Learn to Cook Online
A typical Japanese meal may include a bowl of Miso soup or Misoshiru (味噌), it is a staple of Japanese cooking. It is an incredibly tasty and nourishing lunch and if you follow modern-day Japanese custom using instant Dashi stock very, very quick and easy.
Court-bouillon is a light stock or broth used for poaching fish, shellfish, poultry, and sweetbreads. Court-bouillon is not the same as a rich, full-bodied stock and is generally not part of the finished dish. Court-bouillon often contains an acid such a wine, vinegar or lemon juice.
Chilled Salmon, Dill, and Cucumber Soup. This is a lovely starter for a relaxed festive party or a fabulous light lunch, particularly with a nice glass of chilled Riesling or a crisp, New Zealand Sauvignon Blanc.
As the cold, long winter nights really kick in we can really enjoy lots of hearty, filling dishes and great tasting produce such as game, clementines and delicious shellfish. We finish off the month with perhaps the biggest food feast of the year Christmas Day Lunch and all the delicious Christmas dishes and culinary treats.
Puff pastry can be used to make many different savoury hors d'oeuvre or bite sized appetisers. The most famous of these being little-stuffed Vol-au-vent cases topped with a little lid or delicate Crolines, small lattice topped parcels. My recipe today is how to make the third, great little tartlet case that can also be made slightly larger and used as a savoury starter, light lunch or filled with whipped cream and fruit as a simple, elegant dessert.
As with so many dishes, everyone has their favourite version of today’s recipe post and my favourite is a classic, The New England Chowder, with mussels or clams and potatoes and finished with cream.
In 1859 Charles Dickens published ' A Tale of Two Cities ' and included a typical rich description of ‘Husky chips of potatoes, fried with some reluctant drops of oil’ . This is the first acknowledged recorded use of the word chip used in reference to fried potatoes.
The Online Cookery School 