Yield > 4
people
Ingredients :
4 x egg yolks
150 gm sugar (caster)
1 tbl honey
250 ml milk
1 tsp vanilla essence
250 ml cream
1/4 cup brandy
PRALINE:
1/2 cup sugar (caster)
1/2 cup water
1/2 cup hazelnuts
Method :
• In a bowl, cream egg yolks and sugar together until pale
in colour. Bring milk, honey and vanilla to the boil and pour
over egg yolks, a little at a time, whisking continuously.
• Return to saucepan and cook over low heat, stirring
constantly with a wooden spoon, until mixture thickens slightly
and will coat the back of a spoon. DO NOT ALLOW TO BOIL.
• Place cooked custard in electric mixer and whisk until
cold. Gently fold in whipped cream, brandy and hazelnut
toffee. Pour into a loaf tin and freeze 2-3 hours or until firm.
• Toffee:
In a small, clean saucepan, dissolve sugar in water, bring to
the boil and cook until a light caramel is formed. Remove from
heat and stir in hazelnuts. Pour mixture onto a lightly oiled
plate and allow to cool. Finely crush with a meat hammer or in
a food processor.
RICE SALAD
This is another good meal for using up leftover bits and pieces so
alter the ingredients to suit yourself. Try prawns, tuna, smoked
salmon or a mixture of all three instead of cold meat, or keep it
vegetarian and add more salad ingredients such as finely chopped
peppers and mushrooms.
The most important point is to cool the cooked rice quickly by
straining through a colander immediately then rinsing under cold
running water and refrigerating as soon as possible. (If you leave
cooked rice to cool down gradually the warm starch can become a
haven for nasty bacteria.) Reheat cold rice in the microwave or in
a pan with very hot oil until it’s piping hot.
1⁄2 lb (225 g) basmati rice
Sugar snap peas
Baby sweetcorn
Baby plum tomatoes
Leftover chicken breast meat
A few slices of cold ham
1 avocado
2 spring onions
Chives
Olive oil
Salt & pepper
Method
1. Rinse the rice and put it in a saucepan of boiling water; boil
rapidly for a couple of minutes then turn the heat down low
and simmer gently for about 10 minutes (don’t walk away and
do something else; you don’t want mushy, overcooked rice).
2. Strain the cooked rice through a colander; rinse with plenty of
cold water, then put the drained rice in a large bowl. Cover
loosely with a clean cloth or a piece of foil. (You don’t need to
keep the rice in the fridge if you’re planning to eat it straight
away; rice salad tastes better at room temperature than chilled.)
3. Just cook the baby sweetcorn and sugar snap peas (preferably
in the microwave) so they still have plenty of crunch, then add
to the rice.
4. Chop the meat, halve the avocado and cut into chunks, then
add everything to the bowl of rice with the seasoning,
whichever herbs you want to use, and a little olive oil.
5. Blend everything together by stirring gently with a large metal
spoon and serve.
alter the ingredients to suit yourself. Try prawns, tuna, smoked
salmon or a mixture of all three instead of cold meat, or keep it
vegetarian and add more salad ingredients such as finely chopped
peppers and mushrooms.
The most important point is to cool the cooked rice quickly by
straining through a colander immediately then rinsing under cold
running water and refrigerating as soon as possible. (If you leave
cooked rice to cool down gradually the warm starch can become a
haven for nasty bacteria.) Reheat cold rice in the microwave or in
a pan with very hot oil until it’s piping hot.
1⁄2 lb (225 g) basmati rice
Sugar snap peas
Baby sweetcorn
Baby plum tomatoes
Leftover chicken breast meat
A few slices of cold ham
1 avocado
2 spring onions
Chives
Olive oil
Salt & pepper
Method
1. Rinse the rice and put it in a saucepan of boiling water; boil
rapidly for a couple of minutes then turn the heat down low
and simmer gently for about 10 minutes (don’t walk away and
do something else; you don’t want mushy, overcooked rice).
2. Strain the cooked rice through a colander; rinse with plenty of
cold water, then put the drained rice in a large bowl. Cover
loosely with a clean cloth or a piece of foil. (You don’t need to
keep the rice in the fridge if you’re planning to eat it straight
away; rice salad tastes better at room temperature than chilled.)
3. Just cook the baby sweetcorn and sugar snap peas (preferably
in the microwave) so they still have plenty of crunch, then add
to the rice.
4. Chop the meat, halve the avocado and cut into chunks, then
add everything to the bowl of rice with the seasoning,
whichever herbs you want to use, and a little olive oil.
5. Blend everything together by stirring gently with a large metal
spoon and serve.
Ham and Corn Quiche
Yield > 4
people
Ingredients :
PASTRY:
1 cup flour, plain
90 gm butter
1 x egg yolks
1/10 tsp salt
1 x lemon
FILLING:
20 gm butter
1 tsp garlic, crushed
4 x spring onions
100 gm ham
130 gm corn kernels
4 x eggs
250 ml cream
1/4 cup milk
1/2 cup grated tasty cheese
Method :
• Pastry:
Sift flour and salt into a bowl, rub in butter, add egg yolk and
lemon juice and mix to a firm dough. Cover and refrigerate 20
minutes. Roll dough out large enough to line a 25cm flan tin,
trim the edges. Cover pastry with greaseproof paper and fill
with dried beans or rice to hold in shape while cooking. Bake in
a moderate oven for 7 minutes, remove paper and beans and
bake a further 7 minutes. Set aside until required.
• Whisk eggs, cream, milk and cheeses together and set
aside.
• Dice ham. Slice spring onions.
• Melt butter in a pan and cook garlic, spring onions and
ham about 2 minutes until tender.
• Spread ham mixture and corn evenly over pastry. Pour
over egg mixture and sprinkle with paprika. Bake in a
moderate oven for about 30 minutes or until set.
people
Ingredients :
PASTRY:
1 cup flour, plain
90 gm butter
1 x egg yolks
1/10 tsp salt
1 x lemon
FILLING:
20 gm butter
1 tsp garlic, crushed
4 x spring onions
100 gm ham
130 gm corn kernels
4 x eggs
250 ml cream
1/4 cup milk
1/2 cup grated tasty cheese
Method :
• Pastry:
Sift flour and salt into a bowl, rub in butter, add egg yolk and
lemon juice and mix to a firm dough. Cover and refrigerate 20
minutes. Roll dough out large enough to line a 25cm flan tin,
trim the edges. Cover pastry with greaseproof paper and fill
with dried beans or rice to hold in shape while cooking. Bake in
a moderate oven for 7 minutes, remove paper and beans and
bake a further 7 minutes. Set aside until required.
• Whisk eggs, cream, milk and cheeses together and set
aside.
• Dice ham. Slice spring onions.
• Melt butter in a pan and cook garlic, spring onions and
ham about 2 minutes until tender.
• Spread ham mixture and corn evenly over pastry. Pour
over egg mixture and sprinkle with paprika. Bake in a
moderate oven for about 30 minutes or until set.
PÂTÉ EN CROÛTE
This could be a starter, part of a cold buffet or a meal in its own
right with salad, and it’s nowhere near as tricky and time
consuming as it would be if you made the pastry yourself.
1 lb (400–500 g) streaky bacon
3⁄4 lb (350 g) chicken livers or lambs’ liver (or a mixture of both)
1 onion
1 clove of garlic
4 tbsp breadcrumbs
1⁄2 small glass of sherry
2 tsp French mustard
1 tsp nutmeg
Black pepper
1⁄2 lb (225 g) puff pastry
1 egg, beaten
Splash of milk
Method
1. Put about half the bacon and all the liver through a mincer, or
pulse gradually in a food processor until the meat is lumpy and
uneven in texture (like coarse pâté, in other words).
2. Add the finely chopped onion, crushed garlic, breadcrumbs,
sherry, mustard, nutmeg and black pepper to the meat mixture
and squish it all together with your hands.
3. Flatten the remaining bacon rashers as much as you can by
stretching them gently with a blunt knife. Line a lightly oiled
standard-size loaf tin with the flattened rashers, saving 2 or 3
for the top.
4. Put the pâté mixture into the tin as evenly as possible. Fold the
overlapping ends of the bacon rashers across the top and put the
other rashers down the middle. (It doesn’t have to look too perfect;
once it’s wrapped in the pastry any imperfections won’t show.)
5. Cover the tin tightly with a layer of foil then place in a deep-sided
casserole dish half-full of hot water and bake in the oven on Gas
Mark 4 (180ºC) for 30–40 minutes until the meat juices are
faintly pink and the pâté has shrunk away from the sides of the tin.
(You could put the loaf tin straight onto a shelf in the oven rather
than in a water bath, but this way stops the pâté drying out.)
6. Carefully strain off the fat and leave the pâté to cool in the tin.
7. Meanwhile, roll out the puff pastry on a floured surface to
make a square that looks large enough to completely cover the
pâté with a bit left over. Break the egg into a cup or small bowl
and beat with a splash of milk.
8. Ease the pâté out of the tin, place upside down in the middle
of the pastry and brush with beaten egg then fold the pastry
over the pâté as neatly as you can, trimming the ends and
sealing the joins with more of the egg mixture.
9. Turn the pâté the right way up, brush all over with egg and
use the pastry trimmings to make leaves or flower shapes for
decoration, glazing again with the rest of the egg and milk.
10. Place the Pâté en Croûte on a lightly greased oven tray and
bake in a hot oven, Gas Mark 6 (200ºC) for about half an
hour, or until the pastry is a deep golden brown. Cool for a
few minutes before transferring to the fridge.
right with salad, and it’s nowhere near as tricky and time
consuming as it would be if you made the pastry yourself.
1 lb (400–500 g) streaky bacon
3⁄4 lb (350 g) chicken livers or lambs’ liver (or a mixture of both)
1 onion
1 clove of garlic
4 tbsp breadcrumbs
1⁄2 small glass of sherry
2 tsp French mustard
1 tsp nutmeg
Black pepper
1⁄2 lb (225 g) puff pastry
1 egg, beaten
Splash of milk
Method
1. Put about half the bacon and all the liver through a mincer, or
pulse gradually in a food processor until the meat is lumpy and
uneven in texture (like coarse pâté, in other words).
2. Add the finely chopped onion, crushed garlic, breadcrumbs,
sherry, mustard, nutmeg and black pepper to the meat mixture
and squish it all together with your hands.
3. Flatten the remaining bacon rashers as much as you can by
stretching them gently with a blunt knife. Line a lightly oiled
standard-size loaf tin with the flattened rashers, saving 2 or 3
for the top.
4. Put the pâté mixture into the tin as evenly as possible. Fold the
overlapping ends of the bacon rashers across the top and put the
other rashers down the middle. (It doesn’t have to look too perfect;
once it’s wrapped in the pastry any imperfections won’t show.)
5. Cover the tin tightly with a layer of foil then place in a deep-sided
casserole dish half-full of hot water and bake in the oven on Gas
Mark 4 (180ºC) for 30–40 minutes until the meat juices are
faintly pink and the pâté has shrunk away from the sides of the tin.
(You could put the loaf tin straight onto a shelf in the oven rather
than in a water bath, but this way stops the pâté drying out.)
6. Carefully strain off the fat and leave the pâté to cool in the tin.
7. Meanwhile, roll out the puff pastry on a floured surface to
make a square that looks large enough to completely cover the
pâté with a bit left over. Break the egg into a cup or small bowl
and beat with a splash of milk.
8. Ease the pâté out of the tin, place upside down in the middle
of the pastry and brush with beaten egg then fold the pastry
over the pâté as neatly as you can, trimming the ends and
sealing the joins with more of the egg mixture.
9. Turn the pâté the right way up, brush all over with egg and
use the pastry trimmings to make leaves or flower shapes for
decoration, glazing again with the rest of the egg and milk.
10. Place the Pâté en Croûte on a lightly greased oven tray and
bake in a hot oven, Gas Mark 6 (200ºC) for about half an
hour, or until the pastry is a deep golden brown. Cool for a
few minutes before transferring to the fridge.
Hake Almondine
Yield > 4 Servings
Ingredients :
1 x Butter/margarine
1/3 cup Almonds, sliced
1/4 tsp Dill weed
2 tsp Lemon juice
2 tsp Whiskey, rum, favorite "booz
1/4 tsp Salt
1 lb Hake fillets
Method :
• Need to get fancy - or even if you want to treat yourself -
while waiting for the guts to be back in your kitchen. Zap
everything but fish in MW safe dish (I use clear glass) until
almonds are brown (5-7 min.) Lay fish fillets on mixture & coat
both sides, then zap for 6 min. (No need to turn them while
cooking.) Serve with rice.
Ingredients :
1 x Butter/margarine
1/3 cup Almonds, sliced
1/4 tsp Dill weed
2 tsp Lemon juice
2 tsp Whiskey, rum, favorite "booz
1/4 tsp Salt
1 lb Hake fillets
Method :
• Need to get fancy - or even if you want to treat yourself -
while waiting for the guts to be back in your kitchen. Zap
everything but fish in MW safe dish (I use clear glass) until
almonds are brown (5-7 min.) Lay fish fillets on mixture & coat
both sides, then zap for 6 min. (No need to turn them while
cooking.) Serve with rice.
CORONATION CHICKEN (OR QUORN)
There are lots of variations of this classic, and the easiest version
of all is made by simply mixing a jar of mild curry paste with a
carton (or two) of natural yoghurt and adding a handful of
sultanas or chopped dried apricots.
My version is not much more complicated than that really,
except I don’t use ready-made curry paste, and this method works
best if you use a food processor to blend the sauce at step 4.
This is a great way to use up leftover chicken; the amount of
sauce here is enough for roughly 1lb (450 g) of meat, or a 300 g
packet of Quorn.
Chicken (or Quorn)
1 tin of apricots
1 onion
Lemon juice (say 2 tbsp)
3 heaped tbsp of couscous
1 tbsp tomato purée
1⁄2 glass white wine
1 level tsp turmeric
1 rounded tsp mild or medium curry powder
1 small sachet of coconut (or 1⁄2 tin of coconut milk)
2 tbsp natural yoghurt
Butter
Method
1. Warm some butter in a pan and gently fry the chopped onion
for a couple of minutes until soft but without any colour.
2. Add the turmeric, curry powder, tomato purée, wine, lemon
juice, couscous and all the juice from the tin of apricots to the
pan, simmering over a medium-high heat for a few minutes to
slightly reduce the liquid.
3. Take the pan off the heat and allow the sauce to cool for about
30 minutes.
4. Whiz the sauce in a food processor with the apricots then add
the coconut and yoghurt and blend for another minute.
5. Combine the sauce with the cooked meat or Quorn and store
in the fridge.
of all is made by simply mixing a jar of mild curry paste with a
carton (or two) of natural yoghurt and adding a handful of
sultanas or chopped dried apricots.
My version is not much more complicated than that really,
except I don’t use ready-made curry paste, and this method works
best if you use a food processor to blend the sauce at step 4.
This is a great way to use up leftover chicken; the amount of
sauce here is enough for roughly 1lb (450 g) of meat, or a 300 g
packet of Quorn.
Chicken (or Quorn)
1 tin of apricots
1 onion
Lemon juice (say 2 tbsp)
3 heaped tbsp of couscous
1 tbsp tomato purée
1⁄2 glass white wine
1 level tsp turmeric
1 rounded tsp mild or medium curry powder
1 small sachet of coconut (or 1⁄2 tin of coconut milk)
2 tbsp natural yoghurt
Butter
Method
1. Warm some butter in a pan and gently fry the chopped onion
for a couple of minutes until soft but without any colour.
2. Add the turmeric, curry powder, tomato purée, wine, lemon
juice, couscous and all the juice from the tin of apricots to the
pan, simmering over a medium-high heat for a few minutes to
slightly reduce the liquid.
3. Take the pan off the heat and allow the sauce to cool for about
30 minutes.
4. Whiz the sauce in a food processor with the apricots then add
the coconut and yoghurt and blend for another minute.
5. Combine the sauce with the cooked meat or Quorn and store
in the fridge.
SCOTCH EGGS
Along with home-made sausage rolls, pizza, chicken nuggets and
chips and curry sauce, I’d put Scotch eggs in the healthy junk food
category, and once you’ve made your own you’ll never want to eat
a bright orange sawdust-and-sausagemeat shop-bought one ever
again. (Now that really is junk food.)
Deep-fry them for speed if you like, but you’ll get a better result
by shallow frying the Scotch eggs for a few minutes, turning them
often, then finishing them off in the oven.
Delicious hot or cold.
6 hard-boiled eggs
1 lb (450–500 g) pork mince
1 packet of stuffing mix (any flavour)
Breadcrumbs
Flour
Oil
Method
1. Preheat the oven to Gas Mark 6 (200ºC) and warm about 1⁄2
in (1.25 cm) of oil in a large pan.
2. Peel the hard-boiled eggs and carefully rinse away any bits of
shell and skin before coating them with a little flour.
3. Make up the stuffing mix according to the packet instructions
and squish together with the meat.
4. Spread the breadcrumbs out on a dinner plate and divide the
meat mixture into 6 pieces; one for each egg.
5. Flatten each piece of meat mixture in your hands to start with,
then fold and smooth the meat around the eggs, pinching any
cracks or splits together with your fingers.
6. Roll the Scotch eggs in the breadcrumbs then fry them two or
three at a time for a very few minutes, turning frequently to
get them crisp and brown all over, before baking them in the
oven for about 15 minutes.
7. Serve with lots of salad and crisps.
chips and curry sauce, I’d put Scotch eggs in the healthy junk food
category, and once you’ve made your own you’ll never want to eat
a bright orange sawdust-and-sausagemeat shop-bought one ever
again. (Now that really is junk food.)
Deep-fry them for speed if you like, but you’ll get a better result
by shallow frying the Scotch eggs for a few minutes, turning them
often, then finishing them off in the oven.
Delicious hot or cold.
6 hard-boiled eggs
1 lb (450–500 g) pork mince
1 packet of stuffing mix (any flavour)
Breadcrumbs
Flour
Oil
Method
1. Preheat the oven to Gas Mark 6 (200ºC) and warm about 1⁄2
in (1.25 cm) of oil in a large pan.
2. Peel the hard-boiled eggs and carefully rinse away any bits of
shell and skin before coating them with a little flour.
3. Make up the stuffing mix according to the packet instructions
and squish together with the meat.
4. Spread the breadcrumbs out on a dinner plate and divide the
meat mixture into 6 pieces; one for each egg.
5. Flatten each piece of meat mixture in your hands to start with,
then fold and smooth the meat around the eggs, pinching any
cracks or splits together with your fingers.
6. Roll the Scotch eggs in the breadcrumbs then fry them two or
three at a time for a very few minutes, turning frequently to
get them crisp and brown all over, before baking them in the
oven for about 15 minutes.
7. Serve with lots of salad and crisps.
Guinea Hen "Foresters"
Yield > 4
Ingredients :
1 tbl Butter
1/4 lb Salt pork diced
12 sm White onions
5 lb Ready-to-cook guinea hens
(2 hens)
1 lb Potatoes diced
1/2 cup Clear chicken broth
1/4 tsp Salt
1 pch Pepper
1 tbl Vegetable oil
1 cup Sliced mushrooms fresh or
canned
Method :
• In heatproof casserole, heat butter. Add salt pork and
onions, and cook until slightly browned. Remove salt pork and
onions and set aside. Add guinea hens to pan. Cook for 10
minutes, or until well browned on all sides. Return onions and
salt pork to pan. Add potatoes, chicken broth, salt, and
pepper. Bake at 400 degrees for 30 minutes, or until meat is
tender.
• Meanwhile, in small saucepan, heat oil. Add mushrooms
and cook for 10 minutes. Add mushrooms to guinea hen
casserole, just before serving. Serve hot.
• Suggested Wine: A light red wine; chilled dry white wine;
or a rose wine.
Ingredients :
1 tbl Butter
1/4 lb Salt pork diced
12 sm White onions
5 lb Ready-to-cook guinea hens
(2 hens)
1 lb Potatoes diced
1/2 cup Clear chicken broth
1/4 tsp Salt
1 pch Pepper
1 tbl Vegetable oil
1 cup Sliced mushrooms fresh or
canned
Method :
• In heatproof casserole, heat butter. Add salt pork and
onions, and cook until slightly browned. Remove salt pork and
onions and set aside. Add guinea hens to pan. Cook for 10
minutes, or until well browned on all sides. Return onions and
salt pork to pan. Add potatoes, chicken broth, salt, and
pepper. Bake at 400 degrees for 30 minutes, or until meat is
tender.
• Meanwhile, in small saucepan, heat oil. Add mushrooms
and cook for 10 minutes. Add mushrooms to guinea hen
casserole, just before serving. Serve hot.
• Suggested Wine: A light red wine; chilled dry white wine;
or a rose wine.
Grilled Salmon, Warm French Potato Salad, Tomato Vinaigrette
Yield > 4
Ingredients :
1 lb Russet or baking potatoes
6 oz fresh young green beans
trimmed, and
sliced into 1" pieces
2 x scallions, white part only
thinly sliced
TOMATO VINAIGRETTE
1 1/2 tbl olive oil
1 tbl water
1 1/2 tbl white wine vinegar
1/4 tsp Dijon mustard
1/8 tsp garlic powder
1 sm tomato - (4 oz) seeded, and
finely chopped
1 tbl chopped fresh basil
1 tbl chopped parsley
1/4 tsp salt (optional)
Freshly-ground black
pepper to taste
1 1/4 lb fresh salmon fillets skinned,
and
cut into 4 equal pieces
Fresh basil sprigs fo
Method :
• Start the grill or preheat the broiler.
• Peel the potatoes and cut into quarters. Place in lightly
salted water; boil until tender when tested with the sharp point
of a knife.
• Cook the beans in boiling water to cover until just crisp,
about 4 minutes. Drain and refresh in ice water. Drain again.
Place in a medium bowl. Combine with scallions.
• Meanwhile, whisk together the vinaigrette ingredients.
Set aside.
• Drain the Potatoes and cut into thin slices. Place in bowl
with the beans. Whisk the vinaigrette and pour over potatoes
and beans. Toss to evenly coat.
• Grill or broil the salmon for 4 to 5 minutes per side until
done, carefully turning once.
• Mound the potato salad on 4 serving plates. Top each
with a grilled salmon fillet. If desired, garnish with a sprig of
basil.
• This recipe yields 4 servings.
Ingredients :
1 lb Russet or baking potatoes
6 oz fresh young green beans
trimmed, and
sliced into 1" pieces
2 x scallions, white part only
thinly sliced
TOMATO VINAIGRETTE
1 1/2 tbl olive oil
1 tbl water
1 1/2 tbl white wine vinegar
1/4 tsp Dijon mustard
1/8 tsp garlic powder
1 sm tomato - (4 oz) seeded, and
finely chopped
1 tbl chopped fresh basil
1 tbl chopped parsley
1/4 tsp salt (optional)
Freshly-ground black
pepper to taste
1 1/4 lb fresh salmon fillets skinned,
and
cut into 4 equal pieces
Fresh basil sprigs fo
Method :
• Start the grill or preheat the broiler.
• Peel the potatoes and cut into quarters. Place in lightly
salted water; boil until tender when tested with the sharp point
of a knife.
• Cook the beans in boiling water to cover until just crisp,
about 4 minutes. Drain and refresh in ice water. Drain again.
Place in a medium bowl. Combine with scallions.
• Meanwhile, whisk together the vinaigrette ingredients.
Set aside.
• Drain the Potatoes and cut into thin slices. Place in bowl
with the beans. Whisk the vinaigrette and pour over potatoes
and beans. Toss to evenly coat.
• Grill or broil the salmon for 4 to 5 minutes per side until
done, carefully turning once.
• Mound the potato salad on 4 serving plates. Top each
with a grilled salmon fillet. If desired, garnish with a sprig of
basil.
• This recipe yields 4 servings.
Grandma Sofie's Split Pea Soup with French Bread Croutons
Yield > 6
Servings
Ingredients :
SOUP
1 lb Split peas
1/2 lb Bacon
1 lrg Onion, chopped
2 lrg Stalks celery
3 tbl Parsley, chopped
CROUTONS
1 loaf sourdough French bread
1/4 cup Butter, or more if needed
1 x Garlic clove, minced (opt.)
Method :
• This is NOT low-fat, low-calorie, or low _anything_ for
that matter, but absolutely delicious and an all-time family
favorite!
• Rinse peas in cold water and bring to a boil in 3 quarts of
water. Cut bacon small and brown with onion. Add with
drippings to peas. Cook until peas are soft and just starting to
disintegrate, about one hour, stirring occasionally to prevent
the solids from settling out and sticking to the bottom of the
pot. Chop celery small and add with parsley to the soup and
cook until the celery is soft, about 15 minutes more. Thin with
water if necessary to the proper consistency; it should be like
light cream with little bits of pea still visible. If too thick, it is
more like 'pea porridge' and not as appetizing.
• Meanwhile, make the croutons. Cut the bread (leave
crust on) into 3/4" cubes. Melt the butter in a frying pan
(Grandma Sofie used a heavy cast iron one), and when the
foam is just through dying down but before the butter begins
to brown, add the bread cubes in batches sized according to
the size of your pan: The croutons should never be more than
one layer deep.
• Sometimes Grandma Sofie sauteed a little bit of garlic in
the butter before adding the bread and sometimes not - the
croutons are good both ways. I think that living all of her life in
California sometimes overrode her German upbringing and
that's how the garlic snuck in!
• Fry the bread cubes over MEDIUM heat until dark golden,
stirring and tossing frequently to brown on all sides. Take your
time about this, as if you get the butter too hot it will burn and
taste bitter. If the croutons are done correctly, they will be
crisp and fairly dry and light enough to float on top of the
soup.
• Ladle the hot soup into bowls and pass the croutons in a
basket for each person to add at the table.
• Note that you _could_ get by with a half a loaf of French
bread for the croutons, but only if you're alone while you're
making the soup. Otherwise, the croutons have a tendency to
'dissappear' when you're not looking!
• was one of those cooks who never used recipes; I wrote
this down one time while watching her make it. - Linda
Hurlbert Shogren
Servings
Ingredients :
SOUP
1 lb Split peas
1/2 lb Bacon
1 lrg Onion, chopped
2 lrg Stalks celery
3 tbl Parsley, chopped
CROUTONS
1 loaf sourdough French bread
1/4 cup Butter, or more if needed
1 x Garlic clove, minced (opt.)
Method :
• This is NOT low-fat, low-calorie, or low _anything_ for
that matter, but absolutely delicious and an all-time family
favorite!
• Rinse peas in cold water and bring to a boil in 3 quarts of
water. Cut bacon small and brown with onion. Add with
drippings to peas. Cook until peas are soft and just starting to
disintegrate, about one hour, stirring occasionally to prevent
the solids from settling out and sticking to the bottom of the
pot. Chop celery small and add with parsley to the soup and
cook until the celery is soft, about 15 minutes more. Thin with
water if necessary to the proper consistency; it should be like
light cream with little bits of pea still visible. If too thick, it is
more like 'pea porridge' and not as appetizing.
• Meanwhile, make the croutons. Cut the bread (leave
crust on) into 3/4" cubes. Melt the butter in a frying pan
(Grandma Sofie used a heavy cast iron one), and when the
foam is just through dying down but before the butter begins
to brown, add the bread cubes in batches sized according to
the size of your pan: The croutons should never be more than
one layer deep.
• Sometimes Grandma Sofie sauteed a little bit of garlic in
the butter before adding the bread and sometimes not - the
croutons are good both ways. I think that living all of her life in
California sometimes overrode her German upbringing and
that's how the garlic snuck in!
• Fry the bread cubes over MEDIUM heat until dark golden,
stirring and tossing frequently to brown on all sides. Take your
time about this, as if you get the butter too hot it will burn and
taste bitter. If the croutons are done correctly, they will be
crisp and fairly dry and light enough to float on top of the
soup.
• Ladle the hot soup into bowls and pass the croutons in a
basket for each person to add at the table.
• Note that you _could_ get by with a half a loaf of French
bread for the croutons, but only if you're alone while you're
making the soup. Otherwise, the croutons have a tendency to
'dissappear' when you're not looking!
• was one of those cooks who never used recipes; I wrote
this down one time while watching her make it. - Linda
Hurlbert Shogren
Goma Jayu-Ae (Soy and Sesame-Seed Dressing with French Beans)
Yield > 6
Servings
Ingredients :
1 lb French beans
3/8 pt Niban Dashi
1 pch MSG
1/4 tsp Soy Sauce
1 pch Salt
2 1/2 tsp Sugar
1 1/2 tsp Sake
DRESSING
1 1/2 oz White Sesame Seed,
Ground
1 1/2 tsp Sugar
2 1/2 tbl Sake
5 tsp Soy Sauce
Method :
• PREPARE IN ADVANCE:
Snip off ends of french beans and discard. Cut beans into 1/2"
lengths.
• Drop them into 3/4 pt of lightly salted boiling water,
reduce heat and cook briskly, about 8-10 minutes until beans
are tender but still slightly resistant to bite. Drain and run
under cold water.
• Put the Dashi, Sugar, 1/4 t Salt, MSG, Sake and Soy
Sauce into a pan.
• Bring to a boil. Add the beans, return to boil. Remove
from heat and let cool to room temperature.
• DRESSING:
Heat Sake to likewarm over a high heat. Ignite Sake and let
burn until the flame dies out. Pour Sake into a small bowl and
let cool to room temperature. Add all ingredients and mix
thoroughly.
• TO SERVE:
Toss together the french beans and dressing, serve at room
temperature.
Servings
Ingredients :
1 lb French beans
3/8 pt Niban Dashi
1 pch MSG
1/4 tsp Soy Sauce
1 pch Salt
2 1/2 tsp Sugar
1 1/2 tsp Sake
DRESSING
1 1/2 oz White Sesame Seed,
Ground
1 1/2 tsp Sugar
2 1/2 tbl Sake
5 tsp Soy Sauce
Method :
• PREPARE IN ADVANCE:
Snip off ends of french beans and discard. Cut beans into 1/2"
lengths.
• Drop them into 3/4 pt of lightly salted boiling water,
reduce heat and cook briskly, about 8-10 minutes until beans
are tender but still slightly resistant to bite. Drain and run
under cold water.
• Put the Dashi, Sugar, 1/4 t Salt, MSG, Sake and Soy
Sauce into a pan.
• Bring to a boil. Add the beans, return to boil. Remove
from heat and let cool to room temperature.
• DRESSING:
Heat Sake to likewarm over a high heat. Ignite Sake and let
burn until the flame dies out. Pour Sake into a small bowl and
let cool to room temperature. Add all ingredients and mix
thoroughly.
• TO SERVE:
Toss together the french beans and dressing, serve at room
temperature.
Gateau Marronierau Chocolat
Yield > 10
Servings
Ingredients :
7 oz Unsweetened chestnut
4 x Eggs, separated
1 cup Sugar
7 oz Unsweetened chestnut puree
1 tbl Butter
1 tbl Flour
1/2 cup Chopped chestnuts
FROSTING
5 oz Semisweet chocolate
2 tbl Water
2 x Egg yolks
1/2 cup Whipping cream
1/2 tbl Rum
GLAZE
4 oz Semisweet chocolate
1/4 cup Rum (preferably dark)
6 oz Softened butter
Method :
• Melt chocolate over low heat or in a double boiler.
Remove and set aside to cool. Preheat over to 350F. Beat the
egg yolks with 3/4 cup of sugar untilo very light and thickened.
Add the chestnut puree and then the cooled chocolate, beating
until just mixed. In a separate bowl, beat the egg whites with
remaining 1/4 cup sugar until stiff but not dry. Fold into the
chocolate and chestnut mixture. Pour into a 9 in spring-form or
layer cake pan which has been buttered and floured. Bake in
preheat oven for 30 to 35 minutes. Let the cake cool
thoroughly. Invert the cake onto a platter and cover with a
generous layer of frosting, making sure it is as smooth as
posible. Chill the cake until it is firm to the touch. Pour the
glaze over the top and sides of the cake, covering it
completely. Garnish with chestnuts. FROSTING: Melt the
chocolate in the water. Beat in the egg yolks over heat until
the mixture is thickened. Set aside to cool, but do not allow it
to set completely. Whip the cream and fold into cooled
chocolate mixture, adding the rum at the last minute. Glaze:
Melt the chocolate with the rum and stir until smooth. Whisk in
the butter until completely melted.
• Let stand until thickened and cool.
• LA TERRASSE
• MUSCAT DE BEAUNES DE VENICE,1978
Servings
Ingredients :
7 oz Unsweetened chestnut
4 x Eggs, separated
1 cup Sugar
7 oz Unsweetened chestnut puree
1 tbl Butter
1 tbl Flour
1/2 cup Chopped chestnuts
FROSTING
5 oz Semisweet chocolate
2 tbl Water
2 x Egg yolks
1/2 cup Whipping cream
1/2 tbl Rum
GLAZE
4 oz Semisweet chocolate
1/4 cup Rum (preferably dark)
6 oz Softened butter
Method :
• Melt chocolate over low heat or in a double boiler.
Remove and set aside to cool. Preheat over to 350F. Beat the
egg yolks with 3/4 cup of sugar untilo very light and thickened.
Add the chestnut puree and then the cooled chocolate, beating
until just mixed. In a separate bowl, beat the egg whites with
remaining 1/4 cup sugar until stiff but not dry. Fold into the
chocolate and chestnut mixture. Pour into a 9 in spring-form or
layer cake pan which has been buttered and floured. Bake in
preheat oven for 30 to 35 minutes. Let the cake cool
thoroughly. Invert the cake onto a platter and cover with a
generous layer of frosting, making sure it is as smooth as
posible. Chill the cake until it is firm to the touch. Pour the
glaze over the top and sides of the cake, covering it
completely. Garnish with chestnuts. FROSTING: Melt the
chocolate in the water. Beat in the egg yolks over heat until
the mixture is thickened. Set aside to cool, but do not allow it
to set completely. Whip the cream and fold into cooled
chocolate mixture, adding the rum at the last minute. Glaze:
Melt the chocolate with the rum and stir until smooth. Whisk in
the butter until completely melted.
• Let stand until thickened and cool.
• LA TERRASSE
• MUSCAT DE BEAUNES DE VENICE,1978
Gateau De Carrottes
Yield > 6
Servings
Ingredients :
1/2 lb Mattane shrimp
Salt
1 lb Carrots, scrubbed
1/2 x Onion, thinly sliced
1 cup White wine
1/4 lb Butter
1 x Shallot, chopped
Pepper to taste
Nutmeg
2 x Eggs
1/2 cup Whipping cream
2 oz Wiss cheese, grated
1 tsp Cornstarch
Method :
• Boil shrimp 3-4 min., until barely cooked, in 2 cups water
& 1-1/2 tsp. salt. Remove with a slotted spoon. Remove from
shells & reserve; return shells to pot. Chop 1/2 carrot & add to
pot, w/ sliced onion & wine. Return to boil, reduce heat, &
simmer 20 min. Strain & reserve. Cut carrots into 1 in. slices.
Melt butter in heavy pan; add chopped shallot & saute until
soft. Add carrots, 2 cups strained shrimp stock, &
salt,pepper,nutmeg to taste. Boil,reduce heat, simmer until
carrots are tender & stock is thick.
• Remove from heat & cool to room temp. Mix cooked
vegetables w/ eggs, cream, Swiss cheese, & cornstarch. Puree
in blender. Heat oven to 350. Mix vegetable mixture w/ 1/2
cooked shrimp. Divide mixture among 6 buttered custard cups
& place in deep baking pan. Add 1 in. hot water. Bake 15 min.,
until knife inserted comes out clean. Cool.
• FROGGY'S
• GREEN BAY ROAD, CHICAGO
• POUILLY-FUISSE
Servings
Ingredients :
1/2 lb Mattane shrimp
Salt
1 lb Carrots, scrubbed
1/2 x Onion, thinly sliced
1 cup White wine
1/4 lb Butter
1 x Shallot, chopped
Pepper to taste
Nutmeg
2 x Eggs
1/2 cup Whipping cream
2 oz Wiss cheese, grated
1 tsp Cornstarch
Method :
• Boil shrimp 3-4 min., until barely cooked, in 2 cups water
& 1-1/2 tsp. salt. Remove with a slotted spoon. Remove from
shells & reserve; return shells to pot. Chop 1/2 carrot & add to
pot, w/ sliced onion & wine. Return to boil, reduce heat, &
simmer 20 min. Strain & reserve. Cut carrots into 1 in. slices.
Melt butter in heavy pan; add chopped shallot & saute until
soft. Add carrots, 2 cups strained shrimp stock, &
salt,pepper,nutmeg to taste. Boil,reduce heat, simmer until
carrots are tender & stock is thick.
• Remove from heat & cool to room temp. Mix cooked
vegetables w/ eggs, cream, Swiss cheese, & cornstarch. Puree
in blender. Heat oven to 350. Mix vegetable mixture w/ 1/2
cooked shrimp. Divide mixture among 6 buttered custard cups
& place in deep baking pan. Add 1 in. hot water. Bake 15 min.,
until knife inserted comes out clean. Cool.
• FROGGY'S
• GREEN BAY ROAD, CHICAGO
• POUILLY-FUISSE
Gambettes De Volaille
Yield > 6
Servings
Ingredients :
3/4 cup Skinned and boned lean
chicken meat
Salt
Freshly ground white pepper
1 pch Freshly grated nutmeg
3/4 cup Whipping cream
4 lrg Chicken legs (including
thigh), boned
Freshly ground black pepper
2 cup Chicken stock (see recipe)
3 tbl Cognac
1/2 cup Sauterne
4 tbl Unsalted butter
Chopped fresh parsley
Method :
• Place the chicken meat in the bowl of a food processor
fitted with a steel blade. Coarsely chop the meat. Season with
salt, white pepper, and nutmeg.
• With the machine running, slowly pour the cream through
the feed tube. The mixture should be smooth and wellblended.
Place in a bowl, cover with plastic wrap and chill.
Sprinkle the chicken leg cavity (from which the bones were
removed) with salt and black pepper. Stuff with the chicken
meat mixture, reconstructing as closely as possible the shape
of the leg and thigh. Wrap each stuffed leg in aluminum foil,
twisting the ends to prevent stuffing from escaping. Preheat
oven to 180. Place the wrapped legs in a 2-quart stainless
steel pot. Add the stock, Cognac and sauterne. Gradually bring
to a boil. Cover, lower heat and simmer 15 minutes. Turn the
wrapped legs over, recover pot and cook another 15 minutes.
The legs should be just covered with liquid. Remove the legs
from the pot and place on a platter.
• Keep warm in preheated oven. Reduce the liquid in the
pot over medium-high heat to 1/4 cup or until syrupy. Remove
from heat and add butter in small pieces, whisking vigorously.
Add more butter only after the previous addition has been
absorbed. Add any juices that have accumulated on the platter
in the oven. Taste the sauce and add more salt and black
pepper if needed. Unwrap the chicken legs and place on a
heated serving platter. Pour the sauce over and sprinkle with
parsley. Serve immediately.
• Note: Uncooked
chicken can be frozen. Cooked chicken can be refrigerated in
foil. To reheat, place in preheated 300 oven 20 minutes.
• WINE: BARSAC
Servings
Ingredients :
3/4 cup Skinned and boned lean
chicken meat
Salt
Freshly ground white pepper
1 pch Freshly grated nutmeg
3/4 cup Whipping cream
4 lrg Chicken legs (including
thigh), boned
Freshly ground black pepper
2 cup Chicken stock (see recipe)
3 tbl Cognac
1/2 cup Sauterne
4 tbl Unsalted butter
Chopped fresh parsley
Method :
• Place the chicken meat in the bowl of a food processor
fitted with a steel blade. Coarsely chop the meat. Season with
salt, white pepper, and nutmeg.
• With the machine running, slowly pour the cream through
the feed tube. The mixture should be smooth and wellblended.
Place in a bowl, cover with plastic wrap and chill.
Sprinkle the chicken leg cavity (from which the bones were
removed) with salt and black pepper. Stuff with the chicken
meat mixture, reconstructing as closely as possible the shape
of the leg and thigh. Wrap each stuffed leg in aluminum foil,
twisting the ends to prevent stuffing from escaping. Preheat
oven to 180. Place the wrapped legs in a 2-quart stainless
steel pot. Add the stock, Cognac and sauterne. Gradually bring
to a boil. Cover, lower heat and simmer 15 minutes. Turn the
wrapped legs over, recover pot and cook another 15 minutes.
The legs should be just covered with liquid. Remove the legs
from the pot and place on a platter.
• Keep warm in preheated oven. Reduce the liquid in the
pot over medium-high heat to 1/4 cup or until syrupy. Remove
from heat and add butter in small pieces, whisking vigorously.
Add more butter only after the previous addition has been
absorbed. Add any juices that have accumulated on the platter
in the oven. Taste the sauce and add more salt and black
pepper if needed. Unwrap the chicken legs and place on a
heated serving platter. Pour the sauce over and sprinkle with
parsley. Serve immediately.
• Note: Uncooked
chicken can be frozen. Cooked chicken can be refrigerated in
foil. To reheat, place in preheated 300 oven 20 minutes.
• WINE: BARSAC
Game Hollandaise
Yield > 4
people
Ingredients :
1/2 tbl White vinegar
1 tbl White wine
2 x egg yolks
125 gm butter
1 x lemon
salt, pepper
2 tbl Game glaze
Method :
• Make a sabayon by whisking vinegar, wine and egg yolks
over a pan of simmering water until thick and creamy.
• Gradually whisk in the soft butter, a little at a time. do
not allow it to get too hot. Sauce should thick enough to coat a
spoon. Finish with warm game glaze and a squeeze of lemon
juice.
• Store in a warm place until required and give it a whisk
every now and then. This sauce does not keep well so prepare
just before using.
• Note - This sauce can separate so be careful.
people
Ingredients :
1/2 tbl White vinegar
1 tbl White wine
2 x egg yolks
125 gm butter
1 x lemon
salt, pepper
2 tbl Game glaze
Method :
• Make a sabayon by whisking vinegar, wine and egg yolks
over a pan of simmering water until thick and creamy.
• Gradually whisk in the soft butter, a little at a time. do
not allow it to get too hot. Sauce should thick enough to coat a
spoon. Finish with warm game glaze and a squeeze of lemon
juice.
• Store in a warm place until required and give it a whisk
every now and then. This sauce does not keep well so prepare
just before using.
• Note - This sauce can separate so be careful.
Galatoire's French Fried Eggplant
Yield > 4
Servings
• 1 Lg Long eggplant Salt 1 Egg White pepper to taste 3/4 c Milk
Oil for deep frying Flour Powdered sugar
• Peel eggplant and cut to size of large French fries. Soak 30 minutes in salted water. Rince and pat dry.
Make a batter with egg and milk and season well with salt and pepper. Dip eggplant into batter, roll in flour
and deep fry until golden. Sprinkle with additional salt and serve with powdered sugar.
• Serves 4 as hors d'oeuvre with cocktails, or as vegetable with entree.
Servings
• 1 Lg Long eggplant Salt 1 Egg White pepper to taste 3/4 c Milk
Oil for deep frying Flour Powdered sugar
• Peel eggplant and cut to size of large French fries. Soak 30 minutes in salted water. Rince and pat dry.
Make a batter with egg and milk and season well with salt and pepper. Dip eggplant into batter, roll in flour
and deep fry until golden. Sprinkle with additional salt and serve with powdered sugar.
• Serves 4 as hors d'oeuvre with cocktails, or as vegetable with entree.
Frozen Zabaglione
Yield > 6
Servings
Ingredients :
1 cup Water plus
2 tbl Water
1 1/2 cup Sugar
8 x Egg yolks
2 1/4 cup Whipping cream
1/2 cup Light Puerto Rican rum
Method :
• Combine the water and sugar. Let the sugar first dissolve
over low heat, stirring to prevent it from sticking from the
bottom. Then bring to a boil and simmer for 5 minutes.
Remove from heat. Beat the egg yolks at medium speed,
slowly adding the hot syrup. Beat until thick, fluffy and almost
white in color. Whip the cream until it is thick and will stand in
soft mounds. Fold the whipped cream and rum into the egg
mixture. Fill into individual coupe, parfait or glass bowls.
Freeze until firm.
• DANNY'S
• WINE: CHATEAU D'YQUEM, SAUTERNES
Servings
Ingredients :
1 cup Water plus
2 tbl Water
1 1/2 cup Sugar
8 x Egg yolks
2 1/4 cup Whipping cream
1/2 cup Light Puerto Rican rum
Method :
• Combine the water and sugar. Let the sugar first dissolve
over low heat, stirring to prevent it from sticking from the
bottom. Then bring to a boil and simmer for 5 minutes.
Remove from heat. Beat the egg yolks at medium speed,
slowly adding the hot syrup. Beat until thick, fluffy and almost
white in color. Whip the cream until it is thick and will stand in
soft mounds. Fold the whipped cream and rum into the egg
mixture. Fill into individual coupe, parfait or glass bowls.
Freeze until firm.
• DANNY'S
• WINE: CHATEAU D'YQUEM, SAUTERNES
Frenchs Chili O with a Kick
Ingredients :
2 pkt of French's Chili-O
Chili Powder
Cumin
2 lb of ground beef
2 can of red kidney beans
2 can Rotel tomatoes and peppers
Water
1 x splash of ketchup
Method :
• Brown meat and stir in both packs of seasoning. Add
beans and tomatoes and a cup of water. Bring to a boil,
stirring frequently. Lower heat to medium and simmer a few
hours uncovered. Add a splash of water when chili gets too
thick, and simmer some more. After about thirty minutes, add
a few shakes of cumin and chili powder, and repeat every
thirty minutes. Before serving, splash some ketchup in to allow
"mellowing" effects. Serve with tortilla chips and forget the
silverware.
2 pkt of French's Chili-O
Chili Powder
Cumin
2 lb of ground beef
2 can of red kidney beans
2 can Rotel tomatoes and peppers
Water
1 x splash of ketchup
Method :
• Brown meat and stir in both packs of seasoning. Add
beans and tomatoes and a cup of water. Bring to a boil,
stirring frequently. Lower heat to medium and simmer a few
hours uncovered. Add a splash of water when chili gets too
thick, and simmer some more. After about thirty minutes, add
a few shakes of cumin and chili powder, and repeat every
thirty minutes. Before serving, splash some ketchup in to allow
"mellowing" effects. Serve with tortilla chips and forget the
silverware.
French Wraps Chicken Crepe
Yield > 1
Ingredients :
2 1/2 tbl unsalted butter
8 oz fresh mushrooms, cut into
1/4 inch slices (2 to 2 1/2
cups sliced)
1 tbl finely diced onion
1 tbl finely chopped fresh
parsley
1 x clove garlic, finely chopped
1/2 tsp dried thyme
1/2 tsp salt or to taste
1/2 tsp ground pepper or to taste
1 lrg pinch dried rosemary
1 pch ground nutmeg
1 sm bay leaf
1/4 cup all-purpose flour
1/4 cup dry white wine
1 1/2 tsp dry sherry
1/3 cup milk, half-and-half or
cream
1 cup diced cooked chicken
Few drops of fresh lemon
juice
6 lrg homemade crepes (see
note)
1 x to 1 1/2 cups hot cooked
Method :
• Melt the butter in a large, heavy skillet over medium-high
heat. Add the mushrooms and onion and saute until they are
soft and give off their moisture but have not begun to brown or
color. Add the parsley, garlic, thyme, salt, pepper, rosemary,
nutmeg and bay leaf. Cook for 1 to 2 minutes, stirring
constantly.
• Remove the pan from the heat and sift in the flour,
stirring to create a roux or thick paste. Return to the heat and
continue to cook, stirring constantly, for 2 to 3 minutes.
Remove from heat again and slowly stir in the white wine and
sherry. Return to heat and continue to stir. (This also will
deglaze the pan, removing any brown bits or food stuck to the
pan.) Stir in the milk. Continue to stir until the mixture
thickens, about 5 minutes.
• Add the diced chicken and lemon juice. Bring the mixture
just to the boil.
• Reduce to medium-low and simmer, stirring, until the
chicken is heated through.
• To serve, place 1 crepe on each dinner plate. Spread 3 to
4 tablespoons of hot rice in a band across the middle of each
crepe. Top the rice with the chicken mixture. Fold the
uncovered "sides" of each crepe over the filling. Bon appetit!
• Note: At French Wrap, Thierry Moine makes large
buckwheat crepes for his savory dishes. You can substitute
your favorite recipe for all-purpose-flour crepes or buy large
flour tortillas for a south-of-the-border touch. Created by Dray
Nuttall for French Wrap
Ingredients :
2 1/2 tbl unsalted butter
8 oz fresh mushrooms, cut into
1/4 inch slices (2 to 2 1/2
cups sliced)
1 tbl finely diced onion
1 tbl finely chopped fresh
parsley
1 x clove garlic, finely chopped
1/2 tsp dried thyme
1/2 tsp salt or to taste
1/2 tsp ground pepper or to taste
1 lrg pinch dried rosemary
1 pch ground nutmeg
1 sm bay leaf
1/4 cup all-purpose flour
1/4 cup dry white wine
1 1/2 tsp dry sherry
1/3 cup milk, half-and-half or
cream
1 cup diced cooked chicken
Few drops of fresh lemon
juice
6 lrg homemade crepes (see
note)
1 x to 1 1/2 cups hot cooked
Method :
• Melt the butter in a large, heavy skillet over medium-high
heat. Add the mushrooms and onion and saute until they are
soft and give off their moisture but have not begun to brown or
color. Add the parsley, garlic, thyme, salt, pepper, rosemary,
nutmeg and bay leaf. Cook for 1 to 2 minutes, stirring
constantly.
• Remove the pan from the heat and sift in the flour,
stirring to create a roux or thick paste. Return to the heat and
continue to cook, stirring constantly, for 2 to 3 minutes.
Remove from heat again and slowly stir in the white wine and
sherry. Return to heat and continue to stir. (This also will
deglaze the pan, removing any brown bits or food stuck to the
pan.) Stir in the milk. Continue to stir until the mixture
thickens, about 5 minutes.
• Add the diced chicken and lemon juice. Bring the mixture
just to the boil.
• Reduce to medium-low and simmer, stirring, until the
chicken is heated through.
• To serve, place 1 crepe on each dinner plate. Spread 3 to
4 tablespoons of hot rice in a band across the middle of each
crepe. Top the rice with the chicken mixture. Fold the
uncovered "sides" of each crepe over the filling. Bon appetit!
• Note: At French Wrap, Thierry Moine makes large
buckwheat crepes for his savory dishes. You can substitute
your favorite recipe for all-purpose-flour crepes or buy large
flour tortillas for a south-of-the-border touch. Created by Dray
Nuttall for French Wrap
French West Indian Sauce Chien (Dog Sauce)
Yield > 1
servings
Ingredients :
3 x Cloves garlic, peeled
2 med Shallots, peeled and
quartered
1 x Scotch bonnet or habanero
chili, seeded and quartered
2 tsp Chopped fresh ginger
1/2 cup Flatleaf parsley leaves
1/4 cup Chopped fresh chives or
scallion greens
1/2 tsp Fresh or dried thyme
1 x Scant teaspoon salt, or
more, to taste
1/2 tsp Freshly ground black pepper
1 pch Ground allspice
1/3 cup Fresh lime juice, or more, to
taste
Method :
• Yesterday's NYTimes had 4 bbq sauce recipes from
various places around the world - French West Indies, Spain,
Georgia (the one near Russia), and Viet of section F. Here are
the recipes:
Time: 10 minutes
• 1. Finely chop the garlic, shallots, chili, ginger, parsley
and chives in a food processor. Add remaining ingredients, and
process just to mix. Add 1/4 cup boiling water, and process to
mix. Run the machine in short bursts until you have a coarse
puree. If desired, add more salt or lime juice, to taste. The
sauce can be served immediately, but it becomes more
flavorful if you let it sit for an hour.
• Yield: about 2 cups.
servings
Ingredients :
3 x Cloves garlic, peeled
2 med Shallots, peeled and
quartered
1 x Scotch bonnet or habanero
chili, seeded and quartered
2 tsp Chopped fresh ginger
1/2 cup Flatleaf parsley leaves
1/4 cup Chopped fresh chives or
scallion greens
1/2 tsp Fresh or dried thyme
1 x Scant teaspoon salt, or
more, to taste
1/2 tsp Freshly ground black pepper
1 pch Ground allspice
1/3 cup Fresh lime juice, or more, to
taste
Method :
• Yesterday's NYTimes had 4 bbq sauce recipes from
various places around the world - French West Indies, Spain,
Georgia (the one near Russia), and Viet of section F. Here are
the recipes:
Time: 10 minutes
• 1. Finely chop the garlic, shallots, chili, ginger, parsley
and chives in a food processor. Add remaining ingredients, and
process just to mix. Add 1/4 cup boiling water, and process to
mix. Run the machine in short bursts until you have a coarse
puree. If desired, add more salt or lime juice, to taste. The
sauce can be served immediately, but it becomes more
flavorful if you let it sit for an hour.
• Yield: about 2 cups.
French Vanilla Ice Cream
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
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.
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