serves 4
ingredients
2 tablespoons vegetable oil
1 onion, chopped
2 courgettes, chopped
1 potato, chopped
100g/4oz spinach, chopped
3 sprigs of fresh flat-leaf parsley
1.2 litres/2pt vegetable stock
150ml/5fl oz double cream
salt and freshly ground
black pepper
• Heat the oil in a saucepan, and
sweat the onion and courgette until
the onion is transparent.
• Add the potato, spinach, parsley
and stock. Bring to the boil, reduce
the heat and simmer the soup for
20 minutes. Allow to cool before
blending or processing to a purée.
• Return the soup to a clean pan, stir
in the cream and season with salt
and pepper. Reheat gently without
boiling and serve.
Andalusian Onion and Potato Omelet
Yield > 4
Keys : Omelets Egg Tubers Root Vegetable Spanish Spain
European Mediterranean Spanish Hot Cold
Ingredients :
1 lrg Onion
5 sm Potatoes
1/2 cup Olive oil
4 lrg Eggs
Salt and pepper to taste
Method :
• Cut Potatoes lengthwise in fine slices. Heat 1/2 cup olive
oil in large frying pan. Fry potatoes lightly while chopping
onion. Push potatoes into a corner of pan, add chopped onion,
and put potatoes on top of onion. Season with salt and pepper.
While they cook, chop the potatoes and onion with a spoon or
spatula until they are almost a puree. (The potatoes and onion
can be fried several hours in advance with equally good
results.)
• Allow potato-onion mixture to cool at least 5 minutes
before dividing in equal parts and adding to 2 bowls, each
containing 2 eggs beat with a little salt. Stir mixtures while
reheating frying pan with additional oil (if needed to cover the
bottom of the pan). When the oil is on the verge of smoking,
pour in one mixture and keep shaking the pan and sliding a
spatula or knife around the edges of the omelet to keep it free
and to form a high, rounded edge. When the omelet is almost
firm, hold a plate upside down against the frying pan; invert
both, dropping the omelet onto the plate as you do so, then
slip the omelet back into the pan browned side up. This is
easiest to do if the plate you use fits neatly inside the frying
pan. Shake the pan while the second side browns. Repeat with
second mixture to make another omelet.
• The onion and potato omelet may be served hot or cold
as a first course or part of a cold supper.
Keys : Omelets Egg Tubers Root Vegetable Spanish Spain
European Mediterranean Spanish Hot Cold
Ingredients :
1 lrg Onion
5 sm Potatoes
1/2 cup Olive oil
4 lrg Eggs
Salt and pepper to taste
Method :
• Cut Potatoes lengthwise in fine slices. Heat 1/2 cup olive
oil in large frying pan. Fry potatoes lightly while chopping
onion. Push potatoes into a corner of pan, add chopped onion,
and put potatoes on top of onion. Season with salt and pepper.
While they cook, chop the potatoes and onion with a spoon or
spatula until they are almost a puree. (The potatoes and onion
can be fried several hours in advance with equally good
results.)
• Allow potato-onion mixture to cool at least 5 minutes
before dividing in equal parts and adding to 2 bowls, each
containing 2 eggs beat with a little salt. Stir mixtures while
reheating frying pan with additional oil (if needed to cover the
bottom of the pan). When the oil is on the verge of smoking,
pour in one mixture and keep shaking the pan and sliding a
spatula or knife around the edges of the omelet to keep it free
and to form a high, rounded edge. When the omelet is almost
firm, hold a plate upside down against the frying pan; invert
both, dropping the omelet onto the plate as you do so, then
slip the omelet back into the pan browned side up. This is
easiest to do if the plate you use fits neatly inside the frying
pan. Shake the pan while the second side browns. Repeat with
second mixture to make another omelet.
• The onion and potato omelet may be served hot or cold
as a first course or part of a cold supper.
Clam chowder
Clam chowder
serves 6
ingredients
8 celery sticks, chopped
700g/11⁄2lb onions, chopped
1.8kg/4lb red potatoes, diced
900g/2lb canned clams
with juice
3 teaspoons dried thyme
1 teaspoon dried oregano
2 teaspoons dried basil
225ml/8fl oz fish bouillon
2 teaspoons ground white pepper
225g/8oz butter
250g/9oz plain flour
3 garlic cloves, finely chopped
1.2 litres/2pt milk
• Put the celery, onions, potatoes,
clams, thyme, oregano, basil,
bouillon and pepper in a large
heavy saucepan. Gently cook for
30–45 minutes until the vegetables
and potatoes are soft.
• To make a roux, melt the butter in
a small heavy pan, add the flour
and garlic, and stir constantly with
a wooden spoon for a few minutes
until slightly brown.
• Combine the roux with the
vegetable mixture and add the
milk. Stir well and cook for
10 minutes. Serve hot.
serves 6
ingredients
8 celery sticks, chopped
700g/11⁄2lb onions, chopped
1.8kg/4lb red potatoes, diced
900g/2lb canned clams
with juice
3 teaspoons dried thyme
1 teaspoon dried oregano
2 teaspoons dried basil
225ml/8fl oz fish bouillon
2 teaspoons ground white pepper
225g/8oz butter
250g/9oz plain flour
3 garlic cloves, finely chopped
1.2 litres/2pt milk
• Put the celery, onions, potatoes,
clams, thyme, oregano, basil,
bouillon and pepper in a large
heavy saucepan. Gently cook for
30–45 minutes until the vegetables
and potatoes are soft.
• To make a roux, melt the butter in
a small heavy pan, add the flour
and garlic, and stir constantly with
a wooden spoon for a few minutes
until slightly brown.
• Combine the roux with the
vegetable mixture and add the
milk. Stir well and cook for
10 minutes. Serve hot.
Cock-a-leekie
Cock-a-leekie
serves 6
ingredients
450g/1lb prunes, stoned
1.3kg/3lb boiling chicken
2.4 litres/4pt chicken stock
900g/2lb leeks, well rinsed
1 bouquet garni
salt and ground black pepper
• Put the prunes in a bowl, cover with cold water and soak overnight.
• Set the chicken, breast-side down, in a large casserole dish. Pour in the
stock and bring to the boil, skimming off any scum from the surface.
• Using string, tie half the leeks in a bundle; thinly slice the remainder.
Add the bundle of leeks to the casserole dish with the bouquet garni and
a pinch of salt. Reduce the heat, part-cover and simmer for 2 hours.
• Lift out the chicken and keep to one side to cool slightly. Remove and
discard the bundle of leeks and bouquet garni. Drain the prunes, add
them to the casserole dish and simmer for 20 minutes.
• Shred the meat from the cooled chicken, discarding any skin and bones,
and add the meat to the soup. Season to taste with salt and pepper, then
add the sliced leeks. Simmer for a further 10 minutes, then serve.
serves 6
ingredients
450g/1lb prunes, stoned
1.3kg/3lb boiling chicken
2.4 litres/4pt chicken stock
900g/2lb leeks, well rinsed
1 bouquet garni
salt and ground black pepper
• Put the prunes in a bowl, cover with cold water and soak overnight.
• Set the chicken, breast-side down, in a large casserole dish. Pour in the
stock and bring to the boil, skimming off any scum from the surface.
• Using string, tie half the leeks in a bundle; thinly slice the remainder.
Add the bundle of leeks to the casserole dish with the bouquet garni and
a pinch of salt. Reduce the heat, part-cover and simmer for 2 hours.
• Lift out the chicken and keep to one side to cool slightly. Remove and
discard the bundle of leeks and bouquet garni. Drain the prunes, add
them to the casserole dish and simmer for 20 minutes.
• Shred the meat from the cooled chicken, discarding any skin and bones,
and add the meat to the soup. Season to taste with salt and pepper, then
add the sliced leeks. Simmer for a further 10 minutes, then serve.
Bob "Oven's " Colonial Dressing
Bob "Oven's " Colonial Dressing
Yield: 1 Servings
1 c water
1/8 c cornstarch
1/2 c vinegar,light or dark
1 c sugar
1 t onion powder
1 T salt
1/4 c butter (or margarine)
1/2 t pepper
1 t celery salt
1 T celery seed
Put water and cornstarch into blender on High speed for 1 minute or until
smooth. Transfer to a 2 1/2 qt. saucepan. Cook mixture over Medium High heat,
stirring constantly as you begin to add each of the remaining ingredients, stirring
well after each addition. Cook and continue stirring until it begins to thicken and
become quite smooth. Let it cool complete before pouring into a refrigerator
container. Cap tightly.
Yield: 1 Servings
1 c water
1/8 c cornstarch
1/2 c vinegar,light or dark
1 c sugar
1 t onion powder
1 T salt
1/4 c butter (or margarine)
1/2 t pepper
1 t celery salt
1 T celery seed
Put water and cornstarch into blender on High speed for 1 minute or until
smooth. Transfer to a 2 1/2 qt. saucepan. Cook mixture over Medium High heat,
stirring constantly as you begin to add each of the remaining ingredients, stirring
well after each addition. Cook and continue stirring until it begins to thicken and
become quite smooth. Let it cool complete before pouring into a refrigerator
container. Cap tightly.
Andalusian Gazpacho - (Gazpacho Andaluz)
Yield > 4
Keys : Gazpacho Soups Stews Spanish Spain European
Mediterranean Spanish
Ingredients :
3 lrg Tomatoes, red ripe coarsely
chopped
2 x Green peppers seeded and
sliced
1 x Garlic clove peeled
5 tbl Olive oil
2 tbl Wine vinegar
2 slc Bread, white part only
4 cup Ice water
1 1/2 slc Toasted bread cubed
Salt to taste
Method :
• If you use a mortar, crush garlic with peppers and a little
salt. Add chopped tomatoes and bread previously soaked in
water and squeezed. When this is well mixed, gradually add
olive oil while blending. Mix in 1/2 cup ice water when oil is
completely absorbed. Pass through a sieve into a deep
recipient, add vinegar and 3 1/2 cups ice water, season with
salt to taste, and serve with cubes of toasted bread on top or
in a bowl on the side.
• If you use an electric blender, mix all ingredients
simultaneously except ice water and cubes of toast. Blend on
low speed for only a few seconds, then strain. Add ice water,
check seasoning, and serve as described above.
Keys : Gazpacho Soups Stews Spanish Spain European
Mediterranean Spanish
Ingredients :
3 lrg Tomatoes, red ripe coarsely
chopped
2 x Green peppers seeded and
sliced
1 x Garlic clove peeled
5 tbl Olive oil
2 tbl Wine vinegar
2 slc Bread, white part only
4 cup Ice water
1 1/2 slc Toasted bread cubed
Salt to taste
Method :
• If you use a mortar, crush garlic with peppers and a little
salt. Add chopped tomatoes and bread previously soaked in
water and squeezed. When this is well mixed, gradually add
olive oil while blending. Mix in 1/2 cup ice water when oil is
completely absorbed. Pass through a sieve into a deep
recipient, add vinegar and 3 1/2 cups ice water, season with
salt to taste, and serve with cubes of toasted bread on top or
in a bowl on the side.
• If you use an electric blender, mix all ingredients
simultaneously except ice water and cubes of toast. Blend on
low speed for only a few seconds, then strain. Add ice water,
check seasoning, and serve as described above.
Chicken noodle soup
serves 6
ingredients
900ml/11⁄2pt chicken stock
1 bay leaf
4 spring onions, sliced
225g/8oz button mushrooms,
sliced
100g/4oz cooked skinless
chicken breast, thinly sliced
50g/2oz soup pasta such as
orzo or ditalini
150ml/5fl oz dry white wine
1 tablespoon chopped fresh
flat-leaf parsley
salt and ground black pepper
• Put the stock and bay leaf into a
heavy pan, and bring to the boil.
Add the spring onions and
mushrooms to the simmering stock.
• Add the chicken to the soup, and
season with salt and pepper. Heat
through for 2–3 minutes.
• Add the pasta, cover and simmer
for 7–8 minutes.
• Just before serving, add the wine
and parsley, heat the soup through
for 2–3 minutes, then check the
seasoning and adjust if necessary.
Serve hot.
ingredients
900ml/11⁄2pt chicken stock
1 bay leaf
4 spring onions, sliced
225g/8oz button mushrooms,
sliced
100g/4oz cooked skinless
chicken breast, thinly sliced
50g/2oz soup pasta such as
orzo or ditalini
150ml/5fl oz dry white wine
1 tablespoon chopped fresh
flat-leaf parsley
salt and ground black pepper
• Put the stock and bay leaf into a
heavy pan, and bring to the boil.
Add the spring onions and
mushrooms to the simmering stock.
• Add the chicken to the soup, and
season with salt and pepper. Heat
through for 2–3 minutes.
• Add the pasta, cover and simmer
for 7–8 minutes.
• Just before serving, add the wine
and parsley, heat the soup through
for 2–3 minutes, then check the
seasoning and adjust if necessary.
Serve hot.
British food and Tea ... The Cup.
Dating back several years ago. British tea was known in Thailand. Students from Old England to learn to live there for long. And the discipline of an English family, who have primary care. These are friends, co-educational institution. The adults are respected and have become a regular practice as a country. Become routine and even then it was back in Thailand.
Twenty-five years ago. Her former students, seven British friends, but a little less. Go back to home after graduation. Has agreed to open a tea shop, a small British. As a meeting place and as often as when I was a student. Why do the old buildings, a small shopping center named The Oriental Plaza, named simply referred to as The Cup, where all individuals are capable of making candy and food is traditional English, but the second one. Where people can spend their time studying in spare time. Together, they become many different types of food. All of which had been received from a delicious cup of tea, then join them. Were assigned to one of the key partners to cystic Max Mok Ka interior West is the operator.
Since the opening of the shop and The Cup has been accepted and embraced by a group of friends and foreigners who eat traditional English food. We packed the overflowing almost every day. Partners are all enjoying a friendly customer service. Customers are impressed with the taste of the food and service. That looks more attractive in the home, the services of a hotel or restaurant. The number of customers in more than a seat to get.
It later moved to a larger shopping center and a shop that offers splendid than ever on the Road The Peninsula Plaza where every customer is satisfied with the atmosphere of the shop. Eyes wide open than ever. The operation was only nine years old. I have a line of downtown, which lasted for years. Views of the golf course and a beautiful green area of the Royal Bangkok Sports Club, which can be seen clearly from the store. Were blocked by the construction of a railway track until the end.
The seven partners agreed to move the shop again to decide on the 3rd floor of a building on Lake Ratchada Road. Overlooking a picturesque lake and a large and lush green area of the tobacco monopoly. The kitchen area also has extensive than ever before. Which can be added to food items that customers ask for the authentic English and continental cuisine over the Internet. Today there are more than fifty items that were asked of customers throughout 25 years ago, for example.
French Onion Soup (160 baht) to a cup of soup of the French, but English is not less popular. It provides warmth. Nutritional benefits and a pleasant taste. The onion soup is hot, fragrant broth with boiled bones simmered with onions, cut into the pervious Epie until smooth. Sprinkle with the parsley, bread Laihnga au gratin with a glowing yellow taste neck.
Endive Salad (270 baht), endive salad, fresh vegetables in the dish, cut into pieces and topped with a spicy dressing and season with olive oil and balsamic vinegar. balsamic onions on the nose. Sprinkle with bacon, fried crisp crunchy. The appetizer plate was excellent.
Pan Fried Foie Gras with Berry Sauce Duck liver is the fresh feed. Thick slices, cut in two pieces. Fry the onion is cooked, but it is still fresh and juicy inside. It tastes sweet, slightly sweet Access to create a sour flavor Klukklik and tie with a green salad crisp. The dish is a favorite dish to eat one. I like the taste and the size of the liver in both quantity and quality.
To the main dish is authentic in English Roasted Pork with Apple Sauce (380 baht) this dish owners proudly boast that it is twice a week and every 25 years without a single week. This dish was made in 2500 that would guarantee a unique taste. Like a pig in the movie, cut into thick slices. The Pig and the commitment is not sticky or stiff areas-in a bad mood. It has a little meat in a sweet and gentle. In a soft rag chewing meat topped with gravy slightly salty flavor to the meat with apple sauce smooth, natural sweetness. Top with the cooked beans and Scratch game. Baked potato head. This dish is great for the owners.
Rack of Lamb, Mint Sauce, Redcurrent Jelly with Port (730 baht) This dish is a mixture of soft lamb ribs with bones, cut into 2 pieces and cooked in a thick, grilled onion is cooked outside but still pink inside, fresh and juicy. Lamb, sweet and soft and does not smell even a little lake. Season with salt, pepper, spices and fragrant. Topped with gravy slightly salty flavor. Sprinkle with a bouquet of fresh rosemary, add the onion. I taste the mint sauce, onion and sweet and sour taste redcurrent jelly attach a Scratch game. Boiled bean pods. In the outer parts of french fries and soft. It is well-known British dishes for a long time. It is now widely popular in every country.
There are also many authentic British dishes such as Roasted Beef & Yorkshire Pudding (390 baht), roast beef, cut in thin slices topped with just enough gravy Klukklik pudding served with fresh flavor, soft texture that can not easily find. The fish here is the Salmon and Cod fish without the fishy smell all the ingredients for the Sun.
It comes to snacks and desserts with The Cup serves both lunch and afternoon tea is tea, different kinds to choose from a famous British tea to drink and snack on. Everyone knows that the British have a reputation of candy. Pudding, Crumble, Trifle, Pie and Fruit Cake is unique here is that many kinds Yoghurt Pudding with Cranberry Sauce (140 baht) is a cone, pudding, soft, smooth flavor and tender onions topped with the actor. Whose construction in addition to sour Apple and Rhubarb Crumble Cherry Crumble (85 baht), which is sweet and sour taste, it is also used to make sweets Rhubarb, fresh from the Royal Project, which provides a little sour and astringent. Served with Custard Sauce on a warm and sweet aroma. The natural flavor of the fruit snacks that are uncommon to rare than other sweets.
Banoffe Pie (90 baht) Pie is a delicious blend of modern and unripe bananas, fresh aroma of coffee. A special type of confectionery which is the right to be tasty, sweet and delicious. The Cup is the boast of another unique one.
Food For The Cup starts at $ 110-160 USD for salads, soups, 230-330. The main dish and dessert for 65 to 145 from 380-730 baht, excluding tax and service charge. The price is not too high if you compare the quantity and quality of each individual dish. The atmosphere of the restaurant is decorated in colorful English roses with delicate vine pattern of the eye. To think that dining in luxury in England is quite good.
French Onion Soup
Endive Salad
Roasted Pork with Apple Sauce
Rack of Lamb, Mint Sauce,Redcurrent Jelly with Port
Yoghurt Pudding with Cranberry Sauce
Rhubarb Crumble
Trifle
In that era, will find restaurants and traditional English tea, it does not lose it. These are former students of English tea and a full English at home. To both the food and water, such as when residing there. And a chance to meet and chat with old friends and distant for a long time.Twenty-five years ago. Her former students, seven British friends, but a little less. Go back to home after graduation. Has agreed to open a tea shop, a small British. As a meeting place and as often as when I was a student. Why do the old buildings, a small shopping center named The Oriental Plaza, named simply referred to as The Cup, where all individuals are capable of making candy and food is traditional English, but the second one. Where people can spend their time studying in spare time. Together, they become many different types of food. All of which had been received from a delicious cup of tea, then join them. Were assigned to one of the key partners to cystic Max Mok Ka interior West is the operator.
Since the opening of the shop and The Cup has been accepted and embraced by a group of friends and foreigners who eat traditional English food. We packed the overflowing almost every day. Partners are all enjoying a friendly customer service. Customers are impressed with the taste of the food and service. That looks more attractive in the home, the services of a hotel or restaurant. The number of customers in more than a seat to get.
It later moved to a larger shopping center and a shop that offers splendid than ever on the Road The Peninsula Plaza where every customer is satisfied with the atmosphere of the shop. Eyes wide open than ever. The operation was only nine years old. I have a line of downtown, which lasted for years. Views of the golf course and a beautiful green area of the Royal Bangkok Sports Club, which can be seen clearly from the store. Were blocked by the construction of a railway track until the end.
The seven partners agreed to move the shop again to decide on the 3rd floor of a building on Lake Ratchada Road. Overlooking a picturesque lake and a large and lush green area of the tobacco monopoly. The kitchen area also has extensive than ever before. Which can be added to food items that customers ask for the authentic English and continental cuisine over the Internet. Today there are more than fifty items that were asked of customers throughout 25 years ago, for example.
French Onion Soup (160 baht) to a cup of soup of the French, but English is not less popular. It provides warmth. Nutritional benefits and a pleasant taste. The onion soup is hot, fragrant broth with boiled bones simmered with onions, cut into the pervious Epie until smooth. Sprinkle with the parsley, bread Laihnga au gratin with a glowing yellow taste neck.
Endive Salad (270 baht), endive salad, fresh vegetables in the dish, cut into pieces and topped with a spicy dressing and season with olive oil and balsamic vinegar. balsamic onions on the nose. Sprinkle with bacon, fried crisp crunchy. The appetizer plate was excellent.
Pan Fried Foie Gras with Berry Sauce Duck liver is the fresh feed. Thick slices, cut in two pieces. Fry the onion is cooked, but it is still fresh and juicy inside. It tastes sweet, slightly sweet Access to create a sour flavor Klukklik and tie with a green salad crisp. The dish is a favorite dish to eat one. I like the taste and the size of the liver in both quantity and quality.
To the main dish is authentic in English Roasted Pork with Apple Sauce (380 baht) this dish owners proudly boast that it is twice a week and every 25 years without a single week. This dish was made in 2500 that would guarantee a unique taste. Like a pig in the movie, cut into thick slices. The Pig and the commitment is not sticky or stiff areas-in a bad mood. It has a little meat in a sweet and gentle. In a soft rag chewing meat topped with gravy slightly salty flavor to the meat with apple sauce smooth, natural sweetness. Top with the cooked beans and Scratch game. Baked potato head. This dish is great for the owners.
Rack of Lamb, Mint Sauce, Redcurrent Jelly with Port (730 baht) This dish is a mixture of soft lamb ribs with bones, cut into 2 pieces and cooked in a thick, grilled onion is cooked outside but still pink inside, fresh and juicy. Lamb, sweet and soft and does not smell even a little lake. Season with salt, pepper, spices and fragrant. Topped with gravy slightly salty flavor. Sprinkle with a bouquet of fresh rosemary, add the onion. I taste the mint sauce, onion and sweet and sour taste redcurrent jelly attach a Scratch game. Boiled bean pods. In the outer parts of french fries and soft. It is well-known British dishes for a long time. It is now widely popular in every country.
There are also many authentic British dishes such as Roasted Beef & Yorkshire Pudding (390 baht), roast beef, cut in thin slices topped with just enough gravy Klukklik pudding served with fresh flavor, soft texture that can not easily find. The fish here is the Salmon and Cod fish without the fishy smell all the ingredients for the Sun.
It comes to snacks and desserts with The Cup serves both lunch and afternoon tea is tea, different kinds to choose from a famous British tea to drink and snack on. Everyone knows that the British have a reputation of candy. Pudding, Crumble, Trifle, Pie and Fruit Cake is unique here is that many kinds Yoghurt Pudding with Cranberry Sauce (140 baht) is a cone, pudding, soft, smooth flavor and tender onions topped with the actor. Whose construction in addition to sour Apple and Rhubarb Crumble Cherry Crumble (85 baht), which is sweet and sour taste, it is also used to make sweets Rhubarb, fresh from the Royal Project, which provides a little sour and astringent. Served with Custard Sauce on a warm and sweet aroma. The natural flavor of the fruit snacks that are uncommon to rare than other sweets.
Banoffe Pie (90 baht) Pie is a delicious blend of modern and unripe bananas, fresh aroma of coffee. A special type of confectionery which is the right to be tasty, sweet and delicious. The Cup is the boast of another unique one.
Food For The Cup starts at $ 110-160 USD for salads, soups, 230-330. The main dish and dessert for 65 to 145 from 380-730 baht, excluding tax and service charge. The price is not too high if you compare the quantity and quality of each individual dish. The atmosphere of the restaurant is decorated in colorful English roses with delicate vine pattern of the eye. To think that dining in luxury in England is quite good.
Chicken soup
serves 4
ingredients
1 roast chicken carcass with
meat left on
225g/8oz chicken wings
1 onion, diced
1 leek, diced
1 parsnip, diced
6 whole black peppercorns
• Preheat the oven to 150°C/300°F/
Gas mark 2. Put in a large heavy
saucepan with the chicken wings.
• Add the onion, leek and parsnip,
and bring to the boil. While the
water is heating, add the whole
peppercorns.
• Once the stock has boiled, transfer
to an ovenproof dish and cook in
the oven for 2 hours. Skim off any
scum from the surface using a
slotted spoon, and strain the stock
you have created. Discard
everything except for the chicken.
• When cool enough to handle, take
out the carcass and shred the
chicken before returning it to the
stock. Serve hot.
ingredients
1 roast chicken carcass with
meat left on
225g/8oz chicken wings
1 onion, diced
1 leek, diced
1 parsnip, diced
6 whole black peppercorns
• Preheat the oven to 150°C/300°F/
Gas mark 2. Put in a large heavy
saucepan with the chicken wings.
• Add the onion, leek and parsnip,
and bring to the boil. While the
water is heating, add the whole
peppercorns.
• Once the stock has boiled, transfer
to an ovenproof dish and cook in
the oven for 2 hours. Skim off any
scum from the surface using a
slotted spoon, and strain the stock
you have created. Discard
everything except for the chicken.
• When cool enough to handle, take
out the carcass and shred the
chicken before returning it to the
stock. Serve hot.
Andalusian Crullers - (Pestinos Andaluces)
Yield > 36
Keys : Desserts Spanish Spain European Mediterranean Spanish
Ingredients :
Grated rind of 1 lemon
Juice of 1 medium lemon
4 tbl Milk
6 tbl Olive oil
1/8 tsp Cinnamon
1/4 tsp Salt
4 tbl Anise liqueur - (or any dry
liqueur if anise is unavailable)
4 cup Flour approximate
3/4 cup Olive oil for frying
3/4 cup Sugar for syrup
1/2 cup Water
1/4 cup Anise liqueur - (or any dry
liqueur) for syrup
Method :
• Put grated rind, lemon juice, milk, cinnamon, salt, 4
tablespoons anise liqueur, and 6 tablespoons olive oil in a
bowl. Mix well. Stir in flour until dough is stiff (approximately 4
cups of flour). Let dough rest 1 hour in a cool place.
• Divide dough into four parts, roll it out very thin on a
lightly floured surface, and cut it into rectangles about 3 by 2-
inches. Heat frying oil to the verge of smoking. Roll up the
rectangles and fry them, a few at a time, in the hot oil. Drain
on a rack or brown paper.
• Make a syrup by melting 3/4 cup sugar with 1/2 cup
water. When it bubbles and starts to thicken, add 1/4 cup
anise liqueur. Dip the fried crullers in the hot liquid and drain
them on a rack. Sprinkle with sugar while still warm. Let them
cool before serving.
• This recipe makes about 3 dozen crullers.
Keys : Desserts Spanish Spain European Mediterranean Spanish
Ingredients :
Grated rind of 1 lemon
Juice of 1 medium lemon
4 tbl Milk
6 tbl Olive oil
1/8 tsp Cinnamon
1/4 tsp Salt
4 tbl Anise liqueur - (or any dry
liqueur if anise is unavailable)
4 cup Flour approximate
3/4 cup Olive oil for frying
3/4 cup Sugar for syrup
1/2 cup Water
1/4 cup Anise liqueur - (or any dry
liqueur) for syrup
Method :
• Put grated rind, lemon juice, milk, cinnamon, salt, 4
tablespoons anise liqueur, and 6 tablespoons olive oil in a
bowl. Mix well. Stir in flour until dough is stiff (approximately 4
cups of flour). Let dough rest 1 hour in a cool place.
• Divide dough into four parts, roll it out very thin on a
lightly floured surface, and cut it into rectangles about 3 by 2-
inches. Heat frying oil to the verge of smoking. Roll up the
rectangles and fry them, a few at a time, in the hot oil. Drain
on a rack or brown paper.
• Make a syrup by melting 3/4 cup sugar with 1/2 cup
water. When it bubbles and starts to thicken, add 1/4 cup
anise liqueur. Dip the fried crullers in the hot liquid and drain
them on a rack. Sprinkle with sugar while still warm. Let them
cool before serving.
• This recipe makes about 3 dozen crullers.
Andalusian Chicken or Pollo Andaluz with Rice and Peas 9
Yield > 3
Keys : Main Poultry Chicken Spanish Spain European
Mediterranean Spanish
Ingredients :
CHICKEN:
12 oz skinned and boned chicken
breast
olive oil spray
3 x canned pear halves
12 x Spanish olives stuffed with
peppers (or 3 to 4 per
serving)
1 tbl chopped pitted black olives
3 lrg garlic cloves peeled and
sliced
MARINADE:
1/2 cup canned pear juice
1/4 tsp orange zest
1/2 tbl dry sherry
1 tbl balsamic vinegar
2 tsp extra virgin olive oil
1 tbl brown sugar
generous coarsely ground
pepper to taste
1/4 tsp dried basil
1 tsp dried marjoram
(triple the measure when
using fresh herbs)
FOR SERVING:
1 1/2 cup cooked brown and white
rice
2 tbl diced red bell pepper
2/3 cup frozen peas
cornstarch slurry to thicken
sauce
Method :
• Cut each chicken piece in half. Do not pound chicken;
leave thick. Lightly spray an oven-proof casserole and arrange
chicken in a single layer. Put pear halves on top. Scattered the
olives and garlic.
• Combine marinade ingredients and pour over the
chicken. Cover casserole and refrigerate for 4 hours (or
overnight).
• LATER, preheat oven to 375F. Cover casserole loosely
with foil. Bake chicken for 45 to 50 minutes. Remove foil and
bake 10 to 15 minutes longer.
• Meanwhile, cook rice. Add still frozen peas and red
pepper to the pan and toss with the hot rice. Cover.
• Transfer the chicken to a serving bowl. Transfer pan
liquids to a sauce pan; make a sauce with cornstarch slurry.
• Serve with rice and vegetables. Offer half of the sauce on
the side.
• LEFTOVER TIP - Cut the chicken into small pieces;
combine with rice. Stuff a pre-cooked acorn squash half or
two. Bake to heat thoroughly. Offer reheated sauce on the
side.
• Description: "Sweet salty salt - a party dish. The olivesalty
and wine-sweet-sour sauce rocks!" Cuisine: "Spain"
• NOTES : A delight! This version of Andalusian chicken
comes from an Olive exporter from Spain. It's a Spanish dish
with Moorish roots. It features the sauce - which is bold; Sweet
fruit; spicy orange and pepper; slightly herbal. Cooked olives
lose their pickled appeal and the lead flavor. It's a daring
recipe that really came out well. Something to talk about.
Keys : Main Poultry Chicken Spanish Spain European
Mediterranean Spanish
Ingredients :
CHICKEN:
12 oz skinned and boned chicken
breast
olive oil spray
3 x canned pear halves
12 x Spanish olives stuffed with
peppers (or 3 to 4 per
serving)
1 tbl chopped pitted black olives
3 lrg garlic cloves peeled and
sliced
MARINADE:
1/2 cup canned pear juice
1/4 tsp orange zest
1/2 tbl dry sherry
1 tbl balsamic vinegar
2 tsp extra virgin olive oil
1 tbl brown sugar
generous coarsely ground
pepper to taste
1/4 tsp dried basil
1 tsp dried marjoram
(triple the measure when
using fresh herbs)
FOR SERVING:
1 1/2 cup cooked brown and white
rice
2 tbl diced red bell pepper
2/3 cup frozen peas
cornstarch slurry to thicken
sauce
Method :
• Cut each chicken piece in half. Do not pound chicken;
leave thick. Lightly spray an oven-proof casserole and arrange
chicken in a single layer. Put pear halves on top. Scattered the
olives and garlic.
• Combine marinade ingredients and pour over the
chicken. Cover casserole and refrigerate for 4 hours (or
overnight).
• LATER, preheat oven to 375F. Cover casserole loosely
with foil. Bake chicken for 45 to 50 minutes. Remove foil and
bake 10 to 15 minutes longer.
• Meanwhile, cook rice. Add still frozen peas and red
pepper to the pan and toss with the hot rice. Cover.
• Transfer the chicken to a serving bowl. Transfer pan
liquids to a sauce pan; make a sauce with cornstarch slurry.
• Serve with rice and vegetables. Offer half of the sauce on
the side.
• LEFTOVER TIP - Cut the chicken into small pieces;
combine with rice. Stuff a pre-cooked acorn squash half or
two. Bake to heat thoroughly. Offer reheated sauce on the
side.
• Description: "Sweet salty salt - a party dish. The olivesalty
and wine-sweet-sour sauce rocks!" Cuisine: "Spain"
• NOTES : A delight! This version of Andalusian chicken
comes from an Olive exporter from Spain. It's a Spanish dish
with Moorish roots. It features the sauce - which is bold; Sweet
fruit; spicy orange and pepper; slightly herbal. Cooked olives
lose their pickled appeal and the lead flavor. It's a daring
recipe that really came out well. Something to talk about.
Black-Eyed Pea's Broccoli-Cheese Soup
Black-Eyed Pea's Broccoli-Cheese Soup
Yield: 8 Servings
1 1/2 lb broccoli,fresh
2 c water
3/4 t salt
1/2 c Cornstarch
Mix With 1 Cup Cold Water
1 pt half and half
1 lb Velveeta
1/2 t pepper
Steam broccoli until tender.
Place half-and-half and water in top of double boiler.
Add cheese, salt and pepper. Heat until cheese is melted.
Add broccoli. Mix cornstarch and water in small bowl.
Stir into cheese mixture in double boiler and heat over
simmering water until soup thickens.
Yield: 8 Servings
1 1/2 lb broccoli,fresh
2 c water
3/4 t salt
1/2 c Cornstarch
Mix With 1 Cup Cold Water
1 pt half and half
1 lb Velveeta
1/2 t pepper
Steam broccoli until tender.
Place half-and-half and water in top of double boiler.
Add cheese, salt and pepper. Heat until cheese is melted.
Add broccoli. Mix cornstarch and water in small bowl.
Stir into cheese mixture in double boiler and heat over
simmering water until soup thickens.
Black-Eyed Pea's Baked Squash
Black-Eyed Pea's Baked Squash
Yield: 10 Servings
5 lb medium-size yellow squash
2 eggs,beaten
1 c bread crumbs plus additional
- for to
1 stick butter (or margarine)
1/4 c sugar
salt,to taste
2 T onion,chopped
1 ds pepper
Cut tips off squash and cut each squash into 3 or 4 pieces.
Drop squash into a large saucepan with enough boiling water to cover.
Return to boil, reduce heat and cook until tender. Drain in colander
and mash.
Combine with beaten eggs, 1 cup bread crumbs, butter, sugar, salt,
onion and pepper. Turn into 3-quart casserole that has been lightly greased or
sprayed with nonstick spray. Cover with light layer of bread crumbs.
Bake at 350 degrees for 20 to 25 minutes or until lightly browned.
Yield: 10 Servings
5 lb medium-size yellow squash
2 eggs,beaten
1 c bread crumbs plus additional
- for to
1 stick butter (or margarine)
1/4 c sugar
salt,to taste
2 T onion,chopped
1 ds pepper
Cut tips off squash and cut each squash into 3 or 4 pieces.
Drop squash into a large saucepan with enough boiling water to cover.
Return to boil, reduce heat and cook until tender. Drain in colander
and mash.
Combine with beaten eggs, 1 cup bread crumbs, butter, sugar, salt,
onion and pepper. Turn into 3-quart casserole that has been lightly greased or
sprayed with nonstick spray. Cover with light layer of bread crumbs.
Bake at 350 degrees for 20 to 25 minutes or until lightly browned.
Bisquick Mix
Bisquick Mix
Yield: 13 Servings
9 c flour --,Sifted
1/3 c baking powder
1 c powdered milk + 2 tb
4 t salt
1 3/4 c vegetable shortening
Sift all dry ingredients. Cut shortening into flour until mixture
resembles coarse cornmeal. Store well covered in a cool, dry place.
You can use this for waffles, pancakes, biscuits and for coating
chicken. No sugar has been added to this recipe so that
Yield: 13 Servings
9 c flour --,Sifted
1/3 c baking powder
1 c powdered milk + 2 tb
4 t salt
1 3/4 c vegetable shortening
Sift all dry ingredients. Cut shortening into flour until mixture
resembles coarse cornmeal. Store well covered in a cool, dry place.
You can use this for waffles, pancakes, biscuits and for coating
chicken. No sugar has been added to this recipe so that
Bisquick Mix Ii
Bisquick Mix Ii
Yield: 13 Servings
9 c flour --,Sifted
1/3 c baking powder
1 c powdered milk -- plus 2
1 tablespoons
4 t salt
1 3/4 c vegetable shortening
Sift all dry ingredients. Cut shortening into flour until mixture
resembles coarse cornmeal. Store well covered in a cool, dry place.
You can use this for waffles, pancakes, biscuits and for coating
chicken. No sugar has been added to this recipe so that
Yield: 13 Servings
9 c flour --,Sifted
1/3 c baking powder
1 c powdered milk -- plus 2
1 tablespoons
4 t salt
1 3/4 c vegetable shortening
Sift all dry ingredients. Cut shortening into flour until mixture
resembles coarse cornmeal. Store well covered in a cool, dry place.
You can use this for waffles, pancakes, biscuits and for coating
chicken. No sugar has been added to this recipe so that
Celery & Stilton soup
serves 4
ingredients
4 celery sticks, finely chopped
1 onion, finely chopped
50g/2oz butter
45g/11⁄2oz plain flour
1⁄2 glass white wine
900ml/11⁄2pt chicken stock
300ml/10fl oz milk
225g/8oz crumbled Stilton
cheese
salt and freshly ground
black pepper
• In a heavy saucepan over a low
heat, gently sweat the celery and
onion in butter until soft. Add the
flour and remove from the heat.
• Pour in the wine and stock, stirring
continuously. Return to the heat and
slowly bring to the boil, stirring
until the mixture thickens. Simmer
for 25 minutes.
• Add the milk, simmer for a further
2 minutes and remove from the
heat. Whisk in the Stilton.
• Purée the soup in a blender or
food processor, then push through
a sieve into a clean pan. Season
with salt and pepper.
• Reheat gently and serve.
ingredients
4 celery sticks, finely chopped
1 onion, finely chopped
50g/2oz butter
45g/11⁄2oz plain flour
1⁄2 glass white wine
900ml/11⁄2pt chicken stock
300ml/10fl oz milk
225g/8oz crumbled Stilton
cheese
salt and freshly ground
black pepper
• In a heavy saucepan over a low
heat, gently sweat the celery and
onion in butter until soft. Add the
flour and remove from the heat.
• Pour in the wine and stock, stirring
continuously. Return to the heat and
slowly bring to the boil, stirring
until the mixture thickens. Simmer
for 25 minutes.
• Add the milk, simmer for a further
2 minutes and remove from the
heat. Whisk in the Stilton.
• Purée the soup in a blender or
food processor, then push through
a sieve into a clean pan. Season
with salt and pepper.
• Reheat gently and serve.
Bisquick
Bisquick
Yield: 1 Servings
9 c flour
1/3 c baking powder
1 c powdered milk
2 T powdered milk
4 t salt
1 1/2 c veg oil
Sift all dry ingredients, cut oil into flour until mixture resembles
coarse cornmeal. Store, well covered in cool dry place. makes 13
cups. Use just like you would bisquick, or pancake mix.
Yield: 1 Servings
9 c flour
1/3 c baking powder
1 c powdered milk
2 T powdered milk
4 t salt
1 1/2 c veg oil
Sift all dry ingredients, cut oil into flour until mixture resembles
coarse cornmeal. Store, well covered in cool dry place. makes 13
cups. Use just like you would bisquick, or pancake mix.
Cauliflower & walnut soup
serves 4
ingredients
1 medium cauliflower, broken
into florets
1 onion, roughly chopped
450ml/3⁄4pt vegetable stock
450ml/3⁄4pt milk
25g/1oz walnut pieces
salt and freshly ground
black pepper
• Put the cauliflower, onion and stock
in a large heavy saucepan. Bring
to the boil, cover and simmer for
about 15 minutes until soft.
• Add the milk and walnuts, and stir
through. Purée in a blender or food
processor until smooth.
• Return the soup to the pan. Season
to taste with salt and pepper, then
bring to the boil – be careful not to
scorch. Serve hot.
ingredients
1 medium cauliflower, broken
into florets
1 onion, roughly chopped
450ml/3⁄4pt vegetable stock
450ml/3⁄4pt milk
25g/1oz walnut pieces
salt and freshly ground
black pepper
• Put the cauliflower, onion and stock
in a large heavy saucepan. Bring
to the boil, cover and simmer for
about 15 minutes until soft.
• Add the milk and walnuts, and stir
through. Purée in a blender or food
processor until smooth.
• Return the soup to the pan. Season
to taste with salt and pepper, then
bring to the boil – be careful not to
scorch. Serve hot.
Biscuit Mix (All Purpose Baking Mix)
Biscuit Mix (All Purpose Baking Mix)
Yield: 1 Servings
4 1/2 c all-purpose flour
5 t Baking powder
1 t Salt
5 T Solid shortening
3 T Unsalted butter,cut up
In a large bowl whisk together dry ingredients.
With electric mixer on low or #2 of a 3 speed mixer, cut in fats until
uniform in texture and fat particles are no longer visible. Remove from mixer.
Divide among 3 air tight containers.
Yield 3 batches mix, scant 2 c. ea. Keep refrigerated for up to one month.
Yield: 1 Servings
4 1/2 c all-purpose flour
5 t Baking powder
1 t Salt
5 T Solid shortening
3 T Unsalted butter,cut up
In a large bowl whisk together dry ingredients.
With electric mixer on low or #2 of a 3 speed mixer, cut in fats until
uniform in texture and fat particles are no longer visible. Remove from mixer.
Divide among 3 air tight containers.
Yield 3 batches mix, scant 2 c. ea. Keep refrigerated for up to one month.
Catalan soup
serves 6
ingredients
1 tablespoon vegetable oil
900g/2lb beef mince
2 carrots, chopped
2 onions, chopped
2 tomatoes, chopped
25g/1oz plain flour
1.2 litres/2pt hot vegetable stock
• Heat the oil in a flameproof
casserole dish over a medium heat.
Sauté the beef until it is just
cooked, then remove and keep to
one side. Sauté the carrots, onions
and tomatoes in the same pan for
a few minutes, stirring continuously
to prevent sticking.
• Blend in the flour using a wooden
spoon, and cook for a few more
minutes. Return the cooked mince
to the casserole.
• Cover the mixture with the hot
stock, and simmer the soup gently
for about 45 minutes. Serve hot.
ingredients
1 tablespoon vegetable oil
900g/2lb beef mince
2 carrots, chopped
2 onions, chopped
2 tomatoes, chopped
25g/1oz plain flour
1.2 litres/2pt hot vegetable stock
• Heat the oil in a flameproof
casserole dish over a medium heat.
Sauté the beef until it is just
cooked, then remove and keep to
one side. Sauté the carrots, onions
and tomatoes in the same pan for
a few minutes, stirring continuously
to prevent sticking.
• Blend in the flour using a wooden
spoon, and cook for a few more
minutes. Return the cooked mince
to the casserole.
• Cover the mixture with the hot
stock, and simmer the soup gently
for about 45 minutes. Serve hot.
Anchovies Info
Yield > 1
Keys : Fish Spanish Spain European Mediterranean Spanish
Ingredients :
Method :
• Salted anchovies are one of the principal ingredients at the River Cafe. Pesce Azzurro is the commercial
name by which the italian government groups small fish like anchovies and sardines. Anchovies are graded
by size then salted whole in large barrels or tins of 10kg in weight. The best fish are the largest and they
should be red in colour. When a new tin is opened the salt pack should be dry. The shopkeeper will pick the
required amount of anchovies carefully from the tin or barrel with wooden tongs to prevent moisture spoiling
the remainder They are bought in Italy by the gram
• The best salted anchovies come From Spain from the fishing ports of Omdarroa and Zumai on the Bay
of Biscay. The season tests from April to June. The fish are caught sold graded salted and packed all on the
same day. First the anchovies are graded by size the largest and most perfect being called Bar 1. These are
always packed in 10kg tins. 16kg of fresh anchovies are carefully layered with coarse sea salt in and on top
of the tins using a collar then pressed with cement blocks over a period of three months until they fit into the
tin.
• Anchovies graded bar 2 are salted and packed in the same way in 10 kg and 5 kg tins. Anchovies
graded bar 3 end bar 4are the smaller fish They are selected salted and packed into large barrels and pressed
in the same way for three months then washed filleted and preserved in olive oil. Spanish salted anchovies
from 10kg tins are sold all over Italy usually by the gram. Stalls selling just salted fish can be found in many
markets. Ortiz the finest brand can be found in specialist shops in the UK. We buy Ortiz Bar 1 anchovies for
the restaurant whenever possible.
• To prepare salted anchovies taken dry from the tin rinse under a slow running cold tap to wash off any
salt and carefully pull each fillet off the bone. Pat dry and use immediately or cover with extra virgin olive oil.
• Tinned anchovies in oil are no substitute.
• Slim elongated silveryblue anchovies are prized throughout the Mediterranean either fresh or salted. It
is a cheap fish but a gastronomes dream. The beloved boquerones of Spanish cuisine the hamsi of Turkish
and the gavros of Greek are baked with garlic olive oil lemon and oregano or they are fried crisp.
• They are ubiquitous around the Mediterranean in their salted form. Nowadays however they are more
familiar as fillets preserved in brine in jars or in tins with olive oil. There is no doubt that the best are the
dried salted ones which should be rinsed properly before being used. People who object to the strong taste of
anchovies occasionally first marinate them in milk and then rinse them.
• Salted anchovies will liven up the most frugal of meals which explains their popularity since ancient
times. They are used in pizzas with pasta in salads such as Salade Nifoise (qv) and pounded they make the
French spread ancho ade and the italian bagna ca(tm)da.
Keys : Fish Spanish Spain European Mediterranean Spanish
Ingredients :
Method :
• Salted anchovies are one of the principal ingredients at the River Cafe. Pesce Azzurro is the commercial
name by which the italian government groups small fish like anchovies and sardines. Anchovies are graded
by size then salted whole in large barrels or tins of 10kg in weight. The best fish are the largest and they
should be red in colour. When a new tin is opened the salt pack should be dry. The shopkeeper will pick the
required amount of anchovies carefully from the tin or barrel with wooden tongs to prevent moisture spoiling
the remainder They are bought in Italy by the gram
• The best salted anchovies come From Spain from the fishing ports of Omdarroa and Zumai on the Bay
of Biscay. The season tests from April to June. The fish are caught sold graded salted and packed all on the
same day. First the anchovies are graded by size the largest and most perfect being called Bar 1. These are
always packed in 10kg tins. 16kg of fresh anchovies are carefully layered with coarse sea salt in and on top
of the tins using a collar then pressed with cement blocks over a period of three months until they fit into the
tin.
• Anchovies graded bar 2 are salted and packed in the same way in 10 kg and 5 kg tins. Anchovies
graded bar 3 end bar 4are the smaller fish They are selected salted and packed into large barrels and pressed
in the same way for three months then washed filleted and preserved in olive oil. Spanish salted anchovies
from 10kg tins are sold all over Italy usually by the gram. Stalls selling just salted fish can be found in many
markets. Ortiz the finest brand can be found in specialist shops in the UK. We buy Ortiz Bar 1 anchovies for
the restaurant whenever possible.
• To prepare salted anchovies taken dry from the tin rinse under a slow running cold tap to wash off any
salt and carefully pull each fillet off the bone. Pat dry and use immediately or cover with extra virgin olive oil.
• Tinned anchovies in oil are no substitute.
• Slim elongated silveryblue anchovies are prized throughout the Mediterranean either fresh or salted. It
is a cheap fish but a gastronomes dream. The beloved boquerones of Spanish cuisine the hamsi of Turkish
and the gavros of Greek are baked with garlic olive oil lemon and oregano or they are fried crisp.
• They are ubiquitous around the Mediterranean in their salted form. Nowadays however they are more
familiar as fillets preserved in brine in jars or in tins with olive oil. There is no doubt that the best are the
dried salted ones which should be rinsed properly before being used. People who object to the strong taste of
anchovies occasionally first marinate them in milk and then rinse them.
• Salted anchovies will liven up the most frugal of meals which explains their popularity since ancient
times. They are used in pizzas with pasta in salads such as Salade Nifoise (qv) and pounded they make the
French spread ancho ade and the italian bagna ca(tm)da.
Bill's Carrot Souffle From Chasen's
Bill's Carrot Souffle From Chasen's
Yield: 6 Servings
1 lb Carrots
cooked,peeled
3 eggs
1/3 c granulated sugar
3 T flour
1 t vanilla extract
1/2 c butter,melted
1 ds nutmeg
1/4 c cornflakes OR,Crushed
walnuts
2 T brown sugar
2 t soft butter
Puree carrots, eggs, sugar, flour, vanilla, 1/2 cup melted butter
and nutmeg in blender until smooth.
Pour into 1 1/2-quart greased souffle dish or pan. Bake at 350 degrees
40 minutes.
Mix cornflakes, brown sugar and 2 tablespoons soft butter and sprinkle
on top of souffle.
Bake 10 minutes longer to brown slightly.
Yield: 6 Servings
1 lb Carrots
cooked,peeled
3 eggs
1/3 c granulated sugar
3 T flour
1 t vanilla extract
1/2 c butter,melted
1 ds nutmeg
1/4 c cornflakes OR,Crushed
walnuts
2 T brown sugar
2 t soft butter
Puree carrots, eggs, sugar, flour, vanilla, 1/2 cup melted butter
and nutmeg in blender until smooth.
Pour into 1 1/2-quart greased souffle dish or pan. Bake at 350 degrees
40 minutes.
Mix cornflakes, brown sugar and 2 tablespoons soft butter and sprinkle
on top of souffle.
Bake 10 minutes longer to brown slightly.
Bis-Quick-As-A-Wink
Yield: 1 Servings
8 c flour,all-purpose
1 1/4 c milk,nonfat, dry --
1 carnation
1/4 c baking powder
1 T salt
2 c shortening
Combine flour, milk, baking powder, and salt in a very large bowl.
Cut in shortening until it resembles coarse cornmeal. Store in
tightly closed covered container in a cool place.
8 c flour,all-purpose
1 1/4 c milk,nonfat, dry --
1 carnation
1/4 c baking powder
1 T salt
2 c shortening
Combine flour, milk, baking powder, and salt in a very large bowl.
Cut in shortening until it resembles coarse cornmeal. Store in
tightly closed covered container in a cool place.
Almond Spongecake - (Bizcocho De Almendras)
Yield > 1
Keys : Cakes Desserts Nuts Spanish Spain European
Mediterranean Spanish
Ingredients :
1 cup Blanched almonds
6 x Eggs
1 1/8 cup Cake flour
1 pch Salt
1 cup Sugar
1/4 cup Powdered sugar
Method :
• Preheat oven to 375 degrees. Grind almonds in electric
blender or pound in mortar to fine paste. Beat three whole
eggs and three yolks with sugar and salt until thick and light
yellow. Fold in three egg whites beaten to stiff peak. Gradually
sift in flour mixed with ground almonds. Fold no more than
necessary to make an evenly blended mixture. Pour into 9-inch
loaf pan either lined with wax paper or lightly buttered and
sprinkled with flour. Bake 25 to 30 minutes in 375 degree oven
or until toothpick inserted in middle of cake comes out clean.
• Invert cake over rack or wax paper sprinkled with
powdered sugar. If you have used wax paper, cake will come
out instantly; wait until it cools to remove the paper on which
it baked. If you have not used wax paper, leave cake inverted
in pan until cool. Sprinkle with powdered sugar just before
serving.
• This recipe makes one 9-inch loaf cake.
Keys : Cakes Desserts Nuts Spanish Spain European
Mediterranean Spanish
Ingredients :
1 cup Blanched almonds
6 x Eggs
1 1/8 cup Cake flour
1 pch Salt
1 cup Sugar
1/4 cup Powdered sugar
Method :
• Preheat oven to 375 degrees. Grind almonds in electric
blender or pound in mortar to fine paste. Beat three whole
eggs and three yolks with sugar and salt until thick and light
yellow. Fold in three egg whites beaten to stiff peak. Gradually
sift in flour mixed with ground almonds. Fold no more than
necessary to make an evenly blended mixture. Pour into 9-inch
loaf pan either lined with wax paper or lightly buttered and
sprinkled with flour. Bake 25 to 30 minutes in 375 degree oven
or until toothpick inserted in middle of cake comes out clean.
• Invert cake over rack or wax paper sprinkled with
powdered sugar. If you have used wax paper, cake will come
out instantly; wait until it cools to remove the paper on which
it baked. If you have not used wax paper, leave cake inverted
in pan until cool. Sprinkle with powdered sugar just before
serving.
• This recipe makes one 9-inch loaf cake.
Carrot & coriander soup
serves 6
ingredients
175g/6oz onion, diced
50g/2oz butter
500g/1lb 2oz carrots, sliced
1 garlic clove, finely chopped
1.2 litres/2pt vegetable stock
2 teaspoons caster sugar
150ml/5fl oz whipping cream
2 tablespoons chopped fresh
coriander leaves
salt and freshly ground
black pepper
• In a heavy saucepan, gently sweat
the onion in the butter until soft and
translucent. Add the carrots to the
pan, and cook, stirring from time to
time, for a further 5 minutes.
• Add the garlic and stock. Season
with salt and pepper and the
sugar. Bring to the boil, reduce the
heat and simmer for 30 minutes.
• Pour the contents of the pan into
a blender or food processor, and
blitz to a purée. Pour back into a
clean pan, and add the cream and
coriander. Taste and adjust the
seasoning, then heat the soup
through gently, stirring. Serve hot.
ingredients
175g/6oz onion, diced
50g/2oz butter
500g/1lb 2oz carrots, sliced
1 garlic clove, finely chopped
1.2 litres/2pt vegetable stock
2 teaspoons caster sugar
150ml/5fl oz whipping cream
2 tablespoons chopped fresh
coriander leaves
salt and freshly ground
black pepper
• In a heavy saucepan, gently sweat
the onion in the butter until soft and
translucent. Add the carrots to the
pan, and cook, stirring from time to
time, for a further 5 minutes.
• Add the garlic and stock. Season
with salt and pepper and the
sugar. Bring to the boil, reduce the
heat and simmer for 30 minutes.
• Pour the contents of the pan into
a blender or food processor, and
blitz to a purée. Pour back into a
clean pan, and add the cream and
coriander. Taste and adjust the
seasoning, then heat the soup
through gently, stirring. Serve hot.
Boston bean soup
serves 4
ingredients
850g/13⁄4lb canned cooked pinto
beans, drained
2 tomatoes, chopped
1 celery stick, sliced
1 medium onion, chopped
1 bay leaf
450ml/3⁄4pt beef stock
salt and freshly ground
black pepper
• Put the beans, tomatoes, celery,
onion, bay leaf and stock in a
medium saucepan. Cover the pan,
and bring the mixture to the boil
over a medium-high heat.
• Reduce the heat and simmer for
about 20 minutes until the
vegetables are quite soft. Leave the
soup to sit, uncovered, for a further
20 minutes. Remove the bay leaf.
• Pureé half the soup in a blender
or food processor. Mix into the
remaining soup. Season to taste
with salt and pepper, and serve.
ingredients
850g/13⁄4lb canned cooked pinto
beans, drained
2 tomatoes, chopped
1 celery stick, sliced
1 medium onion, chopped
1 bay leaf
450ml/3⁄4pt beef stock
salt and freshly ground
black pepper
• Put the beans, tomatoes, celery,
onion, bay leaf and stock in a
medium saucepan. Cover the pan,
and bring the mixture to the boil
over a medium-high heat.
• Reduce the heat and simmer for
about 20 minutes until the
vegetables are quite soft. Leave the
soup to sit, uncovered, for a further
20 minutes. Remove the bay leaf.
• Pureé half the soup in a blender
or food processor. Mix into the
remaining soup. Season to taste
with salt and pepper, and serve.
Big-Mac Sauce
Big-Mac Sauce
Yield: 2 Servings
1 c miracle whip
1/3 c pickle relish
1/3 c kraft french dressing
1 T sugar
1/4 t black pepper
1 t dry onions,Minced
Mix ingredients well. Allow flavors to blend for at least 1 hour.
Yield: 2 Servings
1 c miracle whip
1/3 c pickle relish
1/3 c kraft french dressing
1 T sugar
1/4 t black pepper
1 t dry onions,Minced
Mix ingredients well. Allow flavors to blend for at least 1 hour.
Big Mouth Sandwich
Big Mouth Sandwich
Yield: 6 Servings
1/2 lb lean beef,Ground
1 t chili powder
1/2 t salt -- (or seasoned salt)
2 california avocados --
1 sliced
1 french bread loaf -- (or
-long)
1 loaf
1 garlic salt --,To Taste
8 oz refried beans -- 1 can
1 lettuce,Shredded
1 tomato --,Sliced
2 green onions --,Sliced
1/2 c cheddar cheese --,Shredded
1 taco sauce -- optional
1. Brown ground beef very thoroughly; drain well. Stir in salt and
chili powder; keep hot.
2. Halve, peel and slice avocados into flat slices.
3. Split French bread in half lengthwise. Lightly toast cut sides
under broiler.
Yield: 6 Servings
1/2 lb lean beef,Ground
1 t chili powder
1/2 t salt -- (or seasoned salt)
2 california avocados --
1 sliced
1 french bread loaf -- (or
-long)
1 loaf
1 garlic salt --,To Taste
8 oz refried beans -- 1 can
1 lettuce,Shredded
1 tomato --,Sliced
2 green onions --,Sliced
1/2 c cheddar cheese --,Shredded
1 taco sauce -- optional
1. Brown ground beef very thoroughly; drain well. Stir in salt and
chili powder; keep hot.
2. Halve, peel and slice avocados into flat slices.
3. Split French bread in half lengthwise. Lightly toast cut sides
under broiler.
Almond Cookies ii - (Almendrados)
Yield > 20
Keys : Cookies Desserts Nuts Spanish Spain European
Mediterranean Spanish
Ingredients :
1 1/3 cup Blanched almonds plus
10 x Blanched almonds - split
lengthwise in two for
garnishing
2/3 cup Sugar
2 x Egg whites
1 pch Salt
Method :
• Preheat oven to 400 degrees. Grind the 1 1/3 cups
blanched almonds to a fine paste in electric blender or mortar.
Mix ground almonds with sugar and salt. Fold in egg whites
beaten to a stiff beak. For each cookie, drop equivalent of
heaping 1/2 teaspoon of mixture onto buttered sheet. Top
each cookie with half an almond. Bake in 400 degree oven
until cookies are lightly browned on top (approximately 10
minutes). The inside of the cookie will look still moist when
cookie is done. Remove to a rack and cool.
• This recipe makes twenty cookies.
Keys : Cookies Desserts Nuts Spanish Spain European
Mediterranean Spanish
Ingredients :
1 1/3 cup Blanched almonds plus
10 x Blanched almonds - split
lengthwise in two for
garnishing
2/3 cup Sugar
2 x Egg whites
1 pch Salt
Method :
• Preheat oven to 400 degrees. Grind the 1 1/3 cups
blanched almonds to a fine paste in electric blender or mortar.
Mix ground almonds with sugar and salt. Fold in egg whites
beaten to a stiff beak. For each cookie, drop equivalent of
heaping 1/2 teaspoon of mixture onto buttered sheet. Top
each cookie with half an almond. Bake in 400 degree oven
until cookies are lightly browned on top (approximately 10
minutes). The inside of the cookie will look still moist when
cookie is done. Remove to a rack and cool.
• This recipe makes twenty cookies.
Borscht
serves 6
ingredients
900g/2lb large raw beetroot
225g/8oz onion, diced
225g/8oz leeks, sliced
2 celery sticks, chopped
50g/2oz butter
600ml/1pt chicken stock
1 bay leaf
150ml/5fl oz soured cream
salt and freshly ground
black pepper
• Boil the beetroot whole in salted
water for 15 minutes. Drain and
refresh in cold water. Peel and cut
into 2.5cm/1in chunks.
• In a frying pan, gently sweat the
onion, leek and celery in the butter
until softened. Add the beetroot,
stock and bay leaf. Bring to the
boil, skim the surface, reduce the
heat and simmer for 45 minutes.
• Discard the bay leaf, and purée
the soup in a blender or food
processor. Return to a clean pan,
season and bring back to the
simmer. Remove from the heat, stir
in the sour cream and serve.
ingredients
900g/2lb large raw beetroot
225g/8oz onion, diced
225g/8oz leeks, sliced
2 celery sticks, chopped
50g/2oz butter
600ml/1pt chicken stock
1 bay leaf
150ml/5fl oz soured cream
salt and freshly ground
black pepper
• Boil the beetroot whole in salted
water for 15 minutes. Drain and
refresh in cold water. Peel and cut
into 2.5cm/1in chunks.
• In a frying pan, gently sweat the
onion, leek and celery in the butter
until softened. Add the beetroot,
stock and bay leaf. Bring to the
boil, skim the surface, reduce the
heat and simmer for 45 minutes.
• Discard the bay leaf, and purée
the soup in a blender or food
processor. Return to a clean pan,
season and bring back to the
simmer. Remove from the heat, stir
in the sour cream and serve.
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