Meatloaf, traditional style

Meatloaf, traditional style

2/6 cup shredded old bread 1/3 cup milk
500 gram ground beef with fat
2 large eggs, lightiy beaten
1 teaspoon salt
¼ teaspoon black pepper
1 cup ham,finely chopped
½ cup provolone, finely chopped
¼ cup fine bread crumbs
3 gard-bolked eggs

1.preheat oven to 180 c oil a 9 inches baking pan. Soak bread with 1/3 cup of milk and let stand for 10 minutes.
2.add beef, beaten eggs, salt, pepper, ham and cheese to bread mixture and mix with your hands until combined.
3.scatter bread crumbs on a wax paper in 4*8 inches rectangle shape.spread half of beef mixture on top of the bread crumbs. Arrange the hard-boiled eggs, lingthwise, in a row down the middle of the beef mixture. Cover the eggs with the other half of the beef mixture. Form the meatloaf with your hand.
4.transfer the meatloaf from wax paper to the baking pan. Sprinkle the top and sides of the meatloaf with breadcrumbs.5.bake in the preheated oven for 50-60 minutes. Let stand 10 minutes before serving with salad and bread.

Mixed meatballs with braised fennels and carrots

Mixed meatballs with braised fennels and carrots
1 cup cocken stock
¼ cup old bread without crust
½ cup green olives
1 clove garlic
1 egg
2 tablespoons chopped parsley
200 gram ground pork
200 gram ground beef
3 tablespoons olive oil
2 fennels
2 carrots
1 tablespoon cornstarch

salt and pepper

1.heat half of the chicken stock. Shred the bread and soak in the stock for 10 minutes
2.chop one-third of olives and half the rest lengthwise and set aside.
3.blend the soaked bread, chopped olives, garlic, egg, salt and pepper into fine paste. Add chpped parsley and mix well.
4.add ground meats and mix with bread mixture until cprporate. Rest the meat mixture in the fridge for 30 minutes.
5.preheat the broiler. Line the baking sheet with aluminum foil and brushed the surface with oil. Make small meatballs and line on the sheet. Place the sheet 4-6 inches below the heat source. Keep turning the balls th achieve consisten doneness and color.
6.cut the stalk parts from fennels and keep them for other use. Half the bulb lengthwise and slice into 1/3 inch thick.
7.grill the fennel both sides on the hot skillet with a little oil until nicely brown.set aside.
8.cut the carrots diagonally ond saute with a little oil until nicely brown. Add the fennels, meatballs and the chicken stock. Seasoon with salt and pepper. Simmer covered for 20 minutes.
9.dissolve cornstarch with 1 tablespoon water, stir the mixture in the meatball pan and let boil. When the sauce thicken, remove from heat and serve with reserved olives and sprinkle with parsley.

Mixed meatballs with braised fennels and carrots

Mixed meatballs with braised fennels and carrots
1 cup chicken stock
¼ cup old bread without crust
½ cup green olives
1 clove garlic
1 egg
2 tablespoons chopped parsley
200 gram ground pork
200 gram ground beef
3 tablespoons olive oil
2 fennels
2 carrots
1 tablespoon cornstarch
salt and pepper

1. heat half of the chicken stock. Shred the bread and soak in the stock for 10 minutes
2. chop one-third of olives and half the rest lengthwise and set aside.
3. Blend the soaked bread, chopped olives, garlic, egg, salt and pepper into fine paste. Add
chopped parsley and mix well.
4. Add ground meats and mix with bread mixture until corporate. Rest the meat mixture in
the Fridge for 30 minutes.
5. preheat the broiler. Line the baking sheet with aluminum fall and brushed the surface with
oil make small meatballs and line on the sheet. Place the sheet 4-6 inches below the heat
source. Keep turning the balls to achieve consistent doneness and color.
6. cut the stalk parts from fennels and keep them for other use. Half the bulb lengthwise and
sliced into 1/3 inch thick.
7. Grill the fennel both sides on the hot skillet with a little oil until nicely brown. Set aside.
8. Cut the carrots diagonally and saute with a little oil until nicely brown. Add the fennels,
meatballs and the chicken stock. Season with salt and pepper. Simmer covered for 20
minutes.Dissolve cornstarch with 1 tablespoon water, stir the mixture in the meatball pan
and let boill. When the sauce thicken, remove from heat and serve with reserved olives nd
sprinkle with parsley.

Roast rainbow jrout with herbs

Roast rainbow jrout with herbs
1 rainbow trout
2 cloves garlic, finely sliced
¼ cup olive oil
2 sprigs thyme
2 sprigs rosemary
2 slices bacon, sliced
1 potato
1 tablespoon unsalted butter
150 gram blanched spinach
50 gram almond flakes
1 clove garlic, chopped
pepper, salt

1. clean the fish well and pat dry. Sprinkle with salt and butter.
2. saute sliced garlic and bacon with olive oil until soft. Transfer to a clean plate.
3. with the same slillet, add olive oil and sear the trout until golden brown on each side. Place

on a serving dish.put bacon, garlic, thyme and rosemary on top and pour some
left over oli over the fish. Bake for about 10 mimute in an over at 300-350 Fsaute spinach

with chopped garlic. Season with salt and pepper. Place on the side of the fish, with

almond flakeds. Serve the fish with hot boiled potato.

Crepe a la mer

Crepe a la mer

Ingredients:
1 cup flour
½ tsp salt
2 tbsp sugar
2 eggs,beaten
1 cup milk
stuffungs
4 scallops
4 mussels
4 shrimps
4 pcs fillet of sole
bechamel sauce
½ cup butter
¾ cup flour
3 cups milk
2 bay leaves
1 tablespoon paprika
salt and pepper

direction:

1. sift flour together with salt and sugar, make a crater in the middle of the flour and pour beaten eggs in. use fork to slowly blend in the mixture from the edge to the center. gradually add milk and ¼ cup water to the mixture, stir until all are incorporated. Add liqueur at this stage, if desired. Strain the batter and keep chill in the fridge for 20-30 minutes.
2. melt butter in the pan on medium heat. ladle the batter into the pan. Hold the pan’s handle and use your wrist to spread the batter evenly across the pan. Turn the crepe, when holes started to surface on the crepe. Stack the crepes on a plate when the crepe turend yellow.
3. prepare the bechamel sauce by put the bay leaves in a pot of milk nd let boil. Reduce the heat and let simmer.
4. stirring butter and flour in a sauce pan, 1-2 minutes. Gradually stir in the hot milk using a whisker until the sauce thicken and no lumps. Season with salt, pepper and paprika. This sauce can be done one day in advance and keep in the fridge.
5. before serving, heat the white sauce until boiling. Spoon the stuffing in the middle of the crepe. Fold the crepe twice to form a wedge. Spoon the white sauce around the crepe and serve. Sprinkle over the crepe with paprika.

Fish steak with onion, capers and lemon

Fish steak with onion, capers and lemon
3 tablespoons olive oil
1 onion
3tablespoons unsalted butter
½ teaspoon freshly ground black pepper
3 tablespoons capers
2 ½ tablespoons lime juice
4 filets of fish with skin
¾ teaspoon salt
2 tablespoons chopped fresh flat leaf parsley

direction:

1. cut onion lengthwise in halves and slice crosswise into fine strips. Sautee the onion with hot olive
oil till they become dark yellow, about 6 minutes. Add 3 tablespoons water and simmer until the onion softened.
2. add butter, coarsely chopped capers and lime juice into the onion sauce. Remove from heat and
place in a warm place.
3. Rinse the fish filets well with plenty of water, pad dry with kitchen towel. Marinate the filets with olive oil, salt and pepper. Place the filets, skin sides down on the oven rack. Place in the broiler 5 inches below the heat until cooked, about 6-8 minutes
4. Place the fish filets on a warm plate with onion, capers and sauce on top. Sprinkle with chopped parsley

Chilled kani hiya-yako

Chilled kani hiya-yako
Ingredient:
½ cup shredded kani supreme(crab stick)
1 teaspoon wasabio wasabio wasabi paste
1 pc soft tofu
½ cup bonito fish stock
2 tablespoons fish sauce
1 ½ tablespoon palm sugar
2 tablespoons lime juice
1 teaspoon sesame oil2 tablespoons finely sliced spring onion vegetable oil for frying

direction:
1. prepare sauce by mixing bonito fish stock, fish sauce, palm sugar, lime juice, sesame oil and wasabio wasabi paste and stir well.
2. Heat pan, add oil and deep fry shredded kani supreme(crab stick) until crispy and leave to drain.Place tofu in a bowl, pour prepared sauce on tofu and top with deep fried shredded kani supreme(crab stick) and spring onion before serving.

get be from kani-family

Papaya pok-pok kani family

Papaya pok-pok kani family
Ingredient:
2 pcs kani kani (salmon stick)
2 cups shredded raw papaya
2 tablespoons dry shrimp
¼ cup cut long yard bean
½ cup cut cherry tomato
4 tablespoons fish sauce
2 tablespoons palm sugar
3 tablespoons lime juice

direction:
1. pound garlic with bird eye chili, add long yard bean to pound until soft then add dry shrmp, cherry tomato and season to taste with fish sauce, palm sugar and lime juice, toss well.
2. Add shredded raw papaya and kani-mon (salmon stick) to toss and spoon it on a plate. Serve with deep fried kani kani (kani chunk), sticky rice and fresh vegetable

side dish:
cabbage, long yard bean, thai morning glory and sticky rice.

Ingredient of deep fried kani kani:
1 cup cut kani kani
1 cup sticky rice flour
1 cup water
vegetable oil for frying

direction:
1. add water on sticky rice flour, mix well.
2. Roughly cut kani kani (knai chunk) and put in prepared batter mix.
3. Use sieve to drain kani kani(kani chunk) from batter mix, place in heated oil until golden brown and leave to drain.Serve with papaya pok-pok kani family.

Kani seafood tomyum

Kani seafood tomyum
Ingredient:
½ cup kani kani (kani chunk)
3 pcs river prawn
1 sliced squid
5 pcs blanched mussel
2 ½ -3 cups chicken stock
¼ cup evaporated milk
3 tablespoons fish sauce
3 tablespoons lime juice
4 pcs torn kaffir lime leaves
2 cut lemongrass
3 sliced galangal
10 pcs cut straw mushroom

direction:

1. boil chicken stock, add lemongrass and galangal bring to boil again. Add river prawn, straw mushroom. When cooked add squid, mussel, kani kani (kani chunk) and kaffir lime leaves.
2. add fish sauce and remove from stove. Then add evaporated milk, pounded bird eye chili and lime juice.
3. Pour in a bowl and serve.

Kani basil-sunny side up on thai jasmine

Kani basil-sunny side up on thai jasmine
Ingredient:
¼ cup kani fresh (crab stick)
½ cup minced pork
1 tablespoon chopped bird eye chili
1 pc sliced red chili
1 tablespoon soy sauce
1 tablespoon chopped garlic
1 tablespoon fish sauce
1 teaspoon sugar
¼ cup holy basil leaf
1 egg

vegetable oil and steamed rice

direction:
1. heat oil,add garlic and chopped bird eye chili to stir in until fragrant, add minced pork and red chili. Season to tast with soy sauce, fish sauce and sugar then stir fry again, add sliced kani fresh (crab stick) and holy basil to stir in.
2. fry egg, suny side-up

3. placed kani basil on steamed rice and serve with fried egg.

get be from kani-family

Kani szechuan soup
3 pcs kani kani (kani chunk)
300g chicken stock
80g shredded boiled chicken
50g diced boiled bamboo shoot
20g shredded shitake (soaked before slice)
10g japanese soy sauce
10g sugar
10g vinegar
1g pepper
10g corn flour
20g chinese hot sauce
2g coriander
1 egg
10g chopped garlic

direction:
1. boil chicken stock. When boil. Add chopped garlic and chinese hot sauce. Boil again.
2. Add bamvoo shoot, shitake, chicken meat and season taste with sugar, japanese soy sauce ,pepper and vinegar.
3. Melt corn flour in water then pour into the broth. When boil, add beaten egg and kani kani (kani chunk) and bring to boil again, remove.Pour into a bowl, garnish with coriander before serving.

get be from kani-family

Kani crab fried rice

Kani crab fried rice
Ingredient
¼ cup kani kani (kani chunk)
2 cups steamed rice
¼ cup crab meat
¼ cup diced onion
1 tablespoon cut spring onion
1 egg
1 tablespoon soy sauce
1 teaspoon sugar
¼ teaspoon salt
1 tablespoon chopped garlic
3 tablespoon vegetable oil
½ teaspoon pepper
direction:
1. heat oil and add garlic to stir fry until fragrant, add onion and crab meat to stir fry. Season to taste with soy sauce, sugar and salt, beat egg to stir in until cooked the add steamed rice and kani kani (kani chunk) to stir fry again
2. place on a plate, sprinkle with pepper and garish with spring onion before serving.

get be from kani-family

Soup de poisson

Soup de poisson
3 tablespoons extra virgin oil
2 large onion, halved and sliced
1 kg tomatoes
4 cloves garlic, finely chopped
2 bay leaves
1 teaspoon fennel seeds
1 teaspoon dried thyme leaves
½ teaspoon salt
½ teaspoon saffron threads, chopped
¼ teaspoon ground black pepper
1 kg small whole fish(red snapper,sea bass, trout)
4 cups water
1 cups dry white wine rouille
18 slices baguettete
¾ cup gruyere cheese fresh thyme sprigs

1. saute onions with hot oil over medium high heat in a sauce pan until well brown, 10 minutes. Cut tomatoes in half, spueeze and deseed. Cut tomatoes into chunks.
2. Add tomatoes, garlic, bay leaves, fennel, thyme, salt, saffron and pepper to onions and saute until tomatoes soften and release juices. About 5 minutes,
3. Cut heads off fish and set aside. Cut remaining fish across into 1 ½ inch wide slices. Add fish heads and slices, water and wine to tomato mizture, geat to boiling over high heat, stirring frequently. Reduce heat to medium, cover partially and cook fish for 30 minutes.
4. Prepare rouille by mash 2 cloves chopped garlic, ¼ teaspoon saffron and ¼ ground red pepper. Stir in ¼ cup mayonnaise until blended. Cover and refridgerate until ready to use.
5. Strain the soup through a large sieve into a sauce pan. Save the fish fillets and discard solids. In bleder, puree the soup and fish fillets until smooth. Reheat soup over low heat just until hot.To serve, toast bread and set aside. Ladle soup into serving bowls. Spread toast with some rouille. Place 3 slices of toasts on top op each soup and sprinkle with grated cheese. Garnish with thyme sprigs and serve immediately

Kaeng Phet Pet Yang (roast duck curry)

Kaeng Phet Pet Yang (roast duck curry)

Ingredients500 g. roast duck, chopped through the bone into small pieces

4 cups coconut milk

3 tablespoons red curry paste

1 teaspoon sugar

1 tablespoon fish sauce

2 red chilies

7-10 basil leaves

Method

1. Boiling the coconut milk and the red curry paste into a saucepan.

2. Season with sugar and fish sauce.

3. Add roast duck and heat until roast duck is cooked.

4. Sprinkle chilies and basil on top.

Red Curry Paste

2 dried chilies

2 red chilies

5 pepper corns

½ teaspoon cumin seeds

1 teaspoon chopped coriander root

3 chopped galangal root

5 cloves garlic

3 shallots

1 teaspoon grated kaffir-lime rind

½ teaspoon coriander seeds1 tablespoon chopped lemon grass

½ teaspoon shrimp paste

Method:

1. Put all the red curry paste ingredients except the shrimp paste in an electric blender and blend all the ingredients together.

2. Add shrimp paste and blend together until the mixture is smooth

Kaeng Keow Wan Kai (green curry with chicken)

Kaeng Keow Wan Kai (green curry with chicken)

Ingredients300 g. chicken breast, sliced into 1/2 x 2 inch

2 cups coconut milk

2 tablespoons green curry paste

1 cup Thai egg-plant2 green chilies, sliced lengthwise

2 tablespoons fish sauce

1/2 cup coconut cream1 teaspoon sugarred pepper for garnish

Method:

1. Boiling the coconut milk and the green curry paste into a saucepan.

2. Add the chicken, fish sauce and sugar, heat until chicken is cooked

3. Add the Thai egg-plants and green chilies,

4. Add the coconut cream and stir together, simmer for 10-15 minutes

5. Garnish with the red pepper

Pad Thai (Thai fried noodles)

Pad Thai (Thai fried noodles)

Ingredients300 g. Thai rice noodles

1 cup prawns, shelled

3 eggs1/2 cup baked tofu, cut into small pieces

1/2 cup ground roasted peanut

2 cup fresh bean sprouts2 tablespoon fish sauce

2 tablespoons vegetable oil2 tablespoons sugar

2 tablespoons tamarind1 tablespoon ground dried shrimps

1 tablespoon chopped spring onion

1/2 teaspoon ground dried chili pepper

2 tablespoons minced garlic

1/2 cup Chinese chives-greenbean sprouts and lemon slices

Method:

1. Soak the Thai rice noodles in warm water for 15 minutes. Then cut into 4 inches a pieces.

2. Heat the vegetable oil in the frying pan and add the garlic until light brown.

3. Add prawns and stir until the prawns are cooked.

4. Add the tofu, tamarind and season with fish sauce and sugar.

5. Add the eggs and continue to stir the mixture.

6. Add the noodles and fry until brown.

7. Add bean sprouts, chives and stir a few more minutes.

8. Sprinkle with the ground dried shrimps, ground roasted peanut and chili pepper.

9. Garnish with bean sprouts, lemon slices and chopped spring onion.

Tom Yam Kung (spicy shrimp soup)

Tom Yam Kung (spicy shrimp soup)
Ingredients
1 cup shelled shrimp
4 cups of water1 cup mushrooms
3 kaffir lime leaves2 tablespoons fish sauce
3 tablespoons lime juice
2 lemon grass stalks, cut into 5-6 inches1/2 teaspoon ground pepper
2 tablespoons sliced Thai chili pepper1/2 teaspoon salt
Method:
1. Boiling the water in a medium pot or saucepan.
2. Add the lemon glass stalks and kaffir-lime leaves into the pot.
3. Add the shrimp, cover and simmer for 3 minutes.
4. Add the mushroom, salt, ground pepper and Thai chili pepper and simmer for a few more minutes.
5. Remove the pot from stove, season with fish sauce, lime juice and stir together.
6. Add more fish sauce or lime juice that you like.

Rosemary glazed chicken with zucchini

Rosemary glazed chicken with zucchini
2 tablespoons chopped fresh rosemary leaves
1 clove garlic, finely chopped
1 teaspoon paprika
½ teaspoon salt
¼ teaspoon ground black pepper
1 chicken, cut into 8 pieces
4 small zucchinis
1 tablespoon olive oil

Rosemary glaze:
¼ cup orange juice
2 tablespoons dry white wine or apple juice
1 ½ teaspoons chopped fresh fresh rosemary

1.heat broiler or grill. Combine chopped rosemary, garlic, paprika, salt, and pepper in a bowl. Set aside.
2.place chicken pieces on a baking sheet. Rub rosemary mixture on top of breasts, thighs and all sides of drumsticks and wings.
3. broil chicken, 4 inches from heat source, 15 minutes.
4. meanwhile , cut zucchinis into fans, start ½ inch from one end ,cut lengthwise about ¼ inches apart to the other end. Press zucchinis down gently to fan out the slices. Brush with olive oil and arrange on the baking sheet around the chicken pieces. Turn the chicken pieces over and continue to broil
5. heat rosemary glaze ingredients in a saucepan to boiling. Stirring often.
6. brush chicken and zucchinis with rosemary glaze, broil 1 minute. Turn the chicken over and brush again. Broil until glazed. About 1 minute longer.
7. transfer chicken and zucchinis to platter, drizzle with remaining glaze. Garnish with rosemary sprigs. Serve immediately

Grilled rib-eye steaks with roasted peppers

Grilled rib-eye steaks with roasted peppers

¼ cup olive oil
4 spring onions, finely chopped
2 teaspoons mustard
2 tablespoons white wine vinegar
2 tablespoons strained capers
1kg. Potatoes
2/3 cup olive oil
2 tablespoons thyme, finely
2 tablespoons rosemary, finely chopped
4 thick rib-eye steaks
3 red bell peppers
3 yellow bell peppers
3 green bell peppers
4 cloves garlic, finely chopped
2 tablespoons parsley, finely salt and pepper

1. mix olive oil with spring onions, vinegar and capers, season with salt and pepper
2. boil potatoes with skin in plenty salted water until tender. Strain and return the potatoes into the same pot on a low heat for a few minutes. Let cool. Chop into chunks and toss with the mixed dressing, leave to marinate.
3. Mix ½ cup of olive oil with thyme and rosemary and marinate the steaks for 1 hour.
4. Grill the bell peppers until charred. Let cool and peel the skins off, discard the sees and veins and cut into big slices.
5. Mix 1/3 cup of olive oil with garlic and marinate the bell peppers until ready to serve.
6. Preheat a steel pan with little olive oil until very hot. Lift the steak and pat excess oil off with kitchen towel, sprinkle with salt and pepper and grill the steaks until almost medium-rare. Both sides for about 6 minutes. Leave to rest for 5 minutes.Slice the steaks diagonally and arrange on the serving plates. Accompany with potatoes and bell peppers, sprinkle with chopped parsley and serve.