Seafood in Champagne with Vegetables

Yield > 4
people
Keys : Seafood Alcoholic Hot Expensive Party French Entree
French France European Mediterranean
Ingredients :
600 gm marinara mix
400 gm fish fillets
1 x carrots, medium
2 x onions, medium
1 x leeks
1 1/2 cup champagne
1 tsp cornflour
60 gm butter
2 x tomatoes
1 tbl chives, chopped
1/2 cup cream
salt, pepper
Method :
• Finely dice onion.
• Peel and cut carrot and leek into fine julienne.
• Skin and cut fish into 2cm cubes.
• Quarter, seed, and dice tomatoes.
• Dissolve cornflour in a little Champagne.
• Place the onion, carrot, leek and Champagne in a
saucepan, bring to the boil and cook until vegetables are
tender, about 5 minutes.
• Add fish, seafood and tomatoes, cook for 3 minutes,
stirring gently. Add cream and cornflour mixture, stir until
sauce thickens. Season and finish with chopped chives.
Remove pan from heat and stir in butter.
• Serve at once with rice pilaf.

Savory Bread Pudding with Asparagus, Fontina and Mixed Herbs

Yield > 6
Keys : Puddings Brunch Cheese French France European
Mediterranean
Ingredients :
12 slc Dry bread crumbs to 16
slices
2 1/2 cup Milk to 3 cups
1 lb Asparagus
5 x Eggs
1 tsp Salt
1 tsp Black pepper, freshly
ground
1/4 cup Freshly grated Romano
cheese
4 oz Fontina cheese slivered
4 oz Swiss cheese slivered
1/2 cup Chopped mixed fresh herbs
(such as chives, parsley,
and tarragon)
(or such as sage, thyme,
and marjoram)
1 tbl Butter cut into small bits
Method :
• Place the bread in a single layer in a shallow dish. Pour 2
1/2 cups milk over the top. Let soak until the bread has
absorbed the milk and becomes soft, about 30 minutes. Press
the bread slices to extract the milk. Measure the milk; you
should have 1/2 cup milk left after squeezing. If not, make up
the difference with additional milk as needed. Set the milk and
bread aside.
• While the bread is soaking, trim the asparagus, removing
the woody ends. Cut the stalks on the diagonal into thin slivers
each about 2 inches long and 3/8 inch thick. Arrange the
slivered asparagus on a steamer rack and place over gently
boiling water. Cover and steam until barely tender, 2 or 3
minutes. Immediately place the asparagus under cold running
water until cold. Drain and set aside.
• Preheat an oven to 350 degrees. Butter a 3-quart mold -
a souffle dish works well.
• In a bowl beat together the eggs, salt, pepper, and the
1/2 cup milk until well blended. Layer one-third of the bread in
the prepared dish. Set 6 to 8 asparagus slivers aside and top
the bread layer with half of the remaining asparagus and half
of the mixed herbs. Strew one-third of each of the cheeses
over the asparagus. Repeat the layers, using half of the
remaining bread, all of the remaining asparagus and herbs,
and half of the remaining cheeses. Arrange the remaining
bread on top, strew the remaining cheeses over it, and garnish
with the reserved asparagus slivers. Pour the milk-egg mixture
over the layers and then dot with the butter.
• Bake in the preheated oven until the top is crusty brown
and a knife inserted in the middle of the pudding comes out
clean, about 45 minutes.
• This recipe serves 6 to 8.
• Comments: Save up your leftover bread for a week or so,
especially the ends and slices from baguettes and any pieces of
specialty breads such as focaccia. Let them get good and dry.
Heavy, chewy breads make a dense pudding; lighter breads
result in a softer, more traditional texture. Served with slices
of smoky ham or grilled salmon fillets, this pudding is a good
late breakfast or brunch dish.

Scott's South-Meets-South-of-France Rub

Yield > 1
Keys : Bbq Barbequed Barbecued Grilling Rubs Spice Blends
French France European Mediterranean
Ingredients :
2 tbl brown sugar - (packed)
1 tbl sea salt
1 1/2 tsp crushed dried rosemary
1 tsp freshly-cracked black
pepper
1 tsp dried thyme
3/4 tsp ground cumin
1/2 tsp ground oregano
1/2 tsp ground cardamom
1/4 tsp ground coriander seed
1/4 tsp ground cinnamon
1/4 tsp powdered ginger
1/4 tsp sweet Hungarian paprika
1 sm bay leaf finely crumbled
4 x garlic cloves minced to a
paste
Method :
• Combine ingredients. Rub on leg of lamb before grilling,
smoking or roasting. Also good with chicken, beef and pork.
Refrigerate unused rub up to several weeks.

Sauteed Cucumbers

Yield > 6
Servings
Keys : Vegetable French France European Mediterranean
Ingredients :
4 med -size cucumbers, peeled &
diced 1/4 inch
2 tbl Butter
1 tsp Dill weed
Salt & pepper to taste
2 x Tomatoes, peeled, seeded and
diced
Method :
• Saute the cucumber in very hot butter until golden. Add
dill and season with salt and pepper. Add tomato and stir to
mix. Serve immediately.
• THE QUORUM

Saute of Chicken 'A La King'

Yield > 4
people
Keys : Chicken Poultry Hot Dinner Party Casserole French Main
Course French France European Mediterranean
Ingredients :
1 1/2 kg chicken (breasts, legs,
thighs)
1 cup onions
1/2 cup red capsicum
1/2 cup green capsicum
2 cup mushrooms
60 gm butter
1 tbl olive oil
1/2 cup white wine
1/4 cup brandy
1/4 cup madiera
1 cup cream of chicken soup mix
1/2 cup cream
1/2 tsp lemon juice
2 tsp chives, chopped
salt, pepper
1/10 tsp cayenne pepper
Method :
• (A pre-roasted chicken can be used in this recipe, reduce
oven time)
• If using a whole chicken cut into pieces (legs, breasts,
thighs, wings) and season well.
• Melt butter and oil in pan, add chicken, and cook until
chicken is lightly browned, turning often. Transfer to ovenproof
dish.
• Slice onion and mushrooms.
• Cut capsicum into julienne.
• Add chopped onion and capsicum to pan and cook 3
minutes until softenned. Add mushrooms, brandy and madiera,
flambe. Add wine, chicken veloute or soup mix, cream, lemon,
salt and capsicum. Mix ingredients to combine and bring to
simmer 1 minute until thickenned. Pour over the chicken.
• Cover, bake in moderate oven 370F/185C for 60 minutes
or until chicken is tender. Sprinkle with chives.

Home Made Instant Oatmeal

1 cup quick oatmeal
1/3 cup instant dry milk
1/4 tsp. cinnamon
handful wheat bran
1 tbsp. chopped nuts
1/4 cup chopped dried fruit
At home: grind 1/3 cup oatmeal in a blender, until powdered.Mix every thing together and
devide into 3 bags. On the Trail. Place serving in a cup and add boiling water. serves 3.

Sausage in Wine

Yield > 4
Keys : Sausage Alcoholic French France European Mediterranean
French Hot
Ingredients :
1 1/2 lb Pork sausage
1/4 cup Water
3/4 cup Dry white wine
1 tbl Butter
1 tbl Flour
1 cup Consomme
1 x Egg yolk
1 tbl Lemon juice
Method :
• Place sausage in large skillet. Add water. Cover and
simmer for 5 minutes. Drain off water and continue cooking for
10 minutes more, or until sausage is well browned. Pour fat off
skillet. Add wine and cook until wine is reduced to half the
original volume.
• Meanwhile, heat butter in small, heavy saucepan. Add
flour. Stir in consomme and cook over low flame for 10
minutes.
• Remove sausage to heated serving dish and keep warm.
To consomme mixture, add reduced wine from sausage skillet.
Blend with egg yolk. Add lemon juice. Correct seasoning. Cook
for a few seconds, until sauce thickens. Pour over sausage.
Serve hot.
• Suggested Wine: A light red wine; chilled dry white wine;
or a rose wine.

Sara Moulton's Pork Scaloppine

Yield > 2
servings
Keys : Meats French France European Mediterranean
Ingredients :
3/4 lb pork tenderloin
2 tbl flour
Salt and freshly ground
pepper
1 tsp olive oil
2 med garlic cloves, crushed
2 med tomatoes, cut into 2 inch
pieces (2 cups)
Method :
• Remove fat from pork and cut into 1 inch slices. Place
slices between 2 pieces of plastic wrap and flatten with the
bottom of a heavy pan or meat mallet. Place flour on a plate
and season with salt and pepper to taste. Dip pork slices into
flour, coating both sides. Heat oil in a large nonstick skillet on
medium high. Brown pork 1 minute, turn and brown second
side 1 minute. Salt and pepper the cooked sides. Remove to a
plate. Add garlic and tomatoes to skillet and cook 3 minutes.
Spoon tomatoes over pork and serve.
• Makes 2
servings.
• When asked what she serves her family for a quick meal,
TV chef Sara Moulton answered instantly: 'Pork scaloppine with
fresh sauteed tomatoes and garlic accompanied by roasted
broccoli and sweet potatoes.'
• Moulton is the executive chef for Gourmet magazine and
host of the show schedule, she still finds time to sit down to
dinner with her family.
• The pork dish takes about 5 minutes to cook. The broccoli
and sweet potatoes take about 20 minutes to roast, a process
that intensifies the vegetables' flavor. Start them first and then
prepare the rest of the meal. Or, for a quicker side dish, place
them in a microwave-safe bowl, cover and microwave on high
for 5 minutes.
• fat.
• HELPFUL HINTS
• o Any type of potato and vegetable can be substituted.
• COUNTDOWN
• o Preheat oven to 400 degrees.
• o Start broccoli and potatoes.
• o Make pork scaloppine.
• o Finish vegetables.
• WINE
• o Fred Tasker's wine suggestion: I'd try a light, fruity
beaujolais from France.
• SHOPPING LIST
• o To buy: 1/4 pound broccoli florets, 3/4 pound sweet
potato, 2 medium tomatoes, 3/4 pound pork tenderloin.
• o Staples: Flour, olive oil, garlic, salt, black peppercorns.
• Linda Gassenheimer's latest book is Low-Carb Meals in
Minutes. Write to her

Salmon Alsatian

Yield > 4
Keys : Fish Ocean Salmon French France European Mediterranean
French Hot
Ingredients :
2 lb Salmon skinned
2 cup Alsatian Riesling wine
2 cup Water
2 med Carrots sliced
2 med Onions sliced
1 sm Bay leaf
1 tsp Salt
1/2 tsp Pepper
2 tbl Butter
3 tbl Heavy cream
3 x Egg yolks
Method :
• Place salmon in heavy saucepan. Add wine, water,
carrots, onions, bay leaf, salt, pepper, and 1 tablespoon butter.
Bring to boil. Lower flame and simmer for 45 minutes.
• Meanwhile, combine spinach and cream. Heat. Stir in
yolks and continue cooking over medium flame for 5 minutes.
In heated serving dish, arrange spinach in a layer. Cut salmon
into slices 1/2-inch thick and arrange on spinach bed. Keep
warm.
• In small saucepan, heat remaining butter. Add flour. Stir
in 1/2 cup cooking liquid and cook, stirring, until smooth and
thickened. Pour over salmon. Serve hot.
• Comments: Also good for swordfish and tuna fish.
• Suggested Wine: A chilled dry white wine: Alsatian
Riesling; etc.

Salmon Souffle

Yield > 4
people
Keys : Fish French French France European Mediterranean
Ingredients :
75 gm butter
1/2 cup flour, plain
1 1/2 cup milk
1/2 cup cream
1/2 cup parmesan cheese
200 gm salmon, flaked
5 x eggs
1 tsp fresh herbs (chopped)
salt, pepper, cayenne
Method :
• Carefully separate eggs.
• Drain and mash salmon to a fine puree with the cream.
Set aside.
• Make a white sauce.
• Melt the butter in a saucepan and add the flour, stirring
with a wooden spoon. Gradually add the milk, stirring rapidly
with whisk. When blended and smooth, add the salt, pepper,
cayenne. Simmer gently for 5 minutes stirring the bottom
regularly to ensure it doesn't burn.
• Remove sauce from heat and whisk in egg yolks, herbs,
salmon and cheese. Sauce should be thick and creamy.
• Whip the egg whites until stiff and gently fold into the
mixture, a little at a time.
• Spoon into buttered souffle dishes and bake in a hot oven
200C/400F for 20-25 minutes until well risen. Do not open the
oven door during cooking.
• Serve immediately.

PAN PIZZA

This is very similar to the potato base pizza in Chapter 3,
‘Potatoes’, made even easier by the fact that you only have to whisk
an egg and some flour into half a packet of instant mash instead of
cooking fresh potatoes, but this dough is much looser so you’ll
probably find you have to eat the pizza with a knife and fork rather
than picking it up with your hands.
Although it’s a recipe for one it needs to be cooked in a fairly
large pan and you may still find there’s enough for two people,
depending on the amount of topping you put on the pizza and
how hungry you are …
(For suggested pizza toppings see the Pizza section in Chapter
2, ‘Kids’ Favourites’.)
1⁄2 packet (5 oz /142 g) instant mashed potato
1 egg
11⁄2 tbsp plain flour
(Milk)
1 cup of boiling water
Oil
Tomato purée
Garlic purée
Toppings
Grated cheese
Method
1. Empty roughly half a packet of instant mashed potato into a
bowl, pour on the boiling water and whisk vigorously with a
fork, adding the egg and sifted flour to make a thick paste. (The
potato mixture needs to be quite stiff but if it feels too dry
whisk in a little cold milk to get the right consistency.)
2. Warm some oil in a large frying pan and once it’s hot put the
potato mixture in and smooth it across the bottom of the pan
in an even layer.
3. Cook over a low heat for about 5 minutes while you preheat
the grill then put the pan under the grill and cook for another
5 minutes, or until the top is lightly browned.
4. Use the back of a tablespoon to spread the potato base with
tomato and garlic purée, then add your topping, sprinkle with
lots of grated cheese and finish cooking the pizza under the
grill until the topping is hot and the cheese is bubbling.
Tip
Buy individually wrapped value range pizzas from the
supermarket and customize them with ham and pineapple,
sliced sausages and red pesto, leftover Bolognese or chilli
sauce, tuna and sweetcorn, tomatoes and extra cheese …

Salade D'endive De Belgique

Yield > 6
Servings
Keys : Salad French France European Mediterranean
Ingredients :
2 tbl Vinegar
Salt
Freshly ground black pepper
3/4 cup Salad oil
6 x Belgian endives
Method :
• Pour vinegar into a jar w/ a screw-top lid, & season with
salt and pepper to taste. Add oil and set aside. Peel endives,
wipe each leaf with a clean, damp linen towel. Arrange leaves
over six salad plates. Before serving, secure lid to jar of
vinegar dressing. Shake well and drizzle over endives.
• Serve at once. For oil and vinegar dressing, remember to
use one part vinegar to 5 parts oil, and add salt & pepper to
the vinegar, not to the oil or the oil & vinegar mixture. Leaves
of the endive should be young and delicate.
• LE CAFE ROYALE
• MINNEAPOLIS, BLOOMINGTON
• CHATEAU VIGNELAURE, 1977

Roulades of Veal with Chevre

Yield > 8
Servings
Keys : Beef Veal Meats Cheese French France European
Mediterranean
Ingredients :
12 x Thin slices veal escalopes (
turkey breast may be s
Salt
Black pepper, ground
6 x Half-inch thick slices montr
achet, each cut into t
2 tbl Chopped chives
2 tbl Herbes de provence
2 x Eggs, well beaten
2 cup Bread crumbs
1/3 cup Butter
1/2 cup White wine
3 x Shallots, chopped
Method :
• Pound meat until paper thin. Sprinkle slices with salt and
pepper. Place half rounds of cheese at one end of slice.
Sprinkle with chives and Herbes De Provence. Fold in sides and
roll up jelly-roll fashion, enclosing cheese. Dip rolls in egg and
then crumbs. Let dry on wax paper for 1 hour.
• (Can be made a day ahead to this point. After drying,
cover rolls and refrigerate. Bring to room temperature before
cooking.) In skillet, heat butter and saute rolls slowly until
richly browned on all sides. Remove from pan and keep warm.
Add wine and shallots to skillet and bring to boil.
• Pour pan juices over rolls. Serve immediately.

Sachertorte with Chocolate Chantilly

Ingredients :
CAKE
1 lb bittersweet chocolate cut
small pieces
2 oz unsweetened chocolate cut
small pieces
8 oz unsalted butter
3/4 cup sugar plus
2 tbl sugar
12 x eggs separated
1 tsp vanilla extract
1/2 tsp salt
8 oz sifted flour
FILLING
1 cup apricot preserves
1 tbl apricot brandy
GLAZE
8 oz bittersweet chocolate - (to
10)
2 tbl butter
CHOCOLATE CHANTILLY
1 cup heavy cream
2 tbl sugar
2 tbl cocoa
Method :
• Preheat oven to 350 degrees. Butter and flour a 9-inch
springform pan.
• Melt the chocolate over simmering water. Set aside to
cool.
• Cream the butter, 3/4 cup sugar, egg yolks, and vanilla.
Stir in the chocolate and set aside.
• In an electric mixer, beat the egg whites and salt to stiff
peaks. With the machine running, add the remaining 2
tablespoons sugar. Fold in 8 ounces sifted flour. Stir one third
of the egg whites into the chocolate mixture to lighten it. Fold
in the remaining egg whites, gently but thoroughly. Turn into
the springform pan.
• Bake approximately one hour. To check for doneness,
insert a toothpick gently into the cake. It should come out dry.
Remove the ring of the pan and cool the cake on a rack.
• To make the apricot filling: Puree the apricot jam through
a food mill fitted with the finest disk (or use a food processor).
Stir in the apricot brandy. Set aside until ready to use.
• Slice cake in half horizontally to make two layers. Spread
the bottom layer with two thirds of the apricot filling and top
with the second layer. Spread top and sides of the cake with a
thin layer of filling. Chill.
• To make the glaze: Melt chocolate and butter over
simmering water. Remove from heat and cool until it reaches
glazing consistency. Spread over cake and chill.
• Remove sachertorte from refrigerator 1 hour before
serving. Serve a wedge of cake with Chocolate Chantilly.
• For Chocolate Chantilly: With an electric mixer, whip the
cream until ribbons form. Beat in the sugar just until the cream
holds soft peaks. Sift the cocoa over the cream and fold in
gently. (Plain creme chantilly is prepared exactly the same
way. Just omit the chocolate.)

LEMON & LIME FISH BAKE

Fresh fish just needs a quick rinse in cold water, but if you’re using
frozen fish, defrost it in the microwave first. (Fish fillets frozen
into blocks with the skin removed will need to be precooked
according to the instructions on the packaging.)
If you want to make this for more than two people, use more
fish but don’t try and water the soup down to make it go further;
there should still be enough sauce for at least four people.
1 large fish fillet (per person)
1 tin of Campbell’s condensed Cream of Asparagus soup
Milk or water
1 leek
Mushrooms
Lemon juice
Lime juice
Parsley
Salt & pepper
1 tbsp butter
Method
1. Wash and prepare the fish and place in a large casserole dish.
(If you’re cooking more, it doesn’t matter if the fillets overlap
each other.)
2. Wash and slice the leeks and mushrooms, warm the butter in
a pan and fry the vegetables for a few minutes until the leeks are
just soft.
3. Add the tin of soup to the pan, then half-fill the tin with milk,
rinse out and add to the pan, stirring for another minute.
4. Add lemon juice and lime juice to the pan according to taste
and pour the sauce over the fish.
5. Sprinkle with parsley, season with salt and pepper and bake in
a moderate oven, Gas Mark 4 (180ºC) for about 20 minutes.
Tip
Buy pre-packed fresh vegetable assortments in the
supermarket. This wouldn’t normally work for a family but
it’s an affordable option for one or two people and a good
way of reducing, or avoiding, waste altogether.

Roquefort Dressing

Yield > 4
people
Keys : Dressing Cheese Cold Salad Bbq French French France
European Mediterranean
Ingredients :
60 gm Roquefort cheese
1/2 cup cream
1 tbl olive oil
1 tbl chives, chopped
1 tsp lemon juice
salt, pepper
Method :
• Mash the cheese with a fork and gradually add the cream
to form a smooth paste.
• Mix in the the olive oil, lemon juice, chives and salt and
pepper to taste.

Sure Syrup

1 cup packed brown sugar
1 cup water
1 Tbs. margarine
Mix and simmer until sugar dissolves. Watch it. Don't Burn it.
variations: use apple juice instead of water., Maple flavoring, 1/2 tsp.
cinnamon, or Heat together Karo Syrup and Jam.

Rolled Veal - (Paupiettes De Veau)

Yield > 4
Keys : Veal Meats French France European Mediterranean French
Hot
Ingredients :
8 slc Leg of veal pounded thin
2 tbl Chopped parsley
2 tbl Finely chopped scallions
1/2 tsp Salt
1/4 tsp Pepper
4 x Bacon strips cut in two
pieces
2 tbl Butter
1 tbl Chopped onions
2 tbl Chopped celery
3 sprg Parsley
1/4 cup Consomme
Method :
• Combine chopped parsley, scallion, salt, and pepper.
Sprinkle each slice of meat with parsley mixture. Lay a piece of
bacon over mixture. Roll slice of meat and tie with a string.
Heat butter in large, heavy skillet. Add onions, celery, and
parsley. Cook over low flame for 5 minutes. Arrange rolled
meat on bottom of pan. Cook uncovered for 10 minutes,
turning two or three times so that meat rolls are whitened on
all sides. Do not allow meat to brown. Cover. Simmer for 1
hour, turning twice during the last half-hour of cooking.
Discard strings. Remove meat to heated serving dish and keep
warm.
• Add consomme to pan. Bring to boil and cook for 5
minutes. Pour over meat. Serve hot.
• Serve with rice.
• Suggested Wine: A light red wine; chilled dry white wine;
or a rose wine.

Rob's French Fries Dip

Yield > 1
Servings
Keys : French France European Mediterranean
Ingredients :
1/3 cup Kraft Mayonaise
2 tbl Horseradish
1 tsp Vinegar
1 tsp Ketchup
1 tsp Black pepper
Method :
• Mix all ingredients in bowl. Chill for 6 hours. Remove and
serve at room temperature. Use to dip french fries in.

Granola to Go

Place the contents of a box of Granola into a zip-lock type plastic bag. Leave the box at
home. Mix instant Milk with cold mountain water the night before and chill in a cold,
bubbling mountain stream. Add the cold milk to the Granola the next morning, top with
cinnamon sugar and eat.

BAKED POTATO FISHCAKES

You could use tinned fish or a combination of tinned and fresh, but
I like making these with fresh white fish fillets that have just been
broken up a bit and stirred into the potato, rather than thoroughly
mashed and mixed in completely.
One small-to-medium piece of fish is enough for two very large
baking potatoes, making four halves. (Mix the potato with a readymade
soft cream cheese with herbs and garlic instead of making
garlic butter if you prefer.)
2 very large baking potatoes
1 white fish fillet
1 oz (25 g) grated Cheddar
1 tbsp butter
2 cloves of garlic
2 tsp chives or parsley
Salt & pepper
Method
1. Wash the potatoes and prick several times with a sharp knife
before putting in the microwave on full power for 10 minutes
then wrapping in foil and baking in the oven, Gas Mark 5
(190ºC) for about half an hour.
2. Meanwhile, poach the fish in boiling water (or a combination
of water and milk) for 10–15 minutes.
3. Transfer the fish to a bowl, remove the skin and check for
bones, then flake the fish with a fork.
4. Mash the butter with a fork and mix with the crushed garlic
and herbs.
5. Once the potatoes are cooked and cool enough to handle, cut
them in half, scoop out the insides (but not so much that the
skins fall apart) and mash with the garlic butter and a very little
milk.
6. Combine the flaked fish with the mashed potato and season
with salt and pepper before piling the mixture back into the
potato skins and topping with grated cheese.
7. Bake in the hottest part of the oven for about 10 minutes, or
until the cheese is melted and golden and the potatoes are hot
right the way through.
Tips
Leftover rice gives a nice texture to some fishcake mixtures,
especially if mixed with finely chopped peppers, sweetcorn
and other bits and pieces.
Fishcakes hold their shape much better if they’re coated in
breadcrumbs, especially when frying or grilling, but I don’t
see the point of dipping in flour and beaten egg first when
all that does is waste time (and eggs) and make a mess.
(Whenever you’re frying anything that breadcrumbs will
stick to without any help, it makes sense to leave out the
flour and beaten eggs.)

FRESH MACKEREL FISHCAKES WITH LEMON & ROQUEFORT

You could use smoked mackerel for these, but fresh is no more
expensive and because it’s less salty I think the flavours of the
lemon and cheese come through better.
Makes 10–12 fishcakes
2 lb (1 kg) potatoes
4 fresh mackerel fillets
1 lemon
11⁄2 oz (40 g) Roquefort cheese
Butter
Black pepper
Breadcrumbs
Oil
Method
1. Peel, boil and mash the potatoes in a large bowl with a little
butter then add the crumbled cheese and the finely grated rind
of the lemon, plus all the juice. Season with black pepper.
2. Put the fish in a casserole dish with the remains of the lemon
and just enough water to cover the fish, and poach in the oven
on Gas Mark 5 (190ºC) for about 15 minutes, until the fish is
tender.
3. Spread some breadcrumbs on a large dinner plate and warm
about 1 in (2 cm) of oil in a large pan.
4. Meanwhile, remove the skin of the mackerel and flake the fish
carefully to check for any bones, then thoroughly mix the
mackerel with the other ingredients and shape into cakes with
your hands.
5. Coat the fishcakes in the breadcrumbs and fry for a few
minutes until golden, turning once; then finish the fishcakes
off in the oven on Gas Mark 5 (190ºC). Serve with grilled
tomatoes and rice.

Roasted Vegetable Pan Bagna

Yield > 4
Servings
Keys : Provincial Vegetarian French France European
Mediterranean
Ingredients :
2 x Plum tomatoes -- cored and
Halved
2 x Garlic cloves -- bruised
1 x Zucchini, cut lengthwise
Into 1/4-inch
Slices
1 x Red bell pepper, quartered,
Stems and
Seeds removed
1 med Red onion, halved
lengthwise
Cut into 1/2-inch half moons
12 oz Eggplant cut into 1/4-inch
Half moons
2 tbl Extra virgin olive oil
2 tbl Chopped parsley
1/2 tsp Dried rosemary
1/4 tsp Dried thyme
Salt and freshly ground
Black pepper
4 x Italian hero rolls or small
Semolina loaves
2 oz Anchovy fillets, drained and
Rinsed
2 cup Trimmed arugula leaves
Method :
• Preheat the oven to 400F.
• Combine the tomato, garlic, zucchini, red pepper, onion,
eggplant, and olive oil in a large roasting pan or jelly-roll pan.
Toss to coat with oil.
• Bake, turning often, until the vegetables are browned and
tender, about 45 minutes.
• Meanwhile, chop the parsley, rosemary and thyme
together. Stir into the vegetables during the last 15 minutes of
baking. Remove from the oven and add salt and pepper to
taste.
• Preheat the broiler or toaster oven. Split the rolls open
like a book and toast until the cut sides are lightly golden.
Divide the warm vegetables among the rolls. Top each with 2
or 3 anchovy fillets. Scatter the arugula on top. Fold the top of
the roll over the filling and serve.

True Grits

1/2 cup Instant Grits
1 T. Bacon Bits
dash Molly McButter
Boil Water, add grits, Bacon Bits, Molly McButter.... eat with an attitude.
Add cheese or cooked egg as well.

Rice Pilaf - (Standard French Recipe)

Yield > 8
Keys : Bbq Barbequed Barbecued Rice Grains Side Dish French
France European Mediterranean Greek Greece
Ingredients :
2 cup long-grain white rice
1 x onion finely diced
4 cup chicken stock
(or water with 4 tbspns
chicken base or bouillon
cubes)
1/2 cup butter or olive oil
2 tbl thyme
1 x bay leaf
Method :
• Preheat oven to 400 degrees. Place the stock in a
saucepot and bring to a boil. In a braising pan or casserole,
heat the oil and saute the onions and rice for several minutes
until the rice turns opaque.
• Add the boiling stock, cover and braise in the oven for 20
to 25 minutes. When the rice is finished, toss with a fork to
separate, and serve.
• Pilaf can be held in a hot water bath for a long time. It
can also be re-heated in a microwave.
• This recipe yields 8 servings.
• Comments: Make rice pilaf the way Julia Child does it, in
an oven. Oven pilaf is generally foolproof and very easy. This
method gives you a great deal of flexibility when it comes to
recipe specific flavoring. An example of this would be to add
some oregano, rosemary and garlic to enhance a Greek recipe
or chili powder and garlic for the southwestern recipe. Try
some of your own ideas and see what happens.

Real Scotch Eggs

Hard boiled egg
ground sausage
bread crumbs
Take a Hard Boiled Egg and mold a shell of ground sausage around the egg, roll in bread
crumbs and Bake 25-30 minutes in a reflector oven or Dutch oven. Rotate as needed.

Dick's Hash

2 potatoes
1 can chunk Ham
1 egg
Shortening/margarine
Pre-cook 2 potatoes, skins on. Wrap in foil for trip. At camp: melt shortening in fry pan and
slice the potato for frying. After browning add chunk ham and egg. Cook until egg is done.
Salt and pepper to taste. Alternate: use dried hash brown potatoes on long trips

"Wasabi" ... the national condiment of Japan.

Japanese food on the table of every meal, if the "wasabi" as if the lack of flavor to meals. It is known that wasabi is a Japanese national that has it. The Japanese people eat sushi with wasabi dip and to smell the smell of fish Shoyu to taste better.
Wasabi is a condiment made from canola has a head like a radish or Borapet a green light when I go to smell the pungent violence if I have to bite the nose in the short term before. it is smooth. The combination of sweet and bitter.
Time to eat, it requires a special process to wasabi to wet with rain that is made of shark teeth. This is the small details that make the wasabi cream into it. Then be mixed with raw fish dipped into the Shoyu to taste better.

Fresh wasabi is to wet thoroughly.

Wasabi is a plant source. Smith County is here that water. Grown wasabi is not easy. The investment is relatively high. Plants are usually planted in the open. But there must be a limit to the amount of sunlight. It is not shining directly on the plants during the summer.


Due to limited land resources, the wasabi is expensive. Thailand is the restaurant at the hotel, expensive, or only some of the wasabi. I have imported from Japan by the Office of Price per kg thousands baht Therefore, artificial wasabi. This is a green powder and cook, but the smell and color. When mixed with cold water and stir, then leave it up to look like real wasabi is pungent, spicy flavor to the Army chief.
The pungent smell of wasabi can help deodorize the smell of seafood of all kinds. Because of the wasabi. Wet the flour with the oxygen in the air. The reaction is both a pungent odor and flavor intensity. This material is useful in stimulating the salivary glands and excreted in the digestive tract. Wasabi is rich in vitamin C. And anti-bacteria and destroy the other.
When I came to the great features of the wasabi. Every time you order sushi or sashimi with wasabi, do not forget to label it a little to make the sushi is delicious and more valuable.

COFFEE BEANS By Dao

COFFEE BEANS By Dao's own voice is strong that it can not do this. With that in every dish. Every piece of cake from the kitchen to cook your own taste with all the control process. This was a HOME MADE restaurant a place where people are referring to a very In a variety of delicious cakes.

 

Five of the refrigerator cabinet to put the cake together as the full length of the array. It is a testament to the fact that it's this delicious cake, actually. And selling it to the freezer than any other ever seen. The cake types such as White Chocolate cake, which is a cake that is selling the cheese cake, there are many different types such as Blueberry, Caramel, or Green Tea Cheese Cake with a stand on a regular basis and have a taste for more. The switch to the Chocolate cake and many more at all. Smooth way, taste bitter, a little thrill, it's natural blend of cake for those who enjoy this type of cake with a real taste of Texas. Prominent Black Forest Cake is a rich, fresh cream, soft fragrance. Cherry filling is a luscious layer cake to dip into my mouth, throat, slippery texture. And to find out where it was also here that one of the Black Forest Roll These are just a sample of the cake than thirty of you Nat patients reporting life Puฒi prepared or your stars do not make a turnover of cake than two. The kind that you can do to make sure it was real. And control of production and paying customers at any time without the tedious and repetitive at times.
The cakes vary from $ 100 before the cake is thicker than normal. Or will be before they start at 350 baht per pound.

 

Her cakes are not only well-known customers in the countries of Thailand only. If, however, important people from around the world. When the cake has to taste her and talked to each other at all. And speak the same voice as the most delicious cake I ever ate. Which is very proud of her.

The cake was then named COFFEE BEANS By Dao is also a restaurant with a menu of more than two hundred species. The owner of a collection of recipes including Thai, Chinese, Japanese, Italian and Mexican people to try and get into that here. I put it on the menu.

 

The original of this menu there are only a few. But when I try to make it more palatable to the customer. The elapsed time is increased. The menu was still delicious. I like the new customers. The menu now has more than two hundred items. The food is basic to any kind of egg fried with vegetables, luxury food dish. It's a dish that is very popular.

 

Fried Enืgaecem sun. This dish is delicious with Enืgaecem own choice Sirloin with its salt a day. Then fry the onion until it is shredded into small chunks and fried with onions over rice along with sliced ​​Prikehlืag ricochet and garden fresh chilli. No need to cook a delicious cooked with cucumber slices, crisp side. This dish is a popular dish of tea.
Grilled tenderloin Sir Hon. This dish is Sirloin cooked onion slices in the tire, but the meat is still pink and juicy enough to turn to. Grilled sweet, sour, salty, spicy flavors of Moon in Mombasa. Serve with sticky rice, I made quite hot in the bamboo. With fresh vegetables in season and more.
Thousands of chess using gypsum shrimp rolls with shrimp seasoned with fresh chopped and sliced ​​diagonally and fried until crisp outside and soft on the top of the house were eaten hot with sauce. Children who do not like spicy taste. Flavors of Sriracha with a name similar to แฮekึ๊n in the past.
Fried Noodles. Stir-fried vermicelli noodles mixed with boiled shrimp and garnish with fresh squid, fresh bean sprouts grow plump mushroom slices, onion, cayenne pepper, cut into strips and Prikehlืag together with the egg. Heat until fragrant, then season with soy sauce. A little sugar. Sprinkle cayenne pepper to taste. Flavor of this dish I do not need to add a little seasoning.

 

Noodles topped with fish and spinach. Pan-fried noodles with Chinese steel and black scorch the onion a little bit. The snapper fillet, cut into pieces, mix flour, fried until crispy outside and soft in Placed on the line before it topped with fried spinach and topped the soup with flour mixed with water until the sauce thickens Klukklik hot. For those who like noodle dish topped with a new formula.
The food is a wide selection of items such as
Activates two soup vegetable soup made from Scratch game in orange and green vegetables, cooked until tender before spinning and hot water before cooking and delicious savory Then dip into a bowl with lines separated by a. Sprinkle the bread cubes just before serving.
Caesar salad, salad dressing, this dish special is the owner of the yolk of a boiled egg yolk raw. Because there is no fuel to cook the dressing and use vinegar York City already have a sweet and sour flavors, soft smooth over. This is different from Caesar. Salad of the other.
Mini Tacos This dish is a favorite of foreigners and those who like Mexican food. The strange issue is to make the dough into small pieces before it is packed with filling. The stir-fry until fragrant and intensely flavored. You can make your mouth more easily. Shave excess flow at the mouth of a bite to eat. A beautifully arranged. There are also easy to eat.
Spaghetti with lobster criticism. Contact the Spaghetti al dente boiled and fried with butter and white wine, spices such as garlic, lobster meat, cut into pieces of a big sheep and bring it along with the shrimp and cook until fragrant and beautiful color. Before pouring on the steam shrimp and orange. Garnish with Parkinson's Santa. Grate the cheese is shredded. I make a white wine and eat food with flavor.
All of this starts at 140 baht per dish added flavor to the dish, it was 400 baht
Here are just a few dishes that can be persuaded to try other dishes COFFEE BEANS By Dao coast to the concentration of the whole operation. Since first launched several years ago. Before it is known as today.
COFFEE BEANS The name used for cafes and restaurants in the area and other jurisdictions. To seize the opportunities of success for her to spend years in order to build the trust of customers. It is known from the experience that comes from. Her patience and love in this career.
Highlights of the dish with cake and all of this is. The owner is that the ingredients used to cook all their own. Taste all the time. It is open to your suggestions or comments to every customer. And with the people close to me and help me pick. Feedback tasting all the dishes that were made before it is put on the menu. These are the key to all COFFEE BEANS By Dao is a widely known and highly successful. This creates a sense of pride to do a lot.
COFFEE BEANS By Dao do not have any fields. The Building Soi Sukhumvit 12, Sukhumvit Road, CASA VIVA is the only one.

Scotch Eggs

English muffin
1 egg
butter or margarine
Cut silver dollar size hole in an English Muffin. Butter both sides. Place on griddle. place
egg in hole. Fry both sides, slowly until cooked.