serves 4
ingredients
2 tablespoons vegetable oil
1 onion, finely chopped
1 carrot, finely chopped
100g/4oz mushrooms, chopped
500g/1lb 2oz minced lamb
300ml/10fl oz lamb stock
1 tablespoon plain flour
1 bay leaf
3 teaspoons Worcestershire sauce
1 tablespoon tomato purée
700g/11/2lb potatoes, boiled
25g/1oz butter
3 tablespoons hot milk
salt and freshly ground black pepper
• Heat the oil in a heavy saucepan, add the onion, carrot and mushrooms,
and cook, stirring occasionally, until browned. Stir the lamb into the pan
and continue to cook, stirring to break up the lumps, until lightly
browned. Blend a few spoonfuls of the stock with the flour, then stir this
mixture into the pan.
• Pour in the remaining stock and bring to a simmer, stirring constantly.
Add the bay leaf, Worcestershire sauce and tomato purée, then cover the
pan and cook very gently for 1 hour, stirring occasionally. Remove the lid
from the pan towards the end of cooking to allow any excess water to
evaporate, if necessary, but do not let it boil dry or stick to the pan.
• Preheat the oven to 190°C/375°F/Gas mark 5.
• Mash the potatoes with the butter and milk, and season with salt and
pepper. Season the mince mixture, then spoon into an ovenproof dish.
Cover with an even layer of potato, and make a pattern on the top using
the prongs of a fork.
• Bake for 25 minutes until golden brown. Serve hot.
Tomato & ham pie
serves 6
ingredients
200g/7oz puff pastry
175g/6oz cooked ham, sliced
450g/1lb tomatoes, peeled
and sliced
2 eggs
150ml/5fl oz double cream
100g/4oz Cheddar cheese, cut
into slices
salt and freshly ground
black pepper
chopped fresh flat-leaf parsley,
to garnish
• Preheat the oven to 220°C/
425°F/Gas mark 7.
• Roll out the pastry and use to line
an 18cm/7in baking dish. Put the
ham, then the tomatoes on top.
• Beat together the eggs, cream and
Cheddar cheese. Season with salt
and pepper, and pour over the
tomatoes.
• Bake for 40 minutes. Sprinkle with
chopped parsley and serve.
ingredients
200g/7oz puff pastry
175g/6oz cooked ham, sliced
450g/1lb tomatoes, peeled
and sliced
2 eggs
150ml/5fl oz double cream
100g/4oz Cheddar cheese, cut
into slices
salt and freshly ground
black pepper
chopped fresh flat-leaf parsley,
to garnish
• Preheat the oven to 220°C/
425°F/Gas mark 7.
• Roll out the pastry and use to line
an 18cm/7in baking dish. Put the
ham, then the tomatoes on top.
• Beat together the eggs, cream and
Cheddar cheese. Season with salt
and pepper, and pour over the
tomatoes.
• Bake for 40 minutes. Sprinkle with
chopped parsley and serve.
Shepherd’s pie
serves 4
ingredients
100g/4oz unsmoked streaky bacon,
cut into strips
450g/1lb lean beef mince
2 tablespoons olive oil
225g/8oz onion, diced
175g/6oz carrot, diced
2 garlic cloves, chopped
150ml/5fl oz red wine
300ml/10fl oz chicken stock
450g/1lb canned chopped tomatoes
1 bay leaf
2 teaspoons dried oregano
2 tablespoons Worcestershire sauce
3 tablespoons tomato ketchup
900g/2lb mashed potatoes
salt and freshly ground black pepper
• Fry the streaky bacon in a hot frying pan until it is almost crisp, then
transfer to a heavy saucepan. Brown the beef in the frying pan, then
add to the same saucepan.
• Add the olive oil to the bacon fat, and sweat the onion, carrot and
garlic until soft but not brown, adding them to the saucepan when done.
• Preheat the oven to 220°C/425°F/Gas mark 7.
• Deglaze the frying pan with the red wine, and add this to the saucepan,
topping up to cover with the stock. Add the tomatoes and their liquid,
bay leaf, oregano, Worcestershire sauce and tomato ketchup. Stir, bring
to the boil and simmer, uncovered, over a very low heat for 3 hours,
seasoning with salt and pepper halfway through.
• Put the contents of the saucepan into a deep rectangular ovenproof dish,
cover with the mashed potatoes and brown in the oven for 20 minutes.
Serve hot.
ingredients
100g/4oz unsmoked streaky bacon,
cut into strips
450g/1lb lean beef mince
2 tablespoons olive oil
225g/8oz onion, diced
175g/6oz carrot, diced
2 garlic cloves, chopped
150ml/5fl oz red wine
300ml/10fl oz chicken stock
450g/1lb canned chopped tomatoes
1 bay leaf
2 teaspoons dried oregano
2 tablespoons Worcestershire sauce
3 tablespoons tomato ketchup
900g/2lb mashed potatoes
salt and freshly ground black pepper
• Fry the streaky bacon in a hot frying pan until it is almost crisp, then
transfer to a heavy saucepan. Brown the beef in the frying pan, then
add to the same saucepan.
• Add the olive oil to the bacon fat, and sweat the onion, carrot and
garlic until soft but not brown, adding them to the saucepan when done.
• Preheat the oven to 220°C/425°F/Gas mark 7.
• Deglaze the frying pan with the red wine, and add this to the saucepan,
topping up to cover with the stock. Add the tomatoes and their liquid,
bay leaf, oregano, Worcestershire sauce and tomato ketchup. Stir, bring
to the boil and simmer, uncovered, over a very low heat for 3 hours,
seasoning with salt and pepper halfway through.
• Put the contents of the saucepan into a deep rectangular ovenproof dish,
cover with the mashed potatoes and brown in the oven for 20 minutes.
Serve hot.
Steak & onion pie
serves 4
ingredients
For the pastry
300g/11oz butter
1 egg
2 egg yolks
550g/1lb 4oz plain flour, sifted
1⁄2 teaspoon salt
3 tablespoons iced water
For the filling
50g/2oz butter
450g/1lb trimmed leeks, washed
and thinly sliced
225g/8oz chestnut mushrooms,
sliced
100g/4oz Gruy?re cheese, grated
50g/2oz Parmesan cheese,
freshly grated
225g/8oz sliced smoked cooked
ham, diced
4 tablespoons wholegrain mustard
200ml/7fl oz fromage frais
1 egg, beaten
salt and freshly ground
black pepper
• To make the pastry, put the butter, egg and yolks in a blender or food
processor, and process until pale. Add the flour and salt, and pulse until
the mixture just comes together. Add the iced water, process for
1 second, then tip the dough out into a bowl and use your hands to
bring together. Divide in two, with one piece slightly larger than the
other. Wrap in cling film, and chill for 30 minutes.
• Preheat the oven to 200°C/400°F/Gas mark 6.
• Roll out the smaller piece of dough into a large rectangle measuring
about 23 x 28cm/9 x 11in. Slide the dough onto a greased baking
tray. Prick all over with a fork and bake for 10–15 minutes. Cool.
• To make the filling, melt the butter in a frying pan, add the leeks and
mushrooms and cook for about 10 minutes until soft. Stir in the cheeses
and season well with salt and pepper. Spread half of this mixture over
the pastry base, leaving a border around the edge. Cover with the ham.
• Mix the mustard with the fromage frais, season with salt and pepper,
and spread over the ham. Top with the remaining leek and mushroom
mixture. Lightly brush the edges with water.
• Roll out the remaining dough on a large piece of baking parchment.
Carefully place on top of the pie and remove the parchment. Press the
dough down to seal. Brush all over with beaten egg.
• Bake in the oven for 35 minutes until the pastry is golden and crisp.
Serve either hot or cold.
ingredients
For the pastry
300g/11oz butter
1 egg
2 egg yolks
550g/1lb 4oz plain flour, sifted
1⁄2 teaspoon salt
3 tablespoons iced water
For the filling
50g/2oz butter
450g/1lb trimmed leeks, washed
and thinly sliced
225g/8oz chestnut mushrooms,
sliced
100g/4oz Gruy?re cheese, grated
50g/2oz Parmesan cheese,
freshly grated
225g/8oz sliced smoked cooked
ham, diced
4 tablespoons wholegrain mustard
200ml/7fl oz fromage frais
1 egg, beaten
salt and freshly ground
black pepper
• To make the pastry, put the butter, egg and yolks in a blender or food
processor, and process until pale. Add the flour and salt, and pulse until
the mixture just comes together. Add the iced water, process for
1 second, then tip the dough out into a bowl and use your hands to
bring together. Divide in two, with one piece slightly larger than the
other. Wrap in cling film, and chill for 30 minutes.
• Preheat the oven to 200°C/400°F/Gas mark 6.
• Roll out the smaller piece of dough into a large rectangle measuring
about 23 x 28cm/9 x 11in. Slide the dough onto a greased baking
tray. Prick all over with a fork and bake for 10–15 minutes. Cool.
• To make the filling, melt the butter in a frying pan, add the leeks and
mushrooms and cook for about 10 minutes until soft. Stir in the cheeses
and season well with salt and pepper. Spread half of this mixture over
the pastry base, leaving a border around the edge. Cover with the ham.
• Mix the mustard with the fromage frais, season with salt and pepper,
and spread over the ham. Top with the remaining leek and mushroom
mixture. Lightly brush the edges with water.
• Roll out the remaining dough on a large piece of baking parchment.
Carefully place on top of the pie and remove the parchment. Press the
dough down to seal. Brush all over with beaten egg.
• Bake in the oven for 35 minutes until the pastry is golden and crisp.
Serve either hot or cold.
Mushroom & veal pie
serves 4
ingredients
25g/1oz plain flour
1⁄4 teaspoon salt
1⁄2 teaspoon freshly ground
black pepper
450g/1lb stewing veal, trimmed
and cut into bite-size pieces
1 tablespoon vegetable oil
1 onion, chopped
1 garlic clove, minced
2 carrots, chopped
200g/7oz mushrooms, sliced
1⁄2 teaspoon dried sage
150ml/5fl oz water
500ml/18fl oz beef stock
2 tablespoons dry vermouth
1 tablespoon tomato purée
1 teaspoon Worcestershire sauce
175g/6oz frozen peas
For the topping
200g/7oz plain flour
1 tablespoon chopped fresh
flat-leaf parsley
2 teaspoons baking powder
25g/1oz butter
175ml/6fl oz Greek-style yogurt
salt and ground black pepper
• In a plastic bag, combine the flour with the salt and half the pepper. Toss
the veal in the flour mixture, in batches if necessary.
• In large frying pan, heat half the oil over a medium-high heat, and
brown the veal in batches, adding the remaining oil as necessary.
Transfer to a plate and set aside.
• Stir the onion, garlic, carrots, mushrooms, sage and 1 tablespoon water
into the pan and cook, stirring, for about 7 minutes until golden. Stir in
the remaining water, the stock, vermouth, tomato purée, Worcestershire
sauce, remaining pepper and veal. Bring to the boil, then reduce the
heat and simmer, covered, stirring occasionally, for 1 hour.
• Preheat the oven to 230°C/450°F/Gas mark 8.
• Uncover the pan and cook for about 15 minutes until the veal is tender
and the sauce has thickened. Stir in the peas and leave to cool. Pour
into a 20cm/8in square baking dish.
• To make the topping, in a large bowl, stir together the flour, parsley,
baking powder and seasoning. Cut in the butter until the mixture
resembles coarse breadcrumbs.
• On lightly floured surface, gently knead the dough until smooth. Gently
pat out the dough into a 20cm/8in square. Cut into 16 equal squares
and place over the veal mixture in four rows.
• Bake in the oven for 25–30 minutes until the crust is golden. Serve hot
ingredients
25g/1oz plain flour
1⁄4 teaspoon salt
1⁄2 teaspoon freshly ground
black pepper
450g/1lb stewing veal, trimmed
and cut into bite-size pieces
1 tablespoon vegetable oil
1 onion, chopped
1 garlic clove, minced
2 carrots, chopped
200g/7oz mushrooms, sliced
1⁄2 teaspoon dried sage
150ml/5fl oz water
500ml/18fl oz beef stock
2 tablespoons dry vermouth
1 tablespoon tomato purée
1 teaspoon Worcestershire sauce
175g/6oz frozen peas
For the topping
200g/7oz plain flour
1 tablespoon chopped fresh
flat-leaf parsley
2 teaspoons baking powder
25g/1oz butter
175ml/6fl oz Greek-style yogurt
salt and ground black pepper
• In a plastic bag, combine the flour with the salt and half the pepper. Toss
the veal in the flour mixture, in batches if necessary.
• In large frying pan, heat half the oil over a medium-high heat, and
brown the veal in batches, adding the remaining oil as necessary.
Transfer to a plate and set aside.
• Stir the onion, garlic, carrots, mushrooms, sage and 1 tablespoon water
into the pan and cook, stirring, for about 7 minutes until golden. Stir in
the remaining water, the stock, vermouth, tomato purée, Worcestershire
sauce, remaining pepper and veal. Bring to the boil, then reduce the
heat and simmer, covered, stirring occasionally, for 1 hour.
• Preheat the oven to 230°C/450°F/Gas mark 8.
• Uncover the pan and cook for about 15 minutes until the veal is tender
and the sauce has thickened. Stir in the peas and leave to cool. Pour
into a 20cm/8in square baking dish.
• To make the topping, in a large bowl, stir together the flour, parsley,
baking powder and seasoning. Cut in the butter until the mixture
resembles coarse breadcrumbs.
• On lightly floured surface, gently knead the dough until smooth. Gently
pat out the dough into a 20cm/8in square. Cut into 16 equal squares
and place over the veal mixture in four rows.
• Bake in the oven for 25–30 minutes until the crust is golden. Serve hot
Filo mince pie
serves 4
ingredients
1 tablespoon vegetable oil
450g/1lb minced lamb
1 red onion, sliced
2 tablespoons chopped fresh
coriander leaves
25g/1oz plain flour
50g/2oz canned cooked
chickpeas, drained
300ml/10fl oz lamb stock
1 teaspoon ground cumin
225g/8oz filo pastry
100g/4oz dried apricots
1 courgette, sliced
25g/1oz butter, melted
salt and freshly ground
black pepper
• Preheat the oven to 190°C/375°F/Gas mark 5.
• Heat the oil in a large pan. Add the lamb and brown for 5 minutes. Stir
in the onion, coriander and flour. Cook for a further 1 minute. Add the
chickpeas, stock, cumin, salt and pepper. Cook for 20 minutes.
• Line a deep ovenproof dish with 4 sheets of filo pastry. Spoon in the
mince mixture. Top with the apricots and courgettes. Lay 2 sheets of
pastry on top of the filling, and brush with the melted butter. Fold the
remaining sheets on top. Pour over the rest of the butter, and cook the
pie in the oven for 40 minutes. Serve hot.
ingredients
1 tablespoon vegetable oil
450g/1lb minced lamb
1 red onion, sliced
2 tablespoons chopped fresh
coriander leaves
25g/1oz plain flour
50g/2oz canned cooked
chickpeas, drained
300ml/10fl oz lamb stock
1 teaspoon ground cumin
225g/8oz filo pastry
100g/4oz dried apricots
1 courgette, sliced
25g/1oz butter, melted
salt and freshly ground
black pepper
• Preheat the oven to 190°C/375°F/Gas mark 5.
• Heat the oil in a large pan. Add the lamb and brown for 5 minutes. Stir
in the onion, coriander and flour. Cook for a further 1 minute. Add the
chickpeas, stock, cumin, salt and pepper. Cook for 20 minutes.
• Line a deep ovenproof dish with 4 sheets of filo pastry. Spoon in the
mince mixture. Top with the apricots and courgettes. Lay 2 sheets of
pastry on top of the filling, and brush with the melted butter. Fold the
remaining sheets on top. Pour over the rest of the butter, and cook the
pie in the oven for 40 minutes. Serve hot.
Chicken & sausage pie
serves 6–8
ingredients
For the pastry
150g/5oz butter, plus extra
for greasing
450g/1lb plain flour
1 tablespoon dried mixed herbs
salt and freshly ground
black pepper
1 egg, beaten
For the filling
450g/1lb spinach
freshly grated nutmeg
450g/1lb skinless chicken breast
fillet, cubed
225g/8oz sausage meat
1 bunch of spring onions, chopped
25g/1oz chopped fresh
flat-leaf parsley
4 fresh apricots, stoned and
chopped
1 teaspoon grated lemon zest
1 egg, beaten
• Preheat the oven to 200°C/400°F/Gas mark 6. Grease a 23cm/9in
round loose-bottomed cake tin with butter.
• For the pastry, mix together the flour and herbs, and season with salt
and pepper. Melt the butter in a pan with 250ml/9fl oz water, then
bring to the boil. Quickly stir in the flour mixture, mixing to form a soft
dough. Cool slightly, then turn out and knead briefly on a lightly floured
work surface. Wrap in cling film and leave to cool.
• To make the filling, wash the spinach, then place in a large pan with no
water and cook, covered, for 5 minutes until the spinach is wilted and
tender. Drain well, pressing out any excess liquid. Chop, then season to
taste with nutmeg, salt and pepper.
• Put the chicken in a bowl with the sausage meat, spring onions, parsley,
apricots, lemon zest and egg. Combine thoroughly with your hands.
Add the spinach, season with salt and pepper, and mix well.
• Roll out two-thirds of the pastry and use to line the prepared cake tin. Fill
the pastry with the chicken mixture.
• Dampen the pastry edges, then roll out the remaining pastry to cover the
pie, pinching the edges together to seal.
• Bake in the oven for 1–11⁄4 hours until golden. Leave to cool in the tin for
20 minutes, then remove and cool completely before serving.
ingredients
For the pastry
150g/5oz butter, plus extra
for greasing
450g/1lb plain flour
1 tablespoon dried mixed herbs
salt and freshly ground
black pepper
1 egg, beaten
For the filling
450g/1lb spinach
freshly grated nutmeg
450g/1lb skinless chicken breast
fillet, cubed
225g/8oz sausage meat
1 bunch of spring onions, chopped
25g/1oz chopped fresh
flat-leaf parsley
4 fresh apricots, stoned and
chopped
1 teaspoon grated lemon zest
1 egg, beaten
• Preheat the oven to 200°C/400°F/Gas mark 6. Grease a 23cm/9in
round loose-bottomed cake tin with butter.
• For the pastry, mix together the flour and herbs, and season with salt
and pepper. Melt the butter in a pan with 250ml/9fl oz water, then
bring to the boil. Quickly stir in the flour mixture, mixing to form a soft
dough. Cool slightly, then turn out and knead briefly on a lightly floured
work surface. Wrap in cling film and leave to cool.
• To make the filling, wash the spinach, then place in a large pan with no
water and cook, covered, for 5 minutes until the spinach is wilted and
tender. Drain well, pressing out any excess liquid. Chop, then season to
taste with nutmeg, salt and pepper.
• Put the chicken in a bowl with the sausage meat, spring onions, parsley,
apricots, lemon zest and egg. Combine thoroughly with your hands.
Add the spinach, season with salt and pepper, and mix well.
• Roll out two-thirds of the pastry and use to line the prepared cake tin. Fill
the pastry with the chicken mixture.
• Dampen the pastry edges, then roll out the remaining pastry to cover the
pie, pinching the edges together to seal.
• Bake in the oven for 1–11⁄4 hours until golden. Leave to cool in the tin for
20 minutes, then remove and cool completely before serving.
Seafood pie
serves 4
ingredients
700g/11⁄2lb potatoes, peeled and
thinly sliced
salt and freshly ground black pepper
450g/1lb cod fillet
450ml/3⁄4pt milk
75g/3oz butter, plus extra for
greasing
350g/12oz trimmed leeks, sliced
freshly grated nutmeg
25g/1oz plain flour
100g/4oz Stilton cheese
50ml/2fl oz single cream
225g/8oz peeled and deveined
cooked prawns
salt and freshly ground black pepper
• Preheat the oven to 190°C/375°F/Gas mark 5. Lightly grease a
1.7-litre/3pt pie dish and place on a baking tray.
• Cook the potatoes in a pan of salted boiling water for 5 minutes or until
partially softened, then drain thoroughly.
• Put the cod in a shallow pan. Pour over 50ml/2fl oz of the milk and
season lightly with salt and pepper. Cover and poach for 5 minutes until
tender. Drain, reserving the liquid. Flake the cod, discarding the skin
and bones.
• Melt 25g/1oz of the butter in a pan and sauté the leeks for 3 minutes,
adding nutmeg to taste.
• Melt the remaining butter in another small pan. Add the flour and cook,
stirring, for 1 minute. Remove from the heat, and gradually blend in the
remaining milk and the reserved fish liquid, stirring until smooth.
• Return the pan to the heat. Cook, stirring, until the sauce has thickened.
Crumble in the Stilton and add the cream. Season with salt and pepper.
• Put the cod, leeks and prawns in the prepared pie dish. Spoon over half
the sauce, add the potatoes and pour over the remaining sauce. Cook
the pie in the oven for 45 minutes. Serve immediately.
ingredients
700g/11⁄2lb potatoes, peeled and
thinly sliced
salt and freshly ground black pepper
450g/1lb cod fillet
450ml/3⁄4pt milk
75g/3oz butter, plus extra for
greasing
350g/12oz trimmed leeks, sliced
freshly grated nutmeg
25g/1oz plain flour
100g/4oz Stilton cheese
50ml/2fl oz single cream
225g/8oz peeled and deveined
cooked prawns
salt and freshly ground black pepper
• Preheat the oven to 190°C/375°F/Gas mark 5. Lightly grease a
1.7-litre/3pt pie dish and place on a baking tray.
• Cook the potatoes in a pan of salted boiling water for 5 minutes or until
partially softened, then drain thoroughly.
• Put the cod in a shallow pan. Pour over 50ml/2fl oz of the milk and
season lightly with salt and pepper. Cover and poach for 5 minutes until
tender. Drain, reserving the liquid. Flake the cod, discarding the skin
and bones.
• Melt 25g/1oz of the butter in a pan and sauté the leeks for 3 minutes,
adding nutmeg to taste.
• Melt the remaining butter in another small pan. Add the flour and cook,
stirring, for 1 minute. Remove from the heat, and gradually blend in the
remaining milk and the reserved fish liquid, stirring until smooth.
• Return the pan to the heat. Cook, stirring, until the sauce has thickened.
Crumble in the Stilton and add the cream. Season with salt and pepper.
• Put the cod, leeks and prawns in the prepared pie dish. Spoon over half
the sauce, add the potatoes and pour over the remaining sauce. Cook
the pie in the oven for 45 minutes. Serve immediately.
Tuna mornay
serves 4
ingredients
50g/2oz butter
25g/1oz plain flour
500ml/16fl oz milk
1⁄2 teaspoon mustard powder
75g/3oz Cheddar cheese, grated
600g/1lb 5oz canned tuna, drained
2 tablespoons chopped fresh
flat-leaf parsley
2 eggs, hard-boiled and chopped
25g/1oz fresh white breadcrumbs
salt and freshly ground black pepper
• Preheat the oven to 180°C/350°F/Gas mark 4.
• Melt the butter in a small pan. Add the flour and stir over a low heat for
1 minute or until pale and foaming. Remove the pan from the heat, and
gradually stir in the milk. Return the pan to the heat and stir constantly
until the sauce boils and thickens. Reduce the heat and simmer for
2 minutes. Remove from the heat and whisk in the mustard and 50g/2oz
of the cheese until melted and smooth.
• Flake the tuna with a fork and mix into the sauce with the parsley and
egg. Season with salt and pepper. Spoon into 4 x 250ml/9fl oz
ramekins. Mix the breadcrumbs and remaining cheese, and sprinkle over
the top of each ramekin. Bake in the oven for 15–20 minutes until the
topping is golden brown. Serve hot.
ingredients
50g/2oz butter
25g/1oz plain flour
500ml/16fl oz milk
1⁄2 teaspoon mustard powder
75g/3oz Cheddar cheese, grated
600g/1lb 5oz canned tuna, drained
2 tablespoons chopped fresh
flat-leaf parsley
2 eggs, hard-boiled and chopped
25g/1oz fresh white breadcrumbs
salt and freshly ground black pepper
• Preheat the oven to 180°C/350°F/Gas mark 4.
• Melt the butter in a small pan. Add the flour and stir over a low heat for
1 minute or until pale and foaming. Remove the pan from the heat, and
gradually stir in the milk. Return the pan to the heat and stir constantly
until the sauce boils and thickens. Reduce the heat and simmer for
2 minutes. Remove from the heat and whisk in the mustard and 50g/2oz
of the cheese until melted and smooth.
• Flake the tuna with a fork and mix into the sauce with the parsley and
egg. Season with salt and pepper. Spoon into 4 x 250ml/9fl oz
ramekins. Mix the breadcrumbs and remaining cheese, and sprinkle over
the top of each ramekin. Bake in the oven for 15–20 minutes until the
topping is golden brown. Serve hot.
Terrace crab pie
serves 6
ingredients
25g/1oz butter
100g/4oz onion, sliced
into rings
100g/4oz celery, chopped
150g/5oz cooked crabmeat
150g/5oz Cheddar cheese,
grated
23cm/9in unbaked pastry shell
3 eggs
50ml/2fl oz single cream
1 teaspoon salt
1⁄2 teaspoon ground black pepper
• Preheat the oven to 200°C/
400°F/Gas mark 6.
• In a frying pan, melt the butter and
sauté the onion and celery until the
onion is soft and golden. Spoon
alternate layers of the crabmeat,
cheese and onion mixture into the
pastry shell.
• In a bowl, beat together the eggs,
cream, salt and pepper. Pour into
the pastry shell over the other
ingredients. Bake in the oven for
30–40 minutes until set. Serve hot.
ingredients
25g/1oz butter
100g/4oz onion, sliced
into rings
100g/4oz celery, chopped
150g/5oz cooked crabmeat
150g/5oz Cheddar cheese,
grated
23cm/9in unbaked pastry shell
3 eggs
50ml/2fl oz single cream
1 teaspoon salt
1⁄2 teaspoon ground black pepper
• Preheat the oven to 200°C/
400°F/Gas mark 6.
• In a frying pan, melt the butter and
sauté the onion and celery until the
onion is soft and golden. Spoon
alternate layers of the crabmeat,
cheese and onion mixture into the
pastry shell.
• In a bowl, beat together the eggs,
cream, salt and pepper. Pour into
the pastry shell over the other
ingredients. Bake in the oven for
30–40 minutes until set. Serve hot.
Apple & Cheddar pie
serves 6
ingredients
150g/5oz plain flour, sifted
250g/9oz Cheddar cheese, grated
1⁄2 teaspoon salt
150g/5oz vegetable shortening
75ml/3fl oz iced water
350g/12oz cooking apples, cored
and chopped
100g/4oz granulated sugar
2 teaspoons self-raising flour
1⁄2 teaspoon ground cinnamon
2 teaspoons butter
1 egg yolk, beaten
1 tablespoon water
• Preheat the oven to 200°C/400°F/Gas mark 6. Grease a 23cm/9in pie
dish with butter.
• Mix together the plain flour, cheese and salt in a bowl. Using a pastry
blender or two knives, cut in the shortening until the mixture resembles
coarse breadcrumbs. Sprinkle the iced water over, and toss the crumbs
until a dough is formed. Press the dough firmly into a ball.
• Divide the pastry almost in half and roll out the larger half, on a lightly
floured surface, to a 30cm/12in circle. Use to line the greased pie dish,
trimming the edges to 1cm/1⁄2in beyond the rim of the pie plate.
• Put the apples, sugar, self-raising flour and cinnamon in a bowl, and mix
well. Arrange the apple mixture in the pastry shell. Roll out the
remaining pastry to a 30cm/12in circle. Place on top of the filling,
trimming the crust to 2.5cm/1in beyond the rim of the pie dish. Flute the
edges to form a rim.
• Combine the egg yolk with 1 tablespoon water to make an egg wash,
then brush over the top crust and rim.
• Bake the pie in the oven for 45–50 minutes until apples are tender and
the crust is a golden brown. Cool on a wire rack before serving.
ingredients
150g/5oz plain flour, sifted
250g/9oz Cheddar cheese, grated
1⁄2 teaspoon salt
150g/5oz vegetable shortening
75ml/3fl oz iced water
350g/12oz cooking apples, cored
and chopped
100g/4oz granulated sugar
2 teaspoons self-raising flour
1⁄2 teaspoon ground cinnamon
2 teaspoons butter
1 egg yolk, beaten
1 tablespoon water
• Preheat the oven to 200°C/400°F/Gas mark 6. Grease a 23cm/9in pie
dish with butter.
• Mix together the plain flour, cheese and salt in a bowl. Using a pastry
blender or two knives, cut in the shortening until the mixture resembles
coarse breadcrumbs. Sprinkle the iced water over, and toss the crumbs
until a dough is formed. Press the dough firmly into a ball.
• Divide the pastry almost in half and roll out the larger half, on a lightly
floured surface, to a 30cm/12in circle. Use to line the greased pie dish,
trimming the edges to 1cm/1⁄2in beyond the rim of the pie plate.
• Put the apples, sugar, self-raising flour and cinnamon in a bowl, and mix
well. Arrange the apple mixture in the pastry shell. Roll out the
remaining pastry to a 30cm/12in circle. Place on top of the filling,
trimming the crust to 2.5cm/1in beyond the rim of the pie dish. Flute the
edges to form a rim.
• Combine the egg yolk with 1 tablespoon water to make an egg wash,
then brush over the top crust and rim.
• Bake the pie in the oven for 45–50 minutes until apples are tender and
the crust is a golden brown. Cool on a wire rack before serving.
Game pie
serves 6
ingredients
225g/8oz onions, sliced
1 teaspoon butter
2 garlic cloves, finely chopped
675g/11⁄2lb game meat, off the
bone, diced
plain flour for sprinkling
11⁄2 teaspoons vegetable oil
225g/8oz streaky bacon, diced
1 bay leaf
150ml/5fl oz chicken stock
150ml/5fl oz red wine
225g/8oz button mushrooms
350g/12oz puff pastry
1 egg, beaten
• Preheat the oven to 180°C/350°F/Gas mark 4.
• Sauté the onions lightly in the butter until golden. Add the garlic and
sauté for a further 1 minute. Sprinkle the game meat with flour, and
brown gently in the oil.
• Stew the meat slowly in a large covered saucepan with the bacon,
onions, garlic, bay leaf, stock and wine. Just before the meat is done,
add the mushrooms. Continue cooking until tender. Allow to cool.
• Line a small pie dish with the puff pastry, leaving enough to make a lid.
Fill with the meat mixture, cover with pastry and seal the edges. Brush
with the egg. Bake for 25 minutes or until golden brown. Serve hot.
ingredients
225g/8oz onions, sliced
1 teaspoon butter
2 garlic cloves, finely chopped
675g/11⁄2lb game meat, off the
bone, diced
plain flour for sprinkling
11⁄2 teaspoons vegetable oil
225g/8oz streaky bacon, diced
1 bay leaf
150ml/5fl oz chicken stock
150ml/5fl oz red wine
225g/8oz button mushrooms
350g/12oz puff pastry
1 egg, beaten
• Preheat the oven to 180°C/350°F/Gas mark 4.
• Sauté the onions lightly in the butter until golden. Add the garlic and
sauté for a further 1 minute. Sprinkle the game meat with flour, and
brown gently in the oil.
• Stew the meat slowly in a large covered saucepan with the bacon,
onions, garlic, bay leaf, stock and wine. Just before the meat is done,
add the mushrooms. Continue cooking until tender. Allow to cool.
• Line a small pie dish with the puff pastry, leaving enough to make a lid.
Fill with the meat mixture, cover with pastry and seal the edges. Brush
with the egg. Bake for 25 minutes or until golden brown. Serve hot.
Beef & cabbage pie
serves 6
ingredients
butter for greasing
200g/7oz potatoes, shredded
200g/7oz Cheddar cheese,
grated
450g/1lb minced beef
1 tablespoon vegetable oil
175g/6oz cabbage, shredded
100g/4oz canned chopped green
chillies, drained
125ml/4fl oz taco sauce
salt and ground black pepper
• Preheat the oven to 180°C/350°F/Gas mark 4. Lightly grease a
23cm/9in pie plate with butter.
• Combine the potatoes with half the cheese and season with salt and
pepper. Press into the bottom and up the sides of the prepared pie plate.
Bake in the oven for 20 minutes.
• In a large frying pan, brown the beef in the oil and drain. Add the
cabbage and sauté until crisp. Remove from the heat and add the
chillies and taco sauce. Season with salt and pepper. Spoon the mixture
into the crust, and bake for a further 20 minutes.
• Sprinkle with the remaining cheese, and continue baking until the cheese
melts. Allow to stand for about 10 minutes before serving.
ingredients
butter for greasing
200g/7oz potatoes, shredded
200g/7oz Cheddar cheese,
grated
450g/1lb minced beef
1 tablespoon vegetable oil
175g/6oz cabbage, shredded
100g/4oz canned chopped green
chillies, drained
125ml/4fl oz taco sauce
salt and ground black pepper
• Preheat the oven to 180°C/350°F/Gas mark 4. Lightly grease a
23cm/9in pie plate with butter.
• Combine the potatoes with half the cheese and season with salt and
pepper. Press into the bottom and up the sides of the prepared pie plate.
Bake in the oven for 20 minutes.
• In a large frying pan, brown the beef in the oil and drain. Add the
cabbage and sauté until crisp. Remove from the heat and add the
chillies and taco sauce. Season with salt and pepper. Spoon the mixture
into the crust, and bake for a further 20 minutes.
• Sprinkle with the remaining cheese, and continue baking until the cheese
melts. Allow to stand for about 10 minutes before serving.
Continental flan
serves 4
ingredients
50g/2oz butter, plus extra
for greasing
4 slices white bread
2 eggs, beaten
100g/4oz Cheddar cheese,
grated
50ml/2fl oz milk
50g/2oz onion, finely chopped
50g/2oz green pepper, seeded
and finely chopped
1⁄2 teaspoon mustard powder
salt and ground black pepper
• Preheat the oven to 200°C/
400°F/Gas mark 6. Grease a large
baking dish with butter.
• Butter the bread, remove the crusts
and cut into quarters diagonally.
Line the sides of the baking dish
with the bread, overlapping slightly.
• In a large bowl, mix together the
eggs, cheese, milk, onion, pepper
and mustard. Season with salt and
pepper, and pour over the bread.
• Cook in the oven for 20–25
minutes. Serve either hot or cold.
ingredients
50g/2oz butter, plus extra
for greasing
4 slices white bread
2 eggs, beaten
100g/4oz Cheddar cheese,
grated
50ml/2fl oz milk
50g/2oz onion, finely chopped
50g/2oz green pepper, seeded
and finely chopped
1⁄2 teaspoon mustard powder
salt and ground black pepper
• Preheat the oven to 200°C/
400°F/Gas mark 6. Grease a large
baking dish with butter.
• Butter the bread, remove the crusts
and cut into quarters diagonally.
Line the sides of the baking dish
with the bread, overlapping slightly.
• In a large bowl, mix together the
eggs, cheese, milk, onion, pepper
and mustard. Season with salt and
pepper, and pour over the bread.
• Cook in the oven for 20–25
minutes. Serve either hot or cold.
Chicken pie
serves 12
ingredients
125ml/4fl oz olive oil
900g/2lb skinless chicken breast
fillets, halved horizontally
6 garlic cloves, crushed
2 tablespoons chopped
fresh oregano
2 tablespoons chopped fresh
flat-leaf parsley
3 large onions, sliced
450g/1lb courgettes, sliced
450g/1lb aubergines, thinly sliced
675g/11⁄2lb puff pastry
3 beefsteak tomatoes, peeled,
quartered and seeded
1 egg, beaten
salt and freshly ground
black pepper
For the sauce
50g/2oz butter
2 teaspoons plain flour
450ml/3⁄4pt double cream
125ml/4fl oz horseradish sauce
125ml/4fl oz white wine
• Preheat the oven to 220°C/425°F/Gas mark 7. Grease a large baking tray.
• Heat 4 tablespoons of the oil in a large frying pan, add half the chicken and
sprinkle with half the garlic and herbs. Season lightly. Sauté the chicken on
both sides to seal and remove with a slotted spoon. Sauté the remaining
chicken, garlic and herbs. Remove from the pan. Add the onions to the pan.
Sauté gently for 5 minutes. Add the courgettes and aubergines, and sauté
for a further 5 minutes, adding more oil if needed. Allow to cool.
• On a floured work surface, roll out a third of the pastry into a 40 x
20cm/16 x 8in rectangle. Place on the baking tray. Lay half the chicken to
within 2.5cm/1in of the pastry edges, cover with half the vegetables, then
arrange half the tomatoes over the top. Repeat the layering to use all the
ingredients. Brush the pastry edges with some of the beaten egg.
• Thinly roll half the remaining pastry to a rectangle. Cut diagonally into strips
and lay over the filling, leaving a gap between the strips. Press the ends to
seal. Brush with beaten egg. Roll out the remaining pastry, cut strips and lay
them over the pie in a lattice pattern. Press the edges of the pastry firmly
together to seal; trim off the excess with a knife. Brush with beaten egg.
• Bake for 15 minutes. Reduce the temperature to 180°C/350°F/Gas mark 4
and bake for a further 40 minutes until risen and golden.
• To make the sauce, melt the butter in a small pan and blend in the flour.
Cook for 1 minute, stirring. Remove from the heat and stir in the cream and
horseradish. Return to the heat and cook, stirring, until thickened, then add
the wine. Serve hot with the pie.
ingredients
125ml/4fl oz olive oil
900g/2lb skinless chicken breast
fillets, halved horizontally
6 garlic cloves, crushed
2 tablespoons chopped
fresh oregano
2 tablespoons chopped fresh
flat-leaf parsley
3 large onions, sliced
450g/1lb courgettes, sliced
450g/1lb aubergines, thinly sliced
675g/11⁄2lb puff pastry
3 beefsteak tomatoes, peeled,
quartered and seeded
1 egg, beaten
salt and freshly ground
black pepper
For the sauce
50g/2oz butter
2 teaspoons plain flour
450ml/3⁄4pt double cream
125ml/4fl oz horseradish sauce
125ml/4fl oz white wine
• Preheat the oven to 220°C/425°F/Gas mark 7. Grease a large baking tray.
• Heat 4 tablespoons of the oil in a large frying pan, add half the chicken and
sprinkle with half the garlic and herbs. Season lightly. Sauté the chicken on
both sides to seal and remove with a slotted spoon. Sauté the remaining
chicken, garlic and herbs. Remove from the pan. Add the onions to the pan.
Sauté gently for 5 minutes. Add the courgettes and aubergines, and sauté
for a further 5 minutes, adding more oil if needed. Allow to cool.
• On a floured work surface, roll out a third of the pastry into a 40 x
20cm/16 x 8in rectangle. Place on the baking tray. Lay half the chicken to
within 2.5cm/1in of the pastry edges, cover with half the vegetables, then
arrange half the tomatoes over the top. Repeat the layering to use all the
ingredients. Brush the pastry edges with some of the beaten egg.
• Thinly roll half the remaining pastry to a rectangle. Cut diagonally into strips
and lay over the filling, leaving a gap between the strips. Press the ends to
seal. Brush with beaten egg. Roll out the remaining pastry, cut strips and lay
them over the pie in a lattice pattern. Press the edges of the pastry firmly
together to seal; trim off the excess with a knife. Brush with beaten egg.
• Bake for 15 minutes. Reduce the temperature to 180°C/350°F/Gas mark 4
and bake for a further 40 minutes until risen and golden.
• To make the sauce, melt the butter in a small pan and blend in the flour.
Cook for 1 minute, stirring. Remove from the heat and stir in the cream and
horseradish. Return to the heat and cook, stirring, until thickened, then add
the wine. Serve hot with the pie.
Prawn pies
serves 4
ingredients
225g/8oz plain flour, plus extra
for dusting
100g/4oz butter, cubed, plus extra
for greasing
1 tablespoon dried vegetable oil
5cm/2in piece of fresh root
ginger, grated
3 garlic cloves, crushed
900g/2lb raw prawns, peeled and
deveined
75ml/3fl oz sweet chilli sauce
75ml/3fl oz lime juice
75ml/3fl oz double cream
25g/1oz fresh coriander, chopped
1 egg yolk, lightly beaten
• Sift the flour into a large bowl, add the butter and rub into the flour with
your fingertips until the mixture resembles fine breadcrumbs. Make a
well, add 3 tablespoons water and mix with a flat-bladed knife, using a
cutting action, until the mixture comes together in beads. Gather the
dough together and lift out on to a lightly floured surface. Press into a
ball and flatten into a disc. Wrap in cling film and chill for 15 minutes.
• Preheat the oven to 200°C/400°F/Gas mark 6. Grease two baking
trays with butter.
• Heat the oil in a large frying pan, and sauté the ginger, garlic and
prawns for 3 minutes. Remove the prawns and set aside. Add the chilli
sauce, lime juice and cream to the pan, and simmer over a medium heat
until the sauce has reduced by a third. Return the prawns to the pan and
add the coriander. Stir through, then leave to cool.
• Divide the pastry into four, and roll out each portion, between sheets of
baking parchment, into a 20cm/8in circle. Divide the filling into four,
and place a portion in the centre of each pastry, leaving a wide border.
Fold the edges loosely over the filling, and slide the pies onto the
prepared baking trays. Brush the pastry with the egg yolk. Bake for
25 minutes or until golden. Serve hot.
ingredients
225g/8oz plain flour, plus extra
for dusting
100g/4oz butter, cubed, plus extra
for greasing
1 tablespoon dried vegetable oil
5cm/2in piece of fresh root
ginger, grated
3 garlic cloves, crushed
900g/2lb raw prawns, peeled and
deveined
75ml/3fl oz sweet chilli sauce
75ml/3fl oz lime juice
75ml/3fl oz double cream
25g/1oz fresh coriander, chopped
1 egg yolk, lightly beaten
• Sift the flour into a large bowl, add the butter and rub into the flour with
your fingertips until the mixture resembles fine breadcrumbs. Make a
well, add 3 tablespoons water and mix with a flat-bladed knife, using a
cutting action, until the mixture comes together in beads. Gather the
dough together and lift out on to a lightly floured surface. Press into a
ball and flatten into a disc. Wrap in cling film and chill for 15 minutes.
• Preheat the oven to 200°C/400°F/Gas mark 6. Grease two baking
trays with butter.
• Heat the oil in a large frying pan, and sauté the ginger, garlic and
prawns for 3 minutes. Remove the prawns and set aside. Add the chilli
sauce, lime juice and cream to the pan, and simmer over a medium heat
until the sauce has reduced by a third. Return the prawns to the pan and
add the coriander. Stir through, then leave to cool.
• Divide the pastry into four, and roll out each portion, between sheets of
baking parchment, into a 20cm/8in circle. Divide the filling into four,
and place a portion in the centre of each pastry, leaving a wide border.
Fold the edges loosely over the filling, and slide the pies onto the
prepared baking trays. Brush the pastry with the egg yolk. Bake for
25 minutes or until golden. Serve hot.
Cottage cheese flan
Cottage cheese flan
serves 6
ingredients
250g/8oz butter, plus extra
for greasing
175g/6oz plain flour
salt
2 eggs, beaten, plus 4 extra,
separated
175ml/6fl oz sour cream
900g/2lb cottage cheese
4 eggs, separated
1 tablespoon finely chopped
fresh dill
• Preheat the oven to 200°C/400°F/Gas Mark 6. Grease a 20cm/8in
tart tin with a little butter.
• Put the flour and a pinch of salt on a work surface. Make a well in the
centre, and pour in the 2 beaten eggs and 150ml/5fl oz of the sour
cream. Add 175g/6oz of the butter, cut into pieces, and work into a
smooth dough with your hands. Knead for 10 minutes. Cover the dough
with a cloth, and leave in a cool place for 1 hour.
• Mix the cottage cheese with the remaining butter, egg yolks, dill and salt
to taste. In a separate bowl, whisk the egg whites until stiff, then fold into
the cottage cheese mixture.
• Line the prepared tart tin with the pastry. Trim the edges, and spread the
cottage cheese mixture evenly over the bottom of the pastry.
• Brush the top of the mixture with the remaining sour cream, and bake in
the oven for 30 minutes or until the filling is set. Serve hot.
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serves 6
ingredients
250g/8oz butter, plus extra
for greasing
175g/6oz plain flour
salt
2 eggs, beaten, plus 4 extra,
separated
175ml/6fl oz sour cream
900g/2lb cottage cheese
4 eggs, separated
1 tablespoon finely chopped
fresh dill
• Preheat the oven to 200°C/400°F/Gas Mark 6. Grease a 20cm/8in
tart tin with a little butter.
• Put the flour and a pinch of salt on a work surface. Make a well in the
centre, and pour in the 2 beaten eggs and 150ml/5fl oz of the sour
cream. Add 175g/6oz of the butter, cut into pieces, and work into a
smooth dough with your hands. Knead for 10 minutes. Cover the dough
with a cloth, and leave in a cool place for 1 hour.
• Mix the cottage cheese with the remaining butter, egg yolks, dill and salt
to taste. In a separate bowl, whisk the egg whites until stiff, then fold into
the cottage cheese mixture.
• Line the prepared tart tin with the pastry. Trim the edges, and spread the
cottage cheese mixture evenly over the bottom of the pastry.
• Brush the top of the mixture with the remaining sour cream, and bake in
the oven for 30 minutes or until the filling is set. Serve hot.
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Cornish pasties
Cornish pasties
serves 6
ingredients
175g/6oz rump steak, finely
chopped
1 potato, finely chopped
1 onion, finely chopped
1 carrot, finely chopped
2 teaspoons Worcestershire sauce
2 tablespoons beef stock
salt and freshly ground black pepper
1 egg, lightly beaten
For the pastry
butter for greasing
275g/10oz plain flour
pinch of salt
100g/4oz butter, cubed
4–5 tablespoons iced water
• Lightly grease a medium baking tray.
• To make the pastry, sift the flour and pinch of salt into a large bowl, and
rub in the butter with your fingertips until the mixture resembles fine
breadcrumbs. Make a well in the centre and add almost all the water.
Mix together with a flat-bladed knife or spatula, using a cutting action,
until the mixture comes together in small beads, adding more water if the
dough is too dry. Turn out onto a floured work surface, and form into a
ball. Cover with cling film and refrigerate for 20 minutes.
• Preheat the oven to 210°C/425°F/Gas mark 7. Mix together the steak,
potato, onion, carrot, Worcestershire sauce and stock in a bowl, and
season well with salt and pepper.
• Divide the dough into six portions. Roll out each portion to 3mm/1⁄8in
thick. Using a 16cm/61⁄2in plate as a guide, cut out six circles. Divide the
filling evenly between the circles. Brush the edges with the egg and
bring the pastry together to form a semicircle. Pinch the edges into a frill.
• Put the pasties on the prepared baking tray. Brush with the beaten egg,
and bake for 15 minutes. Reduce the oven temperature to 180°C/
350°F/Gas mark 4, and cook for a further 25–30 minutes until golden.
Serve hot or cold.
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serves 6
ingredients
175g/6oz rump steak, finely
chopped
1 potato, finely chopped
1 onion, finely chopped
1 carrot, finely chopped
2 teaspoons Worcestershire sauce
2 tablespoons beef stock
salt and freshly ground black pepper
1 egg, lightly beaten
For the pastry
butter for greasing
275g/10oz plain flour
pinch of salt
100g/4oz butter, cubed
4–5 tablespoons iced water
• Lightly grease a medium baking tray.
• To make the pastry, sift the flour and pinch of salt into a large bowl, and
rub in the butter with your fingertips until the mixture resembles fine
breadcrumbs. Make a well in the centre and add almost all the water.
Mix together with a flat-bladed knife or spatula, using a cutting action,
until the mixture comes together in small beads, adding more water if the
dough is too dry. Turn out onto a floured work surface, and form into a
ball. Cover with cling film and refrigerate for 20 minutes.
• Preheat the oven to 210°C/425°F/Gas mark 7. Mix together the steak,
potato, onion, carrot, Worcestershire sauce and stock in a bowl, and
season well with salt and pepper.
• Divide the dough into six portions. Roll out each portion to 3mm/1⁄8in
thick. Using a 16cm/61⁄2in plate as a guide, cut out six circles. Divide the
filling evenly between the circles. Brush the edges with the egg and
bring the pastry together to form a semicircle. Pinch the edges into a frill.
• Put the pasties on the prepared baking tray. Brush with the beaten egg,
and bake for 15 minutes. Reduce the oven temperature to 180°C/
350°F/Gas mark 4, and cook for a further 25–30 minutes until golden.
Serve hot or cold.
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Kanom A-Lua
Kanom A-Lua
* Wheat flour 1 1/2 cup.
* Chickpea flour 1/2 cup.
* 1 tablespoon flour.
* 6 cups water Laidak Mali.
* 350 grams of grated coconut.
* Sugar 5 1/2 cup.
* Food coloring.
(Some colors may be use flowers or leaves.
The colors - green pandan leaves, purple - flowers Anchan).
How to make Thai desserts, step by step.
1. The coconut rice is mixed with water Laidak. Then, to be squeezed until the water activity.
2. The flour, chickpea flour. Sift the flour and mix well.
3. And coconut milk mixed with flour and sugar. Stir until well dissolved. Therefore, the filter with some whites. Then be set on medium heat. Add food coloring to. And stir until all ingredients well. (The dough will be sticky clear. If the water drops. The dough is shaped, it shall be applicable).
4. The flour be use dip into a piping bag. Then squeeze the butter in a pan with some white in the sun, thus leading to a 2-3 finish to a sunny day candles.
5. And served on a plate immediately. Or put the bottle thoroughly after eating.
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SEAFOOD WRAPPED WITH WIDE NOODLE
SEAFOOD WRAPPED WITH WIDE NOODLE
* The fresh shrimp, peeled, cut into 8-12 pieces.
* Fresh squid is cut into 2 pieces.
* 15-20 mussels and the lamb.
* tomatoes 1 (cut into small dices).
* 1 cup sliced red onion.
* 5 tablespoons lemon juice.
* The mice shredded pepper 1/4 cup.
* Palm sugar 1 1/3 cup.
* Fish sauce 1/3 cup.
* 2 tablespoons garlic.
* Do not cut the noodles in a large 500 g.
Clean, fresh vegetables (lettuce, mint, coriander, etc.)
How to do step by step.
1. The oil in a frying pan on medium heat. Add garlic and stir the onion until golden. Then put the meat into the pan until well cooked.
2. Season with fish sauce, palm sugar and stir-fry the shallots, add some shredded. Stir until sugar is melted and turning off the lights for the dip bowl.
3. The main line to wash with warm water. And cut to approximately 2 "x2" and then the steaming hot. Then the prepared dish.
4. Mixed seasoning, add lemon juice, sliced tomatoes and paprika together. Spoon sauce in a bowl.
5. And vegetables on a plate served with noodles, sauce and stir-fry machine is idle or light meal in the comfort of vegetables.
(For 2)
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YELLOW CURRY WITH BAMBOO SHOOT
YELLOW CURRY WITH BAMBOO SHOOT
* 300-500 g fish (washed and cut into pieces).
* 150 grams of pickled asparagus (washed and cut into pieces).
* 4 tablespoons tamarind juice.
* 1 tablespoon lemon juice.
* 1 tablespoon sugar.
* 1 tablespoon fish sauce.
* Water 2 1/2 cup.
Yellow curry paste ingredients.
* 6 dried chilli seeds.
* 5 pieces of fresh chilli.
* Soi fresh turmeric 1/2 tbsp.
* 1 tablespoon garlic alley.
* Red onions 1/2 tbsp.
* Salt 1/2 tbsp.
* Shrimp paste 1 1/2 tbsp.
How to do step by step.
1. Pound curry all the ingredients. Purpose or use a blender. And spices. View all compatible.
2. Boiling water and chili spices. (Prepared in Step 1) Wait until the water boils. Then add the fish is prepared to go. This is not the decisive one because it smells fishy.
3. Wait until the water boils again, add the sliced pickled bamboo shoots prepared. Then season with. Tamarind juice, lime juice, fish sauce and palm sugar until mixture is well off. (Shoot the Valiant with a sour taste different. Should be pre-cooked food as well).
4. Dip bowl and serve immediately with hot cooked rice.
(For 2)
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STIR FRY JUNGLE CURRY PASTE WITH PORK AND BAMBOO SHOOTS
STIR FRY JUNGLE CURRY PASTE WITH PORK AND BAMBOO SHOOTS
* 300 grams pork (cut into pieces).
* 100 grams of asparagus (cooked and cut into pieces).
* 3 tablespoons red curry paste.
* Basil leaves 1/2 cup.
* 3 kaffir lime leaves, torn.
* 1 teaspoon sugar.
* 2 tablespoons fish sauce.
* Water.
* Vegetable oil for stir-fry.
How to do step by step.
1. The oil in a wok until hot. Add curry paste and stir until fragrant, then. Add pork and stir until almost cooked.
2. Put bamboo shoots, kaffir lime leaves and add enough water to flood. I mix them together. Let it boil.
3. Season with fish sauce and sugar. Simmer until the water starts to dry the basil leaves and stir Klukklik put it off.
4. Plate serve immediately with steamed rice.
(For 2)
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STEWED MACKEREL FISH IN SALTY SOUP
STEWED MACKEREL FISH IN SALTY SOUP
* Fresh mackerel is 5-8.
* 6 garlic cloves.
* 10-15 seed, pepper seed.
4-6 celery root, root.
* 5 to 10 grains of red pepper (I like).
* 1 teaspoon sugar.
* 1 slice ginger smashed it to pieces.
* 1 tablespoon tamarind juice.
* 1 tablespoon fish sauce.
* In 2 tablespoons dark soy sauce.
* 1 teaspoon salt.
* 1 cup water.
* Vegetable oil.
How to do step by step.
1. Cleaning. Gut mackerel stomach cut out. Rinse thoroughly and dry it again, then drain.
2. Pound coriander root, garlic, pepper, seeds and salt together until fine.
3. Heat oil in a pan and put it on medium heat. Stir the chili paste. (Until it in step 2) until fragrant, then stir a little water, add sugar, no soy, black, fish sauce, tamarind, ginger and pepper and stir until everything is well. Then put the mackerel down. Cook over low heat for at least 30 minutes (or longer time. Boil the meat shot up / down if water is added to water and / or make the kids eat. Pepper is optional).
4. Scoop mackerel bowl. Garnish with coriander leaves. Serve immediately with steamed rice.
(For 2)
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CATFISH SPICY STIR-FRY
CATFISH SPICY STIR-FRY
* 1 of the fish, clean fish thoroughly. Then cut into pieces.
* 5-10 hot pepper seeds (depending on preference).
* Red chillies 3-5 tablets (cut ricochet).
* 50 grams of basil.
* 10-15 grains, fresh pepper seeds.
* Rhizome 20 grams.
* 1 lemon trees.
* Shallots 2 heads.
* 6 garlic cloves.
* 1 teaspoon minced lime skin.
* Paste 1/2 tsp.
2-3 celery root, root.
* 1 teaspoon sugar.
* 1 tablespoon fish sauce.
* Vegetable oil.
How to do step by step.
1. Pound the garlic, shallots, chilli, lemongrass, coriander root, kaffir lime skin and paste together. (Or use a blender).
2. The pan on medium heat. Add the chili. (Prepared in step 2) and stir until fragrant. Then add fish and stir until almost cooked.
3. The correspondents, chili pepper, seeds and stir. Season with fish sauce and sugar, then add the basil and stir while turning off the lights.
4. Plate and serve immediately with steamed rice. It is a good appetizer or hors d'oeuvres.
(For 2).
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Stir Fried Shrimp with Salted Egg Yolk
Stir Fried Shrimp with Salted Egg Yolk
* Fresh shrimp, peeled 300 g.
* Arrowroot flour 1/2 cup.
* 3 tablespoons flour.
Baking powder * 1/2 tsp.
* 4-5 cloves garlic, minced.
2-3 celery root, root.
* 1 bell pepper, cut it into pieces.
* Black pepper 1/2 tsp.
* 2-3 egg yolks salt.
* 1 teaspoon sugar.
Salt 1/2 tsp.
* 1 tablespoon chili paste.
* Vegetable oil.
How to do step by step.
1. Arrowroot flour, rice flour and baking powder with water, but a little sticky (not clear), then the shrimp, mix thoroughly and set aside for fried dough.
2. The oil in a frying pan on medium heat. Knead the dough until all the shrimp fried until golden crisp. Remove the oil drain and set aside earlier.
3. Pound coriander root, garlic and pepper into the sauce and then fried in oil on medium heat until golden and fragrant.
4. Then add the egg yolks do not coagulate by BT, the pepper and the fried shrimp, fried and seasoned with salt, sugar, power and speed. Stir until all ingredients are so close together.
Five. Plate served with steamed rice.
(For 2)
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THAI RICE NOODLE WITH SEAFOOD IN CURRY GRAVY
* 200 grams of noodle noodles.
* A 5-8 shrimp (peeled, cut back, pull out the black lines).
* Shell: 150 g.
* 200 grams squid, cut into pieces.
* 3 tablespoons chopped garlic.
* 1 tablespoon curry powder.
* Broth 1/4 cup.
* 1 head onion, cut into dice.
* Bell peppers (green and red), cut into large dice 1 cup.
* 1 teaspoon oyster sauce, seasoning sauce in 1 teaspoon.
* 1.5 tablespoons of soy sauce, chili paste 1 tablespoon oil.
* 1 tablespoon sugar, 1 teaspoon cayenne pepper.
* 2 tablespoons flour mixed with water.
* Egg 1.
* Onion, cut into pieces 1/4 cup (for makeup).
* Celery, cut into pieces 1/4 cup (for makeup).
* Vegetable oil.
How to do step by step.
1. The noodles to fried in vegetable oil until crisp. Set aside to drain. And then cut into rectangular pieces that are arranged on a plate and set aside.
2. Beaten egg mixed with curry powder, oyster sauce, a seasoning sauce, soy sauce, oil, chili paste, sugar and pepper together.
3. The pan to high heat. Stir-fried with garlic, shrimp, scallops and calamari in oil until it's cooked, add onion, bell pepper, then pour mixture in pan, add 2 to the broth and cooked throughout. Then pour the mixture into the flour. The gently to combine.
4. Pour water on the noodles. (A prepared in Step 1) Sprinkle with celery and onion. Serve immediately while hot.
(For 2).
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Stir Fried Shrimp with Red Curry Paste and Evaporated Milk
Stir Fried Shrimp with Red Curry Paste and Evaporated Milk
* Red Curry Paste 100 g.
* Fresh shrimp, peeled 300 g.
* 1 cup milk.
* Francisco rice 1 teaspoon soy sauce.
* 1 tablespoon sugar.
* 1 tablespoon fish sauce.
* Chili red / yellow, oblique slices 2-3 tablets.
* 20 grams of green peppers.
* 3-5 kaffir lime leaves, torn.
* 5-8 basil leaves.
* Vegetable oil.
How to do step by step.
1. The oil in a frying pan on medium heat. Add curry paste and stir until fragrant and crack it. Then add the shrimp. Stir-fry until shrimp are almost cooked.
2. Put some milk and stir well to combine. Then add peppers, kaffir lime leaves. (Rip and put), and basil.
3. Season with fish sauce, sugar and soy sauce in white. Speeding up power. Stir until all ingredients are well off.
4. Plate serve immediately with steamed rice.
(For 2)
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Cod in Tomato Sauce
Cod in Tomato Sauce
Yield > 5
Keys : Fish Ocean Salted Cod Seafood Spanish Spain European
Mediterranean Spanish
Ingredients :
2 lb desalted Cod cut serving size
1/2 cup Olive oil
1 lrg Onion chopped fine
3 x Tomatoes, red ripe peeled
and chopped
(or 1 1/2 cups canned
tomatoes)
2 x Garlic cloves
Flour for dusting
Method :
• Heat olive oil to the verge of smoking in a skillet. Dip
pieces of cod in flour and fry lightly on both sides. Remove to a
plate.
• In the same oil, fry the onion slowly until it is yellow and
soft. Fry tomatoes, peeled and chopped, over a moderate
flame until sauce has thickened. Add two cloves of pressed or
crushed garlic, cook 2 minutes longer, reheat cod in sauce, and
serve.
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Yield > 5
Keys : Fish Ocean Salted Cod Seafood Spanish Spain European
Mediterranean Spanish
Ingredients :
2 lb desalted Cod cut serving size
1/2 cup Olive oil
1 lrg Onion chopped fine
3 x Tomatoes, red ripe peeled
and chopped
(or 1 1/2 cups canned
tomatoes)
2 x Garlic cloves
Flour for dusting
Method :
• Heat olive oil to the verge of smoking in a skillet. Dip
pieces of cod in flour and fry lightly on both sides. Remove to a
plate.
• In the same oil, fry the onion slowly until it is yellow and
soft. Fry tomatoes, peeled and chopped, over a moderate
flame until sauce has thickened. Add two cloves of pressed or
crushed garlic, cook 2 minutes longer, reheat cod in sauce, and
serve.
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Cold Mussels with Lemon Dressing
Cold Mussels with Lemon Dressing
Yield > 5
Keys : Clams Mussels Seafood Citrus Spanish Spain European
Mediterranean Spanish
Ingredients :
4 doz Mussels cleaned
3 tbl Lemon juice (or vinegar)
9 tbl Olive oil
Black pepper to taste
Method :
• Cook mussels in a saucepan over moderate flame until all
the mussels open. A wide-bottomed pan is preferable because
it distributes the heat more evenly. Shake pan continuously
until mussels have released enough juice to prevent burning of
the pan. As soon as all of them have opened, remove them;
longer cooking will toughen them. A few minutes should
suffice. If one or two stubbornly refuse to open, discard them
as suspect.
• Remove one shell from each mussel. Mix olive oil with
lemon juice and pour it over mussels. Grind black pepper
liberally over them. Wait 1 hour before putting mussels in
refrigerator to chill.
View over 5,000 menus at http://www.menu-for-you.com
Yield > 5
Keys : Clams Mussels Seafood Citrus Spanish Spain European
Mediterranean Spanish
Ingredients :
4 doz Mussels cleaned
3 tbl Lemon juice (or vinegar)
9 tbl Olive oil
Black pepper to taste
Method :
• Cook mussels in a saucepan over moderate flame until all
the mussels open. A wide-bottomed pan is preferable because
it distributes the heat more evenly. Shake pan continuously
until mussels have released enough juice to prevent burning of
the pan. As soon as all of them have opened, remove them;
longer cooking will toughen them. A few minutes should
suffice. If one or two stubbornly refuse to open, discard them
as suspect.
• Remove one shell from each mussel. Mix olive oil with
lemon juice and pour it over mussels. Grind black pepper
liberally over them. Wait 1 hour before putting mussels in
refrigerator to chill.
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Cocido Madrileno
Yield > 4
Keys : Soups Stews Spanish Spain European Mediterranean
Spanish
Ingredients :
1/2 lb Chick-peas presoaked
in water for at least 10
hours
11 cup Water
1/2 lb Veal or beef
4 oz Ham
5 oz Bacon or salt pork in one
thick slice
4 med Potatoes cut in two
4 oz Pork sausage (one sausage)
1/2 sm Cabbage head chopped
coarsely
1/4 x Stewing chicken optional
1 x Marrow bone
3 x Carrots
1 x Leek (if not available,
substitute a small onion)
1 sprg Mint
1/3 cup Raw rice
(or 1/2 cup fine noodles)
Salt to taste
3 tbl Olive oil
Method :
• Bring 11 cups of water to boil in a large pot. When it
boils, add the presoaked chick-peas, drained and tied in
cheesecloth. Add veal, ham, bacon, chicken, marrow bone,
carrots, leek, and mint. When soup boils again, skim it well
and cook on low flame for 2 hours. Add potatoes and salt to
taste. Cook approximately 1 hour longer.
• In the meantime, prick the pork sausage with a needle so
that it will not burst, and put it in a separate pot with the
cabbage and water to cover. Bring to a boil and simmer.
• A half hour before serving, stir the pot containing the
meat, ham, chicken, etc., and strain out 6 cups of broth. Heat
it to boiling, put in the raw rice or noodles and cook until
tender.
• When the cabbage and pork sausage are cooked, drain
well and fry in 3 tablespoons olive oil in which a garlic cloce
has been previously browned and removed.
• Serve the broth containing rice or noodles as a first
course. For the second course, put the chick-peas, well
drained, in the center of an oval serving dish with the potatoes
at either end and the slices of carrot along the sides. Slice the
meat, ham, bacon, and chicken and put it on top of the chickpeas.
Serve the cabbage in a vegetable dish with the pork
sausage chopped fine on top. On the side, serve a thick tomato
sauce ("Tomato-Onion Sauce" or "Tomato-Garlic Sauce") or a
parsley sauce ("Parsley Sauce"), the recipes for which are
included in this database.
• While not indispensable, "Meat Dumpling - (Pelota)" is an
agreeable addition to this dish. The 'pelota' recipe is also
included in this database.
• Comments: While the "Caldo Gallego" uses white beans,
chick-peas are the foundation of the cocidos of central Spain.
The "Cocido Madrileno" is a hearty dish, suited to the cold, dry
winters of Madrid.
Keys : Soups Stews Spanish Spain European Mediterranean
Spanish
Ingredients :
1/2 lb Chick-peas presoaked
in water for at least 10
hours
11 cup Water
1/2 lb Veal or beef
4 oz Ham
5 oz Bacon or salt pork in one
thick slice
4 med Potatoes cut in two
4 oz Pork sausage (one sausage)
1/2 sm Cabbage head chopped
coarsely
1/4 x Stewing chicken optional
1 x Marrow bone
3 x Carrots
1 x Leek (if not available,
substitute a small onion)
1 sprg Mint
1/3 cup Raw rice
(or 1/2 cup fine noodles)
Salt to taste
3 tbl Olive oil
Method :
• Bring 11 cups of water to boil in a large pot. When it
boils, add the presoaked chick-peas, drained and tied in
cheesecloth. Add veal, ham, bacon, chicken, marrow bone,
carrots, leek, and mint. When soup boils again, skim it well
and cook on low flame for 2 hours. Add potatoes and salt to
taste. Cook approximately 1 hour longer.
• In the meantime, prick the pork sausage with a needle so
that it will not burst, and put it in a separate pot with the
cabbage and water to cover. Bring to a boil and simmer.
• A half hour before serving, stir the pot containing the
meat, ham, chicken, etc., and strain out 6 cups of broth. Heat
it to boiling, put in the raw rice or noodles and cook until
tender.
• When the cabbage and pork sausage are cooked, drain
well and fry in 3 tablespoons olive oil in which a garlic cloce
has been previously browned and removed.
• Serve the broth containing rice or noodles as a first
course. For the second course, put the chick-peas, well
drained, in the center of an oval serving dish with the potatoes
at either end and the slices of carrot along the sides. Slice the
meat, ham, bacon, and chicken and put it on top of the chickpeas.
Serve the cabbage in a vegetable dish with the pork
sausage chopped fine on top. On the side, serve a thick tomato
sauce ("Tomato-Onion Sauce" or "Tomato-Garlic Sauce") or a
parsley sauce ("Parsley Sauce"), the recipes for which are
included in this database.
• While not indispensable, "Meat Dumpling - (Pelota)" is an
agreeable addition to this dish. The 'pelota' recipe is also
included in this database.
• Comments: While the "Caldo Gallego" uses white beans,
chick-peas are the foundation of the cocidos of central Spain.
The "Cocido Madrileno" is a hearty dish, suited to the cold, dry
winters of Madrid.
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