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Belyashi

February 15, 2012

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Thai Dessert : Khanom Kleeb Lamduan

Hi , next 3 weeks it's gonna be family meeting at my house. And this is a first time to have meeting here so we have a lot of things to do like buying a new dining table ( to make sure that our 15 guests are comfortable to have meal) , gardening a little bit and of course planing for the meal which are gonna be served for relatives. For about dessert, I would like to prepare Thai dessert which looks beautiful and it can be kept for a long time. So I can do a few days before meeting. I have a few recipes on my list already but I choose to prepare "khanom kleeb lamduan" because it contains only 3 ingredients. Moreover, it looks like Cambodia's national flower "Ramdul" or "Lamduan" in Thai which I personally think that they are beautiful and exotic at the same time. So I hope that my relatives like this. So let's see how to make this dessert. Ingredients ( for 15 pieces) 1. 1/2 cup all-purpose flour 2. 1/4 cup icing sugar 3. 3-4 tablespoons veg

Tatws Popty (Welsh Oven Potatoes)

Tatws popty is a traditional Welsh dish of roasted meat and potatoes. The name translates as "oven potatoes" so I don't feel too bad for leaving out the meat and keeping the traditional name. It's a versatile dish, everybody's nain (grandmother) has her own way of making it. Since I've left the meat out of mine, I've added in some extra vegetables to make it a complete meal. It's such an easy and comforting dish and is perfect for this cool weather. White wine is not a very common addition, but adds a lovely sweetness - you could use beer instead if you wanted a 'meatier' flavour to the dish. Tatws Popty Ingredients 6 large floury potatoes, peeled and cut into sixths (or just large chunks) 1 leek, washed and chopped into large pieces 1 large parsnip or swede (or both if you like), peeled and chopped into large chunks 1/3 cup vegan margarine/butter 3 tbsp olive oil 4 onions, peeled and thickly sliced 14 garlic cloves, peeled 2 bay leaves 2-3 spr

Vinegret – Russian traditional vegeterian salad with beetroot

How to boil vegetables for salad: Place beets, potatoes, and carrot into a large pot, cover with cold water seasoned with salt, cover with a lid, bring to a boil. Reduce heat to medium-low, partially uncover, simmer until vegetables are tender, but not mushy. After the water boils, the carrot takes 20 minutes, potatoes take 30 minutes, and the beets take about an hour. Note that the beets never get as tender as potatoes, so if a knife pierces them easily, they are done. Cool and peel the beets, potatoes, and carrot. Their skin will slide off quite easily, so you don't need a peeler. Use a paring knife for potatoes, carrot, and beets. Vinegret – Russian traditional vegeterian salad with beetroot. Not to be confused with the word “vinaigrette,” vinegret is a distinctively Russian twist on the traditional vegetable salad. The most obvious difference is that, unlike leafy salads with lettuce or spinach, vinegret uses boiled potatoes and chopped beets, giving it a bright red or magenta

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