Function food thai chicken salad

Calamari Fettucine with Roast Tom ...

This is my entry for Presto Pasta Nights; tender calamari with a rich tomato sauce over squid ink pasta. I love the texture of these deeply black ribbons and they seem a natural choice for seafood pasta dishes. While I adore the texture of calamari, I acknowledge it isn?t a big flavour contributor so I?ve paired it with a full flavoured roasted tomato sauce. This also make for excellent bowl food with each serving giving you a cleverly disguised serving of vegetables.

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Hamburger basic

These hamburgers were made for a function. There easy, yummy and really quick to make. According to the American Heritage Dictionary, the term "hamburger" comes from Hamburg steak, which was first recorded in English in 1884 but was probably used much earlier. A form of pounded beef called "Hamburg Steak" was common in Hamburg in the middle of the 19th century. The recipe was brought to North America by the large numbers of people immigrating from Germany at the time, many of whom passed through the port of Hamburg. There is indirect evidence for its use on an American menu in 1836. The form hamburger steak first appeared in a Washington state newspaper in 1889. The first recipe close to the current idea of a hamburger, using ground beef mixed with onion and pepper dates from 1902

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Goi cuon (prawn rice-paper rolls)

In Europe, around the 1900s, a paperlike substance was originally known as rice paper, due to the mistaken notion that it is made from rice. In fact, it consists of the pith of a small tree, Tetrapanax papyrifer, the rice paper plant. The plant grows in the swampy forests of Taiwan, and is also cultivated as ornamental plant. In order to produce the paper, the boughs are boiled and freed from bark. The cylindrical core of pith is rolled on a hard flat surface against a knife, by which it is cut into thin sheets of a fine ivory-like texture. Dyed in various colors, this rice paper is extensively used for the preparation of artificial flowers, while the white sheets are employed for watercolor drawings. Due to its texture this paper is not suited for writing.

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Traditional spag boll

There are so many different recipes for "ragu bolognese", especially between the north and south of Italy. In the south they don't really eat it with spaghetti, they prefer to eat it with rigatoni as it is easier to eat as the meat lodges in the tubes, in the north they might prefer to eat it with fresh tagliatelle. I find it difficult to eat with spaghetti myself as the meat falls off the spaghetti and is always left at the bottom of the plate. This is where "scarpetta" comes in, where you clean the sauce on the plate with some bread. Not great manners but as they say "when in Rome.........."

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