funny menu for you
Angels coach
INGREDIENTS
For 4 people:
12 oysters
black pepper
bacon
Carefully open 12 oysters and extract the pulp.
Just wipe them with a cloth and wrap each fruit of the sea, after having dusted with a pinch of black pepper, freshly ground, with a slice of bacon.
Insert a skewer in them three \ 's steel and pass them to the grill, turning occasionally. When the bacon is evenly toasted, remove from grill and serve
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วันพฤหัสบดีที่ 8 พฤศจิกายน พ.ศ. 2555
Duck Chinese
funny menu for you
Duck Chinese
INGREDIENTS
1 tablespoon Chinese spices
1 tablespoon paprika
1 tablespoon of sea salt
1 duck ready for the oven
1 orange into quarters
1 piece of ginger the size of a thumb, peeled and sliced
1 cucumber, cut in half and seeded
1 bunch of spring onions
2 carrots
1 can of Hoisin sauce or plum
24 pancakes cinesei (in Chinese shops or in the frozen food section of large supermarkets)
Preheat oven to 180 ° C.
Shuffle the Chinese spices, paprika and salt and rub it all on the duck, making sure to spice up the interior.
Farcisci the duck with orange quarters and ginger slices.
Disponila on a roasting tin with the breast down and arrostiscila for 40 minutes.
Now remove the duck from the oven and remove the excess fat on the bottom of the pan.
Turn the duck breast up and arrostiscila for another hour and 20 minutes, until the skin is golden and crispy and the meat well cooked.
Meanwhile, fragments cucumber, onions and carrots. Shred the duck with a fork, removing the bones.
Serve the duck as a filling for pancakes Chinese with vegetables in slices and a tablespoon of Hoisin sauce or plum.
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Duck Chinese
INGREDIENTS
1 tablespoon Chinese spices
1 tablespoon paprika
1 tablespoon of sea salt
1 duck ready for the oven
1 orange into quarters
1 piece of ginger the size of a thumb, peeled and sliced
1 cucumber, cut in half and seeded
1 bunch of spring onions
2 carrots
1 can of Hoisin sauce or plum
24 pancakes cinesei (in Chinese shops or in the frozen food section of large supermarkets)
Preheat oven to 180 ° C.
Shuffle the Chinese spices, paprika and salt and rub it all on the duck, making sure to spice up the interior.
Farcisci the duck with orange quarters and ginger slices.
Disponila on a roasting tin with the breast down and arrostiscila for 40 minutes.
Now remove the duck from the oven and remove the excess fat on the bottom of the pan.
Turn the duck breast up and arrostiscila for another hour and 20 minutes, until the skin is golden and crispy and the meat well cooked.
Meanwhile, fragments cucumber, onions and carrots. Shred the duck with a fork, removing the bones.
Serve the duck as a filling for pancakes Chinese with vegetables in slices and a tablespoon of Hoisin sauce or plum.
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Anchovies in green Piedmontese
funny menu for you
Anchovies in green Piedmontese
INGREDIENTS
20 Salted anchovies
Parsley 300 gr.
3 cloves garlic
Oil q.b.
2 hard boiled eggs
2 tablespoons pesto bread
vinegar
chilli
Clean the anchovies by removing the salt, vinegar and passing the bone.
finely chop the parsley and garlic using the crescent (and not the robot chopper)
Add the 2 egg yolks hard crumbs, a pinch of paperoncino and mix with the oil to form a sauce,
Taste and adjust the flavor by using some 'bread soaked in vinegar and salt if necessary.
Add the anchovies, taking care to lay them and cover them with green sauce and let rest 1 day.
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Anchovies in green Piedmontese
INGREDIENTS
20 Salted anchovies
Parsley 300 gr.
3 cloves garlic
Oil q.b.
2 hard boiled eggs
2 tablespoons pesto bread
vinegar
chilli
Clean the anchovies by removing the salt, vinegar and passing the bone.
finely chop the parsley and garlic using the crescent (and not the robot chopper)
Add the 2 egg yolks hard crumbs, a pinch of paperoncino and mix with the oil to form a sauce,
Taste and adjust the flavor by using some 'bread soaked in vinegar and salt if necessary.
Add the anchovies, taking care to lay them and cover them with green sauce and let rest 1 day.
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Anchovies in green
funny menu for you
Anchovies in green
INGREDIENTS
fresh anchovies
vinegar
lemon
oil
salt
peppercorns
garlic clove for every pound of anchovies
parsley
Clean the anchovies and remove the bones, then prepare a `mixture 'with a piece of lemon and a vinegar, a pinch of salt and a pinch of pepper.
Take a bowl and make a layer of anchovies, cover with the `mixture 'and continue to finish the anchovies! :-)
After 4 or 5 days of maceration, in the fridge, levi anchovies from `mixture ', the` sympathy' from the brine (eg by the colander and a bit 'of paper towels ...).
At this point, prepare a mixture with garlic and parsley, then redo the layer of anchovies, garlic, parsley and olive oil ... also add some of peppercorns maceration.
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Anchovies in green
INGREDIENTS
fresh anchovies
vinegar
lemon
oil
salt
peppercorns
garlic clove for every pound of anchovies
parsley
Clean the anchovies and remove the bones, then prepare a `mixture 'with a piece of lemon and a vinegar, a pinch of salt and a pinch of pepper.
Take a bowl and make a layer of anchovies, cover with the `mixture 'and continue to finish the anchovies! :-)
After 4 or 5 days of maceration, in the fridge, levi anchovies from `mixture ', the` sympathy' from the brine (eg by the colander and a bit 'of paper towels ...).
At this point, prepare a mixture with garlic and parsley, then redo the layer of anchovies, garlic, parsley and olive oil ... also add some of peppercorns maceration.
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Anchovies with lemon
funny menu for you
Anchovies with lemon
INGREDIENTS
Serves 4
500g anchovies
1 lemon
1/2 cup olive oil
salt
Flake anchovies, remove the heads and entrails, wash them, dry them and align them in a baking dish large.
Whisk the oil with the lemon juice, pour over the anchovies, salt and bake in a hot oven for about 30 minutes.
Serve hot anchovies.
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Anchovies with lemon
INGREDIENTS
Serves 4
500g anchovies
1 lemon
1/2 cup olive oil
salt
Flake anchovies, remove the heads and entrails, wash them, dry them and align them in a baking dish large.
Whisk the oil with the lemon juice, pour over the anchovies, salt and bake in a hot oven for about 30 minutes.
Serve hot anchovies.
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warm slices of salmon with a salad of mushrooms and artichokes
funny menu for you
warm slices of salmon with a salad of mushrooms and artichokes
INGREDIENTS
Salmon fillet 850 g
500 g mushrooms
Artichokes nr 5
1 bunch dill
1 bunch chives
Extra virgin olive oil 120 g
Juice of one lemon
Salt and pepper q.b.
· Clean and wash the mushrooms.
· Clean the artichokes and keep them in water and lemon juice.
· Thinly slice the salmon and place on a baking sheet lightly greased.
· Cut the artichokes and mushrooms into thin slices and season with salt, pepper, a little lemon, olive oil and chopped dill.
· Cook the salmon in the oven salt and pepper for 1 minute at 250 °.
· Arrange the salad on a plate and add the half-cooked salmon and willing to pink.
· Garnish with thinly sliced chives and a drizzle of olive oil.
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warm slices of salmon with a salad of mushrooms and artichokes
INGREDIENTS
Salmon fillet 850 g
500 g mushrooms
Artichokes nr 5
1 bunch dill
1 bunch chives
Extra virgin olive oil 120 g
Juice of one lemon
Salt and pepper q.b.
· Clean and wash the mushrooms.
· Clean the artichokes and keep them in water and lemon juice.
· Thinly slice the salmon and place on a baking sheet lightly greased.
· Cut the artichokes and mushrooms into thin slices and season with salt, pepper, a little lemon, olive oil and chopped dill.
· Cook the salmon in the oven salt and pepper for 1 minute at 250 °.
· Arrange the salad on a plate and add the half-cooked salmon and willing to pink.
· Garnish with thinly sliced chives and a drizzle of olive oil.
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วันศุกร์ที่ 26 ตุลาคม พ.ศ. 2555
Assorted Chocolate Praline
funny menu for you
Assorted Chocolate Praline.
Ingredients Madcha Green Tea.
540 g fresh cream.
White Chocolate 900 grams.
40 g of powdered green tea.
240 grams of butter.
White chocolate for the shell.
Green food coloring.
How do
A. Boil fresh cream and green tea together with a low heat. Use hands to muzzle it. Until it is removed from the oven.
Two. Pour the mixture into a 900 g white chocolate and stir until smooth. Leave to cool. Made for the filling. Spoon melted chocolate for the shell to print. Then pour the rest of the pie slice that is stuck under the print. And chill until set up.
Three. Squeeze filling into the center of the chocolate. Tap the small print to the air. Leave it for a moment, then topped with chocolate dip again. Use the spatula to smooth the cut. Leave until the chocolate hardens.
Four. The green to blend with the rest of the chocolate shell. The chocolate coating and then dried. The plate is placed on the grill. Leave it for a while. Using a fork, then roll the chocolate on the grid to look like thorns. Then placed on a paper plate.
Ingredients Passion Fruit Ganache.
300 grams of passion fruit juice blended.
600 grams of milk chocolate.
100 grams of butter.
Trimoline 80 g.
Malibu 30 grams of alcohol.
White chocolate with red paint for printing.
White chocolate.
How do
A. Water and passion fruit tree topknot until boiling. When boiling, then pour the chocolate milk. Stir until smooth, gradually add the butter to melt homogeneous. Then I put the Malibu, then stir until smooth and set aside.
Two. Wipe clean chocolate, then chocolate type color print throughout. Leave it to dry. When chocolate is completely dry and then put it all down. Pour the rest out. Then slice of chocolate pie, stuck on the print. Put in the freezer for about 5 minutes.
Three. Squeeze filling into the room when it is printed with white chocolate Asgแhgg it off again. Use the spatula to smooth off the printer. Then refrigerated for about 10 minutes.
Ingredients Rice Krispies.
Puffed rice (Rice Krispies) 130 g.
Almond filling up to 500 grams of lean.
100 g dark chocolate melts.
Rose water, 20 g.
Dark chocolate. For skin type.
White chocolate.
How do
1. Water filling up in lean and dark chocolate. Keep stirring well until smooth. Add puffed rice to mix them together.
2. Wipe clean chocolate print. Apply this over the chocolate. Leave it to dry. When completely dry, then put them all into the chocolate. Pour the remaining slice of chocolate pie, and then use the stick on type. Then put in the freezer for about 5 minutes.
3. Squeeze filling into a nearly full print. Leave it to dry it off with white chocolate again. Use the spatula to smooth off the printer. Then refrigerated for about 10 minutes.
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Assorted Chocolate Praline.
Ingredients Madcha Green Tea.
540 g fresh cream.
White Chocolate 900 grams.
40 g of powdered green tea.
240 grams of butter.
White chocolate for the shell.
Green food coloring.
How do
A. Boil fresh cream and green tea together with a low heat. Use hands to muzzle it. Until it is removed from the oven.
Two. Pour the mixture into a 900 g white chocolate and stir until smooth. Leave to cool. Made for the filling. Spoon melted chocolate for the shell to print. Then pour the rest of the pie slice that is stuck under the print. And chill until set up.
Three. Squeeze filling into the center of the chocolate. Tap the small print to the air. Leave it for a moment, then topped with chocolate dip again. Use the spatula to smooth the cut. Leave until the chocolate hardens.
Four. The green to blend with the rest of the chocolate shell. The chocolate coating and then dried. The plate is placed on the grill. Leave it for a while. Using a fork, then roll the chocolate on the grid to look like thorns. Then placed on a paper plate.
Ingredients Passion Fruit Ganache.
300 grams of passion fruit juice blended.
600 grams of milk chocolate.
100 grams of butter.
Trimoline 80 g.
Malibu 30 grams of alcohol.
White chocolate with red paint for printing.
White chocolate.
How do
A. Water and passion fruit tree topknot until boiling. When boiling, then pour the chocolate milk. Stir until smooth, gradually add the butter to melt homogeneous. Then I put the Malibu, then stir until smooth and set aside.
Two. Wipe clean chocolate, then chocolate type color print throughout. Leave it to dry. When chocolate is completely dry and then put it all down. Pour the rest out. Then slice of chocolate pie, stuck on the print. Put in the freezer for about 5 minutes.
Three. Squeeze filling into the room when it is printed with white chocolate Asgแhgg it off again. Use the spatula to smooth off the printer. Then refrigerated for about 10 minutes.
Ingredients Rice Krispies.
Puffed rice (Rice Krispies) 130 g.
Almond filling up to 500 grams of lean.
100 g dark chocolate melts.
Rose water, 20 g.
Dark chocolate. For skin type.
White chocolate.
How do
1. Water filling up in lean and dark chocolate. Keep stirring well until smooth. Add puffed rice to mix them together.
2. Wipe clean chocolate print. Apply this over the chocolate. Leave it to dry. When completely dry, then put them all into the chocolate. Pour the remaining slice of chocolate pie, and then use the stick on type. Then put in the freezer for about 5 minutes.
3. Squeeze filling into a nearly full print. Leave it to dry it off with white chocolate again. Use the spatula to smooth off the printer. Then refrigerated for about 10 minutes.
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