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Aye Chef - Cooking with style

Aye Chef - Cooking with style. Sauté Pumpkin with Zucchini Threads. Café de Paris Sauce / Butter. Saturday, May 14, 2011. 2 tbsp Olive Oil. 2 tsp Balsamic Vinegar. Cut the tomatoes into quarters, de-seed and dice finely. Peel the garlic and cut in half. Brush the bread slices with olive oil and place on a hot ribbed grill. Cook on both sides until toasted. Rub the bread with the garlic. Pile the tomatoes on the bread. Season and garnish with basil leaves, then drizzle with balsamic vinegar. The sauce was...

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Aye Chef - Cooking with style | aye-chef.blogspot.com Reviews

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Aye Chef - Cooking with style. Sauté Pumpkin with Zucchini Threads. Café de Paris Sauce / Butter. Saturday, May 14, 2011. 2 tbsp Olive Oil. 2 tsp Balsamic Vinegar. Cut the tomatoes into quarters, de-seed and dice finely. Peel the garlic and cut in half. Brush the bread slices with olive oil and place on a hot ribbed grill. Cook on both sides until toasted. Rub the bread with the garlic. Pile the tomatoes on the bread. Season and garnish with basil leaves, then drizzle with balsamic vinegar. The sauce was...

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3 amish white bread

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Aye Chef - Cooking with style | aye-chef.blogspot.com Reviews

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Aye Chef - Cooking with style. Sauté Pumpkin with Zucchini Threads. Café de Paris Sauce / Butter. Saturday, May 14, 2011. 2 tbsp Olive Oil. 2 tsp Balsamic Vinegar. Cut the tomatoes into quarters, de-seed and dice finely. Peel the garlic and cut in half. Brush the bread slices with olive oil and place on a hot ribbed grill. Cook on both sides until toasted. Rub the bread with the garlic. Pile the tomatoes on the bread. Season and garnish with basil leaves, then drizzle with balsamic vinegar. The sauce was...

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Aye Chef - Cooking with style: March 2010

http://aye-chef.blogspot.com/2010_03_01_archive.html

Aye Chef - Cooking with style. Challa - Jewish Sabbath Bread. New York Rye Bread. Tahini - Holy food of the Gods. Saturday, March 27, 2010. Is one of the most popular Italian cakes. It is made of savoiardi (otherwise known as lady finger biscuits or biscotts) dipped in espresso or strong coffee or rum, layered with a whipped mixture of egg yolks, mascarpone cheese, and sugar, and topped with cocoa. Merriam-Webster's Online Dictionary gives 1982 as the year of origin. Several sources (from Vin Veneto, dat...

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Aye Chef - Cooking with style: Sauté Pumpkin with Zucchini Threads

http://aye-chef.blogspot.com/2011/05/saute-pumpkin-with-zucchini-threads.html

Aye Chef - Cooking with style. Sauté Pumpkin with Zucchini Threads. Café de Paris Sauce / Butter. Saturday, May 14, 2011. Sauté Pumpkin with Zucchini Threads. This wonderful dish will complement a main serving on the side, or can be a dish on its own. I normally don't go for vegetarian dishes, being a carnivore myself, but my wife requested this so I thought, why not. The result was extremely tasty and was immediately added to my personal recipe book. Wash the vegetables and peel the pumpkin.

3

Aye Chef - Cooking with style: January 2010

http://aye-chef.blogspot.com/2010_01_01_archive.html

Aye Chef - Cooking with style. Beef and Guiness Casserole. Friday, January 22, 2010. This is a traditional Irish Halloween bread, usually stuffed with symbolic tokens, most popularly, a ring for marriage. Just warn your guests of the tradition, otherwise you'll be paying dentist bills :-). Ingredients: (Makes 2 loaves). 4 cups plain flour. 1 teaspoon apple pie spice. 2 satchets easy blend dry yeast. 6 tablespoons brown sugar. 1/2 cup butter, melted. 1 and 1/4 cups tepid milk. 1 egg, lightly beaten. This ...

4

Aye Chef - Cooking with style: February 2010

http://aye-chef.blogspot.com/2010_02_01_archive.html

Aye Chef - Cooking with style. How to make Vanilla Extract. Schina - Moroccan Hamin. Apple Pie Spice Mix. Friday, February 19, 2010. Hrayme (Hebrew: חריימה) is a traditional North African dish consisting of meaty sea fish and a red hot sauce. This dish mostly shows at Libyan or Tunisian Jewish cuisine. For this dish it is best advised to pick fishes with a lot of meat, such as:. Epinephelus (לוקוס), Narrow-barred Spanish mackerel (פלמידה לבנה), Mullet (בורי) or a Nile perch (נסיכת הנילוס). 1 fish (2-3 kg).

5

Aye Chef - Cooking with style: Café de Paris Sauce / Butter

http://aye-chef.blogspot.com/2011/05/cafe-de-paris-sauce-butter.html

Aye Chef - Cooking with style. Sauté Pumpkin with Zucchini Threads. Café de Paris Sauce / Butter. Saturday, May 14, 2011. Café de Paris Sauce / Butter. Café de Paris sauce is a complex butter-based sauce served with grilled meats. When it is served with a beef rib or sirloin steak, the resulting dish is known as entrecôte Café de Paris. The sauce was first popularized in the 1940s by the Café de Paris restaurant in Geneva, then owned by Arthur-François (Freddy) Dumont, and entrecôte. 3 tsp Dijon mustard.

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Aye Chef - Cooking with style

Aye Chef - Cooking with style. Sauté Pumpkin with Zucchini Threads. Café de Paris Sauce / Butter. Saturday, May 14, 2011. 2 tbsp Olive Oil. 2 tsp Balsamic Vinegar. Cut the tomatoes into quarters, de-seed and dice finely. Peel the garlic and cut in half. Brush the bread slices with olive oil and place on a hot ribbed grill. Cook on both sides until toasted. Rub the bread with the garlic. Pile the tomatoes on the bread. Season and garnish with basil leaves, then drizzle with balsamic vinegar. The sauce was...

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Pzazz, wowzer and kerching. That’s what our clients say we deliver for them. We hope you’ll forgive the technical terms. It roughly translates as impact, differentiation, connection and results. It’s about empowering ambitious companies to realise their full potential with intelligent, considered, strategic design. If you’ve recently found yourself saying that your own brand could do with more oomph, pzazz, wowzer and kerching, speak to Aye! It’s all we deal in. To see how we can help.