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 Category Archives: 料理

Beef Stir Fry Recipe

Beef Stir Fry Recipe 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.
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Beef Stir-Fry Recipe

beef stir-fry recipe

Beef Stir-Fry Ingredients

• 250g dried medium egg noodles • vegetable oil • 350g steak, thinly sliced • 2 garlic cloves, peeled and finely sliced • a thumb-sized piece of fresh ginger, peeled and 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 and finely sliced • a handful of snow peas, finely sliced • a handful of baby corn, quartered lengthways • 6 spring onions, trimmed and finely sliced • a bunch of fresh coriander, leaves picked and 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

Bat Cupcake

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

  1. 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.
  2. Pipe on black frosting for the mouth. Pinch fondant with fingers and cut it into 24 triangles for fangs.
  3. 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.
  4. Eat the delicious bat cupcakes ;)

鱸と無花果

Perch and Figs
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 figs About 10 slices of Perch sashimi (or other white fish) Natural salt for taste 1 tablespoon of Balsamic vinegar Method
  1. Choose well ripened figs and cool them in the refrigerator. Peel the skin and cut them into bit size pieces.
  2. 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.
  3. Sprinkle only a little balsamic vinegar on top. Serve with a cold wine or sparkling wine.
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