Saturday, December 23, 2017
Thursday, December 21, 2017
Monday, December 18, 2017
Saturday, December 16, 2017
Thursday, December 7, 2017
Thursday, September 14, 2017
Hong Kong's top 11 places for yum cha (dim sum)
Crisp spring rolls (cheun gyun), barbecued pork buns (char siu bao), prawn dumplings (har gau), rice noodle rolls (cheung fun), turnip cakes (lo bak go)... The list of delicious bite-sized delicacies in a dim sum spread is salivatingly long.
Australians refer to the Chinese style meal as 'yum cha', which translates as 'drink tea'. In Hong Kong and Southern China, the Cantonese call it 'dim sum', which roughly translates as 'light snack'.
Both terms have their respective origins along the Silk Road where the tradition of travellers sipping tea at roadside stalls gradually turned into a ritual of eating small dishes cooked in bamboo steamers.
Australians refer to the Chinese style meal as 'yum cha', which translates as 'drink tea'. In Hong Kong and Southern China, the Cantonese call it 'dim sum', which roughly translates as 'light snack'.
Both terms have their respective origins along the Silk Road where the tradition of travellers sipping tea at roadside stalls gradually turned into a ritual of eating small dishes cooked in bamboo steamers.
The Cantonese, who today are credited with the world's best dim sum, in turn introduced new ingredients and different cooking techniques, such as deep-frying. The snacks soon became a meal to be shared around the communal table, and the uplifting transliteration – 'to touch your heart', more so than the translation, has survived the centuries.
Hong Kongers have continued the dim sum tradition with the gusto of true gastronomes. While it is commonly a breakfast meal, dim sum can now be found day and night in many guises – colonial era a la carte restaurants, old-school eateries with trolley service and main street cafes with tick-box menus.
More recently, up-scale venues such as hotel restaurants have appealed to their affluent clientele by experimenting with gourmet ingredients, innovative preparation and cooking techniques, and a level of artistry that needs to be tasted to be believed.
Here are 11 Hong Kong dim sum restaurants sure to touch your heart.
1. Mott 32
Located in an old bank vault, this flashy restaurant, mixing industrial surfaces with Chinese iconography – paintings, calligraphy brushes and ornate lamp shades – was one of the first contemporary dim sum venues in the city. The soft quail egg and black truffle siu mai has cult status – the chef's exacting kitchen-to-plate timing has it reaching perfection seconds after it arrives at the table, just before the yolk cooks.
Located in an old bank vault, this flashy restaurant, mixing industrial surfaces with Chinese iconography – paintings, calligraphy brushes and ornate lamp shades – was one of the first contemporary dim sum venues in the city. The soft quail egg and black truffle siu mai has cult status – the chef's exacting kitchen-to-plate timing has it reaching perfection seconds after it arrives at the table, just before the yolk cooks.
2. Tim Ho Wan
This no-fuss restaurant became a household name in 2005 when its barbecued pork buns were named the cheapest Michelin-starred dish on the planet. The phenomenon has since gone global, with offshoots in both Sydney and Melbourne, but it's hard to beat home soil for authenticity. This North Point incarnation is plonked in a suburb of high-rise estates. Join the queue for the city's best har gau, chiu chow and cheong fan, but don't go past those famed pork buns.
This no-fuss restaurant became a household name in 2005 when its barbecued pork buns were named the cheapest Michelin-starred dish on the planet. The phenomenon has since gone global, with offshoots in both Sydney and Melbourne, but it's hard to beat home soil for authenticity. This North Point incarnation is plonked in a suburb of high-rise estates. Join the queue for the city's best har gau, chiu chow and cheong fan, but don't go past those famed pork buns.
3. Lung King Heen
There's a foodie rumour that says the recipe behind Tim Ho Wan's barbecued pork bun was originally that of Lung King Heen executive chef Chan Yan Tak. Who's to say? This traditional and elegant formal restaurant at the Four Seasons hotel was the world's first Cantonese restaurants to be awarded three Michelin stars. Baked whole abalone puff with diced chicken, and steamed lobster and scallop dumpling are the specialties.
There's a foodie rumour that says the recipe behind Tim Ho Wan's barbecued pork bun was originally that of Lung King Heen executive chef Chan Yan Tak. Who's to say? This traditional and elegant formal restaurant at the Four Seasons hotel was the world's first Cantonese restaurants to be awarded three Michelin stars. Baked whole abalone puff with diced chicken, and steamed lobster and scallop dumpling are the specialties.
4. LockCha Tea House
Carved teak wall panels, hand-painted screens and tea paraphernalia give this boutique shop and cafe, in a prominent old colonial building in Hong Kong Park, a distinctly genteel atmosphere. It is a well-loved luncheon locale where fastidious staff pour tea with aplomb. Uniquely vegan and authentic dim sum dishes include spinach and garlic chive dumplings and lotus leaf-wrapped sticky rice.
5. Cuisine Cuisine
The green furnishings and dangly light-reflecting chandeliers are slightly gauche to the Western eye, but the well-to-do families that gather here on a weekend know what's cooking. This contemporary Chinese restaurant's deluxe dim sum platter is an exceptional melding of typical Chinese cooking techniques with contemporary ingredients and exceptional presentation. Gold leaf glimmers on top of the dusty pink shrimp dumplings and wild mushroom dumplings are laced with black truffle.
Carved teak wall panels, hand-painted screens and tea paraphernalia give this boutique shop and cafe, in a prominent old colonial building in Hong Kong Park, a distinctly genteel atmosphere. It is a well-loved luncheon locale where fastidious staff pour tea with aplomb. Uniquely vegan and authentic dim sum dishes include spinach and garlic chive dumplings and lotus leaf-wrapped sticky rice.
5. Cuisine Cuisine
The green furnishings and dangly light-reflecting chandeliers are slightly gauche to the Western eye, but the well-to-do families that gather here on a weekend know what's cooking. This contemporary Chinese restaurant's deluxe dim sum platter is an exceptional melding of typical Chinese cooking techniques with contemporary ingredients and exceptional presentation. Gold leaf glimmers on top of the dusty pink shrimp dumplings and wild mushroom dumplings are laced with black truffle.
6. Duddell's
If Shanghai Tang is Hong Kong's ode to oriental aesthetic, then Duddell's, secreted away above it, is the dining equivalent. Designer furnishings, curated art collections and an upmarket crowd make this one of the most fashionable eateries in town and the dim sum follows suit with modern takes on tried and true favourites such as foie gras dumplings with coriander or crisp barbecued Iberico pork buns.
If Shanghai Tang is Hong Kong's ode to oriental aesthetic, then Duddell's, secreted away above it, is the dining equivalent. Designer furnishings, curated art collections and an upmarket crowd make this one of the most fashionable eateries in town and the dim sum follows suit with modern takes on tried and true favourites such as foie gras dumplings with coriander or crisp barbecued Iberico pork buns.
7. Lin Heung Tea House
Celebrity chef Anthony Bourdain put Lin Heung Tea House on the must-do tourist circuit years ago. The city's oldest dim sum restaurant still lives up to its reputation as an elbow-to-elbow local joint with marketplace character and a hospitality style that borders, somewhat amusingly, on rude. The menu celebrates how 'offally' good authentic Hong Kong cuisine can be. This is where ladies with trolleys deliver abalone soaked chicken's feet, steamed fish head and similar dishes of indeterminate origin.
160-164 Wellington Street, Central
8. Dim Sum, the Art of Chinese Tit Bits
Known as Yu Man Fang to the locals, Dim Sum is a family-run restaurant on an average main street but step inside for a window on colonial Hong Kong. High ceilings, whirring fans and cosy wooden booths make this place stand out from the crowd, so too the menu where "the art of Chinese tit bits" includes hit dishes such as cheong fan or rice noodle rolls served with sesame and plum dipping sauces, and beef balls with coriander and chestnuts.
63 Sing Woo Road, Happy Valley
9. Luk Yu Tea House
Tucked away on a back street, this restaurant takes up three levels of a colonial wood-fronted terrace adorned with big gold Chinese characters. It retains the nostalgia of bygone days, from the teak furniture and white table cloths to the white-jacketed staff sporting the superior demeanour of career waiters. Ground level is for well-heeled locals but head upstairs for a similar menu featuring authentic golden oldies such as turnip cakes, fish balls, barbecued pork pastries and shrimp siu mai.
24-26 Stanley Street, Central
10. DimDimSum
Like its name, this no-nonsense eatery in busy Wan Chai isn't pretending to be anything it's not. With simple decor, tick-box menus and a crowd that includes wet-market shoppers, students and backpackers, this cheap and cheerful joint serves up some creative cross-cultural concoctions including pan-fried stuffed eggplant with teriyaki sauce and deep-fried dumplings with wasabi filling. It is open late.
Celebrity chef Anthony Bourdain put Lin Heung Tea House on the must-do tourist circuit years ago. The city's oldest dim sum restaurant still lives up to its reputation as an elbow-to-elbow local joint with marketplace character and a hospitality style that borders, somewhat amusingly, on rude. The menu celebrates how 'offally' good authentic Hong Kong cuisine can be. This is where ladies with trolleys deliver abalone soaked chicken's feet, steamed fish head and similar dishes of indeterminate origin.
160-164 Wellington Street, Central
8. Dim Sum, the Art of Chinese Tit Bits
Known as Yu Man Fang to the locals, Dim Sum is a family-run restaurant on an average main street but step inside for a window on colonial Hong Kong. High ceilings, whirring fans and cosy wooden booths make this place stand out from the crowd, so too the menu where "the art of Chinese tit bits" includes hit dishes such as cheong fan or rice noodle rolls served with sesame and plum dipping sauces, and beef balls with coriander and chestnuts.
63 Sing Woo Road, Happy Valley
9. Luk Yu Tea House
Tucked away on a back street, this restaurant takes up three levels of a colonial wood-fronted terrace adorned with big gold Chinese characters. It retains the nostalgia of bygone days, from the teak furniture and white table cloths to the white-jacketed staff sporting the superior demeanour of career waiters. Ground level is for well-heeled locals but head upstairs for a similar menu featuring authentic golden oldies such as turnip cakes, fish balls, barbecued pork pastries and shrimp siu mai.
24-26 Stanley Street, Central
10. DimDimSum
Like its name, this no-nonsense eatery in busy Wan Chai isn't pretending to be anything it's not. With simple decor, tick-box menus and a crowd that includes wet-market shoppers, students and backpackers, this cheap and cheerful joint serves up some creative cross-cultural concoctions including pan-fried stuffed eggplant with teriyaki sauce and deep-fried dumplings with wasabi filling. It is open late.
11. Yan Toh Heen
Harbourside views draw a distinguished crowd to this exclusive Cantonese restaurant, as does the vision of executive chef Lau Yiu Fai. His menu features decadent East-meets-West ingredients to impress the Intercontinental Hotel's affluent guests. Dishes include steamed fish maw with shrimp roe dumpling, and lobster and bird's nest dumplings with gold leaf. The cellar is similarly impressive.
Harbourside views draw a distinguished crowd to this exclusive Cantonese restaurant, as does the vision of executive chef Lau Yiu Fai. His menu features decadent East-meets-West ingredients to impress the Intercontinental Hotel's affluent guests. Dishes include steamed fish maw with shrimp roe dumpling, and lobster and bird's nest dumplings with gold leaf. The cellar is similarly impressive.
Don't miss the Hong Kong Wine and Dine Festival for world class wine tastings, food pairings and harbourside entertainment from 26-29 October 2017 on Hong Kong's Central Harbourfront.
Tuesday, September 12, 2017
Slow-cooker smoky black eye pea and corn tacos
What could be more attractive than chopping up a few ingredients, throwing them into a pot, walking away or falling asleep and all of the work is done for you? The slow cooker is the perfect wintertime companion. This meat-free gem is the perfect excuse to hold Taco Tuesday any day of the week. Adding chipotle brings a depth of flavour without the meat. Sandwich some of the bean mixture with some melting cheese between two tortillas and you have yourself a Mexican toastie.
Ingredients
220g (1 cup) dried black-eye peas, soaked in water overnight, rinsed and drained
2 corn cobs, kernels removed
1 onion, coarsely grated
2 garlic cloves, finely chopped
400g can chopped tomatoes
2-3 chipolata chilies in adobe sauce, finely chopped
2 tsp ground cumin
1 bunch coriander, roots and stems cleaned, finely chopped, leaves reserved
12 corn or mini flour tortillas
100g feta cheese, crumbled
shredded red cabbage and lime wedges, to serve
Method
1. Combine the peas, corn kernels, onion, garlic, tomatoes, chipolata, cumin, 250ml (1 cup) water and coriander roots and stems in the slow cooker. Cook on low for 8 hours until the peas are tender. Season to taste with salt.
2. Meanwhile, heat the tortillas according to packet instructions. Serve the beans with the tortillas, feta, coriander leaves, cabbage and lime wedges.
Ingredients
220g (1 cup) dried black-eye peas, soaked in water overnight, rinsed and drained
2 corn cobs, kernels removed
1 onion, coarsely grated
2 garlic cloves, finely chopped
400g can chopped tomatoes
2-3 chipolata chilies in adobe sauce, finely chopped
2 tsp ground cumin
1 bunch coriander, roots and stems cleaned, finely chopped, leaves reserved
12 corn or mini flour tortillas
100g feta cheese, crumbled
shredded red cabbage and lime wedges, to serve
Method
1. Combine the peas, corn kernels, onion, garlic, tomatoes, chipolata, cumin, 250ml (1 cup) water and coriander roots and stems in the slow cooker. Cook on low for 8 hours until the peas are tender. Season to taste with salt.
2. Meanwhile, heat the tortillas according to packet instructions. Serve the beans with the tortillas, feta, coriander leaves, cabbage and lime wedges.
Chicken and chickpea stew recipe
This Middle Eastern-style casserole of chicken and chickpeas is tied together by the fragrance of an array of earthy spices.
Ingredients
1 onion, finely chopped
2 celery stalks, chopped
2 tsp each ground turmeric, ginger and cinnamon
large pinch saffron threads
400g can chopped tomatoes
375ml chicken stock
150g dried chickpeas, soaked in water overnight, rinsed and drained
salt and pepper, to season
4 skinless chicken thigh cutlets, bone-in
1/2 cup green Sicilian olives
1/2 cup each coarsely chopped parsley and coriander
extra virgin olive oil and lemon wedges, to serve
Method
1. Combine the onion, celery, turmeric, ginger, cinnamon, saffron, tomatoes, stock, chickpeas, salt and pepper in your slow-cooker.
2. Add the chicken and cover with the lid. Cook on a low heat for 8 hours, then stir in the olives and herbs.
3. Drizzle with oil and serve with lemon wedges.
Tip: If you don't have a slow-cooker, these recipes can be made in a low oven. Just use a heavy casserole dish with a lid - enamelled cast iron is perfect. A good rule of thumb is that 8-hour recipes should be cooked at 120C and overnight recipes at 100C.
Ingredients
1 onion, finely chopped
2 celery stalks, chopped
2 tsp each ground turmeric, ginger and cinnamon
large pinch saffron threads
400g can chopped tomatoes
375ml chicken stock
150g dried chickpeas, soaked in water overnight, rinsed and drained
salt and pepper, to season
4 skinless chicken thigh cutlets, bone-in
1/2 cup green Sicilian olives
1/2 cup each coarsely chopped parsley and coriander
extra virgin olive oil and lemon wedges, to serve
Method
1. Combine the onion, celery, turmeric, ginger, cinnamon, saffron, tomatoes, stock, chickpeas, salt and pepper in your slow-cooker.
2. Add the chicken and cover with the lid. Cook on a low heat for 8 hours, then stir in the olives and herbs.
3. Drizzle with oil and serve with lemon wedges.
Tip: If you don't have a slow-cooker, these recipes can be made in a low oven. Just use a heavy casserole dish with a lid - enamelled cast iron is perfect. A good rule of thumb is that 8-hour recipes should be cooked at 120C and overnight recipes at 100C.
more details click here ...http://shopstyle.it/l/hk7u
Monday, September 11, 2017
How to Become a Certified iPhone Technician
Training to become a certified iPhone technician is open to the general public. The training courses offered are designed for students to work at their own pace. Once students have passed the certification exam, they will become Apple Certified Macintosh Technicians. Apple does not hire iPhone technicians. The certificate Apple awards vouches for the technician’s knowledge of its products. Many certified technicians find employment in businesses that use Apple products or at electronic stores.
http://bit.ly/2xVbDxo
Secure a copy of the Apple Care Technician Training package. At the time of publication, the package was available on the Apple website for $299. According to Apple's website, the package provides, "All the information you need to prepare for the Apple Service Certification exams for desktop and portable systems. This easy-to-use, self-paced program includes training materials, diagnostic tools, and extensive information from Apple's own technical library."
Register for an Apple Tech ID number from the Apple Certifications website. Without an Apple Tech ID number, you cannot take the certification exam.
Study until you are confident with the iPhone technician material.
Contact Prometric at 888-275-3962 to request and exam-registration date. If you prefer, an exam date can be acquired online at the Prometric website. Sign up to take the Apple Macintosh Service Exam and Mac Os Troubleshooting exam.
Pass the exams to earn your iPhone-technician certification. The certificate is good for 12 months from the date issued. Log on to the Apple certification website with your Apple Tech ID number to view and renew certificates.
Find employment with a company or business that sells the iPhone. Having an iPhone technician certificate does not guarantee employment.
more details click here ....http://amzn.to/2wjz7er
http://bit.ly/2xVbDxo
Secure a copy of the Apple Care Technician Training package. At the time of publication, the package was available on the Apple website for $299. According to Apple's website, the package provides, "All the information you need to prepare for the Apple Service Certification exams for desktop and portable systems. This easy-to-use, self-paced program includes training materials, diagnostic tools, and extensive information from Apple's own technical library."
Register for an Apple Tech ID number from the Apple Certifications website. Without an Apple Tech ID number, you cannot take the certification exam.
Study until you are confident with the iPhone technician material.
Contact Prometric at 888-275-3962 to request and exam-registration date. If you prefer, an exam date can be acquired online at the Prometric website. Sign up to take the Apple Macintosh Service Exam and Mac Os Troubleshooting exam.
Pass the exams to earn your iPhone-technician certification. The certificate is good for 12 months from the date issued. Log on to the Apple certification website with your Apple Tech ID number to view and renew certificates.
Find employment with a company or business that sells the iPhone. Having an iPhone technician certificate does not guarantee employment.
more details click here ....http://amzn.to/2wjz7er
Saturday, September 9, 2017
Hokkien noodle bolognese recipe
Hokkien noodle bolognese recipe
The entire world loves either pasta or noodles, or both. Now the boundaries are blurring, and flavours are crossing borders and cultures. Instead of good old spag bol, try the Chinese equivalent with Hokkien egg noodles and spicy pork mince.
Ingredients
Hokkien bolognese
2 tbsp vegetable oil
500g minced pork, not too lean
1 tbsp hot chilli bean sauce*
1 tbsp hoisin sauce
2 tbsp soy sauce
1 tsp soft brown sugar
4 spring onions, finely chopped
400g fresh hokkien (oiled egg) noodles
2 tsp cornflour
2 tbsp Chinese rice wine or water
1 tsp sesame oil
2 tbsp coriander, chopped
Method
1. In a wok or frypan, heat the oil, add the pork, and cook for one minute, moving constantly until browned. Add the chilli bean sauce, hoisin, soy sauce, 125 millilitres of water, sugar and half the spring onions. Cook over medium heat, tossing occasionally, for three minutes.
2. Place the noodles in a heatproof bowl and cover with boiling water. Leave for 30 seconds, then drain and divide among four deep, warmed, soup bowls.
3. Mix the cornflour and rice wine, and add to the meat, stirring, until it thickens into a sauce. Ladle the sauce on top of the noodles, drizzle with sesame oil, scatter with remaining spring onions and coriander, and serve.
*Hot chilli bean sauce is available from Asian food stores. If you're cooking for non-chilli types, use a mild brown bean sauce instead.
Friday, September 8, 2017
Baked whole cauliflower with Indian spices, mint and winter food
Ideally you want to brine your cauliflower overnight, but even a couple of hours in brine will work wonders. Look for a small cauliflower and trim only a couple of the outside leaves as you want as many as possible to help protect the cauliflower while it cooks – plus the leaves make great eating. My Indian spice mix is a personal favourite, but you can choose any spices you like. You'll find many varieties in Asian grocery stores. Try using different yoghurts, too. I love buffalo milk yoghurt for its light texture, and coconut yoghurt works very well if you have dairy allergies. If this is the case you can also replace the clarified butter with olive oil. Additions of sliced fresh chilli to add heat and mint for a menthol hit are great twists.
1 small cauliflower,125 g clarified butter,1 tsp fennel seeds,1 tsp cumin seeds,1 tsp black mustard seeds,2 tbsp Indian spice mix,1 lime, juiced,1 handful coriander leaves, to serve,Saltwater brine,2 litres water,100g sea salt,Raisins in tea,2 tsp Darjeeling tea leaves,500ml boiling water,60g raisins,Yoghurt dressing,1 tsp grated fresh ginger,1 crushed garlic clove,1 handful mint leaves, finely shredded,300g yoghurt
1. For the saltwater brine, combine the salt and water, stirring to fully dissolve the salt. Place the cauliflower in a non-reactive, snug-fitting container with a lid. Pour over the brine to fully submerge the cauliflower and leave in the refrigerator overnight.
2. For the raisins in tea, brew the tea leaves in the boiling water for three minutes. Strain the tea over the raisins in a bowl and allow them to swell for 30 minutes before using. Strain and set aside both tea and raisins until later. (They keep well in the refrigerator until needed. Any type of tea works well, depending on your taste and what you're using the raisins for.)
3. The next day remove the cauliflower from the brine and pat it dry.
4. Preheat the oven to 190C. Line a heavy-based roasting tin with baking paper. Place the cauliflower in the tin, cut side down, so it sits upright. Pour the tea from the raisins over the cauliflower so it hydrates the vegetable and forms a puddle in the tin.
5. Melt the clarified butter in a frying pan over medium heat. When it starts to warm up, add the fennel seeds, cumin seeds and mustard seeds. Cook for one minute until the seeds start to pop in the pan and become aromatic. Brush the clarified butter and seed mixture over the cauliflower and then dust it with the Indian spice mix. Cover the tin with aluminium foil and place it in the oven. Bake for 30 minutes, undisturbed. Remove the foil and baste the cauliflower with the clarified butter and tea liquid sitting in the bottom of the tin. Bake for another 30 minutes, basting regularly with the clarified butter-spice mix.
6. After the cauliflower has been cooking for one hour, insert a skewer or knife into the base. If it's tender, remove it from the oven and rest it in the tin for 15 minutes. If it's not tender, cook it for a few more minutes and check again. Squeeze the lime juice into the baking tin to mingle with the pan juices and create a lovely dressing.
7. For the yoghurt dressing, fold the ginger, garlic, mint and a pinch of salt through the yoghurt.Serve a wedge of the cauliflower, like a piece of cake, with a few spoonfuls of the pan juice vinaigrette, a dollop of yoghurt dressing, the tea-soaked raisins and a drizzle of oil. Scatter the fresh coriander leaves over to finish.
more details click here ..http://fkrt.it/oiXmeTuuuN1 small cauliflower,125 g clarified butter,1 tsp fennel seeds,1 tsp cumin seeds,1 tsp black mustard seeds,2 tbsp Indian spice mix,1 lime, juiced,1 handful coriander leaves, to serve,Saltwater brine,2 litres water,100g sea salt,Raisins in tea,2 tsp Darjeeling tea leaves,500ml boiling water,60g raisins,Yoghurt dressing,1 tsp grated fresh ginger,1 crushed garlic clove,1 handful mint leaves, finely shredded,300g yoghurt
1. For the saltwater brine, combine the salt and water, stirring to fully dissolve the salt. Place the cauliflower in a non-reactive, snug-fitting container with a lid. Pour over the brine to fully submerge the cauliflower and leave in the refrigerator overnight.
2. For the raisins in tea, brew the tea leaves in the boiling water for three minutes. Strain the tea over the raisins in a bowl and allow them to swell for 30 minutes before using. Strain and set aside both tea and raisins until later. (They keep well in the refrigerator until needed. Any type of tea works well, depending on your taste and what you're using the raisins for.)
3. The next day remove the cauliflower from the brine and pat it dry.
4. Preheat the oven to 190C. Line a heavy-based roasting tin with baking paper. Place the cauliflower in the tin, cut side down, so it sits upright. Pour the tea from the raisins over the cauliflower so it hydrates the vegetable and forms a puddle in the tin.
5. Melt the clarified butter in a frying pan over medium heat. When it starts to warm up, add the fennel seeds, cumin seeds and mustard seeds. Cook for one minute until the seeds start to pop in the pan and become aromatic. Brush the clarified butter and seed mixture over the cauliflower and then dust it with the Indian spice mix. Cover the tin with aluminium foil and place it in the oven. Bake for 30 minutes, undisturbed. Remove the foil and baste the cauliflower with the clarified butter and tea liquid sitting in the bottom of the tin. Bake for another 30 minutes, basting regularly with the clarified butter-spice mix.
6. After the cauliflower has been cooking for one hour, insert a skewer or knife into the base. If it's tender, remove it from the oven and rest it in the tin for 15 minutes. If it's not tender, cook it for a few more minutes and check again. Squeeze the lime juice into the baking tin to mingle with the pan juices and create a lovely dressing.
7. For the yoghurt dressing, fold the ginger, garlic, mint and a pinch of salt through the yoghurt.Serve a wedge of the cauliflower, like a piece of cake, with a few spoonfuls of the pan juice vinaigrette, a dollop of yoghurt dressing, the tea-soaked raisins and a drizzle of oil. Scatter the fresh coriander leaves over to finish.
Thursday, September 7, 2017
Mexican salsa
Neil Perry heads down Mexico way for this simple and classic salsa recipe.
Ingredients
5 roma tomatoes, seeds removed, finely diced
1 small red onion, finely diced
1/2 bunch coriander, finely chopped
small handful fresh mint leaves, finely chopped
30ml fresh lemon juice
sea salt and freshly ground black pepper
Method
Combine all ingredients in a bowl and season to taste
Ingredients
5 roma tomatoes, seeds removed, finely diced
1 small red onion, finely diced
1/2 bunch coriander, finely chopped
small handful fresh mint leaves, finely chopped
30ml fresh lemon juice
sea salt and freshly ground black pepper
Method
Combine all ingredients in a bowl and season to taste
Artesia Antique Set of 3 Wooden Wall Shelf (Number of Shelves - 3, Brown)
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Porridge the secret of 'the world's oldest family
Porridge the secret of 'the world's oldest family
With a combined age of 1075 years and 68 days, the 13 Donnelly siblings of County Armagh in Northern Ireland can proudly lay claim to being the world's oldest family.
Indeed their ability to defy the passing years has seen them achieve a Guinness world record. But what can now be revealed is the secret behind the family's longevity - traditional porridge oats.
Having grown up on a farm, their diet has always been made up of locally sourced ingredients; free-range pigs and chickens for bacon and eggs and vegetables grown in their backyard.
However, the Donnelly clan are convinced that what has really guaranteed their long life is their habit of eating porridge, not just for breakfast every day but for supper, too."The key is that you need to get your oats at night," said Leo Donnelly, who at 72 is the youngest of the siblings."We've always followed Daddy's habit of that nice warm bite before sleep. Porridge at around 10pm, then porridge again for breakfast at 7am."Cooked oats, milk, perhaps a spot of jam on top. It has always stood us well, porridge before sleep and after sleep. People thought it was unusual, but now the proof is there for all to see."The family's reliance on oats and their apparently beneficial effect on their health and years have prompted scientists at the International Longevity Centre (ILC) to launch a study of the Donnellys' diet.
Porridge has been shown to lower blood pressure, combat diabetes, reduce cholesterol and protect the body against heart disease.
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Oats are naturally high in vitamin B-12, a crucial component in regulating the body's melatonin levels and sleeping patterns. The grain is also naturally loaded with beta-glucan, a "magic genie" that lowers "bad" LDL cholesterol and reduces heart disease.
Porridge was labelled a superfood when it was discovered that avenanthramides, antioxidants that are only found in oats, minimise plaque build-up in artery walls and reduce the hardening of arteries.
But for the Donnellys, tucking into a bowl of porridge is just part of their fundamentally wholesome diet and lifestyle, which also sees them steer clear of alcohol.
"The farm oats in our porridge were always local and of the finest quality," said Leo. "Our diet has never been from processed or polluted foods.
"We worked with nature, everything eaten was either grown or reared by us. Mummy would say go outside and wring a chicken's neck, that would be for dinner.
"The vegetables we ate we had grown, the fruit we ate we picked, the eggs laid were from our chickens, the bacon came from our pigs, the bread we made by hand. Farm oats did not arrive from foreign lands.
"There was never a fat Donnelly raised."
Breakfast at 7am
Porridge with homemade jam
Lunch at 1pm
Cooked seasonal vegetables from the farm, occasional eggs, homemade bread and tea
Dinner at 6pm
Eggs, soup, seasonal vegetables from the farm, homemade bread and fruits.
Meat from their own animals as a weekend treat
Supper at 10pm
Porridge with the option of apple jam
Snacks: Apples, bread and tea
Maybelline Color Show Creamy Matte Lipcolor (3.9 g, M204 Red Carpet)
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Crispy king prawns with sweet and salty garlic sauce recipe
Crispy king prawns with sweet and salty garlic sauce recipe
This dish relies on the freshest-quality seafood, and, for the sauce, I always try to buy fresh, Australian-grown garlic rather than the lower-quality imported product, which I find leaves too strong an artificial garlicky taste and smell, well after the meal is over. Make sure your deep-frying oil is clean and at the right temperature. Freeze the prawn heads and reserve for stock.
Ingredients
16 uncooked king prawns, about 800g,3 tsp cornflour,2 tsp water,2 tsp light soy sauce,1 egg yolk, lightly beaten,1 tsp sesame oil,vegetable oil for deep-frying,Sweet and salty garlic sauce,2 tbsp honey,2 tbsp shao hsing wine, or dry sherry,5 tsp light soy sauce,2 garlic cloves, finely diced
Method
1. Peel, devein and butterfly prawns, leaving tails intact (see step-by-step guide below).
2. Blend cornflour with water in a medium-sized bowl until dissolved. Add prawns, soy sauce, egg and sesame oil and mix well.
3. Combine sweet and salty garlic sauce ingredients in a small bowl and set aside.
4. Heat oil in a hot wok until surface seems to shimmer slightly. Deep-fry half the prawns over a high heat for one minute. Remove from wok using a slotted spoon and drain on kitchen paper. Repeat process with remaining prawns and set aside.
5. Carefully drain hot oil from wok and wipe clean. Heat the same wok to moderately hot, add reserved sauce ingredients and simmer for 1 ½ minutes. Lastly, add reserved prawns and stir-fry for a further 30 seconds or until prawns are hot and just cooked through.
6. Arrange prawns on a platter and serve immediately.
How to peel, devein and butterfly prawns
1. Remove head from prawn with a slight twisting motion.
2. Peel shells and legs from body of prawn, leaving tails intact.
3. Lay prawn flat on its side and make an incision down its back
4. Using the tip of your knife scrape away the dark "vein" and any innards.
5. Prawns are now butterflied, ready for stir-frying or steaming; butterflied prawns cook more quickly and evenly.
If you like this recipe, try Kylie Kwong's chilli salt and pepper squid with fresh lime.
This dish relies on the freshest-quality seafood, and, for the sauce, I always try to buy fresh, Australian-grown garlic rather than the lower-quality imported product, which I find leaves too strong an artificial garlicky taste and smell, well after the meal is over. Make sure your deep-frying oil is clean and at the right temperature. Freeze the prawn heads and reserve for stock.
Ingredients
16 uncooked king prawns, about 800g,3 tsp cornflour,2 tsp water,2 tsp light soy sauce,1 egg yolk, lightly beaten,1 tsp sesame oil,vegetable oil for deep-frying,Sweet and salty garlic sauce,2 tbsp honey,2 tbsp shao hsing wine, or dry sherry,5 tsp light soy sauce,2 garlic cloves, finely diced
Method
1. Peel, devein and butterfly prawns, leaving tails intact (see step-by-step guide below).
2. Blend cornflour with water in a medium-sized bowl until dissolved. Add prawns, soy sauce, egg and sesame oil and mix well.
3. Combine sweet and salty garlic sauce ingredients in a small bowl and set aside.
4. Heat oil in a hot wok until surface seems to shimmer slightly. Deep-fry half the prawns over a high heat for one minute. Remove from wok using a slotted spoon and drain on kitchen paper. Repeat process with remaining prawns and set aside.
5. Carefully drain hot oil from wok and wipe clean. Heat the same wok to moderately hot, add reserved sauce ingredients and simmer for 1 ½ minutes. Lastly, add reserved prawns and stir-fry for a further 30 seconds or until prawns are hot and just cooked through.
6. Arrange prawns on a platter and serve immediately.
How to peel, devein and butterfly prawns
1. Remove head from prawn with a slight twisting motion.
2. Peel shells and legs from body of prawn, leaving tails intact.
3. Lay prawn flat on its side and make an incision down its back
4. Using the tip of your knife scrape away the dark "vein" and any innards.
5. Prawns are now butterflied, ready for stir-frying or steaming; butterflied prawns cook more quickly and evenly.
If you like this recipe, try Kylie Kwong's chilli salt and pepper squid with fresh lime.
Prestige Electric drip PCMD 1.0 4 cups Coffee Maker (Black)
more details click here..
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How to make a glittering your favorite face
Beet root peel off face mask to get glowing flawless skin http://tz.ucweb.com/9_GETp
Very hygiene better health benefits you know
6 Foods you should eat Raw for better Health Benefits http://tz.ucweb.com/9_FK76
Wednesday, September 6, 2017
How to make a vegetable cutlets as per your tasty and paradise
Recipe: Mixed vegetable cutlets http://tz.ucweb.com/9_A6m9
Natural mithai recipes ti you only?
Delicious mithai recipes for your desi dessert fix http://tz.ucweb.com/9_A3BK
Tuesday, September 5, 2017
Medieval Recipes for Children
Medieval recipe preparation educates children on food in the Middle Ages, as well as medieval customs and lifestyle. Children delight in projects that allow them to get their hands dirty, and there are no shortage of medieval recipes that allow this opportunity. Make some staple foods to serve as part of a medieval feast.
Homemade bread, a staple of the medieval period, was served with nearly every meal. In fact, meals were often served on a slab of day-old bread called a trencher before wooden and metal trenchers became commonplace. Children can mix basic bread ingredients -- flour, water, oil, yeast, salt and honey. Kids might enjoy optional ingredients, such as seeds, nuts, sprouts or raisins. Make children responsible for kneading the dough, placing it in a pan, and setting the timer. Adults should put the bread into and remove it from the oven.
A medieval feast might include several varieties of meat, including cured ham, smoked venison, freshly caught fish and roasted poultry. Adults should always handle hot dishes and carving knives, but children can season the meat dishes and help plate them on serving platters. Take advantage of this opportunity to teach children about meat preservation techniques in a time before refrigeration. Medieval cooking relies heavily on vinegar, salt, sugar and honey to help preserve meat. Spices, a rare commodity, showed affluence. Spices often featured among the upper classes include pepper, ginger, cinnamon and nutmeg.
Medieval diners feasted on gingerbread, although the recipe is a bit different from modern gingerbread. Ingredients for a basic medieval gingerbread include warm honey water, honey, breadcrumbs, ground ginger and cinnamon. Children can mix the ingredients to make the dough and cut the dough into shapes. Gingerbread men were prevalent in medieval times, but kids can take artistic liberty to create any desired shape. While modern gingerbread is a medium or dark brown, medieval gingerbread is lighter in color and was often tinted bright colors. Use natural dyes such as beet juice to remain consistent with medieval techniques.
Magically doing something in sandalwood
5 Sandalwood Benefits to Look Out For: From Tan Removal to Treating Acne http://tz.ucweb.com/9_vNsP
Moong dal importance
Eat a fist sprouted moong dal every morning, find these 7 benefits http://tz.ucweb.com/9_vM58
Sunday, September 3, 2017
How to get rid of acne
Beauty Tips: How to get rid of acne http://ucnews.ucweb.com/story/767002181232569?channel_id=101&host=http:%2F%2Fucnews.ucweb.com&list_article_from=TheStatesman&item_type=0&content_type=0&app=app_iflow&uc_param_str=dnvebichfrmintcpwidsudsvpfmt&ver=1.7.0.987&sver=inapppatch3&demote_type=normal&adapter=&grab_time=2017-09-03_11.59.56&lang=english&comment_stat=1&reco_id=7036d90e-a38f-44b3-b5cf-a5ce499c9f65&ucnews_rt=kRealtimeContent&entry=app&entry1=shareback&entry2=content_More&shareid=bTkwBPtGv8GW8hxN3J4A2mRoTF7iJbPsP%2Bp9SB5kmipZjg%3D%3D
Saturday, September 2, 2017
Zebra striped cheescake
Zebra Striped Cheesecake
https://www.reddit.com/r/GifRecipes/comments/6xf6mf/zebra_striped_cheesecake/
Totally legit six pack
Totally LEGIT six pack!
https://www.reddit.com/r/quityourbullshit/comments/6xfa65/totally_legit_six_pack/
Wants to bear claw
[I ate] a Bear Claw
https://www.reddit.com/r/food/comments/6xggc9/i_ate_a_bear_claw/
Make your favorite hakka noodles at home
Make your favorite Hakka Noodles at home http://tz.ucweb.com/9_eSv4
Tips you follow everyday beauty
9 Beauty Tips You Follow Everyday But You Must Not http://tz.ucweb.com/9_eRnJ
Creamy fish and prawn masala how do it?
Make happy your guest with Creamy Fish and Prawn Masala http://tz.ucweb.com/9_eILZ
Genuine broaster chicken how to do,?
Genuine Broaster Chicken: Campus delight http://tz.ucweb.com/9_eHte
2 different recipes of sandwich to try at home
2 different recipes of Sandwich to try at home http://tz.ucweb.com/9_eFRJ
Wednesday, August 30, 2017
Easy Appetizer Alert: Italian Antipasti Skewers
This recipe for Italian antipasto skewers is easy, visually appealing, and can be made in advance. It's perfect when you're entertaining a large group, or need a quick and easy appetizer to bring to a party.
For this recipe I've skewered tortellini, salami, fresh mozzarella, baby lettuce, marinated mushrooms, and a cherry tomato on a toothpick. Feel free to substitute the marinated mushrooms with olives or artichokes instead. This recipe is quite adaptable!
Things You'll Need
24 toothpicks
2 cups cheese tortellini
1/2 cup zesty Italian salad dressing
Log of hard salami, 6 ounces (1) or 24 slices of Genoa salami
24 baby mozzarella balls
1 cup mixed baby greens
1/4 cup white mushrooms, sliced
12 cherry tomatoes, sliced in half vertically
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Step 1
Cook the tortellini according to package instructions and drain well. In a large bowl combine the tortellini, salad dressing, salami, mozzarella, mushrooms, and tomatoes. Mix well to evenly coat the ingredients in the dressing.
Step 2
For each skewer, thread a tortellini, slice of salami. mozzarella ball, lettuce leaf, mushroom, and one tomato half onto a toothpick. Transfer prepared skewers to a large plate, cover, and keep refrigerated until needed. Skewers may be made up to 4 hours in advance.
When ready, serve the skewers slightly chilled or at room temperature. Don't be surprised if you run out fast -- this appetizer is always a crowd-pleaser!
for more details click here ............. http://fkrt.it/5u40nTuuuN
Seven Layer Salad Recipe You Could Seriously Eat Every Day
I grew up eating seven layer salads, made by my mom who would whip them up anytime we had a cookout or party at our house. They're always a hit and make for quite a stunning presentation. But here's the thing I have come to realize: you don't have to have a party, or even be going to a party, to make this salad. In fact, I think this salad deserves to be at your table any day of the week! The gist of this dish is that it has seven layers. The layers can be switched up to your liking, but peas and boiled eggs in my opinion are the two ingredients that should always be a part of your seven layer salad, otherwise it just wouldn't have the same feeling. You are going to love making this classic, easy recipe for all of your family and friends!
Things You'll Need
1/2 head of iceberg lettuce
2 cups of baby spinach and/or baby kale
1 cup diced tomatoes
6 boiled eggs, diced or sliced
6 sliced green onions (reserve 1 tablespoon for garnish)
8 p of cooked bacon, chopped roughly
1 1/2 cups of frozen peas
1/2 cup Greek yogurt
1/2 cup reduced fat mayonnaise
1 teaspoon granulated sugar
1 teaspoon kosher salt
1 teaspoon cracked black pepper
1 tablespoon fresh dill
Tip
Additional toppings can include cheese, corn, cucumber, red onion, or any other vegetables you like.
Step 1: Make the dressing.
Combine the Greek yogurt, mayo, sugar, salt, pepper, and chopped dill and whisk to combine. Set aside.
Step 2: Layer the lettuce in the glass bowl.
Layer the iceberg lettuce on the bottom of your glass bowl followed by a layer of spinach and kale.
Step 3: Layer tomatoes on top of the lettuce.
Tip
A tip to keep all of your layers showing on the outside of the bowl is to concentrate them around the edge first and then sprinkle them towards the middle.
Step 4: Layer the boiled eggs on top of the tomatoes.
Tip
Season the eggs with pepper at this point if you want to add extra flavor throughout the salad.
Step 5: Add bacon on top of the eggs.
Step 6: Add frozen peas on top of the bacon.
Tip
Add the peas frozen, and they will defrost on their own before you serve the salad.
Step 7: Spread the dressing evenly over top of the peas.
Spread the dressing over the peas using a spatula in one even layer and sprinkle with extra dill and green onions for garnish.
Step 8: Refrigerate the salad until ready to serve.
Tip
This salad can be prepped up to a day in advance. Once the salad is tossed, it should be served immediately.
How easy is that? Next time you can't decide what to bring to any get-together, make this seven layer salad and I guarantee it will be a hit!
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Only Homemade Onion Dip Recipe You Need
Step away from the packet of onion soup -- you don't need it. I've got something even better for you. The sweetness of the caramelized onions along with the one-two punch of both onion powder and dried onions is perfectly balanced by the creamy sour cream and cream cheese. But I have to warn you, you may want to eat the entire bowl yourself, it is THAT good.
Things You'll Need
1 large sweet onion (such as Walla Walla, Maui, Vidalla), chopped
1 tablespoon olive oil
16 ounces sour cream (full fat)
8 ounces cream cheese, softened
2 tablespoons dried minced onions
2 teaspoons onion powder
1/2 teaspoon garlic powder
1 teaspoon salt
2 tablespoons chopped parsley
Step 1: Add the olive oil and chopped onion to a sauce pan over medium heat.
Step 2: Cook over medium heat until caramelized, about 45 minutes
Step 3: Beat together the cream cheese and sour crea.
Using a mixer or food processor until well combined.
Step 4: Stir in the remaining ingredients.
Refrigerate until ready to use.
Tip
Make it ahead of time! It's even better the next day, don't be afraid to make it a day or even two in advance.
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