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By: Steve
June 18th, 2012 
Ingredients: 1 teaspoon vanilla extract. 2 cups of unbleached white flour. 1 cup of warm water. 1 cup of whole wheat flour. 2 tablespoons of vegetable oil. 1 tablespoon of dry yeast. 1 teaspoon of salt. cornmeal Instructions: In a suitably sized bowl, mix the warm water, vegetable oil, yeast and salt. Beat in the white flour, followed by the whole wheat flour; mix thoroughly. Oil the surface of the dough’s surface and allow to rise for 30-40 minutes. Knead the dough until soft; then cut into six pieces and roll each piece in cornmeal. Form each ball into [Read more...]
By: Saba
May 9th, 2012 
Pasta is a staple food of traditional Italian cuisine, with the first reference dating back to 1154. It is also commonly used to refer to the variety of pasta dishes. Typically pasta is made from unleavened dough of durum wheat flour mixed with water and formed into sheets or various shapes, then cooked and served in any number of dishes. It can be made with flour from other cereals or grains and eggs may be used instead of water. Here eTeddybear is going to share a yummy creamy pasta recipe and you are definitely going to love it, so pick up note book [Read more...]
By: Steve
March 26th, 2012 
There is always a proper method and a proper manner to do things to make the task perfectly done. Just like everything kitchen needs a special attention for every little thing, from spices to chopping for making dish in perfect manners, Chopping is an art, and this is the first and most important step that you really need to be learnt before progressing. Here eTeddybear got some tips and tactics to chop and slice routine ingredients.
For chopping chillies yo will need a chopping board a sharp knife now first chop chillies into rings, then finely chopping the rings. Otherwise, slice [Read more...]
By: Saba
January 5th, 2012 
Ingredients:
For the spiced roasted tomato
½ tomatoes
½ tsp. ground turmeric
½ tsp. ground paprika
½ tsp. curry powder
For the green beans
85g/3oz green beans, trimmed
25g/1oz butter
Salt and freshly ground black pepper
For the cheese sauce
25g/1oz butter
50g/1¾oz Brie, chopped
100ml/3½fl oz double cream
For the roast lamb chop
1 tbsp. olive oil
1 boneless lamb chop
Salt and freshly ground black pepper
Preparation method
Preheat the oven to 180C/350F/Gas 4. To roast lamb chop, heat the oil in an ovenproof frying pan. Season the chop with freshly ground black pepper and salt and [Read more...]
By: Steve
December 18th, 2011 
As we know Christmas is approaching us and we want to enjoy every bit of this festive season. Christmas holidays demand not only a festive feast but also a festive teatime. So eTeddybear thought to share a simple, quick recipe for a nice tea time especially for upcoming Christmas holiday. eTeddybear considers that Snowdrop cookies as your Christmas cookie repertoire. These snowdrops cookie has buttery taste, snowy texture and are enriched with ground pecans.
This recipe is perfect for whipping up when you’re short on time, or having a very beautiful snow fall outside. It’s also [Read more...]
By: Saba
December 16th, 2011 
“Chopsticks are one of the reasons the Chinese never invented custard” [Spike Milligan]
Are you at Chinese restaurant with your colleagues? You probably have seen chopsticks in front of you, Have you tried chopsticks ever before? No? Are you imagining next moment? What is going to happen in front of your colleagues and other people? Don’t think about that it is really very simple, eTeddybear will tell you the simple basic tips of using chopsticks. There are several styles and types of chopsticks that vary in respect to length, material for instance length includes long and short chopsticks, long are [Read more...]
By: Steve
December 14th, 2011 
“Grilling means good times, good friends, and hopefully, great food.”
[Bobby Flay, celebrity chef, restaurateur]
Today eTeddybear is going to share with you some useful and basic grilling techniques that can make your food more perfect in texture and taste.
Hot Grill
Make sure that your grill is hot well before you start. Preheat that grill 15 to 30 minutes before you intend to start cooking. Have all your cooking tools ready and standing by with you including apron, utensils, seasonings, a spray water bottle on hand in case of flare-ups. Every grill is different and will have different hot [Read more...]
By: Saba
December 4th, 2011 We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. [Alfred E. Newman]
Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie. [Jim Davis]
Shipping is a terrible thing to do to vegetables. They probably get jet-lagged, just like people. [Elizabeth Berry]
No man in the world has more courage than the man who can stop after eating one peanut. [Channing Pollock]
Red meat is not bad for you. Now blue-green meat, that’s bad for you! [Tommy Smothers]
The belly rules [Read more...]
By: Steve
November 29th, 2011 
Salmon is the common name for several species of fish in the family Salmonidae. The difference is often said to be that salmon migrate and trout are resident but this distinction does not strictly hold true. Salmon live along the coasts of both the North Atlantic and Pacific Oceans, and have also been introduced into the Great Lakes of North America. Salmon are intensively produced in aquaculture in many parts of the world.
Typically, salmon are anadromous: they are born in fresh water, migrate to the ocean, then return to fresh water to reproduce. However, there are populations of several [Read more...]
By: Saba
November 9th, 2011 
Ingredients
12 g salt
20 g dried yeast
Water, for mixing
625 strong bread flour
75 g sugar
500 g butter, chilled
1 egg, beaten
Method
Place the flour, salt, sugar and yeast in a large mixing bowl. Slowly mix with a wooden spoon pour a little water until the mixture forms into elastic dough. Place the dough on a floured surface and knead well until it feels pliable. Put the dough back to the bowl, cover and keep it in the refrigerator for 1 hour. Return the chilled dough to your floured work surface and roll it [Read more...]
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