the secret ingredient of traditional English cuisine

The traditional British cuisine was in competition with other foods over the years. However, if you visit England, Scotland or Wales, it still serves traditional food boxes are Eating years. For example:

Roast beef and Yorkshire pudding

Toad-in-the-Hole

Roast beef

Additions to the traditional roast beef

Beef:

• horseradish

• English mustard

• Yorkshire Pudding

• Sauce

Mutton and lamb

• Onion Sauce

• red currant jelly

• mint sauce

• grass salted milk

With pork

• Apple sauce

• Pease pudding

• Baked Apples

Fish and chips

Fish (cod, haddock, Huss, plaice) deep fried in a batter with flour chips (fried potatoes) dressed in malt vinegar.

Lunch Ploughman

This dish is served in pubs. It consists of a piece of cheese, pickled onions and cucumbers, and a piece of bread.

Shepherds' Pie

Made with ground lamb and vegetables topped with mashed potatoes)

Cottage Pie (pictured right)

Made with minced meat and vegetables, top with mashed potatoes. (Photo right)

Gammon Steak with egg (Gammon is ham)

Lancashire Hotpot

Baked meat and vegetables covered with sliced potatoes.

Mash pulp and alcohol with parsley

A very traditional meal in the East End of London. The original dog was the eel because the eels were a cheaper product than beef. About fifty years ago, replaced the meat pies and eels have become the traditional pie and mash, that people know.

Traditional pie and mash is not without the famous sauce that alcohol, which is an interesting shade of green and definitely non-alcoholic beverages. Alcohol tastes much better than it looks (it's bright green!).

Jellied eels at the East End delicacy often sold with pie and mash

Bubble & Squeak

Mainly based cold vegetables that have been left by the previous meal, often cooked on Sunday. Main ingredients are potatoes and cabbage, but carrots, peas, Brussels sprouts, vegetables and others may be added. The cold chopped vegetables (and cold chopped meat if used) are fried in a pan with the puree until the mixture is cooked and brown on the sides. The name is a description of the action and during the cooking process.

English breakfast

Eggs, bacon, sausages, fried bread, mushrooms, baked beans

Bangers and Mash (sausages and mashed potatoes).

Bangers are sausages in England. (The reason why the sausages were nicknamed bangers is that during the war were pages filled with water so often exploded when they were fried.)

Black pudding (blood sausage)

It looks like a black pudding. It is made from dried pig's blood and fat). Eaten for breakfast Recipe

Black pudding rules vary from region to region, some are more impulsive, and some are fatter than others. text

Bacon Ball (made of dough, tallow)

Cumberland sausage

This famous pork sausage is usually presented as a long coiled rope

via woodlands-junior

secret seasoning Shepherd's pie dish

Preparation time: 30 minutes to 1 hour
Cooking time: 1 to 2 hours
4 servings

 

Make this evening a simple dinner winter, sprinkle a little grated cheese before baking for good measure.

 

Ingredients

• 50g/2oz drops
• 2 large onions, finely chopped
• 2 tnsp olive oil
• 900g/2lb minced lamb
• 2 tablespoons flour
• 4 bay leaves
• 4 sprigs fresh thyme
• 2 v. tea essence of anchovy
• 2 cans diced tomatoes
• 4 c. teaspoon Worcestershire sauce
• time 450ml/16fl oz chicken, beef or lamb
• Salt and freshly ground black pepper

 

To puree

• 700g / 1 lb potatoes ½
• 55ml/2fl ounces milk
• 75g/3oz butter
• Egg yolk free range

 

Preparation Method

1. Preheat the oven to 200C/400F/Gas sixth
2. In a large nonstick saucepan from the heat of the drop. Add onions and cook for five minutes.
3. Meanwhile in a large skillet, heat a little olive oil and fry the ground meat, stirring, until browned all. While meat is frying, break up clumps with back of spoon.
4. Mix the onions and add the flour (this helps thicken juice) and mix. Mix well and add the bay leaves, thyme and anchovy essence and stir.
5. To add the onion mixture to chopped tomatoes, the time (keep some aside to put the mince pan to defrost pan) and Worcestershire sauce.
6. Add chopped cooked meat, then pour the mixture from time to clear thin pan, scraping up the bits of meat left in the pan. Pour the remaining sauce in a pan containing the mixture.
7. Bring mixture to a boil, add a pinch of salt and ground black pepper and simmer for about 45 minutes.
8. For the mash, boil potatoes, drain and place in a colander in a clean bowl. Add milk, butter and egg yolks, and mash. Season with salt and freshly ground black pepper.
9. Put the meat in the baking dish and spread over the wort, smooth and a sign with a spatula.
10. Put the dish in oven and bake until bubbling and golden brown surface.

 

via bbc

Secret spice to make enchiladas

Enchiladas are a delicacy in Mexico. Want to try? I'll tell you the secret ingredient. success.

 

 

what you need:

• 4 boneless chicken breasts without skin (thawed)
• oil olive oil vegetable /
• 1 small (or half a large) yellow onion, diced
• cheese 1.5 Pack
• 10 companies tortilla tacos
• 1 large cans enchilada sauce
• bowl full of shredded cheddar cheese
• Optional: pepper, salt, spices, chopped olives

 

what you do:

1. Preheat oven to 350 degrees. Cook chicken 10-12 minutes or until it is most important in any part of white (cut through the center). Strain and rinse under cold water, waste.
2. Heat oil in large skillet slightly above average. Pls is hot, add the diced onion to sauté 1-2 minutes. Add cheese in chunks, and chicken. To maintain a well-stirred mixture of cream (Optional: Add spices, salt and pepper to taste.)
3. Remove from heat, allow time for the cold (mixed with a fan to speed up the process.) During cooling, separate tortillas on baking sheet and heat in microwave for 30 seconds.
4. Place spoon fulls 03.02 chicken mixture in center of tortilla. form in the middle of the tortilla, tortillas both the spread and collapse (open end).
5. enchiladas in greased 13 x 9 inch pan. Repeat for each tortilla, which inchiladas eight in a row between the two pans and a long way. They must enroll in enchiladas pot.
6. Pour enchilada sauce over enchiladas, distribution to the sauce to go between the enchiladas, and all around.
7. Cover the dish with grated cheese (optional: chopped olives around.)
8. Bake at 350 degrees for 30-40 minutes until cheese is melted and sauce is bubbling around edges of dish.
9. Remove, let cool, enjoy!

 

via hubpages

The types of food in mexico

Real Mexican food is very different from most Mexican food and Tex-Mex restaurants in other countries. In tourist areas, you will find restaurants and menus familiar gringo names that victims are often the price and not at a high level.

If you have a passion for adventure in Mexico will be well rewarded if you do not follow a few simple, traditional dishes that are almost always excellent and not too spicy. You will find a standard much higher than the search menu for something familiar.

Mexican cuisine has some wonderful dishes rich and spicy, but it is advisable to take it easy the first few days, until the stomach is not accustomed to the new conditions.

indigestion are often associated with untreated water used in ice, or used to wash salads and fruit, stressful journey, or simply bacteria different from those at home. Mexicans also suffer when they travel abroad, if you stay longer than a few weeks in Mexico, perhaps even in the acclimation same illness after reaching home.

Once installed, however, if some local specialties. It's all part of the experience, and Food of many people in Mexico is a major holiday.

You'll meet all these first days in Mexico:

Tortillas

staple for generations of ordinary Mexicans, tortillas can be made from flour (often in the north) or maize (the traditional and still most common in the south). Often served with a meal as bread would tortillas are also used in many typical dishes - rolled and baked for enchiladas, fried or grilled for quesadillas to tacos.

Frijoles (beans)

A good source of protein, grains of different varieties are generally cooked and fried. They may be the main element of a meal or served as a backdrop to the law.

Chilli

In general, the taste sweet pepper. Grand Pobla are stuffed peppers, and served as a main course, a little Habanero is fiercely hot. Ask if the dish is spicy, say "es picante? - Although the hotel menu, dishes are often determined, which could offend the tastes of tourists.

Guacamole

Mashed avocado with onions, peppers and cilantro (coriander). He served as a dip or as a decoration.

Salsa

Salsa is really just gravy, but it is more often associated with a set of red or green tomatoes, onions, chilies and cilantro (coriander) served on the table as a condiment or dip. Beware of "Habanero Salsa in innocuous bottles like small jars of ketchup, and always try a little salsa first as a precaution.

Tequila

This spirit is the most notorious often served to tourists in the form of a margarita - mixed with lime juice in a glass rimmed with salt. It is indeed derived from the agave plant - prickly shrub of more and more often seen in the fields. crude form of mezcal is traditionally served with a worm in the bottle of tequila - the worm should be eaten when the bottle is ready!

Cerveza

Mexican beers are known worldwide. Corona, Sol and Dos Equis brands are common, usually cold and refreshing alternative to iced drinks.

via differentworld

Secrets of making salsa

figure via summer

Chile, rinse briefly under cold water and dry. Seed and dice Chile and add to bowl. You can also cook over smoky pepper to taste. Use one of the mild salsa jalapeno or 2-3 jalapenos or a medium Serrano Chile Salsa. hot salsa, use 2 to 3 May serrano or jalapeno peppers. , Hot Salsa Extra, use one of the habanero.

                                                                   figure via summer

Seed and dice tomatoes and add to bowl. Use the 6.7 or 5 medium-large tomatoes.

                                                                   figure via summer

Chop onion and add to your bowl. Use one of the small and medium enterprises or half a large.

                                                                   figure via summer

Chop the cilantro and add to bowl. Start by inserting your fingers (as the claw) in hand and begins to pull his fingers how to shoot. Once most of the leaves off, chop them and add them in.

                                                                     figure via summer

Add about 1 tablespoon tablespoons freshly squeezed lime juice. If you must, you can cheat and use a bottle of lime juice. If you do not have lime juice at all available, you can use 1 1 / 2 teaspoon vinegar.

                                                                    figure via summer

Add 2 tablespoons of chopped garlic. It takes about 5-7 cloves, peeled and finely chopped.

                                                                      figure via summer

Let me start with a teaspoon first. Then, mix all ingredients are usually added something. Remember, what you serve, corn chips are no longer the salinity of their own.

                                                                   figure via summer

Mix all the ingredients and fold until evenly distributed. Depending on the size used in the production, this provision will result in 3-4 cups of prepared salsa.

Secrets of making tortillas

Wawww .... mexico one more dish you should try. He is!

INGREDIENTS:

• 2 cups all purpose flour (284 gm)
• 1 / 2 teaspoon salt (3 ml)
• 1 / 4 cup margarine or butter (65gm)
• 1 / 2 cup warm water (125ml)

METHOD:

1. Mix flour and salt in a bowl, cut margarine, then add water to the well formed in the middle of the mixture.
2. Join the dough and knead gently.
3. Divide into 12 equal parts.
4. Lightly grease hands with margarine and roll each ball of dough with hands to coat with fat.
5. Cover with a cloth and let stand for 30 minutes.
6. Roll each ball into 8 thin "(20 cm) circle on a lightly floured surface.
7. Pull or stretch as needed.
8. Let stand for cooking tortillas have been implemented in order.
9. Boil in a hot oiled skillet brown spots appear on the UN background.
10. shoulder down to crush the pockets of air during cooking.
11. Cook on both sides.
12. tortillas prepared may be placed between the folds of cloth.

via robertsplace

Marinade makes Ceviche

                                                               figure via chicagoist

I present to you Mexican food. If the hobby of international food certainly did not miss this one meal. Yes !! Ceviche (seh-vee-chay or seh-vee-chee) is raw fish which has been marinated in lemon and/or lime juice. Typical Mexican food. success.

Components
1 / 2 pound crab meat (imitation will do)
1 / 2 pound medium shrimp, small, peeled and deveined
lime juice
lemon juice
1 avocado, diced
1 tomato, diced
1 / 2 red onion, diced
cilantro
1 teaspoon Tabasco
1 cup vinegar v. Tea
salt to taste
pepper
tostada shells

In a saucepan, bring four quarts of water, salt to a boil hard. Add shrimp and cook for 1-2 minutes max (shrimp paste will do the rubber). Remove shrimp and place in a bowl of ice water to stop cooking immediately.

In glass or ceramic bowl, combine crab meat, chopped shrimp, lime juice and lemon. Cover and refrigerate for half an hour.

Combine red onion, chopped tomatoes, 1 teaspoon vinegar, 1 teaspoon Tabasco sauce, salt and pepper. Cover and refrigerate for half an hour.

Before serving, add avocados and cilantro mixture. Serve on top of the tostada shell.

via associatedcontent

Secret seasoning quesadillas

                                                          figure via loscaboslakeside

I would like to invite you to know a lot of Mexican food and include people who might try. Now, I invite you to make quesadillas, delicious food in Mexico. Good luck.

Ingredients for 12 servings

• Lawyers in California in 1912, halved
• Lemon or lime (if necessary)
• Olive oil (if necessary)
• Salt (if necessary)
• 1 ½ cups Manchego cheese, grated
• 1 cup cheese board, grated
• ½ cup Cotija cheese, grated
• freshly ground black pepper (if necessary)
• 12 Pobla peppers, roasted, peeled, cut into thin strips
• 12 house tortillas, about 10 cm in diameter
• unsalted butter (if necessary)
• Salsa Fresca (if necessary)

Preparation

1. Hour or two before serving: Cut each avocado half into 5 or 6 slices about 3/8-inch thick.
2. Baste every of the two sides with lemon juice and olive oil, sprinkle lightly with salt.
3. Grill, turning once, until lightly browned with grill marks, reserve.
4. Cheese mix well and set aside.

How to cook:

1. Place tortilla on a work surface.
2. Put the second ¼ cup cheese mixture on half of tortilla.
3. spread cheese on top bands Pobla ½ ounce (about 8).
4. with 4 or 5 grilled avocado slices.
5. Drizzle with 1 tablespoon salsa (optional), top with ¼ cup cheese mixture.
6. Brown quesadilla over medium heat in hot butter on both sides.
7. Cover pan for a while, and if at the end of melting cheese.
8. Cut into four parts. Serve with ¼ cup salsa on the side.

via blog.americanfeast

Food History Mexico

Cover the bottom of North America and consists of thirty-one countries and capital is very important, Mexico is probably the best neighbor may be a lover of food, taking into account natural resource rich country and varied. That is probably what he thinks, when the Spaniards landed on the shores of Yucatan in 1521, much to the dismay of the Aztecs, Maya, Zapotec and other indigenous people filling the vast expanse of land. Hernan Cortes and his team open the way for three centuries of Spanish rule, which finally began to unravel in 1810 when the village priest, Miguel Hidalgo made his famous Grito, or cry: "Mexicanos! Viva Mexico! Viva la Independencia! "One hundred years later, they were filled with invasion (especially U.S.), and fickle leadership, while the threshold of the twentieth century is the beginning of the Mexican revolution seriously, including Pancho Villa clashed with his countrymen. When the dust settled, Mexicans in the control, but barely States. It is after all a country is composed of three distinct groups: indigenous peoples, descendants of Spaniards and mestizos in result of intermarriage between the first two.

The combination of cultures has contributed significantly to the fusion of food and food preparation in Mexico, often referred to as miscegenation, or "mixture". Maize, the staple food for over 4000 years, is the foundation of the diet. The beans are softened in water and lime, then ground and style of (almost) to the tortilla. Grains rich in protein and an infinite variety of Mexican spice round of the Trinity. The Spanish liked what they saw in Mexico and added a few things himself, including pets, sugar and cheese. Mexican cuisine is enhanced by a surprising diversity of fruits and vegetables, which seem to taste better in Mexico than anywhere else: tomatoes, squash, sweet potatoes, avocados, coconut, pineapple, papaya and prickly pear for name a few of the best. Herbs and spices also flavor the pot: cinnamon, cloves, anise and cumin are often used spice, coriander, thyme, marjoram and spicy herb epazote is popular.

Good ingredients certainly count for much, but Mexicans are also the talented and seem to know how to give the antenna that extra zing that makes it special. Salsa Mexicana is just reached new heights with a little cilantro and lime, and a complex mole sauce is always blue with more than thirty carefully selected herbs and spices that are added to the left and simmer slowly pot. Is it a small tacos de pollo, or cochinita Regal Pibil, Mexican cuisine is filled with honesty, aromatic food that is prepared in many interesting ways.

via sallybernstein

How to Make a Croque Monsieur

One day I came across a post on the croque monsieur. Croque monsieur is a sandwich made with ham and cheese with béchamel sauce and melted cheese. It was very good. If this was the best fried egg sandwich would be a Croque Madame.

 

Ingredients

1 / 4 cup Parmigiano-Reggiano (grated)

1 / 2 cup Gruyere cheese (grated)

1 / 4 cup of bechamel

2 slices

1 / 2 teaspoon Dijon mustard

3 slices of ham

 

Directions:

• Preheat oven to 400 degrees F.
• Half melted Gruyere and Parmigiano-Reggiano, all the bechamel.
• Toast bread in the oven.
• Spread Dijon mustard on a fourth slice of bread.
• Add sliced ham, and about half of the remaining Gruyere cheese. Garnish with a slice of toast others.
• Spoon sauce Bechamel sixth on the top of the sandwich.
• Sprinkle with remaining Gruyere cheese.
• Place on baking sheet and bake for 5 minutes.
• Place broiler and broil for 5 minutes. (To complete the cheese is bubbly and lightly browned.)

 

via closetcooking

Carne alla Pizzaiola (Italian Cuisine)

                                                                figure via ricette

Preparation time: 15 minutes

Cooking time: 60 minutes

Total time: 75 minutes

Ingredients:

• 2 lb (900 g) veal cutlets
• 1 pound (450 g) tomatoes, drained fresh or canned
• Oregano
• 1 / 4 cup olive oil
• 2 cloves garlic
• Salt and pepper to taste
• 1 / 2 cup dry white wine

Preparation:

Clean meat slices, cut the cartilage and cut the membrane. Place in a large skillet, salt lightly, and cover with tomatoes (four if fresh, about half, if canned). Add remaining ingredients, cover and simmer for about one hour, checking occasionally and adding a little more liquid if things are drying out.

Ms. Francesconi has noted that "wine is optional, but adds flavor. Sauce should be thick and shiny and is perfect for pasta, in this case, use more tomato.

Since the change, she suggests starting with sauté garlic in oil, when it has browned remove and discard, and fried pork chops, arrange on a platter when done. Then, cook the tomatoes and other ingredients in the pan for the sauce, add more wine lately, and when evaporated, return meat to sauce pan and heat it. Serve with a good white wine, like Fiano, fruit, or red. Snap? strascinati rapini.

Yield: 4 servings Cutlets Pizzaiola, Carne alla Pizzaiola.

via italianfood

Pistachio Ice Cream - a Classic

pistachio ice cream is a classic, but very difficult to find good. Most are coloring and flavoring ingredients, instead of real pistachios. It is easy to see if the manufacturer has used artificial pistachio ice watching color: pistachio ice cream is a real and a darker green pistachio flavor!

 

ingredient

• 1 cup (180g) shelled raw pistachios
• 3 cups milk
• 3 / 4 cup (150 g) sugar

How to Create

 

 

 

Reserve 2 tablespoons pistachios for decoration. Grind pistachios in a food processor limited to a fine powder. milk and sugar in a saucepan over medium heat. Stir to dissolve sugar.

 

 

  

When the sugar is dissolved and the milk begins to bubble, turn heat off. Add pistachios and cool to room temperature. nights Refrigerate several hours or more.

 

 

  

Transfer pistachios When mixture is cool it is a coffee ice cream, and follow the instructions of the ice machine.

 

 

Transfer to a container and freeze.

 

To obtain a smooth mixture, relations with milk and pistachios in a fine sieve into a sieve lined with cheesecloth. Press and evict all the liquid from the nut, and then proceed to extract the pistachio ice cream maker to prepare liquid and ice.

 

via annamariavolpi

How to Make a Tonkatsu Curry

A Few Reasons why I chose this popular dish in Japan. I made tonkatsu (not curry) for three consecutive years in the annual party of the Japan Society, the LSE Nowhere was a student. It was a great success, however, life stank fat days. I have never in 16 kg batches for many years, I decided to try and do as Standard and Poor.

I did not do well, as I did for three, so I need a little more practice to reduce the quantity. I had a curry and Japanese food for many years, so I did this and that, Because the tonkatsu was often with him ". Can you have one without the other, so I wrote recipes for both parties.

If you want both the Japanese curry and tonkatsu, curry, and then make the first takes about 30 minutes. And At The Same Time, cook Japanese rice shortgrain in a pan or rice cooker. At Some Point, finely chop cabbage to serve with tonkatsu material. I begin to prepare for tonkatsu That everything is ready to be served simultaneously.

Japanese Curry Ingredients: (for 2-3)

• 5 medium potatoes
• 2 carrots
• 1 onion
• 6 or 7 mushrooms to normal size
• 2 tablespoons Raisins
• vegetable oil
• Japanese curry sauce (Can you buy this in Japanese supermarkets in the blocks. There are many brands, including M and B and House, and they want range from mild, medium, medium-hot and hot. Middle Almost Warm taste of nothing and is not remotely The Same as a hot fluid, Indian curry!)
• Japanese offer pickled vegetables (optional, but prettier)

How to make:

Peel and chop the onion. Peel and chop the carrots and potatoes into pieces (not too small, otherwise they want will of disintegrate in the cooking process).

Because I do not support the tonkatsu curry, do not add meat, but if you do it separately, Can you add chicken, pork or beef. Cut the meat into pieces to choose the Same size as the vegetables.

Over the years, I have experience with Standard and Poor 'other ingredients apples and bananas. In recent years I have been to add the mushrooms and a small handful of Raisins, curry, both of Which have even more delicious.

Heat the vegetable oil in a large saucepan, then fry the onions, carrots and potatoes Until lightly browned. If using mushrooms and Raisins, Add Them now (if you use the meat, throw it at this stage too). Add about 2 inches of water (you Can always add more later) and bring to a boil.

Turn heat to low and simmer for about 10-15 minutes, covering Almost the lid of the pot. From time to time to Ensure That nothing sticks to the base, if Necessary, add water, a little time.

I used two small blocks of curry sauce (my package Came with 10 servings, one block per serving). Curry sauce is not particularly healthy, I do not think that watching the list of ingredients, but from time to time, I have nothing to eat something.

Continue to cook over low heat for 10 minutes, stirring occasionally, Until sauce thickens. Is ready to eat! Japanese curry tasty the next day. Just reheat in a saucepan and add water to the sauce does not stick or burn.

Tonkatsu Ingredients: (for 3)

• 350-400g of pork tenderloin (I bought mine from the online butchers Paganum)
• Panko bread crumbs
• 1 egg beaten
• Salt and pepper
• vegetable oil
• white cabbage, shredded - to serve
• Bulldog tonkatsu sauce - Service

How to make:

Beat egg, add a little salt and pepper to it. Layout of the panko crumbs on a plate. It will be rich, but more than on CD, it will benefit. Cut the pork into pieces about 7 inches long. If meat is very thick, I would say it bisects the long, otherwise it will not cook in the middle.

Blot the meat with paper towels, then dip the eggs and coat liberally. Roll both sides in breadcrumbs, making sure they are on the whole surface of the meat.

Heat oil in a skillet. I used just enough to lightly coat the base you do not like the fried meat. I do not use much oil, and I do not like is sometimes too fried tonkatsu and tastes too fatty and the meat is overcooked and dry (Note, however, since it happened, I discovered it's actually less fattening than deep fry as shallow fry with it, oil is actually absorbed into the food more than the first method, which seals effectively. So, try both methods and see what you think.)

My method takes more time, as I turned the heat down so that the meat cook slowly without burning the bread crumbs. Do not keep touching the chops and bread crumbs will fall off. frying process took about 15 minutes, I would say. Breadcrumbs should be nicely browned, not burnt parts.

Remove from pan and rest on plate lined with paper towel for several minutes before cutting into thick slices. The meat should be cooked but tender and succulent. He lay in a row on a small plate, spoon sauce Bulldog, and serve with curry, rice, shredded cabbage and cucumbers. Eat hot!

I hope you enjoy doing so at home! This recipe is long, but it's not complicated.

via worldfoodieguide

Miso Soup - Japanese Cuisine

Miso soup is one of the easiest, lightest, soup healthy and most restorative there. And it is done with one of the most healthy soybean miso. Miso is fermented, it is good for digestion and other properties in good health. Some misos are fermented from grains like barley and rice. There are many different types of miso various colors and strength of flavor. (The top three are white, yellow and red). A good rule is that the dark miso is more intensely flavored and saltier than lighter miso.

In Japanese cuisine, misos different preparations are used in various regions. You can use any variety you like in miso soup. This basic recipe uses a dashi broth and fast, we have published previously. Miso soup at its simplest consists of all squares of tofu and spring onions. Feel free to adjust the mushroom soup, vegetables, sea vegetables, seafood, meat, pasta or soba or udon. When the miso soup at all, it should not be cooked in a miso broth, because it will destroy the beneficial bacteria in the miso.

Serves 2

4 cups dashi broth

1 cup firm tofu, cut into small squares

4 tablespoons red miso, white or yellow

3 green onions, green and white parts, sliced

Bring the broth to a boil. Add tofu and any optional ingredients mentioned above. Simmer until all ingredients are tender and cooked through. Remove from heat and add the miso. Mix well and dissolve completely. Decorating a part of green onion.

Note: The use of local organic ingredients whenever possible.

via ecosalon

Nikku Udon - Japanese Recipes

 

 

Nikku Udon (Udon meat) is one of the best of Japanese cuisine like. you can try it and see. for me the way to do it.

 

Materials needed:

• 1.8 to 2 liters of water
• 2 tablespoons granulated dashi
• 2 tablespoons sugar
• 3 tablespoons light soy (or Japanese brandshoyu Kikoman)
• 1 tablespoon dark soy (using the Japanese brand)
• 2.1 tablespoons of good food
• 02.01 stalks leeks, chopped
• 150g beef

 

How to Cook:

1. Put all ingredients in saucepan and cook the soup. Pls Add beef boil. Turn to simmer for one hour. Taste. In so tasty, if not for you, add a little more dashi, sugar, light soy and a little time. Noodle: udon package fresh or dried udon / noodles soba ; Thin slices of beef (cut Shabu Shabu) 25-40 g per person ; More sliced leeks ; Some anaori (small flakes of dried nori and sprinkle wash).
2. Prepare a pot of boiling water to cook pasta. If cooking time, fresh udon is like 3-5 minutes. These dried lasts more than 6-8 min. Make sure it is cooked but not too soft.
3. flat and place in bowls. Fire breaks out in the soup, the slope of the meat into thin slices in the boiling soup 30 seconds per song. Soaking go if you want raw meat. Place on top of pasta. Pour hot soup over noodles. Sprinkle the leek and anaori.

 Soup will serve 4-5.

 

via gregwee

Kale Soba - Japanese Recipes

waw .. I'll tell you one more Japanese recipes you need to know. It is very tasty! You can add as a food supplement in the family or for special occasions. success.

 

 

Here is the recipe:

 

Sesame Kale Soba

 

Cooking Spices

• 1 large bunch of kale or black
• 1 pack 227g soba noodles (in the natural foods section of Loblaws.
• 3 tablespoons tamari
• 3 tablespoons toasted sesame oil
• 1 large clove garlic, grated
• 1 / 2 c. tsp dulse powder (health food stores)
• freshly ground black pepper
• 1 / 4 cup Aram (black sea vegetables), soaked for 5 minutes, then drained
• 3 tablespoons sesame seeds

 

how to cook

1. Place a large pot of water over high heat until boiling. Meanwhile, wash the kale, remove stems and discard, then chop the cabbage pieces size of the wick.
2. Add pasta to boiling water and cook for 4 minutes.
3. Stir in the stool, and continue to cook the pasta al dente, Drain the pasta and cabbage, and transfer to large bowl and set aside.
4. Mix tamari, oil, garlic, dulse and pepper in a small bowl, mix, then pour over the pasta and kale.
5. Toss Arama and sesame seeds and serve.

This salad offers a serving of green leafy vegetables, which should be consumed daily. Leafy vegetables are rich in calcium, iron, folic acid, vitamins C and A. The sea vegetables are an excellent source of trace elements that are very difficult to obtain elsewhere in the diet.

 

via nutritiousmeg

Kohlrabi - Vietnamese Food

If you go to Vietnam, the food is not known. Yes, most people in this country much. I would like to invite you to learn more about the food.

 

Refrigerator was nearly empty bag of farmers root vegetables - carrots, radishes and kohlrabi watermelon - half a red onion and eggs. Recalling the observations and conversations with his mother about kohlrabi, I whipped up this simple jump to go with a bowl of rice and watermelon radish.

 

The hardest part was all the kohlrabi peel tough skin. The size of the root and stem ends, first made easier to use vegetable peeler to remove skin. After the initial legitimacy of the peeling, I Did It Again. Kohlrabi glows when its thickness is not the outside.

Then it was only a matter of thick julienne kohlrabi, about 1/4-inch wide. You can add carrots, stir-fry, but it would be too curly steal his fame. The next time I throw a teaspoon or so of minced dried shrimp in a skillet with garlic and red onion.

 

I feel much better after the meal, I hindered a step much lighter.

 

Supports 2 or 3

 

Food Ingredients :

• 2 kohlrabi, each about the size of large oranges
• 2 large eggs
• fish sauce 1 1 / 2 c. Tea
• 1 / 4 c. teaspoon pepper
• 1 tablespoon canola oil
• 2 large cloves garlic, minced
• 1 / 2 small red onion, cut vertically into thin wedges
• Salt

How to Cook :

1. Peel celeriac and cut into thick strips. Set aside.
2. Beat the eggs with fish sauce and black pepper. Set aside.
3. Heat canola oil in a skillet over medium-high. Add garlic and onion and cook for about 1 minute until softened.
4. Add the kohlrabi fourth and cook for 3-5 minutes, stirring often, to soften. A portion of the liquid should be crying. However, please make a splash in the water and / or lower the heat if the pan seems dry.

Give a final beat eggs and pour over the sweet kohlrabi. Mix well and cook for another 30 seconds until the egg has set. Remove from heat, season with salt and pepper. Transfer to a platter and serve with rice.

 

via vietworldkitchen