Food Minia

Profiteroles A  profiterole ,  cream puff  or  choux à la crème  is a   pastry  ball filled   with whipped cream , pastry cream , or ice cream . The puffs may be decorated or left plain or garnished with chocolate sauce , caramel , or a dusting of icing sugar . The original meaning in both English and French is unclear, but later it came to mean a kind of roll 'baked under the ashes'. A 17th-century French recipe for a  Potage de profiteolles  or  profiterolles  describes a soup of dried small breads (presumably the profiteroles) simmered in almond broth  and garnished with cockerel combs , truffels , and so on.   The current meaning is only clearly attested in the 19th century. You can make a profiterole in smaller and bigger sizes or even the shape of an eclair, piped longways. I love to make these in their small delicate shapes and fill them with fresh whipped vanilla flavoured cream, then stack them all into a pir...

Verdure cuocere  This is one of my home recipes and is an Italian one pan dish that is like a stew topped with wonderful layer of crisp French beard and cheese. It is a very simple recipe and can either be cooked on a stove and in the over or even on a BBQ or other hot heat source. serves: 4 people Time: 1 hour and 10 minutes Ingredients: 2 tbsp  olive oil 1  red onion , finely chopped 2  courgettes , chopped 1  aubergine , chopped 2 tbsp  tomato purée 1 x 400g tin   cannellini beans , drained and rinsed 8 black   olives , chopped 1 tbsp  capers , chopped 2  garlic cloves , crushed 1 x 400g tin chopped   plum tomatoes 1  vegetable stock cube 1 tsp  sugar For the topper 8 slices stale   French bread 3 tbsp  olive oil 200 g  cheddar cheese , grated chopped   parsley , to serve Step 1: Heat the olive oil in a large shallow oven and stoveproof pan on a medium heat, then add the chopped onion and cook for ar...

Pasteis de nata It is believed that pastéis de nata were created before the 18th century by Catholic monks at the  Jerónimos Monastery  ( Portuguese : Mosteiro dos Jerónimos ) in the  civil parish  of  Santa Maria de Belém , in Lisbon: for this reason, they are alternately known as  Pastéis de Belém  (singular:  Pastel de Belém ). [1]  During Portuguese medieval history, the convents and monasteries of Portugal produced large quantities of eggs, whose egg-whites were in demand for starching of  clothes  (such as nuns' habits) and also in wineries (where they were used in the clearing of wines, such as  Porto ). It was quite common for these Portuguese monasteries and convents to produce many confections with the leftover egg yolks, resulting in a proliferation of sweet pastry  recipes   throughout the country. Serves: 12 to 16 tarts Time: 25 minutes Ingredients: - 4  egg yolks - 75 grams of caster  suga...

Khai Luk Koei, Kai Leuk Koey or Kai Look Koey (literally, son-in-law eggs) is a dish that commonly found at Raan Khoa Khaeng or short order Thai restaurants. Khai Luk Koei or Son-In-Law-Eggs made of hard boiled eggs and we also have Khai Luk Sa Pai or Daughter- In-Law-Eggs made of over easy fried eggs but Son-In-Law-Eggs seems more popular. Eggs are a common food for everyone, we simply turn the eggs to something more interesting, and it is for families especially for kids. In Thailand we consider Khai Luk Koei is a kind of comfort food and also it is a kid friendly dish as it contains a little sweetness, saltiness and sourness but is not spicy. Many people asked me what ages of kids can eat or learn to eat spicy food – I think it depends on each kid his or herself some can eat spicy hot food at very young age like 2 -3 years old and some can eat only mild spicy food even they are adult. We both my husband and I be able to eat very spicy food but not our son, he can eat mild spicy onl...

A springtime treat, with the asparagus and chives. And it is done in 10 minutes. Using the Silpat saves a lot of cleanup. Serves 4 4 four to six ounce fish filets, such as trout, ocean perch, tilapia 1 pound asparagus--thinner is better--lower stems cut off Cajun seasoning Herbs de Provence sea salt pepper herbs for garnish, such as scallion tops chopped, chives, chive flowers, capers, thyme Preheat broiler. On a baking pan (half sheet) place one pound thin asparagus, lower stems cut off, and the fish filets, skin side down. Drizzle all with olive oil, toss the asparagus in the oil, and dust the asparagus and the fish with sea salt.  Season the filets with Cajun seasoning and herbs de Provence. Broil the fish for three minutes on top or until they are lightly browned. Turn and broil for one or two minutes more, tossing the asparagus as you turn the fish. [OPTIONAL:] Nap the fish with Hollandaise or herb butter Garnish with scallion tops, capers, chopped chives, and/or chive flowers...

"PLA" is kind of processing food, by using acid from lime juice, without cooking, normally it is for raw meat; beef or seafood, basically the process is the same as "YAM", and Goong means shrimp. Original this dish is made from live tiny shrimp krill but nowadays many Thai restaurants in Thailand use roasted or grilled shrimp to for this dish. This dish is considering a healthy food and it doesn’t take a lot of time to prepare and make it, it’s perfect for people who have a busy life and love healthy and Thai food. Ingredients 12                  Shrimp (size 31 -40) 2 - 3              Fresh chilli, chopped fine 3 tbsp            Lemongrass, chopped very fine (see picture) 3                    Shallots (about 1 ⁄ 3 cup),...

Gai Pad Khing or Kai Phat Khing (literally, stir-fried chicken with ginger) original this dish is from Taejew Chinese food (Taejew is one of Chinese dialects and it is the biggest group of Chinese in Thailand ). This dish is used to be found at Raan Khao Tom which is kind of Taejew Chinese restaurant (literally for Raan Khao Tom, rice porridge shop) but nowadays it is available almost every Raan Khao Khaeng. Raan Khao Khaeng is a short order Thai restaurant, it is a Thai fast food but all the food is made from scratch everyday. Gai Pad Khing is pretty much one of Raan Khao Khaeng’s main dishes. Chinese immigrants introduced ginger to Thai people through Chinese food in Thailand, when we talk about ginger we will think about some of Chinese dishes that have been known for a long time and became a common food for Thai people, for example - Pad Khing, steamed fish with ginger and as well as a well-known dessert called Bua Loy Nam Khing , is made of sticky rice dough balls in the ginge...