http://www.chefstoqueculinaire.net/modules/weblog/ Chef's Toque Culinaire en chefsweb http://www.chefstoqueculinaire.net/modules/weblog/details.php?blog_id=7 2007-02-24T13:02:32+00:00 chefsweb I like to prepare this recipe even thought a bit tasky to prepare, but it is worthwhile when you done this lovely dish and presented to your guest. So here another winning recipe: A Medley of Celtic Seafood Ingredients Serves-1 Pan-fried Seabass Seabass Lemon & Dill Cream Sauce Dill Double Cream 1 Lemon Cannelloni Tube 1 Sheet Filo Pastry 1 Potato 10 Wild Mushrooms ... http://www.chefstoqueculinaire.net/modules/weblog/details.php?blog_id=6 2007-01-28T17:53:45+00:00 chefsweb Well, after thinking sometimes ago about posting some "winning recipes" or "masterpiece" recipes I have got on my computer in "My document" folder I came to an end to decided to share it to the readers and members of Chef’s Toque Culinaire and to the interest of all aspiring Filipino chefs. Anyway this is not a secret success of this recipe or a copycat anywhere, but it was done with imagination and creativity as a chef with passion in cooki... http://www.chefstoqueculinaire.net/modules/weblog/details.php?blog_id=5 2007-01-18T17:09:07+00:00 chefsweb Here we go; if you are not familiar with the Filipino foods I am trying to define some of popular delicacies in the Philippine archipelago today. If you are European, American or elsewhere and nothing hear about Filipino food you can read on and learn our Filipino delicacies. There are numerous of Filipino food blogs and journals are around the www today sharing their experiences and skills in the preparation of Filipino dishes. However some of them forgot to mentioned t... http://www.chefstoqueculinaire.net/modules/weblog/details.php?blog_id=4 2007-01-09T17:32:35+00:00 chefsweb How to make a simple but delicous dessert like famous British Créme Brûlée? Here is my recipe: Serves around 6 portions 300g / 11oz fresh rhubarb 3 tablespoons caster sugar 2 vanilla pods 300ml / 11fl oz double cream 200ml / 7fl oz full fat milk 8 egg yolks 80g / 2 ¾ oz sugar Preheat the oven to 140°C/275°F/Gas 1. Roughly slice up the rhubarb and place it in a pan with the caster sugar and 5 tablespoons of water. Simmer until tender, divide between 6 small serving dis... http://www.chefstoqueculinaire.net/modules/weblog/details.php?blog_id=3 2007-01-04T18:42:18+00:00 chefsweb Well, this is my first writing about food and cooking on my blog. The title on this topic not mean to degrade my countryhome Filipino cuisine, instead I wish to share my learning experiences here after spending of more than five years in this country. There is a lot of misunderstanding on the surface about the subject of British cuisine. This is mainly because British cuisine varies widely, depending on what part of the country you're visiting. The cuisine of London,... http://www.chefstoqueculinaire.net/modules/weblog/details.php?blog_id=2 2007-01-03T19:05:05+00:00 chefsweb What is A Blog? You’ve undoubtedly heard of "blogs" which is an abbreviation for "WEB LOGS." The activity of updating a blog is "blogging." Someone who keeps a blog is a "blogger." In simple terms, a blog is a web site, where you can write stuff on an ongoing basis. New stuff shows up at the top, so your visitors can read what's new. A blog gives you your own voice on the web. How will Blogging work on Chef's Toque Cul... http://www.chefstoqueculinaire.net/modules/weblog/details.php?blog_id=1 2007-01-03T18:48:41+00:00 chefsweb Hello Everyone, I am nearly done with this new weblog feature and and within two days this weblog will be available to all members to post their thought and writing skill to share these to fellow peers and site audience in general. Any comments are welcome to develop further this weblog script. Have a nice day!