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author | Norbert Preining <norbert@preining.info> | 2019-09-02 13:46:59 +0900 |
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committer | Norbert Preining <norbert@preining.info> | 2019-09-02 13:46:59 +0900 |
commit | e0c6872cf40896c7be36b11dcc744620f10adf1d (patch) | |
tree | 60335e10d2f4354b0674ec22d7b53f0f8abee672 /usergrps/uktug/baskervi/6_2/recipe.tex |
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diff --git a/usergrps/uktug/baskervi/6_2/recipe.tex b/usergrps/uktug/baskervi/6_2/recipe.tex new file mode 100644 index 0000000000..e14af86b35 --- /dev/null +++ b/usergrps/uktug/baskervi/6_2/recipe.tex @@ -0,0 +1,736 @@ +\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} |