Bifes de Peru Panados
Portuguese Custard Tarts
Peri Peri Chicken
Summer Fruits Tiramisu
Mini Cheese Souffles
Strawberry Cheesecake with Caramelised satsumas and berry coulis
Spiced Carrot Salad
Bara Brith No Bake Cheesecake
Italian Hot Chocolate
Chicken Satay Bap
Sweet and Sour Chicken
Chicken Noodle Soup
Chocolate Wantons with Chocolate Strawberries
Mexican Bean Soup
Mexican Nacho Chicken
Virgin Pina Colada
Churros and Chocolate
Vegetarian Sushi Recipe
Swiss Muesli Recipe
No Bake Cheesecake
Moroccan Cous Cous Recipe
Mixed Cajun Wedges
Mini Spanish Omelettes
Juice and Smoothie Bar Recipe
Beans on Toast
African Sweet Potato Curry
Chocolate and Orange Pancakes
I hope that you enjoy our recipes
Sushi can be eaten as a healthy snack or meal. This sushi recipe is one of many and you can experiment with your own choice of fillings.
160ml rice wine vinegar
3 tbsp sugar
1 tsp salt
1 Wash the rice in a sieve and leave to dry completely (roughly 30 mins).
2 Put rice in a saucepan with a tight fitting lid, pour in the water and bring to the boil (do not remove lid, stir or boil over).
3 Simmer for 15 mins, remove from the heat and leave the lid on to steam the rice for a further 15 mins.
4 Prepare the dressing by simmering the rice wine vinegar with the salt and sugar until dissolved (do not boil).
5 Put the hot rice in a large bowl and fold in the dressing.
6 sheets of Nori Seaweed
½ red pepper
¼ cucumber deseeded and chopped into matchsticks
Soy sauce to serve
1 On a rolling mat place the Nori seaweed shiny side down.
2 Spread out the sticky rice to cover half the sheet 30mm thick.
3 Along the entire length of the sushi roll, place the matchsticks of filling.
4 Roll up the sushi roll using the rolling matt. Make sure that the filling remains tucked into the seaweed when rolling.
5 Finally, slice the roll every 2cm and place the sushi on a plate to serve.
a recipe from a student
Hi! thanks for teaching J4 today here is a recipe for sinigan na baboy ( beef soup) you will need:3/4 kilo Pork, cut into chunks
3 tomatoes, sliced
2 onions, diced
5 cloves of garlic, minced
100 grams Kangkong (river spinach)
100 grams String beans
2 pieces horse radishes, sliced
3 pieces gabi (white potato, optional), pealed
2 pieces sili pag sigang (green finger pepper) 200 grams sampalok (tamarind)
3 tablespoons of patis (fish sauce)
1 liter of rice wash or water. Here is the method:Boil sampalok in water until the shell shows cracks. Let cool then peal off the shells and with a strainer, pour samplalok (including water) into a bowl. Gently massage the sampalok meat off the seeds, strain again.
In a pot, sauté garlic and onion then add the tomatoes. Let simmer for 5 minutes.
Add pork and fish sauce then add the rice wash. Bring to a boil then simmer for 15 minutes then add the gabi. Continue to simmer for another 15 minutes or until the pork is tender.
Add the horse radish and simmer for 10 minutes then add the string beans, kangkong and sili (for spice-optional). Let boil for 2 minutes.
Serve piping hot.
hope you like it!
P.S. Traditional filipino food