Tuesday, 4 December 2007
RISSOTTO (ITALIAN)
INGREDIENTS:
1-cup of rice;
2-greated parmesan cheese;
3-tomato sauce;
4-fried veal chops to serve.
PREPARATION:
1-Boil 1 cup of rice in salted water until soft; drain.
1-Boil 1 cup of rice in salted water until soft; drain.
2-Then add grate Parmesan cheese and cover the rice with cheese.
3-Let steam in the oven a few minutes;
4-Then pour over some highly seasoned tomato-sauce and some paesley
5-Serve hot with fried veal chops.
BOM APETITE
posted by Filomena & Bill Price at
07:58
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Saturday, 15 December 2007
SPAGHETTI ITALIAN
INGREDIENTS:
1-1/2 pound of spaghetti;
2-1 tablespoon of butter;
3-1/2 pound of grated cheese;salt;pepper;
4-1 cup of milk;
PREPARATION:
1-Boil 1/2 pound of spaghetti until tender.
2- Drain.
3-Heat 1 tablespoonful of butter, stir in 1/2 pound of grated cheese, salt and pepper.
4- Then add 1 cup of milk; let boil and pour over the spaghetti.
5- Sprinkle with salt, pepper and grated cheese and let bake in the oven until done.
6-Serve hot with salad.
BOM APETITE
Labels: VEGETARIAN
posted by Filomena & Bill Price at
10:56
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Tuesday, 4 December 2007
RISSOTTO( ITALIAN)
INGREDIENTS:
1-1 cup of rice;
2-salt;
3- parmesan cheese;
4- tomato sauce;fried veal shops to serve
PREPARATION:
1-Boil 1 cup of rice in salted water until soft; drain.
2-Then grate Parmesan cheese and cover the rice with cheese.
3-Let steam in the ovena few minutes; then pour over some highly seasoned tomato-sauce,
4-Serve hot with fried veal chops.
BOM APETITE
posted by Filomena & Bill Price at
07:53
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Wednesday, 12 December 2007
SWISS BAKED EGGS
INGREDIENTS:1-1ounce of butter;
2-swiss cheese;
3-6 eggs;
4-4 tablespoons of cream,salt,pepper.
PREPARATION:
1-Melt 1 ounce of butter in a baking-pan;
2-Then cover the bottom of the pan with thin slices of Swiss cheese.
3- Break in 6 eggs; sprinkle with salt and pepper.
4-Pour over 4 tablespoonfuls of cream;
5-Sprinkle with grated Swiss cheese, and let bake in the oven to a delicate brown.
6-Serve hot.
BOM APETITE
posted by Filomena & Bill Price at
09:11
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Sunday, 25 November 2007
WHITE CHEESE TART
INGREDIENTS:1-A dough or sanded ;
2- 500 g of cheese 0% mf ;
6 jaunes d'oeufs 6 egg yolks
3-50 g of cornflour -MAYZENA;
4- 6 egg whites ;
5- 150 g of sugar ;
6-Following taste;
50g de raisins secs 50 g raisins;
7- The juice or lemon peel ;
8-Decor: icing sugar .
PREPARATION:
1-Form a mold (diameter 26cm height 6cm) with the dough ;2- Mix with whip cream cheese, egg yolks and cornflour -MAYZENA;
3-Beat egg whites stiff with sugar ;
4- Stir gently in the white snow mixture ;
5-Sprinkle pie shell raisins then put the mixture in the mold by spreading evenly ;
6-Bake in oven préchaufé at 180 ° C for 35 to 40 minutes ;
7-Remove the pie out of the oven and after refroissement sprinkle with icing sugar .
BOM APETITE
Labels: TARTS
posted by Filomena & Bill Price at
01:47
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Tuesday, 27 November 2007
BAKED EGGS IN SPINACH TARTS
INGREDIENTS:
Preparation Time: 20 minutesCooking Time: 40 minutes Serves: 6
1-450g/1lb ready made shortcrust pastry;
2-2 tbsp olive oil;
3-1 small onion, chopped;1 garlic clove ;
4-350g/12oz young spinach leaves, washed2.
5-5ml / 1/2 tsp grated nutmeg;
6-4 tbsp crème fraiche;
7-50g/2oz gruyere cheese grated;
8- large Lion Quality eggs ;
PREPARATION:
1-Preheat the oven to 200C/Fan 180C/400F/Gas Mark 6.
2- Cut the pastry into six pieces and thinly roll out each on a lightly floured board.
3-Use to line six 10cm/4in fluted flan tins.
4-Line with greaseproof paper and half fill with baking bean.
5- Bake for 10 mins, remove the paper and beans and bake for a further 5 mins.
6-Meanwhile, heat the oil in a large pan, fry the onion and garlic for 2-3 mins or until soft, then add the spinach leaves, stirring to pack them into the pan.
7- Cover and cook over a medium heat for 3-4mins or until all the leaves have wilted.
8-Tip the spinach into a sieve and squeeze out the excess liquid. Return to the pan, add the nutmeg, 30ml/2tbsp crème fraiche, 1 beaten egg and half the cheese and plenty of salt and ground black pepper. Mix well.
9-Divide the spinach between the pastry cases, making a well in the centre of each.
8-Tip the spinach into a sieve and squeeze out the excess liquid. Return to the pan, add the nutmeg, 30ml/2tbsp crème fraiche, 1 beaten egg and half the cheese and plenty of salt and ground black pepper. Mix well.
9-Divide the spinach between the pastry cases, making a well in the centre of each.
10-Carefully crack an egg into the well in the centre of each, spoon 5ml/1tsp crème fraiche over each and sprinkle over the remaining cheese.
11- Bake for 12-15mins or until the tops are pale golden and the eggs just set but the yolks are still a little runny.
12-Serve warm with salad leaves.
BOM APETITE
Labels: TARTS
posted by Filomena & Bill Price at
12:46
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