another entry made of what we do best , learn never stop and we Will never get enough .
Due to the enormous amount of picture we have , just love to Post what we do day by day and so i hope u will like
Chorizo can be a fresh sausage, in which case it must be cooked before eating, and the word definite a variety of pork sausage from Spain
|small starter to try|
|Platting with vegetable|
|warm onion tart salmon ,,,make your own stile of put the sauce|
|Beef tagliata with cantaloupe Rock melon ... try is so good |
|Oyster ,lemon jelly, caviar|
|risotto almond prawns bisque scallop|
|mostarda , pan brioche serve with gorgonzola cheese |
Italian mostarda is fruit preserved in syrup that gains quite a kick from a healthy jolt of powdered mustard seed, and is one of the standard condiments served with boiled meats in northern Italy (see the ultimate boiled dinner, fit for a king).
Though you'll find it from Piemonte on through the Veneto and down into Emilia Romagna, the best known variation is that from Cremona (Mostarda di Cremona), which is also produced commercially. According to Italian food scholar Antonio Piccinardi, the word mostarda derives from the French moustarde, which in turn derives from mouth ardent, fiery must, which was made by adding powdered mustard seed to unfermented grape must and cooking it down to produce an invigorating condiment.
|Chinese Butter prawns on toast|
|Merry Christmas with a lemon tart|
|seabass ,lemon, tepanade|
|eggs , poached missen place , here how u do it|
|Choc , praline any one|
|Butter Prawns Chinese way|