Yield > 1
Servings
Ingredients :
1/2 cup Sugar
1/4 tsp Salt
1 cup Milk
3 x Egg yolks, beaten
1 tbl Vanilla
2 cup Whipping cream
Method :
• Mix sugar, salt, milk and egg yolks in 2-quart saucepan.
Heat just to boiling over medium heat, stirring constantly.
POur into bowl. Cover and refrigerate about 2 hours or until
cold. Stir in vanilla and whipping cream. Pour into ice-cream
freezer. Freeze according to manufacturer's directions.
• YIELD: 1 quart
French Twist New England Boiled Dinner
Yield > 4
Servings
Ingredients :
1 lb Head of green cabbage
1 lb Smoked shoulder or butt
Pork
4 med potatoes -- peeled
4 lrg carrots -- trim &
Scrape
2 x Leeks -- trimmed & well
Washe
4 x Ribs celery -- trimmed and
Tied
1 x Onion*
2 whl cloves
2 tsp Allspice
2 sprg fresh thyme
1 tsp Dried thyme
1 x Bay leaf
6 x Peppercorns
Salt to taste
4 x Chicken legs and thighs
OR
Method :
• *Peel onion but leave stem on, press cloves into onion.
Remove and discard any tough outer leaves on the cabbage,
quarter and remove the core. In large kettle, combine the pork
butt, potatoes, cabbage, carrots, leeks, celery, onion, allspice,
thyme, bay leaf, and peppercorns. Cover with water, add salt
to taste. Cover, bring to a boil, reduce heat and simmer for 20
minutes. Add the chicken and simmer for 15 minutes more.
• author: "In my recipe, smoked shoulder or butt of pork is
combined with winter vegetables and chicken. The smoked
pork is already cooked, which greatly reduces boiling time. The
chicken legs and thighs go in last because they cook quickly.
Serve guests a little of each ingredient along with Dijon-style
mustard, grated horseradish and cornichons. A mixed green
salad is all you need on the side."
• Franey"
Servings
Ingredients :
1 lb Head of green cabbage
1 lb Smoked shoulder or butt
Pork
4 med potatoes -- peeled
4 lrg carrots -- trim &
Scrape
2 x Leeks -- trimmed & well
Washe
4 x Ribs celery -- trimmed and
Tied
1 x Onion*
2 whl cloves
2 tsp Allspice
2 sprg fresh thyme
1 tsp Dried thyme
1 x Bay leaf
6 x Peppercorns
Salt to taste
4 x Chicken legs and thighs
OR
Method :
• *Peel onion but leave stem on, press cloves into onion.
Remove and discard any tough outer leaves on the cabbage,
quarter and remove the core. In large kettle, combine the pork
butt, potatoes, cabbage, carrots, leeks, celery, onion, allspice,
thyme, bay leaf, and peppercorns. Cover with water, add salt
to taste. Cover, bring to a boil, reduce heat and simmer for 20
minutes. Add the chicken and simmer for 15 minutes more.
• author: "In my recipe, smoked shoulder or butt of pork is
combined with winter vegetables and chicken. The smoked
pork is already cooked, which greatly reduces boiling time. The
chicken legs and thighs go in last because they cook quickly.
Serve guests a little of each ingredient along with Dijon-style
mustard, grated horseradish and cornichons. A mixed green
salad is all you need on the side."
• Franey"
French Toast with Cinnamon-Maple Syrup
Yield > 2
Ingredients :
1 cup pure maple syrup
1 tbl butter
2 tsp ground cinnamon
3 lrg eggs
1 cup whipping cream or half-and-half
2 tsp vanilla extract
4 slc egg bread, 3/4" to 1" thick
Additional butter for cooking
Method :
• Bring syrup, 1 tablespoon butter and 1 teaspoon
cinnamon to boil in medium saucepan. Boil for 2 minutes. Cool.
• Whisk eggs, cream, vanilla, 3 tablespoons maple syrup
mixture and remaining 1 teaspoon cinnamon in bowl.
• Place bread slices in large baking dish. Pour egg mixture
over; turn to coat. Pierce bread in several places with fork. Let
stand 5 minutes.
• Melt 1 tablespoon butter in large skillet over medium
heat. Add bread and cook until brown, about 3 minutes. If
needed, add more butter to skillet; turn over bread and cook
until brown, about 3 minutes. Transfer to plates.
• Serve with remaining syrup.
• This recipe yields 2 servings.
Ingredients :
1 cup pure maple syrup
1 tbl butter
2 tsp ground cinnamon
3 lrg eggs
1 cup whipping cream or half-and-half
2 tsp vanilla extract
4 slc egg bread, 3/4" to 1" thick
Additional butter for cooking
Method :
• Bring syrup, 1 tablespoon butter and 1 teaspoon
cinnamon to boil in medium saucepan. Boil for 2 minutes. Cool.
• Whisk eggs, cream, vanilla, 3 tablespoons maple syrup
mixture and remaining 1 teaspoon cinnamon in bowl.
• Place bread slices in large baking dish. Pour egg mixture
over; turn to coat. Pierce bread in several places with fork. Let
stand 5 minutes.
• Melt 1 tablespoon butter in large skillet over medium
heat. Add bread and cook until brown, about 3 minutes. If
needed, add more butter to skillet; turn over bread and cook
until brown, about 3 minutes. Transfer to plates.
• Serve with remaining syrup.
• This recipe yields 2 servings.
French-Trimmed Rack of Lamb with Spiced Berry Sauce
Yield > 4
servings
Ingredients :
2 x French-trimmed racks of New
Zealand Lamb, weighing
approximately 300g (10 1/2 oz)
each
Salt and freshly ground black
pepper
THE SPICED BERRY SAUCE
1 x 75 millilite Green Spiced Berry
Cordial, (5tbsp)
10 ml Waitrose Wholegrain Mustard,
(2tsp)
75 ml Waitrose Red Wine Vinegar,
(5tbsp)
3 x Shallots, peeled and finely
chopped
15 x 0 g, (5 1/2 oz) Waitrose Frozen
Black Forest Fruits, thawed
Method :
• Place the lamb in a roasting dish, season with salt and
pepper.
• Combine all the sauce ingredients and pour over the
lamb.
• Place in a preheated oven 230 C, 450 F, gas mark 8 for
20-30 minutes or until thoroughly cooked.
• It may be necessary to cover the top lightly with foil for
the last 5 minutes to stop the fruit from browning. Serve with
boiled new potatoes and broccoli florets.
• NOTES : The New Zealand Way Fern Leaf Brand is
awarded only to those companies whose products meet the
highest standards of excellence and is your assurance of
outstanding quality.
servings
Ingredients :
2 x French-trimmed racks of New
Zealand Lamb, weighing
approximately 300g (10 1/2 oz)
each
Salt and freshly ground black
pepper
THE SPICED BERRY SAUCE
1 x 75 millilite Green Spiced Berry
Cordial, (5tbsp)
10 ml Waitrose Wholegrain Mustard,
(2tsp)
75 ml Waitrose Red Wine Vinegar,
(5tbsp)
3 x Shallots, peeled and finely
chopped
15 x 0 g, (5 1/2 oz) Waitrose Frozen
Black Forest Fruits, thawed
Method :
• Place the lamb in a roasting dish, season with salt and
pepper.
• Combine all the sauce ingredients and pour over the
lamb.
• Place in a preheated oven 230 C, 450 F, gas mark 8 for
20-30 minutes or until thoroughly cooked.
• It may be necessary to cover the top lightly with foil for
the last 5 minutes to stop the fruit from browning. Serve with
boiled new potatoes and broccoli florets.
• NOTES : The New Zealand Way Fern Leaf Brand is
awarded only to those companies whose products meet the
highest standards of excellence and is your assurance of
outstanding quality.
Kitchen Apsorn ... Thai style mild
I will eat this up. Be asked to rate the taste and price. Thai food is inexpensive. But mild in flavor and not for actually doing it.
How to talk to me - red hue from Monday to shave your own kitchen, ze to know that this is not so simple. Although the atmosphere of the restaurant is not a conventional deluxe luxury. Linen table cloth, a plain white plastic. It is a tasty bowl of the cup.
But it is not commonly made it red.
I love cooking and I are very picky with food dishes such as chilli, curry is a spice mill to make it fresh every day, or the materials used are of good quality. More time to cook each dish is. I'll have to wait for the red, almost every dish.
Excuse me, but gently, as each dish, vary only from 50 to 60 baht a plate of food into our mouths, but then that's great. I do not like it I will point out that at the margins of the cooking.
I do have to eat a variety of delicious dishes. The first dish to order. Shredded pork, rice, papaya salad (45 baht), Thai food is an ever more difficult and tricky. This rice cooker is a tablet to take it. It tastes sweet, salty, smooth, not Ian. It can be eaten with rice and green papaya salad (papaya salad as a dip with rice), the taste is sweet and sour with tamarind juice. It comes with rice. I eat good food.
Wrapped Kale (50) as appetizers to order and eat it. The final is a "wrapped" the real focus now, because that's where I eat cooked food is not there this deficiency. I just put some sugar paste only. But this water taste good wrapped stating that all the ingredients to the onion soup into a delicious tea.
Spicy Mushrooms (50) into the mouth of the scoop of rice, roasted pepper aroma retention charms of Labrador. This store is not beside the roaster. I wasted time, but I do not buy products from the market because it is delicious.
Curry fish balls ($ 60) This cup is the ball soup made from fish to bite my teeth, my good bounce. This fresh fragrance of the spices, but too bad. I would not overweight, or if the order is the Curry Fish Balls. Aromatic herbs, spicy taste maker.
Yellow curry the lotus shrimp (80 baht), who eat soup cup, then to admit that my red curry, delicious, all true, but the soup to the region it is not spicy, but taste so it was like soup south.
Crab Egg Foo (50) the name of this dish. I do not know the full and thick omelet without collapsing it. Drill down to see the meat, eggs, pork, crab meat and mix with hot soup and eat it very tasty indeed.
End up with coconut ice cream (15 baht) to do the same ice cream shop. The juice from the blender and mixed with coconut meat, coconut and sweet, do not tell anyone.
The fact that this is a delicious tasting much more expensive, but the chicken wings, grilled boneless shrimp, baked crab with mussels, etc. Who is going to try Thai food is carefully made than the salons are located. the same. Check out the kitchen up to the position of his Naga Samsen .02-668-8788 call.
But it is not commonly made it red.
I love cooking and I are very picky with food dishes such as chilli, curry is a spice mill to make it fresh every day, or the materials used are of good quality. More time to cook each dish is. I'll have to wait for the red, almost every dish.
Excuse me, but gently, as each dish, vary only from 50 to 60 baht a plate of food into our mouths, but then that's great. I do not like it I will point out that at the margins of the cooking.
I do have to eat a variety of delicious dishes. The first dish to order. Shredded pork, rice, papaya salad (45 baht), Thai food is an ever more difficult and tricky. This rice cooker is a tablet to take it. It tastes sweet, salty, smooth, not Ian. It can be eaten with rice and green papaya salad (papaya salad as a dip with rice), the taste is sweet and sour with tamarind juice. It comes with rice. I eat good food.
Wrapped Kale (50) as appetizers to order and eat it. The final is a "wrapped" the real focus now, because that's where I eat cooked food is not there this deficiency. I just put some sugar paste only. But this water taste good wrapped stating that all the ingredients to the onion soup into a delicious tea.
Spicy Mushrooms (50) into the mouth of the scoop of rice, roasted pepper aroma retention charms of Labrador. This store is not beside the roaster. I wasted time, but I do not buy products from the market because it is delicious.
Curry fish balls ($ 60) This cup is the ball soup made from fish to bite my teeth, my good bounce. This fresh fragrance of the spices, but too bad. I would not overweight, or if the order is the Curry Fish Balls. Aromatic herbs, spicy taste maker.
Yellow curry the lotus shrimp (80 baht), who eat soup cup, then to admit that my red curry, delicious, all true, but the soup to the region it is not spicy, but taste so it was like soup south.
Crab Egg Foo (50) the name of this dish. I do not know the full and thick omelet without collapsing it. Drill down to see the meat, eggs, pork, crab meat and mix with hot soup and eat it very tasty indeed.
End up with coconut ice cream (15 baht) to do the same ice cream shop. The juice from the blender and mixed with coconut meat, coconut and sweet, do not tell anyone.
The fact that this is a delicious tasting much more expensive, but the chicken wings, grilled boneless shrimp, baked crab with mussels, etc. Who is going to try Thai food is carefully made than the salons are located. the same. Check out the kitchen up to the position of his Naga Samsen .02-668-8788 call.
SIX DEGREES for a restaurant
SIX DEGREES is a restaurant in a modern building on Convent Road in the Road to look attractive to anyone who passes on this road. Glass, steel, high in the air show ambience that is purely black. Simplicity and ease. With four black and white interior looks modern.
When taken into the interior to feel the atmosphere of a friendly and warm reception of the invitation to a seat as you like. The bar seats around the dining room. Or for a long sofa and a table for private conversations or face to face. If a large proportion is up to the stairs to the second floor looks like.
Start with a song that was hosted by DJs who have experienced the music fits the atmosphere of each period. From dusk. Until the early evening of dinner and after-dinner atmosphere when people began to enjoy fully.
I come from the early to wait for him to end it started to speak, but these mixed Cocktail appetizer glasses that you sip a Jam Doughnut drinks, the spouse softness of Cream de Cacao, Chambord, Mile and Cream topped with Sugar Rum. The wine is soft, yet comfortable marriage. To quench your thirst, it must taste sour Japanedd Slipper, which is a mixture of lemon juice and Midori keys, Triple Sec, served in a glass rod coated with crystallized sugar by external high. The marriage, as these sweet, sour and fresh lime juice. Mudge sweet sugar crystals doped with her glass. Throat moist and help stimulate healthy as well.
The food here is Italian style. The European fusion dishes with a touch of Italian food, but still it was full. The Italian, with Czech Fadda LUIGI who created the only one here and the menu changes every three months. So that customers can enjoy the new dishes. All food dishes are the Signature Dish.
Antipasto della Six Degrees begin with the appetizers, the odds and ends And sour pickled vegetables, sausages and dried Proschuitto Mozzarella Caprese slice. Bruschetta eat together the flour into the two words are different. Freshness and flavor of the various elements that drinking red wine go together. The flavor of this dish is involuntarily
Or who prefer seafood gravy sauce, not spicy order Capesante in Conchiglia con Spinaci al Parfumo di Peperoni dish a long Eฟืgai this dish using oyster shell, live from New Zealand put on spinach with butter, fragrant sauce with pepperoni and Bake until fragrant sweet spices, cooked meat eaten with a soft white wine together flawlessly.
If the pasta is indeed authentic Italian cuisine. Here are the noodle dishes are a good mix แpggsd Esa flat black ink to make the dough first, then bring to boil until cooked, then fried with spices. It consists of fresh garlic. Finely chopped fresh chilli. Shrimp and cream sauce was too sweet and very tasty. The spicy flavor with a creamy parmesan dressing, and gentle with each other well. Top with the cooked rice Kaggkradan big cut out a beautiful orange color Black Fettucchini sautéed with Rock Lobster dish not to miss any.
Main dish that everyone would be calling for is a favorite of my works Grilled Tenderloin with Foie Gras in Mushroom Sauce Tenderloin on the grill to cook a soft mellow side with Foie Gras, or foie gras, fresh piece of very deep enough to scorch the. edge I drew a very sweet mouth. In the aromatic flavoring it with mushroom sauce a little salty. The delicious taste of the ingredients and mix adequately. This dish is the restaurant's owners say goodbye to the frustrations of both taste and price. That it was the last word.
Desserts a lot of thrill to the list, but it is an Apple Crostata di Mela in New York City this summer. Sauce with a dash of vanilla. Vanilla ice cream in it. Both hot and cold, sweet and fragrant, and I sent her. This dish should be eaten alone. Otherwise, the centerpiece of the dispute, as distinct. SIX DEGREES of some of the food is inexpensive starting. Percent over the plate a little bit. The main dish for a maximum of 890, which is a food ingredients imported from Italy, Australia and France, it implies that the price of the affordable luxury in certain neighborhoods.
Drinks are different types of wines from Australia, USA, Italy and France have several types to choose from. Colbert, as well as problems with the House of France for the occasion, special services are defective.
During the afternoon rush. Here is food for the price of a business. 199 + 250 + + + and the three or four. Courses may be provided.
This is just an example of a food store that actually has SIX DEGREES many options as you like. For those who eat food and enjoy a friendly relaxed atmosphere. Friendships with people who can sit beside the table. Or that I just could not find a friend that is congenial to it. Citron Tree without any ceremony. Good food, drink, music bombastic atmosphere helps to quiet the night is alive with talk of new ones. Who may become friends again, this time in the future .......... Who knows.
Start with a song that was hosted by DJs who have experienced the music fits the atmosphere of each period. From dusk. Until the early evening of dinner and after-dinner atmosphere when people began to enjoy fully.
I come from the early to wait for him to end it started to speak, but these mixed Cocktail appetizer glasses that you sip a Jam Doughnut drinks, the spouse softness of Cream de Cacao, Chambord, Mile and Cream topped with Sugar Rum. The wine is soft, yet comfortable marriage. To quench your thirst, it must taste sour Japanedd Slipper, which is a mixture of lemon juice and Midori keys, Triple Sec, served in a glass rod coated with crystallized sugar by external high. The marriage, as these sweet, sour and fresh lime juice. Mudge sweet sugar crystals doped with her glass. Throat moist and help stimulate healthy as well.
The food here is Italian style. The European fusion dishes with a touch of Italian food, but still it was full. The Italian, with Czech Fadda LUIGI who created the only one here and the menu changes every three months. So that customers can enjoy the new dishes. All food dishes are the Signature Dish.
Antipasto della Six Degrees begin with the appetizers, the odds and ends And sour pickled vegetables, sausages and dried Proschuitto Mozzarella Caprese slice. Bruschetta eat together the flour into the two words are different. Freshness and flavor of the various elements that drinking red wine go together. The flavor of this dish is involuntarily
Or who prefer seafood gravy sauce, not spicy order Capesante in Conchiglia con Spinaci al Parfumo di Peperoni dish a long Eฟืgai this dish using oyster shell, live from New Zealand put on spinach with butter, fragrant sauce with pepperoni and Bake until fragrant sweet spices, cooked meat eaten with a soft white wine together flawlessly.
If the pasta is indeed authentic Italian cuisine. Here are the noodle dishes are a good mix แpggsd Esa flat black ink to make the dough first, then bring to boil until cooked, then fried with spices. It consists of fresh garlic. Finely chopped fresh chilli. Shrimp and cream sauce was too sweet and very tasty. The spicy flavor with a creamy parmesan dressing, and gentle with each other well. Top with the cooked rice Kaggkradan big cut out a beautiful orange color Black Fettucchini sautéed with Rock Lobster dish not to miss any.
Main dish that everyone would be calling for is a favorite of my works Grilled Tenderloin with Foie Gras in Mushroom Sauce Tenderloin on the grill to cook a soft mellow side with Foie Gras, or foie gras, fresh piece of very deep enough to scorch the. edge I drew a very sweet mouth. In the aromatic flavoring it with mushroom sauce a little salty. The delicious taste of the ingredients and mix adequately. This dish is the restaurant's owners say goodbye to the frustrations of both taste and price. That it was the last word.
Desserts a lot of thrill to the list, but it is an Apple Crostata di Mela in New York City this summer. Sauce with a dash of vanilla. Vanilla ice cream in it. Both hot and cold, sweet and fragrant, and I sent her. This dish should be eaten alone. Otherwise, the centerpiece of the dispute, as distinct. SIX DEGREES of some of the food is inexpensive starting. Percent over the plate a little bit. The main dish for a maximum of 890, which is a food ingredients imported from Italy, Australia and France, it implies that the price of the affordable luxury in certain neighborhoods.
Drinks are different types of wines from Australia, USA, Italy and France have several types to choose from. Colbert, as well as problems with the House of France for the occasion, special services are defective.
During the afternoon rush. Here is food for the price of a business. 199 + 250 + + + and the three or four. Courses may be provided.
This is just an example of a food store that actually has SIX DEGREES many options as you like. For those who eat food and enjoy a friendly relaxed atmosphere. Friendships with people who can sit beside the table. Or that I just could not find a friend that is congenial to it. Citron Tree without any ceremony. Good food, drink, music bombastic atmosphere helps to quiet the night is alive with talk of new ones. Who may become friends again, this time in the future .......... Who knows.
FRANCESCA hot pasta to the Italians here
Italian pasta a fast food of the Western Hemisphere, especially in Europe since the lyrics in the past. Is a simple dish with few ingredients and takes a few minutes for the whole family can enjoy. The children then the pasta, then I shall mention no children by denying it. Even young students and then to fast food as a race against time. A pasta dish with some salad. It is a dish like that. As with the Thai basil chicken is fried rice or fried rice dish is a full stomach.
Francesca was Diablo IA, a young Italian island of Sicily to the changes in France since he was a student. I married a Frenchman and settling down there. With Italian blood in her body but Italian. Both to eat and party with friends is always still a student, because everyone knows that. She made a delicious dish with a restaurant to eat. That is because she has been taught from parent skilled in the southern Italian cooking. Which is known for its delicious taste and rich as anyone who has good skills, especially her family, her husband encouraged her to open shop in the city of Toyota's Pascal, MD, that she lived.
She spent less than two years at most stores. FRANCESCA is known. Then she began to open branches at City Express - the options - Provence and Paris. Choose a pasta shop, take away pasta is packaged in a cardboard box warm. It fits her personality and all major cities. A small booth with a sales counter in the pasta and Italian salad dressing and non-alcoholic beverages. This is the life of a young generation who want a quick meal in a hurry.
The four principles in mind, she is quick, clean, delicious and affordable. By the way you want it all away from her with both the quantity and quality is not consistently different. Whether customers are buying today or in the following year. It has all the features that attracted the same for everyone.
The United Kingdom was a close friend or your local flour from the students to visit her in France. Both are thought to be the opening of FRANCESCA in Thailand.
What both voluntary and will operate the fifth floor. The commercial center of the Emporium on Sukhumvit Road area, the restaurants are. The hall is located on page elevators.
Of them is the coaching staff and the city to the same standards of production with FRANCESCA, all the raw materials are imported from Italy only. Extra virgin olive oil is to lose both eyes is the penne and spaghetti made from wheat flour, meat, hard. And more important to prepare an authentic Italian flavor to the cheese family name Granna Padano parmesan to taste and rich aroma that is soft water.
The other ingredients such as tomatoes, fresh tomatoes in Thailand, she said that the quality is quite good. The fresh tomatoes that need to bark. Seed and put it to use only boiled beef stew made with olive oil and other condiments for the sugo. The sauce in a sauce based on the previous page is for customers to select only the traditional carbonara with cream, fresh cod in the grated cheese and cook in the face.
The key to the same standards at all times is strictly in terms of the ratio of seasonings and ingredients used. With time scales. And at the same temperature as the process that is based on a fixed schedule. And by the same formula that has been voted the most delicious taste of it.
Booth to shop at The Emporium FRANCESCA has not boil the pasta special import. Used to control each of the cooked pasta, cooked al dente and the lines are just cooked Italian style. It is programmed to lift the boiler from a boiler at the time. Insert the paper into a box that can be heated in a microwave oven. It is then topped with sauce and sprinkle with the grated cheese to the cooked flavor more intense. Finished the ceremony. To add flavor to the sauce, it can request a single Resilience. The pepper sauce and garlic in olive oil. It was spicy like Thai people because it's popular southern Italian cooking spicy as well.
Who would not want to eat at. I can sit at the counter if they want to become your own Italian dressing. Or to buy back the house that I bought a box. Time to warm up, it only takes one to two minutes in the microwave oven can be cooked in a hot car to lose out from the heat immediately. And returned home to soak in the refrigerator, it can be stored for up to two days. Should not be longer than that because it does not add preservatives or flavors, no. The ingredients of the formulation only.
A thick sauce with a choice of six pages is Pomodoro - Tomato sauce, no meat. Bolognese-: ketchup and minced meat. Arrabbiata-: spicy tomato sauce. Carbonara-cream sauce, fresh and hot in Bangkok. Vodka-tomato sauce. Fresh cream and seasoned with a little vodka and wine and tomato sauce Amatriciana-forward the bed.
And the second is a short hollow tube flour penne and spaghetti noodles like a standard at all. Per box for only 110-130 baht Which is not expensive compared to prices in the restaurant of the same quality. The alternative of women members, and to cherish the time and energy to cook a cumbersome and time-consuming.
Call in advance to 02-678 53-5 to 01 all-time sale of the shopping center from 10:00 to 21:00 at The Emporium
Francesca was Diablo IA, a young Italian island of Sicily to the changes in France since he was a student. I married a Frenchman and settling down there. With Italian blood in her body but Italian. Both to eat and party with friends is always still a student, because everyone knows that. She made a delicious dish with a restaurant to eat. That is because she has been taught from parent skilled in the southern Italian cooking. Which is known for its delicious taste and rich as anyone who has good skills, especially her family, her husband encouraged her to open shop in the city of Toyota's Pascal, MD, that she lived.
She spent less than two years at most stores. FRANCESCA is known. Then she began to open branches at City Express - the options - Provence and Paris. Choose a pasta shop, take away pasta is packaged in a cardboard box warm. It fits her personality and all major cities. A small booth with a sales counter in the pasta and Italian salad dressing and non-alcoholic beverages. This is the life of a young generation who want a quick meal in a hurry.
The four principles in mind, she is quick, clean, delicious and affordable. By the way you want it all away from her with both the quantity and quality is not consistently different. Whether customers are buying today or in the following year. It has all the features that attracted the same for everyone.
The United Kingdom was a close friend or your local flour from the students to visit her in France. Both are thought to be the opening of FRANCESCA in Thailand.
What both voluntary and will operate the fifth floor. The commercial center of the Emporium on Sukhumvit Road area, the restaurants are. The hall is located on page elevators.
Of them is the coaching staff and the city to the same standards of production with FRANCESCA, all the raw materials are imported from Italy only. Extra virgin olive oil is to lose both eyes is the penne and spaghetti made from wheat flour, meat, hard. And more important to prepare an authentic Italian flavor to the cheese family name Granna Padano parmesan to taste and rich aroma that is soft water.
The other ingredients such as tomatoes, fresh tomatoes in Thailand, she said that the quality is quite good. The fresh tomatoes that need to bark. Seed and put it to use only boiled beef stew made with olive oil and other condiments for the sugo. The sauce in a sauce based on the previous page is for customers to select only the traditional carbonara with cream, fresh cod in the grated cheese and cook in the face.
The key to the same standards at all times is strictly in terms of the ratio of seasonings and ingredients used. With time scales. And at the same temperature as the process that is based on a fixed schedule. And by the same formula that has been voted the most delicious taste of it.
Booth to shop at The Emporium FRANCESCA has not boil the pasta special import. Used to control each of the cooked pasta, cooked al dente and the lines are just cooked Italian style. It is programmed to lift the boiler from a boiler at the time. Insert the paper into a box that can be heated in a microwave oven. It is then topped with sauce and sprinkle with the grated cheese to the cooked flavor more intense. Finished the ceremony. To add flavor to the sauce, it can request a single Resilience. The pepper sauce and garlic in olive oil. It was spicy like Thai people because it's popular southern Italian cooking spicy as well.
Who would not want to eat at. I can sit at the counter if they want to become your own Italian dressing. Or to buy back the house that I bought a box. Time to warm up, it only takes one to two minutes in the microwave oven can be cooked in a hot car to lose out from the heat immediately. And returned home to soak in the refrigerator, it can be stored for up to two days. Should not be longer than that because it does not add preservatives or flavors, no. The ingredients of the formulation only.
A thick sauce with a choice of six pages is Pomodoro - Tomato sauce, no meat. Bolognese-: ketchup and minced meat. Arrabbiata-: spicy tomato sauce. Carbonara-cream sauce, fresh and hot in Bangkok. Vodka-tomato sauce. Fresh cream and seasoned with a little vodka and wine and tomato sauce Amatriciana-forward the bed.
And the second is a short hollow tube flour penne and spaghetti noodles like a standard at all. Per box for only 110-130 baht Which is not expensive compared to prices in the restaurant of the same quality. The alternative of women members, and to cherish the time and energy to cook a cumbersome and time-consuming.
Call in advance to 02-678 53-5 to 01 all-time sale of the shopping center from 10:00 to 21:00 at The Emporium
The vocabulary of coffee a day
Yes, the wine will have a vocabulary to convey the deep and complex flavors of this wine. The Board shall also have the jargon about the conference call. Or describe the feeling when you sip your coffee cup in contact with the tongue to let it out to be the universal language of coffee together.
Acidity is lively, fresh flavors of coffee.
Aroma The aroma of coffee.
BITTER The bitter taste. The basic flavors that we experience through the tongue.
Body weight of the coffee is left on the tongue. This may be a light to it (the coffee is coffee that Tanzania has a lot of weight in the Napa Coffee Sumatra Coffee will have a lot left over).
Bright described the taste of coffee is fresh and lively.
Buttery sweet smell, feel it. Often found in coffee from Indonesia.
Clean the coffee's effect on the quality, feel the difference when it's clean, refreshing drink.
Coffee Crisp used to describe the feeling clean, fresh and lively when drinking.
Earthy describe the taste of coffee and spice I feel the soil or plants such as mushrooms. Often found in coffee from Indonesia.
Exotic refers to the coffee flavor and aroma deeply fascinating wildflowers such as spice.
Flavor terms used in the coffee. This means the overall combination of taste and aroma of coffee. A vibrant refreshing. And body weight, or coffee together.
Fruity used to describe coffee taste and aroma of tropical fruit. Or the berries.
Mouthfeel describe your sense of taste and body of coffee you get behind the coffee.
Nutty flavor and aroma of the beans it. Often found in coffee of Columbia residents.
Peaberry coffee beans are one of the seeds of coffee cherries do not grow as expected. The remaining seeds to grow as spheres (green coffee beans are typically composed of two semicircular side of the splice) Peaberry coffee beans must be of good quality planting soil is volcanic. Each year a conference of this kind happens only 5% of all Arabica coffee varieties.
Mild to the taste of coffee, soft
Smooth and refreshing coffee. Medium.
Spicy aroma and taste of coffee and spice.
Sparkling term used to describe the bright sunshine. Vitality of the coffee you can feel on the tongue, the taste before they fade away.
Stale coffee when exposed to oxygen for too long a period. The bright sunshine. Vitality of the coffee will be lost. Left, but still taste fresh and not taste real.
Sweet taste of coffee laced with sugar.
Syrupy strong coffee flavor with more weight, which remained after the feast.
Tangy and bright sunshine. Life remaining will be described with words.
Verietal species of plants in the natural bone is one of the first varieties of Arabica coffee.
Winey describe the taste of fruit. The taste is similar to red wine.
Acidity is lively, fresh flavors of coffee.
Aroma The aroma of coffee.
BITTER The bitter taste. The basic flavors that we experience through the tongue.
Body weight of the coffee is left on the tongue. This may be a light to it (the coffee is coffee that Tanzania has a lot of weight in the Napa Coffee Sumatra Coffee will have a lot left over).
Bright described the taste of coffee is fresh and lively.
Buttery sweet smell, feel it. Often found in coffee from Indonesia.
Clean the coffee's effect on the quality, feel the difference when it's clean, refreshing drink.
Coffee Crisp used to describe the feeling clean, fresh and lively when drinking.
Earthy describe the taste of coffee and spice I feel the soil or plants such as mushrooms. Often found in coffee from Indonesia.
Exotic refers to the coffee flavor and aroma deeply fascinating wildflowers such as spice.
Flavor terms used in the coffee. This means the overall combination of taste and aroma of coffee. A vibrant refreshing. And body weight, or coffee together.
Fruity used to describe coffee taste and aroma of tropical fruit. Or the berries.
Mouthfeel describe your sense of taste and body of coffee you get behind the coffee.
Nutty flavor and aroma of the beans it. Often found in coffee of Columbia residents.
Peaberry coffee beans are one of the seeds of coffee cherries do not grow as expected. The remaining seeds to grow as spheres (green coffee beans are typically composed of two semicircular side of the splice) Peaberry coffee beans must be of good quality planting soil is volcanic. Each year a conference of this kind happens only 5% of all Arabica coffee varieties.
Mild to the taste of coffee, soft
Smooth and refreshing coffee. Medium.
Spicy aroma and taste of coffee and spice.
Sparkling term used to describe the bright sunshine. Vitality of the coffee you can feel on the tongue, the taste before they fade away.
Stale coffee when exposed to oxygen for too long a period. The bright sunshine. Vitality of the coffee will be lost. Left, but still taste fresh and not taste real.
Sweet taste of coffee laced with sugar.
Syrupy strong coffee flavor with more weight, which remained after the feast.
Tangy and bright sunshine. Life remaining will be described with words.
Verietal species of plants in the natural bone is one of the first varieties of Arabica coffee.
Winey describe the taste of fruit. The taste is similar to red wine.
MIXED BEAN SALAD
This is best made with a mixture of fresh and tinned beans. Add
a finely chopped red onion or a couple of spring onions halved and
cut into strips for variation, and swap around the type of beans
you use according to what you fancy at the time.
It doesn’t matter what kind of dressing you use either –
vinaigrette, Thousand Island, or balsamic vinegar straight from the
bottle – but, as with most other salads, this one tastes better with
than without. (For some ideas for salad dressings see Classic
Salads, this chapter.)
1 tin of kidney beans
1 tin of cannellini beans
1 tin of borlotti beans
Green beans
Cherry tomatoes
1⁄2 cucumber
1 or 2 peppers (red, yellow, orange or green)
Mixed herbs
Method
1. Trim the green beans at both ends and cook in a saucepan of
boiling water, simmering for about 3 minutes once the water
starts to bubble. Strain the beans and run them straight under
cold water, leaving them to drain for a few minutes before you
put them in a large salad bowl.
2. Drain the tins of beans and rinse well in a sieve or colander
then add them to the bowl.
3. Wash and halve the cherry tomatoes, wash and cut the
cucumber and peppers into chunks, making sure you remove all
the seeds from the peppers. (Peel the cucumber if you prefer
but there’s really no need unless you don’t like the skin.)
4. Add everything else to the bowl, sprinkle with herbs, mix well,
pour over the salad dressing and store in the fridge for up to 2
days.
a finely chopped red onion or a couple of spring onions halved and
cut into strips for variation, and swap around the type of beans
you use according to what you fancy at the time.
It doesn’t matter what kind of dressing you use either –
vinaigrette, Thousand Island, or balsamic vinegar straight from the
bottle – but, as with most other salads, this one tastes better with
than without. (For some ideas for salad dressings see Classic
Salads, this chapter.)
1 tin of kidney beans
1 tin of cannellini beans
1 tin of borlotti beans
Green beans
Cherry tomatoes
1⁄2 cucumber
1 or 2 peppers (red, yellow, orange or green)
Mixed herbs
Method
1. Trim the green beans at both ends and cook in a saucepan of
boiling water, simmering for about 3 minutes once the water
starts to bubble. Strain the beans and run them straight under
cold water, leaving them to drain for a few minutes before you
put them in a large salad bowl.
2. Drain the tins of beans and rinse well in a sieve or colander
then add them to the bowl.
3. Wash and halve the cherry tomatoes, wash and cut the
cucumber and peppers into chunks, making sure you remove all
the seeds from the peppers. (Peel the cucumber if you prefer
but there’s really no need unless you don’t like the skin.)
4. Add everything else to the bowl, sprinkle with herbs, mix well,
pour over the salad dressing and store in the fridge for up to 2
days.
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.
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.
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.
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.
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.
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.)
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.
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.
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.
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.
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.
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.
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.
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
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.)
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.
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.
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
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.
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.
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.
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.
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