Sift the flour, baking powder, and salt into a large mixing bowl. Combine the lard and milk in a saucepan, and heat until the milk is hot. Pour the hot milk into the flour mixture, and stir until a dough forms. Turn out onto a floured surface, and knead until smooth and elastic. Cover, and allow to rest for 15 minutes. Preheat oven to 375 degrees F (190 degrees C). Roll the dough out on a floured surface 1/4-inch thick. Cut into 4-inch rounds. Brush the outer edges of each circle with beaten egg, and fill with a small mound of cheese. Fold each circle in half to form a half-moon; press the edges with your fingers or a fork to seal. Place the empanadas onto a parchment paper-lined baking sheet. Brush the tops with remaining egg. Bake in preheated oven until golden-brown, about 20 minutes. Alternatively, the empanadas may be deep fried in 375 degrees F (190 degrees C) oil. If deep frying, do not brush the outsides of the empanadas with egg. Drain on paper towels.
Cut the peppers lengthwise and remove the seeds. In a bowl combine 3.5 oz (100 grams) Feta cheese, 7 oz (200 grams) cottage cheese, 1 tbsp chopped chives (optional), 1 tbsp chopped parsley (optional), 1/4 tsp salt (more or less to taste) and 1 tbsp lemon juice. Fill the peppers with the mixture. Top with chopped chives and parsley. Serve.
Heat up a pan over medium high heat, add olive oil and let it get hot. Add onions, peppers, cilantro, garlic, cumin, salt and pepper, cook for 3 to 5 min until onion is translucent. Mix in the beans, stir and reduce heat to medium, add the Lizano sauce, stir and cook for 5 more minutes. Add the rice, stir and cooked for a few more minutes, to incorporate all the flavors in the rice. The time to cook it I will depend of how you like your gallo pinto, some people like it a little wet and some other like it a little toasted or dry. I prefer it not too dry, so I cook it for about 5 to 7 min.
Heat the vegetable or olive oil and Achiote seeds in a small skillet over medium heat for about 2 to 3 minutes. Don't let the seeds turn black. Remove the skillet from the heat and let stand for 5 minutes more. Strain the oil and store for up to 15 days at room temperature in a jar with a tight lid.
Combine vegetables in a bowl and sprinkle salt on top. Let it stand for 5 minutes. Add the oil. Top with feta and parsley. Serve.
Add macaroni to large pan with sufficient water to cover (approximately 4 cups). Add salt and bring to boil until tender (approximately 25 -30 minutes). Meanwhile, beat eggs and sugar together, then add vanilla and nutmeg. Mix well and set aside. In a separate medium sauce pan, heat evaporated milk plus 1 cup of water and butter to almost a boiling point. Remove from heat and add to sugar mixture. Drain cooked macaroni. Add macaroni and raisins to the milk mixture and stir well. (This mixture will have quite a bit of liquid, but this will form a nice custard textured pudding once baked.) Grease a large baking dish with butter or margarine, add the macaroni mixture and sprinkle with additional nutmeg. Bake at 350° F for 1 hour or until golden brown. (Pudding should be firm enough to cut, but moist and not dry).
Cook beans until tender, add rice, coconut milk, onion, black pepper and salt, and add enough water to just cover the ingredients. Place Scotch Bonnet peppers on top, careful not to burst them. Simmer until rice is tender. Remove pepper before serving.
1. Let the frog legs soak in the milk in the fridge for an hour (optional). 2. Rinse the legs and pat them dry with kitchen paper. 3. Add the olive oil and half of the garlic butter to a large wok or frying pan. Place it over high heat until the butter starts to foam. Don't let it burn. 4. Add the frog legs to the pan. Pan fry them for about 10 minutes until they are golden brown on both sides. Turn the over regularly. 5. Add the rest of the garlic butter right in the end together with the freshly chopped parsley. Season with a pinch of pepper and salt to taste. 6. Divide the frog legs over plates. Serve with grilled bread and a green salad.
Place beans in a large pot and cover with cold water. Soak for at least 4 hours or overnight. Drain and rinse, before you use in the soup. Chop one of the onions and leave the other one whole. Chop carrots. Heat oil on a large pot over medium heat. Add the onion and carrots. Cook for 2 minutes. Add beans, water, peppers, head of onion, salt, pepper, summer savory, mint, thyme, Vegeta and tomato puree. Stir, bring to a boil, then reduce to a simmer and cook for 2 hours, or until the beans are tender. Remove the peppers and whole onion. Mash the onion. Peel peppers and chop. Return to the pot. Add more salt and pepper, if needed. Garnish with chopped parsley. Serve.
This recipe requires a stew to steam the dumplings on top of, at abour 180℃ or 350℉, give or take (it doesn't have to be specific, but can't be very high or very love heat). You will add the dumplings in during the last thirty minutes of your stew's cooking time, They need to steam covered, so the stew should be in a lidded pot that is oven-proof. Mix the dumpling dough In a measuring cup, combine the warm water, sugar, and yeast. Leave until foamy, about 5 minutes. To a stand mixer bowl, or a large bowl if mixing by hand, add the flour and salt. Stream in the water-yeast mixture while kneading. Knead for several minutes after the dough comes together, until a smooth ball of dough forms. Leave the dumpling dough to rise Place the ball of dough in an oiled dough, cover, and leave to rise until doubled, about 1 hour. Shape the dumplings Divide the risen ball of dough into 10 equal portions for large dumplings, or 12-14 portions for smaller dumplings. Shape each portion of dough into a smooth, round ball. Steam the dumplings In the last thirty minutes of cooking a stew, place the shaped dumplings right atop the stew. Push them down gently into the stew. Cover tightly and return to the oven for 25-30 minutes. The dumplings are done when they're risen and light golden.
Scrub the potatoes well but don't peel them. Cut them into bite-size pieces. Add them to a large pan water and a pinch of salt. Bring it to a good boil. Cook the potatoes until tender and then remove them using a slotted spoon. Keep the potatoes at room temperature. Trim and clean the green beans. Add them to the pan of hot water you boiled the potatoes in. Cook the green beans until nearly tender (keep them crunchy). Strain and refresh them immediately under cold running tap water to stop the cooking process. Add the bacon to a large non-stick pan and place it over medium heat. Cook the bacon for a couple of minutes until cooked through. Then take the pan off the heat and let the bacon cool down a little. Combine the olive oil, vinegar and mustard. Transfer the cooked potatoes, green beans, bacon, chopped onion, parsley and vinaigrette. Season with pepper and salt. Stir well. Check the seasoning and add extra vinegar, pepper or salt to taste. Transfer the salad to a large serving bowl or 2 deep plates and garnish with the boiled eggs. Serve lukewarm.
step 1 Put all the ingredients in a blender or food processor and mix into a sauce. Add seasoning, then pour into a serving bowl.
Bring water to a boil and add the broken-up macaroni, elbows, and salt. Cook uncovered until tender but not overcooked (about 8 minutes). Preheat a moderately hot oven to 350F, 180C, or Gas Mark 4. Drain the macaroni thoroughly, put it back into the same hot saucepan cooked in, and mix in the butter. Grate the cheese and mix it with the macaroni while it is still warm. Whisk the egg until fluffy, and add the milk, onion powder, white pepper, salt, pepper sauce, and mustard. Pour in with the macaroni and mix. Place in a greased ovenproof casserole dish. Top with butter, some grated cheese, and fine breadcrumbs. Bake in the center of the oven for about 30-45 minutes, depending on the dish’s depth.
1 Preparation In a mixing bowl mix together the summer squash, sugar, eggs and baking soda. Add the flour and continue to mix, you are looking for a thick sticky mixture. Add a bit more flour if the mixture is still thin and slightly runny. 2 In a large round baking tray (about 2 inches deep) rub some olive oil over the base and edges. 3 Scoop the mixture onto the tray and spread out evenly, then pour a small amount of olive oil onto you hand and rub it in circles gently over the top of the mixture. This should flatten it and leave it with a slightly shiny glossing. 4 Cooking Bake in the oven for 40 minutes on 180 degrees – the top should be a golden brown once cooked. 5 Serving Leave to cool before slicing into squares and serving.
1. Remove the skin of the pumpkin. Also remove the inner seeds. 2. Cut the flesh into 2cm cubes. 3. Take the zest off the oranges, with as little pith as possible, and cut into matchstick-sized strips. 4. Extract the juice from the oranges. Remove the seeds from the cardamom pods and reserve. 5. Place the pumpkin, orange juice, orange strips, sugar and whole cardamom pod seeds in a large pan, mix well and leave to marinate for about 10 hours or overnight. Stir occasionally. 6. Bring the mixture to the boil, then reduce the heat and simmer until the liquid has thickened and become syrupy. This can take about an hour or a little bit longer. Leave to cool then place in clean, dry jars. Enjoy!
Toast the bread slices -- either in a toaster, or by baking them in the oven at 400°F -- until crispy and golden. (Toasting/baking time will totally depend on the type and thickness of your bread.) Take a clove of garlic and rub it cut-side-down all over the top of a slice of bread. Take a tomato half and rub it cut-side-down all over the top of the bread. Drizzle the bread evenly with a hint of olive oil. Sprinkle with a pinch of salt. Repeat with the remaining slices of bread. Then serve immediately while they're nice and warm!
Step 1 Allow butter to come to room temperature before beating in a bowl until creamed. Season with salt and a small, delicate pinch of nutmeg. Step 2 Add in the egg, stirring vigorously. Sprinkle the semolina over this, and mix it in well until the surface is smooth. Cover with saran wrap and leave to rest for 15 – 20 minutes. Step 3 Use two spoons, dipped regularly into hot water throughout, to press or shape dumplings from the paste. You can also place these on a lightly oiled board or plate and again leave them to stand for a short while (this allows the dumplings to rise even more). Step 4 Heat a generous quantity of salted water in a large pan. Place the dumplings into the water and bring them back to a boil before turning down the heat and leaving to simmer gently for 10 – 15 minutes (do not boil). Carefully turn the dumplings occasionally. Step 5 Remove the semolina dumplings carefully and put them in the heated soup. Serve promptly, with a garnish of sprinkled parsley or chives. Step 6 The semolina dumplings can also be cooked in the beef broth, but this causes the soup to take on a slightly dull appearance. The cooked dumplings should never be left standing in the soup for too long, as they will “soak up” the soup and become softened.
Bring water with salt to a boil then add grits; reduce heat and cover. occasionally stirring. Cook approximately 15 minutes or until grits have desired consistency. Cool then serve
Peel and chop eggplant and pumpkin into medium-sized pieces. Heat butter and add onions and garlic in a medium sized pot set to medium to high heat. Sauté for 2 minutes until softened but not browned. Add pumpkin and eggplant. Sauté for an additional two to three minutes. Add water just to cover the vegetables. Bring to a boil, reduce heat to a simmer and cook until the vegetables are soft. Add the chopped spinach, stir and cook for an additional 3 minutes. Pour the vegetable mixture into a colander and let drain. After vegetable mixture has been drained return it to the pot and mash vigorously with a potato masher or a thick whisk. Add salt and pepper. Adjust seasoning to taste.
Step 1 Mix the cubed white bread with the milk, season with salt, and let the mixture rest for a while. Step 2 Now add the shredded potatoes, the grated cheese, eggs, and parsley. Step 3 Melt the butter and fry the cubed onions until golden brown in colour and put into the mixture. Step 4 Add the flour and gently knead the dough. Shape it into round dumplings, gently press them flat and fry them on both sides in butter until golden brown. Step 5 Serve in clear broth.
Peel the squash and cut it into pieces 1cm wide. Deep fry it in oil until golden and set aside. Using the same pan and oil, deep fry the onions until golden. Remove the onions and grind with the garlic (if using garlic paste, mix it into the onions once ground). Add a small amount of oil to a pan on medium heat. Once hot, add the turmeric. Mix the salt into one cup of water and add it to the turmeric. Add a layer of squash, then a layer of onion and garlic. Repeat this step until the squash, onion and garlic have been used up. Add the sugar and one cup of water. Turn the heat down and cook until the water has reduced. Add 1-2 tablespoons of melted curd to a plate, add the squash on top with another layer of melted curd. At last, add some green chilli and serve!
Grate finely and toss together. 1 lb. sharp yellow cheese (cheddar or oude boerenkaas) 1 lb. keshi di buriko (or any white cheese such as fromage blanc, queso blanco, ricotto, feta etc.) Stir in: 6 eggs, beaten 5 Tbs. Cornstarch Shape the mixture into small balls. These may be kept indefinitely in the freezer. Drop the balls into deep, hot fat and fry until golden. Serve piping hot on toothpicks.
Finely grate the zest of 1 medium orange (about 2 teaspoons) and 1 medium lemon (about 1 teaspoon) into a medium saucepan. Add 1 quart whole milk, 1/2 cup granulated sugar, and 1 (3-inch) cinnamon stick. Bring to a boil over medium heat. Remove the pan from the heat and add 1/3 cup dry sherry. Let sit until cool enough to handle. Meanwhile, cut 1 (12-ounce) day-old baguette crosswise into 1-inch-thick slices (about 16). Arrange in a single layer on a rimmed baking sheet. Pour the milk mixture over the bread and let it soak for 5 minutes. Flip each slice of bread. Let the bread sit until it absorbs most of the liquid but isn't falling apart, about 5 minutes more. Heat 1 cup olive oil in a large frying pan over medium-high heat until shimmering. Meanwhile, whisk 4 eggs together in a medium bowl. Working with 1 slice at a time, dip the bread in the egg mixture to coat. Let the excess drip off, then add to the pan. Repeat with as many slices as needed until the pan is filled with a single layer. Fry until golden-brown on the bottom, about 4 minutes. Flip the slices and fry until the second side until golden-brown, 3 to 4 minutes more. Transfer to a paper towel-lined plate or baking sheet. Repeat dipping and frying the remaining bread. Drizzle with honey to serve.
1 Prepare the Flour Batter Mix together the flour, water and salt ensuring all the lumps are dissolved. The mixture should be thick but still of a pouring consistency, add a little extra water if required. Put to one side. 2 Prepare the Batter Filling Mix together the butter, oil and chosen yogurt / cream ensuring all the lumps are dissolved. The mixture should be runny, leave to rest for 10 minutes before given it another good mix. The consistency should be similar to custard. Put to one side. 3 Baking Preheat the gill to a medium setting (I use mark 4 of 6). Take a large deep baking tray or pie pan and rub some olive oil over the base. Make the first layer of flour batter using a squirty bottle or laydel, don't try to pour the batter as it will be too thick in the pan. You need to make a star effect by leaving triangles between each line of batter layers. Place under the grill until golden brown. This will take between 3 - 5 minutes. 4 Remove from under the grill and using a brush or the back of spoon rub over the whole pan (both battered and un-battered areas) a layer of the batter filling. Then, add a layer of the flour filling, use the same star effect this time placing the lines of batter through the gaps left from the previous layering. Also, leaving the same triangle shapes between each line. Place under the grill until golden brown. This will take between 3 - 5 minutes. 5 Repeat step 4 until all the mixture has been used and ensuring each triangle gap is filled with flour batter on each layer - this will take around 2 hours. After every couple of layers, use one layer just to fill up any spaces (large gaps between the batter stars) that may have started to show. 6 Serving Once the Flija is ready serve straight away with honey or yogurt.