Everything you've always wanted to know about cooking, but were too afraid to ask
Posted in 2) Recipes, Cooking on Feb 25th, 2010
Ingredients: 1 pkt Cannelloni, cylindrical shaped pasta 150 gm Pine nuts, toasted Parmesan cheese Spinach and Ricotta Cheese filling: 600 gm Baby spinach 300 gm Ricotta cheese 4 cloves Garlic, chopped 1 no Onions, chopped 2 pcs Bay leaves 1 sprig Fresh thyme 2 tbsp Butter 3 tbsp Olive oil 150 ml Fresh cream (cooking) [...]
Posted in 4) Industry News on Feb 22nd, 2010
Please find information below on the ‘Taste of Greece’ Menu festival which will be held at the InterContinental London Park Lane’s Cookbook Cafe.
Posted in 2) Recipes, Cooking on Feb 20th, 2010
Pesto: ¾ cup Grape seed oil ½ cup Extra virgin olive oil 4 cloves Roasted garlic 2 clove Garlic 3 cup Fresh basil leaf ½ cup Pine nut, lightly roasted ½ cup Freshly grated parmagiano reggiano cheese or any kind parmesan cheese Fine sea salt and a pinch of black pepper. Method: Mix all [...]
Posted in 4) Industry News on Feb 17th, 2010
Gleneagles has brought together talented chefs and purveyors of fine food for a Culinary Fest weekend from Friday 5 – Sunday 7 March 2010. Afternoon tea on Friday afternoon is elevated by marrying the flavours with whisky, followed by a malts and whisky blending masterclass. On Saturday morning guests can either attend a VIP tour [...]
Posted in Uncategorized on Feb 13th, 2010
Making an omelet looks harder than what it actually is and like everything else, with enough practice, along with enough trial and error you will be making professional chef like omelets in no time. Confidence and faith in being able to do something will arrive automatically, when you do it often enough. It’s like riding [...]
Posted in 2) Recipes, Cooking on Feb 11th, 2010
Ingredients: 1 dozen Fresh live oysters 1 can/163 ml Tomato juice 2 nos Juice from ripe roma tomatoes 5 tbsp Lemon grass juice from 3 stalks, ground with water 50 ml Freshly squeezed pineapple juice 1 tsp Finely chopped red chili 1 tsp Finely chopped coriander leaf or Chinese parsley A few drops of Tabasco [...]
Posted in Uncategorized on Feb 10th, 2010
In the hotel industry many of the old style hotels would never purchase non stick pans, one reason was in the “old days” they did not exist and another was that for heavy usage they would never last long. They would get scratched, dented, burnt, broken, smashed and even stolen, so to avoid this they [...]
Posted in 2) Recipes, Cooking on Feb 10th, 2010
Ingredients: 1 Whole duck 250 g Peanut oil or corn oil 60 g Sesame oil 60 g Shao xing wine 400 ml Chicken stock 250 g Dark soya sauce or thick soya sauce 40 g Rock sugar, crushed 5 g Star anise 40 g Dried chili, chopped 20 g Spring onion, white part only chopped [...]
Posted in Uncategorized on Feb 8th, 2010
I would like to share my latest “Musing” with you today if I may and I must warn you in advance that it has nothing to do with food or cooking. Here is what I know and this is an undeniable part of real life that we unfortunately cannot hide from and for which we [...]
