Chef Tim of the Tall Ship down by the Docks, shows us how to cook this quick and delicious starter / light lunch.
The Tall Ships is my favourite Gloucester eaterie. They specialise in Seafood, Local Food (Urban Chef nights) and seriously decadent pancakes. Their prices are normal pub prices, so the value for money is excellent
Ever since DH and I discovered Fu Chi Dumpling in Banawe, we have been going back and craving for more of their cuapao. I know, right, it should have been their dumplings that we are craving since it's the restaurant's name but we really like love their cuapao.
Their cuapao is always gone by the time we were there around 5 in the afternoon so you have to sometimes phone in your order to reserve and specify your pick up time. Or sometimes, we are too early and the special soft bread has not yet been delivered.
The cuapao is prepared only upon ordering. So, you are guaranteed with freshness. The cuapao is served still warm.
The picture below was my take out cuapao heated in microwave oven for a minute. The same aroma, softness of the bread and delicious fillings eventhough it has been sitting in our ref for over a day.
cuapao PhP60
Cuapao means folded steamed sweet buns with filling usually hung ma (pork stew).
One of my best friends, Maxine, was visiting for a long weekend and we prepared a lovely dinner of tilapia and salad for our first meal together. She is also a fan of heat so I was free to be generous with the spice! I used one habanero and, as expected, it went a loooonnng way. Tilapia cooks very quickly which makes it perfect for week night meals. I have used tilapia in the past to make fried fish tacos, and while i didn't want to fry these fillets, I wanted the spicy and citruis flavor to stick so I used a bit of flour as a sort of glue. We ate this over some basmati rice and it was a wonderful combination! The rice offset the heat and made the bites more edible. With a squirt of lime, this dish is super flavorful!
Spicy Citrus Tilapia
(Serves 3)
Ingredients:
4 fillets of tilapia
2 tablespoons flour
1 1/2 teaspoons ground ginger
A bit of ground pepper
Zest from 1 lemon
2 teaspoons lemon juice
1 habanero, finley diced
Lime slices for garnish
Olive oil
Directions:
1. On a plate, mix together the flour, ginger, and pepper. Dredge the tilapia fillets in the flour mixture.
2. Heat olive oil in a pan over medium high heat and add the diced habanero. Put in the tilapia and drizzle the lemon juice evenly over the fillets. Sprinkle the lemon zest on top. The fillets should cook for about 3 minutes per a side. Garnish with lime slices, serve with rice and enjoy!
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Title: Roasted, Pan-Seared & Grilled Swordfish Recipes : How to Serve Grilled Swordfish with Spicy Citrus Relish
Learn how to serve grilled swordfish with spicy citrus relish in this free cooking video.
Title: How to cook Spicy Citrus Buffalo Wings
Howto Cook Buffalo wings with lemon. Family friendly meals for everyone to enjoy. It's a quick and easy fun recipe. Kids love to cook these wings for dinner and snacks.
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Title: Sponge cake ( pan di Spagna ) recipe
The sponge cake recipe is simple and quick to make.
The sponge cake is the basis for the realization of cakes filled with cream and many other preparations
The sponge cake recipe is one of the easiest and quickest basic preparations. Nevertheless, making the sponge cake requires some tricks in order to get the desired result. The sponge cake is the core ingredient to make cakes stuffed with cream and many other popular desserts like the trifle.
There are two ways to prepare the sponge cake: the first one consists in beating the whole eggs with the sugar without separating the whites from the yolks; this procedure is easier to follow if you have a planetary mixer because it takes more time.
Whereas the second method is to separate the whites from the yolks and beat them separately, then add half of the sugar to the first ones and the remaining sugar to the yolks, and finally add delicately one mixture to the other.
To prepare the sponge cake, separate the egg whites from the yolks (1) and put them in 2 separate large bowls (2); beat the yolks with half of the sugar (3) with a whisk, or a planetary mixer, until frothy, risen and light yellow (4).
Now clean the whisk well and beat also the egg whites (5) and, after about 5 minutes, when they're already quite risen and white, add the remaining sugar (6) and continue to beat for a few minutes more (the trick to test if egg whites are beaten until stiff is to tilt slightly the bowl you're using: if the mixture slides down, it means that it's not ready yet; , if it's stiff, on the contrary, it won't move inside the bowl).
Add the whisked egg whites to the whisked yolks (you can use a larger bowl) and at this point add the flour and the potato starch mixed together (7) (if you want also the vanilla powder), pouring them through a sifter to remove lumps.
Stir everything with a wooden spoon until homogeneous, but be careful it doesn't go runny.
Butter (8) and flour (9) well a 9-inch (24 cm) round springform pan (7-8) and pour the mixture into the centre of the mould, spreading it evenly (11).
Preheat the oven to 350°F (180°C) and bake your sponge cake for at least 35-40 minutes, never opening the oven door for the first half an hour of baking.
Take out the mould from the oven (12) and let the sponge cake cool down inside before opening.
Title: Eggless sponge cake
This eggless sponge sheets will be used to make hundreds of different kinds of cakes
Why sweet? How can it not be if it's all made with rich white chocolate! Such a nice way to snack on both cravings though you can't achieve the dimsum taste you want nevertheless just enjoy being a sweet tooth for once.
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Title: My mom is making sweet dumplings
Sweet dumplings(Tangyuan) is a special type of rice dumpling,which are smaller dumplings made with glutinous rice flour and filled with sweet sesame, peanut, red bean paste. Tangyuan may also be served without a fill.
Title: Liver dumplings recipe - Floyd Cooks - BBC
Keith Floyd, favourite British chef, talks through a traditional Alsace recipe for liver dumplings in this classic video from BBC food show 'Floyd on France'. More liver recipes http://www.bbcgoodfood.com/search.do?keywords=liver
Life is not always what we dream,Some expected,some will be unusual..Every year,we wish to have best of food ,dress and moment in a single day as diwali...Diwali is our one of our dream of life ..isn't it?...The only festival that makes everyone happy... Being married for three years,this is the first time i am (going) to celebrate with my husband and my daughter together.I wish to make big and better day in my blog..I will give away Gift Coupons anywhere, if u send me your best of recipes and how u celebrate(d) ur diwali /dussehra/ deepavali Contest dates : October 2, 2009 to October 18, 2009
I am very glad to announce Diwali Contest 2009, from October 2, 2009 and goes on till October 18 2009. The round up of the contest will be posted on Oct 19, 2009. First three best entries will win an award.
Participation in the contest includes simple steps, Here they go:
1. Post the recipes and ur celebrations in your blog with the link to this contest.
2. The post must be related to your diwali celebration.
3. The post should be published within the contest dates October 2,2009 -October 18, 2009
4. Mail the details to - priyasfeast@gmail.com .The details to be mailed are:
Subject of the email should be - Diwali 2009
Recipe/Post Name in the blog
Post Link
Blog URL
Blog Name
(No need to send pictures,i 'll take it from your blog)
5.Muliple entries from single blog is allowed
6.Old post entries from archives are welcomed as they are re-posted with event link.
7.If you dont have blog,participate by sending your recipes and pictures of your diwali celebrations to above email address
8.I will share all the entries on October 19,2009 and the winners on October 22,2009
Feel free to leave your comments and queries.
Wishing you good luck :) Enjoy the participation @ Priya's Feast
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Title: Ramayan - Full Episode (EP # 88)
Meghnath is flying in the sky, announcing his success in Tapasya, now no one can defeat him, he looks down at Lanka and says a mantra and the whole of Lanka is in darkness. Everyone is surprised that how can there be darkness in the day time. Ravan tells Vibhishan that someone with power has come over Lanka. When Meghnath comes there, all are happy to see him and to know that his Tapasya is success; Ravan is happy & blesses him.Sita gets scared when it gets dark & the Rakshasis inform her that Ravan's son has such powers that her Ram would be a failure in front of him. Neel informs Sugriv about two strangers he saw (Ram & Lakshman) & Jamvat thinks that Bali must have sent them to harm Sugriv. Sugriv tells Nal & Neel to prerapre their Vaanar sena. Ram & Lakshman are moving ahead when Lakshman tells Ram to rest for a while & he gets fruits for him. Ram imagines Sita with fruits & feels happy to see her. But to his dismay, his imagination gets over soon & he gets depresse & tells Lakshman that he cannot live without Sita. Lakshman sees a vaanar sena trying to harm them. Ram & Lakshman figth with their bows & arrows & vaanar sena runs away. Sugriv is tensed that two normal humans could defeat the vaanars & Jamvat suggests him to send Hanuman to them so that their true identity is known. Kids (vaanar) are running & saving their lives from Rakshas. They are running shouting Hanuman & the Rakshas stop seeing a huge tail.
Title: Champions League India T20
A beautiful advert announcing the arrival of the Champions League T20 tournament during the most famous festival of Diwali.
Sorry folks, I messed up. I was not able to get the exact address of this restaurant haha A few weeks back I posted on my profile in Facebook that DH and I had dinner twice! The first was inIcebergs Banawe and the second one in this new place called Eat Fresh!
facade
open kitchen
Their specialty is clay pot rice but since we were already full from our previous food trip, we settled for our orders below. We will try their clay pot rice next time!
(l-r) milk tea with jelly PhP45; white almond gulaman Php25
HK Style Fried Noodle PhP40; 4 different sauce for your noodles
I like the combination of sweet and peanut sauce while DH like the peanut with sweet & chili sauce.
takoyaki PhP50
Their takoyaki is pretty inexpensive! Masarap pa! I can even go back just to order this haha
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Title: Boogiezone Offspring Workshop Gina Hong and Sara Gonzales Duo
Boogiezone's Offspring Jr Exhibition Team is a group of dancers ages 18 and under that are members of surrounding teams coming together to Dance and Inspire. They are the Jr. Physical representation of boogiezone.com
Enjoy their class! Thank you everyone who came out and supported the bz offspring workshop and auditions. :)
Title: Revitalising Lake Hong
For thousands of years Lake Hong has been the subject of poems, literature, fables and paintings because of its purity and wealth of wildlife. It is one of more than 100 lakes within the Central Yangtze province, which had natural links to the river but in recent years, extensive engineering of China's 'mother river' has led to this iconic lake being severely polluted.
Find out more about WWF's work on revitalising Lake Hong by watching this film
Pasta di semola, acqua e sale. Mi riporta in Sardegna, nella citta` natale di mio nonno: Bitti. Mia cugina Bustianedda li preparava schiacciando dei piccoli pezzi di pasta con un ferretto, usandolo come se fosse un mattarello. Conditi rigorosamente con un sugo arricchitto di carne di pecora e serviti con abbondante pecorino.
Mio padre, che molto spesso in cucina fa da padrone, si e` fatto costruire questa macchina qui:
Io e mia mamma ci siamo ripromesse di prepararli con il ferretto, chissa` forse in uno dei loro prossimi viaggi negli States troveremo il tempo.
Pasta made with semolina flour, salt and water. This pasta brings me back to Sardinia, to my Grandfather little city: Bitti. My cousin used to prepare the "maccarronis" from scratch, using a knitting needle as a rolling pin to shape little pieces of pasta. Originally served with a "ragu`" sauce rich of sheep's meat and grated pecorino cheese (Sardinia's aged sheep cheese) on top.
My Father, who doesn't really like crochet needle : P, had designed this pasta maker (see pictures above).
My Mom and I decided to make this pasta as my cousin was doing in the past, maybe we will try next time that my parents will come to visit us here in US.
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Title: Flamar Eats Macaroni - BLOOPERS
So much cussing 0_o
AND NO we did nothing illegal. If you want to know why we were
freaking out ask one of us xD
We do not claim rights to any music in this video. All music belongs to "A City Serene".
Title: Macaroni at McDonalds
My own personal LIMO. i mean bus..
McDonalds in hawaii serve spam and rich for breakfast. In Hong Kong, spam and macaroni.
Went on a trip on a boat. Then got on another boat with glass bottom to look underneath the water. Pretty cool.
Then went on a island into an old village. Saw the "Lover's Tree" and had a frozen pineapple!
Cosa può spingere una tranquilla signora - pur con una vena di mai sopita eccentricità - a complicarsi deliberatamente la vita in una settimana già complicata di suo?
Me lo sono chiesta tre giorni fa, quando ho deciso di imbarcarmi in un'avventura che più natalizia non si può: preparare in casa il pandoro, senza nemmeno possedere un'impastatrice. Non che la cosa sia concettualmente inarrivabile, ma certo non è robetta da un pomeriggio e via.
Ci vuole tempo, pazienza, e pure forza: perché provate un po' voi a lavorare un impasto tanto ricco di burro a forza di braccia. E poi occorre aspettare che lieviti una, due, tre volte... Tenerlo al caldo, riparato come un neonato cagionevole.
Insomma, data l'abbondanza di alternative disponibili (ci sono interi scaffali di pandori al supermercato) serve molta determinazione per portare a termine l'impresa. Ma io avevo una motivazione fortissima: un anniversario così importante da festeggiare, che nemmeno per un attimo ho pensato di desistere.
Giusto quindici anni fa, il mio Natale ha richiesto un impegno speciale. Non che tascorrere le feste in una corsia d'ospedale sia tra le disgrazie peggiori: in fondo avevo un reparto tutto per me, infermiere che mi colmavano di attenzioni e persino l'albero con le lucine. E' che avevo anche tubi che mi uscivano da tutte le parti e la prospettiva di iniziare l'anno nuovo con un sostanzioso dosaggio di chemioterapici.
Non è stata una passeggiata: tutta in salita, molta nebbia e tante giornate amare. Ma pure tante risate, incontri indimenticabili e tanto amore. Mi ostino a considerarla la più grande fortuna della mia vita: una straordinaria opportunità di crescita che non è data a tutti. Stare così male ed essere oggi qui a raccontarla.
Per questo ho impastato a mani nude il mio pandoro, ho atteso con pazienza e lavorato con impegno. Due giorni mi ci sono voluti, senza alcuna certezza del risultato: ma per me era un modo tutto speciale di rivivere un percorso ben più arduo. Non avevo neppure uno stampo adatto, ma l'ho voluto fare lo stesso: per sfida. Con lo stesso beffardo atteggiamento con il quale quindici anni fa guardavo tutti quei tubicini e mi dicevo: "Tanto vinco io".
Sicché il mio personalissimo dolce di Natale è uscito dal forno un poco strano. A casa lo guardavano e mi chiedevano: "Ma è un panettone o un pandoro?". Di sicuro ve lo chiederete pure voi. E io rispondo a tutti allo stesso modo: "E' un impasto di pandoro in uno stampo di carta da panettone".
Dunque: pandettone o panettoro? Decidete pure voi come chiamarlo.
Quanto a me, beh... è un'altra cosa. Ci ho messo pure l'alloro al posto del vischio. Perché per me questo non è solo un dolce di Natale: è il podio più alto della mia vita.
I apologize for being MIA for a while. I have actually left New York to take up a cooking opportunity in Italy, go on a big adventure, and ultimately, move back to California. Until I am settled and back in San Francisco, my posts will most likely be a bit sporadic however I have already had so much delicious food and experiences here that as soon as I get the time (and internet connection!) I am looking forward to a serious blog update!
I will miss NYC and all the wonderful people there terribly but I know I will be back for visits and that I will never forget everything I learned there and all the incredible people I met.
At the moment, I am getting a crash course in Italy culture, food and landscape with my good friend from CA, Julietta. On July 8th I will start working at a villa/vineyard in Puglia, southern region of Italy.
Thanks for checking out my blog and I hope you return for another visit!
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Title: Crazy trainride from Florence to Milan
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Title: Style Design College Milan, Venice, Rome & Florence
Style Design College students complete assignments and excursions in Venice, Florence, Rome and regularly travel into Switzerland.
I did a pretty good job of accomplishing most of the tasks on my garden calendar. I just finished edging my front beds today and I'll do the back beds over the weekend. I'll also finish chopping leaves in the last bed, the asparagus bed, if I have enough time and energy.
I didn't get around to installing the watering system for the garden beds, apply compost to the lawn, and over-seeding the lawn. I'll try to complete them early this month.
I even have a head start on May. The weather has been so beautiful that I'm already taking my seedlings out during the days when it's warm. I figure that the natural sunlight and light wind will help them to grow stronger and healthier. If we get a cold snap, I can just put them back under my light set up.
Growing up I had a poster in my room of Seasame Street's Cookie Monter stuffing his face with cookies with a caption that said "Got Milk?" I think it's fair to say cookies are an American favorite and over the years the cookie has developed from classic chocolate chip to an incredible, ever-growing, variety from pumpkin spice to blueberry cream. Regardless of the type of cookie, it always tastes best with a glass of cold milk. I love cookies that are loaded with nuts and fruits giving them flavor and, well, anything with chocolate is usually a winner. I had an old recipe clipping from an August 2007 issue of Gourmet for Cherry Chocolate Cookies and in recognition of the magazine's being 86'd, I decided I would make it and adapt to what ingredients I had. The dried cranberries add a fantastic chewiness and the nuts give the perfect crunch. I made a bunch and brought a plate to work which disapeared within one hour.
Double Chocolate Cookies with Dried Cranberries and Walnuts
(Adapted from Gourmet Magazine's Cherry Double Chocolate Cookies recipe: makes about 3 dozen)
Ingredients:
1 1/4 cup all purpose flour
3/4 cup cocoa powder
3/4 teaspoon baking soda
1 pinch salt
1 1/2 sticks unsalted butter, softened
1 1/2 cups packed light brown sugar
2 large eggs (fake eggs work perfectly)
1/2 cup chocolate morsels
1 cup walnuts, corsely chopped
1 cup dried cranberries
Directions:
1. Preheat the oven to 375 degrees, placing the racks on the upper and third level.
2. In a small bowl, whisk together the flour, cocoa powder, baking soda and salt.
3. In a large bowl, mix together the butter and brown sugar until it is well combined. Then add the flour mixture and mix just until it is combined. Then add the chocolate morsels, pecans and cranberries just until incorporated.
4. On ungreased baking sheets drop two tablespoons of the batter per cookie about two inches apart from each other. Each sheet should hold about one dozen cookies. Gently flatten the cookies using your hands.
5. Bake for 12-14 minutes, switching the level of the sheets half way through. Transfer the cookies to a rack, and cool. Or if you are like me and can't wait, you can bite into one right away and burn your mouth.
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Title: Double Chocolate Banana Muffin Recipe
In this video, http://www.WatchMojo.com gives you a recipe to make your very own gooey double-chocolate banana muffins.
Title: Philly Double Chocolate Cheesecake
Prep Time: 20 min | Total Time: 5 hr 35 min | Makes: 32 servings
What You Need!
24 OREO Cookies, crushed (about 2 cups)
1/4 cup (1/2 stick) butter or margarine, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
2 Tbsp. flour
1 tsp. vanilla
1 pkg. (8 squares) BAKER'S Semi-Sweet Chocolate, melted, slightly cooled
4 eggs
1/2 cup blueberries
Make It!
HEAT oven to 325ºF.
MIX crumbs and butter; press onto bottom of 13x9-inch foil-lined pan. Bake 10 min.
BEAT cream cheese, sugar, flour and vanilla with mixer until well blended. Add chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
BAKE 45 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil to lift cheesecake from pan. Top with berries.
I love enchiladas! This is maybe the second time in my life eating enchiladas and my first time making them. So easy and delicious! What is great, is that it is really easy to make these super healthy too! With a little extra effort in your ingredient shopping, you can find healthy versions of all the ingredients. I don't cook with turkey very often so I thought this would be the appropriate time to give it a swing. I'm looking forward to making many more variations of these enchiladas with all sorts of different fillings. After assembling the enchiladas you bake them in a dish with the sauce and cheese, they become succulent and the tortillas absorb the flavors of the sauce, the melts and oozes deliciousness. I served these with fat free sour cream and some hot sauce. Last Thursday evening my good friend and his friends came for dinner. Any leftover filling you have, and I had a lot, can be used to make breakfast burritos, tacos, or mixed in with pasta to make a lovely spring time pasta salad.
Turkey and Black Bean Enchiladas
(Serves 5 with more filling for leftovers)
Ingredients:
Tortillas (I use Tumaro's Multi Grain Tortillas)
1 1/2 lbs extra lean ground turkey
1 1/2 cans low sodium black beans, drained and rinsed (I use Eden's Garden)
5 small green chilies, chopped
3 cloves garlic, minced
1/2 onion, chopped
2 1/2 cups diced Roma tomatoes
1/2 cup cilantro, chopped
4 teaspoons cumin
1 1/2 Pepper Jack cheese, shredded (A soy substitute for cheese works perfectly)
Enchilada sauce:
3 garlic cloves, minced
3 small green chilies, chopped
3 tablespoons sofrito (Mexican tomato base)
1 1/2 cups tomato sauce
1 teaspoon cayenne powder
1 teaspoons cumin
3/4 cup low sodium chicken broth
Pinch of salt and pepper
Directions:
For the sauce:
1. In a medium sauce pan drizzle olive oil and saute the garlic until golden and fragrant. Add the chilies, sofrito, tomato sauce, cayenne powder, cumin and chicken broth. Pinch in the salt and pepper. Bring to a boil, then lower the heat and let simmer for 7 minutes. Set the sauce aside until you are ready to use it.
For the filling:
2. In a skillet over medium high heat, drizzle some olive oil and cook the turkey until it is evenly browned. Use a spatula to break up the turkey as it is cooking. When turkey is browned add in the garlic, onions, black beans, cilantro, chilies, diced tomatoes, cumin and cayenne. Mix well, cover with some tin foil and let simmer for 10-15 minutes.
3. meanwhile, preheat the oven to 400 degrees. Drizzle a little olive oil over a 13x9 dish. Plop a generous amount of the turkey filling on the tortillas and wrap them up and place them in the dish, seam side down. When dish is full, pour the enchilada sauce over the wraps, sprinkle on the grated cheese. Bake for 10-12 minutes, until the cheese is completely melted. Top with a little low fat sour cream and cilantro for garnish. Enjoy!
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Title: POST DIAL - Does It Make You Feel - A Black XS Live Sound Take Away Show in Turkey
More info here : http://en.blackxslivesound.com/2010/05/04/post-dial/
Fifth video of our new series, the "Black XS Live Sound Take Away Shows", where Black XS & la Blogotheque go around the world to film local bands. Here, Istanbul, Turkey, with Post Dial.
"Come Monday morning, it was raining on and off. Not a deal breaker, at least at first, but as we set up the drums, plugged in the guitar amps and waited for the muezzins to quiet down, it started really coming down. Post Dial played along, ignoring the downfall"
Title: Quad Comm with Jive Turkey, That Cool Black Guy, and Mason Bomber
free recipes - all created, tested, reviewed and approved by home cooks worldwide. Recipes, food and cooking information. Search recipes by title and ingredient.
Ships made of Parmesan Cheese, Pizza Dough for Sails, Roasted Red Peppers for the Crosses, Spaghetti for Rigging, and Spinach Lasagna for the Sea
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