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Hedgerow Cookbook

13 12 Combining different spring leaves brings a variety of tastes and textures. Like all greens, a huge pile of leaves is reduced to a small heap when cooked, so pick plenty. All recipes serve 4 people. Wash 1 lb of leaves, and cook them gently without water in a saucepan with a lid for about five minutes. Drain off the liquid, saving it for soups, by pressing the leaves with the back of a wooden spoon. Season and add a knob of butter. Cover and leave to stand for a few minutes before serving. In a large frying pan heat olive oil and add 3 chopped onions, sliced garlic and 1 lb diced cooked potatoes. Add cooked chopped greens and pour 4 beaten eggs over the top. Season. Turn the heat right down and put a lid on. Leave for about 5 minutes. Turn upside down onto a plate, reoil the pan and slide back into the pan to cook the other side. Serve hot or cold. 6 oz selfraising flour. Rub in 3 oz. margarine until breadcrumbed. Stir in a splash of cold water and work lightly with a fork until it holds together. Roll pastry onto a floured board to fit a welloiled pie or flan dish. Into this pastry case add 2 chopped medium fried onions, slices of garlic and 2 oz grated cheese. Add herbs, salt and black pepper. Pour over 45 beaten eggs, sprinkle with cheese and bake in the oven for 30 mins, Gas 5, 375oF, 190oC. Mix 1 lb cooked finely chopped greens, 4 oz cottage cheese, 2 oz grated cheese and three beaten eggs into a pastry lined dish. Bake at medium for half an hour.
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