• Add to Collection
  • About


    Enjoy learning new cuisines !!!
Interesting Recipes and Blogs !
  There are lots of wonderful recipes and blogs that we can find in the net. Here are some of my favorites, that I really want to share to you all. :))
Beef Fillet with Red Wine

Beef steak is certainly as delicious meal for many people. Steak can be cooked in a variety of ways and is not much higher in total calories than fish per 100 grams. Steak contains many vital vitamins and minerals so is not something that you should avoid at all costs if you are on a diet of some kind. In fact, having one or two meals per week containing meat can give balance to your diet. Adding steak to your diet not only gives variety to your meals; it is high in nutritional goodness and tastes great. This food is low in Sodium. It is also a good source of Protein, Vitamin B6, Vitamin B12, Phosphorus and Zinc, and a very good source of Niacin and Selenium.

 Ecrin de vigneron

Ecrin de vigneron is nothing but Grilled Foie Gras with Roasted Seasonal Fruits. Foie gras, which means "fat liver”, is one of the world's great culinary experiences. The flavor and texture is virtually impossible to describe. Foie gras is rich, buttery, delicate and a popular well-known delicacy in French cuisine. Enjoy this luxury dish with roasted seasonal fruits such as apple, figs, pears and red wine
GrilledMustard Chicken Breasts

Adaptedfrom The Eating Well Cookbook. Marinate chicken breasts in this mixture ofthree different kinds of mustard, vinegar, apple juice and lemon juice for aspecial taste.

Recipehere ::
CaesarSalad With Parmesean Twill
Caesarsalads traditionally consist of romaine lettuce, croutons, and a dressing ofshredded parmesan cheese, lemon juice, olive oil, Worcestershire sauce, freshor coddled egg, and black pepper. Chef Timothy Barton’s version of this classicdish, however, simplifies the salad. Although the dish looks like somethingfrom a fine restaurant, it isn’t difficult to prepare and harkens back toCaesar Cardini’s original 1924 creation while still offering up something newand exciting.
Toreduce the balsamic vinegar to create the glaze for this dish, simply pour abottle of the vinegar in a saucepan, bring it to a simmer, and let the amountof liquid in the pan reduce by half. This process intensifies the flavor of thevinegar.

Recipehere ::