Slovak Foods Recipes

Stir-fried rice noodles with vegetables, 素沙河粉 Would you like to cook a quick, pasta dish without having to boil a pot of water? If yes, try rice noodles. Rice noodles don't need boiling. In fact, I find that they can turn mushy very easily when they are boiled. Soak the noodles in cold water for about fifteen minutes, drain them and they are ready for the pan. This package has four bundles of noodles. I use a bundle per person. Use a package for three people if you want more noodles. The dried noodles are translucent and after they have absorbed the water, they become opaque. The noodles should be a bit stiff. They will soften when cooked. Ingredients: For two servings: 2 bundles of rice noodles, soaked and drained A couple of handfuls of bean sprouts 2 pieces of green onions, shredded 2 cloves of garlic, minced Mixed vegetables. I used some baby bok choy, half a package of enoki mushrooms and some celery and carrot sticks. About 8 ounces of vegetab...

Braised bamboo shoots I am sure most people are familiar with bamboo shoots which is a traditional ingredient in Asian cooking. Most likely what they have eaten was canned bamboo shoots. These taste good and I keep cans of sliced, shredded and bamboo shoot tips in my pantry for stir fries and braises. But whenever fresh bamboo shoots are available, I'll take fresh over canned any time. Try them, if you see fresh bamboo shoots in the market. It is a treat not just for the Giant Pandas. Fresh bamboo shoots tastes quite different from the canned ones. The fresh bamboo shoots I am using here are reasonably fresh, considering that they were shipped from China. I imagine that when the shoots had been harvested the outer leaves would be green coloured, whereas the ones I bought were a light brown colour. Bamboo shoots are very healthy. They are low in calories and are a good source of potassium, other nutrients and protein. One important thing to note: Certain ty...

Pappardelle with seafood sauce I read a blog post which discussed the purpose of a recipe -is it a set of instructions (commands even) which should be followed without question or is it a guide provided for the user to interpret accordingly. How do you view recipes? I'm of the latter persuasion. I find it is very difficult to follow a recipe exactly. My view is that, even if two people cooked side by the side with exactly the same ingredients, their food wouldn't look or taste exactly the same. So I don't worry and do as I please. Take this recipe, for instance. I saw it in Jamie Oliver's "The Naked Chef Takes Off" - Page 90 - "seafood broth, ripped herbs, toasted bread and garlic aioli". I made the seafood broth, more or less like Oliver's version but only ripped one herb - parsley. The toasted bread was replaced by pappardelle and I skipped the garlic aioli. Seafood broth Ingredients for 2: 12 mussels Half a pound ...