Also, remember? ...... At the Erawan.

Once the district and wish to be manipulating its balance over the next couple in the early '60s at the Erawan Erawan Hotel Room. Under the agency. Magazine is the most chic meeting. Ranging from lunch to dinner, evening sunset sky.

Those who preferred to sit at the Erawan, the couple is not expected to eat food. Fishing is usually preferable to buy a book from the "live celebration" of M.L. a lot of exchanges, located near the corner of the intersection with the family. Or the birthday of someone who has "the cake, ice cream," I need to do here, which is the same. And that the memories from that at the Erawan.

 

 

 

 

 

But "at the Erawan" of the new millennium. This opens up new forms of Thai cuisine. Including food. Snacks and beverages. Are real authentic Thai food that is eaten. The Thai food is prepared carefully. Erawan Thai food as well as early reputation had been at one time.

 

This "Erawan's Room" is a restaurant with the most attractive appearance. With a blend of blend of East and West. It was the most interesting. Workmanship of the design of the famous architect Tony Chi, with the introduction of the New York furniture designer, was used in colonial French Indochina, the Khmer chair. The mixing of two armchairs, wood lathe with adjustable backrest wooden frame lined with rattan weave pattern marble surface.

 

Mats that opium was a familiar one in Shanghai, China in the Opium smoking. Brought into this dining table. Wood fan blades rotate Casablanca in mid-air, high ceilings. Light switch with modern constraints of sitting position on the spot. That's nonsense, and the four western seat to the details of the colorful Oriental. Porcelain teapot and a Chinese silver engraving. The "Erawan's Room," a restaurant where the atmosphere is most interesting. It was one of the city, as well as a century ago.
All of the dishes are traditional Thai capital. Food items are all familiar names were as familiar to her. Kgawtag the page. Of the enzyme. Kgawtag to eat a fried onion garnish with a concentrated flavor. Succulent roast pork satay sauce thick with coconut milk, grilled onion smell the air. With a full range Aahad formula. The court held that chew the noodles taste it. Spicy meat juicy grapefruit juice, sour, salty, sweet and spicy taste to it. To this rice dish is the Erawan. A delicious sauce, fried rice with egg, crab, fried crab tie with the oar. Noodles and curry flavor is a traditional sweet and slightly sour. Thick with shrimp and bean golden pound. Ehmืad a whole pile of fresh chips and great eating.

 

Or you can order the day it is up to 4 sets of 4 designs to choose from a light meal. To the food and eating until full, heavy stomach. There are many to choose from with different kinds of meat, cooked as a main dish such as curry, coconut milk Klukklik g la zed. Roasted duck curry. Green curry with beef. Curry or fish that are not easy. Sweet pastry career since fresh coconut milk. Meat, onion, coconut custard thickens a little more. Sticky rice with mango cream to the Moon is such a sweet ripe. Rates start from. 490 + +590 + +690 + + and 790 + +.
The food menu has over 100 species can also be a place for meeting friends for dinner the other hand. Of food items that are easy to order Thai food is concerned that it will exceed the budget. The price of each dish will be in for almost a hundred per cent above the plate. The dish made with shrimp, crab, fish, which will be based on market prices. It is highly alarming.
This drink is a drink made with fresh herbs, fruit and tea drinks, and various seasonings. For those who guard the health and shape. The decoration and dessert are both Thai and Western food that await
Erawan's Room is open from 10:00 to 22:00 at noon and all day Saturday. Sunday service "on Sunday. Branch of Thai food, "which is a Thai herbal drinks and fresh fruit cocktail, and Koch, the taste of alcohol from 11.00 to 15.00 am in Thailand, at the same price as the 690 + +.
This is music that is playing music in the background. This choice of music during the '60s to the '80s. The music is rich and melodic. All the seats to hear the old songs that are tuneful and familiar. I can remember the fun memories of that period of each song, never heard of it.

The next season rice in ice palace.

 

Hot air from the hot expanding into this ancient people to think "rice in ice" cool food that I eat very kind of cool. The original rice in ice, but this is really tricky and difficult. The process of making it to the science and art are both beautiful and delicious rice in ice at a high nutritional value.

"Rice in ice" that is the Mon, the successor to Thailand from the reign of the first and is widely popular in the reign of the fifth, because the menu at the palace for his summer, and once he unofficially in the summer only. Is the source of "Rice in ice palace," The recipe for this out of the palace. "Rice in ice people".
Recipe rice in ice palace, the process is very meticulous. It is said that it would take weeks to prepare a set of rice in ice. So who will be the elite palace and a large family with a household servant in order to raise a lot of them do.
The importance of rice in ice water from the rice in ice. Must be used if water is ancient, it'll take longer to cool naturally. The floating flower petals and a fragrance to smell the flowers "with rice in ice," I have a bell pepper stuffed with shrimp paste. Stuffed with fried shallots. Salted Beef with Egg and Radish Stir-fry shredded sweet. And vegetables which are indispensable to the correspondents live sheep Champa flower. Can tie together the paste with the addition of raw mango, cucumber and onions, which are equipped with friezes. When you need to eat first, followed by rice with vegetables, such as tie correspondents, mango, cucumber, raw onion and a generous love it.
This year he launched the first of the Imperial Tara rice in ice. Season rice in ice and mango. Rice in ice due to the liver, which is inherited from the original "Palace Manchester Ewsoms" chick with her - at her Thai-static growth of this palace.
Of rice in ice palace at the Manchester Community Ewsoms the shrimp fried to a delicious. This will paste a root canal only. Also, it has correspondents garlic roasted lamb, fish and pound them thoroughly. All machines come with the elite. By the ingredients to taste, smell correspondents.
Time to make a paste, the trick is to know the size of the ball and then pressed flat to slightly rolling away when the baby shrimp dip. After the egg mixture to coat with flour, fried to a golden brown.
Onion stuffed with a sweet but slightly to the tail of the cluster is then stuffed with fried will have to catch the tail. The air filled with rice, dried fish, salt, pepper, coriander root, garlic, stir together the stuffing. After the rice is cooked, fried eggs and flour to coat.
The green pepper stuffed with shrimp, but the palace is used purely to grind to a sticky, add the coriander root, garlic and pepper on it and stuffed it into the cooked rice to the meat with pepper filling glomerate Then wear the sarong made of eggs.
The fish that were used for small fish. I was entangled with the sugar. For Wang, this is used to dry fish, cut into sheets and then fry them a little bit of sugar coating. Salty and sweet flavors are also available Kuela fish, cut into dices, then she came with Egg. Finally, shredded meat, the meat was dry. Shredded chicken and shred with clear sugar.
Vegetables that are in the beautiful carvings. Mango leaves are carved. Correspondents, but I remember the sheep. Remember to make onion stem.
Tips on how to make rice in ice water to cook rice is cooked, but not to the Echedngm to bring rice to a sieve to make a beautiful grain. Some were wrapped in white cloth with a fragrant candle. Time to eat a plate of rice with a candle. Soak rice in water overnight Laidak it. Let me break the ice to cool.
There will be delighted with the delicious rice in ice and the sweet smell of various foods such as mango, mango shrimp salad. Soft shell crab with mango salad. Yellow curry mango. Roast Pork with mango sauce. Fish curry, mango, mango tea, mango Epaaepi๊ia. Mango sticky rice. Wet Mango Custard Mango Sago with services such as steaks and international buffet lunch from 11.30 to 14.00 at the original price is 295 baht + + per person from now until the end of April. The Village Coffee Shop. Imperial Tara Hotel, Sukhumvit 26, or 602 per .02-259-2900.


"Rice in ice" Thai cultural heritage.

"Rice in ice" is a traditional cultural heritage of the Thai people get out of the Mon. Since the reign of the first and most prevalent during the reign of King Rama 4 until 5.
It is said that rice in ice is on the fence of the palace. Could not find where to eat, if food is prepared at the palace to present only during the summer. The time came to unofficially in the summer only.
"Rice in ice," the court carefully at every step. Rice wine from the fragrant flowers floating in a vessel of clay, Mon. The water was cold. Since the reign of the four etc., often with the addition of ice. It came with a cargo ship from Singapore. As popular today as it was so cold, as well as "the rice in ice" at the end of the paste. Bell pepper stuffed with shrimp. I stuffed it deep. Salted meat, eggs, wool, plate, etc., as well as vegetables and fruits to the side.
The rice in ice and were then usually made popular in a large family with elders and children. Will act as a dominant Cnlaamgcnlamืa. Although the villagers may not have rice in ice water to stop the machine as well. The court did not elaborate or precision. The rice in ice, but it is a fitting home for my family to warm up. This is the culture of the family that is a big family.
The process of making it difficult to make rice in ice was less popular. The new generation are just a few people are going to make rice in ice. But many people also know rice in ice, but their formula is only sold in the market.
In this era began to revive traditional festivals around the rice in ice has become popular again after a week until it was almost unknown a generation ago. The ancient palace of the rice in ice were to reintroduce a new rub. Vary, it varies from rice in ice levels were set at 50 baht to 500 baht rice in ice The court set it there, try to enjoy and experience the heritage of Thai food and some delicious cold.
The rice in ice palace will become a secret recipe that was invented to compete. I have never been to a recipe of rice in ice palace which is actually a delicious recipe with you because most of them were nearly killed me. The remaining children live or the assistant to the formula used to make a living. But we will get back much.

Noodles topped with salmon.

 

This one dish meal Dohro trend with the introduction of the salmon. Beautiful color of salmon, orange and green vegetables are used. Make a dish look more appetizing. And for those who want to make a dish of visitor My friends, I get a little jealous. It's a delicious one. I would like to make it taste how it would be. I just do not make the topping on the street. Has made these types of chili powder. Prikdag vinegar, fish sauce, sugar, and do not taste like it was even less.

 

Ingredients: noodles, noodles. Pork shin bone (the Stud) and pork bones. Salmon slices (the movie), mushrooms, flowers Tomๆ big Brock Broccoli with garlic, peeled (leaving the shell on it), pepper, cayenne, yellow, vinegar, starch, flour, Thao My Mom soy sauce, salt, pepper, salt pork, hard (if you like. ).

Prepare the ingredients: a large pot, add water to the pot, add salt to it. Wait until the boiling water, then the Tibial Spine, and I put into the boiling water again until it's light as heat. Called bubble tea leaves boiled pork clear. Wait until the meat is tender bones.
Straw mushrooms, cut into two or more colors depending on size. Bring to boil in water until it softens. Add the boiling water, then squeeze the lemon peel with a black mushroom.
Brock Broccoli cut into small pieces. The stem, peel off the rest of the core. Blanched in boiling water, add a little salt, then put it in ice water immediately. Green vegetables are crisp flavor.
Frozen pork, cut into small pieces and fry in oil for a stir-fry. The Kakhmo the cook (or water mixed with white onion. Chili alley. Lime juice, fish sauce, a little better. It is the weight of the dish).
Yellow pepper sliced ​​and pickled with vinegar and season well in advance for taking the time.
Water-soluble starch in a bowl. Subscribe to My Mom with flour one tablespoon of water to help ramp up the page.
Salmon poached in boiling water and cooked, spoon it out separately.

How to Cook: Use a metal pan (use a single-arm pan) and heat until hot. Add oil to fill the pan and pour oil over the surface. Put the pan to spread it into heat. Line with the need to remove the wrist at all times. Try to keep the heat uniformly. Shorten the yellow onion and a little scorched, smoke, and lift up and set aside.
Heat oil in a wok on medium heat fry the pork into it. Wait until the oil is hot, add minced garlic and stir until fragrant, then add the mushroom soup and stir it together. Graphite as a medium heat then add the boiling water into the pork. Add flour gradually to dissolve into the water until it thickens slightly. Season with salt and soy sauce. If you prefer a little sugar to taste cracked. Put the meat poached salmon. Brock blanched Broccoli. To stir to combine. It boils down to a bit more oil. Stirred water is more polished, more appetizing. Spoon the sauce onto the noodles are fried. Cayenne pepper is beautiful. It is flavored with orange juice intake is not only preserved Prikehlืag.

TIPS: If you like rock Broccoli. It uses a tri-color bell peppers (green, yellow, red) pepper, or by filling a cloth, then wipe off the first round if the chili pepper into the chicken's breast should be soaked with water. It is well established. I do not like to put a big banana and boiled shrimp type I cooked it as well.

BAY LEAF Restaurant tasty sea side.

This time, a little goes a long way to Pattaya. Seaside town pretending to be a boom again. Note that almost all cars from the intersection. It has more stores and restaurants that the Bay Leaf restaurant here. In "Aisawan" in the beach sand.

Time to go to this restaurant, just a straight drive from the Dolphin Roundabout, North Pattaya. Head to the salt, just a hundred meters to the left to find the road to the Central Wong Amat. Driving along the road and then turn it again until you see signs Hotel Jomtien "Aisawan" which is on the left. I turn into it. Then take a walk through the spa pool to the sea. The small building is a sign that the Bay Leaf is a small building beside the pool and beach to the sea. Separated by the road to the atmosphere.

 

 

 

 

 

 

 

This is a Mediterranean restaurant with a chef's chef, favors bright people who have for nearly twenty years, with many hotels in Thailand. Build a European chef with several people. Both the Swiss chef. France and Germany. The harvest of knowledge and how to cook traditional "locations - the Mediterranean," a lot.
The Bay Leaf offers a wide range of food from "Caesar. Salad, "for whom weight is not an ordinary salad. But here the chef and protein from meat, fish, smoked salmon and ham salad, this dish of raw material. In order to get the full nutritional value. The mixed green salad with spicy dressing Klukklik at heart. With bacon, fried crisp and onion, cut into dice cruton bread baking. San cheese topped with Parkinson's. This dish is a dish for people who lose weight very well.
"Pumpkin Soup" of the dishes here. Cooked meat, cooked pumpkin, golden sticky. Blended with fresh cream and a sweet taste it Soup flesh. The chef's dishes, soups, cooked pumpkin flesh is bright dip elaborate a little round piece overlaid with scallops fried crispy beef is cooked, creamy color. Flavor.
"Foy's favorite plum sauce, fried" by Foy, who is a favorite dish to be like this. Foy is a big duck in the feed is imported from France. I cooked, fried, cut into pieces in a field. In a fresh, juicy sweet Paแlemๆ. Topped with a sauce made with butter, fried, dried prunes. Season with vinegar and San Salvador to the already thick, then pour it on a piece of graphite in oil Foy. The sour taste sweet fragrant. A wonderful appetizer.
The main dishes to choose from like "tiger prawn fry sauce" to the TRADERS fresh tiger prawn fry the cooked meat is then cut back to the sweet sauce and salmon eggs. And it tastes a little sour. This dish is for those who like seafood.
Or like the texture of the dish to be "soft rib roast lamb sauce sauce Times" lamb ribs are freshly imported from New Zealand. The roast is cooked with charcoal. Then sprinkle it with herbs and spices, then baked with grated cheese au gratin and it taste salty with the sweet aroma of fresh lamb meat is still juicy. The pink flesh inside is discolored. Sauce topped with fresh onions from time to cook until the meat flavor. Before you pour the roasted lamb ribs with garlic cloves in the oven. They cut the aubergine in the oven with the olive oil until cooked sweet. Taste to the loin, lamb as well. This is a special dish. It has a delicious mellow flavor, not quite a French restaurant by the hotel.
"Veal topped whose anchor rail" thick piece of veal tenderloin in a light pink. Pendant with deep fried to golden brown over medium heat scorched a little on both sides. Place the pasta with spinach flavored with butter until onion is soft. Just put a knife on a piece of meat, it feels soft to the top of the veal. When eating the first one to admit the quality of meat used. I cooked it just does not smell fishy lake, or even less. Tongue and the soft aroma of sweet natural fresh veal as well. Moss finished in a mushroom sauce. The module failed to remove the mushrooms in the forest mushrooms imported from France. Stir fry until the onion with olive oil and season the sauce in a sauce alongside. Top with cooked ground meat Scratch game a tie.
"Fillet steak topped with mushroom wine sauce, and Foy's favorite fried" dish for red wine in particular. The tenderloin steak was soft. Fragrant little bull darn pretty thick enough grill over medium heat until golden brown. Overlaid with Foy's big enough to fry food. Colbert problems related to spin mushrooms fried with olive oil and red wine. It became a game that we taste and then pour it on a piece of graphite, and Phua, Steaks. Served with a faint trace of red wine a little at the end.
The food here. Sheffield is bright for what he is. "Chocolate City Fredericksburg VA," the introduction of cocoa powder, chocolate, fresh cream and eggs together until smooth and Matisse. Before the cup, then bake until the pastry is sweet but short. The outside and soft inside, but still a rich, juicy sweet. Cup of hot food must be eaten to complete the taste.
In addition to this there are many other food items. This will vary depending on seasonal ingredients.

Bay Leaf Restaurant is a restaurant with a quiet beach of Pattaya. The restaurant also offers a delicious and inexpensive food and great alarm. And most importantly, a Thai chef with admirable skill. It is the intention of cooking a dish with one hand for every customer.

Goose liver fried with tasty

Pan Fried FOIE GRAS with caramelized peach sauce.

This dish is a French dish is a favorite of many because of the duck or goose liver FOIE GRAS or finishing now consumers have become very popular throughout the world. It offers all the restaurants have this dish on the menu. But the price is quite high. So many people want to buy raw liver to try to eat some home.

In fact, cooking is not difficult whatsoever. The food is not chaotic, complex process of making a French general. Just have a good raw material. Appropriate time. And included as a garnish, it can not do it myself.

Ingredients are as follows.
Duck or goose FOIE GRAS fresh or 1 pack (usually goose liver contains a vacuum pack. Weighing approximately 500 to 800 g of the liver with a bit more. Big one) this is served at approximately 5 - 6.

A bag of vegetables or salad and a rocket.
Orange basalmic.
Peach 3-piece cans.
Unsalted butter, chopped parsley, salt, pepper, flour, water stock.

Mix
Start with a liver from a plastic bag. Then dry with a paper liner. Using a large sharp knife, hot water before cutting across the liver. Cut diagonally to form a thickness estimated to be approximately 2 cm. Then cut the liver into the paper.

Liver slices with the flour and mix thoroughly pat the dough out of the piece of liver. The remaining skin is soft. The coating pan is hot. Then fry the pieces of the liver to the medium. Fry each side for about two minutes. Flip the pieces of the liver and slightly scorched at the edges only. Do not fry too long or too light. If the liver is cooked too dry and crumbly side will be delicious. Liver are cooked in a rich yet fresh.

Peach Sauce.
Melt unsalted butter over low heat until the butter is hot, then add vinegar to the pan basalmic modest. Let the vinegar until it thickens. Then add beef stock, peach juice, season with salt. Wait until it is served hot.

Place a piece of the liver, leading to slightly overlap each other pretty well. Then scoop the flesh peach sauce topped with decorative side before the flood was around a piece of liver. By hatching Chiฝraeg chopped pepper and a little bit. Place the salad with crisp vegetables before eating.

Auberge Dab recipe from the Mercury Building, Tower Road.


Tips: foie gras is French only.
Do not use foie gras comes from another country. The process of raising it too. The liver is not a juicy aroma of France. If I put a piece of liver on the greasy bread to Sabman. If you do not like to use mango instead of peaches. Taste very well. Served with chilled white wine such as Sancerre or Sauterne sweet to savor the French popular.

THE ROOM This room is more fun.

I passed through there on a neighborhood street, Sarasin Road. I saw the bar and restaurant-lined street on the opposite side of the project. A long line of consecutive multiple stores from Brown Sugar Bar, still loving each other through a fixed time after 10 years still bars the music is timeless and beautiful a long time.

Complain to the Road for almost a glass ceiling of the room to a bright orange high. A page written in English as THE ROOM on a siding in the splendid atmosphere of clean air. Two seats and a table to sit. The inner wall is lined with bars and bottles of liquor of various countries. Cold temperatures and extent of symphonic music sound good. The side light gives a feeling of relaxation.
The menu is varied with different types of cuisine, including Thai and international cuisine. Is not surprising for a variety of the food. But the price of the plates 100 and 120 baht for the most part. When I do not laugh, I scour the "lazy positive number".
When I talk I know that the owner of the largest shareholder is the second (big) brother is my ambrosia and your heart to Amatayakul well as the pioneering bars district Sarasin was the most famous of the city. nearly 20 years ago with a Busy Booze bars are crowded out of the overflow of his shop. To stand on the streets every night for weeks ago. But that is of bars yesterday.
Today, everything is new to THE ROOM The dining room opens to a simple atmosphere. A simple meal will be served hors d'oeuvres and wine. Or hold a meeting place for dinner, it would be. For those who like a new restaurant with a mixture of Western and Thai food that I ordered.
Salmon wrapped appetizers, this plate of smoked salmon roll wrapped packet size of the gut. Love the color, taste and sour sauce, salty, sweet and savory appetizers are wonderful.
The lemon chicken sauce. This dish is like those who do not like spicy foods. Mix chopped chicken, shrimp and seasonings and mix until combined. Then inserted into the dough and press it firmly Epaaepi๊ia. Fry over medium heat until crisp outside and soft and sweet fillings. It was cut into pieces. Lemon flavored sour sauce to thicken and attach it with the shredded kale chips.
Pepper beef rolls. Slice the beef in the sauce, then roll into the water to cook the sauce, cooked onion flavor, black pepper to taste 3. This dish is eaten as an hors d'oeuvres and food.
Salmon Falls is a meat dish, thick slices of fresh salmon fish fry to golden brown. Then topped with sauce and fish sauce is good east cayenne pepper, lemon juice, red onions, roasted rice, onion, mint leaves and mix it to taste before you pour it on a piece of salmon fry. The steaming hot rice and eat together. I need to repeat it.
Post Spaghetti with shrimp cream sauce. Italian dishes are easy to convert. Boil the spaghetti in a Dental me to mix up with the fried shrimp is pretty. It was salty, a little bit of fresh cream and onion and pepper. This dish is popular for food.

I must concede that the food is delicious Thai food here is the original inventor of the parent. Mixed with rice paste, such as "rice paste and mix it into the" taste to the onions and crispy catfish. Sweet pork simmered until the sugar in the shadows in the clear with the salted oily. I eat all the vegetables and I was not tired.
Or is it "beef curry" taste traditional thick soup and spicy smell. Simmer until meat is slightly pervious effort to chew. The eggplant was crisp Laihnga chewed off spicy. Eat hot with jasmine rice, egg, yellow and soft. The tricky because the restaurants are. This is just a movie.
Enjoy a leisurely meal and then sit Laichai. The back nine will be able to listen to many different kinds. I feel kind of music from the '80. This is the kind Oh๊a Tech. Or check out the Hip Hop I like to bake it. Or will I have to talk a bowl. I moved to sit at the table to the street but chic atmosphere. I do not have to go it alone, it can be difficult to find a friend. The people who come here are all Politeness to talk to me in particular, you Pearl and Peck who looks after your customers and focus on themselves.

High ceilings, exposed to the atmosphere of THE ROOM with comfortable and bright. It is a place to sit and have dinner at the sun from dusk until the bar closed at one hit. The move would be to go to THE ROOM The room is not fun.

The Room.
What Sarasin Road, Bangkok.
Tel: 02-650-2955.
A restaurant and bar liquor.
Open from 18:00 to 1:00 pm

The French in Love, sweet love, Valentines.

Sweet Heart Macarons

       

Lenox in a candy store and brand names are from France and "The French in Love" Celebrate Valentine's with the cake and in Hong Kong with over 10 models made up as a festival of love by Lenôtre Chef was careful to design, quality materials and beautifully decorated cake with Valentine's arts festival. Combined with the unique skills of the chefs from France. With more than 20 years to put our gift of love this month.

Cake for Valentine's festival has a wide selection of Individual (for 135 baht per piece) and 2-Persons (price per 400 pieces), for example.

Valentine Volute Chocolate.
(Valentine's show in Sarajevo about it).
Volute Chocolate Chocolate Dome is the founder Gaston Lenôtre has been made a prototype of the new cake. Not only the shape of the President of this mystery. The result was delicious, and Volute Chocolate cake is always popular LENÔTRE Using Green Tea in the bulletin is to apply the cream to taste like the Thai people. The festival is designed as a chef in a Valentine heart. Decorated with gold leaf and beautifully.

Raspberry Heart Shape Tart.


Raspberry Heart Shape Tart.
(Raspberry tart in the heart).
Raspberry Tart's. Make a heart shape with Brittany Sweet Dough makeup with red raspberries. With fresh whipped cream smooth. Sprinkle with icing sugar. Dark Chocolate and decorated with hearts.



Saint Honore.


Saint Honore.
(St. Ono Valley).
The name of this cake. One of the names of saints. The French considered the "Saint of Bakery and Pastry" Chef Lenox Group has used this cake as a medium to express my love to all customers in Pittsfield. The cake-like Millefeuille (Fe New York).
Another popular type of cake is in Pittsfield. The difference with caramel sauce and garnish with fresh whipped cream and sugar, heart-shaped mold.

Coeur Entrelacer.



Coeur Entrelacer.
(State forward Andre Singer Lacey).
This heart-shaped cake for two young people, especially designed for couples. Cake with chocolate mousse, light texture. Frames filled with cherry twist. Decorated with gold leaf on the outside and luxurious Dark Chocolate.


Sweet Heart Macarons.

Sweet Heart Macarons.
(Sweet Heart's in Hong Kong).
The food in Hong Kong in the name of French origin. Specifically designed and sold with France. Chef Lenox in elaborate patterns painted on it in Hong Kong, each with a unique and Hand Made. Demonstrating the art of making coffee in the tree of Windsor as well.
Also, I like chocolate and flowers, thanks to a shot of chocolate a good grade. Sold along with Windsor's French Paint on a heart-shaped chocolate with Chef experience. Ideal as a gift to convey love very well. Import for customers to get a taste of Thailand. Which are limited to only 1,000 boxes.

Celebrate Love with a wide range of products, Preston Reed. The elaborate design. And selection for our customers. During Valentine's Day. This is the month of February 2548 For more information and reservations, call 0-2250-7050-1 or caffeine Lenox Road in Lenox Boutique Hotel Sofitel Silom Tel: 0-2267-5292.

Lenox Road in order to eat the food and beverage service, Express is open from 06:00 to 22:30 am located at No. 61, G Building, Soi Langsuan, Bangkok Natural Ville Executive Residences 0-2250-7050-1.

AUBERGE DAB with the Valentines to you.

 

 

 

 

French's AUBERGE DAB is known for its loyal customers in New York. To customers from the neighborhood, such as Hong Kong. Singapore or Japan. Who are engaging in traditional French cuisine as well as traditional services. The atmosphere of the elegant French restaurant in the beginning of the century.
All of this is to make the dishes of each region of France has to offer to customers who want a variety. And various dishes of the season with a year 8 months to get a taste of fresh oysters from the Atlantic Ocean's. From September to May. Tabeped it or Foy. Shakira live in the city of Toulouse. Fresh lamb ribs, lamb and soft. Thigh meat of sheep and lamb meat from Australia to the soft flesh of the fish we have all the modern ocean is an important source of fish such as salmon, Seoul dense sweet onions. The most popular dish is so renowned for and it is still on the menu in its entirety.
And on the occasion of Valentine's Day when it comes to the chef's special menu offered AUBERGE DAB Each plate is decorated with symbols of love there. From appetizers to desserts. It is named in French as "Le Gout de L'Amour" which means to love the taste of it.
Le Gout de L'Amour includes the following dishes.
Seafood Terrine Served with Gazpacho Dressing, Ontario Seafood Restaurant Jeff Conrad whose Alaska gas. The sour and sweet, fresh tomatoes and lemon juice.
Pan Fried "Foie Gras" served with Endive Strawberry, Red current Sauce Tabeped a fresh piece of thick fat. I cooked fried yellow onions in a sweet and juicy. Topped with red sauce and served with the New York Rent representing the Deep and fresh strawberries.
Double Boiled Forest Mushroom Consomme clear soup made with wild mushrooms, simmer until fragrant smell of water.
Oven Roasted Lambloin Served with Wild Mushroom and Truffle Sauce Grilled lamb tenderloin was cooked in a luscious pink sauce topped with mushrooms, truffles and mushrooms, stir Colbert Trail.
Pan Fried Orange Rougphy Fish with Suffron Light Cream Sauce on top with Oscietre Cavier South Orange Coffee fish fry sauce Saffron yellow onion Garnish with caviar on this set.
Grilled Live lobster served with Boiled Yellow Squash "Blanc de Blanc" Champagne Sauce and bake until the crust is cooked fresh lobster meat is cooked, red spring onions. Fried and served with vegetables, almost as a pumpkin. Topped with sauce from a major shock to spa "Blanc de Blanc".
For dessert, the Exotic Fruits Yogurt with Peach and Raspberry Sauce heart-shaped dessert made from yogurt sauce Garnish with fresh raspberries and peaches, sweet onions cool.
This is the menu for dinner the day of love. A French meal is made up for a sweet romance. With a unique blend of music and drinks in the evening of the day to help promote an atmosphere of love. Ne with fine wine and the great problems of the French Club are available upon request. Part of the service is excellent, with the embracing of the Yao People manager.

LEE Cafe' East-West Cuisine

If the mention of a popular Chinese restaurant LEE Kitchen are the lyrics to Oh. It is well known for a long time. Chinese cooking skills, your victory with Pat's vast experience to create loyal customers for over ten years.

As this branch is a branch of the LEE Kitchen is the heart of the city center. To match the lifestyle of a new generation of young working people who want fast service. Modern and appropriate nutrition. But still the same quality.

The food looks East - West and the ideas of people who want a simple form. Combined with the traditional taste of the old days it was founded by the descendants of the LEE Café Mr.LEE you finish your god is associated with extensive print and December Pat.

 

LEE Kitchen is a small restaurant. The bright, open and clean the dishes, but there is a kind of satisfaction more than 40 dishes, each dish is delicious regardless. Nutritional value and quantity of appropriately And to bring food to bring along. With exciting new dishes.

 

Food here is cooked up with speed and precision typical of LEE Kitchen a la carte concept of LEE Cafe 'is a new dish. The novelty of the traditional Chinese food.
Epaaepi๊ia roti. Epaaepi๊ia roll the dough thin to cover the fresh ham and cheese. Fry until crisp, then dip in sauce, sweet taste. Ideal as appetizer plate.

 

Duck with orange sauce and salad. Small pieces of duck, salted water until the flavor is deep fried until crispy onion movie Confit Canard is a French beauty, cut into pieces and place on lettuce salad. Topped with orange sauce, sweet and sour taste. This dish is suitable for the shape.
Jean Ping KHAM chicken sauce. This dish is the fried chicken pieces with the various ingredients. Onion, bacon, fried crisp. General Jean Ping and the mushrooms sliced. Stir all this together. Eating fried rice, egg fried rice, Chinese steel pan smell old. Tie with fried cabbage is a delicious and nutritious food and a great.
Brown fish sauce, fresh red snapper fillet is only half-cooked meat, deep fried. Then topped with brown sauce containing bacon, crispy onions and various spices. Large garlic cloves, cut into slices. Soy sauce and stir together. Salt to taste a little mellow out with hot jasmine rice, to serve as an ideal food for lunch. Or a main dish of the evening as well.
Average over rice this dish is not the same format. It is a formula one formula. Only the rice over the chicken and pork that is seasoned and then fried in crispy outside and soft enough to cut into pieces. I put on the rice. With sausage, sliced, fried and served with onion sauce to thicken sauce, chili sauce and sour spicy pound. For those who like spicy.
Drinks here to try. "Coconut spinning" is used to select the type of meat, coconut oil, meat is meat jelly, the grated coconut and water immersion blender until it is cold out the fluff and put them in a green coconut. Both the aroma and flavor of natural coconut fresh and delicious.
For dessert, here are some traditional Chinese snacks to choose from 4-5, such as sago coconut. Soft and sweet aroma and flavor. Candy or ice clogs the next lotus and lotus flour cooked as I ordered the end to clear the smell of a man.
All of the dishes here are all the same fast food. Or if many people will add to each dish unique. Come together as a set or two as well. For the young generation to work in new forms. Not monotonous.
I want to try Chinese food is a blend of east and west on the same plate. Visit the shop floor LEE Kitchen Erawan Bangkok or adjacent to the Grand Hyatt Erawan Brahma intersection.

Information
LEE Kitchen.
Chinese style for a new generation of fast.
Decorated with a 50-seat restaurant. The airy and comfortable.
Moderately priced.
Open from 10:00 to 22:00 pm daily.
What floor Erawan Bangkok.

Noodle recipe by the court .... "The Howitzer".

This dish is known for a century. As well as rice and side dishes. A cross between Thai and Chinese food. The notice of the ingredients and how to do. The kitchen features a mix of both. The food was delicious, the name for which I have to tell anyone. The only way to fried noodles. The line is the fit is not hard to crumble. And toss with the sauce on the need to preserve the framework does not collapse. It is important that the indispensable ingredients. That was the "orange top" it.

Garnish: chopped shrimp, rice vermicelli. This section reflects the pork, cut into long lines. Yellow bean curd, pickled garlic cloves, tamarind, garlic, shallot, vinegar, fish sauce, bean paste, sugar was the best key lime, chilli, orange top - yellow, red leaf, raw bean sprouts Kuicheai.

Method: Put the noodles in boiling water to scald the ball, then flicked a soft, drain. (Some texts use the immersion in water until soft), set the pan on medium heat until hot. Heat oil in a pan to make estimates. Wait for it to warm up and then put the noodles into the pan until golden colored. Use the spoon to a colander to drain oil from pan and set aside. Yellow tofu, cut into long pieces and set up a small salon in the frying oil until crisp.

Soak the tamarind juice Ngmsuk the tamarind in a bowl. Peel remaining garlic, smashed in the minced Shallots, peeled off. Alley with a knife and pound thin. Key lime slice into three pieces, picking out the seeds. Top slice of orange peel and cut a fringe. Pickled garlic in the outer shell out the rest. Cork cut off, cut crosswise. The solid waste shredder Kuicheai base. Only the base of the green and white. The green leaves, cut into pieces. Why water is cool, squeeze lemon juice over them to the little white things out. Cayenne pepper, sliced ​​thin crosswise water.

Set the pan on medium heat. Heat oil until hot. Then add the chopped garlic and onion and fry until fragrant. Add minced pork, shrimp and stir to cook together. Graphite is soft, add miso, vinegar, fish sauce, tamarind juice, sugar Peep the chicken and mix to combine. Three flavor is sweet, sour, salt to taste and set aside until cool. Squeeze the juice from the top down the line with the fried tofu, fried pickles, sliced ​​garlic. Mix as well. Plate, then sprinkle with Lisa shredded orange peel. Great chili and coriander. Top with the Kuicheai. Raw bean sprouts and lime slice.


TIPS.
If they are kept separate line fries and fried tofu. Do not put in the food off the air. Separate sauce into the jars. Time to bring it up, mix them up with fresh vegetables you like. This dish is eaten with rice, beef curry to thicken it. To the jasmine hot food, do not tell anyone.

SANDWICH STORY

 

Eating a sandwich as a snack with tea or coffee, take it out on special occasions. A picnic. Or as a breakfast for families and individuals who do not have time to cook. I have to hustle to get to work.
The sandwich originated in England in the 18th century it was the legendary Admiral John Montagu Mans which has a high position as Earl of Sandwich. Hooked on playing cards. Of wasted no time to stop eating, go ahead. I ordered the chef to make food available to eat to play to. Cook took the bread and stuffed with meat, served on the opposite at a table playing cards. It is desirable that the earl.
The restaurant is the bread to make sandwiches and named as the most popular topic. Both in Britain and other countries in Europe.
The British sandwich is delicious, tasty flavor that makes them. But it is art. The bread is fresh and delicious but not so high to drown out the flavor of the filling.
The filling is made from a variety of meats such as ham, roast beef, salmon roe caviar. And attach to different kinds of vegetables and cheese.

Zesty French Dressing

Yield > 1
Servings
Keys : Appetizers French France European Mediterranean
Ingredients :
1 cup Corn oi
1/4 cup Vinegar
1/8 tsp Pepper
1 tsp Salt
1/4 tsp Paprika
1 dsh Celery salt
1 tsp Sugar
1/8 cup Ketchup
3 tsp Lemon juice
1 tsp Worcestershire sauce
1 x Garlic clove
Method :
• Measure ingredients into a jar with a tight seal. Shake
well. Chill for several hours. Remove garlic. Shake before
serving.

Wood Grilled Sirloin with Homemade French Fries

Yield > 4
Keys : Beef Grilling Main Dish Meats Fillet Tenderloin Sirloin Loin
Porterhouse French France European Mediterranean
Ingredients :
4 x dry-aged sirloin steaks - (16
oz ea)
2 tbl vegetable oil
2 x garlic cloves sliced
2 sprg fresh rosemary roughly
chopped
3 sprg fresh thyme roughly
chopped
Salt to taste
Freshly-ground black pepper
to taste
SAUCE
3 cup red wine
1/4 cup peeled chopped shallots
2 tbl veal stock (demi-glace)
Splash of sherry vinegar
2 tbl butter
Sugar to taste
FRENCH FRIES
8 x Idaho potatoes peeled
1/2 gal peanut oil, neutral flavor for
frying
Salt to taste
COMPOUND BUTTER
2 tbl lemon juice
1/4 lb butter softened
2 x garlic cloves chopped
1 sprg rosemary finely chopped
2 sprg thyme finely chopped
Wood chips for grilling
Method :
• Have the butcher cut 4 prime sirloin steaks to your
desired size. Prepare the marinade by combining the 4
marinade ingredients and rubbing the steaks in this mixture.
Allow to marinade overnight in the refrigerator.
• Combine red wine and shallots in a medium saucepan.
Cook over high heat and reduce until about 3 tablespoons
remain, then add veal stock, sherry vinegar and butter, bring
back to a low boil, and add sugar, if needed, and set aside in a
warm place.
• Cut the French fries with mandoline or French fry cutter
1/4-inch strips. Heat a saucepan or stock pot (at least 2 gallon
capacity) with the oil about 250 degrees (use a thermometer
to gauge). Add the French fries and cook, stirring to avoid
clumping together, about 3 minutes, until soft but not mushy.
Remove with a mesh strainer and drain onto paper towels.
• Turn heat to high and heat oil to 350 degrees. At the last
minute before serving plunge the fries into the oil and cook
until golden brown. Remove from oil, drain onto towels and
season with salt to taste.
• Heat the stove top smoker with wood chips. Put the
steaks on the smoker for 3 minutes. Cover with the lid for a
few minutes to infuse the meat with the wood smoke flavor.
Then place steaks on grill pan and cook to desired doneness.
Season with salt and pepper. To serve, laddle sauce over steak
and top with compound butter.
• For compound butter, mix all ingredients in a bowl and
whisk until smooth. Roll into a log, shape in plastic wrap, then
freeze until solid. Slice into 1/4-inch slices and place on top of
each steak.
• This recipe yields 4 servings.

Woodcutter's Omelet

Yield > 1
Servings
Keys : Cheese Eggs Vegetables French France European
Mediterranean
Ingredients :
KAREN GODFREY
2 tbl Butter
1 oz Mushrooms, sliced
1/2 x Onion, chopped
2 x Bacon strips, diced
1 tsp Lemon juice
2 x Eggs
1/2 x Potato, cooked and diced
1 tbl Parsley, fresh, chopped
Method :
• Melt butter in an omelet pan or small skillet. Add
mushrooms, onion, and bacon, and saute' until brown. Add
lemon juice to deglaze pan. Remove and reserve mixture.
• Beat eggs and add potato. Heat pan and pour in egg
mixture. Cook just until edges are firm and the center is soft.
• Place mushroom mixture on top of omelet and sprinkle
with parsley. Fold in half and serve immediately. S: Cooks
From Around the World

Winter Vegetable and Bean Soup with Pesto

Yield > 4
Keys : Soups Stews French France European Mediterranean
Ingredients :
PESTO
2 cup fresh basil leaves - (packed)
1/2 cup drained canned diced
tomatoes
3 tbl freshly-grated Parmesan
cheese
2 tbl extra-virgin olive oil
3 x garlic cloves peeled
Salt to taste
Freshly-ground black pepper
to taste
SOUP
2 lrg leeks, white and pale green
parts only chopped
2 med carrots peeled, diced
1 x white-skinned potato - (6
oz) peeled, diced
8 cup canned vegetable broth
1/2 cup orzo (rice-shaped pasta)
6 oz green beans trimmed, and
cut into 1/2" pieces
15 oz canned cannellini (white
kidney beans) rinsed,
drained
1/4 tsp dried crushed red pepper
Salt to taste
Freshly-ground black pepper
to taste
2 tbl freshly-grated Parmesan
Method :
• For pesto: Puree all ingredients in processor. Season with
salt and pepper. (Pesto can be made 1 day ahead. Cover and
refrigerate.)
• For soup: Combine first 4 ingredients in heavy large pot.
Cover and cook over medium-low heat until vegetables are
almost tender, stirring occasionally, about 8 minutes.
• Add broth; bring to boil. Stir in orzo; boil uncovered until
orzo is almost tender, stirring often, about 12 minutes.
• Add green beans; reduce heat and simmer until beans
are tender, about 6 minutes.
• Stir in cannellini and crushed pepper; simmer until
heated through, about 3 minutes. Season with salt and pepper.
• Divide pesto among 4 bowls. Ladle soup over pesto; swirl
to blend. Sprinkle with 2 tablespoons cheese.
• This recipe yields 4 servings.
• Comments:
This recipe hails from France.

Whole Grilled Foie Gras with French Beans and Quince Vinegar

Yield > 4
Keys : Appetizers French France European Mediterranean Italy
French
Ingredients :
3 cup Red wine vinegar
2 x Quince peeled
4 tbl Sugar
2 lb French beans ends removed
2 cup Watercress - (abt 1/4 lb) rinsed,
spun dry
2 tbl Hazelnut oil
4 tbl Chopped hazelnuts
Salt to taste
1 whl Foie gras, A quality - (1 to 1 1/4
lbs)
Method :
• Preheat grill.
• Place vinegar in 2-quart saucepan. Core, seed and slice
quince and place in pan with vinegar and add sugar. Reduce by
two thirds. Place in food processor and blend until smooth and
thick. Set aside.
• Bring 2 quarts water to boil and blanch beans 1 to 2
minutes or until crisp and bright green. Shock in ice water.
Drain and toss with watercress, hazelnut oil, hazelnuts and 2
tablespoons quince vinegar. Season with salt and arrange on
large platter.
• Place foie on hot grill and cook to medium-rare, about 3
to 4 minutes per side. Remove, slice and arrange on platter.
Drizzle with quince vinegar and serve immediately.
• This recipe yields 4 servings as an appetizer.

Wild Rice L'entrecote

Yield > 4
Servings
Keys : Rice French France European Mediterranean Hot
Ingredients :
1/3 cup Salad oil
2 cup Wild rice
1 1/2 tsp Finely chopped shallots
1/4 tsp Thyme
1 tsp Salt
1/4 tsp White pepper
4 slc Crisp lean bacon, diced
1/4 cup Brandy
Method :
• Preheat oven to 400 degrees. Heat the oil in an
ovenproof skillet and saute the wild rice and shallots until the
shallots become translucent. Add the thyme, salt, and white
pepper and saute over meduim heat 5 minutes. Add 2 cups
water. When it comes to a boil, move the skillet to preheated
oven and bake 15 minutes. Return the skillet to range top over
meduim heat. Stir in bacon. Pour on the brandy; when it is
warmed and begins to release its fumes, ignite with a match
and let it flame. Serve while hot.
• L 'ENTRECOTE

Watercress Finger Sandwiches

Yield > 4
Servings
Keys : Sandwiches French France European Mediterranean
Ingredients :
4 slc White bread
1 bn watercress
2 tbl Mayonnaise
Salt & pepper
Method :
• Trim crust off bread, then butter each slice. Wash
watercress, then chop very fine. Add mayonnaise and
seasoning to watercress; mix thoroughly.
• Spread watercress mixture on two slices of the bread,
and top with remaining slices. Cut sandwiches in half, serve
garnished with watercress.

Watkins French Country Beef Stew

Yield > 8
Servings
Keys : Main Dish Meats French France European Mediterranean
Hot
Ingredients :
2 tbl Vegetable oil
2 lb Boneless beef shoulder or
Chuck -- cut into 1-inch
Cube
1 can 16 ounces whole tomatoes
&
Juice -- chopped
1 cup Coarsely chopped onion
1 1/2 cup Water
3 tbl WATKINS Beef Soup Mix
1 tbl Worcestershire Sauce
3/4 tsp WATKINS Tarragon
1/2 tsp WATKINS Black Pepper
1/2 tsp WATKINS Garlic Powder
Granules
2 cup Sliced carrots
3 can 15 ounces each -- norther
Or
Navy beans -- drained
Method :
• In large kettle or Dutch oven heat oil until hot. Add half
of the beef;brown on all sides;remove with slotted spoon and
repeat with remaining beef. Return meat to kettle. Add
tomatoes, onions, water, Beef Soup Mix, Worcestershire
Sauce, Tarragon, Black Pepper, and Garlic Powder Granules.
• Bring to a boil. Reduce heat and simmer, covered, until
meat is almost tender, about 1 hour. Add carrots. Simmer,
covered, until carrots and meat are tender, about 20 minutes.
Stir in beans and cook until beans are heated through, about 5
minutes. Serve hot.

Vincent Price's French Toast Santa Fe

Yield > 2
Servings
Keys : Breakfast Celebrity French France European Mediterranean
Ingredients :
Bread
2 x Eggs, beaten
1/2 cup Cream
1/2 tsp Salt
1 dsh Nutmeg
Maple syrup
1/4 cup Vegetable oil
Powdered sugar
Method :
• Preheat oven to hot (400 F). Use bread that is very dry -
2 or 3 days old.
• Cut 3 slices of bread, 3/4 inch thick. Trim crusts and cut
across diagonally to make 6 triangles. In a bowl, beat eggs
until light and frothy. Add cream, salt and nutmeg. Soak
bread, a few pieces at a time so they absorb egg-cream
mixture thoroughly. In skillet, heat 1/4 cup cooking oil. Fry
bread on both sides until golden. Remove bread and drain on
paper towel to absorb any grease. Place on baking sheet and
allow to puff up in the hot oven for 3 to 5 minutes. Sprinkle
with sugar; serve with maple syrup.
• Serves 2.

Veloute for Poultry

Yield > 1
Keys : Sauces French France European Mediterranean French Hot
Ingredients :
2 tbl Butter
2 tbl Flour
2 cup Clear chicken broth
2 tbl Chopped fresh mushrooms
(or canned sliced
mushrooms)
1 sm Bay leaf
1 pch Thyme
1/2 tsp Salt
1/4 tsp White pepper
1/8 cup Heavy cream
2 x Egg yolks
1 pch Grated nutmeg
Method :
• Heat butter in heavy saucepan. Stir in flour. Add chicken
broth and cook, stirring constantly, until smooth. Add
mushrooms, nutmeg, bay leaf, thyme, salt, and pepper. Cook
over low flame, stirring occasionally, for 30 minutes. Add
cream. Stir in yolks. Heat but do not allow to boil. Serve hot.

Vichyssoise

Yield > 6
Keys : Soups Stews French France European Mediterranean
Ingredients :
3 cup sliced peeled baking potatoes
3 cup sliced cleaned leeks, white
and
pale green parts only
6 cup chicken stock, homemade,
or low-sodium commercial
1/2 cup cream - (to 1 cup)
Salt to taste
Freshly-ground white pepper
to taste
2 tbl minced chives
Method :
• Combine the potatoes, leeks and stock in a large pot.
Bring to a boil, then simmer, partly covered, until the
vegetables are very soft, about 45 minutes.
• Cool slightly, then puree in a blender, food processor or
food mill. Remove the soup to a covered container and chill at
least 4 hours or up to 3 days.
• Before serving, add as much cream as desired and
season with salt and pepper.
• Serve in shallow bowls and garnish with chives.
• This recipe yields 6 to 8 servings.
• Chilled Watercress Soup: Decrease leeks to 2 cups; add
leaves from 1 bunch washed and drained watercress 5 minutes
before cooking time is finished. Omit chives and garnish with
watercress sprigs.
• Chilled Spinach Soup: Proceed as above, substituting
leaves from 1 bunch spinach for the watercress and adding 1
chopped garlic clove to the potato/leek mixture. Add a few
grindings of nutmeg.
• Chilled Pepper Soup: Decrease leeks to 2 cups; add 1/2
to 1 cup peeled, roasted red bell peppers (prepared at home or
from a jar) before pureeing the soup. Garnish with chopped
chives or chopped chervil.
• Chilled Asparagus Soup: Decrease leeks to 2 cups; add 1
minced garlic clove to the potato/leek mixture, and add 1 to 1
1/2 cups blanched and cut-up asparagus spears along with 3
tablespoons nonfat dry milk to the mixture 5 minutes before
cooking time is up. For a low-calorie version, skip the cream
enrichment or use only a tablespoon or two - the nonfat dry
milk makes this creamy without adding fat.
• Comments: Using this, from "Mastering the Art of French
Cooking," by Simone Beck, Louisette Bertholle and Julia Child
(Alfred A. Knopf), as a Master Recipe, you can prepare a
number of delicious summer soups.

Vegetable Croquettes

Yield > 4
people
Keys : Vegetable Hot Stove Budget French French France
European Mediterranean
Ingredients :
3 cup potatoes, medium
1 x onions, medium
1/2 cup carrots, medium
1 stk celery
1/2 cup peas
1/2 cup corn kernels
2 tsp butter
1 tsp fresh herbs (chopped)
1/10 tsp cayenne pepper
2 x eggs
1 cup breadcrumbs
1/4 cup vegetable oil
Method :
• Peel and cook potatoes in boiing salted water until
tender. Mash fine.
• Peel and finely dice onions, carrots and celery.
• Cook gently in butter until tender.
• Combine the potato, onion, cooked mixed vegetables and
spices, make spoonfuls into patties, and flatten.
• Roll them in egg and coat ith breadcrumbs.
• Heat oil in a pan and cook patties on both sides until
golden brown.
• Serve with freshly made tomato sauce.

Veal Cordon Bleu

Yield > 4
people
Keys : Veal Meats Hot Dinner Party Stove French Main Course
French France European Mediterranean
Ingredients :
4 x veal snitzels
4 slc ham
4 slc Swiss cheese
1/2 cup flour, plain
salt, pepper
3 x eggs
1/4 cup milk
1 cup breadcrumbs
60 gm butter
1/4 cup vegetable oil
Method :
• Cut each large veal steak in half and pound out each
piece of veal very thinly. Trim edges to form oval shape. You
will need 2 pieces of veal the same size to make one serving of
veal Cordon Bleu.
• Put a spice of ham, then a slice of cheese on each of the
four slices of veal, making sure filling comes to within 1cm of
edge of veal all round. Top with remaining veal slices, pressing
edges of veal firmly together to completely seal filling.
• Coat veal lightly with flour seasoned with salt and
pepper. Dip into combined beaten eggs and milk, then into
breadcrumbs, pressing crumbs on firmly. Repeat egg-and
breadcrumb process. Chill for 20 minutes.
• Heat butter and oil in large frying pan, add veal steaks
and cook gently on both sides until golden brown. Allow approx
5 minutes on each side.
• Serve with lemon wedges, buttered asparagus and yellow
squash and baked potatoes.

Veal Scaloppine with Zucchini and Cream

Yield > 4
Servings
Keys : Veal Vegetables Meats French France European
Mediterranean
Ingredients :
4 x Scaloppine of veal 1/2lb ea.
Salt and pepper
2 tbl Butter
1/4 cup Onion chopped fine
1 1/4 cup Zucchini,julienne cut
1/2 cup Dry white wine
1/2 cup Heavy cream
1 tbl Chopped parsley
Lemon slice for garnish
Method :
• 1. Place the scaloppine on a flat surface and pound lightly
with a flat mallet until quite thin. Sprinkle with salt and pepper.
• 2. Heat the butter in a large heavy skillet and add the
veal. Cook over moderateheat about 3-4 min. on each side.
Remove and keep hot.
• 3. Add the onion and zucchini to the skillet and cook,
stirring, until the onion is wilted.
• 4. Add the wine to stir and blend. Bring to a boil and cook
down until the liquid is reduced by about 1/3.
• 5. Stir in the cream and bring back to a boil. Add salt and
pepper to taste.
• 6. Return the veal to the skillet and turn to coat with the
sauce. Reheat briefly.
• 7. Transfer the veal and sauce to a warmed serving
platter. Sprinkle with the parsley and garnish with lemon
slices. This dish named: Escalopes de veau aux courgettes

Vanilla Bavarian Cream

Yield > 4 people
Ingredients :
3 x egg yolks
70 gm sugar (caster)
300 ml milk
1 tsp vanilla essence
3 tsp gelatine powder
1/2 tbl water
300 ml cream
CUSTARD:
Method :
• Soak gelatine in cold water to soften. Set aside.
• *Make an English Custard:
1. In a bowl, whisk egg yolks and sugar until thick and pale.
• 2. Bring milk to the boil with vanilla. Pour slowly onto egg
yolks, whisking as you go until combined.
• 3. Return custard to saucepan and cook over LOW heat,
stirring the bottom of the pan constantly with a wooden spoon,
until custard begins to thicken and coats the back of a spoon.
DO NOT ALLOW CUSTARD TO REACH BOILING POINT.
• 4. Remove pan from heat immediately, Stir in gelatine.
Strain custard into a bowl. Allow to cool.
• When mixture is cool but not set, fold in lightly whipped
cream. Don't over beat.
• Ladle into individual cups, moulds, or a loaf tin etc. and
allow to set in the refrigerator, about 2-3 hours.
• To unmould the cream ,dip the outside of the mould into
hot water for a few seconds, shake lightly to loosen and gently
ease out into the palm of your hand.
• Serve with fruits and fruit coulis or chocolate sauce.
• Less gelatine is required if mousse is served in a glass.

Valtrompia French Bread

Yield > 8
Servings
Keys : Breads French France European Mediterranean Hot
Ingredients :
1 pkt (11-oz) Pillsbury refrigerated
crosty french loaf
Method :
• Heat oven to 375 degrees. Remove dough from can. Do not slash top. Lightly spray Valtrompia Bread
Tube with vegetable oil spray. Place dough in Valtrompia Bread Tube. Secure covers on both ends. Bake
upright 55-60 minutes or until ends are golden brown. Remove from tube onto Non-Stick Cooling Rack. Let
cool 5 minutes Slice into 1/2-inch slices using Serrated Bread Knife. Serve with Hot Beef and Cheese Dip