Broccoli parmesan fritters. Last week, it was pointed out to me that among the 750 recipes in the archives, there is but a single recipe that utilizes broccoli.
Just one! (It’s a great one, though.) For comparison, there are 11 recipes that use cauliflower and 26 with mushrooms. What terrible oversight could have led to this? I buy broccoli (and its friends) approximately once a week, year-round but this wasn’t always the case. Please understand: this is not one of those stories about how preciously advanced my toddler’s tastes are, how early he took an interest in foie gras and how he turns his nose up at white flour pastas, preferring farro. I have a theory that you can tuck almost any finely chopped or shredded vegetable — be it potatoes, zucchini, or an Indian-spiced mix — into a savory pancake, fry it in small mounds until crisp on both sides, serve it with a dollop of a sour cream or yogurt sauce and they will be inhaled. Traditional Shepherds Pie - CookUK Recipes. Ttage pie. 1.
Dissolve the stock cube in 400ml of boiling water. Shin beef in ale, stout and honey. Homemade French Vanilla Cake Recipe. French Vanilla Cake Recipe, Easy Cake Recipes - MissHomemade.com. I have more than the best homemade French vanilla cake recipe, check out these recipes below: Easy Cake Recipes Fruit Desserts Scrumptious Cheesecakes Homemade Pie Recipes This homemade vanilla cake recipe from scratch is the one.
Here's a tip for this cake recipe: If the butter is not completely soft, you will have to beat it for several minutes to get the light and fluffy texture. Braised lamb with flageolet beans. Ham, egg and chips recipe. 1.
Preheat the oven to 180C/160C fan/gas 4. Place a baking tray in the oven to heat up. St Clement's cake. 1.
For the frosting: beat the cream cheese and icing sugar together until smooth. Add enough lemon juice (about 2 tablespoons) to get a good spreading consistency. Chill until ready to use. 2. For the cake: preheat the oven to 180C/160C fan/gas 4. Scotch lamb broth. 1.
Put the lamb shanks and the water into a large pan. Season and add the stock cube. Bring to the boil, then cover and simmer very slowly for about 1 hour 30 minutes, until the meat is very tender. Lift the meat out onto a plate and set aside to cool slightly. Eggs Benedict. 1.
For the eggs: add the vinegar to a small pan of just-simmering water and swirl it round rapidly to make a whirlpool. Crack an egg into a cup, then pour into the centre of the whirlpool and poach for 2-3 minutes, or until the white is set. Remove with a slotted spoon and transfer to a bowl of warm water while you cook the next egg the same way. Drain both eggs on kitchen paper. Mushroom-Cheddar Quiche: not all pies are sweet. Remember Real Men Don’t Eat Quiche, that 1982 fun-poking paean to masculinity?
Well, thankfully, that statement was never true. I mean, think of the King, with his “four and twenty blackbirds, baked in a pie” – surely that savory (to say nothing of copious) filling qualifies the King’s pie as quiche. Pie doesn’t have to be sweet. Eggs benedict with smoked salmon and spinach. French Vanilla Kahlua Cake with Whipped Cream and Raspberries. This one’s not for the kids, folks!
It’s more of a late night, Saturday date night type of cake. The chocolate cake used in this recipe is super basic and easy to make, only including a few ingredients. It’s the pairing of the chocolate cake with French vanilla Kahlua and whipped cream that makes this recipe irresistible. I topped the combo with raspberries because they’re my favorite fruit but strawberries or blueberries would taste equally as delicious.
Get out your spoons and prepare to share this French vanilla Kahlua cake with someone special – or keep it all for yourself! Ingredients: French Vanilla Kahlua Cake: 6 eggs1 1/2 cups white sugar1 1/3 cups self-rising flour2 tablespoons unsweetened cocoa powder2/3 cup strongly brewed coffee, cooled1/4 cup French vanilla Kahlua Whipped Cream: 2 cups heavy whipping cream1 teaspoon vanilla extract1 tablespoon sugar. Over-the-top mushroom quiche. This one is personal.
Four years, five months and 19 days ago, I was bested by this quiche and as noted by the detailed date count, I may not be over it. Worse, it wasn’t even the quiche that bested me, but the crust. A flaky shell with even more fragility-enhancing butter than a standard pie dough, it was twice as big as a regular quiche shell, and then, instead of letting you press it into a shallow tart pan, it was draped inside the towering (okay, three-inch) walls of an open-hinged 9-inch springform ring.
Without a base. This crust takes no prisoners and my 2007 take — a slippery, torn-up, leaky shell that only held half the quiche batter and dribbled much of that, too, onto the oven floor — was nothing to write home about. I finally got back to it last week and here’s the point in the story where I’m supposed to tell you that four years later, I won. Cauliflower cheese. 1. For the white sauce: place the milk into a heavy-based saucepan and add the carrot, onion, parsley, thyme and peppercorns.
Bring to the boil, then reduce the heat and simmer for 4-5 minutes. Remove from the heat and set aside to infuse for about 10 minutes.