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rowena-myrecipes.blogspot.com

Rowena's cooking and baking: 110408 today's meals

http://rowena-myrecipes.blogspot.com/2011/04/110408-todays-meals.html

Rowena's cooking and baking. Friday, April 8, 2011. Today i plan to make pizzas. i bought frozen peeled prawns and i'm gonna buy some pineapple and plan to make seafood pizzas. um.yummy! I usually have to make two pizzas in a batch because the recipe i use have at least 550g flour in it. it's good i can make extra each time coz frozen pizzas taste just like fresh ones. 心得：做pizza的好处是什么剩的东西都可以往上扔。这也是baking的一大好处。 Subscribe to: Post Comments (Atom). Food and Drink Chengdu. Check out my favourite recipes here.

rowena-myrecipes.blogspot.com

Rowena's cooking and baking: shallot bread

http://rowena-myrecipes.blogspot.com/2011/07/shallot-bread.html

Rowena's cooking and baking. Tuesday, July 19, 2011. I made this shallot bread last weekend and love it love it love it! It smells good and tastes good too. The recipe is the Garlic Herb Bread in my SD257's manual, but I used chopped shallots instead of garlic and those italian herbs. Dry yeast 1 1/2 tsp. Dry milk 1 3/4 tbsp. Sugar 1 1/2 tbsp. Shallots chopped 3 tbsp. Basic bake XL light crust. Subscribe to: Post Comments (Atom). Food and Drink Chengdu. Check out my favourite recipes here.

dailyviewfromchengdu.blogspot.com

Daily View from Chengdu: Tasty Treats from the Chinese Streets

http://dailyviewfromchengdu.blogspot.com/2012/02/tasty-treats-from-chinese-streets.html

Daily View from Chengdu. Sunday, February 5, 2012. Tasty Treats from the Chinese Streets. Dried meats, tails attached. We had a bit of fun trying to identify the snacks, but didn't taste any of it. Sorry to my veggie-minded friends and family! Subscribe to: Post Comments (Atom). Cura Rapida para Fascitis Plantar™. Frenched Rack of Lamb. The Breakdown. Miaka miwili katika Tanzania. The (Melting) Snows of Kilimanjaro. The Advent of TUF. Food and Drink Chengdu. Silenced by the Night. Busco la buena onda.

saladdaysoffalnights.blogspot.com

SALAD DAYS, OFFAL NIGHTS: April 2012

http://saladdaysoffalnights.blogspot.com/2012_04_01_archive.html

A bit of basil. Cook half your aubos as I have described. When soft allow to cool and peel off their skins. Chop roughly. Meantime, fry the other half of your aubergines, cubed, in some olive oil. When they are soft combine all the aubergines and top up with some stock. Cook this for thirty minutes. When it seems done season, squeeze loads of lemon juice in, top off with a lick of cream (off the boil so it doesn't curdle) and chuck on a few basic leaves. Red braised pork chops with carrots and garlic.

saladdaysoffalnights.blogspot.com

SALAD DAYS, OFFAL NIGHTS: November 2011

http://saladdaysoffalnights.blogspot.com/2011_11_01_archive.html

Chickpeas with saltfish, tomatoes, garlic and kale. Assemblages. They are the business. Not quite salads, stews or anything else, assemblages are the pragmatists' favourite - a type of mixed dish which can take everything from fridge skulking vegetables to the finest of treat produce. With something filling and carbohydrate based in the mix they constitute an entire, discrete meal. Beautiful. Garlic, dried chilli, olive oil. Aubergine and bread salad. So I got back and pottered about with the back of my ...

saladdaysoffalnights.blogspot.com

SALAD DAYS, OFFAL NIGHTS: May 2012

http://saladdaysoffalnights.blogspot.com/2012_05_01_archive.html

All you need to make this is some puff pastry, some onions and some other veg. It's a simple thing one might easily arrive at when discovering an aged block of pastry in a overlooked freezer drawer. In fact that's exactly what happened here. Feta or salad cheese. Roll out the pastry and preheat the oven to a hottish setting. Like a cross between a pizza and a quiche, this egg-less entity is very easy to prepare. It's pretty rich, so serve with a big pile of greens or perhaps a mustardy leaf salad to ...

saladdaysoffalnights.blogspot.com

SALAD DAYS, OFFAL NIGHTS: July 2011

http://saladdaysoffalnights.blogspot.com/2011_07_01_archive.html

Lauki, a type of calabash. OK we all know vindaloo is not just some ridiculous curry for pissed people that's hot as hell but not as interesting right? I put in some lauki which is very nice - slightly like the courgette which it resembles but with a crunchier texture post-cooking. Very absorbent for taking up the spices. Vinegar (I used Turkish apple vinegar and it was fine). Brown mustard seeds, plenty of black peppercorns, curry leaves. Red braised tofu (zhang gu ying you dou fu). Fry the garlic and g...

saladdaysoffalnights.blogspot.com

SALAD DAYS, OFFAL NIGHTS: December 2011

http://saladdaysoffalnights.blogspot.com/2011_12_01_archive.html

Spaghetti with cherry tomatoes, creme fraiche and bottarga. A few cloves of garlic, chilli flakes. The key here is to give the tomatoes plenty of time - be generous with the olive oil and garlic and patient with the cooking time. They will break down and form a wonderful sauce. Add chilli flakes to taste. Serve with a dab of creme fraiche and a sprinkle of bottarga. These can then be mixed on the plate to make a beautifully rich but simple sauce. SD, ON's chilli con carne. Cheap cut of beef, roughly cubed.

saladdaysoffalnights.blogspot.com

SALAD DAYS, OFFAL NIGHTS: Red braised pork chops with carrots and garlic

http://saladdaysoffalnights.blogspot.com/2012/04/red-braised-pork-chops-with-carrots-and.html

Red braised pork chops with carrots and garlic. Now Chinese culinary doctrine will tell you that everything in a meal has to be a similar size and grab-ale with chopsticks. European cuisines are more familiar with a large single piece of meat that can be cut with a knife and accompanying veg to be scooped with a fork. This is a slightly Anglicised version of the Chinese classic then - whole pork chops red braised, this time with lots of garlic and some carrots. Half a head of garlic per person.