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It’s hard to imagine Ukrainian life without vareniki (or pierogi – the polish name). Some foreigners don’t understand why everybody in Ukraine are so obsessed with vareniki, cause according to them “they are just the dumpling-like pastry of unleavened dough with different stuffing”. But for Ukrainians vareniki are magic dish, I would say that they represent the Ukrainian soul – seemed to be simple outside but very rich and deep inside.
You can eat vareniki all day long – as the hot snacks (vareniki with potatoes, topped with fried salo bits – shkvarky and onions), as the main course (vareniki with meat, cabbage, mushrooms, beans and liver), as the desert (vareniki with cherry, cottage cheese, jam and berries topped with honey and sour cream).
There are also lazy vareniki in Ukrainian cuisine – but not because of Ukrainian ladies are lazy, they are just simpler and don’t take a lot of time to cook.
The shape of traditional Ukrainian varenik reminds a crescent. Ancient Ukrainians brought vareniki to the fields not only because they were nourishing food but also symbolized a good harvest.
There were others symbolic meanings of vareniki in the Slavic ancient world. For example, bridesmaids always brought vareniki at the second wedding day as a symbol of wellness in family. Ancient Ukrainians thought that vareniki were almost the medicine – so they were given to pregnant women. Vareniki with cottage cheese were the “best weapon” against evil ghosts.
It’s interesting to know, that vareniki have the origin in Turkish cuisine. But Ukrainians created a lot of recipes of vareniki so nowadays it is 100 percent Ukrainian dish. You may also know the traditional Russian dish – pelmeni (meat dumplings). The main difference between them are the size (pelmeni as usual are much smaller than vareniki) and also the staffing (pelmeni have meat stuffing and they can’t be sweet).
Ancient Ukrainians ate vareniki on special occasions – weddings, birthdays, Pancake Day, Christmas and Easter. At the Christmas feast vareniki with different stuffing meant the union of generations.
Nowadays Ukrainians like to have some divination with vareniki in Christmas time. It is quite simple – while Ukrainian women make a lot of vareniki with different stuffing, they put in several vareniki some sugar, salt, peppers, carrot and even coins! The person who finds sugar will have a “sweet” and successful year, salt – will have some troubles, peppers in vareniki means life’s changes, carrot means love and relationship (so single women were trying to make a lot of vareniki with carrots), coins will bring wellness and new project and maybe the broken tooth:)
Guess where you can find the monument of vareniki? In the Canadian city Glendon, Alberta, where immigrants from Ukraine created the unusual monument of vareniki (pierogi). The big 9 metros stone varenik weights at about 2700 kilos.
This huge love to vareniki proves the fact that Ukrainians are quite simple people who are hospitable, generous and like to share. Because nobody makes only one varenik! It always should be a huge plate of vareniki for every taste!
I guess every Ukrainian single woman knows the secret family recipe of how to make the tastiest vareniki. And she would like to treat you with the best vareniki ever, because except for the dough and stuffing they have positive energy of a hostess and her Ukrainian spirit. So be careful while trying the first serving of vareniki – they may cause addiction

Pumpkin brownies - without chocolate

I was hoping someone could help me here. We were in Hawaii a few weeks ago and bought some pumpkin brownies. They were moist and delicious and, most importantly, without any chocolate. Sadly, I have not been able to find anything close in my searching.

Does anyone here have a really good pumpkin brownie recipe?

Drunken Pumpkin Gingerbread Snack Cake

Pumpkinnnn. Still on the pumpkin train.

This Drunken Pumpkin Gingerbread Snack Cake whips up quickly, but then sits overnight to let the flavors meld. It's a great holiday or company cake -- or a great Monday cake, let's be real. If you're not a huge fan of rum, feel free to substitute bourbon or whatever you enjoy -- or leave out the alcohol altogether.

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To read about places I'd love to live, chime in about how people survive living in cold places, and see more photos, please head over to Willow Bird Baking!

x-posted to food_porn, picturing_food, cooking, bakebakebake


Hi folks some really interesting people and advice on here if I can be of help or confusion drop me a note

I'm looking for some advice on canning and pressure cookers looking an app 25 l pressure cooker and can't really decide between electric and hob based, I'm an induction guy by the way.

Now sure about present time, but about 25 years ago you could buy this treat at every bakery department or store in Ukraine. They were about double the size compared to mine, no fresh berries, mixture of jam and grated nuts at the bottom and a mountain of whipped egg whites on top. Used to cost 22 kopijkas (small change in Ukraine). The name was "Korzynky" or "Koshychky" which is essencially "Baskets" in Ukrainian. Well, I have the commercial recipe, which I will share along with some changes we decided to make. Enjoy!
Foody Thursdays - Filled Tartlets
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Oh, you know. Just one of the best desserts I’ve ever tasted. NO BIG DEAL. These are so worth the time and energy to get them on your table. I highly recommend these for any special occasion, including Wednesday.

I took my pumpkin yeast dough and filled it with an insane mixture of butter, cinnamon, sugar, maple candied pecans, and magical unicorn dust. Well, that’s what it tastes like, anyway. Then I topped the rolls with this delectable pumpkin spice cream cheese icing. The result is a special fall dessert that would be perfect on a holiday table (but I'll eat it on any ol' table, thanks.)

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To read my musings on technology, read more about pumpkin rolls, and see more photos, please head over to Willow Bird Baking!

x-posted to food_porn, picturing_food, cooking, bakebakebake

Pumpkin Cheesecake Cinnamon Rolls

These Pumpkin Cheesecake Cinnamon Rolls are all gussied up for fall. They start with a pumpkin yeast dough that gets filled with a thick cheesecake mixture before being rolled up, baked, glazed, and topped with Maple Candied Pecans, because why not? Enjoy!

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To read about my recent social faux-pas, read more about pumpkin rolls, and see more photos, please head over to Willow Bird Baking!

x-posted to food_porn, picturing_food, cooking, bakebakebake

Quick and Easy Maple Candied Pecans

These pecans are salty and sweet and scream fall. You probably have everything you need to make these in your pantry right now. Feel free to double this recipe, but be sure to use 2 baking sheets instead of one so you can spread out the nuts.

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To read about why I love haiku, read haiku, and write your own haiku -- because obviously that relates to candied pecans -- please head over to Willow Bird Baking!

x-posted to food_porn, picturing_food, cooking, bakebakebake

Sausage & Egg Breakfast Wraps

I can't even remember the last time I posted here, I think its been a year! Alot has happened, I've moved(bought my own place finally!), one of my recipes was included in an online magazine thingy and I contributed a recipe to a book about Glasgow! Its been crazy and as much as I enjoyed all the attention, I'm glad things are calming down for a while.

There isn't much cooking in this recipe, its more of an assembly job than anything else. Its soooo simple and yet soooo tasty! Something a little different for Sunday breaky. You basically cook off some sausages and eggs put them in a wrap. You can put any combination of things in the wrap - bacon, beans or how about eggs n black pudding?

There's more pictures on the blog -www.fussyeater.net and some information as to why breakfast is important, especially if you suffer from PCOS

Bison steak

Buffalo ( Bison ) steak, true American Delicacy

There is a cooking technique called "Blackened", which is used on meat or fish. It's perfect for bison meat. Bison or buffalo is really lean meat, so this technique is perfect.


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Tomato basil hand pies.

I'm using tomatoes and basil, both fresh from my garden. Oh, by the way, I garden. Don't get me wrong, the walls were gyrating thanks to DRI this whole while, and I spent a little while in a few dumpsters just last week.. but nothing beats garden fresh herbs and vegetables.
Yields: 5

Ingredients I
2 1/2 cups white flour
3 tsp baking powder
2 tsp white sugar
1 tsp salt
1 tsp oregano
2 tbsp canola oil
~1 cup warm water
Ingredients II
Tomato paste
Basil, roughly chopped or pulled apart
Olives, pitted and quartered
Himalayan pink salt
Freshly ground pepper
--optional, other fillings of your choice
Preheat oven to 400F.
For the dough, whisk together all dry ingredients, then add in your wet ingredients. Roughly mix with a fork, then get those hands in there. The dough should be a little sticky, but not so much it sticks ruthlessly to your hands. If that's the case, add a little more flour. Add your ball of flour to a lightly floured surface and knead for 3-4 minutes. Ensure the dough remains a little sticky or it won't stick together nicely when you press the edges together.
I Pam'd the press, after learning the tough way it's for the best. Add your ingredients into the press, being mindful of the edges. Add your seasonings on top, the tomato paste doesn't have the high sodium content like premade pizza sauces. The edges best stay clean so the guts don't spew out during pressing and baking. I pressed the edges together, and used my finger to push away the excess dough, which I added back to my dough ball.
Bake at 400F for approximately 12 minutes. The pies are ready when you tap on the tops with a utensil and they sound a little "hollow", and the bottoms will be browned nicely. Let stand for 5 minutes before gorging.

Drenched Lemon Cream Cake

1. I made you lemon cake that rockkkkks. I ate 4 pieces in a day. I'm a little embarrassed that that is not hyperbole. But whatever. Own it.

2. I'm pissed off about the celebrity photo leak -- and by people's reactions. I didn't want to get too #realtalk in my WBB post because my blog audience isn't ready for that and I just gave them a dose re: Ferguson that I want to let them digest. But this is exactly what people talk about when they talk about rape culture: being welcoming, excited about, and rewarding of the violation of women's bodies and privacy. The victim blaming and frat-style high fiving over this, I can't even. But anyhow, read my somewhat sanitized thoughts over on the blog. I should journal in my actual LJ more than I do, because I need to be more vehement about this stuff. Anyhow, cake.

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To read some thoughts about, ahem, private photos, and see more photos of the cake, please head over to Willow Bird Baking!

x-posted to food_porn, picturing_food, cooking, bakebakebake

Looking for a grilled mozzarella recipe

I found a really interesting recipe for mozzarella on the grill.  We live in South Florida so the grill gets a lot of use and this sounded really yummy.  So I bought the mozzarella but now cannot locate my recipe!  I think my husband tossed (hopefully recycled at least but who knows) the magazine.  HELP!!!  I've been Googling madly but all I can find are recipes for fried mozzarella sticks and grilled cheese sandwiches.

As far as I remember, the recipe involved breading slices of mozzarella (maybe around 1/2 inch thick?) with I think Panko, but I can't remember what else was involved.

Anyone have a recipe for this???  I have all this lovely fresh mozzarella to use!  Okay, I obviously can use it for something else, but darn it - that grilled mozzarella sounded REALLY REALLY GOOD!!!

Ukrainian Doughnuts - Пампушки

Yes, those are the ones my son was making and selling to get some cash for his new bike. We got tons of compliments and tons of recipe requests. So, here it is, so simple - 13-year old who never cooks can make it!

Ponchiki - icing sugar
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No-Bake Coconut Icebox Cake

I'm on a quest to create a coconut cake for all baking levels.

So here it is, finally: the easiest ever coconut cake! It's a coconut cake for the masses. Too lazy to bake? Too hot to bake? Too busy to bake? This is your coconut cake. Lucky you, because it's also totally insanely delicious. Just be sure to buy really good shortbread cookies. Enjoy!

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To read some thoughts about race that I hope will be valuable to you in the wake of what happened in Ferguson, MO, and see more photos, please head over to Willow Bird Baking!

x-posted to food_porn, picturing_food, cooking

Taco Stuffed Portobello Mushrooms

These stuffed mushrooms are low-carb, lightning fast, and so very delicious! Mike and I can down six of these between the two of us, but I think this is probably three servings for more civilized folk. Enjoy!

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To read the very teensy post this week (including an important request from me, ha) and see more photos, please head over to Willow Bird Baking!

x-posted to food_porn, picturing_food, cooking, bakebakebake
First and foremost: New mods!
I'd like to say thanks to everyone who applied here, but unfortunately I couldn't accept them all. Your four new mods are:


Secondly: New contact info!
The new community for getting in contact with the mods of cooking can be found at cookingmods and here is the contact post. All of the mods' PM information can be found in the userinfo of that community as well.

Lastly, possible new look?
In my personal opinion, the layout here at cooking is, while on-topic and food-related, a little outdated and bland. I'd really like to give it a fresh new look but would love to hear from you all about what you think about it before changing anything. Please fill out this poll. We know there is no way to make every member happy but we're going to do everything we can to make sure our decision is fair and goes with what the majority of the community seems to want. :)
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I used to hate cottage cheese as a kid. And my Grandma used to say that if I don't eat it I would never grow and my bones would be all weak. See what happens here? I am almost 6 feet tall and I never broke a bone in my life. And now, like 30 years later I don't mind cottage cheese.

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Easy Carrot Cake with Whipped Icing

This cake is perfect for those of you who love carrot cake but don't want to spend the time and energy to make a layer cake. This cake is quick, simple, and small, so you won't end up with too many leftovers. And this whipped icing is basically the best icing in the universe.

Other than that, I wrote you a long, venty rant on the blog -- so if you're into that sort of thing... ha.

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To read more about this cake, read my venty rant about an article that sent me right over the edge this week, and see more photos, please head over to Willow Bird Baking!

x-posted to food_porn, picturing_food, cooking, bakebakebake

This recipe is by Harlan Goldstein, Chef of the Gold by Harlan Goldstein.

This dish was created for the opening of Gold restaurant. It has now become the signature dish. The sweetness of the Hokkaido Scallop, the texture of the 52 degree slow-cooked Italian egg and the fragrant taste of the white truffle dressing just says boom boom boom.

[Spoiler (click to open)]
For the Hokkaio Sea Scallops:
8pcs Hokkaio Sea Scallop
4pcs japanese Egg(Slow-Cooked)
80g Citrus Dressing
40g White Truffle Dressing
80g Romaine Lettuce
10ml White Truffle Oil
Snipped Chives
Extra Virgin Olive Oil
Salt and Pepper

Citrus Dressing :
2g Orange Zest
2g Lemon Zest
10g Fresh Orange Juice
10g Fresh Lemon Juice
5g Teriyaki Sauce
10g Japanese Soy Sauce
5g Garlic Mash
50g Extra Virgin Olive Oil
Salt and Pepper

White Truffle Dressing :
15g Black Truffle Paste
Half pc Italian Egg Yolk
50ml Black Truffle Juice
100ml Corn Oil
50ml White Truffle Oil
0.5 tbsp Sherry Vinegar
Salt and Pepper

For the Hokkaio Sea Scallops:
Slice sea scallops into two pieces.
Marinate with two spoons of citrus dressing.
Add chopped chives on top.
Arrange dish with chopped Romaine lettuce on bottom of plate.
Add sea scallop and slow cooked egg on top.
Drizzle with white truffle oil, olive oil, and top with white truffle dressing, summer truffle shaving.

Slow cooked egg:
Place organic egg in a saucepot with water heated to 56 degrees. Celsius for 50 minutes.

Citrus Dressing:
Zest orange and lemon.
Place all others ingredients in a bowl.
Add olive oil, season to taste, and whisk thoroughly.

White Truffle Dressing:
Place egg yolk only in bowl. Whisk constantly adding corn oil slowly until it thickens.
Add all others ingredients.
Mix well and season with salt and pepper.

See full article here

LF Mods!

cooking is looking for mods!

As of right now, I am the only mod who is still active on LJ. I'd love some help running this place, so I am looking for 3-4 people to welcome on-board.

Modly duties include:
  1. Approving members.

  2. Making sure the posts that come in are tagged properly and approving or rejecting them.

  3. Responding to any questions, comments and/or concerns that come in from members.

  4. General stuff like implementing changes every so often.

If interested, fill this out (right click inside the box, click 'select all', copy and paste) and leave a comment to this post! All comments are screened!

Note: New mods will be added on August 14, 2014.

Sourdough pancakes

We have established a family tradition that Saturday morning is pancake or waffle morning. I make the batter the day before which helps to ensure that all the ingredients are completely mixed and that the flour has soaked up all the liquid goodness. The other upside to this advance mixing is that it gives the sourdough starter a chance to make the batter all tangy and yummy, as well as leavening the batter which results in ethereally light pancakes or waffles. I also add yeast to the batter for additional lift.

Basic pancake/waffle batter
1 egg (or 1 tablespoon ground flax seed mixed with 3 tablespoons water)
1 cup milk (or nut water. If it doesn't come from a mammal it isn't milk;))
1 cup all-purpose flour
pinch of salt
(optional - 1/2 teaspoon bread yeast and a tablespoon of sweet stuff - sugar, honey, maple syrup - to feed the yeast)

Add all ingredients, mix throughly by hand or with mixer. Allow dough to rest at room temperature for at least 30 minutes. The best results for us come from leaving the batter out for a couple of hours at room temp until it becomes all bubbly and tangy smelling. Once the yeast and sourdough colony is activated, you should put the batter in the fridge overnight - your patience will be rewarded!

Sourdough pancakes
Make sourdough starter! This is about as easy as it gets:


One important point - make the sourdough starter with filtered tap water. Filtering the water through activated charcoal strips out the chlorine, which is Not A Friend of the wild yeasts and bacteria you want to colonise your starter.

The feeding routine for the starter involves pulling out 1 cup a week of the starter. Instead if discarding the mix, add it to your pancake batter before mixing which will allow you to make sourdough pancakes or waffles OF AWESOME the next day. The best thing? This gives you an excuse to make sourdough bread, pizza base, or pancakes/waffles once a week, and it's super cheap to make :)

This recipe from Michelin Starred chef Oriol Ivern from Barcelona

I choose this dish because is very typical from the Catalan cuisine mix meat and fish and we called “mar i muntanya” that means “sea and mountain” but in this case we try to get the best from the squid and give some fresh ingredients to balance the black sausage like the fennel.

[read more]Ingredients
big squid
fennel herb
black sausage
olive oil
trumpets "Cratherellus Cornucopioides"

We clean the squids and we cut with the small incisions to make the cuisson very quick.
We cook the trumpets with the shallots and is no more water on the pan.
We get the squid skins to make a stoke, sautéing the fennel and let cook for 20 minutes together.
we cut the sausage in a cubes and we warm.
we cook the squid cut it in a wok very quickly.
We dress the dish.

See full article here
Love coconut cake but don't want to spend two days making a layer cake? This coconut sheet cake is incredible -- and can be whipped up in 10 minutes flat, baked in 15 minutes flat, frosted in 10 minutes flat, and eaten in... well, you can imagine. There is a 3-hour chilling time in the middle, but what's hard about throwing something in the fridge? Best of all: it is insaaaanely delicious!

I think you could probably half this recipe to bake in an 8-inch square pan, but I haven't tried. Let me know if you do!

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To read my kitchen cleaning tips and add your own, please head over to Willow Bird Baking!

x-posted to food_porn, picturing_food, cooking, bakebakebake

Strawberry Pop-Tart Pie

Strawberry Pop-Tart Pie! I admit it sounds weird, like I baked some pop-tarts into a pie, but that’s not it at all. It’s actually just a bright, fresh strawberry pie with a killer flaky crust topped with a sweet almond glaze. And it looks like a giant strawberry pop-tart, hence the name! The pie doesn’t hold its shape very well, so we ate it in bowls with giant scoops of vanilla bean ice cream, almost like a cobbler. The whole strawberries make it especially succulent and summery.

I worked with this crust before and haaaated it for some reason? I think I was a little less experienced and didn't realize that I could be aggressive with flouring my counter, because this time I absolutely loved it. The vodka is essential to the texture of the dough and imparts no taste (and the alcohol bakes out), so please don't substitute. Though I haven't tested, I think you could use fresh berries for this dish if you cooked them down for less time. Don't go too nuts with the glaze or your pie will be too sweet -- I recommend drizzling a little less than I did in the photos below and then reserving the rest to pour over individual slices as desired.

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To read my issues with "yucking someone's yum," please head over to Willow Bird Baking!

x-posted to food_porn, picturing_food, cooking, bakebakebake

Smoked Salmon and Whitefish Salad Melts


I haven't forgotten about LJ (like most of the world, what the crap?) but I got behind in posting my recipes here and then I didn't want to, like, spam post 80 billion of them and so I felt overwhelmed and... yeah.

But here I am again. Phew. I guess I'll try to post a recipe a day and catch up? Or is that annoying and should I just start here and not worry about catching up? You can always head to the blog if you want to see the recipes I skipped -- there are some great ones.

This one is fantastic: buttery, golden toast topped with a thick schmear of cream cheese, melty Gruyère, heirloom tomatoes, salmon, and fresh smoked whitefish salad. This heavenly combo was inspired by a bagel I ate in NYC. A quick note regarding the fish: it matters that you get great smoked whitefish. I was crazily impressed with the Blue Hill Bay smoked whitefish I bought (not so much with the other brand I tried — flattened, salty, and rubbery. Ew.) I also bought a super oily and lovely package of Nova smoked salmon trimmings. The fish is in the spotlight here, so it’s worth it to find great quality products. You'll probably have some whitefish salad left over after making your melts -- a treat for tomorrow's lunch!

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To read my social media confessions and see more photos, please head over to Willow Bird Baking!

x-posted to food_porn, picturing_food, cooking

2 Questions

1. I have some cooked plums which are incredibly sour. I added what seemed like tons of sugar when cooking them down, but theyre still really sour. What can I do with them?

2. Any ideas for dressings for bean salads? I'll post what I usually do under the cut, but I'm looking for a bit more inspiration.

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Camping Special - Cooking at Pinery

Remember the song from Mary Poppins - I love to laugh? Well, I love to cook, long, loud and clear, I love to cook so that everybody can hear. No matter where  - my comfy kitchen, friend's cottage or camping lot. This is a new twist on famous fire baked potato - give it a try!
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Ukrainian style pork roast

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This is very popular and very simple way of cooking a pork roast in Ukraine and not just Ukraine, but Russia and Belarus as well.

The sweetness of natural pork here is being complimented by sweetness of a carrot and aroma of garlic.

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on-the-go/easily reheated meals?

Our daughter has swimming lessons in the evenings starting next Monday that will go for 2 weeks. Class time is an hour after I get off work, and we live 20 miles away, so running home for supper is not feasible. We will have access to a fridge and microwave at DH's workplace, where we will likely hang out for that hour to eat.
What are some options for meals for those 2 weeks? The things I thought of are sandwiches, and making a batch of hotdish that can be reheated... what else? I have a feeling those options will get boring quickly. I'll have to do most of the cooking on the weekends because we won't get home until around 8:30 each night.
No dietary restrictions, other than I'm watching calorie intake for weight loss, so mostly healthy options are a plus. Also I don't care for fish/seafood (although DH and DD like it.) Budget-friendly is good too.

Creamy portobello and kale quinoa bake

This quinoa bake is creamy and comforting, but is also packed with portobellos, kale and tomatoes, to make it really nutritious too!

Recipe and more photos here - along with an international giveaway!

Creamy portobello kale quinoa bake 9
I'm trying to include more veggies into my diet. I'm not very good at it. Can you share some of your favorite vegetarian/vegan recipes?

Non-Dairy Ideas

Hi all! So it has been suggested by my doctor that I try to do a dairy free diet for a while. I kinda thought that was no problem until I looked through my recipes and found dairy in 90% of them. Wow! Need new recipes!!!

I have a chicken stir fry that I am doing tonight, I have some ideas for tacos/fajitas, also have lots of non-dairy salmon recipes but we don't tend to eat a lot of salmon on the weekdays. I can also do spaghetti with marinara. I don't eat beef, but I eat everything else and we are not very picky. I don't mind putting almond milk in a recipe, but please no fake cheese... Yuk!

thanks in advance!

The Ramen Noodle….

What's your favorite way to jazz up ramen noodles?  I know there are a bunch of websites that give 'recipes' but after trying a handful… um…  well let's say they were wanting!

Right now I"m eating Oriental ramen as directed on the package, then mixed w/peanut butter (only had creamy on hand), dash of soy sauce and some crushed red pepper.  Wish I had scallions!!!  The broth ends up delicious.

So go!  What's your favorite way to make them yummier?  OR what do you use them in?  

Cold yoghurt soup


Do you like Tzatziki sauce? Well, imagine it is a soup, I mean really cold soup. Balkan countries prepare it for hundreds of years; it is really refreshing when it’s 100 F outside. I prepare it every summer

So, what do you need?

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Allantic cod fillet
Seasonings to taste

For the Ratatouille:
1 green zucchini
1 yellow zucchini
1 red onion
1 eggplant
1 red bell pepper
1 yellow bell pepper
1 spoon of garlic paste
1 thyme
1 rosmary
Tomato juice


Pan fried all the ingredients together, and add some tomato juice after 10 min of cooking,

Let cook for some minutes more. rectify the seasoning.

The fish is just seasoned with salt and white pepper and pan fried.

See more full step-by-step instructions HERE


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