1 box cake mix
2 quart zip lock bag
1 cup raisins
2 T. vegetable oil
Need a sweet item for breakfast or night time snack? Mix a cake mix in a zip lock bag
following directions on box, BUT use only 1/2 the suggested water. Add 1 cup of raisins
(termites). Oil a small skillet or mess kit; pour in 1 cup of cake mix for a mess kit, 2 cups
for a small skillet; cover pan; fry slowly, very slowly; flipping the pie when the top of the pie
starts to set (dry out); cook a few more minutes and then count the termites as you eat.
Vienna Toast
2 slices bread
Jam
2 eggs
1 tsp. sugar
1/4 cup milk
cinnamon
powder sugar
Make a Jam sandwich. Beat 2 eggs per person (4 pieces of toast). Add a little sugar,
cinnamon, milk, and water. Dip sandwich in egg mixture, fry like French toast. Dip fried
sandwich in powder sugar.
Jam
2 eggs
1 tsp. sugar
1/4 cup milk
cinnamon
powder sugar
Make a Jam sandwich. Beat 2 eggs per person (4 pieces of toast). Add a little sugar,
cinnamon, milk, and water. Dip sandwich in egg mixture, fry like French toast. Dip fried
sandwich in powder sugar.
Rib-Eye Steak with Red Wine and Porcini Sauce
Yield > 4
Keys : Beef Main Dish Meats Alcoholic French France European
Mediterranean
Ingredients :
3/4 oz dried porcini mushrooms -
(to 1)
2 tbl butter - (to 4)
1 cup veal or beef stock
(or canned beef or chicken
broth, preferably low-salt)
1 1/2 tsp fresh thyme
(or 1/2 tspn dried thyme)
1 1/2 lb steaks, 3/4" to 1" thick -
(to 2 lbs)
Salt to taste
Freshly-ground black
pepper to taste
1 tbl oil
2 tbl minced shallots
3/4 cup dry red wine
(such as Cabernet
Sauvignon)
1 1/2 tsp potato starch (optional)
(or arrowroot or
cornstarch)
2 tsp minced parsley (optional)
2 tsp finely snipped chives
(optional)
1 1/2 tsp minced fresh tarragon
(optional)
1 dsh sugar (optional)
Method :
• Cook's Notes: You can substitute other dried mushrooms
for the porcinis; if using shiitakes, discard their tough stems
after soaking. Use steaks such as rib-eye, top loin (New York)
or tenderloin. For nonalcoholic options, use broth, tomato juice
or fruit juice.
• Cover the mushrooms with hot water and soak for 30
minutes. If you'd like to enrich the sauce with butter, cut 1 to
2 tablespoons of butter in 1/2-tablespoon pieces and
refrigerate them. Heat the oven to 180 degrees or its lowest
setting.
• Remove the mushrooms from the water and cut in 1/2-
inch pieces. Place them in a saucepan with the stock and
thyme. Bring to a boil. Simmer uncovered until the mixture is
reduced to about 1 cup, about 10 minutes. Cover and reserve.
• Pat the steaks dry. Trim the fat from their edges.
Sprinkle them with salt and pepper on both sides. In a large
heavy skillet, heat the oil and 1 tablespoon of butter over
medium-high heat until the butter melts and its foam begins to
subside. Add the steaks and cook the first side for 2 or 3
minutes, regulating the heat so the fat does not burn. Turn the
steaks and cook until done to your taste, about 2 or 3 minutes.
• To check for doneness, press a steak with your finger: If
the meat does not resist, it is rare; if it resists slightly, it is
medium-rare. (If you are not sure, make a small cut in its
thickest part and check its color inside.) Immediately transfer
to an ovenproof platter and keep them in the oven.
• Note: If you don't have a large skillet, use 2 skillets to
cook the steaks, cook the shallots and deglaze with the wine.
Then pour the wine into 1 skillet, reduce it to 1/4 cup and
continue.
• Pour off the fat from the skillet, and melt 1 tablespoon of
butter over medium-low heat. Add the shallots and cook,
stirring, 1 minute. Add the wine and bring to a boil over high
heat, stirring and scraping up any brown bits. Boil the wine,
stirring often, until reduced to about 1/4 cup, about 2 minutes.
• Pour the wine into the porcini mixture and bring to a
simmer over medium heat. To thicken the sauce, put the
potato starch in a small bowl and stir in 1 tablespoon of water
until blended. Gradually whisk half of the potato starch slurry
into the simmering sauce. Return to a boil, stirring. For a
thicker sauce, gradually stir in the remaining slurry and return
to a boil.
• To enrich the sauce with butter, reduce the heat to low
and add the cold butter pieces one by one, shaking the
saucepan to blend them into the sauce. Off the heat, stir in the
parsley, chives and/or tarragon. Taste and adjust seasoning; if
necessary, add sugar to balance the wine's acidity. Spoon the
sauce over or around the steaks and serve.
• This recipe yields 4 servings.
Keys : Beef Main Dish Meats Alcoholic French France European
Mediterranean
Ingredients :
3/4 oz dried porcini mushrooms -
(to 1)
2 tbl butter - (to 4)
1 cup veal or beef stock
(or canned beef or chicken
broth, preferably low-salt)
1 1/2 tsp fresh thyme
(or 1/2 tspn dried thyme)
1 1/2 lb steaks, 3/4" to 1" thick -
(to 2 lbs)
Salt to taste
Freshly-ground black
pepper to taste
1 tbl oil
2 tbl minced shallots
3/4 cup dry red wine
(such as Cabernet
Sauvignon)
1 1/2 tsp potato starch (optional)
(or arrowroot or
cornstarch)
2 tsp minced parsley (optional)
2 tsp finely snipped chives
(optional)
1 1/2 tsp minced fresh tarragon
(optional)
1 dsh sugar (optional)
Method :
• Cook's Notes: You can substitute other dried mushrooms
for the porcinis; if using shiitakes, discard their tough stems
after soaking. Use steaks such as rib-eye, top loin (New York)
or tenderloin. For nonalcoholic options, use broth, tomato juice
or fruit juice.
• Cover the mushrooms with hot water and soak for 30
minutes. If you'd like to enrich the sauce with butter, cut 1 to
2 tablespoons of butter in 1/2-tablespoon pieces and
refrigerate them. Heat the oven to 180 degrees or its lowest
setting.
• Remove the mushrooms from the water and cut in 1/2-
inch pieces. Place them in a saucepan with the stock and
thyme. Bring to a boil. Simmer uncovered until the mixture is
reduced to about 1 cup, about 10 minutes. Cover and reserve.
• Pat the steaks dry. Trim the fat from their edges.
Sprinkle them with salt and pepper on both sides. In a large
heavy skillet, heat the oil and 1 tablespoon of butter over
medium-high heat until the butter melts and its foam begins to
subside. Add the steaks and cook the first side for 2 or 3
minutes, regulating the heat so the fat does not burn. Turn the
steaks and cook until done to your taste, about 2 or 3 minutes.
• To check for doneness, press a steak with your finger: If
the meat does not resist, it is rare; if it resists slightly, it is
medium-rare. (If you are not sure, make a small cut in its
thickest part and check its color inside.) Immediately transfer
to an ovenproof platter and keep them in the oven.
• Note: If you don't have a large skillet, use 2 skillets to
cook the steaks, cook the shallots and deglaze with the wine.
Then pour the wine into 1 skillet, reduce it to 1/4 cup and
continue.
• Pour off the fat from the skillet, and melt 1 tablespoon of
butter over medium-low heat. Add the shallots and cook,
stirring, 1 minute. Add the wine and bring to a boil over high
heat, stirring and scraping up any brown bits. Boil the wine,
stirring often, until reduced to about 1/4 cup, about 2 minutes.
• Pour the wine into the porcini mixture and bring to a
simmer over medium heat. To thicken the sauce, put the
potato starch in a small bowl and stir in 1 tablespoon of water
until blended. Gradually whisk half of the potato starch slurry
into the simmering sauce. Return to a boil, stirring. For a
thicker sauce, gradually stir in the remaining slurry and return
to a boil.
• To enrich the sauce with butter, reduce the heat to low
and add the cold butter pieces one by one, shaking the
saucepan to blend them into the sauce. Off the heat, stir in the
parsley, chives and/or tarragon. Taste and adjust seasoning; if
necessary, add sugar to balance the wine's acidity. Spoon the
sauce over or around the steaks and serve.
• This recipe yields 4 servings.
Red Snapper with Saffron and Orange En Papillote
Yield > 4
Keys : Fish Spices Citrus French France European Mediterranean
Ingredients :
1/4 cup extra virgin olive oil
4 x 5 oz red snapper, fillets,
skin on
coarse salt, and freshly
cracked black pepper
2 clv garlic, thinly sliced
2 x shallot, thickly sliced
grated zest and juice of of
one orange
several threads saffron
1 x leek, white part only,
julienned
1 x carrot, julienned
small handful capers
4 sprg fresh thyme
4 sprg fresh tarragon
splash dry vermouth
Method :
• Preheat oven to 350 degrees F.
Cut four 11-inch (25 cm) squares of parchment paper.
• Fold each sheet of parchment in half diagonally.
• Open and drizzle each with
a little of the oil.
• Place a snapper fillet on each sheet of parchment, next to
the fold.
• Season
with salt and pepper
Top each fillet evenly with garlic, shallots, orange zest, saffron,
leek, carrot, capers, thyme and tarragon.
• Drizzle with remaining olive oil, a splash of orange juice
and vermouth.
• Seal the parcels by first folding over the empty half of
parchment paper.
• Starting at one end, twist the edges of the paper to form
a tight seal, working along the edge until you have a halfmoon
shape.
• Lay the parcels on a baking sheet.
• Bake for 20 minutes, or until parcels puff.
• Cut each package open using scissors and carefully pour
the contents onto serving plates.
• Or, to really wow your guests, serve this the traditional
way by cutting open the packages on individual plates at the
table.
• This method of wrapping food in little parchment bundles
keeps in moisture and flavour. The paper puffs up in a big ball,
trapping in the steam and gently cooking the package. Just cut
each packet open after cooking and serve the fish right in the
paper for a beautiful presentation. There is much room for
playing here, as orange roughy, halibut or salmon can be
prepared this way with Asian, Mediterranean or French
flavours. I've also cooked chicken and even just vegetables
this way. But make sure not to overpower the main player with
too much competition.
• Yield is 4 servings.
Keys : Fish Spices Citrus French France European Mediterranean
Ingredients :
1/4 cup extra virgin olive oil
4 x 5 oz red snapper, fillets,
skin on
coarse salt, and freshly
cracked black pepper
2 clv garlic, thinly sliced
2 x shallot, thickly sliced
grated zest and juice of of
one orange
several threads saffron
1 x leek, white part only,
julienned
1 x carrot, julienned
small handful capers
4 sprg fresh thyme
4 sprg fresh tarragon
splash dry vermouth
Method :
• Preheat oven to 350 degrees F.
Cut four 11-inch (25 cm) squares of parchment paper.
• Fold each sheet of parchment in half diagonally.
• Open and drizzle each with
a little of the oil.
• Place a snapper fillet on each sheet of parchment, next to
the fold.
• Season
with salt and pepper
Top each fillet evenly with garlic, shallots, orange zest, saffron,
leek, carrot, capers, thyme and tarragon.
• Drizzle with remaining olive oil, a splash of orange juice
and vermouth.
• Seal the parcels by first folding over the empty half of
parchment paper.
• Starting at one end, twist the edges of the paper to form
a tight seal, working along the edge until you have a halfmoon
shape.
• Lay the parcels on a baking sheet.
• Bake for 20 minutes, or until parcels puff.
• Cut each package open using scissors and carefully pour
the contents onto serving plates.
• Or, to really wow your guests, serve this the traditional
way by cutting open the packages on individual plates at the
table.
• This method of wrapping food in little parchment bundles
keeps in moisture and flavour. The paper puffs up in a big ball,
trapping in the steam and gently cooking the package. Just cut
each packet open after cooking and serve the fish right in the
paper for a beautiful presentation. There is much room for
playing here, as orange roughy, halibut or salmon can be
prepared this way with Asian, Mediterranean or French
flavours. I've also cooked chicken and even just vegetables
this way. But make sure not to overpower the main player with
too much competition.
• Yield is 4 servings.
PRAWN & WHITE FISHCAKES
Makes about 12
4 fairly large potatoes
6 small frozen skinless white fish fillets
or
1 large fresh white fish fillet (e.g. pollack)
1 small packet of frozen prawns
Lemon juice
Butter
Milk
Black pepper
Breadcrumbs
Method
1. Defrost the prawns and cook the white fish in an ovenproof
dish according to the instructions on the packet, or for about 15
minutes for fresh fish.
2. Meanwhile, boil the potatoes with or without the skins before
mashing them with a tablespoonful of butter and some milk.
3. Put the fish in a mixing bowl and flake with a fork, then add the
defrosted prawns and season with lots of lemon juice and black
pepper.
4. Combine the contents of the bowl with the mashed potatoes
and form the mixture into fishcakes with your hands.
5. Gently press the fishcakes into a tray of breadcrumbs on both
sides and fry in a large pan for a few minutes, turning once. Put
the fishcakes in the oven at Gas Mark 5 (190ºC) to warm
through, and serve with chips or potato wedges and green
vegetables or salad.
4 fairly large potatoes
6 small frozen skinless white fish fillets
or
1 large fresh white fish fillet (e.g. pollack)
1 small packet of frozen prawns
Lemon juice
Butter
Milk
Black pepper
Breadcrumbs
Method
1. Defrost the prawns and cook the white fish in an ovenproof
dish according to the instructions on the packet, or for about 15
minutes for fresh fish.
2. Meanwhile, boil the potatoes with or without the skins before
mashing them with a tablespoonful of butter and some milk.
3. Put the fish in a mixing bowl and flake with a fork, then add the
defrosted prawns and season with lots of lemon juice and black
pepper.
4. Combine the contents of the bowl with the mashed potatoes
and form the mixture into fishcakes with your hands.
5. Gently press the fishcakes into a tray of breadcrumbs on both
sides and fry in a large pan for a few minutes, turning once. Put
the fishcakes in the oven at Gas Mark 5 (190ºC) to warm
through, and serve with chips or potato wedges and green
vegetables or salad.
Ratatouille Nicoise
Yield > 8
Servings
Keys : French France European Mediterranean
Ingredients :
1 1/4 lb Zucchini
1 1/4 lb Eggplant
1 1/4 lb Tomatoes
3 x Green peppers
3 x Onions
2 x Garlic cloves,finely chopped
3/4 cup Olive oil
1 x Bay leaf
Salt
Pepper
Method :
• Peel zucchini and eggplant; cut in bite-sized pieces. Cut
tomatoes and onion in bite-sized pieces. Remove seeds and
membrane from green pepper and cut into bite-sized pieces.
• The vegetables are browned separately, sauteed in oil
over medium to high heat.
• Start with the onions and peppers. Once each is
browned, combine them together into one pan and continue to
cook slowly, covered. Add bay leaf, salt and pepper at this
time.
• Cook eggplant next, followed by the zucchini, then the
tomatoes with the garlic.
• In large pan, combine all ingredients and cook for 10
minutes. Serve warm.
• NOTE: Cooking time is approximately a half-hour for all
the vegetables. They are cooked separately to keep them from
getting water-logged. Ratatouille should not be mushy.
• fat.
Servings
Keys : French France European Mediterranean
Ingredients :
1 1/4 lb Zucchini
1 1/4 lb Eggplant
1 1/4 lb Tomatoes
3 x Green peppers
3 x Onions
2 x Garlic cloves,finely chopped
3/4 cup Olive oil
1 x Bay leaf
Salt
Pepper
Method :
• Peel zucchini and eggplant; cut in bite-sized pieces. Cut
tomatoes and onion in bite-sized pieces. Remove seeds and
membrane from green pepper and cut into bite-sized pieces.
• The vegetables are browned separately, sauteed in oil
over medium to high heat.
• Start with the onions and peppers. Once each is
browned, combine them together into one pan and continue to
cook slowly, covered. Add bay leaf, salt and pepper at this
time.
• Cook eggplant next, followed by the zucchini, then the
tomatoes with the garlic.
• In large pan, combine all ingredients and cook for 10
minutes. Serve warm.
• NOTE: Cooking time is approximately a half-hour for all
the vegetables. They are cooked separately to keep them from
getting water-logged. Ratatouille should not be mushy.
• fat.
QUICK BAKED FISHCAKES
If you haven’t got leftover mashed potatoes use instant mash
instead. (The fishcakes can also be kept in the fridge after cooking
and reheated in the microwave.)
Makes about 8
1 tin of tuna, any size
1 tin of sweetcorn, any size
2 eggs, beaten
Leftover mash (roughly 1 lb/500 g potatoes)
or
1 packet of instant (made up according to the instructions on the
packet)
Salt & pepper
Method
1. Grease a large oven tray and preheat the oven to Gas Mark 6
(220ºC)
2. Put leftover mash in a large bowl or make up the instant mash
according to the instructions on the packet.
3. Drain the tins of tuna and sweetcorn and mix up in the bowl
with the potatoes and beaten egg. Season.
4. Put big spoonfuls of the fish cake mixture on the oven tray and
shape roughly into rounds with a fork.
5. Bake in the oven for about 20 minutes until the outside is firm
and golden.
instead. (The fishcakes can also be kept in the fridge after cooking
and reheated in the microwave.)
Makes about 8
1 tin of tuna, any size
1 tin of sweetcorn, any size
2 eggs, beaten
Leftover mash (roughly 1 lb/500 g potatoes)
or
1 packet of instant (made up according to the instructions on the
packet)
Salt & pepper
Method
1. Grease a large oven tray and preheat the oven to Gas Mark 6
(220ºC)
2. Put leftover mash in a large bowl or make up the instant mash
according to the instructions on the packet.
3. Drain the tins of tuna and sweetcorn and mix up in the bowl
with the potatoes and beaten egg. Season.
4. Put big spoonfuls of the fish cake mixture on the oven tray and
shape roughly into rounds with a fork.
5. Bake in the oven for about 20 minutes until the outside is firm
and golden.
VEGETARIAN MOUSSAKA
1 lb (500 g) potatoes
1 aubergine
2 courgettes
2 red onions
2 cloves of garlic
1 tin of chopped tomatoes
2 tbsp tomato purée
4 oz (100 g) feta cheese
1 tub of Greek yoghurt or crème fraîche
1 (large) egg
1 tsp sugar
1⁄2 tsp salt
Herbes de Provence
Parmesan cheese
Olive oil
Method
1. Slice the aubergine and courgettes then put them in a bowl and
sprinkle with lots of salt. Leave for about half an hour then
rinse well in cold water and drain.
2. Put the potatoes into a pan of boiling water and simmer for a
few minutes then remove the pan from the heat, strain the
water off and leave the potatoes to cool for a bit.
3. Peel and slice the red onions and as soon as the potatoes are
cool enough to handle, peel and slice them thinly then mix with
the aubergine, courgettes and onion on a large oiled baking tray.
Drizzle with olive oil and bake in a preheated oven, Gas Mark
7 (220ºC) for about 15 minutes.
4. Meanwhile, warm more olive oil in a large pan. Fry the crushed
garlic then add the chopped tomatoes, tomato purée, sugar, salt
and herbs and bring to the boil. Simmer for 5 minutes, stirring
continuously as the sauce thickens.
5. Put roughly half the roasted vegetables in a large ovenproof
dish and pour over half the tomato sauce. Crumble the feta
cheese over the tomato sauce then cover with the remainder of
the vegetables followed by the rest of the tomato sauce.
6. Mix the yoghurt or crème fraîche with the beaten egg and some
finely grated Parmesan cheese, spread the topping over the
moussaka and finish with more grated cheese.
7. Bake the moussaka in the oven, still at Gas Mark 7 (220ºC), for
20–25 minutes until the topping is very brown and bubbly.
Serve with salad or green vegetables.
1 aubergine
2 courgettes
2 red onions
2 cloves of garlic
1 tin of chopped tomatoes
2 tbsp tomato purée
4 oz (100 g) feta cheese
1 tub of Greek yoghurt or crème fraîche
1 (large) egg
1 tsp sugar
1⁄2 tsp salt
Herbes de Provence
Parmesan cheese
Olive oil
Method
1. Slice the aubergine and courgettes then put them in a bowl and
sprinkle with lots of salt. Leave for about half an hour then
rinse well in cold water and drain.
2. Put the potatoes into a pan of boiling water and simmer for a
few minutes then remove the pan from the heat, strain the
water off and leave the potatoes to cool for a bit.
3. Peel and slice the red onions and as soon as the potatoes are
cool enough to handle, peel and slice them thinly then mix with
the aubergine, courgettes and onion on a large oiled baking tray.
Drizzle with olive oil and bake in a preheated oven, Gas Mark
7 (220ºC) for about 15 minutes.
4. Meanwhile, warm more olive oil in a large pan. Fry the crushed
garlic then add the chopped tomatoes, tomato purée, sugar, salt
and herbs and bring to the boil. Simmer for 5 minutes, stirring
continuously as the sauce thickens.
5. Put roughly half the roasted vegetables in a large ovenproof
dish and pour over half the tomato sauce. Crumble the feta
cheese over the tomato sauce then cover with the remainder of
the vegetables followed by the rest of the tomato sauce.
6. Mix the yoghurt or crème fraîche with the beaten egg and some
finely grated Parmesan cheese, spread the topping over the
moussaka and finish with more grated cheese.
7. Bake the moussaka in the oven, still at Gas Mark 7 (220ºC), for
20–25 minutes until the topping is very brown and bubbly.
Serve with salad or green vegetables.
Ragout De Boeuffor Pressure Cooker
Yield > 4
Servings
Keys : Pressure Cooker French France European Mediterranean
Ingredients :
2 lb Round stea
(cut into narrow strips)
1/2 cup Flour
1/4 tsp Pepper
1 tsp Paprika
1 1/2 tsp Garlic salt
2 tbl Cooking oil
1 x Onion, sliced
1/2 cup Burgundy wine
8 oz Can button mushrooms,
draine
1/2 cup Mushroom liquid or water
Method :
• A french cuisine updated for the pressure cooker.
• Dredge round steak in a mixture of flour, pepper, paprika
and garlic salt. Heat pressure cooker. Add oil brown steak and
onions. Add remaining ingredients. Close cover securely.
• Place pressure regulator on vent pipe. Cook 15 min. Let
pressure drop of its own accord. Thiken gravy if desired and
sreve on a bed of hot rice. 4 to 6 servings. Andrew Zaech
Servings
Keys : Pressure Cooker French France European Mediterranean
Ingredients :
2 lb Round stea
(cut into narrow strips)
1/2 cup Flour
1/4 tsp Pepper
1 tsp Paprika
1 1/2 tsp Garlic salt
2 tbl Cooking oil
1 x Onion, sliced
1/2 cup Burgundy wine
8 oz Can button mushrooms,
draine
1/2 cup Mushroom liquid or water
Method :
• A french cuisine updated for the pressure cooker.
• Dredge round steak in a mixture of flour, pepper, paprika
and garlic salt. Heat pressure cooker. Add oil brown steak and
onions. Add remaining ingredients. Close cover securely.
• Place pressure regulator on vent pipe. Cook 15 min. Let
pressure drop of its own accord. Thiken gravy if desired and
sreve on a bed of hot rice. 4 to 6 servings. Andrew Zaech
STUFFED POTATO CROQUETTES
These are hugely popular and easy to make in larger quantities
than I’ve given here. You can also experiment with the fillings; I’ve
even used leftover Bolognese before, and though I usually cook the
potatoes fresh the same day, I don’t see why this recipe couldn’t
work equally well with cold, leftover mash from the fridge.
As with all mashed potato recipes, the best kinds to use are the
floury varieties.
2 lb (1 kg) – or roughly 4 medium-sized potatoes
2 tbsp cornflour
1 egg, beaten
1 tsp salt
Plain flour
Breadcrumbs
Oil
For the fillings
1 red onion
1 oz (25 g) feta cheese
2 oz (50 g) ham or leftover gammon
Mushrooms (6–8)
Method
1. Peel and mash the potatoes in the usual way (without milk or
butter).
2. Mix the mashed potatoes, cornflour, beaten egg and salt
together in a bowl to make a dough then turn out onto a
floured surface (use plain flour for this) and knead gently for
just a minute until it all comes together into a smooth, soft
ball.
3. Wrap the dough in cling film and keep it in the fridge while
you prepare the fillings.
4. Warm some oil in a large frying pan while you finely chop the
red onion, mushroom and ham (or gammon) then put the
onions in and cook for a few minutes before moving them over
to one side of the pan and frying the mushrooms. (Cook them
separately if you prefer, but I don’t see the point of getting
more than one pan dirty when it doesn’t matter if you get a bit
of crossover between the two ingredients.)
5. Put the mushrooms in one bowl with the chopped ham and
the red onion in another bowl with the roughly crumbled feta
cheese. Spread a few ounces of breadcrumbs out on a dinner
plate.
6. Divide the dough into quarters and mark each quarter into 3
to make 12 pieces of dough. (You may want to make the pieces
a bit bigger, in which case you should still comfortably get 10
croquettes.)
7. Wet your hands with cold water and form each piece of dough
into a patty with the palms of your hands. Don’t be tempted
to use flour for this bit – and don’t worry about the dough
being soft either, it’s very easy to squish into shape around the
filling.
8. Holding the patty on the palm of one hand, put a couple of
teaspoons of filling in the middle and fold the dough around
the filling, patting it gently into a sort of rounded oval shape.
9. Lightly roll each croquette in the breadcrumbs and shallow fry
in about 1 inch (2.5 cm) of oil before finishing them off in the
oven for another 10 minutes on Gas mark 5–6 (190–200ºC),
or for a minute or two in the microwave.
10. Serve warm with salad, or cold meat and salad.
than I’ve given here. You can also experiment with the fillings; I’ve
even used leftover Bolognese before, and though I usually cook the
potatoes fresh the same day, I don’t see why this recipe couldn’t
work equally well with cold, leftover mash from the fridge.
As with all mashed potato recipes, the best kinds to use are the
floury varieties.
2 lb (1 kg) – or roughly 4 medium-sized potatoes
2 tbsp cornflour
1 egg, beaten
1 tsp salt
Plain flour
Breadcrumbs
Oil
For the fillings
1 red onion
1 oz (25 g) feta cheese
2 oz (50 g) ham or leftover gammon
Mushrooms (6–8)
Method
1. Peel and mash the potatoes in the usual way (without milk or
butter).
2. Mix the mashed potatoes, cornflour, beaten egg and salt
together in a bowl to make a dough then turn out onto a
floured surface (use plain flour for this) and knead gently for
just a minute until it all comes together into a smooth, soft
ball.
3. Wrap the dough in cling film and keep it in the fridge while
you prepare the fillings.
4. Warm some oil in a large frying pan while you finely chop the
red onion, mushroom and ham (or gammon) then put the
onions in and cook for a few minutes before moving them over
to one side of the pan and frying the mushrooms. (Cook them
separately if you prefer, but I don’t see the point of getting
more than one pan dirty when it doesn’t matter if you get a bit
of crossover between the two ingredients.)
5. Put the mushrooms in one bowl with the chopped ham and
the red onion in another bowl with the roughly crumbled feta
cheese. Spread a few ounces of breadcrumbs out on a dinner
plate.
6. Divide the dough into quarters and mark each quarter into 3
to make 12 pieces of dough. (You may want to make the pieces
a bit bigger, in which case you should still comfortably get 10
croquettes.)
7. Wet your hands with cold water and form each piece of dough
into a patty with the palms of your hands. Don’t be tempted
to use flour for this bit – and don’t worry about the dough
being soft either, it’s very easy to squish into shape around the
filling.
8. Holding the patty on the palm of one hand, put a couple of
teaspoons of filling in the middle and fold the dough around
the filling, patting it gently into a sort of rounded oval shape.
9. Lightly roll each croquette in the breadcrumbs and shallow fry
in about 1 inch (2.5 cm) of oil before finishing them off in the
oven for another 10 minutes on Gas mark 5–6 (190–200ºC),
or for a minute or two in the microwave.
10. Serve warm with salad, or cold meat and salad.
Rabbit a La Danielle
Yield > 4
servings
Keys : Ethnic Main Dish Meats Game French France European
Mediterranean
Ingredients :
1 x large domestic rabbit
1 x salt
3 x 1/2 pints of whipping cream
1 x pepper
Method :
• Bake in an open casserole at 325F. for two to three
hours. The oval French glazed earthenware casserole dishes
are the best. A large New Zealand Red rabbit or one that size
is the best. This will fill a large casserole dish. The French
remove the eyes, but leave the head attached. Sounds gross
to American tastes, but the head has some of the tenderest
meat on the rabbit and surprisingly a large amount.
• French children (mine as well) fight over who gets the
head. Serve with roasted carrots and potatoes. Danielle says
that since she is not a good cook and hates to cook, this dish is
easy to prepare and serve. It still has that marvelous French
flair that is incomparable.
• Oh yes, serve also with crusty baguettes of French bread
and a very dry Chardonnay. Come to think of it, a good dry
Cabernet Sauvignon or Pinot Noir wouldn't be bad either.
• Danielle Caucanas
Reims, France
comments by John Hartman, Indianapolis, IN
servings
Keys : Ethnic Main Dish Meats Game French France European
Mediterranean
Ingredients :
1 x large domestic rabbit
1 x salt
3 x 1/2 pints of whipping cream
1 x pepper
Method :
• Bake in an open casserole at 325F. for two to three
hours. The oval French glazed earthenware casserole dishes
are the best. A large New Zealand Red rabbit or one that size
is the best. This will fill a large casserole dish. The French
remove the eyes, but leave the head attached. Sounds gross
to American tastes, but the head has some of the tenderest
meat on the rabbit and surprisingly a large amount.
• French children (mine as well) fight over who gets the
head. Serve with roasted carrots and potatoes. Danielle says
that since she is not a good cook and hates to cook, this dish is
easy to prepare and serve. It still has that marvelous French
flair that is incomparable.
• Oh yes, serve also with crusty baguettes of French bread
and a very dry Chardonnay. Come to think of it, a good dry
Cabernet Sauvignon or Pinot Noir wouldn't be bad either.
• Danielle Caucanas
Reims, France
comments by John Hartman, Indianapolis, IN
POTATO SALAD
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.
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.
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.
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.
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.
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