Ingredients
Brown stock 1.5 lt
White of eggs 2
Onions 50 g
Celery 50 g
Minced meat 500g
Carrots 50 g
Leeks 20g
Bouquet garni
Salt to taste
For the garnish
finely Chop Parsley1 tbsp
Egg 3no
Method
1. Place the minced meat in a saucepan; add the salt, whites of eggs and dices vegetables mixed thoroughly with a little cold stock.
2. Gradually add the remainder of the cold stock. Bring to the boil slowly, stirring from time to time with a wooden spoon.
3. When just boiling remove spoon and allow to simmer gently for 2 ½ hours. Do not disturb the contents during cooking.
4. Strain through 4 layers of damp muslin.
5. Reboil and remove all fat with absorbent paper.
6. Correct the colour, seasoning.
7. Beat eggs & pour into soup and add herbs.
10.02.2010
Stewed Vegetable
Ingredients
Tomatoes, diced 200g
Basil 10g
Water
Zucchini squash, sliced 100g
Yellow squash, sliced 100g
Salt Pepper
Method
1. Add ingredients and bring to slow boil'
2. Reduce heat, cover and cook about 20 minutes until vegetables are tender.
Tomatoes, diced 200g
Basil 10g
Water
Zucchini squash, sliced 100g
Yellow squash, sliced 100g
Salt Pepper
Method
1. Add ingredients and bring to slow boil'
2. Reduce heat, cover and cook about 20 minutes until vegetables are tender.
Oeuf Farci
Ingredients
Hard-boiled eggs 2no
Mayonnaise 25 ml
Dry mustard 1/2 tsp
Finely chopped chives 1½ tsp
Finely chopped parsley 1½ tbsp
Salt and pepper
Paprika
Method
1. Shell eggs and cut in halves lengthwise.
2. Loosen yolks carefully from whites and put them in a small bowl.
3. Mash yolks with a fork. Add mayonnaise (enough to make yolks nicely moist), mustard, chives, parsley and a sprinkling of salt and pepper.
4. Mix with fork until well blended.
5. Stuff into egg whites.
6. Sprinkle with paprika. Chill.
Hard-boiled eggs 2no
Mayonnaise 25 ml
Dry mustard 1/2 tsp
Finely chopped chives 1½ tsp
Finely chopped parsley 1½ tbsp
Salt and pepper
Paprika
Method
1. Shell eggs and cut in halves lengthwise.
2. Loosen yolks carefully from whites and put them in a small bowl.
3. Mash yolks with a fork. Add mayonnaise (enough to make yolks nicely moist), mustard, chives, parsley and a sprinkling of salt and pepper.
4. Mix with fork until well blended.
5. Stuff into egg whites.
6. Sprinkle with paprika. Chill.
Fruit Salad
Ingredients
Mixed fruit Cut into dice or slice 400g
(Grapes, Peaches, Orange, Papaya, Pineapple, Cherry, Strawberry etc.)
Granulated sugar 50g
Dressing:
Juice of one lime
1/2 cup pineapple juice
1 teaspoon ground ginger
Method
1. Combine dice and sliced fruits in a large serving bowl; toss gently.
2. Sprinkle with sugar.
3. Whisk together remaining ingredients in a small bowl.
4. Pour dressing mixture over fruit and toss gently to combine. Cover and chill the fruit salad thoroughly before serving.
Mixed fruit Cut into dice or slice 400g
(Grapes, Peaches, Orange, Papaya, Pineapple, Cherry, Strawberry etc.)
Granulated sugar 50g
Dressing:
Juice of one lime
1/2 cup pineapple juice
1 teaspoon ground ginger
Method
1. Combine dice and sliced fruits in a large serving bowl; toss gently.
2. Sprinkle with sugar.
3. Whisk together remaining ingredients in a small bowl.
4. Pour dressing mixture over fruit and toss gently to combine. Cover and chill the fruit salad thoroughly before serving.
Subscribe to:
Posts (Atom)