Home » Archives for April 2011

Flying High Cocktail

Posted by Unknown Thursday, April 28, 2011 0 comments
Material

  • Cointreau 15 ml

  • Lime cordial 15 ml

  • Bacardi 15 ml

  • Cream de Mint 15 ml

  • Vodka 15 ml

  • Tequilla 15 ml

  • Galliano 15 ml


How to Make

  1. Pour all ingredients in a glass shaker, shake until well blended

  2. Serve chilled in a glass of brandy baloon.

Tiger Smoothie

Posted by Unknown 0 comments
Material

  • 1 medium papayas

  • 1 passion fruit

  • 1 / 2 lime

  • 2-3 ice cubes


How to Make

  1. Cut papayas in half, remove seeds and skin. Take the flesh and add to the blender.

  2. Cut the passion fruit in half, then enter the liquid and seeds into the blender.

  3. Squeeze lime juice and also enter into a blender with ice cubes, process until smooth, then pour into a glass.

Khanom Thua Paep

Posted by Unknown 0 comments
Material

  • 2 spoons of cooking oil, for sauteing

  • 2 Spoon cilantro roots (wangsui) minced

  • 1 ½ Spoon  chopped garlic

  • 1 ½ spoon pepper powder

  • 100 gr minced Shrimp

  • 50 g Grated Coconut

  • 1 ½ Spoon orange leaves chopped

  • Dough: Mix, share, give the orange and yellow coloring, cover with a cloth 150 g sticky rice flour

  • 25 gr flour starch, 150 ml of water to boil pandan

  • Anointing oil: ½ half old coconuts, grated lengthwise

  • Topping: Mix 3 tablespoons sesame sangria, 2 tablespoons sugar, 1 tablespoon salt.


How to Make

  1. Saute cilantro root, garlic, and pepper until aromatic. Enter the shrimp, stir-fry until it changes color. Add grated coconut, sugar, and salt. Cook the dried Shammai, enter the lime leaves, lift

  2. Take the dough of a marble (20gr), round, dry. Give the contents, Close up to a semicircle. Tap-tap the edges with a fork or pinch-pinch are like pastel.

  3. Boil in boiling water, cook until the float. Hot roll in grated coconut. Set on a serving dish, sprinkle with sesame mixture.

Chiken Tortilla Burger

Posted by Unknown 0 comments
Material

  • Cooking Oil to saut

  • 100 gr onion, finely chop

  • 2 tablespoons of paprika powder

  • 20gr Panir coarse flour

  • 50gr condensed cream

  • 1 tablespoon chopped Kucai

  • 1 teaspoon salt

  • 1 / 2 tsp pepper powder

  • 45gr Cheese  Chedar, cut the size 5x5x1/2cm

  • 15gr Butter / margarine

  • 3 tablespoons oil fried

  • 1 clove garlic, crushed

  • 4 pieces of tortilla (diameter 11cm)

  • 2 tablespoons heavy cream whipped

  • Cucumber slices / form band

  • Sweet chilli sauce (if desired)


How to Make

  1. Heat cooking oil in a skillet. Saute onions until brown, remove and drain.

  2. Combine onion, minced chicken, paprika powder, flour panir, heavy cream, chives, salt and pepper and stir well. For the dough into 4 parts, form a round. Insert a piece of cheese into a circle, then flattened it into a round flat so that the diameter of 9 cm.

  3. Heat the butter / margarine and cooking oil to the pan flat. Add garlic, saute until fragrant. Pour the chicken that has been formed, and cook 2-3 minutes each side or until browned, remove from heat.

  4. Heat a flat pan, put a piece of tortilla, back and forth until the tortilla warm and slightly browned, lift

  5. Presentation: Place a piece of tortilla on a serving dish, arrange lettuce on it Add a chicken burger on top of lettuce, give heavy cream and cucumber slices / tape form. If you like to give a sweet chili sauce.

Lamb Kofta

Posted by Unknown 0 comments
Material

  • 500 g mutton minced / chopped

  • 50 g fat goat, chopped (if liked)

  • 160 ml plain yogurt

  • 2 tbsp ghee / butter

  • 200 g onions, chopped

  • 2 tablespoons milk powder

  • 2 tbsp ground almonds

  • 1 tsp sugar

  • 1 / 2 teaspoon salt

  • 750 ml hot water

  • 80 ml plain yogurt, to spray


Spices

  • 4 pieces of red chili

  • 4 cloves garlic

  • 2 cm ginger

  • 2 cm turmeric

  • 1 / 4 cumin, toasted

  • 1 tablespoon coriander, toasted

  • 1 / 2 teaspoon salt


How to make

  1. Place the goat meat and fatty meat in a container, put 1 tablespoon yogurt and 1 / 2 ground spices, mix well

  2. Place 1 tablespoon meat mixture on a sheet of plastic as a base, then a round shape dough meat, set aside. Do it until the dough runs out

  3. Heat ghee / butter in a skillet. Saute onion, stirring, until wilted and fragrant. Add the remaining spices, stirring until fragrant. Enter the yogurt, milk powder, almond powder, sugar, salt, then pour the water. Cook, in stir until boiling

  4. Enter your meatball, cook over medium heat for about 10 minutes or until just cooked through and sauce Rounded thickens, remove

  5. Transfer the dish into a serving dish, pour yogurt on top, serve.

Layer Cake Nonya

Posted by Unknown Wednesday, April 27, 2011 0 comments
Material

  • 300 gr rice flour

  • 200 g Tapioca Flour

  • 1 / 2 teaspoon salt

  • 1600 ml coconut milk, from 2 coconuts

  • 500 gr Sugar

  • 300 ml Water

  • 8 sheets Pandan leaves, torn, tie

  • Hot Water to taste

  • Food coloring, color (green, pink, yellow, dark red)


How to Make

  1. Combine rice flour, cornflour and salt in large bowl. Enter the coconut milk, stir until dough is smooth, set aside.

  2. Enter the sugar, water, pandan leaves in a saucepan. place over medium heat, boil and boil until sugar dissolves, lift, strain. Add enough hot water to obtain 450 ml of sugar solution.

  3. Enter a sugar solution is still hot into the flour mixture, stirring until blended. For the dough into 4 parts. Paint each section with a green dye, red, yellow and pink. .

  4. Boil water in steamer, basting with pan size 20x20x7 cm with cooking oil. Insert pan into the steamer. Enter 150 ml of green dough into the pan, steam for 5-6 minutes or until slightly hardened.

  5. Pour pink batter over it, and steamed again for 5-6 minutes or until slightly hardened. Repeat layering with yellow batter, followed by dark red dough. Do the layering process until the dough runs out and the red dough at the top

  6. Steam again for 30 minutes until dough is cooked, remove from heat. Wait until cool, remove cake from pan. Cut into pieces to taste.

Black Rice Pudding

Posted by Unknown 0 comments
Material

  • 100 gr Black Rice, soaked overnight

  • 800 ml Water

  • 125 ml coconut milk

  • Canned Sweet Corn 100 grams

  • 100 gr Sugar

  • 1 / 2 teaspoon salt


How to Make

  1. Wash glutinous rice and drain. Enter into the pot, pour water, then cook over a fire while he stirred until boiling.

  2. Reduce the heat, continue cooking 45 minutes or until the diving glutinous rice broke and soft.

  3. Enter the coconut milk, corn, sugar, and salt. Stirring constantly until sugar dissolves (3 minutes), remove from heat.

  4. Let stand briefly until slightly cold porridge. Move into a serving bowl, serve.

Successful Cooking Chicken

Posted by Unknown 0 comments
Activity in the kitchen is actually very pleasant. For your pleasure not perturbed by a small failure while cooking, secret note to process chicken so that maximum results and not disappoint you when cooking:
Sometimes we find chicken that smells unpleasant. To eliminate these odors, remove skin and fat that sticks to the chicken meat. Marinate with lemon juice, knead, then rinse thoroughly. Drain. Chicken ready though

Pamper Your Stomach at Rustique

Posted by Unknown 0 comments
Does not feel was nearly 3 (three) years Rustique be one restaurant that always offers quality delicious dish. Even now there is a new touch of color a variety of cuisine in America, Europe and Asia with the presence of Chef de Cuisine S "Gio" Uratomo. The novelty is not only that, but the lunch dishes now present more light. You do not believe? Try it flagship menu, for example mini burger trio, Dory fish omellette, and Japanese mushroom spaghtti. Feel out the differences. While the dinner dishes are now present with a wide selection of steaks and meat dominated. With a larger portion, dinners became more festive.

Snow White Cheese

Posted by Unknown 0 comments
Material

  • 100 grams butter.

  • 30 grams of refined sugar.

  • 75 g cheese, grated finely.

  • 1 egg yolk.

  • 50 g almonds / cashews, roast, puree.

  • 160 gr flour cap lock / triangle dry.

  • 100 grams of refined sugar, for sprinkling.


How to Make

  1. Mix together and shake: butter, sugar, cheese, and egg yolks until fluffy.

  2. Using a wooden spoon, combine the almonds fine and flour, stir well.

  3. Form the dough like a small crescent. Arrange pastries on a baking sheet that has been spread with margarine.

  4. Bake gently for about 40 minutes until dry and crisp. Lift. Hot roll in powdered sugar. Let cool, then put in an airtight container.

Green Beans

Posted by Unknown Tuesday, April 26, 2011 0 comments
Material

  • 270 g of fresh green beans

  • 2 tablespoons olive oil

  • 1 / 2 onion finely sliced

  • 1 tablespoon garlic, chopped

  • 1 / 4 tsp cinnamon powder

  • 2 tablespoons chopped fresh mint

  • 350 g tomatoes, chopped

  • 240 ml water or chicken broth

  • 2 tablespoons fresh lemon juice


How to Make

  1. Wash beans and pick each end. Cut to the size of 2-3 inches

  2. Heat olive oil in a large fire in a frying pan. Enter the onion and saute until it begins to caramel, then enter the garlic and saute another 2 minutes. Stir in cinnamon, black pepper and mint. Cook again for 2 minutes while stirring.

  3. Input sliced ​​tomatoes, water or broth, lemon juice, and beans. Brown, then reduce the heat to boil slowly. Cover the pan and allow green beans until completely cooked.

Shepherd's Salad

Posted by Unknown 0 comments
Best Salad Turkey is very refreshing. Cut all vegetables in a small size. The most delicious, use English cucumber, but seeded first.
Material

  • 2 large tomatoes, peeled, seeded and dice

  • 2 pieces of cucumber, peeled, seeded, and cut into dice-shaped

  • 3 small green bell pepper, chili large, or other hot green chili

  • 6 small red radishes, thinly sliced

  • 1 onion, sliced ​​like a ring, or three green onions that only the white meat only. Then slice thin

  • 2 tsp parsely, chopped


Dressing

  • 6 tsp lemon juice

  • 60 ml olive oil

  • Salt and pepper to taste


How to Make

  1. Enter all the ingredients in one bowl

  2. Mix with dressing and toss gently just before the serve.

Lentils And Mint Soup

Posted by Unknown Monday, April 25, 2011 0 comments
Available on the market green lentils imported India or the Middle East. Select dried mint, fresh while not in use for topping.
Material

  • 280 g red Lentils, soaked in water for 1 hour and pat dry

  • 2 liters chicken stock

  • 1 onion, roasted

  • 70 g rice

  • 2 tablespoons, tomato paste, add 60 ml of cold water

  • 70 g cheese

  • Salt to taste

  • 1 tablespoon paprika

  • 1 tablespoon dried mint


How to Make

  1. Place the lentils, chicken broth, onion, rice, tomato paste, cheese and salt in a sauce pan

  2. Cook over low heat until lentils are soft and cream-colored (about 1 hour)

  3. Add paprika and mint, and let the soup cooked for 5 minutes before the serve.

Toast Bread Salad

Posted by Unknown 0 comments
Material

  • 2 teaspoons garlic, finely sliced

  • 1 teaspoon salt

  • 1 teaspoon pepper

  • 40 g of mint, the count

  • 60 ml lemon juice

  • 140 ml olive oil

  • 1 piece of bread

  • 6 pieces of romaine lettuce leaves, take one-one

  • 1 Japanese cucumber, diced

  • 2 tomatoes, diced

  • 1 piece of green onion chopped fine

  • 1 piece of bell pepper cut into pieces

  • 2 1 / 2 tbsp Chickpeas


How to Make

  1. Input and mix onion, salt, pepper, mint, lemon juice, and olive oil into a small bowl. Leave on for 112 hours

  2. Bake bread in oven 350C for 5 minutes or until golden brown and crispy. Slices of toast with a size of 1 inch.

  3. Enter in a mixture of bread, lettuce, cucumber, tomato, green onion, bell pepper, and Chickpeas into a large bowl.

  4. Spread mixture in the salad dressing, stir and serve.

Mie Tiau

Posted by Unknown 0 comments
Material

  • 400 grams Shahe

  • 1 stalk spring onion, cut into 2 cm

  • 100 grams of cabbage, cut into pieces

  • 100 grams of green cabbage, cut into pieces

  • 1 tomato, cut into 8 pieces

  • 1 egg, beaten off

  • 2 tablespoons soy sauce

  • 5 pieces of beef meatballs, chopped

  • 100 grams of shrimp, remove the head

  • 1 piece of chicken thigh

  • 1 teaspoon salt

  • 2 tablespoons cooking oil


Spices

  • 3 cloves garlic

  • 5 red onions

  • 1 tablespoon ground pepper

  • 1 cm ginger

  • 1 teaspoon salt


Complement

  • 100 grams of cucumber, cut into

  • 10 pieces of cayenne pepper

  • 1 teaspoon vinegar

  • 2 tablespoons granulated sugar

  • 1 tablespoon salt

  • Fried shrimp crackers for serving


How to Make

Tea Lemon Pudding

Posted by Unknown 0 comments
Material
Layer 1

  • Tea 750 ml water, 15 g of black tea

  • 1 packet of white powder jelly

  • 125 g granulated sugar

  • 50 ml lemon juice


Layer 2

  • 600 ml of water tea, black tea 10 g

  • 250 ml cream

  • 1 packet of white powder jelly

  • 1 teaspoon cornstarch

  • 150 g granulated sugar

  • 1 / 2 teaspoon salt

  • 1 tsp rum


Coffee Ginger Sauce

  • 20 g ginger

  • 100 ml water

  • 1 tablespoon instant coffee

  • 25 g butter

  • 125 g granulated sugar

  • 500 ml of liquid milk

  • 1 1 / 2 tablespoons cornstarch, dissolved in a little water


How to Make

  1. Layer 1: Mix the tea water, jelly, sugar, and lemon juice. And stir well. Boil over medium heat until boiling, remove from heat. Pour into a round mold volume of 2,000 ml (center hole) to the half-height mold. Chill

  2. layer 2: Mix the tea, cream, jelly, cornstarch, sugar and salt. Simmer over low heat until boiling while in stir, turn off the heat. Add rum and stir well.

  3. Pour slowly into the mold on top of layer 1, or inputs a little with her ladle above the layer 1, chill.

  4. Coffee Ginger Sauce: Grate the ginger, dissolve it in water, strain and discard pulp. instant coffee dissolved in a little water. Melt butter, put sugar, cook until sugar is dissolved and the color brown. Enter the ginger water, a solution of coffee, and milk. Stir, stir, bring to a boil, put cornstarch solution. Stir until thickened, remove from heat. Stir until the smoke disappeared, chill.

  5. Remove pudding from mold, cut and serve with coffee sauce ginger

Sensation Raisins and Apples

Posted by Unknown Sunday, April 24, 2011 0 comments
Material

  • Bottom layer of Vanilla Sugar

  • 50 g butter

  • 25 g sugar

  • 1 / 2 eggs

  • 100 g flour

  • 1 / 4 vanilla bean

  • Salt to taste


Raisin and apple stuffing

  • 3 pieces of green apple

  • 1 stick of cinnamon bark

  • 50 g sugar

  • 200 g raisins California

  • 250 g cream

  • 3 eggs

  • 1 / 4 vanilla bean

  • Salt to taste


Chocolate Mousse

Skin Muffins Rice With Raisins

Posted by Unknown 0 comments
Material

  • 130 g brown sugar

  • 120 g corn oil

  • 80 g honey

  • 30 g sugar syrup

  • 10 g soda developer

  • 50 g oatmeal

  • 60 g whole wheat flour

  • 100 g flour

  • 80 g bran

  • 3 eggs

  • 120 g raisins California

  • 50 g pineapple, chopped

  • 50 g peaches, chopped

  • 50 g baking powder.


Cooking Method

  1. Combine all dry ingredients. Enter the oil, eggs and honey. Stir until well blended

  2. Pour batter into muffin tins. bake for 20 minutes at 180C - 200 C.

Vegetarian Cake With Raisin Honey

Posted by Unknown 0 comments
Material

  • 180 g wheat flour

  • 30 g corn flour

  • 150 g raisins California

  • 200 g honey

  • 80 g sugar

  • 160 g condensed milk cans that are not in sweet

  • 220 g margarine

  • 1 / 4 teaspoon ground cinnamon

  • 1 / 4 tablespoon powdered developer

  • 1 / 4 tablespoon soda developer

  • 60 g almonds

  • 55 g hazel nuts


Cooking Method

  1. Combine honey, sugar, canned milk, and margarine, then cook over low heat. after cooking, let stand briefly.

  2. Combine all other ingredients and add to the mix that we have prepared earlier. Stir until blended.

  3. Pour batter into pan and bake in the oven with a temperature of 150 C - 180 C for 1 hour.

Raisin Cake With Hazel Nuts

Posted by Unknown Saturday, April 23, 2011 0 comments
Material

  • 225 g chopped milk chocolate

  • 75 g peanut butter hazel

  • 150 g biscuits waffles, in destroy

  • California 200 g raisins, chopped

  • 50 g bitter chocolate

  • 150 g whipped cream

  • 50 g egg whites, beat until slightly stiff in

  • 10 g cocoa powder (for the shotgun)


Cooking Method

  1. Heat the milk chocolate and peanut butter hazel (A)

  2. Combine biscuit and raisin waffles California (B)

  3. Combine dough A and B mix blended Until

  4. Prepare a square baking pan and cover with wax paper. Pour batter into pan inside, tap-tap by hand. Let stand in refrigerator for 30 minutes

  5. Heat coke: at bitter. Combine whipped cream and egg whites, then shake. Pour over the dough That has been set aside in the fridge. Enter again into the refrigerator for about 1 hour.

  6. Sprinkle cocoa powder on top before serving.

Cream Apples and Raisins California Salvador

Posted by Unknown 0 comments
Material

  • 2 pieces of vanilla sponge biscuits (50 g per piece)

  • 30 g apricot jam

  • 2 fruit apples, peeled and sliced ​​and boiled with a little sugar and Salvador (a type of wine to drink apple flavor)

  • 1 piece mint leaves

  • 10 g jelly

  • 20 g raisins California

  • Sliced ​​almonds for garnish


Cream content


  • 2.6 liters of milk

  • 80 g sugar

  • 4 egg yolks

  • 6 sheets leaf gelatin

  • 6 ml Salvador

  • 560 ml whipped cream

  • Vanilla

  • Salt

Egg White Layer Cake

Posted by Unknown 0 comments
Material

  • 350 ml egg whites

  • 250 gr sugar

  • 1 tsp cake emulsifier

  • ½ teaspoon cream of tartar

  • 3 egg yolks, beaten flat

  • 250 gr flour

  • 3 tablespoons of liquid milk

  • 225 gr margarine melted

  • 1 teaspoon brown paste

  • 1 drop yellow dye


Spread

  • 100 g strawberry jam


How to Make

  1. Beat the egg whites until the ride, put a little sugar.

  2. Add cake emulsifier and cream of tartar while continuing to be whipped until stiff.

  3. Enter the beaten egg yolks.

  4. Stir gently until blended.

  5. Enter part flour.

  6. Stir until well blended.

  7. Enter the margarine, and milk, stir well.

  8. For the dough into 2 parts.

  9. Each give a yellow coloring and chocolate pasta and stir well.

  10. Grease a baking pan with margarine and coated paper rolls.

  11. Pour the batter into the pan. (Size 22 x 22 x 3 cm)

  12. Bake in oven with a temperature of 180 degrees Celsius for 30 minutes until cooked cake.

  13. Remove, let cool.

  14. Grease a chocolate cake with strawberry jam until blended.

  15. Put the yellow cake on top and slightly pressed to stick.

Saute Watercress

Posted by Unknown 0 comments
Material

  • 100 g watercress

  • 1 g of cooking oil

  • 4 g red pepper, cut into oblique


Spices

  • 1 g pepper

  • 3 g red onion

  • Salt to taste

  • 3 g garlic


How to Make

  1. Heat oil and  ground spices until fragrant, then put back the watercress and saute for 5 minutes.

  2. Enter red chili, stir briefly and lift and serve while hot.

Sensational Fruit Ice

Posted by Unknown Friday, April 22, 2011 0 comments
Material

  • 100 g chinese girlfriend

  • 100 g mango, cut into

  • Shaved ice, to taste

  • Coconut milk, according to taste

  • Brown sugar, to taste

  • Dates, according to taste


How to Make

  1. Pour chinese girlfriend and mango slices into serving glasses.

  2. Add shaved ice and coconut milk and end with brown sugar that has been thawed.

Trapani Salmon Steak

Posted by Unknown 0 comments
Material

  • 700 g salmon, cut into 4 parts so

  • 15 ml lemon juice

  • Salt and pepper


How to make

  1. Season salmon with salt and pepper, then sprinkle with lemon juice.

  2. Bake in a frying pan or grill with charcoal.


Vegetable

  • 400 g green cabbage, choose a small or medium sized

  • 350 gr red cabbage, sliced

  • 400 grams small potatoes, boiled

  • 1 g parsley, chopped

  • 35 g olive oil

Spring Roll

Posted by Unknown 0 comments
Material

  • 100 g oyster mushrooms, cut fine

  • 100 grams carrots, finely cut

  • 50 g vermicelli

  • 4 sheets spring roll skin

  • 300 ml grapeseed oil


Seasoning

  • G-seasoning salt

  • 3 cloves garlic puree

  • 1 / 2 teaspoon pepper

  • Liquid aminos


How to Make

  1. Heat 2 tbsp oil, saute garlic, then enter the carrots and mushrooms. Add other spices and enter the vermicelli and stir until all the spices and ingredients well blended.

  2. Take one sheet of spring roll skins and additional content above dough, roll and fry in hot oil until cooked, numbers and drain.

Dorinas Steam Fish

Posted by Unknown Thursday, April 21, 2011 0 comments
Material

  • 500 g fish dori

  • 2 cm ginger, cut into matchsticks

  • 5 cloves garlic

  • Leaf Organic Garlic to taste, thinly sliced


Sauce Ingredients

  • 3 tablespoons soy sauce

  • 1 tsp sesame oil organic

  • 1 tablespoon mirin organic

  • G-seasoning 1 tsp

  • 1 teaspoon salt

  • 1 / 2 teaspoon pepper


Complement: Carrots, broccoli and coriander leaves

How to Make

  1. Prepare heat-resistant containers and pots for steaming, then put the dori fish in containers that have been provided, sprinkle with sliced ​​ginger and minced garlic. Then pour the sauce mixture from Liquid aminos with organic sesame oil, mirin organic, G-seasoning, salt, and pepper, and sprinkle with organic scallions, carrots and broccoli.

  2. Steam for 15 minutes or until fish is soft, remove and serve warm.

Yogi Laksa

Posted by Unknown 0 comments
Material

  • 500 gr chicken meat

  • 1 liter of water

  • 1 cm ginger

  • 3 bay leaves

  • 2 stalks lemongrass

  • 3 lime leaves

  • 1 egg

  • 1 teaspoon fried leek

  • Bonsoy seasoning, to taste

  • G-seasoning, to taste

  • Salt to taste

  • Sugar to taste

  • 2 tablespoons grapeseed oil


Subtle Seasonings

  • 8 cloves shallots

  • 8 cloves garlic

  • 8 cloves walnut

  • 1 tsp coriander

  • 1 teaspoon freshly ground black pepper

  • 2 cm turmeric


Accompanying

Orange and Rum Baba

Posted by Unknown 0 comments
Material

  • 100 g wheat flour

  • 1 / 4 teaspoon salt

  • 1-1 1 / 2 teaspoon instant yeast

  • 2 tablespoons granulated sugar

  • 2 eggs, beaten

  • 50 ml milk

  • 65 g butter / margarine, melted


Coffee Syrup

  • 225 g granulated sugar

  • 250 ml water juice of canned mandarin

  • 150 ml water

  • 350 g canned mandarin orange

  • 2 tablespoons instant coffee

  • 50 ml rum

Espresso Ice Cream

Posted by Unknown Wednesday, April 20, 2011 0 comments
Material

  • 400 ml cream

  • 400 ml milk

  • 2 tablespoons instant coffee, dissolved in 150 ml boiled water

  • 8 egg yolks

  • 200 g granulated sugar

  • 150 g roasted cashew nuts, roughly chopped


How to Make

  1. Mix cream milk, and coffee solution, bring to a boil, remove and set aside.

  2. Beat the egg yolks and sugar until pale. Pour slowly into the milk-coffee mixture, stirring until blended. Enter the cashew nuts and stir well.

  3. Put it in the freezer for 1-2 hours. Remove, shake with mikser for 5 minutes. Save back into the freezer for 1 hour. Do the same for 3 -4 times. Put it in the freezer until the time of serve.

  4. Presentation: Enter one or two scoops of ice cream into a glass serving, decorative according to taste and serve immediately.

Avocado Chokolate Samifreddo

Posted by Unknown 0 comments
Ingredients Avocado

  • 250 g avocado mixed with 100 ml water

  • 100 sugar dissolved in 100 ml water

  • 2 egg yolks

  • 150 ml milk cream.


Chocolate Ingredients

  • 150 g dark chocolate powder

  • 1 whole egg yolk

  • 15 ml bayleys (a type of alcoholic beverage)

  • 200 ml milk cream

  • Chocolate sponge cake as a cushion.


How to Make

  1. Stir avocado along with 100 ml of water until tender

  2. Heat the syrup is made from a solution of 100 grams of sugar with 100 ml of water.

  3. Beat eggs until fluffy add the syrup (No. 2) above, stirring until thickened

  4. Combine the avocado, stirring slowly, add cream milk.


Chocolate

Avocado Salad, Chicken Rollade

Posted by Unknown 0 comments
Material

  • 250 g avocado flesh

  • 85 g Romaine lettuce


Rollade Chicken

  • 400 g skinless chicken breast meat

  • 3 grams parsley, chopped

  • 120 g mayonnaise

  • 2 tablespoons lemon juice

  • 50 ml fresh cream


Garnish

  • 20 g red pepper

  • 20 g yellow peppers


How to Make

Tips for Storing Bread

Posted by Unknown 0 comments
For Some people, a savory bread is soft. In order for your bread at home Remain soft, close the bread tightly in plastic wrap for moisture does not evaporate. But Sometimes, a crispy bread no less inviting taste. Therefore, put your bread in a paper bag to keep Them crisp. Can you put the bread on the dining table or stored in the closet. Freshness of the bread will from last for 4-6 days in the packaging. If you store the bread in the refrigerator, away from the refrigerator, Because of cold water to remove more moisture Quickly make bread and stale.

Contents Apricot Cream

Posted by Unknown 0 comments
Material

  • 720 g dried apricots

  • 600 g sugar

  • 0.75 liters of water

  • 1 teaspoon lemon juice

  • 150 grams marscapone

  • 70 gr pistachio nuts, roasted


How to Make

  1. Soak apricots in water for 24 hours and dry.

  2. Heat sugar with water and medium heat for 10 minutes, then add apricots. Cook until apricots are soft and syrup formed.

  3. Add lemon juice and chill

  4. With  perforated spoon, transfer the apricots to a plate

  5. Halve apricots and fill the inside with cream or cheese

  6. Put the apricots in a large plate, this part splittings facing upwards, and give syrup thereon. Garnish with the nuts in baking.

Egyptian Dates

Posted by Unknown Tuesday, April 19, 2011 1 comment
Aside from being a major commodity in the Middle East, dates also has religious significance for the adherents of the Islamic religion throughout the world. Dates are usually served during Ramadan. It was a sweet substitute for calorie intake can be reduced when running fasting. Dates egypt including types of dates that have a high quality.

Turkish Dried Apricot

Posted by Unknown 0 comments
Turkey is one of the typical dried fruit producing countries Middle East, has a habit of using the material of this fruit in the dish up menu. Processed as sweets, dried apricot fruit will be more appetizing meal.

Prevent Food Poisoning

Posted by Unknown 0 comments
Food poisoning is characterized by diarrhea and vomiting are typical, that is rapid, which is between 1 hour or until several days after eating food that has been contaminated by toxins. To avoid this, here are a few ways / tips you should consider:

  1. Wash your hands thoroughly before preparing or handling food.

  2. Use gloves if there is a part of our hands hurt.

  3. Clean all surfaces where food preparation kitchen table, using warm soapy water and bleach solution that has been in dilute.

  4. Do not forget to clean the sponge scouring cleanser or dishwasher.

  5. Cook food to cook until it reaches the temperature of 80-85 C. Do not freeze meat again that has been in the melt.

  6. Make sure your refrigerator temperature below 4C. Do not leave food at room temperature over 2 hours, if more than that, immediately reheat.

  7. Be careful with raw chicken meat and eggs because of cartilage were contaminated with bacteria.

  8. Be careful with rotten food, which is the mark with color change texture, taste, smell or other changes that makes you not want to eat it. Discard canned goods that damaged or rusted cans.

  9. Do not consume seafood is in season. Or was taken from water that has been contaminated. Do not eat mushrooms or seafood that has not guaranteed safety.

  10. When traveling, eat only hot food or a new cook, drink only beverages in cooking. Do not eat raw vegetables or fruit that is not in the peel.

Dried Pineapple Ring

Posted by Unknown Monday, April 18, 2011 0 comments
Dried Pineapple Ring is a commodity that the Mediterranean dried fruit are also no less healthy and refreshing. Can the consumption of sweets dish as well. Happy shopping.

Dates Banana Cake

Posted by Unknown 1 comment
Material

  • 150 g wheat flour

  • 3 tablespoons milk powder

  • 1 / 2 teaspoon baking powder

  • 250 g banana

  • 50 g dates, chopped

  • 100 g butter / margarine

  • 125 g caster sugar

  • 2 eggs chicken

  • 1 piece large banana, thinly sliced lengthwise.


How to Make

  1. Preheat oven to 170C. Grease a baking sheet or other form a trapezoidal shape according to taste, basting with the butter / margarine

  2. Sift flour, milk powder and baking powder. Set aside. Blander bananas and dates. Set aside.

  3. Beat the butter / margarine dam fine granulated sugar until smooth. Enter the flour mixture and banana mixture, dates. stir well.

  4. Pour the batter into the pan, smooth. put banana slices on top. Bake in hot oven for 30 minutes until cooked cake. Lift.

  5. Remove from pan, cut into pieces when cool.

Moroccan Mint Tea

Posted by Unknown Sunday, April 17, 2011 0 comments
For those of you tea lovers, or just likes to spend your afternoon break to enjoy the freshness of the tea warm. Maroccan Special Mint Tea from Dilmah Green Tea can be a new option for you. With the aroma and natural taste of green tea leaf peppermint (20%). Moroccan Mint Tea will provide you with the warmth of a new inspiration.

Mocha Cake

Posted by Unknown 0 comments
Cake Ingredients

  • 250 g wheat flour

  • 1 teaspoon baking powder

  • 200 g caster sugar

  • 5 eggs chicken

  • 200 g butter, melted


Mocha Cream.

  • 250 ml heavy cream

  • 2 tablespoons granulated sugar

  • 1 tsp Mocha paste


How to Make

Bertolli Extra Virgin Olive Oil

Posted by Unknown 0 comments
Extra Virgin Olive Oil (extra pure olive oil) is the most high-quality olive oil. Middle Eastern cuisine, Europe and America use more olive oil as a complementary flavor and aroma. In addition to good health and beauty. Currently on the market available various types of virgin olive oil, and one of the most frequently used by professional chefs are Bertolli Extra Virgin Olive Oil

Chocolate Almond Layer Cake

Posted by Unknown Saturday, April 16, 2011 0 comments
Cake Ingredients

  • 150 g Chocolate cooked, chopped

  • 150 g butter / margarine

  • 4 eggs chicken

  • 150 g granulated sugar

  • 150 g wheat flour


Topping

  • 300 ml heavy cream, whipped until thick along with 1 tsp vanilli essences

  • 100 g pieces of almonds, toasted


How to Make

  1. Preheat oven to 170C. Grease a square baking pan measuring 20x20x8 cm with butter / margarine

  2. Team cooking chocolate and butter / margarine until melted. Remove, set aside

  3. Beat eggs and sugar until fluffy and thick. Enter the flour, stirring until blended. Add melted chocolate and stir well.

  4. Pour batter into pan, smooth. Bake in hot oven for 30 minutes until cooked. Remove and let cool.

  5. Cut the cake into 3 equal parts thick. Brush the surface of the first cake with whipped cream, sprinkle with almond pieces. Stack top with second cake, spread the surface with whipped cream, sprinkle with almond pieces.

  6. Stack it again with the third cake. Brush entire surface with whipped cream, sprinkle with almond pieces. Cut the size of 2x10 cm. Serve

Raisin Sauce Roast Chicken Seasoning

Posted by Unknown 0 comments
Material

  • 1 or 1 / 2 chicken

  • 400 ml thick coconut milk

  • 8 cloves garlic

  • 3 cm ginger

  • 3 tablespoons meat curry powder

  • 2 1 / 2 tsp turmeric powder

  • 160 gr raisins

  • 6 green chilies

  • Butter or oil to spread.


How to Make

Chocolate Cake

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Material

  • 100 gr flour

  • 2 tablespoons flour mizena

  • 2 tablespoons cocoa powder

  • 7 eggs

  • 150 g powdered sugar

  • 75 g butter / margarine, melted

  • 1 tablespoon cocoa powder, for sprinkling


Chocolate Cream

  • 250 ml heavy cream

  • 125 g cooking chocolate, chopped

Camel Toffee Almonds

Posted by Unknown Friday, April 15, 2011 0 comments
Middle East is the largest producer of nuts. Such as almonds, hazelnuts, pistachios, and so forth. Camel Toffee Almonds, a light snack with a mixture of honey, corn and vegetables, could be an alternative for fans of snack nuts.

California Raisins and Sour Pickles Java

Posted by Unknown 0 comments
Material

  • 250 ml cold water

  • 160 grams tamarind water

  • 200 g raisins California

  • 4 pieces green chili peppers

  • 30 g ginger

  • 3 tsp salt

  • 1 1 / 2 teaspoon sugar


How to Make

  1. Combine tamarind and water, stirring until blended. Then strain

  2. Combine the tamarind water with other ingredients until smooth and thick.

  3. Serve as a side dish or a sauce for the fried food.

Maintaining freshness Leaves and Spices

Posted by Unknown 0 comments
There are a number of flavor that comes from the leaf. In Indonesia for example, we know of bay leaves or lemon leaves. To store, wash and then dry then wrap with clean paper, then store in the freezer. Guaranteed fragrance leaves is not going to disappear. The food served will be more fantastic taste.

Kebab Peanut Sauce

Posted by Unknown Thursday, April 14, 2011 0 comments
Material

  • 600 gr tenderloin, diced

  • 60 ml soy sauce

  • 30 ml honey

  • 40 ml olive oil

  • 1 tsp grated ginger

  • 30 g green Zuchini, diced

  • 30 g red pepper, diced

  • 30 g green pepper, diced

  • 40 g leeks


How to Make

  1. Season the meat with soy sauce, honey, grated ginger, and olive oil for about 6 hours.

  2. Skewer with bell peppers

  3. Roasted or grilled until cooked.


Rice

  • 600 gr white rice

  • 20 g cooked peas

  • 20 g sweet corn cooked

  • 20 gr diced carrots, cooked

  • 40 g cheese

  • Salt and pepper to taste

Eggplant Black Beau

Posted by Unknown 0 comments
Vegetables eggplant Eggplant is a vegetable species typical of the Middle East region. It is beneficial for health. In addition to the Mediterranean cuisine menus often use this vegetable as its main ingredient, especially in Turkey and Lebanon. In Indonesia, the vegetables are more easily we meet at the supermarket.

Edited by Danil Maulana Copyright © 2013 Easy Cooking Recipes. All rights reserved.

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