GRILLED SZECHUAN BABY BACK RIBS (CUISINE:CHINA)

Grilled Szechuan-Style Baby Back Ribs(sangeeta rajpal)

Serves:4 servings.
Ingredients
•1 small bunch fresh cilantro
•1/2 bunch fresh parsley
•3 garlic cloves
•1 piece fresh ginger, about 1-inch long, peeled
•12 cups chicken stock
•3 pounds baby back ribs
•2/3 cup hoisin sauce
•2 tablespoons miso
•1 tablespoon minced fresh ginger
•1 tablespoon chopped garlic
•1 tablespoon sake
•1 tablespoon soy sauce
•2 teaspoons honey
•2 teaspoons chili paste with garlic
•1 cup blanched black beans
•1 tablespoon julienned cilantro leaves
Directions
Preheat the grill. Preheat the fryer. In a food processor with a metal blade, pulse the first four ingredients together. Transfer the mixture to a large Dutch oven. Add the stock and ribs and bring to a boil. Reduce the heat, cover and simmer for 30 minutes, or until the ribs are tender. In a mixing bowl, whisk the remaining ingredients together. Drain the ribs and transfer the ribs to a parchment lined baking sheet. Brush the ribs with the sauce and let the ribs cool for 1 hour. Brush the ribs a second time and place on the grill. Cook the ribs until deep brown, about 4 minutes per side. Cut the rack into individual ribs and serve with the remaining sauce. Fry the blanched black beans until crispy, about 1 to 2 minutes. Remove from the oil and drain on a paper-lined plate. Season with salt and pepper. To assemble, arrange the ribs on a platter. Garnish with the beans and chopped cilantro

PRINTER FRIENDLY RECIPE(GRILLED SZECHUAN BABY BACK RIBS)

OLIVE AND ROSEMARY FOCACCIA BREAD (CUISINE:ITALIAN)

HI..... IVE BEEN ON A BREAD BAKING BINGE FOR THE LAST TWO DAYS. YESTERDAY I WANTED TO MAKE SOME FOCACCIA BREAD JUST THE WAY WE SEE IT IN ITALIAN RESTAURANTS.......I PULLED OUT THIS LOVELY RECIPE FROM MY BREAD MAKING BOOK AND IT CAME OUT SO GOOD.I MADE A LOVLY PESTO DIP TO GO WITH THIS BREAD .AND ......THERE I WAS IN MY ON LIL ITALIAN RESTAURANT.....IF YOU ENJOY BAKING BREAD,PLEASE GIVE THIS RECIPE A CHANCE...HERE GOES THE RECIPE

OLIVE AND ROSEMARY FOCACCIA BREAD
RATING 9/10
1)2 TSP ACTIVE DRY YEAST
2)1 TSP REG SUGAR
3) 3 CUPS FLOUR/ATTA
4)1 3/4 CUP LUKEWARM WATER
5)1 TSP SALT
6)3 TBLSP OLIVE OIL
7)3/4 TSP CHOPPED FRESH ROSEMARY OR 1/2 TSP DRIED
8)1/3 CUP KALMATA OLIVES PITTED AND CUT INTO CIRCLES

METHOD

1)START BY TAKING THE TEMP OF YOUR LUKEWARM WATER.IT SHOULD BE 45 DEGREES CENTIGRADE OR 110 DEGREES FAHRENHEIT.
2)IN A MEASURING CUP,PUT SUGAR.TAKE THE RIGHT TEMP OF WATER AND ADD YEAST TO 3/4 CUP WARM WATER.IT SHOULD START BUBBLING.NOW KEEP ASIDE THE WATER AND YEAST MIX FOR 10 MINS.NOW ADD TO SUGAR
3)ADD SALT AND ROSEMARY TO THE 3 CUPS FLOUR ND MIX WITH HANDS.ADD 1.5 TABLESPOON OLIVE OIL TO FLOUR.ADD SLICED OLIVES.MIX WITH HANDS.
4)NOW ADD THE YEAST MIX TO FLOUR ALONG WITH REST OF WATER,KNEAD TO MAKE A NICE DOUGH BALL USING FLOUR IF NEEDED.PUT 1 TABLESPOON MORE OLIVE OIL IN A BOWL AND RUB DOUGH BALL ALL OVER WITH THE OIL.CLING FILM THIS BOWL ALONG WITH DOUGH BALL.
5)KEEP IN A NICE WARM PLACE FOR 1 HOUR SO IT DOUBLES IN SIZE.TAKE OUT AND ROLL AND PUNCH ALL AIR OUT.ROLL AND PLACE IN A NICE PIZZA SHEET WITH HOLES. CLING FILM AGAIN AND KEEP IN WARM PLACE FOR 30 MINS.LET IT RISE FURTHER.NOW OPEN AND RUB 1 TABLESPOON OLIVE OIL(TO GET A NICE CRISPY FINISH) .USE FINGERS TO CREATE THE HOLES IN FOCACCIA AND DECORATE WITH BLACK OLIVES OR HERBS.
6)KEEP IN MIDDLE RACK OF OVEN AT 220 DEGREE CENTIGRADE FOR 35 TO 40 MINS.COOL 10 MINS BEFORE SERVING

PRINTER FRIENDLY RECIPE(OLIVE AND ROSEMARY FOCCACIA BREAD)

PERFECT PESTO SAUCE (CUISINE;ITALIAN)

HI........ANOTHER TRIED TESTED AND TERRIFIC RECIPE FOR ALL YOU FOODIES......... I LEARNT THIS ONE FROM  MY ITALIAN FRIEND AND ITS AS AUTHENTIC AS POSSIBLE...... I AM SHARING THE MOST AMAZING PESTO SAUCE RECIPE WITH YOU.......YOU COULD USE THIS SAUCE TO STIR FRY ASPARAGUS AS I DID OR TOSS PASTA OR EVEN DOT YOUR PIZZA WITH IT ........IT HAS SO MANY USES........I HOPE YOU ENJOY MAKING IT AS MUCH AS I DID.........
PERFECT PESTO SAUCE RECIPE
                                       RATING 9/10
INGREDIENTS

1/2 CUP OLIVE OIL
1/2 TSP GARLIC PASTE
2.5 CUPS FRESH BASIL LEAVES
2 TABLESPOONS PARMESAN CHEESE
1 BIG TABLESPOON PINE NUTS
1 BIG TABLESPOON BUTTER
SALT AND PEPPER

METHOD
1)BLEND ALL INGREDIENTS TOGETHER
2)START WITH PINE NUTS AND GARLIC
3)THEN ADD BASIL AND OLIVE OIL
4) BLEND.ADD PEPPER AND SALT. LASTLY ADD BUTTER AND PARMESAN AND GIVE A FINAL BLEND  ....ENJOY

PRINTER FRIENDLY RECIPE(PERFECT PESTO SAUCE)

MY MOM IN LAWS SPECIAL MEAT CURRY WITH OKRA(CUISINE;INDIAN)(BHINDIWALA MEAT) (MUTTON)

HI...TODAY I AM POSTING ONE OF MY FAMILIES MOST TREASURED AND AUTHENTIC RECIPE. I GOT MARRIED TO A FAMILY OF FOODIES.FOOD AND AMAZING FOOD WAS ALWAYS THEIR PASSION. THIS MEAT IS ABSOLUTELY DELICIOUS.I AM PUTTING DOWN THE ORIGINAL RECIPE BUT YOU COULD TONE DOWN THE SPICES TO FIT IT TO YOUR TASTE............ITS BEST EATEN WITH INDIAN BREAD(ROTI) OR EVEN RICE..........

INDIAN MEAT WITH OKRA/BHINDIWALA MEAT                     RATING 9/10
INGREDIENTS
1)6 TABLESPOONS OIL
2)1.5 CUP OKRA CLEANED
3)1.5 LARGE ONIONS GRATED
4)4 TOMATOES LARGE AND GRATED.
5)1 TABLESPOON GINGER AND GARLIC PASTE
3 HPD TSP SALT
4)2 HEAPED TSP CORIANDER POWDER
5)2 HPD TSP GARAM MASALA(AVAILABLE IN ASIAN SUPERMARKETS)
6)1 TSP CAYENNE/RED CHILLI POWDER
7)2STICK CINNAMON,2 LARGE BLACK CARDAMOM,12 CLOVES
8)3/4 TH KG BONELESS MEAT

METHOD
1)PUT OIL IN PAN AND COOK ONION TILL TRANSLUCENT.ADD THE CINNAMON,CLOVES,BAY LEAF AND CARDAMOM FOR ABIT.
2)ADD BAY LEAF.STIR IN MEAT AND THEN SALT
3)COOK 10 MINS AND ADD ALL THE SPICES.ADD TOMATOES AND KEEP COOKING AND STIRRING(BHUNO).LET THE OIL SEPARATE.
4)ADD 6 CUPS WATER AND TRANSFER TO A PRESSURE COOKER.ADD 2 HPD TSP GARAM MASALA AND COOK ON FAST FLAME TILL IT WHISTLES.LOWER FLAME AND COOK 25 MINS MORE.SWITCH OFF NOW ADD OKRA AND COOK.
5)MEAT IS READY WHEN OKRA IS SOFT AND MEAT TOTALLY SOFT AND DONE....

PRINTER FRIENDLY RECIPE(MY MOM IN LAWS SPECIAL MEAT CURRY WITH OKRA)

STIR FRY MUSHROOMS IN LEMON OYSTER SAUCE(CUISINE;ASIAN)

HI.THIS IS A VERY SIMPLE AND A VERY TASTY RECIPE.MY SON CAME BACK HOME FROM SOCCER AND WAS VERY HUNGRY.I HAD A BATCH OF MUSHROOMS IN THE FRIDGE AND MADE HIM THESE MUSHROOMS IN ALL OF 4 MINUTES.HE LOVED THEM AND I HAVE TO ADMIT.. THEY WERE SUPER TASTY...THESE MUSHROOMS CAN BE SERVED WITH RICE OR SPREAD ON A NICE TOAST AND EATEN.........HOPE YOU ENJOY MAKING THEM AS MUCH AS I DID!!!!!!!!

STIR FRY MUSHROOMS IN LEMON OYSTER SAUCE               RATING 8.5/10

INGREDIENTS

1)1 CUP MUSHROOMS CUT INTO QUARTERS
2) 2 TABLESPOON CHOPPED GARLIC
3) FEW CHILLIES CHOPPED(OPTIONAL)
4) 4 TABLESPOONS OYSTER SAUCE
5) A LITTLE WATER
6) 3 MUSHROOMS CHOPPED VERY SMALL
7)1/2 LEMON JUICE SQUEEZED
8)PINCH SALT AND VERY SMALLPINCH CASTOR SUGAR
9)SPRING ONION GREENS FOR GARNISH

METHOD

1)HEAT 1 TABLESPOON OIL IN WOK AND FRY GARLIC TILL GOLDEN
2)ADD MUSHROOMS(NOT CHOPPED MUSHROOMS)
3)STIR FRY AND LET GARLIC MERGE WITH MUSHROOMS
4)ADD OYSTER SAUCE,SALT AND SUGAR AND STIR FRY TILL MUSHROOMS ARE WELL COATED.ADD WATER IF TOO DRY
5)NOW ADD  CHOPPED MUSHROOMS AND TASTE FOR ALT.
6)SQUEEZE LEMON JUICE AND SERVE WITH SPRING ONION GREENS ON TOP
PRINTER FRIENDLY RECIPE(STIR FRY MUSHROOMS IN LEMON OYSTER SAUCE)

DELICIOUS AND FRESH GREEK SALAD WITH FETA CHEESE (CUISINE GREEK) (SALAD)

HI... TODAY IM POSTING A VERY SIMPLE YET VERY TASTY RECIPE..ITS BEAUTIFUL TO LOOK AT AS IT MERGES 4 COLORS TOGETHER..ITS HEALTHY AND YOU LL NEVER FEEL TOO GUILTY MAKING A BIG BOWL OF THIS AND KEEPING IT IN YOUR REFRIGERATOR FOR ALL THOSE ODD HUNGER PANGS........IT LL AVOID YOU FROM EATING SO MUCH JUNK........I MADE THIS YESTERDAY AND EVERYTINE I WAS HUNGRY..I PULLED A BOWL OUT.......IF YOU RE REALLY PARTICULAR ABOUT FAT,CALORIES ETC ETC YOU COULD AVOID OR CUT DOWN ON THE FETA BUT I WOULD NEVER DO THAT.....HALF THE SATISFACTION  IS GONE!!! DO TRY THIS RECIPE AND IM SURE YOU LL HAVE A SMILE OF SATISFACTION ON YOUR FACE WITH EVERY TASTY BITE...HERE GOES THE RECIPE...SIMPLE AND DELICIOUS.

GREEK SALAD WITH FETA CHEESE                      RATING 8.5/10
INGREDIENTS
1)2 TOMATOES (RIPE AND RED) CUT ACCORDING TO PICTURE
2)2 CUCUMBERS CUT ACC TO PICTURE
3)1 RED/WHITE ONION CUT IN CIRCLES
4) 1 RED AND GREEN BELL PEPPER CUT(I NEVER USED THIS  AS I DONT LIKE BELL PEPPERS)
5) CRUSHED BLK PEPPER
6)GREEN AND BLACK OLIVES (I USED ONLY BLK BUT ITS NICE TO USE BOTH AS IT MAKES THE SALAD MORE COLORFUL)
7)1/2 BLOCK FETA CHEESE CUT INTO SMALL CUBES

PUT ALL SALAD INGS IN A NICE BOWL AND TOSS SO COLORS ARE WELL MIXED AND REFRIGERATE TO COOL WELL.

THE DRESSING
1)1/2 TSP OREGANO
2) 1TSP SALT AN D 1/2 TSP PEPPE
3)1/4 CUP RED WINE VINEGAR
4)1/2 CUP OLIVE OIL
5)1TSP GARLIC PASTE

METHOD
1)PUT ALL DRESSING INGS IN A BOWL AND WHISK SO THEY ALL MERGE INTO ONE ANOTHER
2)PUT IN A BOTTLE AND KEEP IN  FRIDGE FOR 1/2 HOUR SO INGREDIENTS GET THE OPPORTUNITY TO MIX WELL.
3)NOW...JUST BEFORE SERVING,SHAKE DRESSING WELL AND POUR OVER SALAD AND TOSS WELL... SERVE OTHERS OR YOURSELF!!!!!!!!!

DEEP DARK AND DIVINE CHOCOLATE CAKE

HI!!! FOR ALL OF YOU WHO ENJOY BAKING..I HAVE THE ULTIMATE CHOCOLATE CAKE RECIPE FOR YOU..ITS MOIST...ITS RICH....AND SO FULL OF CHOCOLATY FLAVOR.I HAVE MADE THIS CAKE ON VARIOUS OCCASIONS AND ITS ALWAYS A HIT..... I AM ABOUT TO REVEAL THE MAGICAL RECIPE FOR YOU AND IM SURE WHENEVER YOU BAKE THIS CAKE..YOU WILL BE BLESSED AND COMPLIMENTED......DO TRY IT OUT .......HERE GOES THE RECIPE
DEEP DARK AND DIVINE CHOCOLATE CAKE                     RATING 9/10
INGREDIENTS
1)2 CUPS CASTOR SUGAR
2)1.5 TSP BKG SODA
3)2 EGGS
4)1/2 CUP VEG OIL
5)1 CUP BOILING WATER
6)3/4 CUP HERSHEYS COCOA
7)1 3/4 CUP ALL PURPOSE FLOUR
8)1.5 TSP BAKING POWDER
9)1 TEASPOON SALT
10)1 CUP MILK
11)2 TSP VANILLA
FROSTING RECIPE FOLLOWS AFTER CAKE
METHOD
1)HEAT OVEN TO 350 DEG F AND GREASE AND FLOUR TWO 9 INCH ROUND PANS OR ONE 13X9X2 INCH BKG PAN.
2)STIR TOGETHER SUGAR,FLOUR,COCOA,BKG PWDR,BKG SODA AND SALT IN A LARGE MIXING BOWL.ADD EGGS MILK OIL AND VANILLA.BEAT ON MED SPEED OF MIXER FOR 2 MINS. STIR IN BOILING WATER(BATTER WILL BE THIN).POUR BATTER INTO PREPARED PANS.
3)BAKE 3 0 TO 35 MINS FOR ROUND PANS AND 40-45 MINS FOR RECTANGULAR PAN OR UNTIL TOOTHPICK INSERTED IN COMES OUT CLEAN.
4)COOL 10 MINS,REMOVE FROM PANS AND TRANSFER TO A WIRE RACK.FROST WITH CHOCO BUTTERCREAM FROSTING(RECIPE FOLLOWS)
INGREDIENTS

1)6 TABLESPOON BUTTER SOFTENED,
2)2 2/3 CUP ICING SUGAR
3)1/2 CUP HERSHEYS COCOA
4)1/3 CUP MILK
5)1 TSP VANILLA

METHOD
1)BEAT BUTTER IN BOWL.ADD ICING SUGAR AND COCOA ALTERNATING WITH MILK,BEATING TO SPREADING CONSISTENCY.STIR IN VANILLA.
2) FROST YOUR CAKE AND CREATE SWIRLS ON TOP TO GIVE A NICE HOMEMADE FEEL TO THE CAKE...........ENJOY

OKRA IN ONIONS AND SPICES(CUISINE:INDIAN)

I AM PUTTING IN A BASIC BEAUTIFUL INDIAN DISH .....ITS LOW FAT ..ITS TASTY AND HEALTHY TOO.....EXTREMELY SIMPLE TO MAKE AND YUM YUM YUM.......DO TRY IT FOR ALL THOSE WHO ARE INTERESTED IN INDIAN COOKING.......
OKRA IN ONION AND SPICES                      RATING 8/10
INGREDIENTS
1)2 CUPS CHOPPED OKRA,1 SLICED ONION
2)1 TSP OIL
3)1 TSP SALT,1 TSP CUMIN SEEDS
4)1/2 TSP CHILLI FLAKES,1 TSP CORIANDER POWDER,1 TSP AMCHUR,1/2 TSP TURMERIC.
5)WATER.

METHOD
1) HEAT OIL IN PAN
2)ADD CUMIN
3)NOW ADD OKRA AND ONION AND COOKON LOW FLAME
4)INCASE IT DRIES UP.ADD WATER.COVER
5)ADD SALT AND SPICES.
6)TASTE FOR SALT AND SERVE 

BBQ BASA FISH IN SOYA CHILLI MARINADE(CUISINE:ASIAN)

HELLO FOODIES....I HAVE COME BACK WITH AN ABSOLUTELY AMAZING RECIPE....I WAS DOING A LOT OF EXPERIMENTING IN THE KITCHEN AND THIS TIME IT WAS WITH MARINADES..THE WEATHER IN MY COUN TRY IS NOW BEAUTIFUL IN THE EVENINGS AND WE HAD TO PULL OUT THE BBQ AND JUST GRILL TO GLORY... WE TRIED A COUPLE OF MARINADES... SOME ON CHICKEN AND SOME ON FISH... WHEN WE GOT TO ACTUALLY GRILLING AND JUDGING........THIS FISH MARINADE TURNED OUT TO BE THE WINNER..INFACT IT LEFT ALL THE OTHER MARINADES FAR BEHIND.ITS FULL OF FLAVOR...THE TEXTURE IS SUBTLE AND YOU WILL SAVOUR THIS TASTE FOR A LONG TIME............I TRIED THIS ON BASA FISH BUT IM SURE ANY WHITE FISH FILLET SHOULD GIVE YOU THE SAME MAGIC I EXPERIENCED. HERE GOES THE RECIPE
BBQ BASA FISH FILLET IN SOYA CHILLI MARINADE       RATING 9.9/10
INGREDIENTS
1) 1 LARGE FILLET BASA FISH CUT INTO PIECES(SIZE IS UP TO YOU)
THE MAGICAL MARINADE
1)1/4 CUP OLIVE OIL
2)1/4 CUP LIGHT SOYA SAUCE 9I JUST USED KIKKOMAN)
3)3 TABLESPOON WHITE WINE
4)3 TABLESPOON WORCESTIRE SAUCE
5) 3 CLOVES GARLIC CRUSHED TO PASTE
6)1 TABLESPOON BASIL(I NEVER USED THIS BUT ORIGINAL RECIPE CALLS FOR IT)
7)1/4 TEASPOON CHILLI FLAKES
8)BLACK PEPPER
9)1 LEMONS JUICE
10) GRATED GINGER

THIS IS THE ORIGINAL RECIPE B UT I NEVER LIKE GOING SHORT ON MARINADE SO I DOUBLED IT........
METHOD
1) TAKE YOU FILLETS AND POKE WELL SO THE MARINADE CAN MARRY THE FISH.
2) MIX ALL MARINADE INGREDIENTS AND WHISK WELL TO MIX.
3) PUT MARINADE AND FISH IN A ZIP LOCK BAG SO FISH IS SUBMERGED IN THE MARINADE.KEEP IN FRIDGE FOR ATLEAST 1 HOUR.
4)HEAT BBQ AND GRILL FISH BASTING WITH LEFT OVER MARINADE TILL TOOTHPICK INSERTED COMES OUT WITH ZERO EFFORT............ SERVE WITH LEMON WEDGES   ENJOY(I KNOW I DID)

SPICY SRIRACHA PRAWNS WITH BASIL AND SPRING ONIONS(CUISINE;ASIAN)

HI...TODAY WAS A DAY I HAD A SUPER WORKOUT AND WAS IN THE MOOD OF SOMETHING DELICIOUS.....I HAD A BATCH OF DEVEINED DESHELLED AND CLEAN PRAWNS IN THE FRIDGE SO PULLED THEM OUT AND CONCOCTED THIS YUMMY DISH...DO TRY THE RECIPE..IT WAS YUM

SPICY SRIRACHA PRANS WITH BASIL AND SPRING ONIONS    RATING 8/10
INGREDIENTS
1)10-12 MEDIUM SIZED PRAWNS
2)CHOPPED GARLIUC AND RED AND GREEN CHILLIES-1
3)3 T OYESTER SUCE
4)2 T SRIRACHA CHILLI SAUCE
5)1 T FISH SAUCE
6)LEMON JUICE
7)15 BASIL LEAVES
8)3 T SPRING ONION GREENS
METHOD
1) HEAT OIL IN A WOK AND FRY GARLIC AND CHILLIES
2)ADD PRAWNS AND STIR FRY
3)ADD OYESTER SAUCE FISH SAUCE AND SRIRACHA
4)COOK TILL SAUCE COATS PRAWNS. IF TOO DRY ADD LIL WATER,ADD BASIL LEAVES.
5)SQUEEZE LEMON JUICE AND SERVE WITH SPRING ONION GREENS

SUPER SMOKE SALMON PATE(CUISINE;FRENCH)

I HAVE FOR YOU  THE MOST SUPER SMOKED SALMON PATE RECIPE...I GOT THIS FROM A CHEF IN CORDON BLEU AND NOW ITS ALL YOURS.IT IS DELICIOUS..ITS RICH AND YOU WILL BE LICKING YOUR FINGERS AFTER YOU TRY THIS ONE............ENJOY
SUPER SMOKED SALMON PATE                RATING 9/10

INGREDIENTS
1)25O GRAMS SMOKED SALMON
2)100 GRAMS UNSALTED BUTTER
3)1 TEASPOON SPRING ONION GREEN CHOPPED
4)2TEASPOON LEMON JUICE
5)1  TEASPOON COLEMAN WHOLE GRAIN MUSTARD
6)2TABLESPOON CREAM
7)1/4 TEASPOON TABASCO
8)1 TEASPOON DRAINED CAPERS WITH WATER SQUEEZED OUT

METHOD
1)CUT SALMON INTO PIECES AND PUT IN MIXI WITH ALL OTHER INGREDIENTS
2)SPOON INOA NICE SERVING BOWL. REFRIGERATE AND SERVE WITH BREAD/

SNOWFISH WITH BUTTER GARLIC AND MIXED HERBS(CUISINE;ITALIAN)

AND HERE I AM AGAIN WITH ANOTHER SUPER DUPER RECIPE........ SNOWFISH HAS TO BE THE MOST PERFECT..MOST DELICIOUS FISH I HAVE EVER TASTED.IT IS AVAILABLE IN BANKOK AND IF YOU EVER GO THERE PLEASE PICK SOME UP.......THE EATING EXPERIENCE IS MAGICAL.THE FISH HAS SO MUCH FLAVOUR THAT ANY STRON G SAUCE WOULD RUIN THE EXPERIENCE .THE SIMPLEST OF RECIPES WORK HERE AND THAT IS JUST WHAT IM ABOUT TO GIVE YOU..............
SNOWFISH IN BUTTER GARLIC AND MIXED HERBS    RATING 10/10

INGREDIENTS
1)2 PIECES OF SNOWFISH WASHED IN LEMON JUICE
2)OLIVE OIL AND BUTTER
3)CHILLI FLAKES
4)MIXED HERBS
5)1TABLESPOON CHOPPED GARLIC
6)1.5TABLESPOON GARLIC PASTE
7)SALT AND PEPPER
8)LEMON JUICE 1.5 TABLESPOON
9)CHOPPED PARSLEY FOR GARNISH

METHOD
1)MARINATE SNOWFISH IN GARLIC PASTE,SALT,PEPPER,MIXED HERBS AND CHILLI FLAKES
2)BAKE THE GARLIC CHOPPED TO MAKE GARLIC CHIPS AS GARNISH
3)HEAT A PAN WITH OLIVE OIL AND BUTTER.SEAR SNPOWFISH TILL SLIGHTLY BROWN ON BOTH SIDES BUT NOT FULLY COOKED
4)NOW TAKE OUT AND BAKE IN OVEN TILL TOOTHPICK INSERTED IN COMES OUT EASILY. DRIZZLE WITH LEMON JUICE.GARNISH WITH PARSLEY AND GARLIC CHIPS AND ENJOY

TOTALLY TEMPTING THAI GREEN PAPPAYA SALAD (CUISINE:THAI)

HI FOODIES!!!!!!! IM BACK AGAIN WITH A DELICIOUS SALAD..ITS THAI...ITS SLIGHTLY SPICY...SLIGHTLY SOUR AND SLIGHTLY SWEET.FOR ALL THOSE WHO DONT KNOW....RAW PAPPAYA IS VERY HEALTHY...IT HAS NEGATIVE CALORIES WHICH ACTUALLY SPEED UP THE WEIGHT LOSS PROCESS........ THIS SALAD IS DELICIOUS AND CAN BE SERVED AS A VEG SNACK IN BABY CABBAGE CUPS TOO!!!!!!! HOPE YOU ENJOY IT AS I MUCH AS I DID.........
TOTALLY TEMPTING THAI RAW PAPPAYA SALAD   RATING 8.5 /10

INGREDIENTS
1)I UNRIPE GREEN PAPPAY(2 CUPS SHREDDED)
2)3 LONG BEANS
3)3 THAI SMALL RED CHILLIES
4) 2 CLOVES GARLIC
5)3 SMALL TOMATOES
6)3 TABLESPOON LEMON JUICE
7)2 TABLESPOON PALM SUGAR(USE CASTOR IF YOU DONT HAVE PALM)
8)2 TABLESPOON FISH SAUCE
9)2 TABLESPOON ROASTED PEANUTS

METHOD
1)CHOP BEANS TO 1 INCH PIECES
2)CHOP TOMATOES
3)SHRED PAPPAYA AND
4)USE A MORTAR AND PESTLE:PUT SHREDDED PAPPAYA IN
5)ANS PUT IN GARLIC AND CHILLIES..POUND
6)ADD PALM SUGAR..POUND ROASTED PEANUTS..POUND
7)NOW AD  FISH SAUCE AND LIME JUICE..TOSS BEANS AND TOMATOES IN
8)SERVE...........

FISH IN THE MOST SUPER CREAMY WINE SAUCE (CUISINE:ITALIAN)

HI!! YOU NOW HAVE ACCESS TO THE MOST DELICIOUS MOST TENDER AND AMAZING FISH DISH.I NORMALLY PUT THE FISH ON A PLATE WITH LOADS OF SAUCE.I SERVE BROKEN BITS OF TOAST ALONGSIDE.MY KIDS CANNOT STOP CLEANING THE SAUCE WITH THE BITS OF TOAST(ALMOST LIKE TAPAS)........AND THEY CANT STOP LICKING THEIR FINGERS ...DO TRY THIS RECIPE IT IS AMAZING
FISH IN CREAM AND WINE SAUCE      RATING 9.5/10
1)10 FILLETS OF SOLE/BASA OR ANY OTHER WHITE FISH
2) 3/4 CUP WHITE WINE
3)1 CHICKEN STOCK CUBE
4)1/2 LEMON JUICE
5)1/4 TSP WHITE PEPPER
6)1/4 CUP CREAM
7)1TSP CORNFLOUR DISSOLVED IN WATER
8)1 TSP MARJORAM
9) PARSLEY FOR GARNISH

METHOD
1) WASH FISH FILLETS IN LEMON JUICE AND KEEP ASIDE.
2)HEAT A PAN WITH 1/2 TSP OIL.SWIRL AROU ND PAN.
3)NOW COAT FISH FILLETS WITH FLOUR AND ADD TO PAN .LET IT BROWN FISH SLIGHTLY AND FLIP.LET BOTH SIDES BROWN.TAKE OUT
4)NOW DOT A BKG DISH WITH LIL BUTTER AND PUT FILLETS IN AN OVERLAPPING MANNER. POUR THE SAUCE OVER FISH AND BAKE 15 MINS.GARNISH WITH PARSLEY
THE BEST SAUCE  RECIPE
1)TAKE A PAN AND HEAT 1/4 CUP WATER WITH CHICKEN STOCK CUBE.LET CUBE DISSOLVE IN WATER AND NOW ADD THE WINE.LET IT HEAT AND REDUCE A BIT.
2)ADD CORNFLOUR,WHITE PEPPER AND MARJORAM.LET SAUCE THICKEN.
3)NOW ADD LEMON JUICE.TASTE SAUCE.
4)ADD THE CREAM(BOILED FIRST) TO THE SAUCE AND  BAKE,GARNISH N ENJOY THE FISH...........

GRILLED CHICKEN IN AMAZING MARINADE

I WAS IN THE M OOD TO TAKE MY BBQ OUT AND TRY SOMETHING NEW.WE PULLED OUT THIS RECIPE FOR GRILLED CHICKEN FILLETS  AND IT TURNED OUT TO BE AMAZING.....DO TRY THIS RECIPE AND LET ME KNOW IF IT WORKED FOR YOU;;RATING 9/10.......................
GRILLED CHICKEN BREAST S IN AMAZING MARINADE
INGREDIENTS
1)4-6 CHICKEN BREAST FILLETS POKED WITH A FORK TO LET FLAVORS SEEP IN
2)1/4 CUP CIDER VINEGAR
3)3 TABLESPOON WHOLEGRAIN MUSTARD
4)3 CLOVES GARLIC PEELED AND MINCED
5)1 LEMON JUICED
6)1/2 CUP BROWN SUGAR
7)1.5 TEASPOON SALT
8)6 TABLESPOON OLIVE OIL
GROUND BLACK PEPPER

METHOD.1)IN A LARGE NON REACTIVE BOWL,WHISK TOGETHER INGREDIENTS BEGINNING WITH CIDER VINEGAR THROUGH SALT.
2)NOW WHISK IN OLIVE OIL AND PEPPER.
3)COVER AND MARINADE CHICKEN IN THIS MIX FOR ATLEAST 8 HOURS.
4)NOW LIGHTLY OIL YOUR BBQ AND GRILL CHICKEN FILLETS TEN MI NUTES EACH SIDE..........ENJOY WITH POTATO SALADETC