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Serves 4

8 slices of fresh bread, brown or white

1 tbs finely chopped onion

2 tbs mayonnaise

Cayenne

Preparation:

Turn the oven full on and put a baking sheet into heat. Cut the bread into croutons about 1 1/2 in/ 4cm white, with a pastry cutter. Mix the onion with the mayonnaise mixture and dust with cayenne. Place the croutons on the greased baking sheet and ” pop ” them in the top of the oven for about 5 minutes. This will make the base of the croutons crisp and the topping fluff up like a mini souffle. Serve at once.

 
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Posted by on November 25, 2011 in Breakfast, Staters

 

Australian Frozan Onion Tart

Its taste and does not take long to prepare but needs to be frozen for at least 2 hours, then taken out and let to soften before eating.

serves 4 – 6

8 eggs

1 onion, chopped very fine

10 oz (300 ml) sour cream or double cream soured with a little lemon juice

2 oz (50g) butter

salt and pepper, a dash of tabasco

to garnish

1 jar danish ‘caviar’

6 stuffed olive

Preparation

Hard-boil the eggs while you line a loose-based flat tin with tin foil. Finally chop the onion and mix with the sour cream. Shell the eggs, melt the butter and mash together until smooth ( or blend ) with the seasoning and tabasco. press the eggs and butter mixture into the flan tin, pour the cream and onion mixture over it, and freeze for at least 2 hours. remove from the freezer 1 hour before serving. cover the top with the ‘caviar’ and decorate with slices of stuffed olives.

 
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Posted by on November 4, 2011 in Staters

 

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Egg and cheese dishes

Swiss eggs

4 eggs

1/2  lb Swiss cheese

3 fluid ozs. cream

salt and pepper

Butter a heat-proof glass dish. Grate the cheese, keeping the little back for the end. Line the bottom of the dish with rest cheese and break the eggs over it season with salt and pepper and pour the cream over the eggs. Sprinkle with the remainder of the cheese and bake in moderate oven 350F- mark 4 for 15 minutes or until set.

Baked French Eggs

3 slices ham

3 slices Gruyere cheese

4 eggs

1/2 pt. Cream

1 tablespoon grated Parmesan cheese

pepper

Line a buttered baking dish with the ham and then cheese. Break the eggs into the dish, pour on cream and sprinkle with pepper.Bake in a moderate oven 350 F / mark 4 for 10 minutes. Take out and sprinkle with Parmesan cheese. Serve immediately.

 

Cucumber and Cheese mousse

1 large cucumber

1/2 lb cream cheese

1/4pt mayonnaise

1/4 pt water

1/2 teaspoon salt

2 teaspoon sugar

1/2 oz Gelatine

1/4 cream

Chop and peel cucumber. Blend cream cheese until soft, add mayonnaise and mix well. Put water in a saucepan, add salt, sugar and sprinkle in gelatine. soak for 5 minutes, then place over a law heat and dissolve.

Stir into the mayonnaise, cheese and chopped cucumber and fold in lightly whipped cream. Mix thoroughly. Turn into a souffle dish and leave it to set. use finest sugar.

 
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Posted by on October 28, 2011 in Staters

 

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Crispy Tomato layer Bake

Well worth making in the summer when tomatoes are plentiful, and ideally suited to weekend brunch or a light supper.

serves 4

4 large slices brown bread, with crusts left on

2oz (50g) butter or margarine

2 heaped tablespoons chopped parsley

1 garlic clove, crushed (optional)

2 lb (900g) tomatoes, sliced

6 oz (175g) Lancashire cheese, crumbled

1 teaspoon mustard powder

salt and pepper

Preparation

Crumb bread in blender or food processor. Heat butter or margarine in frying pan. Add crumbs, parsley and garlic if used.

Fry for about 10 minutes over a low heat turning continuously until well browned and crisp.

Fill a deep, buttered heatproof dish with alternate layers of tomatoes, fried crumb mixture, cheese and mustard Sprinkle salt and pepper to taste between the layers.

End with a layer of cheese then bake, uncovered, for 40 to 45 minutes. in a moderately hot oven set to 200C/400F/Gas6.

 
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Posted by on October 24, 2011 in Staters, Vegetarian

 

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Piatto Di Antipasti (Antipasto Platter)

Serves 6

1 red pepper

1 green pepper

6 spring onions

2 carrots

2 celery sticks

100g mushrooms

1/2 cauliflower

1/2 cucumber

4 slices bread, toasted

15 g tbsp unsalted (sweet) butter

1 small can anchovy fillets, drained

Piquant garlic sauce

Preparation

Clean all the vegetables. Thinly slice the peppers. Finely chop the spring onions. Thinly slice the carrots and celery. Cut the mushrooms in half lengthways and the cauliflower into small florets. Peel the cucumber and slice into thin strips.

Remove the crusts from the toast and butter the slices. Cut into fingers and lay the anchovy fillets on the bread. Arrange the anchovy toast fingers and all the vegetables in a ring on a platter and serve with the garlic sauce as a dip.

 
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Posted by on October 17, 2011 in Italian foods, Staters

 

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Potatoes in different ways

       

Aligot (french)

For 6 people

boil 2lb (1kg) of floury potatoes in their skins, then peel them and mash or puree. Add salt and pepper. Heat 2 oz(50g) of butter with a small carton of single cream gently in a heavy pan, blend in the potato puree, then add a crushed clove of garlic and 225g of grated cheese. Stir until the mixture is smooth, then serve at once with crisp green salad.

Baked potatoes

Smear the skins of jacket potatoes with oil before cooking to make them crisp and delicious. potato will bake faster with skewers or nails stuck in them.

Bubble and squeak

Mix leftover mash potato with leftover cooked cabbage (or parsnip, carrot, or celery) and seasoning. Heat butter dripping or oil in  a frying pan add vegetable mixture flatten and dry , turning once , until golden on both sides.

Chips

Perfect chips are cooked in two stages. First cut the potatoes and dry them thoroughly on a clean towel or on kitchen paper. heat fat or oil at first to 350F,180C (at which temperature a cube of bread will turn golden brown in 1 minute) Put chips in frying basket and cook steadily until tender but not coloured. Now remove them and keep them warm while heating the fat or oil to 390F, 195C (at this temperature a cube of bread will brown in 1/2 minute) Return the chips to the pan and fry quickly until crisp and golden drain and season.

Colcannon (Irish)

For 4 people

Soften a chopped onion in 50g of bacon fat. Then add 450g of mashed potatoes and 225g of cooked shredded cabbage. Season generously, transfer to a greased pudding basin and bake at gas mark5, 375F, 190C for minutes. Turn out on to a serving dish.

Potato Croquettes

For 4 people

Beat an egg and use half of it  to bind 450g of well-seasoned mashed potatoes. With floured hands shape the mixture into sausage shapes. Dip in the rest of the beaten egg and then in breadcrumbs. Fry in hot deep fat until golden brown.

Farmhouse supper

For 4 people

Soften 225g of chopped streaky bacon in a frying pan until the fat runs. Then remove bacon and put 450g of chopped cooked potatoes and finely chopped onion in the pan to brown lightly. Season, add the bacon and transfer to an ovenproof dish. Put 4 lightly fried eggs on top sprinkle with 125 g grated cheese, and place under the grill for 1 minute before serving.

Potato gnocchi (Italian)

For 4 people

Mix 1 lb leftover mashed potato with a beaten egg, a tablespoon of melted butter and 4 tablespoons of flour (either kind) to make a mouldable dough, (add more flour if necessary). Roll into a 1 inch wide sausage, then chop up and roll in the palms of your hands into 1 inch balls, and drop into a large pan of boiling water to poach for 3 minutes, or until the gnocchi rise to the surface. Drain and serve with butter or with fresh tomato sauce, and freshly grated parmesan.

Hashed brown potatoes (American)

For 4 people

Melt 2 tablespoons of pork dripping or chopped salt pork, then add 1/1/2 lb of finely chopped cold boiled potatoes. Mix thoroughly and add seasoning to taste. Cook gently until brown underneath, then fold in half like an omelette to serve.

Janssons temptation (Swedish)

For 4 people

Melt 2 tablespoons of margarine or butter in a heavy frying pan, arrange 1 1/2 lb of peeled and thinly sliced potatoes in the pan in two or three layers, sprinkling each layer with salt and pepper and dotting with more margarine or butter. Cover and cook for 15 minutes, then uncover and cook, turning occasionally, until tender, crisp and brown all over. Add a little chopped onion if you wish.

Latkes (Jewish)

For 4 people

Peel 1 lb of potatoes , soak in cold water for half and hour, then grate into a mixing bowl. Add 1 tablespoon of flour, 1 beaten egg, a little grated onion and seasoning. Heat some oil or dripping in a frying pan and drop the mixture in one tablespoonful at a time. Flatten, and fry, turning once, until golden on both sides serve alone as a sanck, or to accompany meat or omitting the onion, with apple sauce, jam or sour cream.

Pan haggerty (Northern English)

For 4 people

Peel and boil 1 1/2 lb of potatoes and cut into thin slices. Soften 2 chopped onions in 50g of dripping in a heavy frying pan, remove and drain. Then in the same pan arrange the potatoes, onions and 125g of grated cheese in layers, seasoning generously with salt and freshly grounded black pepper. Cover and cook gently for 20 minutes, then brown under the grill.

Potato pan cakes (Scottish)

For 4 people

Puree 225g boiled potatoes with 2 eggs, 175g of flour, 1 pint of milk, salt and pepper. Using tablespoon of mixture for each pancake, cook in dripping for 1 minute on each side. serve hot, with butter and honey for tea, or with bacon for breakfast.

Parsleyed potatoes

For 4 people

saute 1 1/2 lb of peeled and chopped potatoes in butter, then cover with half milk and half water.simmer for 25 minutes, then add a handful of finely chopped parsley and cook for 5 minutes more, until the liquid is almost entirely absorbed.

Potato salad

For 4 people

Wash 1 1/2 of old potatoes, put in a pan of boiling salted water to cover, and cook until just tender. Drain, cut into slices, put in a mixing bowl and stir in 4 tablespoons of hot chicken stock. After 5 minutes add some vinaigrette dressing and a little chopped onion if you like, toss thoroughly, sprinkle with freshly chopped parsley or chives, and serve warm or cold.

 
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Posted by on September 30, 2011 in Potato, Staters

 

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Mushrooms and mint

3/4 lb small mushrooms

2 small onions

Large handful of fresh mint leaves

3 cloves of garlic, crushed or chopped finely

5 tablespoons olive oil

juice of one lemon

wine vinegar

salt, black pepper

Into a saucepan pour the olive oil, the juice of a small lemon and about a tablespoonful of wine vinegar. Then put in a lot of freshly ground black pepper, a spoonful of salt, 3 cloves of garlic put through a garlic press(or chopped very finely if you haven’t got one), the mint leaves roughly chopped up, the mushrooms sliced and the onions peeled and cut into very thin rings. Mix all this up with a spoon and put on a very low heat with the lid on for not more than 10 minutes. Pour into a serving dish and cool in the fridge. serve with brown bread.

 

 
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Posted by on June 6, 2011 in Staters