Thursday, July 16, 2009

Mustard Crusted Lamb Chops, serve with Sweet potato and steamed broccoli


:> 3 tbsp wholegrain mustard(pommery mustard).
:> 1 tbsp chopped fresh rosemary.
:> 2 tbsp red wine vinegar.
:> 1 tbsp extra vergin olive oil.
:> 1/2 tbsp worcestershire sauce(L&P sauce).
:> 4 garlic cloves crushed.
:> freshly ground black pepper to taste.
:> 5 nos lamb cutlets or lamb chops.
trimmed of visible fat.
:> mashed orange sweet potato and steamed.
:> steamed broccoli.


:>In a shallow glass dish, whisk mustard, rosemary.vinegar,oil,worcestershire sauce.
garlic and pepper until blended. add lamb chops and turn to coat well.
cover and refrigerate for at least 30 minutes or up to 4 hours.

:>Preheat the grill or chargrill to medium high.

:>Grill lamb cutlets for 2 to 3 minutes each side or cooked to your liking.if using
lamb loin chops, cook for 4 to 5 minutes each side. rest meat about 5 minutes
cover with foil. serve with mashed sweet potato and steamed broccoli.

For the sauce.

:> 1 tbsp chicken stock
:> 1 tbsp worcestershire sauce.
:> 2 tbsp tomato ketchup.
:> 1 tbsp chili sauce.

Method. Preheat all the ingredients ia a sauce pot and ready to serve.

"Good to try my recipe. (very easy to make)

Monday, July 13, 2009

Star Raspberry Shake'


:> 150gm / 5 oz raspberry fresh or frozen.
:> 25gm / 10 gm walnut, chopped.
:> 2 tsp flaxseed oil.
:> 100ml / 3 1/2 fl oz soya milk.


:> Place all of the ingredients, in the blender and blend until smooth.
:> Pour into a glass and serve chilled.

Beetroot bliss' love


:> 125gm/41/2oz cooked beetroot,cut into chunks.
:> 125gm/41/2oz natural yogurt.
:> 1 clove garlic,peeled and chopped.
:> 10gm/1/2oz fresh chive, chopped.
:> 100ml/3 1/2 fl oz apple juice.
:> extra fresh chive to garnish.


:> Place all of the ingredients in a blender, and blend until smooth.
:> Pour into a glass and garnish with chive.

Virgin Mary


:> 275gm/10ozripe red tomatoes,quartered.
:> 125gm/41/2 oz natural yogurt.
:> dash of tabasco sauce, to teste.
:> dash of worcestershire sauce,to teste.
:> crushed ice to serve.
:> 1 celery stick, with leaves, for garnish.


:> Place the tomatoes, yogurt and sauce into the blender and blend until smooth.
:> Pour into a glass over crushed ice and garnish with celery stick.

Carrot Avocado Cleanser


:> 250gm/8oz carrot,trimmed.
:> 1/2 avocado(peeled and cut into chunks).
:> 110gm/4 2oz beansprouts.
:> 125gm/41/2oz natural yogurt.
:> ice cubes to serve.


:> Juice the carrots, put the juice into blender with avocado,beansprouts
and yogurt and continue blend until smooth..
:> Pour into a glass over ice and garnish, and ready to serve

Saturday, June 13, 2009

Award and Tag from Hani

This Award was given by Hani..Thank you so much...

I have been tagged on..
5 things about cooking I like the most. What inspires me to cook.

1) for me cooking is chalenging
2) I can create my own recipe
3) I am satiesfied when people loves what I cooked
4)Cooking is an art of skill.
5) No cooking no money

I pass this award to...

.my favourite recipes
2.simply me
mommy otai
maklang corner
5.lets dine out

Tuesday, June 2, 2009

Japanese udon soup


:- 500ml plain water
:- 1 ladle kikkoman sauce
:- 1 ladle mirin
:- 1 teaspoon hondashi


1:- bring to boil after that simmer about 3 minute.
nice to eat with udon and soba noddles, vegetables