KEYAKI like the sushi here.

It is a raw fish dish that makes Japanese cuisine is known throughout the world. Besides the food, the exotic food than others and have higher nutritional value of fish to be cooked at all. Eating sushi is so popular around the world since the end of World War II onwards.

Japanese people are known to cook fish is not any nation in the world. Even raw fish, which looks simple and plain. But Japan was able to find a way to eat sushi is very interesting. Since the selection of fish and fish flakes and catfish. Marine and freshwater fish for eating raw. How to get rid of fishy smell to undermine it. With the cold and salt. And many want to live together till the spa has become an art.
The ability of the chef, it is necessary for the preparation of sushi. Every chef must have identification handy weight. The sharpness of cut fish quickly and smoothly. The chef must have knowledge of the nature of each species that can be cut and sliced, fresh meat, however. To fish, beautiful fish dish placed on the colors and different flavors to. When deployed together to provide consumers with full satisfaction.
The PAN PACIFIC KEYAKI Japanese restaurant of the hotel's restaurant has set the standard for this particular Suchi and Sashimi in the highest level of standards should be. The turnover of experienced chefs from Japan. Serving authentic Japanese. Since the soy sauce, and season of the original flavor. Salted and scented with the finest ingredients imported from Japan. Fresh wasabi is made from day to day. Wasabi is the green light. Spicy and sweet sauce to taste when mixed with salt is good. I can smell the sweetness of the fish and goes very well.
Meat and fish. Selected directly from Japan, especially as Tony Roma's matrix of sushi that I have it a sweet taste. Its sweet taste with no artificial one. I live just melts in your mouth without chewing it brings texture to the sweet shrimp. It's a fat red to yellow fish with no smell or register. The smell of the sea. It was very slippery tongue, beef, salmon, orange and white striped insert it, these are sweet water fish from the ocean to the health benefits of omega-3 is a substance.
Johnson was also in the raw shrimp with orange flesh and a sweet aroma and a full head of cattle, very hard over a small freshwater fish meat pickled in brine. Soft and sweet, salty mix it to another. All this served with shredded radish and carrot is always a long line. With a paring knife, chef's know perfectly thin slices. Nearly equal, and refrigerate until crispy and flaky. Uniform scaling is not the kind with the other.
If the winter between January and March. The specialty of the chef's specialties are available. The fish were taking a full degree in tiger puffer. The chef in my eyes. Or that the short straw chef Nao, who was elected to fillet and prepare fish is prepared with care, this Death. The fish dying because of the tiger puffer fish is poisonous. Poisoning of fish and the chef will put this, but good enough. It will taste like no other. If you put too much can lead to death like it was poison.
Puffer fish are eaten raw, cut into thin, short, dark. Sort of a bird I love to talk to the chain with a little extra sour relish. The film without the wasabi on the tail bone, and the rest will be prepared as a soup. Japanese eat hot food. The unique taste. I used to eat it to find an opportunity to eat at least once a year.
But outside of the winter diet KEYAKI also offer customers a variety of dishes. Japanese businessmen who are working in Thailand. The food here is like a traditional Japanese restaurant over another. If someone can not choose your own meals with too much fear. It can be ordered with a kit. The sushi, sashimi and other dishes such as pickles and salmon eggs. Squid cooked in soy sauce, soup and Adam split the crab filling. Teriyaki chicken served in a spicy hot stones. Japanese eat rice, sticky pellets. The dessert menu at the end, it is a good fit.
If you like buffet. It can be booked for Sunday only for the 1750 + and 750 + + buffet lunch on Sunday (Sun daytime phone to book in advance. It is every week).
KEYAKI shop floor 22 THE PAN PACIFIC hotel has beautiful views of green spaces of the Royal Bangkok Sports Club. Square neighborhood and the modern buildings that look strange. The building is located on Rama 4 Road, opposite the Hospital.

invited into the kitchen to bake crab meat, cheese ... delicious.

This dish is made to eat Italian food in the family. Poh๋a were similar to those in China. The only ingredients are milk and cheese, here it is. Is that children often like a. We taste it and make it difficult. Less than half an hour, it has been served. The owner of the restaurant is Chef Renato Magni in Babylon is the recipe for. Although the deceased. But his right hand to cook every dish has gone from the original. With love and respect for his character itself.

Ingredients are as follows: 60 g lump crab meat, onion and mushrooms on a large flower buds, flowers 4 eggs 1 egg 2 cups evaporated milk 2 tablespoons unsalted butter, flour, salt, pepper, half a cup of grated mozzarella cheese.
Preparation: Cut the onion, mushrooms, chopped fine. The egg yolk with a separate bowl. Put the milk into a bowl and beat until well prepared.
Method:.
The flat pan on medium heat. Wait until the pan is hot, add unsalted butter, melted down. Add chopped onion and fry until the onion is cooked. Add the chopped mushrooms and stir together until cooked. Add crab meat and stir until the onion and mix together.
Bring milk to boil the egg yolk medium. Add flour and stir until the milk starts bubbling. Add crab meat, stir fried with light. Season with salt and pepper to taste just a little bit salty. Stir until it thickens. Then dip the tiles in the cup grated mozzarella cheese, topped with oven temperature to 250 degrees, about 3 minutes to see if this cheese starts bubbling. Butter onions are golden brown and cooked shall be available.

TIPS: The meat selection. A piece of white meat only. Aroma and texture to a pervious Do not buy meat for several days due to a strong smell. Because the strong fishy odor with it unsavory. This dish is suitable for children who are very difficult to eat a very nutritious.

"durian Wilt Chamberlain Muangnon"

"Wilt Chamberlain" is known as the queen's taste better because of its delicious fruit than the other varieties that are better then Wilt Chamberlain Muangnon. I love those who are on the same voice as the durian, remove the abalone trade is not the thousands. Abalone eat wherever they go. It stems from a durian plantation Muangnon's easy to eat at? The step size was also found thousands of counterfeit. I love it when I have to wade into the park to hunt Muangnon stems from the genuine flavor to taste it you pig.

My native vine growers Muangnon the reasons why it is the least expensive, thick stems.

Durian is the heart.
Before the sun is strong in the morning dash light "mother vine" - Laddawan who's 50 years old to be wearing a bear with a garden watering Chalam cultivators of betel nut tree roots in a neighborhood park or promotions. Nonthaburi is a daily routine since childhood.
"I do come from the ancestors. The problem was that it was better. Then they grow up, I inherited from my garden, "Wan told me with smiling faces hospitable welcome all visitors to the city and the farmers who came to attack us.
When former New York City that are known as Non. Is an area where the fruit is a fruit of the taste and quality over other local parent vine is one of only a handful of farmers Muangnon to do the job right now. Non diverted to urban children, as human as the salary for the rich to the garden to the wilderness to allow the capitalist appropriation of the land in a rush to make housing more expensive.
Vine Garden is a neighborhood of her kinship with them. The parcels of land for the park would be divided by the number of children and grandchildren when it comes to the alley to the left was a house owned by a few acres only. Wan said the park's Muangnon 50 years ago to plant to fruit mix. However, most of the species native to the new generation will not even recognize them because it's such a catchy Tagigai breasted girl frog eyes I see tiered young male water frog, frog, frog face court as Grandma.
When the fruit is the main crop grown it for a living, but it is considered as a poor farmer Muangnon anyway. This year will be better once only. The other fruits like mangosteen Ma Fai Sam grapefruit grown plants, it is hardly possible for me.
"I cut my mother's garden, the children nearly 30 years ago, so I decided to grow fruit and stems that are great ape Montong. But it's better to have some native species ".
That would be considered a period of major change is that the Garden City station. The durian species stems that grow along with Sam Gibbons, a long-stemmed plants such as durian and Montong has been good since time immemorial.
"My grandmother had a durian tree stems. If the count is now 100 years old to cut the mother to the offspring. This stems from the mother, it is better to keep the ball out of the room. I do not waste it became my sister. Today, fruit trees, but also to become part of history ".
Mother vine, a farmer from the story to the daily routine of the farmers here to listen to that every morning around 5 am and a half to six o'clock in the morning to walk in the garden to water the fruit with the stem until near noon before watering. completed If it is equal to the line segment that is resistant to dry heat.
"Now some of his investment, then the spin Singer. But I can say with hand. The durian is like a moist but not wet. If the water is better than eating a delicious bass. Tree care is very difficult ".

Growers will have the mother vine "in the park" every day, especially when the fruit was placed into a winter flower bouquet out to be a little more time to take a better close up. Mother vine to climb up on the fruit which is not less than 5 - 10 m rope tied to the active fruit bouquet spring bouquet that will be cut out to be the first fruit cluster. I would then go on to the vine I the only one who knows this secret.
When the fruit from the farmers, it means that I will have to park and climb the vine at least several times a day to knock the ball better if you have enough time to cut it. I do not care to be at least to the ground. That means I will lose it for the better soon, because the texture is nice. Therefore, it is known that the fruit must be maintained during this very closely. The mother vine fruit growers to know each child's parks as well. If one is to be realized immediately.
Called a durian orchard Muangnon he's dedicated to the care given to every child but better!
"At the least Muangnon be gradual and off the ball. Therefore, it is cut at 1-2 a few days, but no. Unlike fruit farms and how to cut it ".

2538 when the durians fall.
Muangnon fruit orchards like other areas of the School and the Old City. Some years it is distributed to the flood. Growers will have to bail out of the park as soon as possible to the survival of the tree.
Muangnon farmers aged over 30 years to remember the catastrophic events of the year 2538 when the Great Flood. All parts of the city to dip into Non months. High water level, some houses have climbed on the roof on. I need to do some dam forced to let the sink before his eyes.
"I do not go over a dam to be the" Mother Vine talks about the events of that time.
Result of massive flooding of the major causes of the durian orchard Muangnon that is. Non durian's almost to extinction. Many parts have to start with the least to buy the park from the Rayong plant. Most of it will grow into Montong. Gibbons, and it stems. Let the local durian varieties almost disappeared by the river. And will have to wait another eight years to harvest it.
That is another reason I do not think any version will be planting fruit trees to replace lost. Moreover, capitalism has led to the purchase of land within the park will be made to the Non Housing. The durian is legendary Muangnon near the front of one of the most delicious fruits to Thailand.
"Wilt Chamberlain" I do not eat plants. I do not eat plants.
When I was 20 years before the vine and the fruit growers have others on a daily basis, it is better one to two or more boat out of the park to the water taxi to fry one. The Pier Hotel, which is selling better Muangnon Non largest city.
But this is hardly even a waterfront Muangnon fruit from the garden city for Non Genuine exceedingly difficult. Even the road that cuts through the park in the merchants Non durian, I put a basket labeled Non-genuine fruit garden. However, farmers have to know. There's not much better Muangnon.
I will eat the fruit of the garden will be invaded Muangnon only to taste its delicious sweet taste of real fruit.
The popularity of his works is to eat fruit during the months of April, they will start driving to the park frequented Muangnon from Bang Yai to Bang Rak Noi. The rest I can do better for my taste.
Non price of fruit garden will be sold as a species and size. The Montong ball at least 300, but I stemmed my garden Muangnon and small balls to fall into the 400, if the medium is not less than 500 baht a great time trading at 1,500 baht quite well.
This price is only part of the trade. It has been sold to middlemen or the Chinatown district, then the price will be adjusted to A.t. up almost sheer.
Therefore, it is better to be a professional in the past a bit affluent as "regular" and those who frequented the park, it is looking to become friends with the owners of the park to close.
For those who eat the fruit of the hard driving force to push forward in search of better parts Muangnon it. Not only the affluent. I have to admit that I was better as a traitor as well. They learn about each other deeply as durian.
Wilt Chamberlain is the least expensive ones I've had a chance to be a millionaire rich And the adults in the neighborhood park because of people like to philanthropy is philanthropy. It better be pretty sure that my children will have to carry the offering to close on the house.
The owner will not eat fruit or plants native to Montong. I would like to keep my child to eat fruit stems to be planted very difficult endeavor that is difficult to keep selling out to nurture the next section.

See our Non-genuine fruit garden.
I said to the vine tips of stems of fruit that's Muangnon. Shape of the fruit is not round, but pointed to a round bottom Montong durian. Spines are smaller and more precisely. Yellow-green color toward brown or pale. The shaft is pretty long. When the color of meat, shredded betel fruit and dark yellow. Wilt Chamberlain would not taste sweet but mellow soft classical. Taste, smell and feel the taste of the fruit stems that are quite attractive.
And if you eat the delicious fruit Muangnon tips is recommended. After cutting the fruit to fall from the trees. If a durian plantation Muangnon must be kept for 3 - 5 days for smelly durian flavor, fragrant aroma before you eat it. It's better to rip off the Rayong eat it.
This year the weather is hot. Vine's experts say that durian fruit is harsh this year (meaning hard) because of the drought.

Finally, I love that vine will sell even better to leave it. But she refused to sell. I would like to preserve the family's fruit garden and the children know. If you would like to garden vine fruit Muangnon mother was visiting the park Laddawan. Bang Rak district less. Nonthaburi. Health across the Du.

Tracing the durian.

Durian is a tropical fruit that is native to Southeast Asia know. The Philippines, Indonesia, Malaysia and Thailand are known better as well. And a region that produces the fruit market was significant.

It is believed that a resident was not located in Malaysia, then spread to other regions, the most that the "durian" comes from Malaysia that "duir" which means to prick people in Malaysia called "View Record" to Thailand. the fruit would come from the same root.

However, it is accepted that the durian, Thai durian cultivars Montong and ape species is the best in the world. So do not be surprised at the taste of the durian, Thai durian, the people in this region than any other country.

Said that Thailand is the Durian Durian's original forests. Breeds from the south of the country since the early Rattanakosin period. The growing importance of capital is the fruit orchards Muangnon. The major flooding as the original was better to die a lot of water. Farmers are breeding a new fruit of the seeds remaining. The results showed that the new species. Much better quality than 200 species.
Though popular in the market, there are only three species are Montong Gibbons and Wilt Chamberlain.

The Jesters of the new menu at The Peninsula Bangkok.

The Jesters is a fusion restaurant along the river are renowned for their skin. Both of the new food and live band playing jazz and pop, the musical accompaniment gently. Service and clean-cut and a romantic atmosphere at night.

 

 Chilled mojito shooter, lobster roll.

 

 Wagyu Beef Croquette, blue cheese and anised pear.

 

 Seared liver of goose, trout caviar, wild black Quinoa

 

 Coffin Bay scallop, lemon myrtle, ice balloon

 

 She crab clam infusion

 

 Veal fillet, masala peach, lavender

And now comes the dining room to make changes to the menu carefully prepared by the chef's new chef Adam Mathis asked the youth of Australia. This menu that they will have a menu with ingredients that are rare and come from the southern hemisphere is being called the "Sports New World" or the new world of the spa's art and wine of the world. new Some of his other material, including Japan and South Africa. This is a wonderful fish, not another one of the world.
Diet Chef Adam is in style. The method of cooking and presentation. He preferred to call his approach the "New World Cuisine", which are becoming more Fusion Confusion in the end.
Some ingredients come from Australia, a scallop of Coffin Bay, beef cattle fattening Wagyu a great fish, Mahi Mahi from the South Pacific and Black Quinoa grains of South America. The properties of Aaiuwanฒna that is the secret of the Incas for a long time. The smell of pinewood in the shell. Native trees of Australia, where he used to smell fishy. The aroma and flavor of his food than exotic dishes from other chefs.
Both red and white wine, Chef Adam also adheres to the New World Wine from Australia, New Zealand and South Africa. Which he believes to be good for his food, not an old family of wine from France, even less.
Every dish was beautiful with the idea of ​​a new generation. The food is delicious, but the. Still attached to the senses of taste. But there is more food in each dish. This will satisfy most consumers.
Sweets and desserts, his Still preserves, chocolate and ice cream, fresh berries, homemade flavor concentration. That the freedom to eat. The combination of a variety of seasonings. To satisfy each taste.

"Stuffed pepper" ..... the formula

 

"Stuffed pepper" is actually a dish with rice in ice. The idea is to decorate the deck with the rice in ice in a long time ago. The City of Diamond's richer than rice in ice. Rice, this dish is put out to the deck plate, attach it to your dinner. The curry was doused with water as well. It's not hard to do. The only "Hruem" to cover only the bell pepper stuffed with enough skill to use. A rice dish eaten all ages.

Stuffed bell pepper condiment.

Then cut the bell pepper stuffed with fillings.

Ingredients are as follows: the most beautiful bell pepper seed beads 6 lean pork, shrimp, peeled 2 matches a dash pepper 6 cloves garlic, coriander root, root, 2-3 tablets 10-12 tablets a good fish sauce 4 tablespoons salt 2 eggs, eggs. ducks, 2 eggs, 2 cups of oil.

Prepare the ingredients: pork chops to bring it close enough to the shrimp mixture into the meat, then put the chopped coriander root, garlic and pepper until well into mortar, pound together until fine. Stalk celery, cut into the stem nematode. The pork, shrimp, chopped coriander root pounded and mixed with shredded celery stick together. Season with salt and a little fish sauce to taste very salty water.
The chili pepper was cut at the head close to the terminal two-thirds, then cut along the length. (As the T) fly gut. Broken tablets, pepper and pepper thoroughly. Then the filling is stuffed into the middle of the mix until it is full. Forced to close the incision. Then steamed until cooked peppers to dry them.

How do "Hruem" first strike by the two types of eggs and beat until well into the bowl. Set the pan on medium heat. Heat oil until hot to wait. Let's drop the egg into the oil (if the egg swells up as soon as available) with a finger dipped in egg, then the hands around the bowl with the egg in a pan of hot oil. Sprinkle the egg until it is woven gauze. Wait until the egg is yellow, then fade into the light. Add bell pepper, cooked in the center of "Hruem" Turner to two thousand Hruem to roll gently wrap around the pepper seeds. Then scoop up the oil complex. The plate is beautiful and the desktops have.

TIPS: If you manage a bell pepper stuffed with curry sauce or water. The cooking water in a pan and put in a bowl. Dash of paprika next time you eat a special dish. Some people do not like "Hruem" is full of eggs. Changes to the pan, then sprinkle Stephanie "Hruem" to clear a table for you.

"Saranrom" rice in ice and then open my famous recipe.

 Fragrant rice in ice cool.

 

 "The rice in ice" of delicious goodies to them.

 

Rice in ice Saranrom rice in ice is a place where there are frequent occasions when the fans do not operate. If I do go out of business a few years ago. Every summer, but continued to sell at the store "to contract", a Thai restaurant and a Vietnamese name for decades. Located on the sixth floor of the shopping center, "World Trade Center".
Although it ceased operation. But "the rice in ice" of this stop. Because every year they have asked for the fan and called together all these years when the weather begins to warm. For lunch I eat it and be happy. Do not add weight whatsoever.

Start with the "rice in ice" at the middle of the Rice County. The model is then used to line cook in water until smooth before you put it in white cloth, then steam until rice is soft again. Rice in ice water the flowers. Ylang-ylang flowers (all out this year that I can not Chmnad) float free of the night, until fragrant. Then, using the old formula, a fragrant candle hit until the onion into the meat. Then chilled in a clay pot to keep the onions until use.
"The shrimp fried" taste both salty and sweet and a little under. Aromatic spices used in the shallots and garlic paste, the correspondents. Pound the meat with fish, grilled until homogeneous. Before the cream in a saucepan and stir over low heat until the meat with a large fish with rolling back and forth. It takes hundreds of hours. And then to make a big grain of any key, then squeeze them with Egg Fried. It is the heart of the rice in ice. If the paste is fried, then shall be great enough to lose points.
"Stuffed pepper" pepper seeds covered with a big golden Hruem a loofah. Filling the pepper is soft but not sticky too tight. Pork and shrimp, chopped onion, coriander root and garlic flavor. Slightly spicy with pepper. The bell pepper, onions are cooked well.
"Sweet stuff" onion peel and cut the neck and tail core Packed with meat Plaeklืa tire to beat. Before the chicken with salt and pepper. Then fried until the batter is cooked yellow onions. Savor the sweet flavor of the meat, onion, and cook it with grilled meat, fried salted Plaeklืa the flavor well.
"The sweet fried Radish" from Surin shredded radish with palm sugar and stir until sugar is pretty sleek. Season with a little salt and two eggs are white, yellow, with a minor.
"Pork with Salted Fish" is a lean minced pork was mixed with the fried cod fillet cooked mash. And minced garlic to taste the salty water and then mold it into small pieces with Egg Fried. The salty taste of the dish with another sweetener used.
"Fried fish sweet Iiesn" Iiesn fried fish with sugar until sticky for it. But it is a late scratch for the repair. Meat, fish, sugar, chewing wooly smell pleasantly With this type of rice in ice in the original diamond. Do not do that, especially coming from Phetchaburi.
In addition to the rice in ice, and 6 and then to eat vegetables used to tie it up and pin the Rhizome fresh flower girl remember. The tail to make the stem of green onion, engaging Rhizome fresh to eat fried shrimp with a tie.
Pinch off the onion, green onion, the green - white. Tapping into the water, then coat the rolls. Eating off the smell of clean.
Raw mango, mango, it leaves a sour bolt. To eat rice with salt and savor the flavor was good.
Fresh cucumber, lotus petals carved a small overlap. Inside the base there is a fringe of white onion. Admired the ingenuity Some people like to eat this fresh cucumber. Or they are decorated with beautiful deck.
And the consumption of "rice in ice" it. For those who do not know or never. And I can see it. It is recommended that you do not scoop the rice into a bowl of rice in ice. Because the fat from the dish lid floating on the surface. The thick skin Ngmab unsightly. Spoon the rice is eaten first, then scoop out the rice with water after.

Be counted as "rice in ice" is a summer lunch for both soft Purism And an elaborate fantasy in admiration. A deck with a spectacular show with pride. It is both eye and mouth. And is shown to the efforts of those who do. To preserve the heritage of the Thai culture preservation. Amid a wave of popular foreign food with violence in the city now.

"Fujian" These Chinese ornamental star.

Chinese Restaurants "Fujian" This is a base product native to the City "star Kat" on the road to Chiang Mai - Chiang Mai. The atmosphere of the city's commercial district at the beginning of the century.

"Fried pigeon"

The group is building a profile of the house and flat types. There are a few small shops selling local handicrafts, clothing of silk and indigenous textiles. Jewelry made of gold, silver, adorned with colored stones with them. To have the lacquer furniture and antique silver from the north and neighboring countries. Are all things beautiful and rare. Presented in a tastefully decorated to compliment the arrangement. Period shall be counted as if they were sitting in one scene, the scene of the movie Pieriid. The corridor is a Chinese restaurant in a diner style mustard in the films "The Godfather Shanghai" in Chinese traditional two-story building that used in the decoration of the century, was designed to do.
Welcome reception in the Chinese manner of แchemchgai. And took us upstairs to the shop. The hotel is only a fraction. There are many different kinds of food by a chef's chef, Guangdong has a special menu for the "Fujian" by bringing the knowledge and the third in a traditional Cantonese cooking. And the application of a new Cantonese. Packed into the menu here.

 

 

 

 

Of course, that the lunch would be a "dim sum" in Cantonese, also known as "The Yum Cha" enough. Chef's Tip of the old teachings are transmitted. The food is well known worldwide for their unique taste Chef Jovi Cheng put it in full. Since the selection of raw materials from the cold, and market them to their attention. The ingredients for the seasoning are a rare delicacy. Order of importance from all over the world, especially. Or even perforation of the little details in the bamboo basket used to be tight or too far away. To the boiling water to cook the food all right to me. What are the chefs. Pay attention to every detail. This ensures that all of the steaming basket. A plate of fries, every guarantee of quality.
The chef's dishes. The offer is on. "Bamboo J Epaaepi๊ia filling, fresh and friendly" as snacks or appetizers. Epaaepi๊ia แpggsd thin sticky. The filling wrapped in a variety of fresh vegetables, cut into small pieces, cooked long rice and bamboo pulp. High enough to see the filling inside. Season with salt and sour sauce. Taste.
"Yunnan ham, steamed grouper," This dish is fresh fish is also a big swimming. Ever leave the gut and clean inside and out within a few minutes. Then Slice thinly. Wrap the filling is cooked ham rolls with a small bite to the rice until done. Pour the sauce a bit salty, sweet. Fish cooked in a white actor bounce off exceptionally fresh and delicious. Eating hot food, do not tell anyone.
"Fried Pigeon" Pigeon, were fitted with age. Season to taste with the aroma of Chinese medicine and herbal medicine in the flesh. Then deep fried until crispy, soft leather. Cut into four pieces. I can taste the meat and onions in a soft tongue. I do not have lemon juice, salt and pepper and put aside even less.
"Tenderloin cinnamon sauce chien," the chef's special dish for a delicious blend of beef tenderloin. Marinated overnight in spices until it smells musty and fishy. Prior to the verge of a well cooked steak. The outside is cooked but still soft and pink inside. If the taste and flavor of spices into the meat and insert in Topped with a sauce made with pieces of cinnamon and rich aroma and mellow flavor. Each season the meat with extra flavor and soft, sweet and juicy, extremely tasty.
The sweets and desserts, candy, which is as popular as Ginger career. Sago and mango cooked in coconut milk. This is a dessert that is most desirable.

Food at the "Fujian" he was referring to the Chinese restaurant, one of the city. With a unique atmosphere. The delicious taste of the food is delicious and the chefs are very experienced. With a gentle humility. Bristol แchemchgai service staff are trained well. The "Fujian", as these Chinese decoration of the "Mustard Star" is a fully self-esteem.

QUICK QUEEN OF PUDDINGS

Like Steamed Syrup Sponge and Nursery Pudding this is another
very old classic English dessert that has several variations. This is
the easiest – surprise, surprise – and if you want to make it in
advance, let the pudding cool down once the custard has been
baked at step 6; keep it in the fridge then let it stand at room
temperature for about half an hour before you top with the
meringue and finish it off in the oven.
1⁄2 lb (225 g) sponge cake
1 pint (600 ml) milk
2 dessertspoons of sugar
3–4 tablespoons of raspberry or apricot jam, or lemon curd
2 eggs, separated
2 tsp vanilla extract
Butter
Method
1. Bring the milk to the boil in a saucepan over a medium heat.
2. Meanwhile separate the eggs and keep the whites covered in
the fridge for later. Beat the egg yolks together with the vanilla
extract in another cup or small bowl, and in a large bowl break
the sponge cake up into crumbs with your hands.
3. Butter a medium-sized oven dish all over and spread a fairly
thick layer of jam or lemon curd across the bottom.
4. As soon as the milk is hot enough – it doesn’t have to come
right up to the boil, but there should be bubbles, or a thin,
crinkly skin forming on the surface – pour it into the large
bowl with the cake crumbs and mix well.
5. Stand the bowl by an open window to cool for about 5
minutes; meanwhile preheat the oven to Gas Mark 4 (180ºC).
6. As soon as the milk and sponge mixture has cooled down a
bit stir in the egg yolks and vanilla extract then pour the
custard into the oven dish and bake for 20–25 minutes until
just set. (When you take the custard out, turn the oven down
to its lowest setting.)
7. Allow the custard to cool for a few minutes.
8. Whisk the egg whites and half the sugar with an electric hand
whisk until the meringue is standing up in stiff peaks. Add the
rest of the sugar and gently fold it in with a metal spoon.
9. Spoon the meringue over the top of the custard, making sure
the surface is covered; fluff the meringue up with a blunt knife
or make swirls with a fork to make it look good. (Or pipe the
meringue on with a star-shaped nozzle.)
10. Bake the pudding in a very cool oven for about 45 minutes to
one hour until the meringue is crisp, dried out and very slightly
golden in places, and the custard has warmed through. Serve
with evaporated milk or single cream.

TRIFLE

Let’s face it, trifle has a bit of a downmarket image these days,
probably because it’s so readily available in packets and plastic pots,
most of which, embarrassingly, are actually quite addictive and
appealing even in their most synthetic supermarket form. Anyway,
here’s a proper old-fashioned type of trifle that’s well worth making
from time to time, and which you don’t need to feel ashamed of.
(If you want the cake to be home-made, make an all-in-one
Victoria sponge from a mixture of 4 oz (100 g) each of self-raising
flour, sugar and margarine with 2 eggs.)
1 large Madeira cake
1 tin of apricots
1 packet of orange jelly
1 very large glass of sherry (or more)
1 egg
2 egg yolks
1 tbsp caster sugar
1 tbsp cornflour
3⁄4 pint (450 ml) milk
1 carton of double or whipping cream
Glacé cherries
Flaked almonds
Method
1. Break up the sponge cake and arrange in the bottom of a large
cut-glass serving bowl then pour the sherry over the sponge
and leave to soak.
2. Drain the tin of apricots, covering the sponge with the fruit, then
make up the jelly according to the instructions on the packet,
using the juice from the tin of apricots instead of cold water.
3. While the jelly is cooling, make the custard by mixing the egg,
egg yolks and sugar together in a bowl. In a cup, blend the
cornflour with a few tablespoons of milk from the 3⁄4 pint (450
ml) then add that to the eggs and sugar and mix to a paste.
4. Meanwhile, warm the rest of the milk in a large saucepan until
it comes up to the boil then pour the hot milk onto the paste,
stirring constantly.
5. Pour the custard back into the pan and, still stirring all the time,
cook over a low heat for a couple of minutes until the custard
has definitely turned, meaning it’s thick and creamy enough to
coat the back of a spoon.
6. Pour the custard into the bowl again and leave to cool, either
covered with a layer of cling film or sprinkled with a couple of
teaspoons of sugar and a little cold milk to prevent a skin
forming. (Alternatively, put the custard in a blender or food
processor and turn it onto the slowest setting for a minute at a
time until the custard is almost cold.)
7. While the custard is cooling, pour the cold jelly over the fruit
and sponge and refrigerate.
8. Pour the cold custard over the trifle and chill for a few hours
before topping with the whipped cream. Decorate with halved
glacé cherries and flaked almonds.

HOT FUDGE SUNDAES

This simple hot fudge sauce will keep for about a week in the
fridge, which is just as well since a little of it goes a long way, so
don’t get carried away and pour too much over the fruit and ice
cream, you really don’t need it.
Alternatively, have this sauce with sliced bananas and chopped
almonds or hazelnuts.
For the sauce
1 tin of condensed milk
4 oz (100 g) plain chocolate
2–3 tbsp maple or golden syrup (or a mixture of each)
1 tin of maraschino cherries
Vanilla and/or chocolate ice cream
Flaked or crushed almonds
Method
1. Put the condensed milk in a heatproof bowl with the broken
up chocolate over a saucepan of previously boiled water and
leave for about 15 minutes until the chocolate has melted
completely.
2. Add the syrup to the sauce and stir well.
3. Layer a scoop of each flavour of ice cream into sundae glasses
or bowls with the cherries; pour a couple of tablespoons of hot
fudge sauce over each one and top with a small handful of nuts.

BAKEWELL TART

Use raspberry jam instead of apricot and make a thin layer of glacé
icing for the top rather than dusting with icing sugar if you prefer
– and if you use a ready-made pastry case you can skip the whole
of the first method altogether.
For the pastry
1 oz (25 g) butter or margarine
1 oz (25 g) lard or Cookeen
4 oz (100 g) plain flour
4 tbsp milk (or water, or some of each)
1 tbsp sugar
Method
1. Preheat the oven to Gas Mark 5 (190ºC) and lightly grease a
flan tin or pie dish approximately 1⁄2 in (1.25 cm) deep and 8
in (20 cm) across.
2. Sift the flour into a large mixing bowl, add the fat in small
pieces and rub in until the mixture resembles medium-fine
breadcrumbs, then stir in the sugar.
3. Make a well in the centre of the flour, pour in the milk and/or
water and mix together to make a firm, smooth dough.
4. Turn the dough out onto a floured surface, knead for a couple
of minutes then roll out the pastry to fit the flan tin and trim
away the excess.
5. Prick the bottom of the flan with a fork a few times and bake
blind for about 15 minutes until the pastry looks slightly crisp
but not quite golden. (To bake blind: cover the bottom of the
flan case with a piece of greaseproof paper and weigh down
with dried beans, rice or lentils.)
6. Remove the beans and greaseproof paper and return the flan
case to the oven for another 5 minutes to crisp up the pastry.
For the filling
3 oz (75 g) butter or margarine
3 oz (75 g) sugar
2 eggs, separated
3 oz (75 g) self-raising flour
4 tbsp ground almonds
Milk
Apricot jam
Method
1. Put butter and sugar in a large mixing bowl and beat together
with an electric whisk until pale and fluffy.
2. Add the egg yolk all at once, beating continuously to stop the
mixture curdling.
3. Stir in the flour and ground almonds with a metal spoon and
add a splash of milk to get the mixture to a soft, dropping
consistency.
4. Whisk the egg whites till stiff in a separate, much smaller bowl
– don’t bother to clean the blades first – then fold into the rest
of the mixture.
5. Spread the bottom of the flan case with a thick layer of jam
then fill to the top with the cake mixture.
6. Bake in the oven at Gas Mark 5 (190ºC) for about 25 minutes.
Allow to cool and dust with icing sugar.

BAKED ALASKA

Baked Alaska must have been even easier to put together when
you could still buy ice cream in solid blocks – or maybe you still
can, I never see it like that now though – but even if you decide to
bake the sponge yourself and make a fresh fruit purée instead of
opening a tin, this impressive little pudding is a nice easy one for
absolute beginners to make, or indeed anyone who wants
something sweet after dinner in a lot less time than it takes to open
the box and leave a supermarket dessert to defrost.
Anyway, you can elaborate on the cheat’s version of Baked
Alaska and make as many improvements as you like. This is just
the recipe in its most basic form.
1 large ready-made sponge flan case
Vanilla ice cream
1 tin of mixed berries or summer fruits
4 egg whites
3 tbsp caster sugar
Method
1. Stand the sponge flan case on a cold oven tray and preheat the
oven to Gas Mark 6 (200ºC).
2. Take the ice cream straight from the freezer without allowing
it to sit in the fridge or stand at room temperature first, and
put as many scoops into the flan case as it takes to make a
gently rounded dome on top of the sponge without overdoing
it. (As a very rough guide I’d say the ice cream should be no
more than about 3 1⁄2 in (9 cm) high in the middle – but that’s
only guessing. Just do what looks right to you.)
3. Pile the tinned fruit (without the juice) around the ice cream,
neatly filling in any gaps to make the pudding as smooth and
compact as possible.
4. Whisk the egg whites and about half the quantity of caster
sugar with an electric hand whisk until the meringue stands up
in peaks and you can turn the bowl upside down without the
contents sliding out then fold in the remainder of the sugar.
5. Smooth the meringue all over the top of the fruit and ice cream
in an even layer, making sure it meets the sponge around the
edge, then fluff the meringue up a bit with a fork or blunt knife
– or do whatever you think makes the pudding look good. (You
could use a star-shaped nozzle and a large piping bag to create
a more elaborate pattern with the meringue if you can be
bothered. I never can.)
6. Put the pudding at the bottom of the oven on Gas Mark 6
(200ºC) for about 10 minutes, until the meringue is dried out
and golden in places.

MAGIC CHOCOLATE PUDDING

This must be one of the all-time perfect puddings. The mixture
separates during cooking to produce a soft, light sponge with a
thick chocolate sauce underneath, and it’s easy enough for older
kids to make by themselves. (My 15-year-old daughter Eleanor
and her friend Jessie made it at our house recently when I was out.)
The quantities below make a very large pudding, which should
be enough for at least eight people, so make half this amount if
you want a medium-sized pudding or six small individual
puddings.
10 oz (275 g) plain flour
4 tsp baking powder
1⁄2 tsp salt
4 oz (100 g) caster sugar
4 tbsp cocoa powder
4 oz (100 g) butter or margarine
2 eggs
2 tsp vanilla essence
1 mug of milk
For the topping
3 tbsp soft brown sugar
3 tbsp cocoa powder
11⁄2 mugs of boiling water
Method
1. Lightly butter a large soufflé dish (or several small ones) and
preheat the oven to Gas Mark 4 (180ºC).
2. Sift the flour, baking powder, cocoa powder, sugar and salt into
a very large mixing bowl and make a well in the centre.
3. Melt the butter and add to the dry ingredients with the milk,
eggs and vanilla essence then mix everything together
thoroughly with a large metal spoon.
4. Pour the mixture into the prepared dishes then sprinkle the
entire surface of the pudding(s) with the soft brown sugar and
cocoa powder.
5. Now carefully pour the boiling water over the pudding(s) as
evenly as you can and bake in the oven for 30–40 minutes, until
the sponge is firm and springy to the touch.
6. Serve with cream.

DIME BAR CAKE

Another ripped off Ikea favourite (see also Swedish Meatballs &
Cream Sauce in ‘Comfort Food’), the Dime Bar cake recipe – or
Daim Bar as it’s apparently called in Sweden – is such a closely
guarded secret that all you have to do is look at the ingredients on
the back of the box to be able to work out more or less how it’s
made, although I think the home-made version is better.
My very good friend Carole, an ace almond biscuit maker, came
up with the idea of using soft cream cheese or Quark instead of
buttercream, which is not only lower in fat, it makes the finished
cake less sweet and sickly, but if you prefer to use buttercream,
blend about 1 oz (25 g) of butter and 3 oz (75 g) of icing sugar
with 1 tsp of vanilla essence and 1tbsp of water.
Result.
4 large egg whites
4 oz (100 g) soft brown sugar
1 large packet of ground almonds: approximately 8 oz (200 g)
4 tsp vanilla essence
1⁄2 tsp salt
Half an 8 oz (225 g) tub of Quark or soft cream cheese
3 Dime bars
Method
1. Base line two average-sized loose-bottomed cake tins with
greaseproof paper.
2. Whisk the egg whites with an electric hand whisk until the
meringue is stiff enough to stand up in peaks and stays put
when you turn the bowl upside down. (Takes about 2
minutes.)
3. Stir in the sugar, ground almonds and 2 tsp of vanilla essence
and 1⁄2 tsp salt then press half the mixture into each prepared
cake tin and bake in a very low oven, approximately Gas Mark
1 (140ºC) for 30–40 minutes until firm to the touch.
4. Soften the Quark or soft cream cheese in a bowl with another
2 tsp of vanilla essence and use half to sandwich the two cakes
together. Spread the other half over the top of the cake.
5. Use a rolling pin or similar to crush the Dime bars between a
large folded sheet of greaseproof paper and put the broken bars
in a Pyrex bowl over a saucepan of hot water until the chocolate
has melted completely.
6. Spread the melted Dime bar mixture over the top of the cake
and refrigerate.

TUTTI-FRUTTI ICE CREAM

This is easily the best ice cream I’ve ever made (not having an ice
cream maker) and once again you don’t have to be too precise with
the quantities; as long as the tins and cartons are roughly the same
size the recipe should work.
I tried replacing the fruit with Jelly Tots once but the freezing
process made the sweets too hard and gooey and potentially
hazardous to kids’ teeth, although I don’t see why you couldn’t
make a chocolate chip version, or maybe use fresh apricots or
raspberries if you wanted to.
The quantities given here are perfect for a standard 2 lb (1 kg)
loaf tin.
1 tin of condensed milk
1⁄2 standard tin of coconut milk
1 carton of ready-made custard (500 g)
1 large carton of double cream (284 ml)
2 tbsp vanilla essence
A handful each of dried apricots, glacé cherries and raisins
Method
1. Line a standard loaf tin or bowl with a double layer of cling
film with plenty of overlap around the sides and chop the fruit
into small pieces.
2. Beat the cream in a large bowl with an electric hand whisk until
just standing up in soft peaks, but try not to over-beat so it goes
all thick and holey.
3. Add the custard, condensed milk, coconut milk and vanilla
essence and beat again on the lowest speed setting for another
minute, or less, to combine everything together. (Don’t worry if
the mixture isn’t completely smooth.)
4. Scatter the fruit into the bowl so it doesn’t stick together in big
lumps, stir well, then scoop the mixture into the lined loaf tin
or bowl.
5. Cover the ice cream with another double layer of cling film and
freeze for 6–8 hours. Once the ice cream has been frozen
overnight, allow it to stand at room temperature for a couple of
minutes before serving, as you would with most other ice
creams.
6. Serve in bowls or cornet wafers.

RICE PUDDING

Most people who think they hate rice pudding were put off by the
stuff they had at school, but it’s worth giving this one more try
because apart from being cheap and good for children it’s really
quite nice; and perfect for those times you’ve already got the oven
on a low heat for a few hours to cook a pot roast, or something
else which takes as long.
You can make rice pudding with plain milk but I prefer it made
with part fresh milk and a tin of evaporated milk, which gives it a
bit more sweetness and a creamier texture. (Use any size tin you
like and top up with the ordinary milk.)
4 oz (100 g) short-grain pudding rice
1 tin of evaporated milk
2–3 tablespoons sugar
Nutmeg
Milk
Butter
Method
1. Grease a shallow ovenproof dish with a little butter.
2. Pour the evaporated milk into a large measuring jug and make
up to the 2 pint (1 litre) mark with plain milk.
3. Mix the rice and sugar with the milk mixture in the ovenproof
dish, sprinkle with nutmeg and bake at the bottom of a low
oven, Gas Mark 2 (150–160ºC) for 2–3 hours or until the rice
is creamy and the top of the pudding is slightly golden.
4. Serve on its own, with jam, or with stewed fruit or bananas and
a little more evaporated milk or single cream.

LEMON MERINGUE PIE

People often think of lemon meringue pie as a fiddly dessert but
it isn’t at all, and if you use a ready-made flan case you can make it
in a few minutes flat.
That said, the ready-made flan cases you find in the
supermarket are about 8–9 in (20–23 cm) in diameter and very
shallow, whereas the pastry case you’d make yourself in a flan tin
that size (or slightly larger) would be deeper, so if you do use a
ready-made flan case you’ll have a bit too much meringue with
these quantities, in which case you could either make a couple of
meringue nests with the leftovers (just spoon the meringue onto
a sheet of greaseproof paper on a separate oven tray and bake for
the same length of time as the pie) or make the Simple Pineapple
Sorbet (page 279) at the same time and use up the extra egg whites
in that.
You can also use 2 whole lemons instead of 4 and make up the
rest with bottled lemon juice instead, and although you should
really cook the lemony bit in a double boiler, i.e. in a bowl over a
pan of hot water, you can just as easily make it straight in the
saucepan; just keep your eyes on it and don’t let the sauce stick.
1 ready-made pastry case
or
6 oz (150 g) plain flour
3 oz (75 g) butter or margarine (or 11⁄2 oz/40 g each of butter and
lard)
1 heaped tbsp caster sugar
4–6 tbsp cold water (or a mixture of water and milk)
4 eggs, separated
6 heaped tbsp caster sugar
4 whole lemons (or 2 lemons + lemon juice)
2 tbsp cornflour
6 tbsp cold water
Method
1. To make your own pastry case, grease a flan dish or loosebottomed
cake tin and preheat the oven to Gas Mark 4
(180ºC); sift the flour into a mixing bowl, add the fat in small
pieces and rub in until the mixture resembles medium-fine
breadcrumbs then stir in the sugar, make a well in the centre
and add the liquid, pinching the mixture together with your
fingers to make a dough. Knead the dough for a minute then
roll it out to fit the flan dish and bake ‘blind’ for about 15
minutes with a circle of greaseproof on the base, weighed down
with rice or lentils to keep the pastry flat.
2. Separate the eggs. Put the yolks in a small saucepan with half
the sugar and the grated rind and all the juice from the lemons
and beat together with a wooden spoon.
3. Put the pan over a very low heat until all the sugar has melted;
meanwhile, mix the cornflour and water together in a small cup
or bowl to make a paste.
4. Add a couple of tablespoons of the liquid from the pan to the
cornflour paste, blend well then pour the whole lot back into
the pan; turn the heat up a bit and stir constantly for a couple
of minutes until the lemon mixture turns into a fairly thick gel.
5. Scoop the lemon mixture into the pastry case.
6. Whisk the eggs whites with half the remainder of the sugar for
a couple of minutes until the meringue is very stiff and standing
up in peaks then add the rest of the sugar, folding it in with a
large metal spoon.
7. Top the pie with the meringue, making sure the meringue
meets the pastry around the edge of the pie without any gaps,
then bake the pie in a very low oven – Gas Mark 1 (120ºC) for
about an hour – check after 45 minutes – until the meringue
is firmly set on top and just golden in places.

GIPSY TART

An old school dinner favourite, Gipsy Tart was never the healthiest
thing on the menu, but it’s probably still less calorific than a turkey
twizzler. At least there are vitamins in the evaporated milk, and
putting a layer of thinly sliced bananas at the bottom ups the
nutrient quotient even further.
You must make this the day before you want to eat it, though.
It only takes a few minutes in the oven but you’ll need to leave it
in the fridge overnight for the filling to set into a kind of mousse.
Make it the ultimate easy-to-do pudding by buying readymade
pastry cases. The quantities here are enough for two Gipsy
Tarts.
2 ready-made sweet pastry cases
1 tin of evaporated milk
1⁄2 mug of dark brown muscovado sugar
2–3 bananas
Method
1. Put the evaporated milk in a large bowl with the sugar and mix
with an electric hand whisk on high speed for 5–10 minutes
until the mixture is noticeably thicker.
2. Put a layer of thinly sliced banana at the bottom of the pastry
case and fill each one to the top with the evaporated milk
mixture.
3. Bake in a preheated oven on Gas Mark 6 (200ºC) for about 10
minutes until the surface of the tarts is firm to the touch and
golden. (The inside will be pure liquid though, so don’t be
tempted to cut it open yet.)
4. Refrigerate overnight.

STEAMED SYRUP SPONGE

Steamed sponge puddings can just as easily be made with a couple
of tablespoons of jam (any flavour, but raspberry or apricot would
both be perfect) instead of the golden syrup.
This easy little recipe can be put together in minutes – you
don’t even have to weigh the ingredients – and while it’s steaming
away quietly at the back of the stove you can make dinner, eat
dinner and paint your toenails by the time it’s ready.
8 tbsp (8 oz/200 g) self-raising flour
4 tbsp (4 oz/100 g) butter or margarine
4 tbsp sugar
1 egg
1⁄2 cup of milk
2 tbsp golden syrup
Method
1. Grease an average-sized pudding basin or Pyrex bowl with
butter or margarine (‘average’ would hold approximately 11⁄2–2
pints/850 ml–1 litre of water) and put a circle of greaseproof
paper at the bottom of the basin.
2. Sift the flour into a large mixing bowl, add the butter or
margarine in small pieces and rub in the fat until the mixture
resembles medium-fine breadcrumbs.
3. Stir in the sugar.
4. Add the egg to 1⁄2 cup of milk, whisk with a fork then pour
into the bowl with the rest of the ingredients, mixing
thoroughly to a smooth dropping consistency.
5. Put 2 big tablespoons of golden syrup at the bottom of the
pudding basin then add the sponge mixture, smoothing the top
with the back of the spoon and making a slight hollow at the
centre.
6. Cover the pudding basin with a square of greaseproof paper
and foil (greaseproof paper next to the pudding, foil on the
outside) with a pleat in the middle and secure with a piece of
string or Sellotape.
7. Steam the pudding in a large saucepan of boiling water for
about 11⁄2 hours (the water should be about three quarters of
the way up the basin) and check the level of the water every
half hour or so to make sure the pan doesn’t boil dry.
8. When cooked, remove the foil and greaseproof paper, hold a
plate over the basin and tip it upside down so the pudding
slides out onto the plate. Serve with single cream or custard.

BLACK FOREST GATEAU

This recipe should ideally contain six eggs but I’ve made it with
only four eggs before and it’s still good. The raw mixture has a bit
less volume, that’s all, meaning you get a slightly smaller cake. I
normally use Cadbury’s Flakes but it has to be said, Black Forest
Gateau lacks class without proper grated dark chocolate curls …
so you decide. (Flakes come in packs of five at the supermarket,
which is about right.)
And if you haven’t got kirsch you’ll know exactly what to use
instead – assuming you’ve already read some of the other recipes
in this book … (That would be sherry. What else?)
Finally, classic Black Forest Gateau consists of three layers, so
you should really make one large cake and cut it into three when the
sponges are cool, but I much prefer making layered cakes in separate
sandwich tins because not only do they cook more quickly, evenly
and reliably that way, it saves you the hassle of trying to cut them
up neatly afterwards. The really lazy way to do it – i.e. my way – is
to just make the cake in two sandwich tins and settle for two layers.
4 oz (100 g) butter or margarine
6 oz (150 g) plain flour
2 tsp baking powder
2 oz (50 g) cocoa powder
6 oz (150 g) caster sugar
6 eggs (or 4 – see above)
2 tins of black cherries in heavy syrup
4 tbsp kirsch or sherry
Cornflour
Small carton of whipping or double cream
1⁄2 lb (225 g) bar of dark chocolate
or Cadbury’s Flakes
Method
1. Grease and base line however many cakes tins you’re using and
preheat the oven to Gas Mark 4 (180ºC).
2. Melt the butter until it’s very, very soft – about 20 seconds in
the microwave. (It doesn’t have to be completely liquid,
although that’s okay.)
3. Put the eggs and sugar in a large bowl and beat with an electric
hand whisk for a few minutes until the mixture is thick enough
to leave a trail across the surface.
4. Sift in the flour, baking powder and cocoa powder; fold in
gently (preferably with a large metal spoon) then add the
melted butter and gently incorporate that into the mixture too.
5. Scoop the mixture equally into the prepared cake tins and bake
in a moderate oven, Gas Mark 4 (180ºC) for about 20
minutes. (Check after 15 minutes if you’re dividing the cake
mixture into three tins, or if you’ve got a very hot oven; it
varies.)
6. While the cakes are cooking, strain the cherry syrup into a
small saucepan, add the kirsch (or sherry) and warm over a
moderate heat until the liquid is near boiling point.
7. Put a couple of tablespoons of the liquid in a cup or small bowl
with 2 teaspoons of cornflour, blend well then add the
cornflour and syrup mixture to the syrup in the pan and stir
over a reduced heat for a few more minutes until the syrup
thickens slightly.
8. Allow to cool, then mix the cherries with the syrup.
Meanwhile, whisk the cream in a separate bowl until it’s thick
enough. (Try not to overwhisk the cream to the point where
it starts to look holey.)
9. Sandwich the sponges together with some of the cherries and
cream, then spread more cream across the top and around the
sides of the cake.
10. Put the remainder of the cherries on top of the cake, leaving
about an inch (2 cm) around the edge; cover the top edge and
sides of the cake all over with the crushed up Flakes or grated
chocolate.

PRAWN COCKTAIL

There’s more than one way to make a prawn cocktail; this is the
most basic version, which I think is all you need with two other
courses on the menu.
The quantities given below are enough for up to six prawn
cocktails and any surplus cucumber, lettuce and tomato can be used
to make a garnish or small side salad to go with the main course.
Small bag of frozen prawns (defrosted)
1⁄2 small iceberg lettuce
1⁄2 cucumber
1 smallish tomato per person
1 lemon
Lemon juice
4 generous tbsp tomato ketchup
Ditto mayonnaise or salad cream
Paprika
Method
1. In six wine glasses (or similar), wash and finely shred the
iceberg, and make a little bed of lettuce at the bottom of each
glass.
2. Wash and slice the cucumber and tomatoes any way you like
and mix with the lettuce, leaving about 1⁄2 in (1.25 cm) of room
in each glass for the prawns.
3. Blend the ketchup and mayonnaise together with a little lemon
juice; fill the glasses to the brim with prawns, top with the
dressing and sprinkle with a little paprika.
4. Cut the whole lemon in half and take out the pithy centre by
cutting a small V shape either side of the core. Cut each half of
lemon into two or three wedges, carefully remove the pips and
put a piece of lemon on each glass. Serve with thin slices of
brown bread and butter cut into small triangles, crusts
removed.

BLADE BEEF STEAK & CHIPS

Blade beef steaks
1⁄2 pint (300 ml) of beef stock
1⁄2 glass of sherry
1 tsp mustard
Salt and black pepper
Onions or shallots
Mushrooms
11⁄2 tbsp flour
Butter
Oil
Method
1. Put the steaks between a large folded sheet of greaseproof
paper and bash hard with a meat hammer or large rolling pin
for a few minutes to tenderize the steaks and flatten them out
as much as you can. Season with salt and black pepper.
2. Warm a couple of teaspoons of oil in a large frying pan and as
soon as the pan is really hot, wipe dry with kitchen roll (don’t
burn your fingers) and put the steaks in the pan two at a time,
pressing the meat down hard with a slice in order to seal and
brown the steaks as quickly as you can. (This won’t take any
longer than 20–30 seconds on each side.)
3. Transfer the steaks to a very large casserole or ovenproof dish
and pour on the stock mixed with the sherry and mustard;
cover with a lid or a layer of foil and cook in a low preheated
oven, say Gas Mark 2 (160ºC), for about 11⁄2 hours.
4. Towards the end of the cooking time fry the onions and
mushrooms in butter over a low heat, and once the steaks are
tender, keep them warm and covered at the bottom of the oven
while you pour the stock into a clean saucepan or measuring jug.
5. Sift the flour into the pan with the onions and mushrooms and
stir well for a minute before pouring the stock into the pan,
stirring all the time.
6. Pour the sauce over the steaks on the plate and serve with chips,
peas and salad.

PROFITEROLES IN COFFEE SAUCE

If you make profiteroles regularly you know exactly how the dough
should look at every stage; otherwise you can’t always tell if you’ve
beaten the mixture too hard or added too much egg until it’s too
late.
But apart from that it’s all good news. Profiteroles are fantastic
value for money, take only minutes to make and are loved by
almost everyone. The only slightly fiddly thing is you will need a
piping bag to get the cream inside at the end, but the uncooked
profiteroles don’t have to be piped, they can be spooned onto the
baking sheets by hand.
Don’t worry if your profiteroles aren’t identical to the ones you
find in the supermarket either. We’re so used to synthetic, massproduced
desserts it’s easy not to realize that the home-made
version only looks slightly different because actually it’s even better.
As long as the profiteroles are cooked properly inside it doesn’t
matter if they’re not exactly a work of art, and piled into glass bowls
and covered in sauce it’s hard to tell anyway.
I always use one very large egg instead of two medium ones.
You have to add the egg gradually so the dough doesn’t become
too slack (see below) but I’ve found that if you just use one very
large egg instead of two smaller ones, you won’t even have to worry
about overdoing it.
Finally, although you can use plain flour to make profiteroles,
it’s a good idea to use strong bread flour, which is much more
robust and really helps the profiteroles to hold their shape.
You’ll get about 18 profiteroles from this mixture, which would
serve about four people.
2 oz (50 g) butter or margarine
1⁄4 pint (150 ml) water
3 oz (75 g) strong bread flour
2 eggs, beaten (or 1 very large, see above)
2⁄3 large carton of double cream, whipped
For the sauce
1 oz (25 g) butter or margarine
1 big tbsp golden syrup
1 tsp instant coffee dissolved in 2 tbsp boiling water
1 egg, beaten
6 oz (150 g) icing sugar
Method
1. Preheat the oven to Gas Mark 5 (190ºC) and lightly grease a
couple of large baking sheets with a few drops of oil and water.
2. Put the butter or margarine in a saucepan with 1⁄4 pint (150
ml) of water; heat fairly gently until the fat has melted then
bring to the boil.
3. Immediately the water is boiling take the pan off the heat, tip
the flour in all at once and start beating with a wooden spoon.
As soon as the dough starts coming together put the pan back
over the heat and continue beating until the dough forms a
rough ball in the middle of the pan. This will only take about
a minute, so don’t overdo it or the dough will become too fatty.
4. Now put the dough straight into a mixing bowl and allow it to
cool for a couple of minutes. At this stage you can either
continue beating the dough with a wooden spoon, which is very
hard work, or use an electric hand whisk. (Or even put the
dough into a food processor and add the eggs through the
funnel.)
5. Add the beaten egg a little at a time as you beat the dough
vigorously. At this stage you want to incorporate as much air as
you can, which is what gives the profiteroles their light texture.
When the dough is still firm with a sheen on the surface it’s
ready. If you add too much egg the dough becomes too slack
and the profiteroles won’t have such a good shape or
consistency.
6. Spoon the dough onto the baking sheets to make 18
profiteroles roughly the size of a peach stone and bake in the
oven for 25–30 minutes until well risen and golden.
7. Allow to cool completely, then fill the profiteroles with whipped
cream by making a small hole in the bottom or side of each one
with a very sharp knife, a skewer or the end of a corkscrew.
To make the sauce
(To make a chocolate sauce, replace the coffee with a 4 oz (100 g)
bar of plain chocolate).
Method
1. In a medium-sized bowl dissolve 1 heaped teaspoon of instant
coffee in a couple of tablespoons of boiling water, add the butter
or margarine and the golden syrup and melt the whole lot over
a saucepan of hot water.
2. Take the bowl off the heat, add the egg and sift in the icing
sugar, then beat at high speed with an electric hand whisk for
about 30 seconds until you’ve got a thick, smooth icing.
3. Arrange the profiteroles in one large bowl or several small ones
and put them in the fridge while you wait for the sauce to cool
for half an hour. (The sauce can also be put in the fridge.)
4. Spoon some of the sauce over the profiteroles and keep the rest
in a jug to serve hot or cold with the profiteroles at the end.

POTATO SKINS WITH SOUR CREAM & HOT TOMATO DIP

Once the skins have been removed, mash the remainder of the
potatoes to go with the pork, adding a little sour cream and a couple
of egg yolks or some grated cheese, and seasoning with salt and pepper.
An even quicker way of making potato skins is to wash and
carve slices off the uncooked potatoes and then bake or deep-fry
them. It still works, but the texture isn’t as good as it is when you
boil the potatoes in their skins first. (Buy a jar of hot salsa dip if
you don’t have time to make your own.)
2 medium-sized potatoes per person (approximately)
Salt
Sour cream
For the Hot Tomato Dip
1 tin of chopped tomatoes
1⁄2 small jar of mayonnaise
1 large onion
2 cloves of garlic
1⁄2 tsp chilli powder
Salt & pepper
(Tabasco or Worcestershire sauce)
Oil
Method
1. Give the potatoes a quick wash in cold water with a nail-brush
then put them in a saucepan with fresh cold water, bring to the
boil in the usual way and simmer gently for about 15 minutes
until the potatoes are cooked through. (A sharp knife should go
easily through the potato when it’s done.)
2. When the potatoes are cool enough to handle, carve the peel off
in thick slices from top to bottom and lightly season the potato
skins with salt.
3. Sprinkle the skins with oil and bake in a preheated oven, Gas
Mark 7 (220ºC) for about 20 minutes until golden.
4. Serve warm with the hot tomato dip and sour cream.
To make the Hot Tomato Dip
1. Warm some oil in a pan then fry the finely chopped onion and
crushed garlic for a few minutes until just soft.
2. Add the chilli powder and chopped tomatoes, turn the heat up
and bring to the boil, stirring continuously.
3. Simmer for about 20 minutes until the liquid reduces slightly
and the sauce thickens, then remove from the heat and allow to
cool for about half an hour before adjusting the seasoning with
salt and pepper and a little Tabasco or Worcestershire sauce if
liked.
4. Mix the tomato sauce in a bowl with the mayonnaise, cover
with cling film and keep in the fridge.

PORK IN PICKLE SAUCE

While the pork is cooking – and before you make the sauce – put
ice-cream-scoop-sized dollops of mashed potato on a flat baking
tray lined with greased greaseproof paper and score lightly with a
fork all the way round to tart them up a bit. Or pipe the potato
through a star-shaped nozzle if you have enough time and patience
– not to mention a piping bag. In fact, you can make a fairly good
piping bag yourself by twisting a large semicircle of greaseproof
paper into a cone shape then securing with Sellotape all the way
along the join and snipping off the pointed end, but only work
with small amounts of potato if you’re using a home-made piping
bag; mashed potatoes are a lot heavier than cream or meringue
and too much will burst the bag. (You’ll still need the star-shaped
nozzle for this to work though.)
2 thin pork fillets per person
1 cucumber
1⁄2 onion
1⁄2 pint (250 ml) pale stock (chicken or vegetable)
Milk
Butter
2 tbsp flour
1⁄2 tsp nutmeg
1⁄2 very small jar of pickled gherkins (with vinegar)
Method
1. Grill or fry the pork fillets for a few minutes to brown the
outside then transfer the meat to a casserole dish, cover tightly
with foil and bake in a preheated oven, Gas Mark 3 (170ºC),
while you make the sauce.
2. Now peel and de-seed the cucumber and chop it into chunks;
also peel and chop the onion while you warm some butter in a
frying pan. When it’s just about foaming, add the cucumber
and onion and cook gently for a few minutes until the onion
has softened but not coloured.
3. Add the flour and nutmeg to the pan, stirring well, and cook for
another minute. (Take the pan off the heat while you make the
stock.)
4. Make the stock in a measuring jug (with one stock cube) to
barely 1⁄2 pint (about 250 ml), adding a splash of milk and 1–2
tbsp of vinegar from the jar of gherkins.
5. Add the stock to the pan, stirring well. Bring to the boil then
simmer gently for a couple of minutes, stirring constantly until
the sauce thickens.
6. Allow the sauce to cool slightly then blend in a food processor
or liquidizer.
7. Cut roughly half the jar of gherkins into slices and add them to
the sauce.
8. Pour the sauce over the pork fillets then cover with the foil
again and cook for another 30 minutes or so until the pork is
completely tender.
9. Serve with creamed potatoes (see above) and green vegetables
or salad.

AMARETTI PEACHES IN WHITE WINE

Use nectarines if you don’t like the texture of peach skin.
Otherwise, you could just remove the skin (or use tinned peaches)
but you lose some of the colour this way, which spoils the overall
look of the fruit. Allow roughly one biscuit for each peach half,
but quantities don’t have to be exact, this is another one of those
failsafe recipes that seems to work every which way. (Any type of
almond biscuits or macaroons will do if you can’t get Amaretti.)
6–8 peaches or nectarines
8–10 Amaretti biscuits
2 oz (50 g) butter (preferably unsalted)
2 oz (50 g) caster or icing sugar
1⁄2 pint (300 ml) white wine
Method
1. Wash the peaches and cut them in half then carefully remove
the stones.
2. Use a knife or teaspoon to scoop a little of the flesh out of each
half, making the hollows deep enough to take the filling, then
put the bits of removed fruit in a bowl and chop them up a bit
more.
3. Soften the butter in the microwave then add to the bowl with
half the sugar and the crushed Amaretti biscuits, mixing
everything together well.
4. Place the peach halves in a lightly buttered, deep-sided
ovenproof dish and stuff them with filling.
5. Pour the wine over and around the peaches and sprinkle the
remainder of the sugar over the fruit. Bake in a preheated oven
on Gas Mark 4 (180ºC) for about half an hour until the fruit
is tender.
6. Serve warm or cold, with or without single cream.

STUFFED MUSHROOMS

Normally I don’t bother to dry out breadcrumbs, I just whiz the
bread in the food processor and freeze the breadcrumbs as they
are, but this recipe works better if the breadcrumbs are nice and
crisp. The easiest way to do this is to spread the breadcrumbs out
on a large tray and put them in the oven on Gas Mark 6 (200ºC)
for 3 or 4 minutes. (Bash them up in the bag first if they’ve been
frozen, leave to stand at room temperature for about 20 minutes
then crumble them up completely with your hands.)
1 or 2 large flat-cap mushrooms per person
Crispy white breadcrumbs
Fresh Parmesan cheese
Garlic purée
Vegetable stock
Olive oil
Parsley
Method
1. Wash and peel the mushrooms and remove the stalks
completely.
2. Make up about 1⁄2 pint (300 ml) of stock with 1⁄2 a stock cube
or a teaspoonful of Marmite or Vegemite and poach the
mushrooms in the stock for five minutes.
3. Put the warm mushrooms on an oven tray, spread each one
with a generous squeeze of garlic purée topped with a mixture
of breadcrumbs and finely grated Parmesan; drizzle with olive
oil and grill for a few minutes until the toppings are crisp and
brown.
4. Sprinkle with parsley and serve.

CLASSIC SPAGHETTI BOLOGNESE

The number one favourite in the late seventies and early eighties,
Spaghetti Bolognese is so far out of fashion as dinner party food
these days it’s about to stage a comeback (remember, you read it
here first).
Anyway, there are two types of Spaghetti Bolognese; the kind you
make in five minutes flat with a packet of mince and a jar of instant
sauce, and the real deal which includes bacon, chicken livers and, of
course, wine – traditionally white, although red does the job just as well.
1lb + (500 g) minced beef
6 rashers of back bacon
Small packet or tub of chicken livers
1 onion
2 cloves of garlic
1 carrot
2 tins of chopped tomatoes
Tomato purée
1 beef stock cube
1⁄4 pint (150 ml) of dry white wine (approx)
Oregano or Italian herbs
Method
1. Cut the chicken livers into halves or quarters, snip the bacon
into small pieces and trim the fat.
2. Put all the meat into a very large pan over a high heat, breaking
up the mince with a wooden spoon.
3. When the meat is just cooked through, almost cover the pan
with a lid then tip the pan and carefully strain off as much of
the fatty liquid as you can.
4. Add the crushed garlic, a finely chopped onion, grated carrot
and herbs and cook for a few more minutes.
5. Crumble a stock cube into the pan, add the chopped tomatoes
with about half a tube of tomato purée, pour in the wine, give
it all a good stir then cover with a lid and cook on a low heat for
about half an hour. (Thicken the Bolognese with more tomato
purée, or if you want to thin it down, use more wine or a
mixture of beef stock and wine.)
6. Serve with spaghetti. Obviously. And if, like me, you don’t enjoy
messing about with long strands of spaghetti – and you hate
watching other people messing about with long strands of
spaghetti – break it into much smaller pieces before cooking
so you can just fork it up without trailing it all over your chin
first. (I mean, what’s the point?)

SWEET PASTRIES

These little pastries are so simple to make but look and taste
almost like something from a proper baker or patisserie.
Instead of sugar and spice try chocolate spread or apricot jam
as fillings – or make a mixture of all three.
Finally, although I always make dough by hand in a mixing
bowl rather than bother with a food processor, this recipe is
significantly quicker and easier if you make the dough by whizzing
the ingredients together electronically, so this is one time it’s worth
the extra washing up.
5 oz (125 g) plain flour
4 oz (100 g) butter or margarine
4 oz (100 g) soft cream cheese
2 tbsp sour cream (or 2 tbsp regular cream + 1 tsp lemon juice)
4 tbsp icing sugar
1 tsp mixed spice
1 tsp cinnamon
1 big tbsp of butter (for the filling)
Method
1. Put the flour, butter or margarine, soft cream cheese and sour
cream together in a food processor or electric mixer then whiz
or pulse for a couple of minutes until the mixture forms a soft
dough.
2. Divide the dough into two halves, wrap each half in cling film,
foil or a large food bag and chill in the fridge for about an hour.
3. Melt the butter for the filling in a small bowl or mug and sift
the icing sugar and spices together in another bowl.
4. Preheat the oven to Gas Mark 4 (180ºC) and lightly grease 2
baking sheets before you roll out each piece of dough into a
rough circle large enough to cut round a dinner plate. (Save the
trimmings for re-rolling.)
5. Cut each circle of dough into approximately 10–12 wedges,
like a pizza, and brush each wedge with melted butter.
6. Sprinkle the mixed icing sugar and spices over the wedges and
roll each one into a twist, starting with the widest part and
gently pressing the pointed tip into the dough at the end.
7. Bake in the oven for 20–25 minutes until golden and leave the
pastries to cool on the trays for a few minutes before
transferring to a wire rack to cool completely.