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Thai Food Cooking

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http://www.thaiforestproducts.com/recipe.php | If you are looking for Baking delicious recipes Then you've come to the right place . For more details please contact us at +66 2 883 5827 - 8.

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Thai Food Cooking

  1. 1. The history of Thai Forest Products dated back to 1879 in Dorset. England. A local family-Cornick Family who passionate in making jams by using only perfectly riped fruits setup a company aiming To produce finest jams. Every jar of jams will be made in small batch to ensure that all standards were met. Since then. The jams business was gradually growing and inheriting from generation to generation Until Mr.Steve Cornick a fourth-generation of the company’s management saw an opportunity to strength and expand the business. The company merged with Forest Products UK Ltd in 1985 and opened new production line including traditional Indian chutney. Savoury sauces and the most famous citric fruit curd In addition. Our products had wan many national food-tasting competitions such as Finest Extra Blackcurrant jams and Spicy Tomato With Caramelised Onion received Gold medal in Great Taste Award. To introduce the taste of original English recipes of jams and chutney to South East Asia, Thailand was chosen as a launch site because of rich and fresh fruits plus delicately cooking style of Thais Thai Forest Products was then founded in 2008 under license to Forest Products UK Ltd. Our Thai company’s commitments remain as same as of the 100-year-old Comick philosophy to use only best quality ingredients making finest products possible.
  2. 2. Queen Of Puddings Passion Fruit Curd Cheesecake Method For the bases, sprinkle the breadcrumbs between 2 ramekins. Mix the milk and egg yolk, then pour over the breadcrumbs. Allow to stand for 5 minutes then place in the oven on Gas Mark 4 and bake for 25 minutes until just set. Remove from the oven and leave to cool slightly before speading with the raspberry jam. Reduce the oven temp to Gas Mark 3. For the meringue whisk the egg whites until stiff and gently fold in the caster sugar. Spoon on top of the pudding and place in the oven for 10-12 minutes until golden and set. Method 1. Put the digestive biscuits into a bag and bash with a rolling pin into crumbs. 2. Melt the butter and brown sugar in a saucepan and when melted mix with the biscuits. If you find they are not well coated, melt more butter and add this. 3. When the biscuit mixture is well coated press into a deep 23cm (9 in) round cake tin and place in the fridge to cool. 4. Whisk together the mascarpone, lemon zest and juice and caster sugar. 5. Whisk the double cream in a seperate bowl to form firmish peaks. 6. Add the double cream to the cheese mixture, whisk until smooth. 7. Pour the cheese mixture onto the biscuit base and smooth with a spatula. 8. Put in the fridge for 1-2 hours. 9. Smooth curd over the top of the cheesecake and allow to set for another 2 hours for a soft filling or leave in overnight if you have the time. Keep Refrigerated
  3. 3. Contact Us THAI FOREST PRODUCTS CO.,LTD 84 Soi Jaransanitwong 42, Bangyeekhan, Bangplad, Bangkok, Thailand 10700 Tel : +66 2 883 5827 - 8 Fax : +66 2 883 5027 Email : contact@thaiforestproducts.com http://www.thaiforestproducts.com Blueberry Jam Muffin Method Sift the flour and sugar into a bowl and make a well in the centre. Mix the egg, milk and vanilla essence together. Stir into the dry ingredients with the butter and golden syrup. Half fill 12 well greased muffin tins, place a heaped tsp of Cherry Tree Blackberry & Apple Jam and a tsp of cream cheese into the centre of each muffin tin. Carefully cover the jam with the muffin mixture. Bake at 220 degrees for 12-15 minutes or until well risen, golden and firm to the touch. Cool in the tin for 5 mins. Serve warm, dusted with icing sugar