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authorNorbert Preining <norbert@preining.info>2019-09-02 13:46:59 +0900
committerNorbert Preining <norbert@preining.info>2019-09-02 13:46:59 +0900
commite0c6872cf40896c7be36b11dcc744620f10adf1d (patch)
tree60335e10d2f4354b0674ec22d7b53f0f8abee672 /usergrps/uktug/baskervi/6_2/recipe.tex
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+\documentclass[twocolumn,a4paper,12pt]{article}
+\newenvironment{ingredients}{\begin{list}{$\bullet$}{%
+ \setlength{\topsep}{0pt}%
+ \setlength{\partopsep}{0pt}%
+ \setlength{\parsep}{0pt}%
+ \setlength{\itemsep}{0pt}%
+ \setlength{\parskip}{0pt}}}
+{\end{list}}
+\newenvironment{method}{\begin{quotation}\listparindent0pt}
+{\end{quotation}}
+\newcommand{\fraction}[2]{\raisebox{1ex}{\small#1}\kern-0.25em/%
+ \kern-0.2em\raisebox{-1ex}{\small#2}}
+\newcommand{\half}{\fraction{1}{2}}
+\newcommand{\quarter}{\fraction{1}{4}}
+\newcommand{\threequarter}{\fraction{3}{4}}
+\let\threequarters\threequarter
+\newcommand{\eighth}{\fraction{1}{8}}
+\let\eight\eighth
+\newcommand{\degree}{$^\circ$}
+\begin{document}
+\tableofcontents
+\newpage
+\section{Compote}
+\begin{ingredients}
+\item 5g dried mango
+\item 4oz/110g dried figs
+\item 4oz/110g dried peaches
+\item 4oz/110g dried apricots
+\item 10 fl oz/275ml freshly squeezed orange juice
+\item 2 Earl Grey tea bags
+\item 2 tsp clear runny hunny
+\item 1oz sunflower seeds
+\end{ingredients}
+\begin{method}
+ Cut mango in half
+ Boil orange juice and teabags.
+ Tip in mango: cover and leave to infuse for 30 minutes.
+Remove tea bags, add honey.
+Add figs, peaches and apricots.
+Bring to boil, cover and reduce heat.
+Simmer for 15 minutes.
+Cool overnight.
+Dry fry sunflower seeds.
+Sprinkle and serve.
+\end{method}
+
+
+
+
+\section{Leek soup}
+\begin{ingredients}
+\item 2 big bunches of parsley
+\item 3oz butter
+\item 2 large leeks (white parts)
+\item 1 large potato
+\item 1\half\ pts chicken stock
+\item 5 fl oz double cream
+\item salt and pepper
+\end{ingredients}
+\begin{method}
+Sweat leeks in butter and parsley stalks for 20 minutes.
+Simmer with potato and stock for another 20 minutes.
+Add \half\ parsley leaves to soup.
+Simmer for 2 minutes.
+Blanch remaining leaves in boiling water for 30 seconds.
+Drain, squeeze dry.
+Liquidise, add cream, reheat.
+Serve.
+\end{method}
+\section{Parcel-roasted Fennel}
+\begin{ingredients}
+\item 2--4 bulbs fennel, depending on size
+\item 30 ml/2 tbsp extra virgin olive oil
+\item 4 thin slices garlic
+\item Pernod (optional -- use pastis instead!)
+\end{ingredients}
+\begin{method}
+Trim fennel, keeping frilly leaves, leve most of base to hold bulbs together.
+Halve lengthwise if large.
+Place on a large, oiled sheet of aluminium foil.
+Dribble with oil and some pastis.
+Stick a slice of garlic between two of leaves.
+Secure well, leaving space for steam to circulate.
+Bake in middle of oven for 45--60 minutes.
+Serve hot or at room temperature.
+\end{method}
+\section{Parcel-roasted whole fish}
+\begin{ingredients}
+\item About 2\half--3 lb fish
+\item 8 lemon slices
+\item 60 ml dry white wine or vermouth
+\item 60 ml copped parsley
+\item 60 ml double cream or cr\`eme fr\^aiche
+\end{ingredients}
+\begin{method}
+Butter sheet of aluminium foil three times size of fish.
+Place fish on foil.
+Top with remaining ingredients, salt and pepper.
+Secure the edges.
+Bake near the top of the oven for 10 minutes (small fish), or 20--25 minutes (monster).
+\end{method}
+\section{Bananas en Papillote}
+\begin{ingredients}
+\item 4 ripe bananas
+\item 25 ml/1\half\ tbsp softened butter
+\item 20 ml/4 tsp soft brown sugar
+\item 60 ml/4 tbsp apricot jam
+\item seeds from 1 vanilla pod
+\item Cognac
+\end{ingredients}
+\begin{method}
+Butter four sheets of aluminium foil around 30 cm square.
+Place bananas in centre and sprinkle with sugar.
+Chop jam to large pieces and stir in vanilla seeds.
+Add cinnamon is desired.
+Spoon jam over bananas.
+Dribble on cognac.
+Secure well, leaving space for sream to circulate.
+Bake at the middle of the oven for about 20 minutes.
+\end{method}
+\section{Nettle beer}
+\begin{ingredients}
+\item 1 gallon water
+\item 1 lb sugar
+\item 1 oz whole ginger bruised
+\item 2--3 handfuls nettles
+\item dandelions
+\item comfrey
+\end{ingredients}
+\begin{method}
+Boil water.
+Add well-washed stinging nettles, dandelions and comfrey.
+Boil for 15 minutes.
+Strain liquor.
+Boil liquor with sugar and ginger; strain again.
+Cream 1 oz compressed yeast, place on a piece of toast and lay on liquor when lukewarm.
+Stand till next morning, covered with a cloth.
+Remove scum.
+Bottle taking care not to disturb sediment.
+\end{method}
+
+\section{Ginger Beer}
+\begin{ingredients}
+\item 3\half\ gallons of water
+\item 3 oz bruised ginger
+\item 2 lemons
+\item 3 lb sugar
+\item 1 oz cream of tartar
+\item 2 tbsp yeast (1 oz compressed)
+\item 1 egg white
+\end{ingredients}
+\begin{method}
+Bruise ginger and boil for 30 minutes.
+Wash lemons, slice and place in pan.
+Add cream of tartar and sugar.
+Strain ginger-flavoured water over lemons etc.
+Ferment with yeast on toast when lukewarm.
+Stand for 2 nights.
+Remove scum.
+Whisk with egg white.
+Bottle.
+\end{method}
+\section{Apple Slump}
+\begin{ingredients}
+\item 6 cups apples, peeled, cored and sliced
+\item 1 cup of sugar
+\item 1 tbsp cinnamon
+\item \half\ cup water
+\item 1 \half\ cups sifted plain flour
+\item \quarter\ tsp salt
+\item 1\half\ tsp baking powder
+\item \half\ cup milk
+\end{ingredients}
+\begin{method}
+Combine apple slices, sugar, cinnamon and water in a saucepab with a tight-fitting lid.
+Heat to boiling point.
+Sift together flour, salt, baking powder.
+Stir in enough milk to make a soft dough.
+Drop dough from a dessertspoon onto apple mixture.
+Cover tightly and cook over a low heat for 30 minutes.
+Serve warm with cream.
+\end{method}
+May also be made with other fruits.
+
+\section{Brown Betty}
+\begin{ingredients}
+\item 1 \half\ cups dry bread crumbs
+\item 2 oz melted butter
+\item 4 medium apples, peeled and sliced
+\item \threequarter\ cup brown sugar, firmly packed
+\item pinch of salt
+\item 1 tsp cinnamon
+\item \quarter\ tsp nutmeg
+\item \quarter\ tsp ground cloves
+\item 1 tsp grated lemon rind
+\item juice 1 lemon
+\end{ingredients}
+\begin{method}
+Work breadcrumbs and butter togther and pat a third of the mixture on the bottom of a buttered baking dish.
+Cover with half the apples.
+Mix together sugar, salt, cinnamon, nutmeg, cloves and lemon rind.
+Sprinkle half the mixture over the apple.
+Add half the lemon juice and 1 desertspoon of water.
+Add another layer of crumbs.
+Repeat with apples, sugar mixture, lemon juice and water.
+Sprinkle remaining crumbs on top, cover and bake in a preheated 350\degree\ oven (gas 3--4) for 40 minutes.
+Remove cover and continue baking at 400\degree\ (gas 6) for 10 minutes.
+Serve warm with cream or vanilla ice cream.
+\end{method}
+\section{Sweet Blueberry Muffins}
+\begin{ingredients}
+\item 1 egg
+\item \half\ cup milk
+\item \quarter\ cup vegetable oil
+\item 1\half\ cups flour
+\item \half\ cup sugar
+\item 2 tsp baking powder
+\item \half\ tsp salt
+\item 1 cup fresh blueberries
+\end{ingredients}
+\begin{method}
+Preheat oven to 400\degree.
+Grease 12 muffin tins.
+Beat egg slightly and stir in milk and oil.
+Sift together flour, sugar, baking powder and salt.
+Add flour mixture to liquids, stirring until joist moisten.
+Blend in blueberries.
+Spoon into muffin tins.
+Bake for 20--25 minutes.
+\end{method}
+\section{Croutes aux champignons}
+\begin{ingredients}
+\item 30g (1 oz) dried black mushroons
+\item 225 g (8 oz) fresh mushrooms (12 oz if cultivated)
+\item 1 small onion
+\item knob unsalted butter
+\item 200 ml dry white wine or vermouth
+\item 100 ml single cream
+\item 4 slices brown or white bread
+\item 60 ml grated Parmesan
+\end{ingredients}
+\begin{method}
+Reconstitute dried mushrooms by soaking in warm water for 20 minutes.
+Rinse, squeeze dry and cut off stems.
+Reserve soaking water.
+Slice around 2.5 mm (\eight\ in) thick.
+Clean fresh mushrooms and slice the same way.
+Chop the oion fine.
+Melt butter in a pan and cook onions gently for 2 minutes.
+Add black mushrooms, cook for 2 minutes, then mix in fresh mushrooms, a good dose of salt and freshly ground black pepper.
+When fresh mushrooms start to release their juices, turn heat up and cook hard.
+Srir frequently until they lose their raw look.
+Add wine and some soaking water.
+Cook until liquid is thick (about 5 minutes).
+Sir in cream and reduce to a syrup.
+Preheat grill or a very hot oven.
+Toast bread and put in a heatproof dish.
+Divide mushrooms between slices and sprinkle with cheese.
+Cook for 1--2 minutes (grill) or 15--20 minutes (grill) until lightly browned.
+Serve immediately.
+\end{method}
+\section{Taramasalata}
+\begin{ingredients}
+\item 100 g day-old white bread, crusts removed and cubed
+\item 1--2 spring onions, topped, tailed and roughly chopped
+\item 50 g Philadelphia cream cheese
+\item juice 1 large lemon (90 ml)
+\item 125 g smoked cod roe
+\item 200 ml extra virgin olive oil
+\item 90 ml whole milk
+\end{ingredients}
+\begin{method}
+Soften bread in a little milk or water.
+Squeeze dry.
+Food process with onions to a pulp.
+Add cream cheese, lemon and cod roe.
+Pulp.
+Add olive oil in a thinnish stream, scraping down the sides, until the mixture is well blended.
+Add milk, a spoonful at a time, until mixture is the consistency of double cream.
+Scrape into large bowl, refriferate, cover.
+Before serving beat tara with wire whisk or hand blender.
+\end{method}
+\section{Butter bean and sweetcorn soup}
+\begin{ingredients}
+\item 1 oz butter
+\item 1 clove garlic, crushed
+\item 1 onion, chopped
+\item 2 sticks celery, sliced
+\item 12 oz seetcorn kernels
+\item 8 oz butter beans, soaked and cooked
+\item \half\ tsp thyme
+\item 2 sage leaves
+\item 1 tsp basil
+\item \half\ pint milk
+\item 1 pt vegetable stock
+\item salt and pepper
+\end{ingredients}
+\begin{method}
+Melt butrter in a saucepan, add garlic, onion and celery and saute gently for 5 minutes until softened.
+Add remaining ingredients and season well with salt and pepper.
+Bring to the boil, cover and simmer for 10--15 minutes.
+\end{method}
+\section{Oat biscuits}
+\begin{ingredients}
+\item 3 oz plain flour
+\item \half\ tsp bicarbonate of soda
+\item 3 oz Demerera sugar
+\item 3 oz porage oats
+\item 3 oz unsalted butter
+\item 1 tbsp syrup
+\item 1 tbsp rum
+\end{ingredients}
+\begin{method}
+Sift flour and bicarbonate of soda into a bowl
+Add sugar and oats, blending thoroughly.
+Heat butter with syrup and rum in a small pan until butter has just melted.
+Pour into the flour mixture and blend thoroughly with a wooden spoon.
+Shape the dough into balls, one inch wide.
+Set the balls on a well greased baking tray.
+Bake in the centre of a pre-heated oven (160\degree -- mark 3), for 20--25 minutes.
+Serve when cool.
+\end{method}
+
+\section{Chilli con carne}
+\begin{ingredients}
+\item 450 g beef mince
+\item 1 large onion, roughly chopped
+\item 1 clove garlic, shopped
+\item 2 tsp chilli powder
+\item 14 oz can chopped tomatoes
+\item 2 tbsp tomato pur\'ee
+\item 15\half\ oz can kidney beans, drained and rinsed
+\item salt and pepper
+\end{ingredients}
+\begin{method}
+place the mince in a heavy based pan or flameproof casserole
+cook gently for 5 minutes, draining off any excess fat
+add onion, garlic and chilli powder
+cook for a further 5 minutes
+add all remaining ingredients
+cover and simmer for 40 minutes, stirring occasionally
+\end{method}
+\section{Venison casserole}
+\begin{ingredients}
+\item 15 g butter
+\item 340 g diced venison
+\item 1 medium onion, peeled and diced
+\item 150 g mushrooms, thickly sliced
+\item salt and pepper
+\item 14 oz can chopped tomatoes
+\item 1 bay leaf
+\item 2 tbsp cornflour
+\item 2 tbsp redcurrent jelly
+\item 3 tbsp red wine
+\end{ingredients}
+\begin{method}
+heat the butter and brown the venison, and soften the onions over a medium heat for 5--10 minutes
+add mushrooms, tomatoes, seasoning and bay leaf
+place in a casserole dish and cover
+cook in a pre-heated oven 180\degree\ (gas mark 4) for 1 hour.
+Mix together 4 tbsp of the hot juices, cornflour, redcurrent jelly and wine
+stir smooth mixture into casserole
+replacelid and cook for 1 further hour
+\end{method}
+\section{Fruit muffins}
+\begin{ingredients}
+\item 110 g oatbran
+\item 110 g wholemeal flour
+\item 1 tsp cinnamon
+\item 1 tbsp baking powder
+\item 110 g chopped nuts
+\item \quarter\ pint (140 ml) honey
+\item 110 g coarse chopped apricots, figs, prunes
+\item 285 ml skimmed milk
+\item 2 egg whites
+\item 2 tbsp olive oil
+\end{ingredients}
+\begin{method}
+lightly grease muffin cups
+sieve together flour, cinnamon and baking powder
+mix in the bran, nuts and fruit
+lightly beat egg whites, honey and oil and mix into dry ingredients
+slowly mix in the milk to form a batter
+fill muffin cups
+bake in a preheated oven at 200\degree (gas mark 6) for 15 minutes
+stand for 5 minutes
+turn out onto a cooling tray
+eat
+\end{method}
+\section{Pan-roasted pigeon with grapes and onions}
+(also suitable for a pheasant or duck)
+\begin{ingredients}
+\item 2 smallish onions (about 250 g)
+\item 30 ml vegetable oil
+\item 4 wood pigeons
+\item 30 ml port
+\item 15 ml cr\'eme de cassis
+\item 30 ml wine vinegar
+\item 15--20 seedless grapes
+\item 15 ml brandy
+\end{ingredients}
+\begin{method}
+yop and tail onions without cutting off all root end, and quarter
+heat half the oil in a heavy frying pan or casserole
+fry onions quarters till browned on both cut surfaces
+remove, add remaining oil, and brown birds well all over (about 15 minutes). they should end up on their backs
+put in cassis, port and vinegar with a splash of stock
+retirn the onions to the pan
+cover tightly and simmer for 15--25 minutes. do not overcook.
+add grapes in the last few minutes, just to heat through.
+just before serving add brandy and flame to burn off the alcohol
+serve with polenta or rice
+\end{method}
+
+\section{Parkin}
+\begin{ingredients}
+\item 450 g brown flour
+\item 225 g oatmeal
+\item 10 g baking powder
+\item 5 g mixed spice
+\item 230 g butter
+\item 115 g sugar
+\item 570 g syrup
+\item cup of milk
+\end{ingredients}
+\begin{method}
+mix all dry ingedients together to the consistency of breadcrumbs
+warm together the syrup and milk
+add syrup and milk to the dry ingredients
+mix until clear of lumps
+pour into a lightly greased cake tin
+bake at 160\degree\ (gas mark 3) for about 1 hour
+\end{method}
+\section{Yorkshire pudding}
+\begin{ingredients}
+\item 125 g flour
+\item salt
+\item 1 large egg
+\item 300 ml milk
+\item 1 tsp oil
+\end{ingredients}
+\begin{method}
+sift together flour and salt
+mix in the egg and half the milk
+beat for 10 minutes until batter is bubbly
+stir in remaining milk
+cover and set aside for 30 minutes
+pour batter into preheated, oiled, pudding tray
+put in preheated oven 220\degree\ (gas mark 7) and bake for 1 hour
+\end{method}
+
+\section{Roast pork with mustard butter}
+\begin{ingredients}
+\item 1 loin of pork
+\item 3 cloves of garlic
+\item 2 oz butter
+\item 1 onion, finely chopped
+\item \half\ tsp thyme
+\item 1 bay leaf, crumbled
+\item 2 tsp Dijon mustard
+\item salt and pepper
+\end{ingredients}
+\begin{method}
+remove rind from pork
+score the fat on the loin in a criss cross pattern
+cut garlic cloves into 4 slices
+pierce lion in 12 places and insert a clove into each hole
+mix softened butter, thyme, bay leaf and mustard to a smooth paste
+add onion and run well into pork
+season, let stand for about 1 hour at room temperature
+brown, fat side up, in preheated oven 230\degree\ (gas mark 8) for 15 minutes
+reduce temperature to 180\degree\ (gas mark 4) for about 1\half\ hours
+\end{method}
+
+\section{Ropa Vieja}
+\begin{ingredients}
+\item 900 g cheap beef or pork, in a single piece
+\item 1 bay leaf
+\item 3 peppercorns
+\item 2 tbsp olive oil
+\item 2 cloves gralic, sliced
+\item 1 or 2 large fresh chillis, deseeded and shredded
+\item 1 red and green pepper, deseeded and shredded
+\item 2 medium oions, thinly sliced
+\end{ingredients}
+\begin{method}
+place meat in a large pot with the bay leaf, peppercorns and water to cover by 5 cm
+bring to simmer, turn down heat, skim well, and simmer till meat is very tender (2 to 3 hours)
+remove and leave to cool
+degrease and reduce the stock
+tear meat when cool into shreds a few inches long
+transfer them into a clean bowl and set aside, covered, till needed
+heat oil in a large frying pan or casserole and add all the remaining ingredients plus a generous dose of salt and pepper
+cook over a medium heat till soft and fragrant (anout 20 minutes)
+add meat and cook, stirring thoroughly, until heated through (about 15 minutes)
+if dry moisten with some stock
+serve with rice, mashed potatoes or grilled polenta
+\end{method}
+\section{Fat rascals}
+\begin{ingredients}
+\item 1 lb plain flour
+\item \half\ lb butter
+\item 1 oz sugar
+\item \quarter\ lb currants
+\item \quarter\ tsp salt
+\item milk and water
+\item castor sugar
+\end{ingredients}
+\begin{method}
+rub the butter into the flour
+mix in the currants, sugar and salt
+mix together well
+make into a firm dough with some milk and water
+roll out half an inch thick
+cut into rounds
+bake in a quick oven
+\end{method}
+\section{Ripon Parkins}
+\begin{ingredients}
+\item \threequarter\ lb ouatmeal
+\item \threequarter\ lb flour
+\item 2 oz butter
+\item 2 oz lard
+\item \quarter\ brown sugar
+\item 1 lb treacle
+\item 2 tbsp milk
+\item 1 tsp bicarbonate of soda
+\item 1 tbsp ground ginger
+\end{ingredients}
+
+bake in a slow oven for 1\half\ hours
+
+\begin{method}
+rub lard and butter into flour
+blend flour, oatmeal, ginger and sugar all together
+melt treacle and mix in
+dissolve soda in milk and add to mixture
+mix well, bake in a dripping tin
+cook in a slow oven
+\end{method}
+\section{Lancashire parkin}
+\begin{ingredients}
+\item 1\half\ lb oatmeal
+\item 1 lb treacle
+\item \half\ lb brown sugar
+\item \half\ lb butter
+\item 1 tsp ground ginger
+\item 1 tsp ground allspice
+\end{ingredients}
+\begin{method}
+mix dry ingredients together
+heat treacle and butter together
+mix well
+leave to stand all night
+bake in a cool oven for about 2 hours
+\end{method}
+\section{Yorkshire parkin}
+\begin{ingredients}
+\item \threequarter\ lb oatmeal
+\item \quarter\ lb flour
+\item 1 lb treacle
+\item \half\ lb sugar
+\item 1 tsp ground ginger
+\item \half tsp mixed spice
+\item 2 tsp bicarbonate of soda
+\item 2 tbsp lukewarm water
+\end{ingredients}
+\begin{method}
+warm treacle together with butter
+mix oatmeal, sugar, ginger and sllspice with treacle and butter
+dissolve bicarbonate of soda with warm water and mix in
+drop spoonfuls on greased and floured tins
+bake quickly in a hot oven for 20 minutes
+\end{method}
+\section{Gingerbread biscuits}
+\begin{ingredients}
+\item \threequarter\ lb treacle
+\item \half\ lb butter
+\item 1 lb flour
+\item \half\ lb sugar
+\item \threequarter\ oz ginger
+\end{ingredients}
+\begin{method}
+mix the flour with the brown sugar and the ginger
+melt treacle and butter together
+pour hot onto the flour mixture
+make into a paste, leave overnight
+roll out thin
+cut into rounds snd bake on greased and floured tins in a gentle oven
+\end{method}
+\section{Ripon ginger cake}
+\begin{ingredients}
+\item \half\ lb plain flour
+\item \half\ lb fine oatmeal
+\item \half\ lb treacle
+\item \half\ lb butter
+\item 2 oz castor sugar
+\item 2 ox ground ginger
+\item 1 tsp bicarbonate of soda
+\end{ingredients}
+\begin{method}
+sieve flour and bicarbonate of sioda together 3 times
+mix in oatmeal and ground ginger
+cream butter snd sugar together
+warm treacle nd combine with butter and sugar
+add flour, oatmeal and soda
+mix well, put in a lined cake tin
+bake in a moderate oven for about 2 hours
+\end{method}
+\section{Gingerbread cake}
+\begin{ingredients}
+\item 1\half\ lb flour
+\item 1 lb golden syrup
+\item \half\ lb butter
+\item \quarter\ lb preserved ginger or peel
+\item \half\ lb sugar
+\item 3 eggs
+\item 1 gill milk
+\item 1 tsp bicarbonate of soda
+\end{ingredients}
+\begin{method}
+sieve the flour and ground ginger together
+shred the peel finely and add to the flour
+dissolve butter, syrup snd sugar together
+beat eggs together
+mix flour and ginger with syrup, butter snd sugar
+add bicarbonate to lukewarm milk
+mix all ingredients together and beat well
+tuen mixture into a greased tin and bsake in a moderate oven for 2\half\ hours
+\end{method}
+\section{Eliza Acton's gingerbread}
+\begin{ingredients}
+\item 5 eggs
+\item 1\quarter\ lb treacle or syrup
+\item 6 oz demarera sugar
+\item 1 lb flour
+\item 6 oz butter
+\item 1 oz ground ginger
+\item grated rind of 2 lemons
+\end{ingredients}
+\begin{method}
+beat eggs well
+add warmed syrup gradually, beating all the time
+add sugar in the same manner
+add butter (warmed but not hot)
+add ginger to the flour and sift together
+add to egg mixture
+besat until bubbles appear in the batter, then add flavouring
+bake in a greased shallow tin in a slow oven for 2 hours
+\end{method}
+\section{Leeks with bacon and red wine}
+\begin{ingredients}
+\item 3 tbsp olive oil
+\item 4 rashers thick-cut streaky bacon cut into thin strips
+\item 1\half\ lb leeks, washed, trimmed and cut in half lebgthwise
+\item 6 fl oz red wine
+\item 2 fl oz chicken or meat stock
+\item 1 tsp sugar
+\item 1 tsp coarsely crushed coriander seeds
+\item salt and pepper
+\end{ingredients}
+\begin{method}
+Heat olive oil in frying psn large enough to take leeks in a single layer.
+Brown the bacon in the oil, then add the leeks and brown them to colour evenly.
+Pour on wine and stock.
+Add sugar and coriander, salt and pepper.
+Bring to the boil and cover.
+Simmer gently for 10 minutes until tender.
+Transfer to a serving dish.
+If necessary, boil juices until reduced to a syrup.
+Pour over leeks.
+Serve hot or cold.
+\end{method}
+\section{Leek and potato pie}
+\begin{ingredients}
+\item 1 lb puff pastry
+\item 1\half lb leeks, washed, trimmed and thinly sliced
+\item 1 onion, sliced
+\item 3 oz butter
+\item 2 lb potatoes, parbioled, sliced thickly
+\item salt and pepper
+\item \half--\threequarter\ fennel seeds
+\item 4 tbsp double cream
+\item 1 egg yolk
+\end{ingredients}
+\begin{method}
+Line a shallow cake tin (8 in by 2 in deep) with just over half the pastry.
+Drop the leeks into a pan of boiling water, bring back to the boil, and simmer for 1 minute.
+Drain and run under the cold tap.
+Drain thoroughly.
+Fry onion gently in \half\ oz of butter till golden.
+Layer potatoes, leeks and onion in the tin.
+Season with salt, pepper and fennel seeds between layers.
+dot with remaining butter.
+Spoon over the cream.
+Roll out remaining pastry to form a lid.
+Brush edges of the pastry in the tin lightly with water and lay the lid over.
+Press the edges together to seal and trim off excess.
+Make a hole in the centre for the steam to escape.
+Mix the egg yolk with a tbsp of wtaer and brush over pastry.
+Bake at 220\degree\ (gas mark 7) for 15 to 25 minutes until puffed and lightly browned.
+Reduce heat to 180\degree\ (gas mark 5) and bake for a further 25 minutes.
+Serve hot with green salad.
+\end{method}
+
+\section{Courgettes with Roasted Tomatoes}
+\begin{ingredients}
+\item 450g (1 lb) red, ripe tomatoes
+\item 675 g (1\half\ lb) smallish courgettes
+\item 1 clove garlic, finely chopped
+\item 1 small onion, finely chopped
+\item 30--45 ml (2--3 tbsp) extra virgin olive oil
+\item 15 ml (1 tbsp) red wine vinegar
+\item fresh mint to garnish
+\end{ingredients}
+\begin{method}
+Preheat oven to 200\degree C (Gas Mark 6).
+Piut a little oil in a roasting tin and
+place in the halved tomatoes, cut side up.
+Roast until lightly browned and very soft (about 30
+minutes).
+Remove the tomatoes to a sieve.
+Put the halved courgettes in the tin
+with a little more oil and some salt and pepper.
+Roast for about 15 minutes, until slightly crunchy.
+Sieve tomatoes and mix with garlic,
+onion, olive oil and vinegar. Pour into
+tin and cook until courgettes are done (another 15--20
+minutes). Garnish with mint and serve at any temperature.
+\end{method}
+\end{document}
+
+
+
+
+\end{document}