Category: 料理
Beef Stir Fry Recipe
Posted by Glen Charles Rowellon 04/13thNo comments
Beef Stir Fry Recipe Beef Stir Fry Ingredients 200g of beef 3 pieces of baby corn 1 pack (100g) of noodles 1/2 a red pepper (capsicum) 1/2 a carrot 2 teaspoons oil (roasted garlic infused olive oil if possible) Continental parsley for garnish Beef Stir Fry Sauce Soy sauce 1/4 cup of water garlic 1 teaspoon of sesame oil hoisin sauce crushed red pepper Preparation time: 10 minutes Cooking time: 4 minutes Ready in: 14 minutes Stir together the soy sauce, 1/4 cup water, garlic, 1 teaspoon sesame oil, hoisin sauce, and crushed red pepper. Heat remaining 2 teaspoons oil in a large skillet or wok over medium-high heat 2 minutes. Add the beef and carrot, and stir-fry 4 minutes. Contact Us
Beef Stir-Fry Recipe
Posted by Glen Charles Rowellon 03/23rdNo comments
Beef Stir-Fry tips: Thinly Slice your beefCut steak against the grainSear over high heat (sealing in the juices)Don’t crowd the pan which cools the pan quickly and results in chewy beef Ingredients • 250g dried medium egg noodles• vegetable oil• 350g steak, thinly sliced• 2 garlic cloves, peeled & finely sliced• a thumb-sized piece of fresh ginger, peeled & finely sliced• 1–2 large fresh red chillies, finely sliced• 200g peanut shoots or bean sprouts• soy sauce• sesame oil• juice of ½ a lime• 1 large red pepper, deseeded & finely sliced• a handful of snow peas, finely sliced• a handful of baby corn, quartered lengthwise• 6 spring onions, trimmed & finely sliced• a bunch of fresh coriander, leaves picked & roughly chopped• cos lettuce leaves, to serve Method Cook the egg noodles in boiling salted water until just tender. Drain, place in a bowl and set aside. Heat a large wok or a heavy-based frying pan until very hot. Add a splash of vegetable oil, then stir-fry the beef slices with the sliced garlic, ginger and chillies until just cooked. Add the shoots or bean sprouts, a good splash of soy sauce and sesame oil and the lime juice for the last 30 seconds of cooking. Tip the contents of the wok into a large bowl, including all the lovely juices. Put the wok back on the heat, add a splash more vegetable oil and all the vegetables. Stir-fry for 1 to 2 minutes, then add the cooked noodles and toss well over the heat. Divide the fried vegetables and noodles between 4 plates. Return the beef and juices to the wok and stir-fry until heated through. Add the coriander and toss until well mixed with the beef. Arrange on top of the noodles and garnish with a cos lettuce leaf. Chef Ramsay How to Stir Fry Beef
Bat Cupcake From Woman’s Day With Blue Frosting & Sprinkles
Posted by Glen Charles Rowellon 03/20thNo comments
Bat Cupcake From Woman’s Day Plain cupcakes take flight once decorated with blue frosting and sprinkles, dark chocolate wings and sugar-spun eyes and fangs. Recipe courtesy of Mark Ferri Serves: 12 Total Time: 1 hr Prep Time: 1 hr Ingredients 12 baked and cooled cupcakes 1 can(s) (16 oz) vanilla frosting Wilton royal blue icing color Blue Jimmies (sprinkles) Wilton jumbo confetti and Halloween confetti sprinkles 1 tube black decorating frosting White fondant Wilton dark chocolate candy melts Directions Tint the frosting of the bat cupcakes with blue icing color. Then spread the cupcakes with the frosting and sprinkle with blue Jimmies (blue sprinkles). Use jumbo confetti and Halloween confetti sprinkles for eyes if available. Attaching them with a small amount of frosting. Pipe on black frosting for the mouth. Pinch fondant with fingers and cut it into 24 triangles for fangs. Line a baking sheet with wax paper. Melt some candy melts as package directs and transfer to a ziptop bag with a small hole snipped in one corner. Pipe 24 (4×2-in.) wings and 24 (1/2-in.) eyebrow shapes onto a prepared pan. Refrigerate them for 10 minutes. Pipe the candy melt lines onto wings; refrigerate. Peel the wings and eyebrows off wax paper. Insert the wings and eyebrows into cupcakes as liked. Add the fondant fangs. Eat the delicious bat cupcakes ;)
鱸と無花果
Posted by Glen Charles Rowellon 03/13thNo comments
鱸と無花果 鱸（スズキ）のお刺身と熟れた無花果をサラダに。 ワインにも合うと思われます。 塩とバルサミコ酢だけで手軽でちょっとゴージャスなひと品に。 Pinguino 材料 （ 2人分 ） 熟れた無花果 2個鱸のお刺身（白身魚のお魚だったら何でも） 薄切りで10枚ほど天然塩 適宜バルサミコ酢 ひとたらし 1 無花果はよく熟れたものを選び冷蔵庫で冷やしておきます。皮をむいて食べやすい大きさに切っておきます。 2 鱸のお刺身に軽く塩をパラパラとふり、器に盛り付けた無花果の上に鱸を乗せます。 3 バルサミコ酢をほんの少しだけ振り掛けて出来上がり！良く冷えたワインやスパークリングワインとどうぞ コツ・ポイント 器は GLASS FISH ) の大場匠さんの作品。 http://www.glassfish2001.com 鱸と無花果 Perch (Suzuki) sashimi and fig fruit salad. It goes well with wine. The salt and balsamic vinegar alone make it a gorgeous but easy to make meal. Ingredients (2 people) 2 ripe figsAbout 10 slices of Perch sashimi (or other white fish)Natural salt for taste1 tablespoon of Balsamic vinegar Method Choose well ripened figs and cool them in the refrigerator.Peel the skin and cut them into bit size pieces.Lightly rub salt on the sashimi, and put the sashimi on top of the the ripe pieces of fig on the plate you will server the food on.Sprinkle only a little balsamic vinegar on top.Serve with a cold wine or sparkling wine. View Homepage 鱸と無花果 鱸（スズキ）のお刺身と熟れた無花果をサラダに。 ワインにも合うと思われます。 塩とバルサミコ酢だけで手軽でちょっとゴージャスなひと品に。 Pinguino 材料 （ 2人分 ） 熟れた無花果 2個 鱸のお刺身（白身魚のお魚だったら何でも） 薄切りで10枚ほど 天然塩 適宜 バルサミコ酢 ひとたらし 1 無花果はよく熟れたものを選び冷蔵庫で冷やしておきます。皮をむいて食べやすい大きさに切っておきます。 2 鱸のお刺身に軽く塩をパラパラとふり、器に盛り付けた無花果の上に鱸を乗せます。 3 バルサミコ酢をほんの少しだけ振り掛けて出来上がり！良く冷えたワインやスパークリングワインとどうぞ コツ・ポイント 器はGLASS FISH（http://cat.zero.ad.jp/~zat76700/）の大場匠さんの作品。http://www.glassfish2001.com 鱸と無花果 Perch (Suzuki) sashimi and fig fruit salad. It goes well with wine. The salt and balsamic vinegar alone make it a gorgeous but easy to make meal. Ingredients (2 people) 2 ripe figsAbout 10 slices of Perch sashimi (or other white fish)Natural salt for taste1 tablespoon of Balsamic vinegar Method Choose well ripened figs and cool them in the refrigerator.Peel the skin and cut them into bit size pieces. Lightly rub salt on the sashimi, and put the sashimi on top of the the ripe pieces of fig on the plate you will server the food on. Sprinkle only a little balsamic vinegar on top.Serve with a cold wine or sparkling wine. View Homepage
