Funny Post

Superb meal. Served by Sky

travel by air on a regular basis. I have been on a diet. It depends on the airline to focus on service level. Low-level course in which food is eaten to death. Or do you have one of the leading airlines in economy class seats. However, in Business Class or First Class. Of the national airline. The offering price is not common. The menu that lets you select from a menu in a restaurant you have to do the same.

Angus beef cold teriyaki, roasted cherry tomato, ponzu sauce salad

Today we'll take you to see the look of the food served in First Class and Business Class of Airline Services Group Hansa. Where he was chef Leonardo Concept CMS Executive Chef of Hotel St. Mary's in New York was created for serving the customers in to enjoy the trip across the country. As part of the program's star chefs. At the Louvre at the Hansa held. The chef took over the region to create a delicious menu served on the road to Germany to provide passengers with a touch of local flavor.

Chef Leonardo was working in an international hotel. Through the learning of Perugia in Italy, Australia, Dubai, specializing in Italian food. Middle East and Asia. Combination. In this program so customers can choose from many local chefs cook dishes. The formula is a combination of a Mediterranean Union with a touch of Asia.

For meals served in first class. Will focus on the original classic. We use the finest ingredients. The standard level. Most of the starters. Which is available in three different menus, including roast beef, topped with Tartar Sauce Marie Celeste in yellow mayonnaise. The snapper Terry was served with papaya. The Moscow City Marella cherry tomato with drops of orange juice in Washington already. The main menu consists of meat, served with fried lamb hip gratin potatoes. Tomato, baked and fried Guinea Zeus. Topped with sauce made from mutton. The menu is. Fried snapper served with vegetables marinated in soy sauce. And baked potatoes. For the third. Roasted duck curry served with jasmine rice. Peas, mushrooms and fried onions. For dessert Chef Leonardo's concept was to create the menu. The chocolate brownies in St. Mary's served with fresh berries. And in the apple tart served with vanilla ice cream topped with whipped cream and of Rouen.

Bresaola ricotta melon cannelloni

In the business class. The emphasis in modern features to make this meal a new experience. Different from the traditional style tuna steaks from the John Jay French, or chicken salad with Marie Celeste. For the chef's menu is offered. El Rancho sausage meat topped with port wine sauce. Serve with vegetables from the Mediterranean menu is fried seabass with hard times. Serve with baked potatoes and seasonal vegetables marinated in soy sauce. The third is. Tar River Cottage cheese pasta with spinach, served with tomato sauce and fresh green asparagus. For dessert, all business class passengers will get a taste. Opera cake in the style of St. Mary's topped with a caramel sauce.

Amuse gueule slow roasted eggplant cheese burger

All food will be served by this route from Bangkok to Frankfurt and Frankfurt. The route from Singapore to Frankfurt and Frankfurt. But for those who do not travel with the airline's Oaa check out the Hansa Group. In First Class and Business Class. If I try to cook it nice and skilled. Chef Leonardo's concept of the dining room of the St. Regis New York City's restaurant. The type of grill cuisine. On the 12th floor with beautiful views and a restaurant Jo Jo. Italian cuisine in a traditional wine with excellent quality as well as the pool bar or the St. Regis Hotel.

Salmon medallion burger, sweet potato stick

Seabass Cheviche, orange lamon sigma salad

credit http://www.celeb-online.net

Date & apple muffins

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Date & apple muffins
serves 6–12
ingredients
150g/5oz self-raising
wholemeal flour
150g/5oz self-raising white flour
1 teaspoon ground cinnamon
1 teaspoon baking powder
25g/1oz margarine, softened
75g/3oz muscovado sugar
250ml/9fl oz apple juice
2 tablespoons pear and
apple spread
1 egg, lightly beaten
1 dessert apple, peeled, cored
and diced
75g/3oz chopped dates
1 tablespoon chopped pecan nuts
• Preheat the oven to 200°C/400°F/Gas mark 6. Arrange 12 paper
cake cases in a 12-hole muffin tin.
• Put the wholemeal flour in a bowl. Sift in the white flour, cinnamon and
baking powder. Rub in the margarine until the mixture resembles
breadcrumbs, then stir in the muscovado sugar.
• Stir a little of the apple juice into the pear and apple spread until smooth.
Mix in the remaining juice, then add to the flour mixture with the egg.
Add the chopped apple and dates. Mix quickly until just combined.
• Divide the mixture among the muffin cases. Sprinkle with the nuts and
bake for 20–25 minutes until golden brown and firm in the middle.
• Transfer to a wire rack, and serve while still warm.

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Almond cake

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Almond cake
serves 8
ingredients
175g/6oz almonds, blanched
grated zest of 1 lemon
3 eggs, lightly beaten
175g/6oz plain flour, sifted
175g/6oz butter
175g/6oz granulated sugar
• Preheat the oven to 170°C/325°F/Gas mark 3. Grease a 23cm/9in
tart tin.
• Using a large mortar and pestle, pound the almonds with the lemon zest.
Add the remaining ingredients gradually, pounding together to form a
thick paste. Spread the paste evenly into the tart tin, and bake in the
oven for 1 hour or until the cake is golden on top. Cool on a wire rack.

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Chocolate chip muffins

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Chocolate chip muffins
serves 4–6
ingredients
100g/4oz soft margarine
225g/8oz caster sugar
2 large eggs
150ml/5fl oz full-fat Greek-style
yogurt
5 tablespoons milk
275g/10oz plain flour
1 teaspoon bicarbonate of soda
175g/6oz dark chocolate chips
• Preheat the oven to 190°C/375°F/Gas mark 5. Line a 12-hole muffin tin
with paper cases.
• Using a wooden spoon, cream the margarine and sugar in a mixing
bowl until light and fluffy. Beat in the eggs, yogurt and milk until
combined. Sift together the flour and bicarbonate of soda, and add to
the mixture with the chocolate chips. Stir until just blended.
• Spoon the mixture into the paper cases, and bake in the oven for
25 minutes. Leave to cool in the tin for 5 minutes, then transfer the
muffins to a wire rack to cool.

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Bramble scones

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Bramble scones
serves 8
ingredients
450g/1lb self-raising flour
1/2 teaspoon salt
2 teaspoons baking powder
75g/3oz butter, cubed
75g/3oz caster sugar
225g/8oz frozen blackberries
200ml/7fl oz buttermilk
1 egg, beaten
• Preheat the oven to 220°C/425°F/Gas mark 7.
• Sift the flour, salt and baking powder together in a large bowl. Rub in
the butter until the mixture resembles breadcrumbs. Stir in the sugar and
frozen blackberries. Stir in the buttermilk to form a firm dough.
• Knead the dough very lightly. Roll out on a floured surface to 2.5cm/1in
thick. Using a 6.5cm/21⁄2in cutter, stamp into rounds, being careful not to
cut through the blackberries. Knead and re-roll as necessary.
• Put the scones on a greased baking tray, and brush the tops with beaten
egg. Bake in the oven for about 10 minutes until well risen and golden
brown. Serve while still hot.

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Chocolate roulade

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Chocolate roulade
serves 6
ingredients
150g/5oz dark chocolate (at least
70% cocoa solids)
6 eggs
175g/6oz caster sugar
25g/1oz plain flour
1 tablespoon cocoa powder
icing sugar, to dust
For the filling
300ml/10fl oz double cream,
whisked
75g/3oz strawberries, sliced
• Preheat the oven to 200°C/400°F/Gas mark 6. Line a 38 x 25cm/
15 x 10in Swiss roll tin with greaseproof paper.
• In a small saucepan over a medium heat, melt the chocolate in
2 tablespoons water, stirring constantly. Leave to cool slightly.
• Put the eggs and sugar in a bowl, and whisk for 10 minutes or until the
mixture is pale and foamy. Whisk in the chocolate in a thin stream. Sift
the flour and cocoa together, and fold into the mixture. Pour into the tin
and level the top.
• Bake in the oven for 12 minutes. Dust a sheet of greaseproof paper with
a little icing sugar, turn the roulade onto it and peel off the lining
parchment. Roll up the roulade with the fresh paper inside. Put on a wire
rack, cover with a damp tea towel and leave to cool.
• To finish, unroll the roulade and spread with the cream. Scatter with the
strawberries and re-roll. Put on a plate and dust with icing sugar. Serve
cut into slices.

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Panna Cotta

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Panna Cotta

Panna Cotta is a popular Italian dessert. The Italian translation. Cream and cook until done. From northern Italy. Now known as France, Greece and internationally because it is easy to mix colors and soft tongue with fresh cream and vanilla soft.

Ingredients Panna Cotta.
Gelatin powder 2 tsp.
Milk 1/2 - 1/3 cup.
300 g of whipped cream.
4 tablespoons sugar.
Vanilla 1/2 tsp.

How to make Panna Cotta.

1 Put all ingredients into a pot of cream, milk, vanilla, sugar, gelatin, to set slowly. Until well dissolved.

2 gently until sugar and gelatin dissolve off the stove and leave it to cool for about 20-30 minutes.

3 Pour into a glass or put this into the fridge for a 3 hour or all night.

4 Remove from the refrigerator. Menu with a glass or put it in a flat dish. The foundation is a little warm water. Then use a knife to cut around the sheep printed on a plate.

5 Garnish with fruit, like fruit jam, canned fruit with sweet and sour taste is very delicious. If I like it topped with a caramel or chocolate.

Jelly mixture.

Cranberries 1 cup berries (or meat / fish, fruit or other).
1 cup sugar.
Gelatin 3 tsp.
100 ml water

How to make fruit jelly.

Pour everything into a pot of water + sugar + gelatin over low heat for. Until well dissolved.

2 gently until sugar and gelatin dissolve only South berry or fruit of any kind, let it cool off the oven about 20-30 minutes.

3 Pour into a glass or put into the refrigerator for 3 hour to print out of the refrigerator.

4 Pour the cream mixture into the refrigerator and Panna Cotta for a 3 hour or all night.

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Lemon chocolate cake

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Lemon chocolate cake
serves 8
ingredients
100g/4oz butter
225g/8oz soft brown sugar
grated zest of 1 lemon
2 eggs
75g/3oz plain chocolate, grated
300g/11oz self-raising flour, sifted
pinch of salt
100g/4oz sour cream
For the topping
2 tablespoons icing sugar
1 tablespoon grated lemon zest
• Preheat the oven to 180°C/350°F/Gas mark 5. Grease a 23 x 13cm/
9 x 5in loaf tin.
• Cream the butter, sugar and lemon zest together. Add the eggs and beat
well. Mix in the chocolate. Sift the flour and salt together, and add to the
mixture alternately with the sour cream. Beat well.
• Pour the mixture into the loaf tin, and sprinkle with the icing sugar and
lemon zest. Bake for 50–60 minutes until cooked. Cool on a wire rack.

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Lemon chocolate cake

Pecan & raisin muffins

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Pecan & raisin muffins
serves 6
ingredients
350g/12oz plain flour
1 tablespoon baking powder
pinch of salt
100g/4oz caster sugar
2 eggs
150ml/5fl oz milk
50ml/2fl oz corn oil
1⁄4 teaspoon vanilla essence
75g/3oz pecan nuts,
roughly chopped
75g/3oz raisins
• Preheat the oven to 190°C/375°F/Gas mark 5. Grease a 12-hole
muffin tin.
• Sift the flour, baking powder and salt into a bowl. Mix in the sugar and
make a well in the centre. Lightly beat the eggs with the milk, oil and
vanilla essence, and pour into the centre of the dry ingredients. Mix
quickly to blend the flour with the liquid. Do not overmix – the mixture
should look slightly lumpy. Lightly stir in the nuts and raisins.
• Divide the mixture equally in the muffin tin and bake for 25 minutes or
until well risen, golden brown and cooked through. Leave in the tin to
cool for a few minutes. Serve warm or cold.

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Spiced date & walnut cake

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Spiced date & walnut cake
serves 8
ingredients
300g/11oz wholemeal
self-raising flour
2 teaspoons mixed spice
150g/5oz dates, chopped
50g/2oz walnuts, chopped
4 tablespoons sunflower oil
100g/4oz dark muscovado sugar
300ml/10fl oz skimmed milk
• Preheat the oven to 180°C/350°F/Gas mark 4. Grease a 900g/2lb
loaf tin, and line with greaseproof paper.
• Sift together the flour and spice, tipping any bran in the sieve into the
bowl. Stir in the dates and walnuts.
• Mix the oil, sugar and milk together. Stir evenly into the dry ingredients.
Spoon the mixture into the prepared tin.
• Bake in the oven for 40–45 minutes until firm and golden brown. Turn
out the cake, remove the lining paper and leave to cool on a wire rack.

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Rock cakes

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Rock cakes
serves 10
ingredients
75g/3oz butter, cubed
225g/8oz self-raising flour
100g/4oz caster sugar
75g/3oz mixed dried fruit
1⁄2 teaspoon ground ginger
1 egg
50ml/2fl oz milk
• Preheat the oven to 200°C/400°F/Gas mark 6. Grease two
baking trays.
• Sift the flour into a large bowl, and rub in the butter with your fingertips
until the mixture resembles fine breadcrumbs. Stir in the sugar, dried fruit
and ginger.
• In a bowl, whisk together the egg and milk. Add the dry ingredients and
mix to a stiff dough. Drop rough heaps of mixture, about 3 tablespoons
at a time, onto the baking trays. Bake for 10–15 minutes until golden.
Cool on a wire rack.

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Raisin gingerbread

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Raisin gingerbread
serves 8
ingredients
150g/5oz granulated sugar
150ml/10fl oz molasses
150ml/10fl oz boiling water
25g/1oz butter
1 teaspoon bicarbonate of soda
75g/3oz raisins
50g/2oz pecan nuts, chopped
1 egg, well beaten
175g/6oz plain flour, sifted
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1⁄4 teaspoon ground cloves
• Preheat the oven to 180°C/350°F/Gas mark 4. Grease a 23cm/9in
round cake tin.
• Mix together the sugar, molasses and boiling water. While the mixture is
still hot, stir in the butter and the bicarbonate of soda. Leave to cool.
Add the raisins, nuts and egg.
• Sift together the flour and spices, and stir into the molasses mixture. Pour
the mixture into the cake tin and bake for 35–40 minutes until an
inserted skewer comes out clean. Turn out onto a wire rack to cool.

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Madeleines

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Madeleines
serves 6
ingredients
175g/6oz butter, melted and cooled
100g/4oz plain flour
2 eggs
175g/6oz caster sugar
1 teaspoon finely grated orange zest
2 tablespoons icing sugar, to dust
• Preheat the oven to 180°C/350°F/Gas mark 4. Lightly grease 12 holes
in a madeleine tin. Dust the tin with flour, and shake off any excess.
• Combine the eggs and sugar in a heatproof bowl. Put the bowl over a
pan of simmering water, and beat the mixture with a whisk or an electric
beater until thick and pale yellow. Remove the bowl from the heat, and
continue to beat the mixture until it has cooled slightly and increased
in volume.
• Sift the flour three times onto baking parchment. Add the flour, butter
and orange zest to the egg mixture, and fold in quickly and lightly with
a metal spoon until just combined. Spoon the mixture carefully into the
madeleine holes.
• Bake for 10–12 minutes until lightly golden. Carefully remove from the
tin and place on a wire rack until cold. Dust with icing sugar before
serving. Madeleines are best eaten on the day of baking.

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Apple galettes

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Apple galettes
serves 8
ingredients
225g/8oz plain flour
350g/12oz butter, chopped,
125ml/4fl oz chilled water
8 cooking apples
175g/6oz caster sugar
• Put the flour and 225g/8oz of the butter in a bowl. Cut the butter into
the flour using two knives until it resembles large crumbs. Gradually add
the chilled water, stirring with a knife and pressing together until a rough
dough forms.
• Turn onto a lightly floured work surface and roll into a rectangle. The
dough is crumbly and hard to manage at this point. Fold the dough and
re-roll several times. Wrap the pastry in cling film and refrigerate for
30 minutes, then fold and re-roll a few more times. Wrap again in cling
film and refrigerate for another 30 minutes.
• Preheat the oven to 190°C/375°F/Gas mark 5. Roll the pastry until
3mm/1⁄2in thick. Cut into 8 x 10cm/4in rounds.
• Peel, core and slice the apples. Arrange in a spiral on the pastry.
Sprinkle well with the caster sugar, and dot with the remaining butter.
Bake on greased baking trays for 20–30 minutes until the pastry is crisp
and golden. Serve warm with cream or ice cream.

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Mississippi mud pie

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Mississippi mud pie
serves 8
ingredients
225g/8oz plain flour
2 tablespoons cocoa powder
150g/5oz butter
25g/1oz caster sugar
450ml/3⁄4pt double cream, whipped
For the filling
175g/6oz butter
350g/12oz muscovado sugar
4 eggs, lightly beaten
4 tablespoons cocoa powder, sifted
150g/5oz dark chocolate
300ml/10fl oz single cream
1 teaspoon chocolate essence
• To make the pastry, sift the flour and cocoa powder into a mixing bowl.
Rub in the butter until the mixture resembles fine breadcrumbs. Stir in the
sugar and enough cold water (about 2 tablespoons) to mix to a soft
dough. Chill for 15 minutes.
• Preheat the oven to 190°C/375°F/Gas mark 5.
• Roll out the pastry dough on a lightly floured work surface, and use to
line a greased 23cm/9in loose-bottomed flan tin. Line with foil and
baking beans.
• Bake blind in the oven for 15 minutes. Remove the beans and foil, and
cook for a further 10 minutes until crisp. Reduce the oven temperature to
170°C/325°F/Gas mark 3.
• To make the filling, beat the butter and sugar in a bowl, and gradually
beat in the eggs with the cocoa powder. Melt the dark chocolate in a
heatproof bowl set over a pan of simmering water, then beat the melted
chocolate, single cream and chocolate essesnce into the egg mixture.
• Pour the mixture into the cooked pastry shell, and bake in the oven for
45 minutes or until the filling is set. Leave in the tin to cool completely,
then transfer to a serving plate. Cover with the whipped cream, and chill
before serving.

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Frangipane tart

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Frangipane tart
serves 10
ingredients
For the pastry
100g/4oz caster sugar
50g/2oz ground almonds
100g/4oz plain flour
75g/3oz butter, cut into small dice
1 large egg
1 egg yolk
grated zest of 1 small lemon
2 teaspoons water
pinch of salt
For the filling
50g/2oz butter
50g/2oz caster sugar
50g/2oz ground almonds
50g/2oz white breadcrumbs
1 large egg
3 drops of almond essence
4 tablespoons raspberry jam
• To make the pastry, put the sugar, almonds and flour into a blender or
food processor, and whiz at full speed for a few seconds. Add the butter
and work again until just blended. The mixture should resemble fine
breadcrumbs.
• Add the egg and egg yolk, the lemon zest, 2 teaspoons water and a
pinch of salt. Work again until the pastry balls. Wrap in cling film and
refrigerate for 2 hours.
• Preheat the oven to 190°C/375°F/Gas mark 5.
• Roll out the chilled pastry, and use to line a greased 20cm/8in loosebottomed
tart tin. If it breaks it can be repaired by pressing with your
fingers. Make the shell as even as possible, with a double thickness
round the edges, and pushed right up to the top as it will shrink as it
bakes. Be careful to press into the bottom edges to eliminate air between
the tin and the pastry.
• To make the filling, put the butter, sugar, almonds and breadcrumbs into
the blender and work briefly to mix. With the machine running on full
speed, add the egg and almond essence until a smooth paste forms.
• Put the shell on a baking tray, prick the bottom with a fork and line with
foil. Fill with baking beans and bake blind for 10 minutes.
• Remove the foil and beans, and leave to cool slightly, then fill the base
with a layer of raspberry jam. Cover this with the almond paste. Scrape
the surface smooth and level.
• Return to the oven and bake for 25–30 minutes until risen and lightly
browned. Serve warm or at room temperature.

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Rhubarb cake

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Rhubarb cake
serves 8–10
ingredients
10g/5oz butter
350g/12oz caster sugar
200g/7oz flour
2 teaspoons baking powder
pinch of salt
3 eggs, lightly beaten
grated zest and juice of 1 lemon
4 tablespoons milk
600g/11⁄4lb rhubarb, cut into
2.5cm/1in lengths
1 teaspoon ground cinnamon
• Preheat the oven to 190°C/375°F/Gas mark 5. Grease a 20cm/8in
springform cake tin.
• Cream the butter with 150g/5oz of the sugar until light and fluffy. Sift
together the flour, baking powder and salt. Add to the flour mixture
alternately with the eggs. Beat in the lemon zest and juice, then the milk.
Put the mixture into the prepared cake tin, and level the top.
• Mix the rhubarb with the cinnamon and remaining sugar, and spread on
top of the cake mixture. Bake in the oven for 40–45 minutes until the
rhubarb is soft and the cake has shrunk slightly from the side of the tin.
Leave to cool completely in the tin.

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Chocolate pecan pie

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Chocolate pecan pie
serves 6
ingredients
For the pastry
275g/10oz plain flour
50g/2oz cocoa powder
100g/4oz icing sugar
pinch of salt
200g/7oz butter, diced
1 egg yolk
For the filling
350g/12oz shelled pecan nuts
75g/3oz butter
175g/6oz Demerara sugar
3 eggs
2 tablespoons double cream
2 tablespoons plain flour
75g/3oz dark chocolate (at least
70% cocoa solids)
1 tablespoon icing sugar, to dust
• Preheat the oven to 180°C/350°F/Gas mark 4.
• To make the pastry, sift the flour, cocoa, sugar and salt into a bowl and
make a well in the centre. Put the butter and egg yolk in the well, and
mix together, then gradually mix in the dry ingredients. Knead lightly into
a ball. Cover with cling film and chill in the refrigerator for 1 hour.
• Unwrap the pastry and roll out on a lightly floured work surface. Use to
line a 25cm/10in non-stick springform pie tin, and prick the base with a
fork. Line the pastry shell with foil and fill with baking beans. Bake in the
oven for 15 minutes. Remove from the oven, discard the beans and foil,
and allow to cool. Leave the oven on.
• To make the filling, roughly chop 225g/8oz of the pecan nuts. Mix the
butter with 50g/2oz of the Demerara sugar. Beat in the eggs one at a
time, then add the remaining Demerara sugar and mix.
• Stir in the double cream, flour and chopped pecan nuts. Melt the
chocolate in a heatproof bowl set over a pan of simmering water, then
add to the mixture.
• Spoon the filling into the pastry shell, and smooth the surface. Cut the
remaining pecan nuts in half, and arrange over the pie.
• Bake in the oven for 30 minutes, then cover the top of the pie with foil to
prevent it burning and bake for a further 25 minutes. Remove the pie
from the oven and let it cool slightly before removing from the tin and
transferring to a wire rack to cool completely. Dust with the icing sugar.

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Orange & ginger

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Orange & ginger
cream cheese fudge
serves 6
ingredients
350g/12oz dark chocolate (at
least 70% cocoa solids), broken
into pieces
75g/3oz cream cheese
275g/10oz icing sugar, sifted
1 satsuma, peeled and chopped
50g/2oz crystallized (candied)
ginger, chopped
• Line a 10 x 8cm/4 x 33⁄4in baking tin with waxed paper.
• Put the chocolate in a small heatproof bowl over a pan of simmering
water, and stir occasionally until melted.
• Gradually beat the melted chocolate into the cream cheese, and add the
icing sugar a little at a time. Stir in the satsuma and ginger, and spoon
the fudge into the baking tin. Refrigerate until firm.
• Cut out shapes or squares. Keep refrigerated, and eat within 7 days.

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Easter nests

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Easter nests
serves 4
ingredients
1 egg white
75g/3oz caster sugar
25g/1oz cornflour, sifted
50g/2oz dark chocolate (at least
70% cocoa solids), grated
16 mini chocolate eggs
• Preheat the oven to 140°C/275°C/Gas mark 1. Line a baking tray with
greaseproof paper.
• Whisk the egg white until stiff. Gradually whisk in half of the sugar, then
fold in the remainder with the cornflour and chocolate.
• Transfer the mixture to a piping bag with a large star nozzle, and pipe
6.5cm/21⁄2in nests onto the baking tray.
• Bake in the oven for 45 minutes. Leave to cool, then fill with mini
chocolate eggs.

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Chocolate & apricot squares

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Chocolate & apricot squares
serves 6
ingredients
100g/4oz butter
175g/6oz white chocolate, broken
into small pieces
4 eggs
100g/4oz caster sugar
200g/7oz plain flour, sifted
1 teaspoon baking powder
pinch of salt
100g/4oz ready-to-eat dried
apricots, chopped
• Preheat the oven to 180°C/350°F/Gas mark 4. Lightly grease a
23cm/9in square cake tin and line the bottom with baking parchment.
• Melt the butter and chocolate in a heatproof bowl set over a saucepan
of simmering water. Stir frequently with a wooden spoon until the mixture
is smooth and glossy. Leave the mixture to cool slightly.
• Beat the eggs and caster sugar into the butter and chocolate mixture until
well combined.
• Fold in the flour, baking powder, salt and apricots, and incorporate well.
• Pour the mixture into the tin, and bake in the oven for 25–30 minutes.
The centre of the cake may not be completely firm, but it will set as it
cools. Leave in the tin to cool.
• When completely cold, turn out and slice into squares or bars.

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Traditional oat flapjacks

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Traditional oat flapjacks
serves 12
ingredients
25g/1oz golden syrup
50g/2oz caster sugar
75g/3oz butter
175g/6oz rolled oats
• Preheat the oven to 170°C/
325°F/Gas mark 3. Lightly grease
a shallow baking tin.
• Melt the syrup, sugar and butter
together in a heavy pan. Remove
from the heat. Stir in the oats and
mix well.
• Press the mixture firmly into the tin,
and bake in the oven for about
35 minutes. Leave to cool in the tin
slightly, then cut into generous
portions while still warm.

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Vegetarian Fajitas

Vegetarian Fajitas

8 Fresh flour tortillas
2 cups Chicken-style gluten p. 56, cut in trips
1 each Red, Yellow and Green bell peppers,
cut in strips
1 large Onion, sliced
2 cloves Garlic, chopped
2 Tbs. Chicken-style seasoning
3 Tbs. Oil
Bring a griddle to medium heat. Put in oil then add the
strips of gluten. Brown gluten and tehn add vegetables.
Continue to grill until vegetables are lightly tender then stir
in Chicken-style seasoning. Toss on heat to blend flavors
and then serve.
Serving Suggestions:
• with fresh, hot, flour tortillas, topping with
guacamole, salsa, Sour cream p. 72, and Pico de Gallo
*side with brown rice and chili beans
*with a Fresh green salad

Five a Day
The Food and Nutrition
Board of the National
Academy of Sciences recommend
that you eat five
servings of fruits and vegetables
daily. The reason:
Fruits and vegetables can
help you control your
weight, and reduce your
risk of coronary heart disease
and cancer. Fruits and
vegetables contain virtually
no fat and most have
fiber. They also are rich in
a variety of vitamins, minerals,
and other chemicals
that scientists suspect may
be related to disease prevention,
particularly cancer
prevention.

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Milo cereal Trio

Milo cereal Trio
Ingredients 1 cup of natural yogurt.
Milo cereal 1 cup.
Affinities such as kiwi fruit are apples, grapes, papaya, mix together the 1 cup.
Bush butter flavored cookies that are used as decorative pieces 1 tbsp.

How to make a. Put 3-4 tablespoons of yogurt into the prepared glass.
Two. Milo cereal to put down a bit. Then put the fruit down to about 3 parts to make the switch until all the ingredients.
Three. Sprinkle cookie pieces on top and then put the ice in the freezer for about 15 minutes to eat.

According to the taste of this style is. www.goodfoodgoodlife.in.th.

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Nabisco Oreo Cookie

Nabisco Oreo Cookie
1 cookie
1 18 25 oz
1/3 c water
2 T shortening
1 filling
3 1/2 c powdered sugar
1/2 T sugar
1/2 t vanilla extract
1/2 c shortening
3 T hot water
1 dark dutch fudge cake mix
Preheat the oven to 325. Blend all the cookie ingredients with an
electric mixer, then knead with your hands until it reaches the
consistency of dough. Form the dough into balls about 3/4" in
diameterand press flat 1/2" apart on greased cookie sheets. Bake for
4 to 6 minutes, or until the cookies are crunchy. Let the cookies
cool on the sheets. As the cookies cool, combine the filling
ingredients well with an electric mixer. With your hands form the
filling into balls about 1/2 to 3/4" in diameter. Place a filling
ball in the center of the flat side of a cooled cookie and press with
another cookie, flat side down, until the filling spreads to the edge.

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Squid stuffed with garlic

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Squid stuffed with garlic

Squid stuffed with garlic. The delicious menu that children or adults. The fresh squid stuffed with minced pork, seasoned and fried to golden brown and fragrant. Sprinkle with garlic, fried crisp and golden. The food is delicious eaten as a snack or eat well.

2 ** for you **.
1. Squid, 3 (200 g).
2. Pork chop 100 g.
3. 1 onion plant.
4. Root, coriander root 1.
5. Garlic cloves and 3 ts.
6. Pepper? Ts.
7. Sugar? Ts.
8. Oyster sauce 2 ts.
9. Fish sauce 2 ts.
10. Salt? Ts.
11. 1 liter of oil.

1. Smashed garlic and chop the garlic roughly divided into 1 Specialist level. Mince
2. Chopped coriander roots thoroughly. The Road from heat and set aside earlier.
3. The garlic, coriander root, chopped onion and chopped pork are marinated with spices, sugar, oyster sauce, fish sauce and pepper.
4. The pork chops marinated then stuffed into a squid. Use a knife to cover the squid.
5. The minced garlic into the mix with the coarse salt and set aside earlier.
6. The hot oil. The fried squid. When cooked, drain.
7. The garlic salt, then fried to a golden crisp.
8. Served with garlic and sprinkle it on the octopus finished.

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Fried liver paste

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Fried liver paste

Ingredients (for 3)

3 tablespoons finely ground pork liver
Boiled potatoes, cooked 3 tablespoons
1x1 inch size frozen ground tofu cubes 3
Egg yolks 3 tablespoons
3 teaspoons butter
1 celery root trees
3 garlic cloves
A little pepper
Salt or soy sauce to taste 1 teaspoon brand Maggie

How to do it

1 With mashed potatoes, mashed tofu, frozen liver powder Egg yolks together

2 Pound celery root, garlic, pepper and combine thoroughly

3 All the ingredients mixed together to a smooth and homogeneous Season with salt or sauce brand, Maggie

4 Melt butter in a frying pan on low heat, bring the mixture into the prepared pan and fry the 2 side is cooked onions

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Fried Tuna Teriyaki sauce

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Fried Tuna Teriyaki sauce

Garnish.

Wasabi 1/2 tsp.
Teriyaki sauce, 1 tbsp.
200 g fresh tuna, cut into small dice.
Onion, chopped 1 tbsp.
Egg yolk of one egg.
Japanese chili powder 1 tsp.
50 g of wheat flour.
Egg 1.
200 grams of powdered bread crumbs.
Vegetable oil 1/4 cup.
Unsalted butter 200 grams.
According to Japanese Vegetable Stew.
Japanese rice, if desired.
How do
In a bowl, mix the wasabi and teriyaki sauce and mix well.
Put the meat, fresh tuna, cut into small dice onion, chopped egg and egg yolk down. Mix well with sauce.
Bring mixture to a mold free flat pieces, sprinkle with cayenne pepper all over Japan.
The fish sculpture out of it with the dough. Moistened bread crumbs, eggs and flour.
Bring a saucepan and heat. Put oil and butter to the hot water. The tuna into the pan fried to golden on both sides.
Spoon onto a serving dish. Topped with teriyaki sauce. Serve with vegetables in Japan studio. Rice and Japan.

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Fried Tuna Teriyaki sauce

funny menu for you
Fried Tuna Teriyaki sauce