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Hedgerow Cookbook

45 44 Spread on an oiled tray and bake for 10 mins at 190oC, or gently fry in a little oil, adding soya sauce when golden. Grind 8 oz 225g of salted roasted hazelnuts and mix to a paste with 3 oz 75g of butter. To the above recipe add 4 oz 110g of melted dark chocolate or smooth paste of dark cocoa Combine 2 or 3 chopped fried onions with 4oz rough chopped nuts. Add 4 oz of rice, breadcrumbs or oats. Bind together with 1lb of pured or diced vegetables, tomato pure and a vegetable stock cube mixed into half a pint of water to make a soft mixture. Add seeds, spices, herbs and soya sauce to taste and pile it into an oiled pie dish. Press firmly down and bake at 180oC for 45 minutes. Diced cheese and beaten eggs can also be added to bind it. Use the same type of mixture. Shape on a floured board. Fry for 5 minutes each side on a low to medium heat. Combine ground walnuts, breadcrumbs, grated cheese, grated onion, a diced red pepper, chopped parsley, seasoning, and a beaten egg. Form into balls, then bake or fry. Boil 2 lb chestnuts for 30 minutes after slitting both sides. Peel, skin and sieve them to make a syrup with half a pint of water, 1 lbs of sugar and 3 teaspoons of vanilla. Add the sieved chestnuts and cook until it thickens. Pour into jars. Sweat an onion, a carrot and diced celery in butter. Add 1 lb peeled cooked chestnuts and a pint of stock. Simmer for 10 mins. Season, liquidise and serve with cream and nutmeg. 1 2
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