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Recent Recipes

Traditional Chinese Food - Chow Mein

Comments (0) | Tuesday, October 29, 2013

Noodles are very popular in China. Chow mein is one of famous Chinese food in the world. It is easy to cook and you can cook it in many methods. In this article, I would like to offer you two of them.


The first method is shown as below:
Ingredients:
Chinese noodles, egg, shredded meat, baby bok choy, green onion sections, chives, MSG, dark soy sauce
Cooking procedure:
1: Put the noodles into the pot with boiling water and boil it for several minutes. Then remove and rinse under cold water; Tips: add a little salt and salad oil when boiling so that the noodles cannot stick with each other easily.
2: Heat the pot, pour some oil and spread it in the bottom of Pot. Add egg, then remove it from the pot when it is done.
3: Add green onion sections, baby bok choy, chives, shredded meat and stir fry them together. Then put into the boiled noodles and stir fry them together for a short time.
4: Then use the chopsticks (if possible) to separate the noodles. Add the cooked egg, onion, and stir fry them for a several minutes. It is done.
Next, I like to introduce you another method:

Ingredients:
Chinese noodles, onion, mushroom, hammer, bacon, cabbage, dry chilies, chilies sauce, soy sauce, egg, caraway
Cooking procedure:
1. Cut all the ingredients into small pieces, and finger-joint size is preferred.
2. Boil the noodles, then remove and rinse under cold water.
3. Pour some salad oil into the pot; add the onion pieces into it until they become golden. Add the mushrooms.
4. When the mushrooms begin to shrink, add hammer and bacon pieces. Stir fry them for a while, then add the cabbage.
5. When the water comes out of cabbage, stir them for several times. If you think that the oil is not sufficient; you can add some oil again to prevent everything from sticking on the pot.
6. Add the noodles and dry chilies or chili sauce into them.
7. Add salt, soy sauce, at the same time please always stir the noodles.
8. Pour the egg liquid into the pot and it will stick with noodles, and then stir them frequently. This dish is done. Pouring some diced chives onto them is preferred.
There are still many other methods to cook chow mein. Please note that you should always prevent the noodles from sticking with the pot.



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Peking Duck Pancakes with Plum Sauce

Comments (0) | Monday, October 28, 2013

Gourmet at Home: Mastering Peking Duck Pancakes with Plum Sauce!


Welcome to the ultimate guide to creating gourmet Peking Duck Pancakes with Plum Sauce right in the comfort of your own kitchen.

As a food enthusiast and writer, I’ve always been captivated by the rich flavors and intricate preparation methods of traditional dishes. Peking Duck is a dish that holds a special place in my heart, not only for its delightful taste but also for the cultural heritage it represents.

This post may contain affiliate links at no extra cost to you. Please read our full disclosure here to find out more.

Gourmet at Home: Mastering Peking Duck Pancakes with Plum Sauce!

The Art of Peking Duck

Peking Duck is a renowned dish from Beijing, known for its crispy skin and succulent meat. The traditional method of preparing this delicacy involves inflating the duck, scalding it, and then hanging it to dry before roasting.

This meticulous process results in a duck with crispy skin and tender meat, usually served with thin pancakes, scallions, cucumber, and sweet bean sauce or plum sauce.

Bringing Gourmet Home


The thought of recreating such a complex dish at home might seem daunting, but with the right guidance and tools, it’s an achievable feat that promises an immensely rewarding culinary experience. To help you on this journey, I’ve curated a list of essential tools and ingredients, along with a step-by-step recipe that simplifies the process without compromising on taste.

Essential Tools and Ingredients


To start, you’ll need a whole duck, preferably fresh, to ensure the best flavor and texture. The skin must be treated carefully to achieve the signature crispiness, so having a good quality roasting pan is crucial.

For the pancakes, a non-stick pan and a rolling pin will be your best friends. And let’s not forget the star of the show – the plum sauce. A blend of sweet, tart, and savory, this sauce brings the dish together and can be made from scratch using plums, sugar, vinegar, and a mix of spices.

The Recipe


The recipe I recommend follows a simplified version of the traditional method, making it more accessible for home cooks. You’ll begin by marinating the duck in a mixture of spices and letting it rest to absorb the flavors. The duck is then roasted until the skin is perfectly crispy.

Meanwhile, you’ll prepare the thin pancakes, aiming for a chewy texture that complements the duck. Lastly, the homemade plum sauce adds a layer of complexity to the dish with its sweet and tangy profile.

Assembling the Perfect Bite


Once all the components are ready, the real fun begins. Lay a pancake flat on your plate, spread a spoonful of plum sauce, add a few pieces of duck, and top with thinly sliced scallions and cucumber. Roll it up and take a bite – the combination of flavors and textures is simply divine.

Recommended Resources


For those looking to delve deeper into the art of Peking Duck, I highly recommend “The Woks of Life” blog, which offers an easy-to-follow recipe with a personal touch.

Additionally, for the necessary cooking tools, Amazon has a great selection, including a stainless steel roasting pan and a bamboo steamer for the pancakes.

Gourmet at Home: Mastering Peking Duck Pancakes with Plum Sauce!

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Writing this article has been a delightful journey, reminding me of the joy that cooking brings. It’s not just about the food; it’s about the stories, the culture, and the connections we make through shared experiences.

I hope this guide inspires you to create your own Peking Duck Pancakes with Plum Sauce and savor the taste of tradition in every bite.

Remember, cooking is an adventure, and with each dish, we bring a piece of the world into our homes. So, tie on your apron, and let’s make some culinary magic happen! 🍴✨


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Authentic Chinese Food - Mandarin Cuisine

Comments (0) | Friday, October 18, 2013

If you're interested in authentic Chinese food rather than the monosodium glutomate filled junk that some western restaurants have the nerve to try and pass off, then why not give Mandarin cuisine a try?
Peking Duck
Mu Shu Pork
Mandarin cuisine is wonderful to look at as well as being a delight to the taste buds because in Mandarin cooking, presentation is as important as flavour. This is a stylish cuisine as witness the typical dishes of Peking Duck and Mu Shu Pork.
Mandarin cuisine originated in the Chinese royal courts way back during the Qing Dynasty, which could be any time from 1644 to 1912. Delighting the Emperor and the other royals took a great deal of effort, leading to the best chefs creating the most elegant and tasty dishes. Failure to do so could result in a fate far worse than mere unemployment! The legacy of these chefs is reflected in modern Mandarin cookery.
Being the cultural centre of China, Mandarin cookery combines influences from all the other Chinese provinces in its own individual style. Colourful vegetables are married with mild spices and contrasting flavours and textures such as sweet and sour or crisp and smooth are combined to produce a marvellous mixture of colours and scents.
Spring Onion
Even snack food is presented in a fancy way. For example spring onions (salad onions) may be coated with dark soy paste and arranged on a platter with sliced boiled egg yoke to look like a flower or elaborately carved carrots and beetroot might be used for colour and texture.
The appearance of breakfast too must delight all the senses and this might be a healthy stir fried tomato dish served with scrambled eggs.
The staple of Mandarin cuisine is wheat rather than rice so pancakes or wraps often feature, containing spiced beef or pork. The pancakes, although simply a mixture of water and flour will be flavoured, maybe with chilli or sesame oil.

Chinese Soup
One of the best known and simplest to make Mandarin dishes is hot and sour soup. That staple of the Chinese takeaway combines bamboo shoots and a variety of mushrooms for texture with chillies for heat and vinegar for sourness. Another favourite is the Mandarin equivalent of a fondue, which is a pan of simmering beef or chicken stock which you can use to cook shredded chicken or beef, prawns, leafy green vegetables, mushrooms and egg noodles, while you sit at the table.
So, for a truly royal and authentic Chinese food experience, treat yourself to a Mandarin feast, whether home cooked or at a restaurant.



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How to Make Tempura

Comments (0) | Friday, October 11, 2013

Tempura: Crispy Delights from the Land of the Rising Sun


As a passionate food lover and home cook, I’ve always been fascinated by the art of Japanese cuisine. Among the myriad of dishes that Japan has to offer, tempura stands out as a crispy, golden delight that never fails to satisfy my taste buds. Whether it’s a light appetizer or a main course, tempura has a special place in my heart (and stomach).

So, let’s dive into the world of tempura, learn how to make it from scratch, and discover some fantastic Amazon products to enhance our culinary adventures.

This post may contain affiliate links at no extra cost to you. Please read our full disclosure here to find out more.

Tempura: Crispy Delights from the Land of the Rising Sun

The Art of Tempura: A Brief Introduction


Tempura, pronounced “tem-poo-rah,” is a traditional Japanese dish consisting of battered and deep-fried seafood, vegetables, or even tofu. The secret lies in achieving that delicate balance between a crispy exterior and a tender interior. When done right, tempura transcends mere fried food—it becomes an edible work of art.

The Origins and Evolution of Tempura


The story of tempura begins with the arrival of Portuguese missionaries in Japan during the 16th century. They introduced a technique of frying fish and vegetables in oil, which eventually merged with Japanese culinary traditions.

Tempura quickly gained popularity as street food and later found its way into upscale restaurants. Today, it graces menus worldwide, but nothing beats the authenticity of enjoying tempura in a traditional Japanese eatery.

Essential Ingredients and Equipment


Before we embark on our tempura-making journey, let’s gather our supplies:

Ingredients:

Fresh Seafood and Vegetables:

  • Shrimp (large and deveined)
  • White fish fillets (such as cod or sole)
  • Sweet potatoes (sliced into thin rounds)
  • Eggplant (cut into sticks)
  • Tempura Batter:

  • All-purpose flour
  • Rice flour (for extra crispiness)
  • Cold seltzer water (yes, you read that right!)
  • Oil for Frying:

  • Vegetable oil or canola oil
  • Equipment:

    Tempura Frying Pot:

  • A dedicated pot with high sides for deep frying.
  • Check out this tempura frying pot on Amazon.
  • Tempura: Crispy Delights from the Land of the Rising Sun

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    Crafting the Perfect Tempura Batter


    The soul of tempura lies in its batter. Here’s how to create the magic:

    Flour and Egg Dance:

  • Mix equal parts all-purpose flour and rice flour.
  • Add ice-cold seltzer water until you achieve a smooth, thin consistency.
  • The fizziness of the seltzer water ensures a light, airy batter.
  • Chill Out:

  • Refrigerate the batter for at least 30 minutes.
  • Cold batter + hot oil = crispy tempura.
  • Dip and Fry:

  • Dip your prepped seafood or veggies into the batter.
  • Fry in hot oil (around 350°F) until gloriously golden.
  • Prepping Ingredients with Love


    Shrimp:

  • Peel and devein the shrimp, leaving the tail intact.
  • Pat them dry to prevent splattering during frying.
  • Sweet Potatoes and Eggplant:

  • Slice them thinly and uniformly.
  • A mandoline slicer works wonders here.
  • The Art of Frying


    Hot Oil, Happy Tempura:

  • Maintain the oil temperature—too hot, and it burns; too cold, and it turns greasy.
  • Use a thermometer to keep it around 350°F.
  • Dip and Swirl:

  • Dip your ingredients into the batter, allowing excess to drip off.
  • Gently swirl them into the hot oil.
  • Wire Rack Magic:

  • Place your freshly fried tempura on a wire rack to drain excess oil.
  • This ensures a crispy texture.
  • The Dipping Sauce: Tentsuyu


    No tempura experience is complete without tentsuyu—the classic dipping sauce. It’s a blend of soy sauce, mirin (sweet rice wine), and dashi (Japanese stock). But if you’re looking for convenience, try Kikkoman Tempura Dipping Sauce.

    Serving and Savoring


  • Arrange your tempura on a beautiful plate.
  • Garnish with grated daikon radish and shiso leaves.
  • Serve immediately while the crunchiness lasts.
  • In Conclusion


    Tempura isn’t just about frying—it’s about precision, patience, and passion. As I stand in my cozy kitchen, the aroma of sizzling tempura filling the air, I’m transported to the bustling streets of Tokyo. Here are a few parting thoughts:

    Experiment with Variations:

  • Tempura isn’t limited to shrimp and sweet potatoes. Try zucchini, mushrooms, or even delicate sakura shrimp.
  • Explore regional variations like tendon (tempura served over rice) or kakiage (a mixed vegetable tempura).
  • The Zen of Tempura:

  • There’s a meditative quality to dipping each piece into the bubbling oil.
  • The sizzle, the anticipation, and that first crispy bite—it’s a mindful experience.
  • Share the Joy:

  • Invite friends and family over for a tempura feast.
  • Set up a tempura bar with various dipping sauces and let everyone create their own combinations.
  • Amazon Wishlist:

  • Admit it, we all have one. Mine includes a traditional tempura dipping bowl and a pair of chopsticks with cherry blossom motifs.
  • Check out these beautiful chopsticks.
  • Tempura: Crispy Delights from the Land of the Rising Sun

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    Tempura: Crispy Delights from the Land of the Rising Sun

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    Essential Japanese Food Ingredients and Seasonings

    Comments (0) |

    Japanese food is healthy, tasty and simple to prepare. It is low-fat, low cholesterol, less dependent on meat and emphasis more on vegetables and fish. Japanese food are famous in reducing heart-rated disease as it is mainly prepared by simmering food under low moderate heat. Undoubtedly, Japan is also well known of her people having the longest life expectancy in the world.
    Lets broaden our knowledge in the main ingredients and seasonings used in Japanese food.
    The common ingredients found in Japanese food:
    Dried Shitaake
    a. Dried Shiitake
    Shiitake are Japan most popular mushrooms. The dried variety has a strongest taste and aroma and found commonly in many dishes.

    Wasabi
    b. Japanese Green Horseradish
    It is also known as Wasabi. Wasabi is a perennial aquatic plant. It comes in paste or powder form and it is used as condiment and seasonings.


    Konbu
    c. Kelp Seaweed
    It is also known as Konbu. Konbu is an essential ingredients for making dashi (Japanese stock). Note that not to soak Konbu before used unless stated.




    d. Noodles
    The common types of noodle used in Japanese food are Udon (made from white flour), Somen (made from wheat, very fine) and Soba (made from buckwheat flour).


    Katsuo Bushi
    e. Bonito Fish Flakes
    It is also known as Katsuo Bushi. It is an essential ingredients of dashi.

    The essential seasonings used in Japanese food


    Soy Sauce
    a. Soy Sauce
    The most famous and widely used seasoning in Japanese cooking. It is made of fermented soya beans, wheat, salt and water.


    Miso
    b. Miso
    It is an important seasoning in Japanese food. It is made from fermented soy bean and it is an older brother of soy sauce.


    Rice Vinegar
    c. Rice Vinegar
    It is used to neutralize fish odors, reduce saltiness and tenderize meat.
    d. Sake
    Japan's most traditional alcohol beverage. It is used to preserve, marinate and neutralize the odor of fish and meat.



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    Types of Japanese Food - What Are They?

    Comments (1) | Thursday, October 10, 2013

    Types of Japanese Food - What Are They?


    As a fervent admirer of Japanese cuisine, I find myself constantly captivated by the sheer diversity and artistry that define this nation’s culinary identity. It’s not just food; it’s a cultural odyssey, a testament to Japan’s rich history and its unwavering commitment to perfection.

    From the bustling streets of Tokyo to the serene countryside of Kyoto, each region serves up its own unique flavors, shaped by the local climate and produce available throughout the changing seasons.

    The global popularity of Japanese food is undeniable. Sushi, once a novel concept outside of Japan, now graces tables worldwide, while ramen shops pop up in cities far from their origin, each bowl a warm embrace of comfort.

    But these well-known dishes barely scratch the surface. Japanese cuisine is an intricate tapestry woven from the threads of regional and seasonal ingredients, each adding its own color and texture to the overall picture.

    Writing about Japanese food is like penning a love letter to the countless meals that have left an indelible mark on my palate. It’s a journey through time-honored traditions and innovative creations that continue to evolve.

    As we delve into the various types of Japanese food, we’ll explore not just the flavors but the stories behind them, the craftsmanship involved, and the communal spirit that food ignites in Japan’s heart.

    Join me as we embark on this delicious adventure, discovering the types of Japanese food and the profound influence of regional and seasonal ingredients that make each dish a celebration of taste and tradition. 🍣🍜🌸

    This post may contain affiliate links at no extra cost to you. Please read our full disclosure here to find out more.


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    Easy French Recipes - How to Make Roast Chicken Provencal

    Comments (0) | Tuesday, October 8, 2013

    Some French recipes are complicated but quite a lot of them are actually quite simple, including the following roast chicken Provencal recipe. Chicken is combined with tomatoes, basil, onion, garlic, wine, stock, and olives in this recipe and that is all you need to make a very flavorful dish. You can serve it with mashed or boiled potatoes, rice, or French fries.


    This recipe serves four people and it is ideal if you are having a dinner party and you want to serve something classy but not too fiddly. So, what does Provencal mean exactly? Provence is a region in the south of France and a recipe, which is tagged with the word "Provencal" or "Provencale" means that it is prepared in the style of that region.


    Herbes de Provence
    You might have heard of Herbes de Provence, which is a combination of fennel, savory, thyme flowers, basil and more. Thyme is usually the strongest flavor but it depends on the manufacturer. Lavender is added to the American mixes but not the traditional French ones. This herb mix has been around since the 1970s and you can use it to flavor grilled meat, fish, or vegetables.

    The cuisine from this region of France has always used a lot of herbs but the people living in the area have always added the herbs separately, rather than using Herbes de Provence from a mix.

    The Recipe - Step by Step
    What you will need:
    • 3 lbs chicken
    • 2 plum tomatoes
    • 1/2 cup fresh basil leaves
    • 1 onion
    • 1 clove garlic
    • 3/4 cup veal stock
    • 1/2 cup dry white wine
    • 1/4 cup Kalamata olives
    • Salt and black pepper
    How to make it:Preheat the oven to 450 degrees F. Season the chicken with some salt and pepper and put it in a ten inch ovenproof skillet. Roast it in the center of the oven for twenty minutes.
    While the bird roasts, chop the garlic and onion. Pit the olives and slice them finely. Chop enough basil to get two tablespoons and cut the remaining basil into thin strips. De-seed the tomatoes and cut them into quarter inch pieces.

    Turn the oven temperature down to 350 degrees F and cook the chicken for a further forty minutes or until a thermometer inserted into the center of a thigh reads 170 degrees F and the chicken juices run clear. Put the chicken on a cutting board and make a loose aluminum foil tent over it to keep it warm.

    Pour all the fat except two teaspoons of it out of the skillet and saute the onion for half a minute, stirring it all the time. Add the garlic and saute for another half a minute. Add the white wine to de-glaze the pan, scraping the burnt bits off the bottom.

    Simmer the mixture until it reduces by half, and then add the stock. Bring it to a simmer and add the olives and tomatoes. Simmer the sauce for three minutes or until it thickens. Stir in the basil strips and take the mixture off the heat. Cut the chicken into four pieces and pour the sauce over it. Sprinkle the chopped basil over the top and serve.



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    Bon Appetite - The French Food Not To Be Missed

    Comments (0) | Sunday, October 6, 2013

    There may be no better way to really get to know a country than by first, meeting the people and second, by investigating the cuisine. What a delight to enjoy French food and while Paris is probably the first place you think of in this country to dine, you can enjoy French food all over this beautiful country. International travel is a real enriching experience but it's important to remember that you need a passport to travel to a foreign country. An online passport agency can help you meet your passport needs quickly and securely.

    Even if you have waited until the very last minute, 24 hour passport renewal can be accomplished easier than you would think by an online company. You can access these sites from the privacy of your own home and the process can be totally stress free.


    When you visit France, you may be surprised when you sit down to breakfast. The traditional French breakfast does not consist of bacon and eggs but instead, sweet rolls and coffee. The French enjoy a wide variety of pastries including those that are very sugary, lightly sweet and even savory. French coffee also smells and tastes incredible.

    Croissant
    One well known French delicacy is the croissant. You have certainly enjoyed one of these here in the states but you don't want to miss having one in the country that created them. The French take a lot of pride in making this buttery delight so be sure to enjoy some where they were first created.

    Escargots
    When you think of French food, there are certainly some unusual dishes to consider. Snails, known as Escargots, are cooked in a delightful butter sauce and served with special forks as they are usually served in their shells.

    Steak Tartare
    Steak tartare is another uniquely French food. This dish is finely chopped beef, seasoned and marinated and served very rare. It is also cooked in alcohol and when enjoyed with a glass of red wine, is a memorable experience.


    Croque Monsieur
    Croque Madame
    A famous signature French dish is Croque Monsieur or Croque Madame. This is a sandwich much like a grilled cheese but with a twist. Ham is placed in the middle of the cheese providing a surprise for those expecting the normal grilled cheese. The Madame version added an egg cooked sunny side up and seated on top of the bread.


    Steak Frites with French Fries
    For those who are meat lovers, be sure to enjoy the famous French dish, steak frites which is really steak and French fries.


    Onion Soup
    Moules
    Huitres
    We are all familiar with French onion soup and for the seafood lovers, the French will serve up a great moules and huitres which is actually mussels and oysters.


    Confit de Canard
    Crepe
    Gallette
    Confit de Canard is made with duck which they say tastes a lot like chicken. If you have a lighter appetite, try a crepe, falafel or gallette.


    Macaron
    After the dinner, desert is certainly not to be missed and be sure to consider the famous French cookie, the macaron. This is a light delicacy made of two small cookies with icing placed in the middle of them. The also come in many different colors and are not to be missed. Other popular selections are the traditional ice cream, chocolate and a variety of Danish.



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    Hot and Cold Italian Foods

    Comments (0) | Wednesday, October 2, 2013

    When it comes to Italian foods, it is important to note that there are many forms of food that will grace a table. Some foods will be hot, while some will be cold. It is must be understood that regardless of the type of food that you try, it should not define and or forge your opinion on Italian food as a whole. There are just too many types of food to be enjoyed in the Italian culinary arsenal, and you would be hard pressed to try everything that it has to offer in your lifetime.

    From Cold Cuts To Baked Ziti

    Soppressata
    Mortadella
    Baked Ziti
    It really does not matter what it is that you are enjoying in regards to Italian foods, as each and everything that you try will most likely tickle your senses. One moment you could be enjoying a great platter of cold cuts such a soppressata or mortadella, and the next you could be enjoying a wonderful baked ziti. Both have their merits and appeal, yet both are so opposite in the food spectrum. There is no question that you are going to enjoy both of these delightful entries in the fascinating world of Italian cuisine. Often you can find many items that are both hot and cold that can be combined or share space on the Italian dinner table at the same time. This is nothing more than a delight for those that are going to dine, as it offers you much in the way of variety and culinary experimentation.

    Hot Pasta And Cold Pasta

    Cold Pasta
    Italian foods are not temperature specific, and this can be attested to by perhaps the most popular of all Italian foods in pasta. While some may assume that pasta is something that is always served hot, this is not the case as there are several dishes old and new that revolve around the use of pasta that has been chilled prior to serving. Great pasta and even Greek salads are known to be served in the warmer months in the Mediterranean region, and this is a great way to dine in the early afternoon on the terrace of a cafe. Cool pasta tastes just as delightful as hot pasta, and the great thing about pasta is whether it is served hot or cold the texture always remains the same. This makes pasta an ideal food to work with, and it is obvious why it is a top choice for many chefs worldwide today.

    Even Soups Have Variations

    Gazpacho
    When it comes to Italian foods that are hot and cold, even soup has its own distinct differences. Many soups in Italian culture have been made specifically hot or cold depending on the season. One of the most common and popular cold soups in Italy is known as gazpacho, and this soup consists of several different finely chopped vegetables. All are mixed in a large pot and chilled for hours; the result is an absolutely wonderful flavor and simply refreshing texture.


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    Mango Fruit Bruschetta Recipe

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    If you want to know how to make bruschetta that is sweet, yet peppery, try adding mango fruit into the mix. This fruit gives it a simple twist some might not think to try out. Mango bruschetta can also double as a dessert treat for something new to serve after dinner.

    Recipe for Bruschetta With Mango


    Ingredients You Will Need:

    1 loaf Italian bread (or French bread)
    1 mango, peeled and chopped
    1 teaspoon fresh basil, finely chopped
    1 cup Romano cheese, grated
    Start by slicing up your loaf of bread on a diagonal. In a medium bowl, combine your mango and basil, and refrigerate the mixture for about 10 minutes. Broil your slices of bread in the oven for about two minutes on each side. Scoop some of the mango mixture onto the toasted slices. Sprinkle some Romano cheese on top. Then stick the mango bruschetta in the oven for another minute or so. Serve warm.
    If you're game, you can also add garlic, onions and chopped Roma tomatoes to the above recipe.

    Mango Avocado Bruschetta


    Ingredients You Will Need:
    1 mango, peeled and chopped
    1 avocado, chopped
    2 tablespoons extra virgin olive oil
    1/4 cup red bell pepper, chopped
    2 tablespoons fresh basil, finely chopped
    1 tablespoon of lime juice
    Salt and pepper to taste
    Combine all ingredients in a medium bowl, and stir thoroughly. Be careful not to mash the avocado, but rather keep it in small cubes. Let refrigerate for about 10 minutes. Then take your loaf of bread (preferably French bread) and cut into slices. Broil the slices in the oven for about 2 minutes on each side. Then top them with a scoop of the mango avocado mixture.

    The Dessert Variation


    Start with individual angel food cake cups or lady fingers. Then take 3 tablespoons of sugar, and bring to a bubble. Then add in sliced mango and sliced strawberries. Let it simmer for another two minutes. Drizzle the fruity mixture over your cakes. Sprinkle a little powdered sugar on top and serve warm.


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