Archive for October 2010

Delightful Charing Cross Indian Restaurant

Many chefs in London studied culinary arts in India just to learn authentic cuisine from India. In UK, you will surely enjoy National Curry Week that is celebrated during end of November. You will be overwhelmed at the number of Indian restaurants in UK. There are around 10,000 restaurants all over UK. Actually, you cannot only find Indian restaurant sin UK, but also in Eastern Suburbs areas such beach, Bronte and Clovelly. This is the proof that Indian is well love in all parts of the world.

Loose Leaf Tea Tinkering

It is possible to blend tea in the home kitchen. It takes a little bit or organization and a good palate to produce lovely, personalize loose-leaf tea blends. Experimentation is the key to making a good blend and it is perfectly acceptable to use commercial tea along with additives from the grocery store or the garden.

An Authentic Italian Seafood Salad Recipe

This recipe, which is from Venice, combines seafood with fresh vegetables and more to make an amazing appetizer or entree. You can use sea or bay scallops in this recipe; just remove the foot before you begin.

If you like, you can add eight steamed mussels to the recipe. You can also add half a cup of drained, rinsed cannellini beans or half a cup of peeled, cooked Idaho potato cubes. A couple of teaspoons of chopped cilantro also go well. None of these variations is traditional with the traditional Italian recipe but they do go nicely and the beans or potatoes are a good addition if you want to feed ten people instead of eight.

Easy Chocolate Dessert Recipe – 10 Minute Mocha Pots De Creme

Are you looking for a super easy chocolate dessert recipe that is rich and satisfying? I think you will love these 10-minute mocha pots de creme from one of my favorite baking books – The Weekend Baker: Irresistible Recipes, Simple Techniques, and Stress-Free Strategies for Busy People by Abigail Johnson Dodge. I discovered the recipe back in 2008 when I was putting together the menu for a private baking/dessert class I was teaching and have made it many times since.