Archive for August 2008
You are browsing the archives of 2008 August.
Dinner at Toronto Restaurant
When people travel, they are often fag out due jet lag and do not want to wear their best suits to dinner.
I traveled to Toronto for a meeting last month. The fifteen hours in the plane and time different made me expect to get good and comfortable accommodation in Toronto.
I was quite happy that I [...]
Diet Pill Reviews - Before You Buy
Here is the effective ways to stay fit; consume healthy food, sleep for eight hours, no smoking and alcohol and working out. Doing exercise regularly will reduce your weight by burning the calories. Easy to say, of course! As many people find it difficult to workout and reduce weight, they turn to diet pill as [...]
Sautéed Mushrooms, Globe Artichokes and Polenta
Polenta and tomatoes to be prepared a day in advance
1.5L vegetable stock
250g polenta
50g grated parmesan
Freshly ground black pepper
And sea salt to season
Olive oil
2 garlic cloves
4 sprigs thyme
600g mixed mushrooms
3 store-bought globe artichokes
6 roma tomatoes, slow roasted*
Flat-leafed parsley, to garnish
Olive oil, to drizzle
1. Bring stock to boil. Whisk in polenta until it thickens (about 2mins
. [...]
Asparagus With Blood Orange Hollandaise
For blood orange hollandaise:
250g butter
2 blood oranges, zest and juice
1 lemon, juice
4 egg yolks
Freshly ground black pepper
And sea salt, to season
50g butter
1 cup breadcrumbs*
18 green asparagus
12 white asparagus
2 tbsp finely chopped chervil
2 tbsp finely chopped parsley
1 tbsp finely chopped tarragon
To make blood orange hollandaise: melt butter. Set aside. Put zest and juices in a [...]
Broad Bean Frittata
12 eggs, lightly beaten
½ cup freshly grated parmesan
Freshly ground black pepper
Olive oil
500g broad beans, skin removed*, cooked and roughly chopped.
1 bunch rocket, stalks removed
5ml balsamic vinegar
20ml olive oil
50g parmesan, shaved
1. Combine egg, parmesan and pepper. Place in an oiled frying pan over a high heat. Add broad beans and reduce heat. Cook until eggs are [...]
Fig and Feta on Gorgonzola Biscuit
For gorgonzola biscuit:
375g plain flour
½ teaspoon dry mustard
250g butter
50g parmesan, grated
50g gorgonzola, crumbled
2 egg yolks
3 fresh figs, cut into quarters
100g caster sugar
6 mint leaves, washed and dried
300g Meredith feta
1. Preheat oven to 170C and grease a baking tray.
2. To make gorgonzola biscuits: Place flour and mustard in a bowl and rub in butter. Add cheeses [...]
