Lemon & garlic pasta

serves 4
ingredients
1 teaspoon olive oil
2 garlic cloves, minced
125ml/4fl oz dry white wine
50ml/2fl oz freshly squeezed
lemon juice
150g/5oz tomatoes, chopped
100g/4oz spinach angel
hair pasta
100g/4oz semolina angel
hair pasta
25g/1oz chopped fresh basil
2 tablespoons freshly grated
Parmesan cheese
salt and freshly ground
black pepper
• In a frying pan, heat the oil and
sauté the garlic over a medium
heat until the garlic just begins to
colour. Remove the frying pan from
the heat, and pour in the wine.
• Return the pan to the heat. Cook
for another 2 minutes until the wine
has been reduced by half. Stir in
the lemon juice and tomatoes, and
remove the pan from the heat.
• Meanwhile, put both pastas in a
large saucepan of lightly salted
boiling water, and cook until al
dente. Drain and put the pasta into
a warmed serving bowl. Add the
basil, Parmesan and tomato
mixture. Season with salt and
pepper. Toss and serve at once.

Smoked salmon pasta

serves 4
ingredients
1 tablespoon olive oil
1 garlic clove, crushed
375ml/13fl oz double cream
3 tablespoons chopped fresh
chives
1⁄4 teaspoon mustard powder
200g/7oz smoked salmon, cut
into strips
2 teaspoons lemon juice
450g/1lb fettuccine
3 tablespoons chopped sun-dried
tomatoes
2 tablespoons freshly grated
Parmesan cheese
salt and freshly ground
black pepper
• Heat the oil in a pan, and sweat
the garlic briefly over a low heat.
Add the cream, chives and mustard
powder. Season with salt and
pepper, and bring to the boil.
Reduce the heat and stir until the
sauce thickens.
• Add the salmon and lemon juice,
and stir until heated through. Keep
the sauce warm.
• Meanwhile, cook the fettuccine in
a large pan of lightly salted boiling
water until al dente. Drain well and
return to the same pan.
• Toss the sauce through the pasta,
and serve immediately topped with
the tomatoes and Parmesan.

Singapore fried noodles

serves 4
ingredients
175g/6oz rice noodles
50ml/2fl oz vegetable oil
1⁄2 teaspoon salt
75g/3oz peeled and deveined
cooked prawns
175g/6oz cooked pork, cut into
thin strips
1 green pepper, seeded and cut
into thin strips
1⁄2 teaspoon granulated sugar
2 teaspoons curry powder
75g/3oz Thai fish cakes
2 teaspoons light soy sauce
• Soak the noodles in water for
about 10 minutes, drain well, then
pat dry with kitchen paper.
• Heat the wok, then add half the
oil. When the oil is hot, add the
noodles and half the salt. Stir-fry
for 2 minutes. Transfer to a serving
dish and keep warm.
• Heat the remaining oil, and add
the prawns, pork, pepper, sugar,
curry powder and remaining salt.
Stir-fry for 1 minute. Return the
noodles to the wok with the fish
cakes. Stir-fry for 2 minutes. Stir in
the soy sauce. Serve immediately.

KAHLUA CAKE

1 pkg. yellow cake mix
1 sm. pkg. chocolate instant pudding
1 c. of oil
1/4 c. Kahlua
1/4 c. vodka
3/4 c. water
4 eggs
Mix all together and bake for 50 minutes at 350 degrees. Use a bundt pan. Cool for thirty minutes and remove
from pan and glaze with powdered sugar.

SEA BREEZE

1 1/2 oz. vodka
4 oz. cranberry juice
1 oz. grapefruit juice
Mix together. Pour into high ball glaze over ice cubes. Garnish with lime wedge. Mother of Virginia Hanson

"KAHLUA"

3 c. sugar
2 oz. Maxwell House instant coffee
2 c. boiling water
One 5th vodka (80 proof cheapest you
can find)
1 vanilla bean (broken in 4 pieces)
2 dark 5th bottles
Mix sugar and coffee. Add boiling water. Let stand 5 minutes. Divide vodka into the two dark 5th bottles.
Pour half of sugar mixture into each bottle. Put two pieces of vanilla bean into each bottle. Let stand 30 days.
Tip bottles every few days. Cheers!

BAILEY'S IRISH CREAM

3 tbsp. Hershey's chocolate syrup
1 c. Eagle sweetened condensed milk
1/2 pt. whipping cream
10 oz. vodka
3 eggs
1/2 tsp. coconut flavoring
Mix with mixer or blender and refrigerate. Shake before using.

SPIKED PUNCH

1 lg. can apricot nectar
1 sm. can pineapple juice
1 qt. Canfield's orange pop
1 lg. can of orange Hi-C
1/2 gal. orange sherbet
Vodka
Mix all ingredients together in large punch bowl (except ice cream.) Then drop spoonful of ice cream on top of
mixture so that it just floats on top.

BLOODY MARYS

1 (46 oz.) can tomato juice
1 1/2 to 2 c. vodka
2 tbsp. lemon juice
1 tbsp. Worcestershire sauce
1 tsp. prepared horseradish
1/2 tsp. salt
Few drops bottled hot pepper sauce
Celery sticks
In a large pitcher combine all ingredients. Cover, refrigerate several hours or overnight. Pour into salt-rimmed
glasses. Serve each with celery stick stirrer. Great for the morning after.

WATERMELON PUNCH

1 1/2 c. lime juice
1 1/2 c. strawberry liqueur
1 3/4 c. vodka
1/2 gal. frozen orange juice
Mix and drink!

Tagliolini with herbs

serves 2–4
ingredients
50g/2oz fresh thyme, chopped
75g/3oz fresh sage, chopped
50g/2oz fresh mint, chopped
50g/2oz fresh marjoram,
chopped
2 garlic cloves, finely chopped
125ml/4fl oz extra virgin
olive oil
500g/1lb 2oz tagliolini (also
known as taglierini)
100g/4oz Parmesan cheese,
freshly grated
2 tomatoes, cut into wedges
salt
• Put the thyme, sage, mint and
marjoram in a bowl with the garlic
and the oil. Leave for at least
1 hour, stirring occasionally.
• Bring a pan of lightly salted boiling
water to the boil, and cook the
pasta until al dente. Drain.
• Toss the pasta with the herb
dressing. Serve sprinkled with the
Parmesan and a little salt, and
topped with the tomatoes.

Special chow mein

serves 4–6
ingredients
50ml/2fl oz vegetable oil
2 garlic cloves, sliced
1 teaspoon chopped fresh root ginger
2 fresh red chillies, seeded and
chopped
1 skinless chicken breast fillet, thinly
sliced
16 raw tiger prawns, peeled and
deveined, with tails left intact
450g/1lb egg noodles
100g/4oz green beans
225g/8oz beansprouts
50g/2oz garlic chives
2 tablespoons light soy sauce
1 tablespoon oyster sauce
1 tablespoon sesame oil
salt and freshly ground black pepper
• Heat 1 tablespoon of the oil in a wok or large frying pan, and stir-fry the
garlic, ginger and chillies. Add the chicken, prawns and beans. Stir-fry
for 4–5 minutes over a high heat until the chicken and prawns are both
cooked. Transfer the mixture to a bowl and set aside.
• Cook the egg noodles in a saucepan of slightly salted boiling water for
2–3 minutes until tender.
• Heat the rest of the oil in the same wok used for the chicken and prawn
mixture. Add the beansprouts and garlic chives. Stir-fry for 1–2 minutes.
Add the noodles and toss to mix. Next, add the soy sauce and oyster
sauce, and season with salt and pepper.
• Return the prawn mixture to the wok. Reheat and mix well with the
noodles. Stir in the sesame oil, and serve immediately.

Fig & chilli tagliatelle

serves 4
ingredients
350g/12oz egg tagliatelle
2 tablespoons extra virgin
olive oil
8 black figs, each cut into
8 wedges
2 dried red chillies, crumbled
finely grated zest of 2 lemons
and juice of 1
125ml/4fl oz double cream
50g/2oz Parmesan cheese,
freshly grated
salt and ground black pepper
• Bring a large pan of lightly salted
water to the boil, and cook the
tagliatelle until al dente. Drain.
• Meanwhile, heat a large frying
pan, add the oil and, when
smoking, carefully put the figs in
the pan, turning them immediately
to caramelize. Season with salt
and pepper, and add the chilli.
• Stir the lemon zest and juice into
the cream, and mix into the cooked
pasta. Add the figs and serve hot,
scattered with the Parmesan.

Roasted vegetable pasta

serves 4
ingredients
50g/2oz butter, melted
2 tablespoons chopped fresh
flat-leaf parsley
1 tablespoon finely grated
lemon zest
1 small red pepper, seeded and cut
into thin strips
1 small green pepper, seeded and
cut into thin strips
100g/4oz button mushrooms,
halved
8 cherry tomatoes, halved
350g/12oz dried farfalle
salt and ground black pepper
• Preheat the oven to 200°C/400°F/Gas mark 6. In a small bowl, mix
half the butter with the parsley and lemon zest. Set aside.
• Brush the remaining butter over the peppers and arrange, in a single
layer, on a baking tray. Cook in the oven for 10 minutes. Add the
mushrooms and tomatoes, and cook for a further 5 minutes.
• Meanwhile, cook the pasta in lightly salted boiling water until al dente
and drain. Toss the pasta with the roasted vegetables and the herb
mixture. Season with salt and pepper, and serve immediately.

Peppered chicken pasta

serves 4–6
ingredients
700g/11⁄2lb skinless chicken breast
fillet, cut into strips
2 teaspoons cracked black
peppercorns
2 garlic cloves, minced
3 tablespoons olive oil
350g/12oz dried ribbon noodles
such as fettucine
350ml/12fl oz chicken stock
1 tablespoon freshly squeezed
lemon juice
75g/3oz Parmesan cheese,
freshly grated
salt and freshly ground
black pepper
• Toss the chicken with the peppercorns, garlic and 1 tablespoon of the
oil. Cover and marinate in the refrigerator for at least 1 hour.
• Heat the remaining olive oil in a frying pan over a medium-high heat.
Add the chicken and lightly brown all over for about 3 minutes. Add the
stock and lemon juice, and reduce the heat to a simmer. Simmer the
sauce for about 8 minutes. Season with salt and pepper.
• Meanwhile, cook the pasta in lightly salted boiling water until al dente.
Drain well and toss with the chicken. Serve immediately, with the
Parmesan in a separate bowl for sprinkling over the top.

Tuna & tomato noodles

serves 4
ingredients
3 tablespoons olive oil
2 garlic cloves, finely chopped
2 dried red chillies, seeded and
chopped
1 large red onion, finely sliced
175g/6oz canned tuna in oil,
drained
100g/4oz pitted black olives
400g/14oz canned peeled plum
tomatoes
2 tablespoons chopped fresh
flat-leaf parsley
350g/12oz fresh egg noodles
such as fettucine
salt and freshly ground
black pepper
• Heat the oil in a large frying pan.
Add the garlic and dried chillies,
sauté for a few seconds, then add
the onion. Sauté, stirring, for about
5 minutes until the onion softens.
• Add the tuna and olives to the
pan, and stir until well mixed. Stir
in the tomatoes and any juices,
and bring to the boil. Season with
salt and pepper, add the parsley,
then reduce the heat and simmer
gently for about 5 minutes until the
tomatoes have broken down.
• Meanwhile, cook the noodles in
lightly salted boiling water for
3–4 minutes until just tender. Drain
well, toss the noodles with the
sauce and serve immediately.

Hazelnut pesto tagliatelle

serves 4
ingredients
2 garlic cloves, crushed
25g/1oz fresh basil leaves
25g/1oz hazelnuts
200g/7oz soft cheese such as
mascarpone
225g/8oz dried tagliatelle
salt and freshly ground
black pepper
• Put the garlic, basil leaves,
hazelnuts and cheese in a blender
or food processor, and purée to a
thick paste.
• Cook the tagliatelle in lightly salted
boiling water until al dente, then
drain well.
• Spoon the sauce onto the hot
pasta, tossing until melted through.
Season with salt and pepper, and
serve immediately.

CRISPY SWAMP CABBAGE SALAD

CRISPY SWAMP CABBAGE SALAD

* Most Thai Morning Glory's 5-8 (cleaned, cut into pieces).

* Arrowroot flour 1/2 cup.

* 3 tablespoons flour.

Baking powder * 1/2 tsp.

* 3-5 shrimp (cleaned, peeled, boiled water until done).

* 1 tablespoon peanut oil.

* Cut the 2 tablespoons of roasted coconut.

* 2 tablespoons fresh coconut milk.

* 2 tablespoons sugar.

* Fish sauce 1 1/2 tbsp.

* Tamarind juice 1/4 cup.

* Oil for frying.

How to do step by step.

1. Arrowroot flour, rice flour and baking powder with water, but a little sticky (not clear) and then bring glory to mix the dough thoroughly and set aside for frying.

2. The oil in a frying pan on medium heat. The glory of the flour and mix until all is fried until golden crisp. Remove the drain. Then prepared and served on a plate.

3. Made salad with poached shrimp, peanuts, roasted coconut, fresh coconut milk, sugar, fish sauce and tamarind juice with the seasonings to taste, then dip the chicken in a bowl of water.

4. Serve immediately with steamed rice. Separated by a salad with crispy morning glory. Or to pour water on the morning glory salad at all (I like the salad should be separated).

(For 2)

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Spaghetti with courgettes

serves 2
ingredients
200g/7oz spaghetti
about 3 tablespoons olive oil
2 courgettes, finely sliced
50g/2oz Parmesan cheese,
freshly grated
salt and freshly ground
black pepper
• Bring a large pan of lightly salted
water to the boil, and cook the
spaghetti until al dente.
• Heat 1 tablespoon of the oil in a
large frying pan, and sauté the
courgettes in batches until golden,
adding more oil when necessary.
• Drain the spaghetti well, add
1⁄2 tablespoon of the oil and season
generously with salt and pepper.
• Toss the courgettes with the pasta,
then divide between two warmed
serving bowls. Sprinkle with the
Parmesan just before serving.

Clam & Prosecco spaghetti

serves 4
ingredients
3 tablespoons extra virgin
olive oil
3 garlic cloves, finely chopped
2 dried red chillies, crumbled
3kg/61⁄2lb small clams
250ml/9fl oz Prosecco
350g/12oz spaghetti
salt and freshly ground
black pepper
2 tablespoons chopped fresh
flat-leaf parsley, to garnish
• Heat the oil in a heavy pan. Add
the garlic, and sauté until just
coloured. Add the chillies, clams
and Prosecco, cover and cook over
a high heat for about 3 minutes
until the clams open. (Discard any
clams that do not open.) Season
with salt and pepper. Keep warm.
• Cook the spaghetti in lightly salted
boiling water until al dente, drain
and add to the clam sauce. Toss
together over a high heat for
2 minutes. Remove any empty
shells. Check the seasoning, and
serve garnished with the parsley.

Smoked ham linguine

serves 4
ingredients
450g/1lb dried linguine
450g/1lb broccoli florets
225g/8oz smoked ham, cut into
thin strips
For the cheese sauce
25g/1oz butter
1 tablespoon plain flour
250ml/9fl oz milk
2 tablespoons single cream
pinch of ground nutmeg
50g/2oz Cheddar cheese, grated
1 tablespoon freshly grated
Parmesan cheese
salt and freshly ground black pepper
• Bring a large pan of lightly salted water to the boil. Add the linguine
and broccoli, and cook for 10 minutes until the pasta is al dente. Drain
the linguine and broccoli thoroughly, then set aside and keep warm.
• Meanwhile, make the cheese sauce. Melt the butter in a non-stick
saucepan, stir in the flour and cook for 1 minute. Gradually pour in the
milk, stirring all the time using a wooden spoon. Stir in the cream and
season with the nutmeg, salt and pepper. Simmer the sauce for
5 minutes to reduce, then remove from the heat and stir in the cheeses.
Stir until the cheeses have melted and blended into the sauce.
• Toss the linguine, broccoli and ham in the cheese sauce, then gently
warm through over a very low heat. Divide the pasta among four
serving bowls, and serve immediately.
148

Marinated tomato & rice salad

serves 4
ingredients
6 ripe tomatoes, diced
2 tablespoons chopped fresh
basil
125ml/4fl oz cider vinegar
1 tablespoon granulated sugar
300g/11oz brown rice
2 cucumbers, halved lengthways,
seeded and chopped
50g/2oz fresh flat-leaf parsley,
chopped
125ml/4fl oz olive oil
9 spring onions, thinly sliced
1 teaspoon salt
1⁄2 teaspoon ground black pepper
• Put the tomatoes in a medium
bowl. Add the vinegar, basil and
sugar, and stir to mix well. Cover
with cling film, and marinate in the
refrigerator for 1 hour.
• Cook the rice according to the
packet instructions. Drain and cool
to room temperature.
• Combine the rice, cucumber and
parsley in a large bowl, and stir in
the olive oil. Add the spring onion,
marinated tomatoes, salt and
pepper, and stir to mix well. Serve.

Spaghetti bolognese

serves 4
ingredients
1 tablespoon olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
1 carrot, chopped
1 celery stick, chopped
50g/2oz streaky bacon, diced
350g/12oz minced beef
400g/14oz canned peeled
plum tomatoes
2 teaspoons dried oregano
125ml/4fl oz red wine
2 tablespoons tomato purée
salt and freshly ground black pepper
700g/11⁄2lb dried spaghetti
• Heat the oil in a large frying pan over a medium heat, then add the
onion and sweat for 3 minutes.
• Add the garlic, carrot, celery and bacon, and sauté for 3–4 minutes until
just beginning to brown.
• Add the beef and cook over a high heat for another 3 minutes until all of
the meat has browned. Stir in the tomatoes (breaking up slightly with a
wooden spoon), oregano and wine, and bring to the boil.
• Reduce the heat and leave to simmer gently for at least 45 minutes. Stir
in the tomato purée, and season with salt and pepper.
• Cook the spaghetti in a pan of lightly salted boiling water for
8–10 minutes until al dente. Drain thoroughly.
• Transfer the spaghetti to a large serving bowl, and pour the sauce over
it. Toss to mix well, and serve hot.

Broad bean, pea & goat’s cheese salad

serves 4
ingredients
250g/9oz goat’s cheese
1 bunch of watercress leaves
1 tablespoon chopped fresh
tarragon
1 tablespoon chopped fresh
flat-leaf parsley
2 spring onions, finely sliced
75g/3oz peas
100g/4oz broad beans, skinned
4 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon freshly grated
Parmesan cheese
salt and ground black pepper
• Preheat the grill until hot. Cut the
goat’s into thick slices, and season
with salt and pepper. Cook under
the grill for 3–4 minutes until the
cheese starts to melt.
• Toss the herbs with the spring
onions, peas, broad beans, oil,
lemon juice and Parmesan. Season
with salt and pepper.
• Top the salad with the goat’s
cheese, and serve straight away.

Chinese lettuce wraps

serves 4
ingredients
450g/1lb minced beef
12–16 iceberg lettuce leaves
225g/8oz canned water
chestnuts, drained and
chopped
200g/7oz onion, chopped
2 tablespoons minced garlic
2 tablespoons light soy sauce
50ml/2fl oz hoisin sauce
2 teaspoons minced fresh
root ginger
1 tablespoon rice wine vinegar
1 tablespoon chilli sauce
1 bunch of spring onions,
chopped
3 teaspoons dark sesame oil
• Sauté the beef and onion in a
large frying pan over a medium
heat. Add the garlic, soy sauce,
hoisin sauce, ginger, vinegar and
chilli sauce. Continue stirring and
cooking until browned.
• Add the water chestnuts, spring
onions and sesame oil. Stir and
cook for a further 1–2 minutes.
• To serve, arrange the lettuce leaves
on the outer rim of a large serving
plate. Put the meat mixture in the
centre of the plate. To eat, spoon
the meat mixture on the lettuce and
wrap the leaf around the filling.

Cheese-stuffed rice balls

serves 3
ingredients
200g/7oz long-grain rice,
cooked and cooled
2 eggs, lightly beaten
100g/4oz mozzarella cheese,
cubed
100g/4oz coarse dried
breadcrumbs
vegetable oil for deep-frying
• Mix together the rice and egg until
well combined. Take a teaspoon of
the rice and put a mozzarella cube
in the centre. Top with another
teaspoon of rice. Press together to
form a ball. Continue until all the
rice mixture has been used.
• Coat the rice balls with the
breadcrumbs. Place on a baking
tray, and refrigerate for at least
30 minutes. Heat enough oil for
deep-frying in a heavy pan. Fry the
rice balls, in batches, for 5 minutes
until golden brown. Serve hot.

THAI MACKEREL SALAD

THAI MACKEREL SALAD

* 2 Mackerel (wash and dry).

* Paprika 1/2 tbsp (increase / decrease according to taste).

* 1 tablespoon chopped chives.

* 3 tablespoons red onions.

* 3 tablespoons lemon grass alley.

* 1 tablespoon chopped coriander leaves.

* 2 tablespoons fish sauce.

* 2 tablespoons lemon juice.

* Mint leaves (for garnishing food).

Fresh vegetables for the salad (cucumber, tomato, etc.).

* Oil for frying.

How to do step by step.

1. The oil in a frying pan on medium heat. Add Mackerel to fry until golden brown all over. It brings out the drain. Sheep meat, Mackerel, and then only come prepared. (If you do not like it, or lose weight. The Mackerel can be steamed instead of fried).

2. In a large bowl, mix beef, fried mackerel diameter (or steamed), shallots, onion, lemon grass and chili together.

3. Season with fish sauce and lime juice. Mix until all ingredients well. Adjust seasoning according to taste.

4. Spoon salad plate, arrange the prepared vegetables aside. Garnish with mint leaves. Served with steamed rice. Appetizer or hors d'oeuvres from.

(For 2)

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STIR FRIED CRISPED PORK FAT WITH RED CURRY PASTE

STIR FRIED CRISPED PORK FAT WITH RED CURRY PASTE

Ingredient

* Kakhmo cut into pieces 2 cups.

* 2 tablespoons chili cook Prikking.

* 1 cup sliced ​​green beans.

* Kaffir lime leaves 1 tbsp.

* 1 tablespoon fish sauce.

* 1 tablespoon sugar.

* Vegetable oil.

How to do step by step.

1. The oil in a frying pan on medium heat. Add curry and stir fry until fragrant Prikking.

2. The Kakhmo and lentils with chilli and stir thoroughly. Stir until the lentils are cooked and soft.

3. Season with palm sugar and fish sauce. Then add the lime to speed quickly with high heat. Mix well until everything is off.

4. Plate served with steamed rice. Is a good appetizer or hors d'oeuvres.

(For 2)

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Korean food

 
Then for Korean food. Usually consists of meat, fish, animals and plants, vegetables, green and white vegetables. Fermented foods such as pickles or kimchi that Thai people are quite familiar. Or a salt or seafood (jeotgal) or fermented soybean liquid (deonjang), which is only a taste. And have high nutritional value.

Section (Namul) with plants or vegetables boiled or fried with salt. Soy sauce, sesame salt, sesame oil, garlic, onions and spices, is (jeon) hot pot dish is a kind of pancake made from mushrooms, pumpkin, green pepper, dried fish, the oyster meat or other ingredients. Mixed with salt and pepper prior to coating of flour and egg and fry it sounds for the final (Jjim and Jorim) meat or fish stew. A similar diet with vegetables, dip in soy sauce mixture and bring to boil on low heat.

I like the atmosphere and tasting the food, Korean food, try some of these to try to see. But this is not delicious, but it's tongue is the tongue.

Different values ​​of hairy basil ... vegetable home gardens.

"hairy basil" vegetables, name it. That looks like basil and thyme. Thai women are the vegetables are well known. Since water is a component of food such as curry leaves into the party or Eat fresh noodles with a Taste cool.

hairy basil leaves is very useful. Sweating helps expel intestinal flatulence solve the malaise. Who is boiled with basil. Drinking it regularly will help maintain a healthy intestinal tract by disease. And basil to the beta carotene and calcium. The substance that the body as well.

Many people might recognize the claims of over hairy basil seed hairy basil leaves. Because the grain hairy basil. Will be made ​​for those who want to lose weight. The pill does not cause power hairy basil. It also has laxative properties. The toilet facilities. It also helps to reduce fat in the blood. And reduce the risk of heart disease as well. How to eat the seeds hairy basil about 2 teaspoons of the mixture of hot water 1 cup or tea with honey or herbal and it is provided that will have to wait for grain hairy basil swell fully before they eat or else I would rather help. drain.