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Hedgerow Cookbook

17 16 Beat some eggs. Add three tablespoons each of milk, water and plain flour per egg. Add a little salt. Gradually add water until it is smooth and creamy. Leave to stand for at least half an hour. Rebeat just before you use it. For pancakes the batter should be like single pouring cream. For leaf, flower, vegetable and fruit fritters make a slightly thicker mixture. To the basic batter recipe add orange rind, one chopped fresh tansy leaf per egg, and some cream and sherry. In a very hot frying pan add some oil and pour in some of the pancake mixture. As soon as the pancake loosens, turn and cook the other side. Serve with squeezed oranges, sugar, honey, cream or yoghurt. Tie in bundles with cotton thread, steam quickly and serve with butter and black pepper. Dice a clove of garlic. Add a teaspoon of chopped mixed herbs, 3 tablespoons of olive oil, lemon juice and a half a teaspoon of Dijon mustard. Two tablespoons of olive oil, one each of lemon juice and wine vinegar, half a tablespoon of clear runny honey. With a pestle and mortar crush 45 cloves of garlic to a creamy consistency. Add a spoonful of Dijon mustard, olive oil, salt and pepper. Perfect with spring green salad. Chop a mixture of savoury herbs with some yoghurt and a squeeze of lemon juice. Mix tahini and water to make a paste. Add a squeeze of lemon and a crushed garlic clove.
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