latter. Serve with Cherry-Onion Chutney.
Cherry-Onion Chutney: Heat the 1 tablespoon
he chutney, heat oil in a medium saucepan on high. Saute onion
In a bowl, mix both types of flour with the salt. In another bowl, mix the egg, milk, and 1 1/4 cup water. Mix the liquid mixture with the flour to form a smooth batter. Allow to rest at room temperature for 1 hour.
Heat a little of the butter in a non-stick frying pan, pour in one-sixth of the batter and cook until browned on both sides. Repeat until you have 6 crepes.
Top each crepe with 1 tbsp chutney and 3 slices cheese. Fold and serve.
FOR THE CHUTNEY: In a large saucepan, melt
Thickly spread the cheese on one slice of bread.
Put a handful of Spinanch on top, and spread this out.
Cut the tomato, and place this on top.
Add salt and pepper.
Thickly spread the red onion chutney on the other slice of bread and add to the sandwich!
t medium heat, then add onion pieces. Saute for about 5
nto thin slices, then cut onion slices in half again and
Lightly sautee chopped red onion in butter. Let cool.
Mix cooled red onion with cranberry sauce. Best when made ahead for the flavors to meld and blend.
Enjoy with your turkey dinner or in your favorite turkey sandwich. Can be used in turkey sandwich see recipe #261937. Substitute chutney for cranberry sauce and red onion in this recipe.
owl, mix together cauliflower, broccoli, onion, cheese, crumbled bacon and tomatoes
Heat oven to 450 degrees F.
Combines crumbs and rosemary.
Season chops with salt& pepper.
Spread each side of the chops with 1/2 tsp chutney and dip into the crumbs, coat well Place on a baking sheet and bake until golden brown 15 minutes for medium rare.
Serve.
Preheat your broiler/grill.
Put salmon fillets in a dish that will be okay to go under your broiler/grill.
In a small bowl, combine the mango chutney and the garlic powder. Stir until the garlic powder is fully combined.
Spoon the mixture over the two salmon fillets to that each has the same amount.
Cook under the brolier/grill for about 10 minutes or until the salmon is cooked through. Make sure to keep and eye on it as the chutney topping can very quickly go from golden brown to burnt.
NOTE: the recipe calls for liquid bovril not
n a bowl, combine coconut, onion, tamarind paste and salt.
Soak onion with 1/2 tsp sea
Cook pasta in a large saucepan of boiling, salted water according to package directions; drain well. Return to pan.
Meanwhile, heat oil in large skillet on medium heat. Cook onion, stirring, 10-15 mins, until caramelized. Add olives, arugula and lemon juice. Toss well; season to taste.
Add onion mixture to pasta; toss well. Serve sprinkled with Parmesan cheese.
oasted roll. Spoon some apple-onion mixture over the top of
Heat a skillet over medium-low heat; add butter and raise heat to medium. Cook and stir onion in the melted butter until transparent and lightly browned, 10 to 15 minutes. Add garlic and sea salt to onion mixture; cook and stir until garlic is fragrant, about 1 minute.
Stir apples and jalapeno peppers into onion mixture; cover skillet with a lid. Reduce heat to medium-low and simmer until apples are softened and transparent, 4 to 5 minutes. Add honey and simmer for 2 more minutes.
Mix onion, vinegar, ketchup, sugar, paprika, salt, and cayenne pepper together in a bowl until smooth.
Slice onion and tomato.
Add yogurt and enough salt; mix well. Serve with the Biryani.
One small finely chopped chili may be added to this and mixed well.
Preheat oven to 450\u00b0.
In shallow baking pan, thoroughly blend all ingredients except potatoes.
(It is possible to do these with less oil and margarine than the recipe calls for.
I use only enough to coat the bottom of the pan I'm using.)
Add potatoes and turn to coat.
Bake, turning occasionally, 60 minutes (usually less) or until potatoes are tender and golden brown.
Garnish, if desired, with parsley.
Makes about 8 servings.