I found this recommendation on Hua Hin Foodies OFFICIAL suspecting a restaurant run by a British bloke with lots of time and a penchant for fish and chips and BBQ bangers, turns out to be a menu of Escargot, Entrecôte and Sole.
Alor! Fisherman restaurant is run by a Frenchman with an all-French crowd. Expats and tourists, with even more time and a travel budget. Located in the main strip of Naresdamri road, the frontage is an open covered terrace with a quaint, glassed-off dining area out back which is less popular than the terrace where smoking between meals is welcomed.
Nevertheless it's aerated enough not to bother non-smokers.
The fine table setting are a contrast to some of the garish seafaring decoration but I rather liked it. Like the grans putting out the silver in their cosy maison. Off course we went for the Escargot. It was delicious. The shells dripping with butter, herb and packed with garlic, the snails were chunky and bouncy without being chewy. We ate the remains of earthy snail juice with the complimentary enormous slices of bread. Definitely a French thing.
The Entrecôte was served on the hot plate (Pierrade) delivered much excitement but resulted in panic when we realized how quickly our raw become medium rare and even some parts medium. This after we requested to take it off the hot plate, 2 or so minutes later as they scuffled off to get regular plates. If you like your steak medium then perfect but heartbreaking for raw steak lovers. Admittedly the taste was still pretty good and the meat relatively tender.
The hashbrown (Paillasson) was very tasty but a little on the soggy side, I think larger strips of potato and a super hot flash in the pan would have sent it soaring. Overall it was pleasant, the owner very kindly offering us a Port digestive and more of an Aussie pour than traditional French which I like too! A little on the pricey side comparative to what's around here, but the quality of produce is good, even if the over-cooked steak was a bit of a bummer but I shall return. A bientôt!
#BangkokFoodies x #HuaHinFoodies
#FishermanRestaurantHuaHin
64 naresdamri road
Hua Hin 77110
Ph: 032 510 403
FB: https://www.facebook.com/Fisherman-restaurant-112182678450
I found this recommendation on Hua Hin Foodies OFFICIAL suspecting a restaurant run by a British bloke with lots of time and a penchant for fish and chips and BBQ bangers, turns out to be a menu of Escargot, Entrecôte and Sole.
Alor! The Fisherman restaurant is run by a Frenchman with an all-French crowd. Expats and tourists, with even more time and a travel budget. Located in the main strip of Naresdamri road, the frontage is an open covered terrace with a quaint, glassed-off dining area out back which is less popular than the terrace where smoking between meals is welcomed. Nevertheless it's aerated enough not to bother non-smokers.
The fine table setting are a contrast to some of the garish seafaring decoration but I rather liked it. Like the grans putting out the silver in their cosy maison. Off course we went for the Escargot. It was delicious. The shells dripping with butter, herb and packed with garlic, the snails were chunky and bouncy without being chewy. We ate the remains of earthy snail juice with the complimentary enormous slices of bread. Definitely a French thing.
The Entrecôte was served on the hot plate (Pierrade) delivered much excitement but resulted in panic when we realized how quickly our raw become medium rare and even some parts medium. This after we requested to take it off the hot plate, 2 or so minutes later as they scuffled off to get regular plates. If you like your steak medium then perfect but heartbreaking for raw steak lovers. Admittedly the taste was still pretty good and the meat relatively tender.
The hashbrown (Paillasson) was very tasty but a little on the soggy side, I think larger strips of potato and a super hot flash in the pan would have sent it soaring. Overall it was pleasant, the owner very kindly offering us a Port digestive with an Aussie pour than traditional French, which I like too! A little on the pricey side comparative to what's around here, but the quality of produce is good, even if the over-cooked steak was a bit of a bummer, I shall return. A bientôt!
#BangkokFoodies x #HuaHinFoodies
#FishermanRestaurantHuaHin
64 naresdamri road
Hua Hin 77110
Ph: 032 510 403
FB: https://www.facebook.com/Fisherman-restaurant-1121826784501154/
同時也有2部Youtube影片,追蹤數超過180萬的網紅Venus Angelic Official,也在其Youtube影片中提到,This uber pretty and magical Disney's FROZEN winter wonderland let's you (literally) whip up the cutest cupcakes, macarons and a big two tier cake! ^....
decoration strip 在 Venus Angelic Official Youtube 的精選貼文
This uber pretty and magical Disney's FROZEN winter wonderland let's you (literally) whip up the cutest cupcakes, macarons and a big two tier cake! ^.^
Subscribble ♥ http://bit.ly/1tZ3Khi
Loose yourself into this Winter Wonderland of sweets that just look too good to be true, because, well they are! You may not be able to eat them but at least they last forever. Let me show you they're made!
Let's Start!
This super pretty Frozen box filled with even sparklier stuff to help us decorate Frozen themed macarons, cupcakes and a two tier cake. The amazing thing is that you can use these sweets as a jewellery box or container when you're finished. We will set soft, fluffy whipping cream in the spotlight! Let's take a look inside! Aah, too cute to handle! Alright, let's get everything out! Wow, there's a lot more in there than I expected! Well, that's awesome!!
For the star of these winter sweets, the two tier cake there's, a bottom and top cake. Competitive in cuteness are definitely the macarons which we'll turn into two pretty key hangers! The blue Macaron pictures Elsa and the pink one is Anna themed. In a small sachet we've got pearls and crystals, safely packed away. While the pearls and crystals are responsible for the sparkly look, they're quiet limited so I'll take an extra effort to keep them clean and organised by handling them with a a pair of tweezers, gently placing the pearls I use kitchen paper with rough texture to keep small parts from material from rolling around.
This pastry is a small container in disguise and we're lucky enough to have pretty violet twin. Both come with two domes which are super important and you'll soon find out why! But the most important item of all is the whipping cream, which makes for the magical cuteness of these sweets!
(transition with sparkle sound)
Before we start let's pop out the images with which we will decorate the whipping cream. One motif seems to be missing, but luckily there is such a great variety that it allows you to be picky and only choose your most favourite ones.
Here you also see long strips with a scooped silhouette which are specifically for the two tier cake.
All let's see...yep we're all good and ready to start!
♡ ♡ ♡ Let's create a magical sweets winter wonderland ♡ ♡ ♡
I'll remove the lock from the whipping bag and soften the crafting cream by kneading with my hands until i finsih Counting to 100. Utilising some pressure I use a ruler to push mass towards the opening and tightly close the empty part of the bag.
We'll make the cupcakes first, so exchange the regular cap with the large star cap.
The target is to make the most perfect of whipping swirls. If you get the swirls right, the rest is no big deal. Glue a dome in the very centre of each cupcake. This is to support the swirl shape. Keep your hands relaxed and quickly move in circular motions. Oh, the cupcake moved. If you mess up you can wipe it away while the craft creme is still wet.
As you see craft creme looks and behaves like the real thing but dries on air within a few hours. When decorating with pearls there is no need to use pressure as this would immediately get the soft whip out of shape. I gently place the decoration where I want it to be and let it air dry.
(sparkle transition)
From this point on it'll get more difficult as we change to the small star cap! Let's Go ☆
Let's top the the edges of one macaron with whipping cream but leave the top part empty so we can close the macaron at an approximately 20 degree angle. The finished macarons will look like this.
Now on to the biggest part of this set, the amazing two tier ice cake which we'll load with lots of whipping cream to create it's magical castle like appearance. One neatly centred large swirl in the middle of the top cake, surrounded by a sequence of swirls alternating between single and double swirls. Don't worry too much about where to place the pearls as pretty shiny things will look pretty and shiny wherever they are them! *^-^*
I push the cake in a single folded deco strip and voila the top cake is all topped!
The bottom cake needs 6 big double swirls and a small single swirl between each double swirl. While still wet I'll place the top cake on the lid of the bottom cake so that they can dry and stabilise together. I enclose the bottom cake's base using two deco strips and cover the scooped borders with closely spaced droplets of whip. I go for snowflakes because, well, I don't know about you but they kinda remind of sugar . I'll hold the motif gently them onto the cream until they're stuck. As we're finished decorating, we can finally combine all parts together and voila we've built a sweet winter wonderland!
*~ OFFICIAL ACCOUNTS ~*
www.instagram.com/venus_angelic
www.facebook.com/venusangelic
http://twitter.com/venusangelic
http://venusangelic.tumblr.com/
decoration strip 在 ochikeron Youtube 的精選貼文
Today I will show you an easy and kawaii (cute) curry rice (curry and rice / kare-raisu) idea for Halloween!
I'm sure your kids are gonna love this deco curry ;)
---------------------------------
Halloween Teddy Bear Curry (Hamburger Steak Curry)
Difficulty: Medium with Patience
Time: 40min
Number of servings: 6
Calories per serving: 567Kcal
Ingredients:
((Curry))
1/2 box = 119g (4.2oz.) House Vermont Curry Sauce Mix (Mild) *we call it "curry roux". you can choose med hot or hot as well.
2 medium (400g=14.1oz.) onions
1 medium (150g=5.3oz.) potato
1/2 medium (100g=3.5oz.) carrot
2 (60g=2.1oz.) green peppers
1 (150g=5.3oz.) red bell pepper
2&1/2 tbsp. cooking oil
850ml water
((Hamburger Steaks))
250g (8.8oz.) ground beef and pork
2 tbsp. Panko (bread crumbs)
1 tbsp. milk
salt and pepper
((Saffron Rice)) *of course, the curry can be served with plain, unflavored steamed rice.
1 package Curry Partner Saffron Paste
6 servings (1020g=2.3lbs.) cooked rice
((Decoration))
3 sliced American cheese
3 nori sheets
12 raisins
Directions:
((Curry))
1. Mince the onions. Roughly dice the potato and carrot. Cut out 6 triangles from red bell pepper for teddy bear noses. Cut and save 6 strips of green pepper for teddy bear mouths. Roughly dice the rest of the peppers.
((Hamburger Steaks))
1. Put ground beef and pork, salt and pepper, Panko (bread crumbs), and milk in a bowl, and mix well by hand until all ingredients are combined and smooth.
2. Divide it into 12 patties. Heat 1 tbsp. cooking oil in a frying pan and lightly saute the teddy bear noses and mouths, and set aside. Then in the same frying pan, cook the hamburger steaks to desired doneness.
((Curry))
1. Heat 1&1/2 tbsp. cooking oil in a large stew pot. Add onions, potatoes, and carrots, and stir-fry them until slightly coated with oil.
2. Add 850ml water, bring to a boil, remove the foam, and turn the heat down to low and cook for about 15 minutes.
3. Turn off the heat, break up the curry roux into the pot, and mix well until completely melted. *make sure you stop the heat when you add the curry roux, otherwise it won't blend well.
4. Then add green and red peppers, and put on low heat and simmer for about 10 minutes until it thickens.
((Saffron Rice))
1. Place cooked rice in a bowl. Add Curry Partner Saffron Paste while the rice is still hot and slice through it using a rice paddle to separate the grains.
((Decoration))
1. Serve curry and a round piece of saffron rice and a round piece of sliced American cheese. Place hamburger steaks centered with round pieces of sliced American cheese to make the ears. Place raisins for eyes, red bell pepper for nose, and green pepper for mouth.
2. For the hat, make a circular cone shape with rice and wrap with 1/2 nori sheet. Then place a strip of sliced American cheese.
*for best results, don't use a lid while cooking.
*curry and rice is best eaten on the day it's made but if you have any leftover, store it in the fridge and finish it on the next day, but it is not recommended.
*if you have leftover curry roux, wrap in a plastic wrap and store it in the fridge and use within a week.
↓レシピ(日本語)
http://cooklabo.blogspot.jp/2012/10/blog-post_1821.html
---------------------------------
#ochikeron #Halloween #CurryRice
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