There are two types of butter sold in the market, ie.
Unsalted butter (UNSALT BUTTER) is unsalted butter.
Salted butter (SALT BUTTER) butter salt.
Put the butter into the cake. I love to make a moist cake.
Take made cookies with the butter.
It would not butter. It can not make butter cream also.
Now the butter is fat, 0% off sale, which, in fact, fat is removed, it is enough to say that 0% is not good, but the manufacturers say that 0% is formed. of the butter to the recipe, when compared to a ratio. 0.0xx% fat that is him saying that he is not fat, 0%.
Margarine or butter margarine is made to resemble fat. The vegetable fat or animal fat instead of oil. Hydrogenated vegetable processed until the butter is Hlamtaw and Alternative. And then dissolved into the skim milk salt and preservatives. Margarine than butter is darker than that he said that margarine is bad for the body fat so much higher here.
Margarine, cookies can not do it. Pour the cream into it as well.
butter and white (SHORTENING).
White butter is a processed hydrogenated oils. This means that a high body fat is bad for me as well.
White butter is made. Desserts such as cakes, cookie dough, put that particular pie. Soft or crumbly pastry will be mixed up with butter. Each half to make it taste better. After activation, you should use it within a year it.
Can I use to fry the donuts with flowers.
In dessert tray so not to attached tray.
I've made with butter cream or butter.
The crisco. All-Vegetable Shortening, if they are advertising it for what it is you can not harm me as much butter is white, because he said he would be 0% trans fat, the fat that is harmful to my body.
But of course the price is higher than I would.
Pastry Margarine.
Margarine is a kind of high melting point. The recipe for a class such as starch or Puff Pastry.
Designed to make the dough puff ever. Easy to use.
Oil
Oil is oil from the Gulf at the plant. Mainly used for cooking are two main types.
1. No side play all kinds of vegetable oil Cholesterol.
2. Oil from animal fat. Cholesterol and fat level.
The good oil: oil, a polyunsaturated fat (unsaturated fatty acid) or saturated fat (saturated fatty acid) is low, such as corn oil, soybean, sunflower, canola, olive, etc..
The good oil: A vegetable oil with polyunsaturated fat in one place. (Monounsaturated fatty acid / MUFA) higher as oil, "a special (especially good)" such as oil, canola oil, olive oil, nuts (peanut oil), etc. These oils help lower cholesterol, the bad (LDL), which is the bulk (deposits. fat) to leave the arterial wall. And the good cholesterol (HDL), which help clean up. The garbage collector (oil) from the arterial wall.
The medium is oil, vegetable oil, a polyunsaturated fatty positions. (Polyunsaturated fatty acid / PUFA) such as high oil "moderate (generally healthful)", such as corn oil. Oil, soybean oil, etc. If this is less than reducing the bad cholesterol (LDL) is used to lower cholesterol, both good (HDL) and the bad (LDL), but less so.
Oil group: "The group should be avoided (oil to avoid)" oil, a saturated fat (saturated fatty acid / SFA) or trans (transfatty acid / TFA) due to cholesterol, the bad (LDL) increases. and the cholesterol, the good (HDL) decreased, for example, oil from animals other than fish, palm oil, coconut milk, cheese, shot Whitening (shortening) or margarine and mix of products, bakery or bread, cream (such as Coffee consumption, etc.).
I see this already. Try to find a good oil to use in my baking. And learn how to use them before. For example, olive oil is high in saturated fat. This is good for health. But oil is not suitable for high temperatures. This will result in a change in the structure. The olive oil is not suitable to be used in frying and baking it.
The different types of oil. Be used to make the purchase. And conforms to the requirements.
Olive oil (Olive Oil) is an oil rich in polyunsaturated fatty acids, vitamin A, beta - carotene and antioxidants that are beneficial to the body in many respects, such as help prevent blood clotting. Allows rotation of the shield of the moraine. They also prevent high blood pressure, heart failure, heart attack, stroke, kidney failure. It also allows the system to dry the parts. In the body. The stomach, pancreas, intestine, liver and gall bladder of vitamin A and antioxidants that are present in olive oil helps protect the skin and skin elasticity. And reduce wrinkles. For the elderly who often have problems with bones. If the intake of olive oil on a regular basis to help strengthen bones. Prevention of osteoporosis. And helps the body absorb nutrients. Terms of potassium and better. It also contains fatty acids that help combat the formation of polyps in different organs. Also known as cancer. But the price is. Olive oil is the oil price is somewhat higher than normal, which is sold at 150-400 baht per 1000 ml.
Sesame Oil (Sesame Oil) is a country in a vegetable oil used in cooking. The Chinese, Japanese and Korean cuisine is a mixture of sesame oil. Refined sesame oil is hot, but a faint trace of rancidity. Because of "Sesame St." (Sesamol) The Antioxidant in itself. The clinical use of this material is a mixture of medications to lower blood pressure, slow aging and reduce the spread of cancer cells. Addition of malt and Sesame. The highly unsaturated fatty acids compared to other oils. This helps prevent blood clots that cause ischemic heart disease to her and also linoleic fatty acids needed for growth and help reduce blood cholesterol. Prevention of heart disease. Coronary artery disease on the bar. It also provides moisture to the skin. The cost of the oil is sold at about 50-250 mg per 1000.
Sunflower Seed Oil (Sunflower Oil), sunflower seed oil is rich in vitamin E and sunflower seed oil has a linoleic acid as high as 44-75 percent, which is necessary for the body. To prevent blood clotting in the arteries. Against heart disease through blood. The vitamin E act as antioxidants, are intercepted and destroyed the waste will destroy the cells. Keeps skin firm. Reducing fat in select lines. Eye protection to prevent skin cancer, infertility, abortion and prevention of lung tissue is destroyed from the air. In addition, fatty acids, CLA (Conjugated Acid) is a fatty acid that the body can not produce itself. Useful in speeding up the metabolism of fat accumulation by different parts of the body by increasing the host hormone that stimulates the activity of the message was reflected in the metabolism of fat. Usage of the past is full of energy. Call to reduce the amount of fat that is new. The price is estimated at 40-50 per 1000 mg.
Rice bran oil (Ricec Bran Oil) with a polyunsaturated fatty acid analysis of up to about 44 percent of the total fatty acid content. This reduces the bad cholesterol. And increase the good cholesterol. With this balance of fatty acids. World Health Organization American Heart Association's syndrome. The United Nations Food and Agriculture Organization has recommended that the oil is suitable for consumption and fatty acids and also contains vitamins. And important nutrients to the body's various The Vitamin E Tocopherol Tri Club San million e-ethanol, which is an antioxidant. And help reduce cholesterol in the body as well. Rice bran oil can be purchased are priced at 30-40 baht per bottle (1000 ml).
Safflower Oil (Safflower Oil) contains beta - Cal Thomas, Ontario. Type of polyunsaturated fatty acids in high doses. (74 percent), such as acid, linoleic acid, light techno elements (Linolic Acid) and oleic acid, etc. The amount of cholesterol in the blood drop. The results were as follows. Safflower oil helps reduce the amount of cholesterol in the blood. This is because the acid, linoleic acid and cholesterol in the blood. The cholesterol-line tennis Eight (Linoleate Choloesterol) and the activity of enzymes used in the synthesis of cholesterol reduction with gunships. Some studies have found that safflower oil can help reduce blockages in the arteries. And prevent blood clots. Safflower oil can be purchased in the supermarket price of 250-300 baht per 1 000 ml bottle.
Soybean Oil (Soybean Oil), soybean oil is also of importance. It is a good quality oil. Highly unsaturated fatty acids. The line, which reduces bad Cholesterol. Moreover, in a high-protein soybean seeds. Used cooking oil and margarine were generally cheaper to buy a bottle of 35-40 baht
Palm Oil (Palm Oil) is extracted from the bark of palm kernel. Then be processed to separate out some of the saturated fatty acids. The oil is highly unsaturated fatty acids that are useful. 48 percent saturated fatty acids, polyunsaturated fatty acids, 38 percent of this oil for frying food cook and bottle manufacturing margarine for 25-30 baht
Peanut Oil (Peanut Oil), bad beans, Nutty Flavour) and oleic acid, linoleic 50-55 percent of total fatty acids. We find in it. It is commonly used in cooking because of the smell. It is often used in Chinese cooking Indian food, then there is my story.
Source and type of cake
Cakes originated in ancient Egypt. The first cake was made using a hot stone oven. The use of yeast to the full. The following ingredients. It was developed using the beaten egg to give up meat, cake, light and fluffy. When I use the yeast cake at the 18 st century is when baking soda was created in 1840 to Fri and baking powder in the year 1860, and changed the stone from the oven and electric stove or gas stove. in the 19 st century that was hope. the 1900 cake to be divided under 4 categories.
Butter cake.
The cakes are high in fat. The cake is full of these types of air from the butter and sugar. The fat is stored in air. Which will expand during baking. White cake, chocolate cake, this cake and fruit cake.
Cakes, eggs (unshortened cake or Foam - type cake) is fat in the cake mixture. Cake and volume of the cake depends on the growth of the egg whites until frothy, which will be hitting the air in the beaten egg. A cake or a full expansion during baking. The cake of this kind should be made with caution. The foam of egg white and soft. Unlike butter cakes. This cake can be divided into 2 categories.
Sponge cake
This cake is fluffy with eggs. The quality of the eggs will have to make sponge cake so much. Fresh eggs and would have more stability. Beat eggs, room temperature will yield more than a cold egg. This cake, melted butter, beat all ingredients together except by the addition of high quality. Beat until fluffy, add the melted butter mixture.
merinque cake
This cake uses only egg whites only. Cake will be soft as angel cake.
Von chip cake (Chiffon Cake or Combination Type Cake) cake with a cake mix, eggs, butter and cake, the cake structure of the egg. The texture of the cake, butter cake, glossy. Of the chip von cake butter cake instead of butter or vegetable oil, margarine, butter and cake in the cake mix, eggs, butter and cake.
Cheesecake
The dessert is a mixture of cream cheese, sugar, eggs, milk, and mix them together and then added to the Crust. Crushed crackers or bread plate, but that's not really a cheese pie, it must be emptied.
Butter cake.
The cakes are high in fat. The cake is full of these types of air from the butter and sugar. The fat is stored in air. Which will expand during baking. White cake, chocolate cake, this cake and fruit cake.
Cakes, eggs (unshortened cake or Foam - type cake) is fat in the cake mixture. Cake and volume of the cake depends on the growth of the egg whites until frothy, which will be hitting the air in the beaten egg. A cake or a full expansion during baking. The cake of this kind should be made with caution. The foam of egg white and soft. Unlike butter cakes. This cake can be divided into 2 categories.
Sponge cake
This cake is fluffy with eggs. The quality of the eggs will have to make sponge cake so much. Fresh eggs and would have more stability. Beat eggs, room temperature will yield more than a cold egg. This cake, melted butter, beat all ingredients together except by the addition of high quality. Beat until fluffy, add the melted butter mixture.
merinque cake
This cake uses only egg whites only. Cake will be soft as angel cake.
Von chip cake (Chiffon Cake or Combination Type Cake) cake with a cake mix, eggs, butter and cake, the cake structure of the egg. The texture of the cake, butter cake, glossy. Of the chip von cake butter cake instead of butter or vegetable oil, margarine, butter and cake in the cake mix, eggs, butter and cake.
Cheesecake
The dessert is a mixture of cream cheese, sugar, eggs, milk, and mix them together and then added to the Crust. Crushed crackers or bread plate, but that's not really a cheese pie, it must be emptied.
The top five health benefits of pomegranate.
Pomegranate fruit is one of the oldest in the world. There is also persuasive in leading a healthy diet, antioxidants, vitamins and minerals that are almost second to none.
Mentioned prominently in Greek mythology and literature as well as in the Bible, Pomegranate fruit has curiously eluded popularity among the masses in North America in the area north of Europe and Asia.
But that may change as the hordes of people from around the world to the natural water resources to maintain and improve their health amid the dizzying pace of modern life. In recent years, it looks like a pomegranate drink that captures the attention of the primary health care in many parts of the world.
The flavor was good to at once both sweet and sour, Ruby is a healthy food rich in vitamins A, C, E, acid, pantothenic, folic acid, potassium, and antioxidants such as flavonoids and tannins nutrients. These are referred to collectively as the act and help the human body in different ways.
Among the health benefits to pomegranate was.
Ruby can help strengthen the immune system and prevent cancer.
Antioxidants in fruits, pomegranate may help fight off free radicals that cause damage to the immune system, leading to the origin of the disease, many diseases. These radicals may also cause damage to DNA and causing cell accumulation disorder or a tumor that in turn may lead to cancer.
Pomegranate may help fight Alzheimer's disease and other degenerative diseases are similar.
Content of antioxidant polyphenols from pomegranate may help prevent the formation of beta deposits. amyloid-in the body. This protein is associated with oxidative processes that cause cell damage. These hazardous substances are linked to the development of degenerative neurological diseases, this
Ruby may help prevent heart disease and stroke.
Content of antioxidants in fruits has also been linked to clear arteries of plaque material, thereby reducing the risk of heart disease and stroke. Pomegranate consumption may lead to lower blood pressure and reduce the level of 'Bad cholesterol or LDL in the body, it helps promote the normal flow of blood.
Pomegranate may help fight osteoarthritis.
Antioxidants have also been found to help prevent the development of the Inter-1b-(IL-1), an enzyme that promotes inflammation in human cartilages and joints, leading to deterioration and damage, and in eventually to osteoarthritis. Fruit, antioxidants also appear to be damaged, even after the onset of the disease.
Ruby will help keep your skin smooth and youthful.
Substances such as acids in the seeds of the fruit punicic Ruby. This is a type of omega -5. Conjugated fatty acids were shown to be quite effective in restoring the cell. The effect of this delay is very much in the process of aging.
It is important to note that no claims for health care will be made on the ability of the fruit pomegranate to treat disease, but said that "an ounce of prevention is worth more than pound of cure" definitely. This rings true when the fruit is.
Nutrients and antioxidants in this fruit may be most useful as a protection against the most serious and debilitating diseases today.
Mentioned prominently in Greek mythology and literature as well as in the Bible, Pomegranate fruit has curiously eluded popularity among the masses in North America in the area north of Europe and Asia.
But that may change as the hordes of people from around the world to the natural water resources to maintain and improve their health amid the dizzying pace of modern life. In recent years, it looks like a pomegranate drink that captures the attention of the primary health care in many parts of the world.
The flavor was good to at once both sweet and sour, Ruby is a healthy food rich in vitamins A, C, E, acid, pantothenic, folic acid, potassium, and antioxidants such as flavonoids and tannins nutrients. These are referred to collectively as the act and help the human body in different ways.
Among the health benefits to pomegranate was.
Ruby can help strengthen the immune system and prevent cancer.
Antioxidants in fruits, pomegranate may help fight off free radicals that cause damage to the immune system, leading to the origin of the disease, many diseases. These radicals may also cause damage to DNA and causing cell accumulation disorder or a tumor that in turn may lead to cancer.
Pomegranate may help fight Alzheimer's disease and other degenerative diseases are similar.
Content of antioxidant polyphenols from pomegranate may help prevent the formation of beta deposits. amyloid-in the body. This protein is associated with oxidative processes that cause cell damage. These hazardous substances are linked to the development of degenerative neurological diseases, this
Ruby may help prevent heart disease and stroke.
Content of antioxidants in fruits has also been linked to clear arteries of plaque material, thereby reducing the risk of heart disease and stroke. Pomegranate consumption may lead to lower blood pressure and reduce the level of 'Bad cholesterol or LDL in the body, it helps promote the normal flow of blood.
Pomegranate may help fight osteoarthritis.
Antioxidants have also been found to help prevent the development of the Inter-1b-(IL-1), an enzyme that promotes inflammation in human cartilages and joints, leading to deterioration and damage, and in eventually to osteoarthritis. Fruit, antioxidants also appear to be damaged, even after the onset of the disease.
Ruby will help keep your skin smooth and youthful.
Substances such as acids in the seeds of the fruit punicic Ruby. This is a type of omega -5. Conjugated fatty acids were shown to be quite effective in restoring the cell. The effect of this delay is very much in the process of aging.
It is important to note that no claims for health care will be made on the ability of the fruit pomegranate to treat disease, but said that "an ounce of prevention is worth more than pound of cure" definitely. This rings true when the fruit is.
Nutrients and antioxidants in this fruit may be most useful as a protection against the most serious and debilitating diseases today.
Your choice of ingredients in organic foods.
Organic food is more natural to eat great food for everyone. I just do not have to rely on processed foods that litter today's grocery shelves.
Because organic foods use little to no pesticides and can have a healthier body both inside and outside. No matter what type of cooking, or even a gift to the people, natural ingredients that can be part of it.
Natural ingredients can be a turning point in the health of children if the adults do not use processed foods. Childhood obesity is on the rise in most countries, organic and natural foods are organic compounds that can help to change this trend.
Children have natural ingredients in their bodies, so hopefully they will make good choices in the future. If they do not choose healthy than obese children become obese adults.
The natural ingredients are also found in an organism. Baking with organic materials can be both healthy and responsive. Those who love bread as a snack may be a problem because of the weight on white bread.
The natural ingredients found in bread, cookies, organic and healthy and can taste just as good, and I never will know what they are missing. Local organic food market is also present in the list of natural ingredients such as baking and selling them.
One of those markets to sell these as a food market. These organic grocery store can be found throughout the country.
That people with such natural ingredients is another organic food gift basket. Here is a list of organic compounds that can be found in one place.
People who eat organic food in the basket to help people who normally would not eat organic food, get a taste of healthy eating and the taste is different from the organic market.
Organic natural foods are now available in most local grocery stores. What can not be found on the course, each person can find online. If people would just switch to using organic materials as they cook and a healthy place to be.
With such a focus is placed on the green to green consumers to green, while the cook never been easier or more convenient.
The farmer's market or local grocery, local organic, natural food is more accessible, and this in itself is a reason why they should not be making the choice to be healthy when it comes. what they put into their bodies yet.
Because organic foods use little to no pesticides and can have a healthier body both inside and outside. No matter what type of cooking, or even a gift to the people, natural ingredients that can be part of it.
Natural ingredients can be a turning point in the health of children if the adults do not use processed foods. Childhood obesity is on the rise in most countries, organic and natural foods are organic compounds that can help to change this trend.
Children have natural ingredients in their bodies, so hopefully they will make good choices in the future. If they do not choose healthy than obese children become obese adults.
The natural ingredients are also found in an organism. Baking with organic materials can be both healthy and responsive. Those who love bread as a snack may be a problem because of the weight on white bread.
The natural ingredients found in bread, cookies, organic and healthy and can taste just as good, and I never will know what they are missing. Local organic food market is also present in the list of natural ingredients such as baking and selling them.
One of those markets to sell these as a food market. These organic grocery store can be found throughout the country.
That people with such natural ingredients is another organic food gift basket. Here is a list of organic compounds that can be found in one place.
People who eat organic food in the basket to help people who normally would not eat organic food, get a taste of healthy eating and the taste is different from the organic market.
Organic natural foods are now available in most local grocery stores. What can not be found on the course, each person can find online. If people would just switch to using organic materials as they cook and a healthy place to be.
With such a focus is placed on the green to green consumers to green, while the cook never been easier or more convenient.
The farmer's market or local grocery, local organic, natural food is more accessible, and this in itself is a reason why they should not be making the choice to be healthy when it comes. what they put into their bodies yet.
Red snapper casserole
serves 6
ingredients
700g/11⁄2lb red snapper fillets
plain flour for dredging
50g/2oz butter
175g/6oz green chilli sauce
350g/12oz Cheddar cheese,
grated
2 tablespoons chopped fresh
flat-leaf parsley
salt and freshly ground
black pepper
• Preheat the oven to 180°C/
350°F/Gas mark 4.
• Season a little flour with salt and
pepper. Dredge the snapper fillets
in the seasoned flour.
• Heat the butter in a frying pan,
and lightly sauté the fillets on both
sides, in batches if necessary.
• Transfer the fillets to a large
casserole dish. Divide the chilli
sauce and cheese among them.
Bake for about 12 minutes.
• Sprinkle with the parsley, and
serve immediately.
ingredients
700g/11⁄2lb red snapper fillets
plain flour for dredging
50g/2oz butter
175g/6oz green chilli sauce
350g/12oz Cheddar cheese,
grated
2 tablespoons chopped fresh
flat-leaf parsley
salt and freshly ground
black pepper
• Preheat the oven to 180°C/
350°F/Gas mark 4.
• Season a little flour with salt and
pepper. Dredge the snapper fillets
in the seasoned flour.
• Heat the butter in a frying pan,
and lightly sauté the fillets on both
sides, in batches if necessary.
• Transfer the fillets to a large
casserole dish. Divide the chilli
sauce and cheese among them.
Bake for about 12 minutes.
• Sprinkle with the parsley, and
serve immediately.
Trout stew
serves 4
ingredients
1 teaspoon salt
1 onion, thinly sliced
225ml/8fl oz tomato juice
2 garlic cloves, crushed
4 small potatoes, diced
1 green pepper, seeded
and chopped
1 medium tomato, peeled
and chopped
1.2kg/21⁄2lb trout fillets
275g/10oz frozen green beans
• Combine all the ingredients except
the trout and green beans in a
large microwave-safe casserole
dish. Add 50ml/2fl oz water.
Cover and microwave for
10 minutes on high or until the
potatoes are tender.
• Add the fish and green beans to
the stew, cover, and microwave
for a further 5 minutes on high.
Let stand for a minute or two
before serving.
ingredients
1 teaspoon salt
1 onion, thinly sliced
225ml/8fl oz tomato juice
2 garlic cloves, crushed
4 small potatoes, diced
1 green pepper, seeded
and chopped
1 medium tomato, peeled
and chopped
1.2kg/21⁄2lb trout fillets
275g/10oz frozen green beans
• Combine all the ingredients except
the trout and green beans in a
large microwave-safe casserole
dish. Add 50ml/2fl oz water.
Cover and microwave for
10 minutes on high or until the
potatoes are tender.
• Add the fish and green beans to
the stew, cover, and microwave
for a further 5 minutes on high.
Let stand for a minute or two
before serving.
One-pot tuna pasta
serves 4
ingredients
2 chicken stock cubes
1/8 teaspoon freshly ground
black pepper
1 teaspoon dried basil
225g/8oz elbow macaroni
100g/4oz red pepper, seeded
and diced
250g/9oz frozen green beans,
chopped
225ml/8fl oz milk
100g/4oz Cheddar cheese,
grated
400g/14oz canned tuna in oil,
drained
50g/2oz fresh flat-leaf parsley,
chopped
• Bring 600ml/1pt water, the stock
cubes, pepper and basil to the boil
in large casserole dish.
• Gradually add the pasta, keeping
the water at boiling point. Cover
and simmer for 7 minutes, stirring
occasionally.
• Stir the red pepper, green beans
and milk into the casserole dish.
Cover and simmer for 6–8 minutes
until the pasta and beans are
tender. Stir in the cheese, tuna and
parsley until the cheese is melted.
Serve immediately.
ingredients
2 chicken stock cubes
1/8 teaspoon freshly ground
black pepper
1 teaspoon dried basil
225g/8oz elbow macaroni
100g/4oz red pepper, seeded
and diced
250g/9oz frozen green beans,
chopped
225ml/8fl oz milk
100g/4oz Cheddar cheese,
grated
400g/14oz canned tuna in oil,
drained
50g/2oz fresh flat-leaf parsley,
chopped
• Bring 600ml/1pt water, the stock
cubes, pepper and basil to the boil
in large casserole dish.
• Gradually add the pasta, keeping
the water at boiling point. Cover
and simmer for 7 minutes, stirring
occasionally.
• Stir the red pepper, green beans
and milk into the casserole dish.
Cover and simmer for 6–8 minutes
until the pasta and beans are
tender. Stir in the cheese, tuna and
parsley until the cheese is melted.
Serve immediately.
Sea bass stew
serves 10
ingredients
450g/1lb back bacon rashers
1.3kg/3lb sea bass fillet, cubed
3 onions, sliced
8 celery sticks, sliced
450g/1lb carrots, sliced
600ml/1pt fish stock
4 bay leaves
850g/13⁄4lb canned chopped
plum tomatoes
4 large potatoes, cubed
salt and freshly ground
black pepper
• Dry-fry the bacon slowly in a large
frying pan and reserve the grease.
• Steam the sea bass over 750ml/
11⁄4pt water for 15 minutes.
• In a large casserole dish, sauté the
onions in the reserved bacon
grease until light golden brown.
Add the celery, carrots and fish,
and stir lightly to coat.
• Pour in the stock and 750ml/11⁄4pt
water. Add the bay leaves and
tomatoes, and season with salt and
pepper. Bring to the boil, add the
potatoes, reduce the heat and
simmer for 40 minutes, stirring
occasionally. Serve hot.
ingredients
450g/1lb back bacon rashers
1.3kg/3lb sea bass fillet, cubed
3 onions, sliced
8 celery sticks, sliced
450g/1lb carrots, sliced
600ml/1pt fish stock
4 bay leaves
850g/13⁄4lb canned chopped
plum tomatoes
4 large potatoes, cubed
salt and freshly ground
black pepper
• Dry-fry the bacon slowly in a large
frying pan and reserve the grease.
• Steam the sea bass over 750ml/
11⁄4pt water for 15 minutes.
• In a large casserole dish, sauté the
onions in the reserved bacon
grease until light golden brown.
Add the celery, carrots and fish,
and stir lightly to coat.
• Pour in the stock and 750ml/11⁄4pt
water. Add the bay leaves and
tomatoes, and season with salt and
pepper. Bring to the boil, add the
potatoes, reduce the heat and
simmer for 40 minutes, stirring
occasionally. Serve hot.
Clam stew
serves 6
ingredients
18 fresh clams
2 tablespoons olive oil
175g/6oz onion, chopped
1 teaspoon chopped garlic
850g/13⁄4lb canned chopped
plum tomatoes
175ml/6fl oz tomato purée
50g/2oz fresh basil, chopped
2 teaspoons paprika
1⁄4 teaspoon freshly ground
black pepper
225ml/8fl oz dry white wine
700g/11⁄2lb swordfish, cut into
2.5cm/1in pieces
• Wash the clams under cold running water to release any grit. Set aside.
• Heat the oil in a large saucepan over a medium heat. Add the onion
and garlic, and cook until tender. Add the tomatoes, tomato purée,
basil, paprika and pepper. Cover and bring to a boil, then reduce the
heat and simmer for 10 minutes, stirring occasionally.
• Add the wine, clams and fish. Cover and simmer over a medium heat
until the clams open. Remove the clam meat from the shells and return to
the stew, discarding the shells. Heat through, mix thoroughly and serve.
ingredients
18 fresh clams
2 tablespoons olive oil
175g/6oz onion, chopped
1 teaspoon chopped garlic
850g/13⁄4lb canned chopped
plum tomatoes
175ml/6fl oz tomato purée
50g/2oz fresh basil, chopped
2 teaspoons paprika
1⁄4 teaspoon freshly ground
black pepper
225ml/8fl oz dry white wine
700g/11⁄2lb swordfish, cut into
2.5cm/1in pieces
• Wash the clams under cold running water to release any grit. Set aside.
• Heat the oil in a large saucepan over a medium heat. Add the onion
and garlic, and cook until tender. Add the tomatoes, tomato purée,
basil, paprika and pepper. Cover and bring to a boil, then reduce the
heat and simmer for 10 minutes, stirring occasionally.
• Add the wine, clams and fish. Cover and simmer over a medium heat
until the clams open. Remove the clam meat from the shells and return to
the stew, discarding the shells. Heat through, mix thoroughly and serve.
Halibut stew
serves 3
ingredients
25g/1oz butter
1 large onion, finely chopped
2 garlic cloves, finely minced
1 small green pepper, seeded and
diced
1 tomato, peeled and chopped
250g/9oz potatoes, diced
1 teaspoon dried marjoram
5 halibut fillets
salt and ground black pepper
• Melt the butter in a microwave-safe baking dish for 1 minute on high, then
mix in the onion, garlic and green pepper and mix well. Microwave on
high for 2 minutes. Stir well. Mix in the tomato, potatoes, 125ml/4fl oz
water and marjoram. Season with salt and pepper. Stir well. Microwave
for 5 minutes on a medium-high setting.
• Cut the fish into individual servings. Arrange over the hot vegetable
mixture. Lightly season, cover and microwave for 5 minutes on high. Let
stand for 3 minutes before serving.
ingredients
25g/1oz butter
1 large onion, finely chopped
2 garlic cloves, finely minced
1 small green pepper, seeded and
diced
1 tomato, peeled and chopped
250g/9oz potatoes, diced
1 teaspoon dried marjoram
5 halibut fillets
salt and ground black pepper
• Melt the butter in a microwave-safe baking dish for 1 minute on high, then
mix in the onion, garlic and green pepper and mix well. Microwave on
high for 2 minutes. Stir well. Mix in the tomato, potatoes, 125ml/4fl oz
water and marjoram. Season with salt and pepper. Stir well. Microwave
for 5 minutes on a medium-high setting.
• Cut the fish into individual servings. Arrange over the hot vegetable
mixture. Lightly season, cover and microwave for 5 minutes on high. Let
stand for 3 minutes before serving.
Crab & seafood one-pot
Crab & seafood one-pot
serves 4
ingredients
225g/8oz cooked crabmeat,
shredded
225g/8oz peeled and deveined
cooked prawns, chopped
125ml/4fl oz sour cream
150g/5oz green chillies, sliced
1 teaspoon chilli powder
1⁄2 teaspoon ground cumin
1⁄4 teaspoon salt
225g/8oz tortilla chips, crushed
225ml/8fl oz ready-made salsa
200g/7oz Cheddar cheese,
grated
100g/4oz pitted black
olives, halved
2 spring onions, sliced
• Preheat the oven to 180°C/
350°F/Gas mark 4.
• In large bowl, mix together the
crabmeat, prawns, sour cream,
chillies, chilli powder, cumin
and salt.
• Line the bottom of a large baking
dish with tortilla chips. Spoon the
crab mixture over the chips and
top with salsa, cheese, olives and
spring onions. Bake in the oven for
15 minutes or until heated through
and the cheese has melted.
Serve immediately.
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serves 4
ingredients
225g/8oz cooked crabmeat,
shredded
225g/8oz peeled and deveined
cooked prawns, chopped
125ml/4fl oz sour cream
150g/5oz green chillies, sliced
1 teaspoon chilli powder
1⁄2 teaspoon ground cumin
1⁄4 teaspoon salt
225g/8oz tortilla chips, crushed
225ml/8fl oz ready-made salsa
200g/7oz Cheddar cheese,
grated
100g/4oz pitted black
olives, halved
2 spring onions, sliced
• Preheat the oven to 180°C/
350°F/Gas mark 4.
• In large bowl, mix together the
crabmeat, prawns, sour cream,
chillies, chilli powder, cumin
and salt.
• Line the bottom of a large baking
dish with tortilla chips. Spoon the
crab mixture over the chips and
top with salsa, cheese, olives and
spring onions. Bake in the oven for
15 minutes or until heated through
and the cheese has melted.
Serve immediately.
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Oyster & cauliflower stew
Oyster & cauliflower stew
serves 4
ingredients
25g/1oz butter
600ml/1pt canned shucked oysters
with liquid
100g/4oz cauliflower florets,
blanched
1 tablespoon cornflour
400ml/14fl oz milk
1⁄4 teaspoon salt
1⁄4 teaspoon cracked black pepper
1⁄4 teaspoon onion powder
• Put the butter in a large microwave-safe baking dish. Cover with kitchen
paper. Heat in the microwave on high for 45 seconds or until melted.
• Drain the oysters, reserving the liquid. Add the oysters to the butter, and
cook on high for 1 minute. Using a slotted spoon, remove the oysters to
a container or pot with the cauliflower.
• Gradually add the cornflour to the oyster liquid, and stir until blended.
Add the milk and transfer the liquid to the baking dish. Add the salt,
pepper and onion powder. Cook on high for 4–5 minutes until slightly
thickened, stirring twice. Add the oysters and cauliflower to the dish, and
cook on high for 2 minutes. Serve hot.
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serves 4
ingredients
25g/1oz butter
600ml/1pt canned shucked oysters
with liquid
100g/4oz cauliflower florets,
blanched
1 tablespoon cornflour
400ml/14fl oz milk
1⁄4 teaspoon salt
1⁄4 teaspoon cracked black pepper
1⁄4 teaspoon onion powder
• Put the butter in a large microwave-safe baking dish. Cover with kitchen
paper. Heat in the microwave on high for 45 seconds or until melted.
• Drain the oysters, reserving the liquid. Add the oysters to the butter, and
cook on high for 1 minute. Using a slotted spoon, remove the oysters to
a container or pot with the cauliflower.
• Gradually add the cornflour to the oyster liquid, and stir until blended.
Add the milk and transfer the liquid to the baking dish. Add the salt,
pepper and onion powder. Cook on high for 4–5 minutes until slightly
thickened, stirring twice. Add the oysters and cauliflower to the dish, and
cook on high for 2 minutes. Serve hot.
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Hearty fish stew
serves 4
ingredients
1 large onion, thinly sliced
2 carrots, thinly sliced
1 large potato, diced
1 parsnip, diced
1 turnip, diced
1⁄4 small green cabbage, shredded
25g/1oz butter
400g/14oz canned chopped
tomatoes
1 fish stock cube
350g/12oz cod fillet, skinned
and cubed
1⁄2 teaspoon dried mixed herbs
salt and ground black pepper
• Put all the vegetables in a large saucepan with the butter. Cook, stirring,
for 5 minutes. Add the tomatoes, 300ml/10fl oz water and crumbled
stock cube. Bring to the boil, reduce the heat, part-cover and simmer for
15 minutes or until the vegetables are nearly tender.
• Add the fish, a little salt and pepper, and the herbs, and cook for a
further 5 minutes. Taste and adjust the seasoning if necessary. Serve hot.
ingredients
1 large onion, thinly sliced
2 carrots, thinly sliced
1 large potato, diced
1 parsnip, diced
1 turnip, diced
1⁄4 small green cabbage, shredded
25g/1oz butter
400g/14oz canned chopped
tomatoes
1 fish stock cube
350g/12oz cod fillet, skinned
and cubed
1⁄2 teaspoon dried mixed herbs
salt and ground black pepper
• Put all the vegetables in a large saucepan with the butter. Cook, stirring,
for 5 minutes. Add the tomatoes, 300ml/10fl oz water and crumbled
stock cube. Bring to the boil, reduce the heat, part-cover and simmer for
15 minutes or until the vegetables are nearly tender.
• Add the fish, a little salt and pepper, and the herbs, and cook for a
further 5 minutes. Taste and adjust the seasoning if necessary. Serve hot.
Butter bean & chicken casserole
Butter bean & chicken casserole
serves 4
ingredients
425g/15oz canned cooked
butter beans
50ml/2fl oz tomato ketchup
200g/7oz chicken, cooked
and cubed
1 teaspoon minced onion
75g/3oz green pepper,
chopped
1⁄2 teaspoon Worcestershire sauce
200g/7oz Cheddar cheese,
grated
salt and freshly ground
black pepper
• Preheat the oven to 170°C/
325°F/Gas mark 5.
• Put the beans, ketchup, chicken,
onion, pepper and Worcestershire
sauce in a large casserole dish.
Bake, uncovered, in the oven for
20 minutes. Top with the cheese
and return to the oven until the
cheese is melted and golden.
Serve hot.
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serves 4
ingredients
425g/15oz canned cooked
butter beans
50ml/2fl oz tomato ketchup
200g/7oz chicken, cooked
and cubed
1 teaspoon minced onion
75g/3oz green pepper,
chopped
1⁄2 teaspoon Worcestershire sauce
200g/7oz Cheddar cheese,
grated
salt and freshly ground
black pepper
• Preheat the oven to 170°C/
325°F/Gas mark 5.
• Put the beans, ketchup, chicken,
onion, pepper and Worcestershire
sauce in a large casserole dish.
Bake, uncovered, in the oven for
20 minutes. Top with the cheese
and return to the oven until the
cheese is melted and golden.
Serve hot.
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Salmon & potato casserole
Salmon & potato casserole
serves 4–6
ingredients
250g/9oz smoked salmon,
flaked
900g/2lb white potatoes,
thinly sliced
1 onion, chopped
25g/1oz butter
2 tablespoons chopped fresh
flat-leaf parsley
1⁄4 teaspoon freshly ground
black pepper
• Preheat the oven to 180°C/
350°F/Gas mark 4. Lightly grease
a large casserole dish with a little
vegetable oil.
• Layer half of the salmon, potato,
onion, butter, parsley and pepper
in the casserole dish. Repeat
the layers.
• Gently pour 75ml/3fl oz water
over the layers in the casserole
dish, then cover. Bake for about
11⁄4 hours until the potatoes are
tender. Serve hot.
View over 5,000 menus at http://www.menu-for-you.com
serves 4–6
ingredients
250g/9oz smoked salmon,
flaked
900g/2lb white potatoes,
thinly sliced
1 onion, chopped
25g/1oz butter
2 tablespoons chopped fresh
flat-leaf parsley
1⁄4 teaspoon freshly ground
black pepper
• Preheat the oven to 180°C/
350°F/Gas mark 4. Lightly grease
a large casserole dish with a little
vegetable oil.
• Layer half of the salmon, potato,
onion, butter, parsley and pepper
in the casserole dish. Repeat
the layers.
• Gently pour 75ml/3fl oz water
over the layers in the casserole
dish, then cover. Bake for about
11⁄4 hours until the potatoes are
tender. Serve hot.
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Pasta appease the favor
Pasta appease the favor
One of the most proud of the Italian kitchen, Pasta, but it is inevitable that people in the history of the flour to make food for a long time. Make the starch is found in many Arab and European cultures, including Chinese noodles. This is the story of Italian pasta types that are common to decorate the landscape and offer food again ... upon the request.
We can roughly divide the pasta into two types based on the raw material for pasta di semola di grano duro is pasta made of wheat Durham (durum wheat), water and salt. For their health but may not taste as smooth as I like other types of flour are made from egg pasta all'uovo. Wheat flour and salt. Color is yellow egg noodles would take us to eat. There are two main groups, some that do not eat pasta (homemade) cake flour with the gluten (protein in flour) over the pasta less sticky. What should be careful to cook the pasta of all kinds, whether cheap or expensive. With eggs or without eggs. I do not cook too long (overcook) because it makes the pasta soft (soft) to the beat (soggy) were not the tongue and taste great.
The pasta can be broken by looking at hundreds of statues of the creative imagination, creative chefs will roll up. The pasta is a kind of depends on what kind of sauce is used. If the sauce is thick and creamy or thick, it should use pasta or pasta that is shaped like a spiral or helix in order to absorb the sauce. If the sauce is nice and soft and they should be used to smooth the pasta as well. Sometimes you just need to take into account the pasta to eat. For example, if a child is likely to be used as a pasta shape my eating disorder is not tangled.
Here's a pasta that is seen frequently on restaurant menus. The bold line that sounds like it (stress) to read and write English with the accent on luxury in the election but says they should be provided with If you can pronounce the word according to the Ferrero Rocher is one of the team. Another pride of the Italian kitchen.
Spaghetti seems to have originated in southern Italy since medieval times there. As long as the round spaghetti that line or long line (cords), originally set to 20 inches long (almost two rulers against each other), then I would dispute that we should not do it. I favor a shock to me I Otgetg hanging swag. Normal is broken or it was bad science and art of eating. Current line Spaghetti perfectly shrink it down. The benefits to all parties to complete. Spaghetti with sauce and continue to eat delicious, simple to deluxe hotels such as the tomato sauce (not a drop out of the bottle that we eat with my omelet. This is a sauce made with tomatoes. Simmer the herbs used in meta feelings), or another type very popular in our home is Spaghetti alla Carbonara with pancetta and eggs (pancetta like bacon here) Spaghetti with meatballs were popular as well (meatballs is texture make it. round. We do not like meatballs with the flour over it).
Spaghetti Vermicelli is critical to the slim version. There are more slender than the type of Capellini (change for your car) or popularly known as 'angel's hair' because of the small details like hair, her hair still Apsrswrrcs ever. However, it was called. 'Little worms' I like the sleek lines, it can be easily drained. What a delicious sauce to eat with salads or cooked with it also.
Lasagna Pasta is a 'classic' because I have heard this lasagna from ancient Greece (lasanum = pot), but the lasagna recipe that describes the first volume of the pressure to emerge in England. The first one is the original so I need to debate. The pasta used to make lasagna, then it is flat and not very thick (sheet pasta) width of about 3 * 6 inches when cooked, but the overlap between the input to the layers (layers) and I bake a casserole. (casserole French was deep frying pan, a saucepan and bring to a food. I like baking, is there anything I can eat as well as a vegetable beef soup, milk, cheese, mushrooms, etc. I served in the pan because it is responsible. Scoop out and inelegant. I took the time to plunge into the dish of the spoon) is a popular sauce, tomato sauce and Béchamel sauce (white sauce it) is the most popular components of ground beef, sausage and meatballs.
Ravioli is it from the verb Italian that riavvolgere that wrap (to wrap) is a pasta with a function not like is the cover gut (stuffed pasta), pasta, this is popular to eat in Italy during the century. 14 and is shaped and styled vary by region of origin. Pasta stuffed with the same clan, including Pansôtti (triangle) Agnolotti (half circle) Tortellini (ring) and Cappelletti (looks like a dumpling) filling of pasta, this is a meat grinder, meat, fish, vegetables or cheese, thick like ricotta with. The elegance of the functions we are able to apply this type of pasta or a snack to eat with them. For example, the chocolate chips or ใseasg. I'd give it a bite and filling me.
Pansotti, Agnolotti, Tortellini and Cappelletti.
Pasta stuffed with a type of the Cannelloni EF means 'papyrus is' (big reeds) is pasta the same family as Manicotti and Tufoli in English we call the pasta so that the tubular pasta (tube = tube, for example. vitro or test tube used in the lab. But the straw tubes, it absorbs water), because it looks like a tube, remove it from the beginning. 3-4 inches long, it is called a cylindrical pasta (cylindrical), it's time to cook stuffing (filling) inside the oven in a casserole.
Penne as the Pasta articulate that feature cutting cut angle view unusual the penne to the feathers or quills (feather or quill) penne are two types of penne lisce (or mostaccioli), which is hairless. the smooth, no pattern of penne rigate are carving out a long line, making it juicy as well as soak up the sauce. But regardless of the type. The key is to cook the penne until it is soft or too hard (al dente) is a popular sauce, pesto (basil, mint from the herb) and tomato marinara sauce.
See the pasta Rigatoni (Riga was shocked that this was a part of the curve) is larger in diameter than penne but a short rod. Notched or jagged edges around. Popular Normal straight. Do not cut angle the penne.
Fettuccine that ribbon. It looks like a long ribbon. (But that would resemble tapeworm) family with Tagliatelle a thin line down, it will fettucelle popular resistance to carborana sauce, the hot head in the charts is Fettuccine Alfredo, which is the main ingredient is butter. cheese and parmesan (smell and taste similar to that of the powder in each pizza company).
Brothers' long flat type is rather more popular Linguini that the tongue is flat, long time, this type of pasta is Linguine alle vongole (clams one).
Fusilli fusilli that a spindle or shaft rotation (spindles) in a spiral manner. Some versions of this because the color is green vegetables. Pink or red because the color of beetroot Fusillii are not long term. I have long called Fusilli Langhi if there was a little short called Rotini Pasta with a twist of the two species make it absorb the sauce perfectly. I was doing great with the sauce, salad or casserole.
A family of spiral pasta, gemelli, which features a stranded twisted and tangled around the Radiatore that looks like a heater (radiator) with a wonderful imagination, but (at the time the invention was winter).
Macaroni is often seen as a sharp curve (Elbow Macaroni) the way home, but it is a type of pasta, Macaroni and Cheese (using cheddar cheese), pasta, the curve looks more like a Pipe Rigate.
Cavetelli verb 'cavare' means 'digging' is unclear but the pasta. It was dug out of the boring rod. I roll to roll, it is not finished. Imply that it looks like a bread sandwich with the hot dog I have little bearing shells have a length of about half an inch. It is similar to another type of pasta, gnocchi (in a problem-sighted if you can come out of the Ferrero Rocher of my team) gnocci that 'before the button is not used since Roman times. It was a tiny bit of pasta called gnocchetti a similar three-roll is not completed, but the gnocchi and gnoccetti the transverse incision. I lay down to look like a worm in my green tea is great with tomato sauce, pesto or fried with onions and butter it.
Farfalle small that a large Farfallini Farfallone the farfalle means butterfly. But what is the 'bow tie pasta' which is a bow at the neck of the suit itself. That emerged in the early 1500s with many popular resistance to tomato sauce, cream sauce made a casserole, salad or soup made clear also.
Conchiglie pasta shells, because the name of it is kind of like a conch shell (conch shells) commonly eat with meat sauce or tomato sauce or a salad, a small shell. conchigliette. The shell is referred to as ใseasg conchiglioni can get stuffed pasta with a hole in the hollow look, thus allowing them to absorb the sauce or soup is easy. What will it take to get it into the Image to waste.
In addition, there are three types of pasta to give a presentation.
Anellini a small ring. Make good soup, salad Orecchiette (or direct state agency), or 'little ears' in the sauce to thicken it so hard, and finally a wheel Rotelle can choose color and size to meet. The wheel spokes are a meat sauce. So I ate a delicious sauce that is being shown.
The sauce with the pasta, it's Coebuy be forged together to create. That it is popular and has not been mentioned as a cream sauce, fish sauce, green vegetable sauce (pesto sauce of green herbs), red vegetable sauce (marinara and tomato sauce), mushroom based vegetable sauce, lemon sauce.
View over 5,000 menus at http://www.menu-for-you.com
One of the most proud of the Italian kitchen, Pasta, but it is inevitable that people in the history of the flour to make food for a long time. Make the starch is found in many Arab and European cultures, including Chinese noodles. This is the story of Italian pasta types that are common to decorate the landscape and offer food again ... upon the request.
We can roughly divide the pasta into two types based on the raw material for pasta di semola di grano duro is pasta made of wheat Durham (durum wheat), water and salt. For their health but may not taste as smooth as I like other types of flour are made from egg pasta all'uovo. Wheat flour and salt. Color is yellow egg noodles would take us to eat. There are two main groups, some that do not eat pasta (homemade) cake flour with the gluten (protein in flour) over the pasta less sticky. What should be careful to cook the pasta of all kinds, whether cheap or expensive. With eggs or without eggs. I do not cook too long (overcook) because it makes the pasta soft (soft) to the beat (soggy) were not the tongue and taste great.
The pasta can be broken by looking at hundreds of statues of the creative imagination, creative chefs will roll up. The pasta is a kind of depends on what kind of sauce is used. If the sauce is thick and creamy or thick, it should use pasta or pasta that is shaped like a spiral or helix in order to absorb the sauce. If the sauce is nice and soft and they should be used to smooth the pasta as well. Sometimes you just need to take into account the pasta to eat. For example, if a child is likely to be used as a pasta shape my eating disorder is not tangled.
Here's a pasta that is seen frequently on restaurant menus. The bold line that sounds like it (stress) to read and write English with the accent on luxury in the election but says they should be provided with If you can pronounce the word according to the Ferrero Rocher is one of the team. Another pride of the Italian kitchen.
Spaghetti seems to have originated in southern Italy since medieval times there. As long as the round spaghetti that line or long line (cords), originally set to 20 inches long (almost two rulers against each other), then I would dispute that we should not do it. I favor a shock to me I Otgetg hanging swag. Normal is broken or it was bad science and art of eating. Current line Spaghetti perfectly shrink it down. The benefits to all parties to complete. Spaghetti with sauce and continue to eat delicious, simple to deluxe hotels such as the tomato sauce (not a drop out of the bottle that we eat with my omelet. This is a sauce made with tomatoes. Simmer the herbs used in meta feelings), or another type very popular in our home is Spaghetti alla Carbonara with pancetta and eggs (pancetta like bacon here) Spaghetti with meatballs were popular as well (meatballs is texture make it. round. We do not like meatballs with the flour over it).
Spaghetti Vermicelli is critical to the slim version. There are more slender than the type of Capellini (change for your car) or popularly known as 'angel's hair' because of the small details like hair, her hair still Apsrswrrcs ever. However, it was called. 'Little worms' I like the sleek lines, it can be easily drained. What a delicious sauce to eat with salads or cooked with it also.
Lasagna Pasta is a 'classic' because I have heard this lasagna from ancient Greece (lasanum = pot), but the lasagna recipe that describes the first volume of the pressure to emerge in England. The first one is the original so I need to debate. The pasta used to make lasagna, then it is flat and not very thick (sheet pasta) width of about 3 * 6 inches when cooked, but the overlap between the input to the layers (layers) and I bake a casserole. (casserole French was deep frying pan, a saucepan and bring to a food. I like baking, is there anything I can eat as well as a vegetable beef soup, milk, cheese, mushrooms, etc. I served in the pan because it is responsible. Scoop out and inelegant. I took the time to plunge into the dish of the spoon) is a popular sauce, tomato sauce and Béchamel sauce (white sauce it) is the most popular components of ground beef, sausage and meatballs.
Ravioli is it from the verb Italian that riavvolgere that wrap (to wrap) is a pasta with a function not like is the cover gut (stuffed pasta), pasta, this is popular to eat in Italy during the century. 14 and is shaped and styled vary by region of origin. Pasta stuffed with the same clan, including Pansôtti (triangle) Agnolotti (half circle) Tortellini (ring) and Cappelletti (looks like a dumpling) filling of pasta, this is a meat grinder, meat, fish, vegetables or cheese, thick like ricotta with. The elegance of the functions we are able to apply this type of pasta or a snack to eat with them. For example, the chocolate chips or ใseasg. I'd give it a bite and filling me.
Pansotti, Agnolotti, Tortellini and Cappelletti.
Pasta stuffed with a type of the Cannelloni EF means 'papyrus is' (big reeds) is pasta the same family as Manicotti and Tufoli in English we call the pasta so that the tubular pasta (tube = tube, for example. vitro or test tube used in the lab. But the straw tubes, it absorbs water), because it looks like a tube, remove it from the beginning. 3-4 inches long, it is called a cylindrical pasta (cylindrical), it's time to cook stuffing (filling) inside the oven in a casserole.
Penne as the Pasta articulate that feature cutting cut angle view unusual the penne to the feathers or quills (feather or quill) penne are two types of penne lisce (or mostaccioli), which is hairless. the smooth, no pattern of penne rigate are carving out a long line, making it juicy as well as soak up the sauce. But regardless of the type. The key is to cook the penne until it is soft or too hard (al dente) is a popular sauce, pesto (basil, mint from the herb) and tomato marinara sauce.
See the pasta Rigatoni (Riga was shocked that this was a part of the curve) is larger in diameter than penne but a short rod. Notched or jagged edges around. Popular Normal straight. Do not cut angle the penne.
Fettuccine that ribbon. It looks like a long ribbon. (But that would resemble tapeworm) family with Tagliatelle a thin line down, it will fettucelle popular resistance to carborana sauce, the hot head in the charts is Fettuccine Alfredo, which is the main ingredient is butter. cheese and parmesan (smell and taste similar to that of the powder in each pizza company).
Brothers' long flat type is rather more popular Linguini that the tongue is flat, long time, this type of pasta is Linguine alle vongole (clams one).
Fusilli fusilli that a spindle or shaft rotation (spindles) in a spiral manner. Some versions of this because the color is green vegetables. Pink or red because the color of beetroot Fusillii are not long term. I have long called Fusilli Langhi if there was a little short called Rotini Pasta with a twist of the two species make it absorb the sauce perfectly. I was doing great with the sauce, salad or casserole.
A family of spiral pasta, gemelli, which features a stranded twisted and tangled around the Radiatore that looks like a heater (radiator) with a wonderful imagination, but (at the time the invention was winter).
Macaroni is often seen as a sharp curve (Elbow Macaroni) the way home, but it is a type of pasta, Macaroni and Cheese (using cheddar cheese), pasta, the curve looks more like a Pipe Rigate.
Cavetelli verb 'cavare' means 'digging' is unclear but the pasta. It was dug out of the boring rod. I roll to roll, it is not finished. Imply that it looks like a bread sandwich with the hot dog I have little bearing shells have a length of about half an inch. It is similar to another type of pasta, gnocchi (in a problem-sighted if you can come out of the Ferrero Rocher of my team) gnocci that 'before the button is not used since Roman times. It was a tiny bit of pasta called gnocchetti a similar three-roll is not completed, but the gnocchi and gnoccetti the transverse incision. I lay down to look like a worm in my green tea is great with tomato sauce, pesto or fried with onions and butter it.
Farfalle small that a large Farfallini Farfallone the farfalle means butterfly. But what is the 'bow tie pasta' which is a bow at the neck of the suit itself. That emerged in the early 1500s with many popular resistance to tomato sauce, cream sauce made a casserole, salad or soup made clear also.
Conchiglie pasta shells, because the name of it is kind of like a conch shell (conch shells) commonly eat with meat sauce or tomato sauce or a salad, a small shell. conchigliette. The shell is referred to as ใseasg conchiglioni can get stuffed pasta with a hole in the hollow look, thus allowing them to absorb the sauce or soup is easy. What will it take to get it into the Image to waste.
In addition, there are three types of pasta to give a presentation.
Anellini a small ring. Make good soup, salad Orecchiette (or direct state agency), or 'little ears' in the sauce to thicken it so hard, and finally a wheel Rotelle can choose color and size to meet. The wheel spokes are a meat sauce. So I ate a delicious sauce that is being shown.
The sauce with the pasta, it's Coebuy be forged together to create. That it is popular and has not been mentioned as a cream sauce, fish sauce, green vegetable sauce (pesto sauce of green herbs), red vegetable sauce (marinara and tomato sauce), mushroom based vegetable sauce, lemon sauce.
View over 5,000 menus at http://www.menu-for-you.com
French-style stewed duck
serves 4
ingredients
1 oven-ready duck, about 1.8kg/4lb
25g/1oz butter
12 pearl onions
600ml/1pt chicken stock
225g/8oz frozen peas
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh
oregano
1 tablespoon chopped fresh
flat-leaf parsley
1 teaspoon grated nutmeg
25g/1oz plain flour
salt and freshly ground black pepper
• Preheat the oven to 200°C/400°F/Gas mark 6.
• Remove the giblets and wipe the duck inside and out with kitchen paper.
Prick all over with a fork.
• Melt the butter in a flameproof casserole dish, and brown the duck on all
sides. Remove the duck and put to one side, and brown the onions. Pour
off any fat and return the duck to the dish. Add the stock and a little salt
and pepper, and bring to the boil. Cover and cook in the oven for
30 minutes.
• Skim off any fat from the surface, then add all the remaining ingredients
except the flour. Reduce the oven temperature to 180°C/350°F/Gas
mark 4, and cook for a further 11⁄2 hours. Remove the duck and keep
warm. Again, skim off any fat.
• Blend the flour with a little water and stir into the casserole dish. Simmer,
stirring, for 3 minutes. Taste and adjust the seasoning if necessary.
• Carve the duck, discarding the skin, and transfer to warmed serving
plates. Spoon the sauce over and serve immediately.
ingredients
1 oven-ready duck, about 1.8kg/4lb
25g/1oz butter
12 pearl onions
600ml/1pt chicken stock
225g/8oz frozen peas
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh
oregano
1 tablespoon chopped fresh
flat-leaf parsley
1 teaspoon grated nutmeg
25g/1oz plain flour
salt and freshly ground black pepper
• Preheat the oven to 200°C/400°F/Gas mark 6.
• Remove the giblets and wipe the duck inside and out with kitchen paper.
Prick all over with a fork.
• Melt the butter in a flameproof casserole dish, and brown the duck on all
sides. Remove the duck and put to one side, and brown the onions. Pour
off any fat and return the duck to the dish. Add the stock and a little salt
and pepper, and bring to the boil. Cover and cook in the oven for
30 minutes.
• Skim off any fat from the surface, then add all the remaining ingredients
except the flour. Reduce the oven temperature to 180°C/350°F/Gas
mark 4, and cook for a further 11⁄2 hours. Remove the duck and keep
warm. Again, skim off any fat.
• Blend the flour with a little water and stir into the casserole dish. Simmer,
stirring, for 3 minutes. Taste and adjust the seasoning if necessary.
• Carve the duck, discarding the skin, and transfer to warmed serving
plates. Spoon the sauce over and serve immediately.
Tarragon chicken casserole
Tarragon chicken casserole
serves 10
ingredients
275g/10oz canned condensed
chicken soup
275g/10oz canned condensed
mushroom soup
175ml/6fl oz single cream
4 teaspoons dried tarragon
1⁄2 teaspoon ground black pepper
450g/1lb linguine, cooked
and drained
600g/1lb 5oz cooked chicken,
cubed
100g/4oz Parmesan cheese,
freshly grated
• Preheat the oven to 180°C/
350°F/Gas mark 4.
• In a large bowl, combine the
soups, cream, tarragon and
pepper. Stir in the linguine and
chicken, and transfer the contents
of the bowl to a large baking dish.
Sprinkle with the Parmesan.
• Bake, uncovered, for 30 minutes or
until heated through. Serve hot.
View over 5,000 menus at http://www.menu-for-you.com
serves 10
ingredients
275g/10oz canned condensed
chicken soup
275g/10oz canned condensed
mushroom soup
175ml/6fl oz single cream
4 teaspoons dried tarragon
1⁄2 teaspoon ground black pepper
450g/1lb linguine, cooked
and drained
600g/1lb 5oz cooked chicken,
cubed
100g/4oz Parmesan cheese,
freshly grated
• Preheat the oven to 180°C/
350°F/Gas mark 4.
• In a large bowl, combine the
soups, cream, tarragon and
pepper. Stir in the linguine and
chicken, and transfer the contents
of the bowl to a large baking dish.
Sprinkle with the Parmesan.
• Bake, uncovered, for 30 minutes or
until heated through. Serve hot.
View over 5,000 menus at http://www.menu-for-you.com
Chilli chicken casserole
serves 4
ingredients
plain flour for dredging
200g/7oz chicken, chopped
25g/1oz butter
2 tablespoons vegetable oil
2 medium onions, chopped
11⁄2 teaspoons poultry seasoning
4 tablespoons soy sauce
125ml/4fl oz tomato purée
2 tablespoons chilli powder
175ml/6fl oz medium dry sherry
salt and freshly ground
black pepper
• Preheat the oven to 180°C/
350°F/Gas mark 4.
• Season the flour with salt and
pepper. Dredge the chicken pieces
in the seasoned flour, then brown
in a casserole dish with the butter
and oil over a medium-high heat.
• Add the remaining ingredients to
the casserole dish and mix well.
Cover and bake in the oven for
1 hour or until the chicken is
tender. Serve hot.
ingredients
plain flour for dredging
200g/7oz chicken, chopped
25g/1oz butter
2 tablespoons vegetable oil
2 medium onions, chopped
11⁄2 teaspoons poultry seasoning
4 tablespoons soy sauce
125ml/4fl oz tomato purée
2 tablespoons chilli powder
175ml/6fl oz medium dry sherry
salt and freshly ground
black pepper
• Preheat the oven to 180°C/
350°F/Gas mark 4.
• Season the flour with salt and
pepper. Dredge the chicken pieces
in the seasoned flour, then brown
in a casserole dish with the butter
and oil over a medium-high heat.
• Add the remaining ingredients to
the casserole dish and mix well.
Cover and bake in the oven for
1 hour or until the chicken is
tender. Serve hot.
Chicken macaroni stew
serves 2
ingredients
225g/8oz canned chopped
plum tomatoes
200g/7oz frozen mixed
vegetables
100g/4oz elbow macaroni
50g/2oz onion, chopped
1⁄4 teaspoon chopped fresh oregano
1⁄8 teaspoon garlic powder
1 bay leaf
225ml/8fl oz chicken stock
200g/7oz cooked chicken, diced
salt and freshly ground
black pepper
• Put all the ingredients except the chicken in a saucepan and bring to the
boil. Reduce the heat and boil gently for about 15 minutes, uncovered,
until the macaroni is tender. Stir several times to prevent the macaroni
from sticking together.
• Add the chicken and heat to serving temperature. Remove the bay leaf
and serve immediately.
ingredients
225g/8oz canned chopped
plum tomatoes
200g/7oz frozen mixed
vegetables
100g/4oz elbow macaroni
50g/2oz onion, chopped
1⁄4 teaspoon chopped fresh oregano
1⁄8 teaspoon garlic powder
1 bay leaf
225ml/8fl oz chicken stock
200g/7oz cooked chicken, diced
salt and freshly ground
black pepper
• Put all the ingredients except the chicken in a saucepan and bring to the
boil. Reduce the heat and boil gently for about 15 minutes, uncovered,
until the macaroni is tender. Stir several times to prevent the macaroni
from sticking together.
• Add the chicken and heat to serving temperature. Remove the bay leaf
and serve immediately.
Pumpkin turkey stew
serves 6
ingredients
2 tablespoons canola oil
4 onions, finely chopped
2 teaspoons grated fresh root ginger
700g/11⁄2lb skinless turkey thigh fillet,
cut into 4cm/11⁄2in cubes
400g/14oz canned chopped
plum tomatoes
200g/7oz pumpkin purée
1⁄2 teaspoon salt
1⁄4 teaspoon pepper
2 tablespoons chopped fresh
coriander leaves
• Heat 1 tablespoon of the oil in a large flameproof casserole dish over a
medium heat. Sweat the onions for 3 minutes until softened. Add the
ginger and cook for a further 2 minutes. Transfer to a bowl.
• Heat the remaining oil in the casserole dish. Brown the turkey in batches,
allowing 3–4 minutes per batch. Return the onions and ginger to the
casserole dish. Stir in the tomatoes, pumpkin purée, salt, pepper and
225ml/8fl oz water. Bring to the boil.
• Reduce the heat to low and simmer, part-covered, for 40 minutes, until
the turkey is tender. Stir occasionally. Add the coriander and cook for a
further 2 minutes, then serve hot.
222
ingredients
2 tablespoons canola oil
4 onions, finely chopped
2 teaspoons grated fresh root ginger
700g/11⁄2lb skinless turkey thigh fillet,
cut into 4cm/11⁄2in cubes
400g/14oz canned chopped
plum tomatoes
200g/7oz pumpkin purée
1⁄2 teaspoon salt
1⁄4 teaspoon pepper
2 tablespoons chopped fresh
coriander leaves
• Heat 1 tablespoon of the oil in a large flameproof casserole dish over a
medium heat. Sweat the onions for 3 minutes until softened. Add the
ginger and cook for a further 2 minutes. Transfer to a bowl.
• Heat the remaining oil in the casserole dish. Brown the turkey in batches,
allowing 3–4 minutes per batch. Return the onions and ginger to the
casserole dish. Stir in the tomatoes, pumpkin purée, salt, pepper and
225ml/8fl oz water. Bring to the boil.
• Reduce the heat to low and simmer, part-covered, for 40 minutes, until
the turkey is tender. Stir occasionally. Add the coriander and cook for a
further 2 minutes, then serve hot.
222
Sherry chicken casserole
serves 4
ingredients
4 chicken fillet portions, skinned
and chopped
25g/1oz butter
1 large onion, finely chopped
100g/4oz button mushrooms,
quartered
400g/14oz canned chopped
tomatoes
125ml/4fl oz sherry
2 tablespoons tomato purée
1 bouquet garni
salt and freshly ground
black pepper
• Preheat the oven to 180°C/
350°F/Gas mark 4.
• Brown the chicken in the butter in a
flameproof casserole dish. Remove
with a slotted spoon, then add the
onion and fry for 2 minutes. Add
the mushrooms and cook for a
further 1 minute. Return the chicken
to the pan.
• Add the tomatoes. Blend the sherry
with the tomato purée, and stir in.
Add the bouquet garni and season
with salt and pepper. Bring to the
boil, then cover and cook in the
oven for 11⁄2 hours or until the
chicken is tender. Skim off any fat,
and serve the casserole hot.
ingredients
4 chicken fillet portions, skinned
and chopped
25g/1oz butter
1 large onion, finely chopped
100g/4oz button mushrooms,
quartered
400g/14oz canned chopped
tomatoes
125ml/4fl oz sherry
2 tablespoons tomato purée
1 bouquet garni
salt and freshly ground
black pepper
• Preheat the oven to 180°C/
350°F/Gas mark 4.
• Brown the chicken in the butter in a
flameproof casserole dish. Remove
with a slotted spoon, then add the
onion and fry for 2 minutes. Add
the mushrooms and cook for a
further 1 minute. Return the chicken
to the pan.
• Add the tomatoes. Blend the sherry
with the tomato purée, and stir in.
Add the bouquet garni and season
with salt and pepper. Bring to the
boil, then cover and cook in the
oven for 11⁄2 hours or until the
chicken is tender. Skim off any fat,
and serve the casserole hot.
Duck stew with turnips & onions
serves 4
ingredients
25g/1oz butter
1 duck, cut in pieces
1 tablespoon plain flour
2 onions, quartered
8 turnips, quartered
salt and freshly ground
black pepper
• Melt the butter in a heavy frying
pan, and sauté the duck quickly
until browned.
• Add the flour, stirring all the time.
• Add 1.2 litres/2pt water, bring to
the boil and boil for 3 minutes.
• Transfer the contents of the pan to a
casserole dish. Add the onions and
turnips, and season with salt and
pepper. Cover and cook slowly for
45–50 minutes until the duck is
tender. Serve hot.
ingredients
25g/1oz butter
1 duck, cut in pieces
1 tablespoon plain flour
2 onions, quartered
8 turnips, quartered
salt and freshly ground
black pepper
• Melt the butter in a heavy frying
pan, and sauté the duck quickly
until browned.
• Add the flour, stirring all the time.
• Add 1.2 litres/2pt water, bring to
the boil and boil for 3 minutes.
• Transfer the contents of the pan to a
casserole dish. Add the onions and
turnips, and season with salt and
pepper. Cover and cook slowly for
45–50 minutes until the duck is
tender. Serve hot.
Almond chicken casserole
serves 6
ingredients
700g/11⁄2lb chicken, boned, skinned
and diced
200ml/7fl oz mayonnaise
200ml/7fl oz Greek-style yogurt
400g/14oz canned mushroom soup
450ml/3⁄4pt chicken stock
2 tablespoons freshly squeezed
lemon juice
3 tablespoons chopped onion
350g/12oz cooked rice
225g/8oz canned sliced
water chestnuts
225g/8oz slivered almonds
175g/6oz celery, chopped
100g/4oz butter
150g/5oz cornflakes
salt and freshly ground black pepper
• Preheat the oven to 180°C/350°F/Gas mark 4.
• Mix the chicken, mayonnaise, yogurt, soup, stock, lemon juice, onion,
rice, water chestnuts, half of the almonds and the celery together.
Season with salt and pepper. Put in a large casserole dish.
• Mix the remaining almonds with the butter and cornflakes, and use this
mixture to top the casserole. Bake in the oven for 35–45 minutes.
Serve hot.
ingredients
700g/11⁄2lb chicken, boned, skinned
and diced
200ml/7fl oz mayonnaise
200ml/7fl oz Greek-style yogurt
400g/14oz canned mushroom soup
450ml/3⁄4pt chicken stock
2 tablespoons freshly squeezed
lemon juice
3 tablespoons chopped onion
350g/12oz cooked rice
225g/8oz canned sliced
water chestnuts
225g/8oz slivered almonds
175g/6oz celery, chopped
100g/4oz butter
150g/5oz cornflakes
salt and freshly ground black pepper
• Preheat the oven to 180°C/350°F/Gas mark 4.
• Mix the chicken, mayonnaise, yogurt, soup, stock, lemon juice, onion,
rice, water chestnuts, half of the almonds and the celery together.
Season with salt and pepper. Put in a large casserole dish.
• Mix the remaining almonds with the butter and cornflakes, and use this
mixture to top the casserole. Bake in the oven for 35–45 minutes.
Serve hot.
Tortilla chicken casserole
serves 6–8
ingredients
6 skinless chicken breast fillet
halves, cooked and chopped
100g/4oz canned chopped
green chillies
225g/8oz Cheddar cheese,
grated
275g/10oz canned condensed
mushroom soup
225ml/8fl oz milk
12 corn tortillas
175g/6oz plain potato
crisps, crushed
• Preheat the oven to 180°C/
350°F/Gas mark 4. Lightly grease
a 23cm/9in square baking dish
with vegetable oil.
• Combine the chicken, green
chillies, cheese, soup and milk.
• Place 4 tortillas in the bottom of the
prepared baking dish, and spread
one-third of the chicken mixture
over the tortillas. Repeat the layers
until all tortillas are used, ending
with chicken mixture. Top with the
crisps. Bake for 30 minutes until
bubbly. Serve immediately.
ingredients
6 skinless chicken breast fillet
halves, cooked and chopped
100g/4oz canned chopped
green chillies
225g/8oz Cheddar cheese,
grated
275g/10oz canned condensed
mushroom soup
225ml/8fl oz milk
12 corn tortillas
175g/6oz plain potato
crisps, crushed
• Preheat the oven to 180°C/
350°F/Gas mark 4. Lightly grease
a 23cm/9in square baking dish
with vegetable oil.
• Combine the chicken, green
chillies, cheese, soup and milk.
• Place 4 tortillas in the bottom of the
prepared baking dish, and spread
one-third of the chicken mixture
over the tortillas. Repeat the layers
until all tortillas are used, ending
with chicken mixture. Top with the
crisps. Bake for 30 minutes until
bubbly. Serve immediately.
Duck & pomegranate stew
serves 4
ingredients
2 small pomegranates
2kg/4lb duck, cut into 8 pieces
3 tablespoons sunflower oil
1 onion, chopped
225g/8oz shelled walnuts,
coarsely ground
450ml/3⁄4pt chicken stock
1 cinnamon stick
2 cloves
juice of 1⁄2 lemon
pinch of granulated sugar
salt and freshly ground black pepper
• Squeeze the juice from one of the pomegranates using a lemon
squeezer. Extract the seeds of the other pomegranate and reserve.
• Brown the duck pieces briskly in half of the oil, and transfer to a
flameproof casserole dish. Fry the onion in the same fat until it is tender,
and transfer to the casserole dish. Add the walnuts to the pan, and fry
until they begin to change colour, then scrape into the casserole dish.
• Return the frying pan to the heat and pour in the stock. Bring to the boil,
stirring up any pan residue. Pour into the casserole dish and add the
cinnamon stick, cloves, pomegranate juice, lemon juice and sugar.
Season with salt and pepper.
• Cover and simmer for 30 minutes. Remove the lid and continue
simmering, uncovered, for 20–30 minutes until the meat is very tender
and the sauce is thick. Taste and adjust the seasoning, and serve hot
with the pomegranate seeds sprinkled over the top.
ingredients
2 small pomegranates
2kg/4lb duck, cut into 8 pieces
3 tablespoons sunflower oil
1 onion, chopped
225g/8oz shelled walnuts,
coarsely ground
450ml/3⁄4pt chicken stock
1 cinnamon stick
2 cloves
juice of 1⁄2 lemon
pinch of granulated sugar
salt and freshly ground black pepper
• Squeeze the juice from one of the pomegranates using a lemon
squeezer. Extract the seeds of the other pomegranate and reserve.
• Brown the duck pieces briskly in half of the oil, and transfer to a
flameproof casserole dish. Fry the onion in the same fat until it is tender,
and transfer to the casserole dish. Add the walnuts to the pan, and fry
until they begin to change colour, then scrape into the casserole dish.
• Return the frying pan to the heat and pour in the stock. Bring to the boil,
stirring up any pan residue. Pour into the casserole dish and add the
cinnamon stick, cloves, pomegranate juice, lemon juice and sugar.
Season with salt and pepper.
• Cover and simmer for 30 minutes. Remove the lid and continue
simmering, uncovered, for 20–30 minutes until the meat is very tender
and the sauce is thick. Taste and adjust the seasoning, and serve hot
with the pomegranate seeds sprinkled over the top.
Winter chicken stew
serves 4
ingredients
4 chicken fillet portions,
skinned and chopped into
bite-size pieces
25g/1oz butter
1 onion, sliced
4 carrots, sliced
1 swede, sliced
100g/4oz pearl barley
900ml/11⁄2pt chicken stock
3 potatoes, cut into bite-size
chunks
1 green cabbage, shredded
salt and freshly ground
black pepper
• Brown the chicken in the butter in a
large saucepan. Remove from the
pan with a slotted spoon.
• Add the onion, carrots and swede
to the same pan, and sauté for
2 minutes, stirring.
• Add the barley and stock, and
return the chicken to the pan.
Season with salt and pepper.
• Bring to the boil, then simmer for
45 minutes. Add the potatoes and
cabbage, cover and continue
cooking for 20 minutes or until all
ingredients are tender. Serve hot.
ingredients
4 chicken fillet portions,
skinned and chopped into
bite-size pieces
25g/1oz butter
1 onion, sliced
4 carrots, sliced
1 swede, sliced
100g/4oz pearl barley
900ml/11⁄2pt chicken stock
3 potatoes, cut into bite-size
chunks
1 green cabbage, shredded
salt and freshly ground
black pepper
• Brown the chicken in the butter in a
large saucepan. Remove from the
pan with a slotted spoon.
• Add the onion, carrots and swede
to the same pan, and sauté for
2 minutes, stirring.
• Add the barley and stock, and
return the chicken to the pan.
Season with salt and pepper.
• Bring to the boil, then simmer for
45 minutes. Add the potatoes and
cabbage, cover and continue
cooking for 20 minutes or until all
ingredients are tender. Serve hot.
Chicken & crackers casserole
serves 6
ingredients
2 packets Ritz or other butter
crackers, crushed
100g/4oz butter, melted
6 skinless chicken breast fillets,
cooked and chopped into
bite-size pieces
400g/14oz canned cream of
chicken soup
225g/8oz sour cream
225ml/8fl oz chicken stock
• Preheat the oven to 150°C/
300°F/Gas mark 2.
• Put half the crackers in the bottom
of a large casserole dish. Drizzle
half the butter over the crackers.
• Mix the chicken with the soup, sour
cream and stock, then pour over
the crackers.
• Sprinkle the remaining crackers
over the chicken mixture. Drizzle
with the remaining butter. Bake
in the oven for 30–45 minutes.
Serve immediately.
ingredients
2 packets Ritz or other butter
crackers, crushed
100g/4oz butter, melted
6 skinless chicken breast fillets,
cooked and chopped into
bite-size pieces
400g/14oz canned cream of
chicken soup
225g/8oz sour cream
225ml/8fl oz chicken stock
• Preheat the oven to 150°C/
300°F/Gas mark 2.
• Put half the crackers in the bottom
of a large casserole dish. Drizzle
half the butter over the crackers.
• Mix the chicken with the soup, sour
cream and stock, then pour over
the crackers.
• Sprinkle the remaining crackers
over the chicken mixture. Drizzle
with the remaining butter. Bake
in the oven for 30–45 minutes.
Serve immediately.
Chicken & sweetcorn stew
serves 4
ingredients
4 skinless chicken breast fillets,
chopped into chunks
plain flour for dredging
2 tablespoons olive oil
1 onion, sliced
1 garlic clove, crushed
150g/5oz canned sweetcorn
2 chicken stock cubes
1 tablespoon clear honey
125ml/4fl oz tomato sauce
salt and freshly ground
black pepper
• Season the chicken with salt and
pepper, and dredge in the flour.
Shake off any excess.
• Sauté the chicken in the oil until
golden. Remove from the pan.
• Sweat the onion and garlic in the
same pan until soft. Add the
chicken, sweetcorn, stock cubes,
honey and tomato sauce. Simmer
over a medium-high heat for at
least 20 minutes, stirring regularly.
Serve hot.
ingredients
4 skinless chicken breast fillets,
chopped into chunks
plain flour for dredging
2 tablespoons olive oil
1 onion, sliced
1 garlic clove, crushed
150g/5oz canned sweetcorn
2 chicken stock cubes
1 tablespoon clear honey
125ml/4fl oz tomato sauce
salt and freshly ground
black pepper
• Season the chicken with salt and
pepper, and dredge in the flour.
Shake off any excess.
• Sauté the chicken in the oil until
golden. Remove from the pan.
• Sweat the onion and garlic in the
same pan until soft. Add the
chicken, sweetcorn, stock cubes,
honey and tomato sauce. Simmer
over a medium-high heat for at
least 20 minutes, stirring regularly.
Serve hot.
Chicken & pasta broth
serves 4
ingredients
2 tablespoons sunflower oil
350g/12oz skinless chicken
breast fillets, diced
1 onion, diced
250g/9oz carrots, diced
250g/9oz cauliflower florets
900ml/11⁄2pt chicken stock
2 teaspoons dried mixed herbs
100g/4oz pasta shapes
salt and freshly ground
black pepper
• Heat the oil in a large saucepan
and quickly sauté the chicken,
onion, carrots and cauliflower until
they are lightly coloured. Stir in the
chicken stock and herbs, and bring
to the boil.
• Add the pasta and return to the
boil. Cover the pan and leave the
broth to simmer for 10 minutes,
stirring occasionally to prevent the
pasta shapes sticking together.
• Season the broth with salt and
pepper, and serve immediately.
ingredients
2 tablespoons sunflower oil
350g/12oz skinless chicken
breast fillets, diced
1 onion, diced
250g/9oz carrots, diced
250g/9oz cauliflower florets
900ml/11⁄2pt chicken stock
2 teaspoons dried mixed herbs
100g/4oz pasta shapes
salt and freshly ground
black pepper
• Heat the oil in a large saucepan
and quickly sauté the chicken,
onion, carrots and cauliflower until
they are lightly coloured. Stir in the
chicken stock and herbs, and bring
to the boil.
• Add the pasta and return to the
boil. Cover the pan and leave the
broth to simmer for 10 minutes,
stirring occasionally to prevent the
pasta shapes sticking together.
• Season the broth with salt and
pepper, and serve immediately.
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