KnowYourOnions » recipes http://knowyouronions.com recipes on-the-go Thu, 20 May 2010 21:54:34 +0000 http://wordpress.org/?v=2.8.4 en hourly 1 Nettle Soup http://knowyouronions.com/nettle-soup/ http://knowyouronions.com/nettle-soup/#comments Wed, 10 Mar 2010 15:56:54 +0000 the chefs http://knowyouronions.com/?p=1355 This really is a delicious soup. It is obviously very inexpensive and was always prepared as a spring tonic. Nettles are high in vitamin C and iron.

Method

  • Use gloves to gather young nettles.
  • Wash the nettles and blanch with boiling water.
  • Wash the spinach and add to the nettles.
  • Pour the hot stock over the nettles and spinach in a saucepan.
  • Season and simmer for three quarters of an hour, adding more stock if needed.
  • Leave soup to cool and blend in blender.
  • Mix the flour to a smooth paste with some cold milk.
  • Add this to the soup and bring back to the boil, stirring all the time.
  • Chop the sausages into small rounds and add to the soup.
  • Swirl in the sour cream just before serving.
]]> http://knowyouronions.com/nettle-soup/feed/ 0 Eggs Benedict http://knowyouronions.com/eggs-benedict/ http://knowyouronions.com/eggs-benedict/#comments Mon, 09 Nov 2009 10:00:00 +0000 the chefs http://knowyouronions.com/eggs-benedict/ For the poached egg: bring about 10cm of water (the height is more important than the volume) to the boil and turn down the heat to a simmer. Stir in the vinegar. Break your eggs separately in a little bowl, bring them very close to the water and let them fall gently over a bubble stream. With a spatula or spoon, try to ensure the egg whites don’t spread too much. Cook them for 3 minutes exactly, so that the whites are cooked, and the yolks are hot, but still soft.;Make the hollandaise:over a pan of steaming water, whisk the yolks in a bowl with the lemon juice until thickened but not scrambled. Add the cubed butter and whisk until melted and blended. Finish with salt and pepper, whisking until creamy and thickened.

Split and lightly toast the muffins and put 2 halves on each plate. Grill the slices of bacon on both sides until golden. Top each muffin half with a slice of bacon, one poached egg and cover with the hollandaise sauce.

]]> http://knowyouronions.com/eggs-benedict/feed/ 0 Croque Madame http://knowyouronions.com/croque-madame/ http://knowyouronions.com/croque-madame/#comments Mon, 09 Nov 2009 10:00:00 +0000 the chefs http://knowyouronions.com/croque-madame/ Pre-heat the oven to a high heat. Grate the gruyère and the parmesan. In a bowl, mix the yolks with the parmesan and cream, seasoning with ground pepper. Spread some butter on one slice of bread and place it butter side down on a baking tray. Layer the grated gruyère, one slice of ham, then repeat once more. Spread the creamy mixture on both sides of the remaining slice of bread. Transfer the sandwich to the oven and bake until golden. You can also turn on the grill to speed up this process. In a sauté pan, melt 1 tablespoon butter and, as it foams, crack the egg over it and cook over medium heat just until the white is cooked and the yolk warm. Once the sandwich is golden, remove it from the oven and top it with the fried egg, season the white with salt, the yolk with pepper and serve.

]]> http://knowyouronions.com/croque-madame/feed/ 0 French Toast http://knowyouronions.com/french-toast/ http://knowyouronions.com/french-toast/#comments Mon, 09 Nov 2009 10:00:00 +0000 the chefs http://knowyouronions.com/french-toast/ Zest the lemon trying to avoid the bitter white pith. Boil the milk with the sugar and zest. Beat the eggs until the whites are completely blended. Dip the bread slices into the milk mixture and then in the egg. Fry them in a heavy-based pan until golden on both sides and drain them on kitchen paper. Dust with sugar and cinnamon.

]]> http://knowyouronions.com/french-toast/feed/ 0 Omelette Arnold Bennett http://knowyouronions.com/omelette-arnold-bennett/ http://knowyouronions.com/omelette-arnold-bennett/#comments Mon, 09 Nov 2009 10:00:00 +0000 the chefs http://knowyouronions.com/omelette-arnold-bennett/ Gently poach the haddock in the milk in a covered pan until it begins to flake. Pick the meat from the skin and bones, sieve the milk and let it cool. In a saucepan, melt 1 1/2 tablespoon butter and add the flour. Whisk in the milk in batches and boil to form a creamy sauce. Turn off the heat and beat in the yolks and cheese (keep some extra to finish the dish). Finish with the fish flakes and cream, and season with salt and pepper. Beat the eggs in a bowl and season lightly. Heat the remaining butter in a heavy-based omelette or frying pan and let it foam before adding the eggs. Stir them a bit and then let them set on the bottom. While the top is still creamy, pour the fish sauce over, sprinkle the rest of the cheese and place the pan under a hot grill until golden brown. Slide the omelette to your serving platter and sprinkle with fresh parsley or a herb of your choice.

]]> http://knowyouronions.com/omelette-arnold-bennett/feed/ 1 Basic Perfect Omelette http://knowyouronions.com/basic-perfect-omelette/ http://knowyouronions.com/basic-perfect-omelette/#comments Mon, 09 Nov 2009 10:00:00 +0000 the chefs http://knowyouronions.com/basic-perfect-omelette/ Beat the eggs with a fork in a bowl, just enough to mix the yolks and whites, but without adding too much air to it. Season with salt and pepper. If you like, you can add 1 tablespoon of water/milk to make a lighter or creamier omelette. Heat the butter in a non-stick heavy-based frying pan over a medium heat until it starts foaming. Pour in the egg mixture and, as it starts to set, push the edges to the middle with a spatula and lean the pan to let any raw egg on top cover the bottom again. Shake the pan to prevent the eggs from sticking. Repeat this until half-cooked, leaving some of the creamy egg on top. Add your chosen filling (if you want one), lean the pan again to move the omelette and gently fold it in half. Slide it on to the plate.

]]> http://knowyouronions.com/basic-perfect-omelette/feed/ 0 Mushroom, Bacon and Tomato Omelette http://knowyouronions.com/mushroom-bacon-and-tomato-omelette/ http://knowyouronions.com/mushroom-bacon-and-tomato-omelette/#comments Mon, 09 Nov 2009 10:00:00 +0000 the chefs http://knowyouronions.com/mushroom-bacon-and-tomato-omelette/ Seed and dice the tomatoes. In a heavy based non-stick frying pan, heat the olive oil and fry the bacon slices until golden on both sides. Set them aside. In the same hot pan, fry the sliced mushrooms until softened. Set alongside the bacon. Beat the eggs with a fork in a bowl, just enough to mix the yolks and whites, but without adding too much air to it. Season with salt and pepper. If you like, you can add 1 tablespoon of water/milk to make a lighter or creamier omelette. Heat the butter in a non-stick heavy-based frying pan over a medium heat until it starts foaming. Pour in the egg mixture and, as it starts to set, push the edges to the middle with a spatula and let any raw egg on top cover the bottom again. Shake the pan to prevent the egg from sticking. Repeat this until half-cooked, leaving some of the creamy egg on top. Add the mushrooms, bacon, diced tomato and cheese. Lean the pan to move the omelette to the side and gently fold it in half. Slide it to the plate.

]]> http://knowyouronions.com/mushroom-bacon-and-tomato-omelette/feed/ 0 Basic Breakfast Pancakes http://knowyouronions.com/basic-breakfast-pancakes/ http://knowyouronions.com/basic-breakfast-pancakes/#comments Mon, 09 Nov 2009 10:00:00 +0000 the chefs http://knowyouronions.com/basic-breakfast-pancakes/ In a bowl, sift the flour, salt and baking powder. In a separate bowl, beat the egg and milk; add it to flour mixture and stir until smooth. Finish with the melted butter. Let the batter rest for at least 30 min before cooking. In a hot non-stick heavy-based frying pan, melt little butter and, as it foams, pour one ladleful of batter into the middle. When it is golden brown on one side and around the edge, turn and cook the other side. Serve it with your chosen syrup, honey or simply a bit of butter.

]]> http://knowyouronions.com/basic-breakfast-pancakes/feed/ 0 Oatmeal Pancakes with Macerated Berries http://knowyouronions.com/oatmeal-pancakes-with-macerated-berries/ http://knowyouronions.com/oatmeal-pancakes-with-macerated-berries/#comments Mon, 09 Nov 2009 10:00:00 +0000 the chefs http://knowyouronions.com/oatmeal-pancakes-with-macerated-berries/ Leave the oats to soak overnight in the fridge in a bowl with the yoghurt and milk (alternatively, use instant steel-cut). Mix the berries with the lemon and sugar, and also leave in the fridge overnight. In the bowl with the oats, mix in the beaten eggs, salt, baking powder, flour and oil. Butter a non-stick heavy-based frying pan and pour in ladlefuls of batter one at a time. When they start to brown on the bottom, bubble and cook around the edges, flip them over with a spatula and cook on the other side. Serve them hot with butter and the macerated berries, which will have softened and released a nice juicy syrup.

]]> http://knowyouronions.com/oatmeal-pancakes-with-macerated-berries/feed/ 0 Basic Crêpe Batter http://knowyouronions.com/basic-crepe-batter/ http://knowyouronions.com/basic-crepe-batter/#comments Mon, 09 Nov 2009 10:00:00 +0000 the chefs http://knowyouronions.com/basic-crepe-batter/ In a bowl or blender, quickly mix together the eggs, milk, water, flour, butter and salt, until a smooth batter is formed. Let it rest for at least 30 minutes and then sieve.

Melt a little butter in a non-stick heavy based frying pan, and turn it to coat the bottom thoroughly. Get rid of the excess fat. Pour in a ladleful of batter and quickly turn the pan again to coat the bottom. You can add a bit more batter if you’ve got any holes in your crêpe. After about a minute, flip the crêpe to the other side and cook for a further 30 seconds. Transfer to a plate, covered with a kitchen towel. Repeat this over and over until the batter is finished. You can serve it with either savoury or sweet fillings.

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