Filomena Recipes

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Sunday, 16 December 2007

JEWISH SHALLET


INGREDIENTS:

1-sliced apples;pie-pastry;
2-cinnamon;grated lemon;
3-butter;1 egg;
4-white wine;nuts;raisins;
5-1 tablespoom of syrup;
6-1/2 lemon;
PREPARATION:
1-Line a well-buttered pudding-dish with a rich pie-pastry and cover with a layer of sliced apples.
2-Sprinkle with cinnamon, grated lemon peel and small bits of butter;
3-Moisten with white wine; then cover with a layer of the pastry and fill with another layer of apples, nuts and raisins, a tablespoonful of syrup, the juice of 1/2 lemon and bits of butter.
4-Cover with the top crust; press in the edges with a beaten egg, and rub the top with butter.
5-Let bake in a moderate oven until done.
BOM APETITE

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posted by Filomena & Bill Price at 23:03 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



Sunday, 25 November 2007

PUFF PASTRY


INGREDIENTS:
1- 400 g flour
2-70 g butter
3- 8 g salt
4- 3 to 4 drops of vinegar
5-200 ml of water
For tourage:
340 g butter, which is one half of the total weight of distemper
The flour for fleurer

Mix all ingredients by hand or the robot
Then incisiser top cross mettre au frais . To save costs.
For tourage:
1 With distemper form a cross with four arms;
2 -Place butter in the center;
3- Cover fat by folding the dough.
4- Roll the dough then p link in three parts
5- Lower again by welding pressure by the 3 layers ;
6-Edge edges, and fold into three
7-. End of 1st double round.
8- Repeat the operation 2 times:To obtain 3 double-tours or more (or shortly tourer with 5 or 6 laps:))
9- Overview of laminate of the dough

For cooking
Lowering the dough onto a thickness of 3 mm.
After cutting the realization chosen

Preheat oven to 200 ° C-cook about 20 minutes depending on the size
For the realization of a mille-feuille land on the dough halfway through a grid or a plate so that the dough does not grow too much and remains steady .
BOM APETITE

posted by Filomena & Bill Price at 02:08 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



Friday, 14 December 2007

CUP CAKES WITH BUTTER


INGREDIENTS:

1- 500 g flour T45
2- 250 g butter
3-250 g sugar;
4- 7 egg yolks
5- 1 c c vanilla liquid
6-1 packet of yeast chemical ;
To baste: 1 egg + a little water

PREPARATION:


1- In a large bowl combine flour, yeast and sugar.
2- Add butter, cut into small dice.
3-Stir in egg yolks, vanilla liquid, mix until a smooth paste.
4-Book this dough in the refrigerator at least 1 hour (can be prepared the dough the night before).
5-Roll out the pastry and cut different shapes with cookie-cutter.
6- Little hint: spread the dough between 2 sticks of wood (from 3 to 5 min thick) that will have a much lower regularly.
7-Bake in the oven until golden brown.
BOM APETITE

posted by Filomena & Bill Price at 13:27 0 Comments