Pestle Analysis Dolce And Gabbana

Fish curry lemon cake



... that is, the fish continued to tame:)
last time claimed (and przyznaliście me right:)) that a good fish do not require special treatment and the simpler is prepared, the better. Actually, just the salt, pepper, a few drops of lemon and sprig of fresh herbs. Apparently so, but if this thing so confuse, to the extent unheard of ...? ;)

blend of coriander, cumin, turmeric, ginger, hot chili peppers, shallots, kaffir leaves and lemon grass is a real bomb taste and aroma. To the sweet tomatoes and coconut milk gently and you're on the other side of the orbit of what might be called a simple taste. Because the taste of deep, complex and expressive as any other combination of Asian curry, fish and yet it feels like a fish in the water:) I really like this little bit of exoticism in my kitchen and I am delighted that here I was able to implicate another fish in it:)

Preparing fish curry (do not be dismayed by the amount of spices and ingredients listed above;)) is quick and simple, if you take advantage of ready-quality curry paste, which is no longer found in our problem. I've used a red paste, but also tastes good curry paste, yellow or green. You can even omit coconut milk, but it gives such a wonderful velvety dish that I personally do not zrezygnowałabym with him for anything in the world, and what you recommend:)



Fish curry:

500 g fillets of fish with white meat (such as cod, hake and sole),
1 onion,
2 cloves garlic,
1.5 tablespoons red curry paste,
400 g canned tomatoes or fresh tomatoes 3-4,
2 tsp lemon juice,
300 ml coconut milk, a handful of chopped coriander
or parsley, pepper
, salt

chopped onion in the pen to move the hot wok with two tablespoons of oil. Fry until slightly softened and add chopped garlic. Then add the curry paste and fry until a strong aroma. Add the tomatoes, cut into large cubes, and finally add the coconut milk. Season to taste with salt and pepper and cook the whole for a moment on a smaller heat until the flavors merge together. Fish fillets, cut into large cubes, gently put it into the boiling curry, add the lemon juice and simmer for another 5-10 minutes until fish is ready. Curry transferred to a vessel for administration and sprinkle with chopped parsley cilantro or parsley.
Serve with rice cooked steaming and / or naan or czapati chlebkami.

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John



Thank you for all the proposals a recipe for your cake from the water. " I had no small dilemma with a choice of only two, because he alone, such gifted pastry przebaczyłabym greatest offense in the blink of an eye:) But the book Porch and sun would like to donate Joli, for solar cake with egg liqueur and peaches and Fuchsia , for rose cheesecake with rachatłukum , who could successfully replace most beautiful bouquet of flowers . Girls, I ask you to contact us:)

I wondered about his own choice "dough water" and it would probably also frequently mentioned by you bun, which already has the same flavor-cleansing power of healing, even in the densest atmosphere of either simple cake with fresh fruit . The choice of the heroine of the book was a lemon cake "sweet but not bland. Modest but meaningful. He says that I was right, but I had no right to say what I said, " . author of the book include several provisions in the story scroll by, inter alia," the dough with water, "Janie:)


lemon cake John:

0 , 5 cups (100 g) margarine (I added butter),
1 cups sugar 3 eggs
,
1 teaspoon lemon juice, 2 teaspoons grated
lemon zest, 2 cups flour
,
3.5 teaspoons baking powder baking
1 teaspoon salt, 1

cups sour cream lemon glaze
-
0.5 cups. soft butter, 4 cups
powdered sugar, 4-5 teaspoons
lemon juice

Preheat oven to 180 degrees. Brush with fat and sprinkle lightly with flour two round plates with a diameter of 25 cm (baked in a rectangular baking tray.) Blend all ingredients until a homogeneous mixture. Bake 20-30 minutes until golden brown. Once cooled pour over the cake with icing.

butter in the icing sugar until light in a homogeneous mass. Add one teaspoon of lemon juice, until a desired consistency.

frosting book is a kind of pomades. Lighter and more lemon frosting easiest thing to do grating lemon juice with powdered sugar to desired consistency.

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rice crispy rosettes (and bananas in batter)



rosettes is the name the official. I was an appointment to "maczanki ':) I know, I know, I had already done with cakes fried in oil, as the carnival long over, but in this case I could not refuse, because your friends will not refuse:) Anyway, they were more maczankowe tasting workshops with dissolute than overeating, because I have to admit that these cookies I did the first time, although the flavor of the dough naleśnikowego rosettes was known to me. Unfortunately (yet;)) I'm not a happy owner of a metal mold maczankowej, without which the action "tips" can not succeed, so I was very curious how this works in practice and, above all necessary to try a recipe I wanted to dig up a long time ago in a book imported from end of the world (Indonesian cakes & desserts.)



It turned out that like everything else first, walked once worse and better again in the same way, first you had to learn and develop techniques dipping and frying:) We made two kinds of cake - standard pancakes and Asian - rice-coconut. Rosettes Rice won decisively, at least in my personal ranking. Cookies, extremely thin and delicate in flavor, reminiscent of crunchy Andruty. A lot less fat and nasiąkały tasted as good the next day, as opposed to slightly dry and rosettes sczerstwiałych "naleśnikowych. Invented on the occasion of some other applications such rosettes dessert, because they are just as tasty as decorative and already seek for a set of molds:)



Crispy Rice tips:

1 cups rice flour,
1 egg, 2 tablespoons sugar
,
150 ml (2 / 3 cups) coconut milk,
pinch of salt, cooking oil


flour, egg, sugar, salt, coconut milk and mix to a smooth paste.

In a saucepan or deep skillet, heat the oil with the tip of the mold for frying rosettes.
When the oil and are well-mold hot, dip the mold in the first batter, taking care not to submerge it in its entirety, later in oil. Fry for a minute, until dough peel off from the mold and lightly browned up. Remove the fried dough into a paper towel to drain the excess fat. Ready

tips you can sprinkle with powdered sugar or cinnamon sugar.


Bananas in batter ryżowo - coconut



When we have been the tip of the rice cakes, which have not managed to plunge the entire mold, we decided to drown in the banana pieces and fry in hot fat yet. He left a fantastic dessert that definitely deserved more attention than We seemed at first:), fried bananas themselves are delicious, and the rice-coconut cake as a batter is hit. The best course for heat.

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your "cake from the water":) (contest)

first day of spring greeted me very optimistic (despite the fact that it was Monday;)) a cloudy, foggy the morning, later, an unexpected change a truly spring, bathed in sunshine in the afternoon. Often, by force of similar scenarios, and when We have the impression that forever obscured them black cloud of misery and problems, suddenly a ray of sun that gives us hope and presents a situation in which we find ourselves in a completely different light.

that's what the book Juliette Fay, pt. Porch and sun. Previous stacked and filled with happiness of life in a moment John breaks up into small pieces when the accident killed her beloved husband. Is left alone with two small children, and except that now must cope alone large and small problems of everyday life, must learn to commune with the world around her, which actually did not know, not yet closed by the shade of his personal happiness. This is not an easy task and often commit blunders and it kind of hurt people. Then the output is always a difficult situation is becoming "the dough with water." Theme cakes

runs through the whole story. Cake (banana in bulk;)) Janie buries neighbors, in the first weeks after the tragedy, the cake gets an intrusive visits to Aunt Jude, as well as sympathetic Cormac's cousin, who owns the bakery. "Cake consent", transformed children's slips of the tongue on "the dough with water," has become synonymous with the family an apology.

There is no universal formula for the apology, which can deliver every time, when someone zranimy. In truth, we often find that words do not count, but sincerity manifested repentance and attempt to fix blame on an individual basis for each of us. That is why there is no single recipe for "pie in the water." It depends on us, which we deem appropriate baking in a given situation. Key to the its execution to put all his heart.

If you want to play in the invention of his own "dough water" and knowing the whole story, John, I have to give away two copies of the book, for those who propose the most interesting recipes for the "cake to apologize." You can post them on their blogs and send a link or send the recipe (and photo if you like) on my e-mail or leave a comment. I look forward to hearing your suggestions for
Sunday, March 27 , and on Monday announce the results.
Good luck:)

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Carrots roasted in a foil pouch



you like steamed carrots? Because I do not:) Braised Carrots are the bane of my childhood and one of the few dishes, for which there I found out so far. While we do not run away in panic at the sight of her, nor did I give it wholly nieelegancko evacuated from the rest of the contents of the plate, but I eat without any pleasure. I got it after my grandmother:) Grandma, although she was the undisputed champion in preparing the appetizer, I always cleverly wymigiwała from its consumption. The truth is that the boiled or steamed until tender carrots (God forbid! seasoned with extra sour cream and / or flour), it loses all the qualities that I value most in it. Her tenderness, juiciness, nay, even energizing color - everything is going to perdition in a pot with lid, turning one of the tastiest vegetables in the smear, paciaję sweet (sorry in advance admirers stewed carrots! D)

recently discovered however, that the thing has quite differently when they are roasted carrots. And even though your next stay with that, I do not like stewed carrots, carrots Baked is my favorite lunch last snap:) Very przypasował me a recipe from Jamie Oliver's Ministry of Food and combine carrots, rosemary and orange. For the carnivores in the original recipe is still the bacon, which I skipped without regret. Carrots roasted in this manner for an hour is "al dente", retains its shape and succulence, and the garlic, rosemary and orange highlight only its natural taste. As an alternative to nielubiejących stewed carrots and more - I recommend hot:)



Carrots roasted in a foil pouch:

800 g of carrots,
2 cloves garlic, juice and zest
wiped from one orange
2 sprigs fresh rosemary (or 2 teaspoons dried) 1 teaspoon of jam
(in my pumpkin-ginger , but it also fits perfectly orange and apricot),
2 tablespoons butter,
salt, pepper

carrots, peeled and cut into roughly inch pieces. Garlic and rosemary leaves, chop and mix with carrots. Add orange zest, sprinkle with salt and pepper.

the roll of aluminum foil cut a piece about 60 inches long. Fold in half. Spread the back and the middle one arrange half of the carrots with seasoning and two tablespoons and a small spoonful of jam (preferably do this directly on the stove or in the vessel, which will be roasted carrots). The whole second half of the foil cover and close the two open sides, calling them up and creating a pouch. At the end of the pour orange juice inside and close the plastic bag, just wrap foil side up.

Preheat oven to 200 degrees. Bake carrots in a bag about an hour. After this time, carefully open the foil and put carrots along with the resulting sauce to the pan for serving.

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Cod in orange butter and the frying pan with a fireplace



Something seems to me that here I begin my adventure with the fish:) The reasons for this is at least a few - culinary workshops, which were positive impulse, beginning with this period of fasting, as a great opportunity to invite more fresh fish to the daily menu and a new kitchen appliances, which in a moment. But above all, is slowly beginning to rozsmakowywać in fish, to distinguish their flavors and types, test combination with herbs, spices, vegetables and fruits. Had once told them that the very long lived in self-imposed belief that fish do not like. To time. By the time the accident I had an opportunity to try dishes that completely transformed my thinking about fish. One of them was, had once shown fish in coconut milk , and the second - the fish in butter and orange, which met in the kitchen mountain pub in Cumbria, as I told you on the occasion of daktylowego pudding.
Fish arrived several times a week at dawn, before the sun appeared above the mountains. In addition to imports in the form of, among others huge slices of tuna, salmon, king prawns and dorodnymi tiny cocktail, came the "local" fish, often caught by locals in the clear mountain lakes (in the end we stayed in the center of the Lake District:)) These do not require special treatment - sprinkled with salt and pepper covered with orange butter, wandered straight into the heat of the grill heater. It tasted so that even fish ignorantka that even if I was, I had to admit that just touches the culinary heaven.



decided to recreate that flavor, but without using the grill, but pan.
rarely give persuade the testing equipment and products. This time, three magical definition - Healthy cooking with steam, non-stick surface and limit the amount of fat in the pan made for that curiosity won:) And about the first pan in my kitchen with fireplace;) Italian frying pan Dry Cooker 's Delimani , is indeed a small revolution. Ceramic coating is the end of przywierającymi chops, rice, potatoes, even if the amount of fat in which the fry are reduced to zero. But the greatest "magic-mary 's buggy is a fireplace and a glass, airtight lid. Due to uniform air circulation and producing a pair of covered pan turns into a great steamer, and without a lid - fried as expected - without adhering to the gold and chrupiąco. Apparently, you can bake a cake on it and do other miracles (immediately thought of "vulnerable" pancakes on pancake cake;)) which certainly did not fail to be tested. For now, my cod in butter from the pan came out fantastic and was certainly not the last fish feast in this post :)



Dorsz w maśle pomarańczowym:

dorsz w całości lub świeży filet z dorsza,
sok i skórka otarta z połowy cytryny,
skórka otarta z połowy pomarańczy,
szczypta brązowego cukru,
garść świeżego tymianku,
sól, świeżo zmielony pieprz

masło pomarańczowe -
100 g masła,
skórka, sok i miąższ z połowy pomarańczy

Oczyszczonego dorsza lub filety dorsza skropić z obu stron i od środka sokiem z cytryny. Oprószyć solą, pieprzem, sugar, thyme and abraded skin of the lemon and orange. Transfer to a platter or foil wrap and leave in refrigerator for 2-3 hours.

Soft butter mixed with lemon juice, rind and orange flesh. This can be done in advance and store butter in the fridge. You can also do a little more butter, orange or not to worry about is because it tastes great with fresh bread or a bun with honey:)

wrap marinated cod in the middle and on top of the orange butter. Fry cook by steaming (In foil) or bake the grill - in each variant, it tastes heavenly:)

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cheese



Extra-long carnival, this year has had its good and bad sides (with What is good is the direct cause of this bad;)) I managed to try almost all the carnival sweets, which rarely happens to me within one year - from faworków, brittle snow balls, traditional tłustoczwartkowych yeast donuts, and cheese oponki. I have no idea what it is my weight, which is unfortunately the wrong side of carnival pleasures, and which for the time being prophylactic not undertake to check and confirm (Wednesday cleansing diet and odcukrzająca!;)) Because it really is the last in this year's buds - mini donuts stuffed with cheese ball pulpwood , preserved in syrup summer.

oponki Doughnuts and the cheese cake is my favorite in the rankings in the deep fat fried carnival sweets. I like them a lot more than Faworki and almost on par with the good, puchatymi yeast donuts, and for that I have to double their affection, because, despite the fact that the regular fry them in carnival, even more I associate with the holiday at the seaside:) I will always remember three fragrances, which meant that rapidly accelerate pace, arriving at the beach with a holiday village in Katy Fisheries, which often spent holidays, overtaken with joy that in a moment see the beloved sea - it was the smell of the sea breeze, the smell of fish frying in przyplażowych smażalniach and the sweet smell of small buds cheese, sold from a mobile stand right on the beach. Usually it was impossible to walk past without a supply in a paper bag of sweet balls:)

This time tried cheese cake a little different from that which I know from childhood. There are no eggs and butter (optional but can be replaced with egg-milk), but milk and oil. It has a soft, damp structure, resembling a yeast cake, and equally suited to deep-fried and baked, for example, with fruit filling. Also ran the apple buds (not to be boring;)) and filling the role of this well-proven my spicy, papierówkowe balls. It's really the past the donuts this year! ;)



cheese with apple buds:

300 g flour, 3 teaspoons
baking powder, pinch of salt
,
70 g sugar, 10 g
vanilla sugar, zest
are open from mid-orange ,
150 g curd,
100 ml milk, 100 ml


vegetable oil 2-3 apples or apples in syrup , 1 tablespoon rum


cooking oil, powdered sugar


Sift the flour and mix with the powder baking soda, salt, sugar and vanilla sugar. Add cottage cheese (Not necessarily ground - just mash it with a fork), orange peel, milk and oil. Knead the dough smooth. Do not knead long because, like the potato cake (eg potato dumplings), a long crimp becomes sticky.

Ready roll the dough for about half an inch thick and trim small circles.
Peel the apples and divide into segments (best ball), if you use fresh or drain, if they are in syrup, then drizzle with rum.
The half circles of dough lay a piece of apple, cover with remaining half of the disc and form a ball.

cooking oil heated to about 180 degrees. Fry donuts in gold on each side, remove to paper towel and drain the fat. Donuts are still warm sprinkle with powdered sugar.
taste best slightly warm.

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donuts with apple soup with leeks and orange fish scale



you also have every year they have false hopes that from March 1, as a matter of magic, once the advent of spring? :) It is brighter, sunnier and more fun, but unfortunately it still welcomes us with ice-cold morning breeze and the residual snow. Balance is 1:1 for the winter and spring. In any event, no time to even keep up with the thermally insulated jacket and the Cossacks, and not a time for refreshments and light meals. But this is the best time to time.

If you like cream leek-potato , it is necessary to try the subtle variations on it. Soup is just as simple and quick to prepare, as its basic version, but add a blanket of orange juice and orange cream with toasted give it a taste of subtlety and elegance. In the end it was France-elegance because the rule taken from the collections of the Academy Le Cordon Bleu:) And although, as befits a French recipe, sour cream and butter are its foundation, I promise that, for this taste is worth a moment turn a blind eye to the diet - especially now - as long as winter holds;)



soup with leek and orange:

500 g leeks (white part only),
150 g of potatoes,
1 l chicken broth (vegetable vegetarian version),
300 ml cream ( I used fresh 18%),
1 orange (juice and zest are open)
30 g butter,
salt and freshly ground black pepper,
cream 200 ml cream (30%),
liqueur 1 tablespoon Cointreau (optional)

Leeks cut into thin slices, and peeled potatoes in small cubes. Melt butter in a saucepan set over low heat. Then add a pinch of salt and simmer over low heat about 10 minutes until vegetables are tender.
Add potatoes, stir together and simmer another 3 minutes, then pour the broth and the juice squeezed from half an orange and simmer for 20 minutes. Add cream (18%), stir and cook another 10 minutes.
boiled soup mix blender for a smooth cream. Season to taste with salt and pepper.

cream Whipping cream whipped stiff. 1 tablespoon juice squeezed from oranges and Cointreau liqueur mixed with orange peel abraded and gently combine with whipped cream.

Preheat oven or toaster and grill. Pour into soup bowls and heat resistance on its surface lay the orange portion of whipped cream and place in oven or under the grill and bake to a slightly brown color. Before serving sprinkle with freshly ground pepper and garnish with orange peel and herbs.