Blog Post & Recipe: Passionate by design
Red salad (beetroot, peach and radicchio) ... Artichoke and silverbeet risotto
Blog Post & Recipe: Panang Curry with Beef | แกงพะแนงเนื้อ
I followed the general protocol for most Thai curries - heat the thicker part of the coconut milk over medium heat until it just starts to bubble and separate, add the curry paste, cook the meat, add more coconut milk and/or water, and adjust the seasonings.
Blog Post & Recipe: China Chilo
In The Spirit of Cookery: A Popular Treatise on the History, Science, Practical, Ethical and Medical Import of Culinary Art, (1895) by J.L.W. Thudicum, this was described as “a ragout of green peas and mutton, stewed with some onions, lettuce, butter and spices, to be served with rice boiled in broth and moistened with butter. This is a most excellent dish, and is most conveniently eaten with a dessertspoon.’
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