TOMATO SOUP WITH RICE0 comments
2 onions
2 tablespoons olive oil 225 grams minced chicken 150 grams long grained rice 1 liter tomato juice Salt and freshly milled black pepper 1 teaspoon caraway seeds Pinch each of sugar and cayenne 2 tablespoons chopped parsley to garnish Method -Finely dice the onions. -Heat the oil in a large saucepan and fry the onions until transparent, stirring from time to time. -Add the minced chicken and rice and fry for a few minutes,stirring occasionally. -Add the tomato juice, season with salt and pepper, then bring to the boil. -Cover the pan and reduce the heat,then simmer for 20 minutes. -Finally season with caraway seeds,sugar and cayenne and sprinkle with chopped parsley. -Serve hot. POTATO SOUP WITH MINCE DUMPLINGS0 comments
1 kg potatoes
2 onions 450 grams leeks 2 tablespoons oil 1 liter hot meat stock 1 day old bread roll 1egg 350 grams minced chicken or lamb 3 tomatoes 1 pinch each of grated nutmeg, black pepper and salt Generous pinch each of dried marjoram and celery salt 1 tablespoon chopped parsley to garnish Method -Peel and wash the potatoes and cut them into 2cm cubes. -Finely dice the onion and keep just under half the quantity to one side. -Trim the leeks, wash thoroughly and then slice them. -Heat oil in a large pan and fry the onions and leeks for 5 minutes, stirring from time to time. -Add the potatoes and hot stock, cover the pan and simmer for 20 minutes. -Soften the rolls in cold water, squeeze out excess moisture and then mix with the egg, minced meat of your choice, the remaining onion, the nutmeg, pepper and salt. -When thoroughly mixed, shape the mixture into balls about the size of a walnut. -Drop the dumplings into the soup and simmer for about 10 minutes, until cooked through. - Cut the tomatoes into wedges and add them to the soup. -When the tomatoes are cooked, season the soup with marjoram and celery salt and sprinkle with chopped parsley. -Serve hot. RICH CHOCOLATE FUDGE0 comments
50 grams butter
2 egg yolks 100 grams icing sugar Grated rind of ½ orange 350 grams plain chocolate 6 tablespoons strong black tea, cooled 50 grams drinking chocolate powder Method -Line a 7 inch shallow square tin with foil or greaseproof paper. -Beat the butter with the egg yolks and sifted icing sugar until pale and creamy. -Stir in the grated orange rind. -Coarsely chop the chocolate and melt in a basin over a pan of hot water. -Stir the cooled tea and melted chocolate into the butter mixture and pour into the prepared tin. -Place in the refrigerator to set. -When firm cut into 1 inch squares and dip in the sifted chocolate powder. HAM QUINCES0 comments
Pastry
225 grams plain flour 1 egg 1-2 tablespoons cold water 100 grams soft butter Filling 3 medium onions 100 grams smoked or boiled ham 2 tablespoons oil 100 grams Parmesan or Cheddar cheese, grated 2 tablespoons chopped parsley 4 eggs 150 ml double cream ¼ teaspoon salt Pinch of white pepper Method -Sift the flour into a mixing bowl and form a well in the centre. -Tip the egg and water into the centre, flake the butter round the edge and work all the ingredients together into a dough. Cover in cooking foil and leave to stand in the refrigerator for 1-2 hours. -Then roll the pastry out on a lightly floured surface and use to line eight 4 inch tartlet cases. -Prick the bases several times with a fork and bake in a hot oven 220*C for 10 minutes. Leave the tart cases to cool. -Peel the onions and dice finely, together with the ham. -Heat the oil and fry the onion until soft, then remove from pan and leave to cool. -Mix together the onion, ham, grated cheese and parsley and spoon the mixture into the tarts. -Beat the eggs with the cream, salt and pepper, and pour over the ham and cheese mixture. -Return the tartlets to the oven, turn the oven to moderately hot 22*C and bake for further 10-12 minutes. Cover with cooking foil if necessary to avoid burning. CHOCOLATE SPONGE WITH CREAM0 comments
50 grams soft butter
100 grams sugar 3 eggs 100 grams plain chocolate 50 grams ground almonds 100 grams self raising flour Method -Cream the butter and sugar together until fluffy. -Separate the eggs. Beat the yolks into the sugar and butter to give a smooth, creamy mixture. -Break the chocolate into pieces and put the pieces in a bowl over a saucepan of hot water. Melt the chocolate over low heat. -Stir the melted chocolate, sifted flour and ground almonds into the creamy mixture to give a dropping consistency. -Whisk the egg whites until stiff, then fold them slowly into the mixture. -Grease a pudding basin with butter and fill with the mixture. -Cover and stand the basin in gently boiling water to come two thirds of the way up the basin. Boil for 2 ½ hours. Alternatively, cook the sponge in a steamer. -Turn the chocolate sponge out on to a plate and serve hot. -Serve with vanilla flavoured whipped cream and strawberries. BRANDY FRITTERS0 comments
400 grams plain flour
½ teaspoon baking powder 30 grams butter or margarine cut into flakes 50 grams castor sugar Pinch of salt 2 eggs 6 tablespoons milk 1 tablespoon brandy Icing sugar to sprinkle Oil to deep fry Method -Sift the flour with the baking powder into a bowl. Dot over the butter. -Add the sugar, salt, eggs, milk and brandy, and knead all the ingredients to a smooth dough. -Heat the oil for frying to 180*C. -Roll out the dough on to a floured board to 3 mm thick and cut into 3.5 cm squares. -Add few fritters at a time to the hot oil and fry for 4-6 minutes until golden; turn halfway through cooking with a draining spoon. -Lift out the fritters when cooked and drain on absorbent paper. -Sift icing sugar over them while still warm. STUFFED DATES0 comments
225 grams dates
100 grams almond paste 40 grams pistachio nuts, finely chopped 1 tablespoon orange liqueur 1-2 tablespoons granulated sugar Method -Stone the dates. -Knead the almond paste with the pistachios and liqueur on a clean surface sprinkled with a little icing sugar. -Form the marzipan into small balls and dip in the granulated sugar. -Press the marzipan balls into the stoned dates, mark into ridges with a knife and sprinkle with a little extra sugar. -Can also be dipped in melted chocolate and served. CARAMEL CREAMS0 comments
300 grams granulated sugar
125 ml boiling water 25 grams butter 125 ml double cream 1 tablespoon vanilla sugar Method -Line an 18 cm shallow square tin with foil and brush with oil -Carefully cook the sugar in a frying pan over a very low heat, stirring continuously until it forms a caramel. -Gradually add the boiling water, then stir in the butter, cream, and vanilla sugar. Bring this mixture to boiling point and continue to cook until a 116*C is reached. -Pour the mixture into the prepared tin. -When it begins to set, cut into 1.5cm squares with a sharp pointed knife. -Separate the sweets so they don’t stick together and leave to cool completely. SOFT FRUIT LOAF0 comments
500 grams cottage cheese
500 grams plain flour 2 teaspoons baking powder 2 eggs 150 grams castor sugar 1 tablespoon vanilla sugar Pinch of salt 1 tablespoon grated lemon rind 1 tablespoon chopped almonds 1 tablespoon raisins 2 tablespoons chopped mixed candied fruit 2 tablespoons chopped mixed peel TOPPING 15 grams butter melted 1 tablespoon icing sugar 1 tablespoon vanilla sugar Method -Grease a baking tray with butter or margarine and sprinkle with flour. -Preheat oven to moderately hot (190*C). -Press the cottage cheese through a sieve or liquidize. -Sift the flour with the baking powder on to a pastry board and form a well in the centre. -Add the cottage cheese, eggs, sugar, vanilla sugar, salt, lemon rind, nuts, fruit and peel. -Mix to a firm dough, knead lightly and form into a loaf. -Place on a baking tray and bake for 50-60 minutes. -Transfer the loaf to a wire cooling rack and brush with melted butter while still hot. -Mix the icing sugar and vanilla sugar and sift generously over the loaf. COCONUT MACAROONS0 comments
5 egg whites
250 grams icing sugar 225 grams ground almonds 225 grams desiccated coconut Grated rind of ½ lemon 1 tablespoon rum Icing sugar to sprinkle 100 grams plain chocolate Method -Line a large baking tray with butter paper. Preheat oven to cool (150*C). -Whisk the egg whites until stiff. Fold in half the sifted icing sugar and the ground almonds. -Add the coconut, remaining icing sugar, lemon rind and rum and work altogether to a sticky dough. -Put the mixture into a piping bag fitted with a large plain nozzle, and pipe walnut sized drops onto the butter paper. -Sprinkle the macaroons with icing sugar and bake in the centre of the oven for 20 minutes. -They should have a golden crust on the outside but remain soft inside. -Allow to cool on a wire rack. -Melt the chocolate in a basin over hot water and dip a third of each macaroon in it to coat the end. Leave the chocolate to set before serving.
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