Thai Pollock curry with egg noodles

 


     Ingredients.

1. 400 g Pollock
2. 200 ml coconut milk
3. 250 ml fish stock
4. one tbs brown sugar
5. one tbs Thai fish sauce
6. 2 tbs Thai red curry
7. 200 gr egg noodles
8. one limes
9. one small onion

     Method.

First we were checking the quality of ingredients like, fish should be fresh and for checking the quality of fish we should check its smell, colour and softness.
And for checking the quality of other ingredients also we should check the smell and colour and also their expiry date.

 Then we took a frying pan and put some oil in it and put that on stove when the onion fried we added the fish stock and mixed them well then added the Thai red curry, coconut milk brown sugar and mixed them and wait till it boils after that we cut the fish to small pieces and added them to the curry and waited till it cooked.

For checking if its cooked or not we should check its softness and stiffness like for checking the fish we pushed a knife in it and if the knife goes easily in to it its cooked but if not it does not cooked.

  After that we put a pot on the stove and the water in it when water boiled we put the egg noodles in it and waited 12 to 15 minutes till it cooked well. When noodles cooked we spilled its water and put the noodles in two bowel and add the curry in it and add little lemon juice in it and we put a leave of coriander on each bowel to have nice presentation.

Eggs Benedict

    Ingredients.

1. 4 eggs
2. water
3. oil
4. bread
5. pork
6. spinach

    Method.

   First we washed the eggs and put some water in a pot to boil then we cut the spinach to small pieces.
 After that we took a piece of food saver plastic bag and put it in a bowel then brush it with small amount of oil then added the egg without their cover and knitted the plastic and put in the boiled water in the pot. we did this method for one other egg.
    For two other egg we just put them in the boiled water without their cover. and we waited about 3 to 4 minutes till it cooked.
   while the egg was cooking we fried the pork in a pan with little oil when it fried well we put the spinach on four pieces of bread and also we put the pork on bread and when the eggs cooked we took them out and put them on breads.
  for presentation we put them in plates with sauce.

Vegetable Baskets

 


       Ingredients.

  1. 50 gr butter
  2. pastry sheets
  3. oil or melted butter
  4. 300 gr assorted vegetables: carrot, broccoli, mushrooms, onions and potato.
  5. 1/4 c cheese
  6. Milk
  7. salt and pepper

     
    Equipment.

1. Muffin tray
2. pastry brush
3. wooden board
4. knife
5. microwave dish
6. measuring cup
7. spoon
8. pot
9. basket
10. measuring cup
 
      Method.

   First we turned on the oven to 200 c. and we melted the butter in a microwave cup. Then we add some water in a pot and waited till it boils. and we cut the vegetables in small pieces and put the vegetables in a basket then we put the basket on top of the boiled water in the pot. and waited till it cooked.

   After that we brush the muffin pans with melted butter. Then we brush the pastry sheets with melted butter and cut them in to medium pieces and we put the pastry sheets in the muffin tray.

   Then we added the vegetables in to the tray. we mixed the milk, cheese and melted butter together.
    After that we add it on the vegetables then put it in the oven and bake for 20 minutes at 200 c.

vanilla poached pears

      Ingredients.

      1. Two brown pears
      2. Lemon juice
      3. 2 cups sugar
      4. 6 cups water
      5.  Vanilla

     Method.
 
   First we peeled both pears and add 6 cups water in a pot and we waited till it boils. when water boiled we added the sugar when it dissolved in water we added the vanilla and wait till it boils after that we put the pears in to pot to cook well and become soft for 15 to 20 minutes.
    When it cooked we took it out of the pot and put it in a plate and we added some mixed water, sugar and vanilla on it.