tag:blogger.com,1999:blog-49235480667431644392024-03-17T19:59:41.599-07:00Food & Drink Around The WorldUnknownnoreply@blogger.comBlogger91125tag:blogger.com,1999:blog-4923548066743164439.post-32030322302598395142014-12-11T15:43:00.003-08:002022-11-26T07:23:03.488-08:00Russian Beet Winter Salad<html>
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<article>
<header><h2>Russian Beet Winter Salad</h2></header>
<ul>
<li>2-3 medium potatoes</li>
<li>1 medium beet</li>
<li>3 small to medium carrots</li>
<li>1 can of beans (I prefer butter beans)</li>
<li>1 small onion</li>
<li>3 pickled cucumbers</li>
<li>0.5 bunch of dill</li>
<li>dijon mustard</li>
<li>olive oil</li>
<li>salt and paper to taste.</li>
</ul>
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width="266"
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photo credit: 1worldcafe.com
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Ok, so nobody really calls this salad 'winter salad'. There is no 'winter'
in the actual name of the salad, but I like to think of it as such because
to me it's rather too heavy for a summer or a spring meal. I normally
wouldn't be cooking anything like that, winter or summer. I prefer to eat
light and avoid lots of starches and carbs, but baby Peaches, who's been
living inside my belly for almost 3.5 months, is starting to develop a
taste for a heavy, starchy Russian food, and is forcing me to remember my
Russian roots. I like to think that my Russian DNA is currently
downloading into a little baby I am currently carrying, which is causing
me to crave my native food, something I have been happily avoiding for a
good 10+years. I wonder if I'll switch to a Korean cuisine when it's turn
for my husband's DNA to get downloaded?<br />
<br />
As I said, this venigret is a fairly heavy salad, but there is hardly any
other kind in Russian cuisine. Our favorite vegetable is potato and our
favorite dressing is mayo. Here is all you have to know about making a
salad a-la Russia: Just boil, peel and dice several different kinds of
root vegetables, mix them up with any of the following, also diced (boiled
eggs, herring, canned fish, grated cheese, canned peas, mushrooms, bologna
or any cheap ham, etc), add lots of mayo, mix it all up and there you have
yourself a variation of a popular Russian salad. Luckily, venigret is one
of the healthier Russian salads; it has no mayo...<br />
<br />
<b>To make it: </b><br />
* Boil, peel and dice (any size, really; my mother prefers to dice all her
veggies into small cubes, however I prefer it when the cubes are much
chunkier) potatoes, carrots and beets. Don't over-boil your veggies!
<br />
* Dice onion and pickles into small pieces.
<br />
* Combine all diced ingredients in one mixing bowl.
<br />
* Open a can of beans, drain. Add beans to the rest of the ingredients.
<br />
* Finely chop dill, add to the rest of the ingredients.
<br />
* Salt and pepper to taste. *Add 2 table spoons of mustard, generously
drizzle with olive oil, mix well and serve.<br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4923548066743164439.post-41328936296580761442014-11-25T15:27:00.002-08:002022-11-26T07:25:06.846-08:00Quick Italian Dessert Recipe - Tiramisu<html>
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<article>
<header><h2>Quick Italian Dessert Recipe - Tiramisu</h2></header>
If you are looking for a tasty and fast recipe that is authentic Italian,
this quick Italian dessert recipe is for you. There is no better way to
finish off a delicious Italian dinner than with a tasty and light dessert.
This recipe is great to serve your guests after a pasta dinner and wine.
You can also serve this as a social dessert with coffee at any time.
Tiramisu is a favorite among Italian food lovers.<br / >
<br />
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height="320"
width="212"
/></a>
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<td class="tr-caption" style="text-align: center;">
photo credit: miamion.com
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Ingredients for this Tiramisu Quick Italian Dessert Recipe:
<br />
<br />
o 30 Italian lady fingers that are divided
<br />
o 2 ½ cups of strong warm espresso
<br />
o 2 ounces of chopped chocolate
<br />
o Unsweetened cocoa used for dusting the dessert
<br />
o 6 egg yolks
<br />
o ¾ cup of white sugar
<br />
o 1 ¼ pounds of mascarpone cheese
<br />
o 2 cups of heavy cream
<br />
o 1/3 cup of white sugar
<br />
<br />
<br />
Directions for making Tiramisu Quick Italian Dessert Recipe:
<br />
o Dip the first 18 Italian ladyfingers into the espresso
<br />
o Line the bottom of a 12 x 9 pan with the ladyfingers
<br />
o Sprinkle half of the chopped chocolate over the mixture
<br />
o Add a generous dusting of the cocoa on the mixture
<br />
o Set this aside
<br />
o Combine the egg yolks and ¾ cup of the sugar
<br />
o Mix this on high in a mixer for about ten minutes
<br />
o Mix the mascarpone by hand until it is completely mixed and lump free
<br />
o Set this aside
<br />
o Mix by a mixer or by hand the cream, 1/3 cup of sugar until it forms
stiff peaks
<br />
o Add the mascarpone mix and whip this again until completely homogenous
<br />
o Spread half of the egg and cheese filling onto the ladyfingers in the
pan
<br />
o Soak the rest of the ladyfingers in espresso and make a second layer
over them
<br />
o Leave some spaces in between the ladyfingers and sprinkle the remaining
filling evenly over the ladyfingers
<br />
o Lightly sprinkle this with more cocoa
<br />
o Wrap and refrigerate for about four to six hours
<br />
o When this is chilled, sprinkle it again with a light dusting of the
cocoa
<br />
o Slice and serve with a spoon or spatula<br />
<br />
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height="400"
width="267"
/></a>
</td>
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<td class="tr-caption" style="text-align: center;">
photo credit: thetoughcookie.com
</td>
</tr>
</tbody>
</table>
This quick Italian dessert recipe for tiramisu will delight your taste
buds and you will love how light and tasty this dessert is. You can serve
small servings after a big dinner, or a little bit larger pieces as an
afternoon social treat. Some prefer to serve this dessert with espresso,
coffee<br />
<br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4923548066743164439.post-45209588526185555752014-11-16T23:41:00.003-08:002022-11-26T07:26:36.547-08:00Making Traditional Italian Pizza<html>
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<article>
<header><h2>Making Traditional Italian Pizza</h2></header>
Do you simply love traditional Italian pizza? Does it make your mouth
water every time you see it served on a plate? How about doing it at your
home? Making traditional Italian pizza is simple. Just getting the right
ingredients and cook it very well, your pizza is good to go.<br />
<br />
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height="400"
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<td class="tr-caption" style="text-align: center;">
photo credit: 123rf.com
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To begin your new hobby of making traditional Italian pizza, you can
either buy or make your own pizza dough. If you decide to make your own
two twelve inch pizza dough, you will need two and one-fourth teaspoons of
active dry yeast, one and one-third cups of water, two tablespoons of
olive oil, three and a half cups of all purpose flour, and a pinch of
salt. Start by getting a large mixing bowl to pour the water into and
dissolve the yeast in it for five minutes.<br />
<br />
After which, you can then add the other ingredients and mix them all
either by hand or a mixer. When the ingredients are completely blended,
you need to hand-knead the dough for about ten minutes until you would
notice that it is already smooth and elastic. Get another bowl and coat it
with olive oil and turn the dough in it, which you need to cover and place
in a warm place for about an hour to give time for it to rise until it
reaches about double of its original volume. After that, it is now ready
for baking.<br />
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height="400"
width="266"
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</td>
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<td class="tr-caption" style="text-align: center;">
photo credit: foodyfoodsdrinkydrinks.blogspot.com
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After creating your dough masterpiece, you still need to decide on a lot
of things since making traditional Italian pizza has a lot of varied pizza
toppings you can choose from. First one on the list is the Pizza
Margherita which was created to honour the Queen. To make this pizza that
can satisfy the taste of royalties, you need to have a half cup of tomato
sauce. You can either buy this in a sachet or if not, just use the chopped
canned tomatoes.<br />
<br />
Another ingredient you need would be a quarter pound of shredded
mozzarella cheese and about three to four fresh basil leaves. All you need
to do is spread the sauce on top of your dough and top it off with some
sprinkles of mozzarella, and drizzle it with some drops of olive oil, and
finalize it with the addition of the basil. Bake it and taste the flavour
fit for Queens!<br />
<br />
On your next session on making traditional Italian pizza, try other
recipes such as the Pizza Marinara and La Napoletana. Invite your friends
and enjoy a sumptuous meal of your favourite Italian Pizza masterpiece!
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4923548066743164439.post-89036970881411432232014-11-11T02:46:00.004-08:002022-11-26T07:27:43.437-08:00Top 5 Vegan Turkish Foods<html>
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<article>
<header><h2>Top 5 Vegan Turkish Foods</h2></header>
For the unfamiliar, Turkish food often means meat and kebabs, but did you
know it's actually quite easy to find stress free vegan food in Turkey, or
even close to home, in a Turkish restaurant.<br />
If you are ready to expand your palette, then here's five delicious and
purely vegan Turkish food to watch out for on your next visit.<br />
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<a
href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSS0ZM1zrmSiNp4dPCpmdLXEpCgWTxyZ8w7Lz25gE5H7agBsuF8VSWm5-yWTe845frBQU4SYGO-xvA-3dmiEOh1QBMADsof6SjekxW7FDpT-R3RyhBmZraJz9DSc24JFR2xmx1q1Pifoo/s1600/turkish-food-menemen.jpg"
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width="263"
/></a>
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photo credit: pinterest.com/pin/12173861466772802/
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<b>1. Menemen (Turkish Omelet)</b><br />
Menemen<br />
If you don't mind eating egg with your vegan diet, the Menemen is a tasty
Turkish dish to try out. It's essentially a Turkish omelet that's spicy
and filled with healthy onions, tomatoes and green peppers. In Turkey,
this is considered a breakfast meal and often sold right around bus
stations or diners. Like most Turkish dishes, better get plenty of bread
to go with this so you can enjoy and soak up the leftover juices as
well.<br />
<br />
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src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGHmikFqWi4vcOgbjmrXFQdJHonikELoRIUvSh3XBtAX2DKem5u88-rVp2ljh46fF-AXOE6_GsobeGPd_K4tqvACaHhSll2QpJDP1nEAbs7nUM3uY7wlBMsjgydpsLBqWXe4ElJd2zIlM/s400/turkish-food-G%C3%B6zleme.jpg"
width="278"
/></a>
</td>
</tr>
<tr>
<td class="tr-caption" style="text-align: center;">
photo credit: dailylife.com.au
</td>
</tr>
</tbody>
</table>
<b>2. </b><b>Gözleme - (Crepe)</b><br />
The Gözleme isn't the most common Turkish food out there, especially if
you head out to a restaurant but if they do serve this then go for it. The
Gözleme is a flavorless Turkish crepe that comes stuffed with oodles of
veggies. There are quite a few varieties; it can be stuffed with spinach
(<i>ispnakli</i>) or potatoes (<i>patatesli</i>.) If you are a strict
vegan and avoid dairy products, make sure to ask for a gozleme that has no
cheese (<i>peynirsiz</i>.)<br />
<br />
<br />
<table
align="center"
cellpadding="0"
cellspacing="0"
class="tr-caption-container"
style="margin-left: auto; margin-right: auto; text-align: center;"
>
<tbody>
<tr>
<td style="text-align: center;">
<a
href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJy_C80KJlubt6sOGkW_JF2HG5oA6QaQUDeVP40MG7mFgRfujod3HNpCivI-3nPSKaKwgukLSXntpQzxuN42G8mYvGh8n3R5uPhfbc2ezL8ZEz1Wy4Sb4coTUGVL5hDuPqZEaA-XUswkw/s1600/turkish-food-Cig-Kofte.jpg"
imageanchor="1"
style="margin-left: auto; margin-right: auto;"
><img
border="0"
height="400"
src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJy_C80KJlubt6sOGkW_JF2HG5oA6QaQUDeVP40MG7mFgRfujod3HNpCivI-3nPSKaKwgukLSXntpQzxuN42G8mYvGh8n3R5uPhfbc2ezL8ZEz1Wy4Sb4coTUGVL5hDuPqZEaA-XUswkw/s400/turkish-food-Cig-Kofte.jpg"
width="300"
/></a>
</td>
</tr>
<tr>
<td class="tr-caption" style="text-align: center;">
photo credit: portakalagaci.com
</td>
</tr>
</tbody>
</table>
<b>3. Cig Kofte (Raw Meatballs)</b><br />
Don't freak out. I assure you there's no meat in this next dish. Yes, the
name is quite deceptive but until recently, Cig Kofte was made using
traditional meat. However, if you visit Turkey, meaty cig kofte are quite
uncommon and sometimes even banned. The spicy vegetarian variety, however,
is probably the only thing you'll encounter if you go looking for it in
Turkish street corners or restaurants.<br />
The dish is made from bulgur, tomatoes and red pepper paste. If you want
to be sure, just ask if it's the vegan version and if there's no meat
inside.<br />
<br />
<b>4. Ev Yemekleri ((Home Cooking)</b><br />
Now, this one isn't so much a dish but more of where you'll find a great
possibility of vegan Turkish dishes being served. Even though foreigners
sometimes associate Turkish food with meat, in truth, home cooked Turkish
meals are actually more vegan friendly than most think. In majority of Ev
Yemekleri restaurants, expect a good variety of purely vegan dishes up for
grabs.<br />
<br />
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align="center"
cellpadding="0"
cellspacing="0"
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style="margin-left: auto; margin-right: auto; text-align: center;"
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width="400"
/></a>
</td>
</tr>
<tr>
<td class="tr-caption" style="text-align: center;">
photo credit: dailylife.com.au
</td>
</tr>
</tbody>
</table>
<b>5. Cezerye</b><br />
For Turkish street explorers who want to munch on something as they go,
the Cezerye is the perfect vegan treat to have. This strange, brightly
colored snack is made from carrots that have been cooked for a long period
until all the sweetness from the vegetable has condensed. It is then
peppered with hazelnuts or walnuts.<br />
<br />
There you have it! Next time you step inside a Turkish restaurant or find
yourself on the streets of Turkey, don't worry, there's always a vegan
meal waiting for you.<br />
<br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4923548066743164439.post-59617349188803956482014-11-02T15:55:00.001-08:002014-11-04T00:59:28.902-08:00Top 10 Most Popular Asian Foods<div id="article-content">
1. Satay - This is the undisputed King of Asian Foods. The
spelling may vary from country to country, may it be sate, satay, satey,
or sati. It is basically meat on a stick roasted over charcoal or open
fire. This is available everywhere from Singapore to the Philippines,
Vietnam to Papua! It's mainly chicken or beef sticks in the Muslim
countries like Malaysia and Indonesia.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_xponfYzYm765bYZosF2_SCxDG6wn3KKQYvOFuNUz-Po24P9vUZNbeshf9cUZI8KDVV4eRtEOqy-1chR-RvNtV5pBsNXdtBOYJHl-0Iu31x8fxOfif7JtQelRJLFznfZiHGHGex50dGQ/s1600/popular-food-satay.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_xponfYzYm765bYZosF2_SCxDG6wn3KKQYvOFuNUz-Po24P9vUZNbeshf9cUZI8KDVV4eRtEOqy-1chR-RvNtV5pBsNXdtBOYJHl-0Iu31x8fxOfif7JtQelRJLFznfZiHGHGex50dGQ/s1600/popular-food-satay.jpg" height="400" width="316" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">photo credit: <span class="_r3"><span class="irc_ho" dir="ltr">cookingrecipesss.blogspot.com</span></span></td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
</div>
Thailand is very famous for its
organ sate, may it be liver, heart or stomach of pigs or chicken. Satay
usually comes with many different dips and peanut sauce is the most
popular.<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_EzbsdSuCQ6tghpv9VqxpRu010lPgEr6jEwOweviVvDOp8D7Nx9Ij6sbA6M98pi1ejEZVKVEcbgly_KIW3GlwwVPUrvVMzYCapPBy_nNOMTtZq3gR4IBhEBtG-k-brab6vrLMWMfxI_o/s1600/popular-food-sushi.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_EzbsdSuCQ6tghpv9VqxpRu010lPgEr6jEwOweviVvDOp8D7Nx9Ij6sbA6M98pi1ejEZVKVEcbgly_KIW3GlwwVPUrvVMzYCapPBy_nNOMTtZq3gR4IBhEBtG-k-brab6vrLMWMfxI_o/s1600/popular-food-sushi.jpg" height="400" width="267" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">photo credit: ilovefoodsomuch.com</td></tr>
</tbody></table>
2. <b>Sushi</b> - This is very popular world-wide and of course
in Asia. This has been considered as a high-class delicacy and mainly
eaten in posh restaurants although ready-made sushi are available in
regional supermarkets like Carrefour in Singapore, Indonesia or Tesco in
Thailand. Sushi is much more than just raw fish and making Sushi rolls,
it has been considered a science by many although it will actually just
take the right kind of rice, seaweed wrappers and soy sauce.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhguHgfK2UpCcFSCUkw71DCIh7X50p3i3-4r-ujUIrZRQsPdhcf7sD8SW-FwLCGISUWBsLxesmS0LMhQAExkbm9mx6J3GjMkYQqyyBHDf0kNYInltKF2fbOy__bL2UhCOV7-Idpci1JKrM/s1600/popular-food-chicken-curry.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhguHgfK2UpCcFSCUkw71DCIh7X50p3i3-4r-ujUIrZRQsPdhcf7sD8SW-FwLCGISUWBsLxesmS0LMhQAExkbm9mx6J3GjMkYQqyyBHDf0kNYInltKF2fbOy__bL2UhCOV7-Idpci1JKrM/s1600/popular-food-chicken-curry.jpg" height="400" width="266" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">photo credit: smh.com.au</td></tr>
</tbody></table>
3.
<b>Chicken Curry</b> - This is the universal dish that can be found in most
Asian menus. Curry powder in all kinds of variations, tastes and colors
are readily available all over Asia and heavily used in creating all the
heavenly curry dishes. The look and taste of curry will depend on the
country you are in. Chicken curries of Thailand are made of heavy masala
curries which are used by Indians as well. Indonesians love their "Kari
Ayam" thinner, with more watery sauces while Malaysians don't seem to
be too decisive about their curry thickness, depending if they live
closer to Thailand or more to the south of the Malaysian peninsula.
Curry dishes are not only restricted to chicken but those seem to be the
most popular.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqLOYv41MzWyVNC2XqKDJbEXEdPBaCiYdw-6gbSe9XMkWD_jAsqKNdfQmWVtFd0qlC0Jrm6KT7N69LZQC4bXVdEfARy4wq2uQxGIT4LQ8AC6wjp98GfVdCp9w4n1JtDs_pov68L0sfycI/s1600/popular-food-tom-yam.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqLOYv41MzWyVNC2XqKDJbEXEdPBaCiYdw-6gbSe9XMkWD_jAsqKNdfQmWVtFd0qlC0Jrm6KT7N69LZQC4bXVdEfARy4wq2uQxGIT4LQ8AC6wjp98GfVdCp9w4n1JtDs_pov68L0sfycI/s1600/popular-food-tom-yam.jpg" height="400" width="265" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">photo credit: templeofthai.com</td></tr>
</tbody></table>
4. <b>Tom Yum</b> - This watery something in a bowl that
was originated in Thailand is now very popular all over Asia especially
in Thailand, Indonesia, Malaysia and Singapore. This can be an
appetizer, thin soup or main dish, eaten with or without rice. This has a
more spicy-sour tasted with heavy use of smashed lemon grass, tamarind
and lime. Different sea foods like prawns, squid or fish pieces can be
added. Chicken and vegetables like oyster mushrooms or coriander leaves
are already used in mixing.<br />
<br />
5. Fried Rice (Nasi Goreng) - This is
mainly cooked plain white with coconut sauce or saffron added and eaten
fresh or right away with whatever meat or veggies come along. It is a
cheap and tasty dish in all Asian countries that comes with veggies and
meat. It's a cheap and tasty dish in all Asian countries and comes with
veggies, meat or different sambals. Add eggs, satay, rice or prawn
crackers (krupuk) and you can have a full meal on its own which fills
you up nicely and brings you through the day. Some would say that Nasi
Goreng is the Paella of Asia but the Spanish would surely protest about
that. Nowadays, Nasi Goreng in the western world has been connected with
any Asian style of fried rice.<br />
<br />
6. Dim Sum - This is derived from a
Cantonese phrase which means 'a little broken' and describes little
treasures of food, hidden away in small steamer baskets, various types
of filled, steamed buns or plenty of little dishes served on small
plates. Dim Sum are mainly served with tea and can have a hearty, sweet
or plain taste. The servings are of small portions but with plenty of
varieties.<br />
<br />
7. Spring Rolls- Spring Rolls are popular in most Asian
countries, with China, Vietnam Philippines, Taiwan, with Indonesia
topping on the list. These are mainly fried rolled pastries that are
filled with all kinds of raw or cooked meats or vegetables. There are
versions which are not fried as well, mainly eaten in Taiwan. The most
popular ingredients are minced pork, carrot, bean sprouts, fresh garlic
chives, vermicelli noodles, shitake mushrooms. Soy sauce, peanut powder
or fish sauce are sometimes added to better tickle your taste buds.<br />
<br />
8.
Hainanese Chicken Rice - This is a simple, plain and straight-forward
dish, mainly eaten in Malaysia, Thailand, Singapore and China. It's
boiled, plain-white chicken served with white rice and condiments like
cucumber, eggs or lettuce. Hainanese Chicken Rice is one of the lesser
spicy Asian dishes, but nevertheless its creation is a science on its
own. It can come with a clear chicken soup or broth as accompanying soup
and is one of the signature dishes claimed by more than one country.<br />
<br />
9.
Laksa - This is a spicy noodle soup, which is claimed to be invented by
Singaporeans, although it's more likely to be derived from
Chinese/Malay culture. The origin of the name Laksa is unknown, but it's
now widely popular not only in Malaysia and Singapore, but as far as
Australia and beyond. If you tried Laksa, you would know why, as it as
mainly an explosion for your taste senses, mixing sweet (coconut) tastes
with sour (lemon grass or citrus) influences with more standard fare
(thick noodles, egg, tofu). Sometimes Laksa is done more watery like a
soup, while some prefer it as thick as possible, with as few liquids as
possible.<br />
<br />
10. Fish Balls - These are pulverized or pressed fish
meat, eaten on a stick or as soup, mainly available at Asian hawker
stalls or street vendors everywhere in the region. They are served
cooked, fried or steamed and are considered as small, cheap snacks for
in between or in some countries even as a 'poor-man's-dish'. They are
eaten mainly on their own, marinated, dipped in a sauce or when coming
in a bowl - mixed with 'kway teow' noodles, tofu or even rice. Fragrance
and taste is added in the form of vinegar, garlic, sweet soy sauce or
spring onions.</div>
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</iframe>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4923548066743164439.post-36522692834805832102014-10-29T16:27:00.002-07:002014-10-29T16:27:57.747-07:00Best Dutch Apple Pie Recipe<div id="article-content">
If you are looking to try a new and improved version of the
classic Dutch apple pie, this is a recipe for you. It adds in some
cinnamon and brown sugar streusel topping for extra flavor and is a
variation from the standard two crust apple pies. The best Dutch apple
pie recipe that you have been looking for is here.<br />
Ingredients for Best Dutch Apple Pie Recipe:
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisWx7t1OjJLX65tVf1yZqewezH5eN9VpA9glffjM8nmBIVWFtO0pSDMqM03v8ACGjAihDQEYN5_kCUiuHVJsC21XU8Oe8CXllCQONZ3WtadOqvWrk7TO_4k8WRyZ5w8qIzBCRwVJ6tGkI/s1600/dutch-recipe-apple-pie.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisWx7t1OjJLX65tVf1yZqewezH5eN9VpA9glffjM8nmBIVWFtO0pSDMqM03v8ACGjAihDQEYN5_kCUiuHVJsC21XU8Oe8CXllCQONZ3WtadOqvWrk7TO_4k8WRyZ5w8qIzBCRwVJ6tGkI/s1600/dutch-recipe-apple-pie.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">photo credit: tasteofhome.com</td></tr>
</tbody></table>
<br />
o One 9 inch pie crust
<br />
o 8 medium apples
<br />
o 4 tablespoons of lemon juice
<br />
o ¼ cup of brown sugar
<br />
o 1/3 cup of white sugar
<br />
o ½ cup of flour
<br />
o 2 tablespoons of flour
<br />
o 1 teaspoon of nutmeg
<br />
o 1 teaspoon of cinnamon
<br />
o ½ teaspoon of salt
<br />
o ½ cup of butter
<br />
o ½ cup of chopped walnuts<br />
<br />
Directions for Best Dutch Apple Pie Recipe:
<br />
o Preheat the oven to 375 degrees
<br />
o Core, peel and slice the apples
<br />
o Place the apples and lemon juice in a bowl
<br />
o Mix well
<br />
o Mix brown sugar, white sugar, flour, nutmeg, cinnamon and salt
<br />
o Cut in butter with pastry blender
<br />
o Add chopped walnuts
<br />
o Add half of the mix to the apples
<br />
o Mix to coat
<br />
o Place apple mix into the crust
<br />
o Evenly sprinkle the rest of the streusel crumbs on the top
<br />
o Put foil around the crust
<br />
o Bake at 375 degrees for 40 minutes
<br />
o Remove the foil and bake an additional 20 minutes<br />
<br />
This best
Dutch apple pie recipe is a delicious way to top off a nice meal or to
serve anytime. You can serve the apple pie hot or cold, and with your
choice of toppings. Whipped topping and ice cream are popular choices.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhASCLEchhIg6LrS9dCzy1BFDAZr_Lv357RlLg9alKCc3YFpGcAHS174a6aJqLf-m0RJDJCi1yhBZhBXOx6uFGtNXlJLmYdPIB_ABfQ_WjCyFQjnCxBBTP2s0Fw2PWJVLW2GCC-IkXJHj0/s1600/dutch-recipe-pumpkin-apple-pie.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhASCLEchhIg6LrS9dCzy1BFDAZr_Lv357RlLg9alKCc3YFpGcAHS174a6aJqLf-m0RJDJCi1yhBZhBXOx6uFGtNXlJLmYdPIB_ABfQ_WjCyFQjnCxBBTP2s0Fw2PWJVLW2GCC-IkXJHj0/s1600/dutch-recipe-pumpkin-apple-pie.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">photo credit: tasteofhome.com</td></tr>
</tbody></table>
For a new twist on the Dutch apple pie, try the pumpkin Dutch apple pie.
<br />
Ingredients:
<br />
o 9 inch pie crust
<br />
o 2 cups green apples, peeled, cored and thinly sliced
<br />
o ¼ cup granulated white sugar
<br />
o 2 teaspoons of all purpose flour
<br />
o 1 teaspoon of lemon juice
<br />
o ¼ teaspoon of ground cinnamon
<br />
o 1 ½ cups pumpkin
<br />
o 1 cup evaporated milk
<br />
o ½ cup granulated white sugar
<br />
o 2 large eggs
<br />
o 1 tablespoons of butter or margarine
<br />
o ¾ teaspoon of ground cinnamon
<br />
o ¼ teaspoon of slat
<br />
o 1/8 teaspoon of ground nutmeg
<br />
o ½ cup of all purpose flour
<br />
o 1/3 cup of chopped walnuts
<br />
o 5 tablespoons of white sugar
<br />
o 3 tablespoons butter<br />
<br />
Directions:
<br />
o Combine the apples, flour, lemon juice, sugar and cinnamon in medium bowl
<br />
o Pour into pie shell
<br />
o Combine pumpkin, sugar, butter, evaporated milk, salt, eggs, cinnamon and nutmeg into medium bowl
<br />
o Pour over apple mix
<br />
o Bake for 30 minutes, remove from oven
<br />
o Return to oven sprinkling with crumble
<br />
o Bake for 20 minutes
<br />
o Cool<br />
<br />
After pie is chilled, you may cool on rack and serve.</div>
<br />
<br />
<br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4923548066743164439.post-4066091920643389062014-10-27T16:25:00.002-07:002014-10-27T16:25:45.138-07:00Recipe For Crab Rangoon<div id="article-content">
Some years ago I worked with a nice Chinese woman who would
always bring her Chinese recipes to all the work functions that required
a covered dish. I remember at one function she brought us these fried
crispy things and I asked her what they were. She said they were crab
Rangoon. I had never had them before and thought they were so good.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjZO7MxJZMg66UOkAmHvDrrrgyNt8iKr0oWXvapJEa_GEhnJ1Tnf-895oa2ZLcj5jkCB9D75NOMj6CtkuIhAh47kHrUUWz2Z8bBGFLtwmXFS72_cQdsBfeLm8I4kehSUF7BbdxNafnzaM/s1600/crab-rangoon-recipe-chinese-food.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjZO7MxJZMg66UOkAmHvDrrrgyNt8iKr0oWXvapJEa_GEhnJ1Tnf-895oa2ZLcj5jkCB9D75NOMj6CtkuIhAh47kHrUUWz2Z8bBGFLtwmXFS72_cQdsBfeLm8I4kehSUF7BbdxNafnzaM/s1600/crab-rangoon-recipe-chinese-food.jpg" height="320" width="231" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">photo credit: browneyedbaker.com</td></tr>
</tbody></table>
I
asked her how she makes them and learned how simple they were to make.
Every since she told me how to make the little crispy appetizers I have
made many of them in many ways. I would like to share some of my
versions of how I make them. The simplest way to make them is usually
the best way since less is more.<br />
<br />
<b><u>Ingredients</u></b><br />
Package of wonton wrappers or egg roll wrappers<br />
8 oz package cream cheese<br />
Can of crab meat<br />
1 tbsp minced garlic<br />
2 to 3 green onions<br />
Salt and pepper to taste<br />
<br />
Set
the cream cheese out on counter to get room temperature. I use the
square wonton wrappers but some people like to use egg roll wrappers. I
chop the green onions into small pieces. Add the softened cream cheese
in a mixing bowl with the crab meat.<br />
<br />
Depending on how large the can of
crab meat is I only use half then I add the chopped onions and minced
garlic along with the salt and pepper. I mix all the ingredients
together. I take the wonton wrapper and lay it flat on a cutting board
and take a tbsp of crab mixture and place in the center of the wrapper
in a line across the middle. I use water to wet the edges of the wrapper
then fold it over into a triangle pressing the edges together to seal
it.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNjlrR5AXYVodnZ2KZR-57vzqbIp_96wmA5si_ZGpphQrm7V4_fbSOfJFwEd5Ig9PptvKYa7NUYPo2mj9clh-1hdSZP7wsCkL9881qzS4G8-xe69z8fCcJZgjHq17nT2rezl8tdv0Xnmo/s1600/crab-rangoon-recipe-chinese-food-2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNjlrR5AXYVodnZ2KZR-57vzqbIp_96wmA5si_ZGpphQrm7V4_fbSOfJFwEd5Ig9PptvKYa7NUYPo2mj9clh-1hdSZP7wsCkL9881qzS4G8-xe69z8fCcJZgjHq17nT2rezl8tdv0Xnmo/s1600/crab-rangoon-recipe-chinese-food-2.jpg" height="400" width="266" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">photo credit: damndelicious.net</td></tr>
</tbody></table>
Turn on a deep fryer and allow it to get hot. Add the wrappers one
at a time to the hot oil turning once. The wonton should float to the
top when done and become golden brown. Remove from oil and drain on a
paper towel. Serve with a sweet and sour dipping sauce. I also like to
make this recipe using a spinach dip with the same ingredients as above
but I add a package of frozen spinach (thawed) to the mixture. There are
many ways you could make these appetizers depending on the ingredients
you choose to use.</div>
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used in the recipe but can be omitted without sacrificing taste. The
cheese is not necessary but makes for a more sinful indulgence!<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0BPSEXna_FYGutAsdXD68ubLJ04-9G7fWSDb0BARsZMWWZvRhpVpHfwHaJs7fNmCVMYgmMjXFenCKSAbPsqdmDBQ89ZqZNNDoXyttEUq-A6pTSGyqTssg-Hd4aBQ0Ku-HRxQ2ih9Uy-k/s1600/french-recipe-onion-pie.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0BPSEXna_FYGutAsdXD68ubLJ04-9G7fWSDb0BARsZMWWZvRhpVpHfwHaJs7fNmCVMYgmMjXFenCKSAbPsqdmDBQ89ZqZNNDoXyttEUq-A6pTSGyqTssg-Hd4aBQ0Ku-HRxQ2ih9Uy-k/s1600/french-recipe-onion-pie.jpg" height="320" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">photo credit: <span class="_r3"><span class="irc_ho" dir="ltr">goodhousekeeping.com</span></span></td></tr>
</tbody></table>
<ul>
<li>1 ready-made savory pie crust</li>
<li>4 medium onions</li>
<li>1 tablespoon butter, margarine or olive oil</li>
<li>1-2 tablespoons water</li>
<li>optional: ½ cup ham, chopped</li>
<li>½ cup grated Swiss cheese</li>
</ul>
For the Sauce:<br />
<ul>
<li>1 heaping tablespoon all-purpose flour</li>
<li>1 tablespoon butter or margarine</li>
<li>1 ½ cups milk, any kind</li>
<li>salt and pepper/ul></li>
</ul>
Peel and slice (or chop)
onions. Gently sauté them in butter, margarine or olive oil in skillet
with lid on medium heat for 15 minutes, stirring occasionally. Add water
if onions begin to stick.<br />
While onions are cooking, make bechamel
sauce: melt 1 tablespoon butter or margarine in sauce pan on medium
heat. Add flour and stir until completely combined with butter and until
mixture starts to bubble. Add milk all at once, salt and pepper to
taste. Stir constantly until sauce thickens, approximately 5 minutes.<br />
Meanwhile,
spread crust in pie dish. When onions are done, add to bechamel sauce,
add ham if using; pour mixture into pie crust. Garnish with grated
cheese, if using and bake for 30-40 minutes at 350° until brown and
bubbly on top.<br />
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</iframe>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4923548066743164439.post-1953288765530037652014-10-22T16:25:00.000-07:002014-10-22T16:25:53.195-07:00Three Traditional Australian Recipes<div id="article-content">
For a long time, Australian food had a great resemblance to
British food, largely due to the fact that most Australian settlers were
of British origin. Yet over time, Australian cuisine has taken on its
own unique fusion of Mediterranean, British, and Asian flavors. This
article features three of my favorite Australian recipes that I'm sure
you will enjoy!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7A5Vc9luWhyphenhyphen4cW3bKNHzB42Hpf-_-hlBl8lsDyIFmqvrsj5ZFzmm0oS9uMcLIoUq3hvOYvgfoF6903-JtdgxVgaBCYgrDddqcttYq7hNGPPlhLzdl-YR0qAg17m1OZ7FWrhoaywtywhE/s1600/australian-recipe-sausage-rolls.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7A5Vc9luWhyphenhyphen4cW3bKNHzB42Hpf-_-hlBl8lsDyIFmqvrsj5ZFzmm0oS9uMcLIoUq3hvOYvgfoF6903-JtdgxVgaBCYgrDddqcttYq7hNGPPlhLzdl-YR0qAg17m1OZ7FWrhoaywtywhE/s1600/australian-recipe-sausage-rolls.jpg" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">photo credit: ecolovers.co.uk</td></tr>
</tbody></table>
<b>Sausage Rolls</b><br />
Ingredients:
<br />
6 slices of bread
<br />
1/2 cup hot water
<br />
4lbs ground sausage meat
<br />
1 onion (finely chopped)
<br />
1/2 tsp mixed herbs
<br />
24 ounce package of ready puff pastry (thawed)
<br />
1 egg (beaten)
<br />
Desired seasonings to taste<br />
<br />
Directions:
<br />
Take the crusts off of the bread and soak the bread in hot water for
about 5 minutes. Remove the excess water from the bread. In a large
bowl, mix together the sausage meat, bread, onion, desired seasonings,
and mixed herbs. Blend well, then place the mixture into an icing piping
bag (or a freezer bag with a corner snipped off). Roll out the pastry
sheets and cut them in half. Pipe the filling along one edge of each
sheet of pastry. Roll the pastry over the sausage twice (or until the
sausage is fully encased in the pastry). Cut a few slits into the top of
each pastry and brush them with a beaten egg. Move the sausage rolls to
a baking sheet and bake at 450 degrees F for about 20 minutes, then
reduce the heat to 350 degrees F for an additional 10 - 15 minutes.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghh0AZ-fiFwtMnozlrZrYgjDJB0Zjl4fYRvsXgo0q6gFppk3Mf5Ry3K7nBPnmFuULqO1Hepw0tdMJ-GLHVybCsH_2GN8oWSnvt8lV6j-L0AKjDXT2-pXc25xWfjtS-DjCJ0Hv71Q-HZtY/s1600/australian-recipe-meat-pie.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghh0AZ-fiFwtMnozlrZrYgjDJB0Zjl4fYRvsXgo0q6gFppk3Mf5Ry3K7nBPnmFuULqO1Hepw0tdMJ-GLHVybCsH_2GN8oWSnvt8lV6j-L0AKjDXT2-pXc25xWfjtS-DjCJ0Hv71Q-HZtY/s1600/australian-recipe-meat-pie.jpg" height="320" width="212" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">photo credit: eatlittlebird.com</td></tr>
</tbody></table>
<b>Meat Pie</b><br />
Ingredients:
<br />
1.5 lbs ground beef
<br />
2 beef stock cubes
<br />
1 1/2 cups of water + additional 1/4 cup
<br />
2 tbsp all-purpose flour
<br />
1 tsp soy sauce
<br />
Salt and pepper to taste
<br />
A pinch of nutmeg
<br />
1 deep dish pie crust
<br />
(topping of pie)
<br />
12 ounces puff pastry
<br />
1 egg yolk
<br />
1 tsp water<br />
<br />
Directions:
<br />
Brown the meat in a skillet over a low heat until it is thoroughly
cooked. Drain off any remaining fat. Crumble the beef cubes and add it
along with 1 1/2 cups of water, pepper, salt, and nutmeg. Allow the
mixture to boil, then reduce the heat. Cover, then simmer for about 20
minutes, stirring occasionally. Combine 1/4 cup of water with 2
tablespoons of flour and mix well. Add this to the meat, then stir until
well combined. Return the meat to the heat and stir until the mixture
thickens. Add the soy sauce and stir well. Simmer (uncovered) for about 5
or 10 minutes, then remove from heat and allow it to cool before
pouring into the pie shell. Roll out the puff pastry onto a floured
surface and cut the pastry to fit over the pie. Mix the egg yolk and
water together and brush over the top of the pie, then bake at 400
degrees F for about 5 minutes, or until the pie crust is golden brown.
Reduce to 350 degrees F and cook for an additional 10 minutes.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5Scdaqm-_4ASDffLkYz6QROvr0_51yQlXIe1LtvdQqe-MwfGR6F_BLGVppjc-ifAREutvDSv8mhiVmbc6U5yyJVLB9i-sv3LN5yEhKxnZIvRtnaULkje0pjZWvrC_wl78NEyePSDCg9o/s1600/australian-recipe-anzac-biscuit.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5Scdaqm-_4ASDffLkYz6QROvr0_51yQlXIe1LtvdQqe-MwfGR6F_BLGVppjc-ifAREutvDSv8mhiVmbc6U5yyJVLB9i-sv3LN5yEhKxnZIvRtnaULkje0pjZWvrC_wl78NEyePSDCg9o/s1600/australian-recipe-anzac-biscuit.jpg" height="320" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">photo credit: thehealthychef.com</td></tr>
</tbody></table>
<b>Anzac Biscuits (Cookies)</b><br />
Ingredients:
<br />
1 cup quick cooking oats
<br />
3/4 cup flaked coconut
<br />
1 cup all-purpose flour
<br />
1 tsp baking soda
<br />
1 cup white sugar
<br />
1/2 cup butter
<br />
1 tbsp golden syrup
<br />
2 tbsp boiling water<br />
<br />
Directions:
<br />
Mix together the oats, sugar, coconut, and flour. In a small
saucepan, melt the syrup and butter together over a low heat. Add the
baking soda and boiling water to the butter-syrup mixture and stir well.
Add the butter mixture to the dry ingredients and blend well. Drop by
the tablespoonful onto greased cookie sheets and bake at 350 degrees F
for about 20 minutes.</div>
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</iframe><br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4923548066743164439.post-26746139156826750412014-10-20T15:30:00.001-07:002014-10-20T15:30:28.940-07:00A Tasty Bread And Butter Pudding Recipe<div id="article-content">
While most Americans probably aren't familiar with this dish, it
is something that most any Brit is well familiar with. Traditionally a
desert recipe, I could see having something like this for breakfast,
lunch, or dinner. Joking aside, this dish is rich and resembles french
toast. If you are intrigued, give it a try.<br />
Ingredients
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK6B-lbY_qh_UCQWV4HktfTMuKIbmtmYK8jpMPEtycQsUhiuRe830K_95j4G2hSgA7_VciA40D9GD1Dl1FryDn7jwZmD3aDjVc4XdnsAXMfEJVTZGeF2s5unM3KWfDXa2HBfEvKTxG4i0/s1600/Bread-and-butter-pudding-british-food.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK6B-lbY_qh_UCQWV4HktfTMuKIbmtmYK8jpMPEtycQsUhiuRe830K_95j4G2hSgA7_VciA40D9GD1Dl1FryDn7jwZmD3aDjVc4XdnsAXMfEJVTZGeF2s5unM3KWfDXa2HBfEvKTxG4i0/s1600/Bread-and-butter-pudding-british-food.jpg" height="320" width="217" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">photo credit: my-easy-cooking.com</td></tr>
</tbody></table>
<br />
<ul>
<li>10-15 pieces of bread</li>
<li>4 egg yolks</li>
<li>1/2 cup of superfine sugar</li>
<li>1 cup of cream</li>
<li>2 cups of milk</li>
<li>1 teaspoon of vanilla</li>
<li>1/2 cup of salted butter (melted)</li>
<li>8 ounces of dark chocolate (chopped)</li>
</ul>
Instructions
<br />
<ol>
<li>Remove the crust from the pieces of bread.</li>
<li>Whisk the egg yolks and sugar in a bowl. Then put it to the side.</li>
<li>Pour the milk, cream and vanilla into a pan. Warm it on low heat.</li>
<li>Once warm, slowly whisk the mixture into the eggs and sugar.</li>
<li>Strain the mixture and let it cool.</li>
<li>Spread butter on the slices of bread and set them on a baking dish.</li>
<li>Over the top of the bread, sprinkle the chopped chocolate.</li>
<li>Follow this with another layer of bread and another layer of chocolate.</li>
<li>Drizzle the mixture from earlier on top of the slices.</li>
<li>Let the bread soak in the milk mix for about 30 minutes.</li>
<li>In a preheated oven, bake for about 45 minutes @ 275°F.</li>
<li>After removing from oven, refrigerate the pudding.</li>
</ol>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcaGJD6rI5vHz7wTWk34yjiofIo-39cF3f2OlC5i0_PPhqwQJsLOOieAcGaoAVbiOFhLYw6wB1e9pOVFzUdE4XQUw5xNpw6lFR89YSRoPL7tE-9WtC8Y2B8xXPTY5MUOSQFjMjMTe6O_A/s1600/bread--butter-pudding-british-food.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcaGJD6rI5vHz7wTWk34yjiofIo-39cF3f2OlC5i0_PPhqwQJsLOOieAcGaoAVbiOFhLYw6wB1e9pOVFzUdE4XQUw5xNpw6lFR89YSRoPL7tE-9WtC8Y2B8xXPTY5MUOSQFjMjMTe6O_A/s1600/bread--butter-pudding-british-food.jpg" height="320" width="314" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">photo credit: parentdish.co.uk</td></tr>
</tbody></table>
Quick Notes<br />
This is best served warm and sprinkled with a little confectioner's sugar.<br />
Cooking time (duration): 90 Minutes<br />
Number of servings (yield): 6 People</div>
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One of the most well known, and well loved, traditional Spanish
recipes is Spanish omelet. This recipe is amazingly versatile and can be
served hot or cold, as a starter - as a snack - or as a main course
with a salad. Cut into cake-like wedges, it is ideal for packed lunches
and picnics.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSy4OLcZz6tWJBVF3f_Z3OITCSpf3QiFZqiDz39QYePizbSyiKnDsfos7zABbMuDYBc3phgF-p0yPmrl6FHDzdfLKySlLAgtln7vxm8vuqZkresVT-Y6p7VZtiG6_wYa3-o82muXg3VA4/s1600/spanis-food-omelette-recipe.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSy4OLcZz6tWJBVF3f_Z3OITCSpf3QiFZqiDz39QYePizbSyiKnDsfos7zABbMuDYBc3phgF-p0yPmrl6FHDzdfLKySlLAgtln7vxm8vuqZkresVT-Y6p7VZtiG6_wYa3-o82muXg3VA4/s1600/spanis-food-omelette-recipe.jpg" height="400" width="266" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">photo credit: <span class="_r3"><span class="irc_ho" dir="ltr">womanmagazine.co.uk</span></span></td></tr>
</tbody></table>
<b><i><u>Ingredients:</u></i></b><br />
<ol>
<li>1lb/450g potatoes (Estima or Nadine)</li>
<li>1 red onion</li>
<li>1 red pepper</li>
<li>1 clove garlic</li>
<li>4oz/100g frozen peas</li>
<li>6 large eggs</li>
<li>2oz/50g grated cheese</li>
<li>4 tablespoons olive oil</li>
<li>2 tablespoons chopped parsley</li>
<li>salt and freshly ground black pepper</li>
</ol>
<b><i><u>Method:</u></i></b>Peel the potatoes
and cut into half inch/12mm cubes. Cook in boiling salted water for 5
minutes, until tender. set aside to drain. Meantime, peel and chop the
onion - peel and crush the garlic - de-seed and cut the pepper into half
inch/12mm squares.<br />
<br />
In a large frying pan, heat half of the oil
over a medium heat. Fry the onion for 2-3 minutes. Add the garlic, peas
and red pepper - fry for a further 3-4 minutes, then set aside on a
plate.<br />
<br />
Heat the rest of the oil in the pan. Add the potatoes and
cook for 8-10 minutes while stirring.Beat the eggs together and add in
the cheese, season with salt and pepper. Return the onion mixture to the
pan, combine with the potatoes and sprinkle with the parsley. Reduce
the heat and add the egg mixture evenly over the vegetables.Cook over a
low heat for 8-10 minutes, or until the eggs are set. Loosen the edges
and turn out onto a plate.<br />
<br />
You are now ready to serve one of the
most famous of traditional Spanish recipes. For a meaty alternative, add
some diced ham or bacon, or some chorizo sausage.<br />
<br />
Bon Appetit</div>
<div id="article-resource">
In his latest project, James Martin concentrates on Fast Food
Recipes [http://jamesmartin-fast-food-recipes.info] - these are recipes
which can be made quickly, rather than fast foods like burgers, fried
chicken etc.</div>
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</iframe>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4923548066743164439.post-2952921007503121862014-10-17T16:48:00.002-07:002014-10-17T16:48:56.109-07:00German Recipe - German Beef Rouladen<div id="article-content">
Rouladen are German meat rollups with onions, mustard, bacon, and
pickles, all wrapped up in thin beef slices and then cooked. This dish
is known as "beef olive" in some places. The original version of this
dish is believed to have been made with pork or venison rather than
beef.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCui-v061QkPKlcqMxLKDbZPdyFir-hv7Rfea-1jyEbzf4aJinSTQ61jD7bxw7DV1WiowRE1wfizZS9MZzicgZSoqOXcfmac5LCpfx69c8ddFxiqI4clN1b6rC5VLhqvVETxWVL6ffe-I/s1600/german-food-german-beef-rouladen.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCui-v061QkPKlcqMxLKDbZPdyFir-hv7Rfea-1jyEbzf4aJinSTQ61jD7bxw7DV1WiowRE1wfizZS9MZzicgZSoqOXcfmac5LCpfx69c8ddFxiqI4clN1b6rC5VLhqvVETxWVL6ffe-I/s1600/german-food-german-beef-rouladen.jpg" height="320" width="234" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">photo credit: studio.me</td></tr>
</tbody></table>
The pan used to be covered and then set on a raised iron
mount in front of an open fire so it could braise. You could adjust the
distance from the fire and height of the mount to control the braising.
Today it is more common to put the pan in the oven or braise the
rouladen on the stove and simmer them gently.<br />
<br />
This is quite a
healthy recipe, since it is rich in meat and vegetables and does not
contain much fat. It is also very satisfying and filling. The new
potatoes go perfectly with this dish although you could leave them out
and serve the rouladen with fries or rice if you prefer.<br />
<br />
<b>What Kind Of Meat Is Best</b><br />
The
following recipe serves four people and you can use flank steak, round
steak, topside, or silverside. The most commonly used cut of beef is
silverside or topside but you could also make this recipe with round
steak for extra tender results. The meat slices should be five inches by
two inches by quarter of an inch.<br />
This meal is usually served at
dinner time, perhaps with some beer or red wine on the side. The Kitchen
Bouquet is optional and you might find that the gravy is already
flavorful enough for you. The mustard is also optional and not everybody
likes it. The rouladen are equally tasty without the addition of
mustard but use it if you like it.<br />
<br />
<i>What You Need:</i><br />
<ul>
<li>12 thin fillets beef</li>
<li>1 package new potatoes</li>
<li>2 dill pickles</li>
<li>3 carrots</li>
<li>6 slices bacon</li>
<li>3 stalks celery</li>
<li>2 beef bouillon cubes</li>
<li>Kitchen Bouquet (optional)</li>
<li>Mustard (optional)</li>
<li>1 onion, in 12 segments</li>
<li>Olive oil</li>
<li>Salt</li>
<li>Flour</li>
</ul>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLwNuprU05nGXnGkwCy1XX-Tr-qjTIU3vYMOImcun4b8a31hY30CYChXA6ktiIakCusMVpw0GnJkcL7zQn7Vbet78yW3wlPl7ebEsiZ560l_XPE9-U63PLx-YRyKwnJP6s7osTymRm7oA/s1600/german-food-german-beef-rouladen-2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLwNuprU05nGXnGkwCy1XX-Tr-qjTIU3vYMOImcun4b8a31hY30CYChXA6ktiIakCusMVpw0GnJkcL7zQn7Vbet78yW3wlPl7ebEsiZ560l_XPE9-U63PLx-YRyKwnJP6s7osTymRm7oA/s1600/german-food-german-beef-rouladen-2.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">photo credit: foodepix.com</td></tr>
</tbody></table>
<i>How To Make Them:</i><br />
Scrub the
potatoes, and then boil them in salted water until they are tender.
Drain them in a colander, reserving two cups of the cooking water. Lay
out a beef fillet and put half a slice of bacon on it. Top that with
some mustard, a small section of onion, and a pickle slice. Roll the
beef up and tightly secure the roll with toothpicks. Brown the rouladen
in batches in the olive oil over a high heat.<br />
<br />
Make two cups of
bouillon with the reserved potato water and bouillon cubes, and add this
to the pot containing the rouladen. Turn the heat down and cover the
pot. Simmer the rouladen for a couple of hours or until they are tender.<br />
<br />
Peel
and chop the carrots into two-inch pieces. Chop the celery the same
size. Add the carrots and celery to the pot for the final half an hour
of cooking time. Remove the rouladen and vegetables to a serving platter
with the potatoes and reduce the cooking liquid over a high heat. Add
the Kitchen Bouquet and flour to make a gravy and serve it over the top.</div>
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</iframe>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4923548066743164439.post-63152000213973749412014-10-16T16:06:00.002-07:002014-10-16T16:06:42.003-07:00India Recipes - Variety of Tastes in Indian Food<div id="article-content">
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtsjja41EFoY3ij-NmgEVxwkNZnQ4qmQON_f7_hFgzkQR_qTgg-8eIYDtUhOxNP7FlpyW3IX09vWy7LKybKBuNIPRhxylD68hDmcXsBgH84j4EMvynuYTbCaXYWNuwOb08uI_57f5SAeM/s1600/indian-food.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtsjja41EFoY3ij-NmgEVxwkNZnQ4qmQON_f7_hFgzkQR_qTgg-8eIYDtUhOxNP7FlpyW3IX09vWy7LKybKBuNIPRhxylD68hDmcXsBgH84j4EMvynuYTbCaXYWNuwOb08uI_57f5SAeM/s1600/indian-food.jpg" height="320" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">photo credit: canyoustayfordinner.com</td></tr>
</tbody></table>
When it comes to verities of the food tastes, the India comes
first and most of the people around the world are interested to taste
the Indian food. The secret behind the taste of India is its multiple
cultures, diverse climatic conditions and numerous food crops. These are
the main reasons behind the popularity of the Indian food. When it
comes to the verities of Indian food, there are north, south, east and
west flavors are there to give an enormous taste to the Indian recipes.
In north Indian flavor, the Punjabi and Mughalai and Kashmiri cuisines
are famous and when it comes to the southern India is famous for South
Indian dishes. Assamese, Bengali and Oriya cuisines are most popular in
East Indian food, when it comes to the western food, Maharashtrian and
Gujarati cuisines are famous in Indian food. Every single region has its
own unique taste and having different ways of cooking.<br />
<br />
Most of
the north Indian dishes are too much oily and spicy and most of the
people are using the milk and milk product to prepare these dishes. In
every region of Indian food, there are some important ingredients like
coriander, cumin, dry red chilies' powder, turmeric and there are so
many local spices are used to prepare this Indian food. However, most
of the people India is non vegetarians, so you can find so many
specialized chickens, butter chicken and sea foods and many more items
are available depending upon your choice. Most of the Indian recipes
need to add with rice or wheat made chapattis. The South Indian dishes
are too much spicy and most of the people are interested to prepare
break fast items. The East India is famous for their sweets. There is a
wide range of sweets are available for your taste.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjom46OqFKWyMG2bPG2gkcE_3f0s0d_w4fTmlNKeXmMyfN6RCJEqwrUWTiIChDZQNz-XxG_ZX3oHnvZ3WNmWlfFq82nqITqMpEPj3eKdzi91SqeHJp-p2etEpMHY71CCmAz13pxyFGfmDA/s1600/indian-food-2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjom46OqFKWyMG2bPG2gkcE_3f0s0d_w4fTmlNKeXmMyfN6RCJEqwrUWTiIChDZQNz-XxG_ZX3oHnvZ3WNmWlfFq82nqITqMpEPj3eKdzi91SqeHJp-p2etEpMHY71CCmAz13pxyFGfmDA/s1600/indian-food-2.jpg" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">photo credit: sailusfood.com</td></tr>
</tbody></table>
Most of the
people in India are interested to eat sea food. The western part of
India's id famous for sea food and they have diverse styles of food.
However, the Rajasthan dishes are too much spicy and Gujarat dishes are
slightly sweet. From the past few decades, the taste of Indian people is
changed, especially; youth is interested to eat pizzas and burgers
rather than their tradition food. Finally, there are some well
established and experienced web sites are providing these wonder full
recipes to their customers. For more information and details, please
visit their valuable web site.</div>
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</iframe><br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4923548066743164439.post-80246466027102945412014-10-15T17:05:00.001-07:002014-10-15T17:05:51.764-07:00Pie and Mash is a Favourite Traditional British Food<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOZJY2YUL-D9tMs_SJKOUc8WxbmJYn8rkSh7deEz3DwWcsAFJ2Pb_INu9biXoIR34_jQoF1OHCY3Uqgrwfz7HgXO9EkeCu2KlwWXowVOpl40PiipkUuhBX67bhRMZ9VkTmCNtYkGC_OM4/s1600/british-food-pie-and-mash-2.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOZJY2YUL-D9tMs_SJKOUc8WxbmJYn8rkSh7deEz3DwWcsAFJ2Pb_INu9biXoIR34_jQoF1OHCY3Uqgrwfz7HgXO9EkeCu2KlwWXowVOpl40PiipkUuhBX67bhRMZ9VkTmCNtYkGC_OM4/s1600/british-food-pie-and-mash-2.jpg" height="320" width="238" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">photo credit: tripadvisor.com</td></tr>
</tbody></table>
Pie and mash has a great British tradition behind it. Eel and pie
shops have been part of London since the 18th century and are still
common in south and east London and many parts of Essex. In those times
east and south London were largely populated by working class people.<br />
<br />
Originally,
street pieman would trade their pies on the streets of London, selling
freshly made pies from a tray. These pieman would be up early each day
to buy freshly caught eels from the fish market. The eels were the only
creature that was able to survive in the dirty water of the Thames. They
would then go back home to prepare and cook their eel pies. Eels were a
staple part of many Londoners diet in those days and the pieman
provided a hot, filling meal very cheaply.<br />
<br />
Things progressed in
the 1950's when pie and mash shops began to appear. They still offered
the favourite eel pie with liquor but you could also buy a meat pie with
mashed potato and liquor. Eel and pie shops became the pie and mash
shops we know today.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_tckIA5ok_s46TJTT9SQTLoB_V5KQaYtgVlRW3YVTdnSmKcOiV5eCIZUFUHnBZHx9bPtcjg1VroOmTk-X18hzBJdgtZ88LeSGSzZb9CrDpwZyW_XlvNSCY_PDbhFsm7-dBdSLyWZ_VRg/s1600/british-food-pie-and-mash.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_tckIA5ok_s46TJTT9SQTLoB_V5KQaYtgVlRW3YVTdnSmKcOiV5eCIZUFUHnBZHx9bPtcjg1VroOmTk-X18hzBJdgtZ88LeSGSzZb9CrDpwZyW_XlvNSCY_PDbhFsm7-dBdSLyWZ_VRg/s1600/british-food-pie-and-mash.jpg" height="266" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">photo credit: seriouseats.com</td></tr>
</tbody></table>
The main dish is a minced beef pie with
mashed potato spread around one side of the plate. Stewed eels can be
added upon request, with a generous serving of liquor (parsley sauce)
added to the dish. Eaten with a fork and spoon and served with salt and
vinegar. Regulars will ask for a "double double" or "2 & 2", 2 pies
with 2 servings of mash. If there is still room, you can enjoy a freshly
made fruit pie with custard.<br />
<br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4923548066743164439.post-7286053230795132662014-10-14T01:07:00.003-07:002014-10-14T01:07:38.312-07:00Spice Up Your Macaroni and Cheese<div id="article-content">
My children's favorite meal is macaroni and cheese. The cheesier
it is the the more he enjoys it. I love it myself, but the cheesier it
is, the more fattening it becomes, too. Here are a few ideas to make
that family classic a little better for the kids.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfg1De2AOQy8JcVRW3X9hGRiQ3XLiQXN_39MmGcYNoGUb1jlU8rpkdVm0gsc7GZkxKawgvV7GsKYtW0cXkpAWZt7oSdxFNNNHo6NWPoXFA3kMwrImnd2EcXL4i75IHyijrxHUsjS3wq-I/s1600/macaroni-cheese-american-food-2.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfg1De2AOQy8JcVRW3X9hGRiQ3XLiQXN_39MmGcYNoGUb1jlU8rpkdVm0gsc7GZkxKawgvV7GsKYtW0cXkpAWZt7oSdxFNNNHo6NWPoXFA3kMwrImnd2EcXL4i75IHyijrxHUsjS3wq-I/s1600/macaroni-cheese-american-food-2.jpg" height="400" width="236" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">photo credit: thirtyhandmadedays.com</td></tr>
</tbody></table>
Add variety to
the cheese. Macaroni and cheese is nothing unless it is dripping cheese
from both ends of the noodle. But, the cheese your mother chose doesn't
have to be the same cheese that you use.<br />
<br />
If you are a person that bakes
your macaroni and cheese like a casserole, you can substitute fat-free
sharp cheddar for the full fat version and use skim milk to make it
creamy.<br />
<br />
How about making that side dish the main meal? Macaroni
and cheese can become the entire meal if you add some protein. Turn your
side dish into a casserole dinner with lean ground beef. This
transforms your dish into cheesy beef and macaroni. The beef will help
to fill your kids up faster and will give them the protein that their
body needs. Add a teaspoon of chili powder to give it a southwestern
flavor. For a weekend lunch, add chunks of ham to their macaroni and
cheese for a quick meal. The meat breaks up the monotony of just having
the same dish all of the time. Chunks of boneless chicken breasts will
also work as well as the ham if your child prefers chicken. Hotdogs also
work with macaroni and cheese but because of the nitrites they contain,
don't use them as often as you use the ham and chicken.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX07WycwgbVjK1O9txeGJSul1KFBIvuqV-AAZhcL2n1vNBaw2u0HuVqejuSLEDn8giwwQKgnjjHJNYdXgfF8EuG9KaNnFM6xoPBwukcMe9qgtF5hielNiONbx5FZm6P293qR-B2kr5g6g/s1600/macaroni-cheese-american-food.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX07WycwgbVjK1O9txeGJSul1KFBIvuqV-AAZhcL2n1vNBaw2u0HuVqejuSLEDn8giwwQKgnjjHJNYdXgfF8EuG9KaNnFM6xoPBwukcMe9qgtF5hielNiONbx5FZm6P293qR-B2kr5g6g/s1600/macaroni-cheese-american-food.jpg" height="320" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">photo credit: browneyedbaker.com</td></tr>
</tbody></table>
Substitute
your pasta. There are so many more healthy alternatives to the normal
macaroni pasta noodle. Now, grocery stores provide a whole wheat or
multigrain pasta that is derived from wheat flour instead of white. The
pasta is brown in color but when you add the cheese, no one will know
the difference.<br />
<br />
Add
some color to their macaroni and cheese. Chop a tomato and stir it into
the macaroni and cheese prior to serving it. The red makes a bold
statement in the sea of yellow. Tomatoes contain antioxidants which are
great for your body. If your children prefer hot foods, add a few
crushed red peppers or diced red and green peppers to their macaroni and
cheese for a bolder flavor. If you don't have any peppers or tomatoes
on hand, use a cup of salsa in the macaroni and cheese in a pinch.<br />
<br />
What
about breakfast? Your child would jump at the chance to be served
macaroni and cheese for breakfast. Add a few pieces of turkey bacon or
reduced fat bacon to their plate. Crumble the bacon on top of the
macaroni and cheese and serve. If bacon is not your child's favorite,
add sausage crumbles. It's unconventional, but it'll taste good.</div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4923548066743164439.post-23359907929185210432014-10-10T21:38:00.001-07:002014-10-12T20:12:43.379-07:00Borshch Or Blintz? The Russian Foods You Simply Must Try<div id="article-content">
You may have heard about Russian food, but had very few
opportunities to sample any of the nation's understated cuisine.
Visiting the country is the perfect opportunity to expand your Russian
food and drink knowledge beyond just vodka and chicken kievs. If you
make it though a Russian voyage without trying any, if not all, of the
following, you've not been to Russia!<br />
<br />
<b>Borshch</b><br />
This
is probably one of Russia's defining dishes. You may wonder what
exactly is so amazing about a bowl of cabbage in meat stock. It is a
staple and represents Russia's rich history. This soup from the Soviet
kitchen was eaten by peasants and at the high table of the Kremlin
alike. It gets its aptly coloured redness from its main ingredient - the
beetroot.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisVgazSiqneBEdg47DysefCLhf3uEo4f6-r_1gERP_4twIqrzFIdxQQpqo35vBz8aSbGVDgKRQCyF8B-y1S9WzU_H9U_sifR17agCbMdw-lyfy4VVPE84nv8Qkxvjupk2CQgHB5huxqFc/s1600/Russian-food-borscht.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisVgazSiqneBEdg47DysefCLhf3uEo4f6-r_1gERP_4twIqrzFIdxQQpqo35vBz8aSbGVDgKRQCyF8B-y1S9WzU_H9U_sifR17agCbMdw-lyfy4VVPE84nv8Qkxvjupk2CQgHB5huxqFc/s1600/Russian-food-borscht.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">photo credit: <span class="_r3"><span class="irc_ho" dir="ltr">blogs.edmontonjournal.com</span></span><span class="_r3 irc_msc"><a class="_ZR irc_msl" data-ved="0CAgQhxw" href="https://www.google.com/search?q=Borshch&client=firefox-a&hs=8MV&sa=X&rls=org.mozilla:en-US:official&channel=sb&biw=1366&bih=657&tbm=isch&tbs=simg:CAQSWQk5x-HV84qMoxpFCxCwjKcIGjwKOggCEhT_1H8kR2x3dHboRyAqiCtUdnxOhExogQk_1uK2v5YW81UCl-wjltKyI7gVGUhZgKNwt-fC0CIdcMIYw-nR7dnXEj"><span class="irc_idim"></span></a></span></td></tr>
</tbody></table>
Borshch is somewhat of an impostor in that it
originated from the Ukrainian, but is now thought of as quintessentially
Russian cuisine. The name for the soup comes from the Slav
'borshchevik' which refers to hogweed, a herb whose leaves and stalks
were commonly used for broths. It can be served both hot and cold and
usually is complemented with boiled potatoes or a dollop of Slivki
(soured cream).<br />
<br />
Other soups found in Russia include Okroshka, a
cool, fresh broth made with Kvass (bread beer) and vegetables such a
cucumber and spring onions, and Solyanka, a thick soup with a bit of a
spicy kick commonly containing either meat fish or mushrooms.<br />
<br />
Borshch
is traditionally made with pork fat, but the Jewish variation will use
an alternative to comply with the kosher food laws.<br />
<br />
<b>Pelmeni</b><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKsQa664yNC_Ml0ajRm7cs0wam3edt0bUOA0rGrdv07ZzrEwIHArayiBos9EVCdREXfQaxFU4klgLsNyMHEVLjmtTqeWU-L_q1nXLAu6xjNBnK_jTkjteQE4uCyMRhBNp49CwhHY8LGiI/s1600/russian-food-pelmeni.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKsQa664yNC_Ml0ajRm7cs0wam3edt0bUOA0rGrdv07ZzrEwIHArayiBos9EVCdREXfQaxFU4klgLsNyMHEVLjmtTqeWU-L_q1nXLAu6xjNBnK_jTkjteQE4uCyMRhBNp49CwhHY8LGiI/s1600/russian-food-pelmeni.jpg" height="400" width="313" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">photo credit: <span class="_r3"><span class="irc_ho" dir="ltr">ua-travelling.com</span></span><span class="_r3 irc_msc"><a class="_ZR irc_msl" data-ved="0CAgQhxw" href="https://www.google.com/search?q=Pelmeni&client=firefox-a&rls=org.mozilla:en-US:official&channel=sb&biw=1366&bih=657&tbm=isch&tbs=simg:CAQSWQk_1nY86ojr_1ixpFCxCwjKcIGjwKOggCEhSYDpkfsBPYEuUS2xOWH84T2RL1DxogTxiGyDb-wQltjeV141TMvNTM4C5k9Z02kE4RX8NMJSkMIWcwiVH1fwNQ"><span class="irc_idim"></span></a></span></td></tr>
</tbody></table>
<br />
Every
nation has its dumpling, and Pelmeni is the Russian version. The
filling is wrapped in unleavened dough made from flour, water and
sometimes egg. They originated from Tartastan in Siberia but some
believe they derived from China, hence the use of spices. The filling is
typical a meatball-type mixture.<br />
<br />
<b>Beef Stroganov</b><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJzp4m_DlMrP-dERxUJbFQJ2RCCzNVD-mNJjrmF9NvazXDJKBv8WuVIAnJcH6C73Wwi4kfUPY4MElHurgWIsAdmN5eyfnclqUOD6VKPKkFzMy59dqrnpUc4xWEXZnBvN80yOkcPliu2RI/s1600/russian-food-beef-stroganoff.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJzp4m_DlMrP-dERxUJbFQJ2RCCzNVD-mNJjrmF9NvazXDJKBv8WuVIAnJcH6C73Wwi4kfUPY4MElHurgWIsAdmN5eyfnclqUOD6VKPKkFzMy59dqrnpUc4xWEXZnBvN80yOkcPliu2RI/s1600/russian-food-beef-stroganoff.jpg" height="320" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">photo credit: chaosinthekitchen.com</td></tr>
</tbody></table>
Stroganov
has its origins in 19th century Russia. The dish of sautéed beef in a
sauce with sour cream, onions and mushrooms is thought to get its name
from Russian diplomat, Count Pavel Strognanoff.<br />
<br /></div>
<div id="article-content">
<br /></div>
<div id="article-content">
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</iframe>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4923548066743164439.post-28759282809913174542014-10-09T20:37:00.000-07:002014-10-10T01:48:26.055-07:00Sushi - The Best Japanese Food Recipe<div id="article-content">
Whenever the words "Japanese Food" are mentioned, people would
almost always come up with one specific dish in mind - sushi. This is
why sushi has become the flagship of Japanese cuisine almost everywhere.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3NX6efJ9VXsE86Y9Jb-622wi-FBbYWbdyWxcs_RpNEyZH9ShVUncx9YuzHJGPdSPyVt-fLSZOwVUfqJxC2RlMuUmbAdrm_Z7_dZLq56GJ1HwJDLC0t_GR9SOZZA4MOd-SORlX5mhlmwY/s1600/sushi-japanese-food-recipe.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3NX6efJ9VXsE86Y9Jb-622wi-FBbYWbdyWxcs_RpNEyZH9ShVUncx9YuzHJGPdSPyVt-fLSZOwVUfqJxC2RlMuUmbAdrm_Z7_dZLq56GJ1HwJDLC0t_GR9SOZZA4MOd-SORlX5mhlmwY/s1600/sushi-japanese-food-recipe.jpg" height="320" width="187" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">photo credit: alamoplazashoppingcenter.com</td></tr>
</tbody></table>
In
ancient times, the word "sushi" initially referred to fish that are
preserved in vinegar. Centuries after, this dish has become a complete
meal in itself. Now, the staples of sushi would include readily
available ingredients like Japanese rice, dried seaweeds and seafoods.
Because the seafood are locally procured some even enjoy consuming them
raw.<br />
<br />
However, if you are among the few who are reluctant to eat
this dish in the traditional way, here is the best Japanese food recipe
for you - California Maki.<br />
<br />
For this you would need the following:<br />
<br />
- 5 cups of steamed Japanese short grain rice
<br />
- Crab sticks
<br />
- Cucumber (cut into strips)
<br />
- Ripe mangoes (cut into strips)
<br />
- Wasabi (Japanese horseradish paste)
<br />
- Light soy sauce
<br />
- Nori sheets (Dried seaweeds)
<br />
- Japanese mayonnaise<br />
Tools needed:<br />
- Bamboo sushi mat
<br />
- Cling wrap<br />
<br />
Preparation:<br />
1. If the rice is newly cooked, set it aside and let it cool.
<br />
2. Cover the sushi mat with cling wrap and lay nori on top.
<br />
3. Spread an even layer of rice on top of nori. Leave an allowance
of approximately ½ inch on its upper edge. (Allowance is necessary to
secure the nori together after wrapping.)
<br />
4. Then, arrange crab sticks, mangoes and cucumber strips in one file at least an inch from the lower edge.
<br />
5. Start rolling everything together in a log. Pack the ingredients as tightly as you can for better presentation.
<br />
6. Slice the rolled california maki into smaller portions. Since sushi rice is sticky, this is best done with a sharp wet knife.
<br />
7. Arrange in a platter, top with Japanese mayonnaise and serve with wasabi and light soy sauce.<br />
<br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4923548066743164439.post-85951820006551224472014-10-08T02:25:00.000-07:002014-10-08T02:25:41.629-07:004 Keys to Making Incredible BiryaniGood biryani is everywhere, but great biryani can be very tough to
come by. Most chefs don't realize that there are a couple simple keys to
creating incredible biryani.<br />
Here is what you need to know:<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBLfjDBrSHM5VCpRfINuf2AqHHG5hsdYQZwHgL7eG3-HMaOK_mn9TINNWKo_qwWzUZsQRkV6GVch1MErgTgjk4H6dlOoo_4V16Kj227U-NidaclKyj4zSiLBnxh8Yq-VvcD0OIGawVydA/s1600/biryani-indian-food.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBLfjDBrSHM5VCpRfINuf2AqHHG5hsdYQZwHgL7eG3-HMaOK_mn9TINNWKo_qwWzUZsQRkV6GVch1MErgTgjk4H6dlOoo_4V16Kj227U-NidaclKyj4zSiLBnxh8Yq-VvcD0OIGawVydA/s1600/biryani-indian-food.jpg" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">photo credit: bigapplecurry.com</td></tr>
</tbody></table>
1)
Layering - Great biryani should always be layered. Too many people
create their biryani in one pot. Unfortunately, by doing this, you
inhibit the proper contrast of flavors that allows biryani to really
shine. When cooking biryani you should always cook the rice separately
from the masala and then combine these ingredients in layers toward the
end of the cooking process. By layering your biryani with white rice
& masala you make sure that every bite gives you various flavors and
textures that can be intense, mellow, surprising, and always unique.<br />
<br />
2)
Removing and Distributing the Oil - Once the masala and meat are cooked
there's typically a large amount of oil remaining that rises to the top
of the pot. This oil has been imparted with some very rich flavors as
it has usually been simmering for upwards of an hour with a range of
spices (e.g., cardamom, cinnamon, clove). The oil however should be
removed from the masala for two reasons: a) if it's not removed the meat
can taste too oily when served, and b) by removing the oil and
re-distributing it on top of the rice you're instilling the rice with
the rich flavor of the oil and allowing the flavor of the masala to
really penetrate the entire dish.<br />
<br />
3) Proper Use of the Bones -
Unfortunately, all too often the meat bones from the lamb are not used
properly to flavor the biryani. First, if you're not cooking with the
bones, you have to start. Bones can be used to impart deep flavor from
the meat into the entire dish. The bones should always be used to flavor
the masala. They should be cooked in the oil where they will release
their flavor into the oil and then they should be removed. If the bones
are kept in the oil too long they will soak up too much of the masala
and spice flavors which should be imparted onto the meat.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPi8F5wNR3fX4P841b5pSQDTHZLkYzQ6f_oGthlfn7-jiDNx2CpI7lu6HIzz6xuR2qI7qWSR8vvfIMxZDK0Hu0rfZ3874fmRsGoy9mrzE2ddDyL4-Ykwai-M_VdkMrJrLcoA9JdaRbEj8/s1600/biryani-indian-food-2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPi8F5wNR3fX4P841b5pSQDTHZLkYzQ6f_oGthlfn7-jiDNx2CpI7lu6HIzz6xuR2qI7qWSR8vvfIMxZDK0Hu0rfZ3874fmRsGoy9mrzE2ddDyL4-Ykwai-M_VdkMrJrLcoA9JdaRbEj8/s1600/biryani-indian-food-2.jpg" height="320" width="216" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">photo credit: spicesandaroma.in</td></tr>
</tbody></table>
4)
Rounding out the Flavor - Most biryani contains core ingredients like
garlic, ginger, onion, chili powder, but many forget to balance these
flavors in the end with something to offset their spice. A combination
of yogurt, coconut, and herbs need to be added to the masala toward the
end of its cooking in order to balance the spicy flavors. These
ingredients will make sure that the spice from the biryani is not too
hot or harsh. If added too early however these ingredients can over
cook, so they must be added toward the end of the preparation just as
the masala is coming together.<br />
<div style="overflow: hidden;">
<br /></div>
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</iframe>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4923548066743164439.post-89448223956135453332014-10-05T18:12:00.002-07:002014-10-05T18:21:37.196-07:00Traditional Dutch Food - The Rijsttafel<div id="article-content">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEistyJbJS4sYQmns-WmsotOnq0DOm8fcw0DieRJMbsCMVKA_77bmmPnQgkBN9mTqwR9VprsnvMuVVq9NILQLyqhltcV9blV4YIvrMolDFD8PgOUsGI94E-x1_11_exTOKYYHQ1BTuG9dnY/s1600/dutch-food-rijsttafel-2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEistyJbJS4sYQmns-WmsotOnq0DOm8fcw0DieRJMbsCMVKA_77bmmPnQgkBN9mTqwR9VprsnvMuVVq9NILQLyqhltcV9blV4YIvrMolDFD8PgOUsGI94E-x1_11_exTOKYYHQ1BTuG9dnY/s1600/dutch-food-rijsttafel-2.jpg" height="400" width="350" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">photo credit: jakpost.travel</td></tr>
</tbody></table>
When you visit a country for the first time, you always want to
try the signature dishes. When in Spain, you want to sample the paella,
in Japan sushi, in India you want to taste different curries. But what
kind of food is traditionally Dutch?<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpR_4uaR-Pi0oiqFTZQ-ExC-vMPBiL7UMSl3RHZU5nV0dmT3Jes5ZUbQL8vLS8FL-PIz-WkQ9dPK8V-XvFI583CspyHEndAtnME74cBJ5OU6-nhrRgQfTCd5P6bshXPiDjXVYX9gJiYSk/s1600/dutch-food-rijsttafel.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpR_4uaR-Pi0oiqFTZQ-ExC-vMPBiL7UMSl3RHZU5nV0dmT3Jes5ZUbQL8vLS8FL-PIz-WkQ9dPK8V-XvFI583CspyHEndAtnME74cBJ5OU6-nhrRgQfTCd5P6bshXPiDjXVYX9gJiYSk/s1600/dutch-food-rijsttafel.jpg" height="320" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">photo credit: en.wikipedia.org</td></tr>
</tbody></table>
The answer is a lot, and not
many. The Dutch have an interesting culture, and much of what you find
there isn't actually Dutch. Much like Americans, over time they've
absorbed many cultures into their own. So while you can find some
traditional Dutch foods (like the wonderful Dutch pancake, a huge
crepe-like pancake with your choice of either savory or sweet fillings),
most of the restaurants you'll find in Amsterdam serve international
foods.<br />
<br />
The most famous - and uniquely Dutch - international food
in Amsterdam is the Rijsttafel. Rijsttafel means 'rice table' in Dutch,
and consists of tiny servings of about a million Indonesian dishes. The
concept of this kind of Indonesian feast was brought back to the
Netherlands by Dutch colonists in Indonesia, who loved sampling small
servings of the spicy and flavorful local dishes.<br />
<br />
A traditional
Rijsttafel consists of anywhere from 6 to 60 small servings - the more
the better - and is generally enjoyed over two to three hours. Similar
in concept to Spanish tapas, each dish is just a small sampling --maybe
just a bite or two each plate--, and is kept warm on the table for as
long as you want it. The dishes range from curried goat, to traditional
Indonesian ground coconut, to yellow saffron rice. If you like exotic
flavors, you'll love Rijsttafel. It's probably the most fun you'll have
eating dinner in a long time.<br />
<br />
Depending on where you go, a
Rijsttafel meal can range from a relatively inexpensive 12 Euros up to
the high 50's. It's worth spending a little more - perhaps 25 Euros or
so per person - for a high quality Rijsttafel.</div>
<div style="overflow: hidden;">
<br />
<br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4923548066743164439.post-2283710931454776832014-10-01T16:21:00.002-07:002014-10-03T01:39:55.652-07:00Spanish Food - How To Make Spicy Gazpacho Soup<div id="article-content">
Home-made soups are so good for you - all that nourishing stock
<br />
and chock-a-block full of vitamins and minerals.<br />
But ... who on earth could face boiling bones for hours on end
<br />
during the scorching Spanish summer weather, not to mention
<br />
preparing the soup once the stock is made? I don´t think it
<br />
would tickle anybody´s fancy to then have to tuck into a
<br />
piping-hot soup!<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNgfO42IA2jWDDIBLg3WEX1ze9JnU78kyA8Bj0lrT99rhnipOlizRrd6B3ZKMuwNdOXU49FJIKvaD38ToIxS9hCabHClZfNatLTMzCeKYLu7jw2xqKqv5Wh-pVNqXy5AhwHUYqfRScDxg/s1600/Gazpacho-soup.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNgfO42IA2jWDDIBLg3WEX1ze9JnU78kyA8Bj0lrT99rhnipOlizRrd6B3ZKMuwNdOXU49FJIKvaD38ToIxS9hCabHClZfNatLTMzCeKYLu7jw2xqKqv5Wh-pVNqXy5AhwHUYqfRScDxg/s1600/Gazpacho-soup.jpg" height="320" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">photo credit: theforum.co.za</td></tr>
</tbody></table>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
For this reason, the Spanish came up with their wonderful,
<br />
ice-cold soup - gazpacho - beautifully colorful, packed with
<br />
goodness, cheap and simple to prepare, no cooking and ... most
<br />
important of all, an absolute delight to drink.<br />
Traditional gazpacho originates from romantic Andalucia - that
<br />
large, exotic southerly region of Spain which is home to such
<br />
extensive Arabic influence.<br />
<br />
The chilled, raw soup was originally made by pounding bread and
<br />
garlic with tomatoes, cucumber and peppers but, nowadays, your
<br />
electric blender renders this effortless! Olive oil endows it
<br />
with a smooth, creamy consistency and vinegar adds a refreshing
<br />
tang - just what you need when life gets too hot to handle!<br />
<br />
The spicy soup should be served in true Spanish style with small
<br />
bowls of accompaniments - finely chopped peppers, cucumber,
<br />
onion ... even hard-boiled eggs and croutons, if you feel up to
<br />
it! Guests will then sprinkle what appeals to them on the soup.<br />
Traditional gazpacho is tomato-based, with most Spanish families
<br />
having developed their own, unique recipes. However, nowadays,
<br />
you will also find gazpacho recipes that have nothing to do
<br />
with tomatoes - white, almond-based gazpachos, fruit-based
<br />
gazpachos, etc.<br />
<br />
Do you suffer from insomnia? Could be that drinking gazpacho is
<br />
the answer, for in Pedro Almodovar´s 1987 film "Mujeres Al Borde
<br />
De Un Ataque De Nervios", various characters help themselves to
<br />
the soup and promptly fall asleep!<br />
<br />
However, don´t fall asleep just yet as you haven´t read over the
<br />
recipe!<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqG2qrR1Zxo47V1fGHqbrHEzQBwn64MFbrOwIe8swLukqmUAeXnTeWoKgUxVOXRTEWuyAmPNLl6ym9yz39ByruMnoX5DskenngRTSf4CpJOeWIKQggytAGe-ZaleH5lR5aquxxKFbV-Bw/s1600/Gazpacho_soup_.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqG2qrR1Zxo47V1fGHqbrHEzQBwn64MFbrOwIe8swLukqmUAeXnTeWoKgUxVOXRTEWuyAmPNLl6ym9yz39ByruMnoX5DskenngRTSf4CpJOeWIKQggytAGe-ZaleH5lR5aquxxKFbV-Bw/s1600/Gazpacho_soup_.jpg" height="400" width="266" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">photo credit: basilmagazine.com</td></tr>
</tbody></table>
Ingrediants for 4 servings:<br />
- 4 ripe tomatoes
<br />
- 1 onion
<br />
- ½ red pepper
<br />
- ½ green pepper
<br />
- ½ cucumber
<br />
- 3 cloves garlic
<br />
- 50 g bread
<br />
- 3 dessertspoons vinegar
<br />
- 8 dessertspoons olive oil
<br />
- Water
<br />
- Salt/pepper
<br />
- ¼ chilli pepper (optional)<br />
<br />
Garnishings:<br />
- 2 hard-boiled eggs
<br />
- ½ finely chopped onion
<br />
- ½ finely chopped red pepper
<br />
- ½ finely chopped green pepper
<br />
- ½ finely chopped cucumber<br />
<br />
Method:<br />
1. Break up bread and soak in water for 30 minutes.<br />
2. Skin tomatoes, remove seeds and stalks from peppers.<br />
3. Peel cucumber, onion and garlic.<br />
4. Chop onion, garlic, tomatoes, peppers and cucumber.<br />
5. Place in electric blender.<br />
6. Squeeze out excess water from bread and add to blender.<br />
7. Add oil and vinegar.<br />
8. Blend well.<br />
9. If necessary, add sufficient water for soup-like consistency.<br />
10. Pour into a bowl with ice cubes.<br />
11. Fridge for a couple of hours.<br />
12. Serve in bowls, with garnishings in separate dishes.<br />
<br />
Gazpacho is best enjoyed sitting in the shade, looking out onto
<br />
an azure sea, blue sky and golden sun and sands!<br />
<br />
<br />
<br />
<b> </b> </div>
<div style="overflow: hidden;">
<br /></div>
Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-4923548066743164439.post-7624669243348064912014-09-30T15:46:00.000-07:002014-09-30T15:55:47.768-07:00How to Teach Kids in Making Cotton Candy<div id="article-content">
Kids naturally love fun and carefree times. Because of their
young and tender age, they are very much open to appreciate even little
things and generally are always on the positive side of things. They are
also open to learning, and have an indefatigable enthusiasm for asking
endless questions about anything that their sight and senses can take
hold of.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimufgW65sFtVA7RPVzdTqYMRk9zDYE-F11TGtJn2WU7cXfuZq0mvCdMVVMSfFwvJ3guDA2pCZFc1vC18yKFiwl71NrZCGdN8C9nmfQI_SMzGclwaaw7ybyyuNfhyphenhyphenul-gxAQxFkCT8QqFI/s1600/how-to-make-cotton-candy.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimufgW65sFtVA7RPVzdTqYMRk9zDYE-F11TGtJn2WU7cXfuZq0mvCdMVVMSfFwvJ3guDA2pCZFc1vC18yKFiwl71NrZCGdN8C9nmfQI_SMzGclwaaw7ybyyuNfhyphenhyphenul-gxAQxFkCT8QqFI/s1600/how-to-make-cotton-candy.jpg" height="400" width="321" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">photo credit: <span class="_r3"><span class="irc_ho" dir="ltr">hollywoodcandygirls.com</span></span><span class="_r3 irc_msc"><a class="_ZR irc_msl" data-ved="0CAgQhxw" href="https://www.google.co.id/search?q=cotton+candy&client=firefox-a&hs=Hz7&sa=X&rls=org.mozilla:en-US:official&channel=sb&biw=1366&bih=657&tbm=isch&tbs=simg:CAQSWQkWcy8egqlb0RpFCxCwjKcIGjwKOggCEhSfDKcVqwm1D9YMiAjqDqMVqQyICRogulXWo_1RsXQBJSYZUgDBFyXcErSPE5LX5W5CW1q-nSEEMIXOMb1efvZtd"><span class="irc_idim"></span></a></span></td></tr>
</tbody></table>
Knowing about this regarding kids, you can enlist your
child's help in making cotton candy when you have parties or events
where this treat offered to guests or participants. Not will your child
enjoy the treat himself, but is making him help you about making the
sweet, sugary product, he will learn valuable lessons about work. And
with cotton candy as your starting point, your child will associate work
and industry with enjoyment and fun.<br />
<br />
Of course, safety will be
your utmost concern here, as you would not want your child's opportunity
for learning end up in disaster. Follow the steps below so that your
kid will have fun learning:<br />
<br />
1. Let your child plug in the candy
floss machine. Make this an opportunity for you to vividly explain to
your child about the dangers of improper handling of electrical device.
Be sure to assist your child how to properly do the plugging the first
time you make him do it.<br />
<br />
2. Allow your child to scoop out sugar as
specified in the directions. This step is a perfect opportunity to
explain to your child about measurement. Have the child mix the sugar
with a small amount of a specified food coloring. This is a perfect time
for your child to understand that there is always enough of everything.<br />
<br />
3.
Have you and your child wait about 3 to 5 minutes for the cotton candy
to form. This particular step will make your child realize the value of
proper time and waiting. This is also an opportunity for you to explain
to your child how cotton candy is formed. Catch your child's attention
by explaining how the sugar is melted first and converted into a liquid
inside the machine's extruder, after which it is thrown out through the
tiny holes surrounding the extruder, finally solidifying into threads of
spun sugar.<br />
<br />
4. Teach your child how to collect the finished
product with a paper cone. Remember that even adults need repeated
practice before attaining perfection in making something, and this is so
much more true for a child. In this step, you can arouse your child's
creativity by explaining to him the many different ways how the finished
cotton candy is collected from the machine, and the endless ways to
present the finished product.<br />
<br />
5. Let your child participate in
cleaning up the mess after being done with your cotton candy making
session. Let him help you in cleaning the parts of the candy floss
machine, using a cleaning sponge and washing it with warm water.<br />
<br />
<br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4923548066743164439.post-54210094185360218662014-06-25T15:50:00.000-07:002014-06-25T15:51:04.402-07:00The 10 Most Popular French Recipes<div id="article-content">
Despite new trends, hype and marketing, tradition has never been
stronger. In France, good food still means authentic cooking by using
natural products from diverse regions. This is how we celebrate human
being by offering the best food to all our senses. Cooking home-made
food and eating at the table make your appetite grow stronger. The
challenge is to combine ingredients together to get the best taste out
of them. However anyone from anywhere can explore the world of french
cooking. To start with, let's find out what french people enjoy to eat.<br />
<br />
Here are the top 10 most popular recipes in France:<br />
<br />
<b>Roast Chicken</b><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimOlQzyINiVTkmZzCVsbMG0fBHvMvfhGtSp9cwjyhCYcGl4Bn_atNnjkRqQYCdka3RQsgSNowO0iUMt0m6zA4mmcza97nZ5adorzNcbLqKwekoYgM8q9x32k5bJ6PQCVpOe3T90H98CPs/s1600/french-recipe-roast-chicken.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimOlQzyINiVTkmZzCVsbMG0fBHvMvfhGtSp9cwjyhCYcGl4Bn_atNnjkRqQYCdka3RQsgSNowO0iUMt0m6zA4mmcza97nZ5adorzNcbLqKwekoYgM8q9x32k5bJ6PQCVpOe3T90H98CPs/s1600/french-recipe-roast-chicken.jpg" height="400" width="307" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">image: smh.com.au</td></tr>
</tbody></table>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
Indeed
roast chicken is not a notorious french recipe but cooked everywhere
around the world from Asia and Africa to America. However it is the most
popular french dish. Roast chicken is not stuffed inside. The secret is
to baste the poultry several times during roasting with butter and
cooking oil and to add an onion in the roasting pan. Roast chicken is
traditionally served with potatoes and green beans.<br />
<br />
<b>Boeuf bourguignon</b><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8pCaEjAGlXzxf5zp_Z3Ei3YlNgSLGITNU9mx90fE4LJFImC1308vkXhqPHX4WBIifTu_j2ZBeMQ4GUd2LcFl4nMbj_Wo5HQu4zuXGkG79r6qP3B7BM8Av2RC1OLGQhsP8ZQjac2BLzL8/s1600/french-food-boeuf-bourguignon.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8pCaEjAGlXzxf5zp_Z3Ei3YlNgSLGITNU9mx90fE4LJFImC1308vkXhqPHX4WBIifTu_j2ZBeMQ4GUd2LcFl4nMbj_Wo5HQu4zuXGkG79r6qP3B7BM8Av2RC1OLGQhsP8ZQjac2BLzL8/s1600/french-food-boeuf-bourguignon.jpg" height="400" width="322" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">image: becomingmadame.wordpress.com</td></tr>
</tbody></table>
The
most famous beef stew in France. Boeuf bourguignon is a traditional
recipe from Burgundy. A recipe that french people use to cook at least
once every winter. The beef meat is cooked in a red wine sauce,
obviously a red wine from Burgundy. Bacon, onions, mushrooms and carrots
add flavor to the recipe. But thyme, garlic and beef stock are
essential to cook a good boeuf bourguignon.<br />
<br />
<b>Mussels mariniere</b><br />
<br />
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<tr><td class="tr-caption" style="text-align: center;">image:<span class="irc_dsh"><span class="irc_ho" dir="ltr">alexandracooks.com</span></span></td></tr>
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A
typical summer recipe very popular along the Atlantic and Mediterranean
coast. Mussels are fresh and cooked in a white wine sauce with parsley,
thyme, bay leaf and onion. It takes only 5 minutes to cook a tasteful
mussels mariniere. The secret is to season carefully the meal and to
discard any mussels that don't look good enough.<br />
<br />
<b>Sole meuniere</b><br />
<br />
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<tr><td class="tr-caption" style="text-align: center;">image: <span class="irc_dsh"><span class="irc_ho" dir="ltr">leitesculinaria.com</span></span><span class="irc_dsh irc_msc"><a class="irc_hl irc_msl" data-ved="0CAYQhxw" href="https://www.google.co.id/search?q=sole+meuniere&client=firefox-a&rls=org.mozilla:en-US:official&channel=sb&biw=1280&bih=699&tbm=isch&tbs=simg:CAQSWQmmBhWUHN6-wxpFCxCwjKcIGjwKOggCEhSnFIUhgSHnEPke6RDQJqAXqCH3HBogJl6wENmonFsZq4maGv2vyC7LHj6o6R29UBuIdUw3FGEMIZRdWG05U5EJ"><span class="irc_idim"></span></a></span></td></tr>
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Although
sole is an expensive fish, the taste is so elegant that it is
considered as the noblest fish. Sole meuniere is a recipe from Normandy.
The fish is cooked in a butter sauce with a little bit of flour and
lemon juice. Sole is traditionally served with rice or green vegetables.<br />
<br />
<b>Pot au feu</b><br />
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6XCCdlv5sSsGuwGGFagbpKwb5LB0MViDmT2YnZqRvrpqx3kVdhZuEEG4ti1j3n5cLt1qTpdjtj2N_LOSLGrYzrpslFAzm_N-rlfOVA3ADROV1y96ZrlGZNrxbSkQOTJZnx5hncicfcng/s1600/french-recipe-pot-au-feu-.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6XCCdlv5sSsGuwGGFagbpKwb5LB0MViDmT2YnZqRvrpqx3kVdhZuEEG4ti1j3n5cLt1qTpdjtj2N_LOSLGrYzrpslFAzm_N-rlfOVA3ADROV1y96ZrlGZNrxbSkQOTJZnx5hncicfcng/s1600/french-recipe-pot-au-feu-.jpg" height="400" width="265" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">image: eatlittlebird.com</td></tr>
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A
typical family meal coming once again from Normandy. Pot au feu is a
boiled beef with pork, chicken and vegetables. It takes about 4 hours an
a half to cook as the beef has to simmer slowly to extract all its
flavor. Pot au feu is also called Potee Normande in France.<br />
<br />
<b>Sauerkraut</b>Quite
similar to the german sauerkraut, the french sauerkraut called
choucroute comes from Alsace. However the french recipe can be traced
back to 6 centuries ago ! Sauerkraut is a fermented cabbage. Commonly
sauerkraut includes sausages, pork knuckle and bacon. Two essential
ingredients are alsatian white wine and juniper berries.<br />
<br />
<b>Veal stew</b><br />
Called
blanquette de veau in France, this is another stew recipe from
Normandy. The veal meat simmers in white sauce - as blanquette from
blanc stands for white in french - with mushrooms and onions. The white
sauce is made of egg yolks, whipping cream and lemon juice. Veal stew is
usually served with rice.<br />
<br />
<b>Lamb navarin</b><br />
Another stew but
this one is made of lamb meat. It is also called spring lamb as it comes
with green vegetables available in spring. Navarin comes from navet
which stands for turnips in french. Other ingredients are tomatoes, lamb
stock and carrots. This stew takes less time to simmer than any other.<br />
<br />
<b>Cassoulet</b><br />
A
strange recipe that english people often confuse with their traditional
breakfast! A traditional meal from south west of France. Each village
has its own recipe but it always includes beans and meats. Cassoulet is a
rich combination of white beans and depending on the village lamb,
pork, mutton or sausage meat. Cassoulet is the cornerstone of the french
paradox study describing why people from south west of France suffer
less than others from infarcts.<br />
<br />
<b>Bouillabaisse</b><br />
Bouillabaisse
is closely linked with the city of Marseille on the Mediterranean coast.
The recipe is a fish soup from local fish and seafood products
including crabs, scorpion fish, monk fish and others. Provencal herbs
and olive oil are essential. For a long time, the recipe was a secret
jealously kept by the people from Marseille.</div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4923548066743164439.post-68454728569356795392014-06-23T16:54:00.000-07:002014-06-23T16:54:04.929-07:00Soto Kudus (Kudus Chicken Soup) Recipe - Indonesian Food<div id="article-content">
Kudus is a city in Central Java, Indonesia. It has been famous
for its clove cigarettes (known as kretek ) product for long time.<br />
<br />
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<tr><td class="tr-caption" style="text-align: center;">image: pinterest.com/pin/69102175503039205/</td></tr>
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Soto
is also known as Indonesian dishes. There are many kind of soto vary
according to the city of they came from. For example there are Soto
Betawi, Soto Madiun, Soto Sulung, Soto Lamongan, Soto Bandung, etc.
Different places use different ingredients, and off course make
different tastes.<br />
For me, Soto Kudus has the simplest ingredients. It tastes so fresh though.<br />
<br />
<b>Ingredients:</b><br />
1 free range chicken or organic chicken (Indonesia= Ayam Kampung), clean and cut into frying pieces<br />
1.5 L fresh water<br />
3 cloves garlic<br />
6 shallots<br />
3 cm slice galangal root (Indonesia= Lengkuas), crushed<br />
2 salam leaves (Indonesian Bay leaves)<br />
2 jeruk purut leaves (Indonesian small fragrant kind of lime, or you can use lemon's skin peel)<br />
¼ teaspoon of turmeric powder<br />
¼ teaspoon of white pepper powder<br />
1 teaspoon of salt<br />
A pinch of sugar to replace MSG (Mono Sodium Glutamat)<br />
400 cc cooking oil<br />
<br />
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<tr><td class="tr-caption" style="text-align: center;">image: tumblr.com/tagged/wedang-ronde</td></tr>
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<b>Complements:</b><br />
100 g green-bean sprouts, soaked in hot water, then drained<br />
4 tablespoon slice of celery<br />
4 tablespoon slice of leek<br />
2 limes<br />
3 table spoon of sliced onion, fried<br />
Soy sauce condiment (crushed hot chili with sweet soy sauce)<br />
<br />
<b>Instructions:</b><br />
Place water and chicken in saucepan or pot.<br />
Then boil the chicken in low heat.<br />
Grind garlic, shallots, salt. Sauté well with salam leaves, galangal root. Then add into boiling chicken.<br />
Add salt, white pepper powder, turmeric powder, a pinch of sugar, and jeruk purut leaves.<br />
Continue boiling until the chicken turns into gentle and smooth texture. Then turn off the fire.<br />
Take the chicken out of pot, drain it well. Fry until it turns into golden color. After that, slice the fried chicken.<br />
Present Soto Kudus with the complements.<br />
(Ps: for 6 peoples)</div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4923548066743164439.post-1917819939568665672014-06-22T16:30:00.003-07:002014-06-22T16:30:35.440-07:00Indian Paneer Recipe<div id="article-content">
<b>Kadhai Paneer:</b><br />
<br />
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<tr><td class="tr-caption" style="text-align: center;">image: vegrecipesofindia.com</td></tr>
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Kadhai paneer is considered as one of the
most delicious and a must Indian recipe for any kind of occasions. All
the cottage cheese dishes (paneer) considered as very important in the
Indian tradition without which the food remains incomplete.<br />
<br />
<b>Ingredients:
</b><br />
250gms Cottage cheese (Paneer)
<br />
4 medium sized onions
<br />
4 large tomatoes
<br />
2 large capsicums (cut them long)
<br />
1 long piece of ginger
<br />
4-5 flowerless clove
<br />
3-4 Cinnamon
<br />
1 Bay leaf
<br />
2 tbsp butter
<br />
Salt to taste
<br />
¼ tsp red pepper powder
<br />
¼ tsp turmeric powder<br />
<br />
<b>Method:</b> Grind the onions, tomatoes and ginger in a grinder to make a thick paste.
<br />
Heat the butter in a deep mouthed pan. Put the bay leaf and minced
clove and cinnamon. Now to this, add the paste and let the oil separate
from the paste. Add the salt, turmeric powder and pepper to the mixture.
Add the sliced capsicum and cottage cheese. Let it cook on low flame
for 2-3 minutes. Enjoy the delicacy of this very own Indian recipe.<br />
<br />
<b>Garnish:</b> Put some finely chopped coriander leaves to the dish and serve hot.<br />
<br />
<br />
<b>Palak Paneer: (Spinach cottage cheese)</b><br />
<br />
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<tr><td class="tr-caption" style="text-align: center;">image: vegrecipesofindia.com</td></tr>
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<b>Ingredients:
</b><br />
250gms Cottage cheese (Paneer)
<br />
8-10 stalks of spinach minced properly.
<br />
1 long piece of ginger
<br />
4-5 flowerless clove
<br />
3-4 Cinnamon
<br />
1 Bay leaf
<br />
2 tbsp butter
<br />
Salt to taste
<br />
¼ tsp red pepper powder
<br />
¼ tsp turmeric powder<br />
<br />
<b>Method</b>: Lightly bring the spinach to a
very mild boil. Grind the spinach after cooling in a grinder. Heat oil
or butter in a pan and add the spinach which was grinded. To this add
the minced cinnamon and cloves for flavor. Now let the oil separate from
the paste. Add salt, turmeric powder and pepper to the mixture. Add the
cottage cheese cut in long pieces or diced. Let it cook on low flame
for 2-3 minutes. Serve hot.</div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4923548066743164439.post-80889907012726136482014-06-21T15:17:00.001-07:002014-06-21T15:17:24.795-07:00The Perfect Full English Breakfast - An Idiot's Guide<div id="article-content">
Guests come to an English B&B and they expect a cooked
breakfast. I offer freshly baked muffins, cereals, fruits, omelettes and
lots of other choices but 95% of people still ask for something cooked.
I give guests a choice as very people can manage the "Full English". If
you're brave enough to give it a go - don't make plans for lunch - you
may be hungry enough again by mid afternoon to fit in some afternoon
tea.<br />
Allow 30 minutes for preparation and cooking time.<br />
<br />
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<tr><td class="tr-caption" style="text-align: center;">image: gluttonyisabliss.tumblr.com</td></tr>
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<b>Ingredients</b><br />
1 thick sausage ( from a good local butcher if at all possible )<br />
2 slices of dry cured back bacon ( ditto )<br />
1 or 2 eggs<br />
1 tomato<br />
1 large flat mushroom<br />
White Bread<br />
Baked Beans<br />
Olive oil ( or bacon fat for the purists )<br />
salt and pepper<br />
<br />
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<tr><td class="tr-caption" style="text-align: center;">image: gone-ta-pott.com</td></tr>
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I
fry the sausages on a very low heat for about half an hour. If you have
an Aga you can fry on the bottom of the oven floor. Use a small amount
of oil in the frying pan. Keep an eye on them and turn regularly.<br />
Line the grill pan with foil and put a plate in the oven to warm.<br />
<br />
Slice
the tomatoes and put them on the grill pan with a small amount of salt
pepper and olive oil. Grill them for about 5 minutes.<br />
<br />
Melt a small
amount of butter and brush the mushroom all over. Add the mushroom and
bacon to the grill pan. As soon as the bacon starts to curl, turn it
over and grill until your desired level of crispiness in reached.<br />
Heat the beans in pan.<br />
<br />
At
the point you turn the bacon, heat some oil on a medium heat in a large
frying pan and add a slice of white bread ( the simmering plate on the
AGA is perfect for this ). keep an eye on the bread and turn it
occasionally.<br />
<br />
Heat some oil in a small pan. When it started to
shimmer add the egg. Using a large spoon baste the top of the egg with
the oil to ensure all of the white is cooked.<br />
<br />
Dish it all up, add tomato sauce if desired, enjoy then go for a long walk!</div>
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