Sandwiches With Avocado

1. ABC Sandwich(Avocado, Bacon, Crab)

Products needed for 8 serves:

2 tablespoons mayonnaise2 tablespoons sour cream1 teaspoon lemon juice8 slices cooked bacon8 pieces imitation crab1 teaspoon chopped celery1 teaspoon chopped radish1 middle sized, peeled and chopped avocadobutterlettuce leaves6 cherry tomatoes, cut into slices16 slices of bread

Preparation:

Mix the mayonnaise, the sour cream and the lemon juice and stir to smooth sauce. In a case that you want to reduce the calories, use low fat mayonnaise and replace the cream with yoghurt. Make another mixture from the crab, the celery, the radish, the avocado and a teaspoon of salt. Toast the bread slices under broiler and spread with butter to remain them soft. Spread the one slice with mayonnaise mixture and place a slice of bacon, a leave of lettuce and a piece of tomato. Then cover with another slice of bread, spread with avocado mixture.

2. Guacamole chicken sandwich

Products needed:

2 hamburger buns2 boneless skinless boiled chicken breasts1 avocado sliced lengthwise2 pickles sliced lengthwise4 tomatoes sliced lengthwise1 half onion sliced into rounds2 slices grilled bacon2 slices of Cheddar cheese2 tablespoons bread crumbscorn oil for frying

For the guacamole:

1 avocado mashed with spoon1 chopped tomato1 half onion slices into small bits1 lime1 tablespoon chopped cilantro1 teaspoon saltchili sauce by choice

Preparation:

First of all, take care of the chicken. Season it as desired and cut into slices. Heat the corn oil into a pan and fry the chicken meat rolled with bread crumbs in addition.

It is time for the guacamole. In a big bowl mix the mashed avocado with salt and lime juice. Stir well and add the chopped tomatoes, the onion, the cilantro and the chili sauce. Chop to a smooth texture and put in the fridge for a while.

Toast the bread, spread with the guacamole and place over chicken, pickles, tomatoes, onion rounds, a slice of cheese and a slice of bacon.

The second recipe needs a little more time for preparation, but the result will make it your favourite. You can add avocado slices or pasta in every other sandwich that you made. Use this amazing product of Mother Nature in the hot summer days to take some important nutritions and decrease the levels of bad cholesterol.

Miss Jones loves to cook and the experimets in the kitchen are something normal for her. That's way she decided to share some of her favourite sandwich recipes for the summer. Monica is working as carpet cleaner kennington and often bring her colleagues something delicious to eat.

reade more... Résuméabuiyad

Blue reviews "The Burger" (Ka-pow)

When I was at Britmums a few weeks ago, one of the bits and pieces I picked up was The Burger, published by Love Food, an imprint of Parragon books. It's set out comic book style, billed as "An Action Packed Tasty Adventure" and I picked it up with the intention of cooking with Blue. Blue loves burgers, and while I (luckily) have no problem at all getting him to read, I thought the book's style would particularly appeal to a 9 year old boy.

So here we are, on a rainy afternoon in the school holidays, Pink off giggling with 2 friends at a sleepover, and Blue and I cooked burgers. Actually, Blue did most of the preparing and making the burgers, and the only thing I really did was putting them on a hot griddle and actually cooking them (I had visions of griddled boy which prevented me from giving him free reign with the cooker). And mighty fine burgers they were too - but let me say no more, and hand over to Blue, who was the chef today.

"I like the whole set out of the book and it's very encouraging for children to read 'cos it's like a comic book.

I chose to make the blue cheese stuffed burgers because they sounded appealing to me because I like blue cheese - A LOT.

They were easy to make although it was a bit tricky to squidge the meat up over the cheese,

They were blimmin' brilliant and the best burgers I've ever had."

So there you have it - praise indeed from the child who talks longingly of the one time we ate at Burger King. The burgers were easy to make and tasted delicious.

I was a bit doubtful at the idea of simply stuffing seasoned mince with some blue cheese, but my lovely butcher's mince did Blue proud, and they tasted really good The only disappointing element was the buns, which Blue chose in an unsupervised trip to the local Co-Op. The book has its own burger bun recipe, and while it would have been a step too far today, we will definitely try making our own next time.

Blue Cheese Stuffed Burgers

Makes 4 

550g minced beef - the best quality you can justify 
freshly ground salt & pepper
70g blue cheese, cut into 4 chunks
oil
4 burger buns
lettuce leaves
tomato slices
red onion slices 

Get your toppings ready first - so if you haven't already done so, slice your tomatoes and red onion up (slice the onions as thinly as possible). 

Put the mince in a bowl with some freshly ground salt and pepper, and gently mix it all together.

Divide the mixture into 4, roll into balls, then use your finger to make a hole in each ball, and stuff the cheese inside. Squidge the mince back over the top of the cheese to seal in, then flatten the meat into burger patties.

Heat a ridged griddle pan over a medium to high heat, wipe over with a little oil, and cook the burgers for 4-5 minutes on each side until brown and cooked through.  

Put the burgers into the buns, add the lettuce, tomato and onions, and perhaps some mayo or ketchup, and eat immediately. 

reade more... Résuméabuiyad

Tart - A One-of-a-Kind Treat

Tart is a baked dish with a pastry base and a filling over the pastry base. This filling could be made using sweet or savoury items. Nowadays, fruits are also commonly used for the filling. The miniature forms of the tarts are called tartlets. Here are a few of the mouth-watering recipes to make tarts.

Pineapple tart

Ingredients required:

All-purpose flour 1 cup

Self-rising flour 1 cup

Butter 10 tablespoons

Beaten egg 2

Cold water 2 tablespoons

Salt 1 pinch

Fresh pineapple 2 cups

(peeled, cored and shredded)

White sugar 1 ½ cups

Cloves 4

Method of preparation

Keep a large bowl ready and in it mix the all-purpose flour, self-rising flour and salt. Introduce the butter when the mixture takes the shape of coarse crumbs. Leave some space in the middle of the mixture. After this is done, add the beaten egg and the water. Make sure that the ingredients are nicely mixed with each other. See to it that the dough is not kneaded too much. Make the dough into the shape of balls and nicely wrap them in plastic foil. Allow them to cool for 4 hours or for the whole night. Take a saucepan and mix pineapple and sugar. Heat them under average temperature. Then slowly bring down the heat level and stir it at regular intervals for 30 minutes until you get a thick mixture. Take it out of the heat and let it cool. Then, preheat the oven to at 400 degrees F. Roll the dough balls on a floured surface. Using cutters cut them into 24 round pieces. Place them on the cookie sheet. Fill the empty middle part of the dough with a spoonful of pineapple jam. Arrange the pastry over the jam beautifully. Make sure that the pastry is extended to the pastry shell.

Again, cut 24 more round pieces and cut the centre part in a way that it will take a ring shape. Wet the edges of the pastry and decorate the top of the shells using the ring shaped centre parts. Slightly rub the top of the pastry with the beaten egg. Put it inside the oven and bake it for 20-25 minutes. Then place it on a baking sheet and let it cool for 5 minutes. Then, put it on a wire rack and allow it to cool until it is properly set. Once set, you can serve it fresh.

Down under lemon tart

Ingredients needed:

All-purpose flour 2 ½ cup

Butter 7-8 cups

Confectioner's sugar ¾ cup

Egg yolk 1

Cold water 1 ½ tablespoons

Superfine sugar ¾ cup

Minced lemon zest 2 tablespoons

Fresh lemon juice ¾ cup

Cream ½ cup

Instructions

In a food processor, process the combination of ingredients such as flour, butter, and confectioner's sugar. Continue processing until you get a breadcrumb-like mixture. Introduce the egg yolk and 1-2 teaspoons of cold water. Again, process it until the mixture takes the shape of dough. Make the dough mixture into a flat shape and cover it using a plastic wrap. Allow it to cool for 20 minutes.

Nicely roll the pastry onto a tart pan. Check whether there are any kinds of cracks in the rolled pastry. If you find one, fill it using the leftover pastry. Refrigerate it inside the freezer for 20 minutes. Then preheat the oven at the temperature of 350 degrees F. Line your pastry with foil and fill it using raw rice. Keep it in the preheated oven and let it bake for 15 minutes. Get rid of the foil and the raw rice. Then bake it again until the pastry assumes a light golden colour. Take a mixing bowl and mix up the ingerdients such as superfine sugar, eggs, lemon zest, lime juice and cream. Take extra care not to overbeat the mixture. Filter the mixture using a strainer. Then, place the pan on a baking sheet. Slowly introduce the lemon mixture onto the baked pastry crust. Bake it until it is properly set. First, the filling would be extremely fluid but it will set when it is cooled. Stay away from overcooking it since overcooking may result in cracks. When it is cooled and set, serve it.

If you want to look for more interesting tart(also called tærte by the Danish cooking professionals) recipes, you should visit Isabellas.dk to learn more about it.

reade more... Résuméabuiyad

TEFAL ingenio - and sort of Tartiflette for tea

Tefal have recently launched a new set of pans to the UK market and as a member of the Tefal Innovation Panel I have received a 4 piece set to review.

The key feature of the pans for me is the fact that they don't come with fixed handles, but with a handle attachment which can be used for all the pans. 

This handle device snaps on and off very easily, making the pans easier to stack and then store - no handles to get in the way. If storage space is a premium, this would be very useful. The other advantage is that if you're using the pans from hob to oven, you can get a bigger pan into the oven as you don't have to accomodate the handle. You simply use the handle to get the pan to the oven then snap it off.

Snap it on

Easy to snap off

To further improve the storability of the pans, the accompanying lids have rather nifty fold down handles, and the set also comes with very handy 'fridge lids' which fit the pans and allow you to store food in the pans in the fridge without fiddling round with clingfilm etc. Unfortunately, we weren't provided with lids or the fridge lids to trial, which is a shame, as this was one of the things I was really excited about when the pans were demonstrated, but c'est la vie, as they say.

 

The pans can be used in the oven as well as on the hob, and are induction friendly too. I finally got over my distrust of putting these non-stick pans in the dishwasher too, and they came out very well. 

rubbish pic, but see - there's a handle...

...and now there's no handle!

I used the medium sized frying pan to make a sort of tartiflette for dinner. Actually, any self-respecting Frenchman would probably turn in his grave at the suggestion that this is anything like tartiflette, due to a lack of reblochon cheese, but I made it in French pans (Tefal is a French brand), and I stayed true to the layering of sliced potatoes with an onion/bacon mix, although added in some chicken breast for good measure (and because it was left over).


The ingenio pan was great for the initial frying of the onions, garlic, bacon and chicken, and the pan performed well as transferred to the oven with the final dish. I also used the small pan to make up the sauce. Not only did the non-stick coating mean I didn't need to add any additional oil to the meal, but it cleaned very easily.

Hmm food on the inside...

As pans go, they are great. Not too heavy, and the handle attachment, which is supposed to be able to bear 10kg in weight, felt secure as I transferred it from pan to pan. 

If I was being picky, the one thing I would say about the handle attachment is that if you are a messy cook, like I am, and you clip the handle on to part of the pan which has food on the side, it means you get food on the inside of the handle which is a little tricky to wash off. The other thing is that I'd be worried about losing the handle attachment, although you can keep it stacked inside the pans when not in use because everything fits together.

 

The Husband thought it was a bit gimmicky - people have been accomodating pans with handles for years - but I think that in these days of smaller houses and certainly smaller kitchen spaces, these pans could be a real bonus.

Sort of Tartiflette

serves 4 at least

750g waxy/ new potatoes, sliced quite thinly
1 onion, quite finely chopped
1 fat clove of garlic, crushed
2 slices of smoked bacon (I used back because it was what I had in the fridge; streaky would be god, or pancetta/lardons if you had them) chopped small
2 chicken breasts, sliced
500ml semi-skimmed milk
3 tbs cornflour
150-175g low fat soft cheese with garlic & herbs (I used Philadelphia)
salt & pepper

Boil the potato slices till they are al dente, then drain well and set aside.

In a frying pan that you can transfer to the oven, fry the bacon on a gently heat, then when the fat is realeased, add the onion and garlic and continue to cook till softened. Add the chicken, and cook for 5 minutes or so till pretty much cooked through. 

Set the cooked onions, bacon and chicken aside in a bowl and wipe out the frying pan.

Mix together the cornflour with 3 tbsp of the milk, then pour the rest of the milk into a small pan and heat gently till just before boiling. add a couple of spoons of the hot milk to the slaked cornflkour mixture, then pour it all back into the pan and stir over a gentle heat till the sauce thickens. Stir in the cream cheese, add salt and pepper as necessary then set aside.

Put a layer of potato over the base of the frying pan, then scatter over the onion, bacon & chicken mixture, then spoon over about 1/2-2/3 of the sauce. Add another layer of potato over the top, then spoon the remaining sauce over the potatoes, grind over some salt & pepper, then pop in a pre-heated oven at around 200C for 20-30 minutes till bubbling and golden on top.

It's quite rich, even without the Reblochon, so serve with a rocket & watercress salad.

Sweet peas optional!

reade more... Résuméabuiyad

A Handy Guide to Buena Park Restaurants

Buena Park offers amazing and unique restaurants that are sure to delight anyone in your dining group, including adults, young adults and children of all ages.

Usually when visiting a new place, diners prefer new experiences when choosing a restaurant. In Buena Park, the options are endless. Buena Park restaurants range from romantic, to entertaining, casual, sport-themed, and also are offered in several different cuisines. Here is a listing of some of the best rated restaurants that are a must-experience if you are visiting the Buena Park, California area.

Portillos

Located on La Palma Ave., Portillos Hot Dogs offers traditional American cuisine, with one star on the menu that visitors continue to rave about. That star is the Italian Beef Sandwich. The rest of the menu is reminiscent of true Italian fast food, and originates in Chicago. Other popular items are the beef pie, hot dogs, and homemade shakes that are served up by an extra friendly staff.

Medieval Times

Kids of all ages, including the adult variety will love Medieval Times, where your food is served up by a staff dressed in period clothing, and you can eat with your fingers while watching a joust put on by the King himself. Like taking a step back in time, Medieval Times will be a lasting memory your friends and family will cherish forever. The food is delicious too!

Sagan Korean and Japanese Restaurant

For a unique experience try Sagan. The food is 100% authentic, and the restaurant is quite popular with the locals, which is the first clue this place is worth the visit. Not only do visitors rave about the sushi and Korean BBQ, they also enjoy the atmosphere, food presentation, and friendly service. Sagan is one of the main Buena Park restaurants that attract a large number of tourists.

Neel Kamal Fine Indian Cuisine

If looking for something different, Neel Kamal is the place to visit. Though it is a smaller restaurant, the curry is amazing and there are several vegetarian dishes to choose from as well. It is a nice break from the typical fast foods in the area. The atmosphere is also very relaxing. They also offer delivery in a pinch, but visiting them is a nice experience.

Hof's Hut Restaurant

Hof's Hut is a great place for the whole family, and kids eat free on Wednesday nights. They carry a large menu of traditional American fare, including beef, chicken and fish. They also have a large patio which is nice for enjoying the California weather. If you are just looking for a sweet treat, many locals say Hof's has the best desserts in Buena Park.

Being the food enthusiast, the author of this article has visited all the famous Buena Park restaurants . He has written many articles that can be accessed online for in-depth information.

reade more... Résuméabuiyad

The Best Stir Fry Recipe Sauce

In every stir fry recipe, the flavor enhancement is usually the sauce that is carefully blended to suit ones desired taste buds. Stir fry recipe are frequently derived from home made cooking out of family tradition and acquired taste. It is a mixture of herbs and spices, and sprinkle with Oriental such as soy, oyster, fish sauce, sweet and sour, sesame oil, hoisin sauce and even the sweet chili that can be bought in Asian stores near you. The perfect combination of these ready-made Oriental sauces can totally create an overwhelming aroma and flavorful dish on your fry. However, use the sauces at right amounts to avoid too much saltiness or too sweet for your preferred taste.

In Asian cuisines, you will find these notably in their kitchens to bring out that desired Asian taste in their fried dishes. Home cooking is therefore the secret to wonderful and fantastic fry sauces that provide distinctive flavor to fries. In this article, we will share with you a recipe for a fry just for you to learn and start making your own stir fry at your kitchens. These ingredients are standard and are mixed together to fashion that combination of flavors enough to provide that perfect fry for you. Learning from this, you can create your own stir fry in your kitchen. But before we begin, here is a quick review. When we make a fry, we add the sauce at the end of the cooking, after the food is cooked. This is because fry can burn or over-reduce quickly. So cook the food first then add the sauce and let it boil and then serve the dish immediately while hot.

INGEREDIENTS:

2 tablespoons soy
2 tablespoons dry sherry
½ teaspoon cornstarch
½ teaspoon sugar
2 teaspoons chile-garlic
1 teaspoon sesame oil

The key ingredients are with recommended brands:

Kikkoman soy Dry sherry Cornstarch Sugar Huy Fong Chile-garlic Kadoya Toasted sesame oil Chicken or vegetable stock (this is optional, but often useful for vegetables)

Sugar and cornstarch are also optional. If you use them, especially in large quantities (more than 1 teaspoon cornstarch and 1 tablespoons sugar for four servings) you will produce something similar to a lunch special at a Chinese-American restaurant. Sometimes, this is exactly what we want.

The Thai and Vietnamese stir fries however frequently contains fish and sometimes mixed with soy flavor, but is usually fish flavor alone. The Thai stir fry with basil for example is only flavored with nothing more than soy flavor and fish added with water and sugar, plus the basil.

The Korean fried squid on the other hand is a favorite fried dish. It usually contains a riot of vegetables and is bright red from Gochu-Chang Chile Paste or the Korean Chile Powder or even both. Other versions already include soy flavored, sugar and sesame oil and ginger aside from the chile paste and powder.

Creating your own concoctions for a stir fry recipe sauce is not a dream. Nothing can actually go wrong in your creativity. The sauce you will produce can be improved as you continue cooking.

Hi, I'm Miguel and I love doing an article writing since I was in first year high school. It makes me feel good every time I wrote some story. Until today I always do this every time I have a break on my job. I hope you will like my article about stir fry recipe sauce that I submit here. Thank you.

reade more... Résuméabuiyad

Philippa Fairycake and the Secret Pet's Tea Party by Sarahjane Funnell

Dogs and tea parties - sound like the ideal combination to me, but as the book was more for Pink's age group, I handed it over and asked her what she thought.

And I can do no better than hand over to Pink:
 
Phillippa and her friends had a tea party. Suddenly Little Miss Whiskers started running and they chased after her. As they turned around there was a dog show. There was everything a dog could wish for. After a wander around, they got ready for the show.Little Miss Whiskers was best in show even though she was a cat! Secretly the owners tried to trap them but they quickly got away.



                                                                                                                                    
Brilliant book.  I liked the story and the pictures
********** 10/10

reade more... Résuméabuiyad