1. Deluxe Room with a view over the sea at Palais de la Mediterranee Nice , France, 2. Kvänum, 3. Japanese-Flower, 4. West End Interior Design 4
e segunda-feira comecam as aulas! estou animada :)
bbc x globo
estava comentando com bbz ontem e, do mesmo modo que tem gente que vive pela globo do brasil, eu sou meio assim com a bbc. LOL
really!!!
tudo eu procuro no site da bbc ou de algum programa da bbc ou alguma coisa relacionada com a bbc!! dependencia miseravel... mas eu confesso esse meu pecado :p
(mas admito que prefiro muito mais os canais da itv do que os da bbc)
really!!!
tudo eu procuro no site da bbc ou de algum programa da bbc ou alguma coisa relacionada com a bbc!! dependencia miseravel... mas eu confesso esse meu pecado :p
(mas admito que prefiro muito mais os canais da itv do que os da bbc)
14 Apr 2010
Steak and chips
Ingredients
450g/1lb rump or sirloin steak in one piece, 4cm/1¾in thick
1 tbsp white peppercorns, crushed
1 tbsp black peppercorns, crushed
½ tbsp good olive oil
55g/2oz unsalted butter
2 shallots, finely diced
2 tbsp Worcestershire sauce
2 tbsp brandy
90ml/3¼fl oz beef stock
1 tsp green peppercorns
1 tsp Dijon mustard
3 tbsp double cream
salt
For the chips
450g/1lb potatoes, such as Desirée or King Edward
2 litres/3 pints 10fl oz sunflower or vegetable oil
Method
1. Make sure the steak is dry before you begin. Using your hands, press the black and white peppercorns into both sides of the steak. If you have time, cover with foil/clingfilm and leave for the pepper flavour to infuse into the steak for 2-3 hours.
2. Pour the olive oil into a heavy-based frying pan and, over a high heat, seal the steak for two minutes on each side.
3. Reduce the heat, add half the butter to the pan and cook the steak for a further 5-10 minutes, turning one more time. You can reduce the cooking time if you like your steak quite rare. Once cooked to your liking, remove the steak from the pan and set aside to rest.
4. Pour away most of the fat remaining in the pan. Now add the remaining butter and the shallots. Over a medium heat, cook the shallots until soft, but not brown.
5. Pour in the Worcestershire sauce, brandy and stock. Cook rapidly, scraping the bottom of the pan to incorporate all the flavours.
6. Add the green peppercorns, mustard and cream. Season to taste.
7. To make the chips, peel the potatoes and cut them into chunky chips. Place in a bowl of water for a couple of minutes - this helps remove the starch. Pour the sunflower or vegetable oil into a deep-sided pan, making sure it is no more than a quarter full if you're using an open pan; no more than half full if using a deep-fat fryer. Heat to 160C/325F/Gas 2.
8. Drain the chips and dry them on kitchen paper before placing them in a wire basket and lowering them into the heated oil. Cook them in small batches so that they don't stick together. Cook for four minutes until cooked through but not coloured. Remove from the oil and drain.
9. Increase the temperature of the oil to 190C/375F/Gas 5. Tip the blanched chips back into the wire basket and then carefully lower into the heated oil. Cook for a minute or two until crisp and golden brown. Drain well on kitchen paper.
10. Slice the steak on the diagonal and add to the sauce. Stir to combine the meat juices with the pepper sauce, and to warm the meat through. Do not re-boil.
11. Serve with the chips
i think this can't go bad anyway... let's try out!!
450g/1lb rump or sirloin steak in one piece, 4cm/1¾in thick
1 tbsp white peppercorns, crushed
1 tbsp black peppercorns, crushed
½ tbsp good olive oil
55g/2oz unsalted butter
2 shallots, finely diced
2 tbsp Worcestershire sauce
2 tbsp brandy
90ml/3¼fl oz beef stock
1 tsp green peppercorns
1 tsp Dijon mustard
3 tbsp double cream
salt
For the chips
450g/1lb potatoes, such as Desirée or King Edward
2 litres/3 pints 10fl oz sunflower or vegetable oil
Method
1. Make sure the steak is dry before you begin. Using your hands, press the black and white peppercorns into both sides of the steak. If you have time, cover with foil/clingfilm and leave for the pepper flavour to infuse into the steak for 2-3 hours.
2. Pour the olive oil into a heavy-based frying pan and, over a high heat, seal the steak for two minutes on each side.
3. Reduce the heat, add half the butter to the pan and cook the steak for a further 5-10 minutes, turning one more time. You can reduce the cooking time if you like your steak quite rare. Once cooked to your liking, remove the steak from the pan and set aside to rest.
4. Pour away most of the fat remaining in the pan. Now add the remaining butter and the shallots. Over a medium heat, cook the shallots until soft, but not brown.
5. Pour in the Worcestershire sauce, brandy and stock. Cook rapidly, scraping the bottom of the pan to incorporate all the flavours.
6. Add the green peppercorns, mustard and cream. Season to taste.
7. To make the chips, peel the potatoes and cut them into chunky chips. Place in a bowl of water for a couple of minutes - this helps remove the starch. Pour the sunflower or vegetable oil into a deep-sided pan, making sure it is no more than a quarter full if you're using an open pan; no more than half full if using a deep-fat fryer. Heat to 160C/325F/Gas 2.
8. Drain the chips and dry them on kitchen paper before placing them in a wire basket and lowering them into the heated oil. Cook them in small batches so that they don't stick together. Cook for four minutes until cooked through but not coloured. Remove from the oil and drain.
9. Increase the temperature of the oil to 190C/375F/Gas 5. Tip the blanched chips back into the wire basket and then carefully lower into the heated oil. Cook for a minute or two until crisp and golden brown. Drain well on kitchen paper.
10. Slice the steak on the diagonal and add to the sauce. Stir to combine the meat juices with the pepper sauce, and to warm the meat through. Do not re-boil.
11. Serve with the chips
i think this can't go bad anyway... let's try out!!
Gratin dauphinoise
Ingredients
150g/5½oz new potatoes, sliced
200ml/7fl oz double cream
salt and freshly ground black pepper
2 garlic cloves, sliced
small handful fresh thyme, leaves only
2 free-range egg yolks, beaten
Method
1. Preheat the oven to 180C/350F/Gas 4.
2. Blanch the sliced potato in a pan of boiling salted water for five minutes and then drain.
3. Return the potatoes to the pan, add double cream, salt, pepper, garlic and thyme and stir to combine over a medium heat.
4. Stir in the beaten egg yolks and then spoon the mix into a gratin dish. Place in the oven and bake for 8-10 minutes or until golden-brown on top.
is this good?? recipe from bbc
150g/5½oz new potatoes, sliced
200ml/7fl oz double cream
salt and freshly ground black pepper
2 garlic cloves, sliced
small handful fresh thyme, leaves only
2 free-range egg yolks, beaten
Method
1. Preheat the oven to 180C/350F/Gas 4.
2. Blanch the sliced potato in a pan of boiling salted water for five minutes and then drain.
3. Return the potatoes to the pan, add double cream, salt, pepper, garlic and thyme and stir to combine over a medium heat.
4. Stir in the beaten egg yolks and then spoon the mix into a gratin dish. Place in the oven and bake for 8-10 minutes or until golden-brown on top.
is this good?? recipe from bbc
at grandma's
o melhor lugar do mundo inteiro e' a casa da minha avo!
eu me sinto em casa mesmo aqui, apesar de ter passado momentos pessimos aqui, e' daqui que tambem tenho as melhores memorias da minha vida e sao essas que valem a pena.
vim p/ ca ontem cedo p/ ir ao medico e como estava cansada, voltei p/ ca e eu e bbz resolvemos passar a noite do lado de ca do thames.
well, tirando minha aloprada de ter trocado os medicamentos, o doctor disse que estou bem e vamos tentar reduzir o maximo por enquanto p/ eu conseguir viver sem eles e poder ter filhos normalmente.
que meus hormonios nao me deixem pior!
eu me sinto em casa mesmo aqui, apesar de ter passado momentos pessimos aqui, e' daqui que tambem tenho as melhores memorias da minha vida e sao essas que valem a pena.
vim p/ ca ontem cedo p/ ir ao medico e como estava cansada, voltei p/ ca e eu e bbz resolvemos passar a noite do lado de ca do thames.
well, tirando minha aloprada de ter trocado os medicamentos, o doctor disse que estou bem e vamos tentar reduzir o maximo por enquanto p/ eu conseguir viver sem eles e poder ter filhos normalmente.
que meus hormonios nao me deixem pior!
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