Friday, August 19, 2011

Menu planner

Creamy mushroom and bacon macaroni

First cook the pasta . then Drain and save 1/4 cup cooking water. In a non-stick pan, cook the bacon with onions and mushrooms until softened.then add the pasta and toss it well.

Shanghai noodles

Step 1 Soak or cook your noodles

Step 2 In a large pan or the wok, heat the oils and sauté onion, garlic, capsicum and chilli if using it. Add stock, ginger, lemongrass, sauces and rice wine and mix them well. Stir in noodles and toss to coat, then mix in cornflour and water and allow to thicken for a minute before giving out. Garnish with chopped coriander.

Maple-glazed pork with cranberry and pecan stuffing

step 1 creating the stuffing then you get an onion and add it to the out cooking time. To butterfly meat, aim to create a rectangular piece of pork reasonably even in thickness. Cut an incision in the longest side of the joint from one end to the other, then slice into the incision to create a top and bottom with a hinge (but don’t slice completely through). Open meat and lay it flat on a board with cut sides facing up. then Cover meat with plastic wrap. Beat with a rolling pin to get even thickness.

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