Birkaç İngilizce Yemek Tarifi
Cauliflower Chop Suey
120g tin bamboo shoots
3 tablespoon oil
3 shallots, sliced
200g carrots, sliced
150g cauliflower, sliced
120g bean sprouts
1 pinch salt
1 pinch sugar
1 tablespoon chopped parsley
1 tablespoon chopped celery
2 tablespoon soy sauce
Chop the bamboo shoots.
Heat oil in a frying pan, brown shallots, bamboo, carrots and fennel for a minute.
Add the cauliflower, bean sprouts, sugar, 3 tablespoons water and 2 tablespoons soy sauce. Cook for 3 minutes.
Season, sprinkle with parsley and celery.
Serve with a Chinese beer, like Shanghai or Tsingtao.
3 tablespoons oil
1 teaspoon mustard seeds
1 clove garlic, chopped
1 tablespoon curry powder
1 teaspoon turmeric
1/2 teaspoon powdered ginger
2 tablespoons soy sauce
1 teaspoon flour (to thicken)
1 tablespoon frech coriander, chopped
50g toasted almonds
Salt & black pepper
Heat the oil in a frying pan.
Pull the cauliflower florets off the main plant.
Slice the shallots.
Once the oil is really hot, sauté the mustard seeds for one minute, then add shallots and garlic for a further minute. Finally, add the cauliflower for 4 minutes.
Add the spices, pasata, 200ml water and soy sauce.
Lower the heat and leave to simmer for 20 minutes.
Mix the flour into the yoghurt, add to the vegetables and stir well.
Remove from heat and serve, sprinkled with coriander and almonds.
Recommended Wine : Tavel
400g prepared prawns
2 tins tomatos
2 yellow peppers
4 clove garlic
8 tablespoons white wine
2 tablespoons olive oil
2 tablespoons snipped parsley
2 tablespoons snipped chervil
Salr & pepper
Chop garlic and shallot.
Saute in oil over a gentle heat.
Add chopped carrots and peeled, diced pepeprs.
Mix well, then add tomatoes and prawns.
Season to taste and leave to cook for 15 mins, stirring occasionally.
Add white wine, reduce for 5 mins.
Sprinkle with parsley and chervil.
Saupoudrez de persil et de cerfeuil.
Burgandy: St véran
Bordeaux: Graves blanc Châteaux
Loire Valley: Sancerre, Pouilly
Rhône Valley: Tavel, Maçon
Carpaccio Of Pineapple With Coriander
100g red currants
1 bunch coriander
1 small piece fresh ginger
1 egg white
100g sugar crystals
30g caster sugar
Sprinkle the sugar crystals over individual plates.
Wash and dry the coriander leaves (keep stalks back).
Beat the egg white with a few drops of water, until it begins to stiffen, then brush over both sides of the coriander leaves. Dip each leaf into sugar, to coat completely.
Leave leaves to dry, under grill for an hour.
Bring 100ml, water and caster sugar to the boil.
Add chopped coriander stalks and peeled, sliced ginger.
Leave to cool.
Wash and dry limes.
Grate zest, press half a lime and add juice to syrup.
Prepare pineapple: Remove skin and core, quarter, then slice each quarter as thinly as possible.
Arrange pineapple on plates.
Brush with syrup, then sprinkle with lime zest.
Chill for 20 minutes.
Wash red currants, then remove pips.
Decorate plates with spare coriander leave and red currants just before serving.
Carpaccio Of Curried Cucumbers and Broccio
3 tablespoons olive oil
2 tablespoons white wine with a litle tarragon
2 curry powder
2 teaspoons pastis
1 packet Corsican Broccio cheese (similar to Feta)
Salt & pepper
Thinly slice cucumber and marinate for 15 mintues in white wine, tarragon, oilive oil, curry, pastis.
Arrange slices of broccio on top, serve as a starter.
Celeriac and Dried Tomato Tapas
– 160 g celeriac, sliced
– 4 tomatoes
– 10 ml olive oil
– 10 g sea salt
– 1 clove garlic
– 1 pinch table salt
– 1 pinch sugar, pepper
To Dry the Tomatoes (do the day before) :
– Preheat oven to 325°F (160°C)
– Cut the tomatoes into quarters, remove seeds.
– Sprinkle a baking tray with salt, sugar and pepper.
– Slice garlic carefully.
– Put tomatoes on baking tray, with a slice of garlic under each one.
– Put in ove, for 45 – 60 minutes.
– Blanch the the basil in boiling water, with sea salt.
– refresh with iced water.
– Strain and mix.
– Adjust seasoning.
– Cook in the same water, refresh and season. Put to one side.
– Season each piece of tomato with basil.
– Place a couple of pieces of tomato on each plate and top with celeriac (see photo).
Try making ‘vegetable crisps’ for a fun starter or snack : Thinly slice some beetroot, courgette, celery, carrots or any other vegetables you fancy, then arrange on an oven tray.
Cook at a very low heat for 30 minutes, by which time the vegetables will have lost their liquid and become crisp and crunchy, without any oil !
1 cauliflower (1.2 kg)
75g grated gruyere cheese
100g crème fraiche
salt and freshly ground pepper
Peel the potatoes and cook in boiling salted water.
Peel the cauliflower, chopand cook in boiling salted water for 20 minutes.
Drain potatoes and cauliflower and blast quickly in a blender.
Add the cream, half the cream, half the gruyère and the egg yolks.
Season with the salt, pepper and nutmeg.
Beat the egg whites until firm and add.
Pour into a gratin or baking tin, add bits of butter and the rest of the cheese.
Bakeat 210°C (th.7) for 30 minutes.
500 g cooked spinach
10 à 12 croutons (or one slice of bread to make)
4-8 tablespoons oil
1 teaspooncrushed garlic
salt, black peper
100ml olive oil
4 tablespoons lemon juice
100 g parmesan cheese
Wash, dry and chop spinach.
Dice the bread.
Fry croutons in 4 tablespoons oil.
Remove from heat, add garlic, stir.
Dry on paper towels and leave to cool and become crusty.
Dunk eggs in boiling water for 10 seconds and put to one side.
Put the spinach leaves in a bowl, add salt, pepper and olive oil, stir.
Break eggs, add lemon juice and stir.
Sprinkle with cheese and croutons, serve immediately.
250 g carrots
200 g self raising flour
200 g sugar
250ml peanut oil
1 teaspoon cinnamon
1 teaspoon ground nutmeg
1 pinch salt
100 g chopped mixed nuts
100 g raisins
For the topping:
120 g cream cheese
200 g icing sugar
30 g butter
1 teaspoon vanilla powder
Preheat oven to 300°F(150°C).
Grease a 23cm cake tin or 28cm loaf tin.
Peel and finely grate carrots.
Beat eggs, sugar and oil for 2 minutes.
In a seperate bowl, mix the flour, cinnamon and nutmeg. Add the carrots, raisins and nuts.
Pour the mixture into your cake tin.
Cook for 45 minutes, leave to cool before removing from cake tin.
Squeeze the lemon, mix the cream cheese, butter, icing sugar and lemon juice.
Ice the cake with topping.
6 oz digestive Biscuits
3 tsp butter/ margarine
28oz Cream Cheese (3.5 packs)
1 Cup Caster Sugar
1tsp Almond essence
1/4 tsp lemon/lime juice
1-Crush the digestives until they resemble fine breadcrumbs. A food processor or a rolling pin may be used.
2-Mix the butter in well and sprinkle into a heavy greased 8 / 9 inch spring form pan. Pat the digestive mixture in until smooth.
1-Beat the cream cheese, essence and lemon juice at a low speed with an electric mixer until creamy.
2-Add the sugar and continue beating for approximately 2 mins.
3-Add the eggs one at a time, beating well between each addition.
4-Pour the filling over the digestive crust and bake in the center of the oven for 60 mins, or until the center is almost set.
Ovens may vary, after 45 mins check the center of the cake every 5-10 mins. The cheesecake is not to be baked until it starts to raise in the center. If over baked the cheese cake will split in the center.