Video Recipes



Come everyday and discover new recipes. We only choose the most delicious recipes from all around the world with a photo. Don't forget the food decoration section, where you will be guided step by step to realize decorations that will give your dishes the look of a professional cook.

Appetizer

Smoked Salmon and Camembert Puffs

Ingredients:

  • 200 g (6 ½ oz) camembert

  • 2 sheets ready rolled puff pastry

  • 200 g (6 ½ oz) smoked salmon, sliced

  • ½ lime, thinly sliced


Directions:

  1. Remove rind from cheese, cut cheese into thin slices, cut each slice into approximately 1cm (½ inch) squares.  

  2. Cut 6 cm (2 ½ inch) rounds from pastry, place in ungreased 12-hole tart trays, top with cheese.

  3. Bake puffs in moderate oven for about 25 minutes or until browned.

  4. Remove puffs from trays, top with salmon and lime wedges. 

 

 

Main Dish

Oriental Chicken and Rice

  Ingredients:

  • 2 cups Rice

  • 300 g (9 ½ oz) minced beef

  • 1 chicken, jointed

  • 45 g (1 ½ oz) butter

  • 2 cubes Chicken Stock

  • 1 cinnamon stick (or ½ teaspoon ground cinnamon)

  • 2 teaspoon ground cinnamon

  • 1 teaspoon ground pepper

  • ½ teaspoon salt

 Garnish:

  • 100 g almonds, roasted

  • 100 g pine seeds

  Directions:

  1. Boil the chicken pieces with the cinnamon stick in water add the Chicken Stock cubes, cook until tender.

  2. Remove chicken pieces from boiling water (keep the water for later  use), fry in little oil for some color.

  3. Fry beef in butter until brown, add the spices, the salt and 4 cups of water that you use to cook the chicken.

  4. Cover and cook over low heat until rice is done.

  5. Garnish with almonds and pine seeds and put the chicken like shown in the photo

 

Dessert

Cheesecake

Ingredients:

  • 400 g (13 oz) Cream Cheese

  • 400 ml  (13 fluid oz) Whipped Cream

  • 2 Tablespoon Powdered Sugar

  • 2 cans of Nestlé Cream, strawberry flavor (Optional)

  • 9 g (¼ oz) Powdered Gelatin or 1 paper Gelatin and 3 Tablespoon water

  • 90 g (3 oz) butter, melted

  • 150 g (5 oz) Strawberry Jam

  • ½ cup water

  • 300 g (10 oz) Digestive Biscuits, crushed

     

Directions:

  1. Mix crushed biscuits and butter, press onto the bottom of a springform pan.

  2. Mix water with gelatin and put on low fire for 2 minutes and stir till it is cooled and all the powdered gelatin is dissolved into the water.

  3. Fold in whipped cream with Nestlé cream, cream cheese, sugar, gelatin and beat well.

  4. Pour over biscuit case, let cool for an hour until set.

  5. Mix the jam with the water and let it boil for 1 minute, then let cool and pour over the cheese cake.

  6. Loosen cake from pan, remove springform.

     

Food Decoration

Apple Bird

1.  Cut off 1/3 from the side of an apple to provide a flat base. This section will be used later to make the head and neck.

2.  Place the apple before you cut side down with the stem facing you. Use a light sawing motion to make a small wedge cut at the top. Continue making wedge shaped cuts each a bit larger than the next as shown in Figure 1.

Figure 1.

3.  Spread slices slightly so that contrasting cut surfaces are visible as shown in Figure 2. Brush all cut surfaces with lemon juice. 

Figure 2.

4.  Repeat this on both sides, forming three sets of feathers. If a piece breaks, do not worry, the sections will fit together and the break will not be noticeable.

5.  To form the head and neck cut a slice from the center of the section, set aside in the first step. Cut this slice in the form of the head and neck that you see in Figure 3. Cloves or apple seeds may be used for eyes (Figure 3).

Figure 3.

6.  Insert a toothpick into the body on an angle and attach the head and neck. Prevent darkening by squeezing lemon juice over the entire surface of the apple bird. 

 

 
Recipes
Entrecote (Steak with Swiss sauce) PDF Print E-mail
Written by Administrator   
Friday, 15 May 2009 22:34

Ingredients:

  • 1 Kg (32 oz or 2lb) very tender beef

  • 150 g (5 oz) Blue Cheese

  • 2 Tablespoons butter

  • 1 Tablespoon oil

  • 1 teaspoon oregano

  • ½ teaspoon salt

Directions:

  1. Fry the meat in the butter and oil.  Before its is done, take off 2 tablespoons from the sauce of the meat and put it aside for the sauce.

  2. Add to this sauce the blue cheese until it is melt.

  3. Add the oregano and the salt, if you feel it is too much thick, you can add little water.

  4. Pour the sauce on the meat. 

     
 


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