbsp parsley
1 egg yolk
Butter
Method
1. Melt a lump of butter in a pan and fry the finely chopped onion
till just golden.
2. Mix the onion with the breadcrumbs, parsley, egg yolk and the
finely grated rind and juice of one whole lemon.
3. Open up the mackerel and season the fish with black pepper,
salt and more lemon juice then fill each one with the stuffing
and place in a lightly buttered ovenproof dish with a very little
water (just enough to cover the bottom of the dish).
4. Put the bay leaves in the water and cover the dish with a lid or
a loose layer of foil and cook in the oven on Gas Mark 3
(170ºC) for about 20 minutes, until the fish is tender but not
falling apart.
5. Serve with new potatoes or fried potatoes and a tomato salad.
Medallions of Beef Tenderloin
Yield > 6
Servings
Ingredients :
6 slc Prime beef tenderloin, 4-oz
6 oz Herbed cream cheese,
softened
3 tbl Clarified butter
Flour
1/4 cup Finely chopped fresh
shallots
1 cup Sliced fresh mushrooms
1 1/2 cup Bordelaise (see recipe)
1/2 cup Dry red wine
Salt & ground black pepper
1 1/2 lb Fresh spinach
Chopped fresh parsley
Method :
• Slice into side. Place about 2 tbs. sorftened cheese in
each pocket of tenderloin medallion to form pocket. Pinch
closed, chill 1 hr. or until cheese is firm. Heat butter in heavy
skillet on high heat. Lightly dredge each medeallion in flour,
saute until well browned but still pink inside.
• remove from skillet, reserve on warmed serving platter.
Add shallots & mushrooms to skillet. Saute 4-5 min., until
cooked but slightly firm. Add Saute Bordelaise, simmer 1-2
min. Add wine, simmer 4-5 min., more Season to taste. Wash
spinach thoroughly , remove tough stems. Place in pot, steam
in moisture remaining on leaves 2 min. until tender. Place beds
of spinach on individual plates. Place a tenderlion medallion on
each; spoon the sauce over. Garnish generously with chopped
fresh parsley.
• HECK'S
• DETROIT AVE.,CLEVELAND;WINE:ZACA
• MESA CABERNET SAUVIGNON,1979
Servings
Ingredients :
6 slc Prime beef tenderloin, 4-oz
6 oz Herbed cream cheese,
softened
3 tbl Clarified butter
Flour
1/4 cup Finely chopped fresh
shallots
1 cup Sliced fresh mushrooms
1 1/2 cup Bordelaise (see recipe)
1/2 cup Dry red wine
Salt & ground black pepper
1 1/2 lb Fresh spinach
Chopped fresh parsley
Method :
• Slice into side. Place about 2 tbs. sorftened cheese in
each pocket of tenderloin medallion to form pocket. Pinch
closed, chill 1 hr. or until cheese is firm. Heat butter in heavy
skillet on high heat. Lightly dredge each medeallion in flour,
saute until well browned but still pink inside.
• remove from skillet, reserve on warmed serving platter.
Add shallots & mushrooms to skillet. Saute 4-5 min., until
cooked but slightly firm. Add Saute Bordelaise, simmer 1-2
min. Add wine, simmer 4-5 min., more Season to taste. Wash
spinach thoroughly , remove tough stems. Place in pot, steam
in moisture remaining on leaves 2 min. until tender. Place beds
of spinach on individual plates. Place a tenderlion medallion on
each; spoon the sauce over. Garnish generously with chopped
fresh parsley.
• HECK'S
• DETROIT AVE.,CLEVELAND;WINE:ZACA
• MESA CABERNET SAUVIGNON,1979
O'Briens Sandwich to the city
The latest luxury shopping district in central ERAWAN BANGKOK four separate family, which has been streamlined. The ground floor offers a wide variety of O'Briens Irish Sandwich Bars is one of the new restaurant opening in an Irish Sandwich, including food and snacks in the famous Irish stew, soup and salad and Desserts by the O'Briens and the well-known both in Ireland I came to Singapore and Malaysia. And the first time here.
The interest of Irish Sandwich is a sandwich in a new format for the customer. You can choose different breads and fillings as you like. Bread and flour from the three options is fresh bread for toast and a sandwich roll the dough round. There are many ingredients to choose from for different types. Purple and green leaf lettuce variety. The three-color bell peppers, cut into small pieces. Onion, sliced into rings. Fresh, juicy tomatoes. Olives, pickles, ham, cut into diagonal slices bacon, fried meat and tuna. Pink shrimp boil. Salmon pickled in oil. Chicken, cooked chicken meat did check the spice mix. Cheese and grated cheese, hard boiled eggs in Apartment Cold turkey, grilled chicken breast cooked this slot Mayo, shady, etc..
This placed the bowl into a mess in the fridge door glass is visible clearly. In cold temperatures, it can be kept fresh for longer and cleaner. Imagination with unlimited options.
The menu is divided into the different types of food and sandwiches with a description to know what kind of bread and flour three. Each name will have the details of various core that consists of vegetables or meat and cheese of any kind. For those who do not eat meat with vegetables or salads and sandwiches to choose from to satisfy.
The key to a good sandwich is the bread which is bread, which supports the filament and the O'Briens to be special. The bread is a very strong resolution not to get wet and soft, Quake on the weight of Mayo, Inverness. Turn inside out when the pressure is not responsible for the bite to be concerned. The aroma of fresh bread is soft and has a neutral taste. Without sugar and flavored with a sweet flavor. The sandwich bread is fresh and delicious with all the elements. Is the aroma of bread. And the naturally sweet taste of fresh vegetables. Is it from Inverness, cheese and mayo. The natural flavor of the meat fillings such as ham or bacon.
The sandwiches are delicious on toast, then another. The taste, texture, thick slice of bread and grill until crisp aroma, taste and other containers of clear overlap between the bread. Each set of sandwich bread, cut into large triangles adjacent to the third quarter. Top with sliced fried potatoes. Called just a plate of sandwiches that can fully enjoy it. If a woman is eating a plate of sandwiches that are just enough for two people easily.
For a sandwich, roll the dough is made from a thin disc-like dough cooked meat. The cartridge contains both fresh and cooked vegetables, I was a deer in the middle. Then roll into a round and cut the bar into two pieces. A sandwich for those who do not eat meat or who need a good diet.
For authentic Irish food is hot puree of cream. Mashed potatoes with ham, cut into small pieces with a sweet and soft and mellow taste. It also offers authentic Irish stew, served with toast for those who like them.
There is no alcoholic beverages. I still drink coffee, tea, juices, soft drinks, food and service. The hot drinks are delicious, rich coffee and Express chains, crab Garden Buffet in Las Lotte coffee, tea, etc., as well as different types to choose from. It also has a rich dessert is a real shot in Bread, biscuits, muffins, and Patterson, Ltd.. Numerous well.
Important for those who care about the weight, it can request that the number of calories of each dish to another. Prices start from 75. Baht to 160 baht And services are delivered onsite at prices ranging from 795 to 1295. For the holidays, at least five people.
O'Briens Irish Sandwich Bars Urban Kitchen is located in the center of the floor of the Erawan Bangkok Ploenchit Road intersection whim. Open 10:00 to 22:00 am beginning at an early stage and will be extended from 7:00 pm in the near future.
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