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#Post#: 42250--------------------------------------------------
My recipes
By: guest256 Date: August 16, 2016, 3:25 pm
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Soups
#Post#: 42260--------------------------------------------------
Re: My recipes
By: guest256 Date: August 16, 2016, 3:44 pm
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Hairst bree/Harvest broth originally a farmer's broth from
Scotland
Preparation time:30 minutes
Cooking time: 2 1/4 hours
Ingredients for four to six
2 lb. (900g.) middle neck of lamb, separated into cutlets
4 pints (2.3 litres) water or stock
Salt
Freshly ground black pepper
Bouquet garni
6 spring onions, trimmed and finely chopped
2 carrots, peeled and finely diced
2 small turnips, peeled and finely diced
6 oz. (175g.) shelled young broad beans
8 oz. (225g.) shelled fresh peas or frozen peas
1 small cauliflower, divided into sprigs
1 lettuce, washed, dried and cut in fine shreds
1/4 teaspoon sugar
2 teaspoons finely chopped mint
2 tablespoons finely chopped parsley
Trim excess fat from the lamb, and place the meat in a large,
heavy-based saucepan. Add the water or stock and season with
salt and pepper. Add the bouquet garni and bring slowly to the
boil, skimming off any white scum that rises to the surface.
Cover tightly and simmer gently for about 1 hour, or until the
flesh is beginning to come away from the bones. Lift out the
meat with a slotted spoon and strip it from the bones. Discard
the bones and chop the meat finely.
Skim off any fat from the stock. Return the meat to the pan and
add the onions, carrots, turnips, beans and half the fresh peas.
Cover and simmer for 45 minutes and then add the cauliflower,
lettuce, remaining fresh peas, sugar and mint. Continue to
simmer for a further 20-30 minutes until the vegetables added
last are just tender but not broken. If using frozen peas
instead of fresh ones, add them 5 minutes before the end.
Discard the bouquet garni, check the seasoning, and serve the
broth very hot garnished with parsley.
#Post#: 42262--------------------------------------------------
Re: My recipes
By: guest256 Date: August 16, 2016, 4:11 pm
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Mussel brose/mussel broth also from Scotland
Preparation time: about 1 1/4 hours
Cooking time: 30 minutes
Preheat the oven to 200 degrees C (400 degrees F)-Gas mark 6 or
the grill to medium
Ingredients for four
4 pints (2.3 litres) mussels, washed and scraped
1/2 pint (275/300 m.l.) water
2 1/2 level tablespoons oatmeal
1/2 oz. (15g.) butter
2 shallots, peeled and finely chopped
1 pint (575/600 m.l.) milk
Salt and white pepper
2 tablespoons finely chopped parsley
Discard any mussels that are not tightly shut, or that do not
shut when tapped. Put the sound mussels in a large, heavy-based
saucepan. Add the water, cover the pan tightly and put it over a
high heat for 6 minutes, shaking occasionally. By then the
shells will be open. Strain off and reserve the juices from the
pan, and leave the mussels until cool enough to handle.
Meanwhile, bake the oatmeal on a baking sheet in the pre-heated
oven until it is golden-brown. If it is more convenient, spread
it on kitchen foil and toast it gently under a medium grill,
taking great care not to let it burn.
Take the mussels from the shells, and pull out the wiry black
strips known as beards. Heat the butter in a clean pan and cook
the shallots in it over a low heat, stirring frequently to
prevent sticking. When the shallots are soft and transparent and
have absorbed all the butter, add the mussels and the milk and
heat through without boiling.
Put the reserved mussel juice into a small pan, bring to the
boil and stir in the browned oatmeal. Mix well and add to the
soup off the heat; the soup must not boil or it will curdle.
Season to taste with salt and white pepper, sprinkle on the
parsley and serve piping hot.
#Post#: 42264--------------------------------------------------
Re: My recipes
By: guest256 Date: August 16, 2016, 4:22 pm
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London Particular
Soaking time: overnight
Preparation time: 15 minutes
Cooking time: 2 1/4 hours
Ingredients for six
3 rashers streaky bacon with rinds removed, diced
1 large onion, peeled and chopped
2 carrots peeled and chopped
1 lb./ (450g.) dried peas, soaked overnight in cold water to
cover
4 pints (2.3 litres) vegetable or chicken stock
Salt
Pepper
1 teaspoon Worcestershire sauce
6 tablespoons croutons
Put the bacon in a large, heavy-based saucepan and cook over
gentle heat until the fat runs over. Add the onion and carrot
and cook gently until the fat has been absorbed.
Drain the soaked peas and add to the pan with the stock. Bring
to the boil, season lightly with salt and pepper, cover and
simmer for about 2 hours, or until the peas are mushy.
Pass through a sieve or food mill, taste and adjust the
seasoning. Add the Worcestershire sauce and re-heat. Serve
topped with croutons.
#Post#: 42265--------------------------------------------------
Re: My recipes
By: guest256 Date: August 16, 2016, 4:49 pm
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Oxtail soup
Soaking time: at least 4 hours
Preparation time: 30 minutes
Cooling time for stock: 5 hours
Cooking time: 3 1/4 hours
Ingredients for four to six
1 meaty oxtail, divided into joints
1 teaspoon vinegar
2 tablespoons dripping
2 onions, peeled and chopped
2 large carrots, peeled and chopped
3 sticks celery, trimmed and chopped
1 rasher bacon, roughly chopped after the rind has been cut off
3 pints (1.7 litres) stock
Bouquet garni
3 bay leaves
Salt
Freshly ground black pepper
1 carrot, peeled and cut into rings
1 small onion, peeled and sliced
2 tablespoons plain flour
1/4 teaspoon grated nutmeg
1/2 teaspoon lemon juice
4 tablespoons sherry or Madeira
Soak the chopped oxtail in enough cold water to cover, with 1
teaspoon of vinegar added, for at least 4 hours. Drain and wipe
dry. Heat half the dripping in a large, heavy-based saucepan.
Add the oxtail pieces and cook over a high heat, shaking the pan
frequently, until browned on all sides. Remove the oxtail with a
slotted spoon.
Add the chopped onions. carrots, celery and bacon to the juices
in the pan and cook over a medium heat, stirring every now and
then, until the onions are golden-brown. Return the oxtail to
the pan, add the stock, bouquet garni and bay leaves, season
with salt and pepper and bring to the boil. Skim off any white
scum that rises to the top, then simmer the soup for 3 hours, or
until the meat is falling off the bones.
Strain off the stock into a large bowl and discard the onions,
carrots, celery, bacon, bouquet garni and bay leaves. Leave the
stock to cool for 1 hour, and then put in the refrigerator for
about 4 hours, until any fat has hardened on the surface. Remove
and discard the fat.
Boil 1 pint (575/600m.l.) of the stock in a small pan, add the
carrot and onion rings, and simmer for 15 minutes. Strain off
and keep the stock, and reserve the rings for garnishing.
Remove the meat from the bones and chop finely. Heat the
remaining dripping in the cleaned saucepan. Add the flour and
stir over a medium heat until the flour turns the colour of a
hazelnut. Gradually add all the stock, stirring continuously
until the soup comes to the boil and is thick and smooth. Simmer
for 3 minutes and then add the meat, nutmeg and lemon juice.
Taste and adjust the seasoning if necessary, and stir in the
sherry or Madeira. Garnish each serving with a portion of the
cooked carrot and onion rings.
#Post#: 42266--------------------------------------------------
Re: My recipes
By: guest256 Date: August 16, 2016, 5:02 pm
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Lorraine soup
Preparation time: 25 minutes
Cooking time: 25 minutes
Ingredients for four
1 thick slice white bread with crusts removed
1/4 pint (150m.l.) milk
2 breasts from a cooked chicken, skinned and finely minced
4oz. (100/125g.) ground almonds
2 hard-boiled egg yolks
2 pints (1.1 litres) chicken stock
Salt and white pepper
1/4 teaspoon grated nutmeg
2 teaspoons lemon juice
2 egg yolks
1/4 pint (150m.l.) double cream
2 tablespoons finely diced, cooked chicken for garnishing
Put the bread in a small saucepan, cover with the milk, bring to
the boil and set aside to cool a little.
Pound the minced chicken, ground almonds and hard-boiled egg
yolks in a mortar until smooth. Put the mixture in a large bowl
and gradually beat in the bread and milk. Stir in the stock,
then pass the mixture through a sieve or food mill into a
saucepan.
Bring to the boil, season with salt and pepper and add the
nutmeg and lemon juice. Simmer for 10 minutes then remove from
the heat.
Beat the egg yolks with the cream and blend in 3 tablespoons of
the hot soup. Stir the mixture into the soup and heat gently for
2-3 minutes without boiling, stirring continually until it
thickens.
Serve at once garnished with the diced chicken.
#Post#: 42290--------------------------------------------------
Re: My recipes
By: guest256 Date: August 17, 2016, 6:19 am
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Carrot soup
Preparation time: 10 minutes
Cooking time: 1 hour
Ingredients for six to eight
2 oz. (50g.) butter
1 lb. (450g.) onions, peeled and thinly sliced
1 tablespoon plain flour
1 1/2 lb. (700g.) carrots, peeled and thinly sliced
3 pints (1.7 litres) stock
Salt and pepper
2 teaspoons mild curry powder
2 tablespoons water
Cauliflower sprigs, blanched for garnishing
Croutons for garnishing
Heat the butter in a large, heavy-based saucepan. Dust the onion
rings with the flour and cook them gently in the butter,
stirring well, until they are soft and golden after 10-15
minutes.
Add the carrots and the stock, and season with salt and pepper.
Bring to the boil and simmer with the pan uncovered for about 30
minutes, or until the carrots are soft.
Pass the soup through a sieve or food mill and return it to the
pan. Mix the curry powder to a smooth paste with the water. Stir
it into the soup and simmer gently for 15 minutes. Serve hot,
garnished with cauliflower sprigs and croutons.
#Post#: 42291--------------------------------------------------
Re: My recipes
By: guest256 Date: August 17, 2016, 6:31 am
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Alexandra soup
Soaking time: Overnight
Preparation time: 10 minutes
Cooking time: 2 hours
Ingredients for six
4 oz. (100/125g.) dried, yellow split peas
2 oz. (50g.) pearl barley
2 pints (1.1 litres) stock
1 oz. (25g.) butter
1 small onion, peeled and finely chopped
Salt
Freshly ground black pepper
2 tablespoons tomato puree
1/4 pint (150m.l.) single cream
2 tablespoons finely chopped parsley
Put the peas and barley together in a large basin, cover well
with cold water and leave to soak overnight. Next day drain
them, and blanch in boiling water for 2 minutes. Drain well.
Put the peas and barley in a large, heavy-based saucepan with
the stock, butter and onion. Season with salt and pepper, bring
to the boil and simmer for 1 hour.
Mix in the tomato puree and continue to simmer for another 30
minutes, or until the peas and barley are absolutely tender.
Pass the mixture through a fine sieve or food mill into a clean
pan. Stir in the cream and heat through without boiling. If the
soup is too thick, thin it with a little milk. Taste and adjust
the seasoning if necessary, and serve with the chopped parsley
sprinkled on top.
#Post#: 42318--------------------------------------------------
Re: My recipes
By: guest256 Date: August 17, 2016, 3:49 pm
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Saxe-Coburg soup
Preparation time: 30 minutes
Cooking time: 35 minutes
Ingredients for four to six
4 oz. (100/125g.) lean ham
2 oz. (50g.) butter
1 small onion, peeled and finely chopped
12 oz. (350g.) Brussels sprouts, trimmed, washed and thinly
sliced
Salt and freshly ground black pepper
1/4 teaspoon grated nutmeg
1 tablespoon plain flour
2 pints (1.1 litres) stock
1/4 pint (150m.l.) double cream
Croutons
Chop half the ham very finely. Heat the butter in a heavy-based,
medium saucepan and cook the onion in it over a low heat for
10-15 minutes, until soft and transparent. Add the sprouts and
chopped ham and stir over a low heat until all the butter has
been absorbed.
Season with salt, pepper and nutmeg and sprinkle on the flour.
Mix it in well, then gradually add the stock, stirring well over
a medium heat until the soup comes to the boil. Simmer for 6
minutes, then pass the soup through a fine sieve or food mill
and return the puree to a clean pan.
Cut the remaining ham into very thin matchstick strips and add
it to the soup. Stir in the cream. Heat through, adjust the
seasoning, and add some extra stock or a little milk if the soup
is too thick. Serve garnished with crisp croutons.
#Post#: 42319--------------------------------------------------
Re: My recipes
By: guest256 Date: August 17, 2016, 4:02 pm
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Tomato and carrot soup
Preparation time: 15 minutes
Cooking time: 1 1/4 hours
Ingredients for four
1/2 oz. (15g.) butter
2 teaspoons vegetable oil
1 onion, peeled and finely chopped
2 cloves garlic, peeled and finely chopped
6 oz. (175g.) carrots, peeled and finely chopped
1 lb. (450g.) tomatoes, skinned and roughly chopped
1 eating apple, peeled, cored and chopped
Bouquet garni of thyme, marjoram and 3 bay leaves
2 pints (1.1 litres) stock
Salt
Freshly ground black pepper
4 tablespoons double cream
4 tablespoons croutons
Heat the butter with the oil in a large, heavy-based saucepan.
Put in the onion and garlic and cook over a low heat for 10-15
minutes until the onion is soft and transparent. Add the carrot
and stir over a low heat until all the fat has been absorbed.
Add the tomatoes, apple, bouquet garni and stock, season with
salt and pepper and bring to the boil. Cover and simmer for 45
minutes.
Remove and discard the bouquet garni and pass the soup through a
fine sieve or a food mill. Return it to a clean pan, heat
through and adjust the seasoning.
Pour the soup into warm bowls, and garnish with a spoonful of
cream with croutons round it.
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