spaghetti sauteed tuna

Spaghetti Sauteed Tuna

ingredients:

 
200 g spaghetti, cooked according to package directions
3 tablespoons olive oil
1 can of tuna (170 g), discard the water
1 onion medium, finely chopped
3 cloves garlic, finely chopped
1 / 2 tsp salt
1 teaspoon chicken bouillon powder (optional)
a little pepper powder
5 pieces of red chilli (or more if you like spicy), sliced ​​thin
chopped parsley to taste (you can also dry pake)
grated parmesan cheese for topping

How to make

 
Heat the olive oil, saute garlic and onions until wilted and fragrant. Enter the tuna. Put salt, bouillon powder and pepper. Stir until well blended. Enter the spaghetti that has been cooked. Insert slices of red pepper and parsley. Stir well. If too dry spaghetti, olive oil may be added. Pour into serving dishes. Sprinkle with parmesan cheese.

Pudding CHRISTMAS

Pudding CHRISTMAS

Pudding CHRISTMAS Ingredients:

     175 grams butter
     75 grams of brown sugar
     2 tablespoons honey
     100 grams of granulated sugar
     3 eggs, yolks and whites separated
     1 lemon, grated
     125 grams of wheat flour
     15 grams of milk powder
     1 / 2 teaspoon baking powder
     50 grams of red cherries, cut into pieces
     50 grams of green cherries, cut into pieces
     50 grams of raisins

How to Make Pudding CHRISTMAS:

     Beat butter, granulated sugar and brown sugar until smooth. Enter the beaten egg yolks while continued until smooth. Enter honey, grated orange peel, flour, milk powder, and baking powder sifted with. Add the dried fruit, then add the beaten egg whites stiff. Pour into a heat resistant dish smeared with margarine, and steam for 1 hour with a closed aluminum foil. Once cool, remove from pan

FRUIT TARTLET

FRUIT TARTLET

leather material FRUIT TARTLET

     220 gr flour
     1 / 2 tsp salt
     60 g caster sugar
     125 g chilled butter
     2 egg yolks
     1 / 2 tsp vanilla
     1 teaspoon of water ice

cream ingredients

     250 ml full cream milk
     1 egg yolk
     30 grams sugar
     1 pinch of salt
     20 gr cornstarch
     1 tablespoon butter
     little essences of vanilla / rum

Material Content:

     Variety of fresh fruit (grapes, cherries, pineapple, banana, kiwi, strawberry), cut into pieces

spread :

     1 / 2 bks gelatinous white
     1 tablespoon granulated sugar
     1 1 / 2 cup water
     50 ounces chocolate bars, the team, for the base layer

How to make FRUIT TARTLET
 
     Create skin: Mix the flour, caster sugar, salt, place in a container, make a hole, put the butter and egg yolks in the middle. Knead with your fingertips until evenly mixed and dull. Spherical shape, store in refrigerator for 30 minutes and cover with plastic. Grind the batter as thick as 1 / 2 cm, print a round, insert it into the pie mold that had previously been smeared with margarine. Bake in preheated oven that has up to 160 degrees Celsius. Bake until lightly browned color. Remove and let cool. Make the cream: Mix some milk with cornstarch and set aside. Boil the milk part, with sugar, salt. Reduce the heat after oiling, take 2 ablespoons mixed with egg yolks and stir well. Enter the solution of milk and cornstarch, stir well, add egg yolk and milk mixture. Cook over low heat until thickened and add butter. Stir well, remove from heat. Once warm, enter the rum. Store in refrigerator covered with plastic for 2 hours. Make spread: Mix in order, water and sugar, cook. Set aside. Solution: Take the bowl pie, chocolate spread with the team, fill with cream, stacking pieces of fruit on it,

quiche Lorraine

Quiche Lorraine

skin:
200 grams of wheat flour
1 teaspoon salt
100 grams of butter / margarine
1 egg
1 tablespoon water

contents:
175 grams of smoked bacon, cut lengthwise
4 eggs
1 / 4 teaspoon nutmeg
250 cc of milk cream
85 grams of Swiss cheese, grated
1 teaspoon salt
1 / 2 teaspoon black pepper powder

Contents: heat a little oil, then insert the bacon smoke, stir-fry briefly, remove, drain, pat dry and set aside.

Mix 3 / 4 recipe eggs, nutmeg powder, salt and black pepper powder, beat until blended, then enter the milk cream, beat until smooth, strain, set aside, store in refrigerator until ready to use.
 
Skin: Mix egg and water, beat until blended, then set aside.

Mix the flour and salt, stir, sieve, then put butter, mix well and shape of small granules, and create a hole in the middle. Enter the last egg mixture, knead until dull, and cover with a sheet of plastic, store in refrigerator for 30 minutes. Prepare a 24 cm diameter round baking pan, spread with a little butter, then set aside. Roll dough to 3 mm thick, and enter in the baking dish before, averaging up to cover the bottom and sides of baking dish, store in refrigerator for 10 minutes.Cover with aluminum foil and place little weight on the dough so that the skin does not expand, bake in the oven (175 degrees Celsius, 25 minutes), lift, take cover and the load, set aside. Whisk 1 / 4 recipe eggs, rub the skin until blended, then baked again in an oven (175 degrees Celsius, 7 minutes), remove from heat.Enter a stir earlier bacon and Swiss cheese to the top of the dough skin, flatten, and enter the milk mixture to the baking sheet before 3 / 4 full.Bake in a preheated oven (175 degrees Celsius, 20 minutes) until cooked and golden browned, remove and let cool briefly, presented

Sapo seafood

Sapo Seafood

Material
 

1 basic recipe sapo
1 stick tofu Japan
50 g wheat flour
Oil for frying
150 g peeled shrimp
150 g squid, cut and streaks
10 grains of fish meatballs, chopped
100 g carrots, cut into oblique
150 g cauliflower, cut into flowerets
50 ounces peas, discarding the edges
1 stalk scallion, sliced ​​oblique

How to make

     Cut the pieces tofu Japanese, rub the flour and fry until browned. Remove and drain. Heat 3 tablespoons of oil used to fry out. Saute garlic and onion, until fragrant and wilted. Enter the shrimp, fish balls, squid and carrots. Stir until the shrimp and squid to change color. Add the oyster sauce, angciu, sesame oil and broth. Cook until almost cooked ingredients. Enter the cauliflower, peas and scallions. Cook, stirring frequently, until wilted. Give pepper, salt and sugar. Thicken with cornflour solution. Remove and pour into a container sapo. Serve while hot.

Seafood fried Noodles

 Seafood fried Noodles

 

material

     2 packs of curly noodles
     3 tablespoons cooking oil for sauteing
     2 cloves garlic, minced geprek and
     2 leeks, white and green parts cut
     200 grams of shrimp, discarding the skin
     3 pieces of fish cake, sliced ​​thin
     60 grams of minced chicken
     100 grams of squid, remove the ink
     2 red chilies, seeded
     2 tablespoons soy sauce
     1 teaspoon salt
     1 tablespoon chili sauce

complement

     2 tablespoons fried onions
     1 tablespoon chopped coriander leaves

How to make

     Heat oil and saute garlic until fragrant. Enter the fish meatballs, chicken, squid and shrimp, cook until it changes color. Enter the red peppers and scallions and cook until cooked. Enter the curly noodles, tambahlan soy sauce, salt and chili sauce. Stir until blended. Serve hot with a complementary

Italian Seasoning Duck

 Italian Seasoning Duck

ingredients:

     A young duck tail, cut into quarters
     1 whole lemon, take the water
     3 tablespoons of oil for sauteing
     1 ½ liters of coconut water
     2 bay leaves
     1 vertebra galangal, crushed
     To taste Oil for frying

puree:

     1 whole onion
     6 cloves garlic
     2 tsp salt
     1 tsp black pepper

How to Make Italian Seasoning recipe Duck Cuisine:

   Rub the duck with lime juice, let stand for 15 minutes. Rinse with water, set aside. Heat oil, saute ground spices. Pour the coconut milk and stir well. Insert the bay leaves, galangal, and duck. Cook the duck until tender, drain. Fry the duck until browned. Serve with tomato sauce.