serves 4
ingredients
1 tablespoon olive oil
1 onion, chopped
1 garlic clove, crushed
2 potatoes, diced
2 carrots, finely chopped
2 celery sticks, chopped
225g/8oz red lentils, picked
and rinsed
425g/15oz canned chopped
plum tomatoes
2 tablespoons tomato purée
1 bay leaf
1⁄2 teaspoon dried oregano
1 vegetable stock cube
salt and freshly ground
black pepper
• Heat the oil in a large heavy pan,
and sweat the onion and garlic
until the onion is softened. Add the
potatoes, carrots, celery and
lentils, and sweat for a further
2 minutes.
• Add the tomatoes, tomato purée,
bay leaf and oregano, and season
with salt and pepper.
• Crumble in the stock cube, and stir
in 450ml/3⁄4pt water. Bring to the
boil, then reduce the heat and
simmer for 25–30 minutes until the
lentils and vegetables are tender.
• Ladle the hotpot into warmed
bowls, and serve immediately.
Apple cranberry casserole
serves 2
ingredients
250g/9oz cooking apples
such as Granny Smith
200g/7oz cranberries
175g/6oz granulated sugar
75g/3oz soft brown sugar
100g/4oz oatmeal
100g/4oz pecan nuts, chopped
50g/2oz butter
• Preheat the oven to 170°C/
325°F/Gas mark 3.
• Peel, core and dice the apples.
Scatter the apples and cranberries
in a layer over the bottom of a
large casserole dish.
• Mix together the granulated and
brown sugar, oatmeal and nuts,
and scatter evenly over the fruit.
• Dot the butter over the top, and
bake in the oven for 1 hour.
Serve hot.
ingredients
250g/9oz cooking apples
such as Granny Smith
200g/7oz cranberries
175g/6oz granulated sugar
75g/3oz soft brown sugar
100g/4oz oatmeal
100g/4oz pecan nuts, chopped
50g/2oz butter
• Preheat the oven to 170°C/
325°F/Gas mark 3.
• Peel, core and dice the apples.
Scatter the apples and cranberries
in a layer over the bottom of a
large casserole dish.
• Mix together the granulated and
brown sugar, oatmeal and nuts,
and scatter evenly over the fruit.
• Dot the butter over the top, and
bake in the oven for 1 hour.
Serve hot.
Courgette & corn casserole
serves 8
ingredients
50g/2oz potato flour
75g/3oz rice flour
1 teaspoon baking powder
600g/1lb 5oz courgettes,
grated
425g/15oz canned creamed
sweetcorn
200g/7oz red pepper,
finely diced
100g/4oz onion, finely diced
50g/2oz Cheddar cheese,
finely grated
2 tablespoons olive oil
2 eggs, lightly beaten
salt and freshly ground
black pepper
• Preheat the oven to 200°C/
400°F/Gas mark 6. Lightly grease
a casserole dish with butter.
• Sift the potato flour, rice flour and
baking powder together.
• Put the courgettes, sweetcorn, red
pepper, onion and cheese in a
large bowl. Stir to mix through
evenly. Add the sifted flours, oil
and eggs, and mix well using a
metal spoon until well combined.
Season with salt and pepper.
• Pour the mixture into the prepared
casserole dish. Bake for 30 minutes
or until set in the centre. Serve hot.
ingredients
50g/2oz potato flour
75g/3oz rice flour
1 teaspoon baking powder
600g/1lb 5oz courgettes,
grated
425g/15oz canned creamed
sweetcorn
200g/7oz red pepper,
finely diced
100g/4oz onion, finely diced
50g/2oz Cheddar cheese,
finely grated
2 tablespoons olive oil
2 eggs, lightly beaten
salt and freshly ground
black pepper
• Preheat the oven to 200°C/
400°F/Gas mark 6. Lightly grease
a casserole dish with butter.
• Sift the potato flour, rice flour and
baking powder together.
• Put the courgettes, sweetcorn, red
pepper, onion and cheese in a
large bowl. Stir to mix through
evenly. Add the sifted flours, oil
and eggs, and mix well using a
metal spoon until well combined.
Season with salt and pepper.
• Pour the mixture into the prepared
casserole dish. Bake for 30 minutes
or until set in the centre. Serve hot.
Baked lentil & vegetable stew
serves 4
ingredients
450g/1lb fresh Brussels sprouts
200g/7oz green lentils such as
Puy, picked and rinsed
200g/7oz onions, chopped
150g/5oz celery, chopped
200g/7oz carrots, sliced
400g/14oz rutabaga, chopped
4 bay leaves
1 tablespoon grated fresh
root ginger
2 tablespoons tamari
• Preheat the oven to 180°C/
350°F/Gas mark 4.
• Cut a cross in the bottom of each
sprout. Combine the sprouts and
remaining ingredients except the
tamari in a large baking dish.
Gently pour in 700ml/11⁄2pt water.
• Cook in the oven for about 1 hour,
stirring occasionally, until the lentils
and vegetables are tender. Top up
with more water while cooking if
necessary – green lentils require
more cooking than other varieties.
• Stir in the tamari and serve warm.
ingredients
450g/1lb fresh Brussels sprouts
200g/7oz green lentils such as
Puy, picked and rinsed
200g/7oz onions, chopped
150g/5oz celery, chopped
200g/7oz carrots, sliced
400g/14oz rutabaga, chopped
4 bay leaves
1 tablespoon grated fresh
root ginger
2 tablespoons tamari
• Preheat the oven to 180°C/
350°F/Gas mark 4.
• Cut a cross in the bottom of each
sprout. Combine the sprouts and
remaining ingredients except the
tamari in a large baking dish.
Gently pour in 700ml/11⁄2pt water.
• Cook in the oven for about 1 hour,
stirring occasionally, until the lentils
and vegetables are tender. Top up
with more water while cooking if
necessary – green lentils require
more cooking than other varieties.
• Stir in the tamari and serve warm.
Spinach & artichoke casserole
serves 4
ingredients
275g/10oz frozen spinach,
thawed
450g/1lb mushrooms, sliced
1 tablespoon vegetable oil
1 onion, chopped
175g/6oz marinated artichoke
hearts, with liquid
5 eggs, beaten
1 garlic clove, crushed
75g/3oz Parmesan cheese,
freshly grated
75g/3oz Cheddar cheese,
grated
• Preheat the oven to 180°C/
350°F/Gas mark 4.
• In a heavy frying pan, sauté the
mushrooms and onion in the oil
until the onion is translucent.
• Combine all the ingredients in a
large casserole dish and mix well.
• Cook in the oven, covered, for
30–40 minutes. Serve hot.
ingredients
275g/10oz frozen spinach,
thawed
450g/1lb mushrooms, sliced
1 tablespoon vegetable oil
1 onion, chopped
175g/6oz marinated artichoke
hearts, with liquid
5 eggs, beaten
1 garlic clove, crushed
75g/3oz Parmesan cheese,
freshly grated
75g/3oz Cheddar cheese,
grated
• Preheat the oven to 180°C/
350°F/Gas mark 4.
• In a heavy frying pan, sauté the
mushrooms and onion in the oil
until the onion is translucent.
• Combine all the ingredients in a
large casserole dish and mix well.
• Cook in the oven, covered, for
30–40 minutes. Serve hot.
Chickpea & artichoke stew
serves 4
ingredients
1.2 litres/2pt vegetable stock
2 onions, chopped
2 garlic cloves, minced
1 tablespoon olive oil
1 teaspoon ground turmeric
1 teaspoon paprika
4 potatoes, cubed
5 fresh sage leaves, crushed
200g/7oz cooked sweet
potato, puréed
900g/2lb canned cooked
chickpeas, rinsed and drained
400g/14oz canned artichoke
hearts, quartered
salt and freshly ground
black pepper
• In a large heavy saucepan, bring
the stock to a simmer.
• Meanwhile, in a large frying pan,
sweat the onions and garlic in the
oil for about 8 minutes until soft.
Stir in the turmeric and paprika,
and sauté for 1 minute.
• Add the potatoes, sage and the
simmering stock. Cook for about
12 minutes until the potatoes are
tender. Stir in the sweet potato,
and add the chickpeas and
artichoke hearts. Season with salt
and pepper.
• Stir through gently, then return the
stew to a simmer. Heat through
and serve immediately.
ingredients
1.2 litres/2pt vegetable stock
2 onions, chopped
2 garlic cloves, minced
1 tablespoon olive oil
1 teaspoon ground turmeric
1 teaspoon paprika
4 potatoes, cubed
5 fresh sage leaves, crushed
200g/7oz cooked sweet
potato, puréed
900g/2lb canned cooked
chickpeas, rinsed and drained
400g/14oz canned artichoke
hearts, quartered
salt and freshly ground
black pepper
• In a large heavy saucepan, bring
the stock to a simmer.
• Meanwhile, in a large frying pan,
sweat the onions and garlic in the
oil for about 8 minutes until soft.
Stir in the turmeric and paprika,
and sauté for 1 minute.
• Add the potatoes, sage and the
simmering stock. Cook for about
12 minutes until the potatoes are
tender. Stir in the sweet potato,
and add the chickpeas and
artichoke hearts. Season with salt
and pepper.
• Stir through gently, then return the
stew to a simmer. Heat through
and serve immediately.
Greek-style chickpea casserole
serves 4
ingredients
450g/1lb spinach
25g/1oz butter
1 garlic clove, crushed
400g/14oz canned cooked
chickpeas, drained
100g/4oz feta cheese, cubed
pinch of ground cinnamon
4 tomatoes, peeled and chopped
125ml/4fl oz crème fraîche
salt and freshly ground
black pepper
• Wash the spinach thoroughly under running water, and remove any
tough stems. Drain well, then cut into shreds.
• Heat the butter in a heavy saucepan, and sauté the spinach and garlic,
stirring, for 4 minutes. Add the chickpeas, cheese and cinnamon, and
season with salt and pepper. Toss over a gentle heat for 2 minutes.
• Add the tomatoes and crème fraîche, and heat through, tossing and
stirring. Serve hot.
ingredients
450g/1lb spinach
25g/1oz butter
1 garlic clove, crushed
400g/14oz canned cooked
chickpeas, drained
100g/4oz feta cheese, cubed
pinch of ground cinnamon
4 tomatoes, peeled and chopped
125ml/4fl oz crème fraîche
salt and freshly ground
black pepper
• Wash the spinach thoroughly under running water, and remove any
tough stems. Drain well, then cut into shreds.
• Heat the butter in a heavy saucepan, and sauté the spinach and garlic,
stirring, for 4 minutes. Add the chickpeas, cheese and cinnamon, and
season with salt and pepper. Toss over a gentle heat for 2 minutes.
• Add the tomatoes and crème fraîche, and heat through, tossing and
stirring. Serve hot.
Yellow split pea casserole
serves 4
ingredients
2 tablespoons ghee or butter
1 teaspoon black mustard seeds
1 onion, finely chopped
2 garlic cloves, crushed
1 carrot, grated
2.5cm/1in piece of fresh root
ginger, grated
1 fresh green chilli, seeded and
finely chopped
1 tablespoon tomato purée
250g/9oz yellow split peas,
soaked in water for 2 hours,
rinsed and drained
400g/14oz canned chopped
plum tomatoes
500ml/16fl oz vegetable stock
225g/8oz pumpkin, cubed
225g/8oz cauliflower, cut
into florets
2 tablespoons vegetable oil
1 large aubergine, cubed
1 tablespoon chopped fresh
coriander leaves
1 teaspoon garam masala
salt and freshly ground
black pepper
• Melt the ghee or butter over a medium heat in a large heavy pan. Add
the mustard seeds and, when they start to splutter and pop, add the
onion, garlic, carrot and ginger.
• Sweat for about 5 minutes until soft. Add the chilli and stir in the tomato
purée, then stir in the drained split peas. Add the tomatoes and stock,
and bring to the boil. Season well with salt and pepper. Simmer for
40 minutes, stirring occasionally.
• Add the pumpkin and cauliflower, and simmer for a further 30 minutes,
covered, until the split peas are soft.
• Meanwhile, heat the oil in a frying pan over a high heat. Add the
aubergine and stir until sealed on all sides, then remove and drain on
kitchen paper.
• Stir the aubergine into the split pea mixture with the coriander and
garam masala. Serve immediately.
ingredients
2 tablespoons ghee or butter
1 teaspoon black mustard seeds
1 onion, finely chopped
2 garlic cloves, crushed
1 carrot, grated
2.5cm/1in piece of fresh root
ginger, grated
1 fresh green chilli, seeded and
finely chopped
1 tablespoon tomato purée
250g/9oz yellow split peas,
soaked in water for 2 hours,
rinsed and drained
400g/14oz canned chopped
plum tomatoes
500ml/16fl oz vegetable stock
225g/8oz pumpkin, cubed
225g/8oz cauliflower, cut
into florets
2 tablespoons vegetable oil
1 large aubergine, cubed
1 tablespoon chopped fresh
coriander leaves
1 teaspoon garam masala
salt and freshly ground
black pepper
• Melt the ghee or butter over a medium heat in a large heavy pan. Add
the mustard seeds and, when they start to splutter and pop, add the
onion, garlic, carrot and ginger.
• Sweat for about 5 minutes until soft. Add the chilli and stir in the tomato
purée, then stir in the drained split peas. Add the tomatoes and stock,
and bring to the boil. Season well with salt and pepper. Simmer for
40 minutes, stirring occasionally.
• Add the pumpkin and cauliflower, and simmer for a further 30 minutes,
covered, until the split peas are soft.
• Meanwhile, heat the oil in a frying pan over a high heat. Add the
aubergine and stir until sealed on all sides, then remove and drain on
kitchen paper.
• Stir the aubergine into the split pea mixture with the coriander and
garam masala. Serve immediately.
Chicken Steak
Garnish.
Chicken breasts (divided into 2 pieces)
1 tablespoon unsalted butter.
2 tablespoons vegetable oil.
Flour 1 1/2 cup.
Shallot, minced 1 tsp.
1 tablespoon orange marmalade.
1 teaspoon mustard.
Grains, fresh ground pepper 1 tbsp.
White wine 1/4 cup.
Chicken bouillon cube (for salt).
1/4-1/2 cup whipping cream.
How do
1. Pound chicken breasts to a thickness equal Then coat with flour.
2. Pan, heat oil and butter until hot. The fried chicken is golden brown and set aside lap.
3. In the same pan, pour oil into the hot, add the butter, shallot, chopped Grains, fresh pepper and fry the onion marmalade.
Pour white wine into it. Add cream, salt, pepper and sour taste is salt.
4. Used instead of chicken or pork. But this formula does not use meat. It is served with boiled vegetables, boiled or steamed rice.
Instant mashed potatoes.
4 potatoes, peeled, cut and stripping.
Boiling water is tolerable.
1 cup milk or cream.
6 tablespoons butter or more.
The sandalwood powder 1/4 tsp.
Pepper modest.
Moderate salt.
How do
1. Boil it in salt water until done but not sloppy.
2. Pour water out of the pot. I put it in a pot to boil. To make it dry.
3, when it lifted off the heat and humidity, and then grinding it out on the ground is dry, it should look like flour.
4. When it detailed. Warm milk and butter in a container. When boiling, slowly pour the milk mixture and butter into the mashed potato and stir or beat to combine.
5. The butter and milk, a little or a lot. Depending on the needs of the senses. And the nature of the ground. That is, if milk is a little hard. If I put a lot of liquid.
6. Season with salt, pepper, sandalwood powder and the taste of it, it should be crushed. I like cream cheese with milk and it taste salty.
Chicken breasts (divided into 2 pieces)
1 tablespoon unsalted butter.
2 tablespoons vegetable oil.
Flour 1 1/2 cup.
Shallot, minced 1 tsp.
1 tablespoon orange marmalade.
1 teaspoon mustard.
Grains, fresh ground pepper 1 tbsp.
White wine 1/4 cup.
Chicken bouillon cube (for salt).
1/4-1/2 cup whipping cream.
How do
1. Pound chicken breasts to a thickness equal Then coat with flour.
2. Pan, heat oil and butter until hot. The fried chicken is golden brown and set aside lap.
3. In the same pan, pour oil into the hot, add the butter, shallot, chopped Grains, fresh pepper and fry the onion marmalade.
Pour white wine into it. Add cream, salt, pepper and sour taste is salt.
4. Used instead of chicken or pork. But this formula does not use meat. It is served with boiled vegetables, boiled or steamed rice.
Instant mashed potatoes.
4 potatoes, peeled, cut and stripping.
Boiling water is tolerable.
1 cup milk or cream.
6 tablespoons butter or more.
The sandalwood powder 1/4 tsp.
Pepper modest.
Moderate salt.
How do
1. Boil it in salt water until done but not sloppy.
2. Pour water out of the pot. I put it in a pot to boil. To make it dry.
3, when it lifted off the heat and humidity, and then grinding it out on the ground is dry, it should look like flour.
4. When it detailed. Warm milk and butter in a container. When boiling, slowly pour the milk mixture and butter into the mashed potato and stir or beat to combine.
5. The butter and milk, a little or a lot. Depending on the needs of the senses. And the nature of the ground. That is, if milk is a little hard. If I put a lot of liquid.
6. Season with salt, pepper, sandalwood powder and the taste of it, it should be crushed. I like cream cheese with milk and it taste salty.
Peas pilaf one-pot
serves 8
ingredients
200g/7oz tomatoes, chopped
150g/5oz green peas
50ml/2fl oz Greek-style yogurt
4 teaspoons minced garlic
4 teaspoons minced root ginger
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon garam masala
1⁄4 teaspoon ground turmeric
2 tablespoons canola oil
200g/7oz onion, finely diced
2 fresh green chillies, seeded
and chopped
2 cinnamon sticks
16 black peppercorns
2 teaspoons cumin seeds
350g/12oz potatoes, cut into
bite-sized pieces
200g/7oz basmati rice, rinsed
and drained
salt and freshly ground
black pepper
• Put the tomatoes, peas, yogurt, garlic, ginger, coriander, cumin, garam
masala and turmeric in a large bowl. Season with salt and pepper, and
stir to combine.
• Heat the oil in a large saucepan. Add the onion, chillies, cinnamon,
peppercorns and cumin seeds, and sauté until the onion starts to turn
golden. Add the tomato mixture and stir through. Cover and cook over a
medium heat for 10 minutes, stirring occasionally.
• Add 700ml/11⁄4pt water, 3⁄4 teaspoon salt and the potatoes, and stir well.
Cover and bring to the boil. Add the rice, stir gently and cook, covered
for about 10 minutes until almost all the liquid has been absorbed.
Reduce the heat to low, and cook for10–-15 minutes until the rice is
tender. Serve hot.
ingredients
200g/7oz tomatoes, chopped
150g/5oz green peas
50ml/2fl oz Greek-style yogurt
4 teaspoons minced garlic
4 teaspoons minced root ginger
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon garam masala
1⁄4 teaspoon ground turmeric
2 tablespoons canola oil
200g/7oz onion, finely diced
2 fresh green chillies, seeded
and chopped
2 cinnamon sticks
16 black peppercorns
2 teaspoons cumin seeds
350g/12oz potatoes, cut into
bite-sized pieces
200g/7oz basmati rice, rinsed
and drained
salt and freshly ground
black pepper
• Put the tomatoes, peas, yogurt, garlic, ginger, coriander, cumin, garam
masala and turmeric in a large bowl. Season with salt and pepper, and
stir to combine.
• Heat the oil in a large saucepan. Add the onion, chillies, cinnamon,
peppercorns and cumin seeds, and sauté until the onion starts to turn
golden. Add the tomato mixture and stir through. Cover and cook over a
medium heat for 10 minutes, stirring occasionally.
• Add 700ml/11⁄4pt water, 3⁄4 teaspoon salt and the potatoes, and stir well.
Cover and bring to the boil. Add the rice, stir gently and cook, covered
for about 10 minutes until almost all the liquid has been absorbed.
Reduce the heat to low, and cook for10–-15 minutes until the rice is
tender. Serve hot.
Sweet and sour stir-fried seafood
Nice substances Lycopene (lycopene) in tomatoes can help prevent cancer, prostate cancer, breast cancer, lung and colon cancer. The key to beautiful skin, do not tell anyone I choose pretty much what you would like to add tomatoes to my diet.
Garnish.
, fish, snapper or grouper, cut into pieces of a modest 100 grams.
100g squid, cut into pieces.
Through the peeled shrimp 50 g.
Mussels cooked sheep meat, 50 grams only.
Fried dough for 1/2 cup.
Oil for frying.
1 tablespoon minced garlic.
Pineapple, cut into pieces to a 1/2 cup.
Sliced tomatoes or a tomato and a cherry or 1/4 cup.
Onion, cut into squares 1/4 cup.
Cucumber, cut into rectangular pieces 1/2 cup.
Ricochet bell pepper, sliced 1/4 cup.
Onion, cut into short pieces from 2-3.
Broth 1/2 cup.
Tomato sauce 1/2 cup.
Sugar, fish sauce and vinegar.
Oil for stir-fry.
How do
1. The meat was cut into pieces. Then toss with flour. Fried golden and set aside.
2. To mix all the vegetables.
3. Pan, heat the oil. It is yellow when hot, add garlic fried squid and shrimp shells down with onion, peppers and cucumbers with the cooked chicken.
4 Add the vegetables except onions. Add broth, tomato sauce and season to three flavor. Put the fish into the frying Stir together the onion dip served.
Garnish.
, fish, snapper or grouper, cut into pieces of a modest 100 grams.
100g squid, cut into pieces.
Through the peeled shrimp 50 g.
Mussels cooked sheep meat, 50 grams only.
Fried dough for 1/2 cup.
Oil for frying.
1 tablespoon minced garlic.
Pineapple, cut into pieces to a 1/2 cup.
Sliced tomatoes or a tomato and a cherry or 1/4 cup.
Onion, cut into squares 1/4 cup.
Cucumber, cut into rectangular pieces 1/2 cup.
Ricochet bell pepper, sliced 1/4 cup.
Onion, cut into short pieces from 2-3.
Broth 1/2 cup.
Tomato sauce 1/2 cup.
Sugar, fish sauce and vinegar.
Oil for stir-fry.
How do
1. The meat was cut into pieces. Then toss with flour. Fried golden and set aside.
2. To mix all the vegetables.
3. Pan, heat the oil. It is yellow when hot, add garlic fried squid and shrimp shells down with onion, peppers and cucumbers with the cooked chicken.
4 Add the vegetables except onions. Add broth, tomato sauce and season to three flavor. Put the fish into the frying Stir together the onion dip served.
Mussel And Sweet Pepper Stir-Fried
Mussels real tonic ... If you say "egg" at the same time as the protagonist in the maintenance of power, the real magic. It is not quite right. Mussels are a real food, which helps to build strength and health to your body than a full egg. The eggs, the body has too much cholesterol you eat it too. Mussels are very important, but for the better. The mussels are fresh or dried, it has a higher nutritional value of beef and pork will have a role with more than one mussel If you regularly eat the mussels will have a significantly stronger. Circulation of blood to maintain good blood circulation and body heat balance. And achieved a faint sleepiness, fatigue strength is amazing.
Garnish.
1 cup boiled mussel .
Green pepper, red 5 seed.
1 onion head.
The onion 3.
1-2 tablespoons oyster sauce.
1 tablespoon minced garlic.
4 lightly pounded chilli seeds.
Oil and stir-fry.
Fish sauce and sugar.
How do
1. Mussel only sheep. Fast enough to pull out carelessly cooked.
2. Onion, cut into pieces. Chopped green pepper, red onion, cut into short rod ricochet. The chilli chopped and lightly pounded.
3. Pan, heat oil, add about 1/4 cup warm enough to fry the onions, peppers and garlic. Add oyster sauce. Stir together onion. Add cayenne pepper. And fried oysters as well. Season with fish sauce and sugar, stir again, add onion dip, served hot.
Garnish.
1 cup boiled mussel .
Green pepper, red 5 seed.
1 onion head.
The onion 3.
1-2 tablespoons oyster sauce.
1 tablespoon minced garlic.
4 lightly pounded chilli seeds.
Oil and stir-fry.
Fish sauce and sugar.
How do
1. Mussel only sheep. Fast enough to pull out carelessly cooked.
2. Onion, cut into pieces. Chopped green pepper, red onion, cut into short rod ricochet. The chilli chopped and lightly pounded.
3. Pan, heat oil, add about 1/4 cup warm enough to fry the onions, peppers and garlic. Add oyster sauce. Stir together onion. Add cayenne pepper. And fried oysters as well. Season with fish sauce and sugar, stir again, add onion dip, served hot.
Stir-fried Cauliflower with shrimp
Cauliflower is a vegetable, the same family as cabbage and Brockton, choline, vitamin C is very high, cauliflower 100 grams of vitamin C at 96 mg higher than the body needs in 1 day is 60 milligrams of free and will help prevent disease. Arฟan out by then. Also increases the amount of sperm and sperm healthy. In cauliflower contain Sulphorhodamine to support the increase in the enzyme is in the fight against cancer. Help prevent breast and colon cancer as well.
Ingredient
Cauliflower, cut into pieces 500 g
Shrimp, peeled and cut out the black lines out of 10.
4-5 garlic cloves.
1 onion, cut into pieces early.
2 tablespoons oyster sauce.
Sauce 1 Tbsp.
Sugar 1 tsp.
2 tablespoons oil.
Broth or water 3 tbsp.
How do
1. The oil pan. The hot, add garlic and onion.
2. I made a stout, then add the broth. Stir-fry until almost cooked, add shrimp.
3. Season to taste with onion until cooked, then serve hot.
Ingredient
Cauliflower, cut into pieces 500 g
Shrimp, peeled and cut out the black lines out of 10.
4-5 garlic cloves.
1 onion, cut into pieces early.
2 tablespoons oyster sauce.
Sauce 1 Tbsp.
Sugar 1 tsp.
2 tablespoons oil.
Broth or water 3 tbsp.
How do
1. The oil pan. The hot, add garlic and onion.
2. I made a stout, then add the broth. Stir-fry until almost cooked, add shrimp.
3. Season to taste with onion until cooked, then serve hot.
Beef And onion Stir-Fried
Onion and garlic crops in the same family. Feature helps reduce cholesterol and lower blood sugar levels or improve HDL Cholesterol High Density Lipoprotein Cholesterol, a fat that is good. Try eating fresh onions, half a head. Every day for at least two months to see results. Onions to cure many diseases such as anemia, asthma, bronchitis, arthritis and premature aging.
Ingredient
Cut meat into thin slices 200 g.
The head is cut a fraction of a head.
Garlic cloves, smashed and dented the 10 petals.
Onion, sliced 2 stalks short.
2 tablespoons oyster sauce.
Soya sauce 1 tbsp.
Sugar 1 tsp.
3 tablespoons vegetable oil.
3 tablespoons water.
How do
1. The meat is marinated in oyster sauce and sesame oil 1 tsp each, then leave it for half an hour when all the ingredients to be successful. I had to do some processing. From the wok, add oil to a boil until the first (to know when the pan is boiling. I wait until the day of the Period).
2. Of the garlic into the pan. Followed by a space and then fermented. Stir the meat, as Lee put the onions and stir to mix. Fill with water and stir until fragrant damped
3. Season with oyster sauce, soya sauce and sugar to taste like.
4. The onion back, at 3-4 with just over one with Turner will have to be off the stove. This was served with steamed rice to go.
Ingredient
Cut meat into thin slices 200 g.
The head is cut a fraction of a head.
Garlic cloves, smashed and dented the 10 petals.
Onion, sliced 2 stalks short.
2 tablespoons oyster sauce.
Soya sauce 1 tbsp.
Sugar 1 tsp.
3 tablespoons vegetable oil.
3 tablespoons water.
How do
1. The meat is marinated in oyster sauce and sesame oil 1 tsp each, then leave it for half an hour when all the ingredients to be successful. I had to do some processing. From the wok, add oil to a boil until the first (to know when the pan is boiling. I wait until the day of the Period).
2. Of the garlic into the pan. Followed by a space and then fermented. Stir the meat, as Lee put the onions and stir to mix. Fill with water and stir until fragrant damped
3. Season with oyster sauce, soya sauce and sugar to taste like.
4. The onion back, at 3-4 with just over one with Turner will have to be off the stove. This was served with steamed rice to go.
Sweet potato casserole
serves 10
ingredients
900g/2lb sweet potatoes, boiled,
peeled and mashed
2 eggs, beaten
50g/2oz butter, melted
50g/2oz soft brown sugar
225ml/8fl oz buttermilk
1⁄4 teaspoon baking powder
1⁄4 teaspoon freshly grated nutmeg
• Preheat the oven to 180°C/
350°F/Gas mark 4.
• Combine all the ingredients in a
large casserole dish, and mix
together well.
• Bake in the oven, covered, for
1 hour. Serve hot.
ingredients
900g/2lb sweet potatoes, boiled,
peeled and mashed
2 eggs, beaten
50g/2oz butter, melted
50g/2oz soft brown sugar
225ml/8fl oz buttermilk
1⁄4 teaspoon baking powder
1⁄4 teaspoon freshly grated nutmeg
• Preheat the oven to 180°C/
350°F/Gas mark 4.
• Combine all the ingredients in a
large casserole dish, and mix
together well.
• Bake in the oven, covered, for
1 hour. Serve hot.
Rice verde one-pot
serves 3
ingredients
50g/2oz butter
1 small onion, finely chopped
200g/7oz cold cooked
long-grain rice
275g/10oz spinach, chopped
225ml/8fl oz milk
1 egg, lightly beaten
1⁄2 teaspoon salt
225g/8oz Cheddar cheese,
grated
• Preheat the oven to 180°C/
350°F/Gas mark 4.
• Melt the butter in a large casserole
dish and sauté the onion until it is
transparent. Stir in the rice,
spinach, milk, egg, salt and
cheese. Mix well with a fork.
• Cover and bake for about
30 minutes, until the mixture is hot
and the top is crisp.
ingredients
50g/2oz butter
1 small onion, finely chopped
200g/7oz cold cooked
long-grain rice
275g/10oz spinach, chopped
225ml/8fl oz milk
1 egg, lightly beaten
1⁄2 teaspoon salt
225g/8oz Cheddar cheese,
grated
• Preheat the oven to 180°C/
350°F/Gas mark 4.
• Melt the butter in a large casserole
dish and sauté the onion until it is
transparent. Stir in the rice,
spinach, milk, egg, salt and
cheese. Mix well with a fork.
• Cover and bake for about
30 minutes, until the mixture is hot
and the top is crisp.
Barley & pine nut casserole
serves 6–8
ingredients
200g/7oz pearl barley
75g/3oz butter
75g/3oz pine nuts
1 onion, chopped
100g/4oz fresh flat-leaf parsley,
minced
100g/4oz fresh chives, minced
900ml/13⁄4pt canned condensed
beef soup
salt and freshly ground black pepper
• Preheat the oven to 190°C/375°F/Gas mark 4.
• Rinse the barley in cold water and drain well. Set aside.
• Melt 25g/1oz of the butter in a frying pan over a medium heat, then
add the pine nuts and cook until lightly toasted, stirring constantly and
taking care not to scorch. Remove the pine nuts with a slotted spoon,
and set aside.
• Heat the remaining butter in the pan until melted, then add the barley
and onion. Cook, stirring constantly, until the barley is lightly toasted and
the onion is tender. Remove from the heat and stir in the reserved pine
nuts, parsley and chives. Season with salt and pepper.
• Spoon the barley mixture into a casserole dish.
• Bring the beef soup to the boil in a medium saucepan, pour over the
barley mixture in the casserole dish and stir well. Cook in the oven,
uncovered, for 1 hour 10 minutes or until the barley is tender and the
liquid has been absorbed. Serve hot.
ingredients
200g/7oz pearl barley
75g/3oz butter
75g/3oz pine nuts
1 onion, chopped
100g/4oz fresh flat-leaf parsley,
minced
100g/4oz fresh chives, minced
900ml/13⁄4pt canned condensed
beef soup
salt and freshly ground black pepper
• Preheat the oven to 190°C/375°F/Gas mark 4.
• Rinse the barley in cold water and drain well. Set aside.
• Melt 25g/1oz of the butter in a frying pan over a medium heat, then
add the pine nuts and cook until lightly toasted, stirring constantly and
taking care not to scorch. Remove the pine nuts with a slotted spoon,
and set aside.
• Heat the remaining butter in the pan until melted, then add the barley
and onion. Cook, stirring constantly, until the barley is lightly toasted and
the onion is tender. Remove from the heat and stir in the reserved pine
nuts, parsley and chives. Season with salt and pepper.
• Spoon the barley mixture into a casserole dish.
• Bring the beef soup to the boil in a medium saucepan, pour over the
barley mixture in the casserole dish and stir well. Cook in the oven,
uncovered, for 1 hour 10 minutes or until the barley is tender and the
liquid has been absorbed. Serve hot.
Potato, pancetta & sage one-pot roast
serves 4
ingredients
25g/1oz butter
750g/1lb 11oz potatoes, sliced
100g/4oz pancetta, thinly sliced
12 fresh sage leaves
juice of 1⁄2 lemon
300ml/10fl oz hot
vegetable stock
150g/5oz Gruyère cheese,
coarsely grated
salt and freshly ground
black pepper
• Preheat the oven to 190°C/
375°F/Gas mark 5. Lightly butter
an ovenproof dish.
• Scatter the potato slices, pancetta
and sage leaves into the dish,
seasoning with salt and pepper as
you go.
• Stir the lemon juice into the stock,
and pour over the potatoes. Dot
the butter over the top.
• Roast in the oven for 1 hour until
the top is golden and the potatoes
are tender. Top with the cheese,
and serve immediately.
FD2F304A-
ingredients
25g/1oz butter
750g/1lb 11oz potatoes, sliced
100g/4oz pancetta, thinly sliced
12 fresh sage leaves
juice of 1⁄2 lemon
300ml/10fl oz hot
vegetable stock
150g/5oz Gruyère cheese,
coarsely grated
salt and freshly ground
black pepper
• Preheat the oven to 190°C/
375°F/Gas mark 5. Lightly butter
an ovenproof dish.
• Scatter the potato slices, pancetta
and sage leaves into the dish,
seasoning with salt and pepper as
you go.
• Stir the lemon juice into the stock,
and pour over the potatoes. Dot
the butter over the top.
• Roast in the oven for 1 hour until
the top is golden and the potatoes
are tender. Top with the cheese,
and serve immediately.
FD2F304A-
Stewed cabbage hotpot
Stewed cabbage hotpot
serves 4
ingredients
300g/11oz Chinese cabbage,
shredded
200g/7oz tofu, cubed and
dry-fried
8 dried Chinese mushrooms,
soaked and chopped
1 carrot, sliced
2 teaspoons salt
1 tablespoon chopped fresh
flat-leaf parsley
• Put all the ingredients except the
parsley in a large flameproof
casserole dish, and pour over
enough water to cover.
• Bring to the boil, reduce the heat
and simmer for about 15 minutes
until the vegetables are tender.
• Scatter with the parsley, and
serve immediately.
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serves 4
ingredients
300g/11oz Chinese cabbage,
shredded
200g/7oz tofu, cubed and
dry-fried
8 dried Chinese mushrooms,
soaked and chopped
1 carrot, sliced
2 teaspoons salt
1 tablespoon chopped fresh
flat-leaf parsley
• Put all the ingredients except the
parsley in a large flameproof
casserole dish, and pour over
enough water to cover.
• Bring to the boil, reduce the heat
and simmer for about 15 minutes
until the vegetables are tender.
• Scatter with the parsley, and
serve immediately.
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Stir fried pumpkin with egg
Stir fried pumpkin with egg
Pumpkin is high in fiber. Rich in vitamins and anti-oxygen mixed with the mineral and the "Sony ACID Pro Nick" This acid can cause cancer cells to weaken. The of the pumpkin to use as food. Pumpkin seeds are also used as a snack.
Ingredient
200 g pumpkin.
Pork, 50 g.
3-4 cloves of garlic and cloves.
2 tablespoons vegetable oil.
1 tablespoon oyster sauce.
Fish sauce 1/2 tbsp.
Sugar 1/2 tbsp.
3-4 tablespoons of broth.
Cayenne pepper.
Egg 1.
1 handful basil leaves.
How do
1. Pumpkin, remove the core and seeds out. Then be washed thoroughly and then peeled off. It is very neat. And then cut into slices about 1 cm thick slices if you are very nice, but if faced with a lot. We will take a long time to ripen. Rinse the pork and cut into thin slices. I pound the garlic extract. Basil leaves, then dip into cold water.
2. A saucepan set over medium heat. Put the oil. Heat enough oil to fry the garlic, onion odor. Add pork and stir with a pumpkin and stir together. Add broth, cover pan and roast the pumpkin is cooked, about 5-6 minutes.
3. When cooked pumpkin. Egg into the sauce, oyster sauce, sugar and pepper, stir together until eggs are cooked. I like the taste. Add basil and stir 3-4 times the plate and served immediately.
If you like winter squash this is a wonderful dish to serve if you want to add some Thai influence to your party. A wide variety of gourds are enjoyed throughout Thailand. Use any local gourd, as any variety can be used with this recipe.
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Pumpkin is high in fiber. Rich in vitamins and anti-oxygen mixed with the mineral and the "Sony ACID Pro Nick" This acid can cause cancer cells to weaken. The of the pumpkin to use as food. Pumpkin seeds are also used as a snack.
Ingredient
200 g pumpkin.
Pork, 50 g.
3-4 cloves of garlic and cloves.
2 tablespoons vegetable oil.
1 tablespoon oyster sauce.
Fish sauce 1/2 tbsp.
Sugar 1/2 tbsp.
3-4 tablespoons of broth.
Cayenne pepper.
Egg 1.
1 handful basil leaves.
How do
1. Pumpkin, remove the core and seeds out. Then be washed thoroughly and then peeled off. It is very neat. And then cut into slices about 1 cm thick slices if you are very nice, but if faced with a lot. We will take a long time to ripen. Rinse the pork and cut into thin slices. I pound the garlic extract. Basil leaves, then dip into cold water.
2. A saucepan set over medium heat. Put the oil. Heat enough oil to fry the garlic, onion odor. Add pork and stir with a pumpkin and stir together. Add broth, cover pan and roast the pumpkin is cooked, about 5-6 minutes.
3. When cooked pumpkin. Egg into the sauce, oyster sauce, sugar and pepper, stir together until eggs are cooked. I like the taste. Add basil and stir 3-4 times the plate and served immediately.
If you like winter squash this is a wonderful dish to serve if you want to add some Thai influence to your party. A wide variety of gourds are enjoyed throughout Thailand. Use any local gourd, as any variety can be used with this recipe.
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Stir fried Telosma cordata with Oyster Sauce
Stir fried Telosma cordata with Oyster Sauce
Telosma cordata are known by many names. North called "vegetable gourami" Central and South called "risk" is the scientific name Telosma odoratissima the risk of soft fruits and flowers can be made to them. Most commonly eaten as a vegetable, cooked vegetables to coat the oil (the oil to fry with the heat) with a spicy sauce of various kinds. The dishes are made. It is delicious when cooked is soft because Telosma cordata mouth and savor the sweet, fried eggs, fried Telosma cordata Telosma cordata with squid. Hot and sour soup Telosma cordata Telosma cordata or fried so I turned it off with a slightly sweet flavor. The salad was delicious to make. I turned to a favorite food of the old people that long ago. In addition to his cooking. Northern Thailand is also widely used to worship. With the Telosma. cordata is beautiful. And onion-like odor Chmnad flowers in the evening.
Ingredient
Telosma cordata 200 g.
Minced pork 100 g.
2 tablespoons vegetable oil.
2 tablespoons minced garlic.
4 tablespoons oyster sauce.
Sugar 1 tsp.
Salt 1/4 tsp.
1 teaspoon fresh ground pepper.
How do
The first step to Telosma. Clean cordata. The wok, heat vegetable oil to it. Then add the prepared garlic, chopped onion and stir well. Before I turned and put the pork chops. With sugar, salt, pepper, fresh fried clams end up with oil and mix well. Do not cook too long because it will shrink Telosma cordata unappetizing. I just served on a plate, then eaten with steamed rice.
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Telosma cordata are known by many names. North called "vegetable gourami" Central and South called "risk" is the scientific name Telosma odoratissima the risk of soft fruits and flowers can be made to them. Most commonly eaten as a vegetable, cooked vegetables to coat the oil (the oil to fry with the heat) with a spicy sauce of various kinds. The dishes are made. It is delicious when cooked is soft because Telosma cordata mouth and savor the sweet, fried eggs, fried Telosma cordata Telosma cordata with squid. Hot and sour soup Telosma cordata Telosma cordata or fried so I turned it off with a slightly sweet flavor. The salad was delicious to make. I turned to a favorite food of the old people that long ago. In addition to his cooking. Northern Thailand is also widely used to worship. With the Telosma. cordata is beautiful. And onion-like odor Chmnad flowers in the evening.
Ingredient
Telosma cordata 200 g.
Minced pork 100 g.
2 tablespoons vegetable oil.
2 tablespoons minced garlic.
4 tablespoons oyster sauce.
Sugar 1 tsp.
Salt 1/4 tsp.
1 teaspoon fresh ground pepper.
How do
The first step to Telosma. Clean cordata. The wok, heat vegetable oil to it. Then add the prepared garlic, chopped onion and stir well. Before I turned and put the pork chops. With sugar, salt, pepper, fresh fried clams end up with oil and mix well. Do not cook too long because it will shrink Telosma cordata unappetizing. I just served on a plate, then eaten with steamed rice.
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Stir fried Shiitake Fresh mushrooms with shrimp
Stir fried Shiitake Fresh mushrooms with shrimp
Shiitake (SHI TA KE) is rich in vitamins. And vitamin B 1, B 2, you will hear is that it is a tonic mushroom top. That is true. The mushroom can resist all kinds of viruses. It also provides the body with a healthy immune system. The benefit of such a huge mushroom. From the Aging. Cancer. It works great, not constipation, stomach pain and fatigue. Diseases, asthma, brain pressure and stress.
Garnish.
200 grams of fresh shiitake.
General shrimp 200 g.
1 cup broth.
Fish sauce 1/2 tbsp.
1 tablespoon oyster sauce.
Sauce 1 Tbsp.
1 tablespoon flour.
1 tablespoon water.
2 stalks spring onions.
2 tablespoons oil.
Ways to do.
1. Rinse shiitake, cut flowers, if flowers are four pieces.
2. Washed, peeled shrimp tails cut off the head is drawn back into the black.
3. Clear onion, cut into 2 inch long.
4. Heat oil in a pan. Setting fire to warm the mushroom soup with fish sauce or oyster sauce while the shrimp.
5. Soluble starch with water. Off the boil again, add onion, stir well plate.
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Shiitake (SHI TA KE) is rich in vitamins. And vitamin B 1, B 2, you will hear is that it is a tonic mushroom top. That is true. The mushroom can resist all kinds of viruses. It also provides the body with a healthy immune system. The benefit of such a huge mushroom. From the Aging. Cancer. It works great, not constipation, stomach pain and fatigue. Diseases, asthma, brain pressure and stress.
Garnish.
200 grams of fresh shiitake.
General shrimp 200 g.
1 cup broth.
Fish sauce 1/2 tbsp.
1 tablespoon oyster sauce.
Sauce 1 Tbsp.
1 tablespoon flour.
1 tablespoon water.
2 stalks spring onions.
2 tablespoons oil.
Ways to do.
1. Rinse shiitake, cut flowers, if flowers are four pieces.
2. Washed, peeled shrimp tails cut off the head is drawn back into the black.
3. Clear onion, cut into 2 inch long.
4. Heat oil in a pan. Setting fire to warm the mushroom soup with fish sauce or oyster sauce while the shrimp.
5. Soluble starch with water. Off the boil again, add onion, stir well plate.
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Fish and Soybeans Stir-Fry
Bean paste as a taste of the food that you are familiar names in a long time. We often use miso as a condiment in various foods made with bean paste stew or as a dip for meat. Miso is quite high nutritional value of food prices.
Not very expensive and are not allowed to widespread. Can be used for cooking as needed.
Ingredient
snapper fillet, white meat only 200 grams (the Salmon Beach).
1 tablespoon minced garlic.
Onion, cut into pieces 3 at.
Sweet pepper, cut into rectangular pieces 1/2 cup.
Onion, cut into rectangular pieces 1/2 small head.
1 tablespoon of Bean paste.
Sugar 1 tsp.
Soy sauce 1 tbsp.
Pepper 1 tsp.
Flour 1/2 cup.
2-3 tablespoons of water.
How do
1 fish was cut into pieces. Then mixed with flour, fried, cooked just enough to remove the rest.
2 Heat oil in a wok is hot, add the onion, garlic, add onions, bell peppers filled with water, then stir to combine.
3 Insert the Bean paste into the sugar and soy sauce to taste pepper to taste.
4 Remove the fish and stir to combine. Add onion to turn off the lights.
Not very expensive and are not allowed to widespread. Can be used for cooking as needed.
Ingredient
snapper fillet, white meat only 200 grams (the Salmon Beach).
1 tablespoon minced garlic.
Onion, cut into pieces 3 at.
Sweet pepper, cut into rectangular pieces 1/2 cup.
Onion, cut into rectangular pieces 1/2 small head.
1 tablespoon of Bean paste.
Sugar 1 tsp.
Soy sauce 1 tbsp.
Pepper 1 tsp.
Flour 1/2 cup.
2-3 tablespoons of water.
How do
1 fish was cut into pieces. Then mixed with flour, fried, cooked just enough to remove the rest.
2 Heat oil in a wok is hot, add the onion, garlic, add onions, bell peppers filled with water, then stir to combine.
3 Insert the Bean paste into the sugar and soy sauce to taste pepper to taste.
4 Remove the fish and stir to combine. Add onion to turn off the lights.
Sweet Coconut Ball
Sweet Coconut Ball
* 3 cups coconut, shredded into strips.
* 1 cup sugar.
* jasmin soak water 1/2 cup (or water).
* Salt 1/2 tsp.
* Food coloring (or color you like).
How to make Thai desserts, step by step.
1. Mix water and sugar in a pan of brass. Be set on low heat until melted salt to simmer until the clay harden. Then add food coloring to. (For a variety of colors. The syrup is divided into sections. According to the number of colors).
2. When the syrup is done. Add to the coconut. People all over the coconut and sugar to make it across the line. The period up until the water is off.
3. Scoop out the coconut and place on tray. I use a spoon to shape into balls the size as well. (To be completed before the dry syrup) when done to the beauty salon and dry.
4. And served on a plate or a sealed container to keep them out later.
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Stir fried Snow Peas with shrimp
Stir fried Snow Peas with shrimp
Beanstalksnow peas and pods are also edible. She keeps the seed pod of the sheep to eat, too. Beanstalk peas are nutritious and high in calcium, phosphorus, vitamins, minerals and protein than common vegetables. It has a high beta-carotene. When the chicken with oil. It allows the body to use beta-carotene. Because beta carotene is a precursor of vitamin A.. Which is soluble in oil. In the beanstalk and the peas are high in fiber. The food was good, too.
Ingredient
Snow Peas, 200 g.
Shrimp, 10.
Peas, 200 g.
2 tablespoons vegetable oil.
2 tablespoons minced garlic.
4 tablespoons oyster sauce.
Sugar 1 tsp.
Salt 1/4 tsp.
1 teaspoon fresh ground pepper.
How do
1. The snow peas, wash them clean. Shrimp, peeled and cut out the black out.
2. Pour oil into wok. Then add the prepared garlic, chopped onion and stir the shrimp and stir until shrimp are almost cooked.
3. Of the acceleration power. Add the peas. With sugar, salt, pepper, fresh fried clams end up with oil and mix well. (Do not stir too long. The peas are cooked soft, not crispy).
4. When cooked, make sure the oven is turned off. Plate, served with steamed rice.
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Beanstalksnow peas and pods are also edible. She keeps the seed pod of the sheep to eat, too. Beanstalk peas are nutritious and high in calcium, phosphorus, vitamins, minerals and protein than common vegetables. It has a high beta-carotene. When the chicken with oil. It allows the body to use beta-carotene. Because beta carotene is a precursor of vitamin A.. Which is soluble in oil. In the beanstalk and the peas are high in fiber. The food was good, too.
Ingredient
Snow Peas, 200 g.
Shrimp, 10.
Peas, 200 g.
2 tablespoons vegetable oil.
2 tablespoons minced garlic.
4 tablespoons oyster sauce.
Sugar 1 tsp.
Salt 1/4 tsp.
1 teaspoon fresh ground pepper.
How do
1. The snow peas, wash them clean. Shrimp, peeled and cut out the black out.
2. Pour oil into wok. Then add the prepared garlic, chopped onion and stir the shrimp and stir until shrimp are almost cooked.
3. Of the acceleration power. Add the peas. With sugar, salt, pepper, fresh fried clams end up with oil and mix well. (Do not stir too long. The peas are cooked soft, not crispy).
4. When cooked, make sure the oven is turned off. Plate, served with steamed rice.
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Kanom Tong Yib
Kanom Tong Yib
* 8 eggs, duck eggs (yolks only).
* 6 cups water.
* 3 cups sugar.
(Hint: The ratio standard.
1 part water, sugar 1/2).
How to make Thai desserts, step by step.
1. Mix water and sugar in a pan of brass. Be set on low heat until melted off. Leave to cool the filter. Some whites, one at a time.
2. The syrup is then filtered on a medium heat. Just enough syrup to hot but not boiling.
3. The egg yolks into a bowl and beat until fluffy on the hot syrup. Using a spoon, egg yolks, beat until fluffy. Drops into the syrup. Egg roll in a circle. Use the spoon back over time to cook both sides. Then scoop up.
4. Wait until warm to catch it with fingers to pleat it and then put into 5 cups of prepared MF or construction.
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Kanom Tong Muan
* 850 grams of wheat flour.
* 600 grams of sugar.
* 5 eggs, duck eggs.
* 1 kg grated coconut.
* Fragrant Flour mix 1/2 tsp.
* Sesame.
How to make Thai desserts, step by step.
1. The coconut to make coconut juice. Then be set on medium heat. Simmer until the coconut milk it.
2. Mix flour with sugar. Then put the coconut milk mixture from step one. Stir until flour is dissolved.
3. Break the eggs into the eggs until blended, add flour and sesame oil. Stir until mixed throughout it all.
4. Oil on flat pan. Wait until the temperature drops into the prepared crust. I cooked it back to yellow on both sides. While the pastry is still hot. Fold the roll as needed. Is taken out of the oven.
5. Served out immediately. The containers are sealed to eat later.
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Kanom Tokyo
Ingredients make flour.
Eggs: 4 eggs.
* 2 cups flour.
* 1 cup sugar.
* Water 3/4 cup.
* 1 tsp bicarbonate of soda.
Ingredients: Tokyo pastry filling.
Eggs: 4 eggs.
* 3 tablespoons cornstarch.
* 1 can condensed milk.
* 1 tablespoon vanilla scent.
* Butter 1 1/2 tbsp.
* Water 3/4 cup.
* Salt 1/2 tsp.
* Sausage (depending on preference).
* Fruit jam (depending on preference).
How to make Thai desserts, step by step.
1. make the dough by mixing water with bicarbonate of soda. Then add eggs and sugar to. Beat well to dissolve sugar. (Do not beat until fluffy), and then put the dough down. Flour and mix well until dissolved. Then leave the room.
2. A filling snack by the condensed milk and corn flour mixed with water it down. Then be set on low heat. Stir until flour is cooked, add eggs, stirring until well into the flavor, add vanilla, salt and butter until mixture is well off. And leave to cool.
3. How to bake, scoop the flour mixture and smear on a flat pan. Spoon filling into pastry dough is cooked on the dough. (If you want a sausage filling. I used to place the sausage on the dough. I want to make jam, cream or fruit jam filling onto the dough), roll the filling out of the pan and shovel. Serve the dish immediately.
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Kanom Kai Nok Kra Ta
Kanom Kai Nok Kra Ta
* 500 grams of flour.
* 2 tablespoons flour.
* Boil potatoes until cooked, 800 g.
* 5 tablespoons brown sugar.
Salt * 1 1/2 tsp.
* Ivory pins (for garnish according to taste).
* A little lime juice.
* Vegetable oil for frying.
How to make Thai desserts, step by step.
1. The flour, wheat flour, sugar, and salt mixed together.
2. The ingredients in step one is mixed with steamed potatoes. Then put down some lime water. Maul until well mixed. The sculpture is a ball.
3. The oil in a frying pan on medium heat. Wait until the oil is hot, add flour to make it into the pan. Looking forward to it not to burn.
4 .. When is golden brown. Scoop out the drain. Leave to cool. (Topped with white sesame seeds) is edible serving.
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Kanom Nam Dok Mai
Kanom Nam Dok Mai
* 1 cup rice flour.
* 1 tablespoon arrowroot.
* Water jasmin soak 2 1/2 cup.
* Granulated sugar 3/4 cup.
* Food coloring (according to taste).
How to make Thai desserts, step by step.
1. Mix rice flour and arrowroot flour. Then the pan and leave the room.
2. jasmin soak water and sugar in a pot on the fire to light. Stir until the sugar dissolves and the mixture is very light. Leave to cool.
3. The syrup mixture and flour in small increments. Stir until well mixed. Then add food coloring to. Mixture should be light colors will come down over the dark.
4. The form to the steaming hot water for about 10 minutes and then drop the dough into the desired form. Then steam for about 15.
Minutes until cooked, let it cool and dig out of a serving plate.
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