1. To make the custard: place the custard powder
and sugar into a medium pan, blend to a smooth paste with some of the
yogurt, add the remaining yogurt and vanilla extract. Cook on a medium
heat stirring throughout until the custard thickens, boil gently for 1
minute and remove from the heat. Cool slightly, stirring occasionally.
2. In a medium pan poach the ¼ pieces of strawberries in the
amaretto and caster sugar until the strawberries are just soft, 1 to 2
minutes.
3. Place half the strawberries into 4 individual sundae glasses, top with 3 peach slices in each glass.
4. Add 20 ratafia biscuits to the poached syrup and toss to enable
them to soak up some of the juices. Place 5 ratafia biscuits into each
glass and top with the remaining strawberries.
5. Pour the cooled custard over the strawberries in the glasses, leave to chill for at least 1 hour.
6. Whisk all the topping ingredients together in a medium bowl with
the amaretto if using until blended. Spoon topping over the custard and
level; decorate with the remaining ratafia biscuits and strawberry
halves.
Here is one examples of food you can choose to prepare and eat during summer seasons:
"Halo-halo"
The video below shows some tips for you in how to make or prepare your own and original halo-halo:
This are some examples of finish products you can do if you follow the tips that is given to you in the video:
Halo-halo:
Halo-halo (from Tagalog word halò, "mix") is a popular Filipino dessert that is a mixture of shaved ice and evaporated milk to which are added various boiled sweet beans and fruits, and served in a tall glass or bowl.
Ingredients include boiled kidney beans, garbanzos, sugar palm fruit (kaong), coconutsport (macapuno), and plantains caramelized in sugar, jackfruit (langkâ), gulaman, tapioca or Tae, nata de coco, sweet potato (kamote), pounded crushed young rice (pinipig).
In terms of arrangement, most of the ingredients (fruits, beans, and
other sweets) are first placed inside the tall glass, followed by the
shaved ice. This is then sprinkled with sugar, and topped with either
(or a combination of) leche flan, purple yam (ubeng pula), or ice cream or sometimes they put some "stick-o" . Evaporated milk is poured into the mixture upon serving.
Chocolates are best to give during valentines day.Because it is one of the famous thing that boys give to thier loves ones like girlfriends or thier family.Also chocolates are known as one of the most delicious sweet food
Adobong manok is one of my favorite filipino food.It is serve at dinner time or an special occasion like b-days, fiesta,and many more celebration that the Filipino have.
The Philippines' unofficial national dish
Among Philippine classic dishes, the adobo is often
considered the Philippine's unofficial national dish. It's a feast of
wonderful Pinoy flavors in one serving—salty, sour, garlicky and
sometimes even sweet.
In Spanish cuisine, it originally refers to a marinade or a cooking
method of marinating meat in sauce, but here in the Philippines it has
evolved to refer to the actual dish of pork, chicken, and other meats or
even vegetables marinated in vinegar, soy sauce, garlic, and spices.
But it doesn't stop there.
Many families, provinces, or regions have their own way of cooking
adobo. Chef Edward Bugia of Brgy. Bagnet prefers to make his adobo with
onions, sugar to counter the vinegar, and annatto oil for color. Some
add gata or coconut milk for a thicker and creamier adobo. Others like
their adobo with a little heat and put chilies or sili.
Cooking is the process of preparing food, often with the use of heat.
Cooking techniques and ingredients vary widely across the world,
reflecting unique environmental, economic, and cultural traditions.
Cooks themselves also vary widely in skill and training. Cooking can
also occur through chemical reactions without the presence of heat, most
notably as in Ceviche, a traditional Spanish dish where fish is cooked
with the acids in lemon or lime juice. Sushi also utilizes a similar
chemical reaction between fish and the acidic content of rice glazed
with vinegar.
Preparing food with heat or fire is an activity unique to humans, and some scientists believe the advent of cooking played an important role in human evolution.[1] Most anthropologists believe that cooking fires first developed around 250,000 years ago. The development of agriculture,
commerce and transportation between civilizations in different regions
offered cooks many new ingredients. New inventions and technologies,
such as pottery
for holding and boiling water, expanded cooking techniques. Some modern
cooks apply advanced scientific techniques to food preparation
Ang pansit palabok o pansit luglug (literal na "pansit na sinawsaw"[1]) ay isang lutuing Pilipino na may pansit (Ingles: noodle) at sarsang mapula at malapot sa ibabaw nito inilalahok ang nilagang itlog, ginisang hipon, pusit at tinadtad na dahon ng sibuyas osibolyino. Ito ay ang uri ng pansit sa Pilipinas na maihahalintulad sa spaghetti ng Europa. Ang unang pangalan ng uri ng Pilipinong pansit na ito ay ayon sa salitang palabok na nangangahulugang "mabulaklak", samantalang ang pangalawang katawagan ay mula sa salitang luglug na ang ibig sabihin ay "hinugasan o binanlian ng tubig".
Wednesday, February 8, 2012
Curry Dishes
Indian preparations are pop and highly enjoyed in almost all parts of the world. Among the most pop Indian recipes, chicken dress is one of several mostly preferred crosswise the globe. Classic Indian chicken curry is famous for its sharp taste and redolent gravy. This is non just a restaurant preparation, but fondly eaten in all Indian meat-eater households in daily meal.
Indian style chicken dress is made with various styles including assorted regional food items. For all those who fancy to make the magic of this wonderful recipe in their own kitchen, this piece of writing would act as a guide, oblation the classic approach of creating each variant together with the particulars of components incorporated.
Let’s discover with maine the striking variety of chicken recipes from all over the India to recreate the charisma on your eating table!
Butter Chicken – This is a classic Punjabi panache dress made in a thick tomato based sauce. The dress is laden with butter and cream that delivers a velvety texture to the dish. Grilled chicken pieces are sautéed in the sauce and served hot with Indian roti or naan.
Chicken Chettinad – A South Indian chicken groom which is spiced with dress leaves, lemon succus and coconut powder. Several extra dry spices along with shredded tomatoes and onion ar incorporated to make a thick curry. In lack of fresh curry leaves, dried variety may be integrated. This chicken groom savors most excellent with coconut flavored rice.
Malvani chicken groom – It is a Maharastrian panache formula that takes its classic essence from chopped coconut, green chilies and hot spice mix. Apart from these foodstuffs, onion, ginger-garlic and red chili powder ar additionally integrated to give base to the curry. It is generally eaten with roti or cumin flavored rice.
Numerous extra preparations including Goan chicken curry, Mangalorean curry, yakhni chicken and cashew chicken are few of the sovereign groom recipes for chicken.
At times, one can’t get all the fresh ingredients prescribed in the recipes. In that case dried types can be readily inculcated for example dehydrated coconut, dried dress leaves, commercially prepared garam masala and dehydrated red chilies. Therefore go ahead, get hold of the foodstuffs and dish up a fine chicken curry!
This dessert is a kind of cheese dessert and as this cheese is originally produced in that town, kemalpasha dessert first came out there. It has been produced in the town since 1960 and it is a great source of income for the people of the town. There are more than 10 companies in the town producing and selling this dessert. This dessert has two steps; cooking in oven and boiling in sherbet. These companies cook the cookies of the dessert in oven two times, package them and then send them to markets. These packaged ones are ready to be boiled in sherbet and you can find several brands of kemalpasa in markets. This dessert has such a significant role in the life of the town that there is even a kemalpasha dessert festival on September 14.
The secret of this dessert is the unsalted cheese it contains. This cheese is produced from the milk of cows which are raised in the town of Mustafakemalpasha. However, as I don’t have the chance of buying this special cheese, I use regular unsalted cheese.
pizza dessert
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