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

Roasted Chicken Rolls

Ingredients:

  • 500 g (16 oz) Boneless Skinless Chicken Breast

  • ¼ teaspoon Cinnamon

  • ¼ teaspoon white pepper

  • ¾ teaspoon salt

  • 4 cloves Garlic

  • 1 egg

  • ¾ Tablespoon Mustard

  • 2 Medium Carrots 

  • 45 g (2 ½ oz) Pistachio

  • 1 Tablespoon Flour

  • 1 Chicken Stock Cube

  • ½ cup white wine

Directions:

  1. Put the chicken,  the egg, the garlic, the salt, the pepper, the cinnamon and the mustard in a blender and beat well.

  2. Put the pistachio in boiling water for about 10 minutes.  Take off from water, peel and split in halves.

  3. Put the carrots in boiling water for 10 minutes.  Take off and cut into small cubes.

  4. Add the pistachio halves an the carrots cubes to the chicken mixture.

  5. Turn over the mixture to obtain rolls of chicken.

  6. Put the rolls in oven bags with the wine, the flour the chicken stock cube and ½ cup water.

  7. Leave in the oven for about 1 hour.

  8. Leave it to cool and cut into slices and present it with salad of your choice.

Main Dish

Beef Stroganoff

Ingredients:

  • 2 Tablespoon oil

  • 1 medium onion, finely chopped

  • 1 Tablespoon garlic, crushed

  • 1 cup mushrooms, sliced

  • 1 ½ Tablespoon Mustard

  • 1 kg (32 oz or 2lb) very tender beef, sliced finely into flat strips

  • 1 cup sour cream

  • 1 cup water

  • 1 teaspoon salt

 

  Directions:

  1. Heat oil, add onion and garlic, cook, stirring until onion is soft.  

  2. Stir in mushrooms and meat and sauté briefly until the meat is cooked.  

  3. Stir in mustard and cook 5 minutes.

  4. Add the cream, the water and the salt, bring to boil, simmer, uncovered for about 30 minutes. 

  5. Serve with cooked rice

     

Dessert

Peach Cake

Ingredients:

  • 20 Lady Fingers

  • 1 can (450g or 14 oz) Peach Halves in light Syrup

  • 1 cup  Whipped Cream

  • ½ cup Milk

  • 2 eggs, with yolks and whites separated

  • 250 g (8 oz) Cream Cheese

  • 150 g (5 oz) Sugar

  • 4 Gelatin papers

  • 90 g (3 oz) butter, melted

  • 200 g (6 ½ oz) Apricot Jam

  • 300 g (9 ½ oz) Digestive Biscuits or Petit-Beurre Biscuits, crushed

  • Zest of ½ Lemon

Directions:

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

  2. Dip each lady finger into the peach syrup, cut in half and line up against the side of the pan.

  3. Soak the gelatin papers in cold water.

  4. Beat the egg yolks with 2/3 quantity of the sugar and lemon zest.  Put in a pan an stir in the heated milk.  When the mixture is thickened, take off from the fire.

  5. Add to the mixture half the quantity of the jam and the gelatin paper that you took off from the water.

  6. Let it cool, then beat the egg whites into in a separate bowl until stiff peaks form, and fold in with the mixture along with the cheese and the whipped cream and 1/3 quantity of the sugar.

  7. Put over the biscuit case half of the peaches halves and pour the mixture over them.

  8. Put in the fridge for 6 hours.  Loosen cake from pan, remove springform.

  9. Decorate with the rest of the jam and the rest of the peaches.

     

Food Decoration

Radish Bear
 

You'll need two fresh radishes. One radish should be bigger than the other. 

1.  Cut a thin slice off the round side of the radish so it will sit flat on the other radish.

2.  Cut the green stem to form the mouth.

3.   For the ears cut two thin slices of the other radish that will have red skin around the white interior. On the first radish, make two narrow slits to place the two slices side by side to create the bear "ears" (Figure 1).

Figure 1.

4.  For the eyes, place two small cloves on either side and slightly above the stem point.

5.  For the body, form three small holes on the other radish as shown in Figure 2.

Figure 2.

6.  Put the first radish on the second to obtain the bear shown in the final figure.
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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