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Tastes of the Past and Future
Azioni libro
Inizia a leggereLunghezza: 192 pagine1 ora
- Editore:
- Louise Savelsberg
- Pubblicato:
- Nov 20, 2013
- ISBN:
- 9781311747907
- Formato:
- Libro
Descrizione
Over 100, tried and tested recipes in the following catagories-
Starters
Dips and Salsas
Salads
Crockpot
Fish
Pork
Beef
Chicken
Vegetables
Desserts
Sweets and Biscuits
Also over 50 Tips and Tricks and Ideas to make life easier.
Informazioni sul libro
Tastes of the Past and Future
Lunghezza: 192 pagine1 ora
Descrizione
Over 100, tried and tested recipes in the following catagories-
Starters
Dips and Salsas
Salads
Crockpot
Fish
Pork
Beef
Chicken
Vegetables
Desserts
Sweets and Biscuits
Also over 50 Tips and Tricks and Ideas to make life easier.
- Editore:
- Louise Savelsberg
- Pubblicato:
- Nov 20, 2013
- ISBN:
- 9781311747907
- Formato:
- Libro
Informazioni sull'autore
I wrote, designed and tested the recipes in this book for my husband Mark. He has put up with my cursing, jubliations and disasters.
Correlati a Tastes of the Past and Future
Anteprima del libro
Tastes of the Past and Future - Louise Savelsberg
TIPS
INTRODUCTION
After having worked in the Bar/Restaurant business most of my life, I have collected a whole lot of recipes. Some handed down through the generations, some given by friends and some of my own, all tried and tested.
One day I decided to put them in order and thought that there were so many good recipes I felt I should share them with you.
STARTERS
Baked Eggs in Avocados
Pineapple Rice with Cilantro and Lime
Bruschetta
Green Bean Bundles with Bacon and Brown Sugar
Tuna Scotch Eggs
Ham Puffs
Herbed Snow Peas with Leeks
Cucumber Cups Stuffed
Indian Fry Bread
Pepperoni and Mozzarella Pull Apart Bread
Garlic, Chilli and Broccoli Stir-Fry
Creamy Zucchini Pancakes
Bacon Bleu Brussels sprouts With Mustard Sauce
Chive Dumplings
Cheesy Sausage Bites
Salmon and Beetroot Tartare
Beetroot and Sweet Potato Soup
Ham Rollups
Potato Roses
Cauliflower Soufflé
BAKED EGGS IN AVOCADOS
1 Avocado Cut In Half, Pitted
2 Eggs
Salt and Pepper, To Taste
Toppings
Parmesan, Chilli Flakes, Balsamic, Oregano, Basil, Turkey, Bacon…. Etc
Cooking Instructions
Preheat oven to 375°F. Using a small piece of aluminum foil, create a 'bowl' or 'boat' in which to bake your Egg in avocado. Scoop out a small amount of the avocado to create a larger hollow. This will prevent your egg from overflowing completely (a small amount of overflow is normal). Place avocado in your foil 'bowl' and crack the egg into the hollow. Top egg with Salt and pepper, and add toppings of your choice. Bake until egg reaches desired doneness.
PINEAPPLE RICE WITH CILANTRO AND LIME
1 Cup Jasmine Rice
3/4 Cup Pineapple Juice
1 Cup Water
1/2 Cup Frozen Pineapple Tidbits
1/2 Tsp. Kosher Salt
4 Green Onions, Very Thinly Sliced, About 1/4 Cup
Optional: 2-4 Tbsp. Chopped Cilantro and 2-4 Tbsp. Fresh Squeezed Lime Juice,
Adjust Both to Taste
Cooking Instructions
Combine the rice, juice, water, pineapple and Salt in a large saucepan or skillet with a lid. Cover and bring to a boil. Stir and then reduce to a low simmer and cover with lid. Simmer for 16-18 minutes, until the rice is tender. Stir to fluff the rice and add the onions, along with the cilantro and lime if desired.
BRUSCHETTA
1 lb. Ripe Plum Tomatoes, Seeded and Diced Into 1/2″
2 Medium Garlic Cloves, Minced
3 Tbsp. Finely Chopped Fresh Parsley
2 Tbsp. Extra Virgin Olive Oil
1/2 Tsp. Salt
1/2 Tsp. Black Pepper
1/4 Tsp. of Cayenne Pepper
1/4 Lb. Fresh Mozzarella Cheese, Diced Into 1/2″
4 Sun-Dried Tomatoes Packed In Oil, Drained and Diced
1 Loaf of Good French or Italian Bread Cut into 1″ Slices
2 Large Garlic Cloves, Peeled and Minced
2 Tbsp. Extra Virgin Olive Oil
Freshly Ground Pepper Basil Leaves to Garnish
Cooking Instructions
Combine all the relish ingredients except the cheese and sun-dried tomatoes, stir well and season to taste. Turn on the oven (or grill) to a medium heat or to 375 °F. Mix garlic, olive oil and seasonings together and brush on the bread slices. Place the bread on a cookie sheet and toast for 3-5 minutes, until toasted and crunchy around the edges. Add the cheese and sun-dried tomatoes to the relish and spoon over each slice of bread.
GREEN BEAN BUNDLES WITH BACON AND BROWN SUGAR
8 Thick Bacon Slices
6 Tbs. (3/4 Stick) Unsalted Butter, Melted
1 1/2 Tsp. Kosher Salt
3/4 Tsp. Roasted Garlic Powder
1 1/2 Lb. Green Beans, Trimmed and Blanched
1/4 Cup Firmly Packed Light Brown Sugar
Cooking Instructions
Preheat an oven to 350°F. Line a baking sheet with parchment. In a large non-stick fry pan over medium heat, cook the bacon in batches until the slices are just beginning to brown along the edges but are still very underdone and pliable, 4 to 6 minutes. Transfer to a paper towel-lined plate and let cool, then cut each slice in half crosswise. In a small bowl, whisk together the butter, Salt and garlic powder. Divide the green beans into 16 equal portions, about 6 beans each. Gather each portion into a neat bunch and wrap a half slice of bacon around the centre to hold the beans together. Place the bundles on the prepared baking sheet with the loose ends of the bacon underneath. Sprinkle the brown sugar evenly over the bundles and drizzle with the butter mixture. Roast until the bacon is cooked through and browned, 20 to 25 minutes. Let stand for 3 to 5 minutes. Transfer the green bean bundles to a warmed platter and serve immediately.
TUNA SCOTCH EGGS
2 Tins of Tuna Chunks in Water, Drained
2 Eggs
2 Tbsp. Plain Flour
1 Egg, Beaten
100g Fine Golden Breadcrumbs
Cooking Instructions
Boil the eggs for 3-4 minutes until just cooked and firm enough to peel. Place the Tuna in a food processor and pulse until fine, season with black pepper to taste. Form a flat layer of Tuna on the palm of your hand and place the boiled egg in the centre, gently wrap the mixture around the egg, to seal it. Leave in the fridge for 30 minutes to firm up. Dip the formed ball into plain flour, then egg and finally into the bread crumbs, coating evenly, you can repeat the egg and breadcrumb stages for a crispier coating if you like. Deep fry the eggs at 350°F for approximately 5 minutes until golden and crispy. Cut open to reveal the yolky centre and serve.
HAM PUFFS
1/3 C Chopped Ham
1/4 C Chopped Onion
1/2 C Mozzarella Cheese
1 Egg, Beaten
1 1/2 Tsp. Dijon Mustard
1/8 Tsp. Pepper
1 Tube of Crescent Rolls
Cooking Instructions
Roll out Crescent rolls and press triangles together. Cut into 24 pieces. Using a mini muffin pan, press dough into pan. Mix all ingredients together. Fill crescent rolls in muffin pan with mixture. Bake at 350°F until brown (about 10-15) minutes.
HERBED SNOW PEAS WITH LEEKS
1/2 Of 1 Large Leek Or 1 Small Leek, Sliced Thin
1/3 - 1/2 Lb. Snow Peas
2 Tbsp. Thinly Sliced Chives, Or About 1 Tbsp. Thinly Sliced Green Onion
1 - 2 Tsp. Fresh Thyme, Minced
1/2 Tsp. Kosher Salt, Adjust To Taste
1/4 Tsp. Freshly Cracked Black Pepper, Adjust To Taste
1 Tbsp. Olive Oil
Cooking Instructions
In a large skillet, warm the oil over medium heat. Add the leeks and sauté for 3-4 minutes, until they begin to soften. Add the snow peas and toss in the oil. Sprinkle with Salt and pepper and cook, tossing or stirring occasionally, until the
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