French Toast with Brandied Lemon Butter

Yield > 6
Servings
Ingredients :
4 x Eggs
2 tbl + 1 ts sugar
1/2 tsp Salt
1 cup Whole milk
1/4 tsp Vanilla extract
12 x Thick slices of bread that
Have been cut and left out
Overnight to dry out
Butter
Powdered sugar, optional
BRANDIED LEMON BUTTER
1/2 cup Butter
1 cup Sugar
Juice of 2 lemons
4 tsp Grated lemon rind
3 oz Brandy or rum
Method :
• In a shallow dish,beat eggs,sugar,salt,milk and
vanilla.Soak bread in the mixture.Heat butter over medium
high heat and cook each slice until slightly brown on each
side.Serve with maple syrup or brandied lemon butter and
lemon slices.Sprinkle with powdered sugar,if desired.
BRANDIED LEMON BUTTER Melt butter over low heat.Spoon off
any foam that forms.Pour into a dish,leaving behind any
sediment in the pan.Wash pan,pour in the clarified butter and
sugar.Stir constantly until sugar dissolves.Add rind,juice and
brandy and stir until smooth.Pour over hot French toast.

French Toast a Little Diabetic Friendly

Yield > 1
Ingredients :
1 loaf Arnold's oat nut bread
6 x eggs
1 cup milk
1 tsp vanilla extract
a shake of ground nutmeg
1 pkt sweet and low or Equal
1/4 tsp cinnamon
oil for frying
butter
Method :
• Beat together eggs ,milk, extract, nutmeg , cinnamon,
and sweetener. Dip in the
bread and fry til golden. Make a topping using 3-4 parts of
Nutrasweet Spoonful mixed with 1 part cinnamon to sprinkle
over it and top off with butter and sugar-free pancake syrup.

French Quarter Chocolate Torte

Yield > 8
Servings
Ingredients :
1/4 cup Light molasses
1/4 cup Dark corn syrup
1/4 cup Firmly packed brown sugar
1 tsp Instant coffee powder,
dissolved in 1 tablespoon hot
water
2 tbl Bourbon whiskey
1 tsp Vanilla
2 x Egg yolks
1/2 cup Finely ground almonds
1 cup Fresh bread crumbs, finely
ground
1/3 cup Dutch process cocoa
4 x Egg whites, at room
temperature
1/4 tsp Cream of tartar
Method :
• Preheat oven to 350 degrees. Line 9" springform pan
with parchment paper; spray lightly with cooking spray. In
small saucepan, combine molasses, corn syrup, brown sugar,
diluted coffee, bourbon and vanilla extract. Stir well and place
over medium heat. Cook 1 to 2 minutes or until melted and
syrupy.
• Do not boil. Remove from heat. In small bowl with mixer
at medium speed, beat egg yolks about 2 minutes or until thick
and lemon-colored. Slowly beat molasses syrup into yolks,
continue beating until mixture is consistency of thick cream. In
another small bowl, stir together almonds and bread crumbs.
Sift cocoa powder into crumb mixture, stir to mix well.
• With rubber spatula, fold cocoa mixture into yolk mixture.
Beat egg whites until frothy. Add salt and cream of tartar.
Increase speed and beat until stiff peaks form. Fold 1/3 egg
whites into cocoa mixture. Gently fold in remaining whites.
Spoon batter into prepared pan. Bake on middle rack of oven
for 20 to 25 minutes, or until a thin skewer comes out fairly
clean.
• Remove from oven and let cool completely. Remove from
pan, peel off paper and sift confectioner's sugar over top of
cake.

French Style Veal Cutlets

Yield > 4
Ingredients :
1 lb Veal Cutlet, thinly sliced
1/2 tsp Salt
1/8 tsp Pepper
2 tbl Corn Oil, to 4 tablespoons
1/4 lb Mushrooms, sliced
1 x Chicken Bouillon Cube
1 1/4 cup Water
1/4 cup Dry White Wine
1 tbl Cornstarch
1/4 cup Water
Method :
• With meat mallet, pound veal cutlets to 1/4" thickness;
cut into serving size pieces.
• Sprinkle with salt and pepper.
• In large skillet, heat 2 Tbsp. corn oil over medium heat.
• Add veal slices, a few at a time, so that pieces do not
touch. Cook 8 to 10 minutes or until veal is lightly browned on
both sides. Remove from skillet; keep warm.
• If necessary, add 1 to 2 more tablespoon corn oil to pan;
heat over medium heat.
• Add mushrooms and saute 3 to 4 minutes or until tender.
Remove to platter with veal.
• To pan add bouillon cube and 1 1/4 cups water. Bring to
boil, stirring to dissolve bouillon.
• Add wine and boil 1 minute.
• Stir together cornstarch and 1/4 cup water. Gradually stir
into hot liquid in skillet. Stirring constantly, bring mixture to
boil over medium heat and boil 1 minute.
• Serve gravy over cutlets.

ASPARAGUS QUICHE

You can buy frozen asparagus or imported fresh asparagus in the
supermarket all year round, but fresh is infinitely nicer, I think,
especially home-grown asparagus, which is in season from early
June until the end of July.
You only want the pretty part of the asparagus for this recipe
so use the stalks to make stock or a sauce for a fish dish (see
Chapter 3, under ‘Leftovers’).
Lots of cheeses make good quiches – Cheddar, Caerphilly, Red
Leicester, Gruyère – but in this recipe I’d use Cheshire for its lovely
mild flavour, or maybe a mixture of Cheshire and one of the
others.
The quantities below are enough to fill an 8 in (20 cm)
sandwich tin or flan dish.
6 oz (150 g) plain flour
3 oz (75 g) butter or margarine (or 11⁄2 oz/40 g each of butter and
lard)
Approximately 4 tbsp cold water
1 bundle of fresh asparagus
1⁄2 small bundle of spring onions
3 large eggs (or 3 medium eggs + 1 egg yolk)
1⁄2 pint (250 ml) single cream
A splash of milk
4 oz (100 g) grated cheese
Salt & pepper
Method
1. Sift the flour into a very large mixing bowl and rub in the fat
in small pieces until the mixture resembles medium-fine
breadcrumbs.
2. Make a well in the centre then add the cold water and mix it
all together, either with your hands or an ordinary knife or a
tablespoon, to make a firm, smooth dough.
3. Ideally, wrap the dough in foil or cling film and chill in the
fridge for half an hour before turning the dough onto a floured
surface and rolling it out to fit the lightly greased tin or flan
dish. (If you’re short of time you can roll the pastry out straight
away; chilling just makes it a bit easier to handle.)
4. Prick the pastry with a fork several times and bake it ‘blind’
(so the filling can be added when the pastry is cold) by covering
the bottom of the flan with a circle of greaseproof paper then
weighing the paper down with a handful of dried beans, lentils
or rice.
5. Bake in the oven at Gas Mark 4 (180ºC) for 10–15 minutes
until the pastry is just golden then remove the dried beans and
greaseproof paper.
6. Prepare the asparagus by trimming the tips to about 21⁄2 in (5
cm) and putting them in a pan of boiling water (turn the heat
off under the pan first) for about 5 minutes before draining.
7. Prepare the spring onions by topping and tailing then cutting
them in half, then lengthways into strips so they’re roughly the
same size as the pieces of asparagus.
8. Beat the eggs, cream, milk and grated cheese together, season
with salt and pepper then pour the mixture into the pastry
case.
9. Add the asparagus and spring onions to the flan and bake on
Gas Mark 4 (180ºC) for 30–40 minutes until the pastry is
golden brown and the filling is obviously set.
10. Allow the cooked quiche to cool for about half an hour then
refrigerate, or serve warm.

SIMPLE NAAN BREAD

There are several ways of making naan bread. This method doesn’t
use yeast so don’t expect the dough to rise anywhere near as
dramatically as it otherwise would, but it’s still worth spending 10
minutes kneading the first time round for a smooth, springy dough
and a fine end result.
If you want to make the bread in advance, brush the rolled out
naans with melted butter, layer with cling film and keep in the
fridge until you’re almost ready to eat them. The ingredients below
are enough to make 3–6 naans, depending on size (see step 4).
1⁄2 lb+ (250 g) plain flour
1⁄2 tsp baking powder
2 tsp sugar
1⁄2 tsp salt
1⁄2 mug of milk (approx 120 ml)
2 tbsp vegetable oil
Melted butter (approx 1 oz/25 g)
Method
1. Sift the flour, baking powder, sugar and salt together in a large
mixing bowl, make a well in the centre and pour in the milk
and vegetable oil.
2. Gradually mix the dried ingredients into the liquid to make a
soft dough, working from the outside of the bowl inwards and
sifting in a little more flour if the dough is too sticky.
3. Turn the dough out onto a floured surface and knead well for
about 10 minutes. When the dough is soft, smooth, and feels
right, put it into a lightly oiled bowl, cover with a damp cloth
and leave in a warm place to prove for at least an hour until the
dough has obviously increased in size.
4. Knock back the proved dough – punch it down and knead it
thoroughly for a few more minutes in other words – then
divide into however many pieces you want and roll each piece
out individually into an oval or teardrop shape. Keep each piece
of dough at least 1⁄8 in (3 mm) thick. If you roll them out too
thinly the bread will be hard and crisp as opposed to soft and
doughy, so if you want five or six naans, make them on the small
side.
5. Meanwhile, heat the grill on high and warm a large baking sheet
underneath the grill while you melt the butter in the
microwave.
6. Brush each naan lightly with the melted butter and put under
the grill for a minute or two, until the bread bubbles and
browns. (It’s as quick as making toast so don’t go away and do
something else.)

VEGETABLE SAMOSAS

It’s hard to say how many samosas you can expect to make with
one packet of filo pastry; it depends on the size and how much
pastry you waste in the process, but as a rough guide you should
get between eight and 12.
There’s no need to be nervous about cooking with filo pastry
either; it’s more resilient than it looks, but for some reason I always
find the ready-made filo pastry from the chill cabinet easier to
handle than the frozen stuff, I don’t know why.
This is yet another good way of using up leftover potatoes –
boiled or mashed – although it’s easy enough to cook a few
potatoes from scratch if you don’t have leftovers, and this is one
recipe where it won’t matter if you resort to a packet of instant
mash instead of using fresh potatoes; the overall texture and
flavour of the other ingredients is a great disguise. In fact, the best
thing would be to mix the potatoes and vegetables with a couple
of spoonfuls of ready-made curry paste, but because one of my
children is severely allergic to nuts I can’t use them – unfortunately,
because some of them are really good – which is the only reason
this recipe has the spices in powdered form.
Finally, I don’t know why anyone would deep-fry samosas
when you get a much better result and a lot less grease by simply
brushing them with melted butter and baking them in the oven
for about ten minutes.
1 packet of filo pastry sheets (1⁄2 lb/250 g)
1⁄2 small packet of frozen mixed mini vegetables
2–3 medium-sized potatoes, mashed or boiled
1 tbsp curry powder
1 tbsp cumin
2 oz (50 g) butter
Oil
Method
1. Put the frozen vegetables in a saucepan of boiling water and
leave to stand for a couple of minutes while you get the rest of
the ingredients ready. (No need to cook them properly, they
just need to be softened up a bit.)
2. Drain the vegetables and mix with the mashed potato or diced
boiled potatoes and spices.
3. Grease one or two oven trays with oil, preheat the oven to Gas
Mark 5 (190ºC) and melt the butter in the microwave.
4. Lay the sheets of filo pastry out on a clean work surface, two or
three at a time depending on how much room you’ve got, and
cut into long rectangular strips; you should get about four strips
from each sheet of filo.
5. Place a dessertspoonful of filling on the left-hand side of each
strip then fold the right-hand side of the pastry over diagonally
to make a triangle. Carry on folding the samosa over, keeping
the triangular shape, until you come to the end of the pastry,
then brush generously with melted butter, gently sealing the
joins, and place the samosa on the oven tray.
6. Cook the samosas in the oven for about 10 minutes, or until the
pastry is a deep golden brown. Eat hot or cold, with or without
rice, or as a side dish with another curry.

QUICK CURRIED PRAWNS

If you’re using frozen prawns, defrost them first according to the
instructions on the packet, or more quickly by rinsing them in a
colander under the cold tap, leaving them to stand for about 15
minutes then rinsing thoroughly again.
1 large packet of prawns
4 sticks of celery
1 red pepper
1 green pepper
1 onion
1 cooking apple
Sultanas
1⁄2 glass of white wine
1⁄4 pint (150 ml) stock
2 tbsp tomato purée
2 tbsp natural yoghurt
Worcestershire sauce
1 tbsp curry powder
1⁄2 tbsp cumin
1 tsp ginger
1 tbsp plain or gram flour
Lemon juice
Oil
Salt & pepper
Method
1. Warm some oil in a large pan while you peel and chop the
celery, peppers and onion.
2. Fry the vegetables and spices over a medium heat while you
peel and dice the apple then add the apple to the pan with the
(defrosted) prawns and a handful of sultanas.
3. Sift the flour into the pan, stir well and cook for another
minute.
4. Add the stock, white wine, tomato purée, Worcestershire sauce
and lemon juice (both according to taste) to the pan, still
stirring, and season with salt and pepper.
5. Cover with a lid and simmer for about 10 minutes until the
sauce has thickened and the food is hot.
6. Adjust the seasoning, stir in the yoghurt and serve with
couscous or plain boiled rice.

RICE & LENTILS

I have to admit I really only enjoy vegetarian food if I can have a
bit of meat with it, but this recipe is completely perfect in its own
right, so you don’t have to try and improve it by adding sausages,
chicken or pork chops unless you really want to …
6 oz (150 g) basmati rice
6 oz (150 g) brown or green lentils or yellow split peas
2 onions
Mushrooms
3⁄4 tsp cumin seeds
3⁄4 tsp turmeric
3⁄4 tsp cinnamon
2 tsp sugar
Olive oil
Vegetable oil
11⁄4 pints (approx 750 ml) water
2 eggs
Tomatoes
Cucumber
Salt & pepper
Method
1. Soak the lentils in cold water overnight. Rinse the soaked lentils
or yellow split peas thoroughly then put them in a pan with
approximately 11⁄4 pints (750 ml) of cold water, bring to the
boil and simmer gently for about 25 minutes until the lentils are
soft. (Don’t strain the water away.)
2. Warm a very large pan on the hob and toast the cumin seeds
for a minute until you start to smell the flavour coming off
them (don’t let them burn) then add some olive oil to the pan
followed by the cinnamon, turmeric and rice.
3. Stir well and make sure the rice is coated with the oil and spices.
4. Add the cooked lentils and their water to the pan with the rice,
season with salt and pepper, bring to the boil, cover and simmer
very gently over a low heat for about 20 minutes or until the rice
is done.
5. Meanwhile, put the eggs into the pan to cook with the rice for
10 minutes then remove with a slotted spoon and set aside.
6. While you’re waiting for the rice to cook warm some vegetable
oil in a small pan then stir in the sugar. As soon as the oil is
darker in colour, add the onions and cook for a few minutes
until they’re golden, or just the way you like them, then add the
mushrooms and cook for another couple of minutes.
7. As soon as the rice is cooked take the pan off the heat and if
you think there’s still a little too much liquid strain some away.
8. Mix the onions and mushrooms with the rice and lentils and
garnish with the chopped hard-boiled eggs, sliced tomatoes and
cucumber.

CREAMY VEGETABLE CURRY

Good as a side dish with a dry meat curry and rice, or as a main
dish for vegetarians. As a rough guide, the ratio of cauliflower to
carrots to green beans should be about 4:2:1.
1 large cauliflower
Carrots
Green beans
1⁄2 large carton of natural yoghurt
1⁄2 tin of coconut milk
3 big tbsp gram flour
1 mug of cold water
1 big tsp each of: chilli powder, curry powder, coriander, coriander
leaf, mustard seeds
2 tsp cumin seeds
2 tsp salt
Oil
Method
1. Prepare the vegetables and cut into approximately same-size
pieces then put the carrots in cold water and bring to the boil,
adding the cauliflower and green beans about halfway through
the carrots’ cooking time.
2. Meanwhile, sift the flour, salt and spices (not the seeds) into a
bowl, add the yoghurt, coconut milk and water and whisk with
a fork till smooth.
3. Warm some oil in a large pan and fry the mustard seeds for a
minute then add the cumin seeds and fry for another minute.
4. Strain the vegetables as soon as they’re cooked and set aside
while you add the sauce to the pan with the seeds and bring it
to the boil, stirring all the time.
5. Simmer the sauce for a couple of minutes then adjust the
seasoning, add the vegetables to the pan and warm through.

French Prune Aperitif Wine

Yield > 1
Servings
Ingredients :
1/2 lb French or Italian sugar
plums
1/2 cup Powdered sugar
1/2 cup Cognac or brandy
1 1/2 x (750 ml) bottles Rhonestyle
red wine
Method :
• A friend in France serves this wine as an aperitif in winter.
It is very warming on a cold night and carries the scent of
the summer prune plum.
• Rinse and carefully dry plums. Put in a clean glass jar and
sprinkle with 1/4 cup of the powdered sugar and the Cognac.
Cover and let the mixture stand for 5 days in a cool, dark
place, turning the jar occasionally. At the end of the 5 days,
add wine. Cover and let stand another 5 days, turning
occasionally.
• Remove fruit from the jar and crush it to extract all the
juice. Discard pits and skin. Return juice and pulp to wine
mixture and filter it into bottles. (A coffee filter or doubled
cheesecloth in a funnel works quite well.) Cork the bottles and
store in a cool dark place or in the refrigerator.
• Makes two 750-milliliter bottles.

French Prunes in Armagnac

Ingredients :
1 lb French prune plums *
2/3 cup Sugar
1 1/2 cup Armagnac or other brandy
Method :
• * Also called sugar plums, wild plums or red or black
currants (2 cups)
• According to Catherine Brandel of Chez Panisse Cafe
nothing could be simpler than prunes packed in Armagnac. Use
the best Armagnac or brandy you can afford
• Put the clean, unblemished fruit in clean jar. Cover with
the sugar and the Armagnac and put it in a dark place or in the
refrigerator. Turn the jar every day or so until the sugar has
completely dissolved.
• After 2 weeks the fruits will be ready to use, but they will
also improves over time.
• Makes approximately 1 pint.
• Uses: Add to dishes such as grilled squab or warm duck
salads.

French Pear Cream Dessert

Yield > 8
Ingredients :
12 x Graham Crackers (2 1/2-Inch
Square)
2 cup Pear Halves ( 1 16-Ounce
Can)
Packed In Fruit Juice, Drained
And Liquid Reserved
1 pkt Jello Sugar-Free Instant
Vanilla Pudding (4-Serving)
Mix
2/3 cup Carnation Nonfat Dry Milk
Powder
Water
1/2 tsp Brandy Extract
1/4 cup Raspberry Spreadable Fruit
Spread
1 cup Cool Whip Lite
Method :
• Evenly arrange 9 of the graham crackers in a 9x9-inch
cake pan. Coarsely chop pears and evenly sprinkle over
graham crackers. In a medium bowl, combine dry pudding mix
and dry milk powder. Add enough water to reserved pear juice
to make 1 cup liquid. Add liquid to pudding mixture. Mix well
using a wire whisk. Blend in brandy extract, raspberry
spreadable fruit, and 1/4 cup of the cool whip lite. Spread
pudding mixture evenly over pears. Refrigerate 30 min. Spread
remaining 3/4 cup cool whip lite evenly over filling. Crush
remaining 3 graham crackers. Sprinkle crumbs evenly over the
top. Cover and refrigerate at least 2 hours. Cut into 8 equal
servings.
• Variation: try substituting bananas, sugar-free banana
pudding, 1 cup water, and 1/2 tsp. Banana extract for the
pears, sugar-free vanilla pudding, 1 cup water/fruit juice mix,
and brandy extract.

French Pork Chops Baked with Cabbage

Ingredients :
6 qt water
salt
3 lb cabbage finely chopped (8c)
Method :
• 3 TBSP. butter
1/2 cup finely chopped green onions freshly ground black
pepper
8 loin pork chops - no bone thin 3 TBSP. oil
1/2 C. dry white wine
1 cup heavy cream
Parmesan cheese - grated
dry bread crumbs
• Bring water, 3 T. salt to a bubbling boil, Boil cabbage 5
minutes. Drain, cabbage thoroughly in sieve or olander. In a
10-12 inch skillet, melt 2 T. of butter over moderate heat.
When foam subsides, cook the onions and garlic, stirring
constantly for 3 or 4 minutes, or until they are soft. Stir in the
cabbage, 1/2 tsp. salt and a few grindings of pepper, cook
stirring frequently for 5 minutes, or until almost all of the
moisture in the pan has evaporated, then set aside. Season
pork chops with salt and pepper. Melt 1 TBSP. of butter with oil
over moderate heat. Brown chops about 3 minutes on each
side. Then set them aside. Pour off almost all fat from skillet,
leaving only a thin film on the bottom.
• Add the wine and boll rapidly until c.ll is golden brown
color and wine has reduced to 1/4 cup. Mix the reduced wine
into the cabbage. Spread about 1/2 of the cabbage in the
bottom of a heavy flameproof casserole at least 4 inches deep,
large enough to hold 6 chops in single layer, chops on top of
cabbage. Add another layer of cabbage, more chops, finish
with rest of the cabbage. Preheat oven to 350 degrees. In a
small saucepan scald the cream by heating It over moderate
heat until tiny bubbles form around the edge of the pan. Pour
the hot cream over cabbage and pork. Then cook in oven 1
hour with cover on dish. Remove cover, sprinkle cabbage with
cheese (layer from side to side). Then put crumbs over cheese.
Bake casserole for 30 minutes longer or until the top is
browned and crusty. Then serve.
• Margaret Wade, Garland, Texas
Ethnic State Fair

French Pate Sucree Dough

Yield > 1
Crust
Ingredients :
1 cup Unbleached all purpose flour
3 tbl Sugar
1/2 tsp Salt
1/2 cup (1 stick) chilled unsalted
butter, cut into pieces
2 lrg egg yolks, beaten to blend
Method :
• Combine first 3 ingredients in bowl; stir to blend. Add
butter and cut in, using pastry blender or fingertips, until
mixture resembles coarse meal.
• Add yolks; stir with fork until moist clumps form. Gather
dough into ball; flatten into disk. Wrap dough in plastic; chill
until firm, about 30 minutes. (Can be made 3 days ahead.
Keep chilled. Let soften slightly at room temperature before
using.)

French Onion Soup (Au Pied De Cochon Restaurant)

Yield > 6
Servings
Ingredients :
2 tbl Unsalted butter
1/4 cup Vegetable oil
3 1/2 lb Onions, thinly sliced
2 cup Dry wine
6 cup Chicken stock or canned
1 x Low-salt broth
12 x 1/2-inch thick french bread
1 x Baguette slices, toasted
1 cup Gruye're cheese (about 4
oz)
Method :
• Melt butter with oil in heavy large pot over medium heat.
Add onions, cover and cook until lightly colored, stirring
occasionally, about 45 minutes.
• Add wine and bring to boil, scraping up any browned bits.
Cook 5 minutes.
• Add browned bits. Cook 5 minutes. Add stock and bring
to simmer. Simmer uncovered 1-1/2 hours. Season to taste
with salt and pepper. Can be prepared 1 day ahead. Cover and
refrigerate. Bring to simmer before continuing. Preheat broiler.
Ladle soup into boilerproof bowls. Top with slices of toasted
French bread. Sprinkle with grated Gruyere cheese. Broil until
cheese melts. Serve immediately.

French Meringue Strips

Yield > 1
Servings
Ingredients :
3 cup Pillsbury Best All Purpose
Flour*, sifted
3/4 cup Sugar
1/2 tsp Salt
1 cup Butter, softened
2 x Egg yolks, beaten slightly
Water to measure 1/3 cup
2 tsp Sugar
1/2 tsp French's Cinnamon
1 cup Funsten's Almonds, chopped
MERINGUE
2 x Egg whites
1/8 tsp French's Cream of Tartar
2 cup Confectioners' sugar, sifted
1 tsp French's Vanilla
Method :
• BAKE at 350 degrees for 10 to 15 minutes.
• MAKES 8 dozen cookies. Sift
together flour, 3/4 cup sugar, and salt into large bowl. Cut in
butter until particles are fine. Place beaten egg yolks in
measuring glass and add enough water to equal 1/3 cup.
Sprinkle gradually over flour mixture, stirring with fork until
dough is moist enough to hold together. Form into a ball. Chill
while preparing meringue. Meringue**: Beat 2 egg whites with
1/8 teaspoon French's Cream of Tartar until soft mounds form.
Gradually add confectioners' sugar; continue beating until stiff.
Stir in vanilla. Roll out dough on floured surface to 20 x 15-
inch rectangle. Spread with meringue. Combine 2 teaspoons
sugar, cinnamon and almonds. Sprinkle over meringue. Press
in slightly with spatula. Cut into 3 x 1-inch bars. Place on
ungreased baking sheets. Bake in moderate oven (350
degrees) 10 to 15 minutes until delicately browned.
*For use with Pillsbury's Best Self-Rising Flour, omit salt;
decrease baking time to 8 to 10 minutes.
• **Dough and Meringue may be covered tightly and
stored in refrigerator up to 4 days.
• Contest.

French Omelette with Melted Cheese and Croutons

Yield > 1
Servings
Ingredients :
3 x Eggs
1 x Walnut sized piece of butter
1 oz Grated gruyere or cheddar
cheese
FOR THE CROUTONS
1/2 slc White bread
1 tbl Oil
Method :
• French omelettes are quite thick, so the size of the pan is
important, for a 3 egg omelette you need a 5-inch frying pan,
10-inches for a 6 egg omelette and so on.
• Cut the bread into small squares of about half to quarter
of an inch. Fry them in oil gently and remove from the pan as
soon as they turn golden.
• Wipe the pan out and put in the butter.
• In a bowl lightly beat the three eggs. Heat the butter
until it hisses. The moment it stops hissing pour in the three
beaten eggs and with the back of a fork, scramble them in the
hot butter for about a minute until all the egg is cooked.
• When it looks sort of soft scrambled addd the cheese,
sprinkle over the croutons and season.
• While the middle is still a little moist, fold it with a palette
knife or fork and tip it onto a warm plate.
• The omelette will go on cooking for another 35 seconds
to a minute after you have taken it out so unless you like eggy
shoe leather, take it out of the pan just before it is cooked.
• It is a wonderful omelette, slightly soft in the middle,
crunchy and cheesy.
• /EGGS

French Meringue Strips

Yield > 8
Ingredients :
1 pkt Cajun sausage links - (8 oz)
diced
1 med onion diced
1 sm green bell pepper diced
2 x garlic cloves minced
2 tsp salt
1 tsp freshly-ground black pepper
1/2 tsp dried thyme
1/2 tsp dried oregano
2 lb ground beef
1/2 cup beef broth
1/2 cup tomato sauce
1/4 cup soft breadcrumbs
1 lrg egg lightly beaten
Tomato Gravy (see recipe)
Method :
• Cook first 8 ingredients in a large nonstick skillet over
medium-high heat, stirring often, 10 minutes or until
vegetables are tender. Drain on paper towels; cool.
• Stir together ground beef and next 4 ingredients in a
large bowl; stir in sausage mixture. Shape meat mixture into
an 11 1/2- by 4-inch loaf; place in a lightly greased aluminum
foil-lined 15- by 10-inch jellyroll pan.
• Bake at 375 degrees for 50 minutes or until meat mixture
is no longer pink in center; drain meat loaf, and let stand 10
minutes. Serve with Tomato Gravy.
• This recipe yields 8 to 10 servings.

GREEN BANANA CURRY

Green bananas – not to be confused with regular unripe bananas
or plantain, which is also green and looks like a very large banana
– are small, green and stumpy with blackish patches when they’re
ready to eat. Like plantain, green bananas are easier to pare with a
sharp knife rather than peel, and like regular bananas they soon
soften up when cooked, although they taste (I think) quite a lot
like potatoes. Confused? You won’t be – assuming you don’t know
everything there is to know about green bananas already, in which
case this recipe for green banana curry may be a bit too basic for
you, and probably isn’t even authentic either.
Serve with some sort of meat curry and rice, or just with rice as
a vegetarian main course.
2–21⁄2 lb (1 kg +) green bananas
1 bunch of spring onions
2 green chillies
2 tsp curry powder
2 tsp cinnamon
1 tsp chilli powder
1⁄2 tsp turmeric
2 tins of coconut milk
1⁄2 mug of couscous
Lemon juice
Lime juice
Oil
Method
1. Mix the curry powder, cinnamon, chilli powder and turmeric
together in a bowl.
2. Remove banana skins with a sharp knife, cut into chunks and
coat with the spices.
3. Top and tail the spring onions and cut them lengthways; deseed
and finely chop the chillies.
4. Warm some oil in a large pan and fry the green bananas, spring
onions and chillies together for a couple of minutes until the
bananas are browning nicely and the onions have softened.
5. Add the coconut milk to the pan and bring to the boil then
turn the heat right down and simmer gently for 10–15 minutes
until the bananas feel ‘done’ when you pierce them with a sharp
knife.
6. Turn the heat off and add the couscous to the curry; sprinkle
(or squeeze) some lemon and lime juice into the pan according
to taste then stir well and leave for about 10 minutes so the
couscous cooks gently in the sauce. Serve with rice.

MEATBALL CURRY

Half the amount of onion, garlic and spices goes into the meatballs,
the other half into the sauce; this recipe is as simple and
straightforward as it gets. (And I don’t see why it couldn’t work
equally well with pork or beef mince.) You can fry the meatballs if
you prefer, but it’s much easier and less messy to put them on a
lightly greased baking tray and cook them in the oven.
Serves 4 (makes at least 24 meatballs)
1lb (450–500 g) lamb mince
2 onions
2 cloves of garlic
1 egg
1 tin of coconut milk
Oil
Butter
2 tsp chilli powder
2 tsp curry powder or fenugreek
2 tsp allspice
2 tsp cumin
2 tsp turmeric
2 tsp ginger
1⁄2 cup couscous
Method
1. Preheat the oven to Gas Mark 6 (200ºC) and grease a baking
tray or Pyrex dish.
2. Put the lamb mince in a large bowl with 1 finely chopped
onion, 1 clove of crushed garlic and 1 teaspoon each of chilli
powder, curry powder (or fenugreek), allspice, cumin, turmeric
and ginger, plus the egg, and squish it all together with your
hands.
3. Roll the meat mixture into balls (don’t use flour, it works better
without), putting them straight onto the greased tray. Bake the
meatballs in the oven for 20–25 minutes and shake them up on
the tray at least once during cooking time.
4. Meanwhile, warm some butter and oil in a large saucepan and
fry the second finely chopped onion and clove of garlic until
soft, then add another teaspoon each of chilli powder, curry
powder (or fenugreek), allspice, cumin, turmeric and ginger and
cook for a few more minutes.
5. Empty the tin of coconut milk into a large measuring jug, make
up to 1 pint (500 ml) with cold water and add to the onion and
spices in the pan. (If you haven’t got a measuring jug add the
coconut milk then half fill the empty tin with cold water and
add that to the pan.)
6. Bring the sauce to the boil, stirring frequently, and allow to
simmer for a good 10 minutes to reduce the amount of liquid
by about a third.
7. Turn the heat right down, add the cooked meatballs and
simmer gently for about 30 minutes. If the sauce is still thinner
than you’d like it to be, stir a small cup of couscous into the
curry, allowing another 5–10 minutes for the couscous to swell
and soften, before serving.
8. Serve with plain boiled rice.

LAMB KEEMA

This comes out mild to medium spicy – at least that’s how it seems
to me. If you make curries a lot you’ll know how much or how
little you need to use of each of the spices on the list; as usual this
is just a rough guide.
1 lb (500 g) lamb mince
1 onion
2 cloves of garlic
1 tsp hot curry powder
1tsp ginger
1tsp coriander
1⁄2 tsp turmeric
2 tsp cumin
2 tsp sugar
2 tsp mint
Lime juice
1 tin chopped tomatoes
1 tin garden peas
Method
1. Fry the lamb mince in a large pan over a high heat, breaking up
the meat with a wooden spoon.
2. Meanwhile, add the chopped onion and garlic to the pan and
cook for a few minutes until the meat has browned through
and the onion is soft.
3. Strain as much fatty liquid out of the pan as you can and add
the spices, sugar, mint, lime juice and chopped tomatoes.
4. Stir well, cover with a lid and simmer gently for about 30
minutes.
5. Add the tinned peas to the pan and cook for another 10
minutes.
6. Serve with rice or couscous.

CARIBBEAN-STYLE CHICKEN CURRY

This dish works very well with cheaper cuts of chicken on the bone
– thighs, drumsticks or breast – which can often be found in large
mixed packets of roughly eight pieces (including free-range) in the
supermarket.
Chicken x 2 packets of mixed pieces on the bone
1 onion
3 spring onions
1 clove of garlic
1 red chilli
1 small red pepper
1 small green pepper
2 tsp chicken seasoning
1 tsp each of: chilli powder, coriander, allspice, celery salt and garlic
salt
1 tbsp tomato purée
1 x 200 ml carton of pineapple juice
Oil
Butter
Method
1. Remove the chicken skin and put all chicken pieces in a large
non-metallic dish.
2. Mix the chicken seasoning and the rest of the spices together
in a small bowl then coat the chicken pieces and leave covered
in the fridge for at least half an hour, and preferably overnight.
3. Heat plenty of oil in a large, deep-sided pan and quickly fry the
chicken pieces a few at a time until brown on all sides, keeping
the cooked meat warm at the bottom of a very low oven.
4. When all the chicken is cooked, fry the onions, spring onions,
crushed garlic, chilli and chopped peppers in the remainder of
the oil then add the pineapple juice and tomato purée to the
pan and stir well.
5. Put the chicken pieces back in the pan, stir again then cover
and simmer gently for 15–20 minutes until the chicken is
cooked through and the liquid is reduced.
6. Serve with plain boiled rice.

CHICKEN TIKKA MASALA

A few years ago Chicken Tikka Masala was voted Britain’s national
dish, which is a shame in some ways … but never mind, here it is.
This is the home-made version though, so don’t expect it to
look exactly like the shocking pink Chicken Tikka Masala you find
in some Indian restaurants (how do they do that?) but still it’s a
good one – and much better than some I’ve come across, I have to
say.
This amount of curry sauce would be enough for double the
amount of chicken given here; you could also cook the chicken
pieces whole if you’re making the curry with four fillets, in which
case you should make a few cuts in the surface of each fillet with
a sharp knife.
2 chicken breast fillets, skin removed
1 onion
2 cloves of garlic
1⁄4 tsp turmeric
1⁄2–1 tsp cayenne pepper
1 tsp cumin
1 tsp coriander
1 tsp cinnamon
1 tsp allspice
2 tsp paprika
1 tin chopped tomatoes
2 tbsp tomato purée
3 tbsp natural yoghurt
Oil
Butter
Method
1. Wash and cut the chicken into large chunks.
2. Finely chop the onion and crush or finely chop the garlic.
3. Melt some butter and oil in a large pan; fry the onion and garlic
until soft and slightly golden then add the spices, stir well, and
cook for a couple of minutes.
4. Stir in the chopped tomatoes and tomato purée; add the
chicken, making sure the meat is covered by the sauce, then
cover with a lid and simmer very gently for 20–25 minutes,
depending on the size of the chicken pieces.
5. Add the yoghurt to the pan and warm through for another
5–10 minutes.
6. Serve with rice and sprinkle the curry with chopped coriander
leaves (or even fresh) if you have them.

Charlie Amatayakul the Thai recipes won the world.

Recently, Chalie's Own Gourmet THAI frozen food from Thailand to win a gold medal in the competition of new products at trade shows, frozen foods, the largest in the world in 2004, a special recipe made with the flavor of the tea's. The Amatayakul culinary experts in Thailand.
The International Boston Seafood Show 2004 Fair foods, seafood, frozen, the largest in the world and is held once a year will be the food of the products and innovative new exhibit. with
Chalie's Own Gourmet THAI reason to squeeze rival giants from around the world will come to judge the taste of food is similar to that food. The packaging is beautifully designed and are unique within each box have a formula to distribute food that is correct.
By Charles Lee Amatayakul talks about the atmosphere in the first round of competition in the Thai food is one in eight of the entries were numerous. For the judge to decide the taste of curry frozen. Charlie with green curry, which was made recently to taste the flavor of the opinion that frozen food is cooked very close.
Enjoy scenery was prepared at the Department of Marketing, Product SMP Food Product Manufacturers, Frozen Food Export, a company manufacturing that Chalie's Own Gourmet THAI Thai food is gaining popularity around the world. But the recipes are adapted to make foreigners understand that unfortunately I have Thai food, which is consistent with the idea of ​​Charlie. The Amatayakul wanted to do the kind typical of Thai food authentic to the Gentiles to meet Thai food properly is a source of cooperation in the production of frozen food up with the delivery. sold out to foreign countries to promote food culture that is foreign to them.
Charlie a taste of Thai food, frozen formulations of Chalie's Own Gourmet THAI Thai flavors that are the raw materials used by the food that flavor the spicy, salty, and it's a 3. The taste of Thai food is the taste. Taste and taste-off. The contemporary approach adapted by modern methods. But still the kind and beautiful Thai-style. All food is made by the PSP with a beautifully decorated with the face such as eggplant, peppers, fresh basil, etc.
The frozen food Chalie's Own Gourmet THAI is available in the market 6, where all the main ingredients are shrimp, shrimp soup, shrimp, roast beef, green curry shrimp, fried shrimp and sweet and sour shrimp Tom Kha. The "rice less - with a lot of" using the rice well. Price of 68 baht per box in a box of rice, a little style - with a lot.
Charlie gives the example of Thai cooking and freezing process is very cumbersome, such as green curry shrimp. This will make it taste similar to fresh food takes a long time to adjust. There is a smell of curry, cumin, turmeric, fresh, and must put up with the smell even more. The green curry is a mix between a young bell pepper, chili pepper garden. The colors are green and so beautiful as you want.
Or at the Pad Thai. The menu is far from easy. The wires that are made Pad Thai is on the Pad Thai is mixed with water until saturated, then the line will be sloppy. Although the trial is small, both fresh and dry it out intact. We turn to the noodles were fresh and the water will be supplied.
The sweet and sour. Charlie and the word "sour" dish that is not as sweet and sour chicken to eat at the restaurant. That is the way to China with the sourness of the vinegar and sugar. The Thai food is the same, which is derived from sweet and sour sauce, sweet. It uses vinegar and sour tamarind is added to foods.

For how can it only be heated by microwave for 5 minutes only, I do not try to buy food at the Mall branch, Villa and Fuji in a box of 68 $ all the time to sell it. the price per box, 3.99 to 4.99 dollars.

CURRY

There’s nothing here to rival anything on the menu in your favourite
Indian restaurant, but these Brit-friendly curry recipes are perfect if
you want to make something spicy and (almost) authentic that won’t
tie you up in knots even if you’re an absolute beginner, or take too long
to cook.
Although I sometimes use fresh chillies I tend to rely on ground
spices and dried herbs in my everyday cooking, so unless you’re really
serious about learning how to make classic Indian food, the following
ten ingredients are probably all you’ll ever need to make a pretty good
everyday curry.
Allspice
Chilli powder
Coriander
Cumin
Curry powder (medium)
Garam Masala
Garlic salt
Ginger
Mustard seeds
Turmeric

CHICKEN & ROSEMARY IN WHITE WINE STOCK

A large chicken cooked in half a bottle of wine isn’t as economical
as a pot roast made with a cheaper cut of meat in plain stock, but
still …
Although I nearly always use dried herbs and spices, fresh
rosemary is perfect for this. (It’s about the only edible thing I have
growing outside in the garden at the moment so I do tend to use
it all the time.)
One of those very large, oval casserole dishes with a domed lid
is ideal for pot roasting chickens, but if you haven’t got one and
your chicken is too big to put a lid on, just cover the casserole
completely in foil.
1 chicken (any size)
Carrots
Celery
Onions
2 or 3 sprigs of fresh rosemary
1⁄2 bottle white wine
1⁄2 pint (250 ml) chicken or vegetable stock
A little butter or olive oil
Salt & pepper
Instant gravy granules
Method
1. Preheat the oven to Gas Mark 2–3 (160–170ºC).
2. Wash, peel and chop the onions, carrots and celery whichever
way you like.
3. Put the chicken in the casserole dish; rub a little butter or olive
oil over the skin, season with salt and pepper and surround the
chicken with the chopped vegetables and rosemary.
4. Make 1⁄2 pint (250 ml) of chicken or vegetable stock with one
stock cube and pour the stock and wine into the casserole.
5. Cover with a lid or a tight layer of foil and cook in the oven for
about 3 hours; check if the chicken is cooked by sticking a sharp
knife or skewer into the leg to see if the juices are running clear.
6. When the chicken is carved up and the rest of the meal is ready,
make gravy with the white wine stock; the easiest way is to
gradually add the stock to instant gravy granules until you get
the consistency you want.
Tip
As long as you seal the meat first you can’t really overcook
a pot roast as long as it’s in a really low oven;
approximately Gas Mark 2 (150–160ºC) is ideal. That
last half hour is the one that makes all the difference
between the meat being simply ‘done’ and perfectly tender,
so don’t be afraid to leave it in the oven for a good 31⁄2
or even 4 hours.

BEEF & POTATO POT ROAST

As a rough guide, do as many carrots and onions as you think
you’d need to feed, say, six people.
11⁄2–2 lb (750 g–1 kg) beef brisket
Carrots
Baby onions
1 turnip
4 largish potatoes
11⁄2 pints (850 ml) beef stock (1 stock cube)
1⁄2 glass of sherry
1 big tsp of mustard
1 tbsp tomato purée
1 tbsp garlic purée
Oil
Seasoning
Method
1. Preheat the oven to Gas Mark 2–3 (160–170ºC); warm some
oil in a large deep-sided pan while you scrape the carrots, peel
the onions and turnip and chop all the vegetables into large
chunks.
2. Cook the vegetables over a high heat for a few minutes until
the onions are softer and slightly golden then transfer to a very
large casserole dish.
3. Meanwhile, peel and cut the potatoes into rounds.
4. Season the beef then put it into the pan and seal the meat,
using a large spoon and fork to turn the joint over so it browns
quickly on all sides.
5. Put the beef in the casserole dish with the vegetables then add
the beef stock, sherry, mustard, tomato and garlic purées to the
pan, stir well and bring to the boil.
6. Pour the liquid over the beef and vegetables in the casserole
dish then cover the surface of the casserole with slices of potato.
7. Cover the casserole with a lid and cook in the oven for between
2–21⁄2 hours.
8. Take the lid off, turn the oven up to Gas Mark 6 (200ºC) and
cook for another 20 minutes until the potato slices on the
surface are crisp and brown.
Tip
Add herbs and spices to pot roasts according to taste, also
bouquet garni bags, bay leaves, or cloves pressed into baby
onions and removed after cooking.

POT ROASTS

A pot roast is a wonderful thing for a number of reasons. For a start,
the preparation time is very, very short – 15 minutes or thereabouts –
the ingredients are basic and affordable, you can guarantee a good result
with the cheapest cuts of meat, and once you’ve got it into the oven it
just takes care of itself. Simply add potatoes (or not) and some extra,
super-quick vegetables from the freezer and you’re done.
Pot roasts also keep for at least two or three days in the fridge and
freeze well, so if you want to make one in advance you can either cook
it for 2 hours to begin with (depending on the size and weight of the
meat) and reheat for another hour or so at the same temperature later
on, or cook it completely the first time and reheat it in the microwave
when you want to eat it.
If cooking a previously frozen pot roast, allow it to defrost thoroughly
then reheat it slowly in a low oven, Gas Mark 2–3 (160–170ºC),
making doubly sure the food is piping hot all the way through.
Of course, you can just as easily use beef topside or a leg of lamb for
a pot roast, but if you can get the same result with a more cost-effective
cut of meat and you want to save money, what’s the point? Pork
shoulder or knuckle are ideal, as is belly of pork, although it’s a bit
fattier; also beef brisket and lamb neck fillet are good.
Finally, producing the perfect pot roast – and really there’s no other
kind – can make anyone appear as super-efficient and creative in the
kitchen as Bree Van de Kamp, whether you are in fact a true domestic
goddess, or just an average desperate housewife.

PORK AND CRANBERRY POT ROAST

As soon as fresh cranberries appear in the shops in December I
buy them two or three bags at a time and use some/freeze some
until they disappear straight after Christmas, so the cranberries in
this recipe will have already been stewed and sweetened into a kind
of purée. (See Deep-Fried Camembert with Cranberry Sauce in
Chapter 4, ‘For Starters, mains and just desserts’.) You can either
make the cranberry purée first or use them straight from the
packet, adding a couple of extra tablespoons of sugar (and maybe
a spoonful of honey or golden syrup) to the sauce with the
tomatoes at Stage 5.
Serves 4
1 small shoulder of pork
Carrots
Baby onions
2 cloves of garlic
1 tin of chopped tomatoes
Tomato purée
Cranberry purée or 1 packet (approx 300 g/1⁄2 lb+) of fresh
cranberries
1 tbsp sugar
Oil
Method
1. Preheat the oven to Gas Mark 2–3 (160–170ºC); scrape the
carrots and chop into large chunks, peel the baby onions and if
they’re not quite small enough, cut them in half.
2. Warm some oil in a large pan and fry the carrots, onions and
garlic for a few minutes over a very high heat until the onions
are slightly softer and just beginning to brown.
3. Transfer the vegetables to a very large casserole dish with a
slotted spoon then add a little more oil to the pan and stir in the
sugar.
4. Put the pork shoulder into the pan and seal the meat using a
large spoon and fork to turn the joint over so it browns quickly
on all sides, then put the pork in the casserole dish with the
vegetables.
5. Add the chopped tomatoes, tomato purée and cranberries
(with extra sugar if necessary) to the pan, stirring well to
incorporate any residue from the meat into the sauce.
6. Pour the sauce over and around the meat and vegetables in the
casserole dish, cover with a lid and cook in the middle of the
oven for a minimum 21⁄2–3 hours until the meat is completely
tender.
Tip
Some fruits work well in pot roasts – dried or tinned
apricots and prunes, apples, or fruit purées (see Pork and
Cranberry Pot Roast above) – because they add flavour and
the acid in the fruit helps to tenderize the meat.