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Chinese Foods

There is an old Chinese  proverb that say To the ruler people are heaven ; to the people food is heaven food is precious to the Chinese and treated with great care and respect. For them diet and cooking are very impotent.

Chinese food should always be sweet, sour, bitter, salty and hot taste.

Traditional meal consist of two parts called ‘Fan-cai’

Fan means simply stable grain such as rice, noodles or dumplings

cai means which is anything else such as fish, meat, poultry and veritable dishes.

Italian Foods

Italy is a country positively vibrating with enthusiasm for life and for food ! It is rich in culture and natural resources. From glistening olives to fragrant, robust wins, sun- ripened tomatoes to creamy white cheese, the Italian cook has a wide variety of ingredient to choose from and uses every one with skill and dexterity.

Italian meals will always be three-course affair. meal will begin either with a pastaciutta or a soup , then there will be a main course, followed by fruit. As with everything else, customs differ from north to south. Northerners are tend to cook a big lunch. then have a more frugal everything meal, while be more substantial than the midday meal colazione means breakfast, but as breakfast usually consists of just a cup of coffee or very little more, in more refined circles colazione indicates lunch, while pranzo is an evening meal. Ordinary folk will call pranzo the middyy meal and cena the evening one pranzo is also a celebration feast.

Thai foods

Thai cuisine is the national cuisine of Thailand. Thai meals typically consist of either a single dish or it will be rice(khao in Thai) with many complementary dishes. Although rice is a mainstay at the Thai table, rice flour,egg or mung bean noodles are almost as widespread. Thai cooks have taken this Chinese import-the noodles- and created numerous delectable dishes, from stir-fries and salads to soups and delicate snacks.



Pumpkin Soup


20 ml olive oil

2 tbsp s chopped celery

2 bay leaves

5 fresh peppercorns

20 ml white wine

20 ml fresh cream

1/4 tsp ground pepper

5 tbsps chopped onions

2 tbsps chopped garlic

200 gms red pumpkin Cleaned and diced

Salt to taste

4 cups vegetable stock

For the Garnish

20 ml olive oil

4 tsps fresh cream


Heat the oil in a very bottomed pan. Add the onion, celery, garlic and bay leaves, and saute till the onions are light brown in colour.

Add the diced pumpkin and fresh peppercorns, and saute till the vegetables are soft.

Add the white wine and the vegetable stock and cook for 25 minutes till the pumpkins are soft and pulpy.

Remove from the heat and puree till the soup is of a smooth consistency.

Return to the heat, add the fresh cream and pepper powder, and simmer it for 5 minutes.

Serve hot, garnished with a dash of olive oil and a swirl of fresh cream.


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Posted by on September 21, 2012 in Soups, Vegetarian


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Fish is a superb food it is highly nutritious in proteins and vitamins and the carbohydrates are in the form of oils that are very beneficial to health. it is quickly cooked and easily digested.

Pressure cooking

Pressure cooking fish offers speed, control of cooking, and prevents the build up of fishy smells in the kitchen. The standard method of pressure cooking fish is high pressure steaming and it is one of the best and tastiest way of producing fish. The fish is laid on the trivet over super heated water or a fumet a light fish stock and the juices inside the fish are heated up. The taste is like top quality fried fish.

Buying fish

Good food starts with good ingredients. Buy your fish carefully. A fresh fish looks and feels firm, the eyes should be transparent and slightly bulging sunken and  glazed eyes are bad sign. The gills should be bright red inside and scales shiny.

To get rid of the smell of fish, boiling up a lump of sugar in a pan will counteract most kitchen smells; a slice of lemon will remove smells from the hands.

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Posted by on May 29, 2012 in Fish, Kitchen Hints



Cod Creole

500g fresh or frozen cod whole or in steaks

140ml fish stock

1teasoon lemon juice or vinegar


bouquet garni

50g butter

4 medium peeled tomatoes

4 medium onions

chopped parsley or green pepper


Pre-heat oven to 180C (350F, GM4)

The fish is pressure poached in this recipe. Remove trivet. Pour stock, lemon juice or vinegar into pressure cooker. Add seasoning bouquet garni and fish covered with buttered paper. Pressure cook for 5 minutes. Allow pressure to reduce at room temperature. Lift out fish and allow to drain.

Fry the thinly sliced onions and tomatoes separately in melted butter.

Flake the fish and season lightly with pepper. Spread the tomatoes over the bottom of an ovenproof dish. Spread the fish on to and then cover completely with onions. Decorate with strips of green pepper or chopped parsley. Bake for 10 minutes.


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Posted by on May 17, 2012 in Fish


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Potato Salad and Hot potato Salad


Potato Salad

6 medium potatoes

6 eggs

2 medium onions

280 ml (1/2 pt) salad dressing




diced cucumber or radish slices

lettuce leaves


Choose Potatoes of equal size. Wash well but do not peel. Place them on trivet, add water,close lid, bring to pressure and cook for 8 minutes. Reduce pressure quickly under cold running water.

At the same time hard-boil the eggs. Put eggs in cold water before shelling them. Drain and peel potatoes. slice the potatoes eggs and onions thinly, keeping them in separate piles.

Select a salad bowl that is fairly deep and arrange the ingredients in alternating layers as follows, potatoes, salad dressing, onion, egg, seasoning, until all the potatoes are used.

Reserve some egg slices for the top garnish. Diced cucumber and radish slices may be incorporated in the layers of ingredients.

Refrigerate until chilled thoroughly. Immediately before serving mix all together carefully with two spoons gently lifting and stirring without breaking the slices. Decorate the edge of the bowl with lettuce leaves and the top with slices of egg.

Sprinkle paprika over the dish.

Hot potato Salad

6 medium potatoes

4 eggs

4 slices of bacon

1 large sweet onion

175g (6 oz) celery

50ml vinegar

2 tablespoons of sugar

salt and pepper



Prepare and cook potatoes whole in pressure cooker. Hard-boil eggs at same time. Drain peel and dice potatoes into 13 mm (1/2 in) pieces. Shell and slice eggs. Keep warm (while preparing remaining ingredients) preferably oven proof dish on low heat. Reserve one egg for garnish.

Cut bacon into small pieces and fry in a pan until crisp. Cut celery finely and mince onion.

Remove bacon from heat and allow to cool slightly then add the sugar and vinegar. Return to heat and stir in the celery, onion and seasoning.

When all ingredients are hot remove pan from heat and pour the contents over the dish of potatoes and eggs. Garnish with the egg slices. Serve at once or keep hot until ready to serve.

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Posted by on May 17, 2012 in Potato, Pressure cooking, Salad


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Lamb Dopiaza

500g (1lb) stewing lamb

500ml (1pt) yoghurt

Fresh ginger root

1 tablespoon tomato puree

1 teaspoon ground cumin

1/2 teaspoon turmeric

1 kg sliced onions

2tablespoons ghee or oil

1 teaspoon garlic powder or 2 crushed cloves of garlic

1 tablespoon coriander

1/2 teaspoon cayenne pepper


Combine meat yoghurt, tomato puree, cumin, ginger, turmeric, garlic, coriander, cayenne and salt and fry gently in oil till all oil is absorbed. Add 140ml (1/4pt) water and simmer in open pan till that too is absorbed.

Now add a further 100ml (under 1/4 pt) water and lay sliced onion on top.

Pressure cook 10 minutes. Watch and listed carefully towards the end of cooking time. If valve stops hissing you have run out of cooking liquid.

Before serving squeeze lemon juice and sprinkle garam masala.

Works equally well with beef and chicken.



Chinese Chiken Rice Soup

Chop a quarter pound white meat of chicken with a little celery and onion. Boil until half done.

Add a half a cup of steamed rice to the chopped chicken meat, then two teaspoons of soya bean sauce.

Salt and pepper to taste. Add Stock as you desire.

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Posted by on December 27, 2011 in Chicken, Chinese foods, Quick Recipes, Soups


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Chinese Stock

Stock is the basis of many of the soups and Chop Suey gravies. It is best to parboil the vegetables before adding to the stock.


Clean a fowl. Chop up the bones; the neck bones are best. Place all in a large pan with cold water, then boil it slowly for two or three hours. When nearly cooked add 1 plant of celery (about 4 oz), 2 onion chopped, Season with pepper, Chinese soya bean sauce and salt.


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Posted by on December 26, 2011 in Chicken, Chinese foods, Soups, Stocks


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