Dear Twin and fellow PNEH,
Before you head out to shoot some cold winter
scene, how about a couple of shots of 'vin chaud'
to keep you warm and ... in good spirit ;-) ?
For those of you who like to tinker in the kitchen
the recipe is posted on my cook-blog which
has been left unattended for a long time (shame
shame 
)
)
Cheers!
BT
THANK YOU TRAM
ReplyDeleteI ' LL TRY THE RECIPE RIGHT AWAY TO WARM UP MY WINTER ! BIZZZ HL
Lan oi, but don't go driving your smart car afterwards ok?
ReplyDeletebut then again... hi hi
Bizzz
BT
Hap dan qua BT oi. Phai chi co mot ly "vin chaud" bay gio thi hanh phuc biet may!
ReplyDeleteTNS
BT oi
ReplyDeleteĐúng là “hấp dẫn” quá !!!!
Chưa uống mà đã cảm thấy ấm lòng!!!!
Thank you for sharing,
Liem
BiTi,
ReplyDeleteThanks for sharing the blog. Although I'm exhausted from 3 straight days of cooking, I'm still having a great time looking through.
P.S.: I agree that mache goes better with bo luc lac than watercress. I also sometimes use pea shoots.
M-U
NO , NO , JUST GO ON THE DANCING FLOOR .... HIP......HIP.... BIZZZZZZ....HIP.....
ReplyDeleteBao² Trâm oi , KH thây' cai' âm' lân lân chay² tu miêng , xuông' cô² hong rôi tuông vào bao tu'² .... Rôi cai' khoai' chi' nô² vang trong dâu nhu phao' bông !! WAOUH !
ReplyDeleteKhông chi² 2 tach' vin chaud thôi mà ca² recette trong kikonepu.over-blog nua² !
Lên ki' lô rôi do' . It nhât' 1ki' 3/4 !
KH
@ M-U: I am glad you enjoyed the blog M-U,
ReplyDeleteWhat did you cook for 3 straight days?
Do share please. I love to try new recipes,
I think I enjoy the 'discovering' part even
more than the cooking part.
@ TNS, Liem and Kim Huong: I am glad
the vin chaud lam cho may ban. am bung hi hi
Thanks for your kind words,
BT
On the twelfth day, served with pandan sweet rice,
ReplyDeleteTwelve roasted chickens I bought at half-price
On the eleventh day
Oh, sorry, got carried away... Let's see, on Friday, we had a late dinner, so it was just mixed green salad, baked forelle pears stuffed with goat cheese and prosciutto, followed by bouillabaisse. On Saturday, we had cháo vịt, cơm nắm stuffed with smoked trout, bò lúc lắc. Sunday we had roasted goose, pork tenderloin with cherry sause and roasted brussels sprouts. I stuffed the goose with oranges and basted it with mango tea. I used the goose fat (instead of butter) with the mashed potatoes.
My 3 older kids (26, 19, 19) were home. Although they're perfectly capable of making their own breakfast and lunch, they preferred to vòi mẹ.
M-U
YUM ! can I come next Christmas ? :-)
ReplyDeleteKidding aside, that's quite a cookout, everything sounds delectable,
the roasted goose stuffed with oranges and basted with mango tea
sounds amazing... can you share the recipe? I have never cooked
duck nor goose, where do you find goose?
And I can see that you like to 'experiment' with food e.g. com nam
with smoked trout.. Come to think of it, our com nam is like sushi
rice without the vinegar. I've always wanted to make sushi with
ruoc, I bet it's good and lately I have made chao' ga with oatmeal.
ngon het xay if you like the type of chao' hoi dac dac. :-)
Thanks for sharing M-U,
BT
BiTi babiii,
ReplyDeleteLove your warmth entries. I don't drink wine that much, but would make an exception for your vin chaud as it looked delicious.
MC
Thank you Em Ci, once you start ... you'll not want to stop hi hi
ReplyDeleteStay warm,
BT