COURTESY FROM MICHEL
Bahan Bahan:
3 ekor Ketam (dicuci dan disiang)
20 biji Lada merah
5 biji Bawang putih
10 biji Bawang merah
4 labu Bawang besar
50 sen Daun ketumbar
50 sen Lada hitam
Air, garam dan gula secukup rasa
Cara Cara:
1. Lada merah, bawang putih dan bawang besar, bawang merah dan akar daun ketumbar dikisar halus.
2. Lada hitam dikisar kering.
3. Tumis bahan yang dikisar halus hingga wangi dan baru masukkan lada hitam, gula, garam dan air, lalu dikacau rata.
4.Masukkan ketam dan daun ketumbar, masak hingga kering dan taburkan daun ketumbar di atas ketam.
Sunday, July 19, 2009
CHILLI CRAB
COURTESY FROM MICHEL
Bahan-Bahan:
4 ekor Ketam (dibelah dua)
30 tangkai Lada kering (dikisar)
15 biji Bawang kecil (dikisar)6 ulas Bawang putih (dikisar)
1 inci Halia (dikisar)
4 batang Serai (dititik)
1 mangkuk kecil Santan kelapa
Sedikit air perahan asam
Garam, serbuk perasa dan sedikit minyak
Hiasan:
Daun pisang
2 tangkai lada hijau
2 tangkai lada merah
sedikit daun ketumbar
Cara Cara:
1. Tumis bahan yang dikisar halus berserta 4 batang serai yang dititik hingga garing
2. Masukkan air perahan asam dan santan. Setelah itu masukkan ketam, garam dan serbuk perasa. Kacau supaya tidak pecah santan.
3. Bila masak bolehlah dihidangkan dan dihiaskan dengan bahan bahan hiasan.
Bahan-Bahan:
4 ekor Ketam (dibelah dua)
30 tangkai Lada kering (dikisar)
15 biji Bawang kecil (dikisar)6 ulas Bawang putih (dikisar)
1 inci Halia (dikisar)
4 batang Serai (dititik)
1 mangkuk kecil Santan kelapa
Sedikit air perahan asam
Garam, serbuk perasa dan sedikit minyak
Hiasan:
Daun pisang
2 tangkai lada hijau
2 tangkai lada merah
sedikit daun ketumbar
Cara Cara:
1. Tumis bahan yang dikisar halus berserta 4 batang serai yang dititik hingga garing
2. Masukkan air perahan asam dan santan. Setelah itu masukkan ketam, garam dan serbuk perasa. Kacau supaya tidak pecah santan.
3. Bila masak bolehlah dihidangkan dan dihiaskan dengan bahan bahan hiasan.
CHOCOLATE CUPS
COURTESY FROM MICHEL
Ingredients
•2/3 cup whole milk
•1 egg
•2 Tbsp. sugar
•Pinch salt
•1 cup semi-sweet chocolate chips
•2 Tbsp. hazelnut syrup
•4 demitasse cups
•1 cup whipping cream
•2 Tbsp. sugar
•Mint sprigs, for garnish, optional
A) When planning your menu, make this dessert first to allow these chocolate cups to set and chill.
B) Heat milk in a small pan over moderate heat until it comes to a boil.
C) In blender or food processor combine egg, sugar, a pinch of salt, semisweet chips and syrup. Run processor or turn on blender to low setting.
D) Pour in boiling milk in a slow stream. The hot milk will cook the egg and melt the chocolate. Process or blend 1 minute, until smooth.
E) Spoon chocolate into 4 demitasse cups and chill.
F) After dinner, beat cream until soft peaks form.
F) Add a little sugar and beat to combine.
G) Top the chocolate cups with a dollop of cream and garnish each cup with mint sprigs. Place cups on saucers and serve with demitasse spoons.
If you use teacups, this recipe will yield 2 cups, rather than 4.
Ingredients
•2/3 cup whole milk
•1 egg
•2 Tbsp. sugar
•Pinch salt
•1 cup semi-sweet chocolate chips
•2 Tbsp. hazelnut syrup
•4 demitasse cups
•1 cup whipping cream
•2 Tbsp. sugar
•Mint sprigs, for garnish, optional
A) When planning your menu, make this dessert first to allow these chocolate cups to set and chill.
B) Heat milk in a small pan over moderate heat until it comes to a boil.
C) In blender or food processor combine egg, sugar, a pinch of salt, semisweet chips and syrup. Run processor or turn on blender to low setting.
D) Pour in boiling milk in a slow stream. The hot milk will cook the egg and melt the chocolate. Process or blend 1 minute, until smooth.
E) Spoon chocolate into 4 demitasse cups and chill.
F) After dinner, beat cream until soft peaks form.
F) Add a little sugar and beat to combine.
G) Top the chocolate cups with a dollop of cream and garnish each cup with mint sprigs. Place cups on saucers and serve with demitasse spoons.
If you use teacups, this recipe will yield 2 cups, rather than 4.
UPSIDE DOWN APPLE PIE
COURTESY FROM MICHEL
Yield: 4
Ingredients:
•1 cup pastry flour
•1 tbsp sugar
•1/2 tsp salt
•1/2 cup frozen butter
•4 tbsp ice water
•1/4 cup butter
•1/2 cup sugar
•3 x golden delicious apples, cored and sliced into 6 pieces each
Directions:
1. Put flour into a large bowl and whisk in sugar and salt.
2. Grate in frozen butter and blend lightly with fingertips.
3. Add ice water, 1 tablespoon at a time and stir until dough comes together. Pat into a flat disc and refrigerate for at least a half hour.
4. Melt butter in an ovenproof skillet and add sugar.
5. Swirl pan around to help dissolve sugar and then let it caramelize.
6. Add apple slices in an attractive pattern and let them cook until they begin to brown and get soft.
7. Preheat oven to 375°F.
8. Roll dough into a 10-inch round and lay it over the apples in the skillet, tucking edges around apples.
9. Bake for 30 minutes, until pastry is golden.10. Invert onto a serving platter while tart is still warm.
Yield: 4
Ingredients:
•1 cup pastry flour
•1 tbsp sugar
•1/2 tsp salt
•1/2 cup frozen butter
•4 tbsp ice water
•1/4 cup butter
•1/2 cup sugar
•3 x golden delicious apples, cored and sliced into 6 pieces each
Directions:
1. Put flour into a large bowl and whisk in sugar and salt.
2. Grate in frozen butter and blend lightly with fingertips.
3. Add ice water, 1 tablespoon at a time and stir until dough comes together. Pat into a flat disc and refrigerate for at least a half hour.
4. Melt butter in an ovenproof skillet and add sugar.
5. Swirl pan around to help dissolve sugar and then let it caramelize.
6. Add apple slices in an attractive pattern and let them cook until they begin to brown and get soft.
7. Preheat oven to 375°F.
8. Roll dough into a 10-inch round and lay it over the apples in the skillet, tucking edges around apples.
9. Bake for 30 minutes, until pastry is golden.10. Invert onto a serving platter while tart is still warm.
SHEPHERD'S PIE
Courtesy from Michel
INGREDIENTS
1 kg potatoes, peeled and cubed
2 tbs sour cream
1 large egg yolk
1/2 cup beef stock
Salt and freshly ground black pepper
1 tbs extra-virgin olive oil
800 g ground beef or ground lamb
1 carrot, peeled and chopped
1 onion, chopped
1/2 cup frozen peas
2 tbs butter 2 tbs flour 1
cup beef stock2 tsp
Worcestershire1 tsp sweet paprika
2 tbs chopped parsley
A) Boil potatoes in salted water until tender, about 12 minutes.
B) Drain potatoes and pour them into a bowl.
C) Combine sour cream, egg yolk and beef stock.
D) Add the cream mixture & butter into potatoes and mash until potatoes are almost smooth.
E) While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with ground beef or lamb.
F) Season meat with salt and pepper.Brown and crumble meat for 3 or 4 minutes. If you are using lamb and the pan is fatty, spoon away some of the drippings.
G) Add chopped carrot and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently.
H) In a second small skillet over medium heat cook butter and flour together 2 minutes.
I) Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute.
J) Add gravy to meat and vegetables. Stir in peas.
K) Preheat oven 400C.
L) Fill a small rectangular casserole with meat and vegetable mixture.
M) Spoon potatoes over meat evenly.
N) Bake for 30 minutes.
O) Top casserole dish with chopped parsley and serve.
INGREDIENTS
1 kg potatoes, peeled and cubed
2 tbs sour cream
1 large egg yolk
1/2 cup beef stock
Salt and freshly ground black pepper
1 tbs extra-virgin olive oil
800 g ground beef or ground lamb
1 carrot, peeled and chopped
1 onion, chopped
1/2 cup frozen peas
2 tbs butter 2 tbs flour 1
cup beef stock2 tsp
Worcestershire1 tsp sweet paprika
2 tbs chopped parsley
A) Boil potatoes in salted water until tender, about 12 minutes.
B) Drain potatoes and pour them into a bowl.
C) Combine sour cream, egg yolk and beef stock.
D) Add the cream mixture & butter into potatoes and mash until potatoes are almost smooth.
E) While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with ground beef or lamb.
F) Season meat with salt and pepper.Brown and crumble meat for 3 or 4 minutes. If you are using lamb and the pan is fatty, spoon away some of the drippings.
G) Add chopped carrot and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently.
H) In a second small skillet over medium heat cook butter and flour together 2 minutes.
I) Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute.
J) Add gravy to meat and vegetables. Stir in peas.
K) Preheat oven 400C.
L) Fill a small rectangular casserole with meat and vegetable mixture.
M) Spoon potatoes over meat evenly.
N) Bake for 30 minutes.
O) Top casserole dish with chopped parsley and serve.
Saturday, December 13, 2008
ROASTED VEGETABLES
Yellow and Red Capsicums
Mushrooms
Onions
Brinjal / Eggplant
A) Cut the vegetables in chunks
B) Pour a spoonful of balsamic vinegar on the cut vegetables
C) Add some salt and pepper
D) Pour some EVO Oil in a pan
E) Add the vegetables in the pan with the brinjals in last
F) Keep adding a bit of water and scrap the bottom to get the best flavour
G) Fry until the skins of the vegetables are burnt (20 minutes)
H) Can be eaten on its own or as filling for sandwiches or in a salad
For sandwiches
a) Toast the bread
b) Slice some mozarella cheese (mild) or cheddar cheese (stronger)
c) Add some chicken fillets or beef strips
d) Dish out the roasted vegetables and there you have your sandwich
Mushrooms
Onions
Brinjal / Eggplant
A) Cut the vegetables in chunks
B) Pour a spoonful of balsamic vinegar on the cut vegetables
C) Add some salt and pepper
D) Pour some EVO Oil in a pan
E) Add the vegetables in the pan with the brinjals in last
F) Keep adding a bit of water and scrap the bottom to get the best flavour
G) Fry until the skins of the vegetables are burnt (20 minutes)
H) Can be eaten on its own or as filling for sandwiches or in a salad
For sandwiches
a) Toast the bread
b) Slice some mozarella cheese (mild) or cheddar cheese (stronger)
c) Add some chicken fillets or beef strips
d) Dish out the roasted vegetables and there you have your sandwich
Thursday, October 16, 2008
FRIED TENGGIRI
A) Heat cooking oil in a pan
B) Add a bit of water to the tumeric powder, but make sure the paste remains thick
C) Add a bit of salt
D) Deep fry the fish when the oil is hot
E) 5 minutes on the first side or until the fish no longer sticks to the bottom of the pan
F) Turn the fish and leave it for a few more minutes
G) Strain the oil completely
H) Serve with ulam, rice and sambal
B) Add a bit of water to the tumeric powder, but make sure the paste remains thick
C) Add a bit of salt
D) Deep fry the fish when the oil is hot
E) 5 minutes on the first side or until the fish no longer sticks to the bottom of the pan
F) Turn the fish and leave it for a few more minutes
G) Strain the oil completely
H) Serve with ulam, rice and sambal
TOMATO SAUCE FOR LASAGNA
A) Saute 3 cloves of smashed Garlic in some Extra Virgin Olive Oil
B) Add Canned Peeled Whole Tomatoes
C)) Leave it to simmer for half an hour
D) Add minced meat or vegetables in the tomato sauce and leave it for 30 mins
E) Add sweet basil, salt and pepper before the final stir
B) Add Canned Peeled Whole Tomatoes
C)) Leave it to simmer for half an hour
D) Add minced meat or vegetables in the tomato sauce and leave it for 30 mins
E) Add sweet basil, salt and pepper before the final stir
Note:
D) You can leave it plain too if that would tickle your fancy
D) The best vegetables to use are the ones which can absorb the sauce like mushroom, eggplants and zuchini
LASAGNA
INGREDIENTS for 2 portions
a) 2 cups of Tomato Sauce (refer recipe Tomato Sauce for Pizza / Lasagna)
b) 1 small box of Whipping Cream
c) Lasagna sheets
d) 1 small packet of Shredded Cheese
A) preheat the oven to 220C for 1/2 hour
B) Cover the whole base with a thin layer of sauce. This will help soften the first layer of the lasagna sheet. Just skim the sauce to collect just the sauce at this stage. Save the meat or vege for the middle layers
C) first layer: lasagna sheet - spread to cover the whole surface
D) second layer: tomato sauce with meat / vege - to cover the lasagna sheets
F) third layer: whipping cream - until the tomato sauce becomes pink
G) repeat for (C) to (F) oncce again or twice depending on the thickness of the tin
H) Top the lasagna with shredded cheese
I) Put in the oven, covere with aluminium foil for 30 minutes
J) Remove the aluminium foil, bring the lasagna to the middle rack of the oven for 15 minutes or until the cheese bubbles and turn brownish
a) 2 cups of Tomato Sauce (refer recipe Tomato Sauce for Pizza / Lasagna)
b) 1 small box of Whipping Cream
c) Lasagna sheets
d) 1 small packet of Shredded Cheese
A) preheat the oven to 220C for 1/2 hour
B) Cover the whole base with a thin layer of sauce. This will help soften the first layer of the lasagna sheet. Just skim the sauce to collect just the sauce at this stage. Save the meat or vege for the middle layers
C) first layer: lasagna sheet - spread to cover the whole surface
D) second layer: tomato sauce with meat / vege - to cover the lasagna sheets
F) third layer: whipping cream - until the tomato sauce becomes pink
G) repeat for (C) to (F) oncce again or twice depending on the thickness of the tin
H) Top the lasagna with shredded cheese
I) Put in the oven, covere with aluminium foil for 30 minutes
J) Remove the aluminium foil, bring the lasagna to the middle rack of the oven for 15 minutes or until the cheese bubbles and turn brownish
Note:
Be generous with the ingredients. If you want your lasagna to be more tomatoey, be generous with tomato sauce, if creamy, with the whipping cream and if cheesy, with the shredded cheese.
Friday, October 10, 2008
CHEESE IN FILO PASTRY
INGREDIENTS
Camembert or Brie or Goat Cheese
Tomato
Basil Leaves
Salt
EVO Oil
Ready made Filo Pastry
A) Preheat the oven to 220C
B) Cut the pastry piece into small squares to fit in the muffin tray
C) Brush one side of the pastry pieces with EVO Oil
D) Arrange a few pieces of pastry in each muffin tray to create flower-like pastry shape
E) Cut the cheese into small cubes
F) Add chopped tomatoes and chopped basil leaves and salt to the cheese
G) Place the cheese mixture in the muffin tray on top of the filo pastry
H) Put in the oven on the low rack until the pastry becomes brown (15 minutes)
Camembert or Brie or Goat Cheese
Tomato
Basil Leaves
Salt
EVO Oil
Ready made Filo Pastry
A) Preheat the oven to 220C
B) Cut the pastry piece into small squares to fit in the muffin tray
C) Brush one side of the pastry pieces with EVO Oil
D) Arrange a few pieces of pastry in each muffin tray to create flower-like pastry shape
E) Cut the cheese into small cubes
F) Add chopped tomatoes and chopped basil leaves and salt to the cheese
G) Place the cheese mixture in the muffin tray on top of the filo pastry
H) Put in the oven on the low rack until the pastry becomes brown (15 minutes)
THIN CRUST PIZZA
FOR THE PIZZA DOUGH
Ingredients
330 g of self raising flour
salt
50g of butter (cut in small pieces)
basil leaves (or dried basil)
150ml milk
A) Mix flour and salt in a mixing bowl
B) Rub in the butter until the mixture resembles bread crumbs
C) Add in basil leaves
D) Add the milk scantily while mixing the dough
E) Knead the dough until smooth
F) Roll out to the size of a baking tray
Preheat the oven to 220C.
FOR THE TOPPING
1) Pepperoni Pizza
Ingredients
Sliced pepperoni from the deli (BSC has really good beef pepperoni)
A can of tomato puree
Shredded Cheese
A) Brush the pizza base with tomato puree
B) Arrange the beef pepperoni on the pizza
C) Sprinkle the shredded cheese generously
D) Bake for 20 minutes in the oven
2) Anchovy Pizza
Ingredients
2 cans of anchovy fillets
A) brush the pizza base with the oil from the anchovy fillet cans
B) Shread and spread the anchovy fillets on the pizza
C) bake for 20 minutes in the oven
Ingredients
330 g of self raising flour
salt
50g of butter (cut in small pieces)
basil leaves (or dried basil)
150ml milk
A) Mix flour and salt in a mixing bowl
B) Rub in the butter until the mixture resembles bread crumbs
C) Add in basil leaves
D) Add the milk scantily while mixing the dough
E) Knead the dough until smooth
F) Roll out to the size of a baking tray
Preheat the oven to 220C.
FOR THE TOPPING
1) Pepperoni Pizza
Ingredients
Sliced pepperoni from the deli (BSC has really good beef pepperoni)
A can of tomato puree
Shredded Cheese
A) Brush the pizza base with tomato puree
B) Arrange the beef pepperoni on the pizza
C) Sprinkle the shredded cheese generously
D) Bake for 20 minutes in the oven
2) Anchovy Pizza
Ingredients
2 cans of anchovy fillets
A) brush the pizza base with the oil from the anchovy fillet cans
B) Shread and spread the anchovy fillets on the pizza
C) bake for 20 minutes in the oven
PASTA
A) One of the best PASTA brands is San Remo
B) Boil some water in a big pot (the bigger the better)
C) Add some EVO Oil and salt and bring the water to boil
D) Add the pasta of your choice
E) To test the readiness of the pasta, throw the strand on the wall. If it sticks, it's ready
(or you can just try it)
F) Strain the pasta and put it under running cold water
G) Add the pasta in the sauce pan over low heat for 1 min. to let the sauce gets absorbed by the pasta
B) Boil some water in a big pot (the bigger the better)
C) Add some EVO Oil and salt and bring the water to boil
D) Add the pasta of your choice
E) To test the readiness of the pasta, throw the strand on the wall. If it sticks, it's ready
(or you can just try it)
F) Strain the pasta and put it under running cold water
G) Add the pasta in the sauce pan over low heat for 1 min. to let the sauce gets absorbed by the pasta
AGLIO OLIO
A) Heat some EVO Oil in a pan
B) Add a few cloves of garlic
C) Add a can of anchovy fillets
D) Add cherry tomatoes or "julienned" yellow or red capsicum
E) Add boiled Angle Hair pasta in the sauce pan for 1 minute
F) Serve
B) Add a few cloves of garlic
C) Add a can of anchovy fillets
D) Add cherry tomatoes or "julienned" yellow or red capsicum
E) Add boiled Angle Hair pasta in the sauce pan for 1 minute
F) Serve
Note:
This will allow the pasta to absorb the sauce fully
CREAM SAUCE
A) Heat up a dollop of butter in a pan. Make sure it does NOT get brown!
B) Add a few cloves of garlic
C) Add a small box of whipping cream
D) Once the cream is boiled, add prawns and asparagus or mushroom
E) Cook until the prawns turn pink
F) Add some salt and pepper
G) Add linguine to the sauce and keep it there for 1 minute
H) Serve with grated cheese or chilli flakes
B) Add a few cloves of garlic
C) Add a small box of whipping cream
D) Once the cream is boiled, add prawns and asparagus or mushroom
E) Cook until the prawns turn pink
F) Add some salt and pepper
G) Add linguine to the sauce and keep it there for 1 minute
H) Serve with grated cheese or chilli flakes
Note:
C) Devein the prawns by cutting with scissors the back of the prawns and removing the brownie or bluey thing
G) My all time favourite pasta is vermicelli. You can use this as an alternative. Vermicelli is thicker than Angel Hair but thinner than spaghetti. It is just the right thickness for me, and has perfect cooking time 8 - 10 minutes!
SAMBAL UDANG & PETAI
A) Slice some onions and garlic
B) Fry them in hot pan until they are soft
C) Add Chili paste (blended chilies) and fry until its bubbly
D) Add Tiger Prawns, Petai and some cut tomatoes.
E) Keep frying until the prawns turn red
F) Add a bit of water, salt and squeeze half a lemon in the dish
G) It's ready when the water boils
B) Fry them in hot pan until they are soft
C) Add Chili paste (blended chilies) and fry until its bubbly
D) Add Tiger Prawns, Petai and some cut tomatoes.
E) Keep frying until the prawns turn red
F) Add a bit of water, salt and squeeze half a lemon in the dish
G) It's ready when the water boils
Note:
Use lemon instead of tamarind paste (asam jawa) to get the taste of freshness
Wednesday, October 8, 2008
CHEESE BREADED CHICKEN
A) Make the Bread Crumb (can be done in advance and kept in an air tight container in the freezer)
a) Toast all the old bread
b) Add Grated Cheese
c) Spice up with Oregano
d) Pound or blend them
B) Clean the chicken fillet
C) Coat the Chicken Fillet with the bread crumb
D) Fry on ridged pan to ensure minimum usage of EVO Oil whilst ensuring that the chickens don't stick to the pan
E) Fry until brown and flip
F) Serve in salad or on its own or as the filler in a chicken sandwich
a) Toast all the old bread
b) Add Grated Cheese
c) Spice up with Oregano
d) Pound or blend them
B) Clean the chicken fillet
C) Coat the Chicken Fillet with the bread crumb
D) Fry on ridged pan to ensure minimum usage of EVO Oil whilst ensuring that the chickens don't stick to the pan
E) Fry until brown and flip
F) Serve in salad or on its own or as the filler in a chicken sandwich
SUN DRIED CHILLI FLAKES
A) Spread the Cili Padis on a tray or a flat surface
B) Leave the tray where there is some sun but do NOT put the chillies directly under the sun
C) The chillies will get dry in a week or two
D) Once dry, blend the chillies to turn them into flakes
E) When not being used, keep them in an air tight container in the freezer
B) Leave the tray where there is some sun but do NOT put the chillies directly under the sun
C) The chillies will get dry in a week or two
D) Once dry, blend the chillies to turn them into flakes
E) When not being used, keep them in an air tight container in the freezer
Note:
A) Cili Padi is a small but very spicy chilly and it is easily available in Asia. It is the spicier version of the jalapeno
A) Cili Padi is a small but very spicy chilly and it is easily available in Asia. It is the spicier version of the jalapeno
STEAMED FISH
A) Clean the Fish thoroughly
B) Cut some Ginger and Garlic and place them at the bottom of the dish
C) Place the fish on top of them
D) Cover the top of the Fish with more Ginger and more Garlic
E) Sprinkle some Parsley and cover the fish with a few slices of lemon
F) Drizzle some Fish Sauce, Salt and Pepper
G) Steam in boiling water for 20 minutes
B) Cut some Ginger and Garlic and place them at the bottom of the dish
C) Place the fish on top of them
D) Cover the top of the Fish with more Ginger and more Garlic
E) Sprinkle some Parsley and cover the fish with a few slices of lemon
F) Drizzle some Fish Sauce, Salt and Pepper
G) Steam in boiling water for 20 minutes
Note:
A) I normally use cod or black pomfret
STEAK SANDWICH
A) Put the steak in a plastic bag and throw in EVO Oil, chopped garlic, rosemary and oregano
B) Seal the plastic bag and start pounding the beef until it's flat
C) Pan fry the steak in very little EVO Oil
D) Cut some onions and fry the onions in the same pan
E) Serve with wild rockets, tomatoes, fried onions, cheese and mustard (or chilli sauce) on a toasted baguette or country bread
B) Seal the plastic bag and start pounding the beef until it's flat
C) Pan fry the steak in very little EVO Oil
D) Cut some onions and fry the onions in the same pan
E) Serve with wild rockets, tomatoes, fried onions, cheese and mustard (or chilli sauce) on a toasted baguette or country bread
Note:
Ideally, use ridged pan to minimise the usage of oil while ensuring
that the the steak does not stick to the pan
SALAD NICOISE
A) Ingredients
a) Salad Romaine or Butterhead
b) 1 can Anchovy fillets
c) 1 can of Tuna in Water
d) 1 boiled potato
e) a few cherry tomatoes
f) 2 boiled eggs
g) any kind of cheese cut in cubes
h) Croutons
B) Add all the above ingredients in a chilled bowl
C) Add Extra Virgin Olive Oil as dressing
D) Sprinkle a bit of salt just before serving
a) Salad Romaine or Butterhead
b) 1 can Anchovy fillets
c) 1 can of Tuna in Water
d) 1 boiled potato
e) a few cherry tomatoes
f) 2 boiled eggs
g) any kind of cheese cut in cubes
h) Croutons
B) Add all the above ingredients in a chilled bowl
C) Add Extra Virgin Olive Oil as dressing
D) Sprinkle a bit of salt just before serving
Note:
A) to give a garlic flavour, cut a clove of garlic into two and rub it all over the serving bowl before chilling it in the fridge
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