Breakfast ideas: Soft boiled egg

Breakfast is one of the most important meals though there are people who tend to skip it. I like soft boiled egg and in Hungary and the western countries, eating soft boiled egg by dipping the toast cut into 'finger-sized' like these in the photo. For most asians, it is served on a plate and sprinkled with pepper and some dark soya sauce, like this:

It's not the best looking as compared to the westerners' way of preparing the soft boiled egg, however it tastes better perhaps because of the dark soya sauce! :)

Here's a video of how you can make yourself a nice soft boiled egg for breakfast!

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Cerise Rubis Tomate | France, Strasbourg

Originally uploaded by zannnielim

I love cherry tomatoes. That's the French Cherry Tomatoes and they looked really deliciously good! :)

Here's an easy brunch menu ideas in a video:-


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Beef Bourguignon | boeuf à la bourguignonne

Beef Burgundy or boeuf à la bourguignonne is a well known traditional French recipe. It is a stew prepared with beef braised inred wine, traditionally redBurgundy, and beef broth, generally flavoured with garlic,onions and a bouquet garni, withpearl onions and mushroomsadded towards the end of cooking. Traditionally the meat was larded with lardons, but modern beef is sufficiently tender and well marbled that this very time-consuming technique is rarely used anymore. However, bacon cut into small cubes is still used to produce the initial cooking fat and added to the dish at the end.

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Gesztenye püré | Chestnut puree

Originally uploaded by zannnielim
Ok, I can't resist in posting this one, because to be REALLY honest, I really like this dessert very much!

1 1/2 pounds chestnuts
milk as needed
3/4 to 1 cup sugar
1/4 cup water
1 tsp. vanilla
rum to taste
1 pint whipping cream for topping


Put chestnuts in a large saucepan and cover with water. Boil for 10
minutes. Remove outer and inner peel from chestnuts. Take only a few out of the water at a time as they are easier to peel when warm.
*Tip: Cut the nuts in half and scoop out the meat with a nut pick.

Put the chestnut content into a saucepan, cover with milk and simmer until the chestnut is soft enough to easily mash and the milk is absorbed.

Press the chestnuts through a sieve (though you might also try a food
processor).

Boil the sugar and water to make a thick syrup (don't brown).

Immediately add to the chestnuts and cool. Add only enough liquid so that the chestnuts can be put through a potato ricer and still hold their shape.

Add the vanilla and rum. The rum suggested here is called "Stroh" and it is from Austria. Technically, it is a "tea rum" with an incredible butterscotch-like aroma and flavor.

Put the chilled mixture through the potato ricer, making a small mound in the center of individual dessert plates. Top with the whipped cream. Sweeten my whipped cream slightly and add a bit of vanilla too. You should balance the sweetness of the whipped cream to act as a counterpoint to the chestnut puree (i.e. sweeter puree = less sweet whipped cream, less sweet puree = sweeter whipped cream). The lightness of the whipped cream will also cut the incredible richness of the puree.

Enjoy! :D

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Tom Yum Prawns (Thai)

Tom yum is characterized by its distinct hot and sour flavors, with fragrant herbs generously used. The basic broth is made of stock and fresh ingredients such as lemon grass, kaffir lime leaves, galangal, limejuice, fish sauce and crushed chili peppers.

Tom yum is usually made with prawns (tom yum goong or tom yum kung), chicken (tom yum kai), fish (tom yum pa in Laotian and tom yum pla in Thai), or mixed seafood (tom yum thale or tom yum po taek) and mushrooms - usually straw mushrooms or oyster mushrooms. The soup is often topped with generous sprinkling of fresh chopped cilantro (coriander leaves).

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Biksemad a'la Cod (Danish)

Originally uploaded by ZarahMaria
Pyttipanna is basically the same dish as the Danish biksemad. Traditionally, it consists of potatoes, onions, and any kind/s of meat and/or sausage, diced and then pan fried, it is often served with a fried egg, pickled diced beetroot, sour pickled gherkin, and capers.

The dish was originally made from leftovers of past meals but now it is far more common to prepare pyttipanna from prime ingredients. Frozen pyttipanna of many varieties can be bought in almost every Swedish, Norwegian or Finnish supermarket. It's also a popular dish in Finland where it's called pyttipannu.



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How To Make French Crêpes

A crêpe is a type of very thin, cooked pancake usually made from wheat flour. The word, like the pancake itself, is of French origin, deriving from the Latin crispa, meaning "curled." While crêpes originate from Brittany, a region in the northwest of France, their consumption is nowadays widespread in France and is considered the national dish. In Brittany, crêpes are traditionally served with cider. Crêpes often have a fruit filling of syrup, mixed berries, fresh fruit or lemon cream. The one we tried in Strasbourg (france) was with Nutella and it was delicious ;)

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Sundubu jjigae 순두부찌개 (Korean Stew)

Originally uploaded by kaiyubebe
Sundubu jjigae [sundubu tɕ͈iɡɛ]) is a hot and spicy jjigae (Korean stew) made with uncurdled dubu (tofu), seafood (oysters, mussels, clams and shrimp are common ingredients), vegetables, mushrooms, onion, scallions, and gochujang or gochu garu (chili powder) in Korean cuisine. A raw egg is put in the jjigae while it is still boiling. This dish is eaten with a bowl of cooked white rice and several banchan (side dishes). It is widely eaten and one of the favorite meals in South Korea.



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Kosher Food (Jewish)

80% of Kosher Products users are non-jewish :)

Kosher foods are those that conform to the regulations of the Jewish Halakhic framework. These rules form the main aspect of kashrut, Jewish dietary laws.

A list of some Kosher foods are found in the book of Leviticus. There are also certain Kosher rules which are found there.

Reasons for food being non-kosher include the presence of ingredients derived from non-kosher animals or from kosher animals that were not properly slaughtered, a mixture of meat and milk, wine or grape juice (or their derivatives) produced without supervision, the use of produce from Israel that has not been tithed, or even the use of cooking utensils and machinery which had previously been used for non-kosher food. These might include utensils and machines used for making pork or other non-kosher foods.

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TÚRÓS GOMBÓC | Cottage Cheese Dumpling (Hungarian)

Originally uploaded by zannnielim
1 c. bread crumbs
2 c. flour
3 eggs
16 oz. carton cottage cheese
1/3 stick butter

Toast the bread crumbs in the butter over a low heat.
Set aside to cool.
Put cottage cheese in bowl and mash up well, its easier if you use small curd cottage cheese.
Add eggs and flour and beat together well.

Drop dumplings into boiling water with a tablespoon, cook in a small boil until the dumplings puff up, be sure to turn them so they cook on both sides.
Serve with melted butter an sugar, or with lekvar (jam) or coated with buttered bread crumbs.

25 Grocery Shopping Tips

Today, I am giving away 25 Grocery Shopping Tips, but first I would like to review about MPB Today whose products are name-brand groceries. Within this multi-billion dollar grocery industry, you are able to help build one of the largest grocery home delivery services in USA. Located at Pensacola, FL. It is funded by a group of successful businessmen specializing in traditional businesses that include real estate development, restaurant franchises, and industrial supplies.

The main point about MPB Today is its affiliation with an innovative grocery home delivery service that eliminates out-of-pocket expense of your grocery bill AND at the same time developing a stream of income for yourself.

Their goal of Southeastern Delivery service company is to be among the largest full-service, delivery companies nationwide. With this industry expecting to grow from $1 Billion to over $85 in the next 10 years, the potential is virtually unlimited.

For an average American family who are faced with the same cash flow dilemma, they ought to know how to make more money. Families facing a financial crisis like never before can gain financial freedom with this innovative approach now.

1. Always go with a list.
2. Plan out a weekly menu. 
3. Don’t go when you’re hungry.
4. Have a budget. 
5. Do a rough running tally.
6. Keep a list on your fridge, and write things down immediately. 
7. Buy in bulk when it makes sense. 
8. Pack your own lunch snacks. 
9. Try crock pot dinners. 
10. Try the store brands. 
11. Cut back on your “one-item” trips. 
12. When there’s a sale, stock up.
13. Know when the store stocks its fresh fruits and veggies. 
14. Plan one big purchase a month for bulk staples.  
15. Think deep freeze. 
16. Use everything possible.
17. Don’t buy junk food (or buy as little as possible). 
18. Go for whole foods. 
19. Read labels. 
20. Clean out your fridge. 
21. Stick to your list. 
22. Cut back on your restaurant eating. 
23. Avoid frozen dinners or prepared entrees.
24. Prepare your grocery list by aisle.
25. Pack healthy snacks for the kids.