Namjim is a staple sauce found in Thai cooking. Its hot, sour, salty, sweet flavour is delicious. It is, however, important to balance the flavours so that no one taste dominates the others.
I really love this crunchy salad, which is something that I often make for myself at home. I like to eat it alongside simple steamed rice which provides a gorgeous contrast.
There are so many different recipes for "ragu bolognese", especially between the north and south of Italy. In the south they don't really eat it with spaghetti, they prefer to eat it with rigatoni as it is easier to eat as the meat lodges in the tubes, in the north they might prefer to eat it with fresh tagliatelle. I find it difficult to eat with spaghetti myself as the meat falls off the spaghetti and is always left at the bottom of the plate. This is where "scarpetta" comes in, where you clean the sauce on the plate with some bread. Not great manners but as they say "when in Rome.........."
Parma ham or Prosciutto di Parma is probably the most famous meat from Italy and definitely one of our favourites, it is just one of many types produced in Italy.
Prosciutto derived from the the Latin word "perexutus" meaning "dried" is made from the cured hind leg of the pig. it is cut so one end is rounded.
Traditional biscuits baked by anxious wives and mothers during World War I, packed in food parcels, and sent to the Australian soldiers in the trenches.
DID YOU KNOW: ANZAC biscuits are NEVER called cookies and the name is actually protected under Australian law.
AUSSIE AUSSIE AUSSIE OY! OY! OY!
A delicious sponge pudding with the added texture of coconut and rolled oats, a superb butterscotch sauce all served with a dreamy pillow of whipped cream.
After making the cookies...i couldnt help myself but to experiment with this pudding...man it was yummy and the others chefs thought so to, while they stood there and watched me eat it! hahaha nahh just kidding...i shared.
In Europe, around the 1900s, a paperlike substance was originally known as rice paper, due to the mistaken notion that it is made from rice. In fact, it consists of the pith of a small tree, Tetrapanax papyrifer, the rice paper plant.
The plant grows in the swampy forests of Taiwan, and is also cultivated as ornamental plant. In order to produce the paper, the boughs are boiled and freed from bark. The cylindrical core of pith is rolled on a hard flat surface against a knife, by which it is cut into thin sheets of a fine ivory-like texture.
Dyed in various colors, this rice paper is extensively used for the preparation of artificial flowers, while the white sheets are employed for watercolor drawings. Due to its texture this paper is not suited for writing.
These hamburgers were made for a function. There easy, yummy and really quick to make.
According to the American Heritage Dictionary, the term "hamburger" comes from Hamburg steak, which was first recorded in English in 1884 but was probably used much earlier. A form of pounded beef called "Hamburg Steak" was common in Hamburg in the middle of the 19th century. The recipe was brought to North America by the large numbers of people immigrating from Germany at the time, many of whom passed through the port of Hamburg. There is indirect evidence for its use on an American menu in 1836. The form hamburger steak first appeared in a Washington state newspaper in 1889. The first recipe close to the current idea of a hamburger, using ground beef mixed with onion and pepper dates from 1902
This is my entry for Presto Pasta Nights; tender calamari with a rich tomato sauce over squid ink pasta. I love the texture of these deeply black ribbons and they seem a natural choice for seafood pasta dishes. While I adore the texture of calamari, I acknowledge it isn?t a big flavour contributor so I?ve paired it with a full flavoured roasted tomato sauce. This also make for excellent bowl food with each serving giving you a cleverly disguised serving of vegetables.
From time to time, snippets of my life will flow through. Asian dishes remind me of my background...yes belive it or not i have Asian within me!
Besides cooking, I enjoy a good book, music and a strong mug of coffee(or a scotch with friends. I'm blessed with beautiful friends and family and am grateful for the Grace that God has provided.
This dish to me is Grace & tastes like the heavens
My grandmother years ago bought 4-5 boxes of size 14 chickens (1.4kg) anyway they got handed out within the family...guess who ate chicken 4-5times a week! YEP me!
On the bright side...my mum was a awsome cook with chicken... and this dish is one of hers. Mum would cook it every sunday night with peas and gravy!... YUMMO!
I now make it for my little ones and they love it..brings us 2gether