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总觉得夏天是漫长的，下午约好朋友去逛街~，我们又去了SONY GALLERY，呵呵:em45:今天拿到的是SPIDER MAN的便条~偶就觉得满实用的:em420:
然后又去了新旺~从来没有去过~呵呵:em49:他觉得环境满不错的~比淮海路上的要亲切一点~SERVICE 也不错的~ 他推荐我喝西柚蜂蜜什么的~呵呵~很好喝~今天满开心的~其实每天都是美好的~不过是要自己去创造的~:em411::em411:
这张是SONY GALLERY的照片~Hoooo:em45:

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[img]http://www.jamieoliver.com/recipe/images/recipes_header_tall.jpg[/img]

Pears in Amarone
When I went to Italy last year with my mate David Gleave from Liberty Wines, he took me to a wine estate near Verona called Allegrini. All their wines are fantastic, but especially their Amarone, which is perfect for drinking and cooking with. After serving us a fantastic lunch they gave us these pears poached in Amarone.

I’ve tweaked the recipe slightly to my own taste. It is so simple and delicious — if you can get some nice pears and a really good bottle of Amarone-style red you’ll be laughing. If you use rubbish wine and manky old pears, the finished dish will be horrible, so don’t try and do it half-heartedly.

[img]http://www.jamieoliver.com/recipe/pears.jpg[/img]

Ingredients

2 vanilla pods
1 bottle of Amarone or Barolo red wine
225g/8oz sugar
a small cinnamon stick
zest and juice of 1 orange
a small bunch of fresh thyme
8 Comice pears, peeled and base removed
250g/9oz butter

Method

Preheat the oven to 190°C/375°F/gas 5. Split the vanilla pods and remove the seeds (see page 304). Put the seeds and pods into an appropriately sized casserole-type pan that will hold all your pears snugly, and add the wine, sugar, cinnamon, and orange juice and zest. Throw in your thyme, secured together in a little bunch with string. Bring to the boil, turn down to a simmer, and add your pears, sitting upright. Put the lid on the pan and bake in the preheated oven for around 1 hour until the pears are soft and tender but not falling apart. They should be soft all the way through but retain their shape. (Sometimes they can take less or more time depending on the ripeness of the pears.) When they’re ready they will have taken on the flavour and colour of the wine and should smell delicious.
By now the wine and the sugar will have thickened and the flavour will have intensified. Remove the pears to a dish, turn up the heat under the pan, and reduce the wine by about half. Remove from the heat and add the butter — agitate the pan but don’t give it any more heat. This will give you a really intense, tasty sauce which is to die for. Put the pears back in the pan and leave until ready to serve. Warm is the best temperature to serve this dish, and it’s best with some nice whipped sour cream or crème fraîche — a lovely contrast to the richness of the sauce.

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[b]Outside Catering Buffet Menu A[/b]

Canapés
Smoked Salmon on Brioche Toast
Cherry Tomato Stuffed with River Shrimp
Quail Egg with Caviar

Special
* Smoked Duck Breast with Mango Salad
* Char-grilled Asparagus wrapped on Ham
A Oyster Shooters with Coriander and Chili Sauce
A Crab Meat with Glucamide on Grass
A Goose Liver on Sour Dough Bread

Cold
Japanese Sushi & Sashimi with Soya Sauce and Was Abe
Soba Noodle with Ginger, Shredded Seaweed, Spring Onion and Soya Sauce

Soup
Cream of Chicken

Hot
Sautéed Vegetable
Fried Rice Japanese
E-Fu Noodle with Straw Mushroom
Grilled Sirloin Steak with Mushroom Sauce
Pan-fried Fillet of Sole with Lemon Butter Sauce

Dessert
Black Forest
Tiramisu
Fruit Tartlets
Fresh Fruits
Chocolate Truffle cake

RMB450.00nett /pax