Kerry Cookbook

Sharing our favorite recipe stories from around the world.

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Story

Vietnamese food is regarded as one of the healthiest cuisines all over the world. As people usually say, “Vietnamese food is not only food, it is Vietnamese culture”. 

What makes Vietnamese food special? Tourists can find their own answer across Vietnam regions from the North to the South. Despite the varied landscape of Vietnam, all of the food comes back to that balance of herbs, heat, sweetness, sourness, bitterness, and the all-powerful of fish sauce. 

That makes Vietnamese Cuisine become one of the best foods in the world. In addition, coming to Vietnam, visitors will have a chance to see how sophisticated and unique it is. 

Vietnamese food is a harmonious combination of five basic spices: spicy, sour, sweet, salty, and bitter creating its distinctive flavour. For this instance, we would like to introduce the Vietnamese Culinary tradition differs from region to region.

Ingredients

1 PANCAKE BATTER

400g Vietnamese coconut pancake mix – BÁNH XÈO Tai Ky

1-liter water

3 soup spoons oil

Small slice spring onion

1 pcs egg

FILLING

500g pork belly

500g fresh prawns, size 25, peel and devein

300g beansprouts

Pepper, chopped red onion and garlic

DIPPING SAUCE

Chopped chili and garlic

Calamansi juice & lime juice

Sugar, water and fish sauce

Carrot and white turnip

Vinegar

VEGETABLE

Lettuce

Mint, Fish Mint

Vietnamese Balm

Vietnamese Perilla

Vietnamese basil

Method

The warm weather and fertile soil of southern Vietnam create an ideal condition for growing a wide variety of fruits, vegetables, and livestock. As a result, foods in southern Vietnam are often vibrant and flavorful, with liberal uses of garlic, shallots, and fresh herbs. Sugar is added to food more than in the other regions. 

The preference for sweetness in southern Vietnam can also be seen through the widespread use of coconut milk in southern Vietnamese cuisine. Vast shorelines make seafood a natural staple for people in this region. Some signature seafood dishes from southern Vietnam include BÁNH XÈO

1/ Preparation:

Wash pork belly, cut into thin pieces. Wash prawn, dry them well.

Add oil into frying pan then fresh garlic & onion, stir fry until golden crispy garlic and onion then add pork belly with ½ teaspoon of seasoning & pepper powder. Mix until well cook. Do the same for prawn separately & put aside.

Break 1 egg into a bowl and whip the mixture well.

Add 400g BÁNH XÈO Tai Ky into a large bowl with 1 liter of water, stir until the flour dissolves completely.

Add spring onions and beaten egg into batter mixture and stir well.

2/ Cooking:

Heat the frying pan, add some cooking oil. When the oil is sizzling, add the pork belly and prawns. Pour the pancake batter mix on top and spread it evenly and very thin on the pan’s surface. Add some beansprouts on top and close the lid for 3-5 minutes.

Once you get the desired crispiness and pancake can be loosely shaken from the skillet, use a spatula to fold the pancake in half. Slide pancake onto a serving platter. Repeat with remaining batter and ingredients.

3/ Dipping sauce:

Slice carrot & turnip into thin and long piece (5cm). Mix with vinegar & sugar and let them sit for about 15 mins.

6 teaspoons of sugar and 3 teaspoons of water adding into small bowl. Mix well.

Add 3 teaspoons of calamansi juice & 1 teaspoons of lime juice into sugar syrup. Mix well then add 3 teaspoons of fish sauce. Garnish with chopped garlic, chili and pickled carrot and turnip

4/ Serving:

Serve pancakes with fresh vegetables, herb and dipping/ blended fish sauce.

ENJOY YOUR MEAL

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Story

A recipe that we have always made in my family!

Ingredients

1 box yellow cake mix

1 box instant vanilla pudding,

4 eggs, 1/4 cup Galliano Liqueur

1/4 cup Vodka

3/4 cup Orange Juice (no pulp)

1 cup vegetable oil

Method

Preheat oven to 350 degrees, put all ingredients in a bowl. Using a stand mixer, beat for four minutes (time it). Butter/grease a Bundt pan, and then pour the mixture in the pan. Bake for 45 minutes. Let cool and top with powdered sugar (optional).

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Story

I love the sun, holidays and good food all in equal measure!. I am grateful for all the lovely memories of fun times in the sun with my family and here’s to many more. When on holidays I always enjoy shopping in local food markets.

A few years ago, while holidaying in Spain we enjoyed a combination of meals out in local restaurants and relaxed meals on our balcony. The following dish was a real winner and the standout meal of this particular holiday beating any restaurant meal as voted on by our 2 children.

It always brings back happy memories and lands me back into the sun every time. It’s almost not a recipe as it is so easy to cook which is what you need when on holidays…. Best served with fresh local bread and a chilled rosé or white wine…. (for the adults-only of course!)

Ingredients

3 tablespoons butter

1 tablespoon olive oil

Salt f& pepper for seasoning

1 ¾ pounds or 800 g shrimp (or prawns), peeled and deveined, tails intact (optional)

6-8 cloves of garlic, finely minced

½ teaspoon chili flakes

Squeeze of half a fresh lemon

Handful chopped parsley

Method

1. Cook linguini according to instructions

2. While the linguini is cooking, melt 2 tablespoon butter in a large skillet over medium-high heat. Add the garlic and cook until fragrant (about 1 minute).

3. Fry the shrimp with the chili, adding salt and pepper. Cook for approximately 2 minutes on each side, stirring occasionally.

4. Squeeze in the lemon at the end.

5. Garnish with fresh chopped parsley and serve over linguini with fresh bread

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Story

n general I enjoy this recipe since I like that my family and friends feel spoiled, this recipe is an adaptation of a chef, who I met during my work stay in the restaurant area, which he prepared very especially for the Business owner and they applaud every person who had it, that’s why I love preparing this dish.

Ingredients

1. Chunk Arrachera

2. Oil

3. Sea salt

4. Fine herbs

5. Butter

6. Mushrooms

7. ¼ cup red wine

8. Asparagus

9. Bacon

10. Aluminum foil

Method

Elaboration:

1. Spread oil on your meat, sprinkle sea salt (to taste), let stand 10 min.

2. Preheat the pan over medium heat, then place the meat for 7min per side, after this, seal the meat on the sides for 2min. (finished ¾)

3. Remove from pan and wrap in foil to store heat and juice.

4. Wrap 4 asparagus in a bacon strip, place in the pan (side part), for 2min per side. (remove, garnish)

5. In the center place butter and pieces of mushrooms, round and round 2min (remove, garnish)

6. On the residue of the pan, place the ¼ cup of red wine and mix with fine herbs (to taste), let the alcohol evaporate, until a sauce-like thickness is achieved.

To serve:

1. Place the meat on top of the plate.

2. Place asparagus and mushroom bouquets at the bottom of the plant.

3. Spread red wine sauce.

[kerrycookbook]

Story

Vietnamese food is regarded as one of the healthiest cuisines all over the world. As people usually say, “Vietnamese food is not only food, it is Vietnamese culture”. 

What makes Vietnamese food special? Tourists can find their own answer across Vietnam regions from the North to the South. Despite the varied landscape of Vietnam, all of the food comes back to that balance of herbs, heat, sweetness, sourness, bitterness, and the all-powerful of fish sauce. 

That makes Vietnamese Cuisine become one of the best foods in the world. In addition, coming to Vietnam, visitors will have a chance to see how sophisticated and unique it is. 

Vietnamese food is a harmonious combination of five basic spices: spicy, sour, sweet, salty, and bitter creating its distinctive flavour. For this instance, we would like to introduce the Vietnamese Culinary tradition differs from region to region.

Ingredients

1 piece of Pig trotter  

½ kg beef brisket

1 piece of beef shank

1 kg pork rib

0.5kg pork sausage Hue style

1 piece of Ginger  

2 soup spoons of Hue shrimp paste

8 pieces of Lemongrass

½ bowl of minced lemongrass

2kg rice vermicelli (big size)

Laksa, yellow onion, spring onion, Vietnamese balm & basil

Slice cut thin young banana blossom, morning glory & bean sprouts.

Garlic, Lime (2 pcs), Chili (2 pcs)

Chili sate’ & Annatto seed oil

Salt, MSG, sugar, and seasonings & fish sauce

Method

The abundance of spices produced by central Vietnam’s mountainous terrain makes this region’s cuisine notable for its spicy food, which sets it apart from the two other regions of Vietnam where foods are mostly not spicy. Once the capital of the last dynasty of Vietnam, Huế’s culinary tradition features highly decorative and colorful food, reflecting the influence of ancient Vietnamese royal cuisine. 

The region’s cuisine is also notable for its sophisticated meals consisting of many complex dishes served in small portions. Chili peppers and shrimp paste are among the frequently used ingredients. One of the Vietnamese signature dishes produced in central Vietnam is BÚN BÒ HUẾ.

Wash beef meat and put in stockpot. Add 5 liter of water and bring it to boil. Remove gray foam gather on top, add 3pcs lemongrass chopped short -8cm & ginger. Simmer for 2-3hrs till meat is soft.

Wash & boil big trotter and pork ribs for 1.5 – 2 hrs. Also remove gray foam before simmer.

Strain the beef broth to another stockpot to get 5 liters of broth. Remove the beef brisket/shank, slice cut and reserve for serving in finished BÚN BÒ HUẾ bowl. Strain the pork broth to another stockpot then mix beef broth + pork broth with ratio 50:50 and add backwater to get 5 liters

Add water into Hue shrimp paste, filter and throw away the sediment. Pour in broth stockpot.

Add salt, MSG, sugar, fish sauce to the broth & stir well. Taste the broth. Adjust to get the right taste.

2 pieces of lemongrass chop and mince to very small piece. Then add 2 soup spoons cooking oil with garlic, minced lemongrass, minced fresh chili, stir-fry until fragrant. Add 2 soup spoons of annatto extract oil and 3 pieces of lemongrass shopped short. Stir well then pour this mixture to broth pot.

Cut half yellow onion and roast until fragrant and add together in broth pot and bring it to boil then cook with low heat and ready to serve.

Blanch the BÚN BÒ HUẾ noodles. Place the noodles in a large bowl, pour hot water and soak for 15 seconds. Drain the noodles and set aside ready to serve.

Slice cut HUE pork sausage and laksa, yellow onion, spring onion, Vietnamese balm and basil cut small. Mix well

Prepare BÚN BÒ HUẾ bowls: portion the noodles, add beef brisket/shank, HUE pork sausage, pig trotter, pork rib, mixture of herbs and onions on top.

Bring the broth back to a boil over medium-high heat. Top each bowl with the boiling broth and serve with fresh chili, squeeze lime juice into broth, chili sate and fresh morning glory, banana blossom, and bean sprouts.

ENJOY YOUR MEAL

[kerrycookbook]

Story

John-the-Tea. The most Russian tea! Before the times when tea from China appeared in Russia, the Russians drank John-the-tea. John (Ivan) was the most common name in Ancient Russia, and we had a lot of John-the-tea plants as well. Now times have changed: there are fewer Ivans, and we have to go to the Russian North to gather John-the-tea plants. It was there, in the Vologda region, where I was learned how to make real Russian John-the-tea. Now I can share with you how to cook it. The plants should be collected in July while flowering. These bright crimson flowers are very nice! Warm sunny day is the best for harvesting.

When enough amount of plants is gathered, we need to take just a few flowers – they are to decorate the tea mixture. For tea we will use the leaves. We separate them from the stems and roll into the balls as shown on the picture. Then we wrap the balls with a clean towel and squeeze until juice appears.

We remove the towel, put the wet balls on a baking sheet and dry it in a cooling down Russian stove or, for lack of a stove, in a slightly preheated oven. Drying time - from sunset till the first star appears.

Next step - we take out our John-the-tea from the stove or oven and put into the containers. It can be stored until the next harvest. Drink on weekdays and holidays, with jam or pies, with guests or your family – just try, it’s very tasty!

Ingredients

John-the-Tea leaves

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Story

This healthy salad dish is a must on every Lebanese table. I have eaten this dish probably a thousand times, especially on Sundays. Every Lebanese/ Middle Eastern restaurant does have this healthy dish on their menu. It taste TABBOULEHCIOUS...!

Ingredients

½ cup bulgur

1 cup diced cucumber (1 small-to-medium)

1 cup diced tomato* (1 large)

1 teaspoon fine sea salt, divided

3 medium bunches curly parsley

⅓ cup (⅔ ounce) chopped fresh mint (optional but recommended—you can chop it in the food processor with the parsley)

⅓ cup thinly sliced green onion

⅓ cup extra-virgin olive oil

3 to 4 tablespoons lemon juice, to taste

1 medium clove garlic, pressed or minced

Method

1. Cook or soak the bulgur until tender according to package directions. Drain off any excess water, and set aside to cool.

2. Meanwhile, combine the diced cucumber and tomato in a medium bowl with ½ teaspoon of the salt. Stir, and let the mixture rest for at least 10 minutes, or until you’re ready to mix the salad.

3. To prepare the parsley, cut off the thick stems. Then, finely chop the parsley and remaining stems—you can do this by hand, but it’s much easier in a food processor with the standard “S” blade. Process 1 bunch at a time (it should yield about 1 cup chopped), transferring the chopped parsley to a large serving bowl before proceeding with the next.

4. Add the cooled bulgur, chopped fresh mint (if using) and green onion to the bowl of parsley. Strain off and discard the cucumber and tomato juice that has accumulated in the bottom of the bowl (this ensures that your tabbouleh isn’t too watery). Add the strained cucumber and tomato to the bowl.

5. In a small measuring cup or bowl, whisk together the olive oil, 3 tablespoons lemon juice, garlic, and remaining ½ teaspoon salt. Pour it into the salad and stir to combine. Taste, and adjust if necessary—add another tablespoon of lemon juice for zing or salt for more overall flavor.

6. If you have the time, let the salad rest for 15 minutes before serving to let the flavors mingle. Otherwise, you can serve it immediately or chill it for later. Tabbouleh will keep well in the refrigerator, covered, for up to 4 days

Notes

Make it gluten-free: Bulgur is not gluten-free (it’s cracked wheat). Substitute quinoa for an untraditional gluten-free option. You’ll use the same amount (½ cup) uncooked quinoa, or 1 ½ cups cooked leftover quinoa

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Story

Because it transmits a warmth of home and makes the family come together to share good times, also that this season is ideal to accompany a coffee.

Ingredients

1 liter of syrup 3 milks.

300 ml of Baileys

Whipped cream

180 gr of Gloria unsalted butter

420 gr of Cream Cheese

300 gr of icing sugar

1 teaspoon vanilla extract

Cake (Bread)

1 kg of Kerry Mix Flour

300 ml of Water

700 ml of Egg

Method

Preparation: PAN

Mix the mentioned ingredients in a mixer at 1 minute at low speed.

Subsequently scrape the bowl with a miserable one.

Put the bowl back in the blender and mix for 7 minutes on medium speed.

Pour 600 gr of milkshake into a 19.5 in mold.

Bake at 155 porC for 45 minutes.

After Baking let the bread cool for 30 min.

Make a cross-section on the bread.

Whipped Cream Preparation

190 Place 190 grams of butter and 420 grams of cream cheese in the mixer, mix on medium speed until completely incorporated.

Sift the 300 gr of sugar (to avoid lumps) add to the butter and cream cheese mixture and add the teaspoon of vanilla extract.

Mix at low speed until a homogeneous mixture is observed (without lumps).

Preparation: Syrup Mix

Mix 1 liter of 3-milk syrup and 300 ml of Baileys.

Baileys Cake Preparation

Hydrate the bread with the syrup mixture prepared above.

Once hydrated, stand in refrigeration for two hours.

After cooling, place a layer of whipped cream on one of the halves of the bread and place pieces of fruit of your choice.

Place the other half of the bread on the half that has the pieces of fruit and whipped cream.

Cover the whole cake with whipped cream with the help of a spatula.

Decor

The decoration is to your liking you can place fruit and a layer of chocolate

[kerrycookbook]

Story

It’s just such a staple of my childhood. Good ol’ Kraft Dinner and Hot Dogs.

Method

So I put on a pot of water to boil. Maximum heat because that’s how I roll. Once the water reaches a boil, I put in the delicious noodles from the box of Kraft Dinner.

Now, I differ from a lot of people, in the way I like my KD more like a soup. So I tend to boil them for mere minutes, any longer and the noodles become shredded during the next few steps, and I prefer them to stay in noodle form.

Strain the water, and now you can grab about a ¼ of butter (or margarine) and stir it in. This is where if you cook it too long you risk shredding the noodles. Once the butter is melted, add a liberal amount of milk, to make it nice and soupy.

Then add the packet of Kraft Cheese Powder that comes in the box. Now that your KD is ready, nice and soupy the best way it can be, I hope you’ve been boiling, or frying hot dogs, however you like them.

Because once those are done slice them up like fire logs and place them in the soup. Add Ketchup if you like Ketchup, I don’t, but you do you, and enjoy.

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Story

In Nigeria, it has been raining since March. Pepper soup is good for this weather! It is best taken hot as a side soup, and it gives the desired sensation.

Goat meat pepper soup has a very fantastic and delicious flavor profile and it is very easy to prepare.

Among Nigerians, it is a popular soup that is prepared for special occasions and ceremonies.

Ingredients

3 kg (15 cuts) of goat meat with roasted skin

25 grams of scotch bonnet peppers or red habanero

1 tablespoon of Negro pepper powder

3 tablespoons of alligator pepper powder

1 tablespoon of crushed toasted seeds of African calabash nutmegs

3 tablespoons of ground Nigerian smoke-dried crayfish powder

2 tablespoons of ginger powder

20 grams of fresh African basil leaves (Ocimum gratissimum)

4 stock tablets or 40 grams neutral seasoning powder

3 teaspoons red cayenne pepper

2 teaspoons of Cubeb pepper powder

120 grams of diced garlic cloves

120 grams of diced onion bulb

100 ml of vegetable oil

2.5 - 3 liters of water, and salt to taste

Method

Goat meat with roasted skin is thoroughly rinsed in warm water, and removed from water. Seasoning powder or stock tablets are crumbled and added to the strained meat.

Wet-milled fresh scotch bonnet peppers or red habanero, chopped garlic and onion, and allspice and pepper powder are added and thoroughly rubbed into the meat.

Salt is added to taste. The seasoned meat pieces are allowed to stay for 30 minutes, after which vegetable oil and water are added, and allowed to cook at 100 degrees Centigrade for 45 minutes.

Whole African basil leaves are added to the soup for garnishing and subtle flavor impartation, and allowed to simmer for just 3 minutes to ensure the green colour retained..

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Story

One of the traditional food from Karawang, West Java, Indonesia. Favorite food when carrying out social activities near Tugu Kebulatan Tekad Karawang.

Ingredients

100g Wheat Flour

100g Rice flour

Salt

1sdt Baking powder

600cc coconut milk

50cc suji leaf water

egg 2 eggs (shake it off)

Cheese

Ingredients make coconut milk sauce

500cc coconut milk

100g brown sugar

50g granulated sugar

4 pandan leaves

Material to make prickly

50g Wheat Flour

Instant 1 yeast

50cc Water

Method

Mix the ingredients together, let stand for 20 minutes.

Then stir in rice flour, flour, salt, prickly, and baking powder.

Knead until the dough becomes smooth or evenly mixed.

Pour some coconut milk while continuing to pat the dough.

How to make sauce

Combine coconut milk ingredients together, boil with low heat until boiling, remove and then strain. The dough is pat until it’s light. Pour the remaining coconut milk. Then pour the beaten eggs and suji leaves. Let stand for 1 hour.

Use low heat to make pancakes. Heat the mold for the pancake maker, then apply a little oil, take one spoonful of the pancake mixture and pour it over the hot mold. Wait until the surface of the porous pancake is then covered. Bake the pancake until cooked. Remove with a gouged pancake from the mold. Grate the cheese and sprinkle on top. Ready to serve, serve with sauce.

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Story

Historia “Cocinando Alegría” Los momentos de reunión familiar, con amigos y hermanos se atesoran con una rebanada de pizza que nos despierta sensaciones de alegría marcadas en cada convivencia. El propósito de esta receta es fomentar esta alegría a través sencillos pasos para despertar ese sentimiento de pertenecía y convivencia.

Ingredients / Method

Elaboración de la Masa de Pizza :

Ingredientes:

Harina preparada para bolillo (30-70)- 300gr (Ingrediente kerry)

Harina de trigo -700gr

Levadura roja 30gr

Agua – 530 ml

Salsa de tomate – 7 litro

Catsup- 1 litro

Sazonador pizza colision – 100gr (Ingrediente Kerry)

Queso tipo Oaxaca – 1kg

Carne al pastor- 1kg

Procedimiento para la masa de pizza:

1.-Agregar todos los ingredientes al tazón de la batidora y mezclar por 1 min para su incorporación.

2.-Ir agregando poco a poco el agua para que se mezcle con los ingredientes durante 12 min.

3.-Transcurrido este tiempo sacar la masa y dejarla reposar durante 10 min.

4.-Cortar la masa a 800 gr para una charola de 60 x 40 y con la ayuda de un rodillo extenderla.

5.-Cubrir la masa con salsa colisión (previamente preparada), posteriormente cubrir con el queso y agregar la carne al pastor y los pimientos morrón.

6.-Hornear a 180° por 30 min.

7.- Dejar enfriar y degustar.

Elaboración de salsa Colision

Procedimiento para la salsa colisión:

1.-Agregar 300 gr de catsup en un bowl.

2.-Agregar lentamente el sazonador pizza colisión y mezclar con un agitador hasta tener una mezcla homogénea.

Elaboración de aderezo picante tipo chimichurri

Ingredientes:

10 chiles de arboles secos

4 cucharadas soperas de mayonesa

1 diente de ajo grande

Rebanadas de cebolla

2 pimientas grandes

40 ml de agua

40 mL de vinagre blanco

60mL de aceite de cocina

2cucharadas de mostaza

½ cucharada de orégano

1 huevo

Procedimiento para el chimichurri:

1.-Agregar todos los ingredientes en la licuadora y Procese durante 3 minutos

2.- Agregar sal al gusto.

[kerrycookbook]

Story

Vietnamese food is regarded as one of the healthiest cuisines all over the world. As people usually say, “Vietnamese food is not only food, it is Vietnamese culture”.

What makes Vietnamese food special? Tourists can find their own answer across Vietnam regions from the North to the South. Despite the varied landscape of Vietnam, all of the food comes back to that balance of herbs, heat, sweetness, sourness, bitterness, and the all-powerful of fish sauce. 

That makes Vietnamese Cuisine become one of the best foods in the world. In addition, coming to Vietnam, visitors will have a chance to see how sophisticated and unique it is. 

Vietnamese food is a harmonious combination of five basic spices: spicy, sour, sweet, salty, and bitter creating its distinctive flavour. For this instance, we would like to introduce the Vietnamese Culinary tradition differs from region to region.

Ingredients

(for 4 – 6 pax)

FOR THE BROTH:

0.5kg of beef brisket

0.5kg of beef brisket point

1 whole of beef shank

1kg of beef bone & oxtail

2  medium yellow onions

5 dry Vietnam red onion

1  large hand ginger

5-star anise pods

6  whole cloves

1 teaspoon whole coriander seeds

1  cinnamon stick

3 teaspoons salt

2 teaspoons MSG

2 teaspoons Sugar

3 teaspoons Fish sauce

FOR SERVING

0.5kg beef tenderloin

1kg of fresh typical big rice noodles

Spring onion & yellow onion, thinly sliced

Fresh Chilies, thinly sliced

4 medium limes, quartered

Bean sprouts, Vietnamese basil, cilantro, cilantro and Limnophila aromatica

Chili sauce and Hoisin sauce

Method

In northern Vietnam, a colder climate limits the production and availability of spices. As a result, the foods there are often less spicy than those in other regions. Northern Vietnamese cuisine is not bold in any particular taste. Most northern Vietnamese foods feature light and balanced flavors. PHỞ BÒ is one of the most typical & famous dishes in the North.

1/ Put the bones/oxtail and shanks in stockpot, parboil in 5-10 mins until a gray foam gathers on top. Rinse the bones and shanks under cool water. Rinse out the stockpot, and return the bones and shanks to the pot; set aside.

2/ Char/roast the onions, ginger and the spices until having fragrant or nice aroma and very thin layer of burn on the surface, about 1-3 min. Secure the spices in a small spice bag or bundle made of cheesecloth.

3/ Simmer the broth: Add all bones and beef meat with ginger to the stockpot. Add 5 liter of water and bring to a boil. Remove completely gray foam and reduce the heat, cover stockpot then simmer for 3-4 hours.

4/ Strain the broth to another stockpot and add back water to get 5 liter of broth. Remove the beef brisket/brisket point/shank from the broth, slice cut and reserve for serving in finished PHỞ BÒ bowl.

5/ Add salt, MSG, sugar and fish sauce to the broth & stir well. Taste the broth. Adjust to get the right taste.

6/ Add spice, roasted onions, ginger and simmer for 30 min. Strain the broth through a fine-mesh strainer, set over a large bowl; discard the solids.

7/ Blanch the noodles. Place the PHO noodles in a large bowl, pour hot water and soak for 15 sec. Drain the noodles and set aside until ready to serve.

8/ Slice thinly cut beef tenderloin. Put aside and ready to use

9/ Prepare pho bowls: portion the noodles, add beef brisket, fresh/raw tenderloin, shank, spring onion and yellow onion on top.

10/ Bring the broth back to a boil over medium-high heat. Top each bowl with the boiling broth and serve with fresh chili, squeeze lime juice into broth, season with hoisin sauce and chili sauce. Add bean sprouts and Vietnamese herbs.

ENJOY YOUR MEAL

[kerrycookbook]

Story

This recipe came about when my best friend since middle school was pregnant and we were planning her “camping” themed baby shower. I was in charge of dessert and this seemed like a perfect take-home gift for all the ladies. It was wrapped in pretty little bags with blue bows for her baby boy!

Ingredients

24 oz dark chocolate (or milk chocolate)

8 oz white chocolate

3/4 C graham crackers broken into pieces

1/2 C marshmallows bits

2 (1.55 oz) Hershey’s milk chocolate bars (or dark chocolate), broken into pieces

Method

1. Line a 15x10 inch cookie sheet with a silicone baking mat or parchment paper.

2. Melt dark chocolate according to instructions on package, making sure to stir periodically.

3. Melt white chocolate according to instructions on package, making sure to stir periodically.

4. Spread melted dark chocolate onto prepared cookie sheet. Spoon white chocolate over the top. Swirl white chocolate through dark chocolate using a knife.

5. Sprinkle with graham cracker pieces, marshmallow bits, and broken chocolate bars. Lightly press topping into chocolate.

6. Place in refrigerator and allow to refrigerate for at least one hour to cool and set.

7. Break into pieces and store in an airtight container.

[kerrycookbook]

Ingredients

Build

Soft Taco

Blackened Jalapeno Guacamole

Yucatán Pulled Pork

Smoky Tomato Salsa

Sliced Red Onion

Sliced Red Chilli

Chopped Coriander

Squeeze of Lime Juice

Method

01. Add a spoon of guac to taco.

02. Add a heaped spoon of Yucatán pulled pork.

03. Add a spoon of smoky tomato salsa.

04. Add sliced red onion.

05. Add sliced red chili.

06. Add coriander.

07. Serve with a wedge of lime and freezing cold Craft IPA’s.

Ingredients

Yucatán Pulled Pork

Pork Shoulder 750g (1kg piece with fat/skin removed)

Table Salt 10g

Vegetable Oil 35g

Chicken Stock 1100g

Onion Diced 200g

Bay Leaf x 2

Garlic Puree 10g

Chipotle En Adobo 30g

Tomato Puree 40g

Smoked Paprika Powder 10g

Cinnamon Stick 1 x small piece

Allspice Berries x 10

Black Pepper 2g

Dried Oregano 2g

Cumin Seeds 3g

Picked Thyme 5g

Dark Brown Sugar 15g

Pineapple Juice 500g

Apple Cider Vinegar 10g

Method

01. Cut the pork shoulder into 4 large chunks.

02. In a large bowl mix the pork, salt and 20g of oil.

03. Heat a large pan until smoking.

04. Add the seasoned pork and colour on all sides.

05. Place the pork into a second ovenproof dish.

06. Deglaze the pan with 300g of chicken stock and add to the pork.

07. Add the 15g of oil to the pan and sweat down the onions for 7 minutes.

08. Whilst the onion is cooking remove the centre stem from the bay leaf.

09. Add the remaining ingredients apart from the stock, sugar, pineapple juice and vinegar. Sweat down for a further 3 minutes.

10. Add the remaining stock, sugar, pineapple juice and vinegar then bring to the boil.

12. Pour over the pork and seal with foil.

13. Cook in the oven at 120 degrees for 3 hours.

14. Remove the meat from the sauce.

15. Place the sauce in a large pan and reduce until thickened.

16. Shred the pork with two forks.

17. Once the sauce is reduced blend it to a smooth puree and add back to pulled pork.

Ingredients

Blackened Jalapeno Guacamole

Blackened Jalapeno 15g

Coriander 7g

Avocado 400g

Red Onion Diced 50g

Black Pepper 1g

Lime Juice 20g

Salt 2.5g

Method

01. Blacken the jalapenos by charring on a gas flame/really hot dry pan/under a really hot grill

02. Chop coriander.

03. Halve and de-stone the avocado.

05. Scoop out the flesh from the avocado.

05. Mash the avocado with a fork, to a creamy consistency but not completely smooth.

06. Mix in the remaining ingredients.

Ingredients

Smoky Tomato Salsa

Blackened Tomatoes 500g

Extra Virgin Olive Oil 15g

Onion Diced 350g

Garlic 12g

Chipotle En Adobo 25g

Chipotle Powder 5g

Salt 5g

Red Wine Vinegar 5g

Method

01. Blacken the tomatoes by charring on a gas flame/really hot dry pan/under a really hot grill

02. Heat the oil in a large frying pan.

03. Add the onion and garlic and gently sweat down for 10 minutes until soft and golden.

04. Add all of the ingredients to a food processor and pulse to a coarse puree.

[kerrycookbook]

Story

侶角乖돨功꽜，齡鱗숌데랍우醵，苟겯쀼소빈怜矜狼40롸爐앎옵鹿넜돕寧公옵왯돨충係。묏鱗휑角챈쨉돨，뎃角槨죄숯영，乖깻꼇句寡쉥寧휑힛꽜떼슥못꽜戒。侶룀꽉팼돨覩죕떼角殮쌈닒꽉懇끝찜돕죄，청唐속묏돨딧죕，逞젯雷충돨랸한슈冷角痰鮫븐恪菱성隣냥돨。쳄瓘寧땍狼숯영!

Ingredients

토죕

雷충寧룀，鮫븐恪좃몸，헬웝좃몽，瞿훗250옹

隣랬

1.쉥瞿훗렴흙론彊櫓賴15롸爐逞홍坎빈이놔。

2.쉥학냥땀榴돨鮫븐恪렴흙번櫓，속흙좆역彊，럇낫逞빡榴，疼쉥헬웝鹿섟賴坎돨瞿훗렴흙，럇낫엇焞빈밑삽；

3.쉥雷충賴坎이놔，줌먼먼隣봤돨헬웝瞿훗랸한슈섦옵稼痰

#Apmea #China #Shanghai #Li #雷충

[kerrycookbook]

Story

Easy to create & a very popular one! Who doesn’t love Chocolate & Berries!

Ingredients

350g Oreos (Can be substituted for another biscuit)

75g Melted Butter

500g Cream Cheese

200mL Half-fat Crème Fraiche

225g Sugar

35g Cornflour

3 Eggs, lightly beaten

0.5 tsp Vanilla Extract

300g White Chocolate

110g Raspberries (Fresh or Frozen)

Method

1. Heat the oven to 120°C. Line the base of the 9-inch springform tin with baking paper.

2. Break the biscuits into fine crumbs and mix in with melted butter. Press the biscuits into the base of the tin and allow to chill.

3. Place the cream cheese & crème Fraiche into a large food mixer and beat together. Add in sugar and cornflour. Blend until smooth and then add the melted chocolate.

4. Beat the eggs and vanilla extract together. Add them into the mixture. Again, beat the mixture until a smooth consistency has been achieved. Fold in the raspberries at this stage.

5. Pour the mixture on top of the biscuits and bake in the oven for approx. 60-70 minutes.

6. Allow the cheesecake to cool for an hour or so, then transfer to the fridge and allow to cool overnight. Remove the tin and serve.