Melt butter and saute onion until transparent.
Add mange tout, potato and stock.
Bring to boil, cover and simmer for 20 minutes.
Take off heat, add milk and liquidize. Reheat if needed.
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
Make \"The Cure\" spice rub blend. NOTE: You
eed Tsuyu sauce for this recipe which can be bought from
Steam the green beans and mange tout for 3 minutes.
Place in a colander and refresh under cold running water. Drain.
Place the beans, mange tout, bean sprouts, onion and mushroom in a large bowl and mix well.
In a small bowl mix together the vinegar, shoyu, sesame oil, and sugar.
Stir in the coriander and basil leaves, pour over the salad ingredients and toss together well.
Transfer to a serving platter and scatter over the spring onions, herb leaves and toasted sesame seeds.
igh gas and add the mange tout with 1 clove of
Puree Marinade ingredients(first 5) in food processor until a paste is achieved.
Marinate Tuna Steaks for 24 hours.
Remove Tuna from Marinade and place in Cure for 24 hours. (the salt, sugar, and pepper).
Remove Tuna from Cure after 24 hours and brush off Salt etc.
Wrap individually with plastic wrap.
Will keep for 1 week refrigerated.
Serving Ideas:.
GARNISHES: Carrots & Daikon very finely shredded, long & thin - Pickled Ginger - Hard Cooked Egg, Quartered - Tomato Concasse - Sliced Red Onions - Capers - Black Bread.
alt. Allow the lemons to cure for at least 1 week
ream to cure in freezer and attain desired hardness.
RECIPE FOR
inger. Ttop and tail the mange tout.
Cook the noodle
Cut the baby corn and mange tout in half diagonally. Peel
Boil, steam or microwave beans, mange tout and sugar snaps, separately, until just tender; drain. Rinse under cold water; drain. Place in medium bowl with herbs, rocket and currants; toss gently to combine.
To make the dressing, place ingredients in a screw-topped jar; shake well. Drizzle over salad.
Heat the vegetable oil in a wok or deep frying pan (skillet) over a high heat until smoking.
Add the garlic and ginger (gingerroot) and cook for 30 seconds then add the soy sauce and maple syrup.
Add the salmon pieces, gently sir-fry (scramble-fry) for 2 minutes and then add the spring onions (green onions), capsicum (bell pepper) and snow peas (mange tout).
Stir-fry 2 more minutes and then add the sesame oil and lime juice.
Stir in cooked noodles and mix well and serve immediately.
Arrange salad leaves, sprinkle with sugar.
Then add remaining ingredients (except for sunflower seeds and egg) in a bowl.
Whisk vinaigrette ingredients.
Toss salad with dressing and sprinkle with hard boiled egg and sunflower seeds.
Toss gently just before serving.
Scald milk on top of double boiler.
Mix sugar, salt and cornstarch together and slowly stir into hot milk.
Continue to cook, stirring constantly, until the mixture thickens.
Cover and continue to cook for 15 or 20 minutes or until no raw, starchy taste remains.
Beat egg and pour blanc mange into it.
Add vanilla and beat well.
Chill.
Serve with hot chocolate sauce.
In a bowl mix the peanut butter, chilli sauce, coconut milk, vegetable stock and soy sauce to make a smooth sauce. (this can be kept in a container for up to 3 days)
Heat the oil in a wok and stir fry the broccoli, red pepper, baby corn and ginger for 3 minutes Add the mange tout and garlic and cook for a further 2 minutes Pour over the satay sauce and bring to the boil.
Drain the noodles or remove from pack and add to the wok. Stir fry over a high heat for a couple of minutes.
Serve with the basil leaves and peanuts sprinkled over.