Category Archives: Cooking light recipes

Barbecued Oriental Flank Steak (Cooking Light)

Barbecued Oriental Flank Steak (Cooking Light)

If you let the flank steak marinate all day, it comes out fork tender. The marinade is a delicious blend of ginger, garlic, honey, sherry and soy sauce. I served the steak alongside steamed sugar snap peas and wild rice.

Get the RECIPE

Posted by [Christine] on 2007-04-15 18:47:04

Tagged: , flank steak , marinade , dinner , cooking light , steak , food , beef

Today: Hungarian style green bean soup

Today: Hungarian style green bean soup

with egg dumplings and sour cream, scattered with fresh parsley.
I made it actually from yellow beans.

1 pound fresh trimmed green beans, cut into 2-inch pieces
6 cups + 1/4 cup water
1 teaspoon salt or to taste
1 onion, medium size
2 tablespoons butter
2 tablespoons flour
1/4 teaspoon pepper
1/2 teaspoon sweet or hot Hungarian paprika
1 cup sour cream

In a Dutch oven or large saucepan, bring green beans, 6 cups water and 1 teaspoon salt to a boil. Reduce heat to simmer, cover and cook until al dente.

Meanwhile, in a medium skillet, make a roux (known as rantas in Hungarian) by browning the chopped onions and the flour in the butter until it is a light amber color. Add pepper, paprika and 1/4 cup water to the skillet, stirring until smooth.

Temper the sour cream mixture with a few ladles of hot green-bean cooking liquid. Then transfer to the pan with green beans, whisking until smooth. Simmer until broth thickens, 5 to 8 minutes, but do not let it boil. Scatter with fresh chopped parsley..

Egg dumplings are optional:,1716,152183-244196,00.html

I used to cook in summer a sweet Hungarian pepper and a tomato in the soup, very tasty!

Posted by elinor04 thanks for 28,000,000+ views! on 2012-02-03 16:37:28

Tagged: , hungary , food , recipe

First fudge

First fudge

Celebrating my first successful batch of home-made double cream vanilla fudge! ;o)
Shot with the Sony NEX-6 using the 16-50mm Lens
And if you are interested – here’s the recipe I found online!

275 g golden caster sugar
100 g light muscovado sugar
225 g clotted cream (I used M&S extra thick single cream instead)
½ tsp natural vanilla extract

1. Place all the ingredients in a large saucepan and heat gently, stirring until the sugar dissolves.
Bring to the boil, cover and boil for 3 minutes.
Uncover and continue to boil until the temperature reaches 116 C on a sugar thermometer.

2. Remove from the heat and beat until the mixture becomes thick and creamy.
Pour into a greased 20 cm square tin.
Leave for 30 minutes.
Mark into squares with a knife and leave until set.
Cut into pieces and store in an airtight container.

Prep time: 10 minutes
Cook time: 15 minutes
Makes 36 pieces

(Food writer, chef and television presenter, Gizzie Erskine)

Posted by Elisafox22 A bit ON/OFF at the moment! on 2013-08-29 07:29:57

Tagged: , home-made , fudge , vanilla , double , cream , Sony , NEX-6 , 6-50mm , Lens , Blinkagain

Prosciutto Wrapped Cantaloupe with Blackberries

Prosciutto Wrapped Cantaloupe with Blackberries

Prosciutto Wrapped Cantaloupe with Blackberries by Culinary Cory. Posted on

Posted by culinarycory on 2011-06-19 23:37:23

Tagged: , fruit , brunch , breakfast , light snack , dinner , salad , side dish , cantaloupe , prosciutto , wrapped , Italian , easy , party , entertaining , summer , no cooking , food , recipe , culinarycory

Hotel Imperial – Ringstrasse – Innere Stadt -Vienna-

Hotel Imperial - Ringstrasse - Innere Stadt -Vienna-

-The Hotel Imperial is a five-star luxury hotel at Kärntner Ring on the Ringstrasse. The Imperial belongs to The Luxury Collection, an assemblage of historic and venerable hotels in Europe that includes the Imperial.

The building was designed by architect Arnold Zenetti and built under the direction of Heinrich Adam in 1863. Initially, it was planned as a city palace of Duke Philipp of Württemberg and his spouse Duchess Marie Therese, née Archduchess of Austria, and its original name was Palais Württemberg. However, the Duke and the Duchess did not like their new home very much and, after having moved there in 1866, sold it only five years later. For the Universal Exhibition it was converted into a hotel in 1873. In 1928, two stories were added. But the original architecture is still very much in evidence and is an integral part of the luxurious atmosphere.

The hotel’s famous guests are too numerous to list. Dignitaries and royalty from around the world stay at the Imperial. It has had some infamous guests as well. Adolf Hitler, who worked at the hotel as a day laborer during his youthful period as a virtual tramp in Vienna, returned as an honored guest following the 1938 Anschluss. Also, Benito Mussolini stayed at the hotel during World War II but was shepherded through the back door on Sept. 13, 1943 following his spectacular rescue by German paratroopers in Unternehmen Eiche (Operation Oak).
Simon Wiesenthal, a survivor of the Nazi death camps who dedicated his life to documenting the crimes of the Holocaust, celebrated his 90th birthday at the Imperial Hotel.

Today, The Imperial is Vienna’s most exclusive five-star hotel. Guests of state typically stay at the hotel, such as the Emperor and Empress of Japan on their visit in 2002 or Lady Gaga in 2010.

A speciality of the house is the Imperial Tart or Imperial Torte as its called, which is a chocolate truffle, supposedly based on a secret recipe that is said to have been created by an apprentice cook who fashioned it when Emperor Franz Joseph opened the Hotel in 1873.

The original construction:

Hotel Imperial in 1880.

Posted by Million Seven on 2012-01-22 14:43:41

Tagged: , Hotel Imperial , Five-Star , Luxury , Karntner Ring , Ringstrasse , The Luxury Collection , Historic , Venerable Hotels , Building , Architecture , Baroque , Rococo , Arnold Zenetti , Heinrich Adam , 1863 , Duke , Philip of Wurttemberg , Wurttemberg , Duchess , Marie Therese , Archduchess of Austria , Palais Wurttemberg , 1866 , Universal Exhibition , 1873 , 1928 , Guests , Adolf Hitler , Hitler , Anschluss , Benito Mussolini , World War II , WWII , 1943 , Operation Oak , Simon Wiesenthal , Exclusive , Emperor , Empress , Japan , Lady Gaga , 2002 , 2010 , Imperial Torte , Franz Joseph , Chocolate Truffle , Viena , Vienna , Wien , Austria , Osterreich , Innere Stadt , Europa , Europe , Capital , Imperial , Nikon , Nikon D3100 , MillionSeven , Night , Lights , Classic , Metropolitan , Cosmopolitan




At it again! Macarons.
I Found a new recipe that made my life a whole lot easier, while still putting out these delicious morsels.

I made three kinds:

– Light brown with speckles/white filling = white chocolate mocha
– Green/yellow filling = vanilla (the blue dye morphed into green)
– Green/green filling = pistachio

The white chocolate mocha macarons turned out the best. They kept a good shape. Half of the other batches morphed and had oblong shapes. It all ways out though.

More eye candy: 12345

Posted by epiøne on 2011-11-17 23:23:21

Tagged: , baking , macaron , macarone , sugar , amazing , deliciousness , treats , eats , days , life , bryant , scannell , what , its , like , be , me , canon , 5d , maybe , 24 , 70 , L , or , 50 , 1.4 , cooking , spare , time , bored , fun , kitchen , bokeh , food , desert

Fresh Rice Paper Rolls with Chicken & Fresh Mango

Fresh Rice Paper Rolls with Chicken & Fresh Mango

The dish we presented today is Goi Cuon Ga Xe Phay, otherwise known as Fresh Mango & Chicken Salad Rolls.

Light and fresh, this crowd pleaser is great for starters and delight to the eyes as it is on the plate.

See more at:…

Posted by foodnchef on 2013-07-18 11:54:51

Tagged: , foodnchef , , slyadnev , food , chef , restaurant , drink , gourmet , cooking , dinner , preparation , eating , healthy , professional , job , meal , art , lifestyles , perfection , elegance , portrait , lunch , appetizer , cafe , recipe , ingredient , book , image , backgrounds , list , cookbook , dishware , color , spice , object , shopping , contemporary , cuisine , shot , focus , story , roll , rice , mango , chicken , salad