Miela Tahril

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About Skye Terrier

Dogs Skye Terrier is one of the breeds of dogs that came from the Isle of Skye in the city of Scotland. The dog in the estimate has existed since centuries to -15. Dogs Skye Terrier classified into a small dog, because the average height is only about 25-30 cm, and weighs only about 7-9 kg.

Besides having a fairly small body, Skye Terrier also has other characteristics that tailed upright, water-resistant coat, ears straight up, as well as straight and short legs. These dogs also have almost the same characteristics as the other dogs that Gela brown eyes, and thick eyebrows.

However, Skye Terrier dog small enough, large enough to have the guts, because often hunt prey much larger size than the size of his body. Moreover, in antiquity, breed Terrier is also often referred to as a dog who has a habit of digging or into the ground after the hunt. This custom fit with the name Terrier, because the name is derived word meaning earth terra.

For you lovers of animals, especially dogs, it never hurts to try to maintain one's terrier dog breeds. Because, Skye Terrier who has a small body, suitable also be made as a guard dog that has a high enough courage. J

Fried Rice Italian with Omelette

For you lovers of Italian food, it never hurts to try the fried rice was very tasty Italian style. Fried rice is one of the typical Indonesian cuisine, but not infrequently also found abroad one of which is in Italy. And the following materials can be used to make fried rice italian.

Ingredients:

1 tbsp butter
20 g onion, chopped
50 g red pepper, cut into small
50 g green pepper, cut into small
100 g canned button mushrooms, thinly sliced
3 tablespoons bottled tomato sauce
1 tablespoon bottled chili sauce
1 tsp dried oregano
1/2 tsp dried basil
1 sheet Bayleaf
1/2 teaspoon pepper
1 tsp sugar
2 tsp salt
300 g of white rice

Omelette :

2 eggs chicken
1 tablespoon cream / milk
1/2 teaspoon pepper
1sdt salt

How to make:

Saute onion until wilted and fragrant.
Add the peppers and mushrooms, stirring until wilted.
Add the herbs, stir until boiling.
Add rice, stir until blended and slightly dry.
Remove and serve with omelette.

Omelette:

Heat the pan over low heat, pour the egg.
Stir until slightly clotted lau averaged. With a spatula, fold the egg into two.
Remove, cover with plastic and press-press to form a pointed tip.

Here's how to make fried rice and their Italian omelette. Not hard and not long jug. So let's try it together. Happy cooking J

Roasted Duck Ragu

Good morning ... on a sunny day let us cook :) for our beloved family. On the Friday we ate delicious roast duck seems. To make it reasonably requires quite a long time, but it will all pay off with a delicious roast duck ragu.

The following recipe can be used to make it :

1 Duck, try to get a Gressingham or at least free-range for extra flavour
2 oranges, 1 quartered – the other zested & juiced
6 slices Pancetta, diced
1 red onion, diced
2 carrots, peeled & chopped
2 sticks celery, diced
6 sprigs rosemary, leaves picked and chopped
1 stick cinnamon
4 cloves garlic, finely sliced
2 x 400g tins plum tomatoes
1/2 bottle fruity red wine, we used a Chianti
500ml Chicken Stock
a handful of sultanas
a handful of pinenuts
600g Rigatoni, or other large tubular pasta
2 knobs butter
large handful Parmesan, grated
small bunch parsley, chopped
red wine vinegar

For how to make it not so difficult that a large handful of Parmesan, grated

small bunch parsley, chopped

red wine vinegar. Furthermore, preheat the oven to 180 C. Rub the duck all over with olive oil and season generously with salt and pepper.

Push the orange quarters inside the cavity and place the duck breast-side down in a roasting tray. Cook for 2 hours, turning it every 30 minutes until the skin goes thin and crispy and the meat is tender and fragrant with the oranges.

Remove the duck from the tray and pour the fat into a jar, making sure you avoid the meat juice the fat is floating upon. This fat can be used to roast potatoes another day.

Leave the duck to cool slightly then pull all the meat from the bones and shred it. And then

Pour a tablespoon of olive oil in a large pan and fry the pancetta on medium heat until lightly golden. Add onion, carrots, celery, rosemary, garlic and cinnamon and fry gently for 10 minutes or until tender.

Add the tomatoes and red wine and simmer slowly for 25 minutes.

Add the duck meat and some chicken stock (if the sauce is a little dry) and simmer for another 30 minutes.

Remove the cinnamon stick, taste for seasoning and throw in the sultanas and pinenuts.

Cook the pasta according to instructions. Reserve some cooking water, then drain in colander and add to the sauce.

Remove from the heat and stir in the butter, Parmesan, parsley, orange zest and juice plus a good splash of vinegar.

Check for seasoning again and loosen with the reserved cooking water if necessary. Serve and enjoy cooking J

(original post : http://jonoandjules.com )

Crab Linguine Food

Good morning ... on a sunny day this morning let's start with cooking delicious and spicy. On this occasion we will cook crab with spicy enough flavor that crab linguine.

Here are the materials that will be used are:

1 fennel bulb
1 clove garlic, finely chopped
1 tablespoon fennel seeds, crushed
2 dried hot chili, crushed
1 lemon, grated zest and squeeze the juice
extra virgin olive oil
400g crab meat
320g linguine

For how to cook is not so difficult that Peel the hard exterior and comes from the fennel. Slicing the ball across the grain is very smooth (use a mandolin if you have one). Backup green peaks.

Heat 2 tablespoons oil in a heavy-based saucepan, add the garlic, fennel seeds, and chili and cook to soften. Add crab, lemon zest, and juice, then season. Stir just to heat the crab through.

Cook linguine in boiling water for 5 minutes, then add the sliced fennel and cook together until al dente. Backup little cooking water when you drain the pasta.

Add drained pasta with crab mixture and stir until well blended. You can add a little cooking water supplied at this stage to loosen if necessary.

Serve with the best olive oil

original post : http://jonoandjules.com/

Beef Black Papper Sandwich

Good morning ... at this weekend let cook with joy to greet the day off tomorrow. On this occasion we will give you a recipe that is typical of the Canadian Beef Black Papper Sandwich

Delicious dishes made from meat mixed with soft bread will make us more beautiful holiday. Here are the ingredients and how to cook Beef Black Papper Sandwich.

Ingredients:

115 grams of bread
5 grams of onion
100 grams of meat, thinly sliced
20 grams of lettuce
5 grams of tomato
20 grams of mayonnaise
60 grams omelette
5 grams of Lime
10 grams of mozzarella cheese
20 grams of black pepper sauce

Black pepper sauce ingredients:

200 grams of tomato
100 grams of sugar
10 grams of mushrooms soyu
10 grams of chicken broth
10 grams of finely ground black pepper
10 grams of butter
5 grams of garlic

How to cook is not so difficult, namely:

Cook 250 ml of water to the boil.
Enter the tomatoes and black pepper sauce over boiling water.
Enter a smooth black pepper, sugar and butter. Mix well.
Then add the meat and stir.
Prepare a first bread that has been burned.
Place the lettuce, tomato, onion omelette and mayonnaise.
Put the bread on it, add the meat mixed with black pepper sauce, mozzarella cheese, and mayonnaise.
Place the third bread or as a dessert bread.
Ready served with fries.

Similarly, Black Papper Sandwich recipes may be useful J

Hunter Stew

Good morning ... at the beginning of February this let welcomed with a delicious and hearty meal that contains a lot of pepper. This time we will give you one of the recipes are quite easy but does not reduce the taste is Hunter's Stew.

To accompany the food that one is likely to be more delicious when in sandingkan with Tuscan wines, as well as Morisfarms mandriolo of Maremma.

Hunter Stew Recipe for 4 servings

4 tablespoons olive oil
Upset 1kg steak, in large chunks
3 onions, sliced
4 cloves garlic, crushed
2 tablespoons black pepper
2 tsp black pepper
2 bay leaves
250ml red wine
1 x 400g tin tomatoes
1 entire tube of tomato puree

How to cook is not so difficult that is to prepare a large pot with a tight fitting lid, heat the olive oil and brown beef well.

Season with plenty of salt, then add the onion, garlic, and pepper and cook for 5-10 minutes, or until the onion is soft and reduced.

Add remaining ingredients, cover with a lid and cook very gently for about 2 hours, stirring regularly.

Check the seasoning after 90 minutes and add a little water if necessary. If too liquid you can remove the lid for the last 20-30 minutes. Allow to cool slightly before serving with potatoes or polenta.

Happy Cooking J

{Original Post : http://jonoandjules.com}

Chianti Beef Rigatoni

Good morning ... this day is bright enough so it's nice to start the day more beautiful. On this occasion we will give you recipes made from beef that is quite tasty. In this time the meat dishes size is rather small so be careful in the process so as not to change the shape. However difficult to believe that so much flavor dishes require a short time to prepare, but not this time. Let's try to cook Chianti Beef Rigatoni

Chianti Beef Rigatoni

320g rigatoni
200g beef fillet
4 cloves of garlic, sliced
50g Parmesan, grated
100g unsalted butter
600g canned tomatoes top quality
Chianti wine 350ml
1tbsp ground black pepper
3tbsp extra virgin olive oil

How to make it not so hard that Cut the beef fillet and cut into 5mm slices. Cut slices into 1cm strips.

Heat the butter in a heavy saucepan believed, add the garlic and fry gently until brown. Add the tomatoes and season. Cook over high heat for 5 minutes, stirring to break up the tomatoes, then add half of red wine. Continue to cook on high heat enough, add more wine as the sauce reduces. Cook for 15 minutes in total, using all the wine, then stir pepper.

Heat the olive oil in a frying pan until very hot. Add chunks of beef and fry briefly, just to brown each piece on both sides. Beef Stir into the sauce with the juice from the pan. Cook the rigatoni in boiling salted until al dente. Drain and add to the sauce.

Happy cooking :)

Dried Porcini with Tomato Penne

Good morning ... in a pretty cold this morning, it seems to be very good when we cook in order to warm us up. On this occasion we will provide a fairly simple recipe but do not diminish the taste of this dish is so delicious.

In addition, belonging to the cuisine is simple and short menu is packed with full of flavor and style. We also provide a separate recipe for the manufacture of tomato sauce.

Wine suggestion: earthy, medium-bodied red wine works well with this and we went back to an old favorite, very smooth Selvapiana Chianti Rufina which are pure elegance in a glass. Really smooth and supple tannins make sing with freshness that add depth to the food.

Penne, tomato and dried porcini

320g penne
40g dried porcini
2 cloves garlic, thinly sliced
1 tbsp flat leaf parsley, chopped
50g Parmesan, grated
5 tablespoons tomato sauce (see below)
100g unsalted butter
extra virgin olive oil

How to cook it is also quite easy, namely Soak porcini in 200ml boiling water for 10 minutes.

Drain the porcini, trying liquid through muslin or paper towels, reserving the water. Rinse and chop the porcini.

In heavy saucepan unbelievable, melt the butter and add the garlic. Add porcini and fry until soft. Add a little liquid and simmer until absorbed porcini. Stir in parsley. Add tomato sauce and season.

Cook the penne in plenty of boiling salted water until al dente. Drain and stir into pasta sauce.

Drizzle with olive oil and serve with Parmesan

Tomato sauce

2 cloves garlic, sliced
1 tablespoon olive oil
2 x 400g canned tomatoes

Ways of making tomato sauce is thick Heat oil in a frying pan and fry the garlic believed until soft but not colored. Add the tomatoes and season. Cook over medium heat for 20-30 minutes or until the sauce is very thick and the oil comes to the top.

Happy cooking J

(original post : http://jonoandjules.com/2015/01/05/dired-porcini-tomato-penne/ )

Salmon Tartare With Lemon

Good morning ..... been a long time it did not update this blog, because it is too busy with other affairs. On this occasion we will provide one of the recipes that are so mengguah appetite of our family that is Salmon Tartare with lemon.

Salmon was no doubt return delights and nutritional value in it so many types of food that can be created with the main ingredient of this salmon. And here are some materials that can be used to create Tarter Salmon with Lemon

Salmon tartare with lemon

1 red onion, diced
2 lemons, juiced 1 and 1 diced
400g skinless salmon fillets
200g smoked salmon
2 tablespoons chopped dill
2 tbsp small capers
1 tbsp Dijon mustard
1 tbsp creme fraiche
olive oil
melba toast,

How to make it not so difficult that is input to the red onion in lemon juice and let it soak.

Cut the salmon into small cubes and finely chop the smoked salmon. Put all the fish into a bowl, add the dill, capers, mustard, creme fraiche, 1 tablespoon olive oil and onion and juice. Fold together gently and season with salt and black pepper and serve in rotation with melba toast and a drizzle of olive oil.

Happy cooking J

Miela Tahril

About Skye Terrier

Fried Rice Italian with Omelette

Roasted Duck Ragu

Crab Linguine Food

Beef Black Papper Sandwich

Hunter Stew

Chianti Beef Rigatoni

Dried Porcini with Tomato Penne

Salmon Tartare With Lemon

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