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French Food and Wine
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 12/12/2007, 19:15
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Marton
 
Joined on 03/09/2007
Posts 207
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![Smile [:)]](/cs/images/emotions/smile.gif)
Re: RECIPES - STARTER / MAIN / DESSERT
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DESSERT - EASY
BACOFFEE POTS
2 teaspn instant espresso coffee - 1 tbsp dark muscovado sugar - 1 large banana, mashed - 9 oz fat-free fromage frais
½ oz dark chocolate (72% cocoa solids), grated - 2 tsp flaked almonds, toasted
Mix the coffee and sugar with 1 tbsp boiling water to dissolve. Allow to cool then stir in the mashed banana and then fold in the fromage frais, keeping a slight ripple effect. Transfer into four small glasses and chill unit required. Top with grated chocolate and almonds before serving.
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12/12/2007, 19:38
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Patf
Joined on 23/08/2004
SW Gers
Posts 2,184
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Re: RECIPES - STARTER / MAIN / DESSERT
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Main course - Beef Casserole. Not very unusual, but yesterday I made the best beef casserole ever, and so simple:
1 kilo stewing beef cut into chunks
1 large leek
2 large onions
carrots, sliced
stock cubes
tin baked beans in tomato sauce
In a large casserole, brown the meat in a little oil, then add the vegetables except for the beans, and fry gently. Add water to cover, stock cubes and tin of beans. Cover and cook in a slow oven for about 3 hours. Check from time to time to see if it needs more water. You could add herbs with the vegetables. To improve this, dumplings would have been a good addition, added for the last 30 mins. We had it with jacket potatoes.
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13/12/2007, 19:17
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Marton
Joined on 03/09/2007
Posts 207
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Re: RECIPES - STARTER / MAIN / DESSERT
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MAIN - EASY
Capped breast of chicken with chorizo (this serves 2)
2 large chicken breasts - 8 slices of chorizo sausage - 1 pack of quality camembert cheese - Red wine - Olive oil - Seasoning
Pan fry the chicken breasts until nearly cooked and remove to the side. Slice the breasts making a pocket in which 4 slices of chorizo sausage are placed in each. Close the pockets using a couple of cocktail sticks. Add red wine to the pan juices and reduce to one third. Place the breasts in the juice for the final 2 minutes of cooking and then remove to serving plates. Cut a slice of camembert for each of the breasts, and then spoon the pan juices onto the breasts, and around the plate for presentation. Then place a slice of camembert on top of each of the chicken breasts. Serve with a crispy green salad and vine ripened tomatoes - crusty bread to the side.
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19/01/2008, 13:28
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Geordie girl
Joined on 15/09/2007
Dept 50
Posts 931
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Re: RECIPES - STARTER / MAIN / DESSERT
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MEMB here it is...............;
geordiegirl
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23/01/2008, 19:26
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memb
Joined on 18/01/2008
Posts 238
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Re: RECIPES - STARTER / MAIN / DESSERT
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 Geordie girl wrote: | | MEMB here it is...............; |
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God loves a trier Geordie girl !.....By Special request
SCONES (the way Mam used to make them and the way I have continued for years)
Do NOT grease the baking tray!!!!! This makes about 8 and as they are so simple to make I'd rather make them fresh than make a lot and freeze them.
Preheat oven 240deg C
8 ozs flour, 2 teaspoons baking powder, good pinch salt, 2ozs butter (NOT marg), 1 oz. sugar, 2ozs sultanas, milk to mix (for plain scones omit the sultanas).
Add salt and baking powder to flour then rub in the butter to a fine mix.
Add the sugar and fruit (if using), now mix to a soft manageable consistency with the milk.
Roll them out to 3/4" thick (this is important) for a lovely risen scone.
Bake quite near the top of the oven for 10 mins.
When cool slice and fill with a spoon of jam or sliced strawberries and a dollop of fresh cream. Heaven!
~~~~~~~~~~~~~~~~~~~~~~~~~~~
Don't count the years, count the memories!!
~~~~~~~~~~~~~~~~~~~~~~~~~~~
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23/01/2008, 22:29
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sweet 17
Joined on 05/08/2006
charente maritime
Posts 2,407
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Re: RECIPES - STARTER / MAIN / DESSERT
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Memb, I don't think I put in enough butter and I usually use SR flour. What's the significance of NOT greasing the tray as I automatically grease?
Do you brush the top with milk and dust with flour or anything like that? I do want them to look pretty?
Forgive me asking such simple things, memb. I do cook all the time but I don't bake that often as I have spent years trying not to eat anything fattening!
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France Forum » French Culture » French Food and... » RECIPES - STARTER / MAIN / DESSERT
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