Steamed Rice

Ingredients

180 gm long grained rice

water

lemon juice

Method

1. Clean the rice and wash well till the water is clear.
2. Soak the rice in 2 cups of water for at least 1/2 hour.
3. In a heavy bottomed pan, put the rice and water over high heat and bring to a boil, adding the lemon juice also.
4. Once it comes to a boil, cover, and let it simmer over low heat, till cooked through, and the water is absorbed. Takes about 10 minutes. Serve hot.

Hungarian Potatoes

Ingredients

Butter   20 g

Onion, chopped 40 g

Paprika 1 tsp

Tomatoes, blanched, seeded, diced 70 g

Potatoes, peeled and cut into thick slices 250g

Stock, hot 200ml

Salt & Pepper to taste

Parsley, Chopped for garnish

Method

Heat the butter a large saucepan and add the onion and paprika. Cook until onion is soft.

Add the tomatoes and potatoes. Pour in enough stock just to cover the potatoes. Add a small amount of salt because liquid will reduce.

Simmer until potatoes are cooked and liquid is mostly evaporated or absorbed. Stir gently from time to time.

Season to taste. Garnish with chopped parsley at service time.

Potage Minestrone

Ingredients                          

Mixed vegetables (onion, leek,

Celery,carrot,turnip,cabbage) 300g

Butter, margarine or oil 50 g

White stock or water 750ml

Bouguet garni

Green peas 25g

French beans 25 g

Spaghetti 25 g

Potatoes 50 g

Tomato purees 200ml

Tomatoes, skinned, de-seeded, diced 100 g

Fat bacon 50 g

Chopped parsley

Garlic 1 clove

Salt, pepper

Method

1. Cut the peeled and washed mixed vegetables into paysanne.
2. Cook slowly without colour in the oil or fat in the pan with the lid on.
3. Add stock, bouquet garni and seasoning, simmer for approx. 20 minutes.
4. Add the peas, beans cut in diamonds and simmer for 10 minutes.
5. Add the spaghetti in 2 cm (1in) lengths, the potatoes cut in paysanne, the tomato puree and the tomatoes and simmer gently until all the vegetables are cooked.
6. Meanwhile finely chop the fat bacon, parsley and garlic and form into a paste.
7. Mould the paste into pellets the size of a pea and drop into the boiling soup.
8. Remove the bouquet garni correct the seasoning.
9. Serve grated parmesan cheese and thin toasted flutes separately

Crème De Tomates ( cream of tomato soup)

Ingredients  

Tomatoes 500g

Carrot (dice) 50 g

Onion (dice) 50 g

Refined flour 50 g

Butter 75 g

Milk 500 ml

Stock 500 ml

Bread Slice 4 no.

Cream 25 ml.

Garlic  2 cloves

Bouquet garni

Salt & Pepper to taste

Method

1. Make a béchamel sauce.

2. Remove the eyes from tomato & roughly chop them.

3. Melt remaining butter in a pan.

4. Add garlic, carrot, onion and brown lightly.

5. Add tomatoes, stock, bouquet garni & seasoning.

6. Simmer for 1 hour. Skim when required.

7. Pass through a conical strainer.

8. Bring to a boil, add béchamel sauce & adjust seasoning.

9. Finished with cream & croutons.