In a large bowl, mix corn starch and mustard. Add some cubed cheeses and toss to coat.
Rub the inside portion of fondue potion of the fondue pot with garlic. Bring into boil in medium heat. Slowly add the cheese cubes, stir constantly until the whole cheese is melted.
Add and cook the Parmesan. Stir for 2 to 3 minutes, until it is melted completely. Prevent the sauce from coming into boiling by reducing the heat if necessary. Serve hot!
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The food chain masters McDonald’s had claimed to the “Mc” trademark on some of its food products within the European Union after having with a clash with an Irish fast food chain named Supermac’s.
The decision of EUIPO (European Union Intellectual Property Office) said that McDonald’s has lost the right to exclusively use the “Mc” prefix for a whole swathe of food areas.
It is reported that the EUIPO supported McDonald’s to have their right to own the “Mc” trademark on chicken nuggets and some of its sandwich products.
The ruling also said that since both these firms had won in some parts of the case and failed on others, each of them must pay its own costs.
A compliant has been given against McDonald’s to the EUIPO by Supermac’s.
Supermac’s had a long-running case against McDonald’s earlier this year to have the use of the Big Mac trademark cancelled. The Supermac’s had won this case against McDonald’s.
Pat McDonagh, the founder and Managing Director of Supermac’s said, “McDonald’s tried to argue that because they had some products that started with Mc that the term Mc was so synonymous with them that they had the right to own and trademark Mc”.
“We are delighted that the EUIPO found in our favour”, he added.
McDonald’s Corporation, the American fast food company was founded in 1940 as a restaurant operated by Richard and Maurice McDonald, in San Bernardino, California, United States.
Supermac’s, theIrish fast food restaurant chain first opened in 1978. The first restaurant was located in Ballinasloe, a small town in County Galway in the West of Ireland.
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In a small bowl, combine pineapple and strawberries and set it aside. Place the ice cream scoops in a long, narrow bowl. Place the banana halves on either side. Top the ice cream scoops with the previously prepared fruit mixture. Drizzle with chocolate syrup.
Add whipped cream to each scoop and on the bananas. Sprinkle with shaved chocolate and walnuts. Top each scoop of ice cream with a cherry. Decorate with mint sprigs, and serve chill.
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In a large bowl, add the ground almonds, cream and condensed milk and them together until thick. Save it for later. Take milk in a saucepan and heat it over high flame to boil. When it starts boiling, add the saffron strands to it. Mix it well and remove it from the flame. Let it cool.
Then, add the previously prepared almond mixture into it and blend well, until it reaches a thick and creamy consistency. Heat another pan over moderate flame and add coarsely chopped pistachios and almonds in to it and dry roast them for few seconds.
Add this to the Kulfi mixture, saving a little of this for final garnishing. Mix well and pour the mixture into the kulfi moulds of your choice. Cover the top with a butter paper. Keep it in the freezer until it is set.
When it is set, remove it from the mould and sprinkle some of the reserved pistachios and almonds. Serve it chilled and enjoy!!
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Heat all syrup ingredients over low heat in 1-quart saucepan, stirring occasionally, until warm. Keep it warm. Heat the griddle or skillet over medium heat or electric griddle to 375°F. Grease with cooking spray, vegetable oil or shortening.
Stir all pancake ingredients until blended, in a medium bowl. For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook until the edges are dry. Turn it and cook the other sides until golden. Garnish and serve with warm syrup.
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Lets try some tasty and healthy Greek salad. Tzatziki – The Greek cucumber salad!
Ingredients:
¼ cup full fat Greek (strained) yogurt
1-2 tablespoons chopped fresh dill
1 minced garlic clove
½ teaspoon salt
2 teaspoons olive oil
Freshly ground pepper
Lemon juice – 1 tbsp
3 medium cucumbers
Preparation:
Mix well all the ingredients except the cucumbers in a large bowl. Cover with plastic wrap and refrigerate for an hour. Slice the cucumbers very nicely and mix with the yogurt dressing, until all cucumbers are coated with the dressing. Garnish chopped fresh herbs and serve.
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In an award ceremony at Singapore, the Mirazur restaurant of France was awarded as the world’s No:1 restaurant. It is for the first time that Mirazur’s chef Mauro Colagreco and his dining room is achieving the first place. Previously the restaurant was having the third position.
The competition was organised by the World’s 50 Best Restaurants. The restaurant’s ‘salt-crusted beetroot with caviar cream’, is one among the world famous dishes, in which the vegetables are taken from its own garden. The restaurant is run by an Argentine chef.
Argentine chef Mauro Colagreco
The methodology of the awards, which started since 2002 has been questioned by some critics. The list of awards had been prepared on the basis of more than 1,000 culinary experts’s decisions.
Spain’s three restaurants had the top 10 positions. Restaurants of Denmark and Peru had two top 10 entries each.
William Reed Business Media, that published the World’s best 50 restaurants said that “Mirazur provided “the ultimate restaurant experience”.
They added that they are highly impressed by the “unrivalled views of the French Riviera, three levels of cascading vegetable gardens churning out the sweetest produce and a team of outrageously talented cooks and front-of-house staff”.
Reuters reports that Argentine chef Mauro Colagreco said that he felt like he “was in the sky”.
Check out the list of the top 10 restaurants:
Mirazur, Menton – France
Noma, Copenhagen -Denmark
Asador Etxebarri, Axpe -Spain
Gaggan, Bangkok -Thailand
Geranium, Copenhagen -Denmark
Central, Lima -Peru
Mugaritz, San Sebastián -Spain
Arpège, Paris -France
Disfrutar, Barcelona -Spain
Maido, Lima -Peru
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Melt the butter with olive oil in a pot on medium heat. Add onions and continually stir until tender and translucent. Do not brown the onions.
Add beef broth, sherry and thyme. Season it with salt and pepper, and simmer for 30 minutes. Heat the oven broiler.
Transfer the soup into bowls and place one slice of bread on top of each. Layer each slice of bread with a slice of provolone, 1/2 slice diced Swiss and 1 tablespoon Parmesan cheese. Place bowls on cookie sheet and broil in the preheated oven until cheese bubbles and browns slightly.
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Sift the cream of tartar, cocoa, and cornflour into a bowl and mix it well. Add a small pinch of salt into it. Mix it well and set aside. Whisk the egg whites in a large bowl with electric beaters until frothy.
Gently add the caster sugar, 1 tbs at a time, beating constantly. Make sure that the mixture is stiff and glossy. Add the balsamic and cocoa mixture to the meringue mixture and beat until well combined. Fold in the chocolate. Pour the mixture into a tray. Bake for 25 minutes, until it becomes firm and springs back when gently touched. Cool it for 5 minutes.
Slightly wet a towel with water. Grease a sheet of baking paper with oil and place it, oil-side down, over the sponge. Cover it with the tea towel. Gently invert the sponge (leaving the bottom layer of baking paper on the sponge) onto the baking paper and tea towel.
Slowly roll into a log from one long side using the tea towel. Set it aside for cooling. For filling, whisk mascarpone and cream until stiff peaks form. Add kirsch and sugar and mix well.
Slowly unroll the sponge. Gently remove the tea towel and top layer of baking paper. Spread cream mixture over the sponge and scatter three-quarters of the almonds on top. In a bowl, combine the berries and scatter three-quarters over the cream. Roll up tightly to enclose the filling, Peeling the sponge away from the bottom layer of baking paper.
Place it in a serving dish. Spread remaining cream mixture on top of the Roulade and top with remaining almonds and berries. Dust it with icing sugar before serving!
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Mix 2 tbsp sugar, 1 tsp salt and flour in a food processor until combined. Add lard and pulse 12 times. Add 1/2 cup butter and pulse 7 or 8 times until pea-size.
After that add ice water through the feed tube until dough just comes together. Divide the prepared dough into balls and make the balls. Wrap in plastic wrap. Flatten it into discs. Refrigerate for about 1 hr.
Put it in the lowest level of oven. Place a baking sheet on rack and preheat to 425 F. Roll the dough portion into a 12-in. circle on a lightly floured surface. Press onto a 9-in. pie plate, then refrigerate. Roll remaining dough portion into a 13-in. circle. Place on a large plate and refrigerate.
In a large bowl, toss the apples with lemon juice. Melt 2 tbsp butter in a large frying pan over medium. Add apples and cook, stirring, until liquid evaporates, 7 to 9 min. Transfer it to a baking sheet and set on a rack, turning occasionally, until cooled, 25 min. Stir 2/3 cup sugar, cornstarch, lemon zest, cinnamon, 1/4 tsp salt and nutmeg in a bowl. Sprinkle over apples and toss to combine. Pour apples and any juices into chilled pie shell, spreading evenly.
Spread the remaining dough over apples, pressing edges of dough together. Trim the edges with scissors, if needed, leaving 1/2-in overhang. Fold top edge under bottom edge, then crimp together using index finger and thumb. Cut 3 to 5 steam vents on top. Brush with egg wash without touching the edges. Sprinkle with coarse sugar.
Put the pie on hot baking sheet and bake for 20 min. Reduce heat to 375 F, then rotate the pie. Continue baking until crust is deep golden brown and a paring knife can be easily inserted into apples, 20 to 25 min. Cover with foil if browning too quickly. Cool on rack for at least 2 hr.
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