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Statistics |
| Unique Visitors: 0 |
| Total Unique Visitors: 226726 |
| Visitors Out: 516 |
| Total Visitors Out: 5169 |
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| CHERRY PUDDING |
| 2009-10-13 03:40:00 |
450 grams cherries1 liter water7 tablespoons sugar5 tablespoons raisins450 grams cottage cheese, sieved2 egg yolks25 grams vanilla sugar1 tablespoon cornflour6 tablespoons milk4 egg whitesSaltMethod-Wash and stone the cherries.-Bring the water to the boil with 5 tablespoons of the sugar, tip in the cherries, boil for 5 minutes and then drain.-Wash the raisins well in hot water, then drain them.-Beat the cottage cheese with the egg yolks, remaining sugar and the vanilla sugar.-Dissolve the cornflour in the milk and stir into the pudding mixture.-Whisk the egg whites with a pinch of salt until stiff and fold into the pudding mixture with the raisins.-Fill an ovenproof dish with the mixture, fold in the cherries and bake in an moderate oven at 180*C for 45 minutes.-Serve hot....
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| EGG AND HAM BAKE |
| 2009-10-13 03:36:00 |
6 hard boiled eggs100 grams lean cooked ham225 grams cheese50 grams butter2 tablespoons flour250ml milk150ml single creamSalt and freshly milled pepperA pinch of grated nutmegA pinch of garlic powder3 tablespoons breadcrumbsFresh Parsley (optional)Method-Shell and thinly slice the eggs.-Cut the ham into narrow strips.-Grate the cheese.-Grease an ovenproof dish with butter.-Melt half the butter in a saucepan, stir in the flour for a few minutes,then gradually stir in the milk. Bring to the boil, stir in the cream and season with salt and pepper, the nutmeg and garlic powder. Remove pan from heat.-Fill the baking dish with alternate layers of egg, ham and grated cheese, covering each layer with a little of the white sauce.-Finally cover with the breadcrumbs and dot with the remaining butter....
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| PEACH MELBA |
| 2009-10-13 03:32:00 |
1 vanilla pod350 grams raspberries6 tablespoons water100 grams icing sugarJuice of ½a lemon1 ½ tablespoons brandy2 fresh ripe peaches250 ml vanilla ice-cream150 ml double cream25 grams vanilla sugarFew chocolate leaves (can be bought readymade)Method-Slit the vanilla pod lengthways using a sharp knife and scrape out the pith.-Sort and wash the raspberries and puree them in a blender with the water, icing sugar, lemon juice, vanilla pith and brandy.-Strain the puree through a sieve and reserve the sauce.-Prick the peaches several times with a fork, scald and peel them. Cut the peaches in half and remove the stones.-Arrange the ice-cream in individual glasses, top with the peach halves and cover one side with the raspberry sauce.-Whip the cream with the vanilla sugar until stiff, transfer...
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| HAM SOUFFLE |
| 2009-10-12 04:27:00 |
225 grams lean ham50 grams butter3 tablespoons flour250 ml hot milkSalt to taste1 teaspoon paprika2 egg yolks3 egg whitesMethod-Cut the ham into small cubes. Puree in a blender.-Melt the butter in a saucepan, sprinkle in the flour and cook, stirring continuously. Gradually stir in the milk and simmer until thick. Season with salt and paprika. Remove from heat and stir in the egg yolks and ham.-Grease individual ovenproof dishes.-Whisk the egg whites until stiff, fold into the soufflé mixture and then spoon the mixture into the dishes.-Bake the soufflé on the bottom shelf of a moderate oven 180*C for 30 minutes.-Do not open the oven door for the first 15 minutes or the soufflé will not rise.-Serve immediately....
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| BROCOLLI FLAN |
| 2009-10-12 04:24:00 |
150 gram plain flourSalt and freshly milled white pepper2 tablespoons cold water75 grams butter450 grams broccoliA pinch each of dried thyme and basil2 teaspoons powdered gelatine4 tablespoons vegetable stock or water150 ml cream2 egg whites2 tablespoons freshly grated cheeseMethod-Grease the flan case.-Mix together the flour, seasoning, water and butter to make a shortcrust pastry.-Cover the broccoli with salted water and boil for 10 minutes.-Bake the flan case in a moderately hot oven 200*C for 15 minutes.-Drain the broccoli and leave it to cool, then puree the broccoli in the blender. Season to taste and add the thyme and basil.-Dissolve the gelatin in a little hot water in a bowl over a saucepan of hot water.-Heat the stock. Add the gelatin to the stock, then stir the stock into the pu...
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| ROASTED TOMATO |
| 2009-10-07 01:16:00 |
15 medium sized tomatoes, halved2 cloves garlic, sliced5 tablespoons olive oil1 green chilli, finely chopped (optional)2 tablespoons white vinegar3 ripe but firm avocados peeled, stoned and thickly slicedMethod-Preheat oven to 200*C. Put the tomatoes into a shallow baking tin, cut side up. Season with salt and pepper, sprinkle garlic and drizzle over 2 tablespoons oil. Roast for 40-45 minutes.-Mix together 3 tablespoons oil, chilli and vinegar in a bowl.-Transfer tomatoes and any cooking juices to a large serving platter and keep aside to cool.-Add the avocado to the dressing and toss to coat. Spoon dressing over the tomatoes....
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| STUFFED AUBERGINES LYONS STYLE |
| 2009-10-01 09:37:00 |
4 medium auberginesSalt3 tablespoons olive oil2 teaspoons hot mustard3 onions2 cloves garlic8 tablespoons breadcrumbs50 grams butter1 stem fresh rosemaryMethod-Wash the aubergines , halve lengthways, sprinkle generously with salt and leave to sweat for 15 minutes.-Heat 2 tablespoons of the olive oil in an ovenproof dish.-Rub the salt off the aubergines and cut out two thirds of the flesh. Fry the aubergines all over in the oil, then leave them to cool. Coat with the mustard.-Finely chop the onions, garlic and flesh from the aubergines. Fry these ingredients in the remaining oil, season with salt and spoon the mixture into the aubergines.-Sprinkle each aubergine half with 1 tablespoon of breadcrumbs, dot with butter and sprinkle with a few rosemary leaves. Place the remaining rosemary leave...
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| ROAST LEG OF LAMB |
| 2009-10-01 09:23:00 |
1 leg of lamb (about 1.5 Kgs)3 cloves garlic2 tablespoons concentrated tomato puree1 tablespoon flourSalt2 tablespoons lemon juiceA generous pinch of ground caraway4 black peppercorns, crushed3 small onions3 tablespoons oil250 ml hot meat stock150 ml dry white wine1 teaspoon cornflourMethod-Cut a lattice pattern into the skin of the lamb. Cut the garlic into thin sticks and use to spike the lamb.-Mix the tomato puree with the flour, salt, lemon juice, caraway and crushed peppercorns.-Brush the mixture on the lamb and leave to marinate in a cool place for 12 hours.-Quarter the onions. Heat oil in a roasting tin on the hob, seal the lamb and add the onions and half the stock.-Roast the lamb on the bottom shelf on a 240*C oven for 15 minutes, then reduce the heat to 200*C and roast the meat f...
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| MINI QUICHES |
| 2009-10-01 01:55:00 |
150 grams plain flourSalt and freshly milled black pepper2 tablespoons water75 grams butter plus 25 grams for topping50 grams rindless streaky bacon4 eggs150 ml single cream4 tablespoons freshly grated cheeseMethod-Sift the flour on to a worktop and make a well in the centre. Sprinkle the seasoning and water into the well.-Cut up the 75 grams butter and scatter around the edge. Mix these ingredients quickly together to make a dough and cut the dough into 4 equal portions.-Roll each piece to fit an individual flan dish, 8-10 cm in diameter. Lightly grease the cases and line them with the pastry.-Finely dice the bacon, fry it for a few minutes, then sprinkle over the flan bases.-Beat the eggs with the cream, seasoning to taste and add the cheese.-Pour the mixture over the bacon. Dot each fla...
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| PRAWNS WITH SCRAMBLED EGG |
| 2009-10-01 01:52:00 |
50 grams streaky bacon1 onion225 grams boiled potatoes2 tablespoons oil450 grams frozen peeled prawns, thawed3 eggs3 tablespoons creamSalt and freshly milled black pepper2 tablespoons chopped dill2 slices bread25 grams butterMethod-Finely dice the bacon. Dice the onion. Peel and dice the potatoes.-Heat the oil in a large frying pan, fry the bacon until crisp, add the onions and fry until transparent, then stir in the potatoes and prawns. Continue cooking stirring frequently.-Whisk the eggs with the cream, seasoning and dill.-Dice the bread and fry in the butter in a small pan until golden brown.-Pour the eggs over the prawn mixture and stir gently until the egg has set.-Before serving sprinkle with the croutons....
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