In today’s dish, we will cook carrot in different way which can bring out the natural sweetness and intensifies their natural flavors. Let’s try it!
The irresistible attraction of Gratin has to be its creamy layers of potato and the cheese mozzarella. Just the thought of it is enough to make the mouth water. As the best demonstration of our motto, in our dish today will introduces you the simple ingredients, simple steps, but whipping it all into something palatably extraordinary! Delicious food need not necessarily entail complicated procedures, nor does it mean waiting for a century for that grumbling stomach to be satisfied. Easy steps and you too could produce the absolutely “délicieux” gratin. Continue reading
When it comes to Thai cuisine, we think sweet, sour, spicy!
A waft of the hot spicy smell is enough to make mouths water.
This time Jamie has introduced to us a classic Thai cuisine, Tom Yam noodles
Let our taste buds have a clash encounter with this rich, exotic Thai dish.
Into the kitchen we go!
Wrapping cooked food in lettuce rarely appears in Asian cuisine, The first time I tasted this dish, I found the concept incredibly similar to the Korean dish where they wrapped food in lettuce. Stir fried veges wrapped in lettuce, may at first glance be clashing, but it amazingly achieves a perfect balance between the stronger flavoured cooked veges and the refreshing, crispy taste of lettuce, the combination lessens the greasiness of the cooked veges, and the veges make up for the blander taste of the lettuce.
Hands ON everyone!
Classic risotto is made from either Carniola or Arborio rice. But today we will cook risotto differently. As there is not constant stirring required and we will use the overnight rice to make risotto taste as good as it does in a traditional way.