Camel hotel cafe mobile cauda vernier enjoy at the beach

Leisure – Hobbies & Entertainment | Kristopher Gobea | 10 views

Furthermore the sparkling wine which was cooled firmly and simplicity you don’t go out to the branch of the seashore with the cooking utensils?Just kneads plan, the pleasure list of the summer one probably is to increase.

While being blown in salty wind, hearing wave sound the cool sparkling wine where it receives cooking which is warm is extraordinary.The person, usual barbecue, changing idea the time, vegetable fully Italian how probably will be.

A certain day of July, as for taking charge of cooking with the table which is set to the sandy beach store manager tomono of cafe RAKUDA HOTEL which is in the local magistrate mountain.It received 3 cute guests, it turned quickly to the portable type coffee where the smell summer the small table being good under the sky drifts.

berini (the juice which squeezes the sparkling wine + white peach)
Lever paste, bagetsuto attaching of Hayama Bonn joule
Camembert cheese
Sakura it is the bo
baniyakauda of warm vegetable
Bouillabaisse of true sea bream
Border purine of mango and milk

You teach the person… whom tomonoshiyouko

profile: cafe RAKUDA HOTEL (coffee camel hotel) store manager and hood coordinator.As for burogu which put together tasty everyday life the cover lump dining room.
my occupation ismaybe a mr. tomono and laugh.
important that you have to make cooking in the tail, make using the nose, do not use the seasoning as much as possible, this2one seems. mr. tomono number of dishes that wield the armis, visitors to the hotel cafe camelmet a happy heart and tongue and stomach.
i heard mr. tomono

guest…yuko nishimura, mr. and mrs. shinozaki

yuko nishimura’s profile
island of hawaii1after studying a year massage, living in japan feel the sea to enjoy, using relaxation salon home to akiya, yokosuka Moana blue blue moana opened a.
in the therapy room overlooking the sea, have frequently been made in overseas luxury spa such as manual lymph drainage massage and swedish clinical, in japan, full-scale treatment technique that utilizes rare still is carried out, repeater has been increasing as early as.

shinozaki’s profile
self-employed. kino’s family structure is public&married couple and junko, wire fox terrier (male8years) zip-kun. 3since your marriage years ago16ebisu tokyo from dear old year, emigrated to the seaside house of akiya, yokosuka. of the week5akiya days for, 2weekend house life pattern is reversed elegant days go out in tokyo.
my hobbies are20yacht and enjoy years that, i started surfing since i moved to akiya.

outline of procedure

( preparation the day before )
turn off the vegetables, you have to boil only the state of the day.
make a paste of garlic and anchovies.

( finish of the day )
the braised vegetables.
garlic, anchovy, create a vernier cauda warmed olive oil.

materials and preparation of the previous day, how to make in the sea is here!

one-point

vernier cauda piedmont regional cuisine of northern italy. garlic, anchovy, to the source fragrant olive oil was bubbling nitate, while you will put the vegetables in season.

unplug the smell garlic boiled in milk.

when the excess cauda vernier, or attached to the pan, you can also enjoy the entwined in pasta or boiled.

material

( vegetables ) 1	( cauda vernier )
potato (small new potatoes) …2individual	anchovy (fillet) … 3~4sheet 2
pumpkin… 1/8individual	garlic… 2over 3
yellow paprika… 1/4individual	olive oil… 100cc
carrot… 1/2this	milk… 100cc
broccoli… 1bunch	water… 100cc
green asparagus… 1bundle
salt… proper quantity

1 vegetables, please bring your favorite things. okra, cauliflower, also recommended, such as radish.
2 if you want to use anchovy paste, tablespoon1-1/2degree.
3 garlic and anchovies, please adjust so that the same amount.

recipes (preparation the day before) and (finish of the day) here are divided into.

how to make: eve (morning or the day) preparation of

(cauda preparation of vernier)

1	anchovies to a paste by hitting with the back of a knife.
2	garlic cut in half lengthwise, removal of a portion of the bud.
3	milk to the skillet, filled with water over the fire, 2add the garlic. at low heat30minutes to soften by boiling. mr. tomono garlic is so fragile, please keep swim without tampering
4	3exposed to the water remove the garlic cooked in, wash the garlic while swim, drop a film of milk. 3change the water once more, wash until clear water. treat gently as much as possible when exposed to water. since they crushed garlic in the water and touch a strong attempt to remove the membrane of the milk as, please wash gently by hand as to swim
5	4well wipe the moisture of garlic, crushed to a paste with the back of a knife.
6	the smaller tupper, 5and garlic1put together the anchovy, to keep in the refrigerator. olive oil100ccput it transferred to a small sealed bottle.

(preparation of vegetables )

1	each potato skin in order to use, wash it thoroughly with a fine eye, such as scrubbing brush, wipe off the moisture put enough.
2	remove pumpkin seeds, cut into bite-sized pieces, keep your skin a chamfer.
3	broccoli is divided into the cellular. green asparagus is from the root3peel up to centimeter, take the amount of.
4	paprika cut into sticks by removing seeds and white parts. peel carrots, cut into sticks. wrapped in damp kitchen paper, place over a lap further.

how to make: finish of the day

(finish of vegetables)

from the bottom of the pot1filled with water over the fire about a centimeter, pinch of salt when boilingand, potato, pumpkin, broccoli, put green asparagus, cover and braise to.

mr. tomono amount of water is steamed, the entire material1/4the amount of wear is much. depending on the size of the pot, as a guide in this case50ccplease consider us in the dark

asparagus and broccoli are2it is cooked in minutes, if you take out the color changed.
other vegetables, in addition to braise until cooked.

order is removed from the pot, asparagus broccoli pumpkin potatoes

(cauda finish of vernier)
1	anchovy fondue pot or skillet to, garlic, put the olive oil, cook.
2	when oil is hot and bubbling foam out, remove from the heat. please enjoy cauda vegetables dipped in vernier.

inventory list of the day

portable gas stove
for braised pot (or frying pan) , vernier fondue pot for cauda (or a small earthen pot) , platter
anchovy paste and garlic, olive oil
potato, pumpkin, broccoli, green asparagus, paprika, vegetables such as carrot
salt, water

it might seem like a lot a little effort that it has carefully explained, very easy and actually try. please try once by all means i.

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