Parmesan pavlova: Set the oven to heat at 180°C. Beat 4 egg whites until stiff. Sprinkle on top 1 tea of white vinegar and 1 tbs of maïzena. Gently fold in 1/2 cup of freashly grated parmesan. Draw 6 10cm diameter circles on a sheet of wax paper and place it on a cookie sheet. Spread the egg whites in each of the circles creating a light depression in the center of each disk as to alow the cheesecake to sit safely apon it. Bake for about 1/2 hour or until golden. Leave the pavlovas to slowly cool in the oven left ajar. ... [Lire la suite]
Satsivi is originally a Circassian dish which the Georgians borrowed and adapted from their neighbours. Boil the chicken with 3-4 bay leaves and 1/2 an onion in 3-4 cups of waterChop 2 mideum size to large onions and 3 cloves of garlic. Fry them, optimally in the grease from the bird, but otherwise in olive oil in a deep pan, then add 1/4 cup floor.Then slowly pour in the hot stock from the chicken. Stir constantly until the sauce thickens. Grind in the food processor enough walnuts to get about 1... [Lire la suite]
This curry is really easy and tastes absolutly fabulous! In a big cast iron pot satay up the cunks of pork untill they're golden then poor on top: 1 can of coconut milk + 1 can of mangoes + 1 can of lychees+ 4-5 generous tbs spoons of red curry paste Let the pot simmer, after about an hour add 1 large bouquet of chopped freash cilantro. Cook for about an hour and a half untill the meat is stringy and tender. Serve with rice. Yum!