This is a topic I will write about my cooking the Method of cooking principles of cooking can be divided into three types.
1. Moist-Heat Method is to use water or steam heating to raw materials such as boiling, steaming and blanching.
2. Dry-Heat Method is to cook without water or moisture is a conductor of heat, such as baking, frying and grilling.
3. Combination Cooking Method will meet with the ASM. The second method is to use the same.
Moist-Heat Method of water around. Are as follows. (As reported to me).
1.Poach, Simmer, Boil the word that was translated into Thai cooking. I boiled it in here. Boil it a completely different it is to be cooked in boiling water. Which is not suitable for cooking foods containing protein. It will be as hard to boil it with vegetables and starchy foods are over.
The simmer is to boil it. It was cooked in boiling water for about 85 to 96 degrees, this method is often used to simmer the stew. Water and stock it. And finally to poach a boil in hot water for about 71 to 82 degrees as the water is just as inhabits it took to boil it to poach for food sensitive fish sometimes poach will help get rid of the smell of raw water. How to cook with.
2. Blanch or scald burn will be both the beginning of the boil in cold water and boil. This is to eliminate the odor Remedies bitterness and saltiness of the material. Some call this. Boiling water. Because of boiling water is not used. And to leave it. The blanched in boiling water is boiled, then soaked in cold water to remove. This is a way to add color. It is also the technique of peeling the tomatoes with.
3. Steam steam steam will not have a right to tell me.
Dry Heat Method of dry matter, but it also has oil.
A. To Roast and Bake is a Thai word that means both carriers. I try to get it right. If an animal is called Roast for baking or roasting without oil, is not it called Bake.
2. Broil grill is outside of the food. Salamander oven or food memory from when I was not here. The stove top and heat it. That's not to Broil.
3. Grill, Griddle, Pan Broil grill it's easy to just use their own equipment and Grill Griddle is a grill rack, then grill on a flat-rolled Pan broil I guess it was not me. Yes, my grilling pan with it.
4. Fry or Fry's that I hear often is, Saute 'read me a fiddle or a meal with a little oil, some people have called Stir Fried pan is hot before you put down the fried food. In addition to this, then stir fried with a Pan Fry the oil and Usage. Lower heat. And take over. I do not cook with it or the one who is fat and deep fry it and fry it in oil. Food causes a flood. Oil and fat .. but good.
Combination Cooking Methods include energy and water and dried.
1. Braise the food into a container with a small amount of water. Then I bake. The amount of water to a bottom of the pot. Some people might not stir. Then bake it with a combination of drowning because the area is ripe with Moist Heat the water, it is not in is ripe with Dry Heat ...
2. Stew Braise like to do is to remove the meat, stir, then remove from the oven to braise more than just water. It will flood my meat. The Japanese beef stew was so called because it is fried in oil first. Then remove to a boil.
Finally, a hit today. Popular in the Microwave Cooking Mama, which is otherwise impossible. Cooking in a microwave oven itself from a Microwave oven and Microwave because the food is cooked from the inside first. The baking is done from the outside. The downside is that it is often harsh. The water evaporates in the end. It is not suitable for cooking it. I try not to take bread baked in the microwave will know the bread comes out dry.
Cooking device for western food.
The pots and pans for cooking, most often a heavy bottom pot and made of stainless steel. I do not want to heat food. Because the heat to the material that I do not taste it. This will handle most of that is made of stainless steel or heat resistant silicone. In Western cooking. Some of the fried or boiled, it will bring the food to bake. To assist in the oven. It is designed to handle the oven for me.
Choosing the right equipment for cooking, it is important. The water in stock pot should be high because it can lead us to separate the sediment out of the soup was very good. If the pot is not very high. The sediment removed from the broth was not good. And the soup was thick and delicious, and so on.
Tool. Weights and measures is important. Most people do not know. Measuring spoons are actually sold. The measuring spoons are both Thai and farang. Some people might think. Both are used interchangeably. But it is not. But to see it. Volume of a measuring spoon to be here than in Thailand. Therefore, a measuring spoon, it should be careful in this matter. Moreover, the use of various measurement tools, it also has to be noted as such. Use a liquid measuring cup (Measuring Cup) of powder and sugar. Or other dry. If you have food in grams. It's best to use the scales. Measure out one cup of flour because some of the flour weight may be different as a measuring cup full of flour and pressed. With the measure, but does not compress the powder was wiping my face cup. The density The weight of the flour and different. Teachers are very stressed about this. The measure will affect the flavor of the ingredients are. Especially for those who do not have any food to be very careful. If you have the ingredients to make candy at all.
For the sake of a knife. There will be many different sizes. This should be the correct choice as well. The focus is on the knife. Teachers suggested that we should be able to help with before and after cooking. The knife is actually a fine line you have to match. Every time you cut anything to make the crooked knife. Even if you somehow do not see with the naked eye. Therefore, it should be required to make a knife that is easy to operate.
When it comes to talking about that butcher knife. In cooking, there should be a separate cutting boards for each type of food. To prevent the smell of raw materials may be mixed together. It was divided into five types, Chong Chieng color. Green for vegetables, including sliced. Blue for seafood, fish or cheese, butter, white bread and red for beef, pork, organic yellow for poultry such as chickens are also sometimes brown for cooked meat. But personally I think it's going to buy a butcher who is five. Ranger is a process that at least we should separate cutting boards for vegetables and fruits. Of the meat. Gunnison County have invested.
Have the tools that are introduced by a hammer is used to beat Nuremberg. I do not see it. The chef, who took the time to pound the meat hammer achingly so. Prior to cooking. According to my understanding is that he got to the meat is soft. It is true. But it was not abandoned. Actually it is a big piece of meat with. Let me illustrate it. Such as tenderloin, most will have a smaller diameter. How to cook meat, it will shrink down to the next. In order to solve the problem. His turn in a little thick. Then remove the meat hammer to make it more wide spread. And see it larger.
I have the tools to do it again. I know it would be sweet, but we still do not have to like it here because we will focus on the savory over it.
This story will be used in the oven how to cook it. This food has a ten burner grill and fry, bake, steam, heat etc. And the schools they have been to several days anyway. We are interested to know that this is a salamander oven to see if I could sing Oh, it was Iron Chef. It is very common salamander oven stove is the only light on. To the food front. For example, if we have food from the oven and sprinkle with cheese, it took me to a salamander, it will not get rich this cheese. Also, here is a convection steamer, which was expected to be very quite. News that it was not the steam. If the grill is really good at it. Other rooms, but it is generally seen such a burner Griddle (a steel plate. Then deep fried food on my plate like) Ward Hall and grill them. I went to school and that this device is really ready. It is expected that if we do not have to purchase equipment.
Choosing the right equipment for cooking, it is important. The water in stock pot should be high because it can lead us to separate the sediment out of the soup was very good. If the pot is not very high. The sediment removed from the broth was not good. And the soup was thick and delicious, and so on.
Tool. Weights and measures is important. Most people do not know. Measuring spoons are actually sold. The measuring spoons are both Thai and farang. Some people might think. Both are used interchangeably. But it is not. But to see it. Volume of a measuring spoon to be here than in Thailand. Therefore, a measuring spoon, it should be careful in this matter. Moreover, the use of various measurement tools, it also has to be noted as such. Use a liquid measuring cup (Measuring Cup) of powder and sugar. Or other dry. If you have food in grams. It's best to use the scales. Measure out one cup of flour because some of the flour weight may be different as a measuring cup full of flour and pressed. With the measure, but does not compress the powder was wiping my face cup. The density The weight of the flour and different. Teachers are very stressed about this. The measure will affect the flavor of the ingredients are. Especially for those who do not have any food to be very careful. If you have the ingredients to make candy at all.
For the sake of a knife. There will be many different sizes. This should be the correct choice as well. The focus is on the knife. Teachers suggested that we should be able to help with before and after cooking. The knife is actually a fine line you have to match. Every time you cut anything to make the crooked knife. Even if you somehow do not see with the naked eye. Therefore, it should be required to make a knife that is easy to operate.
When it comes to talking about that butcher knife. In cooking, there should be a separate cutting boards for each type of food. To prevent the smell of raw materials may be mixed together. It was divided into five types, Chong Chieng color. Green for vegetables, including sliced. Blue for seafood, fish or cheese, butter, white bread and red for beef, pork, organic yellow for poultry such as chickens are also sometimes brown for cooked meat. But personally I think it's going to buy a butcher who is five. Ranger is a process that at least we should separate cutting boards for vegetables and fruits. Of the meat. Gunnison County have invested.
Have the tools that are introduced by a hammer is used to beat Nuremberg. I do not see it. The chef, who took the time to pound the meat hammer achingly so. Prior to cooking. According to my understanding is that he got to the meat is soft. It is true. But it was not abandoned. Actually it is a big piece of meat with. Let me illustrate it. Such as tenderloin, most will have a smaller diameter. How to cook meat, it will shrink down to the next. In order to solve the problem. His turn in a little thick. Then remove the meat hammer to make it more wide spread. And see it larger.
I have the tools to do it again. I know it would be sweet, but we still do not have to like it here because we will focus on the savory over it.
This story will be used in the oven how to cook it. This food has a ten burner grill and fry, bake, steam, heat etc. And the schools they have been to several days anyway. We are interested to know that this is a salamander oven to see if I could sing Oh, it was Iron Chef. It is very common salamander oven stove is the only light on. To the food front. For example, if we have food from the oven and sprinkle with cheese, it took me to a salamander, it will not get rich this cheese. Also, here is a convection steamer, which was expected to be very quite. News that it was not the steam. If the grill is really good at it. Other rooms, but it is generally seen such a burner Griddle (a steel plate. Then deep fried food on my plate like) Ward Hall and grill them. I went to school and that this device is really ready. It is expected that if we do not have to purchase equipment.
The raw material for making Western food.
The main ingredients of the European cuisine, including the types of dairy products or dairy products including milk, cream, butter and cheese.
Milk used in cooking can be classified into several types. This may be determined by the amount of fat in milk. The more fat the better. Concentration, it is very sweet with. I try to eat a low fat milk with high fat milk are obvious differences in taste. (The fat, it is always good) should be careful about cooking with milk, it is. Will not heat to boiling. It will break down the milk to a boil, taste and how long I would be very bad taste only.
The cream and milk is the same one. But the milk has a high concentration of up to 18% (with fat), especially the fat to 36% Whipping Cream Minealea it's delicious. Now I do not think that obesity Pannig unimproved. The cream is the same. Be careful about the heat. If not that good. The cream will taste bad.
This time it comes to butter. Notice that in both the salted butter for unsalted butter, remember that cooking is not only unsalted butter, most are not used in European cooking. It is called Clarified butter melted butter or melted butter, which is more than just that. I butter the pan, then fill it to go. Melted butter is butter that has been heated to keep it separate and distinct from the fat (butter, I've never done it before but I have my microwave) and then remove the fat used in cooking it. Read more fat to me.
Or the cheese. Cheese, it has several features such as moisture and fat content. I must stress that it is a high-fat cheese is delicious. And it is a foul taste. I personally like a camembert cheese are not the only thing i do not eat the blue cheese because it's more like I do not know. Caution in the cheese. Grate should be used only once. And scraping in moderation. Do not leave it too long. Grate the cheese and leave it for long. The flavor will be lost.
The components of the meat. Area is the most popular meat. You should know that the beef is the most suitable for certain types of cooking. I will have some amount of muscle. The meat is tough unpalatable. Commonly used to cook the fillet (the flesh of the fat) sirloin and rib eyes from the area to kill it right away that it is always good to go. Some people might think it's fresh meat, but not because they are tough because the symptoms of muscle contraction. So many plants are hanging the meat to be put away for the content of muscle contraction and a more supple.
It also includes beef, pork, poultry (eg chicken, duck) and the other animals. But what is the key point is the Juice of the meat to cook. Most European'll notice that I will not have much meat to marinate. I want to eat meat to get the authentic taste. Wrong with our food. So, cooking is a way to preserve the flavor of the meat as possible. This will tell you again in the next step here.
This will be the subject of carbohydrates (bread, rice, pasta and flour it), and vegetables are used, but this does not have to do it. I do not talk about it.
It is briefly summarized. Raw materials for the week is not as much of the Thai people. What are the ingredients that I have. Most of it is just salt. Pepper only. This week will focus on the authentic flavor of raw materials over The flavor of the meat and vegetables. The European cooking often does not heat it with the Chinese. This is to maintain the original flavor of the ingredients as much as possible here.
Milk used in cooking can be classified into several types. This may be determined by the amount of fat in milk. The more fat the better. Concentration, it is very sweet with. I try to eat a low fat milk with high fat milk are obvious differences in taste. (The fat, it is always good) should be careful about cooking with milk, it is. Will not heat to boiling. It will break down the milk to a boil, taste and how long I would be very bad taste only.
The cream and milk is the same one. But the milk has a high concentration of up to 18% (with fat), especially the fat to 36% Whipping Cream Minealea it's delicious. Now I do not think that obesity Pannig unimproved. The cream is the same. Be careful about the heat. If not that good. The cream will taste bad.
This time it comes to butter. Notice that in both the salted butter for unsalted butter, remember that cooking is not only unsalted butter, most are not used in European cooking. It is called Clarified butter melted butter or melted butter, which is more than just that. I butter the pan, then fill it to go. Melted butter is butter that has been heated to keep it separate and distinct from the fat (butter, I've never done it before but I have my microwave) and then remove the fat used in cooking it. Read more fat to me.
Or the cheese. Cheese, it has several features such as moisture and fat content. I must stress that it is a high-fat cheese is delicious. And it is a foul taste. I personally like a camembert cheese are not the only thing i do not eat the blue cheese because it's more like I do not know. Caution in the cheese. Grate should be used only once. And scraping in moderation. Do not leave it too long. Grate the cheese and leave it for long. The flavor will be lost.
The components of the meat. Area is the most popular meat. You should know that the beef is the most suitable for certain types of cooking. I will have some amount of muscle. The meat is tough unpalatable. Commonly used to cook the fillet (the flesh of the fat) sirloin and rib eyes from the area to kill it right away that it is always good to go. Some people might think it's fresh meat, but not because they are tough because the symptoms of muscle contraction. So many plants are hanging the meat to be put away for the content of muscle contraction and a more supple.
It also includes beef, pork, poultry (eg chicken, duck) and the other animals. But what is the key point is the Juice of the meat to cook. Most European'll notice that I will not have much meat to marinate. I want to eat meat to get the authentic taste. Wrong with our food. So, cooking is a way to preserve the flavor of the meat as possible. This will tell you again in the next step here.
This will be the subject of carbohydrates (bread, rice, pasta and flour it), and vegetables are used, but this does not have to do it. I do not talk about it.
It is briefly summarized. Raw materials for the week is not as much of the Thai people. What are the ingredients that I have. Most of it is just salt. Pepper only. This week will focus on the authentic flavor of raw materials over The flavor of the meat and vegetables. The European cooking often does not heat it with the Chinese. This is to maintain the original flavor of the ingredients as much as possible here.
sturgeon
This sturgeon Fish. Are found along the coast of Northern Europe and North America, this species was bred and born in fresh water. Fairly when they migrate to the sea and the largest ever found more than 11 feet long, weighing over 400 kg is the most long-lived fish species in the world. There is some evidence to believe that Fish live longer than 100 years (this information is from the book THE GUINNESS BOOK OF ANIMAL FACTS AND FEATS).
Sturgeon are prehistoric Fish is a Fish that has evolved more than 200 million Fish a year, which today has a shape similar to its predecessor. Has changed very little.
Sturgeon fishing has a long slender face shape. Scales which are arranged in five rows of thorns on the trunk angular. The head is relatively large, flattened. The end there. I pitched a little touchy. Shovel-shaped scoop of soil. Eyes small, black match. The body in front of the South in the opening two slots in the breath and smell the mouth on the south side at the front of the mouth and tentacles, four lines, which senses the very mouth of a retraction from absorbing food. dorsal fin with 7 spines are almost to the base of the tail is small. Front dorsal fin spines arranged in a row. Starting from the back of the head forward. The tail fin is concave lobes of unequal length. There is a long tail on the tail than lower tail is very short, like a shark. Abdominal and anal fin spines is almost to the end of the body, the needle body is gray or black and white under the pale. Eggs of fish. This is the dark pigment. It is well known in the name of "Caviar".
Sturgeon are prehistoric Fish is a Fish that has evolved more than 200 million Fish a year, which today has a shape similar to its predecessor. Has changed very little.
Sturgeon fishing has a long slender face shape. Scales which are arranged in five rows of thorns on the trunk angular. The head is relatively large, flattened. The end there. I pitched a little touchy. Shovel-shaped scoop of soil. Eyes small, black match. The body in front of the South in the opening two slots in the breath and smell the mouth on the south side at the front of the mouth and tentacles, four lines, which senses the very mouth of a retraction from absorbing food. dorsal fin with 7 spines are almost to the base of the tail is small. Front dorsal fin spines arranged in a row. Starting from the back of the head forward. The tail fin is concave lobes of unequal length. There is a long tail on the tail than lower tail is very short, like a shark. Abdominal and anal fin spines is almost to the end of the body, the needle body is gray or black and white under the pale. Eggs of fish. This is the dark pigment. It is well known in the name of "Caviar".
Salmon Type
There are five species of Salmon Fishing Sockeye Salmon, Chinook salmon, Coho Salmon, Pink Salmon and Chum Salmon.
Chinook Salmon Fish Salmon Fish is the largest species of fish in the Salmon and the black spots along the flanks and tail, weighs about 15-80 pounds.
Coho Salmon Fish is moderate. And the Fish are similar to but smaller than the Chinook Salmon. Weight is 7-25 lbs.
Pink Salmon is the Fish is outstanding. The spinal curvature than other salmon species. But it is small. Weight is 3-7 pounds.
Fish Chum Salmon Pink Salmon is similar, but the size is larger. The spine does not bend as much as 10-20 pounds in weight, Pink Salmon Fish.
Chinook Salmon Fish Salmon Fish is the largest species of fish in the Salmon and the black spots along the flanks and tail, weighs about 15-80 pounds.
Coho Salmon Fish is moderate. And the Fish are similar to but smaller than the Chinook Salmon. Weight is 7-25 lbs.
Pink Salmon is the Fish is outstanding. The spinal curvature than other salmon species. But it is small. Weight is 3-7 pounds.
Fish Chum Salmon Pink Salmon is similar, but the size is larger. The spine does not bend as much as 10-20 pounds in weight, Pink Salmon Fish.
Vegetarian bodybuilder
Vegetarian bodybuilder. What do they eat?
Pure Vegetarian (for a vegetarian. Strict).
This is the food that I eat in a day.
07.00 The banana oatmeal.
10.00 Tofu burrito.
Black Eyed Peas.
Corn bread. (A component of milk. And eggs at the end).
Fresh smoothies.
13.00 Whole - wheat pasta with sauce Marie in Ontario.
Salad.
16.00 Lentil Loaf with tomato.
Fresh smoothies.
19.00 Stir - fried vegetables.
Brown rice.
21:00 Rice pudding (milk and eggs as little as possible).
Soybean milk
Lacto - Vegetarian (Vegetarian average).
"Food for the table. Vegetarian bodybuilders who eat dairy.
7:00 pm Granola with milk without the fat.
Raisins and dates.
10:00 am, pan cake mix, bananas, corn. (Add the eggs to a minimum) topped with blue berries.
13.00 Whole - wheat spaghetti topped with ketchup, Brazil.
Black bean soup.
It is topped with a fried 16.00 to a low-fat yogurt.
Salad plate, garnish with a Lemon - tahini.
19.00 Rice Pudding (egg less).
21.00 a fruit salad.
Lacto - Ovo Vegetarian (not a strict vegetarian).
"I do not eat the whole year".
Breakfast 3 - 4 poached or scrambled eggs.
Low - fat cottage cheese.
Whole - grain muffin.
Fresh fruit.
Lunch Soup Lentil - rice.
Bread Whole - grain.
Fruit
Soy burger dinner.
Baked potato.
A salad plate.
Mixed vegetables and many others.
Bread Whole - grain.
Snack of fruit or popcorn. (Sometimes).
Pure Vegetarian (for a vegetarian. Strict).
This is the food that I eat in a day.
07.00 The banana oatmeal.
10.00 Tofu burrito.
Black Eyed Peas.
Corn bread. (A component of milk. And eggs at the end).
Fresh smoothies.
13.00 Whole - wheat pasta with sauce Marie in Ontario.
Salad.
16.00 Lentil Loaf with tomato.
Fresh smoothies.
19.00 Stir - fried vegetables.
Brown rice.
21:00 Rice pudding (milk and eggs as little as possible).
Soybean milk
Lacto - Vegetarian (Vegetarian average).
"Food for the table. Vegetarian bodybuilders who eat dairy.
7:00 pm Granola with milk without the fat.
Raisins and dates.
10:00 am, pan cake mix, bananas, corn. (Add the eggs to a minimum) topped with blue berries.
13.00 Whole - wheat spaghetti topped with ketchup, Brazil.
Black bean soup.
It is topped with a fried 16.00 to a low-fat yogurt.
Salad plate, garnish with a Lemon - tahini.
19.00 Rice Pudding (egg less).
21.00 a fruit salad.
Lacto - Ovo Vegetarian (not a strict vegetarian).
"I do not eat the whole year".
Breakfast 3 - 4 poached or scrambled eggs.
Low - fat cottage cheese.
Whole - grain muffin.
Fresh fruit.
Lunch Soup Lentil - rice.
Bread Whole - grain.
Fruit
Soy burger dinner.
Baked potato.
A salad plate.
Mixed vegetables and many others.
Bread Whole - grain.
Snack of fruit or popcorn. (Sometimes).
Types of alcoholic beverages.
Types of alcoholic beverages.
1. Wine was the oldest in the world. Currently divided into two categories.
The first type of alcoholic fermentation, the fermentation of the fruit of all kinds. Vegetation types including Spices and herbs. Cereal species and only at the sweetness. The yeast can convert sugar into alcohol. Wine is known as a total, or Apple Wine Rice Wine of old broke the wort. The infusion of the same old. City of Boulder's sake. Both wines are defined by it.
The second type is the fermented liquors from fermented grape wine, this is referred to as short as Wine is made from fermented liquors in the world. 90% of all wine. This is broken down into several smaller families have a family.
2. Beer is a fermented liquors are not distilled. The soaking liquor made from rice, all kinds of raw materials used in brewing beer is fermented liquors, most mall food originated thousands of years old, as well as the legends of the game. Today there are many different types of beer such as in beer. Stove in beer. Port on the router beer. Each of the different yeast beer is fermented liquors that go well with grilled food type and somewhat dry smoked ham and Palma of Italy.
3. Brandy is a distilled liquor originated from the 13th century. In Italy, but it might be celebrated in France. Process is the distillation of wine to a strong liquor. A native brandy called Eau de vie is a French translation. "Amฤt water of life" is a popular alcoholic drink after a meal. To imply that party. Today's end. Brandy Brewer family is divided into several sub-types. To a specific source, such as Cognac must come from the town of Cognac, France, etc.
4. Whisky distilled Auoฆษ most famous family. The legacy of the "U beats Martha" (Uisge Bheatha), which is a gallery elements of Celtic in the Scottish whiskey made from grains, all born in Scotland since the 15th century, then great. elegant and long.
Whisky is divided into several categories, such as Grain Whisky, Pure Malt Whisky Single Malt Whisky and whiskey as it is written that the two models.
- Whisky is a whiskey from Scotland.
- Whiskey is a whiskey of other countries.
5. Gin is a distilled liquor, as well as Holland, but was proud to live in England. Raw materials used in the manufacture of whiskey, it's different hearing it will be herbs, spices. Mix the mixture to a distillation of juniper that is not broken.
6. Rum is a liquor distilled from sugar cane as raw material. Molasses and syrup. Of fruit. Cooper's family originated from the West Indies or Central America by the famous rum today. Derives from the group. These countries are good.
7. Liqueur is flavored with liquor and alcohol between 35-54 degrees is a special feature. The liquor is sweet. Distilled liqueur made by the families. Brandy and whiskey. To build a multi-step process as liqueur. Liqueur wine originated in medieval Europe. Alcohol or drug treatment is known as the most excellent pickles. The family I was subdivided into several categories.
8. Vodka is the spirits like whiskey. If different degrees are bottled. The whiskey has a degree between 38-50 degrees, but the water is contained in the IA, the higher the degree of belief that Russia is a manufacturer of Waterloo IA, but it has some original texts said. Poland is a drinking water source to the NE.
9.Arrack white wine is the originator of the Arabs in the Middle East by the distortion of the Arrack Araki in Arabic means "sweat" or "juice" that is, distilled liquors that are local. produced in Asia. The raw material used to make white wine or liqueur first arc. The fermentation of molasses, sugar, rice, broken rice, sugar, coconut, palm or palm nectar from plants.
10. Tequila is a distilled spirit that has recently come from Mexico. The four types of materials is quite strange.
A. Water from a cactus in the desert.
Two. Nectar from this source, Julie West (Century plant).
Three. Water from aloes.
4. Water from the mesh protocol (Mezcal).
11. Aquavit family I came from the Scandinavian countries. The raw material is exactly the same as whiskey. The cereal products were the same as that Aquaman does not have the herbs, spices, marinated in it. The cumin seed is not lost. I like the lack of juniper not. I said that Aqua's treatment of the disease are "over the property".
1. Wine was the oldest in the world. Currently divided into two categories.
The first type of alcoholic fermentation, the fermentation of the fruit of all kinds. Vegetation types including Spices and herbs. Cereal species and only at the sweetness. The yeast can convert sugar into alcohol. Wine is known as a total, or Apple Wine Rice Wine of old broke the wort. The infusion of the same old. City of Boulder's sake. Both wines are defined by it.
The second type is the fermented liquors from fermented grape wine, this is referred to as short as Wine is made from fermented liquors in the world. 90% of all wine. This is broken down into several smaller families have a family.
2. Beer is a fermented liquors are not distilled. The soaking liquor made from rice, all kinds of raw materials used in brewing beer is fermented liquors, most mall food originated thousands of years old, as well as the legends of the game. Today there are many different types of beer such as in beer. Stove in beer. Port on the router beer. Each of the different yeast beer is fermented liquors that go well with grilled food type and somewhat dry smoked ham and Palma of Italy.
3. Brandy is a distilled liquor originated from the 13th century. In Italy, but it might be celebrated in France. Process is the distillation of wine to a strong liquor. A native brandy called Eau de vie is a French translation. "Amฤt water of life" is a popular alcoholic drink after a meal. To imply that party. Today's end. Brandy Brewer family is divided into several sub-types. To a specific source, such as Cognac must come from the town of Cognac, France, etc.
4. Whisky distilled Auoฆษ most famous family. The legacy of the "U beats Martha" (Uisge Bheatha), which is a gallery elements of Celtic in the Scottish whiskey made from grains, all born in Scotland since the 15th century, then great. elegant and long.
Whisky is divided into several categories, such as Grain Whisky, Pure Malt Whisky Single Malt Whisky and whiskey as it is written that the two models.
- Whisky is a whiskey from Scotland.
- Whiskey is a whiskey of other countries.
5. Gin is a distilled liquor, as well as Holland, but was proud to live in England. Raw materials used in the manufacture of whiskey, it's different hearing it will be herbs, spices. Mix the mixture to a distillation of juniper that is not broken.
6. Rum is a liquor distilled from sugar cane as raw material. Molasses and syrup. Of fruit. Cooper's family originated from the West Indies or Central America by the famous rum today. Derives from the group. These countries are good.
7. Liqueur is flavored with liquor and alcohol between 35-54 degrees is a special feature. The liquor is sweet. Distilled liqueur made by the families. Brandy and whiskey. To build a multi-step process as liqueur. Liqueur wine originated in medieval Europe. Alcohol or drug treatment is known as the most excellent pickles. The family I was subdivided into several categories.
8. Vodka is the spirits like whiskey. If different degrees are bottled. The whiskey has a degree between 38-50 degrees, but the water is contained in the IA, the higher the degree of belief that Russia is a manufacturer of Waterloo IA, but it has some original texts said. Poland is a drinking water source to the NE.
9.Arrack white wine is the originator of the Arabs in the Middle East by the distortion of the Arrack Araki in Arabic means "sweat" or "juice" that is, distilled liquors that are local. produced in Asia. The raw material used to make white wine or liqueur first arc. The fermentation of molasses, sugar, rice, broken rice, sugar, coconut, palm or palm nectar from plants.
10. Tequila is a distilled spirit that has recently come from Mexico. The four types of materials is quite strange.
A. Water from a cactus in the desert.
Two. Nectar from this source, Julie West (Century plant).
Three. Water from aloes.
4. Water from the mesh protocol (Mezcal).
11. Aquavit family I came from the Scandinavian countries. The raw material is exactly the same as whiskey. The cereal products were the same as that Aquaman does not have the herbs, spices, marinated in it. The cumin seed is not lost. I like the lack of juniper not. I said that Aqua's treatment of the disease are "over the property".
Wine Type
You are the one, or blurred vision that I walk into a store that sells wine and wine drinking is a kind of good. Or nervous when I talk with people about wine. If you ever feel like it. I would say it's not uncommon to see it. I do not like many of you who feel that wine is highly elusive. But to have the opportunity to take course on the subject of wine directly to a school in America. We know that wine is not anything that complicated. We just need a key to understanding. I was interested and who is observant. And have to experience in person.
There are many different types of wine for a drink. But you have to choose to suit their own preferences and the size of the bag, so I wanted to do something about wine that I have to listen. Which I think is a good starting point for those who want to learn more about wine in the future. But before we get to that content. I do not have the attitude that it is the only wine. "Grape juice with alcohol," It is just alcoholic grape juice "is not something unique or idiosyncratic to the post.
First of all I would like to understand the word about the wine before it. Wine is in English called Wine is wine made from grapes, which in English is called Grape me (I do not know what I) in the viticulture is called the Vineyard (pronounced Wynyard) or wine it is. The Winery The winery, which also includes the location and with a wine tasting. So to say that I visit the vineyard. We must say to the Winery, because actually we do not have to walk in the vineyards. We went to a wine tasting or more. (Unless you really like to walk in the vineyard).
Wine (Wine-making) is that the grapes are crushed (Crush), and fermentation in a bioreactor. The yeast fermentation of sugar to grape juice into alcohol. This fermentation process called Fermentation.
Other words, it is often seen as Vintage, which means that the grapes for this wine a bottle of Vintage is important to the quality of the wine and more.
The Federation of grapes. (After a while we could talk to each other) is used for the Grape Varietals term used to describe the taste or quality of such wines that I was in the end.
The World Federation of the grapes used for red wines include Cabernet Sauvignon, Merlot, Pinot Noir and Shiraz.
Cabernet Sauvignon is considered the King of red wine grape varieties are very astringent taste (Tannic) smells like a black berry. Often blended with other grape varieties to enhance the soft and moist throat. The most famous is produced in the region of Bordeaux (pronounced de Bordeaux), the French or Australian wine Penfolds Bin 407 people like this are made from this grape variety.
Merlot grapes for a lighter flavor, more tender than it was suitable for the production of Merlot wines are not blended with other grapes do. A very famous Bordeaux region of France is, as always.
Pinot Noir is a lighter flavor, more tender than thin down to the Pinot Noir grape varieties produced in the region of Burgundy (read as Burgundy), France.
Finally, Shiraz and Merlot to Pinot Noir has a stronger flavor, but soft and very appealing. Thai food is good too. Top of the wine grape varieties is one of Australia's Penfolds Penfolds Bin 389 Shiraz vines with a mixture of Cabernet Sauvignon.
Notice how the color red is a Cabernet Sauvignon Shiraz is a very intense color, the color purple is the color of the Merlot.
Served red wine that is served at room temperature about 15-18 degrees or so to Chill a bottle in a bucket of ice for a few minutes to cool too. If the wine is bitter cold. (I like to refrigerate the tea).
Then he said to the wine: wine at 2 PM.
I see that some white wine. Federation of grapes used to make white wine as they were Chardonnay (read that Charlotte County Donegal) Sauvignon Blanc Gewurztraminer Partners) and Riesling.
Chardonnay is a song I like the sour apple. I smell a lot like oak barrels for fermentation or it smells like butter scotch and vanilla. This popular white wine varieties, the most widely popular and people talk as though white wine is produced the world's best Chardonnay from Burgundy region of France (to be known as White Burgundy).
For Sauvignon Blanc will taste very sour. Strange smells like grass and minerals. The famous Bordeaux region of France is, that (has been called the White Bordeaux).
Gewurztraminer. The flavor is sweet. Smells like lychee. The most famous is the Alsace region of France.
The white wine, Riesling is considered the main competitor of Gewurztraminer. Abbey is a very sour apple green. A refreshing drink. German white wine is the most famous.
Sparkling Wine is a wine with bubbles caused by carbon dioxide trapped in the bottle. Famous, it is well known, it is still produced in the Champagne Champagne in France to serve white wine should be served cold, so it should be about 5-10 degrees to Chill a bottle in a bucket of ice for long enough. it makes the most delicious wine.
Actually there are many different types of wine are not. But to avoid confusion, I just like my first 2 types, including red wine (Red Wine), which is made from red grapes. The second is the white wine (White Wine) made from green grapes.
Wine has been the most popular and most familiar is that of red wine followed by white wine. But many are wondering if it is. Name and brand of wine is vast. How do we recognize it. This would tell me how many wines in the world are almost innumerable. Sample of daily life is not all. I will remember it as a brand that bad. Therefore, it is recommended that the time to remember. To do that, we like to eat them. It will be good enough.
In general, the wine list (Wine Name) has three ways it is.
1) the name or variants Grape Grape Varietals.
2) by Region (Region) is grown and produced wines.
3) The name of the Winery, set-up (Branded or Proprietary Name) News Wine Name to the "yard" on the label of a bottle of wine (Wine Label) The wine label is very important because it is identified that wine. Which is made from grapes or grape juice mixed with a few variants of the year is what alcohol does. Quality in any grade.
There are many different types of wine for a drink. But you have to choose to suit their own preferences and the size of the bag, so I wanted to do something about wine that I have to listen. Which I think is a good starting point for those who want to learn more about wine in the future. But before we get to that content. I do not have the attitude that it is the only wine. "Grape juice with alcohol," It is just alcoholic grape juice "is not something unique or idiosyncratic to the post.
First of all I would like to understand the word about the wine before it. Wine is in English called Wine is wine made from grapes, which in English is called Grape me (I do not know what I) in the viticulture is called the Vineyard (pronounced Wynyard) or wine it is. The Winery The winery, which also includes the location and with a wine tasting. So to say that I visit the vineyard. We must say to the Winery, because actually we do not have to walk in the vineyards. We went to a wine tasting or more. (Unless you really like to walk in the vineyard).
Wine (Wine-making) is that the grapes are crushed (Crush), and fermentation in a bioreactor. The yeast fermentation of sugar to grape juice into alcohol. This fermentation process called Fermentation.
Other words, it is often seen as Vintage, which means that the grapes for this wine a bottle of Vintage is important to the quality of the wine and more.
The Federation of grapes. (After a while we could talk to each other) is used for the Grape Varietals term used to describe the taste or quality of such wines that I was in the end.
The World Federation of the grapes used for red wines include Cabernet Sauvignon, Merlot, Pinot Noir and Shiraz.
Cabernet Sauvignon is considered the King of red wine grape varieties are very astringent taste (Tannic) smells like a black berry. Often blended with other grape varieties to enhance the soft and moist throat. The most famous is produced in the region of Bordeaux (pronounced de Bordeaux), the French or Australian wine Penfolds Bin 407 people like this are made from this grape variety.
Merlot grapes for a lighter flavor, more tender than it was suitable for the production of Merlot wines are not blended with other grapes do. A very famous Bordeaux region of France is, as always.
Pinot Noir is a lighter flavor, more tender than thin down to the Pinot Noir grape varieties produced in the region of Burgundy (read as Burgundy), France.
Finally, Shiraz and Merlot to Pinot Noir has a stronger flavor, but soft and very appealing. Thai food is good too. Top of the wine grape varieties is one of Australia's Penfolds Penfolds Bin 389 Shiraz vines with a mixture of Cabernet Sauvignon.
Notice how the color red is a Cabernet Sauvignon Shiraz is a very intense color, the color purple is the color of the Merlot.
Served red wine that is served at room temperature about 15-18 degrees or so to Chill a bottle in a bucket of ice for a few minutes to cool too. If the wine is bitter cold. (I like to refrigerate the tea).
Then he said to the wine: wine at 2 PM.
I see that some white wine. Federation of grapes used to make white wine as they were Chardonnay (read that Charlotte County Donegal) Sauvignon Blanc Gewurztraminer Partners) and Riesling.
Chardonnay is a song I like the sour apple. I smell a lot like oak barrels for fermentation or it smells like butter scotch and vanilla. This popular white wine varieties, the most widely popular and people talk as though white wine is produced the world's best Chardonnay from Burgundy region of France (to be known as White Burgundy).
For Sauvignon Blanc will taste very sour. Strange smells like grass and minerals. The famous Bordeaux region of France is, that (has been called the White Bordeaux).
Gewurztraminer. The flavor is sweet. Smells like lychee. The most famous is the Alsace region of France.
The white wine, Riesling is considered the main competitor of Gewurztraminer. Abbey is a very sour apple green. A refreshing drink. German white wine is the most famous.
Sparkling Wine is a wine with bubbles caused by carbon dioxide trapped in the bottle. Famous, it is well known, it is still produced in the Champagne Champagne in France to serve white wine should be served cold, so it should be about 5-10 degrees to Chill a bottle in a bucket of ice for long enough. it makes the most delicious wine.
Actually there are many different types of wine are not. But to avoid confusion, I just like my first 2 types, including red wine (Red Wine), which is made from red grapes. The second is the white wine (White Wine) made from green grapes.
Wine has been the most popular and most familiar is that of red wine followed by white wine. But many are wondering if it is. Name and brand of wine is vast. How do we recognize it. This would tell me how many wines in the world are almost innumerable. Sample of daily life is not all. I will remember it as a brand that bad. Therefore, it is recommended that the time to remember. To do that, we like to eat them. It will be good enough.
In general, the wine list (Wine Name) has three ways it is.
1) the name or variants Grape Grape Varietals.
2) by Region (Region) is grown and produced wines.
3) The name of the Winery, set-up (Branded or Proprietary Name) News Wine Name to the "yard" on the label of a bottle of wine (Wine Label) The wine label is very important because it is identified that wine. Which is made from grapes or grape juice mixed with a few variants of the year is what alcohol does. Quality in any grade.
Avocado
Common names Avocado, Alligator Pear.
Scientific name Persea americana Mill.
Family Lauraceae.
Native to Mexico.
Avocado Leaves are alternate leaves hair soft, smooth skin, as it is a bouquet of flowers and oval are the branches. There are a lot of flower bouquets. The gourd-like, dark green.
Rough surface, thick and sticky.
Avocado contains glutathione. (Glutathione) that can help lower cholesterol and prevent blood clots. Blood vessel flexibility. Helps the toxins that cause cancer are over 30 species, while also helping the liver to get rid of waste, chemicals and heavy metals. The researchers from the University of Michigan (University of Michigan) found that elderly people who eat foods containing high glutathione are healthier than those who do not eat. The incidence of heart disease, less than 30 percent.
Avocado is a fruit that is very useful. A source of good fat. Fat from the avocado, easy to digest. Fat is good for the body. It is monounsaturated, polyunsaturated fatty acids called "omega-9 fatty acid" is present in high amounts, as in olive oil. Eat avocado on a regular basis. It reduces blood cholesterol down. There are also high in protein, a protein is easily digested.
Avocado is high in energy. The low sugar. Eating fat does not raise cholesterol. Patients with diabetes can eat the skin of vitamin E and anti the President of the blood vessels in the intact heart healthy. There are a lot of vitamins in avocado vitamin A, B, C and a night scene in folic acid, Potassium, Phosphorus, I, too rich.
avocado cream looks like butter. Fruit is eaten when soft ripe. Until soft but not liquid. Available and eaten fresh. Or processed to extract the oil for cosmetics such as cream, soap, shampoo, etc. for eating fresh. Can be eaten plain or with milk, sugar, salads, ice cream will be cut into pieces for a delicious taste of coconut milk ice is another. The cooking time will be different.
Environment.
The soil must have good drainage. Soil fertility and soil depth. Avocado can withstand flooding conditions. If the soil moisture content exceeds the demand.
Will cause root rot easily.
*********The bark and leaves of the avocado seed is reported to be toxic to dogs or pets are. Compounds that are toxic in the avocado is the substance Persin is a fatty acid derivatives, the animal is showing signs of poisoning by breathing, abdominal enlargement and water retention in the thorax, abdomen and around the heart of the toxicity of this substance has not. know for sure. It should be a good way to avoid the avocado.
For your pet.
Scientific name Persea americana Mill.
Family Lauraceae.
Native to Mexico.
Avocado Leaves are alternate leaves hair soft, smooth skin, as it is a bouquet of flowers and oval are the branches. There are a lot of flower bouquets. The gourd-like, dark green.
Rough surface, thick and sticky.
Avocado contains glutathione. (Glutathione) that can help lower cholesterol and prevent blood clots. Blood vessel flexibility. Helps the toxins that cause cancer are over 30 species, while also helping the liver to get rid of waste, chemicals and heavy metals. The researchers from the University of Michigan (University of Michigan) found that elderly people who eat foods containing high glutathione are healthier than those who do not eat. The incidence of heart disease, less than 30 percent.
Avocado is a fruit that is very useful. A source of good fat. Fat from the avocado, easy to digest. Fat is good for the body. It is monounsaturated, polyunsaturated fatty acids called "omega-9 fatty acid" is present in high amounts, as in olive oil. Eat avocado on a regular basis. It reduces blood cholesterol down. There are also high in protein, a protein is easily digested.
Avocado is high in energy. The low sugar. Eating fat does not raise cholesterol. Patients with diabetes can eat the skin of vitamin E and anti the President of the blood vessels in the intact heart healthy. There are a lot of vitamins in avocado vitamin A, B, C and a night scene in folic acid, Potassium, Phosphorus, I, too rich.
avocado cream looks like butter. Fruit is eaten when soft ripe. Until soft but not liquid. Available and eaten fresh. Or processed to extract the oil for cosmetics such as cream, soap, shampoo, etc. for eating fresh. Can be eaten plain or with milk, sugar, salads, ice cream will be cut into pieces for a delicious taste of coconut milk ice is another. The cooking time will be different.
Environment.
The soil must have good drainage. Soil fertility and soil depth. Avocado can withstand flooding conditions. If the soil moisture content exceeds the demand.
Will cause root rot easily.
*********The bark and leaves of the avocado seed is reported to be toxic to dogs or pets are. Compounds that are toxic in the avocado is the substance Persin is a fatty acid derivatives, the animal is showing signs of poisoning by breathing, abdominal enlargement and water retention in the thorax, abdomen and around the heart of the toxicity of this substance has not. know for sure. It should be a good way to avoid the avocado.
For your pet.
Milk, cheese, cooked meats, Greek, "I enjoy the Greek".
Eat the fun we have seen from the movie My Big Fat Greek Wedding is an intro so we can see the culture. Eating.
As the main focus of Greek life. Noted that the country is an island and the Mediterranean Sea. One of the most beautiful in the world.
But when it comes to our house. Greek food is quite difficult to find out. Especially when compared with many other international city.
This is why ... Ms appearance, Sae-Lim (you wish) and you Elena Car Crazy P partners, a beautiful location Restaurant, Olive (Olive) in Bangkok on 7 years ago and is one of the pioneers of the Greek into. gourmet food in Bangkok You tell me that when it comes to Greek food was not at home. But when she went to Greece in nearly ten years ago.
Her mind and a taste of the fun of eating there. So I invite you to a Greek restaurant, Greek Elena set up a simple test to market.
Olive first store is just a small counter. Building All Seasons Place on Wireless Road, eat Greek food such as sandwiches, rolls, Bun Kababs simple roast pork, grilled chicken, grilled vegetables and a menu of Greek at the world famous fast food. But not for long. Greek food, it's starting to become popular. You're in and you Elena. I decided to expand the area of the store. We sit at the customer. Opportunity to introduce a wide range of delicious Greek food, Thai people also.
"I like Thai food. The north-south east of the Greek diet is the same. We have a lot of islands and the Mediterranean Sea. And the south side of my house adjacent to Italy. I was influenced a lot from Italy. One side is a little country from the Turkish and Arabic. The food will have more spice, but then the Greek culture, it is similar is that we will eat together. Sharing the same as Thai food on the table. We did not eat one plate dishes like guava West ".
Food to eat together of the Greek who is none other than the memory word (Meze), which, like appetizers, we can have something to eat together with friends and family's word as appetizers. As we have seen in the Arab countries with which Greece is not one. But at Olive. A second companion to the Greek dishes, such as the different distributions (5 is available in eggplant, roasted red peppers. Home cooked spicy beans, cheese Fe chickpeas (Hamburg Muslim) or yogurt and cucumber. The latter, he used to eat meat any more. Served with bread, spin turn) olive flesh of the famous Kala Mata (who has been very solid in the field. When you need it) Dole came oxidase (rice wrapped in grape leaves, pickled), or one like it has cheese. Inflation Tar topped with cheese, olive oil and grill the skewers. Joseph was called Tulagi (Souvlaki), chicken, pork, sheep that are available or even Puff, fried cheese, spinach or meat filling.
If you choose not to be. He has a total order. It is one of few to try. I would like to see if it is not the time to me.
Elena tells you that the people popular Greek cooking simple. And Greek, it is the oldest of the kind of cheese is a perfect car in the Greek style. I have made from the milk of sheep and goats mixed. The pungent flavor of the chewing, swallowing, nasal แwe throat. Fe and Toyota cheese served at Olive is a Greek original is quite hard and smooth, not brittle like the "Perfect Home Cheese" is sold elsewhere. Elena tell you that. The European Union has set a new car dubbed the cheese effect. Toyota is the only cheese produced in Greece, the only effect is called "perfect eyes" as if it originated from the other cheeses. Will be called "Greek cheese" cheese effect only Vista will taste salty to eat fresh Greek salad or just eat it topped with pure olive oil. Greek part of the food. "Mediterranean diet", olive oil, so it is important that the ingredients in the kitchen, not Greek.
Milk, cheese, meat, cooked Greek food is simple, such as grilled meat marinated with garlic, pepper and spices for a few leaves, oregano and lemon (the lemon in Thailand Thailand for me) or if I add the onion. Greek spices and other kitchen cloves, cumin, coriander seeds that are very low, which is marinated and grilled meat served with cucumber yogurt sauce, cold cuts of meat taste it very well.
With a neck full of locals. Elena tells you that pasta from Italy is the food that you eat so much from the children at Olive. It is not uncommon for us to see. Spaghetti with a ball. The mother, Elena, you become that person, then you have to taste it. Seasoned ground beef before frying mold. To the stew with tomato sauce, cook the onion with the spices. (Made from cooked tomato paste. Each with a bottle of ketchup to American drop) in order to soften and absorb the aroma of the sauce as much as possible. This dish eat all the young and very tasty.
Another dish that is a Greek and Italian, but the resemblance is Muslim, Osaka (Moussaka) ground beef with a baked potato and aubergine. You're saying that this is like the Italian lasagna. But the dough into a sheet of lasagna eggplant purple, and the sheet anchor of Hanoi was a nice thick cream tea in Melbourne (Béchamel) This dish is a dish that represents the best Greek. It is sold in a Greek restaurant across the world as well.
"One day you'll see if Greece is to enjoy the atmosphere of the Greek people eat together in the movie My Big Fat Greek Wedding then use it as the Greek people. We are a large family. Dine at a long table to eat, fun to talk to. Eating and cooking as a family activity that we do all the time. But in Thailand. We want all of us are simply delicious to eat ".
The dessert. It is impossible to find any class that (Baklava) a traditional Greek sweet pie made of flour Indian shield. Stuffed with walnuts drenched in honey. I find it very difficult to Memphis, New York, but you can eat it with a Greek coffee. Relaxingly like a warm sun on the shores of the Mediterranean. If you do not mind milk. I highly recommend it. Greek yogurt. The smooth thick yogurt than we normally are. Served with beans topped with sliced almonds and honey.
This is a simple, delicious Greek and Mediterranean sea ...
Each olive with a branch at the second building, All Seasons Place in front of Tops and The Emporium in the Food Hall and Gourmet Market at MBK, 5th in The Fifth Food Avenue and The latest is that you're the youngest daughter of John and Elena. Sukhumvit Soi 33/1 Sukhumvit Road, in front of the building Ten Ten atmosphere. Suitable for a delicious Greek meal with friends, or even stop for a cup of coffee that afternoon's class is open daily 8:30 am - 22:00 pm Tel: 02-662-8028.
The food and service. The restaurant serves lunch every day for a two or three courses were delicious. Rocket salad with cheese, the hard blue rubber. Serve with a tomato salad, clear sun. Fry for another Puff. With spaghetti. Or a pig roast. The third course is dessert of Le Notre restaurant or coffee a day for 235 to 295 +, or if someone wants to stop eating fast food, but sure. Sandwich on a roll of the old plate. Choice of beef, chicken, lamb and vegetables, tuna, or if anyone would be attracted to the shop to help you at home. They are sold at the supermarket, Emporium. And Central Chidlom.......
As the main focus of Greek life. Noted that the country is an island and the Mediterranean Sea. One of the most beautiful in the world.
But when it comes to our house. Greek food is quite difficult to find out. Especially when compared with many other international city.
This is why ... Ms appearance, Sae-Lim (you wish) and you Elena Car Crazy P partners, a beautiful location Restaurant, Olive (Olive) in Bangkok on 7 years ago and is one of the pioneers of the Greek into. gourmet food in Bangkok You tell me that when it comes to Greek food was not at home. But when she went to Greece in nearly ten years ago.
Her mind and a taste of the fun of eating there. So I invite you to a Greek restaurant, Greek Elena set up a simple test to market.
Olive first store is just a small counter. Building All Seasons Place on Wireless Road, eat Greek food such as sandwiches, rolls, Bun Kababs simple roast pork, grilled chicken, grilled vegetables and a menu of Greek at the world famous fast food. But not for long. Greek food, it's starting to become popular. You're in and you Elena. I decided to expand the area of the store. We sit at the customer. Opportunity to introduce a wide range of delicious Greek food, Thai people also.
"I like Thai food. The north-south east of the Greek diet is the same. We have a lot of islands and the Mediterranean Sea. And the south side of my house adjacent to Italy. I was influenced a lot from Italy. One side is a little country from the Turkish and Arabic. The food will have more spice, but then the Greek culture, it is similar is that we will eat together. Sharing the same as Thai food on the table. We did not eat one plate dishes like guava West ".
Food to eat together of the Greek who is none other than the memory word (Meze), which, like appetizers, we can have something to eat together with friends and family's word as appetizers. As we have seen in the Arab countries with which Greece is not one. But at Olive. A second companion to the Greek dishes, such as the different distributions (5 is available in eggplant, roasted red peppers. Home cooked spicy beans, cheese Fe chickpeas (Hamburg Muslim) or yogurt and cucumber. The latter, he used to eat meat any more. Served with bread, spin turn) olive flesh of the famous Kala Mata (who has been very solid in the field. When you need it) Dole came oxidase (rice wrapped in grape leaves, pickled), or one like it has cheese. Inflation Tar topped with cheese, olive oil and grill the skewers. Joseph was called Tulagi (Souvlaki), chicken, pork, sheep that are available or even Puff, fried cheese, spinach or meat filling.
If you choose not to be. He has a total order. It is one of few to try. I would like to see if it is not the time to me.
Elena tells you that the people popular Greek cooking simple. And Greek, it is the oldest of the kind of cheese is a perfect car in the Greek style. I have made from the milk of sheep and goats mixed. The pungent flavor of the chewing, swallowing, nasal แwe throat. Fe and Toyota cheese served at Olive is a Greek original is quite hard and smooth, not brittle like the "Perfect Home Cheese" is sold elsewhere. Elena tell you that. The European Union has set a new car dubbed the cheese effect. Toyota is the only cheese produced in Greece, the only effect is called "perfect eyes" as if it originated from the other cheeses. Will be called "Greek cheese" cheese effect only Vista will taste salty to eat fresh Greek salad or just eat it topped with pure olive oil. Greek part of the food. "Mediterranean diet", olive oil, so it is important that the ingredients in the kitchen, not Greek.
Milk, cheese, meat, cooked Greek food is simple, such as grilled meat marinated with garlic, pepper and spices for a few leaves, oregano and lemon (the lemon in Thailand Thailand for me) or if I add the onion. Greek spices and other kitchen cloves, cumin, coriander seeds that are very low, which is marinated and grilled meat served with cucumber yogurt sauce, cold cuts of meat taste it very well.
With a neck full of locals. Elena tells you that pasta from Italy is the food that you eat so much from the children at Olive. It is not uncommon for us to see. Spaghetti with a ball. The mother, Elena, you become that person, then you have to taste it. Seasoned ground beef before frying mold. To the stew with tomato sauce, cook the onion with the spices. (Made from cooked tomato paste. Each with a bottle of ketchup to American drop) in order to soften and absorb the aroma of the sauce as much as possible. This dish eat all the young and very tasty.
Another dish that is a Greek and Italian, but the resemblance is Muslim, Osaka (Moussaka) ground beef with a baked potato and aubergine. You're saying that this is like the Italian lasagna. But the dough into a sheet of lasagna eggplant purple, and the sheet anchor of Hanoi was a nice thick cream tea in Melbourne (Béchamel) This dish is a dish that represents the best Greek. It is sold in a Greek restaurant across the world as well.
"One day you'll see if Greece is to enjoy the atmosphere of the Greek people eat together in the movie My Big Fat Greek Wedding then use it as the Greek people. We are a large family. Dine at a long table to eat, fun to talk to. Eating and cooking as a family activity that we do all the time. But in Thailand. We want all of us are simply delicious to eat ".
The dessert. It is impossible to find any class that (Baklava) a traditional Greek sweet pie made of flour Indian shield. Stuffed with walnuts drenched in honey. I find it very difficult to Memphis, New York, but you can eat it with a Greek coffee. Relaxingly like a warm sun on the shores of the Mediterranean. If you do not mind milk. I highly recommend it. Greek yogurt. The smooth thick yogurt than we normally are. Served with beans topped with sliced almonds and honey.
This is a simple, delicious Greek and Mediterranean sea ...
Each olive with a branch at the second building, All Seasons Place in front of Tops and The Emporium in the Food Hall and Gourmet Market at MBK, 5th in The Fifth Food Avenue and The latest is that you're the youngest daughter of John and Elena. Sukhumvit Soi 33/1 Sukhumvit Road, in front of the building Ten Ten atmosphere. Suitable for a delicious Greek meal with friends, or even stop for a cup of coffee that afternoon's class is open daily 8:30 am - 22:00 pm Tel: 02-662-8028.
The food and service. The restaurant serves lunch every day for a two or three courses were delicious. Rocket salad with cheese, the hard blue rubber. Serve with a tomato salad, clear sun. Fry for another Puff. With spaghetti. Or a pig roast. The third course is dessert of Le Notre restaurant or coffee a day for 235 to 295 +, or if someone wants to stop eating fast food, but sure. Sandwich on a roll of the old plate. Choice of beef, chicken, lamb and vegetables, tuna, or if anyone would be attracted to the shop to help you at home. They are sold at the supermarket, Emporium. And Central Chidlom.......
Wine & cheese is not well characterized.
I always wondered why wine and cheese are encouraged to taste each other. I often walk arm in arm to the party.
Wine and cheese event at the Wine Pub, Pullman Bangkok Soi Rang Nam, where the hotel is open to the knowledge of the "matching" (Pairing) is consistent. The answer to that. It's both, to be "friendly" it is not "opposed" permanent.
One undeniable fact that the respondent's peremptory However, it is this real? ... Are both required for fermentation. Through something similar, but many of the milk. As well as grapes.
The similarity of the wine and cheese, there's more ... Since both salinity (Salty) and sweet (Sweet) in the same way.
In addition, the wine and cheese, often in the same (Both of the "law" or the French AOC / DOC. In Italy and Spain, etc. I remember).
Wine and cheese to taste it (Creamy) and astringent (Tannin) is similar to the pH (Acidity) that they must already exist. The same concentration (Rich) of different wines and cheeses.
I still have it with cheese, eggs, milk (Creamy with Buble) that took off with a champagne again.
These reasons, it is sufficient to answer that. I love wine and cheese as well. I love wine and cheese party, if the two people who do not drink wine, eat cheese was delicious. The draw to be me.
Oops ... I'll have a party with wine, cheese, wine and other things we know it, it must come with cheese.
There are many types of cheese made from cow's milk, sheep, some goats are some of the Europeans because there are many different ethnic and religious beliefs.
Cheese with Fresh Cheese is the cheese was soft and the cheese making process and not through any other process, such as cream cheese (Cream Cheese) Santa Fe Cheese (Feta) Cheese In The Eye (Ricotta), etc..
The SoftRipened Cheese is also a soft cheese, but through the fermentation of a moderately Bree is well known (Brie) and check out what Brad (Camembert).
Cheese Washed Rind Cheese is a kind of scrub the exterior with water, beer, wine or brandy, most will have a spicy flavor to the group include the desktop software (Pont l'Eveque) Muenster (Munster). The police and the baby's (Maroilles).
Natural Rind Cheese is the cheese to form their own. I have been through the scrub. But it gradually. Dry and odor build-up, including the Mediterranean (Cantal) to Boston to Denver radio (Reblochon).
Semi Hard and Hard Cheese Cheese is wet it is quite hard SoftRipened Cheese, but the meat is always the same as the prompt (Comte), or Zoe's Vilnius City (Ousseau Iraty).
Top with Blue Veined Cheese's cheese with green or blue, but it's edible. And that was good for health. Dismissed from the road and out of Siam (Roquefort) Stilton (Stilton) Gorgon Solar (Gorgonzola) or Belle de Grasse (Bleu de Bresse).
The last one is a sticky and gummy cheese Pasta Filata is because through massage. Moscow is well known in Arellano (Mozarella) and Pau devolo I (Provolone).
Wine and cheese event at the Wine Pub, Pullman Bangkok Soi Rang Nam, where the hotel is open to the knowledge of the "matching" (Pairing) is consistent. The answer to that. It's both, to be "friendly" it is not "opposed" permanent.
One undeniable fact that the respondent's peremptory However, it is this real? ... Are both required for fermentation. Through something similar, but many of the milk. As well as grapes.
The similarity of the wine and cheese, there's more ... Since both salinity (Salty) and sweet (Sweet) in the same way.
In addition, the wine and cheese, often in the same (Both of the "law" or the French AOC / DOC. In Italy and Spain, etc. I remember).
Wine and cheese to taste it (Creamy) and astringent (Tannin) is similar to the pH (Acidity) that they must already exist. The same concentration (Rich) of different wines and cheeses.
I still have it with cheese, eggs, milk (Creamy with Buble) that took off with a champagne again.
These reasons, it is sufficient to answer that. I love wine and cheese as well. I love wine and cheese party, if the two people who do not drink wine, eat cheese was delicious. The draw to be me.
Oops ... I'll have a party with wine, cheese, wine and other things we know it, it must come with cheese.
There are many types of cheese made from cow's milk, sheep, some goats are some of the Europeans because there are many different ethnic and religious beliefs.
Cheese with Fresh Cheese is the cheese was soft and the cheese making process and not through any other process, such as cream cheese (Cream Cheese) Santa Fe Cheese (Feta) Cheese In The Eye (Ricotta), etc..
The SoftRipened Cheese is also a soft cheese, but through the fermentation of a moderately Bree is well known (Brie) and check out what Brad (Camembert).
Cheese Washed Rind Cheese is a kind of scrub the exterior with water, beer, wine or brandy, most will have a spicy flavor to the group include the desktop software (Pont l'Eveque) Muenster (Munster). The police and the baby's (Maroilles).
Natural Rind Cheese is the cheese to form their own. I have been through the scrub. But it gradually. Dry and odor build-up, including the Mediterranean (Cantal) to Boston to Denver radio (Reblochon).
Semi Hard and Hard Cheese Cheese is wet it is quite hard SoftRipened Cheese, but the meat is always the same as the prompt (Comte), or Zoe's Vilnius City (Ousseau Iraty).
Top with Blue Veined Cheese's cheese with green or blue, but it's edible. And that was good for health. Dismissed from the road and out of Siam (Roquefort) Stilton (Stilton) Gorgon Solar (Gorgonzola) or Belle de Grasse (Bleu de Bresse).
The last one is a sticky and gummy cheese Pasta Filata is because through massage. Moscow is well known in Arellano (Mozarella) and Pau devolo I (Provolone).
Knowledge about the cheese cake.
There are two types of cheese cake, cheese cake, baked cheese cake and refrigerate.
Baked cheese cake.
Baked cheese cake is quite popular. The texture is dense. Refrigerate the cake even more delicious and juicy.
The baked cheese cake is to beat the cream cheese is smooth. Beat the cream cheese until fluffy. Always wipe off the bottom of a hit. The cream cheese is not broken down into granules. Beat the cream cheese until fluffy, then on the other ingredients such as flour, sugar, whipped cream, etc. Most of the bake oven with a baking temperature and baking time is finished. Should be set aside in a refrigerator for at least one night, then out of print.
How to make a cheese cake.
- Should the cream cheese from the refrigerator before using. Were placed at room temperature to soften the cream cheese.
- Mold in a majority will be between 160-200 degrees Celsius to a temperature not too high. It will burn food. The first page of the pastry is cooked.
- The baked cheese cake, so I use the water (Water Bath), because the steam will help distribute heat evenly. And increase the humidity in the oven. The cake is cooked evenly. And what I should put water into a hot oven so as not to decrease the temperature in the oven for dessert. The key is to coat a baking pan to coat them thoroughly. Do not get water to it.
Chilled cheese cake.
How is it similar to a soft mousse with whipped cream and beat up fluffy, light, and most of the yolk. There are two ways to use the cream, egg yolks, then pour the hot syrup over it soon. Or the egg yolk mixture to the soup and gelatin is an essential ingredient to make a cheese cake in the fridge. However, if the viscosity is too much to eat cake.
How to make cheese cake and refrigerate.
- Whipped cream, which should hit up the middle. Or less to make the cake. If you hit too full to allow the cream to the mixture with the egg yolk mixture.
- To beat the cream is not too full. Prevented by the introduction of a hole in ice. Should be chilled and whipped cream.
- If the recipe uses egg yolks in small amounts. Use a small mixing bowl. Or deep to mix thoroughly.
Baked cheese cake.
Baked cheese cake is quite popular. The texture is dense. Refrigerate the cake even more delicious and juicy.
The baked cheese cake is to beat the cream cheese is smooth. Beat the cream cheese until fluffy. Always wipe off the bottom of a hit. The cream cheese is not broken down into granules. Beat the cream cheese until fluffy, then on the other ingredients such as flour, sugar, whipped cream, etc. Most of the bake oven with a baking temperature and baking time is finished. Should be set aside in a refrigerator for at least one night, then out of print.
How to make a cheese cake.
- Should the cream cheese from the refrigerator before using. Were placed at room temperature to soften the cream cheese.
- Mold in a majority will be between 160-200 degrees Celsius to a temperature not too high. It will burn food. The first page of the pastry is cooked.
- The baked cheese cake, so I use the water (Water Bath), because the steam will help distribute heat evenly. And increase the humidity in the oven. The cake is cooked evenly. And what I should put water into a hot oven so as not to decrease the temperature in the oven for dessert. The key is to coat a baking pan to coat them thoroughly. Do not get water to it.
Chilled cheese cake.
How is it similar to a soft mousse with whipped cream and beat up fluffy, light, and most of the yolk. There are two ways to use the cream, egg yolks, then pour the hot syrup over it soon. Or the egg yolk mixture to the soup and gelatin is an essential ingredient to make a cheese cake in the fridge. However, if the viscosity is too much to eat cake.
How to make cheese cake and refrigerate.
- Whipped cream, which should hit up the middle. Or less to make the cake. If you hit too full to allow the cream to the mixture with the egg yolk mixture.
- To beat the cream is not too full. Prevented by the introduction of a hole in ice. Should be chilled and whipped cream.
- If the recipe uses egg yolks in small amounts. Use a small mixing bowl. Or deep to mix thoroughly.
Asparagus & bean beef
serves 4
ingredients
225g/8oz beef, cut across the grain
into thin slices
1⁄4 teaspoon baking powder,
dissolved in 2 teaspoons water
1 tablespoon groundnut oil
1⁄2 teaspoon salt
450g/1lb asparagus
1 tablespoon vegetable oil
1 tablespoon Chinese fermented
black beans, minced with
4 garlic cloves
1 tablespoon rice wine
2 teaspoons light soy sauce
For the marinade
1 teaspoon cornflour
1 teaspoon light soy sauce
1⁄2 teaspoon rice wine
1⁄2 teaspoon granulated sugar
1⁄2 teaspoon salt
• Put the beef in a bowl or glass dish. Stir the baking powder solution into
the beef to help tenderize it. Stir together the marinade ingredients, and
marinate the beef for 1 hour in the refrigerator.
• In a heavy pan, heat the groundnut oil over a high heat. Add the salt,
asparagus and 50ml/2fl oz water. Cover the pan for 2 minutes and
cook. When done, transfer the asparagus to a platter.
• Place the pan over a high heat, and add the vegetable oil. Stir-fry the
black bean and garlic mixture for a few seconds.
• Add the beef and stir-fry quickly until barely cooked. Add the rice wine
and soy sauce, and heat until sizzling. Stir in the asparagus and toss
quickly to heat through. Serve immediately.
ingredients
225g/8oz beef, cut across the grain
into thin slices
1⁄4 teaspoon baking powder,
dissolved in 2 teaspoons water
1 tablespoon groundnut oil
1⁄2 teaspoon salt
450g/1lb asparagus
1 tablespoon vegetable oil
1 tablespoon Chinese fermented
black beans, minced with
4 garlic cloves
1 tablespoon rice wine
2 teaspoons light soy sauce
For the marinade
1 teaspoon cornflour
1 teaspoon light soy sauce
1⁄2 teaspoon rice wine
1⁄2 teaspoon granulated sugar
1⁄2 teaspoon salt
• Put the beef in a bowl or glass dish. Stir the baking powder solution into
the beef to help tenderize it. Stir together the marinade ingredients, and
marinate the beef for 1 hour in the refrigerator.
• In a heavy pan, heat the groundnut oil over a high heat. Add the salt,
asparagus and 50ml/2fl oz water. Cover the pan for 2 minutes and
cook. When done, transfer the asparagus to a platter.
• Place the pan over a high heat, and add the vegetable oil. Stir-fry the
black bean and garlic mixture for a few seconds.
• Add the beef and stir-fry quickly until barely cooked. Add the rice wine
and soy sauce, and heat until sizzling. Stir in the asparagus and toss
quickly to heat through. Serve immediately.
Beef & pumpkin curry
serves 4–6
ingredients
3 tablespoons sesame oil
2 teaspoons dried chilli flakes
1 teaspoon ground turmeric
600g/11⁄4lb sirloin steak, cut into
2.5cm/1in cubes
300ml/10fl oz beef stock
1 teaspoon soft brown sugar
450g/1lb pumpkin, peeled, seeded
and cut into 2.5cm/1in cubes
1⁄2 teaspoon salt
For the spice paste
2 large onions, chopped
4 garlic cloves, chopped
2 stalks lemon grass, tough outer
layer removed, chopped
2.5cm/1in piece of fresh root ginger,
chopped
• Put all the ingredients for the spice paste in a blender or food processor,
and work into a coarse paste.
• Heat the oil in a large flameproof casserole dish, add the spice paste
and fry over a gentle heat, stirring for about 5 minutes until softened
and aromatic. Add the chilli flakes and turmeric, and fry for a further
2 minutes.
• Add the steak to the pan, stir well to coat in the spice mixture and fry,
stirring frequently, for 5 minutes. Add the stock and sugar to the curry,
and bring to the boil. Reduce the heat, cover the pan and cook, stirring
occasionally, for 35 minutes or until the steak is tender.
• Add the pumpkin and salt to the pan, and stir gently to mix. Cover and
cook for a further 10 minutes or until the pumpkin is tender. Adjust the
seasoning to taste. Serve hot.
ingredients
3 tablespoons sesame oil
2 teaspoons dried chilli flakes
1 teaspoon ground turmeric
600g/11⁄4lb sirloin steak, cut into
2.5cm/1in cubes
300ml/10fl oz beef stock
1 teaspoon soft brown sugar
450g/1lb pumpkin, peeled, seeded
and cut into 2.5cm/1in cubes
1⁄2 teaspoon salt
For the spice paste
2 large onions, chopped
4 garlic cloves, chopped
2 stalks lemon grass, tough outer
layer removed, chopped
2.5cm/1in piece of fresh root ginger,
chopped
• Put all the ingredients for the spice paste in a blender or food processor,
and work into a coarse paste.
• Heat the oil in a large flameproof casserole dish, add the spice paste
and fry over a gentle heat, stirring for about 5 minutes until softened
and aromatic. Add the chilli flakes and turmeric, and fry for a further
2 minutes.
• Add the steak to the pan, stir well to coat in the spice mixture and fry,
stirring frequently, for 5 minutes. Add the stock and sugar to the curry,
and bring to the boil. Reduce the heat, cover the pan and cook, stirring
occasionally, for 35 minutes or until the steak is tender.
• Add the pumpkin and salt to the pan, and stir gently to mix. Cover and
cook for a further 10 minutes or until the pumpkin is tender. Adjust the
seasoning to taste. Serve hot.
Chilli beef in tortillas
serves 6–8
ingredients
For the tortillas
850g/13⁄4lb plain flour
4 teaspoons baking powder
1 teaspoon salt
4 tablespoons vegetable oil
For the filling
3 tablespoons vegetable oil
1 large onion, finely chopped
2 teaspoons dried oregano
1 teaspoon ground cumin
1 teaspoon chilli powder
1 teaspoon paprika
850g/13⁄4lb minced beef
1 green pepper, seeded and finely
chopped
2 garlic cloves, crushed
50g/2oz tomato purée
• To make the tortillas, mix the flour and baking powder with the salt. Mix
in the oil using a fork, then add enough lukewarm water to enable you
to gather the dough into a ball with your hands. Knead lightly to smooth,
then leave covered in the bowl for at least 20 minutes.
• Divide the dough into 24 balls, and roll out each one on a lightly floured
surface into a thin pancake, or tortilla.
• Heat a non-stick frying pan without any oil, and cook each tortilla until
the top surface bubbles up. Puncture the blisters and turn to cook the
other side. Wrap the tortillas in a clean cloth to keep warm.
• Meanwhile, to make the filling, heat the oil and sweat the onion gently
with the oregano, cumin, chilli powder and paprika until the onion is just
soft. Add the beef, green pepper and garlic, and stir gently using a
wooden spoon until the meat changes colour and breaks into granules.
• Put the tomato purée into a bowl, and mix with its own volume of cold
water. Stir into the meat and cook, covered, for about 10 minutes. Serve
hot with the warm tortillas.
ingredients
For the tortillas
850g/13⁄4lb plain flour
4 teaspoons baking powder
1 teaspoon salt
4 tablespoons vegetable oil
For the filling
3 tablespoons vegetable oil
1 large onion, finely chopped
2 teaspoons dried oregano
1 teaspoon ground cumin
1 teaspoon chilli powder
1 teaspoon paprika
850g/13⁄4lb minced beef
1 green pepper, seeded and finely
chopped
2 garlic cloves, crushed
50g/2oz tomato purée
• To make the tortillas, mix the flour and baking powder with the salt. Mix
in the oil using a fork, then add enough lukewarm water to enable you
to gather the dough into a ball with your hands. Knead lightly to smooth,
then leave covered in the bowl for at least 20 minutes.
• Divide the dough into 24 balls, and roll out each one on a lightly floured
surface into a thin pancake, or tortilla.
• Heat a non-stick frying pan without any oil, and cook each tortilla until
the top surface bubbles up. Puncture the blisters and turn to cook the
other side. Wrap the tortillas in a clean cloth to keep warm.
• Meanwhile, to make the filling, heat the oil and sweat the onion gently
with the oregano, cumin, chilli powder and paprika until the onion is just
soft. Add the beef, green pepper and garlic, and stir gently using a
wooden spoon until the meat changes colour and breaks into granules.
• Put the tomato purée into a bowl, and mix with its own volume of cold
water. Stir into the meat and cook, covered, for about 10 minutes. Serve
hot with the warm tortillas.
Beef stroganoff
serves 4
ingredients
15g/1/2oz dried porcini mushrooms
2 tablespoons olive oil
100g/4oz shallots, sliced
175g/6oz chestnut mushrooms
350g/12oz beef fillet, cut into
5mm/1⁄4in slices)
1⁄2 teaspoon Dijon mustard
75ml/3fl oz double cream
salt and freshly ground black pepper
• Put the porcini mushrooms in a bowl, cover with hot water and leave to
soak for 20 minutes. Drain, reserving the soaking liquid, and chop the
porcini. Sieve the soaking liquid through a fine-mesh sieve and reserve.
• Heat half the oil in a large frying pan. Add the shallots, and cook over a
low heat, stirring occasionally, for 5 minutes or until softened. Add the
porcini, reserved soaking water and chestnut mushrooms. Cook, stirring
frequently, for 10 minutes or until almost all of the liquid has evaporated,
then transfer the mixture to a plate.
• Heat the remaining oil in the frying pan, add the beef (in batches if
necessary to avoid crowding the pan) and cook, stirring frequently, for
4 minutes or until browned. Return the mushroom mixture to the frying
pan, and season with salt and pepper.
• Put the mustard and cream in a small bowl and stir to mix, then fold into
the mixture. Heat through and serve.
ingredients
15g/1/2oz dried porcini mushrooms
2 tablespoons olive oil
100g/4oz shallots, sliced
175g/6oz chestnut mushrooms
350g/12oz beef fillet, cut into
5mm/1⁄4in slices)
1⁄2 teaspoon Dijon mustard
75ml/3fl oz double cream
salt and freshly ground black pepper
• Put the porcini mushrooms in a bowl, cover with hot water and leave to
soak for 20 minutes. Drain, reserving the soaking liquid, and chop the
porcini. Sieve the soaking liquid through a fine-mesh sieve and reserve.
• Heat half the oil in a large frying pan. Add the shallots, and cook over a
low heat, stirring occasionally, for 5 minutes or until softened. Add the
porcini, reserved soaking water and chestnut mushrooms. Cook, stirring
frequently, for 10 minutes or until almost all of the liquid has evaporated,
then transfer the mixture to a plate.
• Heat the remaining oil in the frying pan, add the beef (in batches if
necessary to avoid crowding the pan) and cook, stirring frequently, for
4 minutes or until browned. Return the mushroom mixture to the frying
pan, and season with salt and pepper.
• Put the mustard and cream in a small bowl and stir to mix, then fold into
the mixture. Heat through and serve.
Crispy shredded beef
serves 4
ingredients
2 eggs
1⁄4 teaspoon salt
4 tablespoons plain flour
350g/12oz beef rump steak, cut
into thin strips
vegetable oil for deep-frying
2 carrots, finely shredded
2 spring onions, thinly shredded
1 garlic clove, finely chopped
3 small fresh red chillies, seeded
and thinly sliced
4 tablespoons granulated sugar
3 tablespoons rice vinegar
1 tablespoon light soy sauce
2 tablespoons beef stock
1 teaspoon cornflour
• Beat the eggs in a bowl with the salt and flour, adding a little water if
necessary to make a batter.
• Add the beef to the batter, and mix well until coated.
• Heat a wok over a high heat, then add the oil and heat until smoking.
Add the beef and deep-fry for 5 minutes, stirring to separate the strips.
Remove with a slotted spoon, and drain on kitchen paper.
• Add the carrots to the wok, and deep-fry to about 1–11⁄2 minutes, then
remove with a slotted spoon and drain on kitchen paper.
• Pour off the excess oil, leaving about 1 tablespoon in the wok. Add the
spring onions, garlic, chillies and deep-fried carrots, and stir-fry for
1 minute. Add the sugar, vinegar, soy sauce and stock to the wok, and
bring to the boil. Stir in the cornflour, and simmer for a few minutes to
thicken the sauce.
• Return the beef to the wok, and stir until well coated with the sauce.
Serve immediately.
ingredients
2 eggs
1⁄4 teaspoon salt
4 tablespoons plain flour
350g/12oz beef rump steak, cut
into thin strips
vegetable oil for deep-frying
2 carrots, finely shredded
2 spring onions, thinly shredded
1 garlic clove, finely chopped
3 small fresh red chillies, seeded
and thinly sliced
4 tablespoons granulated sugar
3 tablespoons rice vinegar
1 tablespoon light soy sauce
2 tablespoons beef stock
1 teaspoon cornflour
• Beat the eggs in a bowl with the salt and flour, adding a little water if
necessary to make a batter.
• Add the beef to the batter, and mix well until coated.
• Heat a wok over a high heat, then add the oil and heat until smoking.
Add the beef and deep-fry for 5 minutes, stirring to separate the strips.
Remove with a slotted spoon, and drain on kitchen paper.
• Add the carrots to the wok, and deep-fry to about 1–11⁄2 minutes, then
remove with a slotted spoon and drain on kitchen paper.
• Pour off the excess oil, leaving about 1 tablespoon in the wok. Add the
spring onions, garlic, chillies and deep-fried carrots, and stir-fry for
1 minute. Add the sugar, vinegar, soy sauce and stock to the wok, and
bring to the boil. Stir in the cornflour, and simmer for a few minutes to
thicken the sauce.
• Return the beef to the wok, and stir until well coated with the sauce.
Serve immediately.
Beef Wellington
serves 8
ingredients
1.6kg/31⁄2lb beef fillet, larded and
tied with string
350g/12oz mushrooms, finely
chopped
50g/2oz butter
225g/8oz pâté de foie gras
450g/1lb puff pastry
1 egg white, whisked lightly
1 large egg yolk, beaten with
1 teaspoon water
125ml/4fl oz Madeira
2 teaspoons arrowroot, dissolved in
1 tablespoon cold water
125ml/4fl oz beef stock
2 tablespoons finely chopped
black truffles
salt and freshly ground
black pepper
• Preheat the oven to 200°C/400°F/Gas mark 6. In a roasting tin, roast the
beef in the middle of the oven for 25–30 minutes. Turn off the oven and
allow the beef to cool completely, then discard the larding fat and strings.
Skim the fat from the pan juices; reserve the juices.
• In a heavy frying pan, cook the mushrooms in butter over a medium-low
heat, stirring, until all liquid has evaporated and the mixture is dry. Season
with salt and pepper and allow to cool completely.
• Spread the beef evenly with the foie gras, covering the top and sides, and
spread the mushrooms evenly over the foie gras.
• On a floured work surface, roll the puff pastry into a rectangle of about
50cm/20in x 30.5cm/12in or large enough to enclose the beef
completely. Invert the beef in the middle of the pastry, and fold up the long
sides to enclose it, brushing the edges of the pastry with some egg white to
seal. Fold the ends of the pastry over the beef; seal with the egg white.
• Transfer the beef, seam side down, to a baking tin, and brush the pastry
with the egg yolk wash. Chill for at least 1 hour.
• Preheat the oven 200°C/400°F/Gas mark 6. Bake the fillet in the middle
of the oven for 30 minutes. Reduce the heat to 180°C/350°F/Gas mark 4,
and bake for a further 5–10 minutes until the pastry is cooked through.
Leave to stand for 15 minutes.
• In a saucepan, boil the reserved pan juices and the Madeira until the
mixture is reduced by a quarter. Add the arrowroot mixture, stock and
truffles. Season with salt and pepper. Cook the sauce over a medium heat,
stirring, for 5 minutes or until thickened, being careful not to let it boil.
Serve the beef cut into thick slices, accompanied by the sauce.
ingredients
1.6kg/31⁄2lb beef fillet, larded and
tied with string
350g/12oz mushrooms, finely
chopped
50g/2oz butter
225g/8oz pâté de foie gras
450g/1lb puff pastry
1 egg white, whisked lightly
1 large egg yolk, beaten with
1 teaspoon water
125ml/4fl oz Madeira
2 teaspoons arrowroot, dissolved in
1 tablespoon cold water
125ml/4fl oz beef stock
2 tablespoons finely chopped
black truffles
salt and freshly ground
black pepper
• Preheat the oven to 200°C/400°F/Gas mark 6. In a roasting tin, roast the
beef in the middle of the oven for 25–30 minutes. Turn off the oven and
allow the beef to cool completely, then discard the larding fat and strings.
Skim the fat from the pan juices; reserve the juices.
• In a heavy frying pan, cook the mushrooms in butter over a medium-low
heat, stirring, until all liquid has evaporated and the mixture is dry. Season
with salt and pepper and allow to cool completely.
• Spread the beef evenly with the foie gras, covering the top and sides, and
spread the mushrooms evenly over the foie gras.
• On a floured work surface, roll the puff pastry into a rectangle of about
50cm/20in x 30.5cm/12in or large enough to enclose the beef
completely. Invert the beef in the middle of the pastry, and fold up the long
sides to enclose it, brushing the edges of the pastry with some egg white to
seal. Fold the ends of the pastry over the beef; seal with the egg white.
• Transfer the beef, seam side down, to a baking tin, and brush the pastry
with the egg yolk wash. Chill for at least 1 hour.
• Preheat the oven 200°C/400°F/Gas mark 6. Bake the fillet in the middle
of the oven for 30 minutes. Reduce the heat to 180°C/350°F/Gas mark 4,
and bake for a further 5–10 minutes until the pastry is cooked through.
Leave to stand for 15 minutes.
• In a saucepan, boil the reserved pan juices and the Madeira until the
mixture is reduced by a quarter. Add the arrowroot mixture, stock and
truffles. Season with salt and pepper. Cook the sauce over a medium heat,
stirring, for 5 minutes or until thickened, being careful not to let it boil.
Serve the beef cut into thick slices, accompanied by the sauce.
Fillet of beef with porcini & sweet peppers
serves 8
ingredients
1.4kg/3lb trimmed beef fillet
25g/1oz dried porcini mushrooms,
soaked and drained
250g/9oz jar sliced red and
yellow peppers in oil, drained
375g/13oz pancetta slices
2 tablespoons extra virgin olive oil
2 teaspoons plain flour
150ml/5fl oz Italian red wine
300ml/10fl oz beef stock
2 tablespoons Marsala
2 teaspoons dried mixed herbs
salt and freshly ground
black pepper
• Preheat the oven to 190°C/375°F/Gas mark 5.
• Cut a slit along the side of the fillet, keeping both ends attached. Open it
out with your fingers a little, to make a pocket.
• Roughly chop the porcini, reserving half for the sauce. Mix the
remainder with half of the peppers, and use to fill the pocket in the beef.
Grind black pepper over the meat, then wrap the pancetta around the
fillet to enclose it completely. Tie with string at regular intervals.
• Heat the oil in a large non-stick frying pan, add the meat and sear on all
sides. Lift the fillet out of the oil, draining over the pan. Reserve the
juices in the pan for the sauce.
• Transfer the fillet to a roasting tin, and roast in the oven for 45 minutes.
Remove from the oven, cover with foil and leave to rest in a warm place
for 10–15 minutes.
• Meanwhile, reheat the reserved juices in the frying pan, sprinkle in the
flour and cook, stirring, over a medium heat for 2–3 minutes. Gradually
stir in the red wine and the stock, then bring to the boil, stirring. Reduce
the heat and add the Marsala and mixed herbs. Season with salt and
pepper, and simmer until thickened, stirring constantly.
• Add the remaining peppers and porcini, and heat through.
• Remove the string from the beef fillet and carve the meat into neat slices.
Using a slotted spoon, remove the peppers and onions from the sauce
and use to garnish the meat. Serve immediately, drizzled with the sauce.
ingredients
1.4kg/3lb trimmed beef fillet
25g/1oz dried porcini mushrooms,
soaked and drained
250g/9oz jar sliced red and
yellow peppers in oil, drained
375g/13oz pancetta slices
2 tablespoons extra virgin olive oil
2 teaspoons plain flour
150ml/5fl oz Italian red wine
300ml/10fl oz beef stock
2 tablespoons Marsala
2 teaspoons dried mixed herbs
salt and freshly ground
black pepper
• Preheat the oven to 190°C/375°F/Gas mark 5.
• Cut a slit along the side of the fillet, keeping both ends attached. Open it
out with your fingers a little, to make a pocket.
• Roughly chop the porcini, reserving half for the sauce. Mix the
remainder with half of the peppers, and use to fill the pocket in the beef.
Grind black pepper over the meat, then wrap the pancetta around the
fillet to enclose it completely. Tie with string at regular intervals.
• Heat the oil in a large non-stick frying pan, add the meat and sear on all
sides. Lift the fillet out of the oil, draining over the pan. Reserve the
juices in the pan for the sauce.
• Transfer the fillet to a roasting tin, and roast in the oven for 45 minutes.
Remove from the oven, cover with foil and leave to rest in a warm place
for 10–15 minutes.
• Meanwhile, reheat the reserved juices in the frying pan, sprinkle in the
flour and cook, stirring, over a medium heat for 2–3 minutes. Gradually
stir in the red wine and the stock, then bring to the boil, stirring. Reduce
the heat and add the Marsala and mixed herbs. Season with salt and
pepper, and simmer until thickened, stirring constantly.
• Add the remaining peppers and porcini, and heat through.
• Remove the string from the beef fillet and carve the meat into neat slices.
Using a slotted spoon, remove the peppers and onions from the sauce
and use to garnish the meat. Serve immediately, drizzled with the sauce.
Thai beef curry
serves 4
ingredients
1 tablespoon tamarind pulp
2 tablespoons vegetable oil
700g/11⁄2lb stewing beef (cubed)
500ml/18fl oz coconut milk
4 cardamom pods, bruised
500ml/18fl oz coconut cream
2 tablespoons curry paste
2 tablespoons Thai fish sauce
8 pickling onions
8 baby potatoes
2 tablespoons granulated sugar
75g/3oz unsalted peanuts, roasted
and ground
• Put the tamarind pulp and 125ml/4fl oz boiling water in a bowl, and
set aside to cool. Mash the pulp with your fingertips to dissolve it, then
strain and reserve the liquid, discarding the pulp.
• Heat a non-stick wok over a high heat, add the oil and swirl to coat.
Add the beef in batches, and stir-fry over a high heat for 5 minutes for
each batch or until browned all over. Reduce the heat, add the coconut
milk and cardamom pods, and simmer for 1 hour or until the beef is
tender. Remove the beef from the wok, then strain the cooking liquid into
a bowl and keep to one side.
• Heat the coconut cream in the wok, and stir in the curry paste. Cook for
10 minutes or until the oil starts to separate from the cream. Add the fish
sauce, onions, potatoes, beef mixture, sugar, peanuts, tamarind water
and the reserved cooking liquid. Simmer for 25–30 minutes until the
meat is tender. Serve hot.
ingredients
1 tablespoon tamarind pulp
2 tablespoons vegetable oil
700g/11⁄2lb stewing beef (cubed)
500ml/18fl oz coconut milk
4 cardamom pods, bruised
500ml/18fl oz coconut cream
2 tablespoons curry paste
2 tablespoons Thai fish sauce
8 pickling onions
8 baby potatoes
2 tablespoons granulated sugar
75g/3oz unsalted peanuts, roasted
and ground
• Put the tamarind pulp and 125ml/4fl oz boiling water in a bowl, and
set aside to cool. Mash the pulp with your fingertips to dissolve it, then
strain and reserve the liquid, discarding the pulp.
• Heat a non-stick wok over a high heat, add the oil and swirl to coat.
Add the beef in batches, and stir-fry over a high heat for 5 minutes for
each batch or until browned all over. Reduce the heat, add the coconut
milk and cardamom pods, and simmer for 1 hour or until the beef is
tender. Remove the beef from the wok, then strain the cooking liquid into
a bowl and keep to one side.
• Heat the coconut cream in the wok, and stir in the curry paste. Cook for
10 minutes or until the oil starts to separate from the cream. Add the fish
sauce, onions, potatoes, beef mixture, sugar, peanuts, tamarind water
and the reserved cooking liquid. Simmer for 25–30 minutes until the
meat is tender. Serve hot.
Spiced beef & onions
serves 4
ingredients
50ml/2fl oz olive oil
700g/11⁄2lb baby onions
900g/2lb chuck steak, trimmed and
cut into bite-size cubes
3 garlic cloves, halved lengthways
125ml/4fl oz red wine
1 cinnamon stick
4 cloves
1 bay leaf
1 tablespoon red wine vinegar
2 tablespoons tomato purée
375ml/13fl oz water
2 tablespoons currants
salt and freshly ground black pepper
• Heat the oil over a medium heat in a large heavy saucepan. Add the
onions and sauté, stirring, for 5 minutes or until golden. Remove from the
pan and drain on kitchen paper.
• Add the meat to the pan, and stir over a high heat for 10 minutes or
until the meat is well browned and almost all the liquid has evaporated.
• Add the garlic, wine, spices, bay leaf, vinegar and tomato purée.
Season with salt and pepper. Pour 375ml/13fl oz water into the pan,
and bring to the boil. Reduce the heat, cover and simmer for 1 hour,
stirring occasionally.
• Return the onions to the saucepan, add the currants and stir gently.
Simmer, covered, for 15 minutes. Discard the cinnamon before serving.
ingredients
50ml/2fl oz olive oil
700g/11⁄2lb baby onions
900g/2lb chuck steak, trimmed and
cut into bite-size cubes
3 garlic cloves, halved lengthways
125ml/4fl oz red wine
1 cinnamon stick
4 cloves
1 bay leaf
1 tablespoon red wine vinegar
2 tablespoons tomato purée
375ml/13fl oz water
2 tablespoons currants
salt and freshly ground black pepper
• Heat the oil over a medium heat in a large heavy saucepan. Add the
onions and sauté, stirring, for 5 minutes or until golden. Remove from the
pan and drain on kitchen paper.
• Add the meat to the pan, and stir over a high heat for 10 minutes or
until the meat is well browned and almost all the liquid has evaporated.
• Add the garlic, wine, spices, bay leaf, vinegar and tomato purée.
Season with salt and pepper. Pour 375ml/13fl oz water into the pan,
and bring to the boil. Reduce the heat, cover and simmer for 1 hour,
stirring occasionally.
• Return the onions to the saucepan, add the currants and stir gently.
Simmer, covered, for 15 minutes. Discard the cinnamon before serving.
Orange beef with green peppers
serves 6
ingredients
700g/11⁄2lb flank steak
175ml/6fl oz orange juice
3 tablespoons light soy sauce
2 tablespoons smooth peanut butter
11⁄2 tablespoons orange zest
2 garlic cloves (crushed)
11⁄2 teaspoons curry powder
1⁄2 teaspoon red wine vinegar
1⁄2 teaspoon red pepper flakes
1 tablespoon vegetable oil
2 green peppers, cut into 1cm/1⁄2in
wide strips
• Diagonally cut the beef, against the grain, into slices 1cm/1⁄2in thick.
• In a bowl, combine the orange juice, soy sauce, peanut butter, orange
zest, garlic, curry, vinegar and red pepper flakes. Stir to blend. Add the
beef and toss to coat evenly. Cover and set aside to marinate for
2 hours at room temperature.
• Heat the oil in a heavy frying pan or wok over a high heat. Add the
marinated beef mixture. Stir-fry for 2 minutes. Remove the beef with a
slotted spoon and set aside on a plate.
• Add the green peppers to the pan, then stir-fry for about 5 minutes until
the peppers are browned around the edges.
• Return the beef to the pan, and stir-fry for a further 1 minute to heat
through. Serve hot.
ingredients
700g/11⁄2lb flank steak
175ml/6fl oz orange juice
3 tablespoons light soy sauce
2 tablespoons smooth peanut butter
11⁄2 tablespoons orange zest
2 garlic cloves (crushed)
11⁄2 teaspoons curry powder
1⁄2 teaspoon red wine vinegar
1⁄2 teaspoon red pepper flakes
1 tablespoon vegetable oil
2 green peppers, cut into 1cm/1⁄2in
wide strips
• Diagonally cut the beef, against the grain, into slices 1cm/1⁄2in thick.
• In a bowl, combine the orange juice, soy sauce, peanut butter, orange
zest, garlic, curry, vinegar and red pepper flakes. Stir to blend. Add the
beef and toss to coat evenly. Cover and set aside to marinate for
2 hours at room temperature.
• Heat the oil in a heavy frying pan or wok over a high heat. Add the
marinated beef mixture. Stir-fry for 2 minutes. Remove the beef with a
slotted spoon and set aside on a plate.
• Add the green peppers to the pan, then stir-fry for about 5 minutes until
the peppers are browned around the edges.
• Return the beef to the pan, and stir-fry for a further 1 minute to heat
through. Serve hot.
Beef goulash
serves 4
ingredients
450g/1lb stewing beef, cubed
1 onion, chopped
2 teaspoons sunflower oil
175ml/6fl oz beer
175ml/6fl oz water
50ml/2fl oz tomato purée
1 tablespoon paprika
1⁄4 teaspoon salt
1⁄4 teaspoon caraway seeds
450g/1lb potatoes
225g/8oz canned sauerkraut
2 tablespoons snipped fresh
flat-leaf parsley
• In a frying pan, cook the beef and onion in the oil until the beef is
brown. Add the beer, water, tomato purée, paprika, salt and caraway
seeds. Cover and simmer for 11⁄4–11⁄2 hours.
• Add the potatoes, undrained sauerkraut and parsley to the pan. Cook,
covered, for about 20 minutes until the vegetables are tender. Remove
the lid from the pan and cook, uncovered, for a further 10 minutes or
until the mixture is thickened and most of the liquid has evaporated.
• Serve hot with rice.
258
ingredients
450g/1lb stewing beef, cubed
1 onion, chopped
2 teaspoons sunflower oil
175ml/6fl oz beer
175ml/6fl oz water
50ml/2fl oz tomato purée
1 tablespoon paprika
1⁄4 teaspoon salt
1⁄4 teaspoon caraway seeds
450g/1lb potatoes
225g/8oz canned sauerkraut
2 tablespoons snipped fresh
flat-leaf parsley
• In a frying pan, cook the beef and onion in the oil until the beef is
brown. Add the beer, water, tomato purée, paprika, salt and caraway
seeds. Cover and simmer for 11⁄4–11⁄2 hours.
• Add the potatoes, undrained sauerkraut and parsley to the pan. Cook,
covered, for about 20 minutes until the vegetables are tender. Remove
the lid from the pan and cook, uncovered, for a further 10 minutes or
until the mixture is thickened and most of the liquid has evaporated.
• Serve hot with rice.
258
Beef fajitas
serves 4
ingredients
1 tablespoon vegetable oil
1 onion, cut into strips
2 garlic cloves, minced
1 tablespoon Mexican chilli powder
450g/1lb minced beef
75g/3oz ready-prepared salsa
1 red pepper, seeded and chopped
1 green pepper, seeded and
chopped
1 courgette, thinly sliced
4 x 25cm/10in flour tortillas
salt and freshly ground black pepper
• Preheat the oven to 180°C/350°F/Gas mark 4.
• In a non-stick frying pan, heat the oil over a medium-high heat. Cook the
onion, garlic, chilli powder and seasoning, stirring, for 5 minutes or until
the onion is softened.
• Add the beef and salsa, and cook, breaking up the beef with the back
of a spoon, for about 3 minutes until the beef is no longer pink. Add the
peppers and courgette, and cook, stirring, for 3 minutes or until the
liquid has evaporated.
• Meanwhile, wrap the tortillas in foil and heat in the oven for 5 minutes
or until warmed through.
• Divide the beef mixture among the tortillas, and roll up. Serve the fajitas
immediately while still piping hot.
ingredients
1 tablespoon vegetable oil
1 onion, cut into strips
2 garlic cloves, minced
1 tablespoon Mexican chilli powder
450g/1lb minced beef
75g/3oz ready-prepared salsa
1 red pepper, seeded and chopped
1 green pepper, seeded and
chopped
1 courgette, thinly sliced
4 x 25cm/10in flour tortillas
salt and freshly ground black pepper
• Preheat the oven to 180°C/350°F/Gas mark 4.
• In a non-stick frying pan, heat the oil over a medium-high heat. Cook the
onion, garlic, chilli powder and seasoning, stirring, for 5 minutes or until
the onion is softened.
• Add the beef and salsa, and cook, breaking up the beef with the back
of a spoon, for about 3 minutes until the beef is no longer pink. Add the
peppers and courgette, and cook, stirring, for 3 minutes or until the
liquid has evaporated.
• Meanwhile, wrap the tortillas in foil and heat in the oven for 5 minutes
or until warmed through.
• Divide the beef mixture among the tortillas, and roll up. Serve the fajitas
immediately while still piping hot.
Baked barley & broad bean casserole
serves 4
ingredients
50g/2oz onion, minced
about 2 tablespoons vegetable oil
150g/5oz skinned cooked
broad beans
100g/4oz cooked pearl barley
225ml/8fl oz soy milk
75g/3oz raw wheatgerm
25g/1oz plain flour
3 tablespoons prepared mustard
75ml/3fl oz clear honey
75ml/3fl oz tomato ketchup
1⁄2 teaspoon garlic powder
1⁄2 teaspoon onion powder
1⁄2 teaspoon chilli powder
• Sweat the onion in a little oil for a few minutes until soft and translucent.
Using a slotted spoon, transfer to a large bowl and cool slightly.
• Once the onion is cool enough, add 1 tablespoon oil to the bowl
together with all the other remaining ingredients. Mix together and leave
to stand for 30 minutes.
• Preheat the oven to 180°C/350°F/Gas mark 4. Turn the mixture into an
oiled casserole dish, and bake for 40 minutes. Serve hot.
ingredients
50g/2oz onion, minced
about 2 tablespoons vegetable oil
150g/5oz skinned cooked
broad beans
100g/4oz cooked pearl barley
225ml/8fl oz soy milk
75g/3oz raw wheatgerm
25g/1oz plain flour
3 tablespoons prepared mustard
75ml/3fl oz clear honey
75ml/3fl oz tomato ketchup
1⁄2 teaspoon garlic powder
1⁄2 teaspoon onion powder
1⁄2 teaspoon chilli powder
• Sweat the onion in a little oil for a few minutes until soft and translucent.
Using a slotted spoon, transfer to a large bowl and cool slightly.
• Once the onion is cool enough, add 1 tablespoon oil to the bowl
together with all the other remaining ingredients. Mix together and leave
to stand for 30 minutes.
• Preheat the oven to 180°C/350°F/Gas mark 4. Turn the mixture into an
oiled casserole dish, and bake for 40 minutes. Serve hot.
Bean stew with herb dumplings
serves 4
ingredients
425g/15oz canned cooked red
kidney beans, drained
425g/15oz canned cooked
haricot beans, drained
400g/14oz canned chopped
plum tomatoes
1 tablespoon tomato purée
200g/7oz canned sweetcorn
kernels, drained
1 garlic clove, crushed
1 bay leaf
300ml/10fl oz vegetable stock
275g/10oz green beans, topped
and tailed, cut into lengths
1 tablespoon chopped fresh
flat-leaf parsley, to serve
salt and freshly ground
black pepper
For the herb dumplings
100g/4oz self-raising flour
25g/1oz butter
1 teaspoon dried mixed herbs
• Put the kidney and haricot beans in a large heavy saucepan or
flameproof casserole dish. Add the tomatoes, tomato purée, sweetcorn,
garlic and bay leaf, and stir to mix through evenly.
• Pour in the stock, and season lightly with salt and pepper. Bring to the
boil, reduce the heat and simmer gently for 5 minutes.
• Meanwhile, sift the flour into a bowl with a little salt and pepper. Rub in
the butter with your fingertips until the mixture resembles rough crumbs.
Stir in the herbs. Mix with just enough cold water to form a soft but not
too sticky dough.
• Add the green beans to the vegetable mixture. Shape the dough into
eight round balls, and carefully drop into the top of the stew. Cover and
simmer gently for 15–20 mintues until the dumplings are fluffy and risen.
• To serve, discard the bay leaf. Sprinkle the stew with the parsley, and
serve hot, allowing two dumpling for each serving.
ingredients
425g/15oz canned cooked red
kidney beans, drained
425g/15oz canned cooked
haricot beans, drained
400g/14oz canned chopped
plum tomatoes
1 tablespoon tomato purée
200g/7oz canned sweetcorn
kernels, drained
1 garlic clove, crushed
1 bay leaf
300ml/10fl oz vegetable stock
275g/10oz green beans, topped
and tailed, cut into lengths
1 tablespoon chopped fresh
flat-leaf parsley, to serve
salt and freshly ground
black pepper
For the herb dumplings
100g/4oz self-raising flour
25g/1oz butter
1 teaspoon dried mixed herbs
• Put the kidney and haricot beans in a large heavy saucepan or
flameproof casserole dish. Add the tomatoes, tomato purée, sweetcorn,
garlic and bay leaf, and stir to mix through evenly.
• Pour in the stock, and season lightly with salt and pepper. Bring to the
boil, reduce the heat and simmer gently for 5 minutes.
• Meanwhile, sift the flour into a bowl with a little salt and pepper. Rub in
the butter with your fingertips until the mixture resembles rough crumbs.
Stir in the herbs. Mix with just enough cold water to form a soft but not
too sticky dough.
• Add the green beans to the vegetable mixture. Shape the dough into
eight round balls, and carefully drop into the top of the stew. Cover and
simmer gently for 15–20 mintues until the dumplings are fluffy and risen.
• To serve, discard the bay leaf. Sprinkle the stew with the parsley, and
serve hot, allowing two dumpling for each serving.
Chunky vegetable chilli
serves 8–10
ingredients
150g/5oz quick-cooking barley
1 aubergine, diced
1⁄2 large red pepper, seeded
and chopped
1⁄2 large green pepper, seeded
and chopped
1 onion, chopped
3 garlic cloves, minced
400g/14oz canned chopped
plum tomatoes
425g/15oz canned cooked
black beans, drained
1⁄2 teaspoon chilli powder
150g/5oz fresh spinach, chopped
salt and freshly ground
black pepper
• Bring 1.2 litres/2pt water to the boil in a large deep heavy frying pan.
Stir in the barley. Cover and reduce the heat. Simmer for about
10 minutes until the barley is tender.
• Add the aubergine, peppers, onion and garlic. Stir thoroughly, cover
and cook over a medium heat for about 20 minutes until the aubergine
is softened and the other vegetables are tender, removing the lid to stir
frequently to prevent the mixture catching on the bottom of the pan.
• Tip in the tomatoes and black beans, add the chilli powder, and season
with salt and pepper. Stir to combine, and cook for a further 5 minutes.
Add the spinach, stir through and cook for 2–3 minutes until the spinach
is wilted. Serve immediately.
ingredients
150g/5oz quick-cooking barley
1 aubergine, diced
1⁄2 large red pepper, seeded
and chopped
1⁄2 large green pepper, seeded
and chopped
1 onion, chopped
3 garlic cloves, minced
400g/14oz canned chopped
plum tomatoes
425g/15oz canned cooked
black beans, drained
1⁄2 teaspoon chilli powder
150g/5oz fresh spinach, chopped
salt and freshly ground
black pepper
• Bring 1.2 litres/2pt water to the boil in a large deep heavy frying pan.
Stir in the barley. Cover and reduce the heat. Simmer for about
10 minutes until the barley is tender.
• Add the aubergine, peppers, onion and garlic. Stir thoroughly, cover
and cook over a medium heat for about 20 minutes until the aubergine
is softened and the other vegetables are tender, removing the lid to stir
frequently to prevent the mixture catching on the bottom of the pan.
• Tip in the tomatoes and black beans, add the chilli powder, and season
with salt and pepper. Stir to combine, and cook for a further 5 minutes.
Add the spinach, stir through and cook for 2–3 minutes until the spinach
is wilted. Serve immediately.
Baked squash casserole
serves 10
ingredients
1.8kg/4lb butternut squash, peeled,
seeded and chopped
1 egg
200g/7oz coorse dried
breadcrumbs
75g/3oz soft brown sugar
1⁄2 tablespoon chopped onion
100g/4oz green pepper, diced
salt and freshly ground black pepper
• Preheat the oven to 180°C/350°F/Gas mark 4.
• Drop the squash into a large saucepan with enough boiling water to
cover. Return to the boil, reduce the heat and cook until tender, then
drain, reserving the cooking liquid. Mash the squash.
• In a bowl, combine the squash and its cooking liquid, egg, two-thirds of
the breadcrumbs, the sugar, onion and green pepper. Season with salt
and pepper.
• Turn the mixture into a large casserole dish, and cover with the
remaining breadcrumbs. Bake in the oven for about 30 minutes until
lightly browned. Serve hot.
ingredients
1.8kg/4lb butternut squash, peeled,
seeded and chopped
1 egg
200g/7oz coorse dried
breadcrumbs
75g/3oz soft brown sugar
1⁄2 tablespoon chopped onion
100g/4oz green pepper, diced
salt and freshly ground black pepper
• Preheat the oven to 180°C/350°F/Gas mark 4.
• Drop the squash into a large saucepan with enough boiling water to
cover. Return to the boil, reduce the heat and cook until tender, then
drain, reserving the cooking liquid. Mash the squash.
• In a bowl, combine the squash and its cooking liquid, egg, two-thirds of
the breadcrumbs, the sugar, onion and green pepper. Season with salt
and pepper.
• Turn the mixture into a large casserole dish, and cover with the
remaining breadcrumbs. Bake in the oven for about 30 minutes until
lightly browned. Serve hot.
Aubergine, mozzarella & Cheddar hotpot
serves 4
ingredients
4 large white potatoes, thinly sliced
2 tablespoons olive oil
1 aubergine, sliced
1 large onion, sliced
275g/10oz canned chopped
plum tomatoes
425g/15oz canned cooked
chickpeas, drained
25g/1oz green lentils such as Puy,
picked and rinsed
2 garlic cloves, crushed
2 tablespoons chopped fresh
flat-leaf parsley
25g/1oz mozzarella cheese,
finely grated
25g/1oz Cheddar cheese,
finely grated
1 tablespoon boiling water
salt and freshly ground
black pepper
• Put the potatoes in a saucepan of salted cold water. Bring to the boil,
and cook until beginning to soften – do not cook completely. Drain and
set aside.
• Heat the oil in a frying pan and gently sauté the aubergine until it
begins to brown. Turn and repeat on the other side. As each piece is
done, remove to kitchen paper.
• When the aubergine is cooked, stir the onion in the frying pan until
softened, but not browned. Stir in the tomatoes, chickpeas, lentils, garlic,
parsley and seasoning. Cook over a medium heat for 40 to 45 minutes,
or until the lentils are tender.
• Preheat the oven to 200°C/400°F/Gas mark 6.
• Mix the cheeses together. Add the boiling water to make a paste.
• When the tomato mixture is ready, spoon the remaining mixture over the
bottom of a large casserole dish. Cover with half the aubergine and add
another third of the tomato mixture. Layer on the remaining aubergine.
• Spread a third of the cheese mixture on to the aubergine. Add half the
potatoes, another third of the cheese and then the remaining potatoes.
Finish with the final third of cheese.
• Cover and bake in the middle of oven for 30 minutes. Remove the lid
and bake for a further 10 minutes to brown.
ingredients
4 large white potatoes, thinly sliced
2 tablespoons olive oil
1 aubergine, sliced
1 large onion, sliced
275g/10oz canned chopped
plum tomatoes
425g/15oz canned cooked
chickpeas, drained
25g/1oz green lentils such as Puy,
picked and rinsed
2 garlic cloves, crushed
2 tablespoons chopped fresh
flat-leaf parsley
25g/1oz mozzarella cheese,
finely grated
25g/1oz Cheddar cheese,
finely grated
1 tablespoon boiling water
salt and freshly ground
black pepper
• Put the potatoes in a saucepan of salted cold water. Bring to the boil,
and cook until beginning to soften – do not cook completely. Drain and
set aside.
• Heat the oil in a frying pan and gently sauté the aubergine until it
begins to brown. Turn and repeat on the other side. As each piece is
done, remove to kitchen paper.
• When the aubergine is cooked, stir the onion in the frying pan until
softened, but not browned. Stir in the tomatoes, chickpeas, lentils, garlic,
parsley and seasoning. Cook over a medium heat for 40 to 45 minutes,
or until the lentils are tender.
• Preheat the oven to 200°C/400°F/Gas mark 6.
• Mix the cheeses together. Add the boiling water to make a paste.
• When the tomato mixture is ready, spoon the remaining mixture over the
bottom of a large casserole dish. Cover with half the aubergine and add
another third of the tomato mixture. Layer on the remaining aubergine.
• Spread a third of the cheese mixture on to the aubergine. Add half the
potatoes, another third of the cheese and then the remaining potatoes.
Finish with the final third of cheese.
• Cover and bake in the middle of oven for 30 minutes. Remove the lid
and bake for a further 10 minutes to brown.
Chinese vegetable casserole
serves 4
ingredients
4 tablespoons vegetable oil
2 carrots, sliced
1 courgette, sliced
4 baby sweetcorn, halved
lengthways
100g/4oz cauliflower florets
1 leek, sliced
100g/4oz water chestnuts, halved
225g/8oz firm tofu, diced
300ml/10fl oz vegetable stock
1 teaspoon salt
2 teaspoons soft dark brown sugar
such as muscovado
2 teaspoons light soy sauce
2 tablespoons dry sherry
1 tablespoon cornflour
1 tablespoon chopped fresh
coriander leaves, to garnish
• Heat the oil in a preheated wok until it is almost smoking. Reduce the
heat slightly, and add the carrots, courgette, sweetcorn, cauliflower and
leek. Stir-fry for 2–3 minutes.
• Stir in the water chestnuts, tofu, stock, salt, sugar, soy sauce and sherry,
and bring to the boil. Reduce the heat, cover and simmer for 20 minutes.
• Blend the cornflour with 2 tablespoons water to form a smooth paste. Stir
the paste into the wok, bring the sauce to the boil and cook, stirring
constantly, until it thickens and turns glossy.
• To serve, scatter the coriander over the top, and serve immediately.
ingredients
4 tablespoons vegetable oil
2 carrots, sliced
1 courgette, sliced
4 baby sweetcorn, halved
lengthways
100g/4oz cauliflower florets
1 leek, sliced
100g/4oz water chestnuts, halved
225g/8oz firm tofu, diced
300ml/10fl oz vegetable stock
1 teaspoon salt
2 teaspoons soft dark brown sugar
such as muscovado
2 teaspoons light soy sauce
2 tablespoons dry sherry
1 tablespoon cornflour
1 tablespoon chopped fresh
coriander leaves, to garnish
• Heat the oil in a preheated wok until it is almost smoking. Reduce the
heat slightly, and add the carrots, courgette, sweetcorn, cauliflower and
leek. Stir-fry for 2–3 minutes.
• Stir in the water chestnuts, tofu, stock, salt, sugar, soy sauce and sherry,
and bring to the boil. Reduce the heat, cover and simmer for 20 minutes.
• Blend the cornflour with 2 tablespoons water to form a smooth paste. Stir
the paste into the wok, bring the sauce to the boil and cook, stirring
constantly, until it thickens and turns glossy.
• To serve, scatter the coriander over the top, and serve immediately.
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