Combine the first six
ingredients. Bring to boil ,lower heat and simmer an hour.Remove the
soup bone and add vegetables .Continue simmering until vegetables are
tender. Season it.
One or two hours before
cooking the roast, season generously with salt and pepper. Insert
slivers of garlic in slits in roast made with a sharp knife. Rub
mustard all over the meat. Wrap well in foil and place in refrigerator
until ready to cook.
When ready to cook, coat all sides with flour. Heat cooking oil in a
large pot and cook meat to a golden brown on all sides. Cover pot with
a tight fitting lid, turn the heat low and cook about 2 more hours. If
heat is low enough you should not have to add any water, but turn meat
frequently, careful not to prick with a sharp object for fear of losing
the precious juices.
Cook onion and celery in
meat drippings until clear and tender, stirring occasionally. Add
water. When liquid comes to a boil, add cornstarch mixture. Cook until
thick and smooth. Add more seasoning (salt and pepper) if necessary.
STUFFED CRAW FISH BISQUE HEADS
INGREDIENTS
- 1 - 1/2 cup craw fish tails, cut in small pieces 2
slices stale bread, soaked in 1/4 cup milk
- 25 more or less, craw fish heads 2 tablespoons of
well beaten egg
3 tablespoons butter or margarine 1/3 cup water, mixed with craw fish
fat
- 1 medium onion, chopped 3/4 cup cracker crumbs
- 1 stick celery, chopped 1 more tablespoon butter
- 1 clove garlic, mashed 2 tablespoon Parmesan cheese
- 1 teaspoon salt 1/2 teaspoon red pepper
INSTRUCTIONS
Cook onion, celery and garlic
in butter over medium heat until tender, stirring occasionally; add
bread soaked in milk; stir until glossy and bread leaves the pot clean.
Stir in the egg; add salt and pepper, set aside to cool.
In another saucepan, heat water, craw fish fat and remaining butter.
Let cool to lukewarm, then add cracker crumbs; stir in the cooked onion
and bread mixture. Beat until smooth, then add craw fish tails; mix
well. Season again if needed. Add Parmesan cheese. Stuff craw fish
heads with the mixture, then fry.
Coating for frying:
- 1/2 cup all-purpose flour 3 tablespoon milk
- 1 egg, mixed with 1/2 cup cracker meal or crumbs
INSTRUCTIONS
Cover all the heads with
flour, then with well beaten egg and milk; then with cracker meal. Fry
them in deep fat.
COOKING TIP: Once craw fish bisque heads are coated for frying they can
be chilled for many hours.
COOKING TIP: For stuffed craw fish bisque heads to be served in bisque,
bake only 15 minutes in 350 degree oven. Add to bisque and heat
through. Serve over cooked rice. Use about 4 stuffed heads per serving.
Norwegian Desserts
Strawberry cake with strawberry cream
The Bottoms of the cake
Instructions:
*
250 g hazelnuts toast in oven at 200
degrees in a quarter. Warning: They must not be burnt! Let the nuts
cool off then break them into smll pieces until they are crunchy and
powdery.
* 250 g Odense marzipan (almond paste), stir in half cup milk. Add them in the mixer.
* 6 egg whites of eggs beaten stiff. Add 250 g sugar.
* Hazelnuts, almond paste and whites eggs should be mixed together. Spread them on the cake's buttom.
Bake separately at 180 degrees for 25 minutes.
Let stand on baking paper until they are cold, preferably until
the next day. This can be baked about 2-3 days in
advance.
Cream:
* 500 g strawberries chopped coarsely.
* 2 cup whipping cream whipped off with 2 tablespoons sugar.
* 2 oz fresh creme beaten stiff and whipped off.
Decoration:
Add "the bottom "on cake plate. Fill up all the strawberry cream. Place
the second floor on top of strawberry cream. Visibility icing sugar on
top, so the cake is completely white. Garnish with half the
strawberries in the same size, often with Hams on.
Do not be tempted to over decorate - the best is that it remains
completely white. Form a ring around the edge and decorate it with
strawberries and creme.
Jordgubbsfrägilite av
Jorunn Marie Lyngen (In Norwegian)
Bunnene:
* 250 g hasselnøtter ristes i stekovnen på 200 grader i et kvarter.
Pass på: De må ikke bli brente! Nøttene avkjøles helt og males.
* 250 g Odense marsipan (mandelmasse) røres ut i en halv dl H-melk. Går
greit med knivene på stavmixeren.
* Eggehviter av 6 egg piskes stive. Ta i 250 g melis på slutten av
piskingen.
* Hasselnøtter, masipanoppløsningen og eggehvitene vendes forsiktig
sammen. 2 runde leiver strykes ut på bakepapir på bakeplater.
Stekes hver for seg på 180 grader i 25 minutter. Følg med !
La leivene stå på bakepariret til de blir kalde, gjerne til neste dag.
Leivene kan bakes 2-3 dager i forveien.
Kremen:
500 g jordbær hakkes grovt.
2 dl kremfløte piskes stivt sammen 2 ss sukker.
2 dl creme fräsche piskes stivt.
Alt vendes forsiktig sammen.
Pynting:
Legg 1 bunn på kakefatet. Fyll på all jordbærkremen. Legg den andre
bunnen oppå jordbærkremen. Sikt melis på toppen, så kaka blir helt
hvit. Pynt med halve jordbær i samme størrelse, gjerne med hamsen på.
Ikke fall for fristelsen til overpynting - det fineste er at det
gjenstår helt hvite partier - og at jordbærene danner en ring rundt
ytterkantene av kaka.
Check out some Thai Street Food
The Thai Street Food scene
is a fascinating wonderland of culinary delights catering for all
tastes including a variety of interesting fried creepy crawlies for you
to savour. There are a few places in the world where you can simply buy
street food that not only tastes good, but is perfectly safe for you to
consume. Thailand is one of them. Find more information at
here
