Cooking World

Grilled vegetables can be the tasty addition to other grilled foods or became the main course in vegetarian meal.
Preparing marinades the day ahead and storing it in the refrigerator will be a nice idea.
Add fresh herbs, for example, rosemary, thyme and marjoram to the basic marinade. You may also use different oils (walnut or sesame, for example) and different vinegars (balsamic, red wine, sherry, rice wine and so on).
Here is the basic marinade: combine 2 parts of olive oil and 1 part of lemon juice with 1 peeled and crushed garlic clove.
Chili butter or herb butter will be delicious with grilled vegetables. Just made seasonings to your taste - try chili powder, seasoned salt or dried herbs - into soft, unsalted butter.
Try these tasty recipes, Grilled Vegetable and Ravioli Salad and Grilled Chicken and Vegetable Kabobs w/Chutney Barbecue Sauce.

Directions:
Choose vegetables appropriate for grilling, such as peppers, eggplant, tomatoes, corn, button mushrooms and summer squash.
Cut large vegetables into halves or slice them into large parts.
Parboil potatoes until tender before grilling. Remove silks from corn, and put in the water for about 1 hour before grilling.
Vegetables should be marinated for 15 minutes before grilling. You may also just brush them lightly with oil so they don’t stick to the grill.
Fire in the charcoal or gas grill must be medium-hot.
Place the vegetables directly on the grill grid, or inside a foil pouch or vegetable basket. Begin with the vegetables that take the longest to cook: such as potatoes or peppers. Turn the vegetables often add more marinade if needed. Take out the vegetables when they can be easily pierced with a fork.
Most vegetables get ready very quickly, so do not go away for a long time from the grill.

Garlic is one of the most popular seasonings. Many people use fresh garlic most of the time, and sometimes have garlic powder to add it to bread stick and pizza dough. Some people dislike the smell and the strong taste, but there are so many variations to using garlic in different dishes that can make it work for everyone. If garlic is cooked long, it will be more mellow. Garlic is particularly mellow in taste when roasted for long time. The next recipe is easy and will get you started in experimenting with garlic.
Garlic Chicken
Ingredients:
4 skinless chicken breasts
1/8 cup vegetable oil
salt
pepper
4 finely minced garlic cloves
fresh thyme
oregano and chives, chopped
1 lemon (for juice)
1/2 tablespoon lemon zest
Mix all ingredients well and add chicken. Marinate overnight. And then grill until chicken is done inside.

This one is a very simple, economical and nutritious dish for whose who like delicious things, but have not much time for cooking. These quantities will be enough for 4 people.

Ingredients:
6 or 7 medium sized potatoes
Approximately 800g can of baked beans in tomato sauce
1 large thinly sliced onion
2 or 3 sliced tomatoes
1 tablespoon of margarine for seasoning
1 tablespoon of sesame seeds to sprinkle on the top
There are some other optional layers:
1 or 2 cups of rice mixed with some soya milk and herbs
thinly sliced mushrooms mixed with a little vegetable oil and 2 cloves of crushed garlic
1 can sweet corn
1 can spinach

Boil the potatoes for 5 or 6 minutes so than it starts to soften. Then slice them sinly. In a large stew-pan or dish for lasagne place a layer of potatoes, then a layer of beans, then onion and repeat until all used up. You have prepared the basic dish but you can add any other optional layers to your taste, such as the garlic mushrooms, sweet corn, spinach or rice ones above, but making the last layer potatoes. Put the sliced tomatoes over the top, add some margarine and sprinkle on the sesame seeds. Bake it for about an hour or until the potatoes are soft and brown at 380F.

Vegetarian meal is very useful for the health of an individual and can benefit to the fauna preservation. But if you are a die-hard meatlover these argument do not seem too cogent.
In fact, incorporating vegetarian meals into one’s diet is not so hard, as there are many tasty and substantial recipes, which won’t allow you to feel sorry about your meat dishes.

Burgers with nuts

This one is an unexcelled meatless burger. It is tasty, satisfying and nutritious; ant won’t leave you with the heavy feeling like after eating a beef burger.
Ingredients:
1 cup cheddar cheese, splintered
2 eggs
1 cup cooked rice
1 cup chopped parsley
3 stalks celery, minced
1 onion cut into small slices
1 cup chopped walnuts
1 green or red pepper, chopped into slices
1 tablespoon salt
1 tablespoon basil
2 tablespoons curry powder
Directions:
Mix all ingredients in a big bowl, drop batter in hot olive oil in a frying pan. Use just enough oil to cover the pan bottom. Cook it until golden brown. Serve on a bun just like a hamburger, with red onion slice and tomato slice.

This salad, as any other one, doesn’t need exact measurements. Made it in whatever looks good to you and adjust seasoning according to your taste. This salad is better to made in advance, as it will taste best.

Ingredients:
2 sweet potatoes: peel, cube and cook it.
8 new potatoes, also cook and cube
4-5 spoonfuls corn kernels
1 chopped green bell pepper and 1 red bell pepper
1/2 red onion, sliced thinly
A little bit cilantro, alsochopped

Sauce:
3-4 tablespoons oil
2-3 tablespoons cider vinegar
1 spoonful mustard
A splash of vegetarian Worcestershire
1 minced clove of garlic,
1 tablespoon sugar
Add salt and pepper to tour taste

Mix all ingredients for sauce. Adjust seasoning to your taste. Mix salad with enough dressing to cover all ingredients.

Ingredients:
Rice noodles (200g pack will be enough for 4 persons)
2 tablespoons vegetable oil
3 cloves crushed garlic
1 onion cut into inch/2cm long thin strips
1 teaspoon chilli powder
1 red pepper cut into long thin strips
1 yellow pepper cut the same way
1 courgette or zucchini cut into thin strips
tofu, cut into small sized pieces
2 tablespoons soy sauce
2 tablespoons sesame oil

Prepare the rice noodles fallowing the instructions on the package – as a rule this is just pouring boiling water over them and setting aside them for a little while. Fry the onions and garlic in the vegetable oil for a few minutes and then add chilli and stir it well. Add your vegetables and soy sauce and cook for some minutes until slightly softened and then add the tofu and stir fry for 10 more minutes or so before adding the noodles and combining well. If the noodles are very long, you may cut them up. At the last moment sprinkle the sesame oil over the dish and serve it hot. This vegan dish goes well with a fresh salad of Chinese cabbage.

The Wolseley

The Wolseley`s distinctive features is its retro - menu which has collected a great deal of gastronomic hits of pre-war Europe, surprisingly beautiful interior, the exquisite silver utensils, silent music.

The most fashionable cafe of the English capital. Its founders – Kris Korbin and Jeremiah King, co-owners of holding Caprice Ltd to which owns legendary restaurants The Ivy, Le Caprice, J Sheekey, Daphne’s, Rivington and Grill Scott’s. Opened in November, 2003 in St. James district in the London Piccadilly avenue, in short terms it has got many admirers from the most solvent London public. Here you can easily meet Sir Elton John, David Bekhem or a visiting Hollywood celebrity. The Wolseley`s distinctive features is its retro - menu which has collected a great deal of gastronomic hits of pre-war Europe, surprisingly beautiful interior, the exquisite silver utensils, silent music.
The only minus - it is almost impossible to book a table for a dinner.

The address
160 Piccadilly, London
Booking
+442074996996
www.thewolseley.com
Working hours
Monday - Friday:
07:00 - 24:00
Saturday:
08:00 - 24:00
Sunday:
08:00 - 23:00

Nobu

The first in London restaurant of the Japanese cuisine which has been marked by Michelin star. The founders - actor Robert De Niro and Nobuyuki Matsuhisa, well-known Japanese cook, father of a fusion trend, known to general public as Nobu. Mr. Matsuhisa has realized in Nobu his experience of work in the best Tokyo bars and the gastronomic notes from foreign trips - to New York and Peru, Paris and Milan. The result has come in a while. Today among the Nobu`s admirers (restaurants of this network operate, besides London, in Beverly-Hills, New York, Malibu, San Diego, Miami, Tokyo, Aspen, Milan, Las Vegas and Hong Kong) are the majority of leaders victualers, politicians, businessmen and show business stars.

The address
19 Old Park Lane, London
Phone +442074474747
Working hours
Monday - Friday:
Lunch: 12:00 - 14:15
Dinner: 18:00 - 22:15
Saturday:
Lunch: 12:30 - 14:30
Dinner: 18:00 - 21:45
Sunday:
Lunch: 12:30 - 14:30

- Vegetable fat for chipped potatoes may be used three more times, but each time it needs to be carefully filtered.
- A fried potato should be salted only when it gets brown, otherwise salt will mix up with fat, slices will lose the form, and taste of the potato becomes worse.
- To make the sauce dense, it is necessary to evaporate it on fire, or, having added the spoon of a flour to scald intensively stirring.
- The boiled potato will be more tasty, if you add garlic or a little dill in water.
- Add a little soda to make potato cutlets more fluffy.
- Simmer potato. If the fire is too strong, potato boils soft and scatters outside, and remains raw inside.
- To get rid of an unpleasant taste of a freezed potato put it a little in cold water, and then to omit in boiling water where, except for salt, add 1 tbsp. vinegar.
- Baking biscuit mix flour with potato starch. In this case you will not need to add soda, as dough will be fluffy without it.

This recipe will take some time to cook it (about 80 min), but it’s really worth it. This dish will be good for those following a meat-free diet, besides, calories are significantly reduced because courgette and squash are used instead of pasta.

Ingredients:

1 lb. courgette
1 lb. squash
1/4 teaspoon Italian seasoning
1/4 teaspoon black pepper
2 c. tomato pasta sauce
16 oz. low-fat cottage cheese
2 egg yolks
1/3 c. Parmesan cheese
2/3 c. seasoned bread crumbs
2 c. mozzarella, part-skim
3 c. spinach
1 c. fresh basil

How to prepare:
Heat an oven to 425F. Then cover two baking pans with nonstick cooking spray. Cut squash and courgette in half lengthwise. Then, cut each half into pieces about 1/4 inch thick. Put quash and courgette on pans in one layer and dress with Italian seasoning.
Bake for 25 minutes. Remove from an oven and set aside. Reduce oven temperature to 375F.
Heat pasta sauce over medium-high heat then add spinach into the pasta sauce.
In a kitchen unit combine cottage cheese, basil, egg yolks, and 2 tablespoons of Parmesan cheese and blend it until smooth.
Sprinkle 2 tablespoons of bread crumbs over the bottom of a baking pan. Cover the bottom of the dish with half of the courgette and squash pieces. Then, put cottage cheese mixture over the squash and courgette pieces and sprinkle with 3 tablespoons of bread crumbs. Top with remaining courgette pieces. Sprinkle with the remaining 3 tablespoons of bread crumbs and add pasta sauce right over the top, then cover with mozzarella cheese over the top. Add the remaining 2 tablespoons of Parmesan cheese.
Put in an oven and bake at 375F for about 35 minutes. Cheese should be melted and browned. Set aside for about 15-20 minutes before serving.
You may also add to taste onions and red pepper to the sauce.

You managed to find very easy but incredible recipe. You may find that it’s better than most pasta dishes you have eaten in restaurants. If you’d like you may substitute shrimp for chicken. It will be tasty either way.
So, you need
2 cups chicken soup
2 cups heavy cream
8 ounces linguine (noodles) pasta
6 piece bacon
2 cups chopped cooked chicken
1 cup frozen English peas, thawed
1 cup freshly grated Parmesan cheese
Directions
Bring chicken soup and heavy cream to a boil in a heavy pan over high heat. Make heat medium-low and boil until reduced by half, about 30 minutes.
Boil a large pot of lightly salted water. Add linguine and cook 8 to 10 minutes or until not-sodden; drain and set aside in a large serving dish.
Meantime, place bacon in a large, deep frying pan. Cook over medium high heat until evenly brown. Than drain, crumble and set aside.
Once the cream has reduced, stir in crumbled bacon, chicken, peas, and Parmesan cheese; cook for a few minutes until hot. Pour sauce over pasta to serve.