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Versatile veggie with a burst of flavour
Trim the celery sticks by cutting off the tough ends and pulling off the strings along the length of the vegetable. Wash off the dirt at the bottom of the stalks and make sure all the dirt is removed.
Veggies score high on health
Use cooking oil that is rich in unsaturated fat, such as canola, sunflower or soya bean oil, instead of those rich in saturated fat. This helps to lower your risk of heart disease.
Roasted salmon with tamarind dressing : Asian touch to salmon
In the meantime, remove the small bones from the salmon fillet by feeling the flesh with your fingers and removing the bones with tweezers.
Multigrain carrot muffins : Morning spice
These muffins can be stored in an airtight container at room temperature for four days, or in the refrigerator for up to one week.
Heat-clearing rhizome
Chop the sugarcane into small pieces, cut each piece in half to rip it open. If using water chestnuts, cut off the top and bottom of the chestnuts.
Broccoli salad surprise : Broccoli, French beans and edamame salad with young coconut
When water boils, broccoli of bleaching, beans and beans of edamame of frozen. When the color changes, drain and soak in a cool water basin to stop cooking. Drain.
Tangy spiced fish : Tangy treat for the elderly
Heat oil in a pan and make jump onions cut out during five minutes until they become of gold. Add the sheets of curry.
Black fungus and daylilies with steamed chicken : Dispel heat with daylilies
Transfer the black mushrooms and daylilies on a dish before placing the pieces of chicken and the ginger cut in slices even on the top. Put this dish in a vapor. Add the wine and the vapor of Shaoxing under a strong flame during 15 minutes.
RECIPE Orange Cointreau jellies : Golden dessert to beat the glut
Representing gold, the Chinese give and receive these fruits during the new year - a lovely custom which, unfortunately, also gives rise to practical problems.
Tandoori tempeh with green chutney : Cut back on fat, not flavour
The more health-conscious may baulk at the thought of consuming the traditional Indian dish of paneer tandoori, or cottage cheese in a yogurt-based spice sauce.
Fleshy, tasty fish
Indeed, you can whip up all kinds of dishes with salmon, which takes well to most cooking methods, from baking to frying and grilling.
Brinjal pahi : Time to veg out
It's not as startling a suggestion as you may think. Lots of people do it, including the Hindus and Buddhists and, yes, the Sri Lankans, who may not all be vegetarian, but are brilliant at cooking vegetables.
Toss, rather than fry the rice
Fried rice is probably the first dish that many people learn to cook. A staple in most homes, you fry leftover rice with bits and pieces lying in the fridge, which usually include cucumber cubes and a beaten egg.
Toss colour into a salad : Colourful antioxidant salad
The colours are a clear clue to the health benefits you are getting, but it is something that we do not pay enough attention to.
Findings of studies on cordyceps
Cordyceps, one of the most valued Chinese medicinal herbs, has been used in traditional Chinese medicine to fortify the lungs and kidneys, supplement one's vital essence and support the immune system.
Crispy bread with health benefits
There are more than 700 varieties of cheese in the world. They differ according to country of origin, texture and the kind of milk that is used to make them.
Indian rice pudding goes light
Use unsaturated oil (such as sunflower oil, canola oil and olive oil) instead of saturated oil (such as ghee, butter and blended vegetable oil) to reduce your risk of heart disease.
Chilled tomato treat
It makes for a great treat. The salt enhances the flavour of the fruit, rendering it rich and full-tasting, despite the spartan presentation.
Fungus to improve stamina
Cordyceps is known as the Chinese caterpillar fungus because it is derived from a fungus which germinates in the living larva of ghost moths in winter.
Beefy noodles : Braised brown rice spaghetti with sliced beef
Plenty of vegetables are included as well, but take care not to overcook them. Stir-fry lightly to retain their flavours and crunch. Overly wilted veggies will taste bland and much of their nutrients would have been stripped away by the heat.
Simply addictive : Ikan masak assam and ulam
A simple but addictive dish, for it is tangy with tamarind, aromatic with turmeric and galangal, yet rich with the shrimp paste that also goes into the spice paste.
Cordyceps without the 'worm' : Cordyceps porridge with scallops
Wild cordyceps, however, are a hybrid of plant and animal sources, which is why the herb's Chinese name of dongchong xiacao is loosely translated as "winter worm, summer grass".
The New Outdoor Barbecue Recipe (Part 13) - Baked plum and cinnamon meringue
Beat the egg whites with an electric whisk until stiff. Very slowly, add the caster sugar – just 1tbsp at a time. Otherwise you’ll knock out all the air and end up with a flat meringue.
The New Outdoor Barbecue Recipe (Part 12) - Salt and sticky maple pineapple
Cut off the skin and slice the pineapple into wedges. Remove the hard central core. Melt 75g (3oz) butter in a large frying pan and, over a gentle heat, cook the pineapple for around 5 minutes until lightly browned
The New Outdoor Barbecue Recipe (Part 11) - Fruitful endings
Put all the ingredients for the sugar syrup into a saucepan and heat gently until the sugar has completely dissolved. Allow to cool then place in the fridge until cold.
The New Outdoor Barbecue Recipe (Part 10) - Courgette and broccoli salad
Peel the courgettes into ribbons with a peeler. Place in a bowl and season well. Blanch the broccoli in boiling water for 2 minutes then refresh under the cold tap. Add the capers, vinegar and oil and mix well.
The New Outdoor Barbecue Recipe (Part 9) - Sweet potato and sweetcorn salad
Heat the oven to 200C, 180C fan, 400F, gas 6. Put the sweet potatoes into a roasting tin, add the oil and toss well. Season and roast for 35 minutes or until just tender.
The New Outdoor Barbecue Recipe (Part 8) - Pesto potato salad
Meanwhile, bring a pan of water to the boil. Add the edamame beans, peas and broad beans, remove from the heat and leave for 2 minutes if frozen, drain and rinse under cold water.
The New Outdoor Barbecue Recipe (Part 7) - Fab on the side
Soak the bread in the milk and set aside. Cut the peppers into chunks. Slice the chorizo but keep it chunky. Cook it gently in a non-stick frying pan until browned and crispy then remove with a slotted spoon on to kitchen paper.
The New Outdoor Barbecue Recipe (Part 6) - Barbecued king prawns with Thai dipping sauce
In a small bowl, mix the garlic, ginger, lemongrass, chilli, palm sugar, rice wine vinegar, soy sauce, sesame oil and coriander leaves with 2tbsp water until combined, then set aside.
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