Filomena Recipes

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Thursday, 17 January 2008

FISH A LA NORMANDIE

INGREDIENTS:

1-Trout or other fish;
2-1 sliced onion;
3-1 carrot;
4-2 sprigs of parsley;1 bay leaf;
5-2 eggs;
6-1/2 cup of cream;
7-salt;cayenne pepper;
8-egg sauce.

PREPARATION:

1-Boil a trout well seasoned;
2-Add 1 sliced onion, 1 carrot chopped, 2 sprigs of parsley and 1 bay-leaf, a few peppercorns and 1tablespoonful of butter.
3-When done, beat the yolks of 2 eggs with a some cream; add salt and a pinch of cayenne.
4-Remove the fish to a platter.
5-Mix the egg sauce with the water in which the fish was cooked; add 1/2 cup of cream.
6-Let get very hot and pour over the fish.
7-Garnish with parsley. Serve hot.

BOM APETITE

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posted by Filomena & Bill Price at 09:46 0 Comments



Saturday, 24 November 2007

English Gems



INGREDIENTS:
1 cup of butter ;
2 cups of brown sugar;
4 beaten eggs;
1 teaspoonful of soda dissolved in 1 large cup of strong coffee;
1 cup of molasses;
4 cups of sifted flour;
1/2 teaspoonful each of nutmeg,allspice, cloves and mace;
2 teaspoonfuls of cream of tartar siftedwith 1/2 cup of flour,;
1 cup of raisins;
1/2 cup of currants and chopped citron;






PREPARATION:



1-Cream 1 cup of butter with 2 cups of brown sugar;


2-Add 4 beaten eggs, 1teaspoonful of soda dissolved in 1 large cup of strong coffee,


3-1 cup of molasses, 4 cups of sifted flour, 1/2 teaspoonful each of nutmeg,allspice, cloves and mace,


4-2 teaspoonfuls of cream of tartar siftedwith 1/2 cup of flour, 1 cup of raisins, 1/2 cup of currants and chopped citron.


5-Mix well and fill buttered gem pans 1/2 full .


6-Bake until done.


7- Cover with chocolate icing..

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posted by Filomena & Bill Price at 13:05 0 Comments



Sunday, 16 December 2007

CHICKEN CHOP SUEY (CHINESE)


INGREDIENTS:

1-1 chicken;
2-black pepper;cayenne;lard;
3-onion;celery;
4-bean sprouts;celery;
5-mushrooms;
6-1/2 cup of stock;
7-2 tablespoons of cream and chopped parsley;
8-1/4-chinese sauce;boiled rice.

PREPARATION:

1-Cut all the meat of a chicken into thin strips; season with black pepper, and cayenne, and fry in hot lard.
2- Add some ham, onion, celery,green bean sprouts and mushrooms cut fine.
3- Moisten with 1/2 cup of stock.
4- Add 1/4 cup of Chinese sauce; cover and let simmer until tender.
5-Thicken the sauce with flour; add 2 tablespoonfuls of cream and chopped parsley.
6- Serve hot on a platter with boiled rice.

BOM APETITE

posted by Filomena & Bill Price at 22:51 0 Comments



Monday, 19 November 2007

Chicken paprika

Serves 6

Duration 30 mins





Ingredients
1 large chicken, jointed (or use 2 large chicken legs and 2 breasts, halved)salt2 tbsp olive oil knob butter1 onion, chopped2-3 cloves garlic, chopped1 tbsp sweet paprika 1 tbsp hot paprika1 tbsp flour285ml/½pint chicken stock 3 tbsp chopped fresh flatleaf parsley 2 red peppers, de-seeded and cut into 1cm/0.5in strips 4 large ripe tomatoes, roughly chopped250ml/8fl oz sour cream


Method
1. Rub the chicken pieces with the salt. Heat the oil and butter in a large heavy-bottomed pan and brown the chicken all over for a few minutes. Remove the chicken from the pan and set to one side.

2. To the same pan, add the onions and garlic and sweat for about five minutes. Add the sweet and hot paprika, then the flour, and stir until combined - take care not to burn it.

3. Add the stock and stir. Return the chicken pieces to the pan, adding a bit more stock if the mixtures seems too dry.

4. Add half of the chopped parsley and bring to the boil. Add the red pepper strips, reduce the heat and simmer for 10 minutes.

5. Stir in the tomatoes and simmer gently for about one hour.6. When the chicken is cooked, remove the pan from the heat. Stir in the sour cream and the remaining parsley. Check the seasoning and serve.

Source: http://www.bbc.co.uk/food/recipes/database/chickenpaprikawithle_80341.shtml

posted by Filomena & Bill Price at 10:11 0 Comments



Friday, 14 December 2007

DUTCH BAKED MACKEREL



INGREDIENTS:




1-Mackrel;

2-pepper.chopped parsley;

3-fried bread crumbs;

4-cream;

5-some butter;

6-couscous or potatoes

PREPARATION:


1-Place the mackerel in a baking-dish; sprinkle with pepper and chopped parsley.

2- Cover with fried bread-crumbs and bits of butter, and moisten with cream.

3-Bake until brown on top

4-Serve hot withs tewed potatoes or couscous.



BOM APETITE

posted by Filomena & Bill Price at 11:57 0 Comments



Wednesday, 19 December 2007

GERMAN SWEET PRETZELS


INGREDIENTS:

1-1/2 pound of flour;
2-1/2 pound of butter;
3-1/4 pound of sugar;
5- 1 egg;1 beaten yolk;
6- 1 tablespoon of sweet cream;
7-grated lemon zest;almonds.

PREPARATION;

1-Mix 1/2 pound of flour with 1/2 pound of fresh butter; add 1/4 poundof sugar, 1 egg and 1 beaten yolk, 1 tablespoonful of sweet cream and some grated lemon peel.
2-Mix thoroughly and mold the dough into small wreaths;
3-Brush the top with the yolk of an egg and sprinkle with powdered sweet almonds.
4- Lay in a well-buttered baking-tin and bake until a deep yellow.

BOM APETITE

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posted by Filomena & Bill Price at 11:05 0 Comments



Saturday, 8 December 2007

RUSSIAN OMOLETE


INGREDIENTS:

1-2 shallots(small onions);
2-4 eggs;parsley;
3-1 tablespoom of cream;
4-2 tablespooms of caviar;
5-salt;butter;pepper.

PREPARATION:

1-Chop 2 shallots with a little parsley and cook in hot water.
2-Add 2 tablespoonfuls of caviar and a teaspoonful of lemon-juice;
3-Season totaste.
4-Beat 4 eggs with 1 tablespoonful of cream, salt and pepper;
5-Fry in an omelet-pan with hot butter until done.
6-Put the mixture in the centre; turn in the ends and serve at once with vegetables.

BOM APETITE

posted by Filomena & Bill Price at 07:55 0 Comments



Tuesday, 18 December 2007

RUSSIAN CHICKEN PATTIES


INGREDIENTS:
1-chicken or turkey breast;
2-3 chopped truffles;
3-parsley;nutmeg;
4-peal of 1 lemon;
5- puff pastry;
6-cream,
PREPARATION:
1-Chop the white meat of cooked chicken and turkey very fine and mix with 3 chopped truffles and some chopped parsley.
2-Season with thegrated peel of 1/2 lemon, a pinch of nutmeg, salt and pepper to taste,and moisten with cream.
3-Make a puff-paste and roll out very thin.
4- Cut into squares and fill with a tablespoonful of the mixture.
4- Press the ends together and fry in deep hot lard until a light brown.
5- Drain and serve very hot with tomato-sauce.
BOM APETITE

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posted by Filomena & Bill Price at 15:02 0 Comments



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 0 Comments



Friday, 14 December 2007

POLISH ROAST MUTTON


INGREDIENTS:
1-1 leg of mutton;
2-salt;pepper;garlic;
3-2 celery roots;2 carrots;
4-3 gloves of garlic;tyme,pepper corns;
5-bay leaf;1 cup of vinegar;
6-1 pint of sour cream;

PREPARATION:

1-Season a leg of mutton with salt, pepper and a pinch of cloves.
2-Lay in a baking-pan with 1 sliced onion, 2 celery roots, 3 cloves of garlic and 2 carrots cut fine, 1 bay-leaf, a sprig of thyme and a few peppercorns.
3-Pour over 1 cup of vinegar and 1 cup of hot water.
4-Dredge with flour and let bake in a hot oven.
5- Baste often with the sauce in the pan until nearly done;
6-Add 1 pint of sour cream and let bake until done.
7-Thicken with flour; boil up and pour over the roast.
8-Serve hot.
BOM APETITE

posted by Filomena & Bill Price at 12:20 0 Comments



Thursday, 20 December 2007

NORWEGIAN FISH PUDDING

INGREDIENTS:

1-large cooked fish;

2-2 beaten eggs;salt & pepper;

3-2 tablespoons of cream;

4-1/4teaspoon of paprica;bead c rumbs;

5-1 tablespoon of butter;

6-chopped parsley & onion.

PREPARATION:


1-Remove the bones from a large cooked fish and chop to a fine mince.

2-Mix with 2 beaten eggs, 2 tablespoonfuls of cream, 1 tablespoonful of butter, season with salt, black pepper and 1/4 teaspoonful of paprica.Beat well together with some bread-crumbs;

3-Fill a mold with the pudding and let steam one hour;

4-Then boil the sauce in which the fish was cooked, add 1 tablespoonful of butter, chopped parsley and chopped onion.

5-Season highly; boil and serve with the pudding.Garnish with prawns.

BOM APETITE

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posted by Filomena & Bill Price at 09:13 0 Comments



Saturday, 24 November 2007

TURKISH PUDDING

INGREDIENTS:
1/2 box of gelatine;

1/4 pound of dates;

2 ounces of boiled rice;

1/2 cup of pulverized sugar ;

1 teaspoonful of vanilla;

chopped nuts;



PREPARATION:


1-Dissolve 1/2 box of gelatine;

2-Chop 1/4 pound of dates

3- Mix with the sugar and the vanilla;

4-Ten mix the gelatine ith 1 pint of whipped cream.

5-Mix all well and turn into a mold and stand on ice until cold.

6-Sprincle with chopped nuts.

7-Serve with whipped cream.

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posted by Filomena & Bill Price at 13:32 0 Comments



Tuesday, 18 December 2007

AUSTRALIAN APPLE STRUDEL


INGREDIENTS:
1-1 pint of flour;
2-1/2 cup of water;
3-4 ounces of butter;
4-3 eggs;salt;
5-raisins;sugar;cinnamon.

PREPARATION:

1-Mix 1 pint of flour with 1/2 cup of water, 4 ounces of butter, 3 eggsand a pinch of salt to a stiff dough; then roll out as thin aspossible.
2-Pour over some melted butter; cover with chopped apples and raisins.
3-Sprinkle with sugar and cinnamon.
4-Make a large roll; bake in a buttered baking-pan with flakes of butter on top until brown.
5-Serve with ice-cream.
BOM APETITE

posted by Filomena & Bill Price at 14:23 0 Comments



Wednesday, 19 December 2007

French Waffles

INGREDIENTS:
1-3 cups of flour;
2-1-1/2 teaspoons of baking powder;
3-1/2 teaspoon of salt;
4-3 eggs;
5-1 tablespoo of melted butter;
6-2 cups of warm milk.
PREPARATION:

1-Sift 3 cups of flour with 1-1/2 teaspoonfuls of baking-powder and 1/2teaspoonful of salt.
2- Beat the yolks of 3 eggs;
3-Add a tablespoonful o fmelted butter and 2 cups of warm milk.
4- Add the beaten whites and stir in the flour, making a light batter.
5-Grease the waffle irons and fill with the batter.
6-Bake until a delicate brown.
7- Remove to a hot dish.
8-Serve hot with powdered sugar on top.Strawberries and cream as dessert.
BOM APETITE

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posted by Filomena & Bill Price at 11:11 0 Comments



Wednesday, 28 November 2007

SPANISH CAKE


INGREDIENTS:
1-1 pound of butter;
2-1 pound of sugar;
3-8 eggs;
4- 1 pound of flour;
5-2 tablespoons of baking powder;
6-1 cup of milk.
PREPARATION:

1-Beat 1 pound of butter with 1 pound of sugar to a cream.
2- Add the yolks of 8 eggs well beaten.
3-Sift 1 pound of flour with 2 teaspoonfuls of baking-powder and stir together with 1 cup of milk. 4-Add the whites of eggs, beaten to a stiff froth with a pinch of salt.
5- Flavor with rose-water.
6- Bake in a moderate oven until done.
BOM APETITE

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posted by Filomena & Bill Price at 09:27 0 Comments



Friday, 14 December 2007

ITALIAN SUGAR CAKES


INGREDIENTS:

1-1-1/2 pounds of sugar;
2-1/2 pound butter;
3-4 egg yolks.
4-salt;nutmeg;
5-1/2 pound of flour;
6-4 ounces of currants;
7-2 ounces of chopped almonds;
8-1 tablespoom of citron and orange peel chopped fine.

PREPARATION:

1-Beat 1-1/2 pounds of sugar and 1/2 pound of butter to a cream; add 4yolks of eggs, a pinch of salt and nutmeg.
2-Stir in 1/2 pound of flour,4 ounces of currants, 2 ounces of chopped almonds, 1 tablespoonful of citron and candied orange peel chopped fine.
3-Add the whites beatens tiff and bake in small well-buttered cake-tins until done;
4-Cover with a thin icing.

BOM APETITE

posted by Filomena & Bill Price at 12:39 0 Comments



Thursday, 29 November 2007

CONDENSED MILK PUDDING


INGREDIENTS:

1-3 eggs;
2-1 can of condensed milk;
3-same measure of milk;(or 1/2 milk & 1/2 cream)
4-1 spoon of vanillha essence;
5-some sugar for the caramel;


PREPARATION:

1-Mix all the ingredients with exception of the sugar in a mixer 'MOULINEX';
2-Caramelize the sugar in the pan with a whole in the middle and cover all the pan with the caramel.
3-Put the mixture in the pan and cover it;
4-Cook in bain marie = in a pan with water( steam),
5-Prick with a tooth stick and it's cooked when the stck is dry.
6-Put in a plate when cold and put in the fridge for about 3/4 hours.
7-Serve cold.
BOM APETITE

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posted by Filomena & Bill Price at 10:10 0 Comments



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



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posted by Filomena & Bill Price at 01:47 0 Comments