The last weekend in Guild Wars 2 beta is coming soon: Friday, 20 servers open, then close permanently on Sunday, 22, pending the expected release August 28. Yesterday ArenaNet has announced the details of that appointment with the beta. In addition to the two races so far unpublished and sylvari Asura players can explore a new area and enjoy many new to the PvP system.
Asura & sylvari
Players can create characters demon or sylvari for the first time, and will have the opportunity to explore areas of origin of these races, also trying different possible experiences offered by the History Staff. The Lore and Continuity Writer Ree Soesbee, which was directly involved in the creation of sylvari, has high hopes and expectations for the debut of this enigmatic race of humanoid trees:
***I hope that players arrive at the end of this weekend with a better idea of how sylvari race: their personalities, quirks, interests and principles. I also hope you will appreciate the voices of sylvari (those of the player characters (PCs), in particular, are outstanding!) And they have a chance to visit the grove, and immerse yourself in all its wonders. Personally, I can not wait to see how players react in the face of customization options for PG sylvari: something on which our artists have worked with great commitment. It 'hard to balance the beauty with the "non-human"!
Players can create characters asura for the first time in this beta weekend. Matt Barrett, the Concept Artist largely responsible for creating the architecture asura, is confident that players will appreciate the Province of Metric and monolithic Rata Sum, or comparisons of wits against the investigation threatening.
***Make the world of the asuras characterized visually and culturally it was a huge and complex job, and I think players will be intrigued by this breed as it was me. My challenge for players is to explore the heights and depths of this unique civilization, to try to discover the secrets of the asuras.
Brisban Wildlands
This new map, designed for players level 17-20, will debut this weekend. Brisban Wildlands is a jungle close to the lands of the asuras, the sylvari and humans. For years the only inhabitants were a few demons in their secret laboratories or too dangerous to occupy the areas close to Rata Sum, and a growing population of skritt. Protected by the jungle, the skritt have built the city of Skrittsburgh, reaching a level of civility rarely found in other regions of Tyria.
Unfortunately, it was not long before the outlaws began to exploit the isolated position of Brisban. The inquiry, the Court of Nightmares and human bandits infest this hour, the storm skritt and disturb experiments in laboratories. Worse, each of these groups seem to have their own dark plans, plans that could have catastrophic consequences if not promptly thwarted.
There's so much need of heroes sylvari that many have gone into this jungle for their wild hunt. Recognizing their common goals, the Bearers of Peace, worthy followers of the wild hunt, and Seraphim human, have pooled their resources in an attempt to prevent Brisban Wildlands falling into the hands of criminals.
Barrel Brawl
We now introduce the first mini-activities that will be made available during this beta weekend. The popular pastime amazing norn Barrel Brawl! Activities such as the Barrel Brawl are fun mini-games found in many cities of Tyria. In the largest settlement of Hoelbrak norn, players can talk to the NPC Brewer in north-west corner to enter the game.
In the Barrel Brawl teams must try to conquer the barrels full of beer on a frozen lake and try to get them to the collector of beer for his own formation. Participants can grab, punches, kicking, and striking in any way while their opponents to gain control of the barrel.
The sight of a barrel of beer will never be the same!
download Guild Wars 2: Collector's Edition
Guild Wars 2: Sylvari Hands-On
During the past week William Murphy of mmorpg.com has had the exclusive opportunity to scour the lands of Tyria trying to preview one of the two new races that will be available for the first time with the last beta weekend in Guild Wars 2 that the envi Friday the sylvari.
In the series of newly released videos are then shown the gaming sessions in the initial area of Caledor Forest and the capital of sylvari,Grove. As you know this race is closely tied to the relationship with nature and is characterized by it, as is evident from the stage of character creation.
The sylvari are characterized by a lifestyle in harmony with the world of Tyria, and although this entails defending by their greed, they do not know much about other races and a good part of their storyline will focus on this their "awakening" in obtaining knowledge the war that is upsetting Tyria. The enclave of Grove, home of sylvari, reflects all these aspects of the race, presenting itself as something unique: a giant tree village.
Caledor Forest, the starting area, it is not as large as those of other races such as Humans or Charr, but is more densely populated and intensely enriched content purely naturalistic mold: this is an area, and more generally of a race, specifically designed to satisfy lovers of elven environments, for an adventure to discover the relationship with the nature of Tyria. This appears to be more intricate, for the purposes of gameplay, gameplay less linear than the other starting zones.
To learn all about the background of sylvari I refer you to this our earlier preview.
download Guild Wars 2 $59.99 - $149.99
In the series of newly released videos are then shown the gaming sessions in the initial area of Caledor Forest and the capital of sylvari,Grove. As you know this race is closely tied to the relationship with nature and is characterized by it, as is evident from the stage of character creation.
The sylvari are characterized by a lifestyle in harmony with the world of Tyria, and although this entails defending by their greed, they do not know much about other races and a good part of their storyline will focus on this their "awakening" in obtaining knowledge the war that is upsetting Tyria. The enclave of Grove, home of sylvari, reflects all these aspects of the race, presenting itself as something unique: a giant tree village.
Caledor Forest, the starting area, it is not as large as those of other races such as Humans or Charr, but is more densely populated and intensely enriched content purely naturalistic mold: this is an area, and more generally of a race, specifically designed to satisfy lovers of elven environments, for an adventure to discover the relationship with the nature of Tyria. This appears to be more intricate, for the purposes of gameplay, gameplay less linear than the other starting zones.
To learn all about the background of sylvari I refer you to this our earlier preview.
download Guild Wars 2 $59.99 - $149.99
STIR FRIED RIBBON NOODLES WITH PORK
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Pork, cut into pieces 250 g.
In soy sauce 2 tablespoons white.
2 cloves garlic, minced.
450 g rice noodles (noodles or rice noodles).
1 tablespoon dark soy sauce.
Kale, cut into pieces 200 g.
Egg 1.
2 tablespoons oyster sauce.
How to do step by step.
1. Heat oil in a pan, heat the garlic and pork. Leek and cook until the pork is cooked.
2. Add noodles and remaining ingredients to. Stir until everything is over.
3. The ingredients in a saucepan on the side. Egg into the pan. Turner is doing to break the yolk. Wait until eggs are almost cooked, then fried in a pan, mix everything together.
4. Cooked in soy sauce to taste with white pepper and sprinkle with brown plate mod. As soon as it's served hot.
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Pork, cut into pieces 250 g.
In soy sauce 2 tablespoons white.
2 cloves garlic, minced.
450 g rice noodles (noodles or rice noodles).
1 tablespoon dark soy sauce.
Kale, cut into pieces 200 g.
Egg 1.
2 tablespoons oyster sauce.
How to do step by step.
1. Heat oil in a pan, heat the garlic and pork. Leek and cook until the pork is cooked.
2. Add noodles and remaining ingredients to. Stir until everything is over.
3. The ingredients in a saucepan on the side. Egg into the pan. Turner is doing to break the yolk. Wait until eggs are almost cooked, then fried in a pan, mix everything together.
4. Cooked in soy sauce to taste with white pepper and sprinkle with brown plate mod. As soon as it's served hot.
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stir-fried mushrooms
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A delicious menu this week. I feel for the fear of fat. With the health food.
Mixture at 1-2.
* Soak the mushrooms, cut in half 50 g.
* 2 tablespoons oyster sauce.
The Long Road * 3 bell peppers and 1/2.
* Ginkgo seeds, cooked 30 g.
* A little water.
* 1 tablespoon soy sauce.
* 1 tablespoon tomato sauce.
* 1 tablespoon sesame oil.
* 1 cup sugar.
* Pinch of salt.
* Oil for frying and stir-fry.
How to do
1. The wok, add water, sugar, sesame oil, salt, and simmer until the sugar dissolves until it thickens into a piece of fried tofu. Toss to coat all over. Plate and let cool to have crystallized in sugar.
2. In the same pan add little oil and fry onion, bell peppers, mushrooms and truffle sauce is cooked with oyster sauce, soy sauce's taste Stir together until thick as your plate. Serve with sugar-coated pieces of tofu.
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Mixture at 1-2.
* Soak the mushrooms, cut in half 50 g.
* 2 tablespoons oyster sauce.
The Long Road * 3 bell peppers and 1/2.
* Ginkgo seeds, cooked 30 g.
* A little water.
* 1 tablespoon soy sauce.
* 1 tablespoon tomato sauce.
* 1 tablespoon sesame oil.
* 1 cup sugar.
* Pinch of salt.
* Oil for frying and stir-fry.
How to do
1. The wok, add water, sugar, sesame oil, salt, and simmer until the sugar dissolves until it thickens into a piece of fried tofu. Toss to coat all over. Plate and let cool to have crystallized in sugar.
2. In the same pan add little oil and fry onion, bell peppers, mushrooms and truffle sauce is cooked with oyster sauce, soy sauce's taste Stir together until thick as your plate. Serve with sugar-coated pieces of tofu.
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manganese salad
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The mixture for 1-2.
100 g boiled peeled shrimp.
Chevron boiled octopus, cut into pieces 50 g.
Grilled chicken, cut into pieces 50 g.
Onion 1/2 head.
1 tablespoon roasted sesame.
Apple: 1.
Boiled potatoes 1 head.
1 cup of salad cream.
Zhuang Jiao (Prikham).
Paprika, chili powder, 1/2 tsp.
How to do
Onion, sliced apples, potatoes, dice into small pieces, but beauty as well. The dip to cool before being mixed with shrimp. Squid and chicken in a salad bowl.
Put the cream dressing. Mix them up if too thick, add milk mixture to a serving plate containers. Sprinkle a little sesame powder and paprika to taste.
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The mixture for 1-2.
100 g boiled peeled shrimp.
Chevron boiled octopus, cut into pieces 50 g.
Grilled chicken, cut into pieces 50 g.
Onion 1/2 head.
1 tablespoon roasted sesame.
Apple: 1.
Boiled potatoes 1 head.
1 cup of salad cream.
Zhuang Jiao (Prikham).
Paprika, chili powder, 1/2 tsp.
How to do
Onion, sliced apples, potatoes, dice into small pieces, but beauty as well. The dip to cool before being mixed with shrimp. Squid and chicken in a salad bowl.
Put the cream dressing. Mix them up if too thick, add milk mixture to a serving plate containers. Sprinkle a little sesame powder and paprika to taste.
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Thai cuisine and foreigners
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Whatever the reason, the Thai nation. The reason is I like it.
In the Seminar. "Thai Kitchen World" of the Faculty of Humanities and Social Sciences, University of East. Given the popularity of Thai food in foreign countries that Thailand has been a rising popularity grew. Not only in the U.S. only. But also in Europe, Australia, Japan, Middle East, China and India.
What makes Thai food is popular the world community. For information has been compiled from foreign clients in major cities in the United States, Australia and Europe found that the unique and delicious Thai food is recognized as follows.
1. Unique taste with a mellow, sweet, sour, spicy flavor is the third perfect season by not focusing on any one flavor. The mouth on it. Pull out the tongue can taste it fully. It is difficult to describe. I have to impress everyone, even when consumers have a taste for the first time. It makes sense to eat more. The aesthetic experience of actually eating. While some people say that the smell of herbs and spices of Thai food is very unique in that not too pungent. It has a mild aroma. Inserted in each molecule. And leaves a mild onion flavor in the mouth even when I swallowed it.
2. Diversity. Although Thai cuisine is popular around the 10th as the favorite. But the truth is. Thai food is the sweet smell of various types can be chosen to be endless. Foreigners often say that. This made them taste it and try a new Thai restaurant that opened up because they know there is something exotic, try not to repeat. Add some Thai restaurants to try and change your own menu from time to time. To allow customers to try new items. It also found that customers who like Thai food is often the customer is rather like trying something new and exotic flavors of Thai cuisine to savor.
3. Thai food is not greasy, not that fat foreigner. Thai food is low. Even eating until full and not feel uncomfortable. Or excess. Because the majority of Thai mixed vegetables with it. With various side dishes. It is known that Thai food is healthy in some major cities such as Sydney in Australia, complementing the main dish on the menu of every Thai restaurant. In some places there is even the curry with fresh vegetables of many kinds. In response to customer-focused health. This feature of Thai food is perfectly compatible with the trend of food consumption on current health.
4 Impressive services. This is not related to food. It is a significant addition to the terms of Kitti softness and good manners of the Thai people. To make an impression in the service of the Thai restaurants and Thai food in all countries, although it has developed and is recognized by consumers around the world. Management facilities. Restaurant is another dimension of creating a good image and promoting Thai to win popularity. Thai restaurants are successful in meeting the needs of consumers. A foreign representative to the beauty of Thai culture. The aesthetic presentation of Thai food.
View over 5,000 menus at http://www.menu-for-you.com
Whatever the reason, the Thai nation. The reason is I like it.
In the Seminar. "Thai Kitchen World" of the Faculty of Humanities and Social Sciences, University of East. Given the popularity of Thai food in foreign countries that Thailand has been a rising popularity grew. Not only in the U.S. only. But also in Europe, Australia, Japan, Middle East, China and India.
What makes Thai food is popular the world community. For information has been compiled from foreign clients in major cities in the United States, Australia and Europe found that the unique and delicious Thai food is recognized as follows.
1. Unique taste with a mellow, sweet, sour, spicy flavor is the third perfect season by not focusing on any one flavor. The mouth on it. Pull out the tongue can taste it fully. It is difficult to describe. I have to impress everyone, even when consumers have a taste for the first time. It makes sense to eat more. The aesthetic experience of actually eating. While some people say that the smell of herbs and spices of Thai food is very unique in that not too pungent. It has a mild aroma. Inserted in each molecule. And leaves a mild onion flavor in the mouth even when I swallowed it.
2. Diversity. Although Thai cuisine is popular around the 10th as the favorite. But the truth is. Thai food is the sweet smell of various types can be chosen to be endless. Foreigners often say that. This made them taste it and try a new Thai restaurant that opened up because they know there is something exotic, try not to repeat. Add some Thai restaurants to try and change your own menu from time to time. To allow customers to try new items. It also found that customers who like Thai food is often the customer is rather like trying something new and exotic flavors of Thai cuisine to savor.
3. Thai food is not greasy, not that fat foreigner. Thai food is low. Even eating until full and not feel uncomfortable. Or excess. Because the majority of Thai mixed vegetables with it. With various side dishes. It is known that Thai food is healthy in some major cities such as Sydney in Australia, complementing the main dish on the menu of every Thai restaurant. In some places there is even the curry with fresh vegetables of many kinds. In response to customer-focused health. This feature of Thai food is perfectly compatible with the trend of food consumption on current health.
4 Impressive services. This is not related to food. It is a significant addition to the terms of Kitti softness and good manners of the Thai people. To make an impression in the service of the Thai restaurants and Thai food in all countries, although it has developed and is recognized by consumers around the world. Management facilities. Restaurant is another dimension of creating a good image and promoting Thai to win popularity. Thai restaurants are successful in meeting the needs of consumers. A foreign representative to the beauty of Thai culture. The aesthetic presentation of Thai food.
View over 5,000 menus at http://www.menu-for-you.com
How to Stir a delicious meal
funny menu for you
Fried food is Stir in a pan with hot oil.
And short duration. There will be some food. Flip back and forth quickly.
Stir morning glory.
The heat supplied. Stir morning glory that will be stuck with water.
The morning glory is ripe and green.
Stir cabbage, kale.
Put the vegetables in the pan should be closed.
Or on the carpet Stir a little water.
If you do not have to put oyster sauce soya sauce or fish sauce.
The oyster is salty.
Stir vegetables.
Fuel consumption is quite large.
Add flour Stir with oyster sauce is salty. Do not put the sauce.
Stir vegetables are green.
The green vegetables are crisp flavor and the heat.
Spicy stir-fry.
Use a curry. Fresh or dried chili peppers.
The spice or no spice.
Spicy, salty, spicy taste.
stir-fry Prikking.
Spicy stir-fry curry with a single type.
Add tamarind juice, sugar, vegetables, beans, morning glory Winged Bean.
Sweet and sour stir-fry.
Shrimp, oysters, crab meat, fish, vegetables of all kinds.
Onion, cucumber, sour, salty, sweet.
View over 5,000 menus at http://www.menu-for-you.com
Fried food is Stir in a pan with hot oil.
And short duration. There will be some food. Flip back and forth quickly.
Stir morning glory.
The heat supplied. Stir morning glory that will be stuck with water.
The morning glory is ripe and green.
Stir cabbage, kale.
Put the vegetables in the pan should be closed.
Or on the carpet Stir a little water.
If you do not have to put oyster sauce soya sauce or fish sauce.
The oyster is salty.
Stir vegetables.
Fuel consumption is quite large.
Add flour Stir with oyster sauce is salty. Do not put the sauce.
Stir vegetables are green.
The green vegetables are crisp flavor and the heat.
Spicy stir-fry.
Use a curry. Fresh or dried chili peppers.
The spice or no spice.
Spicy, salty, spicy taste.
stir-fry Prikking.
Spicy stir-fry curry with a single type.
Add tamarind juice, sugar, vegetables, beans, morning glory Winged Bean.
Sweet and sour stir-fry.
Shrimp, oysters, crab meat, fish, vegetables of all kinds.
Onion, cucumber, sour, salty, sweet.
View over 5,000 menus at http://www.menu-for-you.com
bitter gourd stuffed with minced pork soup
funny menu for you
* 2 bitter gourd.
* 300 grams with minced pork.
* 1 tablespoon minced garlic.
* Cut the Coriander root, 2 roots.
* In soy sauce 2 tablespoons white.
* 2 tsp oyster sauce.
* 2 teaspoons sugar.
* 3 The mushrooms (cut into pieces).
* Baby carrots, cut into pieces 1.
Salt (to reduce the bitterness of the bitter gourd).
* 3 cups broth (or water).
* Cayenne pepper 1/2 tsp.
* Coriander (for garnishing food).
How do step by step.
1. Gourd thoroughly washed and cut into pieces about 2 inches long, bitter melon scoop the inside out. Then paint over it with salt inside and outside the 10 to 15 minutes, then rinsed with water until clean.
2. In a medium bowl, add pork, garlic, coriander roots, in soy sauce (1 tablespoon), left New York oysters (1 tsp) and sugar (1 tsp) massage by hand until all ingredients. evenly and completely. Then put in the stuffed bitter melon is prepared in one step.
3. The broth (or water) into the pot and put it on medium heat. Wait until it boils, put the stuffed bitter melon, mushroom, onion, carrot, in soy sauce (1 tablespoon) in oyster sauce (1 tsp) and sugar (1 tsp) after all the ingredients. Wait until the soup boils again, so dim the lights down. New boilers were left with very low heat for one hour (preferably steamed up the delicious taste of the soup).
4. On boilers at the plate holder. Garnish with coriander and a little pepper. Serve immediately with steamed rice.
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* 300 grams with minced pork.
* 1 tablespoon minced garlic.
* Cut the Coriander root, 2 roots.
* In soy sauce 2 tablespoons white.
* 2 tsp oyster sauce.
* 2 teaspoons sugar.
* 3 The mushrooms (cut into pieces).
* Baby carrots, cut into pieces 1.
Salt (to reduce the bitterness of the bitter gourd).
* 3 cups broth (or water).
* Cayenne pepper 1/2 tsp.
* Coriander (for garnishing food).
How do step by step.
1. Gourd thoroughly washed and cut into pieces about 2 inches long, bitter melon scoop the inside out. Then paint over it with salt inside and outside the 10 to 15 minutes, then rinsed with water until clean.
2. In a medium bowl, add pork, garlic, coriander roots, in soy sauce (1 tablespoon), left New York oysters (1 tsp) and sugar (1 tsp) massage by hand until all ingredients. evenly and completely. Then put in the stuffed bitter melon is prepared in one step.
3. The broth (or water) into the pot and put it on medium heat. Wait until it boils, put the stuffed bitter melon, mushroom, onion, carrot, in soy sauce (1 tablespoon) in oyster sauce (1 tsp) and sugar (1 tsp) after all the ingredients. Wait until the soup boils again, so dim the lights down. New boilers were left with very low heat for one hour (preferably steamed up the delicious taste of the soup).
4. On boilers at the plate holder. Garnish with coriander and a little pepper. Serve immediately with steamed rice.
View over 5,000 menus at http://www.menu-for-you.com
Thai spices Use food as medicine.
funny menu for you
Spices used in Thai cuisine, each dish is unique. The taste is spicy. Beautiful colors. And most importantly, the smell of spices. Not only cooking only. The spices have medicinal properties as well.
The spice is native to Southeast Asia. The other part came from abroad. As the source of a spice. It is expected that Thai spices into the emigration of Indians who took up residence in Thailand. For spices used in Thai cuisine can be divided into two categories: fresh and dry spices.
Spices and fresh vegetables with oil while still fresh and will gradually fade away with the dry evaporation. The aroma is reduced or eliminated, such as basil, parsley, basil, mint, basil, celery, shallots, ginger, galangal, kaffir lime leaves, lemon grass, etc.
Dry. The essential oil was dried And the aroma when heated. The urge to spit out the smell. Therefore, before using it in the roast before cooking, including cinnamon, nutmeg, cloves, star anise, cardamom, black pepper, cumin, etc. Dipli.
10 dry spices in Thailand
Some of the spices in a pharmaceutical composition, so we have a meal prepared from a variety of spices, it is a wonderful treatment we received from eating them. Then we come to know each other spices too.
1. Clove is the dried flower buds. Dark brown in color and spicy fragrance. Old people in the past, chewing betel nut, clove, together with the aromatic properties of the drug to the digestive carminative to relieve flatulence as dental anesthetics, analgesics, and flowers, cloves also contain calcium and phosphorus. To help maintain bones and teeth. Methods of cooking. Remove the lamb mixture before roasting. The fragrant and spicy. If you have ground beef in chili, curry, Massaman curry before the Bue Mumbai, etc., or to use any of the flowers in a braise.
2. Cardamom has been used widely in both the kitchen and medicine. Cardamom is a small sphere tree bark, white solid. In a lot of brown granules. The pungent aroma. A little spicy. The sweet and bitter taste properties of the drug used as a tonic element. Pituitary to expel the stomach to relieve tight and heartburn indigestion diarrhea using a combination of drugs taken to relieve stomach awaiting trial. Methods of cooking. It must be roasted before it is forced to shell the grain in the mill but thoroughly. The fishy odor. And aromatic curries. Used as a spice in curry Massaman Curry Curry Curry Curry and so on to the flavor and color of many foods such as bread, fermented foods and meat products.
3. Bay leaf, then the dried leaves which are then used as a spice. The leaves of the bay. But God leaves his family. The pungent aroma. Hot and nourishing blood tonic properties of drugs expel the flatulence element method is used in cooking. Time to rip it out and insert the stem into pieces. A. The smell the smell of meat. Or used as floating Curry Massaman curry.
4. Pepper and dried fruit and black pepper crust, called the shell of the grain, but the pepper, white pepper, or peel. The aroma is quite pungent, spicy flavor and medicinal properties, sweaty expel flatulence cure toothache, constipation and appetite. Methods of cooking. A whole or to the ground. The flavor of food. The fishy odor. The preservation of meat. As a component of curry and Panang curry Massaman curry, etc. It is also used white pepper in the soup.
5. Dried fruit, dried ripe fruit is red or auburn. A pungent and spicy aroma. Most of the hot chili pepper is the seed and filling. Also customize the colors in a beautiful way with the properties of elements and pituitary carminative, digestive tonic. The appetite. Methods of cooking. Curry Panang curry paste used to make sour and spicy ฉoeฉie because the color and not very
6. Nutmeg.
Nutmeg is the fruit of the nutmeg. Which is used as a spice. Most of the seeds. The seeds have a hard shell to crack the shell. Use only in a black bean aroma and pungent taste astringent.
Mace, the mace is called. In fact, not flowers. However, as the skin covering the sandalwood. Known. Seed coat (cord) fiber flat panel color display is a very pungent aroma. Taste is sour and astringent.
Properties of periodic maintenance of the driving wind and digestive flatulence. And put an ingredient in herbal medicine. Resolve the wind profile. Methods of cooking. To be roasted and then ground it into meal. Use deodorant smell and aroma of curries such as Kaeng Massaman curry Bue Mumbai Curry piercing the loop as well as in food precautions mace a compound Christina Park (Myristicin) if it is a trance dream I eat more than 5 grams of sandalwood to nausea, vomiting, dry mouth, dizziness, irregular heartbeat and can lead to death.
7. Eight cloves, anise, or sandalwood. The spices from China. The result is the dried fruit is the star of eight points. Reddish brown. The sweet spicy scent and medicinal properties expel the elements for periodic maintenance, pituitary dyspepsia, use in cooking. Before the fire, or boiled in oil before. The food makes a hawk or an appetizing aroma. Or a fine powder as an ingredient in cooking Spices. In the northern part of Labrador.
8. Coriander seeds and dried fruit. The small spheres. White, pale blue or brown and fragrant aroma, it is more or less depending on the seed. Coriander to taste the flavor of licorice-like properties of the soft top of the appetite. Relieve abdominal pain. Indigestion carminative and diuretic. Methods of cooking. Prior to cooking the beans first. Now, roasted and then pounded thoroughly hot. Panang curry is the curry Massaman curry with caraway seeds used. 9. Cumin and dried fruit or Etiinkaw. The result is a flat oval. Yellowish brown. Very fragrant. Spicy and bitter. Cumin seeds a little. Onion seed is a major benefit of the drug to drive a leucorrhea expel flatulence. And as an ingredient in herbal medicine. Methods of cooking. I used to have to break before you kiss. The marinated meat smell fishy. Top with coriander seeds. Slowly roasted to give flavor to the mix in the spices like curry powder Curry Curry or flavoring foods, breads, cakes.
10. Cinnamon are used. The bark of the cinnamon. Bay Soft, sweet, bitter, astringent and aromatic properties of the drug sweating, fatigue, a private firm uses a combination of a wind snuff. Cinnamon oil kills fungus and bacteria country effects. Methods of cooking. I used to be roasted or burned before. They are fragrant. The fishy smell of the meat. Put the mixture in the whole or ground spices such as curry, Massaman Beef Stew with Spices etc.
View over 5,000 menus at http://www.menu-for-you.com
Spices used in Thai cuisine, each dish is unique. The taste is spicy. Beautiful colors. And most importantly, the smell of spices. Not only cooking only. The spices have medicinal properties as well.
The spice is native to Southeast Asia. The other part came from abroad. As the source of a spice. It is expected that Thai spices into the emigration of Indians who took up residence in Thailand. For spices used in Thai cuisine can be divided into two categories: fresh and dry spices.
Spices and fresh vegetables with oil while still fresh and will gradually fade away with the dry evaporation. The aroma is reduced or eliminated, such as basil, parsley, basil, mint, basil, celery, shallots, ginger, galangal, kaffir lime leaves, lemon grass, etc.
Dry. The essential oil was dried And the aroma when heated. The urge to spit out the smell. Therefore, before using it in the roast before cooking, including cinnamon, nutmeg, cloves, star anise, cardamom, black pepper, cumin, etc. Dipli.
10 dry spices in Thailand
Some of the spices in a pharmaceutical composition, so we have a meal prepared from a variety of spices, it is a wonderful treatment we received from eating them. Then we come to know each other spices too.
1. Clove is the dried flower buds. Dark brown in color and spicy fragrance. Old people in the past, chewing betel nut, clove, together with the aromatic properties of the drug to the digestive carminative to relieve flatulence as dental anesthetics, analgesics, and flowers, cloves also contain calcium and phosphorus. To help maintain bones and teeth. Methods of cooking. Remove the lamb mixture before roasting. The fragrant and spicy. If you have ground beef in chili, curry, Massaman curry before the Bue Mumbai, etc., or to use any of the flowers in a braise.
2. Cardamom has been used widely in both the kitchen and medicine. Cardamom is a small sphere tree bark, white solid. In a lot of brown granules. The pungent aroma. A little spicy. The sweet and bitter taste properties of the drug used as a tonic element. Pituitary to expel the stomach to relieve tight and heartburn indigestion diarrhea using a combination of drugs taken to relieve stomach awaiting trial. Methods of cooking. It must be roasted before it is forced to shell the grain in the mill but thoroughly. The fishy odor. And aromatic curries. Used as a spice in curry Massaman Curry Curry Curry Curry and so on to the flavor and color of many foods such as bread, fermented foods and meat products.
3. Bay leaf, then the dried leaves which are then used as a spice. The leaves of the bay. But God leaves his family. The pungent aroma. Hot and nourishing blood tonic properties of drugs expel the flatulence element method is used in cooking. Time to rip it out and insert the stem into pieces. A. The smell the smell of meat. Or used as floating Curry Massaman curry.
4. Pepper and dried fruit and black pepper crust, called the shell of the grain, but the pepper, white pepper, or peel. The aroma is quite pungent, spicy flavor and medicinal properties, sweaty expel flatulence cure toothache, constipation and appetite. Methods of cooking. A whole or to the ground. The flavor of food. The fishy odor. The preservation of meat. As a component of curry and Panang curry Massaman curry, etc. It is also used white pepper in the soup.
5. Dried fruit, dried ripe fruit is red or auburn. A pungent and spicy aroma. Most of the hot chili pepper is the seed and filling. Also customize the colors in a beautiful way with the properties of elements and pituitary carminative, digestive tonic. The appetite. Methods of cooking. Curry Panang curry paste used to make sour and spicy ฉoeฉie because the color and not very
6. Nutmeg.
Nutmeg is the fruit of the nutmeg. Which is used as a spice. Most of the seeds. The seeds have a hard shell to crack the shell. Use only in a black bean aroma and pungent taste astringent.
Mace, the mace is called. In fact, not flowers. However, as the skin covering the sandalwood. Known. Seed coat (cord) fiber flat panel color display is a very pungent aroma. Taste is sour and astringent.
Properties of periodic maintenance of the driving wind and digestive flatulence. And put an ingredient in herbal medicine. Resolve the wind profile. Methods of cooking. To be roasted and then ground it into meal. Use deodorant smell and aroma of curries such as Kaeng Massaman curry Bue Mumbai Curry piercing the loop as well as in food precautions mace a compound Christina Park (Myristicin) if it is a trance dream I eat more than 5 grams of sandalwood to nausea, vomiting, dry mouth, dizziness, irregular heartbeat and can lead to death.
7. Eight cloves, anise, or sandalwood. The spices from China. The result is the dried fruit is the star of eight points. Reddish brown. The sweet spicy scent and medicinal properties expel the elements for periodic maintenance, pituitary dyspepsia, use in cooking. Before the fire, or boiled in oil before. The food makes a hawk or an appetizing aroma. Or a fine powder as an ingredient in cooking Spices. In the northern part of Labrador.
8. Coriander seeds and dried fruit. The small spheres. White, pale blue or brown and fragrant aroma, it is more or less depending on the seed. Coriander to taste the flavor of licorice-like properties of the soft top of the appetite. Relieve abdominal pain. Indigestion carminative and diuretic. Methods of cooking. Prior to cooking the beans first. Now, roasted and then pounded thoroughly hot. Panang curry is the curry Massaman curry with caraway seeds used. 9. Cumin and dried fruit or Etiinkaw. The result is a flat oval. Yellowish brown. Very fragrant. Spicy and bitter. Cumin seeds a little. Onion seed is a major benefit of the drug to drive a leucorrhea expel flatulence. And as an ingredient in herbal medicine. Methods of cooking. I used to have to break before you kiss. The marinated meat smell fishy. Top with coriander seeds. Slowly roasted to give flavor to the mix in the spices like curry powder Curry Curry or flavoring foods, breads, cakes.
10. Cinnamon are used. The bark of the cinnamon. Bay Soft, sweet, bitter, astringent and aromatic properties of the drug sweating, fatigue, a private firm uses a combination of a wind snuff. Cinnamon oil kills fungus and bacteria country effects. Methods of cooking. I used to be roasted or burned before. They are fragrant. The fishy smell of the meat. Put the mixture in the whole or ground spices such as curry, Massaman Beef Stew with Spices etc.
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how to cook chicken green curry
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Green curry is one of the most popular foods. This is a spicy curry flavor slightly. It is made with spicy chili, but this does not ruin the taste. And aroma. Other herbal ingredients are cooked in Green curry is that it is appropriate. ingredients
500 grams chicken, 200 grams of Green curry pastes, coconut milk, 1,000 grams, 250 grams of cream, 400 g
eggplant, green pepper, red, 30 g, 40 g basil leaves, kaffir lime leaves 2 grams, 30 grams sugar, fish sauce, 80 g.
Green curry pastes ingredients
Chili 30 g cayenne pepper 10 grams, lemon grass, 15 g, Pin 7 g, surface lime 8 grams of garlic, 60 g, coriander seeds 5 grams, onions 40 grams, cumin, 2 g, pepper, 3 g, roots, leaves 5 grams, a. 20 g basil, shrimp paste 10 grams, salt 5 grams, 150 grams of oil.
how to cook chicken green curry
Pound all the ingredients for the pastes chicken with stir-fried with pastes oil and set aside the cream to the onions. Fry the chicken until cooked, add coconut milk (1000 g) or until the eggplant, season with sugar, fish sauce over the eggplant is cooked, add cream to the cayenne pepper cooking meat. Tail with coconut milk until done and set aside. Green curry with coconut milk and cook over medium heat until it is seasoned with fish sauce, I was happy to take the meat to a boil and stir until boiling, add the other vegetables and skim milk.
Featured the nutritional value of chicken Green curry.
The protein in reasonable quantities of high fiber foods and ingredients in curry stew.
Trick
The red meat, fish, and chicken with Green curry was good. Eggplant and tomato can be used instead. Bamboo has a taste like basil and galangal adds flavor. It is optional. A key ingredient in pastes successfully. Coconut milk can be used instead.
The value of Thai herbs.
Stew: an analgesic, diuretic treatment of bronchial bleeding. And rheumatoid arthritis.
Kaffir lime leaves, prevent and cure cancer.
Basil: I heartburn, bloating, distension and appetite.
Cayenne pepper, green, red, and appetite as a laxative to help expel the pituitary cold.
Onions: Helps relieve cold symptoms of suffocation.
Garlic: reduces blood cholesterol levels, cancer, inflammatory diseases of skin fungus.
Pins: a carminative to relieve colic, flatulence tight pituitary.
Lemon grass: the distension, colic, flatulence.
Coriander root: help to excrete toxins from the body. The stomach.
Pepper: digestive aid. I feel comfortable to expel sweat to reduce body heat.
Cumin, carminative, digestive aid.
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Green curry is one of the most popular foods. This is a spicy curry flavor slightly. It is made with spicy chili, but this does not ruin the taste. And aroma. Other herbal ingredients are cooked in Green curry is that it is appropriate. ingredients
500 grams chicken, 200 grams of Green curry pastes, coconut milk, 1,000 grams, 250 grams of cream, 400 g
eggplant, green pepper, red, 30 g, 40 g basil leaves, kaffir lime leaves 2 grams, 30 grams sugar, fish sauce, 80 g.
Green curry pastes ingredients
Chili 30 g cayenne pepper 10 grams, lemon grass, 15 g, Pin 7 g, surface lime 8 grams of garlic, 60 g, coriander seeds 5 grams, onions 40 grams, cumin, 2 g, pepper, 3 g, roots, leaves 5 grams, a. 20 g basil, shrimp paste 10 grams, salt 5 grams, 150 grams of oil.
how to cook chicken green curry
Pound all the ingredients for the pastes chicken with stir-fried with pastes oil and set aside the cream to the onions. Fry the chicken until cooked, add coconut milk (1000 g) or until the eggplant, season with sugar, fish sauce over the eggplant is cooked, add cream to the cayenne pepper cooking meat. Tail with coconut milk until done and set aside. Green curry with coconut milk and cook over medium heat until it is seasoned with fish sauce, I was happy to take the meat to a boil and stir until boiling, add the other vegetables and skim milk.
Featured the nutritional value of chicken Green curry.
The protein in reasonable quantities of high fiber foods and ingredients in curry stew.
Trick
The red meat, fish, and chicken with Green curry was good. Eggplant and tomato can be used instead. Bamboo has a taste like basil and galangal adds flavor. It is optional. A key ingredient in pastes successfully. Coconut milk can be used instead.
The value of Thai herbs.
Stew: an analgesic, diuretic treatment of bronchial bleeding. And rheumatoid arthritis.
Kaffir lime leaves, prevent and cure cancer.
Basil: I heartburn, bloating, distension and appetite.
Cayenne pepper, green, red, and appetite as a laxative to help expel the pituitary cold.
Onions: Helps relieve cold symptoms of suffocation.
Garlic: reduces blood cholesterol levels, cancer, inflammatory diseases of skin fungus.
Pins: a carminative to relieve colic, flatulence tight pituitary.
Lemon grass: the distension, colic, flatulence.
Coriander root: help to excrete toxins from the body. The stomach.
Pepper: digestive aid. I feel comfortable to expel sweat to reduce body heat.
Cumin, carminative, digestive aid.
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How to cook Massaman curry
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Massaman curry is a curry that was influenced by the type of food Malaya. Muslims call this type of soup that was always in a Thai Massaman curry, sweet relish recipe in the traditional Muslim salty savor it .
Massaman curry in southern Muslims. Of cooked beef is comprised of central Thailand. Massaman curry is made. Mix coriander powder, cumin, cayenne pepper is ground into a powder, cayenne pepper and Indian spices. Then bring the oil and stir fry the onions. The Massaman curry in Malaya - Java is the cinnamon, clove oil and shallots and stir until fragrant. Then add coriander powder, cumin, chili powder, cayenne pepper, India, and stir to combine. In addition, turmeric powder, roasted coconut and bamboo shoots, Chinese lily.
Website CNNGO ranked 50 most delicious food in the world by voting to support Bush was elected to the Massaman curry delicious food in the world.
Ingredient
* 400 grams of chicken (cut into pieces)
* Coconut milk 1/2 cup
* 2 tablespoons sugar
*Salt 1/2 tbsp
* Onion, 2 tomatoes (cut into small pieces)
* 1 cup sweet potatoes (peeled and cut into large pieces)
* Massaman curry paste 1 tbsp
* 1 tablespoon tamarind juice
* 1 cinnamon stick
* Cashew nuts 1/4 cup
* 1 teaspoon ground cardamom
* 2 a bay leaf
(Other than beef. The meat is more like chicken, lamb, etc.)
Garnish massaman chilli pastes
11 Dried seed beads carved
20 head of red onions
Soi 20 heads of garlic
2 tablespoons minced lemongrass
Galangal, sliced 1 tsp
9 Chopped coriander root
Salt 1 tsp.
1 tablespoon shrimp paste
15 pepper seeds
nutmeg the 1/2 teaspoon
nutmeg flowers1/2 teaspoon
Grains, seeds, coriander seeds 2
5 cloves flowers
Cinnamon 1 inch long
How to cook Massaman curry
1. Cut roughly chopped dried pitted. The soft water, squeeze dry, add salt, pepper, onion, garlic, galangal, lemon grass, pounded until homogeneous.
2. Add shrimp paste and remaining spices. I pounded down the well. Plate and set aside.
how to cook massaman curry
1. Wash chicken thoroughly. Cut into rectangular pieces, about 1-1 1/2 in the juice, coconut cream 3 cups skim milk 4 cups.
2. Potatoes with pineapple. Peeled and cleaned. Cut into pieces small enough for beauty.
3. Roasted pepper, the cumin, coriander, cardamom seeds, Monday Monday, flowers, cloves and cinnamon to yellow. Pound for pound, then scoop up the chili, onion, garlic, lemon grass, galangal, coriander root, salt and dry them thoroughly. Then I pounded with spices into a well prepared.
4. Simmer chicken with coconut milk, skim the soft rot. Add the cream to the pan and boil it. Then remove the onion pastes and stir into the sauce, then dip the chicken in the pot to boil the chicken. Boil the sugar, tamarind juice, peanut taste to fit me boil until moderately thick water.
5. With potato, pineapple, cardamom, bay leaf and a few minutes to heat up.
Massaman curry is a trick to cooking the meat is not cooked too much. The soft texture when cooked, not hard to leave it on the pan. Or lift the container to allow the heat to break down after the gas has penetrated deep into the meat itself.
The Massaman curry is really tasty. The device ever. I have to leave it 3-4 hours or overnight. Then gradually heated to serve with steamed rice. Who would want me to eat with the application of spaghetti noodles, bread or anything like it, but if we keep in the fridge, freezer space left free for the hot water to fill it. If the store several days could go a little further down the food tastes like, but the experience is comprised of the remains.
Straightforward and simple to prepare materials. I want to taste the many flavors of its own. A short period of time. A moment like this. Your readers need to try to do my own work to show the Massaman curry. The people that I've done with the cooperation will be (i) General Thai food value is not surprised at all if it becomes a meal in the world.
credit picture from http://www.panyathai.or.th
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Massaman curry is a curry that was influenced by the type of food Malaya. Muslims call this type of soup that was always in a Thai Massaman curry, sweet relish recipe in the traditional Muslim salty savor it .
Massaman curry in southern Muslims. Of cooked beef is comprised of central Thailand. Massaman curry is made. Mix coriander powder, cumin, cayenne pepper is ground into a powder, cayenne pepper and Indian spices. Then bring the oil and stir fry the onions. The Massaman curry in Malaya - Java is the cinnamon, clove oil and shallots and stir until fragrant. Then add coriander powder, cumin, chili powder, cayenne pepper, India, and stir to combine. In addition, turmeric powder, roasted coconut and bamboo shoots, Chinese lily.
Website CNNGO ranked 50 most delicious food in the world by voting to support Bush was elected to the Massaman curry delicious food in the world.
Ingredient
* 400 grams of chicken (cut into pieces)
* Coconut milk 1/2 cup
* 2 tablespoons sugar
*Salt 1/2 tbsp
* Onion, 2 tomatoes (cut into small pieces)
* 1 cup sweet potatoes (peeled and cut into large pieces)
* Massaman curry paste 1 tbsp
* 1 tablespoon tamarind juice
* 1 cinnamon stick
* Cashew nuts 1/4 cup
* 1 teaspoon ground cardamom
* 2 a bay leaf
(Other than beef. The meat is more like chicken, lamb, etc.)
Garnish massaman chilli pastes
11 Dried seed beads carved
20 head of red onions
Soi 20 heads of garlic
2 tablespoons minced lemongrass
Galangal, sliced 1 tsp
9 Chopped coriander root
Salt 1 tsp.
1 tablespoon shrimp paste
15 pepper seeds
nutmeg the 1/2 teaspoon
nutmeg flowers1/2 teaspoon
Grains, seeds, coriander seeds 2
5 cloves flowers
Cinnamon 1 inch long
How to cook Massaman curry
1. Cut roughly chopped dried pitted. The soft water, squeeze dry, add salt, pepper, onion, garlic, galangal, lemon grass, pounded until homogeneous.
2. Add shrimp paste and remaining spices. I pounded down the well. Plate and set aside.
how to cook massaman curry
1. Wash chicken thoroughly. Cut into rectangular pieces, about 1-1 1/2 in the juice, coconut cream 3 cups skim milk 4 cups.
2. Potatoes with pineapple. Peeled and cleaned. Cut into pieces small enough for beauty.
3. Roasted pepper, the cumin, coriander, cardamom seeds, Monday Monday, flowers, cloves and cinnamon to yellow. Pound for pound, then scoop up the chili, onion, garlic, lemon grass, galangal, coriander root, salt and dry them thoroughly. Then I pounded with spices into a well prepared.
4. Simmer chicken with coconut milk, skim the soft rot. Add the cream to the pan and boil it. Then remove the onion pastes and stir into the sauce, then dip the chicken in the pot to boil the chicken. Boil the sugar, tamarind juice, peanut taste to fit me boil until moderately thick water.
5. With potato, pineapple, cardamom, bay leaf and a few minutes to heat up.
Massaman curry is a trick to cooking the meat is not cooked too much. The soft texture when cooked, not hard to leave it on the pan. Or lift the container to allow the heat to break down after the gas has penetrated deep into the meat itself.
The Massaman curry is really tasty. The device ever. I have to leave it 3-4 hours or overnight. Then gradually heated to serve with steamed rice. Who would want me to eat with the application of spaghetti noodles, bread or anything like it, but if we keep in the fridge, freezer space left free for the hot water to fill it. If the store several days could go a little further down the food tastes like, but the experience is comprised of the remains.
Straightforward and simple to prepare materials. I want to taste the many flavors of its own. A short period of time. A moment like this. Your readers need to try to do my own work to show the Massaman curry. The people that I've done with the cooperation will be (i) General Thai food value is not surprised at all if it becomes a meal in the world.
credit picture from http://www.panyathai.or.th
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Cheese Stuffed Tomatoes
Cheese Stuffed Tomatoes
Wonderful food for tomatoes. Tomatoes, cut into slices. I have a bright orange-red color to a jewelry dish delicious. Variety. For example, chicken fried rice, fried snacks of various Some will not touch it with a piece. But you know that if you eat a tomato a day 1-2 only be beneficial to the body. You order one. HIV disease, high blood pressure, eye care eye care treatment or treatment contrary. Protect the arteries to harden the gum and tooth care. Ameliorate the disease scurvy. Resistance to disease. Immunity to colds and constipation, all of these skin ... if you eat tomatoes regularly at 1-2 a day every day, your health is strong. The advantage of the wonderful benefits of whole tomatoes, definitely.
INGREDIENTS
4 large tomatoes
Dash salt
1 pound sliced fresh mushrooms
1/4 cup butter
2 tablespoons all-purpose flour
1 cup half-and-half cream
2 tablespoons soft bread crumbs
3/4 cup minced fresh parsley
2/3 cup shredded Cheddar cheese, divided
DIRECTIONS
Cut tomatoes in half; scoop out and discard pulp, leaving a thin shell. Sprinkle lightly with salt; invert on paper towels to drain for 15 minutes.
In a large skillet, saute mushrooms in butter until most of the liquid has evaporated, about 5 minutes. Sprinkle with flour; stir in cream. Bring to a boil; cook and stir for 2 minutes or until thickened.
Remove from the heat. Stir in the bread crumbs, parsley and 1/3 cup of cheese. Spoon into tomato cups; sprinkle with remaining cheese. Place in a greased 13-in. x 9-in. x 2-in. baking dish. Bake, uncovered, at 400 degrees F for 10 minutes or until cheese is melted.
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Wonderful food for tomatoes. Tomatoes, cut into slices. I have a bright orange-red color to a jewelry dish delicious. Variety. For example, chicken fried rice, fried snacks of various Some will not touch it with a piece. But you know that if you eat a tomato a day 1-2 only be beneficial to the body. You order one. HIV disease, high blood pressure, eye care eye care treatment or treatment contrary. Protect the arteries to harden the gum and tooth care. Ameliorate the disease scurvy. Resistance to disease. Immunity to colds and constipation, all of these skin ... if you eat tomatoes regularly at 1-2 a day every day, your health is strong. The advantage of the wonderful benefits of whole tomatoes, definitely.
INGREDIENTS
4 large tomatoes
Dash salt
1 pound sliced fresh mushrooms
1/4 cup butter
2 tablespoons all-purpose flour
1 cup half-and-half cream
2 tablespoons soft bread crumbs
3/4 cup minced fresh parsley
2/3 cup shredded Cheddar cheese, divided
DIRECTIONS
Cut tomatoes in half; scoop out and discard pulp, leaving a thin shell. Sprinkle lightly with salt; invert on paper towels to drain for 15 minutes.
In a large skillet, saute mushrooms in butter until most of the liquid has evaporated, about 5 minutes. Sprinkle with flour; stir in cream. Bring to a boil; cook and stir for 2 minutes or until thickened.
Remove from the heat. Stir in the bread crumbs, parsley and 1/3 cup of cheese. Spoon into tomato cups; sprinkle with remaining cheese. Place in a greased 13-in. x 9-in. x 2-in. baking dish. Bake, uncovered, at 400 degrees F for 10 minutes or until cheese is melted.
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CATFISH SPICY STIR-FRY
CATFISH SPICY STIR-FRY
* 1 of the fish, clean fish thoroughly. Then cut into pieces.
* 5-10 hot pepper seeds (depending on preference).
* Red chillies 3-5 tablets (cut ricochet).
* 50 grams of basil.
* 10-15 grains, fresh pepper seeds.
* Rhizome 20 grams.
* 1 lemon trees.
* Shallots 2 heads.
* 6 garlic cloves.
* 1 teaspoon minced lime skin.
* Paste 1/2 tsp.
2-3 celery root, root.
* 1 teaspoon sugar.
* 1 tablespoon fish sauce.
* Vegetable oil.
How to do step by step.
1. Pound the garlic, shallots, chilli, lemongrass, coriander root, kaffir lime skin and paste together. (Or use a blender).
2. The pan on medium heat. Add the chili. (Prepared in step 2) and stir until fragrant. Then add fish and stir until almost cooked.
3. The correspondents, chili pepper, seeds and stir. Season with fish sauce and sugar, then add the basil and stir while turning off the lights.
4. Plate and serve immediately with steamed rice. It is a good appetizer or hors d'oeuvres.
(For 2).
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Bananas in Syrup
Bananas in Syrup
* 8-10 The unripe bananas.
(Peeled and horizontal stripes).
* 500 grams of water.
* 400 grams of sugar.
* 2 tablespoons lemon juice.
* Coconut milk 1/2 cup.
(Coconut milk for topping).
* Salt 1/2 tsp.
(Coconut milk for topping).
How to make Thai desserts, step by step.
1. The brass pan set over low heat. Then mix the sugar, water and lemon juice into the mixture until everything is well.
2. The banana peel and then down to the pan. I cooked a whole. Note that the banana skin is clear. Wet and sleek. The plate will be served.
3. Water topping by mixing coconut milk with salt and pepper together. Be set on low heat for a while. Do not get milk from it.
4. The coconut milk, served on a banana then. Can be served either hot or cold.
(For 2)
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Banana custard
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Banana custard
serves 4
ingredients
1 egg, lightly beaten
2 tablespoons custard powder
2 tablespoons sugar
225ml/8fl oz milk
125ml/4fl oz double cream
2 bananas, sliced into discs
• In a heatproof bowl, whisk the
egg, custard powder, sugar, milk
and cream until smooth.
• Put the bowl over a pan of
simmering water. Stir constantly
over a low heat for 5 minutes or
until the custard thickens slightly
and coats the back of a wooden
spoon. Remove the bowl from the
heat and gently stir in the banana.
• Serve hot.
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Banana custard
serves 4
ingredients
1 egg, lightly beaten
2 tablespoons custard powder
2 tablespoons sugar
225ml/8fl oz milk
125ml/4fl oz double cream
2 bananas, sliced into discs
• In a heatproof bowl, whisk the
egg, custard powder, sugar, milk
and cream until smooth.
• Put the bowl over a pan of
simmering water. Stir constantly
over a low heat for 5 minutes or
until the custard thickens slightly
and coats the back of a wooden
spoon. Remove the bowl from the
heat and gently stir in the banana.
• Serve hot.
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Baklava
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Baklava
serves 8–10
ingredients
100g/4oz butter, melted
450g/1lb walnuts, finely chopped
50g/2oz caster sugar
pinch of ground cinnamon
275g/10oz filo pastry
For the syrup
juice of 1 lemon
150g/5oz sugar
1?2 teaspoon ground cinnamon
• Preheat the oven to 180?C/350?F/Gas mark 4. Lightly grease a
25cm/10in loose-bottomed cake tin.
• Mix together the walnuts, sugar and cinnamon in a bowl.
• Unfold the filo pastry, and cover with a damp tea towel to prevent it
drying out. Brush a piece of the filo with melted butter, and fit it into the
bottom of the tin with the buttered side down. Let the edges spill over
and brush with butter. Repeat with three more buttered filo sheets,
making sure that the whole tin is lined.
• Sprinkle with half of the nut mixture. Repeat with four more layers of
buttered filo, then scatter the remaining nut mixture over them. Put two
more layers of buttered filo on top, then fold the edges in and under.
• Cut the last two pieces of filo so they that fit the tin, place on top and
brush generously with butter. Bake for 40 minutes, then increase the
temperature to 200?C/400?F/Gas mark 6. Bake for a further
20 minutes or until golden brown.
• To make the syrup, gently heat the lemon juice, sugar and cinnamon until
the sugar has dissolved and the syrup has reduced slightly. Pour over the
cooked baklava, and leave to cool in the tin for 1–2 hours. Cut into
wedges and serve.
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Baklava
serves 8–10
ingredients
100g/4oz butter, melted
450g/1lb walnuts, finely chopped
50g/2oz caster sugar
pinch of ground cinnamon
275g/10oz filo pastry
For the syrup
juice of 1 lemon
150g/5oz sugar
1?2 teaspoon ground cinnamon
• Preheat the oven to 180?C/350?F/Gas mark 4. Lightly grease a
25cm/10in loose-bottomed cake tin.
• Mix together the walnuts, sugar and cinnamon in a bowl.
• Unfold the filo pastry, and cover with a damp tea towel to prevent it
drying out. Brush a piece of the filo with melted butter, and fit it into the
bottom of the tin with the buttered side down. Let the edges spill over
and brush with butter. Repeat with three more buttered filo sheets,
making sure that the whole tin is lined.
• Sprinkle with half of the nut mixture. Repeat with four more layers of
buttered filo, then scatter the remaining nut mixture over them. Put two
more layers of buttered filo on top, then fold the edges in and under.
• Cut the last two pieces of filo so they that fit the tin, place on top and
brush generously with butter. Bake for 40 minutes, then increase the
temperature to 200?C/400?F/Gas mark 6. Bake for a further
20 minutes or until golden brown.
• To make the syrup, gently heat the lemon juice, sugar and cinnamon until
the sugar has dissolved and the syrup has reduced slightly. Pour over the
cooked baklava, and leave to cool in the tin for 1–2 hours. Cut into
wedges and serve.
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Banana cake
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Banana cake
serves 12
ingredients
475g/1lb 1oz plain flour
1 tablespoon baking powder
1?2 teaspoon salt
50ml/2fl oz vegetable oil
2 eggs
125ml/4fl oz milk
1 teaspoon vanilla essence
225g/8oz bananas, mashed
2 tablespoons caster sugar
225g/8oz vanilla yogurt
• Preheat the oven to 180?C/350?F/Gas mark 4. Grease 2 x 20cm/8in
round cake tins.
• Sift together the dry ingredients into a large mixing bowl.
• Blend the oil, eggs, milk and vanilla essence until smooth in a separate
bowl, then stir in the bananas. Add to the dry ingredients and stir well.
• Pour equal amounts into the prepared tins. Bake for 20 minutes, then
cool completely on a wire rack. Sprinkle with the caster sugar. Turn one
of the cooled cakes upside down, and spread the yogurt on its bottom
side. Put the other cake on top, right side up, to make a sandwich.
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Banana cake
serves 12
ingredients
475g/1lb 1oz plain flour
1 tablespoon baking powder
1?2 teaspoon salt
50ml/2fl oz vegetable oil
2 eggs
125ml/4fl oz milk
1 teaspoon vanilla essence
225g/8oz bananas, mashed
2 tablespoons caster sugar
225g/8oz vanilla yogurt
• Preheat the oven to 180?C/350?F/Gas mark 4. Grease 2 x 20cm/8in
round cake tins.
• Sift together the dry ingredients into a large mixing bowl.
• Blend the oil, eggs, milk and vanilla essence until smooth in a separate
bowl, then stir in the bananas. Add to the dry ingredients and stir well.
• Pour equal amounts into the prepared tins. Bake for 20 minutes, then
cool completely on a wire rack. Sprinkle with the caster sugar. Turn one
of the cooled cakes upside down, and spread the yogurt on its bottom
side. Put the other cake on top, right side up, to make a sandwich.
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Banana & chicory salad
Banana & chicory salad
serves 4
ingredients
2 bananas, thickly sliced
grated zest and juice of 1 lemon
2 heads chicory
1 tablespoon sunflower oil
1 teaspoon granulated sugar
1 tablespoon chopped fresh
coriander leaves
1 tablespoon desiccated
coconut, toasted
salt and freshly ground
black pepper
• Toss the bananas in a little of the
lemon juice to prevent browning.
• Cut a cone-shaped core out of the
base of each chicory head, then
separate into leaves. Arrange the
leaves on a serving plate, and pile
the bananas in the centre.
• Whisk together the remaining
lemon juice, zest, oil and sugar.
Season with salt and pepper, and
whisk again.
• Pour the dressing over the salad.
Sprinkle with the coriander and
coconut. Serve straight away.
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serves 4
ingredients
2 bananas, thickly sliced
grated zest and juice of 1 lemon
2 heads chicory
1 tablespoon sunflower oil
1 teaspoon granulated sugar
1 tablespoon chopped fresh
coriander leaves
1 tablespoon desiccated
coconut, toasted
salt and freshly ground
black pepper
• Toss the bananas in a little of the
lemon juice to prevent browning.
• Cut a cone-shaped core out of the
base of each chicory head, then
separate into leaves. Arrange the
leaves on a serving plate, and pile
the bananas in the centre.
• Whisk together the remaining
lemon juice, zest, oil and sugar.
Season with salt and pepper, and
whisk again.
• Pour the dressing over the salad.
Sprinkle with the coriander and
coconut. Serve straight away.
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Bakewell tart
funny menu for you
Bakewell tart
serves 6
ingredients
225g/8oz ready-to-roll
puff pastry
100g/4oz ground almonds
100g/4oz caster sugar
50g/2oz butter
3 eggs
1?4 teaspoon almond essence
4 tablespoons strawberry jam
• Preheat the oven to 200?C/
400?F/Gas mark 6.
• Roll out the pastry on a floured
work surface, and use to line a
900ml/11?2pt shallow dish.
• Beat the almonds with the sugar,
butter, eggs and almond essence.
• Spread the pastry with an even
layer of jam. Pour in the filling.
• Bake for 30 minutes or until set.
Serve warm with cream.
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Bakewell tart
serves 6
ingredients
225g/8oz ready-to-roll
puff pastry
100g/4oz ground almonds
100g/4oz caster sugar
50g/2oz butter
3 eggs
1?4 teaspoon almond essence
4 tablespoons strawberry jam
• Preheat the oven to 200?C/
400?F/Gas mark 6.
• Roll out the pastry on a floured
work surface, and use to line a
900ml/11?2pt shallow dish.
• Beat the almonds with the sugar,
butter, eggs and almond essence.
• Spread the pastry with an even
layer of jam. Pour in the filling.
• Bake for 30 minutes or until set.
Serve warm with cream.
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Baked Spinach
Baked Spinach
You can get calcium from spinach. At the same timeIt contains magnesium, which helps your body absorb calcium better. Eating the spinach leaves in a salad. Will help to prevent brittle bones and fractures due to lack of calcium.
Ingredient
The spinach "or" Chinese Spinach ".
Garlic
Butter
Salt
Mozzarella Cheese.
How do
1. The garlic cloves in the peel, then pound it into the pan with unsalted butter. It is fragrant, then take a "spinach" or "Chinese Spinach" washed up. Be shredded or sliced ??with a knife or a frayed and vegetables into the pan. Sprinkle a little salt. Vegetable stir fry until it's reduced. (If using spinach, China. It will take a little longer to fry vegetables unless they have left behind a faint trace).
2. Enough vegetables so that they dip into the pan, sprinkle with Mozzarella Cheese shredded and put into the oven (Oven), or cap, hot air oven (Convection Oven) or "stove Ting" (Toaster Oven) was not baked until melted cheese. And the cheese bubbling. The cheese crisp and brown a littleIt finished the ceremony.
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You can get calcium from spinach. At the same timeIt contains magnesium, which helps your body absorb calcium better. Eating the spinach leaves in a salad. Will help to prevent brittle bones and fractures due to lack of calcium.
Ingredient
The spinach "or" Chinese Spinach ".
Garlic
Butter
Salt
Mozzarella Cheese.
How do
1. The garlic cloves in the peel, then pound it into the pan with unsalted butter. It is fragrant, then take a "spinach" or "Chinese Spinach" washed up. Be shredded or sliced ??with a knife or a frayed and vegetables into the pan. Sprinkle a little salt. Vegetable stir fry until it's reduced. (If using spinach, China. It will take a little longer to fry vegetables unless they have left behind a faint trace).
2. Enough vegetables so that they dip into the pan, sprinkle with Mozzarella Cheese shredded and put into the oven (Oven), or cap, hot air oven (Convection Oven) or "stove Ting" (Toaster Oven) was not baked until melted cheese. And the cheese bubbling. The cheese crisp and brown a littleIt finished the ceremony.
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Baked fish with glass noodle
Baked fish with glass noodle
credit picture Internet Boy bloggang
Ingredients:.
Mackerel, cut into pieces to 200 g.
glass noodle and 2 cups water.
Crushed ginger sliced ??10 glasses.
10 cloves of garlic.
2 teaspoons black pepper, lightly pounded.
Soy sauce 1 tbsp.
Sweet dark soy sauce 1 tsp.
Broth 1/2 cup.
1 tablespoon oyster sauce.
Sugar 1/2 tsp.
Sesame oil 1 tsp.
2 stalks celery, cut into pieces.
Method:.
1. Mix soup with sweet black soy sauce, oyster sauce, sugar, soy sauce, sesame oil and heat to boiling.
2. The ginger, garlic, pepper pot with fish. glass noodle and celery.
3. Dip into the broth to a boil in a pot glass noodle. Close the lid and heat for 3-5 minutes, and fish.
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BAKED CRABS WITH MUNG BEAN NOODLE
BAKED CRABS WITH MUNG BEAN NOODLE
Ingredients Ingredients.
* 300 grams of crabs (washed and cut into pieces).
* 4 pound celery root, root.
* 20 grain of pepper seeds.
* 4 cloves garlic, smashed.
* Ginger, cut into 3 pieces.
* 2 tablespoons vegetable oil.
* 1 teaspoon sesame oil.
* In soy sauce 2 tablespoons white.
* Sugar 1/2 tbsp.
* 1 tablespoon oyster sauce and stock.
* 2 packet noodles (soaked in in hot water a while. And then cut to a length of about 3-5 inches).
* 1 cup water.
* In black soy sauce 1/2 teaspoon (or to the color black went up - do not use it).
* Coriander leaves for garnishing.
How to do step by step.
1. Mixture of vegetable oil, sesame oil, pepper grains, no soy, white, sugar, water, stock, oyster sauce and noodles together in a bowl. Stir until well mixed. (If you went to a black color. I wear black to blend in with soy sauce).
2. Clean clay pot. The root, coriander, ginger and garlic paste to the bottom of the pot. Then put the mixture in step one. (Vermicelli and spices and mix together well) into a clay pot. And to pave the top layer. (Available on the noodle).
3. The clay pot to the oven at 180 degrees for about 15 minutes until well cooked noodles and crab. Is removed from the oven.
4. Garnish with coriander leaves. And serve immediately while still hot. (Do not leave it for a long time. I will rest and to eat vermicelli).
(For 2)
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Baked Alaska
funny menu for you
Baked Alaska
serves 6
ingredients
1.2 litres/2pt round tub of goodquality
vanilla ice cream
1 Victoria sponge or other plain
butter sponge cake
4 egg whites
75g/3oz caster sugar
1 tablespoon raspberry jam
• Freeze the ice cream in the coldest section of the freezer. Cut the sponge
to match the top of the ice-cream tub, then freeze the sponge on a
baking sheet overnight.
• Preheat the oven to 230?C/450?F/Gas mark 8.
• To make the meringue, whisk the eggs whites with an electric mixer to
soft peaks, then increase the mixer speed and gradually add the sugar
until the peaks are firm. Take care not to exceed this point or the
meringue will separate.
• Spread the sponge with the jam. Turn out the ice cream to sit on top of
the jam. Smooth the meringue all over the ice cream with a palette knife,
taking it right down to the bottom edge of the cake to seal in the ice
cream entirely, making sure to leave no gaps.
• Bake in the oven for 4–5 minutes until the meringue is just beginning to
colour. Remove from the oven and serve immediately.
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Baked Alaska
serves 6
ingredients
1.2 litres/2pt round tub of goodquality
vanilla ice cream
1 Victoria sponge or other plain
butter sponge cake
4 egg whites
75g/3oz caster sugar
1 tablespoon raspberry jam
• Freeze the ice cream in the coldest section of the freezer. Cut the sponge
to match the top of the ice-cream tub, then freeze the sponge on a
baking sheet overnight.
• Preheat the oven to 230?C/450?F/Gas mark 8.
• To make the meringue, whisk the eggs whites with an electric mixer to
soft peaks, then increase the mixer speed and gradually add the sugar
until the peaks are firm. Take care not to exceed this point or the
meringue will separate.
• Spread the sponge with the jam. Turn out the ice cream to sit on top of
the jam. Smooth the meringue all over the ice cream with a palette knife,
taking it right down to the bottom edge of the cake to seal in the ice
cream entirely, making sure to leave no gaps.
• Bake in the oven for 4–5 minutes until the meringue is just beginning to
colour. Remove from the oven and serve immediately.
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Avocado Burrito
Avocado Burrito
8 Fresh flour tortillas
1 1/2 cups Chunky Hot Salsa p. 10
1 each Green Red & Yellow bell pepper, cut in
strips
1 large Onion, sliced
1 Tbs. Garlic powder
5 Ripe Avocados, sliced lengthwise
Saute vegetables in oil with garlic powder until onions are
slightly brown. Add Chunky Salsa and keep on medium heat
for 15 minutes. Put mixture on a hot tortilla and lay slices of
avocados on top. Roll up and enjoy.
Serving Suggestions:
• serve with Spanish Rice
• also good with Vegetarian Carnitas inside
• with a Fresh vegetable salad
Foods High in
Vitamins A, C, E,
and Selemium
Almonds
Apricots
Barley
Broccoli
Brussels Sprouts
Cauliflower
Carrots
Collards
Kale
Red Peppers
Squash
Sweet Potatoes
Turnip Greens
Watercress
Wheat Germ
Onions
Garlic
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8 Fresh flour tortillas
1 1/2 cups Chunky Hot Salsa p. 10
1 each Green Red & Yellow bell pepper, cut in
strips
1 large Onion, sliced
1 Tbs. Garlic powder
5 Ripe Avocados, sliced lengthwise
Saute vegetables in oil with garlic powder until onions are
slightly brown. Add Chunky Salsa and keep on medium heat
for 15 minutes. Put mixture on a hot tortilla and lay slices of
avocados on top. Roll up and enjoy.
Serving Suggestions:
• serve with Spanish Rice
• also good with Vegetarian Carnitas inside
• with a Fresh vegetable salad
Foods High in
Vitamins A, C, E,
and Selemium
Almonds
Apricots
Barley
Broccoli
Brussels Sprouts
Cauliflower
Carrots
Collards
Kale
Red Peppers
Squash
Sweet Potatoes
Turnip Greens
Watercress
Wheat Germ
Onions
Garlic
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Assorted Chocolate Praline
funny menu for you
Assorted Chocolate Praline.
Ingredients Madcha Green Tea.
540 g fresh cream.
White Chocolate 900 grams.
40 g of powdered green tea.
240 grams of butter.
White chocolate for the shell.
Green food coloring.
How do
A. Boil fresh cream and green tea together with a low heat. Use hands to muzzle it. Until it is removed from the oven.
Two. Pour the mixture into a 900 g white chocolate and stir until smooth. Leave to cool. Made for the filling. Spoon melted chocolate for the shell to print. Then pour the rest of the pie slice that is stuck under the print. And chill until set up.
Three. Squeeze filling into the center of the chocolate. Tap the small print to the air. Leave it for a moment, then topped with chocolate dip again. Use the spatula to smooth the cut. Leave until the chocolate hardens.
Four. The green to blend with the rest of the chocolate shell. The chocolate coating and then dried. The plate is placed on the grill. Leave it for a while. Using a fork, then roll the chocolate on the grid to look like thorns. Then placed on a paper plate.
Ingredients Passion Fruit Ganache.
300 grams of passion fruit juice blended.
600 grams of milk chocolate.
100 grams of butter.
Trimoline 80 g.
Malibu 30 grams of alcohol.
White chocolate with red paint for printing.
White chocolate.
How do
A. Water and passion fruit tree topknot until boiling. When boiling, then pour the chocolate milk. Stir until smooth, gradually add the butter to melt homogeneous. Then I put the Malibu, then stir until smooth and set aside.
Two. Wipe clean chocolate, then chocolate type color print throughout. Leave it to dry. When chocolate is completely dry and then put it all down. Pour the rest out. Then slice of chocolate pie, stuck on the print. Put in the freezer for about 5 minutes.
Three. Squeeze filling into the room when it is printed with white chocolate Asgแhgg it off again. Use the spatula to smooth off the printer. Then refrigerated for about 10 minutes.
Ingredients Rice Krispies.
Puffed rice (Rice Krispies) 130 g.
Almond filling up to 500 grams of lean.
100 g dark chocolate melts.
Rose water, 20 g.
Dark chocolate. For skin type.
White chocolate.
How do
1. Water filling up in lean and dark chocolate. Keep stirring well until smooth. Add puffed rice to mix them together.
2. Wipe clean chocolate print. Apply this over the chocolate. Leave it to dry. When completely dry, then put them all into the chocolate. Pour the remaining slice of chocolate pie, and then use the stick on type. Then put in the freezer for about 5 minutes.
3. Squeeze filling into a nearly full print. Leave it to dry it off with white chocolate again. Use the spatula to smooth off the printer. Then refrigerated for about 10 minutes.
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Assorted Chocolate Praline.
Ingredients Madcha Green Tea.
540 g fresh cream.
White Chocolate 900 grams.
40 g of powdered green tea.
240 grams of butter.
White chocolate for the shell.
Green food coloring.
How do
A. Boil fresh cream and green tea together with a low heat. Use hands to muzzle it. Until it is removed from the oven.
Two. Pour the mixture into a 900 g white chocolate and stir until smooth. Leave to cool. Made for the filling. Spoon melted chocolate for the shell to print. Then pour the rest of the pie slice that is stuck under the print. And chill until set up.
Three. Squeeze filling into the center of the chocolate. Tap the small print to the air. Leave it for a moment, then topped with chocolate dip again. Use the spatula to smooth the cut. Leave until the chocolate hardens.
Four. The green to blend with the rest of the chocolate shell. The chocolate coating and then dried. The plate is placed on the grill. Leave it for a while. Using a fork, then roll the chocolate on the grid to look like thorns. Then placed on a paper plate.
Ingredients Passion Fruit Ganache.
300 grams of passion fruit juice blended.
600 grams of milk chocolate.
100 grams of butter.
Trimoline 80 g.
Malibu 30 grams of alcohol.
White chocolate with red paint for printing.
White chocolate.
How do
A. Water and passion fruit tree topknot until boiling. When boiling, then pour the chocolate milk. Stir until smooth, gradually add the butter to melt homogeneous. Then I put the Malibu, then stir until smooth and set aside.
Two. Wipe clean chocolate, then chocolate type color print throughout. Leave it to dry. When chocolate is completely dry and then put it all down. Pour the rest out. Then slice of chocolate pie, stuck on the print. Put in the freezer for about 5 minutes.
Three. Squeeze filling into the room when it is printed with white chocolate Asgแhgg it off again. Use the spatula to smooth off the printer. Then refrigerated for about 10 minutes.
Ingredients Rice Krispies.
Puffed rice (Rice Krispies) 130 g.
Almond filling up to 500 grams of lean.
100 g dark chocolate melts.
Rose water, 20 g.
Dark chocolate. For skin type.
White chocolate.
How do
1. Water filling up in lean and dark chocolate. Keep stirring well until smooth. Add puffed rice to mix them together.
2. Wipe clean chocolate print. Apply this over the chocolate. Leave it to dry. When completely dry, then put them all into the chocolate. Pour the remaining slice of chocolate pie, and then use the stick on type. Then put in the freezer for about 5 minutes.
3. Squeeze filling into a nearly full print. Leave it to dry it off with white chocolate again. Use the spatula to smooth off the printer. Then refrigerated for about 10 minutes.
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Asparagus soup
funny menu for you
Asparagus soup
Ingredient
Asparagus, sliced ??250 g
Onion on Soi 2
About 3-4 cups of broth
3 tablespoons butter
1 cup milk
Flour 1 1/2 tbsp
A little sugar
Garnish soup with nutmeg, cayenne for a bit
How to do it
Set the pan on the stove Stir the butter and onion until fragrant Then add the asparagus and stir until well cooked
Add broth, simmer until soft and tender takes about half an hour I set aside to cool
To blend the flour, sugar, fresh milk and heat to boiling and stir the boiled from the heat
Before serving, sprinkle a little ground nutmeg Served with bread and butter
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Asparagus soup
Ingredient
Asparagus, sliced ??250 g
Onion on Soi 2
About 3-4 cups of broth
3 tablespoons butter
1 cup milk
Flour 1 1/2 tbsp
A little sugar
Garnish soup with nutmeg, cayenne for a bit
How to do it
Set the pan on the stove Stir the butter and onion until fragrant Then add the asparagus and stir until well cooked
Add broth, simmer until soft and tender takes about half an hour I set aside to cool
To blend the flour, sugar, fresh milk and heat to boiling and stir the boiled from the heat
Before serving, sprinkle a little ground nutmeg Served with bread and butter
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Apple strudel
funny menu for you
Apple strudel
serves 6–8
ingredients
100g/4oz dried breadcrumbs
900g/2lb cooking apples
juice of 3 lemons
225g/8oz cranberries
225g/8oz seedless raisins
2 teaspoons ground cinnamon
1?2 teaspoon freshly grated nutmeg
225g/8oz chopped walnuts
175g/6oz soft brown sugar
450g/1lb filo pastry sheets
175g/6oz butter
• Heat a dry frying pan over a medium heat. Pour in the breadcrumbs.
Stirring all the time, lightly toast the crumbs for 1–2 minutes. Remove
from the heat and set aside to cool.
• Peel, core and dice the apples, put them in a large bowl and toss in the
lemon juice to prevent browning. Add the cranberries, raisins, cinnamon,
nutmeg, walnuts and sugar. Mix well together.
• Preheat the oven to 180?C/350?F/Gas mark 4.
• Spread a moist tea towel on a clean work surface, and put the sheets of
pastry on it. Remove a single sheet of pastry, and place on a second
moist tea towel. Quickly cover the remaining pastry with a third moist
tea towel.
• Melt some of the butter in a pan, and brush over the single pastry sheet.
Sprinkle with some of the breadcrumbs. Uncover the pastry sheets, lift off
a second sheet of pastry and place this on top of the first. Cover the
remaining sheets as before.
• Brush the second sheet of pastry with melted butter and sprinkle with
breadcrumbs. Repeat this procedure with another 2 pastry sheets.
Spread half of the apple and walnut filling on the fourth sheet, leaving a
border around the edge. Using the tea towel underneath, slowly and
carefully roll the sheets of pastry away from you to form a log, tucking
the edges of the pastry inwards as you go.
• Repeat the entire procedure until you have 2 pastry logs, keeping the
first one moist under a tea towel while making the second.
• Lightly grease a baking tray, and carefully slide the strudel logs onto it.
Brush the tops of both logs with the remaining butter, and bake in the
oven for 30–40 minutes until brown and crisp. Remove from the oven
and allow to cool slightly before serving.
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Apple strudel
serves 6–8
ingredients
100g/4oz dried breadcrumbs
900g/2lb cooking apples
juice of 3 lemons
225g/8oz cranberries
225g/8oz seedless raisins
2 teaspoons ground cinnamon
1?2 teaspoon freshly grated nutmeg
225g/8oz chopped walnuts
175g/6oz soft brown sugar
450g/1lb filo pastry sheets
175g/6oz butter
• Heat a dry frying pan over a medium heat. Pour in the breadcrumbs.
Stirring all the time, lightly toast the crumbs for 1–2 minutes. Remove
from the heat and set aside to cool.
• Peel, core and dice the apples, put them in a large bowl and toss in the
lemon juice to prevent browning. Add the cranberries, raisins, cinnamon,
nutmeg, walnuts and sugar. Mix well together.
• Preheat the oven to 180?C/350?F/Gas mark 4.
• Spread a moist tea towel on a clean work surface, and put the sheets of
pastry on it. Remove a single sheet of pastry, and place on a second
moist tea towel. Quickly cover the remaining pastry with a third moist
tea towel.
• Melt some of the butter in a pan, and brush over the single pastry sheet.
Sprinkle with some of the breadcrumbs. Uncover the pastry sheets, lift off
a second sheet of pastry and place this on top of the first. Cover the
remaining sheets as before.
• Brush the second sheet of pastry with melted butter and sprinkle with
breadcrumbs. Repeat this procedure with another 2 pastry sheets.
Spread half of the apple and walnut filling on the fourth sheet, leaving a
border around the edge. Using the tea towel underneath, slowly and
carefully roll the sheets of pastry away from you to form a log, tucking
the edges of the pastry inwards as you go.
• Repeat the entire procedure until you have 2 pastry logs, keeping the
first one moist under a tea towel while making the second.
• Lightly grease a baking tray, and carefully slide the strudel logs onto it.
Brush the tops of both logs with the remaining butter, and bake in the
oven for 30–40 minutes until brown and crisp. Remove from the oven
and allow to cool slightly before serving.
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Apricot souffl?
funny menu for you
Apricot souffl?
serves 2
ingredients
8 large fresh apricots, stoned
175ml/6fl oz double cream
21?4 teaspoons plain flour
50g/2oz caster sugar, plus extra
for dusting
1 teaspoon Kirsch
3 eggs, separated
1 pinch cream of tartar
1 teaspoon butter
Icing sugar for dusting
• Preheat the oven to 230?C/450?F/Gas mark 8. Slice half of the apricots
and set aside. Dice the remaining apricots.
• Combine the cream, flour, caster sugar and diced apricots in a large
saucepan. Bring to a simmer over a medium heat and cook, whisking
until thick, for 3 minutes. Remove from the heat, add the Kirsch, then
whisk in the egg yolks one at a time.
• Beat the egg whites in a mixing bowl until stiff.
• Butter a small souffl? dish and dust with caster sugar. Spread 50g/2oz
of the apricot mixture on the bottom. Add about a third of the egg whites
to the remaining apricot mixture. Gently fold together. Carefully fold in
the remaining egg whites in two batches. Spoon over the apricot mixture
in the souffl? dish. Bake for 12–15 minutes until lightly browned on top.
Dust generously with icing sugar, and arrange sliced apricots on top.
Serve immediately.
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Apricot souffl?
serves 2
ingredients
8 large fresh apricots, stoned
175ml/6fl oz double cream
21?4 teaspoons plain flour
50g/2oz caster sugar, plus extra
for dusting
1 teaspoon Kirsch
3 eggs, separated
1 pinch cream of tartar
1 teaspoon butter
Icing sugar for dusting
• Preheat the oven to 230?C/450?F/Gas mark 8. Slice half of the apricots
and set aside. Dice the remaining apricots.
• Combine the cream, flour, caster sugar and diced apricots in a large
saucepan. Bring to a simmer over a medium heat and cook, whisking
until thick, for 3 minutes. Remove from the heat, add the Kirsch, then
whisk in the egg yolks one at a time.
• Beat the egg whites in a mixing bowl until stiff.
• Butter a small souffl? dish and dust with caster sugar. Spread 50g/2oz
of the apricot mixture on the bottom. Add about a third of the egg whites
to the remaining apricot mixture. Gently fold together. Carefully fold in
the remaining egg whites in two batches. Spoon over the apricot mixture
in the souffl? dish. Bake for 12–15 minutes until lightly browned on top.
Dust generously with icing sugar, and arrange sliced apricots on top.
Serve immediately.
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Apple turnovers
funny menu for you
Apple turnovers
serves 6
ingredients
500g/1lb 2oz puff pastry
1 egg white, lightly beaten
caster sugar, to dust
For the filling
200g/7oz stewed apple
25g/1oz caster sugar
50g/2oz raisins, chopped
25g/1oz walnuts, chopped
• Preheat the oven to 210?C/425?F/Gas mark 7. Lightly grease a
baking tray.
• Roll the pastry on a lightly floured work surface to a rectangle about
45 x 35cm/18 x 14in. Cut out 12 rounds measuring 10cm/4in.
• To make the apple filling, mix together the ingredients in a mixing bowl.
• Divide the filling among the pastry rounds, then brush the edges with
water. Fold the pastry in half to make a half-moon, and pinch the edges
firmly together to seal. Brush the tops with egg white, and dust with
caster sugar. Make 2 small slits in the top of each turnover. Bake for
15 minutes, then reduce the temperature to 190?C/375?F/Gas mark 5
and bake for a further 10 minutes. Serve warm.
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Apple turnovers
serves 6
ingredients
500g/1lb 2oz puff pastry
1 egg white, lightly beaten
caster sugar, to dust
For the filling
200g/7oz stewed apple
25g/1oz caster sugar
50g/2oz raisins, chopped
25g/1oz walnuts, chopped
• Preheat the oven to 210?C/425?F/Gas mark 7. Lightly grease a
baking tray.
• Roll the pastry on a lightly floured work surface to a rectangle about
45 x 35cm/18 x 14in. Cut out 12 rounds measuring 10cm/4in.
• To make the apple filling, mix together the ingredients in a mixing bowl.
• Divide the filling among the pastry rounds, then brush the edges with
water. Fold the pastry in half to make a half-moon, and pinch the edges
firmly together to seal. Brush the tops with egg white, and dust with
caster sugar. Make 2 small slits in the top of each turnover. Bake for
15 minutes, then reduce the temperature to 190?C/375?F/Gas mark 5
and bake for a further 10 minutes. Serve warm.
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Apple pie
funny menu for you
Apple pie
serves 6
ingredients
6 large cooking apples such as
Granny Smith
2 tablespoons caster sugar
1 teaspoon finely grated
lemon zest
pinch of ground cloves
2 tablespoons marmalade
1 egg, lightly beaten
1 tablespoon granulated sugar
For the pastry
225g/8oz plain flour
25g/1oz self-raising flour
150g/5oz butter, chilled and
cubed
2 tablespoons caster sugar
4–5 tablespoons iced water
• Lightly grease a 23cm/9in pie plate.
• Peel, core and cut the apples into wedges. Put in a saucepan with the
sugar, lemon zest, cloves and 2 tablespoons water. Cover and cook over
a low heat for 8 minutes or until the apples are just tender, shaking the
pan occasionally. Drain and cool completely.
• To make the pastry, sift the flours into a bowl, and rub in the butter using
your fingertips, until the mixture resembles fine breadcrumbs. Stir in the
sugar, then make a well in the centre. Add almost all the iced water, and
mix with a pastry scraper or flat-bladed knife, using a cutting action,
until the mixture comes together. Gather together and lift out onto a
lightly floured work surface. Press into a ball and divide into two,
making one half a little bigger. Cover with cling film and refrigerate for
20 minutes.
• Preheat the oven to 200?C/400?F/Gas mark 6.
• Roll out the larger piece of pastry between two sheets of baking
parchment, and line the bottom and side of the pie plate. Using a small
sharp knife, trim away any excess pastry. Brush the marmalade over the
bottom of the pastry shell, and spoon in the apple mixture.
• Roll out the other pastry ball between the baking parchment until large
enough to cover the pie. Brush water around the rim of the pastry shell,
and put the pastry on the top. Pinch the edges to seal, and cut a couple
of short slits in the top to allow steam to escape.
• Brush the top of the pie with beaten egg, and sprinkle with the sugar,
Bake in the oven for 20 minutes, then reduce the oven temperature to
180?C/350?F/Gas mark 4 and bake for another 15–20 minutes until
golden. Serve hot with cream or vanilla ice cream.
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Apple pie
serves 6
ingredients
6 large cooking apples such as
Granny Smith
2 tablespoons caster sugar
1 teaspoon finely grated
lemon zest
pinch of ground cloves
2 tablespoons marmalade
1 egg, lightly beaten
1 tablespoon granulated sugar
For the pastry
225g/8oz plain flour
25g/1oz self-raising flour
150g/5oz butter, chilled and
cubed
2 tablespoons caster sugar
4–5 tablespoons iced water
• Lightly grease a 23cm/9in pie plate.
• Peel, core and cut the apples into wedges. Put in a saucepan with the
sugar, lemon zest, cloves and 2 tablespoons water. Cover and cook over
a low heat for 8 minutes or until the apples are just tender, shaking the
pan occasionally. Drain and cool completely.
• To make the pastry, sift the flours into a bowl, and rub in the butter using
your fingertips, until the mixture resembles fine breadcrumbs. Stir in the
sugar, then make a well in the centre. Add almost all the iced water, and
mix with a pastry scraper or flat-bladed knife, using a cutting action,
until the mixture comes together. Gather together and lift out onto a
lightly floured work surface. Press into a ball and divide into two,
making one half a little bigger. Cover with cling film and refrigerate for
20 minutes.
• Preheat the oven to 200?C/400?F/Gas mark 6.
• Roll out the larger piece of pastry between two sheets of baking
parchment, and line the bottom and side of the pie plate. Using a small
sharp knife, trim away any excess pastry. Brush the marmalade over the
bottom of the pastry shell, and spoon in the apple mixture.
• Roll out the other pastry ball between the baking parchment until large
enough to cover the pie. Brush water around the rim of the pastry shell,
and put the pastry on the top. Pinch the edges to seal, and cut a couple
of short slits in the top to allow steam to escape.
• Brush the top of the pie with beaten egg, and sprinkle with the sugar,
Bake in the oven for 20 minutes, then reduce the oven temperature to
180?C/350?F/Gas mark 4 and bake for another 15–20 minutes until
golden. Serve hot with cream or vanilla ice cream.
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