Yummy Food Recipes

Chestnuts and celery soup

noreply@blogger.com (Anonymous) — Thu, 20 Mar 2014 20:08:00 +0000

Chestnuts and celery make a thick, savoury soup. The thick cream can be omitted for family meals.

1 hour

Serves 4

250 g / 9 oz sweet chestnuts

25 g / 1 oz butter

1 large onion, finely chopped

4 large stalks of celery, finely chopped

850 ml / 1 1/2 pt chicken stock

2.5 ml / 1/2 tsp ground mace

1 bouquet garni

salt and freshly ground black pepper

60 ml / 4 tbs thick cream

30 ml / 2 tbs chopped parsley

Chestnut and celery soup Preparation

1- Bring the sweet chestnuts to the boil and skin them, then chop them finely.

2- Melt the butter in a saucepan over a low heat. Add the onion and celery, cover and heat. Add the onion and celery, cover and cook gently for 10 minutes.

3- Stir the chestnuts into the pan. Pour in the stock and bring to the boil. Add the mace and bouquet grani and season with salt and peper. Simmer, uncovered, for 15 minutes.

4- Allow the soup to cool slightly then puree it in a blender until it is smooth and return it to the pan.

5- Reheat the soup gently. Serve in heated individual soup bowls with a swirl of thick cream and a sprinkling of chopped parsley on top of each.

Yummy Chestnuts and celery soup is ready.

photo credit goes to = www.aminglingoftastes.com

Pecan ice cream

noreply@blogger.com (Anonymous) — Tue, 18 Mar 2014 17:32:00 +0000

5 1/2 - 6 1/2 hours,

including freezing

Serves 6

700 ml / 1 1/4 pt thick cream

1 vanilla pod

75 g / 3 oz Barbados sugar

100 g / 4 oz shelled pecan nuts, chopped

4 large egg yolks

Pecan ice cream Preparation

1- Put the cream into a saucepan with the vanilla pod, cover and set over a low heat. Simmer for 10 minutes but do not boil. Strain the cream into a bowl and cover it with dampened greaseproof paper to prevent a skin from forming.

2- Put the sugar into a small, heavy-based saucepan with 125 ml / 4 fl oz water. Stir over a low heat until the sugar has dissolved and then boil the syrup for 10 minutes. Remove from heat and stir in the pecans.

3- Beat the egg yolks until they are light coloured and frothy. Pour the syrup into the yolks, beating with an electric beater. Continue beating until thick; mix in the cream.

4- Pour the mixture into a freezing container and leave it until it is quite cold. Half way ice cream completed.

5- When it is cold, put the cream mixture into the coldest part of the freezer or the freezer compartment of the refrigerator at the coldest setting. Leave until frozen round sides and slushy in centre (about 2 hours).

6- Transfer the mixture to a mixing bowl and beat until frothy. Return to freezer and leave until completely frozen.

7- Remove the ice cream and leave it at room temperature for 45 minutes before serving. This ice cream will keep for up to 2 months in the freezer or up to 2 weeks in the freezer compartment of the refrigerator.

Yummy Pecan ice cream is ready to serve.

photo credit goes to = www.tasteofhome.com

Hummus

noreply@blogger.com (Anonymous) — Mon, 17 Mar 2014 19:46:00 +0000

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Hummus

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Hazelnut florentines

noreply@blogger.com (Anonymous) — Mon, 17 Mar 2014 18:25:00 +0000

These rich, chocolate-coated biscuits can be served at tea-time or with coffee after dinner.

1 hour

makes 20

75 g / 3 oz butter

75 g / 3 oz Demerara sugar

100 g / 4 oz shelled hazelnuts, finely chopped

50 g / 2 oz glace cherries, quartered

25 g / 1 oz candied peel, finely chopped

butter for greasing

200 g / 7 oz plain chocolate

Hazelnut florentines Preparation

1- Heat the oven to 180 C/ 350 F / gas 4. Melt the butter and sugar together in saucepan and bring gently to the boil.

2- Remove the pan from the heat and stir in the hazelnuts, cherries and candied peel.

3- Cover 2 baking sheets with buttered grease-proof paper. Place 10 ml / 2 tsp portions of the mixture, well apart, on the baking sheets and flatten them slightly.

4- Bake for 10 minutes. The mixture will spread out considerably. so cut each florentine into a perfect round with a 7.5 cm / 3 in biscuit cutter while they are still warm and flexible. Cool the biscuits slightly, then, with a palette knife, lift them from the sheets and lay them, smooth side up, on a clean sheet of grease proof paper.

5- Break up the chocolate and put it in the top part of a double boiler or a bowl set over a pan of hot, not boiling, water. Melt the chocolate over a low heat.

6- Using a pastry brush, brush a thin layer of melted chocolate over the smooth side of each florentine. Leave to set, and keep the remaining chocolate warm.

7- Brush all the remaining chocolate over the biscuits, and leave until completely set.

Yummy and tasty Hazelnut florentines are ready.

photo credit goes to = http://bluekitchenbakes.blogspot.com/

Marinated chicken with walnuts

noreply@blogger.com (Anonymous) — Sun, 16 Mar 2014 20:54:00 +0000

24 hours marinating,

then 1 1/4 hours

Serves 4

1.4 - 1.6 kg / 3-3 1/2 lb roasting chicken, dressed weight

juice of 1 lemon

100 ml / 3 1/2 fl oz olive oil 1 garlic clove, crushed with salt

freshly ground black pepper

75 g / 3 oz shelled walnuts

45 ml / 3 tbs chopped parsley

8 walnut halves to garnish

Marinated chicken with walnuts Preparation

1- Cut the chicken into 8 pieces.

2- Mix together the lemon juice, oil, garlic and pepper in a large, shallow bowl. Add the chicken pieces, turn them in the liquid and leave to marinate or 24 hours, turning the chicken occasionally.

3- Heat the oven to 200 C / 400 F / gas 6. Grind the walnuts finely in a blender. Mix them with the parsley and 30 ml / 2 tbs of the marinade in a small bowl.

4- Put the chicken pieces in a single layer in an oven proof dish and bake for 30 minutes.

5- Remove the chicken form the oven and spread the walnuts mixture over the top. Return to the oven for a further 15 minutes.

Serve straight from the dish, garnished with walnuts halves, Yummy Marinated chicken with walnuts is ready to eat.

photo credit goes to = www.easyliving.co.uk

Moroccan mint tea

noreply@blogger.com (Anonymous) — Sun, 16 Mar 2014 17:48:00 +0000

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Moroccan mint tea

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Chestnut puree

noreply@blogger.com (Anonymous) — Sun, 16 Mar 2014 17:00:00 +0000

1 hour

Makes about 425 ml / 3/4 pt

500 g / 1 lb raw chestnuts, skinned

200 ml / 7 fl oz milk

Chestnut puree Preparation

1- Put the skinned chestnuts in a saucepan with the milk and 200 ml / 7 fl oz water. Bring to the boil and simmer for 20 minutes or until the chestnuts are tender.

2- Drain the chestnuts. Mash them to a puree with a potato masher or rub them through the fine blade of a vegetable mill.

For a savoury puree, season the simmering chestnuts with salt and pepper and add a bouquet garni or bay leaf.
For a sweet puree, simmer with a vanilla pod or cinnamon stick ad sweeten with a sugar syrup. For a puree made with 500 g / 1 lb chestnuts, dissolve 30 ml / 2 tbs sugar in 60 ml / 4 tbs water. Bring the syrup to the boil, remove from the heat and cool. Beat it, a little at a time, into the puree. This puree can be used as a cake filling or for a quick sweet, flavoured with cinnamon and chopped stem ginger.
To make a puree with dried chestnuts, soak them first for 3 hours in the same amount of milk and water, then bring to the boil and simmer for up to 45 minutes.

Yummy tasty chestnut puree is ready.

photo credit goes to = www.zsuzsascookbook.blogspot.com

Potatoes with fish and vegetables

noreply@blogger.com (Anonymous) — Fri, 14 Mar 2014 16:13:00 +0000

It's called Causa a la chiclayana too.

about 1 1/2 hours

Serves 6

1 small onion. finely chopped

100 ml / 3 1/2 fl oz lemon juice

large pinch cayenne pepper

salt and freshly ground black pepper

1.5 kg / 3 1/4 lb potatoes, peeled and halved

400 ml / 14 fl oz olive oil

450 g / 1 lb sweet potatoes, cut into 6 slices

450 g / 1 lb cassava root, peeled and cut into 6 slices (optional)

3 green bananas

2 corn on the cob

1 kg / 2 1/4 lb fillets white fish, cut into 5 cm / 2 in pieces

seasoned flour

3 large fresh hot red or green chillies (about 10 cm / 4 in long)

3 medium-sized onions, thinly sliced

100 ml / 3 1/2 fl oz white vinegar

For the garnish

lettuce leaves

225 g / 8 oz white cheese such as Wensleydale, white Cheshire or Caerphilly, in 6 wedges

black olives

Potatoes with fish and vegetables Preparation

1- Combine the finely chopped onion, lemon juice, cayenne pepper and salt and pepper to taste in a small bowl and reserve.

2- Put the potatoes in boiling, salted water to cover, and simmer until they are tender, about 20 minutes. Drain them well and mash them.

3- Add 225 ml / 8 fl oz of the olive oil to the reserved onion and lemon juice mixture. Pour this over the warm mashed potatoes, mixing thoroughly. Mound the potatoes in the centre of a large, round, heated serving platter and keep warm.

4- Put the sweet potatoes and cassava, if using, in boiling, salted water to cover and simmer for 20 minutes, or until tender, then drain and keep warm. It does not matter if the cassava slices break up.

5- Put the green bananas, unpeeled, but cut across into halves, if necessary, to fit into the pan, into a separate saucepan. Cover with boiling water and simmer about 15 minutes or until tender.

6- Drain, peel and cut the bananas into 12 slices. Keep them warm with the sweet potatoes and cassava.

7- Drop the corn into ta large saucepan of boiling, salted water and boil for 5 minutes. Drain and cut each cob across into 3; keep warm with the other vegetables.

8- Dredge the fish pieces in seasoned flour. Heat 50 ml / 2 fl oz oil in a frying-pan over medium heat and fry the fish pieces until they are golden brown on both sides, about 3-4 minutes. Drain on absorbent paper and keep warm.

9- Remove the stems and cut the chillies length-ways into strips about 3 mm / 1/8 in wide and drop the strips into a saucepan of boiling water wit the sliced onions. Blanch for about 2 minutes, then drain well.

10- Return the chillies and onion slices to the saucepan and add the remaining olive oil, the vinegar, salt and pepper to taste and bring the mixture to a boil over low heat. Cook, covered, for 2 minutes.

11- To assemble, garnish the edge of the platter with lettuce leaves. Arrange the fish, corn, sweet potato, cassava, and bananas on the lettuce around the mashed potatoes and pour on the chilli and onion sauce. Garnish with the cheese and olives.

This Yummy dish makes your table wonderful don't forget to try this tasty Potatoes with fish and vegetables recipe.

photo credit goes to = http://kahakaikitchen.blogspot.com/

Double Chocolate Baklava

noreply@blogger.com (Anonymous) — Fri, 14 Mar 2014 04:48:00 +0000

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Double Chocolate Baklava

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Port sabayon

noreply@blogger.com (Anonymous) — Fri, 14 Mar 2014 02:59:00 +0000

25 minutes

Serves 4

6 large egg yolks

50 g / 2 oz sugar

175 ml / 6 fl oz port wine

50 ml / 2 fl oz dry white wine

lemon juice

freshly grated nutmeg

sugared rose petals to decorate (optional)

almond tuiles or mixed nuts to serve

Port sabayon Preparation

1- Combine the egg yolks and sugar in an enamelled metal or stainless steel mixing bowl and whisk until the mixture becomes a pale lemon colour. When the whisk is lifted it should leave a trail on the surface.

2- Place the bowl over a saucepan of simmering water. Add the port and dry white wine very gradually, whisking continuously until the mixture is light and thick and increased in volume. This will take 10-15 minutes.

3- Add a hint of lemon juice and freshly grated nutmeg and pour immediately into 4 wine glasses. This light sweet must be served hot.

Sabayon is the French version of the Italian zabaione. Usually a little more liquid is used than in a Zabaione. Sabayon makes the most delicious sauce for a hot sweet pudding.
This is especially easy to make if you use a hand-held electric mixer.

Nothing could be easy more Port Sabayon.

photo credit goes to = www.nordicnibbler.com

Peruvian fruit compote

noreply@blogger.com (Anonymous) — Fri, 14 Mar 2014 01:48:00 +0000

It's called Mazamorra morada in Peruvian language.

30 minutes

Serves 6-8

250 g / 9 oz sugar

4 whole cloves

5 cm / 2 in piece of cinnamon

100 g / 4 oz dried apricots, halved

100 g / 4 oz dried peaches, quartered

1/2 Small pineapple, peeled, cored and cubed, or 275 g / 10 oz canned pineapple cubes, drained

2 firm ripe pears, peeled, cored and sliced

2 peaches, peeled, stoned and sliced

250 g / 9 oz cherries, stoned

250 g / 9 oz canned blackberries, drained, or fresh black berries

60 ml / 4 tbs corn flour

60 ml / 4 tbs lemon juice

ground cinnamon (optional)

Peruvian fruit compote Preparation

1- In a saucepan combine the sugar, cloves, cinnamon stick, dried apricots and peaches with 1 L / 1 3/4 pt water and simmer for 5 minutes. Add the pineapple, pears, peaches, cherries and blackberries and simmer over very low hat for 10 minutes longer.

2- Mix the cornflour with 50 ml / 2 fl oz cold water and stir it into the fruit mixture. Cook until the liquid is thickened then stir in the lemon juice. Remove from the heat, cook. then chill in the refrigerator.

Yummy Peruvian fruit compote serve with a little ground cinnamon sprinkled over the top, if you wish.

photo credit goes to = www.flickr.com

Watermelon sandwich and salad

noreply@blogger.com (Anonymous) — Thu, 13 Mar 2014 17:29:00 +0000

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Watermelon sandwich and salad

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Brewers chicken

noreply@blogger.com (Anonymous) — Thu, 13 Mar 2014 16:30:00 +0000

Brewers chicken is a famous dish called Pollo luganese in Switzerland. This recipe for chicken with light ale or lager comes from the Tecino region where cooking is Italian-style.

1 3/4 hours

Serves 4

1.7 kg / 3 3/4 lb chicken, cut into quarters

50 g / 2 oz butter

15 ml / 1 tbs vegetable oil

100 g / 4 oz onion, thinly sliced

275 ml / 10 fl oz beer or light ale

65 g / 2 1/2 oz tomato puree

1 bay leaf

salt and freshly ground black pepper

150 ml / 5 fl oz thin cream

boiled rice to serve

Brewers chicken Preparation

1- Melt the butter and oil in a flame-proof casserole or a heavy-bottomed pan large enough to hold the chicken in one layer. When the foaming stops, brown the chicken over medium-high heat, turning it until golden on all sides. Remove the pieces from the pan and add the onion. Cooking until golden and stirring frequently.

2- Replace the chicken in the casserole or pan, mix the beer and tomato puree together and pour the mixture around the chicken. Add the bay leaf and season with salt and pepper. Cover and cook the chicken over low heat for 45 minutes or until tender.

3- Place the chicken quarters on a bed of boiled rice and keep warm. Skim off any fat from the cooking liquid, stir in the cream and reheat without letting it boil, then pour it over the chicken and rice and serve.

This Yummy dish is ready to eat, enjoy Brewers Chicken.

photo credit goes to = www.pangcouver.com

Mai tai

noreply@blogger.com (Anonymous) — Tue, 11 Mar 2014 22:08:00 +0000

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Mai tai

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photo credit goes to = jacksharman.com

No-Cook Meyer Lemon Ice Cream

noreply@blogger.com (Anonymous) — Tue, 11 Mar 2014 21:59:00 +0000

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No-Cook Meyer Lemon Ice Cream

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Spinach and anchovy tart

noreply@blogger.com (Anonymous) — Tue, 11 Mar 2014 17:56:00 +0000

It's called Torta di spinacie accuighe in Switzerland. The small triangles of foil-wrapped, processed Gruyere and anchovies combine to give this spinach tart a savoury topping.

1 hour 10 minutes

Serves 4-5

shortcrust pastry made with 175 g / 6 oz flour

500 g / 1 lb fresh spinach

25 g / 1 oz butter

2 large eggs

90 ml / 6 tbs thin cream

3 triangles Petit Gruyere cheese

salt, pepper and nutmeg to taste

5-6 anchovy fillets

Spinach and anchovy tart Preparation

1- Roll out the pastry and use it to line a 20 cm / 8 in tin or deep tart plate.

2- Trim away any tough stalks from the spinach, wash the leaves in several changes of water and drain them well.

3- Heat the oven to 190 C / 375 F / gas 5. Melt the butter in a saucepan over low heat, add the spinach and cook it until it is very tender, 5-10 minutes, stirring occasionally.

4- Drain the spinach in a sieve, pressing out as much liquid as possible. Chop it finely, then spread it over the pastry-lined flan tin or tart plate.

5- Beat the eggs and cream together and season to taste with salt, pepper and nutmeg, but remember that the anchovies are salted. Spoon the mixture over the spinach. Cut each cheese triangle in half and arrange them alternately with the anchovies on top of the spinach filling.

6- Bake the tart in the centre of the oven for 30 minutes. Reduce the heat to 180 C/ 350 F/ gas 4 and continue cooking 10-15 minutes or until the filling is set and the pastry is crisp and golden.

Serve this Yummy Spinach and anchovy tart hot or cold with a crisp green salad and dry white wine.

photo credit goes to = www.dinnerdiary.org

Brain fritters

noreply@blogger.com (Anonymous) — Tue, 11 Mar 2014 00:54:00 +0000

1 hour 20 minutes soaking and

blanching, then 1 hour 10 minutes

Serves 4

450 g / 1 lb lamb's brains, soaked and blanched

15 ml / 1 tbs lemon juice

salt

freshly ground black pepper

oil for deep frying

8 sprigs of parsley

4 lemon wedges

For the batter

100 g / 4 oz flour

good pinch of salt

2 large eggs

275 ml / 10 fl oz milk

15 ml / 1 tbs vegetable oil

For the sauce

25 g / 1 oz butter

1 small onion, finely chopped

150 ml / 5 fl oz wine vinegar

150 ml / 5 fl oz beef stock

3 chopped gherkins

5 ml / 1 tsp French mustard

5 ml / 1 tsp chopped parsley or tarragon

Brain fritters Preparation

1- Make the batter by sieving the flour and slat together into a bowl. Make a well in the centre and drop in 1 egg and 1 egg yolk, then add the milk. Whisk well until thick and creamy. Stir in the oil and allow to stand for 30 minutes.

2- Meanwhile prepare the sauce: melt the butter in a saucepan and ad the onion. Stir for a few seconds, add the vinegar and reduce by half over a high heat. Add the stock. Simmer for 15 minutes and keep hot.

3- Drain the brains and dry on absorbent paper, then divide into 8 pieces. Sprinkle with the lemon juice and seasoning.

4- Heat the oil in a deep-fat frier to 180 C / 350 F, or until a cube of bread browns in 60 seconds.

5- When the batter has rested, whisk the egg white until light and fluffy and fold in with a metal tablespoon.

6- Drop the brains into the batter, lift out each piece with a fork and fry, a few pieces at a time, until golden brown. Remove and drain on absorbent paper.

7- Dry the parsley sprigs thoroughly, drop into the hot fat for a few seconds and drain well on absorbent paper. Arrange on a heated serving dish with the brains and lemon wedges.

8- Stir the gherkins, mustard and chopped herb into the sauce. Pour into a heated sauce boat and serve immediately with the brain fritters.

Yummy Brain fritters is tasty with sauce Robert.

photo credit goes to = www.ifood.tv

Chicken Noodle Soup

noreply@blogger.com (Anonymous) — Mon, 10 Mar 2014 19:47:00 +0000

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Chicken Noodle Soup

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Ecuadorian Potato Soup

noreply@blogger.com (Anonymous) — Mon, 10 Mar 2014 19:20:00 +0000

30-40 minutes

Serves 6-8

50 g / 2 oz butter

5 ml / 1 tsp paprika

1 medium-sized onion, finely chopped

2 kg / 4 1/2 lb potatoes, peeled and sliced

250 ml / 9 fl oz milk

250 ml / 9 fl oz thin cream

250 g / 9 oz white cheese such as Wensleydale, white Cheshire, Caerphilly or Spanish queso fresco, coarsely grated

salt

Ecuadorain potato soup Preparation

1- Heat the butter in a large, heavy sauce pan over low heat and stir in the paprika. Add the onion and saute until the onion is softened.

2- Add 1 L / 1 3/4 pt water and bring to the boil. Add the potatoes and simmer, uncovered, over low heat, stirring with a wooden spoon from time to time until the potatoes disintegrate, 20-30 minutes according to the type of potato.

3- When the potatoes begin to disintegrate stir in the milk and cream and continue to stir, until the mixture is almost smooth.

4- Stir in the cheese, season to taste with salt and serve immediately.

Yummy and tasty Ecuadorian potato soup is ready ... :)

photo credit goes to = www.yelp.com

Maple syrup gateau

noreply@blogger.com (Anonymous) — Sun, 09 Mar 2014 22:29:00 +0000

1 hour plus cooling

then 15 minutes

Serves 8

butter for greasing

100 g / 4 oz butter

100 g / 4 oz soft brown sugar

2 large eggs, lightly beaten

225 g / 8 oz maple syrup

225 g / 8 oz self-raising flour

1.5 ml / 1/4 tsp salt

15 ml / 1 tbs ground ginger

5 ml / 1 tsp ground mixed spice, or allspice

2.5 ml / 1/2 tsp grated nutmeg

275 ml / 10 fl oz thick cream

22.5 ml / 1 1/2 tbs icing sugar, sifted

50 g / 2 oz walnuts

25 g / 1 oz sultanas

Maple syrup gateau Preparation

1- Heat the oven to 180 C / 350 F / gas 4. Lightly grease two 20 cm / 8 in sandwich tins and set aside.

2- In a large mixing bowl cream the butter until soft. Gradually add the soft brown sugar, beating until the mixture becomes fluffy and soft. Beat in the eggs, then gradually add the maple syrup, beating constantly.

3- Place the flour, salt, ground ginger, mixed spice (or allspice) and grated nutmeg in a sieve and sift a little at a time into the creamed mixture, beating until the mixture forms a smooth batter.

4- Divide the batter equally between the prepared sandwich tins. Place the tins in the oven and bake for 30 minutes, or until a skewer inserted in the centre of each cake comes out clean.

5- Remove the cakes from the oven and allow them to cool in their tins for 1 hour. Then turn the cakes out on to a wire rack to cool completely.

6- In a bowl whip the thick cream until it forms stiff peaks. Fold in 15 ml / 1 tbs of the icing sugar, the walnuts and sultanas. Spread the cream over one layer and sandwich the tow layers together.

7- To serve, place four 25 mm / 1 in wide paper bands across the cake, equally spaced. Sift the remaining icing sugar over the top of the cake then carefully remove the paper bands, so the sugar gives a striped effect.

Yummy & sweet Maple syrup gateau is ready.

photo credit goes to = www.bbc.co.uk

Garbure

noreply@blogger.com (Anonymous) — Sat, 08 Mar 2014 21:00:00 +0000

A garbure is a thick, satisfying vegetable soup, with cabbage the predominating flavour. It originated in the southwest of France (the name is basque) but is now eaten all over France. It is characterised by the slice of bread covered with thick puree that is served in the soup.

overnight soaking,
then 3 1/2 hours

Serves 6

250 g / 8 oz dried haricot beans
1 Spanish onion stuck with 6-8 cloves
1 small carrot, peeled
1 bouquet garni
salt and freshly ground black pepper
75 g / 3 oz butter
1/4 medium-sized white cabbage, shredded
1 medium-sized turnip, thinly sliced
2 large carrots, thinly sliced
white parts of 3 leeks, thinly sliced
3 celery stalk, thinly sliced
2 medium-sized potatoes, thinly sliced
1.7 L / 3 pt Basic chicken stock
45 ml / 3 tbs olive oil
2 crusty rolls, cut into 15 mm / 1/2 in slices
40 g / 1 1/2 oz Gruyere cheese, grated
30 ml / 2 tbs chopped parsley

Garbure Preparation

1- Soak the haricot beans in cold water overnight. Drain and place the beans in a saucepan with the onion stuck with cloves, the small, peeled carrot, bouquet garni and enough water to cover. Season with freshly ground black pepper, to taste. Bring to the boil then cover the pan, lower the heat and simmer gently for 2 hours, or until the beans are tender. Drain off the liquid and discard. Discard the onion, carrot and bouquet garni.

2- In a large saucepan melt 25 g / 1 oz butter. Add the shredded cabbage, thinly sliced turnip, carrots, leeks and celery and simmer gently, stirring with a wooden spoon occasionally, for 15-20 minutes.

3- Add the cooked beans, the thinly sliced potatoes and the chicken stock to the pan and season with salt and freshly ground black pepper to taste. Cover and simmer for 20-30 minutes until all the vegetables are tender.

4- Heat the grill to high.

5- Meanwhile prepare the croutes. Heat 40 g / 1 1/2 oz butter and the olive oil in a large frying-pan and fry the sliced rolls for 2 minutes on each side, turning with a fish slice until golden. Drain and keep warm.

6- With a slotted spoon transfer a quarter of the vegetables from the soup to and electric blender, leave to cool a little, then puree until smooth. In a small saucepan, melt 15 g 1/2 oz butter. Add the pured vegetables and cook, stirring continuously for 10 minutes until the puree thickens to the consistency of mashed potatoes.

7- To serve, spread the puree on the croutes, doming it well. Sprinkle with grated Gruyere cheese and brown under the grill for 5 minutes. Ladle the soup, with vegetables, into bowls and place the croutes on top. Sprinkle with chopped parsley.

Yummy Garbure soup is ready to serve.

photo credit goes to = preguntanporti.wordpress.com

Tourte Lorraine

noreply@blogger.com (Anonymous) — Sat, 08 Mar 2014 16:50:00 +0000

Overnight marinating then,

1 hour 10 minutes

Serves 4

450 g / 1 lb boneless veal

450 g / 1 lb pork fillet

30 ml / 2 tbs olive oil

25 g / 1 oz butter

225 g / 8 oz frozen puff pastry, defrosted

1 medium-size egg yolk,beaten

125 ml / 4 fl oz thick cream

1 large egg yolk

For the marinade

6 shallots, finely chopped

salt and freshly ground black pepper

1.5 ml / 1/4 tsp dried thyme

1.5 ml / 1/4 tsp allspice

125ml / 4 fl oz dry white wine

60 ml / 4 tbs cognac

Tourte Lorraine preparation

1- In a large bowl combine the marinade ingredients and whisk with a fork until the mixture emulsifies.

2- Remove any fat from the veal and pork fillet and cut the meats into matchstick lengths. Add these to the marinade, stir until well mixed and refrigerate. Leave to marinate for 24 hours, turning occasionally.

3- Heat the oven to 220 C / 425 F / gas 7. Remove the meat from the marinade with a slotted spoon, reserve the marinade.

4- Heat the olive oil and butter in a large frying-pan and saute the meat in 2 batches, turning frequently with a fish slice. Remove with a slotted spoon and allow to cool. Repeat with the second batch.

5- Roll out the pastry to a thin sheet and cut out a 23 cm / 9 in diameter circle and a 28 cm / 11 in diameter circle, saving any excess pastry for decoration. Place the smaller of the 2 circles on a large baking sheet and pile the marinated meats on the centre, leaving a 10 mm / 1/2 border. Brush the border with the beaten egg yolk. Place the larger pastry circle gently over the meats. Seal, knock up the edges and flute. Decorate with pastry scraps. Make a hole in the centre of the pie to allow the steam to escape. Brush the top with beaten egg yolk and bake in the oven for 10 minutes.

6- In a small bowl blend the thick cream with the egg yolk and stir into the pie through the hole, Bake for a further 10 minutes, or until the pastry is well risen and golden.

Serve immediately this Yummy Tourte Lorranie.

photo credit goes to = www.cscbarbezieux.org

Corn bread & pickle

noreply@blogger.com (Anonymous) — Fri, 07 Mar 2014 18:49:00 +0000

photo credit goes to = nativepakistan.com

Tailgating Recipes

noreply@blogger.com (Anonymous) — Fri, 07 Mar 2014 17:41:00 +0000

Tailgating Recipes

video

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Tailgating Recipes

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photo credit goes to = www.seamless.com

Sweetbreads with pea

noreply@blogger.com (Anonymous) — Fri, 07 Mar 2014 16:23:00 +0000

1 hour soaking and blanching,

then 55 minutes

Serves 4

450 g / 1 lb calves' sweetbread, soaked

1 bay leaf

juice of 1 lemon

salt and freshly ground black pepper

30 ml / 2 tbs seasoned flour

100 g / 4 oz butter

450 g / 1 lb frozen petits pois

60 ml / 4 tbs thin cream

4 lemon slices

Sweetbreads with pea Preparation

1- Place the sweetbreads in a saucepan containing fresh cold water. Add the bay leaf, 15 ml / 1 tbs lemon juice and salt. Bring slowly to the boil and simmer for 15 minutes. Firm in cold water (30 minutes).

2- Remove the tubes and outer membrane from the sweetbreads and blot them dry with absorbent paper.

3- Heat 75 g / 3 oz butter in a frying-pan over a medium heat and fry the sweetbreads for 4-5 minutes on each side.

4- Cook the pea in boiling, salted water, drain well, toss in the remaining butter and place on a warm serving dish. Arrange the sweetbreads on top.

5- Add the remaining lemon juice to the frying-pan and cook over a high heat, scraping the crusty bits from the bottom of the pan with a wooden spoon. Season well and lower the heat, Add the cream and stir well; when hot, pour the sauce over the sweetbreads. Garnish with slices of lemon.

Yummy and delicious Sweetbreads with pea are ready.

photo credit goes to = wilburcoxjr.com