Ingredients
Crisp lettuce 100g
Spinach leaves 50g
Water cress 50g
Green celery slices 50g
Cucumber slices 50g
Chopped green onions 50g
Clear French dressing 100ml
Method
Rub salad bowl with peeled garlic clove. Break equal parts of each chilled green into bowl. Add cucumber and onion. Chill. Just before serving, pour French dressing over. Sprinkle with salt and pepper. Toss lightly until leaves are coated. Garnish with tomato and radish slices.
10.02.2010
French Fries
Ingredients
Potatoes cut into strips 400g
Oil for deep frying
Salt to taste
Method
1. Cut the potatoes into strips of about 1/3 to 1/2-inch thickness and width
2. Soak potatoes in ice cold water for 1 hour at room temperature. Drain well; pat dry with paper towels.
3. Heat oil in deep fryer
4. Place potato strips in a single layer in hot oil; fry in hot oil for about 4 minutes, or until golden brown and tender.
5. Drain the French fries on paper towels
Potatoes cut into strips 400g
Oil for deep frying
Salt to taste
Method
1. Cut the potatoes into strips of about 1/3 to 1/2-inch thickness and width
2. Soak potatoes in ice cold water for 1 hour at room temperature. Drain well; pat dry with paper towels.
3. Heat oil in deep fryer
4. Place potato strips in a single layer in hot oil; fry in hot oil for about 4 minutes, or until golden brown and tender.
5. Drain the French fries on paper towels
Portuguese Egg
Ingredients
Sausage 400 g
8 slices of bread cubed
Cheese 100g grated
Eggs 5 no
Milk 400ml
Mustard 1/3 tsp
Mushroom veloute 100 ml
Mushrooms (sliced) 100g
Method
1. Brown sausages, skinned links, cut into thick slices.
2. Place bread into dish
3. Put cheese on top of bread.
4. Put sausage over cheese.
5. In bowl whisk 5 eggs very good and add milk and mustard.
6. Add mushroom veloute sliced mushrooms.
7. Mix up well and pour over sausage.
8. Bake at 350 degrees for 1 hour at 300 degrees for 1 1/2 hours
Sausage 400 g
8 slices of bread cubed
Cheese 100g grated
Eggs 5 no
Milk 400ml
Mustard 1/3 tsp
Mushroom veloute 100 ml
Mushrooms (sliced) 100g
Method
1. Brown sausages, skinned links, cut into thick slices.
2. Place bread into dish
3. Put cheese on top of bread.
4. Put sausage over cheese.
5. In bowl whisk 5 eggs very good and add milk and mustard.
6. Add mushroom veloute sliced mushrooms.
7. Mix up well and pour over sausage.
8. Bake at 350 degrees for 1 hour at 300 degrees for 1 1/2 hours
Oeuf Benedict
Ingredients
Tomatoes, ends removed and halved 1
4 thin slices cooked ham
Eggs 2
English muffins, split, toasted, and buttered 2
Hollandaise sauce 100ml
Method
1. Place ham slices and tomato halves on rack of broiler pan. until ham begins to get browned and tomatoes are cooked through.
2. Poach egg in salted water, for 3 to 5 minutes or until set. Remove with slotted spoon; drain.
3. On warm serving plates, place English muffins, 2 halves to each plate. Top halves with 2 slices of ham and a poached egg. Spoon a little sauce over the egg and place a thick slice of broiled tomato next to the egg.
Tomatoes, ends removed and halved 1
4 thin slices cooked ham
Eggs 2
English muffins, split, toasted, and buttered 2
Hollandaise sauce 100ml
Method
1. Place ham slices and tomato halves on rack of broiler pan. until ham begins to get browned and tomatoes are cooked through.
2. Poach egg in salted water, for 3 to 5 minutes or until set. Remove with slotted spoon; drain.
3. On warm serving plates, place English muffins, 2 halves to each plate. Top halves with 2 slices of ham and a poached egg. Spoon a little sauce over the egg and place a thick slice of broiled tomato next to the egg.
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