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How to make blueberry pie by Kaye Torres

How to make filipino chicken adobo by Kaye Torres

Salad with shrimps | Cooking with Stella Cardo | Simple tasty food

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The World's Best Classical Instrumental Music, Relaxing Guitar Music Eliminates Stress

Ana Vidovic plays Asturias by Isaac Albéniz on a Jim Redgate classical guitar

How to make chicken breast stuffed by Kaye Torres

How to make custard pie simple and easy recipe by kaye torres

Delicious dinner. Meat with mushrooms. Cooking show. Mila naturist.

Making Farfelle Pasta with Mushrooms in Cream Sauce with Stella Cardo

Gordon Ramsay Cooks Up a Simple Steak Dinner with Fries! Gordon is cooking up an amazing Steak Night Dinner that's perfect for a date night, a weeknight dinner or any steak lover at home. It's quick, cheap and packed with flavours! Plus there's fries! Watch Next Level Chef Thursdays at 8/7c PM on @FOXTV Miss an Episode? Watch it on Hulu here: http://hulu.com/series/next-level-chef RECIPE Serves 2 Ingredients 2 x 8oz steaks, hanger, skirt or flat iron Salt and pepper 2 tablespoons cold cubed butter 2 sprigs rosemary 2 sprigs thyme 1 clove garlic, smashed Shoestring fries 2 large potatoes Canola oil or vegetable oil for deep frying Peppercorn sauce 1 tablespoon black peppercorns, crushed Olive oil 1 tablespoon unsalted butter, 1 shallot, peeled and finely chopped 1 clove garlic, peeled and crushed ¼ cup brandy or cognac ½ cup beef stock or veal stock ¼ cup heavy cream 1 tablespoon cold cubed butter Method 1. Remove the steak from the fridge half an hour before cooking to bring to room temperature. 2. Peel the potatoes then cut into thin, even matchsticks (use a julienne peeler or mandolin to keep the fries even). 3. Heat the oil for frying to 300F. Cook the fries for 2 minutes until pale golden and beginning to crisp, then remove from the oil and drain. Increase the oil temperature to 350F. 4. Heat a little oil in heavy skillet overt a high heat and season the steak generously. Sear the steak on each side for 2-3 minutes, or until cooked to your liking. Add the butter, rosemary, thyme and smashed garlic and baste the steak for 2 minutes. Transfer to a rack and leave to rest for 7-8 minutes. 5. For the sauce, toast the crushed peppercorns in a hot skillet for a minute until fragrant then tip into a bowl. Heat a little oil with the butter in the same pan, then add the shallot and garlic and fry for 2-3 minutes until softened. Add the toasted peppercorns and brandy and cook until most of the liquid has evaporated. 6. Pour in the stock, bring to the boil and reduce by half. Pour in the cream, cook for a further 2-3 minutes, then whisk in the cold butter. 7. Drop the fries back into the hot oil and fry for 2 minutes until crisp. Drain, then season with salt. 8. Slice the steak across the grain then serve with the fries and peppercorn sauce. The home of Gordon Ramsay on YouTube. Recipe tutorials, tips, techniques and the best bits from the archives. From full episodes to compilations, we have new uploads every week - subscribe now to stay up to date!

Pasta with salmon in creamy sauce

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Stir fried cauliflower really delicious and fresh :: stir fried cauliflower recipes : delicious food Don't forget to subscribe, like, comments and share. Thanks for the support. Ingredients 2 tomatoes 1 head of cauliflower 3 cloves of garlic 1/2 tsp salt 1 tsp sugar 1/4 tsp powdered chicken stock 1 tbsp soy sauce 2 tbsp tomato sauce a little water

Chow main | How to cook chow main | Easy to cook Ingredients: For the marinade: - 300g boneless, skinless chicken breasts, thinly sliced - 2 tablespoons soy sauce - 1 tablespoon oyster sauce - 1 teaspoon cornstarch - 1 teaspoon sesame oil - 1/2 teaspoon ground black pepper For the noodles: - 200g chow mein noodles (or egg noodles) - 1 tablespoon vegetable oil - 2 cloves garlic, minced - 1 small onion, thinly sliced - 1 carrot, julienned - 1 bell pepper, thinly sliced - 2 cups cabbage, thinly sliced - 2 tablespoons soy sauce - 1 tablespoon oyster sauce - Salt and pepper, to taste - 2 green onions, chopped (for garnish)

How To Poach An Egg Master the basics with this simple guide on how to poach eggs.

Learn two delicious ways to cook salmon at home with Curtis Stone. Whether you prefer pan-fried salmon or oven-baked salmon, Curtis will teach you the tips and techniques to ensure a delicious crispy skin every time. Master these simple methods and impress yourself and your loved ones with a restaurant-quality crispy skin salmon dinner – in way less time than you thought!

Mini margarita pizzas Makes 6 small pizzas Prep 25 mins (+ 1 hour resting time) Cooking 30 mins 2 x 250g Coles Kitchen Fresh Dough Balls 1/4 cup (60ml) extra virgin olive oil, divided 1 tbs semolina 1 tbs plain flour 1/4 cup basil leaves 220g tub Coles Cherry Bocconcini, drained, torn 200g medley Perino tomatoes, sliced Sea salt flakes, to serve Tomato sauce 200g red Perino tomatoes 2 garlic cloves, sliced Pinch of salt 2 tbs tomato paste 1. Divide each dough ball into 3 even portions and roll into 6 balls. Brush 1 tbs oil over the dough balls. Sprinkle half the semolina onto a baking tray and place the dough balls on the tray. Set aside in a warm, draught-free place for 1 hour to rest. 2. Meanwhile, to make the tomato sauce, preheat oven to 200°C. Place the red Perino tomatoes in a roasting pan with the garlic, salt and 1 tbs remaining oil. Roast for 8 mins or until the tomatoes begin to split. Remove and carefully mash tomatoes with a fork. Stir in the tomato paste. Bake the tomato mixture for a further 5 mins or until the sauce thickens slightly. 3. Increase oven to 240°C and line a clean large baking tray with baking paper. Place the tray in the oven to warm. Dust the top of each dough ball with plain flour then gently press into 10cm discs. Drizzle the remaining oil over the warm lined tray and sprinkle with the remaining semolina. Place the discs onto the tray and top with the tomato sauce. Add half the basil and half the bocconcini. Bake for 12 mins or until the bases are golden and cooked through. 4. Top pizzas with the medley Perino tomatoes and season with sea salt flakes. Top with the remaining basil and bocconcini to serve

Simple zucchini spaghetti and meatballs Simple zucchini spaghetti and meatballs Serves 4 Cooking 15 mins Prep 15 mins 560g pkt Coles Australian Beef & Pork Meatballs 500g cherry tomatoes 2 large zucchini, cut into long matchsticks 1/3 cup (90g) Coles Tomato Pesto 1/4 cup (20g) shaved or shredded parmesan 1. Place a medium frying pan over medium heat. Add the meatballs and cook, turning, for 12 mins or until cooked through. Transfer to a plate. 2. Meanwhile, spray a large frying pan with olive oil spray and heat over medium heat. Add tomatoes and cook, stirring occasionally, for 10 mins or until tomatoes collapse. Push half the tomatoes to the side of the pan. Crush remaining tomatoes with the back of a spoon to release the juices. 3. Place zucchini in a heatproof bowl. Pour over enough boiling water to cover and set aside for 2 mins or until slightly soft and heated through. Drain well. Add the zucchini and meatballs to the tomato in the pan with pesto. Season and toss to combine. Divide among serving plates and top with parmesan. Add this: For crunch and extra flavour, sprinkle with toasted pine nuts before serving.

Easy Beef Chow Mein Easy beef chow mein Serves 4 Prep 5 mins Cooking 15 mins 400g pkt Coles Asia Hokkien Noodles 500g Coles Australian No Added Hormones Beef Mince 1 tbs curry powder 350g pkt Coles Kitchen Asian Style Salad Kit (salad mix and noodles only) 1/3 cup (80ml) oyster sauce 1. Prepare the hokkien noodles following packet directions. Drain well. 2. Meanwhile, heat a greased frying pan over medium-high heat. Add mince and cook, stirring with a wooden spoon to break up lumps, for 5 mins or until mince changes colour. Add curry powder and cook, stirring, for 1 min or until aromatic. 3. Add salad mix from the salad kit and stir-fry for 2 mins. Add the oyster sauce, hokkien noodles and 1/2 cup (125ml) water. Stir-fry for 5-7 mins or until the vegetables are tender. Divide among serving bowls and sprinkle with the noodles from the salad kit to serve.

BBQ chicken loaded nachos BBQ chicken loaded nachos Serves 4 Cooking 10 mins Prep 10 mins 1 Coles RSPCA Approved Hot Roast Chicken 1/4 cup (60ml) smoky barbecue sauce 230g pkt Mission Cheesy Nachos Tortilla Triangles 100g coarsely grated reduced-fat cheddar Smoky barbecue sauce, extra, to serve 400g pkt Coles Kitchen Mexican Style Salad Kit 1. Preheat oven to 200°C. Remove breast meat from the chicken and coarsely shred (reserve remaining chicken for another use). Whisk the barbecue sauce and ⅓ cup (80ml) water in a bowl until well combined. Add chicken and toss to coat. 2. Spread half the tortilla triangles over the base of a large baking dish. Sprinkle with half the cheddar and half the chicken mixture. Drizzle with a little smoky barbecue sauce, extra. Continue layering with the remaining tortilla triangles, remaining cheddar and the remaining chicken mixture. Sprinkle with half the cheese sachet from the salad kit. Bake for 10 mins or until cheese melts. 3. Toss salad and dressing from the salad kit in a large bowl. Arrange over the nachos and sprinkle with remaining cheese from the salad kit to serve.

Classic Smash Burger Recipe | Much Better Than Fast Food!

Chicken and caramelised onion stuffed sweet potato Chicken and caramelised onion stuffed sweet potato Serves 4 Cooking 20 mins Prep 10 mins 4 gold sweet potatoes 2 cups (320g) shredded roast chicken breast 1/4 cup (60ml) caramelised onion relish 1 cup (105g) Coles Pizza Blend Shredded Cheese 1. Preheat oven to 200°C. Use a fork to prick the sweet potatoes all over. Place on a microwave-safe plate and cook in the microwave on high, turning occasionally, for 10 mins or until tender. Set aside for 5 mins to cool. Cut a slit lengthways in the top of each potato and squeeze the base to open. Scoop out the flesh leaving a 2cm shell, reserving the potato flesh in a large bowl. 2. Add the chicken, onion relish and 2/3 cup (70g) cheese to the potato flesh in the bowl. Stir to combine. 3. Fill potato shells with the chicken mixture and sprinkle with the remaining cheese. Place on a baking tray and bake for 5-7 mins or until the cheese melts and is golden. Serve with the rocket.