Filomena Recipes

"Find a great collection of Free Cooking Recipes"

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



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



Sunday, 16 December 2007

FISH A LA MARSEILLES


INGREDIENTS:


1-fish;
2-salt;parsley;pepper;
3-2 gloves of garlic;
4-2 bay leaves;
5- 2 sliced onions;
6- 1cup of tomatoes;butter;
7-toast;
8- white wine;
9-1 tablespoon of sugar.

PREPARATION:


1-Cut two kinds of fish into slices; season with salt.
2- Mince 2 cloves of garlic, 2 sprigs of parsley, 2 sprigs of thyme and 2 bay-leaves very fine.
3- Add a pinch of pepper.
4-Roll the fish in the spice. Then fry 2 sliced onions in butter; add 1 cup of tomatoes, the juice of a lemon and 2 cups of water.
5-Let boil up. Add the fish and let boil until done.
6- Remove the fish to a platter. Add a cup of white wine to the sauce and 1 tablespoonful of sugar.
7- Boil up and pour over the fish.
8-Serve with toast.

BOM APETITE

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posted by Filomena & Bill Price at 23:28 0 Comments



Wednesday, 19 December 2007

SWEDISH STEWED MUTTON


INGREDIENTS:
1-1 mutton breast;
2-salt & pepper;
3-thyme;
4-1 onion;2 gloves of garlic;
5-capers;mushrooms;
6-flour; 1 glass of wine.
PREPARATION:

1-Season the breast of mutton with salt, pepper, thyme and mace; let stew slowly with 1 onion and 2 cloves of garlic chopped.
2 Add some chopped capers and mushrooms;
3-Cook until tender.
4-Then thicken the sauce with flour mixed with a glass of wine and boil up.
5-Serve hot with baked turnips or mash potatoes and salad.
BOM APETITE

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posted by Filomena & Bill Price at 11:40 0 Comments



Saturday, 15 December 2007

DUCK AUX CHAMPIGNONS


INGREDIENTS:

1-2 wild ducks;
2-2 tablespoons of butter;
3-1 large onion chopped fine;
4-2 cloves of garlic;mixed herbs;
5-1/2 can of mushroons.

PREPARATION:

1-Clean and season a pair of wild ducks and cut into pieces at the joints.
2-Heat 2 tablespoonfuls of butter in a saucepan; add the ducks,1 large onion chopped fine, 2 cloves of garlic and 1 herb bouquetchopped.
3- Cover and brown a few minutes;
4-add 1 cup of water and stew until tender.
5-Then add 1/2 can of mushrooms and 1 glass of claret (wine)and let simmer until done.

BOM APETITE

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



Thursday, 17 January 2008

ITALIAN TONGUE

INGREDIENTS:


1-1 Tongue;
2-2 tablespoons of butter;
3-1 onion;2 gloves of garlic;
4-1 cup of tomato sauce;
5-1/2 cup of mushrooms;
6-lemon juice;salt & pepper;
7-1/2 glass of sherry wine.
PREPARATION:
1-Boil a beef tongue until tender; skin and slice thin.
2- Heat 2 tablespoonfuls of butter.
3- Add 1 chopped onion and 2 cloves of garlic minced fine.
4-Stir in 1 tablespoonful of flour until brown;
5-Add a little water, 1 cup of tomato-sauce, 1/2 cup chopped mushrooms,lemon-juice, salt and pepper to taste.
6-Let boil. Add the sliced tongue, and 1/2 glass of sherry wine.
7-Simmer ten minutes. Serve with baked macaroni.

BOM APETITE

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posted by Filomena & Bill Price at 10:08 0 Comments



Saturday, 15 December 2007

SPANISH MUSHROOMS


INGREDIENTS:

1-1 can of mushrooms;
2-2 tablespoons of butter;
3-6 shallots;1 clove of garlic;4-parsley;thyme;
4-mushroom liquor;2 tablespoons ofwhite wine.
5-salt & pepper;toast.

PREPARATION:

1-Drain 1 can of mushrooms and heat 2 tablespoonfuls of butter.
2-Add 6 shallots and 1 clove of garlic chopped fine, some parsley and thyme and the mushrooms.
3-Let all fry a few minutes;
4-Add the mushroom Liquor and 2 tablespoonfuls of white wine, salt and pepper to taste.
5-Let simmer five minutes and serve hot on slices of toast.

BOM APETITE

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posted by Filomena & Bill Price at 10:28 0 Comments



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.
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

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posted by Filomena & Bill Price at 12:46 0 Comments



Wednesday, 19 December 2007

ITALIAN ROAST BEEF


INGREDIENTS:
1-BEEF;
2-2 cloves of garlic;
3-salt & pepper;
4-flour;macaroni.


PREPARATION:

1-Cut several deep incisions in the upper round of beef and press into them lardoons of salt pork.
2-Stick 2 cloves of sliced garlic and 1dozen cloves in the meat; season with salt and pepper and dredge with flour.
3- Put in the dripping-pan with some hot water and let roast until tender.
4-Serve with boiled macaroni.
BOM APETITE

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posted by Filomena & Bill Price at 09:53 0 Comments



Saturday, 15 December 2007

FRENCH SPICED VENISON

INGREDIENTS:
1- venison;
2-salt;pepper;vinegar;garlic;
3-1 sliced onion;thyme;parsley;
4-juice of 1 lemon;
5-1 cup of melted butter;1 glass of cherry.

PREPARATION:

1-Rub the venison with salt, pepper, vinegar, cloves and all spiceS;
2-Put in a baking-pan. Pour over a cup of melted butter; add 1 onion sliced, some thyme, parsley, the juice of a lemon, and a cup of hot water.
3- Let bake, covered, in a hot oven.
4-Baste often with the sauce when nearly done.
5-Sprinkle with flour; add a glass of sherry and let it brown.
6-Serve with celery and currant jelly.

BOM APETITE

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posted by Filomena & Bill Price at 10:17 0 Comments