Combine all ingredients except the last 2 in saucepan; heat to boiling. Pour into blender or electric mixer; add cheese. Blend on high speed until ...

In a mortar pound the drained moong beans to form a paste. Add the other ingredients in turn, stirring well. Pluck a small piece of the paste and ...

Briefly dip grape leaves in boiling water then rinse them with cold water and wipe dry. Mix the onions with half the olive oil. After a while, mix in ...

1. Slice polenta into pieces about 1/2 to 1 inch (1 to 2.5 cm) thick. Thinner slices will be crispier. 2. Brush all cut surfaces with oil. 3. Place ...

Proceed as follows: Melt the butter in a casserole at low heat, add the flour while stirring and then the wine. Let the mixture simmer at low heat ...

Slice the beancurd cubes in half diagonally and deep-fry the eight triangles until the the white side is golden brown. Drain and arrange on a serving ...

Grind peanuts. Heat oil in a frying pan, add pork, garlic and onions. Cook until pink color disappears. Drain off most of the fat. Add sugar and ...

Soak the beans in water overnight. Boil them until soft and strain them well. Peel and chop the tomatoes and add the salt, pepper, olive oil and ...

Proceed as follows: Set aside 50-75 grams of the gravlax. Puree the remainder in the food processor. Add the avocado meat and continue pureeing. ...

1. Lightly grease grill and preheat barbecue to high. Halve tomatoes lengthwise. Squeeze out juice and seeds. Using a knife, cut out centre pulp from ...