This is in reply to a request which was posted earlier asking for
a rosti recipe from the interlaken district of Switzerland. I'm not
sure if this is what Michael was looking for but the recipe is easy,
tastes great and is something different you can do with the humble old
potato.
Firstly, you will need about four medium to large potatoes (this is
for four people). Peel them and boil them for ten minutes (the time
may vary depending on the size of the potatoes, however the potatoes
should remain hard. It's important not to boil them for too long.)
Allow the potatoes to cool slightly then wrap in plastic wrap and
refridgerate for at least one hour. Grate the potatoes (they should be
quite sticky) add salt to taste then pat into a flat round and fry in
butter for about 5-10 minutes on each side or until they are golden
brown. Slice into wedges and serve.
I find that if you make them into smaller individual patties they are
easier to turn when cooking and look nicer when served.
WINTER GREENS AND POTATOES (VEGETABLE HASH)
Ingredients:
------------
1 lb (1/2 kg) mixed greens, like mustard, kale, collards, etc.
2 medium-sized potatoes, scrubbed, quartered, and thinly sliced
2 tblsp (20 mL) virgin olive oil
1 or 2 small dried red chilies, seeds removed, torn into pieces
2 medium sized fresh or canned tomatoes, chopped
2 garlic cloves, minced
freshly grated or sliced hard cheese (Parm., Asiago, Romano)
extra-virgin olive oil, to finish the dish
freshly ground pepper
salt
Instructions:
-------------
Boil the potatoes for 5-7 minutes in salted water. Cook until tender,
then remove with a strainer.
Wash well and then chop the greens, removing tough stems. Cook the
greens until done in the potato water. Cook the tougher greens longer.
Warm the olive oil in a wide pan and add the chilies. When oil is hot,
add potatoes, stir well and cook for 1 min. or so. Add greens,
tomatoes, garlic. Continue cooking for 5 minutes or so, breaking up the
potatoes and working everything together. It becomes somewhat muddled,
but delicious. Taste for salt, add pepper and some cheese, and serve
with a bit of extra-virgin olive oil threaded over the top.
------------
1 lb (1/2 kg) mixed greens, like mustard, kale, collards, etc.
2 medium-sized potatoes, scrubbed, quartered, and thinly sliced
2 tblsp (20 mL) virgin olive oil
1 or 2 small dried red chilies, seeds removed, torn into pieces
2 medium sized fresh or canned tomatoes, chopped
2 garlic cloves, minced
freshly grated or sliced hard cheese (Parm., Asiago, Romano)
extra-virgin olive oil, to finish the dish
freshly ground pepper
salt
Instructions:
-------------
Boil the potatoes for 5-7 minutes in salted water. Cook until tender,
then remove with a strainer.
Wash well and then chop the greens, removing tough stems. Cook the
greens until done in the potato water. Cook the tougher greens longer.
Warm the olive oil in a wide pan and add the chilies. When oil is hot,
add potatoes, stir well and cook for 1 min. or so. Add greens,
tomatoes, garlic. Continue cooking for 5 minutes or so, breaking up the
potatoes and working everything together. It becomes somewhat muddled,
but delicious. Taste for salt, add pepper and some cheese, and serve
with a bit of extra-virgin olive oil threaded over the top.
SWEET POTATOES WITH GRAPEFRUIT
Ingredients:
------------
1 3/4 lb sweet potatoes
1 large grapefruit
3 tblsp unsalted butter
1/3 cup (firmly packed) light brown sugar
Instructions:
-------------
Preheat oven to 375F. Put the potatoes, unpeeled, in a large saucepan
and cover with water. With a swivel-bladed vegetable peeler, peel the
yellow zest from the grapefruit and put it in with the potatoes. Bring
to a boil, reduce the heat and simmer until the sweet potatoes are just
fork-tender, about 20 minutes.
Meanwhile, with a long-pronged fork or tongs, dip the grapefruit into
the boiling potato water and blanch, turning constantly, for 30 seconds.
Rinse the grapefruit briefly under cold running water to cool and peel
off the white pith. Section the grapefruit and peel off the membranes
over a bowl to catch the juice. Reserve all the juice and pulp; discard
any seeds.
When the sweet potatoes are done, drain and let cool; discard the
grapefruit zest. Peel the potatoes and put them into a food processor
along with the grapefruit pulp and juice, the butter, brown sugar and
salt. Puree until smooth. Add the eggs and mix to blend.
Pour the sweet potato mixture into a well-buttered, 6-cup souffle dish.
Place in a pan of hot water and bake for 45 minutes, or until the center
is set.
------------
1 3/4 lb sweet potatoes
1 large grapefruit
3 tblsp unsalted butter
1/3 cup (firmly packed) light brown sugar
Instructions:
-------------
Preheat oven to 375F. Put the potatoes, unpeeled, in a large saucepan
and cover with water. With a swivel-bladed vegetable peeler, peel the
yellow zest from the grapefruit and put it in with the potatoes. Bring
to a boil, reduce the heat and simmer until the sweet potatoes are just
fork-tender, about 20 minutes.
Meanwhile, with a long-pronged fork or tongs, dip the grapefruit into
the boiling potato water and blanch, turning constantly, for 30 seconds.
Rinse the grapefruit briefly under cold running water to cool and peel
off the white pith. Section the grapefruit and peel off the membranes
over a bowl to catch the juice. Reserve all the juice and pulp; discard
any seeds.
When the sweet potatoes are done, drain and let cool; discard the
grapefruit zest. Peel the potatoes and put them into a food processor
along with the grapefruit pulp and juice, the butter, brown sugar and
salt. Puree until smooth. Add the eggs and mix to blend.
Pour the sweet potato mixture into a well-buttered, 6-cup souffle dish.
Place in a pan of hot water and bake for 45 minutes, or until the center
is set.
SHEPARD'S PIE
Ingredients:
------------
1 lb of cooked meat - leftover roast (beef/pork/turkey) or browned
ground (beef/turkey)
1 cup cooked carrots (or peas/corn/etc.)
1/2 cup chopped or pearl onions
2 cloves garlic minced
1 cup gravy/broth/au jus
1/2 tsp black pepper
1 tsp salt (optional)
Instructions:
-------------
Add everything together in a 9" pie shell and cover with mashed potatoes.
Bake at 350 until the potatoes are well browned.
I've made a vegetarian version with just mushrooms, onions, broccoli and
carrots.
I usually use the Knorr Pepper Sauce mix for the gravy. It has a nice
kick.
------------
1 lb of cooked meat - leftover roast (beef/pork/turkey) or browned
ground (beef/turkey)
1 cup cooked carrots (or peas/corn/etc.)
1/2 cup chopped or pearl onions
2 cloves garlic minced
1 cup gravy/broth/au jus
1/2 tsp black pepper
1 tsp salt (optional)
Instructions:
-------------
Add everything together in a 9" pie shell and cover with mashed potatoes.
Bake at 350 until the potatoes are well browned.
I've made a vegetarian version with just mushrooms, onions, broccoli and
carrots.
I usually use the Knorr Pepper Sauce mix for the gravy. It has a nice
kick.
SLICED AND SPICY POTATIES
Ingredients + Instructions:
---------------------------
Enough potatoes for 4 persons, and then 2 for luck. Scrub but don't
peel. Slice thickly, approx half inch thick. Lay onto the oven tray,
but make sure both sides have a little grease on them otherwise they
will stick to the tray. You may need to add a little more oil (I use
chili oil, but that may be a little hot for The Parents).
Keep an eye on these little suckers, as they will cook pretty quickly.
The idea is that they will bubble up towards the end, and you will need
to turn them over to get them all toasty on the other side as well.
Sprinkle the potatoes and the chicken (make sure you turn them over at
some stage in the cooking as well, but they should end up skin side up
to make sure the skin doesn't get soggy) with the spice mix throughout
the cooking time, to get the flavour through.
In the meantime, prepare a simple tossed salad with a simple dressing so
as not to compete with the flavour of the chook. Serve with the salad
and a good Turkish bread (one of the ones that you rip apart, or a
crusty one if you want something a little more elegant).
---------------------------
Enough potatoes for 4 persons, and then 2 for luck. Scrub but don't
peel. Slice thickly, approx half inch thick. Lay onto the oven tray,
but make sure both sides have a little grease on them otherwise they
will stick to the tray. You may need to add a little more oil (I use
chili oil, but that may be a little hot for The Parents).
Keep an eye on these little suckers, as they will cook pretty quickly.
The idea is that they will bubble up towards the end, and you will need
to turn them over to get them all toasty on the other side as well.
Sprinkle the potatoes and the chicken (make sure you turn them over at
some stage in the cooking as well, but they should end up skin side up
to make sure the skin doesn't get soggy) with the spice mix throughout
the cooking time, to get the flavour through.
In the meantime, prepare a simple tossed salad with a simple dressing so
as not to compete with the flavour of the chook. Serve with the salad
and a good Turkish bread (one of the ones that you rip apart, or a
crusty one if you want something a little more elegant).
SCALLOPED POTATOES & TOMATOES
Ingredients:
------------
3 tblsp olive oil
2 onions, finely chopped
750 g tomatoes, chopped
2-3 cloves garlic, chopped
1 tsp chopped fresh basil
1 tsp chopped fresh thyme
1 tblsp chopped parsley
1 Kg potatoes, finely sliced
2 tblsp grated cheese
salt & pepper to taste
Instructions:
-------------
Heat one tablespoon of the oil and fry the onions until soft, then add
the tomatoes and heat through. Combine the garlic and herbs with salt
and pepper to taste and one tablespoon of the oil. Lightly grease a
baking dish and spread over one third of the tomato mixture. Cover with
half the potato, arranged in overlapping slices.
Layer the remaining tomato mixture, garlic mixture and potatoes,
finishing with a layer of tomato. Sprinkle with the cheese and
remaining oil.
Bake in an oven preheated to 200 deg C (400 deg F) for 45 minutes or
until the potatoes are tender. VARIATION: If serving as an
accompaniment to lamb, omit basil and substitute rosemary.
------------
3 tblsp olive oil
2 onions, finely chopped
750 g tomatoes, chopped
2-3 cloves garlic, chopped
1 tsp chopped fresh basil
1 tsp chopped fresh thyme
1 tblsp chopped parsley
1 Kg potatoes, finely sliced
2 tblsp grated cheese
salt & pepper to taste
Instructions:
-------------
Heat one tablespoon of the oil and fry the onions until soft, then add
the tomatoes and heat through. Combine the garlic and herbs with salt
and pepper to taste and one tablespoon of the oil. Lightly grease a
baking dish and spread over one third of the tomato mixture. Cover with
half the potato, arranged in overlapping slices.
Layer the remaining tomato mixture, garlic mixture and potatoes,
finishing with a layer of tomato. Sprinkle with the cheese and
remaining oil.
Bake in an oven preheated to 200 deg C (400 deg F) for 45 minutes or
until the potatoes are tender. VARIATION: If serving as an
accompaniment to lamb, omit basil and substitute rosemary.
SAUTEED POTATOES IN LEMON AND GARLIC
(Serves 4)
Ingredients:
------------
4 large potatoes peeled
2 tblsp oil
60 g butter
grated rind of 1 lemon
juice of 1 lemon
2 tblsp chopped parsley
3 cloves garlic crushed
Instructions:
-------------
Cut potatoes into 0.5 cm. thick slices. Cook in boiling water for 4
mins.(or cover with microwave wrap and cook with 2 tsp water on high 2
mins.) Drain carefully and pat dry with a kitchen towel.
Heat oil and 40g butter in a heavy-based pan. Add enough potatoes to
cover the base of pan and cook, shaking pan so potatoes do not stick.
When brown, carefully remove form pan and repeat until all are browned
a9if necessary add a little oil and butter).
Combine remaining butter, lemon rind anad juice, parsley and garlic in a
pan and heat until butter turns pale brown. Add potaotes and toss until
well coated.
Mixing oil and butter together prevents the butter from burning and
removes the oily taste.
Ingredients:
------------
4 large potatoes peeled
2 tblsp oil
60 g butter
grated rind of 1 lemon
juice of 1 lemon
2 tblsp chopped parsley
3 cloves garlic crushed
Instructions:
-------------
Cut potatoes into 0.5 cm. thick slices. Cook in boiling water for 4
mins.(or cover with microwave wrap and cook with 2 tsp water on high 2
mins.) Drain carefully and pat dry with a kitchen towel.
Heat oil and 40g butter in a heavy-based pan. Add enough potatoes to
cover the base of pan and cook, shaking pan so potatoes do not stick.
When brown, carefully remove form pan and repeat until all are browned
a9if necessary add a little oil and butter).
Combine remaining butter, lemon rind anad juice, parsley and garlic in a
pan and heat until butter turns pale brown. Add potaotes and toss until
well coated.
Mixing oil and butter together prevents the butter from burning and
removes the oily taste.
POTTKUCHEN (POT-CAKE -- MADE OF POTATOES)
Ingredients:
------------
10 big potatoes
2 - 3 spoons wheat flour
2 eggs
salt
some slices of ham (not the cooked ham)
250 g dried plums (something like raisins but made of plums)
2 - 3 smoked sausages
Instructions:
-------------
Grate the potatoes and mix them with the flour and the eggs and the salt
(not to much - because of the smoked sausages and the ham).
Take a castiron pot, put the ham slices in it and melt them out, after
that take the slices out.
Now fill layer potatoes in the pot, then a layer dried plums, again
potatoes, then slices from the smoked sausage and again potatoes.
Put the pot in the oven (225 Celsius) for 1 hour.
You can eat it warm or later cut in slices and baked in a pan or cold
with Apfelkraut (apple syrup).
------------
10 big potatoes
2 - 3 spoons wheat flour
2 eggs
salt
some slices of ham (not the cooked ham)
250 g dried plums (something like raisins but made of plums)
2 - 3 smoked sausages
Instructions:
-------------
Grate the potatoes and mix them with the flour and the eggs and the salt
(not to much - because of the smoked sausages and the ham).
Take a castiron pot, put the ham slices in it and melt them out, after
that take the slices out.
Now fill layer potatoes in the pot, then a layer dried plums, again
potatoes, then slices from the smoked sausage and again potatoes.
Put the pot in the oven (225 Celsius) for 1 hour.
You can eat it warm or later cut in slices and baked in a pan or cold
with Apfelkraut (apple syrup).
POTATO PEEL STOCK
Ingredients:
------------
Washed potato peel of 6 potatoes
1 onion sliced
2 carrots scraped and sliced
1 stalk celery diced
1.25 l water
Instructions:
-------------
Combine all ingredients in a pan and bring to the boil.
Lower heat and simmer 1 1/2 hrs. As the the water evaporates, add a
little more to keep the vegetables covered. Strain and discard the
vegetables. Store the stock in the fridge or freeze until required.
Makes 1 litre.
This recipe can be used to replace water in any soup recipe. Prepare it
when when next peeling potatoes.
------------
Washed potato peel of 6 potatoes
1 onion sliced
2 carrots scraped and sliced
1 stalk celery diced
1.25 l water
Instructions:
-------------
Combine all ingredients in a pan and bring to the boil.
Lower heat and simmer 1 1/2 hrs. As the the water evaporates, add a
little more to keep the vegetables covered. Strain and discard the
vegetables. Store the stock in the fridge or freeze until required.
Makes 1 litre.
This recipe can be used to replace water in any soup recipe. Prepare it
when when next peeling potatoes.
POTATO KIBBEH
Ingredients:
------------
1 kg of potatoes
1 cup of Burghul (soaked in water) [alternatively called Bulgur]
1/2 cup of flour
2 onions (chopped)
3 cloves of garlic (chopped)
1 bunch of fresh cilantro (or coriander) chopped
salt to taste
1 g of ground white pepper
1 g of ground black pepper
1 pinch of cumin
1 pinch of Jawzet al Teeb spice (I do not know the English translation
for this spice, I guess can be skipped)
150 g of olive oil
Instructions:
-------------
Boil potatoes, taking extra care not to overcook them, peel potatoes.
Saute' onions, garlic and cilantro in a little bit of olive oil. Mash
the potatoes, mix in the flour, the burghul (after draining them and
squeezing excees water out), the spices and the sauteed ingredients.
Form into small patties, and fry them in olive oil over medium heat for
approximately 20 minutes (until they are golden brown color). Eat.
------------
1 kg of potatoes
1 cup of Burghul (soaked in water) [alternatively called Bulgur]
1/2 cup of flour
2 onions (chopped)
3 cloves of garlic (chopped)
1 bunch of fresh cilantro (or coriander) chopped
salt to taste
1 g of ground white pepper
1 g of ground black pepper
1 pinch of cumin
1 pinch of Jawzet al Teeb spice (I do not know the English translation
for this spice, I guess can be skipped)
150 g of olive oil
Instructions:
-------------
Boil potatoes, taking extra care not to overcook them, peel potatoes.
Saute' onions, garlic and cilantro in a little bit of olive oil. Mash
the potatoes, mix in the flour, the burghul (after draining them and
squeezing excees water out), the spices and the sauteed ingredients.
Form into small patties, and fry them in olive oil over medium heat for
approximately 20 minutes (until they are golden brown color). Eat.
PAPAS A LA HUNCAINA, MAS O MENO
Ingredients:
------------
1 lb small red potatoes, or any waxy-skinned variety cut in half or
into pieces no larger than 2" in any direction
Juice of 1/2 lime
2 tsp achiote seeds, ground and sifted as described
2 shallots, coarsely chopped
1/4 tsp dried thyme
1 habanero chile, ripe, roasted, peeled and chopped
2 tblsp or so olive oil
3-4 oz goat cheese
Instructions:
-------------
Boil potatoes until done but still firm. Mix all other ingredients
except goat cheese in a blender. Drain potatoes, stir in goat cheese,
then pour sauce over and mix. Serve immediately, preferably with either
bread or tortillas to wipe up the last of the sauce. (Kim and I almost
fought over it...)
Note:
-----
This is *quite* hot, but awfully good. The achiote, lime juice, and
habanero work very nicely together, and the potatoes offset a lot of the
fire. We served it with something simple like either a roasted chicken
or shark in lime juice (see yesterday's recipe for tiburon a la
margarita).
------------
1 lb small red potatoes, or any waxy-skinned variety cut in half or
into pieces no larger than 2" in any direction
Juice of 1/2 lime
2 tsp achiote seeds, ground and sifted as described
2 shallots, coarsely chopped
1/4 tsp dried thyme
1 habanero chile, ripe, roasted, peeled and chopped
2 tblsp or so olive oil
3-4 oz goat cheese
Instructions:
-------------
Boil potatoes until done but still firm. Mix all other ingredients
except goat cheese in a blender. Drain potatoes, stir in goat cheese,
then pour sauce over and mix. Serve immediately, preferably with either
bread or tortillas to wipe up the last of the sauce. (Kim and I almost
fought over it...)
Note:
-----
This is *quite* hot, but awfully good. The achiote, lime juice, and
habanero work very nicely together, and the potatoes offset a lot of the
fire. We served it with something simple like either a roasted chicken
or shark in lime juice (see yesterday's recipe for tiburon a la
margarita).
POTATOES AU GRATIN
Ingredients:
------------
4 tblsp butter
3 tblsp all-purpose flour
2 tsp salt
1 tsp black pepper
2 cups milk
5 large potatoes, peeled and sliced into medium-thin slices
2 onions, peeled and chopped
1-1/2 to 2 lbs * sharp cheddar cheese, cubed or sliced
Instructions:
-------------
In a medium saucepan, melt butter and add flour, salt and pepper. Pour
in the milk and stir frequently till thickened. Set aside.
Preheat oven to 350 degrees. Lightly butter a large casserole (3-1/2 to
5 quart).
Layer 1/4 of the potatoes, 1/4 of the onion, 1/4 of the cheese and
sprinkle with salt and pepper. Repeat the next layer. Then, on top of
the second layer, pour half the white sauce over (be a little reserved
'cuz you want the majority of the white sauce on top of the finished
casserole). Then, again, repeat the next layer with potatoes, cheese,
onion, salt and pepper. Repeat the final layer with same. Pour the
remaining white sauce over the top, making sure you cover all. Sprinkle
the final product with salt and pepper.
Cover and bake 1 hour. Then, remove the cover and bake for another
hour. Don't worry if it gets a little dark on top.
For leftovers, I put some of the casserole in a microwaveable dish.
Pour a little milk over and stir. Zap in the microwave on high until
heated through!
* I prefer Tillamook medium sharp Cheddar cheese but I don't know what
kind of cheese you can get where you are, but whatevr you do, DON'T use
American or Velveeta! :)
------------
4 tblsp butter
3 tblsp all-purpose flour
2 tsp salt
1 tsp black pepper
2 cups milk
5 large potatoes, peeled and sliced into medium-thin slices
2 onions, peeled and chopped
1-1/2 to 2 lbs * sharp cheddar cheese, cubed or sliced
Instructions:
-------------
In a medium saucepan, melt butter and add flour, salt and pepper. Pour
in the milk and stir frequently till thickened. Set aside.
Preheat oven to 350 degrees. Lightly butter a large casserole (3-1/2 to
5 quart).
Layer 1/4 of the potatoes, 1/4 of the onion, 1/4 of the cheese and
sprinkle with salt and pepper. Repeat the next layer. Then, on top of
the second layer, pour half the white sauce over (be a little reserved
'cuz you want the majority of the white sauce on top of the finished
casserole). Then, again, repeat the next layer with potatoes, cheese,
onion, salt and pepper. Repeat the final layer with same. Pour the
remaining white sauce over the top, making sure you cover all. Sprinkle
the final product with salt and pepper.
Cover and bake 1 hour. Then, remove the cover and bake for another
hour. Don't worry if it gets a little dark on top.
For leftovers, I put some of the casserole in a microwaveable dish.
Pour a little milk over and stir. Zap in the microwave on high until
heated through!
* I prefer Tillamook medium sharp Cheddar cheese but I don't know what
kind of cheese you can get where you are, but whatevr you do, DON'T use
American or Velveeta! :)
MILLET "MASHED POTATOES"
Yield: 10 to 12 servings
Ingredients:
------------
2 cups millet
6 cups water
4 cups cauliflower pieces
1/4 tsp black pepper
2 tblsp soy margarine or unrefined corn oil (note to Canadians: Our
soy margarine is not vegan)
1 1/2 tsp sea salt (optional)
1/8 tsp nutmeg (or 1/4 teaspoon dill weed; optional)
Instructions:
-------------
Wash and drain the millet. Place all ingredients (except the optional
spice) in a large pot and bring to a simmer over high heat. Lower heat,
cover, and continue cooking until the millet mixture is soft (about 45
minutes). Check periodically to make sure the mixture does not burn.
Mash the mixture using a potato masher, or blend it for about 30 seconds
in a food processor. Add one of the optional spices, if you wish, and
serve hot.
Ingredients:
------------
2 cups millet
6 cups water
4 cups cauliflower pieces
1/4 tsp black pepper
2 tblsp soy margarine or unrefined corn oil (note to Canadians: Our
soy margarine is not vegan)
1 1/2 tsp sea salt (optional)
1/8 tsp nutmeg (or 1/4 teaspoon dill weed; optional)
Instructions:
-------------
Wash and drain the millet. Place all ingredients (except the optional
spice) in a large pot and bring to a simmer over high heat. Lower heat,
cover, and continue cooking until the millet mixture is soft (about 45
minutes). Check periodically to make sure the mixture does not burn.
Mash the mixture using a potato masher, or blend it for about 30 seconds
in a food processor. Add one of the optional spices, if you wish, and
serve hot.
Pumpkin soup
serves 4
ingredients
900ml/11⁄2pt milk
500g/1lb 2oz pumpkin, peeled,
deseeded and cubed
1 teaspoon ground nutmeg
300ml/10fl oz single cream
salt and freshly ground
black pepper
extra virgin olive oil for drizzling
• Put milk and pumpkin in a heavy
saucepan. Add the nutmeg, and
season with salt and pepper. Bring
to the boil. Reduce the heat and
simmer until the pumpkin is tender.
• Using a food processor or handheld
blender, purée until smooth.
• Return to a clean pan, and stir in
the cream. Check the seasoning
and adjust if necessary, then gently
reheat the soup.
• Serve hot, garnished with a drizzle
of extra virgin olive oil.
ingredients
900ml/11⁄2pt milk
500g/1lb 2oz pumpkin, peeled,
deseeded and cubed
1 teaspoon ground nutmeg
300ml/10fl oz single cream
salt and freshly ground
black pepper
extra virgin olive oil for drizzling
• Put milk and pumpkin in a heavy
saucepan. Add the nutmeg, and
season with salt and pepper. Bring
to the boil. Reduce the heat and
simmer until the pumpkin is tender.
• Using a food processor or handheld
blender, purée until smooth.
• Return to a clean pan, and stir in
the cream. Check the seasoning
and adjust if necessary, then gently
reheat the soup.
• Serve hot, garnished with a drizzle
of extra virgin olive oil.
MEATLESS MEATLOAF
Ingredients:
------------
2 raw white potatoes
1 cup onions, chopped
1 cup dry bread crumbs or wheat germ
1 cup pecans (or walnuts or sunflower seeds)
2 well-beaten eggs (or for a vegan variety, add some tamari and
delete salt)
1 tsp salt, unless you added tamari
Dash pepper
basil or any other favorite "meat loaf" spices, like mustard.
Instructions:
Preheat over to 350.
Put potatoes, onions, nuts, and bread through a food processor so it is
all ground up, like meat loaf. Mix these ingredients well, then add the
rest of the ingredients.
Put in well-greased loaf pan and bake until 1 hour or until firm.
Stays firm when cold, so it is very good for meatloaf sandwiches.
------------
2 raw white potatoes
1 cup onions, chopped
1 cup dry bread crumbs or wheat germ
1 cup pecans (or walnuts or sunflower seeds)
2 well-beaten eggs (or for a vegan variety, add some tamari and
delete salt)
1 tsp salt, unless you added tamari
Dash pepper
basil or any other favorite "meat loaf" spices, like mustard.
Instructions:
Preheat over to 350.
Put potatoes, onions, nuts, and bread through a food processor so it is
all ground up, like meat loaf. Mix these ingredients well, then add the
rest of the ingredients.
Put in well-greased loaf pan and bake until 1 hour or until firm.
Stays firm when cold, so it is very good for meatloaf sandwiches.
MAJORAM POTATO CASSEROLE
Ingredients:
------------
750 g potatoes
250 g cream (you can use a mix of yoghurt and sour cream to lower
the fat content)
2 egg yolks
40 g butter
75g ham
bunch of fresh marjoram (dried otherwise)
freshly ground pepper
salt
If I want this as a main meal, then I use minced meat and prepare it the
same way I would for Lasagna (ie spicy and rich - you don't need to tell
The Parents this little secret though) I then just alternate the layers
of meat mix and the potato recipe.
Instructions:
-------------
Wash, peel and slice the potatoes thinly.
In lightly salted, rolling boiling water, cook for 5 mins. (sorry about
the sentence stucture- I'm translating this from German- this is an
authentic Austrian recipe...)
Drain the potatoes thoroughly in a sieve.
Take the Marjoram from the stalks, and chop finely. Mix salt, pepper
and marjoram with the egg yolks and cream.
Grease a casserole dish, and place half the potatoes in the form. Chop
the ham finely, and spread half over the potatoes. Sprinkle salt and
pepper over the layers.
Place the rest of the potatoes in the dish, and then pour the egg mix
over the top. Sprinkle with ham, and dot the top with the remainder of
the butter used for greasing the dish.
Cook on 250 degrees Celcius (er- Farenheit, ~375) for 30-40 mins, or
until golden on top.
If you choose this one, still serve with a green salad.
------------
750 g potatoes
250 g cream (you can use a mix of yoghurt and sour cream to lower
the fat content)
2 egg yolks
40 g butter
75g ham
bunch of fresh marjoram (dried otherwise)
freshly ground pepper
salt
If I want this as a main meal, then I use minced meat and prepare it the
same way I would for Lasagna (ie spicy and rich - you don't need to tell
The Parents this little secret though) I then just alternate the layers
of meat mix and the potato recipe.
Instructions:
-------------
Wash, peel and slice the potatoes thinly.
In lightly salted, rolling boiling water, cook for 5 mins. (sorry about
the sentence stucture- I'm translating this from German- this is an
authentic Austrian recipe...)
Drain the potatoes thoroughly in a sieve.
Take the Marjoram from the stalks, and chop finely. Mix salt, pepper
and marjoram with the egg yolks and cream.
Grease a casserole dish, and place half the potatoes in the form. Chop
the ham finely, and spread half over the potatoes. Sprinkle salt and
pepper over the layers.
Place the rest of the potatoes in the dish, and then pour the egg mix
over the top. Sprinkle with ham, and dot the top with the remainder of
the butter used for greasing the dish.
Cook on 250 degrees Celcius (er- Farenheit, ~375) for 30-40 mins, or
until golden on top.
If you choose this one, still serve with a green salad.
IRISH POTATOES
Ingredients:
------------
8 medium potatoes, boiled, peeled and quartered
1/2 cup finely chopped celery
1/2 cup finely chopped onion
1/2 stick (1/4 cup) butter
1/2 cup sour cream
1 tblsp sugar
1 1/2 tsp thyme
3/4 tsp basil
salt and pepper to taste
Instructions:
-------------
Mash the above ingredients well. Put into an ovenproof
casserole and bake at 350 F for 1 hour.
------------
8 medium potatoes, boiled, peeled and quartered
1/2 cup finely chopped celery
1/2 cup finely chopped onion
1/2 stick (1/4 cup) butter
1/2 cup sour cream
1 tblsp sugar
1 1/2 tsp thyme
3/4 tsp basil
salt and pepper to taste
Instructions:
-------------
Mash the above ingredients well. Put into an ovenproof
casserole and bake at 350 F for 1 hour.
Sorrento delicious traditional house.
Nearly a century ago, this house was built in the Colonial. Westerners who come home to roost in the Eastern Hemisphere at that time. The building is home to nearly half a century Bangkok and along the canal. Before it was converted into a French restaurant 30 years ago and "Sorrento" Euro Restaurant - Italian atmosphere in your home later.
Director Chai golden varnish shop owner whose passion for cooking in the Italian classic. Although the Thai people, but his experience of living in a region of Italy. Just as with various tricks to cook the local cuisine. To the food dish known as Haute Cuisine, which requires professional knowledge. And the quality of the food dish.
From working with the chef to choose food items packed into the menu. To order materials. All ingredients are selected. To control the freshness of the food of all kinds. Both imported and domestic food. Quality to the wine makers from all countries to offer.
The first dish was the best dish is the sliced parma ham Antipasta a clear pink to pale skin, white onion, a little salty, sweet, juicy melon slices on the size. With cool white wine and appetizers as well.
Choose from the following foods are specialties of the restaurant in addition to the items in the menu are typical of the Italian and European cuisine that are already known.
Insalata di Calamari e Limane endive salad, fresh vegetables, white petals with pale green. Crispy with a little bit nasty. Red and yellow peppers, grilled onion until cooked. Cut into fine strips. White plump grilled octopus tentacles are cooked to a crunchy crisp. Mix with salad dressing made with extra virgin olive oil. Sour lemon juice to taste the sweetness of the vegetables to be used.
Eating well is an authentic Italian pasta dishes, as the second. The Italians eat before the main dish like pasta Trio Pasta dishes are specialties that a third season of the three plates. First, the spaghetti cooked al dente and toss with olive oil, porcini mushrooms, meat, onions and flexible framework for sundries tomato red as a tomato. The other is one of the spaghetti, mix sauce, pesto green, decorate with scallop, fresh fries, but cooked meat also bounced me the flavor of salt a little bit with a piece of fish, anchovy and Pappardelle Pascal in the chicken, mix with cream sauce with meat, tomatoes, and salmon. smoked flavor is smooth and thick, fresh cream and grated cheese, the taste of a dish like pasta 3.
Foie Gras with Calvados Sauce This dish is popular in France. The liver of a duck, it's fattening, fried onions cooked to a thick enough skin. The fresh and juicy inside. Topped with a sauce of Calvados liquor obtained from the fermentation of the apple and onion oil until transparent. Pour it on thick slices of liver oil are good. Top with slices of green apple cut into slices and fry for a sweet aroma and flavor of fresh liver was fried. A dish that is uniquely French.
Rock Lobster with Saffron Risotto with butter to fry the meat Kaggkradan cooked onions. The crispy texture. Place the cooked chicken with saffron rice, pellets and other ingredients until thick and yellow onions. Thick and juicy taste of fried rice with meat, lobster, fried Klukklik butter and white wine, chilled out with the perfect fit.
For those who like to eat meat, try Tagliata con Porcini & Salasa di Porta on the meat they are soft. Grilled fresh and sweet enough to be cooked before they are cut into pieces. Porcini mushrooms are arranged in a circle around the flowers are beautiful and fresh mushrooms with a port wine with the aroma of the wine and Klukklik and mushrooms together. Season with salt to taste a little bit. Adorned with a bouquet of fresh rosemary and red wine to drink, delicious flavor to the meat of the more plentiful.
The food in the Italian as the name well-known already from Tiramitsu dessert made from cheese, fresh in stir with egg yolk, egg white, sugar and fresh cream until smooth and well chilled can not be fat or Pana Cotta dessert made from cream. Add jelly, topped with fresh Berry sauce. Sweet and sour. And special Tarta Meringata con Gelata alle Fragole dessert combination of sponge cake soaked in wine, brandy and sugar syrup with stawberries and vanilla gelato, an ice cream, typical of the Italians make up the icy cold meringue and blue berries that are scented with cognac and juicy. soft sour taste in the cake cool.
Finally, I must close by after-dinner liqueur Grappa clear. Italian sweet smell of fruit or distilled spirit flavored with Limoncello surface. Sap and leaves of citrus fruits and sugar series. Keep asking until the aroma of lemon and distilled. The sour and sweet. This allows a complete meal.
Sorrento is a luxurious atmosphere of the old house that was popular in the country. Decorated with colorful, clean. The device table is selected carefully. Service, humility, and gentle soft music and audio in the middle of the piano. Adjoining the large windows on the garden green. Contribute to a sense of privacy and pleasant. Restaurant is a restaurant with a reputation of quality. The taste is smooth and reasonably priced (prices between USD 280 -850 baht + +) is a customer-site is crammed.
Endive salad, fresh squid tentacles.
Trio Pasta with delicious pasta or 3 in 3 flavors.
Foie Gras with Calvados Sauce
Rock Lobster with Saffron Risotto
Tagliata con Porcini & Salasa di Porta
18 years of full shop "Sorrento" the approach of traditional Italian cooking and the taste and style that has been trained by the older Italian chef. The flavoring ingredients used in strict accordance with the procedures of each state is different, special. And this continues to hold today. The dishes of the nations in Europe who have come here from the menu.Director Chai golden varnish shop owner whose passion for cooking in the Italian classic. Although the Thai people, but his experience of living in a region of Italy. Just as with various tricks to cook the local cuisine. To the food dish known as Haute Cuisine, which requires professional knowledge. And the quality of the food dish.
From working with the chef to choose food items packed into the menu. To order materials. All ingredients are selected. To control the freshness of the food of all kinds. Both imported and domestic food. Quality to the wine makers from all countries to offer.
The first dish was the best dish is the sliced parma ham Antipasta a clear pink to pale skin, white onion, a little salty, sweet, juicy melon slices on the size. With cool white wine and appetizers as well.
Choose from the following foods are specialties of the restaurant in addition to the items in the menu are typical of the Italian and European cuisine that are already known.
Insalata di Calamari e Limane endive salad, fresh vegetables, white petals with pale green. Crispy with a little bit nasty. Red and yellow peppers, grilled onion until cooked. Cut into fine strips. White plump grilled octopus tentacles are cooked to a crunchy crisp. Mix with salad dressing made with extra virgin olive oil. Sour lemon juice to taste the sweetness of the vegetables to be used.
Eating well is an authentic Italian pasta dishes, as the second. The Italians eat before the main dish like pasta Trio Pasta dishes are specialties that a third season of the three plates. First, the spaghetti cooked al dente and toss with olive oil, porcini mushrooms, meat, onions and flexible framework for sundries tomato red as a tomato. The other is one of the spaghetti, mix sauce, pesto green, decorate with scallop, fresh fries, but cooked meat also bounced me the flavor of salt a little bit with a piece of fish, anchovy and Pappardelle Pascal in the chicken, mix with cream sauce with meat, tomatoes, and salmon. smoked flavor is smooth and thick, fresh cream and grated cheese, the taste of a dish like pasta 3.
Foie Gras with Calvados Sauce This dish is popular in France. The liver of a duck, it's fattening, fried onions cooked to a thick enough skin. The fresh and juicy inside. Topped with a sauce of Calvados liquor obtained from the fermentation of the apple and onion oil until transparent. Pour it on thick slices of liver oil are good. Top with slices of green apple cut into slices and fry for a sweet aroma and flavor of fresh liver was fried. A dish that is uniquely French.
Rock Lobster with Saffron Risotto with butter to fry the meat Kaggkradan cooked onions. The crispy texture. Place the cooked chicken with saffron rice, pellets and other ingredients until thick and yellow onions. Thick and juicy taste of fried rice with meat, lobster, fried Klukklik butter and white wine, chilled out with the perfect fit.
For those who like to eat meat, try Tagliata con Porcini & Salasa di Porta on the meat they are soft. Grilled fresh and sweet enough to be cooked before they are cut into pieces. Porcini mushrooms are arranged in a circle around the flowers are beautiful and fresh mushrooms with a port wine with the aroma of the wine and Klukklik and mushrooms together. Season with salt to taste a little bit. Adorned with a bouquet of fresh rosemary and red wine to drink, delicious flavor to the meat of the more plentiful.
The food in the Italian as the name well-known already from Tiramitsu dessert made from cheese, fresh in stir with egg yolk, egg white, sugar and fresh cream until smooth and well chilled can not be fat or Pana Cotta dessert made from cream. Add jelly, topped with fresh Berry sauce. Sweet and sour. And special Tarta Meringata con Gelata alle Fragole dessert combination of sponge cake soaked in wine, brandy and sugar syrup with stawberries and vanilla gelato, an ice cream, typical of the Italians make up the icy cold meringue and blue berries that are scented with cognac and juicy. soft sour taste in the cake cool.
Finally, I must close by after-dinner liqueur Grappa clear. Italian sweet smell of fruit or distilled spirit flavored with Limoncello surface. Sap and leaves of citrus fruits and sugar series. Keep asking until the aroma of lemon and distilled. The sour and sweet. This allows a complete meal.
Sorrento is a luxurious atmosphere of the old house that was popular in the country. Decorated with colorful, clean. The device table is selected carefully. Service, humility, and gentle soft music and audio in the middle of the piano. Adjoining the large windows on the garden green. Contribute to a sense of privacy and pleasant. Restaurant is a restaurant with a reputation of quality. The taste is smooth and reasonably priced (prices between USD 280 -850 baht + +) is a customer-site is crammed.
Potato soup
serves 6
ingredients
8 rashers back bacon
200g/7oz onion, chopped
450g/1lb potatoes, cubed
275g/10oz canned condensed
chicken soup
600ml/1pt milk
1 teaspoon dried dill
salt and freshly ground
black pepper
• In a large saucepan, sauté the
bacon until crisp. Remove and
drain on kitchen paper. Sauté the
onions in the bacon fat over a
medium heat until soft and golden.
• Add the potatoes and enough
water to cover. Cover the pan, and
cook for 15–20 minutes until the
potatoes are tender.
• Stir together the condensed soup
and milk until smooth, and add to
potato mixture. Heat but do not
allow to boil. Season with salt and
pepper to taste, and stir in the dill.
• Crumble the bacon and sprinkle on
top to garnish. Serve hot.
ingredients
8 rashers back bacon
200g/7oz onion, chopped
450g/1lb potatoes, cubed
275g/10oz canned condensed
chicken soup
600ml/1pt milk
1 teaspoon dried dill
salt and freshly ground
black pepper
• In a large saucepan, sauté the
bacon until crisp. Remove and
drain on kitchen paper. Sauté the
onions in the bacon fat over a
medium heat until soft and golden.
• Add the potatoes and enough
water to cover. Cover the pan, and
cook for 15–20 minutes until the
potatoes are tender.
• Stir together the condensed soup
and milk until smooth, and add to
potato mixture. Heat but do not
allow to boil. Season with salt and
pepper to taste, and stir in the dill.
• Crumble the bacon and sprinkle on
top to garnish. Serve hot.
Aubergine with Cheese (Berenjena ConQuesto)
Yield > 1
Servings
Keys : Spanish Spain European Mediterranean Spanish
Ingredients :
1 1/2 lb Aubergine, peeled and cut
into 1/2 inch slices (up to
2)
1 cup Chicken broth
1/4 cup Ground walnuts
3 tbl Chopped onion
1 tbl Chopped flat parsley
Salt to taste
Freshly ground black
pepper
2 tbl Olive oil
1/2 lb Shredded mozzarella
cheese
1 tsp Ground cinnamon
1 tsp Ginger
1 tbl Chopped parsley for
garnish
Method :
• This recipe was inspired by Ruperto de Nola, author of
Libre de Coch, the historic catalan cook book published in
1477. The orignal recipe was crated
• Place the aubergine slices in a baking pan with 1/4 cup of
the broth. Bake in a 375 deg preheated oven for about 10
minutes or until almost cooked.
• Meanwhile in a food processor or blender, mix the
walnuts, onion, parsley, the remaining broth, salt and pepper
to taste, and the oil. Blend until smooth. Pour the mixture over
the aubergine. Cover each slice with cheese and sprinkle
cinnamon and a dash of ginger over the cheese. Continue
baking for 10 minutes more or until the cheese has melted.
Remove the aubergine to a serving platter. Pour the sauce
over it and garnish with chopped parsley.
Servings
Keys : Spanish Spain European Mediterranean Spanish
Ingredients :
1 1/2 lb Aubergine, peeled and cut
into 1/2 inch slices (up to
2)
1 cup Chicken broth
1/4 cup Ground walnuts
3 tbl Chopped onion
1 tbl Chopped flat parsley
Salt to taste
Freshly ground black
pepper
2 tbl Olive oil
1/2 lb Shredded mozzarella
cheese
1 tsp Ground cinnamon
1 tsp Ginger
1 tbl Chopped parsley for
garnish
Method :
• This recipe was inspired by Ruperto de Nola, author of
Libre de Coch, the historic catalan cook book published in
1477. The orignal recipe was crated
• Place the aubergine slices in a baking pan with 1/4 cup of
the broth. Bake in a 375 deg preheated oven for about 10
minutes or until almost cooked.
• Meanwhile in a food processor or blender, mix the
walnuts, onion, parsley, the remaining broth, salt and pepper
to taste, and the oil. Blend until smooth. Pour the mixture over
the aubergine. Cover each slice with cheese and sprinkle
cinnamon and a dash of ginger over the cheese. Continue
baking for 10 minutes more or until the cheese has melted.
Remove the aubergine to a serving platter. Pour the sauce
over it and garnish with chopped parsley.
Boston Chicken Style Chicken
Boston Chicken Style Chicken
Yield: 4 Servings
1/4 c oil
1 T honey
1 T lime juice
1/4 t paprika
1 season salt
4 chicken breast halves
1 w/skin
Mix all ingredients well in saucepan and warm just to melt honey.
Arrange 4 chicken breast halves, skin-side-up in a square baking dish
or pan, sprayed with Pam. Bake uncovered at400 about 35 to 40
minutes, basting chicken without turning them, 3 or 4 ti
Yield: 4 Servings
1/4 c oil
1 T honey
1 T lime juice
1/4 t paprika
1 season salt
4 chicken breast halves
1 w/skin
Mix all ingredients well in saucepan and warm just to melt honey.
Arrange 4 chicken breast halves, skin-side-up in a square baking dish
or pan, sprayed with Pam. Bake uncovered at400 about 35 to 40
minutes, basting chicken without turning them, 3 or 4 ti
Pea & mint soup
serves 6
ingredients
450g/1lb frozen peas
900ml/11⁄2pt vegetable stock
pinch of granulated sugar
1 large sprig of fresh mint
1 egg yolk
50ml/2fl oz single cream
salt and freshly ground
black pepper
• Put the peas in a large pan with
the stock, sugar, mint and a little
salt and pepper. Bring to the boil,
reduce the heat, cover and simmer
for 15 minutes.
• Discard the mint, then purée the
mixture in a blender or food
processor. Return to the heat.
• Blend the egg yolk with half the
cream and stir into the soup. Return
the soup to a clean pan and
reheat, but do not allow to boil.
• Taste and adjust the seasoning if
necessary. Serve garnished with
the remaining cream.
ingredients
450g/1lb frozen peas
900ml/11⁄2pt vegetable stock
pinch of granulated sugar
1 large sprig of fresh mint
1 egg yolk
50ml/2fl oz single cream
salt and freshly ground
black pepper
• Put the peas in a large pan with
the stock, sugar, mint and a little
salt and pepper. Bring to the boil,
reduce the heat, cover and simmer
for 15 minutes.
• Discard the mint, then purée the
mixture in a blender or food
processor. Return to the heat.
• Blend the egg yolk with half the
cream and stir into the soup. Return
the soup to a clean pan and
reheat, but do not allow to boil.
• Taste and adjust the seasoning if
necessary. Serve garnished with
the remaining cream.
Aubergine Omelet
Yield > 1
Keys : Egg Omelets Aubergine Spanish Spain European
Mediterranean Spanish
Ingredients :
1/2 x Aubergine
2 x Eggs
1/4 cup Olive oil
1 pch Salt
Method :
• Cut aubergine in half lengthwise and slice crosswise. Salt
it and allow to stand a half hour. Squeeze out liquid and fry in
hot oil. When browned, allow to cool, add to bowl containing
two beaten eggs. Stir mixture 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 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. Serve at once.
Keys : Egg Omelets Aubergine Spanish Spain European
Mediterranean Spanish
Ingredients :
1/2 x Aubergine
2 x Eggs
1/4 cup Olive oil
1 pch Salt
Method :
• Cut aubergine in half lengthwise and slice crosswise. Salt
it and allow to stand a half hour. Squeeze out liquid and fry in
hot oil. When browned, allow to cool, add to bowl containing
two beaten eggs. Stir mixture 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 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. Serve at once.
Chilled pea soup
Chilled pea soup
serves 5
ingredients
1 large fennel bulb, coarsely
chopped
275g/10oz frozen peas, thawed
75ml/3fl oz double cream
1 teaspoon lemon liqueur such as
lemon schnapps or limoncello
1 teaspoon chopped spring onion
salt and freshly ground
black pepper
1 tablespoon chopped fresh mint,
to garnish
• Put the fennel and 1.2 litres/2pt
water in a large pan over a
medium-high heat, and simmer for
10 minutes. Strain the fennel broth
and discard the solids.
• Purée the peas, cream, liqueur and
spring onions in a blender or food
processor. Season with salt and
pepper, then add the broth and
blend until smooth.
• Strain the soup through a sieve into
a metal bowl. Set in a larger bowl,
and fill the outer bowl with iced
water to reach halfway up side of
the inner bowl. Stir until the soup is
cold. Serve garnished with mint.
serves 5
ingredients
1 large fennel bulb, coarsely
chopped
275g/10oz frozen peas, thawed
75ml/3fl oz double cream
1 teaspoon lemon liqueur such as
lemon schnapps or limoncello
1 teaspoon chopped spring onion
salt and freshly ground
black pepper
1 tablespoon chopped fresh mint,
to garnish
• Put the fennel and 1.2 litres/2pt
water in a large pan over a
medium-high heat, and simmer for
10 minutes. Strain the fennel broth
and discard the solids.
• Purée the peas, cream, liqueur and
spring onions in a blender or food
processor. Season with salt and
pepper, then add the broth and
blend until smooth.
• Strain the soup through a sieve into
a metal bowl. Set in a larger bowl,
and fill the outer bowl with iced
water to reach halfway up side of
the inner bowl. Stir until the soup is
cold. Serve garnished with mint.
Assorted Baked Shellfish - (Mariscada a La Marinera)
Yield > 6
Keys : Clams Mussels Crayfish Fish Ocean Seafood Spanish Spain
European Mediterranean Spanish
Ingredients :
6 x Crayfish
12 x Prawns
30 x Mussels cleaned
6 sm Squid cleaned
12 slc Two kinds of firm white
fish center slices
(halibut, haddock, sea
bass)
1/2 cup Olive oil
1 med Onion minced
3/4 cup Canned tomatoes forced
through sieve
4 doz Toasted hazelnuts peeled
3 sm Garlic cloves peeled
3 sprg Fresh parsley
10 dsh Absinthe or anise flavored
liqueur
(or a pinch of aniseed)
1 1/2 x to 2 1/2 cups Water
1/2 tsp Ground white pepper or
more to taste
Salt to taste
Method :
• Cut squid in rings. Open mussels by shaking them in a
pan over moderate heat. Strain juice through a kitchen towel
for use in sauce. Wash crayfish and prawns, but do dot peel.
• Brown onions slowly in olive oil. Increase heat, add
tomato, and let it cook 1 minute. Season with pepper. Add
slices of fish with squid cut in rings. Spoon sauce over them
and let them cook over a rather hot fire. In a mortar, crush the
hazelnuts with the garlic and parsley to a smooth paste (or mix
in an electric blender with 1/2 cup water). When the fish has
been cooking 4 to 5 minutes, turn it over. Season with salt.
Two minutes later, add the strained juice from the mussels, 1
cup cold water, and the prawns and crayfish. Cook 2 minutes
more. Add cooked mussels. Dilute contents of mortar with 1/2
cup water. Add to sauce in pan and stir. Add water if necessary
to prevent sauce from sticking to bottom of pan. When the
slices of fish are tender, remove them to a warmed serving
dish. Sprinkle liqueur over the sauce, stir it well over heat, and
pour the contents over the fish in the serving dish.
• Comments:
This recipe is a Catalan version of Zarzuela from Restaurante Pi
in Vendrell (Tarragona). The Basques also make Zarzuela, but
use cognac instead of absinthe and cayenne instead of ground
white pepper. Either version requires five or more varieties of
fish and shellfish. The dish is only good prepared and served at
once, but it can be made in 20 minutes, start to finish
Keys : Clams Mussels Crayfish Fish Ocean Seafood Spanish Spain
European Mediterranean Spanish
Ingredients :
6 x Crayfish
12 x Prawns
30 x Mussels cleaned
6 sm Squid cleaned
12 slc Two kinds of firm white
fish center slices
(halibut, haddock, sea
bass)
1/2 cup Olive oil
1 med Onion minced
3/4 cup Canned tomatoes forced
through sieve
4 doz Toasted hazelnuts peeled
3 sm Garlic cloves peeled
3 sprg Fresh parsley
10 dsh Absinthe or anise flavored
liqueur
(or a pinch of aniseed)
1 1/2 x to 2 1/2 cups Water
1/2 tsp Ground white pepper or
more to taste
Salt to taste
Method :
• Cut squid in rings. Open mussels by shaking them in a
pan over moderate heat. Strain juice through a kitchen towel
for use in sauce. Wash crayfish and prawns, but do dot peel.
• Brown onions slowly in olive oil. Increase heat, add
tomato, and let it cook 1 minute. Season with pepper. Add
slices of fish with squid cut in rings. Spoon sauce over them
and let them cook over a rather hot fire. In a mortar, crush the
hazelnuts with the garlic and parsley to a smooth paste (or mix
in an electric blender with 1/2 cup water). When the fish has
been cooking 4 to 5 minutes, turn it over. Season with salt.
Two minutes later, add the strained juice from the mussels, 1
cup cold water, and the prawns and crayfish. Cook 2 minutes
more. Add cooked mussels. Dilute contents of mortar with 1/2
cup water. Add to sauce in pan and stir. Add water if necessary
to prevent sauce from sticking to bottom of pan. When the
slices of fish are tender, remove them to a warmed serving
dish. Sprinkle liqueur over the sauce, stir it well over heat, and
pour the contents over the fish in the serving dish.
• Comments:
This recipe is a Catalan version of Zarzuela from Restaurante Pi
in Vendrell (Tarragona). The Basques also make Zarzuela, but
use cognac instead of absinthe and cayenne instead of ground
white pepper. Either version requires five or more varieties of
fish and shellfish. The dish is only good prepared and served at
once, but it can be made in 20 minutes, start to finish
Oyster soup
serves 4
ingredients
50g/2oz butter
50g/2oz plain flour
900ml/11⁄2pt fish stock
12 large oysters, shucked and
quartered
2 tablespoons finely chopped
fresh flat-leaf parsley
1 lemon, cut into wedges,
to serve
• Heat the butter and, using a
wooden spoon, stir in the flour and
cook for 2 minutes. Stir in the stock
slowly, until smooth and thick.
• Put the oysters in the stock and
simmer for no more than 3 minutes.
• Sprinkle the soup with the parsley
and serve with lemon wedges.
ingredients
50g/2oz butter
50g/2oz plain flour
900ml/11⁄2pt fish stock
12 large oysters, shucked and
quartered
2 tablespoons finely chopped
fresh flat-leaf parsley
1 lemon, cut into wedges,
to serve
• Heat the butter and, using a
wooden spoon, stir in the flour and
cook for 2 minutes. Stir in the stock
slowly, until smooth and thick.
• Put the oysters in the stock and
simmer for no more than 3 minutes.
• Sprinkle the soup with the parsley
and serve with lemon wedges.
Boston Chicken Squash
Boston Chicken Squash
Yield: 6 Servings
2 butternut squash -- halve
1 remove seeds
1 margarine (or butter)
1 salt
1/2 c brown sugar --,Packed
1/2 c honey
1/2 t ginger,Ground
1 t pumpkin pie spices
4 T butter (or margarine --)
1 melted
Preheat oven to 400. Place squash cut-side down on Pam-sprayed
shallow baking pan. Bake uncovered about 45 minutes or until fork
tender. Wipe cut surface with a little butter and sprinkle with salt.
Return to bake cut-side up about 10 minutes longer or until browned
and soft. Scrape out the meat into a mixing bowl. Add sugar, honey,
ginger, pumpkin pie spice and butter. Beat with electric mixer at med
speed until smooth. Return to oven, covered in foil, just to keep
warm until time to serve, 325 for 30 minutes. Refrigerate leftovers
for about a week or freeze up to 4 months.
Yield: 6 Servings
2 butternut squash -- halve
1 remove seeds
1 margarine (or butter)
1 salt
1/2 c brown sugar --,Packed
1/2 c honey
1/2 t ginger,Ground
1 t pumpkin pie spices
4 T butter (or margarine --)
1 melted
Preheat oven to 400. Place squash cut-side down on Pam-sprayed
shallow baking pan. Bake uncovered about 45 minutes or until fork
tender. Wipe cut surface with a little butter and sprinkle with salt.
Return to bake cut-side up about 10 minutes longer or until browned
and soft. Scrape out the meat into a mixing bowl. Add sugar, honey,
ginger, pumpkin pie spice and butter. Beat with electric mixer at med
speed until smooth. Return to oven, covered in foil, just to keep
warm until time to serve, 325 for 30 minutes. Refrigerate leftovers
for about a week or freeze up to 4 months.
Asparagus a La Parilla with Parsley and Ham Sauce
Yield > 2
Asparagus a La Parilla with Parsley and Ham Sauce
Keys : Side Dish Vegetables Herbs Spanish Spain European
Mediterranean
Ingredients :
2 tbl olive oil
1/2 tsp chopped garlic
1 oz serrano ham or prosciutto
diced 1/8" cubes
2 tbl stock or water
2 tbl chopped flat-leaf parsley
Salt to taste
Freshly-ground black pepper
to taste
1 tsp lemon juice - (to 2)
12 med -thick asparagus spears - (to
18)
1/2 tsp coarse salt
Method :
• In a small pan, heat 1 tablespoon olive oil, add the garlic
and the ham, and cook, stirring, 1 minute. Add the stock and
parsley and cook another minute or two. Season with salt,
pepper, and lemon juice to taste and set aside.
• Sparingly trim the stalk end of each asparagus. Lightly
brush each spear with the remaining oil.
• Heat a well-seasoned griddle or nonstick pan and when
hot sprinkle the griddle with the coarse salt. Add the
asparagus, cover, and cook until lightly charred on one side.
Turn and cook them, uncovered, until they are limp. Divide
and arrange on serving dishes. Serve at once.
• This recipe yields 2 servings.
• Comments: The flat iron grill plate that the Spanish call a
parilla is used for searing fish, shellfish, poultry, and wild
mushrooms, producing a pure, clean, slightly metallic taste,
ideal for many tapes.
• In The Flavours of Andalucia, Elisabeth Luard describes a
method of grilling asparagus that doesn't require blanching,
calling the application of sizzling dry heat to fresh green
asparagus "a stroke of genius." She goes on to say, "You will
never want to cook it any other way; the flavor is
incomparable.
• The thick green asparagus are brushed lightly with oil
and set on a hot griddle. The spears are then cooked until
spotted black on all sides, then embellished with a sauce of
chopped cured ham, garlic, lemon juice, and oil.
View over 5,000 menus at http://www.menu-for-you.com
Asparagus a La Parilla with Parsley and Ham Sauce
Keys : Side Dish Vegetables Herbs Spanish Spain European
Mediterranean
Ingredients :
2 tbl olive oil
1/2 tsp chopped garlic
1 oz serrano ham or prosciutto
diced 1/8" cubes
2 tbl stock or water
2 tbl chopped flat-leaf parsley
Salt to taste
Freshly-ground black pepper
to taste
1 tsp lemon juice - (to 2)
12 med -thick asparagus spears - (to
18)
1/2 tsp coarse salt
Method :
• In a small pan, heat 1 tablespoon olive oil, add the garlic
and the ham, and cook, stirring, 1 minute. Add the stock and
parsley and cook another minute or two. Season with salt,
pepper, and lemon juice to taste and set aside.
• Sparingly trim the stalk end of each asparagus. Lightly
brush each spear with the remaining oil.
• Heat a well-seasoned griddle or nonstick pan and when
hot sprinkle the griddle with the coarse salt. Add the
asparagus, cover, and cook until lightly charred on one side.
Turn and cook them, uncovered, until they are limp. Divide
and arrange on serving dishes. Serve at once.
• This recipe yields 2 servings.
• Comments: The flat iron grill plate that the Spanish call a
parilla is used for searing fish, shellfish, poultry, and wild
mushrooms, producing a pure, clean, slightly metallic taste,
ideal for many tapes.
• In The Flavours of Andalucia, Elisabeth Luard describes a
method of grilling asparagus that doesn't require blanching,
calling the application of sizzling dry heat to fresh green
asparagus "a stroke of genius." She goes on to say, "You will
never want to cook it any other way; the flavor is
incomparable.
• The thick green asparagus are brushed lightly with oil
and set on a hot griddle. The spears are then cooked until
spotted black on all sides, then embellished with a sauce of
chopped cured ham, garlic, lemon juice, and oil.
View over 5,000 menus at http://www.menu-for-you.com
Asparagus Omelet
Yield > 1
Keys : Omelets Egg Spanish Spain European Mediterranean
Spanish
Ingredients :
4 x Asparagus tips cooked
(or canned or frozen
asparagus tips)
2 x Eggs
1/4 cup Olive oil
1 pch Salt
Method :
• Boil fresh asparagus 15 to 20 minutes or until tender.
Only the tender parts of fresh asparagus should be used in the
omelet. Cut into 1-inch pieces, heat briefly in hot olive oil, and
allow to cool a few minutes before adding to bowl containing
two eggs beaten with salt. Stir mixture 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 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. Serve at once.
Keys : Omelets Egg Spanish Spain European Mediterranean
Spanish
Ingredients :
4 x Asparagus tips cooked
(or canned or frozen
asparagus tips)
2 x Eggs
1/4 cup Olive oil
1 pch Salt
Method :
• Boil fresh asparagus 15 to 20 minutes or until tender.
Only the tender parts of fresh asparagus should be used in the
omelet. Cut into 1-inch pieces, heat briefly in hot olive oil, and
allow to cool a few minutes before adding to bowl containing
two eggs beaten with salt. Stir mixture 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 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. Serve at once.
Boston Chicken Saucer Sized Chocolate Chip Cookie
Boston Chicken Saucer Sized Chocolate Chip Cookie
Yield: 1 Servings
4 oz nestle's milk chocolate
1 bars
4 oz baker's german sweet choc
4 oz dove milk chocolate
1 cookie dough (your recipe)
Melt 3 chocolates, stirring until smooth. Pour into greased 9" metal
pie pan and refrigerate until hard. Hammer into pea-sized bits. Store
refrigerated until ready to use. Use 1/3c cookie dough, flattening to
a 3-1/2 to 4" round. Bake at 375 for 16 to 18 minutes or until
golden brown but not over baked or cookies will be hard as rocks when
cooled. The cookies will look almost "raw" at the end of 16 minutes
if you make them big enough and will continue to bake in their own
heat as they cool on the sheets a few minutes.
Yield: 1 Servings
4 oz nestle's milk chocolate
1 bars
4 oz baker's german sweet choc
4 oz dove milk chocolate
1 cookie dough (your recipe)
Melt 3 chocolates, stirring until smooth. Pour into greased 9" metal
pie pan and refrigerate until hard. Hammer into pea-sized bits. Store
refrigerated until ready to use. Use 1/3c cookie dough, flattening to
a 3-1/2 to 4" round. Bake at 375 for 16 to 18 minutes or until
golden brown but not over baked or cookies will be hard as rocks when
cooled. The cookies will look almost "raw" at the end of 16 minutes
if you make them big enough and will continue to bake in their own
heat as they cool on the sheets a few minutes.
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