Ingredients:
2 tablespoons of Olive Oil
700 grams of minced meat minced mutton or beef
1 carrot (grated)
1 onion (grated)
Rosemary
Thyme
4 minced garlic
salt
pepper
1 tsp Worcestershire Sauce or English ketchup
2 tablespoons tomato paste
Red Wine (a few glugs)
1/4 cup chicken broth
Parmesan cheese
Mashed potato:
800 grams of Golden Potato, loose skin
¼ cup cream
4 tablespoons unsalted butter
Salt & Pepper
How to Make:
1. Cook until cooked lamb with oil, salt and pepper provide
2. Grate the onion, carrot, garlic cook until wilted
3. Put soy sauce and tomato paste and English wine, add thyme and rosemary, wine and let it disappear, and dries alcohol
4. Put chicken broth, cook for 3 to 5 minutes until the mix thickens and slightly dry meat
5. Grate the potato skins, cut kecil2, cook up for tender
6. Mashed potato with riser, add salt pepper butter and cream, stirring until smooth and do not stir too long in
7. Then groom shepherd pie, add grated cheese, skewer with a fork so that Crispi and bake 10 to 20 minutes
Ingredients:
8 chicken legs boneles
pepper and salt
1 cup orange juice conetrate
1 cup tomato sauce
2 tbsp brown sugar
4 teaspoons white-wine vinegar
4 tsp Worcestershire sauce
2 tsp chilli sauce
How to make:
1. Meanwhile, in a medium saucepan, combine 1 teaspoon salt, juice concentrate, ketchup, brown sugar, vinegar, Worcestershire sauce, and hot sauce. Bring to a simmer and cook until mixture has thickened, 18 to 20 minutes.
2. Heat broiler. Transfer chicken to a large bowl, add glaze, and toss to coat. Drain off fat from sheet. Return chicken to sheet and broil until sauce is bubbling and chicken is dark brown in spots, 1 to 2 minutes.
ingredients:
200g meat shabu-shabu
1/2 Onion
5g ginger
2 tbsp Soy Sauce
1 tbsp Sake
1tbsp Sugar
1 tbsp Hon-Mirin
100ml Water
1/2 tsp granulated Dashi
steamed Rice
How to Make:
1. Cook the meat in boiling water then drain (to remove the smell of meat)
2. Make the sauce mix sake, soy sauce, mirin and sugar, and cook until thick
3. Put the meat and stir until smooth, then remove and set aside
4. Add water, dashi, ginger and garlic, cover and cook until onion ago
5. Put the meat back
6. Eat with rice in a bowl, then sprinkle scallions
ingredients:
400 grams spagetthi
6 garlic, thinly sliced
¼ cup Italian parsley
½ cup olive oil
chilli flakes
grated parmesan cheese
How to make:
1. boil pasta according to box (each brand is different)
2. thinly sliced garlic, and cook with olive oil, cook over low heat until the garlic infuse (soak) into the oil, use low heat so the garlic does not burn or change color, pour a little water if the pasta began to burn and turn off the heat
3. drain pasta add a little salt, pepper and dried chilli, parmesan, parsley and garlic oil, stirring until well blended
4. serve with more parmesan cheese if you like eating habits BUT PLEASE DO NOT use tomato sauce or chili, less connect with the menu ...
Ingredients:
4 egg yolks
75 grams sugar
400 ml of liquid milk
1 tablespoon cornstarch, dissolved in 1 tablespoon water
200 ml heavy cream
120 grams dark cooking chocolate, cut into pieces
1/8 teaspoon vanilla
1/4 teaspoon salt
4 sheets gelatin, soaked
2 tablespoons of rhum
Materials Embellishments:
100 grams whipped cream
100 grams of canned fruit cocktail
How to make:
Beat the egg yolks and sugar until fluffy. Add milk and maizena.Aduk flat.
Heat the heavy cream. Enter the dark cooking chocolate, vanilla, and salt. Stir well. Enter into the beaten eggs.
Cook, stirring until boiling again. Enter the gelatin, stirring until gelatin melt. Stir gently until a little steam disappears. Add rhum. Stir well.
Pour mixture into a glass-legged. Put it in the fridge. Allow to freeze.
Garnish with whipped cream and canned fruit shake. Serve.
For 9 cups
Ingredients:
200 ml of liquid milk
100 grams of granulated sugar
20 grams cornstarch
50 ml of liquid milk
2 egg yolks
4 sheets gelatin soak and drain
250 grams of meat blender smooth avocado
200 grams heavy cream whipped half expands
Coffee Sauce Ingredients:
250 ml of liquid milk
2 teaspoons instant coffee
40 grams of sugar
50 grams of dark cooking chocolate cut into pieces
1 teaspoon cornstarch
Dissolve 1 teaspoon water
Processing Method:
Boil milk and sugar to a boil. Enter the cornstarch solution. Cook until thick. Turn off heat.
Add egg yolk. Stir quickly. Light the fire. Cook until bubbling. Enter the gelatin. Stir until dissolved. Lift.
Enter blenderan avocado. Stir quickly. Let warm.
Enter to whisk the cream a little as she shuffled slowly.
Pour in a glass. freeze.
Coffee sauce, boiled milk, coffee, and sugar to a boil. Add the chopped dark cooking chocolate. Stir until dissolved.
Enter the cornstarch solution. Cook until thick.
Pour over avocado mousse. Serve cold.
For 10 servings
Cake Ingredients:
5 eggs intact
50 grams egg yolk
100 grams of granulated sugar
50 grams of honey
100 grams of low protein flour
25 grams of cocoa powder
1/2 teaspoon baking powder
75 grams of unsalted butter
30 ml of liquid milk
1 teaspoon brown paste
Mousse Ingredients:
500 grams of fresh heavy cream, whipped fluffy, cool
200 ml of liquid milk
20 grams cornstarch
75 grams sugar
1/4 teaspoon salt
2 teaspoons instant coffee
200 grams of white cooking chocolate cut into pieces
6 sheets gelatin soaked in cold water, wring it out
2 egg yolks beaten viscous
20 grams of cocoa powder
Dissolved in 45 ml of hot water
Ingredients Chocolate Glaze:
200 ml heavy cream
300 grams dark cooking chocolate cut into pieces
1 tablespoon of honey
Processing Method:
Cake: prepare hot water in the pan. Beat the eggs and egg yolks over hot water on low speed until half fluffy.
Enter the sugar a little as she whipped average.
Add honey. Beat well. Remove from the pan. Beat at low speed until fluffy.
Enter the flour, cocoa powder, and baking powder as she sifted and mix evenly.
Heat the unsalted butter and liquid milk, stirring until boiling. Let warm. Add chocolate pasta. Stir well.
Enter a little bit into the flour mixture, stirring gently.
Pour into the pan 22x22x4 cm dialas without smeared margarine baking paper. Put again in a wider pan.
Oven 25 minutes with a temperature of 180 degrees Celsius until cooked.
Cut the cake with 1 cm. Cut round silicone mold width.
Prepare the silicone mold a semicircle.
Mousse: boiled milk, cornstarch, sugar, salt, and instant coffee, stirring until thickened. Add pieces of white cooking chocolate and gelatin. Stir until dissolved.
Enter yolk. Stir well. Lift. Let warm.
Pour a little boiling milk into beaten heavy cream while stirring.
Those two parts. One part of the solution add cocoa powder. Stir well.
Pour the coffee into a half-height mousse silicone mold. Pour the mousse topped with chocolate. Flatten. And cover with chocolate cake. Freeze.
Remove from the mold and place it on the shelf.
Chocolate glaze: heat the heavy cream. Turn off heat. Enter the dark cooking chocolate chunks. Stir until dissolved. Add honey. Stir until smooth.
Pour on top of the mousse. Freeze.
For 22 pieces
2 tablespoons of Olive Oil
