funny menu for you
Breakfast Lasagna
Ingredients :
1 pkt lasagna noodles
1 lb ricotta cheese
2 x eggs
6 tbl unsalted butter
6 tbl flour
3 cup milk
1/2 tsp dry mustard
1/4 tsp nutmeg
1 pch salt
2 tbl red wine
1 1/2 tsp tomato paste
1 tbl olive oil
4 x cloves garlic
1 lb cooked ham, thinly sliced
1/2 lb gruyere cheese, grated
1/2 lb mozarella cheese, grated
1/4 lb parmesan cheese, freshlygrated
fresh parsley, chopped
Method :
• Prepare noodles according to package directions. Mix ricotta cheese with eggs.
• Prepare white sauce: melt butter in medium saucepan, add flour, stirring until smooth. Add milk slowly using whisk. Cook slowly until sauce is smooth and thickened. Add dry
mustard, nutmeg, and salt. Stir in wine and 1/2 of the Parmesam cheese.
• In small pan, sauteegarlic in oil. Remove garlic, add oil to sauce. Stir in tomato paste. Layer ingredients into a 13 X 9 X 2 lasagna pan starting with a thin layer of sauce. Next a layer of noodles followed by the ricotta cheese and egg mixture, the ham, the gruyere and the mozzarella cheese. To with sauce and Parmesan cheese. Repeat, starting with noodles, until finished, ending with sauce and Parmesan cheese. Sprinkle with parsley. Bake at 350F for 35 to 45 minutes in a preheated oven. Let stand for 10 minutes before serving.
• Western New York State several years ago. It won a prize in a Lasagna contest sponsored in the same area in 1984 or thereabouts.
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Foie Gras Truffle Perogies
funny menu for you
Foie Gras Truffle Perogies
Serves 4
Ingredients
Perogie Dough
½ cup (125 mL) water
2 cups (500 mL) all purpose flour
salt and pepper
1 egg
Filling
8 oz (250 g) fresh goose
liver or paté
4 oz (125 g) truffle tartufo
(truffle paste)
1 egg
salt and pepper
Garnish
1 tbsp (15 mL) olive oil
4 oz (125 g) clarified butter
6 oz (170 g) fresh chanterelles
8 oz (250 g) baby spinach
2 oz (55 g) shallots
2 oz (55 g) garlic
4 tbsp (60 mL) white wine
1 oz (30 g) fresh herbs
1 oz (30 g) micro greens
Pumpkin Purée
1-12 oz (375 g) pumpkin or
butternut squash
1 cup (240 mL) chicken stock
4 tbsp (50 mL) cream
1 oz (30 g) ginger
4 tbsp (50 mL) white wine
salt and pepper
Icewine Gelée
1 cup (250 mL)
Cabernet Franc Icewine
4 leaves of leaf gelatin
sea salt
Method
Perogie Dough - Mix flour, water, egg, salt, and pepper and knead together to form a
ball; the texture will separate from the bowl. Knead again for 5 minutes until dough is
smooth. Set aside with a damp cloth over top bowl.
Filling - Cut goose liver into small ½-inch cubes (16 pieces). Pan sear in hot pan for 2
seconds on each side. Top with truffle paste on each cube and set aside in freezer. Hand
whip egg to make egg wash. Roll perogie dough into thin 2-inch circles, fill with goose
liver, and flip over as an envelope. Seal the outside with egg wash.
Pumpkin Purée - Peel one fresh pumpkin or butternut squash, remove seeds and, cut
into small pieces. Sauté with fresh, peeled ground ginger in a little oil, and add white
wine. Add chicken stock and simmer until pumpkin is soft. Purée and add cream.
Season with salt and pepper.
Icewine Gelée - Heat icewine. Dissolve gelatin leaves in hot water and add to hot
icewine. Pour onto baking tray and let set in fridge. Once set, cut into small fine dices.
Presentation
Ladle pumpkin purée, decoratively, along the plate. Sauté perogies in olive oil and clarified
butter until perogies are golden brown. Sauté spinach and chanterelles with shallots,
white wine, and herbs. Season with salt and pepper, lay on top of pumpkin purée,
then place perogies on top and sprinkle with diced icewine gelée and sea salt. Garnish
with a sprinkle of micro greens.
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Foie Gras Truffle Perogies
Serves 4
Ingredients
Perogie Dough
½ cup (125 mL) water
2 cups (500 mL) all purpose flour
salt and pepper
1 egg
Filling
8 oz (250 g) fresh goose
liver or paté
4 oz (125 g) truffle tartufo
(truffle paste)
1 egg
salt and pepper
Garnish
1 tbsp (15 mL) olive oil
4 oz (125 g) clarified butter
6 oz (170 g) fresh chanterelles
8 oz (250 g) baby spinach
2 oz (55 g) shallots
2 oz (55 g) garlic
4 tbsp (60 mL) white wine
1 oz (30 g) fresh herbs
1 oz (30 g) micro greens
Pumpkin Purée
1-12 oz (375 g) pumpkin or
butternut squash
1 cup (240 mL) chicken stock
4 tbsp (50 mL) cream
1 oz (30 g) ginger
4 tbsp (50 mL) white wine
salt and pepper
Icewine Gelée
1 cup (250 mL)
Cabernet Franc Icewine
4 leaves of leaf gelatin
sea salt
Method
Perogie Dough - Mix flour, water, egg, salt, and pepper and knead together to form a
ball; the texture will separate from the bowl. Knead again for 5 minutes until dough is
smooth. Set aside with a damp cloth over top bowl.
Filling - Cut goose liver into small ½-inch cubes (16 pieces). Pan sear in hot pan for 2
seconds on each side. Top with truffle paste on each cube and set aside in freezer. Hand
whip egg to make egg wash. Roll perogie dough into thin 2-inch circles, fill with goose
liver, and flip over as an envelope. Seal the outside with egg wash.
Pumpkin Purée - Peel one fresh pumpkin or butternut squash, remove seeds and, cut
into small pieces. Sauté with fresh, peeled ground ginger in a little oil, and add white
wine. Add chicken stock and simmer until pumpkin is soft. Purée and add cream.
Season with salt and pepper.
Icewine Gelée - Heat icewine. Dissolve gelatin leaves in hot water and add to hot
icewine. Pour onto baking tray and let set in fridge. Once set, cut into small fine dices.
Presentation
Ladle pumpkin purée, decoratively, along the plate. Sauté perogies in olive oil and clarified
butter until perogies are golden brown. Sauté spinach and chanterelles with shallots,
white wine, and herbs. Season with salt and pepper, lay on top of pumpkin purée,
then place perogies on top and sprinkle with diced icewine gelée and sea salt. Garnish
with a sprinkle of micro greens.
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Cilantro Seared Scallops
funny menu for you
Cilantro Seared Scallops
Serves 2
Ingredients
Coconut and Yellow Pepper Coulis
1 yellow pepper, roasted and peeled
1 cup (250 mL) 35% cream
1 cup (250 mL) coconut milk
¼ bunch cilantro
½ tsp (2 mL) red-chili paste
½ lime, juiced
salt and white pepper to taste
¼ cup (50 mL) langoustines
grapeseed oil to taste
2 wonton wrappers, fried
Scallops
10 scallops
Coconut Rice
2 cups (500 mL) jasmine rice
2 cups (500 mL) coconut milk
1 ½ cups (375 mL) water
½ cup (125 mL) diced pineapple
¼ cup (50 mL) diced red pepper
1 tsp (5 mL) salt
2 banana leaves
Method
Coconut and Yellow Pepper Coulis Marinade
In a sauce pan place roasted pepper, coconut milk, cream, and chili paste and reduce the
liquid by half. Purée liquid until smooth and then add remaining ingredients and adjust
seasonings if required. Add langostines to half the sauce. Reserve remaining sauce.
Scallops Let marinate in prepared sauce for 2 hours. Sear on medium-high heat and cook to
desired doneness.
Coconut Rice
Place all ingredients except banana leaves in a small pot and bring to a boil. Reduce heat to
low and cover pot. Cook for 15 minutes, remove from heat, and let stand for 5 minutes then cool in the fridge. Place chilled rice in a square mould and press down until compacted. Wrap rice with banana leaves and place in a steamer to warm.
Presentation
Place rice on a plate, add 3 scallops and drape with remaining coconut and yellow pepper
coulis marinade. Add a fried wonton wrapper and add another 2 scallops. Finish with a
drizzle of the remaining coconut and yellow pepper coulis marinade.
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Cilantro Seared Scallops
Serves 2
Ingredients
Coconut and Yellow Pepper Coulis
1 yellow pepper, roasted and peeled
1 cup (250 mL) 35% cream
1 cup (250 mL) coconut milk
¼ bunch cilantro
½ tsp (2 mL) red-chili paste
½ lime, juiced
salt and white pepper to taste
¼ cup (50 mL) langoustines
grapeseed oil to taste
2 wonton wrappers, fried
Scallops
10 scallops
Coconut Rice
2 cups (500 mL) jasmine rice
2 cups (500 mL) coconut milk
1 ½ cups (375 mL) water
½ cup (125 mL) diced pineapple
¼ cup (50 mL) diced red pepper
1 tsp (5 mL) salt
2 banana leaves
Method
Coconut and Yellow Pepper Coulis Marinade
In a sauce pan place roasted pepper, coconut milk, cream, and chili paste and reduce the
liquid by half. Purée liquid until smooth and then add remaining ingredients and adjust
seasonings if required. Add langostines to half the sauce. Reserve remaining sauce.
Scallops Let marinate in prepared sauce for 2 hours. Sear on medium-high heat and cook to
desired doneness.
Coconut Rice
Place all ingredients except banana leaves in a small pot and bring to a boil. Reduce heat to
low and cover pot. Cook for 15 minutes, remove from heat, and let stand for 5 minutes then cool in the fridge. Place chilled rice in a square mould and press down until compacted. Wrap rice with banana leaves and place in a steamer to warm.
Presentation
Place rice on a plate, add 3 scallops and drape with remaining coconut and yellow pepper
coulis marinade. Add a fried wonton wrapper and add another 2 scallops. Finish with a
drizzle of the remaining coconut and yellow pepper coulis marinade.
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Bresoala
funny menu for you
Bresoala
Serves 4
Ingredients
29 paper-thin slices of bresoala (cured beef tenderloin)
2 cups (500 mL) arugula
2 oz (55 g) shaved Parmigiano Reggiano cheese
4 tbsp (60 mL) extra-virgin olive oil
1 tsp (5 mL) truffle oil
1 tsp (5 mL) aged balsamic vinegar
1 tsp (5 mL) freshly squeezed lime juice
8 truffle dwarf peaches
sea salt and fresh-milled black pepper to taste
Method
Arrange bresoala on a serving platter or plate. Spoon ½ olive oil, ½ balsamic vinegar, and lime juice over bresoala. Follow by drizzling truffle oil over bresoala. Dress arugula with remaining olive oil and balsamic vinegar, salt and pepper. Place dressed argula over bresoala, followed by the shaved Parmigiano Reggiano.
Presentation
Garnish the dish with a few more drops of balsamic vinegar and fresh milled black pepper and 2 truffle dwarf peaches per plate.
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Bresoala
Serves 4
Ingredients
29 paper-thin slices of bresoala (cured beef tenderloin)
2 cups (500 mL) arugula
2 oz (55 g) shaved Parmigiano Reggiano cheese
4 tbsp (60 mL) extra-virgin olive oil
1 tsp (5 mL) truffle oil
1 tsp (5 mL) aged balsamic vinegar
1 tsp (5 mL) freshly squeezed lime juice
8 truffle dwarf peaches
sea salt and fresh-milled black pepper to taste
Method
Arrange bresoala on a serving platter or plate. Spoon ½ olive oil, ½ balsamic vinegar, and lime juice over bresoala. Follow by drizzling truffle oil over bresoala. Dress arugula with remaining olive oil and balsamic vinegar, salt and pepper. Place dressed argula over bresoala, followed by the shaved Parmigiano Reggiano.
Presentation
Garnish the dish with a few more drops of balsamic vinegar and fresh milled black pepper and 2 truffle dwarf peaches per plate.
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pickled plum with soda water
pickled plum with soda water
Ingredient
3-5 pickled plums .
pickled plums juice.
Fresh lemon juice.
The syrup 2 1/2 cup crushed ice 2 cups.
1 cup chilled with soda.
Pinch of salt.
How do
1. Mixed with lemon juice, pickled plums juicepickled plums and raisins with a wooden pestle.
flesh a little pickled plums. Add syrup and salt and stir.
To taste.
2. Put crushed ice in a glass. Water to about half a glass of pickled plums.
With with soda and garnish with flesh served with pickled plums.
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SWEET AND SOUR FISH
SWEET AND SOUR FISH
* fish weigh about 400 grams.
(Snapper, tilapia or other fish can).
* 2 teaspoons cornstarch.
* Tomato, cut into 2 balls.
* Bell pepper, sliced ??1/4 cup.
* Onion, sliced ??1/4 cup.
* 1 tablespoon chopped garlic.
* 2 onions, cut into pieces early.
* Cucumber slices, carrot + 1/4 cup.
* 1 tablespoon sugar.
* 1 tablespoon tomato sauce.
* In chili sauce 2 tbsp.
* 1 tablespoon fish sauce.
At * 2 tablespoons water.
* Oil for frying and stir-fry.
How to do step by step.
1. Cleaning Gut the fish and cover the fish is cooked on both sides to make it easier to dry and then mixed with flour on both sides.
2. Heat oil (about 1/2 cup water or enough to flood control) and in the saucepan to low heat. Deep fried fish cooked by it. (One side takes about 10 minutes) and fried fish do not return until the next one will be done. It will be nice to eat fish. When cooked on one page to another. The time is ripe to fry the other side is not as long as the first. (It takes about 5 minutes) when the fish is cooked, remove it and then put it on paper. And then to arrange them on a plate.
3. Made sweet and sour fish sauce. The oil in a frying pan on medium heat. Add garlic to pan and add the yellow onion, cucumber, carrot, tomato, onion, onion, and season with pepper and stir in chili sauce, tomato sauce, fish sauce and sugar. Add water and stir. Speeding up power. Stir until everything is cooked quickly and so well off.
4. Pour water into the sweet and sour fish. Serve immediately with steamed rice. (If you can not just pour water on the fish. It will lose the fish).
(For 2).
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THAI STEAMED CURRIED PRAWN
THAI STEAMED CURRIED PRAWN
* 5-8 The shrimp (peeled and cleaned).
* Meat, fish 1/2 cup.
* Shrimp, chopped 1/2 cup.
* Roasted curry paste 1/3 cup.
* Egg 1.
* Coconut milk 1/3 cup.
* 2 tablespoons fish sauce.
* 1 teaspoon sugar and coconut.
* Coconut milk 1/4 cup (for drop front).
* Rice flour 1/2 tbsp.
* Cayenne pepper, sliced ??1 tbsp.
* Kaffir lime leaves 1 tbsp.
* Coriander leaves 1 tbsp.
* Prepare broiler or a banana.
How to do step by step.
1. Making coconut drops below pre-face by the coconut milk (1/4 cup) mixed with rice flour. And put it on low heat to melt the powder is so light.
2. In a large bowl, mix meat, fish, shrimp, roasted curry paste, coconut milk (1/3 cup), eggs, fish sauce and sugar together until well combined. Spoon into the prepared form (Brighton Beach Broiler, coconut, etc.), then shrimp, peeled and prepared to put on.
3. The Steamer prepared. When the water boils to steam, thus leading to Curry cooked. Typically it takes about 15 minutes or until cooked through. Then take it out of boiler steam.
Four. Topped with coconut milk. (Prepared in step 1) and kaffir lime leaves, coriander and red chili, sliced??. Serve immediately with steamed rice.
(For 2)
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RICE PORRIDGE WITH PORK
RICE PORRIDGE WITH PORK
* 300 grams of lean pork.
* 100 grams pork liver, cut into pieces (boiled hot water until almost cooked).
* 200 grams pork incandescent light.
* 1 cup rice.
* 1 tablespoon chopped garlic.
* Ginger, minced 1/4 cup.
* 50 grams of onion.
* Soi 50 g coriander.
* 4 tablespoons soy sauce.
* 2 tablespoons sauce.
* 2 tablespoons oyster sauce.
* 3 cups pork broth.
* 2 tablespoons cornstarch.
How to do step by step.
1. Prepared by fermentation of pork. Mix ground pork with garlic, oyster sauce, seasoning sauce, soy sauce (2 tablespoons) and corn starch. Massage into a homogeneous set aside.
2. Boiled rice with enough water to flood. Simmer over low heat until cooked, thicken with the power off (keep the fire out at the bottom of the pot).
3. Scoop rice and boil until well cooked. To put in another pot. Add pork to broth. (Do not fill in too much broth) to boil until it begins to boil, add ground pork. (Use a spoon to scoop a round piece), and pork liver.
4. Wait until the pork is almost cooked. In the seasoning with soy sauce (the remaining 2 tablespoons) to taste fresh to you. It can be extended further. (But not before a mild flavor. If salt intake is not enough, you can add it) boil until the pork and liver cooked so well off. (If you put the eggs. I put the egg and wait until the eggs are cooked before they turn off the lights).
5. Dip in a bowl and sprinkle with green onion, cilantro and shredded ginger. Serve it hot. The people and forests in the A (or bear frame), it's a good one.
(For 2).
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STIR FRIED BAMBOO SHOOTS WITH EGG
STIR FRIED BAMBOO SHOOTS WITH EGG
* 5-8 medium shrimp (for cleaning, peeling).
* (To put the pork or chicken instead of shrimp).
* bamboo shoot a 300 gram (washed).
* Eggs 3 eggs.
* Red, green pepper, cut into 5 pieces ricochet.
* 1 tablespoon chopped garlic.
* 1 tablespoon fish sauce.
* Granulated sugar 1/2 tsp.
* Vegetable oil.
* Coriander leaves for garnishing dishes.
How to do step by step.
1. The oil in a frying pan on medium heat. Add garlic and stir the onion until golden. Then add prawns. (Or any meat you want), and bamboo shoots and stir until cooked and tender bamboo shoots.
2. To Turner's bamboo shoot and shrimp to the pan. Put a little oil into a medium saucepan. Then put into the egg. Turner is doing to break the yolk.
3. Wait until the eggs are almost cooked. The Season with fish sauce, sugar and pepper. Speeding up power. Stir all ingredients together very quickly, and turning off the lights.
Four. Plate, sprinkle with coriander. Serve immediately with steamed rice.
(For 2)
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STEAMED FISH WITH PICKLED PLUM
STEAMED FISH WITH PICKLED PLUM
* 500 grams of fish.
(Fish, snapper or other fish can).
* Pork 1/2 cup (cut into thin slices).
* 2 plum mash fine grain.
* Red pepper, cut into pellets ricochet 2.
* Road ginger into strips 1 tsp.
* Mushrooms, cut into strips 1/2 cup.
* 2 stalks celery, cut into pieces.
* Francisco rice 1 teaspoon soy sauce.
Ingredients Ingredients miso sauce.
* 2 tablespoons bean paste, ginger, minced 1 tsp.
Chopped 1 teaspoon paprika, 2 tablespoons soy sauce.
Sugar 1 tsp.
How to do step by step.
1. Cleaning Gut fish and cover the fish is cooked on both sides to make it easier to dry and then placed on a dish that can be brought to steaming.
2. With pork, plum and soy sauce in white together. Then pour water on the fish is prepared in one step.
3. The celery, mushrooms, onions, ginger and cayenne pepper. To sort the fish. Then take it to steam (Hint: you should boil water to a boil in a pot of steamed fish and steamed before it. The fish is not fishy) is steamed for 10-15 minutes (depending on the type of fish) or until cooked through.
4. During the fish is cooked. The miso sauce by mixing all ingredients together. Stir until the sugar dissolves. Spoon the sauce in a bowl.
5. When cooked well. Serve immediately with steamed rice output. And miso sauce.
(For 2)
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SPICY STIR-FRIED PORK WITH RED CURRY PASTE
SPICY STIR-FRIED PORK WITH RED CURRY PASTE
* Pork, cut into pieces 450 g.
* 1 tablespoon red curry paste.
* 1 cup coconut milk.
* 20 grams of green peppers.
* 5 kaffir lime leaves.
* 1 cup green beans, cut into pieces.
* Sugar 1/2 tbsp.
Salt 1/2 tsp.
* 1 tablespoon fish sauce.
* Vegetable oil.
How to do step by step.
1. The oil in a frying pan on medium heat. Add curry paste and stir until fragrant and crack it. Pork and beans, then put down. Stir fry until pork is almost cooked and the lentils soften.
2. To be integrated and stir to combine some good. Then add pepper and kaffir lime leaves (torn and enter).
3. Season with fish sauce, sugar and salt. Speeding up power. Stir until all ingredients are well off.
4. Plate serve immediately with steamed rice.
(For 2)
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The recipe for a dessert coating
The recipe for a dessert coating
Ingredient
Green beans, trimmed of rind 1 1/3 cup.
2 cups sugar.
2 cups cream.
1 tablespoon powdered gelatin.
1 cup water.
How do
1. Frozen green beans, steamed and cooked tender, about 1-2 hours. And then grinding it.
2. Elite light and heat. Add water and sugar to boil the sugar dissolved. Stir into the beans with coconut milk and set over low heat. Stir until nuts are dry peel out of the pan.
3. Pour the beans and stir into the pan or bowl and set aside to cool.
4. Making a fruit, nuts, small fruits that make you want to paint it like to stay dry.
5. Mix gelatin with water in a saucepan set over low heat. Until the gelatin is dissolved. Put aside for a moment.
6. Juice for coloring. Over the agar coating. Set aside to dry, then coating a 2 time to let it dry so beautifully decorated.
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Caldo Gallego
Caldo Gallego
Yield > 4
Keys : Soups Stews Dried Beans Spanish Spain European
Mediterranean Spanish
Ingredients :
3/4 cup Dried white beans
1/4 lb Smoked ham hocks
1/4 lb Lean smoked bacon or salt
pork in one thick slice
7 cup Water
1/2 med Onion sliced
1/2 sm White cabbage head
3 x Turnips
a few Turnip greens
Salt and pepper to taste
Method :
• Pour 7 cups cold water over beans, ham, and bacon in an
earthenware pot. Cover and barely simmer for 2 1/2 hours.
Add the sliced onion and the cabbage, turnips, and turnip tops,
all chopped in fairly large pieces. Mix, but stir as little as
possible in order not to bruise the beans. Salt and pepper to
taste and simmer 1 1/2 hours more. Serve in large soup bowls
with meat cut in bite-size pieces.
• Comments: This is a peasant version of 'caldo' as
described to me by the owner of the excellent Galician
restaurant Oscar in Madrid - a far-from-peasant restaurant.
• In Galicia, the base of all 'caldos' is 'unto' an aged bacon
sometimes three, four, or five years old. The smoked ham and
bacon or salt pork are suggested as American substitutes and
are used as substitutes in Spain outside of Galicia.
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Yield > 4
Keys : Soups Stews Dried Beans Spanish Spain European
Mediterranean Spanish
Ingredients :
3/4 cup Dried white beans
1/4 lb Smoked ham hocks
1/4 lb Lean smoked bacon or salt
pork in one thick slice
7 cup Water
1/2 med Onion sliced
1/2 sm White cabbage head
3 x Turnips
a few Turnip greens
Salt and pepper to taste
Method :
• Pour 7 cups cold water over beans, ham, and bacon in an
earthenware pot. Cover and barely simmer for 2 1/2 hours.
Add the sliced onion and the cabbage, turnips, and turnip tops,
all chopped in fairly large pieces. Mix, but stir as little as
possible in order not to bruise the beans. Salt and pepper to
taste and simmer 1 1/2 hours more. Serve in large soup bowls
with meat cut in bite-size pieces.
• Comments: This is a peasant version of 'caldo' as
described to me by the owner of the excellent Galician
restaurant Oscar in Madrid - a far-from-peasant restaurant.
• In Galicia, the base of all 'caldos' is 'unto' an aged bacon
sometimes three, four, or five years old. The smoked ham and
bacon or salt pork are suggested as American substitutes and
are used as substitutes in Spain outside of Galicia.
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Butterfish with Almonds, Sweet Red Peppers and Saffron
Butterfish with Almonds, Sweet Red Peppers and Saffron
Yield > 6
Servings
Keys : Seafood Fish Nuts Spices Spanish Spain European
Mediterranean
Ingredients :
2 lb Butterfish, in large whole
filets, skin and membranes
removed
2 tbl Olive oil
3 lrg Garlic cloves, minced
3 lrg Red bell peppers, cored,
seeded, cut into strips
lengthwise
3/4 cup Whole almonds, toasted
1/2 tsp Saffron threads
1/2 cup Dry white wine
1/2 cup Fish stock
1/2 tsp Salt
1/2 tsp White pepper, or to taste
1 oz sliced almonds, toasted, for
garnish
Method :
• Preheat the oven to 350F. Bake the fish in a buttered
baking pan for 15 minutes. Let cool. Cut into medallions and
set aside. Reserve the baking juice. Heat the oil in a large
skillet, add the garlic and peppers and saute over low heat for
20 minutes, stirring occasionally. Grind whole almonds finely in
a food processor and add to the skillet with the saffron, wine,
stock, reserved fish juices, salt and pepper; cook over medium
heat for 5 minutes. Transfer to a blender or food processor and
puree. Return the sauce to the skillet, add the fish medallions,
and heat through. Serve immediately, with sliced almonds
sprinkled on top.
• Serves 6.
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Yield > 6
Servings
Keys : Seafood Fish Nuts Spices Spanish Spain European
Mediterranean
Ingredients :
2 lb Butterfish, in large whole
filets, skin and membranes
removed
2 tbl Olive oil
3 lrg Garlic cloves, minced
3 lrg Red bell peppers, cored,
seeded, cut into strips
lengthwise
3/4 cup Whole almonds, toasted
1/2 tsp Saffron threads
1/2 cup Dry white wine
1/2 cup Fish stock
1/2 tsp Salt
1/2 tsp White pepper, or to taste
1 oz sliced almonds, toasted, for
garnish
Method :
• Preheat the oven to 350F. Bake the fish in a buttered
baking pan for 15 minutes. Let cool. Cut into medallions and
set aside. Reserve the baking juice. Heat the oil in a large
skillet, add the garlic and peppers and saute over low heat for
20 minutes, stirring occasionally. Grind whole almonds finely in
a food processor and add to the skillet with the saffron, wine,
stock, reserved fish juices, salt and pepper; cook over medium
heat for 5 minutes. Transfer to a blender or food processor and
puree. Return the sauce to the skillet, add the fish medallions,
and heat through. Serve immediately, with sliced almonds
sprinkled on top.
• Serves 6.
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Buttered Saffron Rice
Buttered Saffron Rice
Yield > 6
Servings
Keys : Rice Spices Spanish Spain European Mediterranean
Ingredients :
2 tsp Saffron,leaf saffron
2 tbl Milk, warm
1 tbl -Salt
2 cup Rice, basmati
4 tbl Butter
Method :
• "The darker (the redder) the saffron colour, the better
the quality. It usually comes from Spain, but the best, really
expensive stuff, is grown in Kashmir, where I went to see it
growing. There are many different grades.
• Watch out for fake or dyed saffron. Buy it from a
reputable source. To use it in a recipe, I roast it in a cast-iron
pan until it's crisp to draw out the colour, then crumble it
lukewarm milk and let it sit for three to four hours."
Place saffron in small, dry, hot pan over medium heat about 1
minute or just until fragrant. Crumble into milk.
• Fill large pot with about 13 cups water; add salt and
bring to boil.
• Meanwhile, place rice in medium bowl and cover with cold
water.
• Immediately drain rice through colander. Wash and drain
two more times.
• When water is boils, add rice and stir once; bring to boil.
Cook 5 minutes; rice should be slightly hard in the centre.
• Drain in colander and place in ovenproof dish. Drizzle
saffron milk over rice, tossing over a couple of times very
gently. Divide butter into four pieces; place over rice.
• Cut pieces of aluminium foil 2 inches larger than rim of
dish; place on top of dish; place lid on foil. Bake in preheated
300F oven 40 to 50 minutes, checking after 40 minutes to see
if rice is cooked.
• Serve saffron-coloured streaked rice spooned on warmed
platter. SERVES:6
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Yield > 6
Servings
Keys : Rice Spices Spanish Spain European Mediterranean
Ingredients :
2 tsp Saffron,leaf saffron
2 tbl Milk, warm
1 tbl -Salt
2 cup Rice, basmati
4 tbl Butter
Method :
• "The darker (the redder) the saffron colour, the better
the quality. It usually comes from Spain, but the best, really
expensive stuff, is grown in Kashmir, where I went to see it
growing. There are many different grades.
• Watch out for fake or dyed saffron. Buy it from a
reputable source. To use it in a recipe, I roast it in a cast-iron
pan until it's crisp to draw out the colour, then crumble it
lukewarm milk and let it sit for three to four hours."
Place saffron in small, dry, hot pan over medium heat about 1
minute or just until fragrant. Crumble into milk.
• Fill large pot with about 13 cups water; add salt and
bring to boil.
• Meanwhile, place rice in medium bowl and cover with cold
water.
• Immediately drain rice through colander. Wash and drain
two more times.
• When water is boils, add rice and stir once; bring to boil.
Cook 5 minutes; rice should be slightly hard in the centre.
• Drain in colander and place in ovenproof dish. Drizzle
saffron milk over rice, tossing over a couple of times very
gently. Divide butter into four pieces; place over rice.
• Cut pieces of aluminium foil 2 inches larger than rim of
dish; place on top of dish; place lid on foil. Bake in preheated
300F oven 40 to 50 minutes, checking after 40 minutes to see
if rice is cooked.
• Serve saffron-coloured streaked rice spooned on warmed
platter. SERVES:6
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STEAMED FISH WITH BLACK BEAN SAUCE
STEAMED FISH WITH BLACK BEAN SAUCE
* 500 grams of fish (or fish can be used).
*'s Breast 2 Tbsp.
* 50 grams of sliced ??mushrooms (if dried, soak it first).
* 2 tablespoons ginger alley line.
* 1 tablespoon minced garlic.
* In white soy sauce 1 1/2 tbsp.
* 2 teaspoons sugar.
* Onion, sliced ??1/2 cup.
* Red pepper, cut into 3 pellets ricochet.
* Vegetable oil.
How to do step by step.
1. Clean fish (for the scale, Gut) to wash and dry. Arranged on a plate, sprinkle with shredded ginger to the steaming water.
2. Boiling water in a pot of boiling water and steam until the fish is prepared to steam for about 15 minutes or until cooked through. Turn off the lights and brought out a dish prepared and served.
3. The water by pouring the oil in a frying pan on medium heat. Add garlic and stir the onion's breast. Then add sugar, no soy, white, red onion, red pepper and a little water. Speeding up power. Stir until all ingredients are well off.
Four. Spoon sauce on the fish's skin, which are arranged on a plate. Serve immediately with steamed rice.
(For 2)
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THAI CHINESE KALE WITH PRAWN SALAD
THAI CHINESE KALE WITH PRAWN SALAD
* Medium shrimp 5-8 a.
(Washed and peeled).
* 200 g ground pork (or beef or chicken).
* Kale stalks (peeled, cut into 1 cm long) 25 pieces.
* Tomato, cut into 2 balls.
* 2 tablespoons red onions.
* 1 tablespoon fish sauce.
* Sugar 1 1/2 tbsp.
* 2 tablespoons lemon juice.
* Paprika, chopped coarsely 5-8 rods and granules.
(Increase / decrease according to taste).
* Mint leaves (for garnish).
How to do step by step.
1. Boiling water in a saucepan until boiling. Then the kale stems peeled and sliced ??hard-boiled enough to prepare the food. To the drain. Then boiled until the shrimp are cooked. Therefore, the drain and set aside.
2. The pork to a boil in the pot until done. I use it to boil until chicken is cooked. Then drain off the water and shredded prepared.
3. Prepared salad water. Mix fish sauce, sugar, lemon juice, paprika and red onions together. Adjust seasoning according to taste.
4. In a large bowl, mix shrimp, ground pork (or chicken), kale, tomatoes and salad together. Mix until well over a plate and sprinkle with mint leaves. Serve immediately with steamed rice. Is a good appetizer or hors d'oeuvres.
(Hint: When mixed with water and food should be served immediately. Will taste better than the left. The water in the mixture is too dry to make it taste a salad).
(For 2)
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Recipe for sweet coconut
Recipe for sweet coconut
Ingredient
3 cups shredded coconut.
2 cups sugar.
Cv 1/2 cup.
Salt 1/8 tsp.
How do
1. Put sugar in a saucepan of water to float a gold flower and simmer over low heat until sugar dissolves and a clear, sticky harden.
2. Put the grated coconut into the syrup to a boil. The group were arrested over the coconut. Simmer until the water dried up from the heat.
3. Scoop coconut ball. Placed on a tray and dry. Keep the jar. Can be stored for a long time.
Note *.
If the pastry is filled with many colors in the water before putting the coconut mix.
If you add the coconut sugar and coconut to make more.
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HOY JOR
HOY JOR
* 3 Crab.
* 200 grams pork.
* Large sheets of gypsum. (Depending on the size of the packet) A.
* Diced pork, cut into 1/2 cup.
* 2 eggs, duck eggs.
* 3 tablespoons flour.
Celery root root 3.
* Garlic, 1/2 cup.
* 20 grain of pepper.
* 1 teaspoon salt.
* Francisco rice 1 tablespoon soy sauce.
* 1 tablespoon sugar.
* +, Coriander, onion, Soi 1/2 cup.
* Chinese wine or whiskey 2 tbsp.
* Cucumber Salad (served as a side), and plum sauce.
* Oil for frying.
How to do step by step.
1. Pound the garlic, coriander root, salt and pepper together until fine. In a large bowl. Pound the mixture into the prepared pan and mix with crab meat, pork, pork, wheat, duck eggs, sugar, soy sauce in white wine, onion and coriander. Knead until all ingredients well.
2. The gypsum to the water to soften. Then be extended. Cut a rectangle about 5 inches wide.
3. Dip ingredients together and then massage it in one place on the gypsum. Roll the mixture with gypsum. (Back wrap roti) finished tied head and tail. Then tie it firmly in the middle segment. Each segment divided by the thickness of about 1 to 1.5 inches.
4. Be steamed in boiling water for about 10 minutes or until well cooked. Then be cut into pieces by a tied segment.
5. The display shells, cut into pieces to fry in hot oil. (The oil flooded) while fried until golden and crisp plate. The drain. The cucumber and tomato slices on a plate. Served with a sauce or dish you play it.
(For 2)
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LA TIANG - LOOM
LA TIANG - LOOM
* 1 cup finely chopped pork.
* Shrimp, minced 1/2 cup.
* Chop the onion, diced 1/4 cup.
Sliced ??red pepper * 3 tablets.
* Always cool coriander leaves 1/4 cup.
* Crushed roasted peanuts 1/4 cup.
* 3 tablespoons fish sauce.
* 5-8 pepper seeds.
* 4 cloves of garlic.
* 3 tablespoons sugar.
1 celery root, root.
* 5 eggs, duck eggs and beat to combine.
How to do step by step.
1. Pound coriander root, garlic and pepper dip is prepared with carefully.
2. The oil in a frying pan on medium heat. Then the pounded ingredients prepared. (Step 1) and stir until fragrant, then add pork, shrimp, onion and fry until done. Season with fish sauce, sugar, of a peanut. Stir until the dry period and then power off (not to stir until dry, then it will be difficult to pack in the next step).
3. The pan on medium heat. Brush oil over bottom of pan, heat the pan, using fingers dipped in eggs and whisk them into a table large enough to wrap the egg is cooked slowly. Pick up and put aside on a plate. Do this until the eggs out.
4. To wrap up now. The eggs are laid on to make a clean flat surface. Then place the red pepper and coriander into the center of the egg. Spoon the filling is then placed over the pepper and coriander. Fold the wrapper into a rectangle and wrap it up.
5. A plate decorated with coriander leaves. Serve with steamed rice. Is a good appetizer or snack.
(For 2)
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THAI PORK AND CORN CAKE
THAI PORK AND CORN CAKE
* 2 cups corn kernels cut only.
* Pork or shrimp, minced 1/4 cup.
* Wheat flour 1/2 cup.
* 2 tablespoons red curry paste.
* 1 teaspoon salt.
* 2 tablespoons shredded kaffir lime leaves.
* 2 tablespoons sliced ??green beans (or will be optional).
* 1 teaspoon sugar.
* Egg 1.
* Sauce (tomato sauce, sauce, chicken, Aahad, etc.).
* Oil for frying.
How to do step by step.
1. In a large bowl, mix corn, pork (chops or shrimp), wheat flour, curry paste, salt, kaffir lime leaves, green beans, sugar and eggs into. Massage gently until all ingredients well.
2. To scoop out 2 tablespoons of the mixture and mold into a round disk. (Diameter about 3 inches) in the gas mixture out. Then, then fry in oil at medium heat. Until cooked through and drain out the water.
3. The plate, served with sauce or cucumber (Aahad) or tomato sauce (a pepper sauce) with steamed rice or as a snack to eat with it.
(For 2)
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Stir Fried Shrimp with Salted Egg Yolk
Stir Fried Shrimp with Salted Egg Yolk
* Fresh shrimp, peeled 300 g.
* Arrowroot flour 1/2 cup.
* 3 tablespoons flour.
Baking powder * 1/2 tsp.
* 4-5 cloves garlic, minced.
2-3 celery root, root.
* 1 bell pepper, cut it into pieces.
* Black pepper 1/2 tsp.
* 2-3 egg yolks salt.
* 1 teaspoon sugar.
Salt 1/2 tsp.
* 1 tablespoon chili paste.
* Vegetable oil.
How to do step by step.
1. Arrowroot flour, rice flour and baking powder with water, but a little sticky (not clear), then the shrimp, mix thoroughly and set aside for fried dough.
2. The oil in a frying pan on medium heat. Knead the dough until all the shrimp fried until golden crisp. Remove the oil drain and set aside earlier.
3. Pound coriander root, garlic and pepper into the sauce and then fried in oil on medium heat until golden and fragrant.
4. Then add the egg yolks do not coagulate by BT, the pepper and the fried shrimp, fried and seasoned with salt, sugar, power and speed. Stir until all ingredients are so close together.
Five. Plate served with steamed rice.
(For 2)
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Stir Fried Shrimp with Red Curry Paste and Evaporated Milk
Stir Fried Shrimp with Red Curry Paste and Evaporated Milk
* Red Curry Paste 100 g.
* Fresh shrimp, peeled 300 g.
* 1 cup milk.
* Francisco rice 1 teaspoon soy sauce.
* 1 tablespoon sugar.
* 1 tablespoon fish sauce.
* Chili red / yellow, oblique slices 2-3 tablets.
* 20 grams of green peppers.
* 3-5 kaffir lime leaves, torn.
* 5-8 basil leaves.
* Vegetable oil.
How to do step by step.
1. The oil in a frying pan on medium heat. Add curry paste and stir until fragrant and crack it. Then add the shrimp. Stir-fry until shrimp are almost cooked.
2. Put some milk and stir well to combine. Then add peppers, kaffir lime leaves. (Rip and put), and basil.
3. Season with fish sauce, sugar and soy sauce in white. Speeding up power. Stir until all ingredients are well off.
4. Plate serve immediately with steamed rice.
(For 2)
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Cold Mussels with Lemon Dressing
Cold Mussels with Lemon Dressing
Yield > 5
Keys : Clams Mussels Seafood Citrus Spanish Spain European
Mediterranean Spanish
Ingredients :
4 doz Mussels cleaned
3 tbl Lemon juice (or vinegar)
9 tbl Olive oil
Black pepper to taste
Method :
• Cook mussels in a saucepan over moderate flame until all
the mussels open. A wide-bottomed pan is preferable because
it distributes the heat more evenly. Shake pan continuously
until mussels have released enough juice to prevent burning of
the pan. As soon as all of them have opened, remove them;
longer cooking will toughen them. A few minutes should
suffice. If one or two stubbornly refuse to open, discard them
as suspect.
• Remove one shell from each mussel. Mix olive oil with
lemon juice and pour it over mussels. Grind black pepper
liberally over them. Wait 1 hour before putting mussels in
refrigerator to chill.
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Yield > 5
Keys : Clams Mussels Seafood Citrus Spanish Spain European
Mediterranean Spanish
Ingredients :
4 doz Mussels cleaned
3 tbl Lemon juice (or vinegar)
9 tbl Olive oil
Black pepper to taste
Method :
• Cook mussels in a saucepan over moderate flame until all
the mussels open. A wide-bottomed pan is preferable because
it distributes the heat more evenly. Shake pan continuously
until mussels have released enough juice to prevent burning of
the pan. As soon as all of them have opened, remove them;
longer cooking will toughen them. A few minutes should
suffice. If one or two stubbornly refuse to open, discard them
as suspect.
• Remove one shell from each mussel. Mix olive oil with
lemon juice and pour it over mussels. Grind black pepper
liberally over them. Wait 1 hour before putting mussels in
refrigerator to chill.
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Fried oysters with garlic and pepper
Fried oysters with garlic and pepper
Ingredient
7-10 The large oysters.
Pepper 2 tbsp.
1 tablespoon garlic.
4 tablespoons fish sauce.
Sugar 1/2 tablespoons (or as it is delicious).
Oil for frying.
The way it started with the oysters to a large wash. The plates were then drained. Pound the garlic. And pepper until fine. Mix sauce with sugar, then arrange them together. Stir until the sugar dissolves. The oysters were mixed together and then leave it for about 30 minutes.
When it was put to fry in hot oil over medium heat. I then scoop out the yellow. Put the tomatoes on a plate decorated with lettuce leaves. That looks yummy. The ceremony will serve as hors d'oeuvres or side dish is equally delicious. It is the coolest part is that it is hot.
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Butifarra
Butifarra
Yield > 1
Servings
Keys : Spanish Spain European Mediterranean
Ingredients :
2 tsp Salt [a]
1/4 tsp Black pepper [a]
1/8 tsp Cayenne, ground chiles or
hot paprika [a]
1/8 tsp Grated nutmeg [a]
1/8 tsp Ground cloves [a]
1/4 tsp Minced fresh thyme or 1/8
teaspoon crumbled dried
[a]
2 tbl White wine [a]
1 1/2 lb Lean pork, coarsely ground
[b]
1/2 lb Pork fat, coarsely ground
[b]
Prepared hog casings
Method :
• Here's one of my very favorite sausages:
• "This is from Catalonia, in Spain. It's believed that the
North African/Moorish influence is what inspired the use of
sweet spices (nutmeg, cloves, etc) in Spanish cooking. While
meat and spices can sound weird, when done well it's really
good."
• Mix together [a]. Knead together [b]. Knead [a] into [b].
Stuff into the casings. Tie off to make two 30"-long sausages.
Prick any air pockets with a pin. Dry the sausages in the
refrigerator, uncovered, hung from the shelves or on a wire
shelf (you want as much surface as possible exposed to air, so
coiling it on a solid shelf won't work), for 2-3 days before
cooking. Then poach and/or fry or cut up and use in recipes.
The dried sausage can be frozen for 3-4 months.
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Yield > 1
Servings
Keys : Spanish Spain European Mediterranean
Ingredients :
2 tsp Salt [a]
1/4 tsp Black pepper [a]
1/8 tsp Cayenne, ground chiles or
hot paprika [a]
1/8 tsp Grated nutmeg [a]
1/8 tsp Ground cloves [a]
1/4 tsp Minced fresh thyme or 1/8
teaspoon crumbled dried
[a]
2 tbl White wine [a]
1 1/2 lb Lean pork, coarsely ground
[b]
1/2 lb Pork fat, coarsely ground
[b]
Prepared hog casings
Method :
• Here's one of my very favorite sausages:
• "This is from Catalonia, in Spain. It's believed that the
North African/Moorish influence is what inspired the use of
sweet spices (nutmeg, cloves, etc) in Spanish cooking. While
meat and spices can sound weird, when done well it's really
good."
• Mix together [a]. Knead together [b]. Knead [a] into [b].
Stuff into the casings. Tie off to make two 30"-long sausages.
Prick any air pockets with a pin. Dry the sausages in the
refrigerator, uncovered, hung from the shelves or on a wire
shelf (you want as much surface as possible exposed to air, so
coiling it on a solid shelf won't work), for 2-3 days before
cooking. Then poach and/or fry or cut up and use in recipes.
The dried sausage can be frozen for 3-4 months.
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Fried rice with pineapple.
Fried rice with pineapple.
Ingredient
Cooked rice 1/2 cup.
Pineapple, chopped 1 tbsp.
Morning Glory Lane, chopped 1 tbsp.
1 small carrot, cut into dice cup.
Onion, chopped 1 tsp.
Soybean oil 2 tsp.
1 tablespoon minced pork.
2 tablespoons chicken broth.
How do
1. Fried onion on low heat enough oil to golden brown and cooked carrot stir-fried pork chops from the well.
2. The morning glory, pineapple, chicken broth and stir until vegetables are cooked.
3. Add cooked rice and garnish with all Until rice is soft.
Tips:.
Pineapple Fried Rice with 5 years worth of food among the morning glory.
Carrot and pineapple fried rice and a colorful taste of fruits and vegetables.
You can put Brock Broccoli or green beans instead. Fried rice for kids this age.
Cooked chicken should be soft. Vegetables, cut into small alley.
Easy to chew the Blanching vegetables before chopping the vegetables are very soft to the alley with time.
Rice.
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Tofu topped with apples
Tofu topped with apples
Ingredient
Sliced ??apples, peeled, chopped 1/4 cup.
Bone soup suace 1/2 cup.
2 tablespoons of mashed potatoes.
2 tablespoons minced chicken.
Carrot, chopped 1 tsp.
Soybean oil 1 tsp.
Eggs, tofu, cut into thick rings 1/2 inch 4 band.
Onion, minced 1 tsp.
How do
1. suace soup bones. Soybean oil. With apples heated in the microwave for 3 minutes in a bowl and mash with fork crushed.
2. The minced chicken, mashed potatoes and stir to combine. Heated in the microwave for 1 minute.
3. Tofu by a plate. Spoon apple sauce topping. Sprinkle with onion, carrot, chopped it in the microwave for 2 minutes.
Tips:.
Apple should use it because it is less sour apple green.
Steamed and cooked onion. Reduces odor and pungent taste. Put the onion.
Enhances the sweetness of the soup soup with bones.
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CURRY WITH CHICKEN
CURRY WITH CHICKEN
* 700 g chicken.
* 1 tablespoon curry paste.
* 3 cups coconut milk.
* 1 onion, cut into balls.
* 2 tomatoes, potatoes (washed, peeled and cut into pieces).
* Red pepper, cut into 3 pellets ricochet.
* Sugar 1/2 tbsp.
Salt 1/2 tsp.
* 1 tablespoon fish sauce.
* Vegetable oil.
How to do step by step.
1. Cleaning chicken. Cut into pieces. If a leg or hip may be necessary to cut it.
2. The oil in a saucepan on low heat, add coconut milk (1 cup) to boil, add the curry paste it into Rieie. Stir until the coconut milk, onions and cracked it. Then add the chicken to the prepared pan. Simmer slowly for 10-15 minutes.
3. Add onion, potatoes and remaining coconut milk to cook with fish sauce, sugar, cayenne pepper and salt. Simmer for another 15-20 minutes until potatoes are soft and light.
4. Dip bowl and serve immediately with hot cooked rice. Or eat it with roti and Aahad.
(For 2)
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STIR FRIED FISH FILLET WITH BLACK BEAN SUACE.
STIR FRIED FISH FILLET WITH BLACK BEAN SUACE.
* 350 grams of fish.
* Breast C 1 tsp.
* 1 tablespoon minced garlic.
* Bell pepper, sliced ??1/4 cup.
* 1 onion, cut into balls.
* Carrots, sliced ??1/4 cup.
* Francisco rice 1 tablespoon soy sauce.
* Sugar 1/2 tsp.
* 1 teaspoon cornstarch.
(Water mixed with 2 tablespoons water).
* Vegetable oil.
How to do step by step.
1. The oil in a frying pan on medium heat. Add garlic and stir the onion until golden. Then add meat and fish. Tennessee Breast and stir together until meat is almost cooked.
2. Add bell pepper, onion and carrot and stir in soy sauce with white and brown.
3. On fish and other ingredients and stir until well cooked. Then add water to flour. Stir until all ingredients are well off.
4. Plate serve immediately with steamed rice.
(For 2)
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