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		Marie France Asia, women&#039;s magazine	
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		<title><![CDATA[6 Local bartenders create cocktails inspired by iconic horror films]]></title>
		<link>https://www.mariefranceasia.com/hk/food-hk/recipes-and-products-hk/celebration-recipes-hk/6-halloween-inspired-cocktails-333739.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
		<comments>https://www.mariefranceasia.com/hk/food-hk/recipes-and-products-hk/celebration-recipes-hk/6-halloween-inspired-cocktails-333739.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown#respond</comments>
		<pubDate>Wed, 11 Oct 2017 09:11:16 +0000</pubDate>
		<dc:creator><![CDATA[ashley]]></dc:creator>
						<category><![CDATA[Celebration recipes]]></category>
		<category><![CDATA[Galerie]]></category>
		<category><![CDATA[bar scene]]></category>
		<category><![CDATA[cocktails]]></category>
		<category><![CDATA[halloween]]></category>
		<category><![CDATA[has_diapo]]></category>
		<category><![CDATA[Singapore]]></category>
		<category><![CDATA[tipples]]></category>
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		Try these frightfully tasty recipes for yourselves at home!<media:description><![CDATA[]]></media:description>												
								<content:encoded><![CDATA[&#60;img loading=&#34;lazy&#34; itemprop=&#34;thumbnailUrl&#34; width=&#34;750&#34; height=&#34;410&#34; decoding=&#34;async&#34; src=&#34;/rw-placeholder/750/410/image.svg&#34; data-src=&#34;https://www.mariefranceasia.com/wp-content/uploads/sites/7/2017/10/what-dreams-are-made-of_2-750x410.jpg&#34; class=&#34;lazy-load attachment-rw_large size-rw_large zoom-it wp-post-image&#34; alt=&#34;&#34; /&#62;&#60;noscript&#62;&#60;img loading=&#34;lazy&#34; decoding=&#34;async&#34; width=&#34;750&#34; height=&#34;410&#34; src=&#34;https://www.mariefranceasia.com/wp-content/uploads/sites/7/2017/10/what-dreams-are-made-of_2-750x410.jpg&#34; class=&#34;attachment-rw_large size-rw_large zoom-it wp-post-image&#34; alt=&#34;&#34; /&#62;&#60;/noscript&#62;   &#60;p&#62;Planning for a &#60;a href=&#34;http://www.mariefranceasia.com/fashion/latest-news/new-collections/hm-launches-halloween-collection-280168.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown#item=1&#34;&#62;Halloween party&#60;/a&#62; with your friends and family? If yes, then you&#039;ll need the perfect tipples to delight (and maybe slightly spook) your guests!&#60;/p&#62; &#60;p&#62;If you&#039;re on the hunt for the best Halloween-worthy cocktail recipes, we have great news. French orange liqueur brand&#60;strong&#62;&#160;Cointreau&#60;/strong&#62; has partnered with 6 bartenders from some of &#60;a href=&#34;http://www.mariefranceasia.com/food/hot-spots/recommended-spots/new-restaurants-singapore-october-2017-276405.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown#item=1&#34;&#62;Singapore&#039;s best bars &#60;/a&#62;to curate 6 Halloween cocktails perfect for this spooky season - and we&#039;re here to share the recipes!&#60;/p&#62; &#60;p&#62;Well-versed in the intricacies of mixology, these bartenders have concocted scrumptious, terrifying tipples based on their favourite horror films. Inspired by&#60;a href=&#34;http://www.mariefranceasia.com/culture/entertainment/tv-and-movies/cinematic-horrors-10-movies-watch-halloween-dare-136813.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown#item=1&#34;&#62; iconic horror movies&#60;/a&#62; such as the likes&#160;&#60;em&#62;Annabelle&#160;&#60;/em&#62;to the recent 2017 remake &#60;em&#62;IT&#60;/em&#62;, you can expect some truly&#160;&#60;a href=&#34;http://www.mariefranceasia.com/food/hot-spots/recommended-spots/local-inspired-cocktails-singapore-277190.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown#item=1&#34;&#62;bewitching blends&#60;/a&#62;. Browse the gallery above for these 6 Halloween cocktail recipes and the inspiration behind each concoction!&#60;/p&#62;   &#60;p&#62;&#60;em&#62;Ashley Anand&#60;/em&#62;&#60;/p&#62; &#60;p&#62;&#60;em&#62;Photos: Cointreau&#60;/em&#62;&#60;/p&#62; &#60;h2&#62; &#60;span&#62;READ MORE:&#60;/span&#62; &#60;/h2&#62; &#60;p&#62;&#60;a href=&#34;http://www.mariefranceasia.com/culture/entertainment/tv-and-movies/cinematic-horrors-10-movies-watch-halloween-dare-136813.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown#item=1&#34;&#62;Cinematic Horrors: 10 Movies to watch on Halloween if you dare&#60;/a&#62;&#60;/p&#62; &#60;p&#62;&#60;a href=&#34;http://www.mariefranceasia.com/food/hot-spots/recommended-spots/local-inspired-cocktails-singapore-277190.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown#item=1&#34;&#62;Local Tipples: The 6 Best cocktails with a local Singaporean twist&#60;/a&#62;&#60;/p&#62; &#60;p&#62;&#60;a href=&#34;http://www.mariefranceasia.com/culture/entertainment/books/terrible-tales-books-will-scare-halloween-mood-135020.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown#item=1&#34;&#62;Terrible Tales: 10 Books that will scare you into the Halloween mood&#60;/a&#62;&#60;/p&#62; &#60;meta name=&#34;original-source&#34; content=&#34;https://www.mariefranceasia.com/hk/food-hk/recipes-and-products-hk/celebration-recipes-hk/6-halloween-inspired-cocktails-333739.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.mariefranceasia.com/hk/food-hk/recipes-and-products-hk/celebration-recipes-hk/6-halloween-inspired-cocktails-333739.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Diwali Recipes: How to create a typical North-Indian meal]]></title>
		<link>https://www.mariefranceasia.com/hk/galerie/deepavalidiwali-typical-north-indian-meal-343671.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
		<comments>https://www.mariefranceasia.com/hk/galerie/deepavalidiwali-typical-north-indian-meal-343671.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown#respond</comments>
		<pubDate>Thu, 09 Oct 2014 12:12:44 +0000</pubDate>
		<dc:creator><![CDATA[Diya-Maya Tsering Bhalla]]></dc:creator>
						<category><![CDATA[Celebration recipes]]></category>
		<category><![CDATA[Galerie]]></category>
		<category><![CDATA[aalo tikki]]></category>
		<category><![CDATA[aerial]]></category>
		<category><![CDATA[biryani]]></category>
		<category><![CDATA[bustier]]></category>
		<category><![CDATA[deepavali]]></category>
		<category><![CDATA[delicious]]></category>
		<category><![CDATA[directions]]></category>
		<category><![CDATA[festivities]]></category>
		<category><![CDATA[India]]></category>
		<category><![CDATA[Indian food]]></category>
		<category><![CDATA[light]]></category>
		<category><![CDATA[method]]></category>
		<category><![CDATA[north indian]]></category>
		<category><![CDATA[party]]></category>
		<category><![CDATA[Pencil Skirt]]></category>
		<category><![CDATA[people]]></category>
		<category><![CDATA[punjabi]]></category>
		<category><![CDATA[recipes]]></category>
		<category><![CDATA[south indian]]></category>
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		We take you into a North Indian home to introduce you to the intimate process behind a carefully prepared Diwali meal. <media:description><![CDATA[]]></media:description>												
								<content:encoded><![CDATA[&#60;img loading=&#34;lazy&#34; itemprop=&#34;thumbnailUrl&#34; width=&#34;750&#34; height=&#34;410&#34; decoding=&#34;async&#34; src=&#34;/rw-placeholder/750/410/image.svg&#34; data-src=&#34;https://www.mariefranceasia.com/wp-content/uploads/sites/7/2014/10/naan-khatai-750x410.jpg&#34; class=&#34;lazy-load attachment-rw_large size-rw_large zoom-it wp-post-image&#34; alt=&#34;&#34; /&#62;&#60;noscript&#62;&#60;img loading=&#34;lazy&#34; decoding=&#34;async&#34; width=&#34;750&#34; height=&#34;410&#34; src=&#34;https://www.mariefranceasia.com/wp-content/uploads/sites/7/2014/10/naan-khatai-750x410.jpg&#34; class=&#34;attachment-rw_large size-rw_large zoom-it wp-post-image&#34; alt=&#34;&#34; /&#62;&#60;/noscript&#62;  &#60;p&#62;As most people know, Deepavali or Diwali, the festival of lights, is celebrated by Hindus all over the world. It is a festival that is celebrated with the most pomp in India - the defeat of the Demon Lord Ravana and the movement from darkness into the light, makes it an auspicious and colourful occasion. As with any big festival, there are plenty of fun traditional activities, laughter and dance. But a festival wouldn&#8217;t be complete without mounds and mounds of good &#60;a href=&#34;http://www.mariefranceasia.com/food/hot-spots/soi-60-review-authentic-thai-twist-42963.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;food&#60;/a&#62;.&#60;/p&#62; &#60;p&#62;There is no one thing that constitutes a &#8216;typical&#8217; Deepavali/Diwali meal however. Many South &#60;a href=&#34;http://www.mariefranceasia.com/food/hot-spots/5-affordable-fancy-contemporary-restaurants-town-46323.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;Indian&#60;/a&#62; families would typically have a vegetarian meal consisting of vastly different, and lighter foods, than there would be at a North Indian&#8217;s table at Diwali.&#60;/p&#62; &#60;p&#62;Singapore has a good mixture of North, West, East, North-East and South Indians but South Indians are in the largest majority and hence, Deepavali foods that are typical in South India are more commonly found in restaurants and households here.&#60;/p&#62; &#60;p&#62;Generally, a Diwali dinner in a North Indian home is quite a huge affair, with at least two meat &#60;a href=&#34;http://www.mariefranceasia.com/food/singapores-iconic-food-centre-reopens-6-must-try-dishes-32754.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;dishes&#60;/a&#62;, two or three &#60;em&#62;sabzi &#60;/em&#62;(vegetable) dishes, a main course of Biryani or Pulao, some &#60;em&#62;rotis &#60;/em&#62;and one or two desserts. So as not to overwhelm you with this introduction and to be a little different by giving you an idea of what a typical North Indian Diwali meal would look like, here is a three-course home-cooked meal, complete with full recipes and photos of each dish. Do note that Indians don&#8217;t generally believe in course-by-course meals and after a few traditional (albeit oily) snacks, the main dishes are piled up next to each other or on top of each other.&#60;/p&#62; &#60;p&#62;Enjoy!&#60;/p&#62; &#60;h2&#62; &#60;span&#62;Snack&#60;/span&#62; &#60;/h2&#62; &#60;p&#62;&#60;em&#62;Aaloo Tikki (Potato Patty)&#60;/em&#62;&#60;/p&#62; &#60;p&#62;Simple to make and sinfully delicious, this is a favourite street food and party snack.&#60;br /&#62; Makes: about 10&#60;/p&#62; &#60;h5&#62;&#60;strong&#62;&#60;span class=&#34;recipe_subheader&#34; &#62;Ingredients:&#60;/span&#62;&#60;em&#62;&#60;br /&#62; &#60;/em&#62;&#60;/strong&#62;&#60;/h5&#62; &#60;p class=&#34;p1&#34;&#62;1 cup peeled and boiled potatoes&#60;br /&#62; 1/2 cup boiled and coarsely crushed green peas&#60;br /&#62; 1 tbsp finely chopped coriander&#60;br /&#62; 1 tsp chaat masala (you can get this in a packet at &#60;em&#62;Mustafa Centre&#60;/em&#62;)&#60;br /&#62; 1/2 tsp chilli powder&#60;br /&#62; 1 1/2 tsp lemon juice&#60;br /&#62; salt to taste&#60;br /&#62; oil for greasing and cooking&#60;/p&#62; &#60;h5&#62; &#60;span&#62;&#60;strong&#62;Method:&#60;br /&#62; &#60;/strong&#62;&#60;/span&#62; &#60;/h5&#62; &#60;p&#62;1.Combine all the ingredients in a bowl and mix well.&#60;br /&#62; 2.Divide the mixture into 6 equal portions and shape each portion into a round, flat 50 mm. (2&#8221;) tikki.&#60;br /&#62; 3. Heat a non-stick griddle on a medium flame and grease it with oil and cook the tikkis, using little oil, till both sides are golden brown in colour.&#60;br /&#62; 4. Serve hot with tomato ketchup or green chutney.&#60;/p&#62; &#60;h5 id=&#34;ctl00_cntrightpanel_pnlRcpMethod&#34;&#62; &#60;span&#62;&#60;/span&#62; &#60;/h5&#62; &#60;h2&#62; &#60;span&#62;Main Meal&#60;/span&#62; &#60;/h2&#62; &#60;p&#62;&#60;em&#62;Punjabi Lamb Biryani (Dum Pukhth style) - &#60;em&#62;Recipe Courtesy of Shobha Tsering Bhalla&#160;&#60;/em&#62;&#60;/em&#62;&#60;/p&#62; &#60;p&#62;There are many different ways to cook this amazing dish, but here is a recipe that is unique to the North-West Frontier (Punjab/Pakistan). This dish isn&#039;t the easiest thing to make and requires a lot of time and patience. We hope the detailed directions help you in your Biryani cooking adventure!&#60;/p&#62; &#60;p&#62;Serves: 10-12 people&#60;/p&#62; &#60;h5&#62; &#60;span&#62;&#60;strong&#62;Ingredients:&#60;/strong&#62;&#60;/span&#62; &#60;/h5&#62; &#60;p&#62;250 ml (9 fl oz) olive or sunflower oil&#60;br /&#62; 2 tbsp ghee&#60;br /&#62; 3 cassia leaves or bay leaves&#60;br /&#62; 5 cm (2 inch) cassia bark or cinnamon stick&#60;br /&#62; 8&#8211;10 black peppercorns&#60;br /&#62; 7&#8211;8 cloves&#60;br /&#62; 3 black cardamom pods, lightly crushed&#60;br /&#62; 6&#8211;7 green cardamom pods, lightly crushed&#60;br /&#62; 1 and a half tsp crushed garlic&#60;br /&#62; 1 and a half tsp peeled, finely grated/ground root ginger&#60;br /&#62; 450 g (1 lb) boneless lamb, from shoulder or neck or both, cut into 2.5&#8211;4 cm (1&#8211;1&#189; inch) pieces&#60;/p&#62; &#60;p&#62;Marinade mixture: (200 gms yoghurt, 1 tsp ground fresh ginger, 1 tsp ground fresh garlic, I tsp ground coriander seeds, 1 tsp ground cumin&#160; seeds, 1 tsp turmeric, 1 tsp ground nutmeg)&#60;/p&#62; &#60;p&#62;5 medium onions, about 500 g chopped&#60;br /&#62; 300 gms (18 fl oz) yogurt, lightly beaten until smooth&#60;br /&#62; 4 hot green chillies, cut into 1 cm (&#189; inch) segments&#60;br /&#62; handful of chopped coriander leaves&#60;br /&#62; 5 hard-boiled eggs&#60;br /&#62; 5 medium peeled potatoes (par boiled in salt water and saffron)&#60;br /&#62; 200 ml of warm milk with 1 teaspoon saffron soaked in it (for pouring over the biryani later before baking)&#60;br /&#62; salt to taste&#60;/p&#62; &#60;p&#62;2 dried aloo Bukhara Persian prunes, if available&#60;br /&#62; 450 g (1 lb) basmati rice&#60;br /&#62; generous pinch of ground saffron&#60;br /&#62; 1 capful (the cap of the bottle) kewda water&#60;br /&#62; 3 tablespoons ghee&#60;br /&#62; 100g Rose water or Kewra (screwpine) water&#60;/p&#62; &#60;h5&#62; &#60;span&#62;&#60;strong&#62;Method :&#60;/strong&#62;&#60;/span&#62; &#60;/h5&#62; &#60;p&#62;1. Fry half the sliced onions until brown and slightly caramelised; keep aside.&#60;/p&#62; &#60;p&#62;2. Marinate the lamb in the marinade mixture for 2-3 hours.&#60;/p&#62; &#60;p&#62;3. Put the oil and ghee in a heavy-based 25 cm pan and set it over a medium-high heat.&#60;/p&#62; &#60;p&#62;4. When oil is hot, add the cassia leaves and bark, peppercorns, cloves, and both types of lightly crushed cardamom pods. Stir a few times, then add the garlic and ginger. Stir and put in the marinated meat. Fry the meat for about 5-7 minutes, or until it is lightly browned.&#60;/p&#62; &#60;p&#62;5. Add the remaining onions. Stir and cook over a medium-high heat, for about 5 minutes, or until the onions have softened.&#60;/p&#62; &#60;p&#62;6. Reduce the heat to low and stir in the yogurt. Add the green chillies, coriander leaves, 1 tsp of salt and the aroo Bukharas, if using. Keep stirring and bring to a vigorous simmer, reducing the heat to medium-low.&#60;/p&#62; &#60;p&#62;7. Cover partially and cook, stirring now and then, for 25 minutes. Uncover, stir and cook for another 10&#8211;15 minutes, or until the sauce is very thick and paste-like where the oil separates from the meat.&#60;/p&#62; &#60;p&#62;8. Add the boiled eggs and potatoes, stir in half a teaspoon of Garam Masala, a pinch of turmeric and a teaspoon of saffron. Cover and set aside.&#60;/p&#62; &#60;p&#62;9. Meanwhile, preheat the oven to 150&#176;C/300&#176;F/gas mark 2. Rinse the rice then leave to soak in ample fresh water for 15&#8211;20 minutes. Drain and dry on a cloth.&#60;/p&#62; &#60;p&#62;10. Bring about 5 litres of water to a boil in a large pot. When it is boiling rapidly, add 4 tsp of salt and stir. Set a colander in the sink.&#60;/p&#62; &#60;p&#62;11. Add the rice to the boiling water. Stir to separate the grains, cover partially and return to a boil for 5-6 minutes. Drain quickly and leave in the colander.&#60;/p&#62; &#60;p&#62;12. Tilt the pot of meat, potatoes and eggs and spoon out the fat and oil into a small bowl. Pour a bit of this oil into a heavy-based 25 cm ovenproof pan that has a tight-fitting lid, and spread it out.&#60;/p&#62; &#60;p&#62;13. Now spread some of the almost-cooked meat, eggs and potaoes over this and then half the rice over this layer. Make a cross over it with the saffron soaked milk and sprinkle some fried onions.&#60;/p&#62; &#60;p&#62;14. Spoon the rest of the meat with the thick gravy, potatoes and eggs over the rice. Sprinkle the saffron over the meat and then add another layer of rice over this and sprinkle generously some of the fried onions over this rice.&#60;/p&#62; &#60;p&#62;15. Spread the remaining rice over the meat and then a spoon of melted ghee over the top of everything. Make another cross with the saffron coloured milk and the rest of the onions. End with the Rose or Kewda water, sprinkling it slightly over the top.&#60;/p&#62; &#60;p&#62;16. Cover the pot, sealing the edges of the lid with dough made of flour and water and then place the pot in the centre of the hot oven for 30&#8211;40 minutes, or until the rice is cooked through. Mix very gently with a slotted spoon before serving.&#60;/p&#62;  &#60;h2&#62; &#60;span&#62;Dessert&#60;/span&#62; &#60;/h2&#62; &#60;p&#62;&#60;em&#62;Naan-khatai:&#60;/em&#62;&#60;/p&#62; &#60;p&#62;Preparation Time:&#160;25 mins.&#60;br /&#62; Cooking Time:&#160;40 mins.&#60;br /&#62; Makes: 16 to 20 biscuits&#60;/p&#62; &#60;h5&#62; &#60;span&#62;&#60;strong&#62;Ingredients:&#60;/strong&#62;&#60;/span&#62; &#60;/h5&#62; &#60;p&#62;100 gms plain flour (maida)&#60;br /&#62; 100 gms fine semolina&#60;br /&#62; 100 gms powered sugar&#60;br /&#62; 100 gms ghee (or salted butter)&#60;br /&#62; 1/2 tsp cardamom powder&#60;br /&#62; 1/4 tsp nutmeg powder &#60;a href=&#34;http://www.tarladalal.com/glossary-nutmeg-powder-543i?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;nutmeg (jaiphal) powder&#60;/a&#62;&#60;br /&#62; 1 tsp plain yoghurt/dahi&#60;br /&#62; 1/4 tsp baking soda&#60;br /&#62; 1/4 tsp saffron (kesar) strands&#60;br /&#62; 1 tsp full-fat milk&#60;/p&#62; &#60;h5&#62; &#60;span&#62;&#60;strong&#62;Method:&#60;/strong&#62;&#60;/span&#62; &#60;/h5&#62; &#60;p&#62;1.Sieve the flour.&#60;br /&#62; 2. Sieve the semolina with a fine sieve.&#60;br /&#62; 3. Cream the ghee and sugar very well until light and creamy.&#60;br /&#62; 4. Add the cardamom and nutmeg powders and cream again.&#60;br /&#62; 5. Warm the saffron and dissolve in 1 teaspoon of milk.&#60;br /&#62; 6. Add the curds, soda bi-carb and prepared saffron. Mix well.&#60;br /&#62; 7. Add the flour and semolina and knead well. Form into small rounds.&#60;br /&#62; 8. Arrange on a greased baking &#60;a href=&#34;http://www.tarladalal.com/Kesar-Nankhatai-Biscuits-2534r?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;tin&#60;/a&#62; and bake in a moderate over at 300&#176;F for 30 to 40 minutes.&#60;br /&#62; 9. Cool and store.&#60;/p&#62;  &#60;p&#62;Happy Diwali&#160;to everyone!&#60;/p&#62;  &#60;p&#62;&#60;em&#62;Diya-Maya Tsering Bhalla&#60;/em&#62;&#60;/p&#62;  &#60;meta name=&#34;original-source&#34; content=&#34;https://www.mariefranceasia.com/hk/galerie/deepavalidiwali-typical-north-indian-meal-343671.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.mariefranceasia.com/hk/galerie/deepavalidiwali-typical-north-indian-meal-343671.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[7 Summer Mains: Tagliatelle with zucchini, arugula and a delicious herb sauce]]></title>
		<link>https://www.mariefranceasia.com/hk/food-hk/recipes-and-products-hk/celebration-recipes-hk/7-summer-mains-tagliatelle-zucchini-arugula-delicious-herb-sauce-344907.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Sun, 08 Jun 2014 04:00:27 +0000</pubDate>
		<dc:creator><![CDATA[MF editorial team]]></dc:creator>
						<category><![CDATA[Celebration recipes]]></category>
		<category><![CDATA[bustier]]></category>
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		<category><![CDATA[fresh]]></category>
		<category><![CDATA[Herbs]]></category>
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		<category><![CDATA[pasta]]></category>
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		<category><![CDATA[Tagliatelle]]></category>
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		A basic tagliatelle and zucchini recipe, a fresh idea for a sunny day.<media:description><![CDATA[]]></media:description>												
								<content:encoded><![CDATA[ &#60;p&#62;&#60;a href=&#34;http://www.mariefranceasia.com/wp-content/uploads/sites/7/2014/05/Screen-Shot-2014-05-21-at-11.55.16.png?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;&#60;span style=&#34;display: block;&#34; class=&#34;wrap-img&#34; id=&#34;wrap-img-22057&#34;&#62;&#60;img loading=&#34;lazy&#34; decoding=&#34;async&#34; itemprop=&#34;thumbnailUrl&#34; class=&#34;aligncenter wp-image-22057 img-responsive  size-full&#34; src=&#34;http://www.mariefranceasia.com/wp-content/uploads/sites/7/2014/05/Screen-Shot-2014-05-21-at-11.55.16.png&#34; alt=&#34;Screen Shot 2014-05-21 at 11.55.16&#34; width=&#34;372&#34; height=&#34;499&#34; /&#62;&#60;/span&#62;&#60;/a&#62;&#60;/p&#62; &#60;h4&#62; &#60;span&#62;&#60;strong&#62;Preparation: 10 min&#60;/strong&#62;&#60;/span&#62; &#60;/h4&#62; &#60;h4&#62; &#60;span&#62;&#60;strong&#62; Cooking: 10 min&#60;/strong&#62;&#60;/span&#62; &#60;/h4&#62; &#60;h4&#62; &#60;span&#62;&#60;strong&#62; ingredients:&#60;/strong&#62;&#60;/span&#62; &#60;/h4&#62; &#60;p&#62;- 4 potatoes with firm flesh (about 300 g)&#60;br /&#62; - 3 thin zucchini&#60;br /&#62; - 100 g arugula&#60;br /&#62; - 3 tomatoes&#60;br /&#62; - 1 tablespoon balsamic vinegar&#60;br /&#62; - 4 tablespoons olive oil&#60;br /&#62; - 5 sprigs of parsley&#60;br /&#62; - 2 sprigs of basil&#60;br /&#62; - 6 sprigs of chives&#60;br /&#62; - Salt and pepper&#60;/p&#62; &#60;h4&#62; &#60;span&#62;&#60;strong&#62;Method:&#60;/strong&#62;&#60;/span&#62; &#60;/h4&#62; &#60;p&#62;1. Wash potatoes, place them in a bowl and cover with water halfway.&#60;/p&#62; &#60;p&#62;2. Cover with cling film and cook 8 to 10 minutes in the oven at maximum microwave power.&#60;br /&#62; 3. Cut potatoes into slices half a centimeter thick.&#60;br /&#62; 4. Wash zucchini and cut them with the peeler lengthwise. Wash the rocket.&#60;br /&#62; 5. Cut the tomatoes into regular slices, and place in a bowl.&#60;/p&#62; &#60;p&#62;6. Season with balsamic vinegar, salt and pepper then add the olive oil.&#60;/p&#62;  &#60;p&#62;To prepare the sauce vierge, chop all herbs (parsley, basil, chives) and add the tomatoes.&#60;/p&#62; &#60;p&#62;Divide arugula among 4 bowls .&#60;/p&#62; &#60;p&#62;Add raw zucchini and potatoes .&#60;br /&#62; Sprinkle previously prepared sauce vierge .&#60;/p&#62; &#60;p&#62;&#60;em&#62;&#160;&#60;/em&#62;&#60;/p&#62; &#60;p&#62;&#60;em&#62;Bon Appetit!&#60;/em&#62;&#60;/p&#62;  &#60;p&#62;&#60;strong style=&#34;font-weight: bold&#34;&#62;Continue reading our report on summer mains:&#60;/strong&#62;&#60;/p&#62; &#60;p&#62;&#60;a style=&#34;font-weight: bold;color: #ed1c24&#34; href=&#34;http://www.mariefranceasia.com/food/dishing-out/7-summer-mainscucumber-club-sandwich-mozzarella-haddock-22059.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown#post-22059&#34;&#62;Cucumber Club sandwich with Mozzarella and Haddock&#60;/a&#62;&#60;/p&#62; &#60;p&#62;&#60;a style=&#34;font-weight: bold;color: #ed1c24&#34; href=&#34;http://www.mariefranceasia.com/food/dishing-out/7-summer-mains-asparagus-hotdog-bearnaise-sauce-22052.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown#post-22052&#34;&#62;Asparagus Hotdog with a b&#233;arnaise sauce&#60;/a&#62;&#60;/p&#62; &#60;p&#62;&#60;a style=&#34;font-weight: bold;color: #ed1c24&#34; href=&#34;http://www.mariefranceasia.com/food/dishing-out/7-summer-mains-chicken-paired-carrot-puree-22049.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown#post-22049&#34;&#62;Chicken paired with carrot puree&#60;/a&#62;&#60;/p&#62; &#60;p&#62;&#60;a style=&#34;font-weight: bold;color: #ed1c24&#34; href=&#34;http://www.mariefranceasia.com/food/dishing-out/7-summer-mains-burger-paired-carrot-chips-22044.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown#post-22044&#34;&#62;A burger paired with Carrot chips&#60;/a&#62;&#60;/p&#62; &#60;p&#62;&#60;a style=&#34;font-weight: bold;color: #ed1c24&#34; href=&#34;http://www.mariefranceasia.com/food/dishing-out/7-summer-mains-asparagus-green-sabayon-gratin-22041.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown#post-22041&#34;&#62;Asparagus with green sabayon gratin&#60;/a&#62;&#60;/p&#62; &#60;p&#62;&#60;a style=&#34;font-weight: bold;color: #ed1c24&#34; href=&#34;http://www.mariefranceasia.com/uncategorized/7-summer-mains-assortment-glazed-carrots-carrot-foam-ginger-fried-nuts-st-jacques-22035.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown#post-22035&#34;&#62;An assortment of Scallops and glazed carrots&#60;/a&#62;&#60;/p&#62; &#60;meta name=&#34;original-source&#34; content=&#34;https://www.mariefranceasia.com/hk/food-hk/recipes-and-products-hk/celebration-recipes-hk/7-summer-mains-tagliatelle-zucchini-arugula-delicious-herb-sauce-344907.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.mariefranceasia.com/hk/food-hk/recipes-and-products-hk/celebration-recipes-hk/7-summer-mains-tagliatelle-zucchini-arugula-delicious-herb-sauce-344907.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[7 Summer Mains: Cucumber Club sandwich with Mozzarella and Haddock]]></title>
		<link>https://www.mariefranceasia.com/hk/food-hk/recipes-and-products-hk/celebration-recipes-hk/7-summer-mainscucumber-club-sandwich-mozzarella-haddock-344909.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Sat, 07 Jun 2014 04:06:00 +0000</pubDate>
		<dc:creator><![CDATA[MF editorial team]]></dc:creator>
						<category><![CDATA[Celebration recipes]]></category>
		<category><![CDATA[club sandwich]]></category>
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		<category><![CDATA[thierry lasry]]></category>
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		The perfect club sandwich? A great way to get your children into the habit of eating healthy, raw foods. <media:description><![CDATA[]]></media:description>												
								<content:encoded><![CDATA[&#60;p&#62;&#60;a href=&#34;http://www.mariefranceasia.com/wp-content/uploads/sites/7/2014/05/Screen-Shot-2014-05-21-at-11.55.05.png?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;&#60;span style=&#34;display: block;&#34; class=&#34;wrap-img&#34; id=&#34;wrap-img-22056&#34;&#62;&#60;img loading=&#34;lazy&#34; decoding=&#34;async&#34; itemprop=&#34;thumbnailUrl&#34; class=&#34;aligncenter wp-image-22056 img-responsive  size-full&#34; src=&#34;http://www.mariefranceasia.com/wp-content/uploads/sites/7/2014/05/Screen-Shot-2014-05-21-at-11.55.05.png&#34; alt=&#34;Screen Shot 2014-05-21 at 11.55.05&#34; width=&#34;369&#34; height=&#34;498&#34; /&#62;&#60;/span&#62;&#60;/a&#62;&#60;/p&#62; &#60;h4&#62; &#60;span&#62;&#60;strong&#62;Preparation: 10 minutes &#60;/strong&#62;&#60;/span&#62; &#60;/h4&#62; &#60;h4&#62; &#60;span&#62;&#60;strong&#62; Ingredients for 4 children:&#60;/strong&#62;&#60;/span&#62; &#60;/h4&#62; &#60;p&#62;- 2 cucumbers&#60;/p&#62; &#60;p&#62;- 1 tablespoon mustard&#60;/p&#62; &#60;p&#62;- 12 slices white bread crumbs&#60;/p&#62; &#60;p&#62;- 2 balls of mozzarella Buffala&#60;/p&#62; &#60;p&#62;- 200g of haddock sliced&#60;/p&#62; &#60;p&#62;- 1 tablespoon olive oil&#60;/p&#62; &#60;p&#62;- Sea salt and pepper&#60;/p&#62; &#60;h4&#62; &#60;span&#62;&#60;strong&#62;Method:&#60;/strong&#62;&#60;/span&#62; &#60;/h4&#62; &#60;p&#62;1. toast the slices of bread. Spread a thin layer of mustard on each slice. Put 4 aside.&#60;br /&#62; 2. Slice the cucumbers, keeping the skin on, and cut the mozzarella into slices.&#60;/p&#62; &#60;p&#62;3. Divide the cucumbers on bread and season with olive oil, salt and pepper. 4. Cover with a slice of bread and spread over the mozzarella and a slice of haddock. Cover with bread slices aside.&#60;/p&#62; &#60;p&#62;Scrape the crusts and cut into triangles.&#60;/p&#62;  &#60;p&#62;&#60;em&#62;Bon Appetit!&#160;&#60;/em&#62;&#60;/p&#62;  &#60;p&#62;&#60;strong&#62;Continue reading our report on summer mains:&#60;/strong&#62;&#60;/p&#62; &#60;p&#62;&#60;a href=&#34;http://www.mariefranceasia.com/food/dishing-out/7-summer-mains-tagliatelle-zucchini-arugula-delicious-herb-sauce-22055.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown#post-22055&#34;&#62;Tagliatelle with zucchini, arugula and a delicious herb sauce&#60;/a&#62;&#60;/p&#62; &#60;p&#62;&#60;a href=&#34;http://www.mariefranceasia.com/food/dishing-out/7-summer-mains-asparagus-hotdog-bearnaise-sauce-22052.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown#post-22052&#34;&#62;Asparagus Hotdog with a b&#233;arnaise sauce&#60;/a&#62;&#60;/p&#62; &#60;p&#62;&#60;a href=&#34;http://www.mariefranceasia.com/food/dishing-out/7-summer-mains-chicken-paired-carrot-puree-22049.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown#post-22049&#34;&#62;Chicken paired with carrot puree&#60;/a&#62;&#60;/p&#62; &#60;p&#62;&#60;a href=&#34;http://www.mariefranceasia.com/food/dishing-out/7-summer-mains-burger-paired-carrot-chips-22044.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown#post-22044&#34;&#62;A burger paired with Carrot chips&#60;/a&#62;&#60;/p&#62; &#60;p&#62;&#60;a href=&#34;http://www.mariefranceasia.com/food/dishing-out/7-summer-mains-asparagus-green-sabayon-gratin-22041.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown#post-22041&#34;&#62;Asparagus with green sabayon gratin&#60;/a&#62;&#60;/p&#62; &#60;p&#62;&#60;a href=&#34;http://www.mariefranceasia.com/uncategorized/7-summer-mains-assortment-glazed-carrots-carrot-foam-ginger-fried-nuts-st-jacques-22035.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown#post-22035&#34;&#62;An assortment of Scallops and glazed carrots&#60;/a&#62;&#60;/p&#62; &#60;meta name=&#34;original-source&#34; content=&#34;https://www.mariefranceasia.com/hk/food-hk/recipes-and-products-hk/celebration-recipes-hk/7-summer-mainscucumber-club-sandwich-mozzarella-haddock-344909.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.mariefranceasia.com/hk/food-hk/recipes-and-products-hk/celebration-recipes-hk/7-summer-mainscucumber-club-sandwich-mozzarella-haddock-344909.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[7 Summer Mains: Chicken paired with carrot puree]]></title>
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		<pubDate>Fri, 06 Jun 2014 03:46:52 +0000</pubDate>
		<dc:creator><![CDATA[MF editorial team]]></dc:creator>
						<category><![CDATA[Celebration recipes]]></category>
		<category><![CDATA[bustier]]></category>
		<category><![CDATA[carrot]]></category>
		<category><![CDATA[carrot puree]]></category>
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		<category><![CDATA[chicken recipe]]></category>
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		A slightly more tedious dish to make, this unique recipe takes on the traditional chicken dishes- and its its totally worth trying out.
<media:description><![CDATA[]]></media:description>												
								<content:encoded><![CDATA[&#60;p&#62;&#60;a href=&#34;http://www.mariefranceasia.com/wp-content/uploads/sites/7/2014/05/Screen-Shot-2014-05-21-at-11.43.27.png?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;&#60;span style=&#34;display: block;&#34; class=&#34;wrap-img&#34; id=&#34;wrap-img-22050&#34;&#62;&#60;img loading=&#34;lazy&#34; decoding=&#34;async&#34; itemprop=&#34;thumbnailUrl&#34; class=&#34;aligncenter wp-image-22050 img-responsive  size-full&#34; src=&#34;http://www.mariefranceasia.com/wp-content/uploads/sites/7/2014/05/Screen-Shot-2014-05-21-at-11.43.27.png&#34; alt=&#34;Screen Shot 2014-05-21 at 11.43.27&#34; width=&#34;372&#34; height=&#34;496&#34; /&#62;&#60;/span&#62;&#60;/a&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;Preparation: 45 minutes&#60;/strong&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;Cooking: 3h&#60;/strong&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;Ingredients:&#60;/strong&#62;&#60;/p&#62; &#60;p&#62;- 1 kg of carrot&#60;br /&#62; - 1 chicken ( 2 legs , 2 thighs)&#60;br /&#62; - 1 stalk celery&#60;br /&#62; - 1/2 leek&#60;br /&#62; - 100 g of cream&#60;br /&#62; - 30 cl of white wine&#60;br /&#62; - 10 cl balsamic vinegar&#60;br /&#62; - 1/2 clove of garlic&#60;br /&#62; Aromatic garnishes:&#60;br /&#62; - 1 handful of sage, thyme, bay leaves&#60;br /&#62; - 150g Butter&#60;br /&#62; - Salt and pepper&#60;/p&#62;  &#60;p&#62;Method:&#60;/p&#62; &#60;p&#62;1. Caramelise in a large saucepan&#60;/p&#62; &#60;p&#62;2. Once well caramelized, deglaze with white wine.&#60;/p&#62; &#60;p&#62;3. Add all coarsely chopped aromatic garnish.&#60;/p&#62; &#60;p&#62;4. Caramelize and deglaze again with balsamic vinegar.&#60;/p&#62; &#60;p&#62;5. Let flame reduce again before wetting with water. Leave on low heat for at least 2 hours.&#60;/p&#62; &#60;p&#62;6. Preheat oven to 240 &#176; C on grill mode and cook 4 pieces of chicken, flat on a plate for 8 minutes. Pass the juice through a fine strainer and let reduce until a syrupy consistency is achieved.&#60;br /&#62; 7. For the mash, peel the orange and yellow carrots, slice them and cook in the microwave in a bowl tightly filmed for 8 minutes.&#60;/p&#62; &#60;p&#62;8. In a saucepan, cook the butter until it is nutty, add the cream and cooked carrots . Mix and season.&#60;/p&#62; &#60;p&#62;9. Fry all the pieces of poultry and deglaze with the juice. Make a plate of mashed potatoes, then using 2 different pieces, and coat generously with juice.&#60;/p&#62;  &#60;p&#62;&#60;em&#62;Bon Appetit!&#60;/em&#62;&#60;/p&#62;  &#60;p&#62;&#60;strong style=&#34;font-weight: bold&#34;&#62;Continue reading our report on summer mains:&#60;/strong&#62;&#60;/p&#62; &#60;p&#62;&#60;a style=&#34;font-weight: bold;color: #ed1c24&#34; href=&#34;http://www.mariefranceasia.com/food/dishing-out/7-summer-mainscucumber-club-sandwich-mozzarella-haddock-22059.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown#post-22059&#34;&#62;Cucumber Club sandwich with Mozzarella and Haddock&#60;/a&#62;&#60;/p&#62; &#60;p&#62;&#60;a style=&#34;font-weight: bold;color: #ed1c24&#34; href=&#34;http://www.mariefranceasia.com/food/dishing-out/7-summer-mains-tagliatelle-zucchini-arugula-delicious-herb-sauce-22055.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown#post-22055&#34;&#62;Tagliatelle with zucchini, arugula and a delicious herb sauce&#60;/a&#62;&#60;/p&#62; &#60;p&#62;&#60;a style=&#34;font-weight: bold;color: #ed1c24&#34; href=&#34;http://www.mariefranceasia.com/food/dishing-out/7-summer-mains-asparagus-hotdog-bearnaise-sauce-22052.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown#post-22052&#34;&#62;Asparagus Hotdog with a b&#233;arnaise sauce&#60;/a&#62;&#60;/p&#62; &#60;p&#62;&#60;a style=&#34;font-weight: bold;color: #ed1c24&#34; href=&#34;http://www.mariefranceasia.com/food/dishing-out/7-summer-mains-burger-paired-carrot-chips-22044.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown#post-22044&#34;&#62;A burger paired with Carrot chips&#60;/a&#62;&#60;/p&#62; &#60;p&#62;&#60;a style=&#34;font-weight: bold;color: #ed1c24&#34; href=&#34;http://www.mariefranceasia.com/food/dishing-out/7-summer-mains-asparagus-green-sabayon-gratin-22041.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown#post-22041&#34;&#62;Asparagus with green sabayon gratin&#60;/a&#62;&#60;/p&#62; &#60;p&#62;&#60;a style=&#34;font-weight: bold;color: #ed1c24&#34; href=&#34;http://www.mariefranceasia.com/uncategorized/7-summer-mains-assortment-glazed-carrots-carrot-foam-ginger-fried-nuts-st-jacques-22035.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown#post-22035&#34;&#62;An assortment of Scallops and glazed carrots&#60;/a&#62;&#60;/p&#62; &#60;p&#62;&#60;em&#62;&#160;&#60;/em&#62;&#60;/p&#62; &#60;meta name=&#34;original-source&#34; content=&#34;https://www.mariefranceasia.com/hk/food-hk/recipes-and-products-hk/celebration-recipes-hk/7-summer-mains-chicken-paired-carrot-puree-344917.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.mariefranceasia.com/hk/food-hk/recipes-and-products-hk/celebration-recipes-hk/7-summer-mains-chicken-paired-carrot-puree-344917.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[7 Summer Mains: Asparagus with green sabayon gratin]]></title>
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		<pubDate>Fri, 06 Jun 2014 03:30:14 +0000</pubDate>
		<dc:creator><![CDATA[MF editorial team]]></dc:creator>
						<category><![CDATA[Celebration recipes]]></category>
		<category><![CDATA[asparagus gratin]]></category>
		<category><![CDATA[bustier]]></category>
		<category><![CDATA[cooking]]></category>
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		<category><![CDATA[summer]]></category>
		<category><![CDATA[summer mains]]></category>
		<category><![CDATA[supernatural]]></category>
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		Asparagus gratin, the perfect wine-infused summer meal, complete with Indian Ghee.<media:description><![CDATA[]]></media:description>												
								<content:encoded><![CDATA[&#60;p&#62;&#60;a href=&#34;http://www.mariefranceasia.com/wp-content/uploads/sites/7/2014/05/Screen-Shot-2014-05-21-at-11.25.48.png?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;&#60;span style=&#34;display: block;&#34; class=&#34;wrap-img&#34; id=&#34;wrap-img-22042&#34;&#62;&#60;img loading=&#34;lazy&#34; decoding=&#34;async&#34; itemprop=&#34;thumbnailUrl&#34; class=&#34;aligncenter wp-image-22042 img-responsive  size-full&#34; src=&#34;http://www.mariefranceasia.com/wp-content/uploads/sites/7/2014/05/Screen-Shot-2014-05-21-at-11.25.48.png&#34; alt=&#34;Screen Shot 2014-05-21 at 11.25.48&#34; width=&#34;338&#34; height=&#34;340&#34; /&#62;&#60;/span&#62;&#60;/a&#62;&#60;br /&#62; &#60;strong&#62;Preparation time: 30min&#60;/strong&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;Cooking time: 10min&#60;/strong&#62;&#60;/p&#62;  &#60;p&#62;Serves 4 people&#60;/p&#62; &#60;p&#62;&#60;strong&#62;ingredients:&#60;/strong&#62;&#60;/p&#62; &#60;p&#62;- 1kg of asparagus&#60;/p&#62; &#60;p&#62;- 4 egg yolks&#60;/p&#62; &#60;p&#62;- 5cl white wine&#60;/p&#62; &#60;p&#62;- 80g ghee&#60;/p&#62; &#60;p&#62;- 2 tablespoons finely chopped fresh herbs ( chervil , tarragon, parsley)&#60;/p&#62; &#60;p&#62;&#60;strong&#62;Method:&#60;/strong&#62;&#60;/p&#62; &#60;p&#62;1. Gently peel the asparagus and cut off the ends.&#60;/p&#62; &#60;p&#62;2. Bake 8 to 10 minutes in boiling salted water, drain and cool them immediately.&#60;/p&#62; &#60;p&#62;3. Reduce the white wine until almost dry in a pan with herbs.&#60;/p&#62; &#60;p&#62;4. Add the egg yolks and whisk briskly whisk over low heat for a few minutes to get a sabayon.&#60;/p&#62; &#60;p&#62;5. Slowly pour the ghee on the sabayon whilst continuing to stir, season.&#60;/p&#62; &#60;p&#62;6. Warm asparagus 3mn steam, store them in a dish, top them with sabayon and place for 3 minutes on the grill.&#60;/p&#62;  &#60;p&#62;Enjoy immediately&#60;/p&#62;  &#60;p&#62;&#60;em&#62;Bon Appetit!&#60;/em&#62;&#60;/p&#62;  &#60;p&#62;&#60;strong style=&#34;font-weight: bold&#34;&#62;Continue reading our report on summer mains:&#60;/strong&#62;&#60;/p&#62; &#60;p&#62;&#60;a style=&#34;font-weight: bold;color: #ed1c24&#34; href=&#34;http://www.mariefranceasia.com/food/dishing-out/7-summer-mainscucumber-club-sandwich-mozzarella-haddock-22059.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown#post-22059&#34;&#62;Cucumber Club sandwich with Mozzarella and Haddock&#60;/a&#62;&#60;/p&#62; &#60;p&#62;&#60;a style=&#34;font-weight: bold;color: #ed1c24&#34; href=&#34;http://www.mariefranceasia.com/food/dishing-out/7-summer-mains-tagliatelle-zucchini-arugula-delicious-herb-sauce-22055.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown#post-22055&#34;&#62;Tagliatelle with zucchini, arugula and a delicious herb sauce&#60;/a&#62;&#60;/p&#62; &#60;p&#62;&#60;a style=&#34;font-weight: bold;color: #ed1c24&#34; href=&#34;http://www.mariefranceasia.com/food/dishing-out/7-summer-mains-asparagus-hotdog-bearnaise-sauce-22052.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown#post-22052&#34;&#62;Asparagus Hotdog with a b&#233;arnaise sauce&#60;/a&#62;&#60;/p&#62; &#60;p&#62;&#60;a style=&#34;font-weight: bold;color: #ed1c24&#34; href=&#34;http://www.mariefranceasia.com/food/dishing-out/7-summer-mains-chicken-paired-carrot-puree-22049.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown#post-22049&#34;&#62;Chicken paired with carrot puree&#60;/a&#62;&#60;/p&#62; &#60;p&#62;&#60;a style=&#34;font-weight: bold;color: #ed1c24&#34; href=&#34;http://www.mariefranceasia.com/food/dishing-out/7-summer-mains-burger-paired-carrot-chips-22044.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown#post-22044&#34;&#62;A burger paired with Carrot chips&#60;/a&#62;&#60;/p&#62; &#60;p&#62;&#60;a style=&#34;font-weight: bold;color: #ed1c24&#34; href=&#34;http://www.mariefranceasia.com/uncategorized/7-summer-mains-assortment-glazed-carrots-carrot-foam-ginger-fried-nuts-st-jacques-22035.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown#post-22035&#34;&#62;An assortment of Scallops and glazed carrots&#60;/a&#62;&#60;/p&#62; &#60;meta name=&#34;original-source&#34; content=&#34;https://www.mariefranceasia.com/hk/food-hk/recipes-and-products-hk/celebration-recipes-hk/7-summer-mains-asparagus-green-sabayon-gratin-344921.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.mariefranceasia.com/hk/food-hk/recipes-and-products-hk/celebration-recipes-hk/7-summer-mains-asparagus-green-sabayon-gratin-344921.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[10 Summer Desserts: French toast paired with a strawberry salad]]></title>
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		<pubDate>Thu, 05 Jun 2014 05:16:25 +0000</pubDate>
		<dc:creator><![CDATA[MF editorial team]]></dc:creator>
						<category><![CDATA[Celebration recipes]]></category>
		<category><![CDATA[breakfast]]></category>
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		<category><![CDATA[french toast recipe]]></category>
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		The famous toast adorned with delicious strawberries ... We love it!<media:description><![CDATA[]]></media:description>												
								<content:encoded><![CDATA[&#60;p&#62;&#60;a href=&#34;http://www.mariefranceasia.com/wp-content/uploads/sites/7/2014/05/Screen-Shot-2014-05-21-at-13.13.18.png?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;&#60;span style=&#34;display: block;&#34; class=&#34;wrap-img&#34; id=&#34;wrap-img-22085&#34;&#62;&#60;img loading=&#34;lazy&#34; decoding=&#34;async&#34; itemprop=&#34;thumbnailUrl&#34; class=&#34;aligncenter wp-image-22085 img-responsive  size-full&#34; src=&#34;http://www.mariefranceasia.com/wp-content/uploads/sites/7/2014/05/Screen-Shot-2014-05-21-at-13.13.18.png&#34; alt=&#34;Screen Shot 2014-05-21 at 13.13.18&#34; width=&#34;368&#34; height=&#34;492&#34; /&#62;&#60;/span&#62;&#60;/a&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;Preparation: 30 minutes&#60;/strong&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;Cooking time: 15 minutes&#60;/strong&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;Serves: 8 people&#60;/strong&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62; Ingredients:&#60;/strong&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;Fruit salad:&#60;/strong&#62;&#60;br /&#62; - 125g Ciflorettes&#60;br /&#62; - 100g Charlottes&#60;br /&#62; - 1 untreated lemon (zest + 1 tbsp. Tablespoons juice)&#60;/p&#62; &#60;p&#62;&#60;strong&#62;The vanilla syrup:&#60;/strong&#62;&#60;br /&#62; - 500g water&#60;br /&#62; - 150g sugar&#60;br /&#62; - 1 vanilla pod&#60;/p&#62; &#60;p&#62;&#60;strong&#62;The toast:&#60;/strong&#62;&#60;br /&#62; - 8 pieces of stale bread&#60;br /&#62; - 4 eggs&#60;br /&#62; - Sugar 20g&#60;br /&#62; - 10cl of milk&#60;br /&#62; - 1 vanilla pod&#60;br /&#62; - Butter for cooking&#60;/p&#62; &#60;p&#62;&#60;strong&#62;For the syrup:&#60;/strong&#62;&#60;br /&#62; 1. Split the vanilla bean in half lengthwise and scrape it with the tip of a knife to make out if the tiny black seeds contain any fragrance.&#60;/p&#62; &#60;p&#62;2. In a saucepan, mix half vanilla and small black seeds with water and sugar.&#60;/p&#62; &#60;p&#62;3. Bring to a boil, remove from heat immediately and let cool.&#60;/p&#62; &#60;p&#62;4. Remove the cloves and reserve half the syrup.&#60;/p&#62; &#60;p&#62;For the the strawberry salad:&#60;br /&#62; 1. Hull the strawberries and cut them in regular halves.&#60;/p&#62; &#60;p&#62;2. Get the lemon zest with a zester or a vegetable peeler, taking care not to scratch the white skin that is bitter.&#60;/p&#62; &#60;p&#62;3. Place the fruit in a bowl, pour the lemon juice and zest and mix gently.&#60;/p&#62; &#60;p&#62;4. Pour the cold syrup vanilla and mix very gently. Let stand until cool to taste for at least 3 hours.&#60;/p&#62; &#60;p&#62;For the french toast:&#60;br /&#62; 1. Cut pieces of bread into thick slices. In a bowl, mix the eggs and sugar with a small whisk, then add the milk and vanilla.&#60;/p&#62; &#60;p&#62;2. Soak the bread pieces in the mixture for a few minutes.&#60;/p&#62; &#60;p&#62;3. Quickly drain the pieces of bread, then bake in a hot pan with a little butter until browned. Turn them 1 or 2 times.&#60;/p&#62; &#60;p&#62;Serve the french toast hot with salad strawberries.&#60;/p&#62;  &#60;p&#62;&#60;em&#62;Bon Appetit!&#60;/em&#62;&#60;/p&#62;  &#60;p&#62;&#60;strong style=&#34;font-weight: bold&#34;&#62;Continue reading our report on summer desserts:&#60;/strong&#62;&#60;/p&#62; &#60;p&#62;&#60;a style=&#34;font-weight: bold;color: #ed1c24&#34; href=&#34;http://www.mariefranceasia.com/food/dishing-out/10-summer-desserts-strawberry-love-lollies-22074.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown#post-22074&#34;&#62;Strawberry Love Lollies&#60;/a&#62;&#60;/p&#62; &#60;p&#62;&#60;a style=&#34;font-weight: bold;color: #ed1c24&#34; href=&#34;http://www.mariefranceasia.com/food/dishing-out/10-summer-desserts-strawberry-chocolate-crumble-22066.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown#post-22066&#34;&#62;Strawberry and chocolate crumble&#60;/a&#62;&#60;/p&#62; &#60;p&#62;&#60;a style=&#34;font-weight: bold;color: #ed1c24&#34; href=&#34;http://www.mariefranceasia.com/food/dishing-out/7-summer-desserts-strawberry-cake-rose-biscuits-22071.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;Strawberry cake with rose biscuits&#60;/a&#62;&#60;/p&#62; &#60;p&#62;&#60;a style=&#34;font-weight: bold;color: #ed1c24&#34; href=&#34;http://www.mariefranceasia.com/food/dishing-out/10-summer-desserts-strawberry-tart-olive-oil-cream-22077.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown#post-22077&#34;&#62;Strawberry tart with olive oil cream&#60;/a&#62;&#60;/p&#62; &#60;p&#62;&#60;a style=&#34;font-weight: bold;color: #ed1c24&#34; href=&#34;http://www.mariefranceasia.com/food/dishing-out/10-summer-desserts-charlotte-asparagus-smoked-duck-22098.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown#post-22098&#34;&#62;Charlotte of Asparagus with smoked duck&#60;/a&#62;&#60;/p&#62; &#60;p&#62;&#60;a style=&#34;font-weight: bold;color: #ed1c24&#34; href=&#34;http://www.mariefranceasia.com/food/dishing-out/10-summer-desserts-cucumber-cheesecake-22094.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown#post-22094&#34;&#62;Cucumber Cheesecake&#60;/a&#62;&#60;/p&#62; &#60;p&#62;&#60;a style=&#34;font-weight: bold;color: #ed1c24&#34; href=&#34;http://www.mariefranceasia.com/food/dishing-out/10-summer-desserts-cucumber-beets-cappuccino-22090.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown#post-22090&#34;&#62;Cucumber and beetroot Cappuccino&#60;/a&#62;&#60;/p&#62; &#60;p&#62;&#60;a style=&#34;font-weight: bold;color: #ed1c24&#34; href=&#34;http://www.mariefranceasia.com/food/dishing-out/10-summer-desserts-velvety-vanilla-egg-carrot-citrus-floating-island-22087.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown#post-22087&#34;&#62;Velvety vanilla and egg carrot citrus floating island&#60;/a&#62;&#60;/p&#62; &#60;p&#62;&#60;a style=&#34;font-weight: bold;color: #ed1c24&#34; href=&#34;http://www.mariefranceasia.com/food/dishing-out/10-summer-desserts-strawberry-granola-yoghurt-22081.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown#post-22081&#34;&#62;Strawberry Granola Yoghurt&#60;/a&#62;&#60;/p&#62; &#60;meta name=&#34;original-source&#34; content=&#34;https://www.mariefranceasia.com/hk/food-hk/recipes-and-products-hk/celebration-recipes-hk/10-summer-desserts-french-toast-paired-strawberry-salad-344934.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.mariefranceasia.com/hk/food-hk/recipes-and-products-hk/celebration-recipes-hk/10-summer-desserts-french-toast-paired-strawberry-salad-344934.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[7 Summer Mains: Asparagus Hotdog with a béarnaise sauce]]></title>
		<link>https://www.mariefranceasia.com/hk/food-hk/recipes-and-products-hk/celebration-recipes-hk/7-summer-mains-asparagus-hotdog-bearnaise-sauce-344936.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Thu, 05 Jun 2014 03:52:29 +0000</pubDate>
		<dc:creator><![CDATA[MF editorial team]]></dc:creator>
						<category><![CDATA[Celebration recipes]]></category>
		<category><![CDATA[bustier]]></category>
		<category><![CDATA[eat]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[fun education]]></category>
		<category><![CDATA[hot dog]]></category>
		<category><![CDATA[how to]]></category>
		<category><![CDATA[Hydra Beauty]]></category>
		<category><![CDATA[kilos]]></category>
		<category><![CDATA[light summer main course]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[summer]]></category>
		<category><![CDATA[supernatural]]></category>
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		Asparagus hot dog paired with a delicious sauce. Mmm mmm, need we say more?  <media:description><![CDATA[]]></media:description>												
								<content:encoded><![CDATA[&#60;p&#62;&#60;a href=&#34;http://www.mariefranceasia.com/wp-content/uploads/sites/7/2014/05/Screen-Shot-2014-05-21-at-11.49.11.png?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;&#60;span style=&#34;display: block;&#34; class=&#34;wrap-img&#34; id=&#34;wrap-img-22053&#34;&#62;&#60;img loading=&#34;lazy&#34; decoding=&#34;async&#34; itemprop=&#34;thumbnailUrl&#34; class=&#34;aligncenter wp-image-22053 img-responsive  size-full&#34; src=&#34;http://www.mariefranceasia.com/wp-content/uploads/sites/7/2014/05/Screen-Shot-2014-05-21-at-11.49.11.png&#34; alt=&#34;Screen Shot 2014-05-21 at 11.49.11&#34; width=&#34;373&#34; height=&#34;495&#34; /&#62;&#60;/span&#62;&#60;/a&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;Ingredients:&#60;/strong&#62;&#60;/p&#62; &#60;p&#62;- 1 kg of white asparagus (medium caliber)&#60;br /&#62; - 200g smoked duck&#60;br /&#62; - 6 hot dog buns&#60;/p&#62; &#60;p&#62;To achieve b&#233;arnaise sauce:&#60;/p&#62; &#60;p&#62;- 1 shallot&#60;br /&#62; - 100g of vinegar&#60;br /&#62; - 2 egg yolks&#60;br /&#62; - Salt and pepper&#60;br /&#62; - 200g butter&#60;br /&#62; - 10g tarragon&#60;/p&#62; &#60;p&#62;&#60;strong&#62;Method:&#60;/strong&#62;&#60;/p&#62; &#60;p&#62;1. Blanch the asparagus.&#60;br /&#62; 2. Cutthe duck intothin slicesand put themto dry in theoven at 130&#176; C for1 hour.&#60;/p&#62; &#60;p&#62;3. Once the slices of duck breast dry, chop finely.&#60;/p&#62;  &#60;p&#62;B&#233;arnaise sauce:&#60;/p&#62; &#60;p&#62;1. Mix the ingredients and cook over low flame&#60;/p&#62; &#60;p&#62;2. Spread the warm bread over b&#233;arnaise.&#60;br /&#62; 3. Roll the asparagus in powder from the smoked duck breast and place in the middle of the bread.&#60;/p&#62;  &#60;p&#62;&#60;em&#62;Bon app&#233;tit!&#60;/em&#62;&#60;/p&#62;  &#60;p&#62;&#60;strong style=&#34;font-weight: bold&#34;&#62;Continue reading our report on summer mains:&#60;/strong&#62;&#60;/p&#62; &#60;p&#62;&#60;a style=&#34;font-weight: bold;color: #ed1c24&#34; href=&#34;http://www.mariefranceasia.com/food/dishing-out/7-summer-mainscucumber-club-sandwich-mozzarella-haddock-22059.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown#post-22059&#34;&#62;Cucumber Club sandwich with Mozzarella and Haddock&#60;/a&#62;&#60;/p&#62; &#60;p&#62;&#60;a style=&#34;font-weight: bold;color: #ed1c24&#34; href=&#34;http://www.mariefranceasia.com/food/dishing-out/7-summer-mains-tagliatelle-zucchini-arugula-delicious-herb-sauce-22055.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown#post-22055&#34;&#62;Tagliatelle with zucchini, arugula and a delicious herb sauce&#60;/a&#62;&#60;/p&#62; &#60;p&#62;&#60;a style=&#34;font-weight: bold;color: #ed1c24&#34; href=&#34;http://www.mariefranceasia.com/food/dishing-out/7-summer-mains-chicken-paired-carrot-puree-22049.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown#post-22049&#34;&#62;Chicken paired with carrot puree&#60;/a&#62;&#60;/p&#62; &#60;p&#62;&#60;a style=&#34;font-weight: bold;color: #ed1c24&#34; href=&#34;http://www.mariefranceasia.com/food/dishing-out/7-summer-mains-burger-paired-carrot-chips-22044.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown#post-22044&#34;&#62;A burger paired with Carrot chips&#60;/a&#62;&#60;/p&#62; &#60;p&#62;&#60;a style=&#34;font-weight: bold;color: #ed1c24&#34; href=&#34;http://www.mariefranceasia.com/food/dishing-out/7-summer-mains-asparagus-green-sabayon-gratin-22041.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown#post-22041&#34;&#62;Asparagus with green sabayon gratin&#60;/a&#62;&#60;/p&#62; &#60;p&#62;&#60;a style=&#34;font-weight: bold;color: #ed1c24&#34; href=&#34;http://www.mariefranceasia.com/uncategorized/7-summer-mains-assortment-glazed-carrots-carrot-foam-ginger-fried-nuts-st-jacques-22035.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown#post-22035&#34;&#62;An assortment of Scallops and glazed carrots&#60;/a&#62;&#60;/p&#62; &#60;meta name=&#34;original-source&#34; content=&#34;https://www.mariefranceasia.com/hk/food-hk/recipes-and-products-hk/celebration-recipes-hk/7-summer-mains-asparagus-hotdog-bearnaise-sauce-344936.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.mariefranceasia.com/hk/food-hk/recipes-and-products-hk/celebration-recipes-hk/7-summer-mains-asparagus-hotdog-bearnaise-sauce-344936.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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