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Saturday, December 24, 2011

ONION TORTILLA OR OMELETTE



  • 1 lb. yellow onions
  • 1-1/2 oz. butter or oil
  • 3 eggs 
  • salt and pepper

Slice the onions. Melt the butter in a frying pan, and fry the onions for 10 or 15 minutes. Beat the eggs, add them to the onions, season with salt and pepper. Fry the tortilla a light brown on both sides.

Tuesday, December 20, 2011

Sunday, December 18, 2011

CARROTS








Carrots are one of the most favorite vegetables around the world. They are an excellent source of vitamin A, C, D, E, K, B1 and B6 and they are also rich in biotin, potassium, calcium, magnesium, phosphorus and sodium.

When buying carrots choose those that are:
  • firm
  • bright red-orange color
  • without big cracks or serious green or violet tops
  • without side roots

The most nutrients are concentrated just under the skin so try not to peel them off. To clean carrots, simply use a hard brush. 

Have you tried Carrot Marmalade? I haven't. I found this recipe in a very old cook book and I will try it soon.

CARROT MARMALADE

  • 1 lb. carrots
  • 1½ lbs. sugar
  • 2 lemons
  • ½ cup chopped nuts
Clean and scrape carrots, cook until soft, then mash. Add sugar, juice of 2 lemons and the grated rind of 1 lemon. Cook 20 minutes, stirring frequently. Add the chopped nuts, pour into hot, sterile jars and seal.

Saturday, December 17, 2011

Fish and Chips

We are having Fish and Chips tonight. This is the recipe I am using:

FISH AND CHIPS

1 cup flour
3/4 teaspoon salt
1 1/4 cups beer very cold, in fact, ice cold
1 egg
1 tablespoon oil
French fry potatoes, frozen
Oil for deep frying
1 1/2 to 2 pounds fish fillets (any firm white fish will do)
Salt and pepper to taste
1 cup flour

Separate the egg. Sift 1 cup of flour into a large bowl, add 3/4 teaspoon salt. Make a well in the center and add the beer, egg yolk and 1 tablespoon oil. Beat until smooth, cover and refrigerate for 30 minutes.
Preheat oven to 400°F bake the potatoes until lightly browned, then turn once, bake a few more minutes until browned and transfer to a paper towel-lined pan in the oven to keep them warm.
Season the fish fillets with salt and pepper. Whip the egg white and gently fold it into the prepared batter with a spatula. Place 1 cup flour into a plate. Dip the fillets into the flour, coat them on all sides and shake off the excess flour. Set aside on a plate.
Dip the floured fish fillets into the batter and then gently drop into the hot oil, one by one. Fry just a few fillets at a time. When they are browned on all sides remove them from the oil and hold in the preheated oven while you fry the remaining fillets.
Serve the fish and chips with a salad.
  • VERY IMPORTANT: The batter should be VERY cold.

Very crispy and delicious

Cappuccino on Weekends

I always prepare cappuccino coffee on weekends. I don't have a cappuccino machine, but I have a stove top espresso maker and a battery operated beater. That is enough to get a decent cup.

Make the espresso

heat the milk
foam the milk


serve
enjoy!


Eggs, one of nature's most nutritious foods


We should include eggs as part of our diet because they contain lots of protein, vitamins, minerals and other good elements and only 70 calories. They also contain cholesterol, so, be careful and eat just a few eggs a week.

There are hundreds of ways to prepare eggs.


EGGS BENNEDICT

4 poached eggs
4 English muffins
4 slices of Canadian bacon or ham
Hollandaise sauce
Butter

Split, toast and butter the English muffins. Fry the Canadian bacon or if using ham grill it for a few minutes on both sides. Place the bacon or ham on the English muffin, then the egg and top with Hollandaise sauce. Serve with hash brown potatoes.


HOLLANDAISE SAUCE

1/3 cup of butter,
the juice of half a lemon
2 egg yolks
pinch of cayenne pepper
1/2 cup boiling water
1/2 teaspoon salt

Cream the butter, add the egg yolks one by one; then the lemon juice, cayenne pepper and salt, beating all thoroughly; place the bowl with the mixture in a saucepan of boiling water; beat with an egg-beater until it begins to thicken, about one minute; then add the 1/2 cup of  boiling water, beating all the time; stir until it begins to thicken like soft custard; stir a few minutes after removing from the stove; be careful not to cook it too long.





Friday, December 16, 2011

This is an easy soup. If you don't have much time to cook, this could be great for you.

QUEEN'S SOUP

(Zuppa Regina)

This is made with the white meat of chicken. Grind 1/2 large chicken breast in the food processor together with 5 or 6 blanched almonds . Add  1 cup of fresh bread crumbs, first soaked in a little milk or broth. Rub the mixture to a very smooth paste and add 4 cups of chicken broth. If you wish the soup to be richer and have a more milky consistency, use an egg yolk. Beat it, and stir a few tablespoonfuls of hot broth into it before adding to the soup. Do not let the soup boil after the egg yolk is added or it will curdle.
Serve the soup with croutons and grated cheese.



Welcome


There is a large and ever increasing demand for a guide to nutritious and palatable home cooking. The people learning to cook will find here complete simple directions for making delicious food, cakes and other culinary delights. Experienced cooks and those more skilled in the art will find here many of their favorite recipes and in addition helpful suggestions, especially in the matter of saving eggs and other expensive ingredients.