Cuisine: Sfogliatelle – Italian Cuisine

03-07-2016
By: admin Comment
https://youtu.be/nP1afv-e3nE




These Italian pastries are truly a combination of passion and skill. This recipe uses flaky pastry fashioned into shells. it has a glorious crunch, with a creamy semolina and ricotta filling. Ingredients Pastry 500 g plain flour 50 g sugar 6 g salt 200 ml water 150 g lard, softened Filling 900 ml water 130 […]

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Cuisine: Savoury zong (sticky rice cake) – Chinese Cuisine

03-07-2016
By: admin Comment
https://youtu.be/NcKBc3H5nmI




“Zong, or joong in Cantonese, is a pyramid-shaped glutinous rice cake or dumpling with Chinese origins. Whilst the outer layer always consists of sticky rice, the filling can vary a great deal depending on region and country, since many South-East Asian cultures have adopted a version of this dish. “When the capital of his beloved […]

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Cuisine: Salted fish roe (bottarga) – Italian Cuisine

03-07-2016
By: admin Comment
https://youtu.be/51tVesR5sVo




Bottarga is salted, cured fish roe, originating from Sardinia and Sicily, that’s traditionally sliced, grated or sprinkled on seafood pasta dishes. Make sure your roe are as fresh as possible and not damaged in any way. Ingredients whole fish roe or egg sacks (small eggs are best) salt olive oil butchers’ twine Cook’s notes Oven […]

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Cuisine: Salt and pepper squid – Chinese Cuisine

03-07-2016
By: admin Comment
https://youtu.be/5DpsDyJLY7g




Ying Tam, chef of Sydney’s Ying’s Seafood Restaurant, graciously shares his signature salt and pepper squid recipe with Food Safari’s Maeve O’Meara. It makes more five-spice mix than you need, but you can store the rest in an airtight container for another day. ground ginger 1 tbsp celery powder 1 tbsp chicken stock powder 1 […]

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Cuisine: Salt and pepper crab (cua rang muoi) in Vietnamese style – Vietnamese Cuisine

03-07-2016
By: admin Comment
https://youtu.be/Hk4r2re4R1g




Recipe Summary Difficulty Level: Medium Cuisine: Vietnamese Course: Main Dish Feel: Meaty Method: Stir Fried Ingredient: Crab Interest: Gourmet Servings: 2 Do you get intimated by the idea of cooking crabs at home? Watch this video recipe of Vietnamese cua rang muoi and crabs will be on top of your family’s seafood dish list. Its […]

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Cullen skink – Scottish Cuisine

24-06-2016
By: admin Comment
https://youtu.be/pUjNY_J50ws




“Described as smokier and more assertive than American chowder, and heartier than the classic French bisque, Cullen skink is a traditional Scottish fish soup, from the town of Cullen in Moray, on the north-east coast of Scotland. While this soup is often served as a starter at formal Scottish dinners, it’s also considered an everyday […]

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Chilled silken tofu, crispy whitebait and new eggs – Chinese Cuisine

24-06-2016
By: admin Comment
https://youtu.be/3ic7MWlAt7g




“This is one of my favourite dishes to share with Sarah. It’s very typical of traditional Chinese home-cooking, with clear flavours and a lovely interplay of textures – cool, silky tofu; crunchy, salty fried whitebait; creamy eggs; and earthy sesame, freshened up with spring onion. Serve with rice as part of a shared meal.” Poh […]

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Blueberry pancakes and spiced orange syrup – Pancake recipe

24-06-2016
By: admin Comment
https://youtu.be/PyDmojpowBk




“Early on in the year I had to confront the strange fact of never having made a decent pancake in my life – sometimes it’s the simplest things that can elude you. After a month of anguish testing many recipes, I finally arrived at this delicious result.” Poh Ling Yeow Ingredients Syrup zest of 2 […]

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Rojak recipe – Singaporean Cuisine

23-06-2016
By: admin Comment
https://youtu.be/eSVQy1QLWRE




This is the freshest tasting salad – crunchy fruit and vegetables with fried tofu in a sweetly sticky, slightly sour dressing, sprinkled with roasted peanuts. It includes some unusual ingredients, but they can be found at Asian grocers. Yam bean (also called jicama) is a pale brown tuber with crisp white, slightly sweet flesh. Water […]

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Stuffed roasted duck – anatra arrosto ripiena – Italian Cuisine

18-06-2016
By: admin Comment
https://youtu.be/M10mWiDehg0




This is an old Umbrian recipe reserved for special occasions such as weddings and religious fetes. The stuffing is rich and rustic with braised pig’s ear and trotter, duck liver, pork sausages and chestnuts, flavoured with herb oil. The leftover stuffing can be used to make duck-neck sausage. Ingredients Herb oil 1 bunch flat-leaf parsley, […]

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