FAMILY DINNER

HEY FOOD LOVERS !!!!! THIS IS THE FIRST TIME I CREATE A MENU BASED NO MY SELF AND MY CREATION I HOPE YOU GUYS ENJOY IT 

THIS IS MY MENU FOR THE NIGHT :) 

APPETIZER 

FOR THE APPETIZER IS BRIOCHE WRAP IN CHICKEN WITH MUSHROOM AND SPINACH  SERVE WITH TOMATO SALAD 

FOR THIS DISH WILL START WITH THE BREAD OR THE BRIOCHE , FIRST  YOU WILL NEED MILK , YEAST , BUTTER , FLOUR ( SOFT ) ,EGG,  SUGAR AND SALT JUST A PINCH. IN A BOWL JUST MIX IT ALL TOGETHER AND SLOWLY ADD THE EGGS TILL IT IS WELL COMBINE AND NEXT ADD IN THE BUTTER SLOWLY TILL THE BUTTER IS MIX WELL WITH THE FLOUR MIXTURE , REMOVE IT AND LET IT REST FOR ABOUT 2 HOURS TILL IT DOUBLE IN SIZE  , FOR THE CHICKEN YOU WILL NEED CHICKEN BEASTS , EGG WHITES , SALT PAPER , CREAM , IN A BLENDER OR FOOD PROCESSOR  ADD IN THE CHICKEN , AND CREAM BLEND IN TILL COMBINE AND SLOWLY ADD IN THE EGG WHITE AND CONTINUE TO BLEND IT ADD SALT AND PEPPER AND PLACE THE CHICKEN MEAT IN A CLIM FILM  AND WRAP IT LIKE A SAUSAGE , BOIL THE CHICKEN IN BOILING WATER FOR ABOUT 15  MINUTES DEPENDS ON HOW BIG IS THE CHICKEN , AFTER THAT REMOVE IT FORM THE HOT WATER AND LET IT COOL , AFTER IT HAS BEEN COOL JUST SEAR THE OUTER LAYER OF THE CHICKEN TO GIVE IT COLOR , NEXT SAUTE SOME MUSHROOM AND BOIL SOME SPINACH LEAFS , TO WRAP IT JUST ROLL OUT THE BREAD DOUGH FLAT ON A PARCHMENT PAPER AND PLACE THE SPINACH LEAFS ON TOP , TOP OF WITH THE SAUTE MUSHROOM AND LASTLY THE CHICKEN WRAP IT TIGHT AS POSSIBLE  AND BAKE IT FOR ABOUT 15 MINUTES IN A 180C OVER  AND THERE U HAVE IT :) 

MAIN COURSE 

MAIN COURSE WOULD BE PAN SEAR  FLOUNDER WITH SCALLOP AND SERVE WITH SOME SPRING VEGETABLES AND HERB RICE , WITH HOLLANDAISE SAUCE 

HERE IS HOW TO START :) FOR THE FISH JUST MARINATE THE FISH WITH SOME OLIVE OIL AND TARRAGON LEAFS AND SALT AND PEPPER FOR ABOUT 24 HOURS THEN BEFORE COOKING THE FISH JUST COAT THE FISH IN CORN STARCH SO THAT HE FISH WONT STICK TO THE PAN , FOR THE SCALLOP JUST COOK THE IT IN A NON STICK PAN AND SEASON IT ( BE CAREFUL NOT TO OVER COOK IT !!!!!!!) FOR THE RICE JUST BLEND UP COME PARSLEY , CHIVES , GARLIC AND ONION AND WHEN IS TIME TO COOK JUST SAUTE THE HERB MIX IN A PAN FOR A FEW MINUTES AND ADD IN THE RICE ADD COOK TILL THE RICE IS COVER WITH THE HERB MIX NEXT SLOWLY ADD IN WATER TILL THE RICE IS FULLY COOK MAKE SURE TO KEEP STIRRING  AT ALL TIMES SO THAT THE RICE WON'T GET BURN AT THE BOTTOM .

 MAIN DESSERT 

FOR THE DESSERT IS A CINNAMON SPONGE CAKE BOTTOM TOP OF WITH A CHOCOLATE MOUSSE AND PUMPKIN CAKE WITH CHOCOLATE GANACHE SERVE WITH VANILLA ICE CREAM AND STRAWBERRY SAUCE WITH OF SUGAR COATED NUTS 

FOR THE CAKE IS JUST A NORMAL GENOISE SPONGE CAKE TO START YOU WILL NEED EGGS , FLOUR , SUGAR CINNAMON POWDER, CORN FLOUR   AND A BIT OF BUTTER , TO START IN A BOWL BEAT THE EGG YOLK AND SUGAR TILL RIBBON STAGE AND ADD IN T FLOUR AND CINNAMON POWDER WITH A PINCH OF CORN FLOUR NEXT IN ANOTHER BOWL BEAT THE EGG WHITE WITH A BIT OF SUGAR TILL SOFT PEAKS AND FOLD IN TO THE FLOUR MIXTURE AND LASTLY ADD IN THE BUTTER A FOLD IN ( TRY NOT TO OVER FOLD THE MIXTURE ) FOR THE PUMPKIN IS THE SAME JUST CHANGE THE CINNAMON POWDER IN TO PUMPKIN PUREE , FOR THE MOUSSE JUST MELT SOME CHOCOLATE AND ADD IN SOME GELATIN IN TO THE CHOCOLATE , WAIT TILL THE CHOCOLATE IS COOL AT THAT TIME WHIP SOME CREAM TILL SOFT PEAKS AND FOLD IN THE CHOCOLATE MIXTURE ( FOLD THE CREAM WITH THE CHOCOLATE IN COOL ) THEN ON TOP IS THE CHOCOLATE GANACHE JUST MELT SOME CHOCOLATE AND ADD SOME GELATIN , TO ASSEMBLE JUST CUT THE CINNAMON CAKE IN HALF AND PLACE IT AT THE BOTTOM , NEXT CUT THE PUMPKIN CAKE IN TO A SQUARE SHAPE AND PLACE IT AT THE MIDDLE AND POUR THE CHOCOLATE MOUSSE ON TOP CHILL IT TILL THE MIXTURE IS HARD AND LASTLY TOP WITH THE CHOCOLATE GANACHE AND CHILL IT TILL IT IS READY TO SERVE :) 

LAST DESSERT 

LASTLY WE HAVE THE TONG YUAN DESSERT  IT IS GREEN TEA , BLACK SESAME SEED AND CHOCOLATE SERVE WITH SOME FRESH CUT FRUITS AND A SWEET  BLACK TEA ROSE WATER 

FOR THE TANG YUAN JUST MIX SOME GLUTINOUS RICE FLOUR, GREEN TEA  WITH SOME SUGAR AND A BIT OF WATER AND MIX IT  TILL IT BECOME A DOUGH AND JUST ROLL IN TO A BALL SHAPE AND WHEN IT IS READY TO COOK JUST BOIL SOME WATER AND PUT THE LITTLE BALLS IN TO THE BOILING WATER AND WHEN THE LITTLE BALLS START TO FLOAT UP MEANS THERE ARE READY :) 

AND THERE YOU HAVE IT A 4 COURSE MEAL FOR 10 PEOPLE :) I HOPE YOU GUYS ENJOY MY DISHES IF YOU HAVE ANY COMMENT PLEASE LEAVE IT AT THE BOTTOM THANK YOU TILL THEN KEEP ON COOKING :)

FLAKY CRUSTED STUFF WITH SHREDDED CHICKEN VEGETABLES

SHORT CRUST STUFF WITH SHREDDED CHICKEN  , CARROT , MUSHROOM AND BABY CORN AND COAT WITH ASIAN SAUCE 

 THERE IS NO WAY YOU CAN SAY NO AFTER ONE BITE XD 

HEY FOOD LOVERS !!! HERE IS A VERY EASY DISH IS BEST TO EAT IT IN THE MORNING OR EVEN TEA TIME , HERE HOW TO START FIRST THE SHORT CRUST , IN A BOWL ADD IN THE FLOUR AND THE BUTTER , WITH YOUR HAND RUB THEM TOGETHER TILL IT BECOMES LIKE WET SAND ADD IN THE EGG AND A BIT OF WATER , MIX TILL COMBINE BUT DON'T OVER MIX  , WRAP IT AND PLACE IT IN THE CHILLER FOR  ABOUT  30 MINUTES , FOR THE CHICKEN JUST BOIL THE CHICKEN AND SHRED THE CHICKEN TILL THIN SLICE AND PUT IT IN THE OVEN SET TO 150 C FOR 30 MINUTES , TO DRY THE CHICKEN AND REMOVE IT FROM THE OVEN , FOR THE VEGETABLES JUST SAUTE THEM IN A PAN WITH A BIT OF OIL AND REMEMBER TO SEASON IT WHEN YOU ARE DONE , NEXT FOR THE ASIAN SAUCE , IN A POT ADD IN SOYA SAUCE , OYSTER SAUCE , SUGAR , WATER , CORN STARCH , PEPPER AND A BIT OF SALT COOK THE MIXTURE TILL IS COMES UP TO A BOIL AND SET A SIDE , MIX THE CHICKEN IN TO THE SAUCE AND ROLL OUT THE SHORT CRUST PASTRY , ADD PLACE THE CHICKEN MIXTURE AND THE SAUTE VEGETABLES IN THE MIDDLE OF THE DOUGH AND  WRAP IT VERY VERY TIGHT , NEXT BAKE IT IN THE OVEN FOR ABOUT 20 MINUTES IN A 180 C OVEN REMEMBER TO EGG WASH IT BEFORE YOU PUT IT IN THE OVEN TO GET A GOLDEN COLOUR ON THE CRUST THEN AFTER 20 MINUTES IT IS READY TO EAT !!!! THERE YOU HAVE IT EASY AND NICE SNACK TO EAT ON THE GO HOPE YOU GUYS LIKE IT I KNOW I DO ^^ IF YOU HAVE ANY COMMENT PLEASE LEAVE IT AT THE BOTTOM THANK YOU AND HAVE FUN COOKING .

COMPACT CHICKEN AND GLAZE VEGETABLES WITH BARLEY RISOTTO

CHICKEN STUFF MUSHROOM  SAUSAGE WITH GLAZE CARROT AND ZUCCHINI WITH BARLEY RISOTTO AND GARNISH WITH PUMPKIN PUREE 

IT WILL MAKE YOU WANT MORE 

HEY FOODS LOVERS , THIS IS MY NEW DISH TO START , LETS START WITH THE CHICKEN MUSHROOM SAUSAGE , YOU WILL NEED CHICKEN BREAST , EGG WHITE , CREAM , SALT ANS PEPPER . TO START  COOK SOME MUSHROOM TILL SOFT AND IN A FOOD PROCESSOR AND JUST BLEND THE CHICKEN AND SLOWLY ADD EGG WHITE AND CREAM ONCE IS WELL COMBINE ADD IN THE SALT AND PEPPER , REMOVE IT OUT THE CONTAINER AND PLACE THE MIXTURE ON TOP OF A CLING FILM  AND WRAP IN TO A SAUSAGE SHAPE , BOIL SOME WATER AND WHEN THE WATER START TO BOIL PLACE THE CHICKEN SAUSAGE IN THE WATER FOR ABOUT 10 MINUTES OR TILL COOK , THEN REMOVE AND SET A SIDE WHEN IS READY TO SERVE JUST IN A PAN ADD A BIT OF OIL AND QUICKLY SEAR THE OUT SIDE OF THE CHICKEN TO GIVE IT COLOUR . FOR THE VEGETABLES FIRST CUT THE VEGETABLES IN TO THE SHAPE THAT U LIKE , AND IN A POT ADD IN A BIT OF WATER SOME BUTTER WITH A BIT OF SALT AND PLACE THE VEGETABLE IN TO THE POT FOR A FEW MINUTES TILL COOK THE CARROT SHOULD PUT FIRST CAUSE CARROT COOK LONGER , NEXT IS THE SUNDRY TOMATO JUST CUT THE TOMATO IN TO SLICE AND SET THE OVEN TO 150 C AND LET THE TOMATO DRY FOR ABOUT 1 HOUR THE REMOVE IT FOR THE OVEN , FOR THE PUMPKIN PUREE JUST BOIL THE PUMPKIN IN A POT TILL SOFT AND REMOVE THE PUMPKIN AND BLEND TILL SMOOTH , AND ADD IN A BIT OF BUTTER AND SALT AND PEPPER . LASTLY FOR THE BARLEY RISOTTO JUST , FIRST IN A PAN COOK ONION AND GARLIC TILL SOFT ADD IN THE BARLEY AND COOK TILL IT IS HALF COOK ( JUST EAT ONE TO KNOW IS IT HALF COOK OR NOT ) THEN ADD IN WATER BIT BY BIT TILL THE BARLEY IS FULLY COOK BESIDES WATER YOU CAN ALSO ADD STOCK LIKE CHICKEN STOCK OR FISH STOCK TO GIVE IT MORE TASTE AND DON'T FOR GET THE SALT AND PEPPER ,  HOPE YOU GUYS LIKE MY NEW DISH AND PLEASE ENJOY IT , IF YOU HAVE ANY COMMENT PLEASE LEAVE IT AT THE BOTTOM THANK YOU TILL THEN HAVE FUN COOKING XD  THERE IS STILL MORE TO DISCOVER IN THE WORLD OF COOKING .