Xian torn bread with lamb soup 羊肉泡饃

Yang Rou Pao Mo 羊肉泡饃


The weather has suddenly turned cooler. I was craving for something filling and warm. I bought a piece of lamb shoulder last week, time to make some yang rou pao mo. I can eat some and store the rest in the freezer for later.

Yang Rou Pao Mo 羊肉泡饃 is a famous xiao chi 小吃 (small eat or snack) from Xian, warm and comforting. Yang Rou 羊肉 is lamb, Pao 泡 is soak and Mo 饃 is a

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ORANGE YOGURT AND CHERRY CAKE

I have found this recipe at Edd Kimber's blog. This cake is super moist and delicious! I have changed some ingredients.
































Ingredients:


225g plain flour 2 tsp baking powder
1/2 tsp salt175ml orange yogurt (plain will work too)200g

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Cumin beef 孜然牛肉

I did not update this blog for a very long time, was feeling lazy and uninspired. Today recipe is a moreish spicy beef with cumin.

Zi Ran Niu Rou 孜然牛肉



Cumin beef originates from the Muslim populated North-West of China. This dish is popular in many parts of China like Sichuan and Hunan, over here in UK I believe this has become very popular in many Sichuanese restaurants and home cooking

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PROFITEROLES WITH WHIPPED CREAM AND CHERRIES

I love profiteroles. My favourites are with whipped cream and cherries.






1. Prepare choux pastry from this RECIPE.
2. Pipe the choux paste with a plain nozzle, making each buns identical in lenght.
3. First 10 minutes bake them in pre-heated oven to 220 C. Remove baking try from oven. Make small split in each bun. Change temperature in oven to 180 C. Put back eclairs to oven and bake

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ÉCLAIRS WITH VANILLA BUTTERCREAM AND STRAWBERRIES

There is just one word which can describe this dessert: YUMMY!



1. Prepare choux pastry from this RECIPE.
2. Pipe the choux paste with a plain nozzle, making each finger identical in lenght.
3. First 10 minutes bake them in pre-heated oven to 220 C. Remove baking try from oven. Cut choux fingers in a half. Change temperature in oven to 180 C. Put back eclairs to oven and bake for about 15

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HOW TO MAKE CHOUX PASTRY?

Choux Pastry is one of the basics pastry. You can use it to make desserts or to savoury dishes.
In Poland we make soups with small choux pastry balls. Yum!



Recipe is from book "Desserts. Over 150 celebrated recipes hundreds of step-by-step techniques" by Le Cordon Bleu

Ingredients:

150 g plain flour
1 tsp salt
15 g sugar
100 g unsalted butter
250 ml water (or 125 ml water and 125 ml

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MIZERIA - POLISH CUCUMBER SALAD

Traditional mizeria is made from sliced cucumbers, onion, sour cream, salt and pepper. In my house my Mum made mizeria with sweetcorn and chives.



Ingredients:

One long cucumber
half can sweetcorn
small handfull chopped chives
Creme Fraiche (sour cream)
salt
white pepper

1. Grate cucumber. Put it to sieve and sprinkle with salt. Leave it aside for about 30 minutes. Salt will help to

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WHOLEMEAL VEGETARIAN PIZZA

Another Alessandra Zecchini's recipe (from "Savour. Irrestible pizzas, pies, tarts and bread").


Pizza was great! Thanks to wholemeal flour we can say it is healthier than traditional pizza.



Ingredients:


400 ml warm water
2 1/2 teaspoons active yeast granules
1/4 teaspoon sugar
500 g wholemeal flour, plus extra for dusting
large pinch of salt
2 x quantites Tomato Sauce (RECIPE -

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HOMEMADE TOMATO SAUCE FOR PIZZA

This is Alessandra Zecchini's recipe from her book "Savour. Irrestible pizzas, pies, tarts and bread".



Ingredients for 6 or for 1 large thick pizza slab:

2 x 400 g cans Italian peeled tomatoes
2 cloves garlic, peeled
2 tablespoons olive oil
small handfull of fresh basil leaves (I mixed them with fresh oregano)
salt to taste

1. Place tomatoes with juice in a blender.
2. Add the garlic

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Read this before you make any cat food!

PS: This is an e-mail I had sent to the subscribers of my cat-recipes mailing list and for which I kept receiving loads of positive feedback. I thought it would be good to re-share it here. Here you go:

----

Hi cat lover,

Honestly, there is something I need to tell you about my cat recipes before you read any further!

Let me lay this down all clear!

Although some recipes were not created by me and are vet approved, the vast majority of the recipes were based on my sole personal lifetime experience with cats and I never personnally consulted a vet regarding them!

Now, the reason I never consulted a vet is that my cats never needed to go at the vet's and I have never had to go there .. This fact probably tells you a little about how healthy are my recipies.

Now if you want to push away any remaining worries and get a collection of thouroughly verified and well compiled homemade cat food recipes, there is someone I can point you to that has something amazing to offer you.
Please visit:
             http://tinyurl.com/3h9dkvg

The links above leads to the website of a lovable lady who spends her spare time developping healthy and all natural cat food recipes and offers the whole collection at her website for a small fee.

By the time I am writing you this e-mail she has announced a -50% discount on all orders, but you need to hurry up, I think she is just going crazy with her pricing anyway, you'll see, here's the address again:
           http://tinyurl.com/3h9dkvg

Enjoy your day,

Solom,

The cat recipes blog.

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