funny menu for you
Apricot souffl?
serves 2
ingredients
8 large fresh apricots, stoned
175ml/6fl oz double cream
21?4 teaspoons plain flour
50g/2oz caster sugar, plus extra
for dusting
1 teaspoon Kirsch
3 eggs, separated
1 pinch cream of tartar
1 teaspoon butter
Icing sugar for dusting
• Preheat the oven to 230?C/450?F/Gas mark 8. Slice half of the apricots
and set aside. Dice the remaining apricots.
• Combine the cream, flour, caster sugar and diced apricots in a large
saucepan. Bring to a simmer over a medium heat and cook, whisking
until thick, for 3 minutes. Remove from the heat, add the Kirsch, then
whisk in the egg yolks one at a time.
• Beat the egg whites in a mixing bowl until stiff.
• Butter a small souffl? dish and dust with caster sugar. Spread 50g/2oz
of the apricot mixture on the bottom. Add about a third of the egg whites
to the remaining apricot mixture. Gently fold together. Carefully fold in
the remaining egg whites in two batches. Spoon over the apricot mixture
in the souffl? dish. Bake for 12–15 minutes until lightly browned on top.
Dust generously with icing sugar, and arrange sliced apricots on top.
Serve immediately.
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Apple turnovers
funny menu for you
Apple turnovers
serves 6
ingredients
500g/1lb 2oz puff pastry
1 egg white, lightly beaten
caster sugar, to dust
For the filling
200g/7oz stewed apple
25g/1oz caster sugar
50g/2oz raisins, chopped
25g/1oz walnuts, chopped
• Preheat the oven to 210?C/425?F/Gas mark 7. Lightly grease a
baking tray.
• Roll the pastry on a lightly floured work surface to a rectangle about
45 x 35cm/18 x 14in. Cut out 12 rounds measuring 10cm/4in.
• To make the apple filling, mix together the ingredients in a mixing bowl.
• Divide the filling among the pastry rounds, then brush the edges with
water. Fold the pastry in half to make a half-moon, and pinch the edges
firmly together to seal. Brush the tops with egg white, and dust with
caster sugar. Make 2 small slits in the top of each turnover. Bake for
15 minutes, then reduce the temperature to 190?C/375?F/Gas mark 5
and bake for a further 10 minutes. Serve warm.
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Apple turnovers
serves 6
ingredients
500g/1lb 2oz puff pastry
1 egg white, lightly beaten
caster sugar, to dust
For the filling
200g/7oz stewed apple
25g/1oz caster sugar
50g/2oz raisins, chopped
25g/1oz walnuts, chopped
• Preheat the oven to 210?C/425?F/Gas mark 7. Lightly grease a
baking tray.
• Roll the pastry on a lightly floured work surface to a rectangle about
45 x 35cm/18 x 14in. Cut out 12 rounds measuring 10cm/4in.
• To make the apple filling, mix together the ingredients in a mixing bowl.
• Divide the filling among the pastry rounds, then brush the edges with
water. Fold the pastry in half to make a half-moon, and pinch the edges
firmly together to seal. Brush the tops with egg white, and dust with
caster sugar. Make 2 small slits in the top of each turnover. Bake for
15 minutes, then reduce the temperature to 190?C/375?F/Gas mark 5
and bake for a further 10 minutes. Serve warm.
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Apple pie
funny menu for you
Apple pie
serves 6
ingredients
6 large cooking apples such as
Granny Smith
2 tablespoons caster sugar
1 teaspoon finely grated
lemon zest
pinch of ground cloves
2 tablespoons marmalade
1 egg, lightly beaten
1 tablespoon granulated sugar
For the pastry
225g/8oz plain flour
25g/1oz self-raising flour
150g/5oz butter, chilled and
cubed
2 tablespoons caster sugar
4–5 tablespoons iced water
• Lightly grease a 23cm/9in pie plate.
• Peel, core and cut the apples into wedges. Put in a saucepan with the
sugar, lemon zest, cloves and 2 tablespoons water. Cover and cook over
a low heat for 8 minutes or until the apples are just tender, shaking the
pan occasionally. Drain and cool completely.
• To make the pastry, sift the flours into a bowl, and rub in the butter using
your fingertips, until the mixture resembles fine breadcrumbs. Stir in the
sugar, then make a well in the centre. Add almost all the iced water, and
mix with a pastry scraper or flat-bladed knife, using a cutting action,
until the mixture comes together. Gather together and lift out onto a
lightly floured work surface. Press into a ball and divide into two,
making one half a little bigger. Cover with cling film and refrigerate for
20 minutes.
• Preheat the oven to 200?C/400?F/Gas mark 6.
• Roll out the larger piece of pastry between two sheets of baking
parchment, and line the bottom and side of the pie plate. Using a small
sharp knife, trim away any excess pastry. Brush the marmalade over the
bottom of the pastry shell, and spoon in the apple mixture.
• Roll out the other pastry ball between the baking parchment until large
enough to cover the pie. Brush water around the rim of the pastry shell,
and put the pastry on the top. Pinch the edges to seal, and cut a couple
of short slits in the top to allow steam to escape.
• Brush the top of the pie with beaten egg, and sprinkle with the sugar,
Bake in the oven for 20 minutes, then reduce the oven temperature to
180?C/350?F/Gas mark 4 and bake for another 15–20 minutes until
golden. Serve hot with cream or vanilla ice cream.
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Apple pie
serves 6
ingredients
6 large cooking apples such as
Granny Smith
2 tablespoons caster sugar
1 teaspoon finely grated
lemon zest
pinch of ground cloves
2 tablespoons marmalade
1 egg, lightly beaten
1 tablespoon granulated sugar
For the pastry
225g/8oz plain flour
25g/1oz self-raising flour
150g/5oz butter, chilled and
cubed
2 tablespoons caster sugar
4–5 tablespoons iced water
• Lightly grease a 23cm/9in pie plate.
• Peel, core and cut the apples into wedges. Put in a saucepan with the
sugar, lemon zest, cloves and 2 tablespoons water. Cover and cook over
a low heat for 8 minutes or until the apples are just tender, shaking the
pan occasionally. Drain and cool completely.
• To make the pastry, sift the flours into a bowl, and rub in the butter using
your fingertips, until the mixture resembles fine breadcrumbs. Stir in the
sugar, then make a well in the centre. Add almost all the iced water, and
mix with a pastry scraper or flat-bladed knife, using a cutting action,
until the mixture comes together. Gather together and lift out onto a
lightly floured work surface. Press into a ball and divide into two,
making one half a little bigger. Cover with cling film and refrigerate for
20 minutes.
• Preheat the oven to 200?C/400?F/Gas mark 6.
• Roll out the larger piece of pastry between two sheets of baking
parchment, and line the bottom and side of the pie plate. Using a small
sharp knife, trim away any excess pastry. Brush the marmalade over the
bottom of the pastry shell, and spoon in the apple mixture.
• Roll out the other pastry ball between the baking parchment until large
enough to cover the pie. Brush water around the rim of the pastry shell,
and put the pastry on the top. Pinch the edges to seal, and cut a couple
of short slits in the top to allow steam to escape.
• Brush the top of the pie with beaten egg, and sprinkle with the sugar,
Bake in the oven for 20 minutes, then reduce the oven temperature to
180?C/350?F/Gas mark 4 and bake for another 15–20 minutes until
golden. Serve hot with cream or vanilla ice cream.
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Apple galettes
funny menu for you
Apple galettes
serves 8
ingredients
225g/8oz plain flour
350g/12oz butter, chopped,
125ml/4fl oz chilled water
8 cooking apples
175g/6oz caster sugar
• Put the flour and 225g/8oz of the butter in a bowl. Cut the butter into
the flour using two knives until it resembles large crumbs. Gradually add
the chilled water, stirring with a knife and pressing together until a rough
dough forms.
• Turn onto a lightly floured work surface and roll into a rectangle. The
dough is crumbly and hard to manage at this point. Fold the dough and
re-roll several times. Wrap the pastry in cling film and refrigerate for
30 minutes, then fold and re-roll a few more times. Wrap again in cling
film and refrigerate for another 30 minutes.
• Preheat the oven to 190?C/375?F/Gas mark 5. Roll the pastry until
3mm/1?2in thick. Cut into 8 x 10cm/4in rounds.
• Peel, core and slice the apples. Arrange in a spiral on the pastry.
Sprinkle well with the caster sugar, and dot with the remaining butter.
Bake on greased baking trays for 20–30 minutes until the pastry is crisp
and golden. Serve warm with cream or ice cream.
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Apple galettes
serves 8
ingredients
225g/8oz plain flour
350g/12oz butter, chopped,
125ml/4fl oz chilled water
8 cooking apples
175g/6oz caster sugar
• Put the flour and 225g/8oz of the butter in a bowl. Cut the butter into
the flour using two knives until it resembles large crumbs. Gradually add
the chilled water, stirring with a knife and pressing together until a rough
dough forms.
• Turn onto a lightly floured work surface and roll into a rectangle. The
dough is crumbly and hard to manage at this point. Fold the dough and
re-roll several times. Wrap the pastry in cling film and refrigerate for
30 minutes, then fold and re-roll a few more times. Wrap again in cling
film and refrigerate for another 30 minutes.
• Preheat the oven to 190?C/375?F/Gas mark 5. Roll the pastry until
3mm/1?2in thick. Cut into 8 x 10cm/4in rounds.
• Peel, core and slice the apples. Arrange in a spiral on the pastry.
Sprinkle well with the caster sugar, and dot with the remaining butter.
Bake on greased baking trays for 20–30 minutes until the pastry is crisp
and golden. Serve warm with cream or ice cream.
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Apple brownies
funny menu for you
Apple brownies
serves 12
ingredients
225g/8oz butter, softened
400g/14oz granulated sugar
2 eggs, well beaten
1 teaspoon vanilla essence
475g/1lb 1oz plain flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
3?4 teaspoon salt
500g/1lb 2oz baking apples,
peeled, cored and chopped
100g/4oz pecan nuts
icing sugar, to dust
• Preheat the oven to 180?C/
350?F/Gas mark 4. Grease a
23cm/9in square baking tin.
• In a large mixing bowl, cream the
butter, sugar, eggs and vanilla
essence using an electric mixer.
• Combine the flour, baking powder,
cinnamon and salt, then add to the
butter mixture. Mix until the flour is
moistened. Fold in the apples and
pecan nuts.
• Spread the mixture in the baking
tin, and bake in the oven for
45 minutes. Allow to cool in the tin
on a wire rack, then cut into
squares and dust with icing sugar.
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Apple brownies
serves 12
ingredients
225g/8oz butter, softened
400g/14oz granulated sugar
2 eggs, well beaten
1 teaspoon vanilla essence
475g/1lb 1oz plain flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
3?4 teaspoon salt
500g/1lb 2oz baking apples,
peeled, cored and chopped
100g/4oz pecan nuts
icing sugar, to dust
• Preheat the oven to 180?C/
350?F/Gas mark 4. Grease a
23cm/9in square baking tin.
• In a large mixing bowl, cream the
butter, sugar, eggs and vanilla
essence using an electric mixer.
• Combine the flour, baking powder,
cinnamon and salt, then add to the
butter mixture. Mix until the flour is
moistened. Fold in the apples and
pecan nuts.
• Spread the mixture in the baking
tin, and bake in the oven for
45 minutes. Allow to cool in the tin
on a wire rack, then cut into
squares and dust with icing sugar.
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Apple brown betty
funny menu for you
Apple brown betty
serves 4–6
ingredients
5 cooking apples, peeled, cored
and chopped
100g/4oz butter
90g/31?2oz Demerara or soft
brown sugar
finely grated zest of 1 lemon
1?2 teaspoon ground cinnamon
pinch of ground nutmeg
225g/8oz fresh breadcrumbs
• Preheat the oven to 180?C/350?F/Gas mark 4. Lightly grease a
1.2-litre/2pt ovenproof dish.
• Cook the apples with 15g/1?2oz of the butter, 15g/1?2oz of the sugar, the
lemon zest, cinnamon and nutmeg for 10–15 minutes until the apples
are soft enough to beat to a pur?e.
• Melt the remaining butter in a frying pan over a low heat, and add the
breadcrumbs and remaining sugar. Toss until the crumbs are coated, and
continue tossing while you fry the crumbs until they are golden brown.
• Spread one-third of the crumbs in the greased ovenproof dish, and add
half of the apple pur?e in an even layer. Add another third of the crumbs
and the remaining apple, then finish with a layer of crumbs. Bake in the
oven for 20 minutes or until crisp and golden on top. Serve hot, either
plain or with cream or ice cream.
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Apple brown betty
serves 4–6
ingredients
5 cooking apples, peeled, cored
and chopped
100g/4oz butter
90g/31?2oz Demerara or soft
brown sugar
finely grated zest of 1 lemon
1?2 teaspoon ground cinnamon
pinch of ground nutmeg
225g/8oz fresh breadcrumbs
• Preheat the oven to 180?C/350?F/Gas mark 4. Lightly grease a
1.2-litre/2pt ovenproof dish.
• Cook the apples with 15g/1?2oz of the butter, 15g/1?2oz of the sugar, the
lemon zest, cinnamon and nutmeg for 10–15 minutes until the apples
are soft enough to beat to a pur?e.
• Melt the remaining butter in a frying pan over a low heat, and add the
breadcrumbs and remaining sugar. Toss until the crumbs are coated, and
continue tossing while you fry the crumbs until they are golden brown.
• Spread one-third of the crumbs in the greased ovenproof dish, and add
half of the apple pur?e in an even layer. Add another third of the crumbs
and the remaining apple, then finish with a layer of crumbs. Bake in the
oven for 20 minutes or until crisp and golden on top. Serve hot, either
plain or with cream or ice cream.
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Apple & blackcurrant pancakes
funny menu for you
Apple & blackcurrant pancakes
serves 10
ingredients
100g/4oz plain wholemeal flour
300ml/10fl oz skimmed milk
1 egg, beaten
1 tablespoon sunflower oil
For the filling
450g/1lb cooking apples
225g/8oz blackcurrants
2 tablespoons water
25g/1oz Demerara sugar
• To make the pancake batter, put the flour in a mixing bowl and make a
well in the centre.
• Add a little of the milk with the egg and the oil. Beat the flour into the
liquid, then gradually beat in the rest of the milk, keeping the batter
smooth and free from lumps. Cover the batter and chill while you
prepare the filling.
• Quarter, peel and core the apples. Slice them into a pan and add the
blackcurrants and 2 tablespoons water. Cook over a gentle heat for
10–15 minutes until the fruit is soft. Stir in the sugar.
• Lightly grease a pan with a little sunflower oil. Heat and pour in about
2 tablespoons of the batter, swirl it around and cook for about 1 minute.
Flip the pancake over with a spatula or palette knife, and cook the other
side. Put on a sheet of kitchen paper, and keep hot while cooking the
remaining pancakes.
• To serve, fill the pancakes with the apple and blackcurrant mixture, and
roll them up. Serve hot.
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Apple & blackcurrant pancakes
serves 10
ingredients
100g/4oz plain wholemeal flour
300ml/10fl oz skimmed milk
1 egg, beaten
1 tablespoon sunflower oil
For the filling
450g/1lb cooking apples
225g/8oz blackcurrants
2 tablespoons water
25g/1oz Demerara sugar
• To make the pancake batter, put the flour in a mixing bowl and make a
well in the centre.
• Add a little of the milk with the egg and the oil. Beat the flour into the
liquid, then gradually beat in the rest of the milk, keeping the batter
smooth and free from lumps. Cover the batter and chill while you
prepare the filling.
• Quarter, peel and core the apples. Slice them into a pan and add the
blackcurrants and 2 tablespoons water. Cook over a gentle heat for
10–15 minutes until the fruit is soft. Stir in the sugar.
• Lightly grease a pan with a little sunflower oil. Heat and pour in about
2 tablespoons of the batter, swirl it around and cook for about 1 minute.
Flip the pancake over with a spatula or palette knife, and cook the other
side. Put on a sheet of kitchen paper, and keep hot while cooking the
remaining pancakes.
• To serve, fill the pancakes with the apple and blackcurrant mixture, and
roll them up. Serve hot.
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Apple & blackcurrant pancakes
funny menu for you
Apple & blackcurrant pancakes
serves 10
ingredients
100g/4oz plain wholemeal flour
300ml/10fl oz skimmed milk
1 egg, beaten
1 tablespoon sunflower oil
For the filling
450g/1lb cooking apples
225g/8oz blackcurrants
2 tablespoons water
25g/1oz Demerara sugar
• To make the pancake batter, put the flour in a mixing bowl and make a
well in the centre.
• Add a little of the milk with the egg and the oil. Beat the flour into the
liquid, then gradually beat in the rest of the milk, keeping the batter
smooth and free from lumps. Cover the batter and chill while you
prepare the filling.
• Quarter, peel and core the apples. Slice them into a pan and add the
blackcurrants and 2 tablespoons water. Cook over a gentle heat for
10–15 minutes until the fruit is soft. Stir in the sugar.
• Lightly grease a pan with a little sunflower oil. Heat and pour in about
2 tablespoons of the batter, swirl it around and cook for about 1 minute.
Flip the pancake over with a spatula or palette knife, and cook the other
side. Put on a sheet of kitchen paper, and keep hot while cooking the
remaining pancakes.
• To serve, fill the pancakes with the apple and blackcurrant mixture, and
roll them up. Serve hot.
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Apple & blackcurrant pancakes
serves 10
ingredients
100g/4oz plain wholemeal flour
300ml/10fl oz skimmed milk
1 egg, beaten
1 tablespoon sunflower oil
For the filling
450g/1lb cooking apples
225g/8oz blackcurrants
2 tablespoons water
25g/1oz Demerara sugar
• To make the pancake batter, put the flour in a mixing bowl and make a
well in the centre.
• Add a little of the milk with the egg and the oil. Beat the flour into the
liquid, then gradually beat in the rest of the milk, keeping the batter
smooth and free from lumps. Cover the batter and chill while you
prepare the filling.
• Quarter, peel and core the apples. Slice them into a pan and add the
blackcurrants and 2 tablespoons water. Cook over a gentle heat for
10–15 minutes until the fruit is soft. Stir in the sugar.
• Lightly grease a pan with a little sunflower oil. Heat and pour in about
2 tablespoons of the batter, swirl it around and cook for about 1 minute.
Flip the pancake over with a spatula or palette knife, and cook the other
side. Put on a sheet of kitchen paper, and keep hot while cooking the
remaining pancakes.
• To serve, fill the pancakes with the apple and blackcurrant mixture, and
roll them up. Serve hot.
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Ann's Brisket
menu for you
Ann's Brisket
3-4 lb beef brisket
Seasoned tenderizer
2-3 tbs flour
Salt and pepper
Coat brisket well with tenderizer. Wrap with 2 layers of heavy duty foil. Refrigerate overnight. Place in
Dutch oven, cover and cook 225 to 250 for 6 to 7 hours. You can cook it faster but it is juicier cooked
slow. Remove from foil and place on warm serving plate. Using the juice, flour, salt and pepper, make a
thin gravy. Pour gravy over brisket before serving.
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Ann's Brisket
3-4 lb beef brisket
Seasoned tenderizer
2-3 tbs flour
Salt and pepper
Coat brisket well with tenderizer. Wrap with 2 layers of heavy duty foil. Refrigerate overnight. Place in
Dutch oven, cover and cook 225 to 250 for 6 to 7 hours. You can cook it faster but it is juicier cooked
slow. Remove from foil and place on warm serving plate. Using the juice, flour, salt and pepper, make a
thin gravy. Pour gravy over brisket before serving.
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Almond friands
funny menu for you
Almond friands
serves 5
ingredients
150g/5oz butter
75g/3oz flaked almonds
50g/2oz plain flour
175g/6oz icing sugar, plus extra,
to dust
5 egg whites
• Preheat the oven to 210?C/425?F/Gas mark 7. Lightly grease ten
125ml/4fl oz friand tins.
• Melt the butter in a small saucepan over a medium heat, then cook
for 3–4 minutes until the butter turns a deep golden colour. Strain to
remove any residue. Remove from the heat and set aside to cool until
just lukewarm.
• Put the flaked almonds in a blender or food processor, and chop until
finely ground. Transfer to a b owl, and sift in the flour and icing sugar.
• Put the egg whites in a separate bowl, and lightly whisk with a fork until
just combined. Add the lukewarm butter to the flour mixture along with
the egg whites. Mix gently with a metal spoon until all the ingredients
are well combined.
• Spoon some mixture into each friand tin to fill to three-quarters of the
way up the side. Put the tins on a baking tray, and bake in the centre of
the oven for 10 minutes. Reduce the oven temperature to 180?C/350?F/
Gas mark 4, and bake for another 5 minutes. Remove and leave in the
tins for 5 minutes before turning out onto a wire rack to cool completely.
Dust with icing sugar before serving.
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Almond friands
serves 5
ingredients
150g/5oz butter
75g/3oz flaked almonds
50g/2oz plain flour
175g/6oz icing sugar, plus extra,
to dust
5 egg whites
• Preheat the oven to 210?C/425?F/Gas mark 7. Lightly grease ten
125ml/4fl oz friand tins.
• Melt the butter in a small saucepan over a medium heat, then cook
for 3–4 minutes until the butter turns a deep golden colour. Strain to
remove any residue. Remove from the heat and set aside to cool until
just lukewarm.
• Put the flaked almonds in a blender or food processor, and chop until
finely ground. Transfer to a b owl, and sift in the flour and icing sugar.
• Put the egg whites in a separate bowl, and lightly whisk with a fork until
just combined. Add the lukewarm butter to the flour mixture along with
the egg whites. Mix gently with a metal spoon until all the ingredients
are well combined.
• Spoon some mixture into each friand tin to fill to three-quarters of the
way up the side. Put the tins on a baking tray, and bake in the centre of
the oven for 10 minutes. Reduce the oven temperature to 180?C/350?F/
Gas mark 4, and bake for another 5 minutes. Remove and leave in the
tins for 5 minutes before turning out onto a wire rack to cool completely.
Dust with icing sugar before serving.
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Almond slices
funny menu for you
Almond slices
serves 8
ingredients
3 eggs
75g/3oz ground almonds
200g/7oz milk powder
200g/7oz granulated sugar
1?2 teaspoon saffron threads,
crumbled
100g/4oz butter
1 tablespoon flaked almonds
• Preheat the oven to 160?C/
325?F/Gas mark 3. Grease a
shallow 15cm/6in ovenproof dish.
• Beat the eggs together in a bowl
and set aside.
• Put the ground almonds, milk
powder, sugar and saffron in a
large mixing bowl, and stir well.
• Melt the butter in a small
saucepan. Pour the melted butter
over the dry ingredients, and mix
well until thoroughly combined.
• Add the beaten eggs to the
mixture, and mix well.
• Spread the mixture in the ovenproof
dish, and bake for 45 minutes. Cut
into slices, and decorate with the
flaked almonds. Serve hot or cold.
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Almond slices
serves 8
ingredients
3 eggs
75g/3oz ground almonds
200g/7oz milk powder
200g/7oz granulated sugar
1?2 teaspoon saffron threads,
crumbled
100g/4oz butter
1 tablespoon flaked almonds
• Preheat the oven to 160?C/
325?F/Gas mark 3. Grease a
shallow 15cm/6in ovenproof dish.
• Beat the eggs together in a bowl
and set aside.
• Put the ground almonds, milk
powder, sugar and saffron in a
large mixing bowl, and stir well.
• Melt the butter in a small
saucepan. Pour the melted butter
over the dry ingredients, and mix
well until thoroughly combined.
• Add the beaten eggs to the
mixture, and mix well.
• Spread the mixture in the ovenproof
dish, and bake for 45 minutes. Cut
into slices, and decorate with the
flaked almonds. Serve hot or cold.
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Almond cake
funny menu for you
Almond cake
serves 8
ingredients
175g/6oz almonds, blanched
grated zest of 1 lemon
3 eggs, lightly beaten
175g/6oz plain flour, sifted
175g/6oz butter
175g/6oz granulated sugar
• Preheat the oven to 170?C/325?F/Gas mark 3. Grease a 23cm/9in
tart tin.
• Using a large mortar and pestle, pound the almonds with the lemon zest.
Add the remaining ingredients gradually, pounding together to form a
thick paste. Spread the paste evenly into the tart tin, and bake in the
oven for 1 hour or until the cake is golden on top. Cool on a wire rack.
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Almond cake
serves 8
ingredients
175g/6oz almonds, blanched
grated zest of 1 lemon
3 eggs, lightly beaten
175g/6oz plain flour, sifted
175g/6oz butter
175g/6oz granulated sugar
• Preheat the oven to 170?C/325?F/Gas mark 3. Grease a 23cm/9in
tart tin.
• Using a large mortar and pestle, pound the almonds with the lemon zest.
Add the remaining ingredients gradually, pounding together to form a
thick paste. Spread the paste evenly into the tart tin, and bake in the
oven for 1 hour or until the cake is golden on top. Cool on a wire rack.
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Almond shortbread
funny menu for you
Almond shortbread
serves 8
ingredients
150g/5oz plain flour
75g/3oz ground almonds
175g/6oz butter
100g/4oz caster sugar, plus extra
for dusting
a few drops of almond essence
1 egg white, lightly beaten
50g/2oz flaked almonds
• Preheat the oven to 160?C/325?F/Gas mark 3. Lightly grease an
18 x 28cm/7 x 11in shallow baking tin.
• Combine the flour and ground almonds in a bowl. Cut the butter into
small pieces, and rub into the flour and almonds with your fingertips until
the mixture resembles breadcrumbs.
• Stir in the sugar and almond essence, then squeeze the mixture together
to form a dough. Put the dough in the prepared baking tin. Spread to
the edges by pressing it down with a metal spoon.
• Lightly brush the top of the dough with egg white, and sprinkle the flaked
almonds over. Bake for 30–35 minutes until lightly browned. Leave to
cool in the tin, then cut into individual biscuits. Dust with a little extra
sugar just before serving.
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Almond shortbread
serves 8
ingredients
150g/5oz plain flour
75g/3oz ground almonds
175g/6oz butter
100g/4oz caster sugar, plus extra
for dusting
a few drops of almond essence
1 egg white, lightly beaten
50g/2oz flaked almonds
• Preheat the oven to 160?C/325?F/Gas mark 3. Lightly grease an
18 x 28cm/7 x 11in shallow baking tin.
• Combine the flour and ground almonds in a bowl. Cut the butter into
small pieces, and rub into the flour and almonds with your fingertips until
the mixture resembles breadcrumbs.
• Stir in the sugar and almond essence, then squeeze the mixture together
to form a dough. Put the dough in the prepared baking tin. Spread to
the edges by pressing it down with a metal spoon.
• Lightly brush the top of the dough with egg white, and sprinkle the flaked
almonds over. Bake for 30–35 minutes until lightly browned. Leave to
cool in the tin, then cut into individual biscuits. Dust with a little extra
sugar just before serving.
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Alaskan blueberry coffee cake
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Alaskan blueberry coffee cake
serves 8
ingredients
350g/12oz plain flour
175g/6oz caster sugar
21?2 teaspoons baking powder
1 teaspoon salt
50ml/2fl oz vegetable oil
175ml/6fl oz milk
1 egg
250g/9oz blueberries
100g/4oz Demerara sugar
1?2 teaspoon ground cinnamon
50g/2oz butter
• Preheat the oven to 190?C/375?F/Gas mark 5. Grease a greased deep
20cm/8in round springform cake tin.
• In a medium bowl, blend together 250g/9oz of the flour with the sugar,
baking powder, salt, oil, milk, egg and 225g/8oz of the blueberries.
Using a wooden spoon, beat thoroughly for 30 seconds and spread the
mixture in the prepared cake tin.
• Combine the remaining flour, Demerara sugar, cinnamon and butter.
Sprinkle over the mixture, and top with the remaining berries.
• Bake in the oven for 30–40 minutes. Cool in the tin on a wire rack.
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Alaskan blueberry coffee cake
serves 8
ingredients
350g/12oz plain flour
175g/6oz caster sugar
21?2 teaspoons baking powder
1 teaspoon salt
50ml/2fl oz vegetable oil
175ml/6fl oz milk
1 egg
250g/9oz blueberries
100g/4oz Demerara sugar
1?2 teaspoon ground cinnamon
50g/2oz butter
• Preheat the oven to 190?C/375?F/Gas mark 5. Grease a greased deep
20cm/8in round springform cake tin.
• In a medium bowl, blend together 250g/9oz of the flour with the sugar,
baking powder, salt, oil, milk, egg and 225g/8oz of the blueberries.
Using a wooden spoon, beat thoroughly for 30 seconds and spread the
mixture in the prepared cake tin.
• Combine the remaining flour, Demerara sugar, cinnamon and butter.
Sprinkle over the mixture, and top with the remaining berries.
• Bake in the oven for 30–40 minutes. Cool in the tin on a wire rack.
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Omelet stuffed with brown sauce.
funny menu for you
Ingredient
Ingredients 4 eggs.
1 cup finely chopped chicken.
Large onion, cut into small squares ¼ cup.
¼ cup tomato, cut into small squares.
Beans, peas, ¼ cup.
½ cup tomato sauce.
2 tablespoons chili sauce.
In soy sauce 1 tablespoon white.
Sauce 1 Tbsp.
1 tablespoon sugar.
1 teaspoon cayenne pepper.
1 tablespoon minced ginger.
1 tablespoon oyster sauce.
5 tablespoons vegetable oil.
1 tablespoon Chinese wine.
It was a cool coriander leaves.
1 tablespoon fish sauce.How to do it.1. On the eggs and beat to combine 4 eggs with 2 sheets and set aside.2. Heat enough vegetable oil 2 tablespoons minced hot, add chicken, onions, tomatoes, peas and beans. Stir to combine.3. Season with fish sauce, sugar, 2 teaspoons cayenne pepper, stir well and taste. When the good taste to.4. The oil pan is hot, add the eggs, cream filling into a 2-fold in the egg ใseasg rectangular. The plate is heat enough oil to 2 tablespoons water.5. Add ginger, stir fry the onion. Add tomato sauce and white pepper in soy sauce, sugar, oyster sauce 1 teaspoon cayenne pepper.6. Stir well and taste. Chinese stir-fry taste good enough when I put together a down pour on the egg filling. Garnish with coriander leaves and beautiful.
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Ingredients 4 eggs.
1 cup finely chopped chicken.
Large onion, cut into small squares ¼ cup.
¼ cup tomato, cut into small squares.
Beans, peas, ¼ cup.
½ cup tomato sauce.
2 tablespoons chili sauce.
In soy sauce 1 tablespoon white.
Sauce 1 Tbsp.
1 tablespoon sugar.
1 teaspoon cayenne pepper.
1 tablespoon minced ginger.
1 tablespoon oyster sauce.
5 tablespoons vegetable oil.
1 tablespoon Chinese wine.
It was a cool coriander leaves.
1 tablespoon fish sauce.How to do it.1. On the eggs and beat to combine 4 eggs with 2 sheets and set aside.2. Heat enough vegetable oil 2 tablespoons minced hot, add chicken, onions, tomatoes, peas and beans. Stir to combine.3. Season with fish sauce, sugar, 2 teaspoons cayenne pepper, stir well and taste. When the good taste to.4. The oil pan is hot, add the eggs, cream filling into a 2-fold in the egg ใseasg rectangular. The plate is heat enough oil to 2 tablespoons water.5. Add ginger, stir fry the onion. Add tomato sauce and white pepper in soy sauce, sugar, oyster sauce 1 teaspoon cayenne pepper.6. Stir well and taste. Chinese stir-fry taste good enough when I put together a down pour on the egg filling. Garnish with coriander leaves and beautiful.
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Fried rice with Green Curry Seafood
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Fried rice with Green Curry Seafood
Ingredient and methods
1 cup rice to cool.Curry powder (Knorr SIZE 35 g) 1 tbsp.1 sweet pepper (Capsicum seeds out of the soi's).The basil to taste.2 tablespoons vegetable oil for stir-fry.3 of the shrimp (peeled washed sheep heads).Octopus 2 (washed, cut into pieces, and Chevron).A baby eggplant (sliced into thin pieces).Sauce, sugar (taste like).For one who served me.Heat wok and add oil. With squid and shrimp and stir.On squid and shrimp was well cooked. Add curry powder to.Stir to combine. Then add eggplant.Add rice and stir everything together, season and taste like.When done, add the basil. Road and pepper and stir to combine.Served with fried salted fish, or just as good.Fried green sea. Serve me.
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Fried rice with Green Curry Seafood
Ingredient and methods
1 cup rice to cool.Curry powder (Knorr SIZE 35 g) 1 tbsp.1 sweet pepper (Capsicum seeds out of the soi's).The basil to taste.2 tablespoons vegetable oil for stir-fry.3 of the shrimp (peeled washed sheep heads).Octopus 2 (washed, cut into pieces, and Chevron).A baby eggplant (sliced into thin pieces).Sauce, sugar (taste like).For one who served me.Heat wok and add oil. With squid and shrimp and stir.On squid and shrimp was well cooked. Add curry powder to.Stir to combine. Then add eggplant.Add rice and stir everything together, season and taste like.When done, add the basil. Road and pepper and stir to combine.Served with fried salted fish, or just as good.Fried green sea. Serve me.
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Minced meat noodles
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Minced meat noodles.
Garnish.
The noodles are 300 grams.
1 cup coarsely chopped beef.
Lettuce, sliced 2 stalks short.
Onion, cut into small pieces 1/2 cup.
Tomatoes, cut into small pieces 1/2 cup.
Mushroom or mushrooms, sliced 1/2 cup.
1 tablespoon cornstarch.
1 teaspoon cayenne pepper.
Sugar 2 tsp.
Dark soy sauce 2 tsp.
Soya sauce 1 tbsp.
Oyster sauce 1/2 tbsp.
1 cup broth.
Vegetable oil for stir-fry.How do1. The wok, add oil. Put the noodles into the stir-fried black soy hot enough to scoop up all over.2. Heat oil in a wok, add 1 tablespoon of minced meat with onions, tomatoes, while the mushroom soup, flavored with soy sauce, sugar, white flour, add enough boiling water over the oyster people off.3. By lettuce on a plate. Add noodles and stir-fry sauce, topped with minced meat and fry it. Sprinkle with pepper. Serve with orange juice, cayenne pepper Prikdag.
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Minced meat noodles.
Garnish.
The noodles are 300 grams.
1 cup coarsely chopped beef.
Lettuce, sliced 2 stalks short.
Onion, cut into small pieces 1/2 cup.
Tomatoes, cut into small pieces 1/2 cup.
Mushroom or mushrooms, sliced 1/2 cup.
1 tablespoon cornstarch.
1 teaspoon cayenne pepper.
Sugar 2 tsp.
Dark soy sauce 2 tsp.
Soya sauce 1 tbsp.
Oyster sauce 1/2 tbsp.
1 cup broth.
Vegetable oil for stir-fry.How do1. The wok, add oil. Put the noodles into the stir-fried black soy hot enough to scoop up all over.2. Heat oil in a wok, add 1 tablespoon of minced meat with onions, tomatoes, while the mushroom soup, flavored with soy sauce, sugar, white flour, add enough boiling water over the oyster people off.3. By lettuce on a plate. Add noodles and stir-fry sauce, topped with minced meat and fry it. Sprinkle with pepper. Serve with orange juice, cayenne pepper Prikdag.
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Chicken Lo Mein
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Chicken Lo Mein
Lo mein is a Chinese dish of boiled noodles combined
with various stir-fried ingredients, such as chicken and
vegetables. The cooked noodles are tossed with the stirfried
ingredients at the last minute to heat and coat all of
the ingredients with the stir-fry sauce.
Ingredients
1 package Chinese egg
noodles
1 tablespoon dark sesame oil
8 bok choy leaves
2 boneless chicken breasts
1⁄4 cup soy sauce
2 teaspoons cornstarch
1 teaspoon water
1⁄4 cup low-sodium chicken broth
2 tablespoons oyster sauce
1⁄2 teaspoon sugar
3 tablespoons peanut oil
1 cup frozen sliced carrots,
thawed
Steps
1. Bring a large pot of water to a boil. Carefully add the noodles
to the boiling water, stirring with wooden spoon to
separate. Cook for about 2 minutes, stirring several times,
until they are firm but cooked through.
2. Using oven mitts, ask an adult to drain the noodles into a
colander. Put the noodles back into the pot and toss with
the sesame oil. Set aside.
3. Wash the bok choy and pat dry with paper towels. On a
cutting board, slice the bok choy across the ribs into
1⁄4-inch slices.
4. On a cutting board, cut the chicken into 1-inch pieces.
5. Mix the soy sauce, cornstarch, and water together in a
medium bowl.
6. Add the chicken to the soy sauce mixture and coat well.
7. In a small bowl, whisk the chicken broth, oyster sauce, and
sugar together. Set aside. You will use this toward the end
of the stir-fry.
8. Heat 1 tablespoon of peanut oil on medium-high heat in
the wok or heavy frying pan. Add the bok choy and carrots.
Cover and cook for about 3 minutes until the bok
choy has wilted. Remove with a slotted spoon and place
into a large serving bowl.
9. Heat another tablespoon of peanut oil on medium-high
heat in the wok. Stir-fry the chicken pieces for about 5 minutes
until cooked through. Remove from the wok. Add to
the serving bowl and toss.
10. Heat the remaining 1 tablespoon of peanut oil on mediumhigh
heat. Add the cooked noodles and stir-fry until they
are heated.
11. Stir in the vegetables and chicken. Add the oyster sauce
mixture, cover, and cook for 2 minutes.
12. Return to the serving bowl and serve.
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Chicken Lo Mein
Lo mein is a Chinese dish of boiled noodles combined
with various stir-fried ingredients, such as chicken and
vegetables. The cooked noodles are tossed with the stirfried
ingredients at the last minute to heat and coat all of
the ingredients with the stir-fry sauce.
Ingredients
1 package Chinese egg
noodles
1 tablespoon dark sesame oil
8 bok choy leaves
2 boneless chicken breasts
1⁄4 cup soy sauce
2 teaspoons cornstarch
1 teaspoon water
1⁄4 cup low-sodium chicken broth
2 tablespoons oyster sauce
1⁄2 teaspoon sugar
3 tablespoons peanut oil
1 cup frozen sliced carrots,
thawed
Steps
1. Bring a large pot of water to a boil. Carefully add the noodles
to the boiling water, stirring with wooden spoon to
separate. Cook for about 2 minutes, stirring several times,
until they are firm but cooked through.
2. Using oven mitts, ask an adult to drain the noodles into a
colander. Put the noodles back into the pot and toss with
the sesame oil. Set aside.
3. Wash the bok choy and pat dry with paper towels. On a
cutting board, slice the bok choy across the ribs into
1⁄4-inch slices.
4. On a cutting board, cut the chicken into 1-inch pieces.
5. Mix the soy sauce, cornstarch, and water together in a
medium bowl.
6. Add the chicken to the soy sauce mixture and coat well.
7. In a small bowl, whisk the chicken broth, oyster sauce, and
sugar together. Set aside. You will use this toward the end
of the stir-fry.
8. Heat 1 tablespoon of peanut oil on medium-high heat in
the wok or heavy frying pan. Add the bok choy and carrots.
Cover and cook for about 3 minutes until the bok
choy has wilted. Remove with a slotted spoon and place
into a large serving bowl.
9. Heat another tablespoon of peanut oil on medium-high
heat in the wok. Stir-fry the chicken pieces for about 5 minutes
until cooked through. Remove from the wok. Add to
the serving bowl and toss.
10. Heat the remaining 1 tablespoon of peanut oil on mediumhigh
heat. Add the cooked noodles and stir-fry until they
are heated.
11. Stir in the vegetables and chicken. Add the oyster sauce
mixture, cover, and cook for 2 minutes.
12. Return to the serving bowl and serve.
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Sichuan-Style Beef Stir-Fry with Rice
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Sichuan-Style Beef Stir-Fry with Rice
Each region of China has its own special dishes. Sichuan
is the province in south-central China known for its spicy
food. Sichuan cooks prefer strong flavorings, such as garlic
and chiles, as well as hot spices such as Sichuan pepper.
Sichuan peppercorns are the dried berries of a native
plant.
Ingredients
3⁄4 cup dry long-grain white rice
4 scallions
6 button mushrooms
1 red pepper
1⁄3 cup teriyaki sauce
1⁄2 cup beef broth
3 tablespoons Sichuan sauce
2 tablespoons cornstarch
1 pound skirt steak
1⁄2 teaspoon salt
1⁄4 teaspoon pepper
2 tablespoons peanut oil
2 cups frozen broccoli florets,
thawed
2 cups frozen snow peas,
thawed
1 14-ounce can baby corn
Steps
1. Cook the rice in a medium saucepan according to package
directions. Leave in covered saucepan to keep warm.
2. Wash the scallions, mushrooms, and red pepper. Pat dry
with paper towels.
3. Using a cutting board, cut the roots off the scallions and
cut the stems off the mushrooms. Cut the scallions and
mushrooms into 1⁄4-inch slices. Slice only the lower third of
the scallions’ green tops next to the white root end.
4. On a cutting board, cut the red pepper in half. Remove
and discard the stem, seeds, and ribs. Cut the pepper into
strips, then dice.
5. In a small bowl, whisk the teriyaki sauce, beef broth,
Sichuan sauce, and cornstarch together.
6. Using a cutting board, slice the skirt steak diagonally into
1⁄4-inch strips. Sprinkle with salt and pepper.
7. In a wok or heavy frying pan, heat the peanut oil over
medium-high heat for 2 minutes. Add the steak and use the
wooden spoon to stir-fry for about 3 minutes or until
browned. Remove the steak with a slotted spoon.
8. Add the scallions, mushrooms, and red pepper. Stir-fry for
2 to 3 minutes.
9. Open the can of baby corn and drain in a colander. Add
the baby corn, broccoli, and snow peas to the wok.
Continue to stir-fry for 2 to 3 minutes.
10. Place the steak back in the wok.
11. Stir the teriyaki sauce mixture into the wok. When the liquids
thicken and the vegetables are coated with a thin
glaze, turn off the wok.
12. Place the rice in a large bowl and pour the stir-fry over the
rice. Serve.
Time
40 minutes
Tools
measuring cups
measuring spoons
medium saucepan with lid
paper towels
cutting board
paring knife
small bowl
whisk
wok or heavy skillet
wooden spoon
can opener
slotted spoon
colander
large bowl
Makes
6 servings
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Sichuan-Style Beef Stir-Fry with Rice
Each region of China has its own special dishes. Sichuan
is the province in south-central China known for its spicy
food. Sichuan cooks prefer strong flavorings, such as garlic
and chiles, as well as hot spices such as Sichuan pepper.
Sichuan peppercorns are the dried berries of a native
plant.
Ingredients
3⁄4 cup dry long-grain white rice
4 scallions
6 button mushrooms
1 red pepper
1⁄3 cup teriyaki sauce
1⁄2 cup beef broth
3 tablespoons Sichuan sauce
2 tablespoons cornstarch
1 pound skirt steak
1⁄2 teaspoon salt
1⁄4 teaspoon pepper
2 tablespoons peanut oil
2 cups frozen broccoli florets,
thawed
2 cups frozen snow peas,
thawed
1 14-ounce can baby corn
Steps
1. Cook the rice in a medium saucepan according to package
directions. Leave in covered saucepan to keep warm.
2. Wash the scallions, mushrooms, and red pepper. Pat dry
with paper towels.
3. Using a cutting board, cut the roots off the scallions and
cut the stems off the mushrooms. Cut the scallions and
mushrooms into 1⁄4-inch slices. Slice only the lower third of
the scallions’ green tops next to the white root end.
4. On a cutting board, cut the red pepper in half. Remove
and discard the stem, seeds, and ribs. Cut the pepper into
strips, then dice.
5. In a small bowl, whisk the teriyaki sauce, beef broth,
Sichuan sauce, and cornstarch together.
6. Using a cutting board, slice the skirt steak diagonally into
1⁄4-inch strips. Sprinkle with salt and pepper.
7. In a wok or heavy frying pan, heat the peanut oil over
medium-high heat for 2 minutes. Add the steak and use the
wooden spoon to stir-fry for about 3 minutes or until
browned. Remove the steak with a slotted spoon.
8. Add the scallions, mushrooms, and red pepper. Stir-fry for
2 to 3 minutes.
9. Open the can of baby corn and drain in a colander. Add
the baby corn, broccoli, and snow peas to the wok.
Continue to stir-fry for 2 to 3 minutes.
10. Place the steak back in the wok.
11. Stir the teriyaki sauce mixture into the wok. When the liquids
thicken and the vegetables are coated with a thin
glaze, turn off the wok.
12. Place the rice in a large bowl and pour the stir-fry over the
rice. Serve.
Time
40 minutes
Tools
measuring cups
measuring spoons
medium saucepan with lid
paper towels
cutting board
paring knife
small bowl
whisk
wok or heavy skillet
wooden spoon
can opener
slotted spoon
colander
large bowl
Makes
6 servings
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Ginger-Scented Fruits with Orange Sorbet
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Ginger-Scented Fruits with Orange Sorbet
The Chinese brought with them a love for exotic fruits,
such as litchis and mandarin oranges, that grow in their
country. Americans have taken some of these fruits and
created new dishes like this one.
Ingredients
1 15-ounce can litchis
1 10-ounce can mandarin
oranges
1 star fruit
1 kiwi
1 lime
1 pint orange sorbet
1 tablespoon chopped
crystallized ginger
Steps
1. Drain the litchis and mandarin oranges and set aside.
2. Wash and pat dry the star fruit and lime with paper towels.
3. On a cutting board, slice the star fruit (the peel is edible).
4. Peel and slice the kiwi.
5. On a piece of waxed paper, use a grater or a zester to
remove 1 teaspoon of zest from the lime. Zest is the colored,
outermost layer of skin that has the flavor of the fruit. Do not
remove the white part of the skin—it has a bitter taste.
6. Scoop the orange sorbet onto 4 dessert plates. Arrange the
litchis, oranges, star fruit, and kiwi on each plate around the
sorbet.
7. Sprinkle the lime zest and ginger on top of each plate as a
garnish and serve immediately.
Time
15 minutes
Tools
measuring spoons
can opener
paper towels
cutting board
paring knife
vegetable peeler
waxed paper
zester or grater
scoop
4 dessert plates
Makes
4 servings
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Ginger-Scented Fruits with Orange Sorbet
The Chinese brought with them a love for exotic fruits,
such as litchis and mandarin oranges, that grow in their
country. Americans have taken some of these fruits and
created new dishes like this one.
Ingredients
1 15-ounce can litchis
1 10-ounce can mandarin
oranges
1 star fruit
1 kiwi
1 lime
1 pint orange sorbet
1 tablespoon chopped
crystallized ginger
Steps
1. Drain the litchis and mandarin oranges and set aside.
2. Wash and pat dry the star fruit and lime with paper towels.
3. On a cutting board, slice the star fruit (the peel is edible).
4. Peel and slice the kiwi.
5. On a piece of waxed paper, use a grater or a zester to
remove 1 teaspoon of zest from the lime. Zest is the colored,
outermost layer of skin that has the flavor of the fruit. Do not
remove the white part of the skin—it has a bitter taste.
6. Scoop the orange sorbet onto 4 dessert plates. Arrange the
litchis, oranges, star fruit, and kiwi on each plate around the
sorbet.
7. Sprinkle the lime zest and ginger on top of each plate as a
garnish and serve immediately.
Time
15 minutes
Tools
measuring spoons
can opener
paper towels
cutting board
paring knife
vegetable peeler
waxed paper
zester or grater
scoop
4 dessert plates
Makes
4 servings
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CHRISTMAS - PINEAPPLE CHEESE BALL
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CHRISTMAS - PINEAPPLE CHEESE BALL
serves 6
2 (8 oz.) pkgs. of cream cheese
1 (8 1/2 oz.) can of crushed pineapple, drained
2 cups of chopped pecans
1/4 cup of chopped green pepper or 1/4 cup of chopped pimiento
2 tablespoons of finely chopped onion
1/2 teaspoon of seasoned salt
Beat softened cheese with a fork. Stir in well drained pineapple, 1 cup pecans, pepper or
pimiento, onion and salt. Shape into 1 or 2 balls and roll in remaining pecans. Wrap and
store in refrigerator for 24 hours. Serve with assorted crackers.
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CHRISTMAS - PINEAPPLE CHEESE BALL
serves 6
2 (8 oz.) pkgs. of cream cheese
1 (8 1/2 oz.) can of crushed pineapple, drained
2 cups of chopped pecans
1/4 cup of chopped green pepper or 1/4 cup of chopped pimiento
2 tablespoons of finely chopped onion
1/2 teaspoon of seasoned salt
Beat softened cheese with a fork. Stir in well drained pineapple, 1 cup pecans, pepper or
pimiento, onion and salt. Shape into 1 or 2 balls and roll in remaining pecans. Wrap and
store in refrigerator for 24 hours. Serve with assorted crackers.
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Baked Oysters with Bleu Cheese
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Baked Oysters with Bleu Cheese
1/2 pound peeled young potatoes
4 tablespoons milk
4 tablespoons olive oil
2 tablespoons chopped flat−leaf parsley
2 dozen plump, fresh oysters
Salt and pepper, to taste
2 egg yolks
4 tablespoon dry white wine
2/3 cup cream
3 ounces crumbled bleu cheese
Cook the potatoes in salted, boiling water until tender. Drain well, and mash (using a fork) together
with the milk, olive oil, and parsley.
Open the oysters, separate the bodies from the shell, keep the juice and set aside. Throw away the top
shell, and wash the bottom shell thoroughly.
Beat the egg yolks together with the wine, and put in a double boiler to cook until the mixture doubles
in volume, continuing to beat during cooking.
In another pan, mix together the cream and the Bleu cheese. Bring to a boil for 2 to 3 minutes, then
remove from heat. Add the oyster juice, and fold this mixture gently into the egg yolks.
To serve, fill the oyster shells with the mashed potatoes. Put the oysters on top, and cover with the
sauce. Put them under the grill for 5 minute so that the mixture becomes golden brown.
Serve hot.
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Baked Oysters with Bleu Cheese
1/2 pound peeled young potatoes
4 tablespoons milk
4 tablespoons olive oil
2 tablespoons chopped flat−leaf parsley
2 dozen plump, fresh oysters
Salt and pepper, to taste
2 egg yolks
4 tablespoon dry white wine
2/3 cup cream
3 ounces crumbled bleu cheese
Cook the potatoes in salted, boiling water until tender. Drain well, and mash (using a fork) together
with the milk, olive oil, and parsley.
Open the oysters, separate the bodies from the shell, keep the juice and set aside. Throw away the top
shell, and wash the bottom shell thoroughly.
Beat the egg yolks together with the wine, and put in a double boiler to cook until the mixture doubles
in volume, continuing to beat during cooking.
In another pan, mix together the cream and the Bleu cheese. Bring to a boil for 2 to 3 minutes, then
remove from heat. Add the oyster juice, and fold this mixture gently into the egg yolks.
To serve, fill the oyster shells with the mashed potatoes. Put the oysters on top, and cover with the
sauce. Put them under the grill for 5 minute so that the mixture becomes golden brown.
Serve hot.
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Baked Scallops with Garlic Sauce
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Baked Scallops with Garlic Sauce
1 1/2 pounds bay scallops, cut in halves
3 cloves garlic, mashed
1/4 cup (1/2 stick) margarine, melted
10 firm white mushrooms, sliced
Light dash of onion salt
Dash of freshly grated pepper
1/3 cup seasoned bread crumbs
1 teaspoon finely minced fresh parsley
Wipe scallops with damp paper towel. Mash garlic cloves and add to margarine; stir well to blend.
Keep warm. Pour a little of the melted garlic sauce into the bottom of a baking dish; add the
mushrooms and season. Place the scallops on top of the mushrooms. Reserve 1 tablespoon garlic sauce
and drizzle the rest on scallops. Sprinkle with bread crumbs, parsley and reserved garlic sauce. Bake
in preheated 375 degrees F oven until the top is nicely browned and bubbly hot.
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Baked Scallops with Garlic Sauce
1 1/2 pounds bay scallops, cut in halves
3 cloves garlic, mashed
1/4 cup (1/2 stick) margarine, melted
10 firm white mushrooms, sliced
Light dash of onion salt
Dash of freshly grated pepper
1/3 cup seasoned bread crumbs
1 teaspoon finely minced fresh parsley
Wipe scallops with damp paper towel. Mash garlic cloves and add to margarine; stir well to blend.
Keep warm. Pour a little of the melted garlic sauce into the bottom of a baking dish; add the
mushrooms and season. Place the scallops on top of the mushrooms. Reserve 1 tablespoon garlic sauce
and drizzle the rest on scallops. Sprinkle with bread crumbs, parsley and reserved garlic sauce. Bake
in preheated 375 degrees F oven until the top is nicely browned and bubbly hot.
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Baked Stuffed Shrimp
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Baked Stuffed Shrimp
16 (12−20 count) large shrimp
1 1/2 sleeves Ritz crackers, crushed
1/2 pound butter, melted
1 tablespoon horseradish
1 tablespoon Worcestershire sauce
Dash of Tabasco sauce
Dash of garlic salt
Lemon
Shell and devein shrimp. Set shrimp out on greased cookie sheet. Mix together crushed crackers,
butter, horseradish, Worcestershire sauce, Tabasco and garlic salt. Cover shrimp with stuffing. Bake
at 400 degrees F for 15 minutes.
Serve with lemon wedges.
Baked Stuffed Shrimp
16 (12−20 count) large shrimp
1 1/2 sleeves Ritz crackers, crushed
1/2 pound butter, melted
1 tablespoon horseradish
1 tablespoon Worcestershire sauce
Dash of Tabasco sauce
Dash of garlic salt
Lemon
Shell and devein shrimp. Set shrimp out on greased cookie sheet. Mix together crushed crackers,
butter, horseradish, Worcestershire sauce, Tabasco and garlic salt. Cover shrimp with stuffing. Bake
at 400 degrees F for 15 minutes.
Serve with lemon wedges.
Fried Egg salad
funny menu for you
Fried Egg salad
Garnish.
Fried Egg 5.
Onion 1/2 cup.
Paprika 10 tablets.
2 tablespoons lemon juice.
2 tablespoons fish sauce.
2 tablespoons sugar.
Shredded carrots 1/2 cup.
2 stalks celery, cut the pieces.
How do
1. Fried, deep-fried, cut into short pieces.
2. For a spicy chili sauce, sugar, lemon juice, mix lightly pounded.
3. A combination of everything. Mix to combine more according to taste.
4. Time served. Followed by lettuce. Or eat it with rice.
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Fried Egg salad
Garnish.
Fried Egg 5.
Onion 1/2 cup.
Paprika 10 tablets.
2 tablespoons lemon juice.
2 tablespoons fish sauce.
2 tablespoons sugar.
Shredded carrots 1/2 cup.
2 stalks celery, cut the pieces.
How do
1. Fried, deep-fried, cut into short pieces.
2. For a spicy chili sauce, sugar, lemon juice, mix lightly pounded.
3. A combination of everything. Mix to combine more according to taste.
4. Time served. Followed by lettuce. Or eat it with rice.
View over 5,000 menus at http://www.menu-for-you.com
New England Christmas Cookies
funny menu for you
New England Christmas Cookies
3/4 cup of melted shortening
3/4 cup of melted butter
1 cup of brown sugar
1 cup of white sugar
1 teaspoon of cinnamon
1 cup of sliced blanched almonds
3 eggs, beaten
1 teaspoon of salt
3 1/2 cups of flour
1 1/2 teaspoons of soda
Cream sugar and melted ingredients. Beat eggs and add to creamed mixture. Sift
together all dry ingredients and beat into dough. Stir in almonds. Form dough into
small rol s and wrap in wax paper. Refrigerate overnight. Slice thin and bake at 350
degrees for 8 to 10 minutes. DO NOT OVERBAKE.
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New England Christmas Cookies
3/4 cup of melted shortening
3/4 cup of melted butter
1 cup of brown sugar
1 cup of white sugar
1 teaspoon of cinnamon
1 cup of sliced blanched almonds
3 eggs, beaten
1 teaspoon of salt
3 1/2 cups of flour
1 1/2 teaspoons of soda
Cream sugar and melted ingredients. Beat eggs and add to creamed mixture. Sift
together all dry ingredients and beat into dough. Stir in almonds. Form dough into
small rol s and wrap in wax paper. Refrigerate overnight. Slice thin and bake at 350
degrees for 8 to 10 minutes. DO NOT OVERBAKE.
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Top 10 Weird Fruit You've Probably Never Heard of
From jackfruit to the african horned cucumber we countdown 10 Weird Fruit You’ve Probably Never Heard of.
10. Durian
We start off our list with Durian, which is regarded by many people in southeast Asia as “the king of fruit”. Weighing up to 7 pounds, the edible flesh of the durian emits a distinctive odor which some people have compared to raw sewage or rotten onions. The smell is so bad, the fruit has been banned from certain hotels and on public transportation in some areas. Even with a smell that could clear a room, the Durian is a delightful delicacy in many countries.
9. Jackfruit
The Largest tree-borne fruit in the world, jackfruit can weigh as much as 80 pounds. Originating in the southwestern rain forests of India the jack fruit tree is best suited to tropical lowlands. People have described the taste as similar to chicken, and is said to be an ideal meat substitute for vegetarians.
8. Ackee
The National fruit of Jamaica ackee is a popular ingredient in various Caribbean cuisines. Even though the food is fairly popular, it’s seen as a mixed blessing as it can cause Jamaican Vomiting Sickness. Unripe ackee contains a poison called hypoglyclin which is toxic when ingested, so it’s very important to wait until the fruit is ripe before it’s consumed.
7. African Horned Cucumber
Sometimes called the blow fish fruit the African horned cucumber tastes like a cross between a cucumber and zucchini. The ripe fruit has a yellow-orange skin and lime green jelly like interior. It’s rich in both vitamin C and fiber, and despite the fruit’s colorful appearance, it’s not generally found in any western cuisine.
6. Jabuticaba
This grape-like fruit is native to Southeastern Brazil and can be eaten raw or used to make jellies, juice or wine. The fruit is unusual in that it appears to grow right out of the bark of it’s tree, making the tree look like the trees covered in purple warts or pimples. Several potent antioxidant and anti-inflammatory compounds have been found in the berry which is also being researched for anti cancer compounds.
5. Physalis
Encased in a lantern-like husk, these fruit share a relation to the tomato. Sometimes called Cape Gooseberry, they can be eaten raw and are most commonly used in salads or used in pie filling. Physalis are also used in Chinese medicine, and are used as a remedy for coughs, fever, and sore throat. The fruit contains twice the amount of Vitamin C than a lemon, and is said to have a sweeter taste than a tomatillo.
4. Rambutan
This exotic fruit is native to malaysia and other regions of tropical southeast asia. The name rambutan is derived from the malay word for hair, which is a reference to it’s hairy exterior. Once opened, the fruit inside can be easily popped out, and has a taste similar to a grape. Full of antioxidants and Vitamin C, the Rambutan is considered a special treat in several parts of the world.
3. Langsat
Another fruit most often found in Southeast Asia , Langsat are small, translucent and about the size of a golf ball. The trees don’t bear fruit until they’re about 12-15 years old, but once they do they’re capable of producing over 220 pounds a year. People have compared the sweetness of the langsat to that of a banana, and the bitterness to a grapefruit.
2. Mangosteen
The sweet and citrusy flesh of the mangosteen is so prized that it’s said Queen Victoria offered a reward of 100 pounds sterling to anyone who could bring her a fresh one. Protected by a hard shell, the fruit must be split with a knife and cracked open before it can be enjoyed. With a hefty price tag, Mangosteen have been imported to the US and sold to luxury hotels and markets for $45 dollars per pound.
1. Cherimoya
Native to Ecuador, Colombia and Peru Cherimoya have been called the most delicious fruit known to man. The flavor is described as a cross between a banana and pineapple, and some have said the taste is similar to bubblegum. Even though the Cherimoya was once reserved for Incan royalty, you can find them in specialty markets between January through April, and even though they’re pricey they’re said to be worth every penny.
13 CRAZY FRUITS YOU'RE NEVER HEARD OF
120 STRANGE FRUIT AROUND THE WORLD
12 MOST EXPENSIVE FRUITS IN THE WORLD
Raspberry mousse
funny menu for you
Raspberry mousse
serves 4
ingredients
3 teaspoons powdered gelatine
225g/8oz vanilla yogurt
400g/14oz fromage frais
4 egg whites
300g/11oz fresh raspberries,
mashed
• Put 1 tablespoon hot water in a
small heatproof bowl, sprinkle the
gelatine over the top and leave
until spongy. Bring a small pan of
water to the boil, remove from the
heat and put the bowl into the pan.
The water should come halfway
up the side of the bowl. Stir the
gelatine until dissolved.
• In a large bowl, stir the vanilla
yogurt and fromage frais together
to combine, then add the cooled
gelatine and mix well.
• Using an electric beater, beat the
egg whites until stiff peaks form,
then fold through the yogurt
mixture until just combined.
• Gently fold the raspberries through
the mixture. Chill for several hours
before serving.
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Raspberry mousse
serves 4
ingredients
3 teaspoons powdered gelatine
225g/8oz vanilla yogurt
400g/14oz fromage frais
4 egg whites
300g/11oz fresh raspberries,
mashed
• Put 1 tablespoon hot water in a
small heatproof bowl, sprinkle the
gelatine over the top and leave
until spongy. Bring a small pan of
water to the boil, remove from the
heat and put the bowl into the pan.
The water should come halfway
up the side of the bowl. Stir the
gelatine until dissolved.
• In a large bowl, stir the vanilla
yogurt and fromage frais together
to combine, then add the cooled
gelatine and mix well.
• Using an electric beater, beat the
egg whites until stiff peaks form,
then fold through the yogurt
mixture until just combined.
• Gently fold the raspberries through
the mixture. Chill for several hours
before serving.
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Tofu berry brûlée
funny menu for you
serves 4
ingredients
300g/11oz silken tofu
25g/1oz icing sugar
225g/8oz red berries, such as
strawberries, raspberries and
redcurrants
75g/3oz Demerara sugar
• Mix the tofu and icing sugar in a
blender, and purée until smooth.
• Stir in the fruits, then spoon into a
900ml/11⁄2pt ovenproof dish.
Flatten the top.
• Sprinkle the top with enough
demerara sugar to cover evenly.
Place under a very hot grill until
the sugar melts and caramelizes.
Chill before serving.
View over 5,000 menus at http://www.menu-for-you.com
serves 4
ingredients
300g/11oz silken tofu
25g/1oz icing sugar
225g/8oz red berries, such as
strawberries, raspberries and
redcurrants
75g/3oz Demerara sugar
• Mix the tofu and icing sugar in a
blender, and purée until smooth.
• Stir in the fruits, then spoon into a
900ml/11⁄2pt ovenproof dish.
Flatten the top.
• Sprinkle the top with enough
demerara sugar to cover evenly.
Place under a very hot grill until
the sugar melts and caramelizes.
Chill before serving.
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Muscat grape frappé
funny menu for you
Muscat grape frappé
serves 4
ingredients
1⁄2 bottle Muscat wine
450g/1lb Muscat grapes
• Pour the wine into a stainless-steel
baking tray, add 150ml/5fl oz
water and freeze for 3 hours or
until completely solid.
• Scrape the frozen wine with a
tablespoon to make a fine ice.
Combine the grapes with the ice,
and spoon into four shallow
glasses. Serve immediately.
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Muscat grape frappé
serves 4
ingredients
1⁄2 bottle Muscat wine
450g/1lb Muscat grapes
• Pour the wine into a stainless-steel
baking tray, add 150ml/5fl oz
water and freeze for 3 hours or
until completely solid.
• Scrape the frozen wine with a
tablespoon to make a fine ice.
Combine the grapes with the ice,
and spoon into four shallow
glasses. Serve immediately.
View over 5,000 menus at http://www.menu-for-you.com
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