2 lb (1 kg) potatoes
3 spring onions
Mayonnaise
Natural yoghurt
Chives
Parsley
Lemon juice
Salt & pepper
Method
1. Wash and boil the potatoes in their skins until just soft, then
leave to cool for a few minutes. (Either remove the skins while
the potatoes are still warm, or leave them on.)
2. Dice the potatoes and put them in a large bowl with the
mayonnaise (see page 111 for how to make it), yoghurt,
chopped spring onions, herbs, lemon juice and salt and pepper;
mix gently and adjust the seasoning and consistency according
to taste.
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Eggs MacSanches
2 eggs
bacon bits, or crumbled bacon
onion flakes
flour tortillas
1 slice cheese or shredded cheese
salsa sauce
1 Quart Freezer Zip type bag.
The heavy freezer bags are needed, not the regular.
In the freezer bag place the eggs - minus the shells. Add the bacon, salsa, and onion. Add
a little water or milk ~1/8 cup or 2 Tablespoons. Zip up tight and mix the eggs and
ingredients by fingering vigorously. Scramble in the bag. Place the bag in a boiling pot of
water and cook until done. Remove from pot, if no leaks, use the water for hot chocolate
or clean-up. Scoop the eggs on the flour tortillas and add some cheese, fold and eat.
Makes fillings for about 2 tortillas.
bacon bits, or crumbled bacon
onion flakes
flour tortillas
1 slice cheese or shredded cheese
salsa sauce
1 Quart Freezer Zip type bag.
The heavy freezer bags are needed, not the regular.
In the freezer bag place the eggs - minus the shells. Add the bacon, salsa, and onion. Add
a little water or milk ~1/8 cup or 2 Tablespoons. Zip up tight and mix the eggs and
ingredients by fingering vigorously. Scramble in the bag. Place the bag in a boiling pot of
water and cook until done. Remove from pot, if no leaks, use the water for hot chocolate
or clean-up. Scoop the eggs on the flour tortillas and add some cheese, fold and eat.
Makes fillings for about 2 tortillas.
POTATO BASE PIZZA
There’s no getting away from pizza, and who would want to when
it’s so versatile, so easy to make, and such a big favourite with
practically everyone …
Potato-based pizza is one of my favourites because there’s not
much work in it and I think the results are as good as pizza made
with a traditional dough base.
I’ve generalized a bit with the quantity of flour because it’s hard
to say on paper exactly how much you need, but start with 6
heaped tablespoons and if the dough still seems too sticky and
doesn’t come away from the sides of the bowl easily, add some
more. (Even so, potato pizza dough is softer and more pliable than
traditional dough, which is why it’s important to bake it long
enough to give it time to firm up properly.)
The quantities given here are perfect for an average-sized
rectangular oven tray, approximately 15 x 10 in (37 x 25 cm).
11⁄2 lb (600 g) potatoes
6–8 very heaped tbsp strong bread flour (plain will do if that’s all
you’ve got)
2 tbsp olive oil
Method
1. Peel, boil and mash potatoes in the usual way.
2. Put the potatoes into a large mixing bowl, sift in the flour and
add 2 tbsp olive oil.
3. Mix everything together with your hand to form a firm, but
still fairly soft, stickyish dough.
4. Grease the oven tray with a liberal amount of olive oil – more
than you’d normally use if you were greasing the tray for baking
bread rolls, say.
5. Press the dough into the oven tray right up to the edges to make
a smooth, even layer.
6. Cook the pizza base in a preheated oven, Gas Mark 6–7
(200–220ºC) for a good 20 minutes until the dough is crisp to
the touch and golden brown all over.
7. Spread the pizza base with a mixture of 1 part garlic purée to
3 parts tomato purée; add your favourite toppings with lots of
grated mozzarella (or a mixture of Cheddar and mozzarella)
and bake in a hot oven (as above) for another 15–20 minutes.
it’s so versatile, so easy to make, and such a big favourite with
practically everyone …
Potato-based pizza is one of my favourites because there’s not
much work in it and I think the results are as good as pizza made
with a traditional dough base.
I’ve generalized a bit with the quantity of flour because it’s hard
to say on paper exactly how much you need, but start with 6
heaped tablespoons and if the dough still seems too sticky and
doesn’t come away from the sides of the bowl easily, add some
more. (Even so, potato pizza dough is softer and more pliable than
traditional dough, which is why it’s important to bake it long
enough to give it time to firm up properly.)
The quantities given here are perfect for an average-sized
rectangular oven tray, approximately 15 x 10 in (37 x 25 cm).
11⁄2 lb (600 g) potatoes
6–8 very heaped tbsp strong bread flour (plain will do if that’s all
you’ve got)
2 tbsp olive oil
Method
1. Peel, boil and mash potatoes in the usual way.
2. Put the potatoes into a large mixing bowl, sift in the flour and
add 2 tbsp olive oil.
3. Mix everything together with your hand to form a firm, but
still fairly soft, stickyish dough.
4. Grease the oven tray with a liberal amount of olive oil – more
than you’d normally use if you were greasing the tray for baking
bread rolls, say.
5. Press the dough into the oven tray right up to the edges to make
a smooth, even layer.
6. Cook the pizza base in a preheated oven, Gas Mark 6–7
(200–220ºC) for a good 20 minutes until the dough is crisp to
the touch and golden brown all over.
7. Spread the pizza base with a mixture of 1 part garlic purée to
3 parts tomato purée; add your favourite toppings with lots of
grated mozzarella (or a mixture of Cheddar and mozzarella)
and bake in a hot oven (as above) for another 15–20 minutes.
"Supatra 'Chaophraya Thai side.
Many times I find a Thai restaurant on the river I can not imagine. I have come here each week Supatra River House Restaurant Thai on the name of each dish are all familiar face.
Do not ask the waiter to put my doubts that this menu.
Who is going to come here is very convenient. Although the restaurant "Supatra River House" is located along the banks of the Chao Phraya River School. Road in a small temple bell Khositaram. But it's going to come from the city is easy. I ran into the "Grand Pier" which is located on the back of the Great Stupa at Temple. The entrance is located opposite the entrance door, Silpakorn University, just a little bit. Request of the employee entrance to the harbor. I want to go to the restaurant, "said Patra," the card, then you can park at the parking lot of that here.
Then the trail led straight to the ferry terminal. This is a private harbor of the ship Supatra aero park land is dark brown. The boat seats with teakwood polished yellow gold. Adorned with a brass rail of the ship's elegant century. Reminiscent of the ship to take "God" from the "spirit" in the "trauma" of the composer's famous "old wood".
The movie takes a few minutes ferry took us across the river to Thonburi. From the middle of the house overlooking the water crimson. From the pier along the waterfront walkway through the house, a room behind a glass water. The views of the city's great to see the sun a golden castle in the song. The riverside terrace is ideal for evening dining. The wind blew gently from the relaxed atmosphere of the bustle of the capital. The water table on the terrace with the glowing light of the lamp has a sense of privacy. If your air conditioning, but also has a mirror in front garden with many mature trees, shady trees and fresh green.
Divide each plate of the "Supatra River House" was in charge of Circuit City Sompong M.L. Wadi Kasemset have the ability to cook Thai contemporary. The aura of some Chinese food. Food is adapted to the popularity of Thai people in one generation. The generation that embraced the shift from western to Thai society. The food here is a very familiar face.
Grilled lobster topped with tamarind juice. I do this dish with fresh lobster grilled with charcoal fire until done. It shrimp, yellow, orange, smelly onion mix, but far Shrimp, cut off the long white meat in orange peel. Topped with three flavor is sour, salty, sweet tamarind, dried, deep-fried chilli paste decorations for those who like spicy, add more.
Paste it into the boat. Fast food is popular in that era. I try not to eat, water to the atmosphere. I have to pound the chili cook delicious and spicy, sour, salty and slightly sweet. Then fry the onion until it thicken Klukklik smelly. Top with the cooked vegetables and salted catfish, vegetables, soup and vegetables. Mix a delicious steamed rice.
This is the Tom Kha Talay Iakeiืgag of Tom Kha Kai Thai foods. The garnish of fresh seafood including squid, shrimp and fresh mushrooms cooked in coconut milk and sweet. Season to taste and mellow aroma legs. Spring onions and coriander. Slightly spicy with paprika, a little dented garden. I end up with a squeeze of lemon juice before serving key. I have a bright orange color with chilli oil. Cut the coconut milk with white milk. The view is to sip a hot dish along with the other.
Gai Satay Chicken. Gai Satay has the aroma of the old mill all kinds of spices and more homogeneous. It did not taste spicy. Fry the chicken pieces and keep busy with the curry paste and coconut milk before going live. Orange soup is pretty tasty. The most popular is the table.
Fried crab with curry powder. This was originally a Chinese dish. But bring on the chicken, flavored with chili paste used. It assumes that a modern Thai food without difficulty. Chopped fresh crab claws in pieces. Smashed shell was split and cooked onion. Topped with a sauce of egg yolks, raw onion, curry powder, oil, chili paste and stir until it thickens into the water and pour it on the cover. This dish is perfect for those who do not like spicy.
Here is a list of the dishes here. From the menu, with nearly a hundred items. From the list of appetizers. Thai hot and sour soup to a spicy curry and the Main Plaza. There are many to choose by preference.
Sweets and desserts such as sweet Thai dessert Thai dessert and Doonghiib Taghiad the plate as the elaborate fantasy of women from Thailand. If you are new to the mango sticky rice as well. Now I can eat cooked fruits because almost the entire year. Served with sticky rice with coconut milk, fresh moon. Dash of cream to thicken a little salty. Dessert is perfect for both Thai and international.
River flow in the foreground. The clearing of the atmosphere, water and gentle Thai. Make this waterfront restaurant a place where foreigners come out almost every night. You will have to eat Thai food quality. To watch the drama of the contemporary Patravadi theater every night, too. For reservations and more information at 02-411-0305.
Information
Supatra River House.
At 266 Bell Road, Soi Wat Arun Amarin Road, Siriraj Hospital Bangkok Noi, Bangkok 10700.
Contemporary Thai Cuisine.
The restaurant atmosphere is a river. Surrounded by mature trees.
Who is going to come here is very convenient. Although the restaurant "Supatra River House" is located along the banks of the Chao Phraya River School. Road in a small temple bell Khositaram. But it's going to come from the city is easy. I ran into the "Grand Pier" which is located on the back of the Great Stupa at Temple. The entrance is located opposite the entrance door, Silpakorn University, just a little bit. Request of the employee entrance to the harbor. I want to go to the restaurant, "said Patra," the card, then you can park at the parking lot of that here.
Then the trail led straight to the ferry terminal. This is a private harbor of the ship Supatra aero park land is dark brown. The boat seats with teakwood polished yellow gold. Adorned with a brass rail of the ship's elegant century. Reminiscent of the ship to take "God" from the "spirit" in the "trauma" of the composer's famous "old wood".
The movie takes a few minutes ferry took us across the river to Thonburi. From the middle of the house overlooking the water crimson. From the pier along the waterfront walkway through the house, a room behind a glass water. The views of the city's great to see the sun a golden castle in the song. The riverside terrace is ideal for evening dining. The wind blew gently from the relaxed atmosphere of the bustle of the capital. The water table on the terrace with the glowing light of the lamp has a sense of privacy. If your air conditioning, but also has a mirror in front garden with many mature trees, shady trees and fresh green.
Divide each plate of the "Supatra River House" was in charge of Circuit City Sompong M.L. Wadi Kasemset have the ability to cook Thai contemporary. The aura of some Chinese food. Food is adapted to the popularity of Thai people in one generation. The generation that embraced the shift from western to Thai society. The food here is a very familiar face.
Grilled lobster topped with tamarind juice. I do this dish with fresh lobster grilled with charcoal fire until done. It shrimp, yellow, orange, smelly onion mix, but far Shrimp, cut off the long white meat in orange peel. Topped with three flavor is sour, salty, sweet tamarind, dried, deep-fried chilli paste decorations for those who like spicy, add more.
Paste it into the boat. Fast food is popular in that era. I try not to eat, water to the atmosphere. I have to pound the chili cook delicious and spicy, sour, salty and slightly sweet. Then fry the onion until it thicken Klukklik smelly. Top with the cooked vegetables and salted catfish, vegetables, soup and vegetables. Mix a delicious steamed rice.
This is the Tom Kha Talay Iakeiืgag of Tom Kha Kai Thai foods. The garnish of fresh seafood including squid, shrimp and fresh mushrooms cooked in coconut milk and sweet. Season to taste and mellow aroma legs. Spring onions and coriander. Slightly spicy with paprika, a little dented garden. I end up with a squeeze of lemon juice before serving key. I have a bright orange color with chilli oil. Cut the coconut milk with white milk. The view is to sip a hot dish along with the other.
Gai Satay Chicken. Gai Satay has the aroma of the old mill all kinds of spices and more homogeneous. It did not taste spicy. Fry the chicken pieces and keep busy with the curry paste and coconut milk before going live. Orange soup is pretty tasty. The most popular is the table.
Fried crab with curry powder. This was originally a Chinese dish. But bring on the chicken, flavored with chili paste used. It assumes that a modern Thai food without difficulty. Chopped fresh crab claws in pieces. Smashed shell was split and cooked onion. Topped with a sauce of egg yolks, raw onion, curry powder, oil, chili paste and stir until it thickens into the water and pour it on the cover. This dish is perfect for those who do not like spicy.
Here is a list of the dishes here. From the menu, with nearly a hundred items. From the list of appetizers. Thai hot and sour soup to a spicy curry and the Main Plaza. There are many to choose by preference.
Sweets and desserts such as sweet Thai dessert Thai dessert and Doonghiib Taghiad the plate as the elaborate fantasy of women from Thailand. If you are new to the mango sticky rice as well. Now I can eat cooked fruits because almost the entire year. Served with sticky rice with coconut milk, fresh moon. Dash of cream to thicken a little salty. Dessert is perfect for both Thai and international.
River flow in the foreground. The clearing of the atmosphere, water and gentle Thai. Make this waterfront restaurant a place where foreigners come out almost every night. You will have to eat Thai food quality. To watch the drama of the contemporary Patravadi theater every night, too. For reservations and more information at 02-411-0305.
Information
Supatra River House.
At 266 Bell Road, Soi Wat Arun Amarin Road, Siriraj Hospital Bangkok Noi, Bangkok 10700.
Contemporary Thai Cuisine.
The restaurant atmosphere is a river. Surrounded by mature trees.
Hash Tortillas
tortillas
1/2 package dehydrated hash brown potatoes
butter
1/2 summer sausage (beef stick)
canned fruit
Fix the hash brown potatoes according to directions, when almost done add slices of
sausage. Wrap in tortillas. Fruit for a nosh.
1/2 package dehydrated hash brown potatoes
butter
1/2 summer sausage (beef stick)
canned fruit
Fix the hash brown potatoes according to directions, when almost done add slices of
sausage. Wrap in tortillas. Fruit for a nosh.
Ranch House Potatoes SKILLETS
1/2 bag small potatoes,
1 dozen eggs,
1 pound sausage or bacon
On the afternoon before leaving, wash potatoes with water, piercing skins with knife.
Microwave until almost cooked. Place in refrigerator/ice chest until ready to make recipe.
(Flat non-stick griddle)
Fry sausage/bacon, then drain well. Break bacon or any large sausage pieces into bits.
(Large non-stick skillet)
Slice potatoes thin (less than 1/4 inch). Use left over grease from meat to fry potatoes in,
breaking large pieces. Turn potatoes to brown well. Add meat.
Break eggs on top of potato/meat mixture, and stir to cook eggs. Serve immediately to 8
hungry persons.
1 dozen eggs,
1 pound sausage or bacon
On the afternoon before leaving, wash potatoes with water, piercing skins with knife.
Microwave until almost cooked. Place in refrigerator/ice chest until ready to make recipe.
(Flat non-stick griddle)
Fry sausage/bacon, then drain well. Break bacon or any large sausage pieces into bits.
(Large non-stick skillet)
Slice potatoes thin (less than 1/4 inch). Use left over grease from meat to fry potatoes in,
breaking large pieces. Turn potatoes to brown well. Add meat.
Break eggs on top of potato/meat mixture, and stir to cook eggs. Serve immediately to 8
hungry persons.
GNOCCHI
This is one recipe where you do need to cook the potatoes from
scratch rather than using up cold mash from the fridge. It’s easy
enough to do, but you need fresh ingredients and a light touch to
make a smooth, slightly sticky dough without overworking the
mixture, otherwise the finished gnocchi will be too heavy. (You
must use a floury variety of potato for the mash to be fine and
completely lump-free.)
It’s hard to be precise about the ratio of potatoes to flour but as
a rough guide, I’d say 3–4 tablespoons of flour to 1 lb (500 g) of
potatoes. Just be sure to add the flour a little at a time and you’ll
be able to tell when you’ve got the consistency you’re after.
Have gnocchi with Bolognese and other meat or tomato-based
sauces as a change from pasta, or with any kind of pesto, topped
with grated Cheddar or Parmesan cheese.
2 lb (1 kg) potatoes
6 tbsp flour
Salt
Method
1. Don’t peel the potatoes, give them a quick wash with a nailbrush
in cold water and bring to the boil in a saucepan of cold
water, simmering for about 20 minutes in the usual way until
the potatoes are just soft.
2. Drain the potatoes and as soon as they’re cool enough to
handle, peel the skin off and put them in a large bowl. If you
have a potato ricer press the potatoes through that, otherwise
use a regular potato masher.
3. Beat the flour into the potatoes a little at a time and stop once
the mixture is smooth and slightly sticky. Season with a little
salt.
4. Cut the dough into quarters and roll each piece out on a floured
surface into a long tube roughly the width of your finger. Cut
the tubes into 1 in (2.5 cm)-long pieces, press your thumb into
each piece and mark the other side with a fork to make a sort
of shell.
5. Drop the gnocchi in batches into a very large pan of boiling
water (don’t overcrowd the pan) and wait for them to rise to the
surface – this only takes a matter of seconds.
6. Once the gnocchi have risen, allow them to cook for another
10–15 seconds before removing from the pan with a slotted
spoon and putting them in a bowl. Serve immediately with
sauce or pesto while still warm.
scratch rather than using up cold mash from the fridge. It’s easy
enough to do, but you need fresh ingredients and a light touch to
make a smooth, slightly sticky dough without overworking the
mixture, otherwise the finished gnocchi will be too heavy. (You
must use a floury variety of potato for the mash to be fine and
completely lump-free.)
It’s hard to be precise about the ratio of potatoes to flour but as
a rough guide, I’d say 3–4 tablespoons of flour to 1 lb (500 g) of
potatoes. Just be sure to add the flour a little at a time and you’ll
be able to tell when you’ve got the consistency you’re after.
Have gnocchi with Bolognese and other meat or tomato-based
sauces as a change from pasta, or with any kind of pesto, topped
with grated Cheddar or Parmesan cheese.
2 lb (1 kg) potatoes
6 tbsp flour
Salt
Method
1. Don’t peel the potatoes, give them a quick wash with a nailbrush
in cold water and bring to the boil in a saucepan of cold
water, simmering for about 20 minutes in the usual way until
the potatoes are just soft.
2. Drain the potatoes and as soon as they’re cool enough to
handle, peel the skin off and put them in a large bowl. If you
have a potato ricer press the potatoes through that, otherwise
use a regular potato masher.
3. Beat the flour into the potatoes a little at a time and stop once
the mixture is smooth and slightly sticky. Season with a little
salt.
4. Cut the dough into quarters and roll each piece out on a floured
surface into a long tube roughly the width of your finger. Cut
the tubes into 1 in (2.5 cm)-long pieces, press your thumb into
each piece and mark the other side with a fork to make a sort
of shell.
5. Drop the gnocchi in batches into a very large pan of boiling
water (don’t overcrowd the pan) and wait for them to rise to the
surface – this only takes a matter of seconds.
6. Once the gnocchi have risen, allow them to cook for another
10–15 seconds before removing from the pan with a slotted
spoon and putting them in a bowl. Serve immediately with
sauce or pesto while still warm.
Quick Maple Fudge
Yield > 1
Servings
Keys : French France European Mediterranean
Ingredients :
1 1/2 cup Pure maple syrup
1 cup Brown sugar
1 cup Heavy cream
Method :
• Here are several maple fudge recipes from my collection.
They are taken from a French cookbook called "Les P'tits Becs
Sucres De La Beauce" which, loosely translated, means
"Sweets lovers from the Beauce" (the Beauce is a region of
southeastern Quebec that is the main maple syrup production
center of the province). Here they are:
Cook all ingredients together to the soft ball stage (about 238
degrees F).
• Remove from heat and stir until the mixture is smooth.
Pour into a buttered dish and let cool.
Servings
Keys : French France European Mediterranean
Ingredients :
1 1/2 cup Pure maple syrup
1 cup Brown sugar
1 cup Heavy cream
Method :
• Here are several maple fudge recipes from my collection.
They are taken from a French cookbook called "Les P'tits Becs
Sucres De La Beauce" which, loosely translated, means
"Sweets lovers from the Beauce" (the Beauce is a region of
southeastern Quebec that is the main maple syrup production
center of the province). Here they are:
Cook all ingredients together to the soft ball stage (about 238
degrees F).
• Remove from heat and stir until the mixture is smooth.
Pour into a buttered dish and let cool.
Sam's Bullfighter Breakfast
1 lb. cornmeal
2 qt. water
syrup, honey, or jam
1 tsp. salt
1 pound of cooked, crumbled sausage
beaten eggs
1 small can of diced chilies (mild or hot)
Same as the Kansas Fly Pie, however, you skip the raisins. Instead, add 1 pound of
cooked, crumbled sausage and 1 small can of diced chilies (mild or hot). Mix well: follow
cooking directions of Kansas Fly Pie. Serve with Salsa.
2 qt. water
syrup, honey, or jam
1 tsp. salt
1 pound of cooked, crumbled sausage
beaten eggs
1 small can of diced chilies (mild or hot)
Same as the Kansas Fly Pie, however, you skip the raisins. Instead, add 1 pound of
cooked, crumbled sausage and 1 small can of diced chilies (mild or hot). Mix well: follow
cooking directions of Kansas Fly Pie. Serve with Salsa.
New Mexico Omelet
Eggs ground sausage
green pepper
onion
cheese
Sauté onions and green pepper and brown the ground sausage. Break the eggs into the
mixture and scramble. add cheese last, melt and serve.
green pepper
onion
cheese
Sauté onions and green pepper and brown the ground sausage. Break the eggs into the
mixture and scramble. add cheese last, melt and serve.
Egg in the Nest
1 piece bread,
1 egg,
1 tbs. bacon grease or shortening
On low heat, melt grease in fry pan. Cut a hole in center of bread for the egg. Butter both
sides of the bread. Place bread in fry pan. Break egg over hole of bread and pour out egg.
Fry egg and bread, Flip once and serve. Season to taste
1 egg,
1 tbs. bacon grease or shortening
On low heat, melt grease in fry pan. Cut a hole in center of bread for the egg. Butter both
sides of the bread. Place bread in fry pan. Break egg over hole of bread and pour out egg.
Fry egg and bread, Flip once and serve. Season to taste
Crescent Rolls on a Stick
1 tube of refrigerated Crescent rolls
Butter or margarine
Jam, jelly or honey
Using a thick green stick about 1 inch in diameter, wrap the dough for a crescent roll spiral
fashion around the tip of the stick. Leave space with the spiral for the heat to reach all of
the dough. Press the ends of the dough to the stick to stick to the stick..... Hold the stick
over coals for 15-20 min., turning frequently as you salivate. When golden brown, slip the
roll of the stick and spread with butter, jam, jelly, or honey. plan for 1-3 rolls per Scout.
Butter or margarine
Jam, jelly or honey
Using a thick green stick about 1 inch in diameter, wrap the dough for a crescent roll spiral
fashion around the tip of the stick. Leave space with the spiral for the heat to reach all of
the dough. Press the ends of the dough to the stick to stick to the stick..... Hold the stick
over coals for 15-20 min., turning frequently as you salivate. When golden brown, slip the
roll of the stick and spread with butter, jam, jelly, or honey. plan for 1-3 rolls per Scout.
Quiche Lorraine
Yield > 1
Keys : Hors D Oeuvres French France European Mediterranean
French Hot
Ingredients :
1 x Nine-inch pie crust unbaked
1 tsp Butter
3 slc Canadian bacon, 1/4" thick
diced
1 med Onion finely chopped
1/2 cup Grated Swiss cheese
4 x Eggs slightly beaten
1 cup Milk
1 cup Heavy cream
1 pch Grated nutmeg
1/2 tsp Salt
1/4 tsp Pepper
Method :
• Line a 9-inch pie plate with pie crust.
• In a small, heavy saucepan, heat butter. Add bacon and
cook for 5 minutes, or until bacon is golden brown. Remove
bacon and set aside. Add onions to pan and cook for 5
minutes. Remove onions and set aside.
• Cover bottom of pie crust with bacon, onions, and 1/4
cup grated cheese.
• In mixing bowl, combine remaining cheese, eggs, milk,
cream, nutmeg, salt, and pepper. Mix well. Pour over bacon
mixture. Bake at 450 degrees for 15 minutes. Reduce heat to
350 degrees and continue baking for 15 minutes longer, or
until custard is well set. Serve hot.
Keys : Hors D Oeuvres French France European Mediterranean
French Hot
Ingredients :
1 x Nine-inch pie crust unbaked
1 tsp Butter
3 slc Canadian bacon, 1/4" thick
diced
1 med Onion finely chopped
1/2 cup Grated Swiss cheese
4 x Eggs slightly beaten
1 cup Milk
1 cup Heavy cream
1 pch Grated nutmeg
1/2 tsp Salt
1/4 tsp Pepper
Method :
• Line a 9-inch pie plate with pie crust.
• In a small, heavy saucepan, heat butter. Add bacon and
cook for 5 minutes, or until bacon is golden brown. Remove
bacon and set aside. Add onions to pan and cook for 5
minutes. Remove onions and set aside.
• Cover bottom of pie crust with bacon, onions, and 1/4
cup grated cheese.
• In mixing bowl, combine remaining cheese, eggs, milk,
cream, nutmeg, salt, and pepper. Mix well. Pour over bacon
mixture. Bake at 450 degrees for 15 minutes. Reduce heat to
350 degrees and continue baking for 15 minutes longer, or
until custard is well set. Serve hot.
Pungent French Roll Salad Sandwich
Yield > 12
Servings
Keys : Picnic Salad French France European Mediterranean
Ingredients :
12 x French rolls
Olive oil
2 x Red onions, chopped
2 x Green bell peppers, diced
2 x Cucumbers, peeled and diced
24 x Anchovy fillets, cut
4 lrg Ripe tomatoes, peel seed dice
36 x Pitted black olives, chopped
1/3 cup Chopped fresh parsley
1/4 cup Capers
Mayonnaise
Method :
• Split the rolls almost through and brush inside well with
olive oil. Mix remaining ingredients, except mayonnaise.
Moisten with mayonnaise and fill rolls. Wrap each sandwich
individually. Serve on a plate to catch filling as it falls. Takes
the place of bread and potato salad at the picnic. (c)
• NOTES : "Beach Picnic" Menu Cold Broiled Chicken /
Baked Pea Beans / Pungent French Roll Salad / Cheese and
Pears / Peanut Butter Cookies / Beverages
Servings
Keys : Picnic Salad French France European Mediterranean
Ingredients :
12 x French rolls
Olive oil
2 x Red onions, chopped
2 x Green bell peppers, diced
2 x Cucumbers, peeled and diced
24 x Anchovy fillets, cut
4 lrg Ripe tomatoes, peel seed dice
36 x Pitted black olives, chopped
1/3 cup Chopped fresh parsley
1/4 cup Capers
Mayonnaise
Method :
• Split the rolls almost through and brush inside well with
olive oil. Mix remaining ingredients, except mayonnaise.
Moisten with mayonnaise and fill rolls. Wrap each sandwich
individually. Serve on a plate to catch filling as it falls. Takes
the place of bread and potato salad at the picnic. (c)
• NOTES : "Beach Picnic" Menu Cold Broiled Chicken /
Baked Pea Beans / Pungent French Roll Salad / Cheese and
Pears / Peanut Butter Cookies / Beverages
HASH BROWNS
The quantities given below are enough for about 16 good-size hash
browns.
2 lb (1 kg) potatoes
1 onion
3 tbsp butter, melted
3 tbsp flour (plain or wholemeal, or a mixture of each)
Method
1. Peel and grate the potatoes, wash them well in a colander to
rinse away the starch, then squeeze dry in an old, clean tea
towel.
2. Grate the onion and mix with the grated potatoes in a large
bowl.
3. Sift the flour into the bowl, add the melted butter and mix the
whole lot together.
4. Make the mixture into cakes with your hands and shallow fry
in very hot oil for a few minutes on each side, flattening them
out a bit with the vegetable slice.
To freeze the hash browns
1. If you want to freeze the hash browns, cook them first, drain on
kitchen roll, layer them with greaseproof paper then place in a
large food bag and freeze.
2. Reheat straight from the freezer by placing on an ovenproof
tray and cooking in a hot oven, Gas Mark 7 (220ºC) for 15–20
minutes.
Tip
If you buy potatoes in bulk, putting an apple in the bag
with them – or two for a really big sack – can keep
potatoes fresh for longer.
browns.
2 lb (1 kg) potatoes
1 onion
3 tbsp butter, melted
3 tbsp flour (plain or wholemeal, or a mixture of each)
Method
1. Peel and grate the potatoes, wash them well in a colander to
rinse away the starch, then squeeze dry in an old, clean tea
towel.
2. Grate the onion and mix with the grated potatoes in a large
bowl.
3. Sift the flour into the bowl, add the melted butter and mix the
whole lot together.
4. Make the mixture into cakes with your hands and shallow fry
in very hot oil for a few minutes on each side, flattening them
out a bit with the vegetable slice.
To freeze the hash browns
1. If you want to freeze the hash browns, cook them first, drain on
kitchen roll, layer them with greaseproof paper then place in a
large food bag and freeze.
2. Reheat straight from the freezer by placing on an ovenproof
tray and cooking in a hot oven, Gas Mark 7 (220ºC) for 15–20
minutes.
Tip
If you buy potatoes in bulk, putting an apple in the bag
with them – or two for a really big sack – can keep
potatoes fresh for longer.
CHEESY POTATO BREAD ROLLS
Even if the idea of baking bread like a perfect little housewife fills
you with horror you must try these; they’re completely delicious
warm, cold or toasted. In fact, the lure of cheesy potato rolls filled
with crispy bacon is enough to get the laziest teenager out of bed
on a Saturday morning (all right then, Saturday afternoon) so
make this bread on Friday evening and leave it to prove in the
fridge overnight. That way you’ll only have to knock the dough
back once before shaping it into rolls and baking in the oven for
about 15 minutes the next day.
A word of warning though; you must prove this dough cool,
which is why leaving it in the fridge overnight is ideal. (If possible,
use a large plastic food bag: put a spoonful of oil inside and rub the
sides of the bag together. This leaves a thin film of oil on the inside
surface of the bag, making it easier to get the dough out later on.)
If you try and speed the process up by proving the dough in a
warm place you’ll be left with a gloopy mess that’ll stick to
everything and you won’t even be able to get it off your hands, let
alone into the oven. It doesn’t matter if the potatoes and potato
water are still warm when you’re actually making the dough,
though.
Finally, however good a recipe is, to my way of thinking the
best ones have to have the simplicity factor, meaning you get a great
result for the minimum amount of effort – and this is one of those
recipes.
11⁄2 lb + (800 g) strong bread flour
1 sachet dried yeast
4–6 medium-sized potatoes
1⁄2 pint (300 ml) potato water
1 tbsp natural yoghurt
1 tbsp salt
1–2 oz (25–50 g) stale hard cheese
Method
1. Peel and boil the potatoes in the usual way, then mash them
and set the water aside to cool slightly while you get the rest of
the ingredients ready.
2. Sift the flour into a very large bowl with the yeast and salt.
3. Make a well in the centre of the flour; add the mashed potatoes,
potato water and yoghurt and mix it all together with your
hand to form a soft, stickyish dough.
4. Turn the dough onto a floured surface and knead for a good
10 minutes, adding more flour as and when you need to.
5. Put the dough into a large food bag (or any suitably large
container if you don’t have food bags) and tie a knot in the bag
at the very top so there’s plenty of room for the dough to
expand.
6. Leave in the fridge, preferably overnight, and when the dough
has doubled in size preheat the oven to Gas Mark 6 (200ºC)
and grease two large baking trays.
7. Turn the dough out onto a floured surface, knock it back and
knead for a good ten minutes again, same as the first time, then
tear the dough into satsuma-sized pieces, knead each piece
separately for a minute and shape into rolls. Sprinkle with
grated cheese, lightly pressing the cheese into the surface of the
rolls.
8. Place the rolls on trays and bake near the top of the oven on
Gas Mark 6 (200ºC) for 5–10 minutes then turn the oven
down to Gas Mark 4 (180ºC) for another 5 minutes. When
you tap the rolls underneath they should make a hollow sound,
which means they’re done.
Tip
Make skinny mash instead of peeling potatoes by washing
them in cold water then boiling and mashing them in
their skins. It saves time, you’re not losing any of the
vitamins and minerals in the water, and it’s a lot nicer than
it sounds.
you with horror you must try these; they’re completely delicious
warm, cold or toasted. In fact, the lure of cheesy potato rolls filled
with crispy bacon is enough to get the laziest teenager out of bed
on a Saturday morning (all right then, Saturday afternoon) so
make this bread on Friday evening and leave it to prove in the
fridge overnight. That way you’ll only have to knock the dough
back once before shaping it into rolls and baking in the oven for
about 15 minutes the next day.
A word of warning though; you must prove this dough cool,
which is why leaving it in the fridge overnight is ideal. (If possible,
use a large plastic food bag: put a spoonful of oil inside and rub the
sides of the bag together. This leaves a thin film of oil on the inside
surface of the bag, making it easier to get the dough out later on.)
If you try and speed the process up by proving the dough in a
warm place you’ll be left with a gloopy mess that’ll stick to
everything and you won’t even be able to get it off your hands, let
alone into the oven. It doesn’t matter if the potatoes and potato
water are still warm when you’re actually making the dough,
though.
Finally, however good a recipe is, to my way of thinking the
best ones have to have the simplicity factor, meaning you get a great
result for the minimum amount of effort – and this is one of those
recipes.
11⁄2 lb + (800 g) strong bread flour
1 sachet dried yeast
4–6 medium-sized potatoes
1⁄2 pint (300 ml) potato water
1 tbsp natural yoghurt
1 tbsp salt
1–2 oz (25–50 g) stale hard cheese
Method
1. Peel and boil the potatoes in the usual way, then mash them
and set the water aside to cool slightly while you get the rest of
the ingredients ready.
2. Sift the flour into a very large bowl with the yeast and salt.
3. Make a well in the centre of the flour; add the mashed potatoes,
potato water and yoghurt and mix it all together with your
hand to form a soft, stickyish dough.
4. Turn the dough onto a floured surface and knead for a good
10 minutes, adding more flour as and when you need to.
5. Put the dough into a large food bag (or any suitably large
container if you don’t have food bags) and tie a knot in the bag
at the very top so there’s plenty of room for the dough to
expand.
6. Leave in the fridge, preferably overnight, and when the dough
has doubled in size preheat the oven to Gas Mark 6 (200ºC)
and grease two large baking trays.
7. Turn the dough out onto a floured surface, knock it back and
knead for a good ten minutes again, same as the first time, then
tear the dough into satsuma-sized pieces, knead each piece
separately for a minute and shape into rolls. Sprinkle with
grated cheese, lightly pressing the cheese into the surface of the
rolls.
8. Place the rolls on trays and bake near the top of the oven on
Gas Mark 6 (200ºC) for 5–10 minutes then turn the oven
down to Gas Mark 4 (180ºC) for another 5 minutes. When
you tap the rolls underneath they should make a hollow sound,
which means they’re done.
Tip
Make skinny mash instead of peeling potatoes by washing
them in cold water then boiling and mashing them in
their skins. It saves time, you’re not losing any of the
vitamins and minerals in the water, and it’s a lot nicer than
it sounds.
POTATOES
Not only are potatoes packed with Vitamins B, B6 and C, as well as
all the essential minerals, they’re also fat-free, low in calories, an
excellent carbohydrate, a good source of fibre (with their skins on) and
contain no cholesterol. Never mind alfalfa sprouts and goji berries,
potatoes are the original superfood – and if that’s not enough to make
you rush out and buy them in bulk, it’s worth remembering that they’re
also dirt cheap – credit crunch or no credit crunch.
Lots of the supermarkets sell large sacks of potatoes (27 lb+/12.5
kg) for well under a fiver, and if you don’t mind washing the dirt off
(and why would you at that price?) you can’t go wrong.
I love potatoes however they’re cooked, and I can’t think of any other
food that’s this versatile, nutritious, affordable and just plain perfect,
which is why potatoes have got a section all to themselves in this book.
Tips
Don’t keep potatoes in plastic bags. Unless they’re in a
brown paper sack to begin with, transfer them into an old
cardboard box and store in a cool, dark, dry place.
Mixing mashed or diced fried potatoes with other
vegetables makes the rest of the ingredients stretch
further.
all the essential minerals, they’re also fat-free, low in calories, an
excellent carbohydrate, a good source of fibre (with their skins on) and
contain no cholesterol. Never mind alfalfa sprouts and goji berries,
potatoes are the original superfood – and if that’s not enough to make
you rush out and buy them in bulk, it’s worth remembering that they’re
also dirt cheap – credit crunch or no credit crunch.
Lots of the supermarkets sell large sacks of potatoes (27 lb+/12.5
kg) for well under a fiver, and if you don’t mind washing the dirt off
(and why would you at that price?) you can’t go wrong.
I love potatoes however they’re cooked, and I can’t think of any other
food that’s this versatile, nutritious, affordable and just plain perfect,
which is why potatoes have got a section all to themselves in this book.
Tips
Don’t keep potatoes in plastic bags. Unless they’re in a
brown paper sack to begin with, transfer them into an old
cardboard box and store in a cool, dark, dry place.
Mixing mashed or diced fried potatoes with other
vegetables makes the rest of the ingredients stretch
further.
CHEESY POTATO BAKE
This is the same recipe as the Cheesy Potato Bake in Chapter 4,
‘For Starters, Mains and Just Desserts’.
2 lb (1 kg) potatoes
Parmesan
Milk
Cheddar cheese
1⁄2 small (5 fl oz/150 ml) carton of single cream (optional)
Nutmeg
Salt & black pepper
Method
1. Wash, peel and thinly slice the potatoes.
2. Layer the potatoes with the grated cheese in a deep-sided
casserole dish and sprinkle with nutmeg, salt and pepper. Start
with potatoes and finish with cheese. (Grate more Cheddar on
the top or use some fresh, grated Parmesan if you have it.)
3. Pour milk into the casserole dish to about halfway up the
potatoes, adding 1⁄2 a small carton of cream to the milk if you
like.
4. Cover the casserole dish with foil, shiny side inwards, and bake
in the oven on Gas Mark 3 (170ºC) for about 1 hour.
5. Remove the foil, turn the oven up to Gas Mark 7 (220ºC) and
cook for another 20–30 minutes until the potatoes are soft all
the way through and the topping is crisp and golden.
Tip
Make your own version of skimmed or semi-skimmed
milk simply by adding cold water to whole milk; roughly
half and half for skimmed milk and 1 part water to
2 parts milk for semi-skimmed. (Eugh is most people’s
reaction to this trick – but only if they know about it.)
‘For Starters, Mains and Just Desserts’.
2 lb (1 kg) potatoes
Parmesan
Milk
Cheddar cheese
1⁄2 small (5 fl oz/150 ml) carton of single cream (optional)
Nutmeg
Salt & black pepper
Method
1. Wash, peel and thinly slice the potatoes.
2. Layer the potatoes with the grated cheese in a deep-sided
casserole dish and sprinkle with nutmeg, salt and pepper. Start
with potatoes and finish with cheese. (Grate more Cheddar on
the top or use some fresh, grated Parmesan if you have it.)
3. Pour milk into the casserole dish to about halfway up the
potatoes, adding 1⁄2 a small carton of cream to the milk if you
like.
4. Cover the casserole dish with foil, shiny side inwards, and bake
in the oven on Gas Mark 3 (170ºC) for about 1 hour.
5. Remove the foil, turn the oven up to Gas Mark 7 (220ºC) and
cook for another 20–30 minutes until the potatoes are soft all
the way through and the topping is crisp and golden.
Tip
Make your own version of skimmed or semi-skimmed
milk simply by adding cold water to whole milk; roughly
half and half for skimmed milk and 1 part water to
2 parts milk for semi-skimmed. (Eugh is most people’s
reaction to this trick – but only if they know about it.)
Pumpkin Date Nut Bread
Yield > 10
Keys : Breads Machine Bread Bakers Fruit Spice Low Fat Tropical
Fruits Cheese French France European Mediterranean Jewish
Kosher
Ingredients :
3/4 cup pumpkin pie filling
1/3 cup milk skim
1 lrg egg
1 tbl butter
1 tsp salt
2 1/3 cup bread flour
2/3 cup flour whole-grain wheat
3 tbl brown sugar packed
2 tbl vital wheat gluten
1/2 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
1/8 tsp allspice
2 tsp yeast
1/2 cup walnuts coarsely chopped
1/3 cup dates chopped
Method :
• Add ingredients to the machine in the order listed with
the exception of walnuts and dates. Bake on fruit and nut
cycle. When addition beep sounds, add walnuts and dates.
• Makes a 1 1/2 pound loaf.
Keys : Breads Machine Bread Bakers Fruit Spice Low Fat Tropical
Fruits Cheese French France European Mediterranean Jewish
Kosher
Ingredients :
3/4 cup pumpkin pie filling
1/3 cup milk skim
1 lrg egg
1 tbl butter
1 tsp salt
2 1/3 cup bread flour
2/3 cup flour whole-grain wheat
3 tbl brown sugar packed
2 tbl vital wheat gluten
1/2 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
1/8 tsp allspice
2 tsp yeast
1/2 cup walnuts coarsely chopped
1/3 cup dates chopped
Method :
• Add ingredients to the machine in the order listed with
the exception of walnuts and dates. Bake on fruit and nut
cycle. When addition beep sounds, add walnuts and dates.
• Makes a 1 1/2 pound loaf.
Puff Pastry by Beth Hensperger
Method :
• Some families focus their culinary energies on Easter dinner, and some on a lovely breakfast or brunch.
• A savory, egg-rich quiche can star at any meal. Early in the day, it partners with fruit and coffee cake.
Later on, it's delicious with salad vinaigrette or marinated vegetables, a hunk of baguette and a cool, fruity
white wine.
• We take quiche for granted today, but it wasn't that long ago that it was considered exotic food. One
day in the bakery at St. Michael's Alley restaurant in Palo Alto, my baking guru and mentor Barbara Hiken
declared she was going to make some quiches to put on the lunch menu. I had never attempted to make one
on my own, so I was all eyes and ears.
• Out came 'Mastering the Art of French Cooking' by Julia Child, Louisette Bertholle and Simone Beck, and
she proceeded to make not one but three of the recipe variations. As she cooked bacon and chopped
mushrooms, she punctuated the process with exclamations like 'Oh, how luscious,' 'Where are the 8 inch
removable bottom pans?' and 'The Roquefort one will be the best!'
• Ah, that smelly blue cheese on the salad station.
• I decided, without voicing my opinion, that the classical quiche Lorraine and the mushroom with Swiss
cheese would be my choices.
• As Barbara's piping hot rounds came out of the oven, I inspected the deliberately rough and naturallooking
puffed brown tops and uneven crusts. They weren't more than 1 1/2 inches deep. The first bites were
glorious. The Roquefort tart was amazingly delicate and sumptuous, thanks to the combination of blue cheese
and cream cheese. It became an instant favorite for special guests. I promptly marked the recipes in my copy
of 'Mastering,' where they are still prominent reminders of Barbara's quiches.
• When I traveled to France a few years later, quiche was a standard in the zinc bars where I ate late
lunches. And they were served for supper alongside a brothy goose liver soup at one of the homes I stayed
in. By the time I returned to the States, quiche had found its way out of tiny bistros and onto mainstream
restaurant menus geared toward vegetarian diners.
• The original quiche was an egg and cream mixture cooked in a bread dough-lined pan, the dough rolled
as thin as the crispier butter-rich short pastry crust is today. There has been a long-running dispute among
French culinary historians as to just who invented the lovely rustic tart. In Lorraine, it is studded with some
smoked bacon, a regional specialty. In neighboring Alsace, a flan aux oignons shows quiche with German
influences, made with a bread dough crust and slow-cooked onions (it can also be called a kuchen).
• Yes, quiche is rich, but it is not an everyday food. The savory custard can be made with milk instead of
cream, but the results are far less harmonious and the custard a bit more rubbery. It's best to use milk and
cream in combination, or with creme fraiche or sour cream.
• Making my own quiches at home, I experimented with all sorts of fillings. My favorites were a layering
of parcooked zucchini and a bit of basil; crab and chives; and lots of spinach and freshly grated nutmeg.
When I was short on time, I used a frozen pie crust or store-bought puff pastry; both are excellent
alternatives to your own pastry crust. I made my quiches thin, balancing the tender filling and flaky crust,
and I made them thick, with the emphasis on the golden, creamy filling.
• A classic quiche dish is a 9 1/2 inch shallow round. Made of white earthenware with straight sides, it is
designed to work best with bread-dough crusts. I prefer the French loose-bottomed, round tart pans with
fluted sides and shiny tinned finish. They come in both 9- and 11 inch diameters and with 1- and 2 inch high
sides (you can buy rectangular and square ones, too). The crust browns beautifully and to serve, you just slip
your hand underneath and push up; the outside ring falls down your forearm (be careful if it is hot). Then
you can easily slide the quiche onto a serving plate. A 9- or 10 inch pie pan is an acceptable alternative.
There are 4 inch fluted tin tartlet pans, usually used for fruit tarts, that make nice individual-sized quiche.
• Quiche is too good to save for holidays. Hot, it makes an appetizing Sunday night supper. Cool, it's a
welcome carry-along to a potluck or picnic. Cover leftovers and store in the refrigerator.
• Some families focus their culinary energies on Easter dinner, and some on a lovely breakfast or brunch.
• A savory, egg-rich quiche can star at any meal. Early in the day, it partners with fruit and coffee cake.
Later on, it's delicious with salad vinaigrette or marinated vegetables, a hunk of baguette and a cool, fruity
white wine.
• We take quiche for granted today, but it wasn't that long ago that it was considered exotic food. One
day in the bakery at St. Michael's Alley restaurant in Palo Alto, my baking guru and mentor Barbara Hiken
declared she was going to make some quiches to put on the lunch menu. I had never attempted to make one
on my own, so I was all eyes and ears.
• Out came 'Mastering the Art of French Cooking' by Julia Child, Louisette Bertholle and Simone Beck, and
she proceeded to make not one but three of the recipe variations. As she cooked bacon and chopped
mushrooms, she punctuated the process with exclamations like 'Oh, how luscious,' 'Where are the 8 inch
removable bottom pans?' and 'The Roquefort one will be the best!'
• Ah, that smelly blue cheese on the salad station.
• I decided, without voicing my opinion, that the classical quiche Lorraine and the mushroom with Swiss
cheese would be my choices.
• As Barbara's piping hot rounds came out of the oven, I inspected the deliberately rough and naturallooking
puffed brown tops and uneven crusts. They weren't more than 1 1/2 inches deep. The first bites were
glorious. The Roquefort tart was amazingly delicate and sumptuous, thanks to the combination of blue cheese
and cream cheese. It became an instant favorite for special guests. I promptly marked the recipes in my copy
of 'Mastering,' where they are still prominent reminders of Barbara's quiches.
• When I traveled to France a few years later, quiche was a standard in the zinc bars where I ate late
lunches. And they were served for supper alongside a brothy goose liver soup at one of the homes I stayed
in. By the time I returned to the States, quiche had found its way out of tiny bistros and onto mainstream
restaurant menus geared toward vegetarian diners.
• The original quiche was an egg and cream mixture cooked in a bread dough-lined pan, the dough rolled
as thin as the crispier butter-rich short pastry crust is today. There has been a long-running dispute among
French culinary historians as to just who invented the lovely rustic tart. In Lorraine, it is studded with some
smoked bacon, a regional specialty. In neighboring Alsace, a flan aux oignons shows quiche with German
influences, made with a bread dough crust and slow-cooked onions (it can also be called a kuchen).
• Yes, quiche is rich, but it is not an everyday food. The savory custard can be made with milk instead of
cream, but the results are far less harmonious and the custard a bit more rubbery. It's best to use milk and
cream in combination, or with creme fraiche or sour cream.
• Making my own quiches at home, I experimented with all sorts of fillings. My favorites were a layering
of parcooked zucchini and a bit of basil; crab and chives; and lots of spinach and freshly grated nutmeg.
When I was short on time, I used a frozen pie crust or store-bought puff pastry; both are excellent
alternatives to your own pastry crust. I made my quiches thin, balancing the tender filling and flaky crust,
and I made them thick, with the emphasis on the golden, creamy filling.
• A classic quiche dish is a 9 1/2 inch shallow round. Made of white earthenware with straight sides, it is
designed to work best with bread-dough crusts. I prefer the French loose-bottomed, round tart pans with
fluted sides and shiny tinned finish. They come in both 9- and 11 inch diameters and with 1- and 2 inch high
sides (you can buy rectangular and square ones, too). The crust browns beautifully and to serve, you just slip
your hand underneath and push up; the outside ring falls down your forearm (be careful if it is hot). Then
you can easily slide the quiche onto a serving plate. A 9- or 10 inch pie pan is an acceptable alternative.
There are 4 inch fluted tin tartlet pans, usually used for fruit tarts, that make nice individual-sized quiche.
• Quiche is too good to save for holidays. Hot, it makes an appetizing Sunday night supper. Cool, it's a
welcome carry-along to a potluck or picnic. Cover leftovers and store in the refrigerator.
STUFFED CABBAGE LEAVES
This is a good way of using up the largest outer leaves of large,
dark green cabbages, so resist the temptation to discard them just
because they’re a bit muddy or ragged around the edges.
This is yet another recipe that would be good for a mixture of
leftover Bolognese, chilli, or even chicken curry and rice, but here
it’s a vegetarian meal – although it could very easily be both at the
same time if you’ve got meat to use up as well as the veggie
ingredients.
8 large cabbage leaves
2 onions
Mushrooms
Small tin of sweetcorn
Leftover rice
2 tbsp pesto or curry paste
1 tin of chopped tomatoes
2 tbsp tomato purée
1 tsp basil
1 tsp mixed herbs or Herbes de Provence
Salt & pepper
Oil
Method
1. Wash the cabbage leaves and trim any very tough stalk ends;
put in a pan of boiling water and simmer very gently for about
2 minutes then strain the water away and leave the cabbage
leaves in the pan without a lid on until you need them.
2. Warm some oil in a large pan; fry the finely chopped onions
and mushrooms until just soft then add the rice and cook for
a few more minutes.
3. Drain the tin of sweetcorn and add to the pan with the pesto
or curry paste and a spoonful or two of the chopped tomatoes
if you think the mixture is a bit dry.
4. Wrap the mixture in the cabbage leaves and arrange the parcels
in a large ovenproof dish.
5. Make a quick tomato sauce by boiling up the chopped
tomatoes, tomato purée, salt and pepper and herbs in the same
pan you used to cook the vegetables.
6. Pour the tomato sauce over the cabbage parcels, cover with foil
and bake in the oven on Gas Mark 4 (180ºC) for about half an
hour, or until the filling is piping hot. Serve with lots of garlic
bread.
Tip
A mixture of leftover cooked root vegetables – parsnips,
turnips, swede, carrots – mixed with stock, or a mixture
of stock and milk, can be made into a purée with a hand
blender then layered with the meat and pasta instead of
cheese sauce in a lasagne. (Sprinkle some grated cheese
over the top.)
dark green cabbages, so resist the temptation to discard them just
because they’re a bit muddy or ragged around the edges.
This is yet another recipe that would be good for a mixture of
leftover Bolognese, chilli, or even chicken curry and rice, but here
it’s a vegetarian meal – although it could very easily be both at the
same time if you’ve got meat to use up as well as the veggie
ingredients.
8 large cabbage leaves
2 onions
Mushrooms
Small tin of sweetcorn
Leftover rice
2 tbsp pesto or curry paste
1 tin of chopped tomatoes
2 tbsp tomato purée
1 tsp basil
1 tsp mixed herbs or Herbes de Provence
Salt & pepper
Oil
Method
1. Wash the cabbage leaves and trim any very tough stalk ends;
put in a pan of boiling water and simmer very gently for about
2 minutes then strain the water away and leave the cabbage
leaves in the pan without a lid on until you need them.
2. Warm some oil in a large pan; fry the finely chopped onions
and mushrooms until just soft then add the rice and cook for
a few more minutes.
3. Drain the tin of sweetcorn and add to the pan with the pesto
or curry paste and a spoonful or two of the chopped tomatoes
if you think the mixture is a bit dry.
4. Wrap the mixture in the cabbage leaves and arrange the parcels
in a large ovenproof dish.
5. Make a quick tomato sauce by boiling up the chopped
tomatoes, tomato purée, salt and pepper and herbs in the same
pan you used to cook the vegetables.
6. Pour the tomato sauce over the cabbage parcels, cover with foil
and bake in the oven on Gas Mark 4 (180ºC) for about half an
hour, or until the filling is piping hot. Serve with lots of garlic
bread.
Tip
A mixture of leftover cooked root vegetables – parsnips,
turnips, swede, carrots – mixed with stock, or a mixture
of stock and milk, can be made into a purée with a hand
blender then layered with the meat and pasta instead of
cheese sauce in a lasagne. (Sprinkle some grated cheese
over the top.)
BUBBLE & SQUEAK
Bubble & Squeak must be the most obvious leftover meal of all
time but it’s worth including simply because it’s delicious,
nutritious, and so easy to make it’s a joke.
There are no rules really. Traditionally, bubble and squeak was
made with leftover potatoes, cabbage and onions, but you can use
whichever combination of vegetables you happen to have: broccoli,
carrots, peas, swede, sweetcorn; it doesn’t really matter. As long as
you’ve got plenty of potatoes in there (and that includes sweet
potato and butternut squash) anything goes.
Lots of leftover potatoes
Leftover vegetables
Oil or lard
Method
1. Mash all the leftover vegetables together and mix with the
potatoes.
2. Preheat the oil or lard until it’s practically smoking and fry the
bubble and squeak in the biggest pan you’ve got. Alternatively,
put it in a greased ovenproof dish, dotting the top all over with
butter, and bake in a hot oven, Gas Mark 6–7 (200–220ºC)
until it’s a deep golden brown all over the top.
3. If you’re frying the bubble and squeak, keep turning it over in
the pan with a vegetable slice or spatula so it browns nicely
without sticking and burning.
4. Serve with sausages or bacon, baked beans and tinned
tomatoes, or on its own with brown sauce or tomato ketchup.
time but it’s worth including simply because it’s delicious,
nutritious, and so easy to make it’s a joke.
There are no rules really. Traditionally, bubble and squeak was
made with leftover potatoes, cabbage and onions, but you can use
whichever combination of vegetables you happen to have: broccoli,
carrots, peas, swede, sweetcorn; it doesn’t really matter. As long as
you’ve got plenty of potatoes in there (and that includes sweet
potato and butternut squash) anything goes.
Lots of leftover potatoes
Leftover vegetables
Oil or lard
Method
1. Mash all the leftover vegetables together and mix with the
potatoes.
2. Preheat the oil or lard until it’s practically smoking and fry the
bubble and squeak in the biggest pan you’ve got. Alternatively,
put it in a greased ovenproof dish, dotting the top all over with
butter, and bake in a hot oven, Gas Mark 6–7 (200–220ºC)
until it’s a deep golden brown all over the top.
3. If you’re frying the bubble and squeak, keep turning it over in
the pan with a vegetable slice or spatula so it browns nicely
without sticking and burning.
4. Serve with sausages or bacon, baked beans and tinned
tomatoes, or on its own with brown sauce or tomato ketchup.
(FISH WITH) ASPARAGUS SAUCE
I love fish, but unless it’s deep-fried in batter or breadcrumbs it’s a
bit bland and boring without some kind of sauce to go with it.
You don’t need the best-looking bit of the asparagus for this
sauce, which is why it’s perfect for using up the stalks and spring
onions left over from the Asparagus Quiche recipe (Chapter 2,
‘Cool Dinners’) and needless to say, the same principle works
equally well with unwanted broccoli stalks.
(If you have leftover boiled potatoes, cut them up into chunks
and fry them once the sauce is simmering and the fish is cooking
at Step 4.)
1 bundle of asparagus (minus the tips)
1⁄2 bundle of spring onions
11⁄2 pints (850 ml) chicken or vegetable stock
2 tsp garlic purée
Small carton of single cream
Salt & pepper
Butter
Method
1. Roughly chop the asparagus. Finely chop the spring onions
from one end to the other and set aside the dark green tops to
sprinkle over the finished sauce at the end.
2. Warm some butter in a pan and fry the asparagus with the
white part of the onions for a few minutes then add the stock
and salt and pepper to taste.
3. Simmer for about 20 minutes until the asparagus is tender then
purée in a blender or food processor with the garlic purée. (You
can also add 1⁄2 glass of white wine at this stage if you like.)
4. Meanwhile, poach, steam or bake some fresh salmon fillets or
tuna steaks (and fry the potatoes).
5. Reheat the sauce with the single cream, adjust the seasoning,
pour over the fish and top with the remainder of the spring
onions.
bit bland and boring without some kind of sauce to go with it.
You don’t need the best-looking bit of the asparagus for this
sauce, which is why it’s perfect for using up the stalks and spring
onions left over from the Asparagus Quiche recipe (Chapter 2,
‘Cool Dinners’) and needless to say, the same principle works
equally well with unwanted broccoli stalks.
(If you have leftover boiled potatoes, cut them up into chunks
and fry them once the sauce is simmering and the fish is cooking
at Step 4.)
1 bundle of asparagus (minus the tips)
1⁄2 bundle of spring onions
11⁄2 pints (850 ml) chicken or vegetable stock
2 tsp garlic purée
Small carton of single cream
Salt & pepper
Butter
Method
1. Roughly chop the asparagus. Finely chop the spring onions
from one end to the other and set aside the dark green tops to
sprinkle over the finished sauce at the end.
2. Warm some butter in a pan and fry the asparagus with the
white part of the onions for a few minutes then add the stock
and salt and pepper to taste.
3. Simmer for about 20 minutes until the asparagus is tender then
purée in a blender or food processor with the garlic purée. (You
can also add 1⁄2 glass of white wine at this stage if you like.)
4. Meanwhile, poach, steam or bake some fresh salmon fillets or
tuna steaks (and fry the potatoes).
5. Reheat the sauce with the single cream, adjust the seasoning,
pour over the fish and top with the remainder of the spring
onions.
Prawn/Yabbie Bisque
Yield > 4 people
Keys : Seafood Expensive Boil Hot Party Stove French Soup
French France European Mediterranean Hot
Ingredients :
1 kg prawns, raw
200 gm onions, medium
1/2 x leeks
200 gm celery
4 x tomatoes
1/2 cup tomato paste
1 lt fish stock
100 ml white wine
50 ml brandy
50 ml pernod
2 x garlic cloves
1 x bouquet garni
2 x cloves
1 tbl lemon juice
dill or fennel sprigs
100 ml cream
Method :
• Wash and mince the onions, carrots, leeks, celery and
garlic in a food processor.
• Wash and clean the prawns, reserving the heads and
peelings for the soup. Refrigerate the tails.
• * Discard the shit tube from the tails.
• Melt the butter in a heavy bottomed saucepan (stockpot),
add the prawn heads and peelings and saute until lightly
coloured. Add the minced vegetables and continue to cook for
5 minutes, stirring constantly, then add the brandy, pernod,
wine, tomatoes, tomato paste, cloves, bouquet garni and fish
stock.
• Bring to the boil and simmer on low heat for 1/2 an hour,
skimming regularly to remove the surface scum. Strain
through a fine sieve into a clean pot, extracting as much liquid
as possible by squashing with a ladle. Bring to the boil, add
lemon juice and cream and thicken slightly with cornflour.
Season with salt, pepper, and a pinch of cayenne pepper and
serve hot with the prawn tails sauted in garlic butter.
• Sprinkle with chopped fresh herbs.
Keys : Seafood Expensive Boil Hot Party Stove French Soup
French France European Mediterranean Hot
Ingredients :
1 kg prawns, raw
200 gm onions, medium
1/2 x leeks
200 gm celery
4 x tomatoes
1/2 cup tomato paste
1 lt fish stock
100 ml white wine
50 ml brandy
50 ml pernod
2 x garlic cloves
1 x bouquet garni
2 x cloves
1 tbl lemon juice
dill or fennel sprigs
100 ml cream
Method :
• Wash and mince the onions, carrots, leeks, celery and
garlic in a food processor.
• Wash and clean the prawns, reserving the heads and
peelings for the soup. Refrigerate the tails.
• * Discard the shit tube from the tails.
• Melt the butter in a heavy bottomed saucepan (stockpot),
add the prawn heads and peelings and saute until lightly
coloured. Add the minced vegetables and continue to cook for
5 minutes, stirring constantly, then add the brandy, pernod,
wine, tomatoes, tomato paste, cloves, bouquet garni and fish
stock.
• Bring to the boil and simmer on low heat for 1/2 an hour,
skimming regularly to remove the surface scum. Strain
through a fine sieve into a clean pot, extracting as much liquid
as possible by squashing with a ladle. Bring to the boil, add
lemon juice and cream and thicken slightly with cornflour.
Season with salt, pepper, and a pinch of cayenne pepper and
serve hot with the prawn tails sauted in garlic butter.
• Sprinkle with chopped fresh herbs.
Provencal Prawns
Yield > 4
servings
Keys : Seafood French France European Mediterranean
Ingredients :
1 tbl Olive oil
1 x Clove garlic, crushed
1 bn Salad onions, finely chopped
(reserving some for garnish)
1 tbl Freshly chopped thyme
1 tbl Sun dried tomato puree
1 x 400 gram can chopped plum
tomatoes
3 tbl Noilly Prat or dry white wine
1 x 400 gram pac small prawns,
defrosted
Method :
• Heat the oil in a large frying pan or wok and stir in the
garlic and onions. Stir-fry for 2-3 minutes, then add the herbs,
puree, tomatoes and Noilly Prat. Simmer stirring ocassionally
for 5-8 minutes.
• Stir the prawns into the tomato sauce and cook for a
further 2-3 minutes
• Notes Garnish with freshly chopped salad onion.Serve
with baby plum tomatoes that have been halved, drizzled with
oil and roasted in a hot oven for 15-20 minutes and buttered
wild and long grain rice.
• NOTES : An easy version of this classic French dish of
prawns, tomatoes and garlic.
servings
Keys : Seafood French France European Mediterranean
Ingredients :
1 tbl Olive oil
1 x Clove garlic, crushed
1 bn Salad onions, finely chopped
(reserving some for garnish)
1 tbl Freshly chopped thyme
1 tbl Sun dried tomato puree
1 x 400 gram can chopped plum
tomatoes
3 tbl Noilly Prat or dry white wine
1 x 400 gram pac small prawns,
defrosted
Method :
• Heat the oil in a large frying pan or wok and stir in the
garlic and onions. Stir-fry for 2-3 minutes, then add the herbs,
puree, tomatoes and Noilly Prat. Simmer stirring ocassionally
for 5-8 minutes.
• Stir the prawns into the tomato sauce and cook for a
further 2-3 minutes
• Notes Garnish with freshly chopped salad onion.Serve
with baby plum tomatoes that have been halved, drizzled with
oil and roasted in a hot oven for 15-20 minutes and buttered
wild and long grain rice.
• NOTES : An easy version of this classic French dish of
prawns, tomatoes and garlic.
Poulet Au Vinaigre a L'estragon
Yield > 1
Keys : Poultry Chicken French France European Mediterranean
Ingredients :
a 10-ounce container fresh
pearl onions (about 2 1/2
cups), blanchedin boiling
water for 1 minute,
drained, and peeled
2 tbl vegetable oil
1 tbl unsalted butter
3 1/2 lb chicken pieces
1 cup tarragon white-wine
vinegar
1/2 cup dry white wine
1 1/2 cup chicken broth
1 cup chopped and drained
canned whole tomatoes
2 tbl finely chopped fresh
tarragon or 1 crumbled,
plus, if teaspoon dried -
desired, fresh tarragon
sprigs for garnish
4 tsp arrowroot or 1 1/2
tablespoons cornstarch
eitherdissolved in 2
tablespoons cold water
Method :
• In a saucepan of boiling salted water boil the onions for
10 minutes, or until they are just tender, and drain them well.
In a heavy kettle heat the oil and the butter over moderately
high heat until the mixture is hot but not smoking and in the
fat brown well the chicken, patted dry and seasoned with salt
and pepper, in batches, transferring it as it is browned with
tongs to a platter. Pour the fat from the kettle, add the onions,
and saute them, stirring, for 1 minute. Add the vinegar and the
wine and boil the liquid, scraping up the brown bits, until it is
reduced by half. Add the broth, the tomatoes, the dried
tarragon, if using, and the chicken, bring the mixture to a boil,
and simmer it, covered, for 20 to 25 minutes, or until the
chicken is cooked through. The chicken may be
• prepared up to this point 1 day in advance: Let the
mixture cool, uncovered, and chill it, covered. Reheat the
mixture before proceeding.
• Transfer the chicken and the onions with a slotted spoon
to a heated platter and keep them warm, covered with foil. Stir
the arrowroot or cornstarch mixture, add it to the simmering
cooking liquid with half the chopped fresh tarragon, if using,
and simmer the sauce, stirring, for 1 minute. Spoon the sauce
over the chicken, sprinkle the chicken with the remaining
chopped fresh tarragon, if using, and garnish it with the
tarragon sprigs.
• Serves 6.
Keys : Poultry Chicken French France European Mediterranean
Ingredients :
a 10-ounce container fresh
pearl onions (about 2 1/2
cups), blanchedin boiling
water for 1 minute,
drained, and peeled
2 tbl vegetable oil
1 tbl unsalted butter
3 1/2 lb chicken pieces
1 cup tarragon white-wine
vinegar
1/2 cup dry white wine
1 1/2 cup chicken broth
1 cup chopped and drained
canned whole tomatoes
2 tbl finely chopped fresh
tarragon or 1 crumbled,
plus, if teaspoon dried -
desired, fresh tarragon
sprigs for garnish
4 tsp arrowroot or 1 1/2
tablespoons cornstarch
eitherdissolved in 2
tablespoons cold water
Method :
• In a saucepan of boiling salted water boil the onions for
10 minutes, or until they are just tender, and drain them well.
In a heavy kettle heat the oil and the butter over moderately
high heat until the mixture is hot but not smoking and in the
fat brown well the chicken, patted dry and seasoned with salt
and pepper, in batches, transferring it as it is browned with
tongs to a platter. Pour the fat from the kettle, add the onions,
and saute them, stirring, for 1 minute. Add the vinegar and the
wine and boil the liquid, scraping up the brown bits, until it is
reduced by half. Add the broth, the tomatoes, the dried
tarragon, if using, and the chicken, bring the mixture to a boil,
and simmer it, covered, for 20 to 25 minutes, or until the
chicken is cooked through. The chicken may be
• prepared up to this point 1 day in advance: Let the
mixture cool, uncovered, and chill it, covered. Reheat the
mixture before proceeding.
• Transfer the chicken and the onions with a slotted spoon
to a heated platter and keep them warm, covered with foil. Stir
the arrowroot or cornstarch mixture, add it to the simmering
cooking liquid with half the chopped fresh tarragon, if using,
and simmer the sauce, stirring, for 1 minute. Spoon the sauce
over the chicken, sprinkle the chicken with the remaining
chopped fresh tarragon, if using, and garnish it with the
tarragon sprigs.
• Serves 6.
Poulet Au Vin Rouge (Chicken with Onions and Red Wine)
Yield > 4
Servings
Keys : Poultry Chicken Alcoholic French France European
Mediterranean
Ingredients :
2 1/2 lb Chicken,cut into serving pc.
Salt and pepper
1/4 cup Flour
1/4 cup Corn oil
1/4 lb White onions peeled
1 1/2 cup Dry red wine
1/2 tsp Dried thyme
1 x Bay leaf
2 tbl Butter
2 tbl Finely chooped parsley
Method :
• 1. Set the chickens backbone aside for later use or
discard it. Sprinkle the remaining pieces of chicken with salt
and pepper. Dredge lightly in flour. Shake off any excess flour.
• 2. Heat the oil in a heavy skillet large enough to hold the
chicken pieces in one layer. Add the chicken pieces, skin side
down, and the onions. Cook until nicely browned on one side,
4-5 min. Turn the pieces and continue cooking about 4 min.
• 3. Pour off the fat from the skillet. Add the wine, thyme
and bay leaf. Cover closely and cook about 15 min.
• 4. Uncover and transfer the chicken pieces and the
onions to a warm serving dish.. Remove and discard the bay
leaf.
• 5. To the wine sauce add the butter and swirl it around
until melted. Pour the sauce over the chicken and sprinkle with
the chopped parsley.
Servings
Keys : Poultry Chicken Alcoholic French France European
Mediterranean
Ingredients :
2 1/2 lb Chicken,cut into serving pc.
Salt and pepper
1/4 cup Flour
1/4 cup Corn oil
1/4 lb White onions peeled
1 1/2 cup Dry red wine
1/2 tsp Dried thyme
1 x Bay leaf
2 tbl Butter
2 tbl Finely chooped parsley
Method :
• 1. Set the chickens backbone aside for later use or
discard it. Sprinkle the remaining pieces of chicken with salt
and pepper. Dredge lightly in flour. Shake off any excess flour.
• 2. Heat the oil in a heavy skillet large enough to hold the
chicken pieces in one layer. Add the chicken pieces, skin side
down, and the onions. Cook until nicely browned on one side,
4-5 min. Turn the pieces and continue cooking about 4 min.
• 3. Pour off the fat from the skillet. Add the wine, thyme
and bay leaf. Cover closely and cook about 15 min.
• 4. Uncover and transfer the chicken pieces and the
onions to a warm serving dish.. Remove and discard the bay
leaf.
• 5. To the wine sauce add the butter and swirl it around
until melted. Pour the sauce over the chicken and sprinkle with
the chopped parsley.
Poulet a La Dauphinoise (Chicken in the Dauphine Style)
Yield > 6
Servings
Keys : Main Dish Poultry Ethnic Nuts Vegetables Chicken French
France European Mediterranean French
Ingredients :
220 gm Shelled walnuts *
2 kg Roasting chicken,jointed
85 gm Butter
3 tbl Walnut oil
110 gm Smoked bacon, cut in strips
1 med Onion, chopped
5 x Shallots, chopped
1 x Garlic clove, finely chopped
500 gm Small ceps
1 x Bouquet garni
Salt & pepper
4 tbl Brandy or marc
120 ml Port
1 x Egg yolk
2 tbl Cream
Method :
• NB
* or 36 nuts in their shells, shelled carefully
• "Walnut orchards are one of the beauties of the Dordogne
and Correze, and of many other parts of southern France such
as the Dauphine. The rough grey-walled enclosures of green
grass, the smooth silver-grey of the trunks, and the yellowing
green of the leaves in autumn have a soothing quietness as
one drives along the country lanes. Mostly the walnuts will be
sold to French and foreign commercial bakers, like Fullers (the
Dauphine includes Grenoble, Montelimar and Gap, which are all
famous for their confectionery), and to housewives, but some
will be turned into a black liqueur, creme de noix, or crushed
for walnut oil. Once this was much used by painters, but I
imagine that the price caused them to turn to cheaper
substitutes long ago.
• Nowadays walnut oil is a luxury for the knowledgeable
cook. Put it at the top of your list of things to bring back from
France; it's expensive there, but in England the price seems to
jump beyond contemplation. I found this recipe in a French
periodical; its combination of walnuts, walnut oil and ceps is
unusual and good." When preparing this dish, it is wise to cope
with the walnuts well in advance. Choose a peaceful moment,
when you can listen to the radio or talk to a friend. Pour boiling
water over the shelled nuts, leave them for a few moments,
then drain them and remove the fine skins. The fresher the
walnuts, the easier this job is - this is really an autumn dish
when ceps are in the woods, and the first walnuts arrive from
France. I won't deny that this is a fiddly job, but it's worth the
trouble because the skins can spoil dishes of this kind with
their bitter flavour. Set aside half a dozen of the nicest pieces
for final decoration, and put the rest in a bowl beside the other
ingredients.
• Brown the chicken in half the butter and all the walnut
oil, in a large frying pan. Remove to a dish and keep warm. Put
the bacon into the pan, and when it colours, remove to the
dish of chicken. Finally cook the onion, shallots and garlic in
the butter and oil. when they are ready, return the chicken and
bacon to the pan. Be careful never to burn the fat, or the
flavour of the juices will be spoilt.
• Meanwhile cook the ceps in the rest of the butter, and
put them into the frying pan with the chicken. Add the walnuts
and the bouquet. Flame with half the brandy or marc, then
pour in the port.
• Cover and simmer about half an hour, or less if the
chicken is cooked sooner.
• Meanwhile beat up the egg yolk with the cream and
remaining brandy.
• When the chicken is cooked, arrange it on a serving dish
with the ceps, bacon and walnuts. Strain the cooking juices
into a pan and thicken with the egg mixture. Cook a moment
or two without boiling and pour over the chicken. Decorate
with the reserved nuts.
Servings
Keys : Main Dish Poultry Ethnic Nuts Vegetables Chicken French
France European Mediterranean French
Ingredients :
220 gm Shelled walnuts *
2 kg Roasting chicken,jointed
85 gm Butter
3 tbl Walnut oil
110 gm Smoked bacon, cut in strips
1 med Onion, chopped
5 x Shallots, chopped
1 x Garlic clove, finely chopped
500 gm Small ceps
1 x Bouquet garni
Salt & pepper
4 tbl Brandy or marc
120 ml Port
1 x Egg yolk
2 tbl Cream
Method :
• NB
* or 36 nuts in their shells, shelled carefully
• "Walnut orchards are one of the beauties of the Dordogne
and Correze, and of many other parts of southern France such
as the Dauphine. The rough grey-walled enclosures of green
grass, the smooth silver-grey of the trunks, and the yellowing
green of the leaves in autumn have a soothing quietness as
one drives along the country lanes. Mostly the walnuts will be
sold to French and foreign commercial bakers, like Fullers (the
Dauphine includes Grenoble, Montelimar and Gap, which are all
famous for their confectionery), and to housewives, but some
will be turned into a black liqueur, creme de noix, or crushed
for walnut oil. Once this was much used by painters, but I
imagine that the price caused them to turn to cheaper
substitutes long ago.
• Nowadays walnut oil is a luxury for the knowledgeable
cook. Put it at the top of your list of things to bring back from
France; it's expensive there, but in England the price seems to
jump beyond contemplation. I found this recipe in a French
periodical; its combination of walnuts, walnut oil and ceps is
unusual and good." When preparing this dish, it is wise to cope
with the walnuts well in advance. Choose a peaceful moment,
when you can listen to the radio or talk to a friend. Pour boiling
water over the shelled nuts, leave them for a few moments,
then drain them and remove the fine skins. The fresher the
walnuts, the easier this job is - this is really an autumn dish
when ceps are in the woods, and the first walnuts arrive from
France. I won't deny that this is a fiddly job, but it's worth the
trouble because the skins can spoil dishes of this kind with
their bitter flavour. Set aside half a dozen of the nicest pieces
for final decoration, and put the rest in a bowl beside the other
ingredients.
• Brown the chicken in half the butter and all the walnut
oil, in a large frying pan. Remove to a dish and keep warm. Put
the bacon into the pan, and when it colours, remove to the
dish of chicken. Finally cook the onion, shallots and garlic in
the butter and oil. when they are ready, return the chicken and
bacon to the pan. Be careful never to burn the fat, or the
flavour of the juices will be spoilt.
• Meanwhile cook the ceps in the rest of the butter, and
put them into the frying pan with the chicken. Add the walnuts
and the bouquet. Flame with half the brandy or marc, then
pour in the port.
• Cover and simmer about half an hour, or less if the
chicken is cooked sooner.
• Meanwhile beat up the egg yolk with the cream and
remaining brandy.
• When the chicken is cooked, arrange it on a serving dish
with the ceps, bacon and walnuts. Strain the cooking juices
into a pan and thicken with the egg mixture. Cook a moment
or two without boiling and pour over the chicken. Decorate
with the reserved nuts.
Potage St. Germain
Yield > 8
Servings
Keys : Vegetables Soups French France European Mediterranean
Ingredients :
1 1/2 lb Dried peas, soaked
overnight
4 tbl Butter
4 x Carrots, peeled and grated
2 x Onions, grated
1 lrg Leek, chopped fine
5 x Lettuce leaves, chopped
fine
2 tsp Sugar
1/2 tsp Salt
2 cup Fresh green peas, cooked
3/4 cup Cream
3/4 cup Milk
1 tbl Butter
3 qt Chicken broth
Method :
• Place drained, dried peas in soup kettle. Add chicken
broth; bring to a boil; simmer on low for 10 minutes. Skim
froth from top of soup. Melt butter in skillet; saute carrots and
onions until onions are golden; add leeks and lettuce; simmer
on low for 10 minutes. Stir vegetable mixture into soup; add
sugar and salt. Simmer until split peas are tender, about 2
hours. Put fresh peas through a sieve. Force soup mixture
through a sieve, also. Return this combined mixture to the
kettle. Stir in cream and milk.
• Heat just to boiling; stirring occassionally to prevent
scorching. Just before serving, add butter. Garnish with a
dollop of sour cream, a dash of sherry, or both. Elegant!
Serves 8
Servings
Keys : Vegetables Soups French France European Mediterranean
Ingredients :
1 1/2 lb Dried peas, soaked
overnight
4 tbl Butter
4 x Carrots, peeled and grated
2 x Onions, grated
1 lrg Leek, chopped fine
5 x Lettuce leaves, chopped
fine
2 tsp Sugar
1/2 tsp Salt
2 cup Fresh green peas, cooked
3/4 cup Cream
3/4 cup Milk
1 tbl Butter
3 qt Chicken broth
Method :
• Place drained, dried peas in soup kettle. Add chicken
broth; bring to a boil; simmer on low for 10 minutes. Skim
froth from top of soup. Melt butter in skillet; saute carrots and
onions until onions are golden; add leeks and lettuce; simmer
on low for 10 minutes. Stir vegetable mixture into soup; add
sugar and salt. Simmer until split peas are tender, about 2
hours. Put fresh peas through a sieve. Force soup mixture
through a sieve, also. Return this combined mixture to the
kettle. Stir in cream and milk.
• Heat just to boiling; stirring occassionally to prevent
scorching. Just before serving, add butter. Garnish with a
dollop of sour cream, a dash of sherry, or both. Elegant!
Serves 8
Prune and Apple Galettes
Yield > 6
Keys : French France European Mediterranean Warm
Ingredients :
flaky pastry made with 175g
plain flour and 110g butter (qv
flaky pastry)
15 x mi icuit prunes halved
lengthways
11 x Coxs apples (unpeeled)
1 x little ground cinnamon
2 tbl runny honey
cream or creme fraiche to serve
2 x 30 x 25.5cm solid baking
sheets lightly greased
10 x cm pastry cutter
Method :
• Make the pastry as described and chill for 30 minutes in
the fridge.
• Roll out the pastry on a lightly floured surface to 3mm
cut out six 10cm discs and arrange them on the baking sheers.
Meanwhile preheat the oven to gas mark 7/425F/220C. Cut
each apple into quarters core and then cut each quarter into
two.
• Arrange five prune halves and four slices of apple in a
circle on top of each pastry round then sprinkle over a little
ground cinnamon. Place the baking sheets in the oven for 10
to 12 minutes one tray on the highest shelf the other on the
next one down until the galettes are golden brown swapping
them over halfway through.
• Remove from the oven and while they are still warm
glaze each one by brushing a little of the runny honey over the
prunes and apples. Serve warm with cream or creme fraiche.
• These are exceptionally pretty to look at and I like to
serve them as a sweet ending to a special meal Theyre a bit
more trouble but still very easy to make and assemble.
• Make the pastry as described on page 119 and chill for
30 minutes in the fridge. Meanwhile find a lidded saucepan
that will fit the pears comfortably laying them in the pan on
their sides. Now mix the wine with the sugar and pour this
over the pears then add the cinnamon stick and tfz vanilla.
pod. Put the lid on the pan and gently simmer the pears for 45
minutes until tender when tested with a skewer. Turn them
over halfway through the cooking time so the other half sits in
the wine and they colour evenly. Towards the end of the
cooking time preheat the oven to gas mark 7 425F (220C).
Then roll the pastry out to /e inch (3 mm) thick and cut it into
six 4 inch (10 cm) circles then arrange them on the baking
sheets.
• Now lift the pears from the liquid and halve them by first
making a slit in the stalk as you press it on to a flat surface.
Then stand each pear upright and cut through the split stalk
halve the pears and remove the cores. Now you need to slice
each half into a fan so take a sharp knife and scatting from the
top of the stalk end about Sh inch (1 cm) in slice the pear
downwards and at a slight angle so you end up with the slices
of pear fanning out but still attached to the stalk. Now place
each half pear on to a pastry base and fan it out then place the
baking sheets in the oven for 10-12 minutes one on the top
shelf the other on the next one down swapping them over
halfway through the cooking time.
• Meanwhile you need to reduce the poaching liquid so first
remove the cinnamon stick and vanilla pod then place the
saucepan over a high heat and let it bubble for about 5
minutes. Then in a cup mix the arrowroot with a little cold
water until you have a smooth paste then add this to the
saucepan whisking with a balloon whisk all the time. This will
thicken the sauce slightly then remove it from the heat and
leave it to cool.
• When the tarts are ready remove them from the oven.
Serve hot or cold but just before serving pour a little of the
sauce over each tart to give them a pretty glaze.
• If you can get micuit plums the lovely squashy half dried
Agen prunes from France so much the better. If not then pitted
dried Agen prunes will be fine.
• Serves 6
Keys : French France European Mediterranean Warm
Ingredients :
flaky pastry made with 175g
plain flour and 110g butter (qv
flaky pastry)
15 x mi icuit prunes halved
lengthways
11 x Coxs apples (unpeeled)
1 x little ground cinnamon
2 tbl runny honey
cream or creme fraiche to serve
2 x 30 x 25.5cm solid baking
sheets lightly greased
10 x cm pastry cutter
Method :
• Make the pastry as described and chill for 30 minutes in
the fridge.
• Roll out the pastry on a lightly floured surface to 3mm
cut out six 10cm discs and arrange them on the baking sheers.
Meanwhile preheat the oven to gas mark 7/425F/220C. Cut
each apple into quarters core and then cut each quarter into
two.
• Arrange five prune halves and four slices of apple in a
circle on top of each pastry round then sprinkle over a little
ground cinnamon. Place the baking sheets in the oven for 10
to 12 minutes one tray on the highest shelf the other on the
next one down until the galettes are golden brown swapping
them over halfway through.
• Remove from the oven and while they are still warm
glaze each one by brushing a little of the runny honey over the
prunes and apples. Serve warm with cream or creme fraiche.
• These are exceptionally pretty to look at and I like to
serve them as a sweet ending to a special meal Theyre a bit
more trouble but still very easy to make and assemble.
• Make the pastry as described on page 119 and chill for
30 minutes in the fridge. Meanwhile find a lidded saucepan
that will fit the pears comfortably laying them in the pan on
their sides. Now mix the wine with the sugar and pour this
over the pears then add the cinnamon stick and tfz vanilla.
pod. Put the lid on the pan and gently simmer the pears for 45
minutes until tender when tested with a skewer. Turn them
over halfway through the cooking time so the other half sits in
the wine and they colour evenly. Towards the end of the
cooking time preheat the oven to gas mark 7 425F (220C).
Then roll the pastry out to /e inch (3 mm) thick and cut it into
six 4 inch (10 cm) circles then arrange them on the baking
sheets.
• Now lift the pears from the liquid and halve them by first
making a slit in the stalk as you press it on to a flat surface.
Then stand each pear upright and cut through the split stalk
halve the pears and remove the cores. Now you need to slice
each half into a fan so take a sharp knife and scatting from the
top of the stalk end about Sh inch (1 cm) in slice the pear
downwards and at a slight angle so you end up with the slices
of pear fanning out but still attached to the stalk. Now place
each half pear on to a pastry base and fan it out then place the
baking sheets in the oven for 10-12 minutes one on the top
shelf the other on the next one down swapping them over
halfway through the cooking time.
• Meanwhile you need to reduce the poaching liquid so first
remove the cinnamon stick and vanilla pod then place the
saucepan over a high heat and let it bubble for about 5
minutes. Then in a cup mix the arrowroot with a little cold
water until you have a smooth paste then add this to the
saucepan whisking with a balloon whisk all the time. This will
thicken the sauce slightly then remove it from the heat and
leave it to cool.
• When the tarts are ready remove them from the oven.
Serve hot or cold but just before serving pour a little of the
sauce over each tart to give them a pretty glaze.
• If you can get micuit plums the lovely squashy half dried
Agen prunes from France so much the better. If not then pitted
dried Agen prunes will be fine.
• Serves 6
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