King of the Week

Steak Diane

A 10 oz rump steak, sautéed in butter, flambéed with brandy and served in a mashrooms, mustrad and red wine with cream sause.

Steak Diane is an American dish of a pan-fried beefsteak with a sauce made from the seasoned pan juices, generally prepared in restaurants tableside, and flambéed. It was popular in the middle of the 20th century, but was considered dated by 1980.

Steak Diane does not appear in the classics of French cuisine, and was probably invented in mid-20th century New York as part of the fad for tableside-flambéed dishes. The name 'Diane', the Roman goddess of the hunt, has been used for various game-related foods, but the "Venison Steak Diane" attested in 1914, although it is sautéed and flambéed, is sauced and garnished with fruits, unlike later steak Diane recipes, so it is unclear if there is a connection.

By the 1940s, Steak Diane was a common item on the menus of restaurants popular with Café society, including the restaurants at the Drake and Sherry-Netherland hotels and The Colony. It is often attributed to Chef Beniamino Schiavon 'Nino of the Drake'.

The Plough Halloumi Burger

Sunday Roast

Make Life Sweet

Baklava - Bulgarian Dessert 

Home - Made of Course:)

Repeat, Please! 

Home - Made of Course:)

Step 1

Step 2

Step 3 

Step 4

... is Now Life is Sweet :)

Step 5

... Just Repeat!

The Plough Burger

Home - made buns, Excuse me:)

"The Plough GC" briosh home made burger buns (not suitable for dieting!) 

Makes 8 buns

1 cup warm water
3 tablespoons warm milk
2 teaspoons dry yeast
2 1/2 tablespoons sugar
3 1/3 good cups strong white flour
2 eggs
1 1/2 teaspoons salt
2 1/2 tablespoons unsalted butter, softened
Black and white sesame seeds 

DIRECTIONS:
1. In a measuring cup, mix one cup of warm water, the milk, yeast and sugar. Let it stand about five minutes, until foamy. Then beat one egg.

2. In a large mixing bowl, whisk the flour with salt. Add the butter and rub the dry mixture with your fingers, braking it until the butter is absorbed.  Stir in the yeast mixture and beaten egg until a dough starts to form. Scrape the dough onto smooth well-floured surface and knead, until smooth and elastic, 8 to 10 minutes. The dough Hs to be soft. It may feel sticky at the beggining, but resist to add more flour. Because, the more flour you add, the tougher they will be at the end.

3. Shape the dough into a smoth ball and return it to bowl. Cover with plastic wrap to keep it warm, and let it rise in a warm place until doubled, (depending on how warm the room is, this can take 1 to 2 hours).

4. Line a baking tray with parchment paper. Divide the dough into 8 equal parts. With your hands carefully roll each into a ball. Put the balls two to three inches apart on the baking sheet. Cover loosely with a weth cloth or piece of cling foil lightly and let them rise in a warm place for 1 to 2 hours.

5.Preheat the oven up to 200 degrees C'. Beat the remaining egg with 1 tablespoon water and brush some on top of buns. Sprinkle with sesame seeds (We use black and white sesame seeds). Bake until the buns are golden brown, about 15-20minutes. Be careful with the time, because they can burn in just few seconds if you are not paying attention. 
Transfer to a metal rack to cool. 
Don't forget to use a good quallity burger and home made coleslaw, otherwise you will be wasting perfectly eggy, rich, beautiful soft buns! 

Bon apetit!

My Diet Will be Start Mañana:) 

...Maybe :)

Summer Garden

Welcome to our summer garden and a bar.

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Bar

...Ups! 

This is my garden:)

Test Dish off the Week

Sach with pork and veggies

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... Happy end!