butter

Roesti, potatoes with a twist

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roesti

Roesti (read other things about roesti) or Swiss hash browns, is a traditional Swiss dish which is mainly made of potatoes and was once eaten mostly in Bern but is now served all overSwitzerland. It often is used to accompany spinach and fried eggs.

To make you will need 1 pound large baking potatoes, 1 tablespoon salt, 3 1/2 ounces smoked bacon, thinly sliced, vertically, 3 1/2 ounces onion, diced, 1 sprig thyme, 3 1/2 ounces mushrooms, diced, 2 tablespoons oil, 2 ouncesbutter, and 6 slices Gruyere.

To prepare boil the potatoes in their skins for 20 minutes, drain, and cool and peel. Use a cheese grater to grate them into a large mixing bowl and add salt. In a frying pan, sauté the bacon and onions, add the thyme leaves and mushrooms and cook until soft. Combine with the potatoes and mix being careful not to mash them too much.

Heat oil in a frying pan and add 3 or 4 spoonfuls of the mixture then use a spatula to flatten. Brown it over a high heat. When the bottom side is cooked flip it over. Repeat with remaining potato mixture. Place 1/2 tablespoon of butter and a slice of Gruyere on both sides and melt under a hot grill.

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Portuguese soup, ethnic warmth

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Soup isn’t always just soup. In Portugal it is a tradition that is passed on from generation to generation.

The traditional Portuguese soup recipe calls for 1 cup vegetable oil, 2 cups chopped onion, 2 bay leaves, 1 pound smoked sausage, sliced, 1 medium head cabbage, chopped, 6 potatoes, peeled and cubed, 2 cans kidney beans, 1 can beef consommé, 2 2/3 quarts water, 2 teaspoons garlic powder, 2 teaspoons ground black pepper, 1 teaspoon salt, 1/2 cup vinegar, 1/4 pounds potatoes, scrubbed and diced, 3 tablespoons butter, and warm crusty bread.

To prepare, place a large pot over medium flame and cook onions and potatoes, until tender, then add sausage and cook for 5 minutes. Next add water, bay leaves, cabbage, beans, consommé, garlic, powder, pepper, and salt and bring to a boil. Lower flame and simmer for between 30 and 45 minutes.

Add vinegar and more continue to simmer for an hour. Serve soup with warm bread.

This recipe can be used with kale instead of cabbage, garbanzo beans or chick peas instead of kidney beans, and chourico instead of smoked sausage.

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Eggs Florentine, breakfast with “glam”

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For a breakfast with a little more glam and prep time try Eggs Florentine. Eggs Florentine is poached eggs served on toasted sourdough bread with spinach and Hollandaise sauce.

To prepare you will need 4 eggs, 1 bunch of baby spinach, 3 tsp of white vinegar, 2 thick slices of sourdough bread, butter, Hollandaise dressing, 5 black peppercorns, 1 bay leaf, 2 egg yolks,2 tsp lemon juice, 1/2 tsp of salt.

Make the Hollandaise sauce by combining the vinegar, peppercorns, and bay leaf in a saucepan over low flame. Allow to simmer until the mixture reduces to 2 teaspoons. Remove from heat,strain, and set aside.Use a heatproof bowl over a medium saucepan with water. Remove the bowl from the saucepan and bring the water to the boil.

As the water boils use egg yolks and vinegar and whisk until combined. When the water has boiled place the egg mixture over the saucepan and use a whisk to mix for 3 minutes until thick and has doubled in volume. Whisk the mixture and warm melted butter a few drops at a timeuntil incorporated. Mix lemon juice and add salt and pepper.

To prepare the eggs put vinegar in a frying pan with water and boil over a low flame. Break 1 egg into a saucer and use a large spoon to make a small eddy in the water. Then add egg in the middle and poach for 1 or 2 minutes. When cooked transfer to a plate. Cook spinach in water and drain. Toast bread and put on a plate. Add spinach, poached eggs and drizzle with hollandaise sauce.

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Macaroni and Cheese pie

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macaroni_and_cheese
The macaroni and cheese is one of the simplest meals available and with the right spices can be extra tasty. To make you need cooking spray, 2 cups uncooked elbow macaroni, 1/2 cup butter, 2 cans evaporated milk, 1 tablespoon black pepper, 3 eggs, salt, 4 cups shredded Cheddar cheese, and paprika.

To prepare, preheat the oven to 425 degrees F and spray a small casserole dish with cooking spray. In a saucepan add water and salt and bring to a boil before adding macaroni. Add oil to prevent macaroni pieces sticking together. Once cooked, remove macaroni and drain.

Melt butter in a pot over a low flame and add evaporated milk and pepper until warm. Beat eggs in a bowl and add evaporated milk mixture whisking until smooth.

Continue to warm over the low flame until thick and add macaroni and stir. Put macaroni mixture in a dish. Add shredded cheese and top with more macaroni. Do this until macaroni is finished, then top with cheese. Bake for about 20 minutes in a casserole.

To add extra flavour to a macaroni and cheese you may also add finely chopped onions and chopped bell peppers. In some recipes the onions and peppers may be blended with the milk and egg mixture for added taste.

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Cornish pasties, British delight

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Cornish pasties are a British delight loved in the isles and Ireland and make a good boxed lunch or a main course. To make the pastry it needs 4 oz all purpose flour, salt, 2oz butter, cubed, and 2-3 tbsp cold water. Ingredients for the filling are ¼ cup onion, finely chopped, 1/2 cup potato, cut into 1/4 inches, ½ cup swede cut into 1/4 inch dice, 4oz rump steak, cut into small cubes, salt and pepper, and 1 egg, lightly beaten.

Pre-heat oven to 425 °F and make the shortcrust pastry. First add flour, butter, and salt in a bowl. Rub the butter into the flour with fingers until the mixture resembles fine breadcrumbs. Add water and use a cold knife to stir until the dough binds together. Add more cold water if the mixture is too dry.

Wrap the dough in Clingfilm and chill for a minimum of 15 minutes. Divide the pastry into 4 and roll each piece into rounds of 6-7 inches.

Add onion, potato, swede, and meat in a bowl. Season well with salt and pepper, then divide between each pastry circle and place to one side of the circle.

Brush the edges with a beaten egg and fold dough in half over filling so the edges meet. Crimp together to create a tight seal and brush with the remaining egg. Place on a greased baking sheet and bake for 45 minutes until golden brown.

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Crepe suzette, desert with a twist

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crepes_suzette
Nothing says “France” quite like a crepe. The wafer thin pancake is a staple of French cuisine as a desert that can be enjoyed at home or away.

The crepe Suzette adds a little more romance to the classic crepe with its sauce of beurre Suzette made from caramelised sugar and butter, tangerine or orange juice, zest, and Grand Marnier or orange Curaçao liqueur served flambé.

The crepe can be made from scratch or store bought but for a more authentic flavour homemade is best. All that is needed are 2 large eggs, 3/4 cup milk, 1/2 cup water, 1 cup flour, 3 tablespoons melted butter, 2 1/2 tablespoons sugar, 2 tablespoons of liqueur, and butter to coat the pan.

Blend eggs, flour, milk, until it will pour smoothly from a mixing bowl. Put batter in the fridge. Heat a frying pan with sweet butter and pour in batter to cover the bottom of the pan. Tip the pan from side to side to allow the batter to spread thinly. After a minute, turn the pancake upside down, then turn it again, until brown. Fold crepes in a triangular shape and store.

To make the Sauce Suzette, melt 1/4 butter in a saucepan, after it has boiled, add combination of liqueurs and orange and lemon zest.

Pour sauce over crepes, add brandy and light. When crepe is cool it is ready to serve. 

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Make the best Pancakes in the World

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pancakes
Whether you call them flap jacks, griddle cakes or by their more traditional name, pancakes are a simple light, fluffy, and tasty meal. Most popular at breakfast time, they can be enjoyed any time of day.

They can be served with maple syrup as well as with a variety of other toppings such as butter, sugar, bananas, strawberries, or blueberries and whipped cream.

The best thing about pancakes is that they are easy to make!

All you need are 1 egg, 3/4 cup milk, 1 teaspoon baking powder, 2 tablespoons white sugar, 2 tablespoons butter, and ¼ cup buttermilk, a pinch of salt, 1 cup flour, blueberries, and cooking spray.

Combine the baking powder, white sugar, flour, and salt in a bowl. Whisk the egg and add milk, and butter milk.

Pour the flour mixture into the egg mixture and whisk until the lumps are gone.

Heat a large skillet over a medium heat and coat skillet with cooking spray. Scoop ¼ cup of mixture into skillet and cook until bubbles appear. Flip pancakes with a spatula and cook until golden brown on either side.

Place pancake on a warm plate and top with blueberries and butter. Serve and enjoy! Pancakes can be enjoyed with cup of tea or coffee and orange juice.

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