fast food picture

French fries

biggest humburger by 100 ponds

Kentucky Fried Chicken

Fast food is the term given to food that can be prepared and served very quickly. While any meal with low preparation time can be considered to be fast food, typically the term refers to food sold in a restaurant or store with low quality preparation and served to the customer in a packaged form for take-out/take-away. The term "fast food" was recognized in a dictionary by Merriam–Webster in 1951.

Recipe for prostate cancer

pomegranate juice against prostate

Prostate specific antigen (PSA) is a marker used to detect and track prostate cancer in men. Pomegranate juice is rich in antioxidants which is probably the reason why it slows the recurrence of prostate cancer.

Pomegranate is also called seeded apple, in which vitamin C, potassium and malic acid prevent problems in heart, ovary and prostate. The phytochemicals (plant- or fruit-derived chemical compounds) in cabbage sprouts are 3 to 10 times of that in cabbage itself. Brussels sprouts are also helpful in prostate and ovarian cancer.
Sweet and Sour Greens with Quince and Pomegranate

ingredients:

1 pound assorted bitter greens, including collards, mustard greens, kale, etc.
1 Tbs fruity olive oil
2 tsp finely chopped shallots
3 cloves garlic, crushed and finely minced
1 large ripe quince, peeled, cored, quartered

The cooking syrup for the quince:

1/3 cup granulated sugar
water to cover the quince in the saucepan
1 large cinnamon stick
½ tsp ground nutmeg
6 whole cloves

The sauce for the greens:

¼ cup pomegranate concentrate (also known as pomegranate molasses)
3 Tbs white wine vinegar

methods:


1. Wash the greens well. Remove woody stems, where necessary. Pile the leaves of each kind separately. Roll them into compact cylinders and slice crosswise into thin shreds. Set aside.


2. Make the cooking syrup for the quince by combining the sugar, water, and spices in a small saucepan. Bring to a boil, add the quince, reduce to a simmer, and cook over low heat, for about 12-15 minutes, or until the quince is tender but not mushy. (Quince is actually quite forgiving of overcooking.) When done, remove the quince, cut into ½ inch cubes, and mound in the center of a heated serving platter. Keep warm, covered, in a 200 degree oven. Sieve the syrup, discarding the solids, and set aside.


3. Heat the oil in a heavy skillet until hot. Reduce the heat to medium and add the garlic and shallots. Cook stirring constantly for about 2 minutes or until they are tender, but not browned. Add the greens, and cook stirring until they are just wilted but bright green, about 2 minutes. Remove the platter from the oven and arrange the greens over the quince.


4. Add the pomegranate concentrate and the vinegar to the quince syrup and boil until the liquid lightly coats a spoon. In a small saute pan coated with a film of oil, stir-fry the pepper just until slightly wilted. Pour the sauce over the greens and garnish with the red pepper shreds.

gourmet healthy food

tuscany italian food

Tuscany is a treasure trove of Italian food. Try eating at a Tuscan inspired Italian food restaurant, or make sure to visit Tuscany while in Italy to try all the different unique Italian food dishes that they have to share. italian peoples meke tuscany as favorite food it is rich of healty ingredients. really good bread texture of tuscany. it's combination of olive oil,made with sweet chestnut flour with rosemary leaves, breads made from a mixture of different flours; the list goes on and on. Usually Italian food makes one think of all the different forms of pasta, but in Tuscany the Italian food of variety is the bread.

fathous

Fattoush is a Lebanese salad, meaning “moistened bread”. This refers to the fried or toasted pita bread providing the salad with so much crunch but which also absorbs the lemon juice and olive oil dressing. fathous is including vegetarian food, rich of protein and loss fat and calories. star your diet now!

sandwich with tomato and sprouts

sandwich with tomato and sprouts are the best part is to eat the sprouts at their peak of nutritional value. nutrituons and protein of the food are very rich to optimize our healthy diet.

Apple Pie Recipes

old fashioned apple pie

Ingredients

Makes one 9-inch double crust pie

5 tablespoons all-purpose flour, plus more for work surface

1 large egg yolk

1 tablespoon heavy cream

1 tablespoon cornstarch

4 pounds assorted cooking apples, peeled, cored, and cut into 1/4-to 1/2-inch-thick slices

3 tablespoons fresh lemon juice, washed

3/4 cup granulated sugar

1/4 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

1/4 cup cold (1/2 stick) unsalted butter, ,cut into 1/2-inch pieces

Sanding sugar, for sprinkling

Method

1. Turn out 1 piece of dough onto a lightly floured work surface. Roll into a 13-inch round, about 1/8 inch thick. Fit into 9-inch pie plate. Trim edges flush with rim. Freeze until firm, about 30 minutes.

2. Roll out remaining dough on parchment paper to a 13-inch round, about 1/8 inch thick. Transfer to a baking sheet; refrigerate until firm, about 30 minutes.

3. Preheat oven to 400 degrees. Whisk egg yolk and cream in a small bowl; set egg wash aside. Put apples, lemon juice, granulated sugar,cornstarch, flour, cinnamon, nutmeg, and salt in a large bowl; toss to combine. Fill pie shell with apple mixture, and dot with butter. Lightly brush edge of pie with a wet pastry brush. Place dough round on top of pie. Trim edges flush with rim; press to seal. Crimp edges as desired. Make four 1/2-inch slits in center of pie. Brush top with egg wash; sprinkle with sanding sugar. Freeze 30 minutes.

Place pie on a baking sheet. Bake until crust begins to turn golden brown, about 20 minutes. Reduce oven temperature to 350 degrees. Bake until crust is golden brown and juices are bubbling, about 35 minutes. Cover with foil if browning too quickly. Let cool completely on a rack.

caramel pecan apple pie

Pie & Filling

1 unbaked pastry shell (9 inches)

7 C sliced peeled tart apples

1 t lemon juice

1 t vanilla

3/4 C chopped pecans

1/3 C packed brown sugar

3 T sugar

4-1/2 t ground cinnamon

1 T cornstarch

1/4 C caramel ice cream topping, room temp

3 T butter, melted

In a large bowl, toss apples with lemon juice and vanilla. Combine the pecans, sugars, cinnamon and cornstarch; add to apple mixture and toss to coat. Pour caramel topping over bottom of pastry shell; top with apple mixture (shell will be full). Drizzle with butter.

Streusel Topping

3/4 C all-purpose flour

2/3 C chopped pecans

1/4 C sugar

6 T cold butter

1/4 C caramel ice cream topping, room temp

In a small bowl, combine the flour, pecans and sugar. Cut in butter until mixture resembles coarse crumbs. Sprinkle over filling.

Bake at 350 for 55-65 minutes or until filling is bubbly and topping is browned. Immediately drizzle with caramel

apple pie

That gets prepped into the pie dish and baked for 6-8 minutes.

While that is baking, I chop enough pecans to make a cup (looks like a scant cup here) and start peeling the apples (Granny Smith). After the pie crust has cooled, I pour caramel ice cream topping into crust – the recipe calls for ¾ cup, but that seems like way too much, so I probably used ½ cup and then sprinkle with the chopped pecans.

By this time Bike Boy has returned from a 35 mile ride and is cold and hungry. I microwave a pack of cinnamon oatmeal, adding some of the sauteed apples and it's a hit.

The apples are done and I add them to the pie crust. It doesn't seem as if there will be enough room for all of the apples, that I am sauteeing in butter, brown sugar and cinnamon until soft. The next step is the cream cheese topping. I mix up 8 ounces of softened cream cheese with lemon juice, vanilla, sugar and an egg until soft.

I add the apples to the pie crust and then cover it with the cream cheese topping –I didin't think it would fit on top of the apples, but it settles down into the pan without too much fuss. This goes into the oven at 350° for about 30 minutes or until a knife inserted in the middle comes out clean. I set the timer for 20 minutes as I have a convection oven and tends to cook things much quicker. The pie is done and golden in about 22 minutes. At this point, I let it cool completely and cover it and refrigerate overnight for Thanksgiving dessert. For the topping, I whip heavy cream with a little bit of sugar and some vanilla until soft peaks form. I completely cover the top of the cooled pie and then add the rest of the chopped pecans and drizzle with the caramel syrup. Bike Boy and the boys have been circling for a while, unusual behavior for them as they don't usually eat dessert. I make them wait so I can take one last photo.

Delicious - Everyone loved it, and I've several requests to remake for Christmas. What the original recipe did not call for was chilling it overnight, but I think this is very important as the flavors really developed in the apples and biting into that cold layer really balanced out the richness of the cream cheese and whipped cream toppings.

chinese food recipes and method

egg bubble soup

Ingredients:

4 (250 g) eggs, beaten
1/8 tsp pepper
3 1/2 oz (100 g) lard or vegetable oil
1 tsp scallions, chopped
1 1/2 tsp salt, or to taste
1 tsp MSG

Method:

Heat the oil in a work over low heat to about 350oF (175oC),
or until a piece of scallion green sizzles and moves around
when dropped in the oil.

Add the eggs and fry until the egg solution bubbles but has
not yet begun to brown. Add 4 cups (1 liter) of water. Stir
in the salt, MSG, and pepper. Simmer until fragrant. Pour
the soup into a tureen, sprinkle with scallions, and serve.

mini spring roll

(Made with mini spring roll wrappers)
Yield: 20 Spring Rolls

Ingredients:

2 tablespoons vegetable oil
2 cloves garlic, finely chopped
2 teaspoons peeled and grated fresh ginger
3 1/2 oz (100 g) ground (minced) pork
3 1/2 oz (100 g) ground (minced) chicken
2 oz (60 g) ground (minced) shrimp
2 stalks celery, finely chopped
1 small carrot, finely chopped
6 canned water chestnuts, drained and finely chopped
4 scallions (shallots), finely chopped
1 cup (3 oz/90 g) shredded Chinese cabbage
2 teaspoons cornstarch (cornflour)
2 tablespoons oyster sauce
1 tablespoon soy sauce
2 tablespoons chicken stock
1 teaspoon Asian sesame oil
20 frozen mini spring roll wrappers, about 4 1/2 inches
(11.5 cm) square, thawed
2 teaspoons cornstarch (cornflour) mixed with 2 tablespoons
water

4 cups (32 fl oz/1 L) vegetable oil for deep-frying

Method:

Mix together the cornstarch, oyster sauce, soy sauce, and
chicken stock. Set aside.

Heat wok and add 1 tablespoon oil, swirling down the sides
of the wok. When oil is ready, add garlic and ginger,
stir-frying until fragrant (approximately 1 minute). Add
the ground pork, chicken, and shrimp. Stir-fry until they
change color (approximately 3 minutes). Remove the
ingredients from the wok and set aside.

Add 1 tablespoon of oil to the wok. When hot, add, in the
following order, the celery, carrot, water chestnuts,
scallions, and cabbage. On high heat, stir-fry the
vegetables until they have softened (approximately
2 minutes). Add the cornstarch/oyster sauce mixture. Bring
the ingredients to boiling, and then reduce the heat to
medium and continue cooking to allow the sauce to thicken
(between 1 and 2 minutes). Remove the wok from the heat.
When the ingredients have cooled add the pork mixture,
stirring it in to mix well. Add the sesame oil.

Wrappers: Mix together the cornstarch and water. Carefully
wet the edges of the spring roll wrapper with the
cornstarch/water mixture. Mound 1 tablespoon of filling in
the center. Roll the wrapper up diagonally, folding in the
sides. Repeat until all the spring rolls are made.

Heat the 4 cups of oil in a wok, using a deep-frying
thermometer to determine when the temperature reaches 375
degrees F (190 degrees Celsius). (If you don't have a
deep-fry thermometer, just stick a bread cube in the oil -
when it sizzles and turns a golden color, the oil is hot
enough). Cook each spring roll until it turns golden brown,
in batches of 4 at a time. Remove and drain on paper towels.
Serve hot.

spicy chiken wings

Spicy Chicken Wing

Ingredients:

1 kg chicken wings (mid-joint)
5 TB salt
Freshly Ground Black Pepper

Method:

Clean wings and marinate with 3 TB salt, the longer the
better (the wings can be prepared in advance and frozen).
Line the wings on a baking tray, and sprinkle with remaining
2 TB salt and freshly ground black pepper. Bake at 230
Celsius (roughly 450 Fahrenheit) for 20 minutes or until
golden, turning once. Serve with dipping sauce.

Dipping Sauce: Mix ketchup with a bit of honey and tabasco
sauce.

beef and tofu

Ingredients:

1 c Beef broth
1 tb Cornstarch
2 tb Water
1 t Brown sugar
2 tb Oil
1/2 lb Lean ground beef
1 cl Garlic minced
2 c Shredded Chinese cabbage
1/2 lb Tofu, cut into 1/2" cubes
3 c Hot cooked rice
2 Green onions with tops,
Sliced

Method:

1. Bring broth to a boiling medium sauce pan.Combine
cornstarch and water in a small bowl, set aside.
2. Heat oil in wok over high heat.Add beef.Stir fry until
no longer pink, breaking larger pieces with a wooden spoon.
3. Add garlic and Chinese cabbage, cook about 1 minute.
4. Reduce heat and add broth mixture, stir until thickened.
5. Add tofu, gently stir until heated, about 1 minute.
6. Spoon tofu mixture over rice and garnish with green onions.

almond chiken

Ingredients:

2 whole skinless boneless chicken breasts
2 tablespoons soy sauce
1 tablespoon rice wine
1/2 teaspoon sugar
1 teaspoon cornstarch
2 tablespoons chicken stock
1 1/2" ginger root slice -- minced
1 garlic cloves -- minced
1 egg
1 cup almonds -- ground
6 cups peanut oil

Method:

1. Pat chicken dry with paper towels. Cut into strips 1/2"
wide by 3" long.
2. Stir soy sauce, rice wine, chicken stock, sugar,
cornstarch, ginger, and garlic together.
3. Place chicken in marinade, turning to coat. Marinate at
least one hour, turning chicken after half an hour.
4. Remove chicken from marinade and drain on paper towels.
Beat egg slightly with 1/2 teaspoon water.
5. One by one, dip chicken pieces in egg and roll in almonds
to coat.
6. Let almond coated pieces set 15 minutes. Heat oil to 350.
Fry chicken pieces in batches one layer deep until crisp,
golden brown. Be sure to let oil come back up to 350
between batches.
7. Drain on paper towels and serve at once.



Chinese food is not only full of delicious flavours ¨C it
can be a healthy option too. If you're eating in a
Chinese restaurant, buying from a takeaway, or cooking at
home, remember to go for lower-fat options.

You could choose dishes such as steamed fish, chicken chop
suey and Szechwan prawns. Lower-fat options include anything
boiled or steamed, such as steamed fish and plain rather
than fried rice. And for a healthy choice, it's best to
avoid anything in batter because these foods are high in fat.

Steaming rather than deep-fat frying really cuts down on fat.
Traditionally, Chinese food was cooked in small bamboo
steamers, but it's easy to steam food if you're cooking at
home. If you haven't got a steamer, try putting the food in
a sieve over a pan of boiling water. The great thing about
steaming is that you don't need to add any fat, and steamed
vegetables keep their natural flavour and nutrients.

Stir-frying, another traditional Chinese cooking method,
can also be a healthy way to cook. Ideally you should use a
wok, but any large pan will do. You only need to use a very
small amount of oil and the food cooks quickly. This means
the food is low in added fat and it retains more nutrients
because the cooking time is shorter. So, if you're cooking
up your own stir-fry, you'll end up with a meal that's tasty,
nutritious, ready quickly, and you'll only have one pan to
wash!

Stir-fries typically contain a good selection of vegetables
and a moderate amount of lean meat or other protein, and
they're usually served with a large portion of rice or
noodles ¨C which is a great combination for a healthy diet.

Rice Noodles with Chicken

Rice Noodles with Chicken

Rice Noodles with Chicken

Rice Noodles with Chicken

This easy rice noodle recipe starts with very thin rice noodles (called vermicelli "rice stick" at Asian stores). Added to the rice noodles are shiitake mushrooms, red pepper, bean sprouts, and your choice of chicken or tofu (vegetarian). Add a special Thai sauce and you have a terrific noodle recipe that's great for any occasion, from everyday meals to a party-worthy dish. As a bonus, these rice noodles are healthy, low-fat, and gluten-free. ENJOY!

Prep Time: 12 minutes
Cook Time: 6 minutes

Ingredients:
approx. 1 cup fresh chicken pieces/strips for stir-frying, OR 1 cup cubed tofu
2 tsp. cornstarch dissolved in 3 Tbsp. soy sauce (marinade for chicken or tofu)
3 cloves garlic
1 thumb-size piece galangal or ginger, sliced thinly or cut into matchstick-like pieces
1 cup or more fresh shiitake mushrooms, sliced
1 red bell pepper, sliced
2-3 cups fresh bean sprouts
8 oz. very thin dried rice noodles ("vermicelli" OR "vermicelli rice stick")
1/2 cup chicken stock (or simulated chicken stock for vegetarians)
handful of fresh coriander
wedges of lime for garnish, and Nam Prik Pao Chili Sauce served on the side
2 1/2 Tbsp. oil
STIR-FRY SAUCE:
1 Tbsp. soy sauce
1 tsp. dark soy sauce
1 Tbsp. fish sauce (or add an extra 1.5 Tbsp. soy sauce)
1 tsp. sugar
1 Tbsp. lime juice
1/4 cup chicken stock (or simulated chicken stock)
1-2 tsp. chilli sauce (adjust according to how spicy you want your noodles)

special brazilian cuisine

brazilian cuisine goes all the way back to the keeping of slaves. Feijoada, the national dish, has it’s outspring from this period of brasilian ethnic food culture. (Feijoada is served in many occations, also among the brazilian Christmas foods) The rich white people ate the best meat and gave the leftover to the slaves.

Pig ears and other bodyparts were cooked together with black beans to use every part of nutrition, and served with plain rice. Today, the dish is considered a symbol of Brazilian independence and quite good I might add! I have to admit that the first time I tried this and found a pig’s ear in the greavy, I was lightly disturbed. But I figured ‘It won’t kill me’ so I had a taste and flushed with some caipirinha, one of the drinks made with cashasa brazilian. Since then it has been one of my favourite Brasilian dishes.
Today, there are many Copacabana brazilian restaurants which should be tried out! One of my friends in Rio de Janeiro made a list over good places to buy brazilian food on Copacabana, thanks allot Mi!

Brazil Churrascaria is one such restaurant in Singapore that strives to exude that same energy and successfully retained its unique character gracefully over the past 11 years.

From the abundance of original Brazilian oil paintings that accessorizes the cheery yellow walls to the bright yellow plates on the table, this restaurant sure emanates strong hints of the characteristic Brazilian vibrancy. Meat lovers will do well to savour the 15 different cuts of meat and indulge in the large circular salad bar that serves up traditional dishes like the feijoada and hearts of Palm. Casual yet lively, get set to embark on a unique dining experience of tantalizing Brazilian fare in the heart of Sixth Avenue.

The Meats

Served steaming hot from the grill by the friendly Brazilian Passadors, each of the 15 cuts of meat was skillfully carved onto our plates still dripping with its natural juices. With a selection of meats like the familiar pork sausage and ham, lamb and ribs, there were also more unusual cuts of the beef hump and topside, as well as grilled chicken hearts.

fabulous

fabulous Brazilian cuisine...All our recipes have been put to the test here in the U.S. Many were also the subject of stories published in the Food Section of The Boston Globe, The Washington Post, and other American papers. The Hearts of Palm Salad and the Onion Salad recipes were published in Steven Raichlen's "High-Flavor, Low-Fat Cooking." A couple of recipes were given to us by the Brazilian Embassy chef in Washington, D.C. and others came from our readers and renowned chef Yara Roberts from Paraty.

Lonely Planet has been recommending Maria's Cookbook for years on their travel guides! Our feijoada recipe has been featured in National Geographic Traveler magazine...is this glory or what?? Both the feijoada and the caipirinha recipe were also on the 2005 Peace Corps online calendar!

Brazilianesque black bean salad

how to cook simple spaghetti cheese and papper?

Spaghetti is an italian food. it is very popular in many rasturants in some countries. spaghetti was succesfully in food promotions. now i want to share you how to cook spaghetti as simple as italian teste.
for the frist we must to prepare ingredients:

1. Oil - 1 tablespoon
2. Pecorino - 200 gr
3. Pepper - black in quantities
4. Spaghetti - 400 gr

spaghetti cheese and papper

spaghetti cheese and papper

Preparation:

For the Frist one, cook the pasta in abundant salted water, drain and a couple of minutes before cooking finish. Heat the oil in a saucepan with a generous sprinkling of black pepper, and meanwhile put in a 'salad bowl 200 gr. of grated cheese and a little 'd' cooking water of the paste, mixing it to obtain a cream.

Drain the spaghetti in the pan and discard the oil, pouring the cream cheese; mantecato good in spaghetti sauce until the pasta starch bind 'the whole.Serve hot by adding more grated pecorino and other ground black pepper.

Notice: Importan to know to finish the cooking of spaghetti cheese and pepper in the pan, adding if necessary some ladle of the cooking water, to allow the dough to pull off the starch that is mixed with the sheep formed a cream that is the salient feature of this simple dish.

best world cuisine

French Cuisine
Starting with the Middle Ages that brought rich banquets to the French Revolution, where refined techniques were used, French Cuisine can be called in the 21st century “haute cuisine”. It is as popular as the poetry or French arts, a meal at a restaurant comparing to “a sort of theatre you can eat”. Pastries are a large part of French cooking. Cheese and wine are also a major part of the cuisine, being perhaps the most famous of all. The modern restaurant has its roots in French culture so restaurants are bountiful, but as for recommendation before deciding on one. In Paris alone, there are over 5,000 places to eat, with prices and menus to suit anyone’s taste.

Indian Cuisine
One of the world’s most sophisticated and diverse cuisines, only one part of the Indian cuisine is known to the world. The Indian food served in restaurants worldwide is North Indian, also known as Mughlai or Punjabi. There are other 3 categories of Indian cuisine: South, East and West. The foods are mostly vegetarian, but many include lamb, goat, chicken meat and even fish. Indian cuisine is usually very spicy so in order to enjoy the food, start slowly and in a few weeks you’ll get accustomed to the flavors. Meals are usually eaten without cutlery, while seated on the floor, but these traditions are starting to change for the restaurants oriented to the Europe or the US

Japanese Cuisine
Known for its seasonality of food, aspect and quality of ingredients, the Japanese cuisine is rapidly becoming a trend worldwide. White rice and soybeans are the ingredients you should expect to find in almost any dish. According to Michelin Guide that ranks cities worldwide for their restaurants, Tokyo is the most delicious city, with 150 top-ranked restaurants, as opposed to Paris and London that have 148. Apart from its capital, it is fascinating to uncover the local cuisine throughout Japan.

Spanish Cuisine
For a lighter approach on food, we turn to the Spanish cuisine, containing a variety of meat and fish, as well as vegetables. It is also influenced by the seafood available from the surrounding waters. Spanish cuisine uses the most oil among all Western and Central European cuisines. One of the most popular drinks in Spain that goes perfectly with its national dishes is sangria, a drink made of wine and fruits.

Greek Cuisine
With a significant influence from the Turkish and Italian cuisine, the Greek cuisine is a focused around olive oil, vegetables and herbs specific to the Mediterranean region. Eating in Greece is a different experience from Greek restaurants in other countries - gyros for example is considered by Greeks junk food. Restaurants now offer an authentic eating experience, being up to date with the latest culinary trends and stocked up with regional specialties. The Taverna and Estiatorio are widespread, being the places where you can find affordable authentic cuisine

Don't look at them as "junk food"; some of the world's best cuisine can be found at the street merchants from around the world. Mayonaisse-covered frites, huge banh mi sandwiches, fresh tortilla tacos, currywurst, tripe sandwiches, arepas, Jamaican jerk pork and jerk chicken are just some of the fare peddled at food stands that should appeal to most westerners.

Perhaps one of the oldest in the world, the Italian cuisine can be traced back to the 4th century BC. It became what is today along with the discovery of the New World, that brought potatoes, tomatoes pepper or maize on the list of ingredients. An Italian meal is structured into several sections: antipasto (the appetizer), primo (pasta or rice dish), secondo (meat course), dolce (dessert). Italy is also famous for over 400 kinds of cheese, including the famous Parmigianino Reggiano, and 300 types of sausages.


England Culinary Award at the BVI Charter Yacht Boat Show in Tortola for Best Entree. KC won against stiff competition to be awarded the title preparing her very own Island Spiced Pork Tenderloin with sweet mash potato.

Gourmet Food

today i wanna tell you about luxury food. it is good travelling idea as gourmet food.

Lemon Mascarpone Layer Cake

Lemons are especially nice in cakes.The lemon curd is a standard lemon curd. Nothing fancy here. I actually don’t like most lemon curds because I think they are too eggy, and I had the same problem with this one. Once it was layered into the cakes and mixed in with the filling, though, it was okay. Next time, I’ll stick with my regular lemon curd which has only half the amount of eggs as this one.

Mexican Tortilla Soup

mexican tortilla soup is very delicious and luxurious food, combinations between tomato and chiken stock given special texture in the taste. The aroma is intoxicating. And don't forget the garnishes, which really make this soup. i trust it is a wonderful soup.

maduranese chiken satay

in indonesia maduran satay is very popular food. it is rich of protein, delicious and luxurious, but it is cheap. we can find it in the restaurants of bali island. by enjoying satay we will get more sensation of indonesian traveling.

french food

France is blessed with sunny weather, beautiful countryside, a nice selection of beaches, historic cities, ornate churches, picturesque chateaus, and some of the best food and wine in the world.

best food and drink in spain

Food and Drink are very important in Spain, and both are relatively cheap and substantial. The Spanish Traditional food of Tapas, Serrano Ham and Paella are a good way to sample traditional food, normally found in small bars and served at anytime of the day. Wine in Spain is more popular than anything else but there is still a large selection of beer (of course the infamous San Miguel).Spanish Brandy is also very popular especially with a coffee in the mornings.Coffee is drunk in Spain in large quantities. Cafe solo comes in a small cups and is a black coffee,strong and thick. Cafe con leche is coffee with milk.Paella is a rice dish, originally from Valencia where it is eaten especially on Sundays . There are many variations of it with different ingredients.The name paella is the word for "frying pan" in Valenciano(from Latin patella). However, the dish has become so popular that the word paellera is now usually used for the pan and paella almost exclusively for the dish. In the Valencia area, nevertheless, the name paella is commonly used for both the pan and the dish.Paella is usually garnished with vegetables and meat or seafood. The three main ingredients are rice, saffron and olive oil.Paella is generally cooked in a paella pan, which is a large, shallow, flat pan. First the meat, and then the vegetables are fried in olive oil and the rice is added so as to be suffused in the oil. Boiling stock is then added to the paella pan, and reduced by boiling. Once the rice is nearly done, the paella is removed from the heat and left to absorb the remaining water. Traditional paella has a crispy, caramelized, toasted bottom that is considered to be the most delicious part of the dish by the Spanish and most paella purists. This is called the socarrat. To achieve a socarrat, one need only to turn up the heat to high and listen to the bottom of the rice toast. Once the aroma of toasted rice comes from the pan, the heat is removed once again. The paella is ready to be served after having cooled for several minutes

Tapas

Tapas are small portions of foods, both hot and cold, served in bars, bodegas and tascas to accompany a copa of fino (dry Spanish Sherry) or draught beer. You can enjoy tapas in most bars before the lunch hour (in Spain this is very late - tapas at 1 pm, lunch at 2 pm or after), and again before dinner (8-9 pm, with dinner later yet).Tapa-hopping is part of the convivial Andalusian way of life. With a few friends you stop in at several bars to have a glass of wine and sample the tapa specialities of each. It's customary to stand up at the bar.Here's a taste of some of the dishes--hot and cold-- you might find in a tapa bar in Spain.Certainly the superb ham, both serrano , which just means mountain-cured, and the pricey iberico . This salt-cured ham is served raw, very thinly sliced. It makes a marvellous combination with fino Sherry.And, of course, olives. They can be the famed Seville olives, sweet, meaty manzanillas ; orgordales , the size of small plums; or home-cured ones, slightly bitter, flavoured with herbs and garlic, or olives stuffed with anchovy. A tapa of mixed olives might include fat caper-berries too.Amongst cold dishes on the tapa bar are a variety of salads, some wonderfully exotic. For example, salpicon with chopped tomatoes, onions and peppers might include prawns and other shellfish or it might be made with chopped, cooked octopus. Remjón is a salad of oranges, codfish, onions and olives. While it might sound strange, it tastes wonderful. So does roasted pepper salad; ensalada campera, a lemony potato salad; and cooked fish roe dressed with oil and lemon.Fried fish, from tiny fresh anchovies (boquerones) and rings of tender squid (calamares) to chunks of fresh hake and batter-dipped prawns are enticing, in deed. Look for cazsn en adobo, fish marinated before frying, and boquerones en vinagre, marinated raw fish. The selection of shellfish will astound you--clams and razorshells, mussels, prawns ranging in size from the tiny to the jumbo; crab, lobster, and more.Then comes a variety of hot dishes. Some are cooked to order--prawns pil pil, sizzled with garlic and oil; garlicky grilled pork loin--while others are dished out of a bubbling stew-pot. You can savour meatballs in almond sauce, kidneys in Sherry sauce, sautéed mushrooms, chicken fried al ajillo, with garlic; lamb stew; broad beans with ham; piquant tripe, spicy snails, and, of course,tortilla, a thick round potato omelette. Crisp-fried fritters and croquettes are other great tapas of Andalusia, which produces the world's finest olive oil.

korean food

Korean food is rich in nutrition, balanced in content, and low in calories. They say you can eat as much Korean food as you like without gaining weight! Rice, either plain or mixed with other grains, is the staple of all Korean meals, and is accompanied by a variety of side dishes. Soy sauce, soybean paste, red pepper paste, ginger root, and sesame seeds are the essential seasonings added to Korean food.

When dining, keep in mind that Koreans eat their rice and soup with a spoon and side dishes with chopsticks. Other common traditions of Asian dining apply in Korea, such as not spiking your chopsticks into the rice (this symbolizes that the rice is reserved for the dead) and waiting for the oldest person to begin a meal before starting yourself. Kalbi: Short ribs of beef or pork. They are grilled at the table and restaurants that serve good pulgogi also serve good kalbi.

Chocolate & Almond Cake from Positano the combination of chocolate and nuts in a dessert, and seek out such cakes especially. They love almonds in Positano and hold an annual festival for the harvest. This cake is an example of how the Italians do sweet things so well.

Method Preheat the oven to 180°C. Butter a 23cm-diameter loose-bottomed tin and line it with baking paper.

Break the chocolate into small pieces, place in a bowl over a pan of simmering water and heat until melted. Add the butter in pieces and gently stir in. Add the sugar and stir to a creamy consistency. Remove from the heat and cool slightly then add the egg yolks. Stir in the almonds.

In a large bowl whisk the egg whites until soft peaks form, not too dry or the cake will have a hard crust. Add the lemon zest and gently fold in the chocolate, ensuring you don’t overmix.

Pour the mixture into the tin and bake for 30-40 minutes until the cake is a lovely dark brown, has a light crust and is shrinking away from the sides of the tin.

When cool, turn out on to a wire rack and dust with icing sugar. I serve it with mascarpone with a Grand Marnier mixed in to taste.

Ingredients 200g 64-70% chocolate (must be fine dark chocolate like Valhrona) 200g unsalted butter 200g caster sugar 5 eggs, separated 250g peeled blanched almonds, pulsed to fine meal finely grated zest of 1 lemon icing sugar for dusting

Meanwhile bring the potatoes and garlic to a boil in salted water, and cook until tender. Drain and mash. Heat the milk with the butter and beat these into the mash until it is fluffy, then fork through the parmesan and adjust the seasoning with salt if necessary.



Serve a spoonful of mash on each plate with a sausage, and a ‘knot’ of watercress sprigs that have been dressed Chicken Sausages, Mash, Watercress & Chilli Tomato Relish 14 / 12 / 00 Laurie Black Photography: Bruce Benson Comfort food that’s smart enough to share with weeknight guests. You’ll find good chicken sausages at poultry shops, and some supermarkets and butchers.



Method Prick the sausages then gently cook them in a pan with a little olive oil until browned all over and cooked through. Finish them in a 175ºC oven if they are catching and tending to burn.

with a squeeze of lemon juice. Offer a bowl of relish as an accompaniment

Ingredients

6 large pure chicken sausages

olive oil

4 large agria potatoes (or other good mashers), peeled and cut in half

4 cloves garlic, peeled

3/4 cup milk

50g butter

2 tablespoons grated parmesan

1 bunch watercress, broken into sprigs

salt

wedge of lemon

chilli tomato relish – buy a good one, or use

The potatoes in this recipe take on the spicy flavours beautifully - our idea of the perfect veggie supper.

Heat the oil in a large pan and cook the onion and garlic over a medium heat for 3-4 minutes until softened, stirring occasionally. Tip in the potatoes, carrots and parsnips, turn up the heat and cook for 6-7 minutes, stirring, until the vegetables are golden.

Stir in the curry paste or powder, pour in the stock and then bring to the boil. Reduce the heat, add the lentils, cover and simmer for 15-20 minutes until the lentils and vegetables are tender and the sauce has thickened.

Stir in most of the coriander, season and heat for a minute or so.Top with yogurt and the rest of the coriander. Serve with naan bread.

Per serving

378 kcalories, protein 14g, carbohydrate 64g, fat 9 g, saturated fat 1g, fibre 10g, salt 1.24 g

vegetarian food

An authentic Thai Green Curry Recipe for the vegetarian palate. All the authentic trimmings - lemongrass, coriander seeds, green chillies, galangal, kaffir lime leaves, coconut milk - without the meat, but with meat substitutes - wheat gluten or tofu, take your pick. This recipe is vegan, and you can also choose to make it gluten-free. Any way you cook it, this is such a tasty meal, you'll tend to forget how healthy it also is!
Prep Time: 20 minutes
Cook Time: 30 minutes
Ingredients:
PASTE:
1 stalk lemongrass, sliced finely (see instructions below)
2 tsp. ground coriander (grind whole coriander seeds yourself in a coffee grinder for the best taste!)
3 Tbsp. vegetarian fish sauce (available at Vietnamese food stores, or substitute wheat-free soy sauce)
1 tsp. brown sugar (optional)
1-3 green chillies, deseeded (adjust according to desired spiciness)
1 small onion
2 cloves garlic
1 thumb-size piece galangal (or ginger), peeled and sliced
2-3 kaffir lime leaves (fresh, frozen, or dried), snipped into strips or small pieces with scissors
1 loose cup fresh coriander leaves and stems
1½ tsp. dark soy sauce (substitute 1 Tbsp. wheat-free soy sauce for gluten-free diets)
OTHER:
2-3 kaffir lime leaves
1 can good-quality coconut milk
1 package firm tofu cut into bite-size pieces (for gluten-free diets), OR 1 package wheat gluten “chicken" cutlets
1 red bell pepper
1 cup snow peas
1 cup fresh holy (or sweet) basil, chopped roughly
1 small yam or sweet potato, cubed
3 Tbsp. oil for frying
optional: other vegetables of your choice, such as carrots, broccoli, cauliflower, etc...

No doubt the meal is colorful, I mean those orange and whitish roots look good, the greens are perfectly placed near the brown and that red sauce and white cheese also look good. But how would you react if this was your main vegetarian course at a dinner?

Oftentimes vegetarian food can be disappointing. In Taiwan, they tend to overcompensate for flavor by adding grease, which just makes people sick and unhappy all around. But the black bean burrito I had (which was vegan, by the way) was not greasy at all, and, accompanied by a sharp salsa plus the house salad, it was greatly satisfying.
We went back the next day for lunch and stuffed our faces again.

Suzanne Stevens, founder and Executive Director of Hope Springs Institute, invited volunteers, guests and staff cooks to share their recipes so she could pick the best of the best to create tantalizing meals at Hope Springs. The kitchen staff consistently offers meals that appeal on every level. They are beautiful, delicious and filled with nutrition. People who eat animal protein when they are not at Hope Springs, beg for these vegetarian recipes. "I'd be a vegetarian if I could have meals like these" many tell us.

Usually whenever you mention vegetarian food, people will say "no way as I love my meat too much". I used to be one of those "anti-vegetarians" but ever since I took the plunge to try the food, I have been pleasantly surprised with the selections and most importantly, it tastes good.
This particular place practises Hare Krishna principles - no garlic or onions to flavour their food but by some miracle, the food tastes great. We have eaten here twice - once for lunch and another time for dinner. For lunch, they have their sets. There's the Nava Thali Set with rice and nine small metal bowls with curries, yoghurt and pickles for a complete meal. The vegetables change on a daily basis for variety. Also available during lunch time is their Chapati set served with potato and bittergourd curries.
The Mutton Varuval came highly recommended by a friend who had dined here earlier. It's really good stuff with all the spices flavouring the vegetarian mock meat.
One of their specialties is their vegetarian satay which is only available in the evenings. They have been even featured on the local food show, Ho Chak for this. Even though it's made from gluten, the chunks reminds one of tender chicken satay. It's well marinated with spices and grilled with a slight smoky taste.
They serve the satay with an unusual peanut sauce that is not too thick but flavoured with curry powder. I kinda didn't like the sauce as I always like my satay sauce to be full of peanuts. However the satay was tasty just on it's own which I really enjoyed.
I tried their char kuey teow in the hope it would taste like the one I had at Blue Boy's. Unfortunately it was slightly oily and they had cut the strands of rice noodles which I hate. It had wok hei but somehow it didn't feel like char kuey teow with all those sinful items like cockles and deep fried pork lard cubes.
Splashie Boy had a Rava Thosai with Kheema which tasted not too bad but slightly chewy. This place also serves vegetarian cakes (saw a few cupcakes) and yong tau foo which is popular among it's customers.
To cool off during lunchtime, we shared the sweet and icy cold Ais Kacang which was filled with a kaleidoscope of colours - yellow, green, red and pink.
Usually whenever you mention vegetarian food, people will say "no way as I love my meat too much". I used to be one of those "anti-vegetarians" but ever since I took the plunge to try the food, I have been pleasantly surprised with the selections and most importantly, it tastes good.
This particular place practises Hare Krishna principles - no garlic or onions to flavour their food but by some miracle, the food tastes great. We have eaten here twice - once for lunch and another time for dinner. For lunch, they have their sets. There's the Nava Thali Set with rice and nine small metal bowls with curries, yoghurt and pickles for a complete meal. The vegetables change on a daily basis for variety. Also available during lunch time is their Chapati set served with potato and bittergourd curries.
The Mutton Varuval came highly recommended by a friend who had dined here earlier. It's really good stuff with all the spices flavouring the vegetarian mock meat.
One of their specialties is their vegetarian satay which is only available in the evenings. They have been even featured on the local food show, Ho Chak for this. Even though it's made from gluten, the chunks reminds one of tender chicken satay. It's well marinated with spices and grilled with a slight smoky taste.
They serve the satay with an unusual peanut sauce that is not too thick but flavoured with curry powder. I kinda didn't like the sauce as I always like my satay sauce to be full of peanuts. However the satay was tasty just on it's own which I really enjoyed.
I tried their char kuey teow in the hope it would taste like the one I had at Blue Boy's. Unfortunately it was slightly oily and they had cut the strands of rice noodles which I hate. It had wok hei but somehow it didn't feel like char kuey teow with all those sinful items like cockles and deep fried pork lard cubes.
Splashie Boy had a Rava Thosai with Kheema which tasted not too bad but slightly chewy. This place also serves vegetarian cakes (saw a few cupcakes) and yong tau foo which is popular among it's customers.
To cool off during lunchtime, we shared the sweet and icy cold Ais Kacang which was filled with a kaleidoscope of colours - yellow, green, red and pink.