烤鲑鱼片面包屑 Baked Salmon With Bread Crumb Topping
Ingredients:
1 pc Salmon Fillets
1 tbsp Prepared Dijon-Style Mustard
1/4 cup Italian-style dry bread crumbs
1/4 cup Butter, melted
To Taste:
Salt
Black Pepper Powder
Method:
1) Preheat oven to 200 degrees C.
2) Line a shallow baking pan with aluminum foil.
3) Marinade the fillet salmon with salt & black pepper powder.
4) Place salmon skin-side down on foil.
5) Spread a thin layer of mustard on the top of fillet, and season with salt and pepper.
6) Well mix bread crumbs with melted butter.
7) Spread the bread crumbs on top of the fillet salmon.
6) Bake in a preheated oven for 15 minutes, or until salmon flakes easily with a fork.
1 pc Salmon Fillets
1 tbsp Prepared Dijon-Style Mustard
1/4 cup Italian-style dry bread crumbs
1/4 cup Butter, melted
To Taste:
Salt
Black Pepper Powder
Method:
1) Preheat oven to 200 degrees C.
2) Line a shallow baking pan with aluminum foil.
3) Marinade the fillet salmon with salt & black pepper powder.
4) Place salmon skin-side down on foil.
5) Spread a thin layer of mustard on the top of fillet, and season with salt and pepper.
6) Well mix bread crumbs with melted butter.
7) Spread the bread crumbs on top of the fillet salmon.
6) Bake in a preheated oven for 15 minutes, or until salmon flakes easily with a fork.
烤羊排配迷迭香百里香Grilled Lamb Chop with Thyme & Rosemary
Ingredients:
2 cloves Large Garlic , crushed
1 tbsp Fresh Rosemary Leaves
1 tsp Fresh Thyme Leaves
1 tbsp HP Sauce
1 tbsp A1 Sauce
Black Pepper Powder
Coarse Sea Salt
2 tbsp Grapeseed oil
6 pcs Lamb Chops, about 3/4-inch thick
Method:
1) Blend garlic, rosemary, thyme black pepper powder, and salt. Pulse until combined.
2) Pour in olive oil, HP Sauce, A1 Sauce and pulse into a paste.
3) Rub the paste on both sides of the lamb chops and let them marinate for at least 1 hour or overnight in the refrigerator.
4) Remove from refrigerator and allow the chops to come to room temperature.
5) Heat a grill pan over high heat, add the chops and sear for about 2 minutes.
6) Flip the chops over and cook for another 3 minutes for medium-rare and 3 1/2 minutes for medium.
2 cloves Large Garlic , crushed
1 tbsp Fresh Rosemary Leaves
1 tsp Fresh Thyme Leaves
1 tbsp HP Sauce
1 tbsp A1 Sauce
Black Pepper Powder
Coarse Sea Salt
2 tbsp Grapeseed oil
6 pcs Lamb Chops, about 3/4-inch thick
Method:
1) Blend garlic, rosemary, thyme black pepper powder, and salt. Pulse until combined.
2) Pour in olive oil, HP Sauce, A1 Sauce and pulse into a paste.
3) Rub the paste on both sides of the lamb chops and let them marinate for at least 1 hour or overnight in the refrigerator.
4) Remove from refrigerator and allow the chops to come to room temperature.
5) Heat a grill pan over high heat, add the chops and sear for about 2 minutes.
6) Flip the chops over and cook for another 3 minutes for medium-rare and 3 1/2 minutes for medium.
柑橘汁混合沙拉 Mixed Salad In Citrus Sauces
Ingredients:
1 box Salad - Green & Purple Salad
1/2 pkt Baby Carrot
3 nos Japanese Cucumber
1 box Mixed Cherry Tomatoes - Red & Yellow
1 box Red Baby Radish
1 pc Fennel
2 nos Hard Boiled Egg
2 cups Croutons
For Sauces:
2 tbsp Extra Virgin Olive Oil
4 tbsp Mayonnaise
2 tbsp Citrus Sauces
1 tsp Dijon Mustard
1 tbsp Lemon Juice
salt and Pepper, to taste
1 box Salad - Green & Purple Salad
1/2 pkt Baby Carrot
3 nos Japanese Cucumber
1 box Mixed Cherry Tomatoes - Red & Yellow
1 box Red Baby Radish
1 pc Fennel
2 nos Hard Boiled Egg
2 cups Croutons
For Sauces:
2 tbsp Extra Virgin Olive Oil
4 tbsp Mayonnaise
2 tbsp Citrus Sauces
1 tsp Dijon Mustard
1 tbsp Lemon Juice
salt and Pepper, to taste
土豆和鸡蛋沙拉 Potatoes and Eggs Salad
Ingredients:
1 kg Potatoes, peeled & cut into chunk size
1/4 cup Mayonnaise
1 tbsp Yellow Mustard
2 tbsp Extra Virgin Olive Oil
1/2 cup Red Onion, finely chopped
1/3 cup Chopped Chinese Parsley
3 nos Hard Boiled Eggs, peeled and chopped
Salt and freshly ground black pepper, to taste
Method:
1) Put potatoes into large pot then cover with 1 1/2 inches of water.
2) Season with salt, bring water to a boil then reduce to a low simmer.
3) Cook 15 to 20 minutes or until potatoes can easily be pierced with a fork.
4) While cook potatoes, boil 3 nos hard boiled eggs.
5) Once potatoes cooked add into ice water.
6) Once cooled, drain it and well mix with chopped hard boiled eggs,
chopped onion, chopped parsley, mayonnaise, yellow mustard,
E.V.O.O, salt & ground black pepper.
7) Gently stir to combine. (Try not to mash the potatoes).
8) Refrigerate at least 30 minutes before serving.
1 kg Potatoes, peeled & cut into chunk size
1/4 cup Mayonnaise
1 tbsp Yellow Mustard
2 tbsp Extra Virgin Olive Oil
1/2 cup Red Onion, finely chopped
1/3 cup Chopped Chinese Parsley
3 nos Hard Boiled Eggs, peeled and chopped
Salt and freshly ground black pepper, to taste
Method:
1) Put potatoes into large pot then cover with 1 1/2 inches of water.
2) Season with salt, bring water to a boil then reduce to a low simmer.
3) Cook 15 to 20 minutes or until potatoes can easily be pierced with a fork.
4) While cook potatoes, boil 3 nos hard boiled eggs.
5) Once potatoes cooked add into ice water.
6) Once cooled, drain it and well mix with chopped hard boiled eggs,
chopped onion, chopped parsley, mayonnaise, yellow mustard,
E.V.O.O, salt & ground black pepper.
7) Gently stir to combine. (Try not to mash the potatoes).
8) Refrigerate at least 30 minutes before serving.
Pasta In Carbonara sauce
INGREDIENTS:
1) Bring a large pot of salted water to a boil over medium-high heat. Add the pasta and cook according to package directions (6 to 7 minutes).
2) Meanwhile, mince the onion and garlic; finely chop the button mushroom.
3) Heat the oil in a large saucepan over medium heat. Add the shallot, garlic, bay leaves & black pepper; cook for 3 minutes or till the fragrant come out. Then put in button mushroom. Add in mushroom sauce & well mixed. Pour in chicken broth, milk and ideal milk. Reduce the heat to medium-low & keep stirring frequently, until the sauce is slightly thickened. Season with salt and pepper to taste; keep warm on the lowest setting.
4) Drain the pasta and add to the sauce & served it.
3 pkt. Pasta
2 no Big Onion
5 cloves Garlic
4 pcs Bay Leaves
2 tbsp Olive oil
2 can Mushroom Sauce
2 can Button Mushroom
1/4 lit. Chicken Broth or water
1 lt. Low-fat milk
1 can Ideal Milk
To taste :Kosher salt, Freshly ground black pepper (Chicken Stock Powder - Optional)
1) Bring a large pot of salted water to a boil over medium-high heat. Add the pasta and cook according to package directions (6 to 7 minutes).
2) Meanwhile, mince the onion and garlic; finely chop the button mushroom.
3) Heat the oil in a large saucepan over medium heat. Add the shallot, garlic, bay leaves & black pepper; cook for 3 minutes or till the fragrant come out. Then put in button mushroom. Add in mushroom sauce & well mixed. Pour in chicken broth, milk and ideal milk. Reduce the heat to medium-low & keep stirring frequently, until the sauce is slightly thickened. Season with salt and pepper to taste; keep warm on the lowest setting.
4) Drain the pasta and add to the sauce & served it.
Recipe From Rachael Ray
Ingredients:
3/4 cup Heavy Whipping Cream, reserve 1/4 cup to thin if fondue begins to thicken
100 g Beryl's Compound Chocolate Coin
2 tbsp Frangelico or Amaretto liqueur, optional
1/4 cup Finely chopped hazelnuts or almonds, optional
Dippables for chocolate fondue:
Sliced bananas
Stem strawberries
Diced Pear
Fresh Grape
Directions:
1) Heat 1/2 cup cream in a heavy non-reactive sauce pot over moderate heat until cream comes to a low boil.
2) Remove the pan from the heat and add chocolate.
3) Let the chocolate stand in hot cream 3 to 5 minutes to soften, then whisk chocolate together with the cream.
4) Stir in liqueur and/or chopped nuts and transfer the fondue to a fondue pot or set the mixing bowl on a rack above a small lit candle.
5) If fondue becomes too thick, stir in reserved cream, 1 tablespoon at a time, to desired consistency.
6) Arrange your favorite dippables in piles on a platter along side chocolate fondue with fondue forks, bamboo skewers or seafood forks, as utensils, for dipping.
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