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Prassa Me Domata (Leeks Stewed with Tomatoes)

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2 Bunches leeks

1 c Canned tomatoes or tom.juice

1 c Stock or broth

1 Onion; chopped

1 Celery stalk; chopped

1 sm Bunch parsley; chopped

1 pn Dried thyme or oregano

3 tb Butter or oil

Salt & freshly ground pepper 2 tb Lemon juice

Cut off the stem ends and green parts of leeks, then wash thoroughly and cut into 1-inch slices.
Soak in hot water for 5 to 10 minutes, then drain and discard the water.
In a non-aluminum pan, combine with the tomatoes or tomato juice, stock or broth, onion, celery, parsley, thyme or oregano, 3 tablespoons butter or oil, and salt and pepper.
Simmer until tender (approximately 20 minutes), adding the lemon juice during the last 5 minutes.
Serve warm or cold.
From: “The Food of Greece” by Vilma Liacouras Chantiles, Avenel Books, New York.
Typed for you by Karen Mintzias

Kartoffelknoedel (Potato Dumplings)

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Ingredients
1/2 pound potatoes, [that have previously been boiled in their jackets, then let cool, and peeled] (200 grams)
1 ounce plain bread crumbs, (30 grams)
1 large egg
2 tablespoons butter, (30 grams)
1 salt, to taste
1 pepper, to taste
Directions:

This refers to dumplings made from boiled potatoes which is the traditional Swabian method.
Dumplings made from raw potatoes originated in Bavaria and reached Swabian kitchens relatively late.

Beat the butter and egg until fluffy.
Add the cold, grated, boiled potatoes, bread crumbs, salt, and pepper, and knead well.
Depending on how watery the potatoes are, flour may be substituted for the bread crumbs in order to get a dough that is neither too firm not to pasty.

Form dumplings, and cook in barely simmering salted water for 15 minutes.

Serve immediately, while still piping hot.

These dumplings are also very popular as a main dish, with brown gravy.

Lincolnshire Plum Bread

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1 lb Strong white bread flour

1/4 oz Easy-blend yeast

1 ts Ground cinnamon

1 ts Ground allspice

4 tb Sugar

1 pn Salt

2 Eggs; lightly beaten

1/4 lb Butter; melted

8 tb Milk; warm

1/2 lb Prunes; cut into

- sultana-size pieces 2 oz Currants

2 oz Sultanas

Using a food-mixer or processor or your hands, mix and knead all the ingredients except the dried fruits to a smooth and elastic dough.
Cover and leave to rise until doubled in size - about 1 hour in a warm room.
Knock back the risen dough and knead again briefly, gradually working in the dried fruits until evenly distributed. Divide the dough in two, shape and put into two small (1 lb) greased and lined loaf tins.
Cover and leave to prove (rise) until puffy and light.
Bake on a preheated baking sheet at 375 F (190 C) gas mark 5 for 40-50 minutes.
Take the loaves out of the tins and return them to the oven for a further 10 minutes or so as necessary - the bread will sound hollow when tapped on the base if it is properly cooked.
Makes 2 small loaves.
Source: Philippa Davenport in “Country Living” (British), March 1989.

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