Tofu salad

serves 4
ingredients
225g/8oz firm tofu, cut into
2cm/3⁄4in cubes
100g/4oz mangetout, cut into
3cm/11⁄4in lengths
2 small carrots, cut into matchsticks
100g/4oz red cabbage, finely
shredded
2 tablespoons chopped peanuts
For the marinade
2 teaspoons sweet chilli sauce
1⁄2 teaspoon grated fresh root
ginger
1 garlic clove, crushed
2 teaspoons light soy sauce
2 tablespoons olive oil
• To make the marinade, put the chilli sauce, ginger, garlic, soy sauce and
oil in a screwtop glass jar, and shake well.
• Put the tofu in a medium bowl, pour the marinade over and stir. Cover
with cling film and refrigerate for 1 hour.
• Put the mangetout in a small pan, pour boiling water over and leave to
stand for 1 minute, then drain and plunge into ice-cold water. Drain well.
• Add the mangetout, carrots and cabbage to the tofu, and toss together
lightly. Transfer the salad to a serving bowl, sprinkle with the peanuts
and serve immediately.

Saffron rice salad

serves 8
ingredients
1 teaspoon saffron threads
6 green cardamom pods
6 cloves
1 cinnamon stick
450g/1lb basmati rice
2 tablespoons olive oil
squeeze of lemon juice
50g/2oz flaked almonds, toasted
salt and freshly ground
black pepper
• Put the saffron in a small bowl with 3 tablespoons boiling water, and
leave to infuse while the rice is cooking.
• Pour 1 litre/13⁄4pt cold water into a pan, season with salt and bring to the
boil. Add the spices and rice. Return to the boil, stir with a fork, reduce the
heat, cover and simmer for 10 minutes. Stir the rice again, then pour in the
saffron liquid without stirring. Cook for a further 5–10 minutes until all of
the liquid is absorbed and the rice is tender.
• Put the rice in a bowl and fluff up the grains with a fork. Stir in the oil
and lemon juice, and leave to cool. Transfer to a large serving plate,
season with salt and pepper, and sprinkle with the almonds.

Black bean & salsa salad

serves 4
ingredients
425g/15oz canned sweetcorn
kernels, drained
425g/15oz canned black
beans, drained
200g/7oz celery, chopped
100g/4oz onion, chopped
50g/2oz fresh coriander,
chopped
175g/6oz ready-prepared salsa
25ml/1fl oz red wine vinegar
• Put the sweetcorn, beans, celery,
onion and coriander in a large
bowl, and mix well. Blend the
salsa and vinegar together. Pour
over the salad, and toss well.
• Cover and refrigerate for at least
1 hour before serving.

STIR FRIED PUMPKIN WITH PORK

* Pork, cut into pieces 300 g.

* 400 g pumpkin, cut into thin slices.

* 2 tablespoons minced garlic.

* 6 tablespoons pork bone broth (or water).

* 2 tablespoons fish sauce.

* 2 tablespoons oyster sauce.

* Sugar 1/2 tsp.

* 2 eggs.

* Vegetable oil for stir-fry.

How to do step by step.

1. Heat oil in a frying pan on medium heat and add the garlic, pumpkin and broth. (Or water) to leave it until the pumpkin is soft. (Do not leave it too long, because I've time to cook).

2. Add pork and stir until almost cooked. Season with the oyster sauce, fish sauce and sugar.

3. Of the egg to break. Turner is doing to break the yolk. Leave it for a while, until eggs are almost cooked. Stir to mix everything together.

4. Plate serve immediately with steamed rice.

(for 2 people).

Crab, melon & cucumber

serves 4
ingredients
2 tablespoons white wine
vinegar
150ml/5 fl oz olive oil
salt and ground black pepper
2 tablespoons pickled ginger,
chopped
2.5cm/1in piece of fresh root
ginger, peeled and grated
225g/8oz fresh cooked white
crabmeat, flaked
1 large head chicory, trimmed
and leaves separated
1⁄2 cucumber, seeded and pared
into ribbons
1 charentais melon, peeled,
seeded and cut into quarters

• Whisk together the vinegar and oil,
and season with salt and pepper.
In a bowl, toss the crabmeat in half
the dressing. Add the pickled
ginger and root ginger.
• Arrange a few chicory leaves,
cucumber ribbons and a melon
quarter on each of four serving
plates. Spoon the crabmeat and
remaining dressing over the top,
and serve.

Recipe: Pineapple chicken salad.

Ingredient

Chicken, diced 1/2 cup.
1 balls pineapple.
Apple, diced 1.
Signup in Shaanxi was cut into pieces 2-3 start.
Mayonnaise 1/4 cup.
Thick yogurt 1/4 cup.
Lettuce
1-2 tomatoes, sliced balls.

How to do

balls cut the pineapple in half lengthwise. Scoop out the meat. The pineapple, cut into dices.
Boiled chicken is cooked.
Cut apples into dices. Water mixed with lemon juice while. Then scoop up the container and set aside.
Mix mayonnaise, yogurt together.
Meat, chicken, pineapple, apple and spicy Signup mixing together, pour into the pineapple. Pour the mixture on 4, then garnish with fried lettuce. And tomatoes, cut into serving glasses.

Tomato & bean salad

serves 10
ingredients
225g/8oz broad beans
225g/8oz French beans, topped
and tailed
150ml/5fl oz olive oil
1 garlic clove, crushed
2 tablespoons lemon juice
3 tablespoons chopped
fresh basil leaves
100g/4oz mozzarella cheese,
diced
700g/11?2lb cherry tomatoes,
halved
salt and freshly ground
black pepper

• Cook the broad beans in lightly
salted boiling water for about
3 minutes, then drain.
• Cook the French beans in lightly
salted boiling salted water for
7–10 minutes, then drain.
• Put the oil, garlic and lemon juice
in a blender or food processor,
and whiz to combine. Stir in the
chopped basil and seasoning.
• Mix together the beans, mozzarella
and tomatoes. Pour the dressing
over and stir to coat completely.
Cover and marinate for at least
1 hour before serving.

Simple bean salad

serves 6
ingredients
2 tablespoons olive oil
2 garlic cloves, sliced
2 x 400g/14oz cans flageolet
beans, drained and rinsed
extra virgin olive oil for drizzling
2 tablespoons basil pesto
freshly squeezed lemon juice
salt and freshly ground
black pepper
small handful of fresh basil
leaves
• Heat the oil in a small heavy pan.
Sauté the garlic until golden but
not scorched. Stir in the beans,
then leave to marinate in the oil for
10–15 minutes.
• When ready to serve, drizzle a
little oil over until the beans are
generously coated, then add the
pesto sauce and lemon juice to
taste. Season with salt and pepper,
then stir in the basil leaves. Serve
straight away.

Crab & crispy noodles

serves 4–6
ingredients
vegetable oil for deep-frying
50g/2oz Chinese rice noodles
2 cooked crabs
100g/4oz alfalfa sprouts
1 small iceberg lettuce
4 sprigs of fresh coriander,
chopped
1 tomato, peeled and diced
4 sprigs of fresh mint, roughly
chopped
For the dressing
50ml/2fl oz vegetable oil
1 tablespoon sesame oil
1⁄2 fresh red chilli, seeded and
finely chopped
1 piece preserved stem ginger in
syrup, cut into strips, drained,
and 2 teaspoons syrup reserved
2 teaspoons light soy sauce
juice of 1⁄2 lime

• To make the dressing, combine the vegetable and sesame oils in a bowl.
Add the chilli, ginger and syrup, soy sauce and lime juice.
• Heat the oil in a wok over a high heat. Fry the noodles, one handful at
a time, until crisp. Lift out and drain on kitchen paper.
• Flake the white crabmeat into a bowl, and mix well with the alfalfa
sprouts. Put the lettuce, coriander, tomato and mint in a serving bowl,
pour the dressing over and toss lightly. Place a nest of noodles on top,
then add the crabmeat and alfalfa sprouts. Serve.

Baked Mung Bean Cake

* 250 grams of green beans (white, lotus seeds, etc.).

* 4 cups water.

* 1 cup coconut milk.

* 250 grams of sugar.

* Salt 1/4 tsp.

* 3 eggs, duck eggs.

* The 3 red onions, balls.

* 3 pandan leaves.

How to make Thai desserts, step by step.

1. The shallots to fry in oil until golden and crispy (fried should be burned with fire, light).

2. The green beans, trimmed of crust to soak in water and then steamed until cooked. Or if the fractures were peeled and steamed until cooked. Then led to think themselves into little pieces.

3. In a medium bowl, mix eggs, sugar and salt. The maul with pandan leaves into a well. Sugar is dissolved. Then add to cream. Maul again until the mixture well. Was used to filter out some white cloth to remove impurities.

4. Out or white beans into the mixture filtered. Heat oil and fry the rest of the shallots (about 2 tablespoons) Stir until all ingredients well.

5. The mixture to the saucepan to low heat, stirring brass. (Or a Teflon frying pan), stir until mixture begins to thicken enough. It stirred a lot to do. I will not eat it. We bring a lot of it to prevent the separation of the mixture on the baked eggs with milk because it is incompatible.

6. The ingredients, stir, then roast. Put the pan to the heat or 180 degrees Celsius (360 degrees F) oven for about 30-40 minutes, then sprinkle the onion to the pan and bake for about 5 minutes.

7. I put a tray. It is served cut into pieces of appropriate size. It is baked by the other. If size is not very big. Be served at the same instant.

Asparagus & potato salad

serves 6

ingredients
450g/1lb small waxy potatoes
125ml/4fl oz extra virgin olive oil
2 shallots, finely chopped)
4 tablespoons white wine vinegar
900g/2lb fresh asparagus tips or
young asparagus, trimmed
225g/8oz young spinach leaves,
rinsed and drained
salt and freshly ground
black pepper
• Preheat the oven to 220°C/425°F/Gas mark 7.
• Put the potatoes in a roasting tin, drizzle with 1 tablespoon of the oil
and season with salt and pepper. Roast for 20–30 minutes until just soft
to the centre, then cool.
• Meanwhile, in a small bowl, whisk together some salt, pepper, the
shallots, vinegar and the remaining oil. Slice the potatoes thickly, put into
a large bowl, pour the dressing over and marinate for 10 minutes.
• Cook the asparagus in lightly salted boiling water for 3–4 minutes. Drain
carefully, and put into a bowl of ice-cold water to retain the colour and
stop the spears cooking further. Drain again, then add to the potatoes
with the spinach. Toss together carefully, and serve.

Green Peanut in Jelly

* 450 grams of green beans.

* 200 g sugar (mixed nuts).

* 1 tablespoon sugar (for shower gel).

* 400 grams of coconut milk.

* 3 tablespoons gelatin powder.

* 3 cups water (for water agar).

* Food coloring.

(At least 3 primary colors: red, yellow and blue).

Palette and brushes.

* Toothpick.

(For it is to make bean dip into the water, coloring and gelatin).

* Foam.

(Jack bean for making progress. If the waste is placed on the floor).
How to make Thai desserts, step by step.

1. The green beans, trimmed of skin clean. And immersed in water for about 2 hours and then steamed to be cooked. It takes about 15 minutes).

2. When green beans are cooked well. To put in electric blender. With sugar and coconut milk. Until all ingredients are well blended.

3. Then pour the mixture into a pan of brass. (Or a Teflon coated pan) and set it on low heat. Gently stir until thick and sticky. (It takes about 20 - 30 minutes), turn off the lights and let it cool. (Dry beans. That will not be able to make it).

4. Before making your dry ingredients until it is homogenous. Then mold into the shape you like (vegetables, fruits or other cute animals) on the mold, insert a toothpick into it. Mix it all done before. The mold is then wrapped the beans with a damp cloth.

5. Mix food coloring as desired. Then print color on the bean-like sculpture. Or according to taste.

6. Made by mixing water, gelatin, agar powder and sugar in a saucepan on medium heat. Stir occasionally to regularly. Wait until the mixture boils. Spoon off the foam Laihnga dim light down.

7th. To know the nuts to coat color in the agar plate should be about 2 - 3 times between the plating agar jelly with hot water to heat the gel strength. If not enough water in proportion to the new thread above.

8. The ball out of Amgi plated toothpick. Cutting off the excess with scissors and jelly on a plate served as a snack in the room immediately.

Thai Steamed Banana Cake

* Banana 8 to 10 balls (peeled and mashed to a pulp).

* 1 cup flour.

* Flour 1/4 cup.

* Sugar 1 1/4 cup.

Salt * 1/2 teaspoon capacity.

* Cream 1/2 cup.

* 2 cups grated coconut.

How to do step by step.

1. To bananas, rice flour, tapioca flour, sugar, salt, coconut milk and grated coconut meat (about 3/4 of the total) are mixed together, then rub with fingers until it is homogenous.

2. Spoon mixture into a cup, or one you like. The use of banana leaves to wrap it. Depending on the convenience. Then sprinkle the remaining grated coconut meat.

3. Be steamed for about 30 minutes or by heating the oven to 180 degrees Celsius (360 degrees Fahrenheit) for 30 minutes as well.

4. On dessert bananas cooked. It removed from. Can be served either hot or cold.

Waldorf chicken salad

serves 4
ingredients
500g/1lb 2oz red apples
3 tablespoons freshly squeezed
lemon juice
150ml/5fl oz mayonnaise
1 bunch of celery, thinly sliced
4 shallots, sliced
1 garlic clove, crushed
75g/3oz walnuts, chopped
500g/1lb 2oz skinless lean
cooked chicken, cubed
1 Cos lettuce
salt and ground black pepper
• Quarter, core and dice the apples.
Put the diced apple in a bowl with
the lemon juice and 1 tablespoon
of the mayonnaise. Cover with
cling film; leave for 40 minutes.
• Add the celery, shallots, garlic and
walnuts to the apple, mix then add
the remaining mayonnaise and
blend thoroughly. Add the chicken
and mix well.
• Line a salad bowl with the lettuce
leaves. Pile the chicken salad into
the centre, season and serve.

Spicy noodle salad

serves 4
ingredients
250g/9oz cooked rice noodles
175g/6oz broccoli, blanched
175g/6oz mangetout, blanched
2 teaspoons sesame oil
2 tablespoons plum sauce
4 tablespoons soy sauce
sliced spring onions, to serve
chopped fresh red chillies,
to serve
• In a large bowl, mix the noodles
with the broccoli and mangetout,
and toss with the sesame oil, plum
sauce and soy sauce.
• Sprinkle with the spring onions and
chillies, and serve.

Mussel salad

serves 4–6
ingredients
450g/1lb new potatoes
900g/2lb black mussels
175ml/6fl oz dry white wine
1 small onion, sliced
2 sprigs of fresh thyme
2 bay leaves
pinch of saffron threads
4 tablespoons sour cream
2 teaspoons chopped fresh parsley
salt and ground black pepper
• Put the potatoes in a pan of cold, lightly salted water. Bring to the boil,
then reduce the heat and simmer for 20 minutes or until tender. Drain
and leave to cool.
• Scrub the mussels with a stiff brush and pull out the hairy beards.
Discard any broken mussels, or open ones that don’t close when tapped
on the work surface. Rinse well. Put the wine, onion, thyme, bay leaves
and half the mussels in a saucepan with a tight-fitting lid. Cover and
cook over a high heat, stirring once, for 4–5 minutes until the mussels
start to open. Remove the mussels as they open (discard any that remain
closed). Cook the remaining mussels the same way and leave to cool.
• Reserve 125ml/4fl oz of the mussel cooking liquid and strain. While it is
still warm, stir in the saffron. Whisk in the sour cream and season well.
• Cut the potatoes into quarters. Remove the mussels and discard the
shells. Combine the potatoes and mussels in a bowl, and add the saffron
dressing. Sprinkle with the parsley, and serve immediately.

STIR FRIED CRISPY BASIL WITH PORK AND BLACK PRESERVED EGGS

* 3-4 eggs preserved egg.

* 100 g ground pork (or chicken, or shrimp).

* 1 tablespoon minced garlic.

* Chilli, roughly chopped 2 tbsp.

(Increase or decrease as spicy as you like).

* 1 tablespoon fish sauce.

* Dark soy sauce 1/2 tbsp.

* Granulated sugar 1/2 tbsp.

* 1 tablespoon oyster sauce.

* 3 red pepper, cut into pellets ricochet.

* Basil leaves 1 1/2 cup.

(Deep-fried 1/2 cup + 1 cup of chicken).

* Vegetable oil (for frying and stir-fry).

How to do step by step.

1. Boiling water until boiling. Bring to a boil, then pee eggs cooked for 10-15 minutes out of hot water. Leave to cool and then peeled off. Break eggs into 4 parts per bubble.

2. Enough oil for deep frying on medium heat. The preserved egg to fry until crisp. The drain plate. Then prepared and served on a plate.

3. On the up and preserved egg. The basil leaves 1/2 cup fried in oil until crisp. Scoop up the drain.

4. Scoop out the remaining oil in wok and stir-fry it. When oil is hot add the onion, garlic, and stir until golden. Then add paprika and stir a while. Then add the minced pork and red pepper slices and stir ricochet. Add water to a little bit.

5. Season with oyster sauce, fish sauce, sugar and soy sauce in black. Stir until all ingredients are well cooked and the pork. Then add the remaining basil leaves and stir for another few minutes then turn off the lights.

6. Lap Basil Stir-fried pork topped with a preserved egg is prepared in two steps. Then the basil leaves. Prepared in three steps to sprinkle. Serve immediately with steamed rice.

(For 2 people).

SOYA BEAN DIPPING SAUCE

* 70 grams of ground pork.

* 2 cups coconut milk.

* 5 tablespoons bean paste.

* 2 stalks lemon grass alley.

* 3 red onions, baby.

* Red chillies 2 tablets.

* 3 tablespoons sugar.

Fresh vegetables for the bean stew.

(Cabbage, baby corn, green beans, cucumbers, etc.).

How to do step by step.

1. Bring to a boil in a pot with coconut milk over medium heat. Then add to the bean paste and stir to combine.

2. Wait until the mixture boils again, add pork, lemon grass, shallots and pepper to a boil for another 3 minutes.

3. Season with sugar. Stir until the sugar dissolves and mixture is light as well.

4. Spoon bean stew in a bowl. Served with fresh vegetables. (Or boiled vegetables or the like) and steamed rice.

(for 2 people).

THAI FRIED RICE WITH CRAB

* 1 cup steamed rice.

* Steamed lamb meat into slices 1/4 cup.

* Onion 1/4 ball (sliced​​) and.

* 1 onion plant.

* Egg 1.

* Garlic, minced 1/2 tbsp.

* Francisco rice 1 teaspoon soy sauce.

* A sauce to taste 1 tsp.

* Granulated sugar 1/2 tsp.

* Cayenne pepper 1/4 tsp.

* Cucumber, peeled, cut into slices, lemon slices, onion (for served with fried rice).

* Sliced ​​tomatoes. (For served with fried rice).

* Vegetable oil.

How to do step by step.

1. Heat oil in a pan and put it on medium heat. Add garlic and stir the onion until golden. Into the egg. Turner is doing to break the yolk.

2. Wait until the eggs are almost cooked. Speeding up the lights, put the steamed rice, onion, meat and onion. Stir quickly.

3. In soy sauce and white sauce in sauce and sugar. Stir to mix everything together and turn off the power.

4. Drop plate and sprinkle a little pepper. Serve immediately with hot tomatoes, cucumber, onion, lime juice and chili sauce.

(For 1 person).

HOT AND SOUR CURRY WITH FISH

Ingredients.

* 2 tablespoons sour chili sauce.

* Mimosa, cut into pieces 2 cups.

* 1 pieces fish (weighing approximately 400 to 600 grams, or any other fish).

* 2 tsp palm sugar (or palm sugar instead).

* 2 tablespoons fish sauce.

* 3 tablespoons tamarind European troops.

* 3 cups water to boil pork ribs (or use water instead).

Other fresh vegetables (if you add the beans, corn, flowers, caps, etc.).

How to do step by step.

1. Clean water (for the Gut scale out), cut fish into pieces. The entire cooking time.

2. Add broth or water into the pot. Bring to boil on medium heat, add chili sauce to sour.

3. Wait until the water boils again, add water to a boil. Leave it for a while. Just because a foul smell. Wait until the fish is almost cooked. Season with the sugar, fish sauce and tamarind juice. (If you want to fish. The fish was fried until golden crisp. Before you put in the sour).

4. The water starts to boil again, add the prepared vegetables and stir to cook until vegetables are cooked, so stay a while off.

5. Dip bowl and serve immediately with hot cooked rice.

(for 2 people).

THAI FRUIT SPICY SALAD

* Fresh fruit cut into pieces 1 cup.

(According to taste the fruit, apple, pineapple,.

Apple, grapefruit, dragon fruit, grapes, guava, etc.).

* Carrot, shredded 1/4 cup.

* 3-5 tomatoes, baby.

* 1 tablespoon dried shrimp.

* 5 garlic cloves.

* Paprika, 3 seed (if you like spicy you can add them).

* Fish sauce 1 1/2 tbsp.

* Lemon juice 1 1/2 tbsp.

* 3 teaspoons of sugar.

* 1 tablespoon peanut.

Fresh vegetables served with green papaya salad.
How to do step by step.

1. Pounded garlic and paprika together.

2. Put the prepared fruit in a mortar. With tomatoes, shredded carrots, dried shrimp and pound lightly.

3. Season with fish sauce, lime juice and sugar. Using a small spoon. Adjust according to taste. Then add peanuts to the people around it.

4. Plate served with fresh vegetables as the other side (cabbage, beans), hot and sticky rice.

(for 2 people).

STIR-FRIED PORK WITH OYSTER SAUCE

* Pork fillet, cut into pieces 350 g.

* 100 grams of mushrooms (sliced ​​in half).

* 1 tablespoon minced garlic.

* In soy sauce 2 tablespoons white.

* Red pepper, cut around 1 grain.

* 5 The onion (sliced ​​about 1 inch long).

* 1 tablespoon sugar.

* 3 tablespoons oyster sauce and stock.

* 1 tablespoon cooking wine.

(Or Chinese cooking wine).

* 1 tablespoon cornstarch.

* If you want to add other vegetables. (If you want to put the straw and colleagues).

* Vegetable oil.

How to do step by step.

1. With pork, garlic, soy sauce in white, sugar and cornstarch together. Stir until well combined. And marinated it for about 30 minutes.

2. Heat oil in a saucepan and bring to a boil over medium heat. Marinated pork and stir until almost cooked. Then add mushrooms, peppers, onion, cooking wine, and oyster sauce and stock. Stir until all ingredients well. And pork cooked off.

3. Plate serve immediately with steamed rice.

(for 2 people).

Classic Caesar salad

serves 6

ingredients
1 small baguette
2 tablespoons olive oil
2 garlic cloves, halved
4 back bacon rashers, trimmed
of fat
2 Cos lettuces
10 anchovy fillets in oil, drained
and halved lengthways
100g/4oz Parmesan cheese,
freghly grated
For the dressing
1 egg yolk
2 garlic cloves, crushed
2 teaspoons Dijon mustard
2 anchovy fillets in oil, drained
2 tablespoons white wine vinegar
1 tablespoon Worcestershire sauce
175ml/6fl oz olive oil
salt and freshly ground
black pepper
• Preheat the oven to 180°C/350°F/Gas mark 4.
• To make the croûtons, cut the baguette into 15 thin slices, and brush
both sides of each slice with the oil. Spread the slices out on a baking
tray, and bake for 10–5 minutes until golden brown. Leave to cool
slightly, then rub each side of each slice of bread with the cut edge of a
garlic clove. Cut each slice into small cubes.
• Cook the bacon under a hot grill until crisp. Drain on kitchen paper until
cooled, then break into chunky pieces.
• Tear the lettuce leaves into pieces, and put in a large serving bowl with
the bacon, anchovies, croûtons and Parmesan.
• For the dressing, put the egg yolks, garlic, mustard, anchovies, vinegar
and Worcestershire sauce in a blender or food processor. Season with
salt and pepper, and process for 20 seconds or until smooth. With the
motor running, gradually add the oil in a thin stream until the dressing is
thick and creamy.
• Drizzle the dressing over the salad, and toss very gently until well
distributed. Serve immediately.
96

Prawn salad

serves 3–4
ingredients
900g/2lb raw prawns
100g/4oz celery, finely
chopped
450g/1lb canned pineapple
chunks, drained
75g/3oz raisins
125ml/4fl oz mayonnaise
2 teaspoons curry powder
4 pitta breads
4 leaves of lettuce

• Bring a saucepan of water to the
boil, add the prawns and cook for
3–5 minutes until the prawns turn
pink. Drain and rinse with cold
water. Peel and devein the prawns.
• In a bowl, combine the prawns
and the remaining ingredients,
except the pitta bread and lettuce.
Refrigerate for at least 1 hour
before serving.
• Serve the prawn salad in the pitta
bread with the lettuce leaves.

Tuscan bean & tuna salad

serves 4
ingredients
1 small onion, finely chopped
2 x 400g/14oz cans butter
beans, drained
2 tomatoes, cut into wedges
175g/6oz canned tuna in oil,
drained
2 tablespoons chopped fresh
flat-leaf parsley
For the dressing
2 tablespoons olive oil
1 tablespoon freshly squeezed
lemon juice
2 teaspoons clear honey
1 garlic clove, crushed

• Put the onion and butter beans in a
bowl, and mix well. Add the
tomatoes. Flake the tuna with a
fork, and add it to the mixture
together with the parsley.
• To make the dressing, mix together
the oil, lemon juice, honey and
garlic in a screwtop glass jar. Seal
the jar tightly, and shake until the
dressing thickens.
• Pour the dressing over the salad.
Toss the ingredients together, and
serve straight away.

Recipe: Salmon steak.

Ingredient

2 pieces of salmon, 400 g.
Butter, melted 1/3 cup.
Worcestershire sauce 1 tsp.
Dough
Pepper
Onion, chopped 2 Tbsp.
Paprika 1/2 tsp.
Stock water 1/2 cup.
Salt boiled vegetables such as carrots, green beans, peas, potatoes and tomatoes.

How to cook

Wash fish and dry them.
Combine butter, Worcestershire sauce, salt, paprika, chopped onion and stir paint on the fish into the oven to 200 degrees Celsius for 20 minutes to keep the paint mixed with water until yellow.
Serve with mashed potatoes and gravy, vegetables, cooked fresh vegetables.

Gravy, fried in butter with onions, salt, pepper, stock, water and flour to thicken the sauce on the fish.

Thai Pumpkin Custard

* 1 pumpkin (weighing approximately 400-600 g).

* 4 eggs, eggs.

* Cream 3/4 cup.

I love sugar * 1/4 cup.

* 2 tablespoons flour.

Salt * 1/4 teaspoon capacity.

* Lime water.

How to make Thai desserts, step by step.

1. The pumpkin, cut into squares and then the stub areas inside the seed. And a hollow interior cavity. Then the lime water for about 8-10 minutes, then drain off the water (hint: not to be immersed in lime water for steaming the pumpkin).

2. Waiting pumpkin soaked in lime water. Prepare custard by mixing eggs, cream, flour, sugar, salt, and crush the poor mix well.

3. The custard mixture and pour in the second step in the pumpkin. Then be steamed for about 20 to 25 minutes if serving as a pumpkin. The cover was removed with steam. If the serve is cut into pieces. So beautiful and appetizing. The turn should be responsible for the custard.

Water Chestnut with Syrub and Coconut Milk

* 800 grams of water chestnuts.

(Washed, peeled and cut into dices).

* Coconut milk 2 1/2 cup.

* 2 teaspoons salt.

* 2 cups sugar.

* 1 cup water.

* Red syrup 1 1/2 cup.

* 500 grams of flour.

* Jack shredded shredded, cooked corn kernels.

How to do step by step.

1. The completion of the frustration that cut it to soak in water for about 15 minutes, then drain the water out.

2. The water chestnuts in water to knead the flour to make the skin red. Toss gently to the surface all water chestnuts, then bring to a boil in boiling water until cooked, then taken out of cold water (to note: the cooked water chestnuts are floating above the water).

3. To make syrup. Mix sugar with water and bring to boil. Stir until mixture is melted and turning off the lights.

4. The coconut milk and salt in a small pot. And put it on low heat until the mixture is melted and well off.

5. ruby seeds. To put in a serving bowl. Serve with ice crystals. Topped with syrup, coconut milk, wool, wood and corn (if required) once served as a snack. In cool comfort.

Thai Pandanus Custard

* Resolution 150 g Pandan chopped.

* 1 egg.

* 2 cups of milk a striking red.

* 2 cups water.

* 200 grams of sugar.

* 3 tablespoons cornstarch.

* Pateagok๋ bread.

(For the custard).
How to make Thai desserts, step by step.

1. The pandan leaves and water into the electric blender. And all the ingredients until well blended. Then be filtered by some whites.

2. A striking red, condensed milk, sugar, flour, eggs and pandan (made ​​in step one) into the blender and the blender power. All the ingredients evenly and completely.

3. The ingredients are. To put into the pan and set it on fire, light. And continued for about 20 minutes and then turn off the lights and let it cool.

4. Spoon into custard cups and sprinkle with a little fresh milk. And served with bread. But the snazzy

Grilled artichoke salad

serves 4
ingredients
400g/14oz canned artichoke
hearts, drained and halved
olive oil for brushing
3 Little Gem lettuces
salt and freshly ground
black pepper
For the dressing
200ml/7fl oz extra virgin
olive oil
200ml/7fl oz grapeseed oil
125ml/4fl oz white wine vinegar
pinch of granulated sugar
pinch of mustard powder
2 garlic cloves, crushed

• Preheat the grill until hot. Season
the artichoke hearts with salt and
pepper, and brush with olive oil.
Grill until charred round the edges.
• To make the dressing, put the oils,
vinegar, sugar, mustard powder
and garlic into a large screwtop
glass jar. Seal the jar and shake
well. Season with salt and pepper.
• Toss the lettuces in the dressing
with the artichokes, and serve.
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