How To Make Mouthwatering Homemade Salsa!
Posted on 2 September 2009 under Ethnic Recipes, How To Articles, Low Fat Recipes, Mexican Dishes, Quick & Easy Recipes, Spanish Dishes | 2 Comments
If you have ever had homemade salsa you know there is just no substitute. Just smelling the peppers and tomatoes, the onions and cilantro as you cut and mix them is a delight. Whether you are looking for a new recipe with great instructions, or you have never made this delightful companion for Spanish and Mexican dishes, you should check out: How To Make Salsa. Your taste buds will thank you!
Red and white daikon radish salad
Posted on 20 July 2008 under Ethnic Recipes | No Comments
Choose bunches of red radishes with fresh, bright green tops and thin roots at the base that look healthy and not withered. They’ll have smooth skin if they are fresh, avoid any that are spongy. Don’t go for the ones packed in plastic without their green leaves, they may have been on the shelf for a week. When buying daikon look for fresh firm white samples with no blemishes and store in a plastic bag in the crisper of the fridge.
Tartare of tuna with wasabi dressing on avocado cream
Posted on 19 July 2008 under Ethnic Recipes | No Comments
The first nutty, buttery avocados of the season are here, with successive varieties arriving as the months become cooler. The fruit matures on the tree but ripens when harvested - firm avocados can take two to six days to ripen at room temperature.
Soba noodle sushi rolls
Posted on 18 July 2008 under Ethnic Recipes | No Comments
Almonds boast quality protein, beneficial mono-saturated fats and not a jot of cholesterol. When compared to other nuts, almonds win: born with a host of micronutrients, especially calcium and quality fibre - which you’ve probably worked out as it gets stuck between your teeth.
Sweet glazed salmon
Posted on 17 July 2008 under Ethnic Recipes | No Comments
Use this glaze for all oily fish as it makes them less rich. Buy your fish with skin on, as it becomes deliciously crisp once grilled
Calamari salad
Posted on 16 July 2008 under Ethnic Recipes | No Comments
It helps if you are a sushi chef, like the creator of this recipe, Ocha’s Yasu Yoshida, but if the thought of dissecting a calamari doesn’t make sense, then go ahead and buy fresh calamari rings from a trusted fishmonger.
Pan-fried chicken with sesame and brown-sugar dressing
Posted on 15 July 2008 under Ethnic Recipes | No Comments
A classic dish with a Japanese twist.
Sushi salad sandwich
Posted on 14 July 2008 under Ethnic Recipes | No Comments
Here is a simple yet inviting recipe adapted from the popular Californian sushi roll - easily put together and best eaten by the sea.
Chilled green tea noodles with eggplant caviar
Posted on 13 July 2008 under Ethnic Recipes | No Comments
Try giving it a Mediterranean flavour by using some virgin olive oil and such things as roasted pine nuts, perhaps sliced black olives or some anchovies. It should be slightly salty, oily and lemony.
Corn and mung ramen
Posted on 12 July 2008 under Ethnic Recipes | No Comments
Bean sprouts are actually born in the dark. Beans are fed fresh water, then left to germinate for several days, with regular washing and watering, until plump and mature. Store-bought sprouts ought be stored in water, which is changed daily. They’ll last up to three days. Cook while fresh and make sure to add at the end of a stir-fry, cooking for only 30 seconds.