Recipes minutes :

Drunken Garlic Prawns in 10 minutes

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I love booze. I love garlic. I love sucking heads. Andrew Zimmern knows. Dinner in 10 minutes. ‘Nuff said. Ingredients 2 lbs live prawns 300 mL Sake (Japanese Rice Wine) 1 head of garlic[...]

5 Minutes to a Little Taste of Italy

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It’s funny, because you’d think, not taking any classes, I’d have a lot more time on my hands to cook. But what seems to happen every day is I’ll get caught up in something (like cleaning/reorganizing or playing with[...]

Espresso Cherry Liqueur in five minutes

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I was thinking of making a coffee liqueur with the Espresso Natalia gave me and I google searched to see how it is made.  I have made liqueurs in the past so I knew the procedure but still I wanted to see if there was something more to do. [...]

Pear cooked Sous Vide at 80°C during 30 minutes

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Bruno Goussault’s DVD mentions a recipe of a pear cooked sous vide: 1 pear 30 g chocolate 20 g vanilla sugar (vanilla extract plus sugar) The recipes mentions puting the pear sous vide and immerse the pouch in a water bath set[...]

Cooking Beans in Less than 10 Minutes with a Pressure Cooker

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TheVQ wrote: Learn how to cook amazingly fast and delicious beans by using a modern and safe pressure cooker. In less than 10 minutes at pressure (for most beans), you can take soaked beans from uncooked to ready-to-eat. Absolutely amazing --[...]

Pumpkin Pie Brioche (from Healthy Bread in Five Minutes a Day)

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Today?s post is inspired by one of the best acquisitions we?ve made lately: a book called Healthy Bread in Five Minutes a Day , by Jeff Hertzberg   and Zoë François   ,   which I?m sure many of you are already familiar with.[...]

Duck Foie Gras cooked sous vide at 58°C during 47 minutes

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In France, during Christmas time, eating foie gras is very popular. Remember that the sous vide method was developed by Georges Pralus in the 70s  in order to cook foie gras in an optimal way. For the first time I tried to cook myself a duck[...]

First try with rhubarb cooked sous vide at 61°C during 45 minutes

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Rhubarb is the vegetable of my childhood, my mum was often preparing jam out of fresh rhubarb coming directly from our garden. I found the post from The British Larder’s blog about rhubarb cooked sous vide interesting. Therefore I have[...]

A healthy, multicultural stir-fry with zing, zest and zip! In 10 minutes!

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First, on a completely unrelated note, how crazy is it that it’s almost midnight here and I am JUST coming home from the lab? (I actually made this dinner awhile back, just never got around to posting it). I might not want to be a chemist, but[...]

Jeera Rice -- Cumin Flavored Indian Spiced Rice ~ A complete meal in minutes

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Jeera aka cumin seeds ( a strong aromatic spice used abundant in India ) has been known for its medicinal values from ages. They help in digestion, common cold and also for pregnant women to increase lactation. We still use Bhavana[...]