International Cooking

Pan-fried Butter Beans & Savoy Cabbage (VEG)

2010-03-15T15:20:00.000-07:00

Ingredients:
Savoy Cabbage 1/2 bunch (170 g)
Butter Beans 1can
Extra virgin olive oil 2 tablespoons
Sea salt
walnuts, lightly toasted 45 g
garlic, minced 1 clove
grated nutmeg
fresh lemon juice 1 tablespoon
zest of 1 lemon

Instructions:
Finely chop the cabbage, wash it, and shake off as much water as you can.
Heat the olive oil in a pan then add the beans in a single layer. Stir to coat the beans, and then let them sit long enough to brown on one side, about 3 or 4 minutes, before turning to brown the other side, also about 3 or 4 minutes. The beans should be golden and a bit crunchy on the outside.
Add the cabbage and salt to the pan and cook for 4 minute, just long enough for the cabbage to lose a bit of its structure. Stir in the walnuts and garlic for a minute, then stir in the nutmeg. Wait ten seconds and stir in the lemon juice and zest. Remove from heat and serve it.

Half blondie, half brownie

2008-09-30T07:03:00.000-07:00

Ingredients:
Plain chocolate 100gr
White chocolate 50gr
Cream cheese 300gr
Eggs 4
Caster sugar 200gr
Vanilla essence 1 ½ tsp
Walnuts 100gr
Plain flour 100gr

Instruction:
Preheat the oven to 180`c (Gaz 4).
Break up the plain chocolate and melted over a pan of steam water. Remove the bowl from the pan and leave it to cool. Melt the white chocolate in the same way and leave it to cool.
Put the cream cheese into the bowl of an electric mixer or food processor. Add the sugar and beat until smooth. Beat in the eggs and vanilla, one at a time. Work in the flour on low speed.
Transfer half the mixture to another bowl. Add the melted plain chocolate to one portion and mix thoroughly. Mix the melted white chocolate into the other portion. The plain chocolate mixture will be stiffer than the white.
Using a tablespoon, drop spoonfuls of the plain chocolate mixture into the prepared tin, spacing them evenly apart, with gaps between the blobs. Pour the white chocolate mixture over the top to fill the spaces. Scatter the nuts over the top. Use the end of a chopstick and swirl the two mixtures together.
Bake fro 25 to 30min. then leave it to cool before moving from the tin and cutting into several pieces.

Old fashioned brownies

2008-09-30T06:39:00.000-07:00

Ingredients:

Walnuts 100gr

Caster sugar 300gr

Eggs 4

Unsalted butter, melted 140gr

Vanilla essences 1tsp

Plain flour 140gr

Cocoa powder 75gr

Instruction:

Preheat oven to 170`c.

Lightly toast walnuts in the oven. Remove from oven and leave it to cool.

Mix the eggs into a mixing bowl by hand held electric mixer to whisk until frothy then add the sugar and continue mixing. Add the butter and vanilla and whisk for a minute.

Sieve the flour and cocoa into the bowl and stir in with a wooden spoon. When thoroughly combined stir in the nuts. Transfer the mixture to the prepared tin and spread evenly.

Bake in the oven for about 25min until a skewer inserted halfway between the sides and the center comes out just clean. Leave it to cool completely before removing from the tin and cutting into several pieces.

Walnut brownies:

2008-08-17T12:53:00.000-07:00

Ingredients:
Plain chocolate 100gr
Plain flour 100gr
Cocoa powder 2tbsp
Walnut pieces 150gr
Unsalted butter 110gr
Vanilla essence 1tsp
Caster sugar 180gr
Eggs lightly beaten 2
Ingredients for icing:
Plain chocolate 50gr
Unsalted butter 50gr
Milk 4tbsp
Cocoa powder 2tbsp
Icing sugar 100gr
Walnut 50gr
Instructions:
Preheat the oven to 180’c. Break up the chocolate and put it in a heatproof mixing bowl with the butter. Set the bowl over a pan of steaming water and melt gently, stirring frequently.
Remove the bowl from the pan and stir in the sugar and vanilla. Add the eggs and beat well with wooden spoon until the mixture comes together as a smooth batter.
Sift the flour and cocoa powder into the bowl and stir in. Then combined stir in the walnuts. Pour the mixture to the prepared tin and spread evenly.
Bake in the preheated oven for 15min or until just firm to the touch. Remove the tin from the oven, and leave to cool completely then carefully remove the brownie from tin.
Meanwhile make the icing: melt the chocolate and butter as above. Remove the bowl from the pan and stir in the milk. Sift the cocoa with icing sugar into the bowl and stir in. When thick and smooth stir in the nuts. Spread the icing over the cooled, bakes brownie.
Once the topping is firm, cut the brownie into 20 pieces.

Cardamom hot chocolate: (4)

2008-08-17T12:25:00.000-07:00

Ingredients:
Milk 900ml
Cardamom 3pods
Plain chocolate, broken into pieces 200gr
Instructions:
Put the milk in a pan with the cardamom pods and bring to the boil. Add the chocolate and whisk until melted.
Using a slotted spoon, remove the cardamom pods and discard. Pour the hot chocolate into heatproof glasses, mugs and serve with whipped cream

Tabouleh:

2008-07-03T08:54:00.000-07:00

Ingredients:
Couscous 250gr
Olive oil 5tbsp
Juice of lemon 1
Salt and pepper
Fresh mint, parsley chopped
Chopped cucumber 100gr
Chopped tomatoes 2
Chopped green and red pepper 1
Chopped spring onions 2
Tomatoes ketchup 3tbsp
Instructions:
Prepare the couscous following pack instruction.
Mix olive oil, lemon juice and seasoning.
Add the herbs, cucumber and mixture to the couscous.
For sauce:
Boiling the water, blanch the peppers, onions and tomatoes then mix all together plus tomatoes ketchup, salt and pepper.

Lime and pepper chicken wraps:

2008-07-03T08:32:00.000-07:00

Ingredients:
Skinless chicken breasts, each cut into 6 strips 4
Zest and juice of limes 2
Tortilla wraps 8
Sunflower oil 2tbsp
Gem lettuce, shredded 1
Low fat yogurt 150ml
Salt and pepper
Guacamole 200gr
Ingredients for guacamole:
Ripe avocado 1
Chopped tomatoes 2
Hot chilli powder 1 ½ tsp
Juice of lime 1
Instructions:
Toss the chicken with the lime zest and juice, pepper, oil and salt. Cook on a grilled pan or barbecue for 8min, turning until evenly cooked and nicely browned.
For Guacamole: mash the avocado in a bowl with a fork. Add tomatoes, chilli powder, lime juice and a little salt and pepper. Stir everything together.
Heat the tortillas, spread a little guacamole over each tortilla, top with some lettuce and chicken, and then drizzle over the yogurt. Roll up and enjoy.

Vanilla Pannacotta:

2008-06-16T04:55:00.000-07:00

Vanilla Pannacotta:

Ingredients:
Milk 600ml
Vanilla pod 1
Caster sugar 125gr
Gelatine leaf 4 sheets
Natural yoghurt 200ml

Instruction:

Pour the milk into a saucepan and add the sugar and vanilla pot, stirring until the sugar dissolved. Then bring to a simmer, meanwhile soak the gelatine leaves in cold water for a few minutes to soften them.

As soon as the milk begins to bubble, remove the pan from the heat. Drain the gelatine leaves and squeeze out excess water, then add to the hot milk. Stir to dissolve, and then leave to cool.

Add the yoghurt to the infused milk. Pour the mixture into pannacotta dish or dariole moulds and set them on a tray. Cover with a large piece of cling film and chill for a few hours until set.

To unmould each pannacotta, dip the mould in a bowl of warm water for few seconds, then invert onto a plate and give it a gentle shake to release.

Chocolate muffins:

2008-02-24T01:57:00.000-08:00

Ingredients:

Flour 260g
Cocoa powder 60gr
Dark chocolate chopped 150gr
Baking powder 1½ tsp
Sugar 100gr
Walnuts 80g
Melted butter 120ml
Milk 240ml
Egg, lightly beaten 1
Vanilla 1 ½ tsp

Instructions:

Pre-heated oven to 190°C.

Sift the flour, baking powder, sugar and cocoa into a bowl.

Add the chocolate and walnuts then form a well in the centre. Pour the butter, milk, egg and vanilla into this and stir until just combined. Spoon the mixture into greased muffin tins until 3/4 of the way up the well.

Place in an oven and bake for 20 minutes, or until done.

White chocolate torte:

2008-02-12T02:24:00.000-08:00

Ingredients:

Melted butter 100gr

Amaretto biscuits 300gr finely crushed

Whipping cream 600ml

White chocolate 300gr

Instructions:

Add the butter into biscuits and mix well. Place the biscuits into a loose based round tin and press it with back of a spoon. Freeze until cold.

Melt the chocolate in a bowl set over a pan of simmering water. Once the chocolate has melted, leave to cool.

Whip the cream. If the cream is very cold, leave it to warm up a little. Add the cream into the chocolate and mix well. Pour into the tin and chill until firm.

Salmon fishcakes:

2008-02-11T16:21:00.000-08:00

Ingredients:

Salmon fillet 250gr

Smoked salmon 100gr

Bay leaf 2

Cooked Potatoes 500gr mashed and cooled

Dijon mustard 2tsp

Chopped tarragon 2tbsp

Ketchup 2tbsp

Plain flour 8tbsp

Eggs 2 beaten

Dried bread crumbs 200gr

Instructions:

Cook the salmon in a shallow pan with bay leaf, enough milk to cover and seasoning. Bring to a simmer for 6min.

Mix potatoes, mustard, tarragon and ketchup with salmon and smoked salmon until smooth.

Dust each cake with flour and dip in eggs, then in the bread crumbs, coating well. Chill for 20min.

Heat the oven to 200’c then fry the fishcakes in the little butter and oil until lightly coloured on both sides, then cook in the oven for 10min.

Double Decker mud cake:

2008-02-11T15:30:00.000-08:00

Ingredients:

Butter 250gr

White chocolate 150gr

Caster sugar 400gr

Milk 250ml

Plain flour 225gr

Self raising flour 75gr

Vanilla essence 1tsp

Beaten eggs 2

Cocoa powder 2tbsp

Milk chocolate 500gr

Cream 250ml

Instructions:

Preheat oven to 140’c. Grease two deep cake pans; line bases and sides with baking paper.

Combine butter, white chocolate, sugar and milk in a bowl set over a pan of simmering water until smooth. Transfer mixture to large bowl; cool 15min.

Whisk sifted flours into mixture then whisk in essence and eggs; pour half of the mixture into one of the prepared pans. Whisk sifted cocoa into remaining mixture; pour into other prepared pan. Bake cakes about 40min. cool cakes in pans 5min; turn cakes, top side up, onto wire rack to cool.

Combine milk chocolate and cream in medium saucepan; stir over a pan of simmering water until smooth. Transfer to other bowl and cover; refrigerate, stirring occasionally, until chocolate mixture is of spreadable consistency.

Split each cooled cake in half. Centre one layer of cake on serving plate; spread with milk chocolate mixture. Repeat layering, alternating colours. Cover top and sides of cake with chocolate mixture.

Chicken Kiev serves with couscous salad:

2008-02-11T13:35:00.000-08:00

Ingredients:

Slices medium red chilli 1

Slices medium green chilli 1

Chicken stoke 1 ½ cups

Couscous 1cup

Cumin 1tbsp

Sesame seeds 2tbsp

Butter 10gr

Pomegranate seeded 1

Balsamic vinegar 2tbsp

For chicken Kiev:

Boneless chicken breast halves 4

Butter, softened 4tbsp

Chopped fresh parsley 2tbsp

Chopped fresh chives 2tbsp

Salt and pepper

Plain flour 100gr

Bread crumbs 300gr

Eggs 3

Instructions:

Make the butter herb with mix the butter, parsley, chives, salt and pepper in the blender then roll it in the cling film and chill until firm so divide into 4 portions.

Flatten each chicken breast half to about 1/4-inch thickness by pounding each between wax paper or plastic wrap. Place a portion of the chilled butter mixture in the centre of each flattened chicken breast half. Roll each to completely enclose the butter. Dust each roll in flour then dip in beaten egg. Roll in bread crumbs and again dip in egg and roll in bread crumbs place in lightly greased baking dish. Cover and bake at 180°c oven for 40 minutes. Uncover and bake 15 minutes longer.

Boil the chicken stock then pour into the couscous, stir and cover it and let stand for 5min. Fry chillies in butter for 1min then add cumin and sesame seeds to it and fry for 2min more. Remove from heat and mix with balsamic vinegar and pomegranate.

Mix the ingredients to couscous and serve it with chicken Kiev.

Banana & Lime Cake (Low Fat)

2008-01-19T17:51:00.000-08:00

Ingredients:

Plain (all-purpose) flour 300g

Salt 1tsp

Baking powder 1 ½ tsp

Light muscovado sugar 175g

Lime rind, grated 1tsp

Medium egg, beaten 1

Medium banana, mashed with 1tbsp lime juice 1

Low-fat natural fromage frais (unsweetened yogurt) 150ml

Sultanas 115g

Instruction:

Reheat the oven to 180’c. Grease and line a deep cake baking tin with baking parchment.

Sift the flour, salt and baking powder into a mixing bowl and stir in the sugar and lime rind.

Make a well in the centre of the dry ingredients and add the egg, banana, fromage frais (yogurt) and sultanas. Mix well until thoroughly incorporated.

Spoon the mixture into the tin and smooth the surface. Bake for 40-45 minutes until firm to the touch or until a skewer inserted in the centre comes out clean. Leave to coll for 10 minutes, then turn out on to a wire rack.

Parsley, Chicken & Ham (Chicken roll) pâté

2008-01-19T17:34:00.000-08:00

Ingredients:

Lean, skinless chicken, cooked 225g

Lean ham (Chicken roll), trimmed 100g

Fresh parsley small bunch

Lime rind, grated 1tsp

Lime juice 2tbsp

Garlic clove, peeled 1

Low-fat natural fromage frais (unsweetened yogurt) 125ml/ ½ cup

Salt and pepper

Lime zest, to garnish 1tsp

Instruction:

Dice the chicken and ham (chicken roll) and place in a blender or food processor.

Add the parsley, lime rind and juice, and garlic to the chicken and ham (chicken roll), and process well until finely minced. Alternatively, finely chop the chicken, ham (chicken roll), parsley and garlic and place in a bowl. Mix gently with the lime rind and juice.

Transfer the mixture to a bowl and mix in the fromage frais (yogurt). Season with salt and pepper to taste, cover and leave to chill in the refrigerator for about 30 minutes.

Spicy Chick-pea Snack

2008-01-19T15:31:00.000-08:00

Ingredients:

Can of chick-peas (garbanzo beans) drained 1 (400g)

Medium potatoes 2

Medium onion 1

Tamarind paste 2tbsp

Water 6tbsp

Chilli powder 1tsp

Sugar 2tsp

Salt 1tsp

Fresh green chillies, chopped 2

Fresh coriander leaves

Instruction:

Place the chick-peas in a bowl.

Using a sharp knife, cut the potatoes into dice, Place the potatoes in a saucepan of water and boil until cooked through. Test by inserting the tip of a knife into the potatoes – they should feel soft and tender. Set the potatoes aside.

Using a sharp knife, finely chop the onion. Set aside until required.

Mix together the tamarind paste and water. Add the chilli powder, sugar and salt and mix again. Pour the mixture over the chick-peas. Add the onion and the diced potatoes, and stir to mix. Season to taste and add chilli and coriander to it. Transfer to a serving bowl.

Five-Spice duck with Spaghetti & courgette: 2

2008-01-01T15:21:00.000-08:00

Ingredients:

Fresh spaghetti 175gr or dried spaghetti 150gr

Courgettes 2 halved then cut into ribbons

Five spice powder 1tsp

Duck breasts 2

Red onion cut into fine wedges ½

Garlic cloves 2 finely diced

Fresh root ginger 2cm cut into thin strips

Medium red chilli 1 cut into thin strips

Spinach 200gr

Soy sauce 1tbsp

Juice of ½ lime

Instructions:

Pat the five spice powder over the duck breasts, then season with salt and pepper.

Heat a small non stick frying pan, add the duck breasts (fat side first) and cook for 10min, turning and cook for 3min then continue cooking in oven for 10min more (200’c). Remove the duck to a warmed plate to rest.

Bring a large pan of water to the boil, and then add salt and the spaghetti. Cook until the spaghetti is ready. Drain, reserved the cooking water.

Meanwhile, heat a wok, then add the oil from the duck. Add onion, then stir fry for 3minuntil starting to soften. Add garlic, ginger, chilli and courgette, stir fry for 3min, then add spinach with 2tbsp cold water and wilt down. Add soy sauce, turn the heat to low, then stir through the spaghetti. Squeeze over lime juice, season, then warmed spaghetti through.

Cut the duck breasts into thick diagonal slice. Divide spaghetti between 2 warmed bowls, top with duck and any juice, then serve.

Perry jelly and summer fruits:

2007-12-26T13:01:00.000-08:00

Ingredients:

Gelatine leaves 4
Perry (sparkling pear cider) 500ml
Caster sugar 75gr
Mixed berries, such as blueberries, raspberries and wild strawberries 125gr

Instructions:

Immerse the gelatine leaves one at a time in a shallow bowl of cold water and leave for a minute or so until soft.

Bring 100ml/3½fl oz of the Perry to the boil in a medium saucepan, add the sugar and stir until dissolved. Drain and squeeze the gelatine leaves, then add to the hot Perry and stir until melted. Remove from the heat, add the rest of the Perry and stir well. Put the pan of jelly somewhere cool, but do not let it set.
Divide half the berries among four individual jelly moulds, or use one large mould. Pour in half of the cooled jelly. Chill for an hour or so to set, then top up with the rest of the berries and unset jelly. (This ensures the berries stay suspended and don't float to the top.) Return to the fridge to chill until set.

To serve, turn the jellies out onto plates and place a scoop of ice cream.

Salmon wellington:(8)

2007-12-09T15:42:00.000-08:00

Ingredients:

Salmon fillets skinless 8 3/4-inch thick

Puff pastry 1pkg

Egg yolk mixed with 1tbsp milk for glaze

Mushroom onion filling:

Mushrooms chopped 1pound

Onions chopped 2

Light white wine sauce:

Dry White Wine 6 tbsp
white wine vinegar 6 tbsp
finely chopped shallots 2 tbsp
whipping cream at room temperature 1 1/2 cups
salt 1 tsp

White pepper

Finely chopped chives or parsley 2tbsp

Instructions:

Make mushroom onion filling: Melt butter or margarine in skillet and sauté onion until lightly browned. Add mushrooms and cook, stirring, until most of the liquid has evaporated. Season to taste. Remove to bowl and chill.
Filling may be refrigerated up to 2 days or may be frozen.

Roll half the pastry on a floured board into a rectangle approximately 14 inches long and 12 inches wide. Cut into 4 rectangles. Repeat with remaining dough.

Place salmon fillets on a greased baking sheet. Tuck the thinner parts of fillet underneath, making them all the same thickness. Divide mushroom onion filling among the fillets and spread evenly on top. Cover each with a rectangle of pastry. Tuck 1/2 inch of pastry under fillets; trim off excess dough. Do not cover the entire bottom with pastry or it will become soggy. Brush top and sides with egg yolk glaze, being careful not to let glaze drip. Re-roll scraps of pastry and cut out small decorations.
Place on Wellingtons and glaze the entire pastry again.

May be refrigerated up to 8 hours.

Make light white wine sauce: Place wine, vinegar and shallots or onion in medium saucepan. Bring to a boil, lower the heat, and simmer until slightly thickened and reduced to approximately 4 tablespoons. Slowly whisk in the cream. Simmer, stirring occasionally, until sauce thickens to desired consistency.
This will take a little time, but as the water evaporates from the cream, it will thicken. Season to taste with salt and pepper. Stir in chives or parsley. Reheat before serving. If sauce becomes too thick, thin down with additional wine or cream. Serve hot.

Dark Chocolate and Orange Tart with whisky cream (12)

2007-12-09T14:40:00.000-08:00

Ingredients:

Sweet pastry:

Flour (soft) 400g

Sugar 100g

Butter 250g

Eggs (beaten) 2

Chocolate and Orange filling:

Chocolate couverture (plain) 350g

(Broken into pieces)

Eggs 4

Double cream 400ml

Sugar 75g

Juice and zest of 2 oranges

Whisky cream:

Double cream 560ml}

Whisky 100ml} whisk together

Icing sugar to sweeten

Instructions:

To make the pastry; sieve the flour then lightly rub in the butter to a sandy texture. Make a well in the centre; add the sugar and beaten egg, mix until dissolved.

Gradually incorporate the flour and butter and lightly mix form a smooth paste. Wrap the pastry in cling-film and allow to rest in the fridge for at least one hour before rolling out.

After the pastry has rested; divide in two and roll each half on a lightly floured surface and carefully line two (8 inch / 20cm) flan rings. Bake blind in a pre-heated oven 200’C/400’F for 15 minutes.

To make the filling; melt the broken chocolate pieces in a bowl over hot water. Lightly whisk the eggs and sugar together, bring the cream to the boil and pour on to the eggs and sugar, whisk together and combined. Ladle into the blind-baked pastry cases and cook in a cool oven 130C’/250’F for 25 – 30 minutes or until the chocolate filling has set. When cooked remove from the oven and allow to cool.

At service/to order; carefully cut each tart in to 6 equal portions, place on a cold dessert plate, garnish with a quenelle of whisky cream, chocolate shavings and a sprig of mint. Lightly dust with icing sugar and serve.

Cream of Spinach Soup (4- 6)

2007-12-09T14:27:00.000-08:00

Ingredients:

Spinach 450g

Small onion 1

Corn flour 30g

Milk 850ml

Egg yolks 2

Cream 3 tbsp

Salt, pepper and nutmeg

Instructions:

Cook the spinach and blend it in a food processor until smooth. Heat the butter in a saucepan and cook the sliced onion until tender but not brown. Dissolve the corn flour in a little milk and add to the pan, mix well, bring to the boil, stirring and boil for three minutes. Stain onto the spinach and reheat with the rest of the milk. Whisk the egg yolks and cream together and add a little of the soup mix well, then add the whole mixture to the saucepan, season to taste and add a pinch of nutmeg. Reheat before serving, but do not allow boiling. Stir a spoonful of extra cream into each bowl and serve with hot country bread.

Cake Baklava:

2007-12-09T14:03:00.000-08:00

Ingredients:

Eggs 5

Unsalted butter (clarified) 250gr

Ground almonds 300gr

Roasted almond slices for decoration

Cardamom powder 1tbsp

Baking powder 2tsp

Raising flour 150gr

Sugar 200gr

Syrup:

Sugar 600-700gr

Water 1cup

Rose water 1cup

Instructions:

Pre-heat oven to 175C

Syrup: Boil the water with syrup till reduced, then add rose water, stir and simmer for 2min and allow to cool.

Prepare a tin by lightly greasing with clarified butter. (Swiss roll tin will 22-33cm)

In the bowl mix the eggs with sugar till a light and creamy colour. Then add all the other ingredients except the butter and mix well. Pour the cooled clarified butter down the sides of the bowl, mixing gently, but do not over mix.

Pour the batter into the tin then and cook for 25min in the middle shelf of the oven.

When the cake is ready, cool it slightly. Then cut into square shapes. Pour the syrup on it very slowly for at least 5times every 20min.

Decorate with slices roasted almond.

Goujons of fish serve with Tartar sauce:

2007-11-24T09:28:00.000-08:00

Ingredients:
Eggs (mix) 3
Fish 1kg
Plain Flour 1cup
Fresh breadcrumbs mix with herb, salt and pepper 2cup
Salt and black pepper
Instructions:
Fish fillets, e.g. sole, plaice, salmon, etc are cut into strips approx 8* ½ cm then seasoning.
Heat oil to 180°C, toss the cut fishes to coat in plain flour then into the eggs and using tongs remove fish pieces a couple at a time and toss in breadcrumb mixture.
Alternatively deep fry until crisp and golden; drain on absorbent paper.
Serve hot Goujons with Tartar sauce and lemon wedges.
Tartar sauce: consisting of mayonnaise mixed with chopped onions (or olives), gherkins and capers.

Genoese sponge

2007-11-09T11:14:00.000-08:00

Ingredients:
Butter 90gr
Eggs 7
Caster sugar 175gr
Flour 175gr
Instructions:
Preheat oven to 195’c/Gas 5
Prepare a cake tin by lightly greasing with fat and coat with flour.
Place the eggs in the warmed mixing bowl, whisk in the sugar. Whisk at high speed until the mixture is thick and creamy.
Carefully fold in the flour using a metal spoon or a scrapper, turning the bowl at the same time.
Pour the cooled melted butter down the sides of the bowl gently, Do Not Over Mix.
Pour batter into the tin and cook immediately for 25-30min. when cooked, remove from the baking tin onto a wire cooling rack.

Make 3 layers from the sponge then between each layer but the whipped cream with slices of different fruits.

When the cake is ready cover it with whipped cream and coating with grated chocolate. So you can mix the chocolate with whipped cream too.

Cream-caramel Bavarois (10)

2007-10-11T05:48:00.000-07:00

Cream-caramel Bavarois
Serve with mango Couli

Ingredients:
Sugar 500gr
Water 60gr
Milk 1pint
Gelatine 30gr
Whipped cream 1pint
Egg yolks 4
Sugar 70gr
Instructions:
Soften the gelatine in cold water.
Mix water and 500gr sugar together in the sauce pan and heat until it starts to turn a brownish or gold colour. Remove from the heat, and add the milk slowly and carefully.
Heat again till it starts to simmer and then remove from the heat.

Whisk yolks with 50gr sugar and 2 drops of vanilla until light and white.
Add the caramel to the light yolks, mix, and heat to 75’C.
Then remove from heat, adding the gelatine to it and set in iced water, stirring until setting point is reached. Fold in whipped cream.
Pour into a mould and leave in refrigerator to set.
To turn out, dip mould into hot water for a few seconds then invert onto dish.
Shake well and Bavarois should loosen and fall out.
Decorate with mango coulis.
Mango coulis:
Make the syrup, then add the mango and cook and then blend it.

Rich cream cheesecake: 12

2007-07-02T14:46:00.000-07:00

Ingredients:
Digestive biscuits 300gr
Melted butter 250gr
Egg yolks 4
Caster sugar 225gr
Grated rind of lemon and juice 2
Pinch of salt
Milk 300ml
Gelatine 8leaves
Cream cheese 450gr
Double cream whipped 500ml
Instructions:
Crash the digestives and mix with butter then use the rings/moulds and put the digestive into it and posh it. Then place them into a fringe for 20min.
Make custard by whisking the yolks, sugar, lemons, salt and milk together, in a bowl.
Put mix into a saucepan and warm over a moderate heat, continuously stirring.
Soften the leaf gelatine for 10min in cold water.
Squeeze out the excess water and add to the egg custard while the custard is still hot. Strain custard through a fine sieve.
Leave the cream to cool slightly and then pour one third of the custard over the cream cheese, whisk then add another 1/3 of cheese, whisk and then finally add the final 1/3 of cheese and whisk. You should have a smooth creamy mixture, check flavour add more if required.
Whip the double cream into light peaks. When cheese mixture is just beginning to set, fold in your whipped cream.
Fill rings/moulds of digestives with cheese cake fixture and rest in the fridge for 30min.

Chocolate Teardrops with pear mousse: (British food)4

2007-05-27T19:05:00.000-07:00

Ingredients:
For the chocolate teardrops:
Bittersweet chocolate coating 250gr
For the pear mousse:
Sheets of gelatine 4
Sugar 100gr
Whipped cream 250ml
Pear puree 250gr
Pear schnapps 50ml
For the caramel sauce:
Caster sugar 250gr
Double cream 350gr
For the pear glaze:
Pear juice 100ml
Sugar 50gr
Sheets of gelatine 1 ½
To garnish: chopped pistachios
Instructions:
To make the chocolate teardrops, melt the chocolate coating in a double boiler. Apply a thin layer of chocolate to three plastic strips of different lengths and form teardrop shapes. Allow to set in the refrigerator.
For the pear mousse, soak the gelatine in cold water. Mix the sugar and pear puree; bring to a boil until the sugar melts. Add the gelatine and simmer until the mixture is the colour of caramel. Allow to cool, and then blend in the whipped cream and pear schnapps. Refrigerate the mousse for three hours.
To make a sauce, melt the sugar over medium heat boiler and cook to a caramel, and then take off the heat and slowly add the cream, be careful from the steam and any hot caramel spitting up. Return to heat and melt caramel, use hot or cold.
Prepare the pear glaze by bringing the sugar and pear juice to a boil. Adding the previously soaked gelatine and passing the mixture through appointed sieve. Fill the teardrops with pear mousse and use a pastry brush to coat them with glaze. Arrange the tears on a plate pour some caramel sauce next to them and garnish with chopped pistachios.

Ginger beer with chilli: (American) 4

2007-05-21T14:53:00.000-07:00

Ingredients:
Lean beef steaks approx 100gr 4
Seasoning
Vegetable oil 1tsp
Strips of fresh red chilli to garnish
Marinade:
Ginger wine 2tbsp
Fresh root ginger 1piece finely chopped
Crushed garlic 1clove
Ground chilli 1stp
Relish:
Fresh pineapple 225gr
Small red pepper 1
Light soy sauce 2tbsp
3 Piece of stem ginger in syrup, drained and chopped
Instruction:
Trim excess fat from beef and pound steaks until ½ thick season both sides and place in dish.
To make the marinade combine the ginger wine, fresh root ginger, garlic and ground chilli pour it over the meat cling film and chill for 30min.
Make the relish, peel and finely chop the pineapple and place in a bowl. Half and deseed and finely dice the red pepper and chilli. Stir into the pineapple with the soy sauce and stem ginger cover with cling film and chill until required.
Cook steaks as required garnish with chilli strips serve with relish shredded spring and fresh cooked noodles.

Soup-e-Jo (Barley soup): (Persian food) 4

2007-05-17T16:05:00.000-07:00

Ingredients:
Barley 150gr
Beef stock ½ lit
Grated Carrots 3tbsp
Whipped cream 100gr
Béchamel sauce 2cups
Chopped parsley for garnish
Salt and black pepper
Instructions:
Soak the barley for 2 hours, then wash it and cook with beef stock. When the barley is cooked perfectly, add the carrots. When the carrots are cooked add the béchamel sauce, salt and pepper, and continue cooking very slowly for 5min. Then serve the soup in bowls and put the cream on top and the chopped parsley on top of the cream.

SALAD SHIRAZI: (Persian food)

2007-05-17T16:01:00.000-07:00

Ingredients:
Medium tomatoes 4
Cucumbers 1
Medium onion 2
Dried mint 2tbsp
Salt and black pepper
Verjuice 1cup
Instructions:
Wash cucumber and tomatoes. Peel onions. Chop cucumber, tomatoes and onions very finely and mix. Add Verjuice, dried mint, salt and pepper and mix well and serve.

LOOBIA POLOW: (Persian food) 4

2007-05-17T15:54:00.000-07:00

Ingredients:
Basmati or long grain rice 500gr
Lamb or beef 400gr
Green beans 400gr
Medium onions 3
Tomato paste 3tbsp
Saffron ½ tsp
Cooking oil 100gr
Salt, black pepper
Cinnamon 2tsp
Instructions:
Peel and slice onions and fry in oil until slightly golden. Cut meat into small pieces and add to onions. Fry over medium heat until colour changes.
Wash green beans and cut into 3cm pieces. Add to meat with 1-2 glasses of hot water and cook for about 30min on medium heat, add more hot water if necessary. Add tomato paste, salt, pepper and cinnamon and cook for another 15min on medium heat.
Wash the rice twice then drain the water. Pour water in a large non stick pan until it is half full and bring to a boil. Add rice and a spoonful of salt and continue boiling until rice is half cooked and rinsed, pour the rice into a drain and wash it with warm water. Add the meat mix and mix well. Cover and cook over low heat for about 30min or in oven for 20min. Before serve add some boiling oil with saffron top of the rice.

Kookoo Sabzi&Kookoo Sibzamini: (persian food)

2007-05-17T15:36:00.000-07:00

Kookoo sabzi Ingredients:
Eggs 8-12
1 tsp white flour
1/4 tsp black pepper
1/4 cup (2 Oz.) cooking oil or butter
Finely chopped fresh chives/scallion stems, fresh parsley, fresh coriander, dill weed, fenugreek 1kg or 1kg ready dried vegetable
2 tbsp barberries
Finely chopped walnuts 2tbsp
Instruction:
Soak the currants in cold water for 15 minutes before cooking. Drain before adding them in.
If using dried vegetable, soak it in hot water for 1hour. Then sieve it and use it same as fresh.
In a bowl add the eggs, all other ingredients, with the exception of fresh and dried vegetables. Beat it with a fork until the ingredients have been mixed well.
Add the vegetables, and stir the mixture until the vegetables have blended in (do not beat it any longer due to the delicate nature of fresh vegetables).
Put the oven setting to bake at 250 degrees (F). Pour the cooking oil in an non steak pan. Pour the vegetable mixture in the dish. Bake at this setting for about 40-45 minutes. You may cover the dish with aluminium foil at the beginning to prevent over-drying of the top crust. Remove the foil half way during the baking process.
Also you can fry it on the cooker.
Cut in square pieces before serving.

Kookoo ye sibzamini: Ingredients:
Potatoes 1kg
Eggs 4-5
Cooking oil
Baking powder 1tsp
Turmeric 1tbsp
Salt and black pepper
Instructions:
Cook potatoes, then drain, peel and grate it. Let cool completely. Beat eggs well until become foamy then add salt, pepper, baking powder and potatoes and mix well.Heat oil in a non stick pan until it is hot, pours in the mix, and flattens the surface with the back of a spoon and place the lid on. Reduce heat and fry for 10min, until KOOKOO is cooked under. Cut radically into 4 equal pieces, turn over, and fry for another 10min.

FALUDA: (Persian food) 8

2007-05-17T15:29:00.000-07:00

Ingredients:
Fresh lemon juice 2/3cup
Rose water 2/3cup
Sugar 1 ½ cups
Rice noodles 1
Crushed ice 8cups
Instructions:
Combine the lemon juice, rose water, and sugar in a heavy saucepan and bring to a boil over medium high heat. Boil, stirring constantly until the sugar is dissolved and the mix is syrupy. Remove the pan from the heat and let the syrup cool to room temperature, then cover and refrigerate until cold about 2hours.
Meanwhile soak the rice noodles in cold water to cover for 20min.
Boil water to a large saucepan, drain the noodles in a colander and cook in the boiling water until soft. Drain in the colander and rinse under cold running water until cool. Drain again then cut the noodles into 1 inch pieces, using scissors.
Working in batches combines the crushed ice and chilled rose water syrup in a blender and process to an icy puree. Transfer the mixture to a bowl and stir in the rice noodles.
Transfer the mixture to 8 wine glasses and put slice of lime or lemon over each FALUDA and serve immediately.

BASTANI KHAMEYEE (creamy ice cream): (Persian food)

2007-05-11T15:05:00.000-07:00

Ingredients:
500ml milk
125gr caster sugar
150ml double cream
3tsp powdered “SAHLAB” found in middle-eastern stores.
1 vanilla pod
Instruction:
In large saucepan, stir together milk, vanilla pod and sugar and bring to boil over medium heat.
Place 50ml of double cream on a flat tray and put it in a freezer.
Put SAHLAB in bowl; add 1 cup warm milk mixture. Mix well until smooth.
Add this mixture to warm milk in saucepan. Simmer over low heat, stir constantly, until it thickens. It should be slightly elastic at this point. Remove pan from heat. And cool 2hours. Pour into ice cream machine and after few min add 100ml double cream then after 10min add the crushed frozen cream.

Cake BASTANI (Cake ice cream): (Persian food).

2007-05-11T14:58:00.000-07:00

Ingredients:
Flour 150gr
Sugar 150gr
Egg yolks 7
White of eggs 7
Vanilla essence ½ tsp
Chocolate ice cream ½ lit
Strawberry ice cream ½ lit
Mint ice cream ½ lit
Whipped cream ½ lit
Instructions:
Mix egg yolks with sugar and essence thoroughly. In a separate bowl, beat the egg whites, then mix contents of both bowls together and add the flour to it and mix together.
Place the mixture into a baking pan, and put in the oven (325C) for one hour. When the cake is ready, remove and cool it.
Cut cake in half, making two rectangles. Split each half into two layers.
Spread one layer with chocolate ice cream, one with strawberry ice cream, and one with mint ice cream. Put one layer on top of the other, with a cake layer on the top; pressing into shape. Wrap and freeze.
Before serving, coat the cake with whipped cream, and then thaw in refrigerator for about 1hour.

Sabzi polo ba mahi:(Persian food)4

2007-05-10T20:11:00.000-07:00

Ingredients:
Whole fish (trout) 4
Fresh lime juice ½ cup
Extra virgin olive oil ½ cup
Coriander 50gr
Parsley 50gr
Mint 50gr
Saffron ½ tsp
Salt and black pepper
Instructions:
Cut fish length-wise from below. Remove insides, then wash and dry thoroughly. Place each side under grill at high temperature for 5-10min so that the skin dries up. Remove fish and separate skin witch should come off easily.
Sauce:
Finely chop coriander, parsley and mint. Add lime juice, olive oil, saffron, salt and pepper and mix well.
Cover a suitable pan with aluminium foil and place fish on it. Add the sauce on both sides as well as inside. Cover with a sheet of aluminium foil and cook in oven at medium temperature for 45min.
Note however that exact cooking time depends on the size of fish. Take care not to over cook. Add more sauce 2-3times during cooking. When cooked, decorate fish with slices of lime and some parsley. Serve with SABZI POLOW.
Ingredients:
Basmati or long grain rice 500gr
Vegetables (parsley, dill, coriander, fenugreek, green part of leek) 500g or ready dried vegetables 500kg
Cooking oil
Salt, black pepper
Instructions:
Soak the dried vegetables for 1hour. Then sieve the vegetables and dry it.
Boil water with salt then add the rice and cook till a little soft (half-cooked and rinsed). Then sieve the rice and dry it. Then mix it with vegetables, put the oil into a non steak pan then put the mix rice into the pan and continue cooking.

KASHK-E-BAADEMJUN: (Persian food) 4

2007-05-10T20:04:00.000-07:00

Ingredients:
Small aubergines, 6
KASHK, one glass
Medium onion 1
Dried mint, 2 spoons (or 200 grams of fresh mint)
Cooking oil
Salt and black pepper
Garnish: Onion 1, garlic 3gloves
Instructions: Peel aubergines and slice length-wise to a thickness of 1cm. Add salt and pepper and fry on both sides on medium heat until golden. Chop the onion and fry it, add aubergines to it then add half a cup of hot water to aubergines and cook over medium heat for 5min. then can be mash it with fork just a bit. Pour KASHK evenly over aubergines and mix it and cook for 3min. Slice onions thinly then Fry in oil until golden. Slice garlic thinly then fry in oil until golden. Fry the mint in oil for few min. Garnish it with onion, garlic and mint, and then serve.

BASTANI SAFFRONI (Saffron ice cream): (Persian recipe)

2007-05-08T07:54:00.000-07:00

Ingredients:
500ml milk
125gr caster sugar
100ml double cream
2tsp powdered “SAHLAB” found in middle-eastern stores.
1 tsp saffron, ground, dissolved in 3tbsp rose water
2 tbsp slivered pistachios for decoration
Instruction:
In large saucepan, stir together milk and sugar and bring to boil over medium heat.
Put SAHLAB in bowl; add 1 cup warm milk mixture. Mix well until smooth.
Add this mixture to warm milk in saucepan. Simmer over low heat, stir constantly, until it thickens. It should be slightly elastic at this point. Remove pan from heat.
Add saffron rose water. Mix well cool 2hours. Pour into ice cream machine and after few min add the double cream.
Serve saffron ice cream in small bowl, sprinkle with ground pistachios.

Scotch broth: (Scottish Recipes) (serve for 6-8)

2007-02-16T08:08:00.000-08:00

Ingredients:
Carrots diced 250gr
Turnips diced 250gr
Onions diced 2
White of leek sliced 1
Pearl barley 125gr
Neck of mutton 2kg
Salt and pepper
Water
Instructions:
Place meat in a pan and cover with cold water, add salt and the washed barley.
Bring to boiling point and skim, and then add pepper and vegetables.
Simmer for 1 ½ hours.
When meat is cooked, take out, dice, and return to pan.
Add chopped parsley or perhaps some greens just before serving.

MIRZA GHASEMI: (Persian food) (recipe is for 6persion)

2007-02-14T11:52:00.000-08:00

Ingredients:
Small Aubergine 8
Chopped Garlic 8cloves
Oil 200gr
Eggs 5
Medium Tomatoes 4
Salt, black pepper
Instructions:
Bake the aubergines in oven until cooked. This occurs when the aubergines swell and the skin bursts. Take aubergines out of oven and let it cool down slightly. Peel it and cut the hard tops. Cut into small pieces.
Bring water to boil in a small pot. Cook tomatoes in boiling water for 2-3 minutes.
Drain it and let cool. Peel it and cut into small pieces.
Fry garlic in oil over medium heat until golden. Add aubergines and fry further for 3-4 minutes. Add tomatoes, salt and pepper then fry until the excess water is gone.
Beat eggs well with a fork and fry separately until half-cooked. Add to aubergines, mix and fry further for 1-2 minutes.
This is a delicious dish from a region by neither the Caspian Sea in nor them Iran.

AASH E RESHTEH: (Persian food) 4

2007-02-14T11:18:00.000-08:00

Ingredients:
RESHTEH 400gr (RESHTEH is similar to spaghetti in shape and should be obtained in Iran)
Herbs (parsley, spinach, dill, coriander, green part of leek, end of spring onion 1kg
Chick peas 150gr
Black eye beans 150gr
Lentils 150gr
Dried mint 4spoons or 200gr of fresh mint
Mediums onions 4
KASHK 400gr (KASHK is thick whey and should be obtained in Iran)
Flour 2tbsp
Cooking oil
Slice and fry garlic 4cloves
Salt, black pepper
Instructions:
Soak chick peas, black eye bans and lentils in warm water for about two hours. Peel and thinly slice onions. Fry in oil until golden. Save half of the onions for later use. Add chick peas, black eye beans, lentils, salt and pepper to onions. Add 2-3glasses of hot water and cook over medium heat for about 30min. if necessary, additional hot water should be an added while cooking.
Wash and finely chop the herbs. Add to the mix, and continue cooking over medium heat for about 15min. dissolve flour in a glass of cold water, add in, and mix well. Add RESHTEH and cook over low heat for 10-15min. Strands of RESHTEH should remain intact and uncut. Remove the mix from heat, and pour KASHK evenly over it. Add fried onions on top.
Fry dried mint in oil for a few min. (if fresh mint is used, wash and finely chop it, and then fry in oil.) Also add fried mint on top of ASHE e RESHTEH and serve.

SHOLEZARD (Persian food) (Saffron rice pudding): Recipe for 10 persons.

2007-02-10T11:00:00.000-08:00

Ingredients:
Rice 500grams
Saffron 3tsps
Sugar 1kg
Water 30cups
Rose water 2cups
Sliced Almond 300grams
Garnish:
Almond, cinnamon and pistachio
Instructions:
Soak the rice in water for 30min then sieve it.
Boil the water, and add the rice and cook it.
When the water is a bit reduced, add all the rest of the ingredients and cook it very slowly, stirring constantly.
When the rice is ready (don’t lose all the water), put it into dishes and chill it. Before serving, arrange and design it with almond, cinnamon and pistachio.
Enjoy!

TACHIN (persian food): (Recipe for 8 Persons)

2007-02-10T08:07:00.000-08:00

Ingredients:
Chicken 2kg
Onion 1
Bay leafs 2
Rice 1kg
Yoghurt 1kg
Saffron 3tsp
Oil 200gr
Eggs 6
Salt and pepper
Garnish:
Dry Barberries, sugar, butter and slice almonds.
Instructions:
Soak the saffron in warm water for 20mins. Cook the chicken with onion, salt, pepper and bay leaves. After that, chill the chicken and trim it.
Boil water with salt then add the rice and cook till a little soft. Then sieve the rice and dry it.
Wisk the eggs, then mix it with the yoghurt and saffron. Add the rice to the mixture and mix it until the colour of the rice changes to completely yellow.
Put some oil in 2 cake pans, then place layer of rice into the oil in the pan top, then put layer of chicken top of the rice and continue like that and finish it with rice on the top. Put the lid on and cook it until all the rice is cooked and the colour is golden brow Finally, put the hot oil over the top of the rice, placing the rice on a chopping bored and cutting it into to 4 pieces.
Fry the dry barberries with butter for 2mins then add the sugar and fry for 1min.
Place each piece on individual dishes and add the fried barberries and almond.

Enjoy!

Salad Oloviye (persian food):

2007-01-19T11:48:00.000-08:00

Ingredients:
Potatoes 1.5 kg
Chicken salami 60gr
Eggs 3
Carrots 3

Chicken 800gr
Green peas 1tin
Gherkins (salty) 50gr
Mayonnaise 250gr
Instructions:
Cook potatoes and carrots together in the same pan. Boil the eggs. Cook the chicken and chill it.
Chop the gherkins, trim the chicken and mix with gherkins, mayonnaise, dice chicken salami and green peas in the bowl.
Mash the potatoes and carrots together then mix it with other ingredients.

Lime Tart coconut ice-cream served with:

2007-01-13T09:58:00.000-08:00

Ingredients:
Sweet Pastry:
Butter 65gr
Sugar 30gr
Flour (soft) 125gr
Egg ½
Lime Filling:
Limes (zest and juice) 2
Eggs 4
Caster sugar 180gr
Double cream 150ml
Instructions:
To make pastry, sieve the flour then lightly rub in the butter and sugar to a sandy texture.
Make a well in the centre; add the beaten egg and mix it.
Gradually incorporate the flour and butter and lightly mix to from a smooth paste.
Wrap the paste in cling-film and allow to rest in the fridge for at least one hour before rolling out.
Divide the paste in two and roll out each half on a lightly floured surface to a size just large enough to fill the greased flan ring. Line the ring making sure the paste gets into the corners and has a 1inch overhang. Bake blind in a pre-heated oven 200`c for 10min, remove the beans and greaseproof paper and trim off the overhang. Return the flan to the oven for a further 10min.
To make the filling whisk the eggs, sugar and lime zest, stir in the lime juice and then fold in the cream.
Reduce the oven temperature to 120`c. pour the filling into the pastry case and bake for 30min.
When cooked remove from oven and allow to cool. Remove the flan ring and cut each tart into 8 dust with icing sugar and glaze with a blow-torch or under a hot grill.

Glazed lemon Tart:

2006-12-21T12:39:00.000-08:00

Ingredients:
Sweet Pastry:
Butter 65g
Sugar 30gr
Flour (soft) 125gr
Egg ½
Lemon Filling:
Lemons (zest and juice) 2
Eggs 4
Caster sugar 180gr
Double cream 150ml
Instructions:
To make pastry, sieve the flour then lightly rub in the butter and sugar to a sandy texture.
Make a well in the centre; add the beaten egg and mix it.
Gradually incorporate the flour and butter and lightly mix to from a smooth paste.
Wrap the paste in cling-film and allow to rest in the fridge for at least one hour before rolling out.
Divide the paste in two and roll out each half on a lightly floured surface to a size just large enough to fill the greased flan ring. Line the ring making sure the paste gets into the corners and has a 1inch overhang. Bake blind in a pre-heated oven 200`c for 10min, remove the beans and greaseproof paper and trim off the overhang. Return the flan to the oven for a further 10min.
To make the filling whisk the eggs, sugar and lemon zest, stir in the lemon juice and then fold in the cream.
Reduce the oven temperature to 120`c. pour the filling into the pastry case and bake for 30min.
When cooked remove from oven and allow to cool. Remove the flan ring and cut each tart into 8 dust with icing sugar and glaze with a blow-torch or under a hot grill.

Herb crusted best-end of lamb, Anna potatoes, served with hot bean salad and redcurrant jus

2006-11-01T06:21:00.000-08:00

Ingredients:
For the Breadcrumb Coating:
100g/4oz dried breadcrumbs, not too finely ground
1 tbsp/15ml chopped parsley
1 tsp dried thyme
½ tsp chopped fresh rosemary needles
Butter 10gr
Ingredients:
1 tbsp/15ml olive oil
1 best end of lamb, about 8 ribs, perfectly trimmed
2 tbsp/30ml/1fl oz Dijon mustard
Instructions:
Prepare the breadcrumb coating. Mix all the dry ingredients together then add the butter. Mix until you have a sandy texture, and reserve on a small tray.
Roast the lamb in olive oil just for colouring and sear. And spread mustard all over the meat part (not the bones). Press the meat into the breadcrumbs until it is completely coated. Roast for a further 15-20 minutes in the oven.

Fish and prawn, basil, tomatoes, sauce setoise:

2006-10-08T06:36:00.000-07:00

Ingredients:
1kg mixed fish (salmon, cod, monk, bass, 10 tiger prawns)
½ kg mashed potato
2 eggs yolks
60gr butter
¼ bunch basil
3 plum tomatoes, Peeled, seeded and cut into concasse
5 fleurons
150ml sauce Setoise
15ml Rouille sauce
150ml béarnaise sauce
150ml whipping cream, whipped
Instruction:
Combine mashed potato with butter and the eggs yolks and season and making the duchesse.
Place in a piping bag with a star shaped nozzle and pipe around a flat bowl plate and glaze under the salamander.
Poach the fish in salt and water, sauté the tiger prawns and drain. Reheat the Setoise sauce,
Rouille and fold in the béarnaise and whipped cream and add the tomatoes and shredded basil.
Place neatly in the centre of the plate and glaze under the salamander.
Ingredients for sauce Setoise:
250gr langoustine shells
250ml fish stock
250ml rose wine
250ml whipping cream
15gr tomato puree
Instructions:
Brown the shells in a heavy based pan until golden. Add the wine, the puree and reduce till thick. Add the stock and cream by half. Strain through a fine chinos and chill.
Ingredients for Rouille sauce:
15gr basil
15gr garlic peeled
1 egg yolk
50ge olive oil
25gr Dijon mustard
Instruction:
Combine all the ingredients in the blender until it forms a smooth puree. Adjust seasoning and chill.

Red onion and brie tart served with salad and onion marmalade:

2006-10-06T04:09:00.000-07:00

Ingredients:
Pate brisee:
1egg
1tbsp cold water
Pinch of salt
100gr butter
200g soft flour
Filling:
60gr butter
300gr red onions finally sliced
Salt, pepper and grated nutmeg
220ml cream
50gr grated cheddar
50gr diced brie
2eggs
Method:
Sift the four and put into mixing bowl. Make a well in the centre and put in the salt and mix with butter very well. And after that, add eggs and mix it finally add the water and combine it. Blend into a smooth pastry.
Scrape the pastry up into a ball. Flatten it into a round and dust lightly with flour.
Wrap and chill in the refrigerator for 30min.
Lining
Line a flan ring with the pastry and bake blind, remember to keep the pastry moving by quarter turning after each use of the rolling pin. Make sure that the pastry is pressed into the corners of the flan ring.
Prink the bottom of the pastry shall all over with a fork and refrigerate for 10min. cut out a piece of baking parchment about 5cm larger than the flan ring and fit over the pastry. Fill with baking beans and bake for 15min.
Remove the paper and beans, bake for 10min or until lightly brown and dry.
Filling
Melt the butter in a frying pan over medium heat. Add the onions and cook, stirring frequently, until soft but not coloured.
Spread the onions over the bottom of the pastry shell. Whisk the cream with the eggs; add cheese, salt, pepper and nutmeg. Pour egg mixture over the onions.
Bake in the oven for 15min, until puffed and golden brown.

Potato & Avocado salad:

2006-08-14T15:03:00.000-07:00

Ingredients:
New potatoes 500gr or tin potatoes 1
Avocados 2
Handful toasted peanuts
Olive oil 2tbsp
Mustard cress 2tubs or water cress with mustard sauce
Squeeze lemon juice
Zest of lemon
Salt and pepper
Instructions:
Slice the potatoes into thick rounds and boil for about 10mins until tender, then drain. Whisk the olive oil, mustard, lemon zest and lemon juice together in a large bowl with a little salt and pepper, and then toss in the hot potatoes and leave to cool.
Halve stone and peel the avocados and cut into similar-sized chunks. When ready to serve, toss all the ingredients in with the potatoes and serve straight away.

Cold Piperade:

2006-08-11T17:27:00.000-07:00

Ingredients:
Courgettes 1kg
Aubergine 500gr
Tomatoes 800gr
Onions 2
1 bunch of watercress
Garlic 7cloves
Red pepper 1
Green pepper 1
Eggs 12
Salt, pepper to taste
Instructions:
Puree the watercress in a blander, and then do the same with enough tomatoes. Dice and strain the remaining tomatoes.
Into three separate bowls, beat four eggs apiece. Blend the pureed cress into one, and the pureed tomatoes into second bowl. The eggs in the third bowl should be left plain. Season with salt and pepper and then prepare three flat omelettes.
When the omelettes have cooled, use a circular cutting tool to cut out four slices of about 3in (75mm) in diameter from each omelette.
Dice the garlic and remaining vegetables; sauté each vegetable separately for 10min or until brown; mix all vegetables together and set aside to cool.
In the bottom of a 3in circular form, place one cut-out omelette slice. On it place about a tablespoon of mix vegetables, and then lay down another slice of omelette in a different colour, top with another layer of vegetables, and finish with an omelette of the third colour. Invert onto the centre of a plate.

Sweetie Vegetables:

2006-08-05T12:24:00.000-07:00

Ingredients:
Mushrooms 300gr
Onions 2
Carrots 3
Honey 1tbsp
Soya sauce 1tsp
Butter 20gr
Chinese chilli sauce 1tsp
Instructions:
Slice all vegetables separately.
Heat the butter in a large frying pan, and then cook onions over a medium heat for 3mins.
Add the carrots and cook for a further 3mins.
Add the mushrooms, cook for few minutes and then put other ingredients into the pan. Stir slowly for few minutes, then remove from the heat, taste season and serve it.
Enjoy!

Seafood spaghetti (Italian recipe):

2006-08-04T14:28:00.000-07:00

Ingredients:
Spaghetti roughly broken 300g
Pack mixed chill seafood 250gr
Chicken stock 1lit
Paprika 1tsp
Olive oil 1tbsp
Chopped fresh ginger 15gr
Chopped onion 1
Chopped garlic 2cloves
Chopped tomatoes 400gr or 1 tin tomatoes
Instruction:
Fry onion, ginger and garlic with oil over a medium heat for 5min.
Add the paprika, tomatoes and stock, and then bring to the boil.
Turn down the heat to a simmer, and then stir in the spaghetti and cook for 7min, stirring to stop the spaghetti from sticking.
Stir in seafood, cook for 3min more until heated through and spaghetti is cooked, and then season. Sprinkle with parsley and serve with pinch of black pepper on the top.

Stuffed courgette rolls:

2006-08-02T12:15:00.000-07:00

Ingredients:
Small courgettes 4
Tub ricotta 250gr
Squeeze lemon juice
Olive oil 4tbsp, extra to drizzle
Balsamic vinegar 4tbsp, extra to drizzle
Handful fresh basil leaves chopped
Pine nuts or peanuts 50gr, toasted
Instructions:
Slice the courgettes lengthways; using a swivel vegetable peeler- you’ll need 24 long strips.
Drizzle some of the olive oil and balsamic vinegar over two large plates and lay the strips flat. Sprinkle with more oil and balsamic, cover and leave to marinate in the fridge for at least 20min.
Mix the ricotta with lemon juice and seasoning to taste, and then mix in the basil and pine nuts or peanuts.
Place 1tsp of the ricotta mixture onto one end of a courgettes strip and roll up.
Repeat until you have used up all the filling. Arrange rolls upright on a plate and grind over some black pepper. Drizzle with a little more oil and balsamic and serve it.

Roasted red pepper salad (Italian recipe):

2006-08-01T12:39:00.000-07:00

Ingredients:
Red pepper 5large
Garlic 2cloves
Onion 1
Small bunch fresh parsley
Virgin olive oil 5tbsp
Instructions:
Cut the peppers in half and discard seeds, membranes and stalks. Place under a grill, skin side up, until they become blackened.
Remove from grill, put into a plastic bag and leave to cool-this will make them easier to peel later.
Take pepper out of the bag and peel off the blackened skin. Cut peppers into strips, and then lay them, overlapping, on a flat plate.
About 2hours ahead, finely chop the garlic, onion and parsley, discarding stalks. Scatter peppers with garlic and parsley, and then drizzle with olive oil and seasoning. Leave to stand for an hour or more to allow flavour to develop before serving.

Spaghetti with herby courgettes (Italian recipe):

2006-07-29T11:04:00.000-07:00

Ingredients:
Spaghetti 350gr
Courgettes cut into slim sticks 650gr
Garlic finely chopped 2cloves
Grated Grana Padano 50gr
Butter cut into pieces 30gr
Olive oil 4tbsp
Handful each Basil and parsley roughly torn
Instructions:
Cook the spaghetti in a large pan of boiling salted water for about 1omin until al dente or as directed on the pack.
Heat the oil in a large frying pan. Add the garlic and fry briefly without letting it brown. Tip in the courgettes, and then cook over a low heat for about 5min, stirring until just tender.
Drain the spaghetti, and then gently stir into the courgettes with butter, cheese and herbs. Season with salt and pepper and serve it.

Summery Sandwich:

2006-07-29T09:11:00.000-07:00

Ingredients:
Seafood sticks 10
Cucumber 50gr
Carrots 3
Yoghurt 2tbsp
Chinese chilli sauce 1tsp
Cream salad sauce 3tbsp
Soya sauce 1tbsp
Slices of bread
Instructions:
Chop the seafood and cucumber.
Grate the carrots.
Mix all the ingredients together and put on the bread.
Cut the sandwiches and serve with pickle.
* Also you can use chopped spinach and butter on the bread.

Fusilli pasta with green spinach saucea(Italian recipe):

2006-07-28T16:23:00.000-07:00

Ingredients:
Fusilli pasta 400gr
Baby spinach 250gr
Garlic 2cloves
Mascarpone 250gr

Lemon juice ½
Grated parmesan 30gr or grated cheddar 60gr
Grated parmesan or cheddar 10gr for serve
Pine nuts or peanuts, lightly toasted 60gr
Instructions:
Cook the pasta following pack instructions. Meanwhile put half the spinach in a food processor with the garlic, mascarpone, lemon juice and parmesan, then whiz to a smooth sauce. Drain the pasta thoroughly and return to the pan over a low heat. Stir in the sauce, pine nuts or peanuts and remaining spinach, until the spinach has just wilted. Season and serve with extra parmesan or cheddar sprinkled.

Mango & banana smoothie:

2006-07-16T05:01:00.000-07:00

Ingredients:
½ ripe mango
2 bananas
200ml natural yogurt
1 tsp honey
50ml milk
100ml ice
Instruction:
Peeled mango, stone removed and flesh roughly chopped.
Put all the ingredients (including the ice if using) in a liquidiser and whizz until smooth.
Check the taste, adding a little more honey if you need it.

Vinegar sauce:

2006-07-11T14:13:00.000-07:00

Ingredients:
Sugar 10gr
Vinegar 5tbsps
Chopped mint 15gr
Instructions:
Mix all the ingredients together and enjoy it!

Sushi:

2006-07-11T14:05:00.000-07:00

Ingredients:
Sushi rice 250gr
Nori seaweed 10sheets
Cucumber ½ large size or 250gr
Carrots 250gr
Cheese slices 10
Eggs 3 medium or large
Seafood sticky 6
Gherkins 4 medium size
Mincemeat 200gr
Chopped onion 1
Instructions:
Cook the rice.*
Scramble the eggs.
Cut all the ingredients (except rice, meat and onion) J into convenient lengths similar to that shown in the picture.
Fry onion with meat, adding a pinch of salt and turmeric.
Fry carrots in a pan in a little oil.
Lay the rice on the Nori. Leave 2cm space from top of the sheet and about 3cm space from end of sheet as shown in the picture.
Start rolling from top of the sheet. You can also use Wasabi sauce, or sesame oil at the end of the sheet (just a small quantity).
Cut with a sharp knife, but before use, wash the knife in water.
You can serve it with Soya sauce or vinegar sauce.

If you haven't any Sushi rice*, you can make the rice and mix it with sugar and vinegar and make the rice sticky, because you need sticky rice for this dish.
You can also use avocado or any fish that you like, but the best fish is salmon.

Basic banana smoothie:

2006-07-10T13:43:00.000-07:00

Ingredients:
2 bananas 200ml natural yogurt 1 tsp honey 50ml milk 100ml ice
Instruction:
Put all the ingredients (including the ice if using) in a liquidiser and whizz until smooth. Check the taste, adding a little more honey if you need it.

Persian Stumboli:

2006-07-04T12:14:00.000-07:00

Ingredients:
Rice 500gr
Chopped tomatoes 1tin or (fresh tomatoes 400gr)
Potatoes 1tin or (cooked potatoes 300gr)*
Mince beef 250gr
Chopped onions 2
Cumin 1tsp
Turmeric 1tsp
Instructions:
Cook the rice separately.
Fry the onions till they begin to turn slightly golden. After this, add the beef and fry together until the beef is cooked. Add the potatoes and tomatoes and after 3mins, add all the rest of the spices and cook for 10mins.
Add the rice to all ingredients.
* If you are going to use raw potatoes, you can mix all the ingredients together with the raw rice and cook together.

Summery pasta:

2006-07-04T06:45:00.000-07:00

Ingredients:
Tuna 1tin
Sweet corn 1tin
Cherry tomatoes 100gr
Green peas 1tin
Cucumber 50gr

Chicken rolls 50gr
Pasta 200gr Lettuce 100gr
Chinese chilli sauce 1tsp
Yoghurt 2tsp
Soya sauce 1tsp
Salad cream 2tsp
Instructions:
Cook the pasta in boiling water. Drain and completely dry it.
Chop the lettuce and the tomatoes and chicken rolls.
Mix all ingredients together.
Place it in the fridge for 2hours.
Eat when cool.

Persian Kookoo Sabzi (Vegetarian food)

2006-06-28T14:54:00.000-07:00

Ingredients:
Eggs 8
1 tsp white flour
1 tsp salt
1/4 tsp black pepper
1/4 cup (2 Oz.) cooking oil or butter
1/2 cup (4 Oz.) finely chopped fresh chives/scallion stems
2 cups (16 Oz.) finely chopped fresh parsley
1/2 cup (4 Oz.) fresh coriander or 2 table spoon dried ones
1/4 cup (2 Oz.) fresh or dried dill weed
1/2 table spoon dried fenugreek
If you like than you can use (1 tsp red currants
1/3 cup (2-3 Oz.) finely chopped walnuts)

Directions:

Soak the currants in cold water for 15 minutes before cooking. Drain before adding them in.
In a bowl add the eggs, 1/2 of the cooking oil and all other ingredients, with the exception of fresh and dried vegetables. Beat it with a fork until the ingredients have been mixed well.
Add the vegetables, and stir the mixture until the vegetables have blended in (do not beat it any longer due to the delicate nature of fresh vegetables).
Put the oven setting to bake at 250 degrees (F). Pour the remainder of the cooking oil in an oven safe dish. Pour the vegetable mixture in the dish. Bake at this setting for about 40-45 minutes. You may cover the dish with aluminium foil at the beginning to prevent over-drying of the top crust. Remove the foil half way during the baking process.
Also you can fry it on the cooker.
Cut in square pieces before serving.

Pavlova:

2006-06-11T16:12:00.000-07:00

Ingredients:
4 eggs whites
250 grams castor sugar
1 tsp corn flour
1 tsp vinegar
Instructions:

Beat eggs whites with sugar and make a white cream.
Mix corn flour and vinegar to the mixture.
Put on parchment paper.
Cook in oven no4 gas in the middle shelf for 10min.

Cream caramel:

2006-06-09T17:26:00.000-07:00

Ingredients Caramel:
Sugar 100gr
Water 125ml
Instruction:

Prepare the caramel by placing three quarters of the water in a thick pan.
Adding the sugar and allowing boiling gently, without shaking or stirring the pan. When the sugar has cooked to a golden brown caramel colour, add the remaining of the water, re-boil until the sugar and water mix, then pour into the bottom of moulds.

Ingredients custard:
Sugar 50gr
Vanilla 5drops
Milk ½ lit
Eggs 4
Instruction:

Prepare the cream by warming the milk and whisking on to the beaten eggs, sugar and vanilla.
Strain and pour into the prepared moulds. Place in a roasting in half full of water. Cook in moderate oven at 160’c for 40min.
When they are getting cold, loosen the edges of the cream caramel with the fingers, and shake firmly to loosen and turn out on to a flat dish or plates.

Persian Pan Kebab(Kebab Maitabee):

2006-05-30T07:10:00.000-07:00

Ingredients:
Mince beef 400gr
Grated onion 2
Cumin 1tsp
Turmeric ½ tsp

Salt, pepper, sumac
Cherry tomatoes 15
Instructions:
Mix all ingredients together except tomatoes.
Make small balls from ingredients after that flat the balls with hand.
Heat a frying pan and fry flatted ingredients in pan without any oil.
When cooked one side of kebab flip to other side and fry other side.
Take it out the kebab and used sedimentary of kebab for frying tomatoes.
Serve kebab on a flat dish with tomatoes and herbs salsa salad.

Herbs salsa salad:

2006-05-30T06:39:00.000-07:00

Ingredients:
Tomatoes 2
Parsley 10gr
Mints 10gr
Cucumber 20gr
Soya sauce 2tsp

Vinegar 1tsp
Instructions:
Chop all ingredients and mix together.
Mix the vinegar and Soya sauce with other ingredient. (You can also use 1tsp olive oil.)

Pouding soufflé:

2006-05-28T12:28:00.001-07:00

Ingredients:

Milk 185ml

Flour, white or wholemeal 25gr

Butter 25gr

Caster sugar 25gr

Eggs yolks 3

Eggs white 3

Instructions:

Place flour in a bowl and combine with butter and sugar.

Whisk into boiling milk and bring to boil.

Remove from heat; add the yolks and whisk continuously.

(Stiffly) beat the egg whites (it should become like soft meringue without sugar.)

(Carefully) fold the result of last step into the mixture.

Fill three-quarters with butter and sugar. You can also use chocolate dariole moulds.

Place in a roasting tin half full of water.

Bring to the boil and place in a hot oven at 240’c for 15min.

Turn out the soufflés on to a flat dish.

Cashew prawn curry:

2006-05-23T09:40:00.000-07:00

Ingredients:
Cashew 20gr
Prawn 300gr
Chopped onion 1
Ginger 5gr
Crush Garlic 2cloves
Chilli powder ½ tsp
Turmeric powder ¼ tsp
Gharam (garam) masala ½ tsp
Curry powder 1 tsp
Green chilli, finely chopped 1
Tomatoes, finely chopped 2 or one tin tomato
Tomato puree 1tsp
Pepper corn 3
Butter 40gr
Onion rings 2
Salt, Lemon zest
Instruction:
Fry the onion in butter until golden brown.
Then add the garlic, ginger and tomato puree and stir-fry for 3minutes.
Now add all spices and stir-fry until you can smell the scent of the spices.
Immediately add the rest of the ingredients except prawns, stir, cover and let it simmer for 10 minutes.
Add the prawn and cook more 10minutes.

Add drops of water if the sauce becomes too dry.

Meat Quiche:

2006-05-20T08:22:00.000-07:00

Ingredients:
Rough puff or short pastry 100gr
Sweet corn 20gr
Grated cheese 25gr
Medium egg 1
Milk 125ml
Mince meat 250gr
Chopped mushroom 10gr
Chopped red, green, yellow pepper 50gr
Butter 10gr
Cayenne, salt
Instructions:
Melt butter in the pan and fry meat and after that put mushroom, peppers, salt and cayenne.
Lightly grease four or 10 good-size barquette or tartlet moulds.
Roll out the pastry and line thinly pastry on the base.
Prick the bottoms of the paste two or three times with a fork.
Place in the fridge for 15min.
Put the grease paper top up the base and cover with dry beans inside it.
Cooking in hot oven at 250’c for 4min or until the pastry is lightly set.
Remove from the oven and take out the paper and beans; press the pastry down if it has tended to rise.
And back to oven just for 3min more.
Add the fried ingredients with grated cheese cover with sweet corn in the paste.
Mix the egg and milk thoroughly.
Strain into the barquettes.
Return to the oven at 230’c and bake gently for 20min or until nicely browned and set.
Ingredients for Short Paste:
Flour (soft) 300gr
Water 8tbsp
Punch salt Butter 75gr
Lard 75gr
Sieve the flour and salt.
Mix with butter and lard. Add the water.

Sausage rolls:

2006-05-20T06:48:00.000-07:00

Ingredients:
Puff pastry 200gr
Sausage meat 400gr
Crash garlic 2
Chopped parsley
Salt, pepper
Yolk egg 1

Instructions:
Roll out the pastry 3mm thick into a strip 10cm wide.
Mix sausage meat with herbs, salt and pepper.
Make sausage meat into a roll 2cm diameter.
Place on the pastry.
Moisten with egg wash the edges of the pastry.
Fold over and seal. Cut into 8cm lengths.
Mark the edge with the back of a knife.
Brush with egg wash.
Place on to a greased, dampened baking sheet.
Bake it at 220’c for about 20min.

Vegetarian Quiche:

2006-05-20T06:14:00.000-07:00

Ingredients:
Rough puff or short pastry 100gr
Sweet corn 20gr
Grated cheese 25gr
Medium egg 1
Milk 125ml
Asparagus 4
Chopped mushroom 10gr
Chopped shallot 1
Butter 10gr
Cayenne, salt
Instructions:
Fry mushroom and shallot just little bit with butter.
Lightly grease four or 10 good-size barquette or tartlet moulds.
Roll out the pastry and line thinly pastry on the base. Prick the bottoms of the paste two or three times with a fork.
Place in the fridge for 15min.
Put the grease paper top up the base and cover with dry beans inside it. Cooking in hot oven at 250’c for 4min or until the pastry is lightly set.
Remove from the oven and take out the paper and beans; press the pastry down if it has tended to rise. And back to oven just for 3min more.
Add the vegetable and sweet corn except asparagus and grated cheese.
Mix the egg, milk, salt and cayenne thoroughly and desing with asparagus.
Strain into the barquettes. Return to the oven at 230’c and bake gently for 20min or until nicely browned and set.
Ingredients for Short Paste:
Flour (soft) 300gr
Water 8tbsp
Punch salt
Butter 75gr
Lard 75gr
Sieve the flour and salt. Mix with butter and lard. Add the water.

Sticky toffee pudding with butterscotch sauce:

2006-05-19T17:08:00.000-07:00

Ingredients:
Medjool dates stoned and chopped 150gr
Water 200ml
Bicarbonate of soda 1tsb
Unsalted butter 50gr
Caster sugar 150gr
Medium eggs 2
Self-raising flour 100gr

Instruction:
Boil the dates in water for approximately five min until soft, and after 5min add the bicarbonate of soda.
Wisk the butter and sugar together until light and white gradually beat in the eggs.
Mix with dates, flour and vanilla essence, stir well.
Form into the greased baking tin and bake in a pre-heated oven 180’c for approximately 40min, until firm to the touch.
Carefully portion the sponge.
Sauce ingredients:
Double cream 250ml
Butter 62gr
Demerara sugar 100gr
Make the sauce by boiling the cream, whisk in the butter and sugar, and simmer for 3min. carefully pour over the pudding.

Bavarois (fruit based):

2006-05-18T16:15:00.000-07:00

Ingredients:

Gelatine 4 leaves

Fruit puree 250gr

Whipping cream 250gr

Sugar to taste

Instruction:

If using leaf gelatine, soak in cold water.

Add the sugar to the fruit and mix it together.

Place the gelatine to the hot pan and remove the pan after melting them very quickly.

Put in the gelatine to the fruit.

Pass through a fine strainer into a clean bowl, leave in a cool place (on ice), and stirring occasionally until almost setting point.

Remove the bowl and fold in the lightly beaten cream.

Pour the mixture into an individual moulds.

Allow to set in the fridge for 45min.

Shake and turn out on to a flat dish or plates.

Bavarois (chocolate based. Container to decant into

2006-05-17T05:23:00.000-07:00

Ingredients:

Gelatine 4 leaves
Medium yolks eggs 4
Caster sugar 50gr
Milk ¼ lit
Double cream or whipping cream 250ml
(Chocolate if you like 75gr)
Instructions:
If using leaf gelatine, soak in cold water.
Cream the yolks and sugar in a bowl until almost white.
Whisk in the milk (with chocolate), which has been brought to the bowl; mix well.
Clean the milk saucepan, which should be a thick-based one, and return the mixture to it.
Return to a low heat and stir continuously with a wooden spoon until the mixture coats the back of the spoon. The mixture must not boil.
Remove from the heat; add the gelatine and stir until dissolved.
Pass through a fine strainer into a clean bowl, leave in a cool place (on ice), stirring occasionally until almost setting point.
Fold in the lightly beaten cream.
Pour the mixture into a mould or individual moulds
Allow to set in the refrigerator.
Shake and turn out on to a flat dish or plates.

Chocolate Bread and butter pudding

2006-05-15T15:05:00.000-07:00

Ingredients:
Sultanas 50gr
Slices of bread spread with butter 2
Eggs 3
Sugar, caster or unrefined 50gr
Vanilla essence or a vanilla pod 3drops
Milk ½ litres
Chocolate powder 25gr
Instruction:
Wash the sultanas and place in a dish or individual dishes.
Remove the crusts from the bread and cut each slice into four triangles, neatly arrange overlapping in the pie dish.
Prepare an egg custard (whisk the eggs, sugar and vanilla.
Pour on the warmed milk, whisking continuously.)
Add chocolate powder to the egg custard.
Pass through a fine strainer on to the bread, dust lightly with sugar.
Cook and serve as for baked egg custard.

2006-05-15T14:13:00.000-07:00

I am a cook, who is in love with food and watching it as art. In this blog I try to write about my experience food recipes which I like and hope somebody give me feedback and write down his/her views.

I believe cooking is more than just eating, cooking is part of life’s sprit which can inspire human soul.