You Will Need
1 pound boneless skinless chicken breasts
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon pepper
2 teaspoons seasoned salt
1 teaspoon paprika
1 small onion, cut into strips
15 jalapeño peppers, halved and seeded (When cutting or seeding hot peppers, use rubber or plastic gloves
to protect your hands. Avoid touching your face).
1 pound sliced bacon, halved widthwise
Blue cheese or ranch salad dressing
What to Do
1. Cut chicken into 2 x 1 1/2-inch strips.
2. In a large resealable plastic bag, combine the garlic powder, onion powder, pepper, seasoned salt and
paprika; add chicken and shake to coat.
3. Place a chicken and onion strip in each jalapeño half. Wrap each with a piece of bacon and secure with
toothpicks.
4. Grill, uncovered, over indirect medium heat for 18 to 20 minutes or until chicken juices run clear and
bacon is crisp, turning once. Serve with blue cheese or ranch dressing.
Makes: 2 1/2 dozen
Grilled Pizza Bread
1 pound ground beef
1/2 cup chopped onion
1 can (8 ounces) tomato sauce
1/2 teaspoon salt
1/2 teaspoon dried oregano
1 loaf (1 pound) French bread
1 cup (4 ounces) shredded mozzarella cheese
1 can (2 1/4 ounces) sliced ripe olives, drained
Sliced pepperoni (optional)
What to Do:
1. In a skillet over medium heat, cook the beef and onion until meat is no longer pink and onion is tender;
drain.
2. Stir in the tomato sauce, salt, and oregano; simmer for 5 to 10 minutes.
3. Cut bread in half lengthwise and then widthwise. Spread meat mixture on cut side of bread; sprinkle with
cheese, olives, and pepperoni if desired.
4. Loosely wrap bread individually in pieces of heavy-duty foil (about 24 x 18 inches); seal. Grill covered,
over medium heat for 15 to 20 minutes or until heated through.
Serves: 4-6
1/2 cup chopped onion
1 can (8 ounces) tomato sauce
1/2 teaspoon salt
1/2 teaspoon dried oregano
1 loaf (1 pound) French bread
1 cup (4 ounces) shredded mozzarella cheese
1 can (2 1/4 ounces) sliced ripe olives, drained
Sliced pepperoni (optional)
What to Do:
1. In a skillet over medium heat, cook the beef and onion until meat is no longer pink and onion is tender;
drain.
2. Stir in the tomato sauce, salt, and oregano; simmer for 5 to 10 minutes.
3. Cut bread in half lengthwise and then widthwise. Spread meat mixture on cut side of bread; sprinkle with
cheese, olives, and pepperoni if desired.
4. Loosely wrap bread individually in pieces of heavy-duty foil (about 24 x 18 inches); seal. Grill covered,
over medium heat for 15 to 20 minutes or until heated through.
Serves: 4-6
Grilled Three-Cheese Potatoes
You Will Need
6 large potatoes, sliced 1/4 inch thick
2 medium onions, chopped
1/3 cup grated Parmesan cheese
1 cup (4 ounces) shredded sharp cheddar cheese, divided
1 cup (4 ounces) shredded mozzarella cheese, divided
1 pound sliced bacon, cooked and crumbled
1/4 cup butter, cubed
1 tablespoon minced fresh or dried chives
1 to 2 teaspoons seasoned salt
1/2 teaspoon pepper
Nonstick cooking spray
What to Do
1. Divide the potatoes and onions equally between two pieces of heavy duty foil (about 18 inches) that have
been coated with nonstick cooking spray.
2. Combine Parmesan cheese and 3/4 cup each cheddar and mozzarella; sprinkle over potatoes and
onions.
3. Top with bacon, butter, chives, seasoned salt and pepper.
4. Bring opposite ends of foil together over filling and fold down several times. Fold unsealed ends toward
filling and crimp tightly.
5. Grill, covered, over medium heat for 35 to 40 minutes or until potatoes are tender.
6. Remove from the grill. Open foil carefully and sprinkle with remaining cheeses.
Serves: 6-8
6 large potatoes, sliced 1/4 inch thick
2 medium onions, chopped
1/3 cup grated Parmesan cheese
1 cup (4 ounces) shredded sharp cheddar cheese, divided
1 cup (4 ounces) shredded mozzarella cheese, divided
1 pound sliced bacon, cooked and crumbled
1/4 cup butter, cubed
1 tablespoon minced fresh or dried chives
1 to 2 teaspoons seasoned salt
1/2 teaspoon pepper
Nonstick cooking spray
What to Do
1. Divide the potatoes and onions equally between two pieces of heavy duty foil (about 18 inches) that have
been coated with nonstick cooking spray.
2. Combine Parmesan cheese and 3/4 cup each cheddar and mozzarella; sprinkle over potatoes and
onions.
3. Top with bacon, butter, chives, seasoned salt and pepper.
4. Bring opposite ends of foil together over filling and fold down several times. Fold unsealed ends toward
filling and crimp tightly.
5. Grill, covered, over medium heat for 35 to 40 minutes or until potatoes are tender.
6. Remove from the grill. Open foil carefully and sprinkle with remaining cheeses.
Serves: 6-8
Dave's Chili
2 lb. ground beef
2 teaspoons cumin
1 (15 oz) can red beans
1 quart tomato juice
pepper, oregano, sugar
1 med. onion chopped
1 (29 oz) can tomato puree
1 teaspoon salt
1/2 cup diced celery
1/4 cup diced green bell pepper1/4 cup chili powder
1/2 teaspoon black
1/8 teaspoon cayenne pepper
1 1/2 teaspoons garlic powder
Brown beef in skillet, drain, then add all the rest into a 6 quart pot, cover and simmer 1 to
1.5 hours stirring every 15 minutes. makes 16 (1 cup) servings.
2 teaspoons cumin
1 (15 oz) can red beans
1 quart tomato juice
pepper, oregano, sugar
1 med. onion chopped
1 (29 oz) can tomato puree
1 teaspoon salt
1/2 cup diced celery
1/4 cup diced green bell pepper1/4 cup chili powder
1/2 teaspoon black
1/8 teaspoon cayenne pepper
1 1/2 teaspoons garlic powder
Brown beef in skillet, drain, then add all the rest into a 6 quart pot, cover and simmer 1 to
1.5 hours stirring every 15 minutes. makes 16 (1 cup) servings.
Pineapple Ham Crescents
1 can 15.25 oz Pineapple Spears in Juice
1 can (8 oz) refrigerated crescent rolls
8 thin slices ham, 2-inches wide
8 slices Swiss cheese, 2-inches wide
1 Tbs. Dijon mustard
Drain pineapple well, reserving juice. Reserve 2 spears for sauce; chop and set aside.
Unroll crescent rolls. Wrap ham and cheese around pineapple. Place at widest part of
crescent and roll-up. Place on baking sheet. Bake at 375oF, 12 to 15 minutes or until
golden. In sauce pan, boil the reserved juice with mustard until thickened, about 10 min.,
stirring frequently. Stir in chopped pineapple. Serve with crescents. Makes 8 sandwiches.
1 can (8 oz) refrigerated crescent rolls
8 thin slices ham, 2-inches wide
8 slices Swiss cheese, 2-inches wide
1 Tbs. Dijon mustard
Drain pineapple well, reserving juice. Reserve 2 spears for sauce; chop and set aside.
Unroll crescent rolls. Wrap ham and cheese around pineapple. Place at widest part of
crescent and roll-up. Place on baking sheet. Bake at 375oF, 12 to 15 minutes or until
golden. In sauce pan, boil the reserved juice with mustard until thickened, about 10 min.,
stirring frequently. Stir in chopped pineapple. Serve with crescents. Makes 8 sandwiches.
Microwave Beef Jerky
1 lb. flank steak
2 T. soy sauce
1/4 tsp. ground red pepper
1 T. seasoned salt
2 T. Wright's Natural Hickory seasoning
Trim meat of all visible fat. Slice beef across grain into 1/8 inch strips; place in nonmetal
dish. Blend remaining ingredients; pour over meat, stirring to coat well. Cover and chill at
least 8 hours. Arrange a third of the meat strips on microwave-safe rack or paper-towellined
microwave-safe plate. Cover with paper towel. Microwave at HIGH 5 minutes; turn
over strips. Microwave 3-3 1/2 more minutes or until meat is well cooked and firm, but not
crisp. Repeat with remaining strips. Cool completely. Cover and store in refrigerator for up
to 1 week. Watch the last few minutes...
2 T. soy sauce
1/4 tsp. ground red pepper
1 T. seasoned salt
2 T. Wright's Natural Hickory seasoning
Trim meat of all visible fat. Slice beef across grain into 1/8 inch strips; place in nonmetal
dish. Blend remaining ingredients; pour over meat, stirring to coat well. Cover and chill at
least 8 hours. Arrange a third of the meat strips on microwave-safe rack or paper-towellined
microwave-safe plate. Cover with paper towel. Microwave at HIGH 5 minutes; turn
over strips. Microwave 3-3 1/2 more minutes or until meat is well cooked and firm, but not
crisp. Repeat with remaining strips. Cool completely. Cover and store in refrigerator for up
to 1 week. Watch the last few minutes...
Tom Brokaw’s Granola GORP
1 cup pitted dates, prunes, raisins or other dried fruit
4 cups old-fashioned oatmeal
1 cup pine nuts or walnuts
1 cup shredded coconut
1 cup wheat germ
1/3 cup sesame seeds
1/2 cup honey
1/2 cup oil
Snip fruit into small pieces and set aside. Combine dry ingredients in a large bowel. In a
sauce pan, stir together honey and oil and heat to boil. Pour over dry ingredients, and mix.
Spread onto two 10”x15” baking sheets. Bake 25 minutes at 325o F, stirring occasionally.
Add fruit once the granola is cool.
4 cups old-fashioned oatmeal
1 cup pine nuts or walnuts
1 cup shredded coconut
1 cup wheat germ
1/3 cup sesame seeds
1/2 cup honey
1/2 cup oil
Snip fruit into small pieces and set aside. Combine dry ingredients in a large bowel. In a
sauce pan, stir together honey and oil and heat to boil. Pour over dry ingredients, and mix.
Spread onto two 10”x15” baking sheets. Bake 25 minutes at 325o F, stirring occasionally.
Add fruit once the granola is cool.
GORP Balls
1/3 cup each raisins, apples, apricots, dates and coconut.
Add 1/2 cup sesame seeds,
1/3 cup walnuts
2 cups peanuts.
For the glue, use 1 cup chocolate chips, 1/3 cup honey and 1/2 cup peanut butter.
Make sure the Scouts don't pack food in the same place as their socks and underwear.
Food and patrol cooking gear go in the top of the pack, and personal gear in the bottom
and the side pockets. Reserve one side pocket for trail munchies: nuts, dried fruits,
smarties, hard candies and chocolate bars. Each Scout should have his own bagful to
ration out to himself so that it lasts the duration of the trip. Our favorite is GORP balls;
chopped dehydrated fruits and nuts "glued" together with honey, peanut butter and melted
chocolate chips and rolled in icing sugar.
Add 1/2 cup sesame seeds,
1/3 cup walnuts
2 cups peanuts.
For the glue, use 1 cup chocolate chips, 1/3 cup honey and 1/2 cup peanut butter.
Make sure the Scouts don't pack food in the same place as their socks and underwear.
Food and patrol cooking gear go in the top of the pack, and personal gear in the bottom
and the side pockets. Reserve one side pocket for trail munchies: nuts, dried fruits,
smarties, hard candies and chocolate bars. Each Scout should have his own bagful to
ration out to himself so that it lasts the duration of the trip. Our favorite is GORP balls;
chopped dehydrated fruits and nuts "glued" together with honey, peanut butter and melted
chocolate chips and rolled in icing sugar.
Walking Apple
1 large apple
Peanut Butter (plain or chunky)raisins
Take a large crisp, juicy apple and cut the top and stem off.
Scoop out the core, leaving the bottom on. In the hole place
several tablespoons of peanut butter and raisins. Place the top
back on and wrap in foil or other wrapping. Eat while walking
down the tail.
Peanut Butter (plain or chunky)raisins
Take a large crisp, juicy apple and cut the top and stem off.
Scoop out the core, leaving the bottom on. In the hole place
several tablespoons of peanut butter and raisins. Place the top
back on and wrap in foil or other wrapping. Eat while walking
down the tail.
Good Old Raisins and Peanuts Granola, Oats, Raisins, and Peanuts
1 cup salted peanuts
or dried roasted peanuts
1 cup raisins
mix in a Zip lock bag and eat on the trail.
or dried roasted peanuts
1 cup raisins
mix in a Zip lock bag and eat on the trail.
GORPMM
1 cup salted peanuts
or dried roasted peanuts
1 cup raisins
1 cup M&M’s
mix in a Zip lock bag and eat on the trail.
or dried roasted peanuts
1 cup raisins
1 cup M&M’s
mix in a Zip lock bag and eat on the trail.
BREAKFAST BURRITOS
Categories: Cheese/eggs, Main dish, Breakfast
Yield: 3 Servings
1/2 lb. Ground Beef
1/2 tsp. Ground cumin
1 sm. Onion chopped
2 c Potato Par boiled diced
1/2 sm. Green bell pepper
4 Eggs
1/2 tsp. Salt
9 Flour tortillas
1 tsp. Ground black pepper
1/2 c Shredded cheddar cheese
Brown the ground beef with the onions. Drain the fat, then add the spices and diced
potatoes. Whisk the eggs and milk slightly. Add to beef/potato mixture over a medium
high. Mix together as in scrambled eggs. Warm flour tortillas on a hot griddle. Put
egg/beef mixture on warmed tortilla and sprinkle with shredded cheddar cheese. Fold the
tortilla making a burrito. Serve with salsa of your choice.
Yield: 3 Servings
1/2 lb. Ground Beef
1/2 tsp. Ground cumin
1 sm. Onion chopped
2 c Potato Par boiled diced
1/2 sm. Green bell pepper
4 Eggs
1/2 tsp. Salt
9 Flour tortillas
1 tsp. Ground black pepper
1/2 c Shredded cheddar cheese
Brown the ground beef with the onions. Drain the fat, then add the spices and diced
potatoes. Whisk the eggs and milk slightly. Add to beef/potato mixture over a medium
high. Mix together as in scrambled eggs. Warm flour tortillas on a hot griddle. Put
egg/beef mixture on warmed tortilla and sprinkle with shredded cheddar cheese. Fold the
tortilla making a burrito. Serve with salsa of your choice.
BREAKFAST CASSEROLE
Yield: 6 Servings
8 lg. Eggs
2 lb. Sausage, bulk
2 1/2 c Milk
1/2 lb. Mushrooms, fresh
3 c Bread cubes
1 lb. Cheddar, grated-(see note)
1 t Mustard, dry -(or more to taste)
Brown the sausage in a frying pan; drain off excess fat. Set aside.
In a large bowl, beat the eggs. Add milk, mustard and bread cubes. If you like salty
dishes, add a teaspoon of salt. Wait a few minutes for the bread cubes to absorb the milk
and eggs. Stir in 80 percent of the grated cheese. Add the cooked and drained sausage.
Mix well. Pour into a casserole dish of the size that you would use to make lasagna
(about 9 x 13 inches).
Slice the mushrooms and arrange the slices on top of the casserole. Sprinkle the
remaining 20 percent of the cheese over the top of the mushrooms. Bake for 45 minutes
at 350 degrees F. Let cool 10 minutes before serving.
NOTES:
* You can cut up your own bread for the bread cubes, or else buy a package of
commercial poultry stuffing. Try to get unflavored bread cubes if you buy them.
* For the sausage, try Spanish chorizo, English Cumberland sausage, or American pork
whole-hog sausage. I usually use a mixture of beef chorizo and Jimmy Dean pork
sausage. Any spicy pork- or beef-based sausage will work.
* For the cheese, the best bet is Canadian sharp white cheddar. You can substitute any
cheddar, or Leicester, or Cantal, or for that matter anything you want. I've never tried it
with Swiss cheeses.
8 lg. Eggs
2 lb. Sausage, bulk
2 1/2 c Milk
1/2 lb. Mushrooms, fresh
3 c Bread cubes
1 lb. Cheddar, grated-(see note)
1 t Mustard, dry -(or more to taste)
Brown the sausage in a frying pan; drain off excess fat. Set aside.
In a large bowl, beat the eggs. Add milk, mustard and bread cubes. If you like salty
dishes, add a teaspoon of salt. Wait a few minutes for the bread cubes to absorb the milk
and eggs. Stir in 80 percent of the grated cheese. Add the cooked and drained sausage.
Mix well. Pour into a casserole dish of the size that you would use to make lasagna
(about 9 x 13 inches).
Slice the mushrooms and arrange the slices on top of the casserole. Sprinkle the
remaining 20 percent of the cheese over the top of the mushrooms. Bake for 45 minutes
at 350 degrees F. Let cool 10 minutes before serving.
NOTES:
* You can cut up your own bread for the bread cubes, or else buy a package of
commercial poultry stuffing. Try to get unflavored bread cubes if you buy them.
* For the sausage, try Spanish chorizo, English Cumberland sausage, or American pork
whole-hog sausage. I usually use a mixture of beef chorizo and Jimmy Dean pork
sausage. Any spicy pork- or beef-based sausage will work.
* For the cheese, the best bet is Canadian sharp white cheddar. You can substitute any
cheddar, or Leicester, or Cantal, or for that matter anything you want. I've never tried it
with Swiss cheeses.
SAUSAGE, CHEESE, AND EGG CASSEROLE
Yield: 6 Servings
12 c Herb seasoned croutons
1/2 t Salt
2 c Grated sharp cheddar cheese
1 Dash of pepper
1 1/2 lb. Mild bulk sausage
1 can Cream of mushroom soup
2 1/2 c Milk
1/2 c Milk
3/4 t Dry mustard
4 Eggs
Place croutons on bottom of greased casserole, top with 1 1/2 cups of cheese. Brown
and drain sausage, put on top of cheese. Beat eggs with milk and seasonings, pour over
top. Refrigerate overnight. Next Day: Dilute soup with 1/2 cup milk. Pour over and spread
remaining 1/2 cup of cheese on top. Bake at 300 F. for 1 1/2 hours.
12 c Herb seasoned croutons
1/2 t Salt
2 c Grated sharp cheddar cheese
1 Dash of pepper
1 1/2 lb. Mild bulk sausage
1 can Cream of mushroom soup
2 1/2 c Milk
1/2 c Milk
3/4 t Dry mustard
4 Eggs
Place croutons on bottom of greased casserole, top with 1 1/2 cups of cheese. Brown
and drain sausage, put on top of cheese. Beat eggs with milk and seasonings, pour over
top. Refrigerate overnight. Next Day: Dilute soup with 1/2 cup milk. Pour over and spread
remaining 1/2 cup of cheese on top. Bake at 300 F. for 1 1/2 hours.
Scrambled Egg Variations
Mix with a fork: or mix in ZIP lock Bag, zip tight and mash with fingers or shake it up
4 eggs
2 tbls. Dry Milk
4 tbls. water
1/2 tsp. Salt, dash of pepper
Add one of the following:
4 Tbls. Shredded Chedder, Jack, or Swiss cheese
4 Tbls. Rehydrated mushroom pieces
1 Tbls. Crushed dry parsley or celery leaves
1 Tbls. Bacon bar (Wilson’s) or BACOS
3 Tbls. Rinsed shredded dried beef
1/2 tsp. Chili powder
1 Tbls. Dried tomato slices, crushed
4 eggs
2 tbls. Dry Milk
4 tbls. water
1/2 tsp. Salt, dash of pepper
Add one of the following:
4 Tbls. Shredded Chedder, Jack, or Swiss cheese
4 Tbls. Rehydrated mushroom pieces
1 Tbls. Crushed dry parsley or celery leaves
1 Tbls. Bacon bar (Wilson’s) or BACOS
3 Tbls. Rinsed shredded dried beef
1/2 tsp. Chili powder
1 Tbls. Dried tomato slices, crushed
Hush Puppies Mix
2 cups yellow corn meal
1 cup flour
4 tsp. Baking powder
2 tsp. salt
3 Tbls. Sugar
1/4 cup dry onion flakes
3-4 Tbls. Dry egg powder
At camp. Measure out one cup of the mixture. Add just enough water to make a thick
dough. Drop by spoonful on a well-greased (very generously) hot skillet. Turn to brown
both sides
3 meals worth.
1 cup flour
4 tsp. Baking powder
2 tsp. salt
3 Tbls. Sugar
1/4 cup dry onion flakes
3-4 Tbls. Dry egg powder
At camp. Measure out one cup of the mixture. Add just enough water to make a thick
dough. Drop by spoonful on a well-greased (very generously) hot skillet. Turn to brown
both sides
3 meals worth.
CINNAMON FRENCH TOAST
1 loaf white sandwich bread
1 1/4 cups milk
12 eggs, beaten (minus shells)
1 tbs. sugar from home
1 tbs. cinnamon from home
In a medium pot, whisk together eggs, milk, cinnamon, and sugar. Heat griddle, keeping
well greased. Dip each slice bread in egg mixture. Pat each side to coat well. Fry on
griddle until each side is golden brown. Serve with powdered sugar or syrup.
serves 1 patrol
1 1/4 cups milk
12 eggs, beaten (minus shells)
1 tbs. sugar from home
1 tbs. cinnamon from home
In a medium pot, whisk together eggs, milk, cinnamon, and sugar. Heat griddle, keeping
well greased. Dip each slice bread in egg mixture. Pat each side to coat well. Fry on
griddle until each side is golden brown. Serve with powdered sugar or syrup.
serves 1 patrol
Wakamala ... the Thai cuisine residents.
Many of you have asked all kinds of styles and flavors of traditional Thai food. There are some that show off the food court, but I was fed through a meat dish. Some of the derivative of authentic Thai food and not to look like the original. Or sometimes spicy sauce spicy bite to bite her tongue out. The next day, eat the body because the body does not suffer from this also.
Thai name for this strange name "wakamala" is a Thai restaurant that has no words. The owner of this place like a charm. Located in Sukhumvit Soi 8, this is only of about one hundred meters into the soi on the left hand. A large two-story house on an area of peace and serenity. The trees are decorated with colored lanterns, colored light is scattered throughout the tree. And shrub species and a large dark green leaves and green decorate the entrance. Around the parking lot into the house.
The ground floor is a room connected to a small room. Rattan furniture, decorated with a simple strip of brown cotton lining and a comfortable ride. Glass panels pick out the spices to put on sackcloth, the owner of the car in the middle. A cylindrical lamp made of rattan, the line above the table. The wine rack is a wine that tastes of Pak as well as good Thai food.
Here is a list of food and vast. But the owner was showing off a thick slice of meat kebab with beef cattle, hip pop, some other small pieces of marinated meat and spices until the onion skewers grilled with charcoal until done. Served with a delicious satay. Were pounded with spices and roasted peanuts. Aahad sour taste and is good.
Kgawtag the page. Kgawtag disc are the crumbly salty flavors mingle with a little sweet. Onion, garlic, pepper, coriander root pounded to be integrated with the head and lean minced pork. The appetizers were good dish.
Dried meat. Beef, cut into long pieces, soak the dried fish and dried out the meat moist. Then deep fried in hot oil and fry until crisp, fresh kaffir lime leaves together. Sriracha chili sauce dip. The hors d'oeuvres during the appetizer was served.
Curry salmon. Curry broiler small salmon, sliced and stir the curry is made of heavy activity correspondents and coriander root until fragrant nose. Steamed rice can be cooked as a hot spot on the first point, followed by fish fried crispy basil. Tilapia fillet, whole meat only. The first cut into pieces and fry until crisp the piece. I seasoned the chicken with paprika and garlic, fresh garden pounded roughly. Rhizome and basil until the onion spread Stir the water before you pour it on the frame Klukklik fried whole fish. The University has an excellent dish.
Chili paste - fried fish. This dish must be ordered in advance because a side of fried eggs, chips and dip, such as Cha Song fry the fish. Be prepared in advance. The chili paste is well above the mill. Sour, salty, spicy chili paste is very delicious. It can be mixed with hot jasmine rice. Big fish, fried meat into small pieces. Tie, with Cha with Egg fried until crisp outside and soft in thick slices. Top with cucumber, eggplant, fresh and crisp. Eat a dish that I know.
The egg dish must raise the finger. The omelet is golden brown illuminated. Crumble the fried onions, this is not easy to find. The more you eat the fried chili paste with hot new fine with it. Do not ever forget.
Prawn with garlic and pepper. This is another dish that I often make a living. The big water shrimp tossed with garlic, coriander roots and pepper mill. Before it is cooked, fried and greasy. The shrimp is cooked, not dry, cold spring. It is mixed with shrimp and yellow rice, shredded beef, shrimp and mix as before. Season with shallots. Park Lane is not chili. Sprinkle fish with lemon and squeeze the key to the flavor. This is another popular dish from time immemorial.
The Thai food here is simple snacks, such as the brown sugar, fresh from the float ball diamond, soft fragrance. Sliced into syrup sweet enough to break the ice. Eating out is very fishy.
Black beans, soaked sago. Another traditional Thai food taste sweet. Onions, black beans and coconut milk topped with thick and soft. I think of you as a child to me.
Ladcheag melon with coconut milk. Ladcheag green onion, lime water, sticky texture. Melon, fresh, soft fragrance with sweet coconut milk with palm sugar. I got cool on ice. This is a Thai dessert like no other.
The example quoted is a simple dish. But the most delicious food around the house. That if you eat nothing but family members or guests. The Party Group of the Party does not disappoint. If I eat a plate of fried rice. Pad Thai noodles. To food and pasta. This is a steak that can be provided to customers like this.
Do both of whom were descendants of old families. Recipes to try to keep our ancestors and how to do it and taste it. Changed from being fashionable. All of the dishes here are authentic, which is popular with Bangkok residents at the home of the taste is still a long time. The current can not easily find. All prices are in between the plates and dishes of shrimp, 100-350. Fish to the market. The restaurant is not so alarming. Will be lost even if the food in this country. If patience and careful consideration of the real Thai cooking.
Here is a list of food and vast. But the owner was showing off a thick slice of meat kebab with beef cattle, hip pop, some other small pieces of marinated meat and spices until the onion skewers grilled with charcoal until done. Served with a delicious satay. Were pounded with spices and roasted peanuts. Aahad sour taste and is good.
Kgawtag the page. Kgawtag disc are the crumbly salty flavors mingle with a little sweet. Onion, garlic, pepper, coriander root pounded to be integrated with the head and lean minced pork. The appetizers were good dish.
Dried meat. Beef, cut into long pieces, soak the dried fish and dried out the meat moist. Then deep fried in hot oil and fry until crisp, fresh kaffir lime leaves together. Sriracha chili sauce dip. The hors d'oeuvres during the appetizer was served.
Curry salmon. Curry broiler small salmon, sliced and stir the curry is made of heavy activity correspondents and coriander root until fragrant nose. Steamed rice can be cooked as a hot spot on the first point, followed by fish fried crispy basil. Tilapia fillet, whole meat only. The first cut into pieces and fry until crisp the piece. I seasoned the chicken with paprika and garlic, fresh garden pounded roughly. Rhizome and basil until the onion spread Stir the water before you pour it on the frame Klukklik fried whole fish. The University has an excellent dish.
Chili paste - fried fish. This dish must be ordered in advance because a side of fried eggs, chips and dip, such as Cha Song fry the fish. Be prepared in advance. The chili paste is well above the mill. Sour, salty, spicy chili paste is very delicious. It can be mixed with hot jasmine rice. Big fish, fried meat into small pieces. Tie, with Cha with Egg fried until crisp outside and soft in thick slices. Top with cucumber, eggplant, fresh and crisp. Eat a dish that I know.
The egg dish must raise the finger. The omelet is golden brown illuminated. Crumble the fried onions, this is not easy to find. The more you eat the fried chili paste with hot new fine with it. Do not ever forget.
Prawn with garlic and pepper. This is another dish that I often make a living. The big water shrimp tossed with garlic, coriander roots and pepper mill. Before it is cooked, fried and greasy. The shrimp is cooked, not dry, cold spring. It is mixed with shrimp and yellow rice, shredded beef, shrimp and mix as before. Season with shallots. Park Lane is not chili. Sprinkle fish with lemon and squeeze the key to the flavor. This is another popular dish from time immemorial.
The Thai food here is simple snacks, such as the brown sugar, fresh from the float ball diamond, soft fragrance. Sliced into syrup sweet enough to break the ice. Eating out is very fishy.
Black beans, soaked sago. Another traditional Thai food taste sweet. Onions, black beans and coconut milk topped with thick and soft. I think of you as a child to me.
Ladcheag melon with coconut milk. Ladcheag green onion, lime water, sticky texture. Melon, fresh, soft fragrance with sweet coconut milk with palm sugar. I got cool on ice. This is a Thai dessert like no other.
The example quoted is a simple dish. But the most delicious food around the house. That if you eat nothing but family members or guests. The Party Group of the Party does not disappoint. If I eat a plate of fried rice. Pad Thai noodles. To food and pasta. This is a steak that can be provided to customers like this.
Do both of whom were descendants of old families. Recipes to try to keep our ancestors and how to do it and taste it. Changed from being fashionable. All of the dishes here are authentic, which is popular with Bangkok residents at the home of the taste is still a long time. The current can not easily find. All prices are in between the plates and dishes of shrimp, 100-350. Fish to the market. The restaurant is not so alarming. Will be lost even if the food in this country. If patience and careful consideration of the real Thai cooking.
Le Vendome French restaurant of the new generation.
In an era when it comes to French cuisine and French chefs. I think the chef is why body fat in older persons. Thin mustache above the lips. Keep food in the chicken meat in large pieces. To the well-being. The high standard of living in a period.
We have seen already, or check the software for all young men between the ages of 25 to 30 pieces and shape and elegant dynamism of knowledge in the field of nutrition is not good. Character as a scholar in the lab rather than just the chefs only.
The young chef Nicolas Joanny French restaurant Le Vendome is the same. He was an avid chef, the young generation. The principles of cooking in this new concept is the key. After graduating from the School of Basic Education Service Center, famous in France. He was the experience of Chateau Chinon Castle, the resort has a reputation of France as the first. Where is the source of the most important experience of the world's famous chefs.
In addition to herbs and spices of the Far East will know it intimately. He also had a chance to make the best quality raw materials from other oceans, including the southern hemisphere as well. And he finally settled in as a consultant and the menu for Restaurant Le Vendome French restaurant in the neighborhood Road trees at the M Thai Tower, a building in the All Seasons Place is a small restaurant at The bright, modern decor, with only 45 seats only.
Foie Gras or duck liver that come from the Perigord region, which has a resolution of sweet onion, no fishy smell or taste a little harsh. Pigeon feeding species that provides a soft, sweet smell of a lake. All of this directly from France. The fish are all excellent, but the fish of the order from reputable sources such as fish, Mullet fish of the Mediterranean from the Atlantic Cod Fish Suzuki from the Pacific.
Nicolas is a seasoned chef to cook the most delicate, which is called the A La Minute, a cook Haute Cuisine Francaise, which is typical of a royal cook. The dish is to cook the dish. No pre-prepared raw materials. This ensures that all dishes are cooked with the freshest ingredients. The dish was delicious and beautifully balanced design, with a touch of the chef to work effectively. Is beautiful and great tasting.
In the menu of Le Vendome is that both A La Carte, which can be arbitrary in the price 320 baht for a meal first, the main course at a price of 1,400 baht Set Menu for lunch 3 Courses for 490 baht + + and special promotions to eat four to three until the end of May. The dinner, a menu with up to 6 Courses for only 1,800 baht + + price is the price of food is only one Course each week in Paris. To provide Courses are the same, they have to pay about 200 euros due to different rates of 6 Courses include the European standard.
Truite de la Mer de Tasmanie Legerement Marinee as meat, fish, sea trout from Tasmania. Using a piece of fresh meat, fish, salt, pickled golden moment. The packed red meat, sweet onions. Serve hot with a new Bliss of chive.
Langoustine Sautees this dish is cooked lobster, fried in olive oil, it is pink. The soft, sweet flesh. Serve with cooked artichokes with gut rot. Pour oil and fresh red representing the Nitro.
Foie Gras de Canard Roti liver of a duck, it 's so special is fried it. The pieces of liver color, taste is sweet. Texture is not dry, tart flavor and smell. Serve with apple slices Grand here. Smith was cooked with butter, fried sweet Mudge. Topped with a sauce of wine Galvanic Dole left the balmy The flavor of this dish is a meal cooked up by a proper and fit for the use of heat and flavor of the liver, the liver is the most delicious pieces spanning a number of the buffet.
Rouget de la Mediterranee, this dish is fish and chips, small pieces of the same. Overlaid on a coarse mashed potatoes with fried clams and garnish the soup with meat until thick. Fish and meat in the soft aroma with a mellow side.
Grilled lamb rib Agneau de Tasmanie until onions are crisp along the edges. Sweet pink flesh soft natural servings a mille feuille of tomato sauce. Rosemary topped with herbs.
Tarte Tiede Au Chocolat Guanaja off the dessert tart in chocolate chips. Smooth flavor, aroma intensity. Pistachio ice cream served with a sweet taste to it as well.
The chef's menu is a menu to control the menu Nicalas to fame with Le Vendome with that. If a board of directors of the institution. Michelin has a chance to visit Bangkok. At Restaurant Le Vendome has been elected to the House, which starred restaurants recommended by Michelin's for sure. We need to create a sense of pride that he and his best.
Restaurant Le Vendome is a wine of great wines from around the world that offers a great sound. With the expertise of our staff. Humble and experienced. Under the supervision of staff at Memorial Continental Non managers to serve well as upscale restaurants in the Greater Paris quite.
Langoustine Sautees
But the traditional beliefs have been modified by modern nutrition. The selection of food and raw materials that are beneficial to health. Mouth more than food alone. The organization of the suit or the chef had to change the trend.We have seen already, or check the software for all young men between the ages of 25 to 30 pieces and shape and elegant dynamism of knowledge in the field of nutrition is not good. Character as a scholar in the lab rather than just the chefs only.
Foie Gras de Canard Roti
Educational and research materials that are to come prepared with a healthy dose of it. The mellow flavor, natural flavor and taste more than the chemical. In a matter of cooking.The young chef Nicolas Joanny French restaurant Le Vendome is the same. He was an avid chef, the young generation. The principles of cooking in this new concept is the key. After graduating from the School of Basic Education Service Center, famous in France. He was the experience of Chateau Chinon Castle, the resort has a reputation of France as the first. Where is the source of the most important experience of the world's famous chefs.
Rouget de la Mediterranee
And then he worked with a check or two of the three-star Michelin North. The restaurant is named from the resort town to a restaurant in Greater Paris. To create the experience and knowledge sufficient. Prior to coming to work in a five star hotel in the heart of the Middle East. Until he has learned and experienced in cooking with herbs and spices typical of his new territory. A feature unique to his food. Different from the authentic cuisine.In addition to herbs and spices of the Far East will know it intimately. He also had a chance to make the best quality raw materials from other oceans, including the southern hemisphere as well. And he finally settled in as a consultant and the menu for Restaurant Le Vendome French restaurant in the neighborhood Road trees at the M Thai Tower, a building in the All Seasons Place is a small restaurant at The bright, modern decor, with only 45 seats only.
Truite de la Mer de Tasmanie Legerement Marinee
Le Vendome Restaurant menus are menus that are created from past experiences. A delicious meal prepared with ingredients from all over the world as the main source of pink lobster meat, sweet and soft. Lamb rib meat is soft and fragrant. Sea trout are very fine. Beef and veal smell the milk directly from the island of Tasmania only. Which he is confident in the quality of the ingredients come from this small island. The food is rich and clean as possible.Nicolas is a seasoned chef to cook the most delicate, which is called the A La Minute, a cook Haute Cuisine Francaise, which is typical of a royal cook. The dish is to cook the dish. No pre-prepared raw materials. This ensures that all dishes are cooked with the freshest ingredients. The dish was delicious and beautifully balanced design, with a touch of the chef to work effectively. Is beautiful and great tasting.
In the menu of Le Vendome is that both A La Carte, which can be arbitrary in the price 320 baht for a meal first, the main course at a price of 1,400 baht Set Menu for lunch 3 Courses for 490 baht + + and special promotions to eat four to three until the end of May. The dinner, a menu with up to 6 Courses for only 1,800 baht + + price is the price of food is only one Course each week in Paris. To provide Courses are the same, they have to pay about 200 euros due to different rates of 6 Courses include the European standard.
Truite de la Mer de Tasmanie Legerement Marinee as meat, fish, sea trout from Tasmania. Using a piece of fresh meat, fish, salt, pickled golden moment. The packed red meat, sweet onions. Serve hot with a new Bliss of chive.
Langoustine Sautees this dish is cooked lobster, fried in olive oil, it is pink. The soft, sweet flesh. Serve with cooked artichokes with gut rot. Pour oil and fresh red representing the Nitro.
Foie Gras de Canard Roti liver of a duck, it 's so special is fried it. The pieces of liver color, taste is sweet. Texture is not dry, tart flavor and smell. Serve with apple slices Grand here. Smith was cooked with butter, fried sweet Mudge. Topped with a sauce of wine Galvanic Dole left the balmy The flavor of this dish is a meal cooked up by a proper and fit for the use of heat and flavor of the liver, the liver is the most delicious pieces spanning a number of the buffet.
Rouget de la Mediterranee, this dish is fish and chips, small pieces of the same. Overlaid on a coarse mashed potatoes with fried clams and garnish the soup with meat until thick. Fish and meat in the soft aroma with a mellow side.
Grilled lamb rib Agneau de Tasmanie until onions are crisp along the edges. Sweet pink flesh soft natural servings a mille feuille of tomato sauce. Rosemary topped with herbs.
Tarte Tiede Au Chocolat Guanaja off the dessert tart in chocolate chips. Smooth flavor, aroma intensity. Pistachio ice cream served with a sweet taste to it as well.
The chef's menu is a menu to control the menu Nicalas to fame with Le Vendome with that. If a board of directors of the institution. Michelin has a chance to visit Bangkok. At Restaurant Le Vendome has been elected to the House, which starred restaurants recommended by Michelin's for sure. We need to create a sense of pride that he and his best.
Restaurant Le Vendome is a wine of great wines from around the world that offers a great sound. With the expertise of our staff. Humble and experienced. Under the supervision of staff at Memorial Continental Non managers to serve well as upscale restaurants in the Greater Paris quite.
Apple, Sultana & Mozzarella
Redcurrant jelly
1 tin of apples
Sultanas
1 tsp mixed spice
Mozzarella cheese
Method
1. Spread the pizza base with redcurrant jelly.
2. Drain the tin of apples and mash the fruit up a bit with a fork.
Wash the sultanas in plenty of warm water and dry with an
old clean tea towel or kitchen roll.
3. Cover the surface of the pizza with the mashed up apple and
sultanas and sprinkle with the mixed spice.
4. Top with grated mozzarella and bake the pizza at Gas Mark 5
(190ºC) for about 20 minutes, or until the cheese is brown and
bubbling.
1 tin of apples
Sultanas
1 tsp mixed spice
Mozzarella cheese
Method
1. Spread the pizza base with redcurrant jelly.
2. Drain the tin of apples and mash the fruit up a bit with a fork.
Wash the sultanas in plenty of warm water and dry with an
old clean tea towel or kitchen roll.
3. Cover the surface of the pizza with the mashed up apple and
sultanas and sprinkle with the mixed spice.
4. Top with grated mozzarella and bake the pizza at Gas Mark 5
(190ºC) for about 20 minutes, or until the cheese is brown and
bubbling.
Blueberry & Ricotta
Redcurrant or cranberry jelly or raspberry jam
Blueberries
Ricotta cheese (or Quark)
1 tsp brown sugar
1 tsp cinnamon
Method
1. Spread the pizza base with jelly or jam.
2. Wash the blueberries and dry thoroughly then cover the pizza
with the fruit.
3. Sprinkle the fruit with the sugar and cinnamon then dot all
over with small spoonfuls of the ricotta or Quark.
4. Bake in the oven, Gas Mark 5 (190ºC), for 20–25 minutes.
Blueberries
Ricotta cheese (or Quark)
1 tsp brown sugar
1 tsp cinnamon
Method
1. Spread the pizza base with jelly or jam.
2. Wash the blueberries and dry thoroughly then cover the pizza
with the fruit.
3. Sprinkle the fruit with the sugar and cinnamon then dot all
over with small spoonfuls of the ricotta or Quark.
4. Bake in the oven, Gas Mark 5 (190ºC), for 20–25 minutes.
Pina Colada
Lemon or pineapple curd
1 small tin of pineapple
2–3 tbsp desiccated coconut
2 tbsp sherry
2 tsp brown sugar
Method
1. Beat the lemon or pineapple curd together with the sherry and
spread over the pizza base.
2. Drain the tin of pineapple and cut the fruit into small pieces.
3. Cover the pizza with the fruit, sprinkle the sugar on top then
finish with the coconut.
4. Bake in the oven, Gas Mark 4 (180ºC), for 20–25 minutes.
1 small tin of pineapple
2–3 tbsp desiccated coconut
2 tbsp sherry
2 tsp brown sugar
Method
1. Beat the lemon or pineapple curd together with the sherry and
spread over the pizza base.
2. Drain the tin of pineapple and cut the fruit into small pieces.
3. Cover the pizza with the fruit, sprinkle the sugar on top then
finish with the coconut.
4. Bake in the oven, Gas Mark 4 (180ºC), for 20–25 minutes.
Apricot & Marshmallow
Lemon curd or apricot jam
1 tin of apricots
Mini white marshmallows
Method
1. Spread the pizza base with lemon curd or apricot jam.
2. Drain the tin of apricots, chop or slice the fruit and cover the
surface of the pizza, filling in the gaps with the marshmallows.
3. Bake the pizza on Gas Mark 4 (180ºC) for about 20 minutes
until the marshmallows are puffing up and turning slightly
brown.
1 tin of apricots
Mini white marshmallows
Method
1. Spread the pizza base with lemon curd or apricot jam.
2. Drain the tin of apricots, chop or slice the fruit and cover the
surface of the pizza, filling in the gaps with the marshmallows.
3. Bake the pizza on Gas Mark 4 (180ºC) for about 20 minutes
until the marshmallows are puffing up and turning slightly
brown.
Chocolate Orange & Ginger
Apricot jam
1 tin of mandarin segments
1–2 oz (25–50 g) chocolate (dark or milk)
1⁄2 tsp ginger (or use fresh)
Method
1. Spread the pizza base with apricot jam.
2. Drain the tin of mandarin segments and cover the surface of
the pizza with the fruit.
3. Sprinkle or grate the ginger evenly over the fruit according to
taste and roughly grate the chocolate on top.
4. Bake for about 20 minutes, Gas Mark 4 (180ºC).
1 tin of mandarin segments
1–2 oz (25–50 g) chocolate (dark or milk)
1⁄2 tsp ginger (or use fresh)
Method
1. Spread the pizza base with apricot jam.
2. Drain the tin of mandarin segments and cover the surface of
the pizza with the fruit.
3. Sprinkle or grate the ginger evenly over the fruit according to
taste and roughly grate the chocolate on top.
4. Bake for about 20 minutes, Gas Mark 4 (180ºC).
SIMPLE PINEAPPLE SORBET
1 fresh pineapple
1⁄2 pint (300 ml) water
4 tbsp sugar
or
2 tins of pineapple + juice or syrup
2 egg whites
Method
1. If using fresh pineapple, put the sugar and water in a small
saucepan over a very low heat until all the sugar has dissolved
then turn the heat up and boil for a couple of minutes to make
a syrup.
2. Purée the pineapple – fresh or tinned – in a blender or food
processor then mix the pulped fruit with the syrup (allow the
syrup to cool down a bit if you’ve made fresh) and put it in the
freezer in a large food bag for about 3 hours until mushy.
3. Whisk the egg whites until stiff then fold into the fruit and
return to the freezer for at least a couple of hours, or overnight.
4. Put the sorbet in the fridge for about 15 minutes to soften
slightly when you’re ready to eat it and spoon out of the bag
with an ice cream scoop to serve.
1⁄2 pint (300 ml) water
4 tbsp sugar
or
2 tins of pineapple + juice or syrup
2 egg whites
Method
1. If using fresh pineapple, put the sugar and water in a small
saucepan over a very low heat until all the sugar has dissolved
then turn the heat up and boil for a couple of minutes to make
a syrup.
2. Purée the pineapple – fresh or tinned – in a blender or food
processor then mix the pulped fruit with the syrup (allow the
syrup to cool down a bit if you’ve made fresh) and put it in the
freezer in a large food bag for about 3 hours until mushy.
3. Whisk the egg whites until stiff then fold into the fruit and
return to the freezer for at least a couple of hours, or overnight.
4. Put the sorbet in the fridge for about 15 minutes to soften
slightly when you’re ready to eat it and spoon out of the bag
with an ice cream scoop to serve.
PIZZA
Just when you thought pizza’s been done every which way already,
here’s another thing.
These pizzas are made with the pastry dough in the Super-
Quick-No-Wait Pizza recipe in Chapter 2, ‘Kids’ Favourites’ but I
see no reason why sweet pizzas couldn’t be made with regular yeast
dough, and now we’re used to the idea of everyday foods made
with quirky ingredients – beetroot in chocolate cake is one – why
wouldn’t anyone be prepared to give blueberry and ricotta pizza a
try?
It takes a genius to make snail porridge and bacon and egg ice
cream appealing, but to Heston Blumenthal these pizzas would
seem positively mundane, and when you think about it, in principle
they’re no different from any other kind of sweet pastry or
cheesecake really. So give them a go – they’re unbelievably quick
and easy to make – and then decide. (The five flavours here have
all been tried, tested and approved, but there must be more.)
And finally, if you find this dough doesn’t crisp up enough in
the cooking time – and this applies when you’re making it with
savoury toppings as well – put the pizza bases in the oven for 5 –
10 minutes first to give them a head start.
This amount of dough is enough for two 9 in (23 cm) pizzas.
8 rounded tbsp of self-raising flour (8 oz/200 g)
2 tsp baking powder
1 tbsp sugar
2 oz (50 g) butter or margarine
2 eggs
4 tbsp milk
Method
1. Sift the flour, baking powder and sugar into a large mixing
bowl, stir well then add the melted butter, milk and beaten egg.
2. Mix everything together with your hand and pinch the dough
together into a soft ball.
3. Turn the dough out onto a floured surface and knead very
gently for a minute or just long enough to make it smooth and
ready to roll.
4. Divide the dough in two, roll out each piece into a rough circle
and either press into two well-greased 9 in (23 cm) cake tins or
put the bases on oiled baking trays. Fold the rough edges
inwards and press into shape to make them neater.
5. Add the topping and bake in the oven on Gas Mark 4–5
(180–190ºC) for 20–25 minutes.
here’s another thing.
These pizzas are made with the pastry dough in the Super-
Quick-No-Wait Pizza recipe in Chapter 2, ‘Kids’ Favourites’ but I
see no reason why sweet pizzas couldn’t be made with regular yeast
dough, and now we’re used to the idea of everyday foods made
with quirky ingredients – beetroot in chocolate cake is one – why
wouldn’t anyone be prepared to give blueberry and ricotta pizza a
try?
It takes a genius to make snail porridge and bacon and egg ice
cream appealing, but to Heston Blumenthal these pizzas would
seem positively mundane, and when you think about it, in principle
they’re no different from any other kind of sweet pastry or
cheesecake really. So give them a go – they’re unbelievably quick
and easy to make – and then decide. (The five flavours here have
all been tried, tested and approved, but there must be more.)
And finally, if you find this dough doesn’t crisp up enough in
the cooking time – and this applies when you’re making it with
savoury toppings as well – put the pizza bases in the oven for 5 –
10 minutes first to give them a head start.
This amount of dough is enough for two 9 in (23 cm) pizzas.
8 rounded tbsp of self-raising flour (8 oz/200 g)
2 tsp baking powder
1 tbsp sugar
2 oz (50 g) butter or margarine
2 eggs
4 tbsp milk
Method
1. Sift the flour, baking powder and sugar into a large mixing
bowl, stir well then add the melted butter, milk and beaten egg.
2. Mix everything together with your hand and pinch the dough
together into a soft ball.
3. Turn the dough out onto a floured surface and knead very
gently for a minute or just long enough to make it smooth and
ready to roll.
4. Divide the dough in two, roll out each piece into a rough circle
and either press into two well-greased 9 in (23 cm) cake tins or
put the bases on oiled baking trays. Fold the rough edges
inwards and press into shape to make them neater.
5. Add the topping and bake in the oven on Gas Mark 4–5
(180–190ºC) for 20–25 minutes.
NURSERY PUDDING
Nursery puddings are generally made from a concoction of fruit,
stale sponge or soft white bread and some kind of custard or
cream. There are dozens of variations to be found in really old
cookery books; this recipe is nursery pudding in its simplest form,
but it could also be made with fresh fruit and a proper home-made
custard sauce. I’ve taken the easy route here and used a tin of mixed
summer fruits in natural juice and blancmange made from the
packet. (The instructions for making blancmange are on the box
but I’ve included them here too.)
Stewed apples in sweet, spicy syrup with vanilla blancmange
or custard would be another good combination, as would sliced
bananas sprinkled with brown sugar and nutmeg, with chocolate
blancmange or custard.
The amount of sponge cake used here – and this also applies
to the Quick Queen of Puddings recipe – is the equivalent of a
sponge made with 2 oz (50 g) each of butter, sugar and flour with
one egg; i.e. one half of a Victoria Sandwich, or an average shopbought
sponge cake.
1⁄2 lb (225 g) of sponge cake
1 tin of mixed summer fruits in natural juice
1 sachet of strawberry blancmange
3 dessertspoonfuls of sugar
1 pint (600 ml) milk
Method
1. Empty the contents of one sachet of pink blancmange into a
large bowl with 2 spoonfuls of sugar and mix to a paste with a
very little milk from 1 pint (600 ml).
2. Bring the rest of the milk slowly to the boil until bubbles are
forming on the surface then pour a little of the warm milk into
the bowl with the blancmange paste and keep stirring as you
pour the rest of the milk into the bowl.
3. Pour the blancmange back into the pan and bring to the boil
over a low heat, stirring all the time, and simmer for about one
minute until the blancmange is thick, smooth and creamy, just
like custard.
4. Pour the blancmange back into the bowl and leave to cool by an
open window for about 10 minutes, whisking with a fork from
time to time. (The blancmange doesn’t have to cool completely;
lukewarm is fine.)
5. Meanwhile, cut the sponge cake into neat 1⁄4 inch (5 mm) slices
and cover the bottom of a medium-sized baking dish, a couple
of inches (about 5 cm) deep, then spoon all the juice from the
tin of fruit into the dish to soak the sponge.
6. Cover the sponge with the fruit then pour on the slightly cooled
blancmange and sprinkle the last dessertspoonful of sugar
evenly across the surface to stop a skin forming. Refrigerate for
an hour or two until the blancmange is set.
stale sponge or soft white bread and some kind of custard or
cream. There are dozens of variations to be found in really old
cookery books; this recipe is nursery pudding in its simplest form,
but it could also be made with fresh fruit and a proper home-made
custard sauce. I’ve taken the easy route here and used a tin of mixed
summer fruits in natural juice and blancmange made from the
packet. (The instructions for making blancmange are on the box
but I’ve included them here too.)
Stewed apples in sweet, spicy syrup with vanilla blancmange
or custard would be another good combination, as would sliced
bananas sprinkled with brown sugar and nutmeg, with chocolate
blancmange or custard.
The amount of sponge cake used here – and this also applies
to the Quick Queen of Puddings recipe – is the equivalent of a
sponge made with 2 oz (50 g) each of butter, sugar and flour with
one egg; i.e. one half of a Victoria Sandwich, or an average shopbought
sponge cake.
1⁄2 lb (225 g) of sponge cake
1 tin of mixed summer fruits in natural juice
1 sachet of strawberry blancmange
3 dessertspoonfuls of sugar
1 pint (600 ml) milk
Method
1. Empty the contents of one sachet of pink blancmange into a
large bowl with 2 spoonfuls of sugar and mix to a paste with a
very little milk from 1 pint (600 ml).
2. Bring the rest of the milk slowly to the boil until bubbles are
forming on the surface then pour a little of the warm milk into
the bowl with the blancmange paste and keep stirring as you
pour the rest of the milk into the bowl.
3. Pour the blancmange back into the pan and bring to the boil
over a low heat, stirring all the time, and simmer for about one
minute until the blancmange is thick, smooth and creamy, just
like custard.
4. Pour the blancmange back into the bowl and leave to cool by an
open window for about 10 minutes, whisking with a fork from
time to time. (The blancmange doesn’t have to cool completely;
lukewarm is fine.)
5. Meanwhile, cut the sponge cake into neat 1⁄4 inch (5 mm) slices
and cover the bottom of a medium-sized baking dish, a couple
of inches (about 5 cm) deep, then spoon all the juice from the
tin of fruit into the dish to soak the sponge.
6. Cover the sponge with the fruit then pour on the slightly cooled
blancmange and sprinkle the last dessertspoonful of sugar
evenly across the surface to stop a skin forming. Refrigerate for
an hour or two until the blancmange is set.
BUTTERSCOTCH CRUNCH
Not long ago I read that Heston Blumenthal gave butterscotch
Angel Delight the thumbs up (at least he said he quite liked it),
which is a good enough reason to include it here. In fact, lots of
people must like Angel Delight, secretly or otherwise, or it
wouldn’t still be going strong after all these years (see also Classics:
Spam Fritters.) The only problem is it doesn’t keep well so don’t
make it too far in advance.
Serve individually in small wine glasses or ramekins – allowing,
say, one ginger biscuit per person – and if you’re making it for more
than six people, use two packets of Angel Delight and double up
the quantities of everything else.
6 ginger biscuits
1 oz (25 g) butter
1 packet of butterscotch Angel Delight
1 small carton of double cream
Milk
Hazelnuts
Method
1. Crush the ginger biscuits into crumbs and mix with the melted
butter in the usual way then put a spoonful into the bottom of
each glass or ramekin, pressing down in an even layer to make
the bases.
2. Empty the packet of Angel Delight into a bowl, pour the carton
of cream into a measuring jug and top up with fresh milk to
about 1⁄2 pint (300 ml) then make up the whip according to
the instructions on the packet.
3. Break up a handful of hazelnuts and stir through the made-up
Angel Delight; fill the glasses or ramekins with whip and
decorate with whole hazelnuts.
Angel Delight the thumbs up (at least he said he quite liked it),
which is a good enough reason to include it here. In fact, lots of
people must like Angel Delight, secretly or otherwise, or it
wouldn’t still be going strong after all these years (see also Classics:
Spam Fritters.) The only problem is it doesn’t keep well so don’t
make it too far in advance.
Serve individually in small wine glasses or ramekins – allowing,
say, one ginger biscuit per person – and if you’re making it for more
than six people, use two packets of Angel Delight and double up
the quantities of everything else.
6 ginger biscuits
1 oz (25 g) butter
1 packet of butterscotch Angel Delight
1 small carton of double cream
Milk
Hazelnuts
Method
1. Crush the ginger biscuits into crumbs and mix with the melted
butter in the usual way then put a spoonful into the bottom of
each glass or ramekin, pressing down in an even layer to make
the bases.
2. Empty the packet of Angel Delight into a bowl, pour the carton
of cream into a measuring jug and top up with fresh milk to
about 1⁄2 pint (300 ml) then make up the whip according to
the instructions on the packet.
3. Break up a handful of hazelnuts and stir through the made-up
Angel Delight; fill the glasses or ramekins with whip and
decorate with whole hazelnuts.
FRUIT COBBLER
Vary the type and quantity of the fruits to suit yourself, but the
colours in this are very appealing when you use the apricots and
cranberries together, bearing in mind that the fruit’s not completely
covered by the pastry the way it would be with a regular pie or
crumble.
I’ve only included the minimum amount of sugar here so you
may want to add a bit more – or a couple of spoonfuls of golden
syrup – for extra sweetness.
4 large Bramley apples (or 2 tins of apple chunks)
1⁄4 bag of mixed fruit or sultanas
1⁄2 bag of dried apricots
1 small packet of dried cranberries
1 tsp mixed spice
3 tbsp brown sugar
4 tbsp self-raising flour (plus extra for dusting)
2 tbsp natural yoghurt
Method
1. If using fresh apples, peel, slice and stew the fruit in a little
water with a couple of tablespoons of sugar (apart from the 3
tbsp in the list of ingredients) until almost soft.
2. Mix the apples and remaining fruit together with
approximately 2 tablespoons of sugar and 1 teaspoon of mixed
spice in a large ovenproof dish, adding more or less of each
according to taste.
3. Sift the flour and the remaining tablespoon of sugar into a
mixing bowl, make a well in the centre then add the yoghurt
and stir with a spoon or a blunt knife until the mixture comes
together to make a soft, sticky dough.
4. Form the dough into small, fairly flat scones with your hands
and place at intervals across the top of the fruit.
5. Bake in a preheated oven, Gas Mark 4 (180ºC) for 20–25
minutes until the fruit is hot and the pastry is golden. Serve on
its own or with cream or evaporated milk.
colours in this are very appealing when you use the apricots and
cranberries together, bearing in mind that the fruit’s not completely
covered by the pastry the way it would be with a regular pie or
crumble.
I’ve only included the minimum amount of sugar here so you
may want to add a bit more – or a couple of spoonfuls of golden
syrup – for extra sweetness.
4 large Bramley apples (or 2 tins of apple chunks)
1⁄4 bag of mixed fruit or sultanas
1⁄2 bag of dried apricots
1 small packet of dried cranberries
1 tsp mixed spice
3 tbsp brown sugar
4 tbsp self-raising flour (plus extra for dusting)
2 tbsp natural yoghurt
Method
1. If using fresh apples, peel, slice and stew the fruit in a little
water with a couple of tablespoons of sugar (apart from the 3
tbsp in the list of ingredients) until almost soft.
2. Mix the apples and remaining fruit together with
approximately 2 tablespoons of sugar and 1 teaspoon of mixed
spice in a large ovenproof dish, adding more or less of each
according to taste.
3. Sift the flour and the remaining tablespoon of sugar into a
mixing bowl, make a well in the centre then add the yoghurt
and stir with a spoon or a blunt knife until the mixture comes
together to make a soft, sticky dough.
4. Form the dough into small, fairly flat scones with your hands
and place at intervals across the top of the fruit.
5. Bake in a preheated oven, Gas Mark 4 (180ºC) for 20–25
minutes until the fruit is hot and the pastry is golden. Serve on
its own or with cream or evaporated milk.
FIREPLACE GRILL new forms of the same name.
The reputation of the roasted-beef dishes English. That somebody had to take it to a regular guest here regularly. The dinner was a beef fillet steaks. This tenderloin on the grill with charcoal or aromatic. In-room atmosphere, Negril is also famous for decades.
Bally's Hotel & Dent was doomed to be closed for renovation facelift. Over time, many years. The name of the Fireplace Grill restaurant is still standing. There is a new model for urban society today.
It is a style overhaul. Traditional sense, but it's still a little bit. The walls are still adorned with hundreds of bottles of wine bottles. By a metal grill in the courtyard of the eye. The middle room is a large open kitchen. Partitioned with glass walls overlooking the work of the chefs are busy cooking various dishes on order at any time. The center is Crawaฟ and grill the meat at a high hood that absorbs food odors were purely non-interference into the dining room. The wall around the kitchen counter, long a seat for those who like to sit back and see how I was able to communicate with the chef.
One corner is a display of fresh seafood and seafood imported from Thailand and abroad, such as oysters Fine de clair Tasmanian and the Sydney Rock Lobster in size from eight matches from Australia. Cartridge shells and crabs from the Gulf of Thailand, cruising on a large tray of ice.
The menu is simple to determine the Mr. Paul Barnard chef bourbon. And the Thai chef who specializes in cooking the meat and seafood. With the experience of five-star hotels both in Europe and the Middle East. The hotel Jumeirah Beach Hotel and Burj Al Arab Hotel, two hotels in Dubai. Has been awarded one of the world in 1999-2001 and Conde Naste Magazine The worlds most luxurious hotel then.
A single serving of the food dish cooked in a hot plate. A beautiful place to visit, such as the Seafood Combination with Fine De Clair, oysters on the salt. Grilled tiger shrimp, white meat off the orange peel. Have a little scorched. Rock lobster, grilled white meat was cooked in the shell pink Sea Scallop grilled meat smell the char. Pickled salmon and salt water. The plates are arranged in a square white plate, appetizer plate first.
Grilled Foie Gras with Japanese eel. A cross between French and Japanese cuisine. The food here is a piece of fried Foie Gras with a force fit. Onions cooked outside, but inside it's still sweet and juicy. Japanese eel, grilled onion, soy sauce a little salty. Pear flavor with a slightly sweet and delicious.
Bouillabaisse. Puree in the south of France, into a mixed seafood soup with pieces of vegetables. The aroma of fresh flavor, very smooth. Orange, yellow from saffron look pretty appetizing.
Escargot With Wine Sauce This dish is a dish that tastes like food for the mind with fresh garlic and red wine. He snail meat is seasoned with various spices and flavors into the meat, stir-fried with red wine Klukklik. The smell of wine, meat, snails, soft chew is still flexible. Taste is good. Served in small copper pot. Top with garlic bread on the outside. Juicy, aromatic nose with butter and garlic. This dish is a chef because I talked to are not simple. Escargot baked with garlic and enjoy it the way I do.
The main dish. Lobster and seafood to choose the type of Australia Yellow tail fish from Japan. Cod from Canada. And red meat dishes including Angus beef from Argentina. Beef from Australia. Seal meat and Thomas Saga of Japan. Lamb ribs are from Australia and New Zealand were excluded from a reputable farm. All of this was burned by love. Grill with charcoal grills to show off this fragrance is a beautiful fillet of brown on the surface. Served with side dishes such as the Grape fruit flavoring for grilled fish. Tibial cows with a ripe, sweet side with a bouquet of Rosemary live as a vegetable in the range from Garden Salad Fresh crisp topped with salad dressing, sour, salty onion, orange juice, Balsamic or a Rocket Salad greens, fresh taste nasty little. with Parkinson's Santa. Cheese, salt and onions in a thin sheet. A greasy cheese and spinach. Bake until fragrant and scorched ground instead of mashed potatoes, au gratin, pumpkin, sweet and gentle. Or the Cote Frye. In the outside and soft, it can choose as you like.
Here are a selection of wines from all sources, with a best of both worlds kind of new world wines to Europe, America and from Australia and New Zealand. Nearly a hundred species can be selected in accordance with all dishes very well.
The sweets and desserts are made fresh every day, such as chocolate soufflé does not hold that a non-greasy, sweet and juicy inside track in the Boston Ballet in the face with a sweet caramel. To the Sudbury and Sorbet flavors associated with wine, fruit and a taste of local fruits such as mangoes from the Sudbury Forest, all kinds of red. The sour and sweet violet. Green tea ice cream, chocolate and vanilla.
Fireplace Grill is a restaurant that needs to go out to each one. As a carefully selected ingredients to cook a great variety of delicious and unique dishes. The atmosphere is casual. Docile and attentive service. It is an ideal place for a good meal. Open Mon - Fri Lunch and dinner. Saturday - Sun For dinner only.
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