CRUMB COATED FISH WITH RATATOUILLE AND PARMESAN MASH POTATO

JAPANESE BREAD CRUMB COATED FISH SERVED WITH A  CLASSIC RATATOUILLE AND PARMESAN MASH POTATO TOP OF WITH  A SPICY SAUCE 

IT LOOKS GOOD RIGHT ???

HEY ALL THE FOOD LOVERS OUT  THERE !!!!!!!!!!!! , SORRY FOR NOT UPDATING ANYTHING THIS FEW MONTHS , I AM A BIT BUSY RUNNING HERE AND THERE DOING MY STUFFS , BUT IS OK NOW I AM BACK , READY TO MAKE AND CREATE MORE FOODS FOR YOU GUYS TO ENJOY :) THIS IS MY NEW DISH , IT IS MADE FROM DORY FISH BY SIMPLY SHALLOW FRYING THE FISH THAT HAS BEEN COATED WITH CORN STARCH , EGG, AND BREAD CRUMB , AND RATATOUILLE IS ACTUALLY A CLASSIC FRENCH DISH THAT IS MADE WITH EGG PLANT  , ZUCCHINI , TOMATO , ONION BUT SOMETIMES THEY WILL  ALSO ADD IN READ BELL PEPPERS , BUT FOR ME I HAVE MADE A TOMATO PASTE AT THE BOTTOM AND SAUTE ALL THE VEGETABLE AND THEN LAY THEM ON TOP , TO GIVE IT MORE TEXTURE AND COLOUR , FOR THE MASH MAKE SURE U REALLY COOK THE POTATO , AND MASH THEM , MAKING SURE THERE IS NO LUMP , THEN IN A PAN ADD CREAM AND SEASONING , WHEN THE CREAM START TO BOIL ADD IN THE MASH POTATO , KEEP WHISKING IT AT THE SAME , COOK THE MASH FOR A FEW MINUTES TILL ALL THE LUMP IS GONE THEN PUT IT TO ONE SIDE , LASTLY FOR THE TWIST , THE SAUCE IS ACTUALLY A CURRY SAUCE IT IS MADE WITH CREAM , ONION , CHILI , SMALL CHILI , PAPRIKA POWDER , SALT , PEPPER ,CURRY POWDER AND A BIT OF WATER , JUST BY COOKING THE ONION FIRST ADD IN THE CHILIS AND CURRY POWDER COOK FOR A FEW MINUTES AND ADD IN THE CREAM COOK IT SLOW AND SLOWLY ADD IN THE WATER BIT BY BIT COOK TILL THE MIXTURE THICKENS , AND THERE YOU HAVE IT A SIMPLE EASY MEAL , FOR YOUR FAMILY AND FRIENDS  , HOPE YOU GUYS LIKE MY DISH ,  AND REMEMBER TO HAVE FUN COOKING :) IF YOU GUYS  HAVE ANY COMMENT PLEASE LEAVE THEM  BELOW THANK YOU :) 

HOMEMADE BURGER WITH APPLE SALSA SERVE WITH SWEET POTATO FRIES

PARMESAN BUN WITH  GRILL CHICKEN SERVE WITH GREEN  APPLE  SALSA AND OVEN ROASTED SWEET POTATO FRIES 

SLOW FOOD ON THE GO !!!!!!

HEY FOOD LOVERS !!!!!!!! I KNOW THIS IS NOT FAST FOOD BUT THIS SLOW FOOD ON THE GO , TRUST ME IS BETTER THEN FAST FOOD , TO START FIRST THE PARMESAN BUN , IN A BOWL ADD IN THE BREAD FLOUR , SALT ,PARMESAN CHEESE , SUGAR AND MIX IT TILL COMBINE , IN ANOTHER BOWL ADD IN WARM  MILK AND YEAST FOR ABOUT 5 MINUTES , THEN ADD THE MILK IN TO THE FLOUR MIXTURE , AND KNEAD TILL IT ALL COMES TOGETHER , KNEAD THE DOUGH FOR AT LEAST 30 MINUTES , PLACE THE DOUGH IN A CLEAN  BOWL AND LET IT RISE FOR ABOUT 1 HOUR AND 30 MINUTES , AFTER THAT PORTION THE DOUGH AND LET IT RISE AGAIN FOR 30 MINUTES , AFTER ALL THE RISING IS ALL DONE , EGG WASH THE DOUGH AND TOP OFF WITH MORE CHEESE ,THEN  BAKE THE DOUGH IN A 180C OVEN FOR 20 MINUTES .

FOR THE SWEET POTATO FRIES JUST CUT UP SOME SWEET POTATO AND COAT THEM WITH CORN FLOUR AND FRY IT TILL GOLDEN BROWN AND REMOVE IT FORM THE OIL , SPRINKLE IT WITH PAPRIKA AND SALT THEN BAKE IT IN THE OVEN FOR ABOUT 15 MORE MINUTES IN A 160C OVEN .

FOR THE GRILL CHICKEN START BY  JUST MAKE SOME CHICKEN PATTY USING , CHICKEN BREAST , EGG WHITE , SALT , BLACK PEPPER AND A BIT OF SUGAR , IN A GILL PAN ADD A BIT OF OIL AND PLACE THE CHICKEN PATTY IN THE GRILLING PAN FOR A FEW MINUTES , THEN FINISH THE CHICKEN IN THE OVEN FOR A FEW MORE MINUTES , THIS WILL MORE SURE THE CHICKEN IS NOT OVER OR UNDER COOK , THIS HELP TO KEEP THE CHICKEN MOIST  INSIDE .

LASTLY FOR THE APPLE SALSA BUT CHOP UP SOME  CHERRY TOMATO , RED ONION, GREEN APPLE AND ADD IN A BIT OF LEMON JUICE AND THERE YOU HAVE IT APPLE SALSA . HOPE YOU ENJOY MY HOMEMADE GRILL CHICKEN BURGER AND IF YOU HAVE ANY COMMENT PLEASE LEAVE IT AT THE BOTTOM THANK YOU TILL THEN REMEMBER TO HAVE FUN IN THE KITCHEN :) PEACE OUT FOOD LOVERS !!!!

BISCOTTI

ORANGE , ALMOND , HONEY BISCOTTI 

IT GOES REALLY WELL WITH HOT COFFEE DURING THE COLD WINTER DAYS 

HEY FOOD LOVERS !!!!! FOR THIS TIME I WILL TEACH YOU HOW TO MAKE BISCOTTI , THIS IS WHAT YOU WILL NEED FIRST CHOP ALMOND , ALMOND FLOUR , TAPIOCA FLOUR , ORANGE JUICE , ORANGE ZEST , BAKING POWDER , SALT , HONEY AND CHOCOLATE CHIPS THIS IS OPTIONAL :) , TO START IN A BOWL ADD IN THE DRY INGREDIENTS , THAT IS THE ALMOND FLOUR , TAPIOCA FLOUR , BAKING POWDER AND THE SALT MIX IT ALL TOGETHER AND ADD IN THE ORANGE JUICE AND ORANGE ZEST FOLLOW BUY THE HONEY AND THE CHOP ALMONDS , MIX TILL ALL IS COMBINE AND PLACE THE DOUGH LIKE SUBSTANCE IN A BAKING TRAY WITH PARCHMENT PAPER , AND BAKE IT FOR A BOUT 25 MINUTES IN A 180 C OVEN , AFTER IT IS DONE REMOVE IT FROM THE OVEN A LET IT COOL FOR A FEW MINUTES , ONCE IT IS COOL SLICE IN TO THIN SLICE AND PLACE THE SLICE IN A BAKING TRAY AND PLACE IT  BACK IN TO THE OVEN FOR ANOTHER 10 MINUTES AND AFTER THAT TURN AND ANOTHER 10 MINUTES THE OTHER SIDE , AFTER IT IS ALL DONE REMOVE FORM OVEN AND LET IT COOL FOR AT LEAST 20 MINUTES , AND THERE YOU HAVE IT ALMOND BISCOTTI EASY FAST AND DELICIOUS , HOPE YOU ENJOY IT AND IF YOU HAVE ANY COMMENT PLEASE LEAVE IT AT THE BOTTOM TILL THEN HAVE FUN COOKING :)

PS : YOU CAN MELT THE CHOCOLATE AND DIP THE BISCOTTI IN THE MELTED CHOCOLATE AND EAT IT !!!!!! YOU SHOULD TRY IT ^^ 

HOT AND SPICY NOODLES WITH MINCED PORK AND BUTTON MUSHROOM TOP WITH POACHED EGG

CHILI OIL NOODLES WITH SPICY MINCED PORK AND SLOW COOK BUTTON MUSHROOM AND TOP OF WITH PERFECT POACHED EGG 

WARNING THIS IS NOT FOR THE WEAK !!!!!!!!!! VERY VERY VERY SPICY 

HEY FOOD LOVERS !!!! THIS DISH IS NOT FOR THE WEAK BUT IS FOR THE BRAVE, SO ARE YOU BRAVE ENOUGH ??? : P  ANYWAY HERE IS HOW YOU MAKE IT FIRST , FOR THE CHILI OIL YOU WILL NEED SUNFLOWER OIL AND A LOT OF DRY CHILI THIS IS HOW YOU MAKE IT U WILL NEED TO BLEND THE DRY CHILI WITH THE OIL TILL COMBINE AND AFTER THAT COOK IT IN A PAN AND STRAIN IN THEN THERE IS YOUR CHILI OIL

 

THIS IS WHAT YOU WILL GET     !!!!!!

FOR THE MINCED PORK IN A BLENDER OR A FOOD PROCESSOR ADD IN THE PORK MEAT , CHILI FLAKES , SOYA SAUCE , SALT , PEPPER , SUGAR , AND A BIT OF CORN FLOUR , BLEND TILL IT ALL COMBINE AND PLACE IT IN THE REFRIGERATOR FOR A FEW HOURS 

 THAT IS YOUR MINCED PORK MIXTURE 

TO PUT THIS DISH TOGETHER JUST COOK SOME INSTANT NOODLES AND ADD IN THE CHILI OIL PLACE THE COOK PORK ON TOP AND COOK SOME BUTTON  MUSHROOM WITH A BUTTER AND PLACE IT ON TOP OF THE NOODLES , FOR THE POUCH EGG JUST  IN A BOWL WITH PLASTIC RAP ADD IN A BIT OF OIL , CRACK AN EGG AND ON TOP OF THE EGG ADD SALT AND PEPPER TOP OF WITH A BIT OF OIL AND RAP IN TIGHT , PLACE THE EGG IN BOILING WATER FOR 5 MINUTES REMOVE FORM WATER AND PLACE IN COLD WATER , TO COOL OF AND THERE YOU HAVE IT A VERY VERY SPICY NOODLES FOR ALL THE BRAVE HEARTS OUT THERE , IT WILL MAKE YOUR MOUTH ON FIRE !!!!!! HOPE YOU ENJOY MY SPICY NOODLES, IF YOU HAVE ANY COMMENT  PLEASE LEAVE IT AT THE BOTTOM THANK YOU TILL THEN HAVE FUN COOKING .  

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 .