Place all ingredients into a large stew pot.
Cover ingredients with water about 2 inches above the top of the ingredients.
Bring to a boil.
Reduce heat and simmer for about 3 hours, or until peas are pureed and slightly thickened.
Serve with a crusty bread if desired.
br>Serve with plenty of crusty bread cubes.
Smoke garlic (see related recipe) and cool to room temperature.<
re-heating it.
Turn bread dough out onto a lightly
Cut cheese into 1/4 inch slices, dip in water and dredge in flour if desired (I do like it this way).
Heat enough oil in a small frying pan to cover base, fry cheese until slightly golden on each side.
Squeeze some lemon on top and serve with rest of the lemon wedges and a crusty bread or some pita to dip into the lemon flavoured oil.
Combine beef, egg, bread crumbs, salt & pepper.
Form into 4 patties and set aside.
Heat olive oil in skillet, saute onion & mushrooms.
Return beef to skillet cook for approximately 6 minutes on each side then add 1/4 c merlot and 1/4 c water.
Simmer until slightly reduced (about 8 minutes). Serve with baby peas and mashed potatoes.
Preheat oven to 375\u00b0F.
take bread and hollow out to make a bowl ~ reserve removed pieces for dipping.
cook & brown sausage till done and drain off excess grease.
combine all ingredients in a bowl and mix until well combined
place combined ingredients into bread
spray bread, dip, and crumbs with cooking spray and sprinkle lightly with red pepper
bake in oven for 20 minutes (or until bread is golden brown)
serve immediately.
Bring 2 cups water and oil to a boil. Simmer for 1 min then add remaining ingredients (except crusty bread). Season to taste then bring to a boil again. Reduce heat to low and simmer, covered, for 12-15 mins. Carefully transfer fish to serving bowls. Discard any unopened mussels then spoon mussels and liquid over fish. Serve with crusty bread.
eef stock can.
Make bread croutons. Heat oven to 350
Cut the feta cheese into 2cm cubes and place them in a shallow, ceramic dish. Combine the oil, pepper, oregano and bay leaf in a jug, pour this over the feta and cover and refrigerate overnight (or longer if time permits).
Serve the feta on a mezze platter with olives, skordalia (recipe posted separately) and crusty bread.
Note: Refrigeration makes oil \"cloudy\". If you remove the marinated feta from the refrigerator 1 hour before serving, the \"cloudiness\" will disperse, and the oil will be clear.
ins.
Meanwhile, for the bread topping, heat the oil in
Pour the olive oil into a plate.
Slice the bread, then dip one side of each slice into the oil. Squeeze out the excess.
If using fresh tomatoes, slice them in half then rub the cut side over the bread until it is red. If using tomato paste, just spread over the bread.
Sprinkle with salt and pepper.
Add capers, olive slices, flakes of tuna, chopped green peppers and other ingredients on top.
his will work best with a good quality, crusty bread. Cut it into
ven to 350\u00b0F. Place bread, Parmesan cheese and basil in
Tear bread in pieces and place in buttered shallow casserole. Mix together the eggs, sugar, salt, vanilla and milk; pour over bread.
Dot with butter and sprinkle with nutmeg.
Bake in pan of water at 400\u00b0 for 10 minutes, then at 350\u00b0 for 20 minutes or until puffed and brown.
Cook's Note: Day-old biscuits or croissants are best for this recipe.
You will need enough to fill a 9 by 13-inch baking dish.
Preheat oven to 350 degrees.
In a mixing bowl, blend all ingredients, except for bread and cranberries.
Fill a 9 by 13-inch baking dish with bread cubes.
Sprinkle cranberries over bread cubes.
Pour custard mixture over bread cubes, making sure that all cubes are submerged (push cubes down if necessary).
Bake for about 1 hour, or until pudding is set.
Serve warm.
ote: For the best results, this recipe requires bread flour.
All-purpose
Combine tomatoes, garlic and oregano in a shallow serving bowl. Pour over olive oil and vinegar and season to taste. Toss to coat and stand at room temperature for 20 mins.
Serve with crusty bread for dipping.
opped with parsley. Accompany with crusty bread.
Preheat oven to 350\u00b0F.
Heat oil a large Dutch oven over high heat. Saute salami, onion and garlic for 2-3 mins, until onion is tender. Add rice and stir until coated in oil. Stir in wine and cook for 2-3 mins, until liquid evaporates. Add diced tomatoes, stock and 1/2 cup water. Bring to a boil then cover tightly and bake for 15 mins. Stir in remaining ingredients. Cover and let stand for 10 mins.
Top with extra parsley. Serve with salad and crusty bread.