Originally uploaded by bakonawa
Sea Bass ia a fish commonly used in Japanese, Korean, and Chinese cuisines. It is also commonly called Suzuki and Japanese seaperch.
This video recipe shows how to bake Sea Bass in a Salt Crust
Turkey and bacon on an open-faced sandwich. Mornay sauce tops it all over, bake it, broiled til bread becomes crispy and when you see the sauce turns brown. Sometimes, ham, pimentos, tomatoes are added too. This Hot Brown Sanwich is originally created in Louisville, Kentucky in 1926. It is a variation of a traditional Welsh rarebit. (Photo credit: Mod Betty)
Delicious examples of Danish smorrebrod "Smørrebrød". These open face sandwiches are a cornerstone of the Danish diet and one of the most traditional Danish foods you'll find.
These fancy examples of modern Smørrebrød were prepared at Utzon Restaurant in Aalborg.
Quinoa is a species of goosefoot (Chenopodium), which is a grain-like crop grown primarily for its edible seeds. It is a pseudocereal rather than a true cereal, or grain, as it is not a member of the grass family. As a chenopod, quinoa is closely related to species such as beets, spinach, and tumbleweeds. Its leaves are also eaten as a leaf vegetable.
The Swiss roll is an easy christmas item to make and its ingredients are simply: eggs, superfine caster sugar, icing sugar, vanilla extract, flour, jam for filling and whipped heavy cream. To start, preheat oven to 190 deg C. Line parchment paper to the bottom of a jelly roll pan. Choose a 10x15 inches pan making sure the base and sides is brushed with melted butter. Then dust some flour.
Next is whisking the eggs and sugar until light and fluffy. Add vanilla extract and water. One third at a time, sift in flour and fold in egg mixture with a metal spoon. This mixture is ready to be baked for 12-15minutes. When the center of the cake is slightly springy, you will noticed it shrinks a little from its sides of the baking pan. Final step is sprinkle caster sugar on a parchment paper, invert the cake on to the sugared parchment paper. To prevent drying out and cracking, use a slightly damp tea towel to cover it while it cools. Spread lashings of jam fo any flavours from apricot, blackberry, strawberry, and leave one-inch border. Repeat with whipped cream. Then roll it. The finishing touch will be icing sugar and serve.
Ingredients and quantity:
130 grams caster sugar (superfine), plus 3 tablespoons for sprinkling or use icing sugar (confectioners'), for dusting
2 tablespoons warm water
1 teaspoon vanilla extract
130 grams all-purpose flour
For the filling
6 tablespoons raspberry or strawberry jam
225grams heavy whipped cream
The Finnish people sells salmon prepared in this way. It is also healthier to bake or even simply grill them. A recipe to add low-sodium teriyaki sauce, some sesame seeds, zucchini, scallions and add the healthy twin of olive oil, the canola oil. Following is sharing with you a video recipe about how to pan sear salmon:-
Hands-On Time: 10m
Total Time: 10m
1 serving quick-cooking or old-fashioned rolled oats
1/2 cup blueberries
1 tablespoon sunflower seeds
1 tablespoon agave nectar
Prepare the oats according to the package directions. Top with the blueberries and sunflower seeds. Drizzle with the agave nectar.
By Charlyne Mattox/Real Simple Recipes
Originally uploaded by tfangel
1 16 ounce walnuts (4 cups) finely chopped
1/2 cup sugar
1 teaspoon ground cinnamon
1 16 ounce package of fresh or frozen phyllo dough
1 cup margarine or butter (2 sticks) melted
1 12 ounce jar honey
1. In large bowl, with fork, mix finely chopped walnuts, sugar, and cinnamon. Set aside.
2. Cut phyllo into 13" by 9" rectangles. in greased 13" by 9" baking dish, place 1 phyllo sheet; brush with some melted margarine or butter. Repeat with phyllo and margarine or butter to make 5 more layers, overlapping any small strips of phyllo to make rectangles, if necessary.
3. Over phyllo in baking dish, sprinkle 1 cup walnut mixture.
4. Repeat steps 2 and 3 to make 3 more layers (4 layers total). Place remaining phyllo on top of last walnut layer; brush with margarine or butter.
5. With sharp knife, cut just halfway through layers in triangle pattern to make 24 servings (cut lengthwise into 3 strips; cut each strip crosswise into 4 rectangles; then cut each rectangle diagonally into 2 rectangles).
6. Bake in 300F oven 1 hour and 25 minutes or until top is golden brown.
7. In small saucepan over medium-low heat, heat honey until hot but not boiling. Evenly spoon hot honey over hot baklava.
8. Cool baklava in dish on wire rack at least 1 hour; cover with foil and let stand at room temperature until serving.
9. To serve, with sharp knife, finish cutting through layers to make 24 baklava triangles.
Originally uploaded by cannelle-vanille
Meyer lemons are unusually fragrant and thin-skinned and have lower acidity than the more common Eureka and Lisbon lemons. A dessert mousse is a form of dessert typically made from egg and cream (classically no cream, only egg yolks, egg whites, sugar, and chocolate or other flavorings), usually in combination with other flavors such as chocolate or puréed fruit. Once only a specialty of French restaurants, chocolate mousse entered into American and English home cuisine in the 1960s.
Designed to make raw vegetable "pastas" with ease from carrots, zucchinis and the like, the Brieftons Spiral Slicer is the perfect gadget for raw foodists.
From veggie spaghetti, easy stir fry, to fancy garnishes for the sushi plate, this spiral cutter makes it all child's play.
The Brieftons Spiral Slicer is ideal for making curly strands of firm vegetables/fruits, creating garlands of vegetables, making stunning salads and food preparations.
With included English manual and suggested recipes, you can start cooking your favorite vegie pasta dishes in no time.
This vegetable spiralizer is great for those following a low carb type diet, using vegetables instead of pasta/noodles. It is also great for fussy kids to try and make their vegetables more interesting.
Captain Paul Peluso filet, and prepares herring for pickling - this is part One and his wife Katrina prepares the pickling and completes this recipe in part two click here to watch part 2
Sometime ago, we shared a post about eating herring while we were in The Netherlands.
We received an anonymous comment that stressed that the:
Dutch herring isn't PICKLED, so NO VINEGAR!There are so many ways to eat the Herring! Have fun!!
It also isn't COOKED, so NO OVEN.
Oh, and NO PEPPERCORNS, NO BAYLEAF, NO STALKS OF PARSLEY either.
Dutch herring is RAW herring, left for some time in a very light BRINE, which is water and SALT, NOT VINEGAR!!!
This is the Layered Potato Casserole (Hungarian Rakott Krumpli) recipe which I've learn to make it from my Hungarian mother-in-law. Some families have a different version, but after you've made it the first time, you will know how you want to modify it to make it your own personal taste. It is a very delicious and hearty comfort food, a little heavy but it can last you for the entire day. This dish is essentially requiring the sour cream. In Hungary, it is called tejföl in English Smetana. As it is a dairy product that is produced by souring heavy cream, Smetana is easily found in Central and Eastern Europe. (It is not the same type of sour cream in Singapore)
Ingredient estimated for 4 servings:
1 kg medium sized Potatoes
4 medium sized Onions
300 grams Smoked Sausage with Paprika
500 ml Sour Cream
100 ml Yoghurt (Natural or Original)
3 tablespoonfuls of breadcrumbs
300 grams Smoked bacon strips
1. Wash the potatoes and boil them in a pot of water until soft.
2. Rinse the water away and peel off the potatoes skins.
3. Slice it and set it aside for layering when all the ingredients are ready. Pre-heat the oven to 200ºC.
4. Add salt to another pot of water and boil the eggs. Salt is to allow it to be easier to peel off the shells. Hardboiled eggs takes about 11 minutes.
5. Remove the shells of the eggs and put them into the egg slicer.
6. Slice the smoked sausages, onions.
7. Mix the sour cream and yoghurt.
8. Greased the baking dish or casserole including the sides.
9. Spread breadcrumbs all around the inside of the dish.
10. Lay the bacon strips.
11. Second layer the smoked sausages.
12. Third layer the onions.
13. Fourth layer the potato slices.
14. Lightly salt it and pour half the sour cream mixture.
15. Fifth layer the sliced hard boiled eggs.
16. Repeat these steps until all the ingredients are finished. The top most layer will be the potatoes and then finish it off with the other half of the sour cream mixture.
17. Place the entire casserole into the preheated oven.
18. Let it bake for 40 minutes.
19. When it is ready, served it and make sure you top it again with a dollop of sour cream... enjoy!
Originally uploaded by Ms Kat
Knedliky are dumplings Czech style. It is the Czech traditional side dish made from wheat or potato flour, boiled in water as a roll and then sliced and served hot. The other traditional fruit dumplings are ''Ovocné Knedlíky'' are desserts. Personally, I am not a fan of sauerkraut but it seemed common that the heavy European food comes with the sour cabbage to balance it somehow.
Originally uploaded by Ed from Ohio
Byrek is a thin flaky pie filled with seasonal vegetables or meat.
*Serves two based on using an 8" pan.
1 cup flower
6 oz spinach
1 cup feta cheese (crumbled)
2 green onions (chopped)
1/4 cup vegetable oil
1/2 cup corn starch
1 cup (or more) warm water
Originally uploaded by photosbyjas
Hot and sour soup is a Chinese soup and popular regional cuisines of Beijing and Sichuan as a regional dish. The Chinese hot and sour soup is usually meat-based, and often contains ingredients such as day wood ear fungus, bamboo shoots, and tofu, in a broth. It is typically made hot (spicy) by white pepper, and sour by vinegar.
Trifle is a dessert typically consisting of plain or sponge cake soaked in sherry, rum, or brandy and topped with layers of jam or jelly, custard, and whipped cream. It looks really good and I am going to personally try to make this for this christmas!
Here's Nigella Lawson's Ginger Passionfruit Trifle, enjoy!