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The Food Note Book

The Food Note Book. Saturday, 27 August 2011. 450g thinly sliced beef 4 medium thinly sliced onions. 1 medium carrot thinly sliced oil. 1 clove of garlic thinly sliced 240ml red wine. 1tsp soy sauce 2 bay leaves. 1tbsp dried thyme 1tbsp Worcestershire sauce. Green peas for garnish. 4 cups of Beef Stock 440g Tinned Tomatoes. 1tbsp Tomato paste 2tbsp butter. Heat oil in frying pan and brown off beef strips. Add garlic and carrot. Add beef and continue to simmer. Add to stew along with left over ingredients.

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The Food Note Book. Saturday, 27 August 2011. 450g thinly sliced beef 4 medium thinly sliced onions. 1 medium carrot thinly sliced oil. 1 clove of garlic thinly sliced 240ml red wine. 1tsp soy sauce 2 bay leaves. 1tbsp dried thyme 1tbsp Worcestershire sauce. Green peas for garnish. 4 cups of Beef Stock 440g Tinned Tomatoes. 1tbsp Tomato paste 2tbsp butter. Heat oil in frying pan and brown off beef strips. Add garlic and carrot. Add beef and continue to simmer. Add to stew along with left over ingredients.

<META> KEYWORDS

1 japanese beef stew

2 hayashi rice

3 sauce ingredients

4 3tbsp flour water

5 posted by

6 no comments

7 chinese long soup

8 shred chinese lettuce

9 cinnamon toast

10 bread

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japanese beef stew,hayashi rice,sauce ingredients,3tbsp flour water,posted by,no comments,chinese long soup,shred chinese lettuce,cinnamon toast,bread,butter,cinnamon powder,granulated sugar,enjoy,turkey soup,1 shredded chilli,japanese dumplings,pastry

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The Food Note Book | thefoodnotebook.blogspot.com Reviews

https://thefoodnotebook.blogspot.com

The Food Note Book. Saturday, 27 August 2011. 450g thinly sliced beef 4 medium thinly sliced onions. 1 medium carrot thinly sliced oil. 1 clove of garlic thinly sliced 240ml red wine. 1tsp soy sauce 2 bay leaves. 1tbsp dried thyme 1tbsp Worcestershire sauce. Green peas for garnish. 4 cups of Beef Stock 440g Tinned Tomatoes. 1tbsp Tomato paste 2tbsp butter. Heat oil in frying pan and brown off beef strips. Add garlic and carrot. Add beef and continue to simmer. Add to stew along with left over ingredients.

INTERNAL PAGES

thefoodnotebook.blogspot.com

1

The Food Note Book: October 2009

http://thefoodnotebook.blogspot.com/2009_10_01_archive.html

The Food Note Book. Saturday, 24 October 2009. Prawn/steak noodles with peanut dressing. 1 tbsp soy sauce. 50g mangtout halved length ways. 1 diced red chilli. 1 tbsp sweet chilli sauce. 100g of noodles (preferably egg). 150g peeled cooked prawns or 0.292g of steak. 2 shredded sprig onions. Whisk peanut butter, sesame oil, soy sauce, sweet chilli sauce and 2tbsp of boiling water. This will make the dressing. If needed add more water to make sauce thinner. Sprinkle spring onions ontop and serve. Leave mix...

2

The Food Note Book: August 2009

http://thefoodnotebook.blogspot.com/2009_08_01_archive.html

The Food Note Book. Tuesday, 25 August 2009. 1 tsp of butter. 1 beef oxo cube. 750g peeled potatoes (diced). 1 tbsp french mustard. Preheat oven 200 degrees celcius. Boil diced potatoes in lare pan, when cooked remove from heat and allow to cool. Heat 1 tsp of butter in frying pan, add chopped onion and fry till golden brown. Add 1 tbsp of french mustard a large splash of wine and oxo cube and stir to mix. Reduce content and add another serving of wine. Add corned beef and mix into mixture. Coat fish cak...

3

The Food Note Book: Raspberry soup & vanilla cream

http://thefoodnotebook.blogspot.com/2010/09/raspberry-soup-vanilla-cream.html

The Food Note Book. Thursday, 23 September 2010. Raspberry soup and vanilla cream. 4 tbsp icing sugar. 1 lemon grass stick. Thumb size of root ginger. Vanilla pod or 4 tsp of vanilla essance. Bring water and sugar to the boil in a pan. Roughly chop ginger (remove skin) remove outter layer from lemongrass and chop and add it, add vanilla pod/ 2 tsp of essance if you use a pod then remove the seeds and keep them for later, Remove pan from the heat. Eye of the divine. Subscribe to: Post Comments (Atom).

4

The Food Note Book: Chinese Long soup

http://thefoodnotebook.blogspot.com/2011/08/chinese-long-soup.html

The Food Note Book. Saturday, 27 August 2011. 300g pork fillets/chicken breast 6 large spring onions. 200g Chinese lettuce 1tsp ginger puree. 1 tbsp Rice wine 3 heads of Bok Choi. 100g bean sprouts 1.5l of chicken stock. 2tbsp light soy sauce 200g thin egg noodles. Grill pork until cooked and slice thinly (ensuring even in width) There should be no blood and meat should be white. Slice bean sprouts and bok choi ensure there is some chunk to them but not massive. Boil noodles until cooked.

5

The Food Note Book: September 2010

http://thefoodnotebook.blogspot.com/2010_09_01_archive.html

The Food Note Book. Thursday, 23 September 2010. 1 small red onion peeled and thinly sliced. 2 tbsp of rice wine vinegar. 500ml of vegtable or chicken stock. 2 tbsp soy sauce. 4 spring oinions sliced. 4 large sliced cooked turkey chopped or shredded. Put chilli, onion and stock in pan and simmer for 3 minutes. Add vinegar and soy sauce. Add spring onions and cook for 1 minute. Cook noodles and put in bowel with turkey then add soup. Eye of the divine. 2 cloves of garlic. 3 tbsp of rice wine vinegar.

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The Food Note Book

The Food Note Book. Saturday, 27 August 2011. 450g thinly sliced beef 4 medium thinly sliced onions. 1 medium carrot thinly sliced oil. 1 clove of garlic thinly sliced 240ml red wine. 1tsp soy sauce 2 bay leaves. 1tbsp dried thyme 1tbsp Worcestershire sauce. Green peas for garnish. 4 cups of Beef Stock 440g Tinned Tomatoes. 1tbsp Tomato paste 2tbsp butter. Heat oil in frying pan and brown off beef strips. Add garlic and carrot. Add beef and continue to simmer. Add to stew along with left over ingredients.

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