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Andalucian cuisine - a guide
Undoubtedly one of Spain's most culinary rich regions, Andalusia is an area famed for its cuisine and its culture of food. Much like the rest of Spain, food is an important part of social life; here the meal is about a lot more than simply eating....
Better Food
Are you starving?
Before you say "No", think and read on.
Do you ever wonder WHY you have food cravings and overeat? We
all love to eat. But how much of what we eat is really worth
eating? How much is being over weight compromising your...
Christmas Recipes: Main Dishes. No.5 of 12 - Turkey Meatballs with Cranberry
Christmas recipe serves: 4
Preparation time: 15 minutes
Cooking time: 10 minutes
Calories per serving: 875
Suitable for freezing after step 3.
Christmas recipe ingredients
* Sherry or balsamic vinegar, 15 ml (1 tbsp)
* Caster...
Save Time in the Kitchen
So how can you save time in the kitchen? Try out these pieces of advice.
Kitchen Tools
Get a nice brand new pair of scissors just for the kitchen. These scissors can be used to cut green onions, herbs and mushrooms, plus large lettuce...
The Perfect Omelet(te), How to Cook It
Omelet(te)s They’re easy to cook, right? We’ll see. The first thing to remember is that you need the right size of frying pan. This is more important than you may think. Too large, and the omelet will dry out; too small, and it will not cook...
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Eggs A La Gretna - Eggs A La Regence
Eggs A La Gretna
6 eggs
2 heads of celery
2 level tablespoonfuls of butter
2 level tablespoonfuls of flour
1/2 pint of milk
1 teaspoonful of salt
1 saltspoonful of pepper
Cut the celery into inch lengths, wash thoroughly, cover with
boiling water and simmer gently thirty minutes until the celery
is tender; drain, saving the water in which the celery was
cooked for another purpose. Rub the butter and flour together,
add the milk, salt and pepper; when boiling add the celery;
stand this over hot water while you poach the eggs and toast six
squares of bread. Butter the toast, put on each slice one egg;
put these around the edge of a large platter, turn the celery
into the middle of the dish and send at once to the table. To
increase the beauty of this dish, and to give it a greater food
value, you may garnish between the toast and celery with
carefully boiled rice; this then makes an exceedingly nice
supper dish.
Eggs A La Regence
6 eggs
1/2 cupful of
chopped cold cooked ham
1 grated onion
1/2 can of chopped mushrooms
2 tablespoonfuls of butter
2 tablespoonfuls of flour
1/2 pint of chicken stock
1/2 teaspoonful of salt
1 saltspoonful of pepper
Stand the ham over hot water until thoroughly heated. Rub the
butter and flour together, add the stock, stir until boiling,
add the mushrooms, sliced, the salt, pepper and the onion; stand
this over hot water while you poach the eggs. Dish the eggs,
cover them with the sauce, strained, and cover with the chopped
ham.
Garnish the dish with mashed potatoes or boiled rice, and send
at once to the table.
CookingLab.Com - Thousands of different recipes, including italian, chinese, quick, cajun,
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