How to make or cook easy recipes of luxembourg style Tomato ice party food recipe

In Luxembourg cakes is very special, most people in Luxembourg eat a whole meal of just different sorts of pastries like marrons chocolate and more sweets and delicious food. In other place like America they produce wonderful pa-tis-series like ice cream, cookies and ice box cakes. This article that I'm going to post today is not about the recipe that you already knew how to make, I will only give you some simple suggestion for your unusual party salad which you might like to try for some special occasion. In Luxembourg this recipe called Tomato ice party.

Ingredients:

- 1 cup of mayonnaise

- 1/2 cup of sour cream

- Salt and pepper to taste

- 1 cup of fresh tomato juice

- Garlic, crushed

- Juice of 1/2 onion

- Cucumber, sliced

- Pretzels or pretzel stick

Cooking process:

- Take 1 cup ready made mayonnaise and 1/2 cup of sour cream.

-  Ready your salt and pepper and your 1 cup of fresh tomato juice and very small specks of crushed garlic and little onion juice.

- Press half an onion in a squeezer.

- Mix all this up thoroughly, and put in an ice tray.

- Serve surrounded by thin slices of cucumber.

- An outer ring of pretzels  stick looks well and taste right with this.

How to make or cook easy recipes of delicious Belgian cucumber recipe

It is often said, and indeed proved, that cucumber is indigestible, which is a pity, for it is the most succulent, delicate flavored of vegetables. But do you ever eat it cooked? Then it loses all its dangers, while keeping its flavor. Try it this way.

Ingredients:

1 egg yolk

1pint yogurt

4 medium size of cucumber

Mayonnaise

Fresh dill, chopped

Cooking process:

- Peel the 4 medium cucumbers and cut them in thick round about inches thick.

- Prepare your boiling water and put the cucumber on it to cover.

- Add some salt and boil them in 10 minutes.

- After the cucumber become tender, drain well the and put the cucumber in flat firefroof.

- Make a sauce of 1 yolk of egg, beaten with a pint of yogurt.

- Warm but don't boil it, spread it over the cucumber.

- Sprinkle some fresh chopped dill.

- Serve you delicious refreshing cucumber on a summer's evening. (for four serving)

How to make or cook easy recipes of Asparagus flemish recipe

Here is a good way to eat asparagus and to enjoy to the very last, the delicious melt butter which should always accompany it, that is in my own opinion. The thrifty Belgian people I read from the book, in Bruges they used to serve them this way, in a little dark, orderly dining room that looked out over the canal, tress-shaded calm, green and still.

Ingredients:

- 3 eggs yolks, hard boiled

- 1/4 pound of butter

- Salt and pepper to taste

- 2 and 1/2 pound of fresh asparagus

Cooking process:

- Soak the 2 and 1/2 pound fresh asparagus in a cold water to remove everything not included like sand or something.

- Plunge in boiling slightly salted water, and cook for about 12 to 15 minutes

- Ready your large pan that can hold enough the asparagus without breaking the tips.

- Try to tie them in a little bundle,

- For the sauce, hard boil the 3 eggs, mash the yolk very fine and melt some butter around 1/4 pound.

- Add it while its melt and hot bit by bit to the eggs mash.

- The result is like creamy yellow sauce.

- Add some pepper and salt and serve at once in a well warmed pot or any kind.

- Now your Flemish asparagus is done you can now enjoy the delicious vegetable recipe.

How to make or cook easy recipes of Ireland style Colcannon recipe

This is a good way to finish up odds and ends of vegetables and yet make them a dish. I will suppose you have found some cold mashed potato, some cabbage and piece of carrots. This is not how they eat it in Ireland, however, where, if they are lucky, they probably let it share the honor with apiece of boiled crisp, 3 or 2 slices of bacon and then crumbling them over the top of your dish just before serving. In order to make this dish you need to have this following recipe or ingredients.

Ingredients:

- 1 big onion
- Butter or you can use oil
- 2 cups of vegetables like potatoes, cabbage, carrots.
- Salt and pepper to taste
- 2 to 3 slices of bacon
- 1/2 cup bread crumbs
- Sauce (tomato puree or Chinese soy)


cooking process:

-  Take the onion and peel, then cut up coarsely in the frying pan.
- Add a little butter to the frying pan and add the mashed potato, the cabbage, carrots, or any vegetables you have
- Cook them together for about 5 to 6 minutes till everything is nicely heated through.
-  Add some salt and pepper and stir it nicely.
- Butter a fireproof dish and spread your vegetable mixture in it.
- Sprinkle it with bread crumbs and dot all over with large dabs of butter.
- Put it in 400 degree oven for 15 minutes and serve it with a sauce. 

How to make or cook easy recipes of RoqueBrune Tartine from Provence

In southern part of the France, the RoqueBrune Tartine is most popular dishes because in Midi they like to have lunch this food sitting under an olive tree while watching the beautiful view around France or watching small boats across their harbor.

Ingredients:

- 10 pitted ripe olives and 1 red pimento.

- 1 loaf French loaf bread.

- 2 small tomatoes.

- Few cooked green string beans.

- 3 or 4 anchovies

- 2 tablespoon lemon juice oil and 1 teaspoon lemon juice or vinegar.

Cooking process:

- Cut the long French bread in half.

- Rub the garlic at the cut surface of the loaf bread.

- Spread the following: the 10 pitted ripe olives, 1 slice red pimento, few strips of green string beans, add the the slice tomatoes, and 3 to 4 anchovies. 

- Mix the all in step 3 with 2 tablespoon olive oil and 1 tablespoon vinegar.

- Put all the vegetable in 2 halves of your French loaf.

-  Serve your RoqueBrune Tartine with pleasure. (for four servings).

How to make assorted vegetable soup

This dishes is popular among the Filipino who live in a remote area that who can’t afford to buy expensive food, but this kind food is not an ordinary dishes because it has more vitamins and minerals  from the vegetables.  

ingredients:

1 cup corn kernel, boiled

1 cup carrots, grated

1 cup potato, grated

1 cup, green peas

2 tbsp. celery, finely chopped

5 cups of water

1/2 tsp. salt

pepper to taste

2tbsps. cornstarch slurry (cornstarch mixed with water in equal measure)

Cooking process:

- Combine all the vegetables, water, salt and pepper in a stockpot, and allow it to boil.

- Add the cornstarch slurry, allow to simmer for a few more minutes. Stir once in a while.

- Serve hot