Summer cooking and entertaining
May 28, 2010
Summer is here and the sun is shining too, and so the time is perfect for BBQs. It was not too long ago that BBQs meant sausages and burgers, but nowadays people are getting more adventurous with their cooking choices and the menu has certainly expanded! Fresh Salmon steaks, homemade lamb kebabs and asparagus now grace the griddles of BBQs, crisp salads garnish the plates of diners and a BBQ is now much more vegetarian friendly!
Instead of buying burgers try to make your own, all you need is some good quality minced beef steak, a chopped onion, an egg yolk and salt and pepper to season. Mix the ingredients together and shape into the patties ready for the BBQ. You’ll be surprised at how much tastier homemade burgers from good quality meat are than the shop-bought frozen ones.
In the cool breeze of a summer evening, you’ve finished eating and the day is winding down there is nothing better than a glass of crisp white wine and what better choice to make than a Sauvignon Blanc from the fantastic variety of French wine available from the world’s greatest wine-producing nation. This crisp wine is dry and refreshing and is ideal for winding-down after a day of entertaining and cooking!
Frozen strawberry yogurt
May 18, 2010
I’ve found a video on how to make frozen yogurt without special machine but just with a help of regular mixer. Step by step – it’s really easy!
Tasty Quince Salad
January 6, 2010
Here is recipe of fantastic both tasty and quick prepared salad once I tried then prepping it very often.
Well, you have to take ripe quince, cut it with thin slices, add a little bit salt and juice from ginger jam (another way is honey and walnut powder) then put it for 3-4 minutes in the microwave, it must become pleasantly soft, but not lost completely hrumkost quince. Then take it out to the cold – cold.
Meanwhile, the thinnest slice 1 fennel – using only the white base, not the green part of it plus a little bit salt and and red-wine vinegar then mix it all pushing slightly-slightly with a spoon to make it more gently.
Now add prepared quince, creative mixeing it all, watering with a little olive oil and juice of 1 lime halves, add to the top a little grated nutmeg – it’s powder as well – and voilla – on the table!
As far I love experiment as every time I make the salad I get an interesting mix of tastes – my husband, as a quite well-known gourmet, estimated that “this is super and it is an exceptional combination of flavors.”
Highly recommended to try!:-)
By the way the photo you see bellow is not of salad of course but I promise to make the right one next time I’ll prepare it. However the photo is also by my.
