Easy Recipes

Easy Recipes | Seafood Soup

2011-01-13T19:26:00.000-08:00

Seafood Soup

Ingredients for the Culinary School Seafood Soup Easy Recipes by Mix'n Match Menus

Serves 4

250 g / 8 oz cooked medium prawns, shelled and deveined
4 Chinese dried mushrooms
60 g / 2 oz vermicelli noodles
6 cups / 1.5 liters / 2 1/2 pt chicken stock
4 fish fillets, cut into thick strips
60 g / 2 oz ham, cut into strips
1 tablespoon soy sauce
4 spring onions, chopped
4 spinach leaves, shredded

Culinary School Cooking Style Easy Recipes

1) Cut prawns in half lengthwise. Soak mushrooms in boiling water for 15 minutes or until tender. Drain. Slice.
2) Cook Noodles according to packet direction. Drain.
3) Combine stock, fish, ham and soy sauce in a saucepan. Bring to simmering. Simmer for 4 - 5 minutes or until fish is almost cooked. Add prawns, mushrooms, spring onions and spinach. Simmer for 3 - 4 minutes or until heated.
4) To serve, place noodles in serving bowls. Ladle over soup.

Easy Recipes Best combination

Appetizer: Seafood Soup
Main Dish: Thai Beef
Dessert: Chinese Custard

Culinary School term meaning (Ladle - a long-handled spoon having a deep bowl for serving or transferring liquids.)
Easy Recipes

Easy Recipes | Pear Tart

2011-01-12T02:57:00.000-08:00

Pear Tart

Ingredients for the Culinary School Pear Tart Easy Recipes by Mix'n Match Menus

Serves 8

Oven temp: 2200 degrees C, 425 degrees F, Gas 7
60 g / 2 oz butter, melted
3 tablespoons chopped fresh mint
2 tablespoons brown sugar
4 pears, cored, peeled and halved
250 g / 8 oz shortcrust pastry
whipped cream (double) or yogurt (optional)

Culinary School Cooking Style Easy Recipes

1) Pour butter into a 20 cm / 8 in round ovenproof dish. Sprinkle with mint and sugar. Lay pears, core side down in dish
2) Roll out pastry to 5 mm / 1/4 thick and large enough to fit over dish. Gently lay pastry over dish. Bake for 15-20 minutes or until pastry is cooked and golden. Cool for 20 minutes.
3) To serve, invert tart onto a serving platter. Server with whipped cream or yogurt, if desired.

Easy Recipes Best combination

Appetizer: Crudites Herb Mayonnaise
Main Dish: Seafood Lasagna
Dessert: Pear Tart

Culinary School term meaning (Roll out Pastry - The place where pastry is made.) (Bake Blind - means to bake a pie crust without a filling.) (Glaze - something used to give a glossy surface to foods for example a syrup glaze)
Easy Recipes

Easy Recipes | Fresh Peach Tart

2011-01-12T02:38:00.001-08:00

Fresh Peach Tart

Ingredients for the Culinary School Fresh Peach Tart Easy Recipes by Mix'n Match Menus

Serves 8

Oven temp: 180 degrees C, 350 degrees F, Gas 4
250 g / 8 oz puff pastry
2 large peaches, halved, stoned, peeled and sliced
3 tablespoons peach or apricot jam
2 tablespoons peach or apricot jam, warmed

Culinary School Cooking Style Easy Recipes

1) Roll out pastry to 5 mm / 1/4 in thich. Cut out a 23 cm / 9 in round. Gather pastry again. Cut into 1 cm / 1/2 in wide strips. Brush edge of pastry round with water. Gently press a pastry strip around edge of pastry round. Brush with water. Add another pastry strip. Continue in this way until there are 4 layers of pastry strips
2) Spread 3 tablespoons jam over pastry base. Top with peach slices. Brush with warmed jam. Bake for 20 minutes or until pastry is cooked and golden.

Easy Recipes Best combination

Appetizer: Smoked Salmon Fetuccine
Main Dish: Chicken Basil
Dessert: Fresh Peach Tart

Culinary School term meaning (Puffy Pastry - A light flaky pastry that is formed by rolling and folding the dough in layers so that it expands when baked. How to make this - Prepared from alternating layers of fat and dough; upon baking steam accumulates between the dough layers and causes them to expand, forming large spaces between thin layers of pastry)

Easy Recipes

Easy Recipes | Frankfurter Casserole

2011-01-11T23:59:00.000-08:00

Frankfurter Casserole

Ingredients for the Culinary School Frankfurter Casserole Easy Recipes by Mix'n Match Menus

Serves 4

45 g / 1 1/2 oz butter
1 onion, chopped
125 g / 4 oz mushrooms, sliced
4 rashers bacon, chopped
1 cup / 220 g / 7 oz barley soaked in water for 2 hours, drained
3 cups / 750 mL / 1 1/4 pt chicken stock
3/4 cup / 185 mL / 6 fl oz dry white wine
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 cup / 125 mL / 4 fl oz cream (double)
500 g / 1 lb frankfurters, cut into pieces

Culinary School Cooking Style Easy Recipes

1) Melt butter in a frying pan over a medium heat. Add onion, mushrooms and bacon. Cook, stirring, for 3 minutes.
2) Add barley, stock, wine, cumin and coriander. Bring to simmering. Simmer for 30 minutes or until liquid is absorbed and barley is tender.
3) Stir in cream and frankfurters. Cook for 10 minutes longer or until heated. Season.

Easy Recipes Best combination

Appetizer: Sesame twists
Main Dish: Frankfurter Casserole
Dessert: Caramel mousse

Culinary School term meaning (Cumin - cumin has a distinctive aroma that is used to add spice and to compliment the natural sweetness of a food or dish.) (Coriander - parsley-like herb used as seasoning or garnish)
Easy Recipes

Easy Recipes | Glazed Strawberry Flan

2011-01-11T23:19:00.000-08:00

Glazed Strawberry Flan

Ingredients for the Culinary School Glazed Strawberry Flan Easy Recipes by Mix'n Match Menus

Serves 8

Oven temp: 200 degrees C, 400 degrees F, Gas 6
250 g / 8 oz shortcrust pastry
500 g / 1 lb strawberries, hulled
Strawberry Glaze
3/4 cup / 185 g / 6 oz sugar
2 tablespoons cornflour
2 tablespoons corn syrup
1 cup / 250 mL / 8 fl oz water
2 tablespoons strawberry jelly crystals

Culinary School Cooking Style Easy Recipes

1) Roll out pastry to fit a greased 23 cm / 9 in flan tin with a removable base. Bake blind for 10-15 minutes. Remove rice and paper. Bake for 10 minutes longer of until pastry is cooked and golden. Cool completely.
2) Glaze: Combine sugar, cornflour, corn syrup and water in a saucepan. Bring to boil, stirring, over a medium heat. Boil for 2 minutes. Stir in jelly crystals. Cool slightly.
3) Arrange strawberries decoratively in pastry case. Pour over glaze. Chill until set.

Easy Recipes Best combination

Appetizer: Harlequin Salad
Main Dish: Nutty Chicken
Dessert: Glazed Strawberry Flan

Culinary School term meaning (Roll out Pastry - The place where pastry is made.) (Bake Blind - means to bake a pie crust without a filling.) (Glaze - something used to give a glossy surface to foods for example a syrup glaze)
Easy Recipes

Easy Recipes | Pork Mustard Crust

2010-07-13T00:05:00.000-07:00

Pork Mustard Crust

Ingredients for the Culinary School Pork Mustard Crust Easy Recipes by Mix'n Match Menus

Serves 2

Oven temp: 180 degrees C, 350 degrees F, Gas 4
60 g / 2 oz finely grated Parmesan cheese
3 tablespoons mango chutney
1 tablespoon Dijon mustard
1 tablespoon wholegrain mustard
2 pork loin chops
3/4 cup / 90 g / 3 oz dried breadcrumbs

Culinary School Cooking Style Easy Recipes

1) Combine Parmesan cheese, chutney, Dijon and wholegrain mustard.
2) Brush chops with chutney mixture. Coat with breadcrumbs. Place chops on a wire rack set in a baking dish. Bake for 25 to 30 minutes or until cooked.
3) Serve with Savoury bread / Steamed Broccoli / Cherry tomatoes / Mango chutney

Easy Recipes Best combination

Appetizer: Mediterranean Salad
Main Dish: Pork Mustard Crust
Dessert: Fruit Vanilla Cream

Culinary School term meaning (Dijon Mustard - Dijon mustard is made from brown or black mustard seeds, which are the strongest and most flavorful) (Wholegrain Mustard - the seeds are not ground up, but are mixed with seasonings, water, wine, beer, must, or vinegar, they are whole grain mustard (Hint: this is what you are looking for, and yes, it is in a jar) Easy Recipes (Mango Chutney - a term for a class of spicy preparations used as an accompaniment for a main dish. Chutneys usually contain an idiosyncratic but complementary spice and vegetable mix.)
Easy Recipes

Easy Recipes | Gazpacho

2010-07-09T02:58:00.000-07:00

Gazpacho

Ingredients for the Culinary School Gazpacho Easy Recipes by Mix'n Match Menus

Serves 4

2 tablespoons breadcrumbs, made from stale bread
2 cloves garlic, crushed
1 tablespoon wine vinegar
1 tablespoon olive oil
1/4 cup / 60 ml / 2 fl oz tomato puree
1 green pepper, chopped
1 onion, chopped
5 ripe tomatoes, peeled, seeded, and chopped
1 cucumber, chopped
2 tablespoons ground almonds

Culinary School Cooking Style Easy Recipes

1) Combine breadcrumbs, garlic, vinegar and olive oil. Soak for 2 hours.
2) Place breadcrumb mixture, tomato puree, green pepper, onion, tomatoes, cucumber and almonds in a food processor or blender. Process to chop vegetables.
3) Stir water into vegetable mixture. Chill. Season. Sprinkle with parsley. Serve.

Easy Recipes Best combination

Appetizer: Rice filled Tomatoes
Main Dish: Paprika Chicken
Dessert: Strawberry Apple Flan

Culinary School term meaning (Clove - 1 clove = 1 teaspoon chopped garlic)
Easy Recipes

Easy Recipes | Strawberry Apple Flan

2010-07-09T01:40:00.000-07:00

Strawberry Apple Flan

Ingredients for the Culinary School Strawberry Apple Flan Easy Recipes by Mix'n Match Menus

Serves 8

Oven temp: 200 degrees C, 400 degrees F, Gas 6
375 g / 12 oz shortcrust pastry
whipped cream (double) or ice cream
Strawberry Filling
30 g / 1 oz butter
3 cooking apples, cored, peeled and chopped
2 teaspoons lemon juice
500 g / 1 lb small strawberries, hulled
2 tablespoons caster sugar
1 teaspoon nutmeg

Culinary School Cooking Style Easy Recipes

1) Filling: Melt butter in a frying pan over a high heat. Add apples and lemon juice. Cook, stirring for 4 - 5 minutes or until apples are tender. Remove from heat. Add strawberries. Toss. Cool completely. Stir in sugar and nutmeg.
2) Roll out pastry to fit a 23 cm / 9 in fluted flan tin with a removable base. Bake blind for 10 - 15 minutes. Remove rice and paper. Bake for 10 minutes longer or until pastry is golden. Cool completely
3) Spoon filling into cold pastry case. Serve immediately with whipped cream or ice cream, if you wish.

Easy Recipes Best combination

Appetizer: Rice filled Tomatoes
Main Dish: Paprika Chicken
Dessert: Strawberry Apple Flan

Culinary School term meaning (Shortcrust Pastry - A crumbly pastry that is ideal for pies and pasties.) Easy Recipes (Cored - means to remove the center seed area of a fruit or vegetable. The most commonly cored foods are apples, pears, pineapples, zucchini, and cucumbers.) (Hulled - The outer pod or shell covering a seed or fruit. A hull is also called a husk.)
Easy Recipes

Easy Recipes | Pork Vegetable Kebabs

2010-07-09T01:18:00.000-07:00

Pork Vegetable Kebabs

Ingredients for the Culinary School Pork Vegetable Kebabs Easy Recipes by Mix'n Match Menus

Serves 4

4 ot Italian sausages
250 g / 8 oz pork fillet, cut into 2 cm / 3/4 in cubes
1 red pepper, cut into 2 cm / 3/4 in squares
1 green pepper, cut into 2 cm / 3/4 in squares
315 g / 10 oz canned baby sweet corn, cut into 2 cm / 3/4 in pieces
1/4 loaf day old bread, crusts removed, cut into 2 cm / 3/4 in cubes
90 g / 3 oz thinly sliced prosciutto, cut into 2 cm / 3/4 in wide strips

Culinary School Cooking Style Easy Recipes

1) Cook sausages in boiling water for 8 minutes. Drain and cut into 2 cm / 3/4 in pieces
2) Thread sausages, pork, red pepper, green pepper and sweet corn pieces, alternately, onto eight lightly oiled skewers. finish each skewer with a cube of bread.
3) Cook skewers on a preheated medium barbecue or under a grill for 5 minutes each side or until pork is cooked. Wrap a strip of prosciutto around each pork cube. Cook for 1 minute longer each side. Serve immediately. Enjoy!

Easy Recipes Best combination

Appetizer: Spinach Feta Logs
Main Dish: Pork Vegetable Kebabs
Dessert: Chocolate Coffee

Culinary School term meaning (Prosciutto - is an Italian word for thin sliced ham.) (Skewer - is a thin metal or wood stick used to hold pieces of food together.)
Easy Recipes

Easy Recipes | Chilled Dill Soup

2010-07-09T00:45:00.000-07:00

Chilled Dill Soup

Ingredients for the Culinary School Chilled Dill Soup Easy Recipes by Mix'n Match Menus

Serves 4

2 cups / 500 ml / 16 fl oz chicken stock
1 large onion, chopped
4 zucchini (courgettes) , chopped
1 large potato, chopped
1/2 taespoon ground cumin
1 cup / 250 g / 8 oz sour cream
2 tablespoons chopped fresh dill

Culinary School Cooking Style Easy Recipes

1) Combine stock, onion, zucchini, potato and cumin in a saucepan. Bring to the boil. Simmer for 20 minutes or until potatoes are tender. Cool slightly.
2) Puree soup. Transfer to a bowl. Stir in sour cream, dill and season to taste. Cover. Chill for 3 hours before serving.

Easy Recipes Best combination

Appetizer: Chilled Dill Soup
Main Dish: Caribbean Poussins
Dessert: Passionfruit Mousse

Culinary School term meaning (Chicken Stock - Chicken stock is made by simmering the leftover parts of a chicken. Virtually all the leftover parts can be used. Frequently, the bones, neck and giblets are used because they are inedible in most recipes.) (Zucchini - small cucumber-shaped vegetable marrow; typically dark green) Easy Recipes (Cumin - An aromatic spice with a distinctive bitter flavor and strong, warm aroma due to its abundant oil content. Cumin "seeds" are actually the small dried fruit of an annual plant in the parsley family)
Easy Recipes

Easy Recipes | French Apple Tarts

2010-07-08T20:56:00.000-07:00

French Apple Tarts

Ingredients for the Culinary School French Apple Tarts Easy Recipes by Mix'n Match Menus

Serves 4

Oven temp: 220 degrees C, 425 Degrees F, Gas 7
155 g/5 oz puff pastry
1 egg yolk, lightly beaten
1 large green apple, peeled, cored and thinly sliced
1 tablespoon honey, warmed
1 tablespoon caster sugar
whipped cream (double) or natural yogurt

Culinary School Cooking Style Easy Recipes

1) Roll out pastry to 5 mm/ 1/4 in thick. Cut into four 15 cm / 6 in squares. Cut a 1 cm / 1/2 in strip from the sides of each square. Brush edges of squares with egg yolk. Top with pastry strips to make a border. Brush with egg yolk. Bake for 10 minutes.
Arrange overlapping slices of apple in center of each pastry case. brush with honey. Sprinkle with sugar. Bake at 180 degrees C / 350 degrees F / Gas 4 for 15 minutes longer. Serve with whipped cream or yogurt.

Easy Recipes Best combination

Appetizer: Mediterranean Salad
Main Dish: Salmon Asparagus Topping
Dessert: French Apple Tarts

Culinary School term meaning (C - Celsius) (F - Fahrenheit) (Puff Pastry - Puff pastry is a type of traditional French pastry which is made by repeatedly folding a dough around a block of butter.)
Easy Recipes

Easy Recipes | Pork Raisin Sauce

2010-05-18T00:07:00.000-07:00

Pork Raisin Sauce

Ingredients for the Culinary School Pork Raisin Sauce Easy Recipes by Mix'n Match Menus

Serves 4

75 g/ 2 1/2 oz raisin
1 cup / 250ml / 8 fl oz hot chicken stock
8 pork schnitzels (escalopes)
3/4 cup/ 90g / 3 oz flour
90g / 3 oz butter
1/3 cup / 90ml / 3 fl oz mal vinegar

Culinary School Cooking Style Easy Recipes

1) Place raisins in a bowl. Pour over hot stock. Soak for 1 hour.
2) Coat schnitzels with flour. Melt half the butter in a frying pan over a medium heat. Cook schnitzels for 3 minutes each side. Remove from pan. Keep warm.
3) Stir vinegar into pan. Bring to the boil. Cook, scraping to lift sediment from base of pan. Simmer to 3-4 minutes or until mixture thickens.
4) Stir in raisin mixture. Bring to the boil. Simmer for 5 minutes. Remove from heat. Whisk in remaining butter a little at a time. Spoon sauce over schnitzels. Serve immediately.

Culinary School Easy Recipes Best combination

Appetizer: Cucumber Bites
Main Dish: Pork Raisin Sauce
Dessert: Honey Custards

Culinary School term meaning (Schnitzel - a thin slice of meat.) (Whisk - to whip [eggs, cream, etc.] to a froth) (Simmer - Means to bring a liquid almost to a boil over low heat)
Easy Recipes

Recipes | Creamy Tomato Soup Recipes

2009-06-16T00:34:00.000-07:00

Creamy Tomato Soup

Ingredients for the Culinary School Creamy Tomato Soup Easy Recipes by Mix'n Match Menus

Serves 4

30 g / 1 oz butter
2 onions, sliced
2 tablespoons chopped fresh thyme or 2 teaspoons dried thyme
1 leek, sliced
2 stalks celery, sliced
2 x 440 g / 14 oz canned tomatoes, undrained and mashed
2 cups / 500 ml / 16 fl oz chicken stock
1/4 cup / 60 ml / 2 fl oz cream (double)

Culinary School Cooking Style Easy Recipes

1) Melt butter in a saucepan over a medium heat. Add onions, thyme, leek and celery. Cook, stirring for 3 - 4 minutes or until vegetables are soft.
2) Stir in tomatoes and stock. Bring to the boil. Simmer for 30 minutes. Cool for 15 minutes.
3) Puree soup. Return soup to a clean saucepan. Heat for 4 - 5 minutes or until hot. Mix a little hot soup with the cream, then stir into soup. Season. Serve immediately.

Culinary School Easy Recipes Best combination

Appetizer: Creamy Tomato Soup
Main Dish: Prawn Basil Risotto
Dessert: Pear Souffle

Easy Recipes

Easy Recipes | Itallian Fettuccine Easy Recipes

2009-06-16T00:08:00.000-07:00

Italian Fettuccine Soup

Ingredients for the Culinary School Italian Fettuccine Soup Easy Recipes by Mix'n Match Menus

Serves 6

3 cups / 750 ml / 1 1/4 pt water
3 cloves garlic, crushed
440 g / 14 oz canned tomatoes, undrained and mashed
1 cup / 250 ml / 8 fl oz chicken stock
375 g / 12 oz fresh fettuccine
2 tablespoons chopped fresh basil
125 g / 4 oz fresh Parmesan cheese, grated

Culinary School Cooking Style Easy Recipes

1) Heat 1/4 cup / 60 ml / 2 fl oz water in saucepan over a medium heat. Add garlic. Cook stirring, for 3 - 4 minutes or until water evaporates.
2) Add tomatoes, stock and remaining water. Bring to the boil. Add fettuccine. Boil for 5 - 6 minutes or until fettuccine is tender.
3) Remove from heat. Stir in half the basil and half he Parmesan cheese. To serve, ladle into soup bowls, sprinkle with remaining basil and Parmesan cheese.

Culinary School Easy Recipes Best combination

Appetizer: Italian Fettuccine Soup
Main Dish: Salad Nicoise
Dessert: Chocolate Roll

Easy Recipes

Recipes | Sweet Potato Soup Recipes

2009-06-15T23:53:00.000-07:00

Sweet Potato Soup

Ingredients for the Culinary School Sweet Potato Soup Recipes by Mix'n Match Menus

Serves 4

30 g/ 1 oz butter
1 large onion, chopped
3 large carrots, chopped
1 large sweet potato, chopped
4 cups / 1 liter / 1 3/4 pt chicken or vegetable stock
3/4 cup / 185 g / 6 oz sour cream
2 tablespoons chopped fresh dill

Culinary School Cooking Style Recipes

1) Melt butter in a saucepan over a medium heat. Add onion, carrots and sweet potato. Cook for 5 minutes.
2) Stir in stock. Bring to boil. Simmer for 30 minutes. Cool slightly.
3) Puree soup. Return soup to a clean saucepan. Stir in sour cream. Cook, without boiling and stirring constantly, for 5 minutes or until soup is hot. Stir in dill. Serve immediately.

Culinary School Recipes Best combination

Appetizer: Sweet Potato Soup
Main Dish: Lamb in Red Wine
Dessert: Spicy Walnut Pudding

Recipes

Recipes | Hearty Bean Soup Recipes

2009-06-08T21:57:00.000-07:00

Hearty Bean Soup

Ingredients for the Culinary School Hearty Bean Soup Recipes by Mix'n Match Menus

Serves 4

185 g/ 6 oz dried haricot beans
1 tablespoon vegetable oil
2 onions, chopped
2 cloves garlic, crushed
2 carrots, sliced
2 stalks celery, sliced
2 potatoes, chopped
440 g/ 14 oz canned tomatoes, undrained and mashed
6 cups / 1.5 liters / 2 1/2 pt water
2 tablespoons chopped fresh parsley

Culinary School Cooking Style Recipes

1) Soak beans in water overnight. Drain. Place beans in a saucepan. Cover with fresh water. Bring to the boil. Boil for 10 minutes. Simmer for 1 hour or until beans are tender. Drain, reserving 2 cups / 500 ml / 16 fl oz cooking liquid. Puree half the beans with reserved cooking liquid.
2) Heat oil in a saucepan over a medium heat. Add onions and garlic. Cook, stirring, for 5 minutes or until onions are tender. Add carrots, celery, potatoes, tomatoes, water, beans and bean puree. Bring to the boil. Cover. Simmer for 20 minutes or until vegetables are tender. Stir in parsley and season to taste.

Culinary School Recipe Best combination

Appetizer: Hearty Bean Soup
Main Dish: Broccoli Rice Souffles
Dessert: Macadamia Flan

Recipes

Culinary School | Glazed Pork Loaf Culinary School

2009-01-30T00:50:00.000-08:00

Glazed Pork Loaf

Ingredients for the Culinary School Glazed Pork Loaf Recipes by Mix'n Match Menus

Serves 6

Oven temp: 180C / 350F / Gas 4
1/2 cup/ 90 g/ 3 oz brown sugar
2 tablespoons cider vinegar
2 tablespoons Dijon mustard
1/4 cup/ 60 ml/ 2 fl oz water
500 g/1 lb lean pork mince
375 g/ 12 oz ham, finely chopped
75 g/ 2 1/2 oz dried apricots, finely chopped
3 tablespoons chopped fresh parsley
1 cup/ 125 g/ 4 oz dried breadcrumbs
1 1/4 cups/ 315 ml/ 10 fl oz milk

Culinary School Cooking Style Recipes

1) Place sugar, vinegar, mustard and water in a saucepan. Bring to the boil. Simmer for 15 minutes.
2) Place pork, ham, apricots, parsley, breadcrumbs and milk in a bowl. Season to taste. Mix well. Press mixture into a greased 11 x 21 cm/ 4 1/2 x 8 1/2 in loaf tin. Bake for 1 hour. brush top of the loaf onto a greased baking tray. Brush with glaze and bake for 15 minutes longer.Stand for 15 minutes before slicing.

Culinary School Best combination

Appetizer: Broccoli Spinach Soup
Main Dish: Glazed Pork Loaf
Dessert: Fruit kebabs

Recipes

Culinary School | Apple Pear Pie Culinary School

2009-01-30T00:49:00.000-08:00

Apple Pear Pie

Ingredients for the Culinary School Apple Pear Pie Recipes from Mix' n Match Menus

Serves 8

Oven temperature: 200 C/ 400F / Gas 6
375 g/ 12 oz shortcrust pastry
2 x 440 g/ 14 0z canned pie apples
2 x 440 g/ 14 oz canned pears, drained
2 tablespoons lemon juice
1/4 cup/ 45 g/ 1 1/2 oz brown sugar
1 teaspoon ground cloves
1 teaspoon ground mixed spice
1 egg yolk

Culinary School Cooking Style Recipes

1) Divide pastry into two portions, one slightly larger than the other. Roll out larger portion to fit a 23 cm/9 in flan tin, with a removable base. Bake blind for 10 minutes. Remove rice and paper. Cool.
2) Combine apples, pears, lemon juice, brown sugar, cloves and mixed spice. Spoon into pastry shell. roll out remaining pastry to make a lid for the pie. Place over filling. Pinch edges to seal. Brush top with egg yolk. Pierce several times with a skewer. bake for 10 minutes. Bake at 180C/ 350F/ Gas 4 for 20 minutes longer or until pastry is cooked and golden

Culinary School Best combination

Appetizer: Spaghetti Pesto
Main Dish: Winter Hot Pot
Dessert: Apple Pear Pie

Recipes

Culinary School | Steak Cheese Stuffing Culinary School

2009-01-30T00:05:00.000-08:00

Steak Cheese Stuffing

Ingredients for the Culinary School Steak Cheese Stuffing Recipes

Serves 6

6 pork butterfly steaks
CHEESE STUFFING
30 g/1 oz butter
1 onion, finely chopped
2 rashers bacon, chopped
1 apple, finely chopped
1 1/2 cups/ 90 g/ 3 oz breadcrumbs, made from stale bread
1 egg, lightly beaten
155 g/5 oz mozzarella cheese, cut into small cubes
2 tablespoons chopped fresh parsley

Culinary School Cooking Style Recipes

1) Pound steaks lightly with a meat mallet to flatten slightly.
2) Stuffing: Melt butter in a frying pan. Add onion and bacon. Cook, stirring, for 5 minutes or until bacon is crisp. Add apple. Cook until apple is soft. Transfer mixture to a bowl. Add breadcrumbs, egg, cheese and parsley. Season to taste. Mix to combine.
3) Place spoonfuls of stuffing on one side of each steak.Fold over secure with wooden toothpicks. Cook on an oiled preheated medium barbecue or under a grill for 5-6 minutes each side or until cooked to liking.

Culinary School Best combination

Appetizer: Seafood Brochettes
Main Dish: Steak Cheese Stuffing
Dessert: Summer Fruit Fool

Recipes

Culinary School | Lemon Chiffon Pie Culinary School

2009-01-28T21:05:00.001-08:00

Lemon Chiffon Pie

Ingredients for the Culinary School Lemon Chiffon Pie Recipes

Serves 4

250 g/8 oz oatmeal biscuits, crushed
75 g/ 2 1/2 oz butter, melted
4 eggs, separated
2 teaspoons grated lemon rind
3/4 cup/ 170 g/ 5 1/2 oz caster sugar
1/2 cup/ 125 ml. 4 fl oz lemon juice
2 teaspoons gelatine
1/4 cup/ 60 ml/ 2 fl oz dry white wine

Culinary School Cooking Style Recipes

1) Combine crushed biscuits and melted butter. Press over base and upsides of a greased 23 cm/ 9 in spring form tin. Chill.
2) Combine egg yolks, lemon rind and 1/2 cup/ 100 g/ 3 1/2 oz sugar. Beat until thick and creamy. Place the lemon juice in a saucepan. Bring to the boil. Continue beating egg yolk mixture while slowly pouring in hot lemon juice.
3) Combine gelatine, wine and remaining lemon juice in a heatproof bowl. place over a saucepan of simmering water. heat, stirring, until gelatine dissolves. Stir into egg yolk mixture.
4) Beat egg whites until stiff peaks form. Add remaining caster sugar. Beat until mixture is glossy. Fold into egg yolk mixture. Spoon into biscuit case. Refrigerate until set.
5) Finally enjoy your Culinary School Lemon Chiffon Pie.

Culinary School Best combination

Appetizer: Ricotta Radish
Main Dish: Pan-fried Fish Fillets
Dessert: Lemon Chiffon Pie

Recipes

Culinary School | Hot Chilli Spareribs Culinary School

2009-01-28T20:36:00.000-08:00

Hot Chilli Spareribs

Ingredients for the Culinary School Hot Chilli Spareribs Recipes

Serves 4

6 small pork back rib racks
1 cup/250 ml/8 fl oz apple juice
1/3 cup/ 90 ml/3 fl oz lime juice
dash Tabasco sauce
1 tablespoon vegetable oil
2 onions, finely chopped
2 cloves garlic, crushed
1 fresh red chilli, seeded and chopped
125 g/ 4 oz canned apple puree
1 cup/ 315 g/ 10 oz apple jelly

Culinary School Cooking Style Recipes

1) Place ribs in shallow glass dish. Season. Combine half the apple juice, half the lime juice and Tabasco. Pour over ribs, Marinate for 1-2 hours.
2) Heat oil in saucepan. Add onions, garlic and chilli. Cook, stirring until onions are soft. Stir in puree, jelly and remaining apple juice. Simmer, stirring frequently, for 15 minutes. Stir in remaining lime juice. Season. Cook, stirring occasionally, for 15 minutes.
3) Drain ribs. Reserve marinade. Sear on an oiled preheated medium barbecue for 5 minutes each side. Brush frequently with reserved marinade. Brush ribs with glaze. Cook, turning, for 5 minutes longer. Serve with remaining glaze.
4) Finally enjoy your Culinary School Hot Chilli spareribs

Culinary School Best combination

Appetizer: Continental Salad Sticks
Main Dish: Hot Chilli Spareribs
Dessert: Minted Green Salad

Culinary School term meaning "Marinade" - is the process of soaking foods in a seasoned, often acidic, liquid before cooking.
Culinary School term meaning "Puree" - to blend until it's smooth
Recipes

Culinary School | Broccoli Spinach Soup Culinary School

2009-01-28T20:18:00.001-08:00

Broccoli Spinach Soup

Ingredients for the Culinary School Broccoli Spinach Soup Recipes

Serves 4

1 head broccoli, chopped
1 bunch/500g/1 lb spinach, chopped
4 cups/1 liter/1 3/4 pt chicken stock
2 teaspoons canned green peppercorns, drained
2 teaspoons vegetable extract
2 tablespoons snipped fresh chives
1 tablespoon chopped fresh tarragon or 1 tablespoon dried tarragon
4 tablespoons natural yogurt

Culinary School Cooking Style Recipes

1) Place broccoli, spinach, stock, peppercorns, vegetable extract, chives and tarragon in a saucepan. Bring to the boil. Cover. Simmer for 20 minutes or until vegetables are tender. Cool slightly.
2) Puree soup. Strain. Return soup to a clean saucepan. Cook, stirring, for 4-5 minutes or until heated. To serve, ladle soup into bowls, place a tablespoon of yogurt in center of each bowl and swirl using a skewer
3) Finally enjoy your Culinary School Broccoli Spinach Soup.

Culinary School Best combination

Appetizer: Broccoli Spinach Soup
Main Dish: Lamb in Red Wine
Dessert: Fruit Bread Pudding

Culinary School term meaning "Ladle" - put (a liquid) into a container by means of a ladle; "ladle soup into the bowl"
Culinary School term meaning "Puree" - to blend until it's smooth
Culinary School What is "Skewer" - A skewer is a thin metal or wood stick used to hold small pieces of food together. Skewers are used while grilling or roasting meats, and in other culinary applications.

Recipes

Culinary School | Basil Almond Soup Culinary School

2009-01-27T22:10:00.000-08:00

Basil Almond Soup

Ingredients for the Culinary School Basil Almond Soup Recipes

Serves 4

2 tablespoons vegetable oil
1 onion, chopped
2 clover garlic, crushed
3 tablespoons slivered almonds
4 cups / 1 liter / 1 3/4 pt chicken stock
3 tablespoons chopped fresh basil
125 g / 4 oz spaghetti, broken into pieces

Culinary School Cooking Style Recipes

1) Heat oil in a saucepan over a medium heat. Add onion, garlic and almonds. Cook, stirring, for 5 minutes or until onions are transparent.
2) Stir in stock and basil. Stirring for 5 minutes. Add spaghetti. Boil for 10 minutes or until spaghetti is cooked. Season to taste. Serve.
3) Finally enjoy your Culinary School Basil Almond Soup.

Culinary School Best combination

Appetizer: Basil Almond Soup
Main Dish: Pork Mustard Crust
Dessert: Glazed Strawberry Flan

Culinary School
Recipes

Culinary School | Leek Thyme Soup Culinary School

2009-01-27T19:49:00.000-08:00

Leek Thyme Soup

Ingredients for the Culinary School Leek Thyme Soup Recipes

Serves 4

30 g / 1 oz butter
2 large leeks, white part only, chopped
2 potatoes, chopped
2 teaspoons chopped fresh thyme or 1/2 teaspoon dried thyme
4 cups / 1 liter / 1 3/4 pt chicken stock
4 tablespoons cream (double)

Culinary School Cooking Style Recipes

1) Melt butter in a saucepan over a medium heat. Add leeks. Cook, stirring, for 2 to 3 minutes. Add potatoes, thyme and stock. Bring to the boil. Simmer for 25 minutes or until potatoes are tender. Cool slightly
2) Puree soup. Return to a clean saucepan. Cook stirring, for 4 to 5 minutes or until hot. Season to taste. To serve, ladle soup into bowls, place a tablespoon of cream in center of each bowl and swirl using a skewer.
3) Finally enjoy your Culinary School Leek Thyme Soup.

Culinary School Best combination

Appetizer: Leek Thyme Soup
Main Dish: Herbed Poussins
Dessert: Chocolate Brownie Torte

Culinary School term meaning "Ladle" - put (a liquid) into a container by means of a ladle; "ladle soup into the bowl"
Culinary School term meaning "Puree" - to blend until it's smooth
Culinary School What is "Skewer" - A skewer is a thin metal or wood stick used to hold small pieces of food together. Skewers are used while grilling or roasting meats, and in other culinary applications.
Culinary School What is "Leek" - A member of the onion family, this vegetable has a small bulb and thick stalk. Leeks are occasionally used as a flavorful seasoning.
Culinary School What is "Thyme" - leaves can be used as seasoning for almost any meat and stews and stuffings and vegetables
Recipes

Culinary School | French Onion Soup Culinary School

2009-01-27T18:47:00.000-08:00

French Onion Soup

Ingredients for the Culinary School French Onion Soup Recipes

Serves 4

60 g / 2 oz butter
4 onions, thinly sliced
2 tablespoons flour
4 cups / 1 liter / 1 3/4 pt chicken stock
1/2 cup / 125 ml / 4 fl oz white wine
1 small french breadstick, cut into thick slices
60 g / 2 oz grated cheddar cheese

Culinary School Cooking Style Recipes

1) Melt butter in a saucepan over a low heat. Add onions. Cook stirring, for 10 - 15 minutes or until onions are golden. Stir in flour. Cook, stiring, for 5 minutes.
2) Stir in stock and wine. Bring to the boil over a medium heat. Simmer for 10 minutes. Season to taste.
3) Toast bread slices on one side. Sprinkle untoasted side with cheese. Grill until cheese melts.
4) Place cheese toasts in a serving bowl or divide between individual bowls. Pour over soup. Serve immediately.
5) Finally enjoy your Culinary School French Onion Soup.

Culinary School Best combination

Appetizer: French Onion Soup
Main Dish: Steak with Mushroom Sauce
Dessert: French Apple Tarts

Culinary School term meaning Chicken Stock - Chicken stock is usually made by boiling chicken and chicken bones in water with carrots, celery, onion, and some garlic until the liquid is flavorful and rich.
Culinary School What is "Stock" - Stock is a flavoured liquid. It forms the basis of many dishes, particularly soups and sauces. Stock is prepared by simmering various ingredients in water, including some or all of the following: ; Bones : Veal, beef, and chicken bones are most commonly used.
Recipes

Culinary School | Pork Apple Stuffing Culinary School

2009-01-25T10:03:00.000-08:00

Pork With Apple Stuffing

Ingredients for the Culinary School Pork with Apple Stuffing Recipes

Serves 6

Oven temp: 250 c, 500 f, Gas 9
1.5 kg / 3 lb loin of pork, with bone in, rind scored
30 g / 1 oz butter
1 green apple, finely chopped
1 cup / 60 g / 2 oz breadcrumbs, made from stale bread
1 teaspoon grated lemon rind
1 teaspoon ground allspice
1 tablespoon apple jelly
3 tablespoons sultanas
1 tablespoon salt

Culinary School Cooking Style Recipes

1) Make a pocket in the pork by separating bones from meat, leaving both ends intact.
2) Melt butter in a frying pan. Add apple. Cook, stirring, for 2 - 3 minutes or until tender. Remove from heat. Stir in breadcrumbs, lemon rind allspice, apple jelly and sultanas. Season to taste.
3) Pack stuffing into pocket in pork. Place on a roasting rack set in a baking dish. Rub rind with salt. Bake for 20 minutes. Reduce oven temperature to 190 c/ 375 f / Gas 5. Bake for 1 hour longer or until pork is cooked.
4) Finally enjoy your Culinary School Pork with Apple Stuffing.

Culinary School Best combination

Appetizer: Basil and Almond Soup
Main Dish: Pork with Apple Stuffing
Dessert: Golden Waffles

Culinary School term meaning Lemon Rind - Lemon Peel / the natural outer covering of food (usually removed before eating)
Culinary School what is Sultanas - seedless raisins used in puddings, cakes, breakfast cereals etc - including Sultana Bran (equivalent to the American Raisin Bran) / Golden Raisin.
Recipes

Culinary School | Citrus Meringue Pie Culinary School

2009-01-19T05:58:00.000-08:00

Citrus Meringue Pie

Ingredients for the Culinary School Citrus Meringue Pie Recipes

Serves 6

Oven temp: 200 c, 400 f, Gas 6
250 g / 8 oz shortcrust pastry
3 eggs, separated
1 1/2 cups / 375 mL / 12 fl oz sweetened condensed milk
1/4 cup / 60 mL / 2 fl oz lemon juice
2 tablespoons lime juice
2 tablespoons orange juice
1 egg white
1/3 cup / 75 g / 2 1/2 oz caster sugar

Culinary School Cooking Style Recipes

1) Roll out pastry to fit a 20 cm / 8 in pie dish. Bake blind for 10 minutes. Remove rice and paper. Bake for 5 to 10 minutes longer or until pastry is golden. Cool.
2) Combine egg yolks, condensed milk, lemon juice, lime juice and orange juice. Mix well. Beat 1 egg white until stiff peaks form. Fold into egg yolk mixture. Spoon filling into pastry case.
3) Beat remaining egg whites until frothy. Gradually add sugar. Continue beating until stiff peaks form. Spoon over filling. Bake at 150 C / 300 F/ Gas 2 for 10 minutes.
4) Finally enjoy your Culinary School Citrus Meringue Pie.

Culinary School Best combination

Appetizer: Greek Salad
Main Dish: Roast Beef
Dessert: Citrus Meringue Pie

Culinary School term meaning Caster Sugar is a small grained sugar "superfine sugar" Recipes

Culinary School | Orange Tart Culinary School

2009-01-19T00:13:00.000-08:00

Orange Fig Tart

Ingredients for the Culinary School Orange Fig Tart Recipes

Serves 4

Oven temp: 180 c, 350 f, Gas 4
250 g / 8 oz rice biscuits, crushed
125 g / 4 oz butter, melted
Orange Fig Filling
250 g / 8 oz glace or dried figs, chopped
1 cup / 250 mL / 8 fl oz orange concentrate
90 g / 3 oz butter, chopped
2 eggs, lightly beaten
30 g / 1 oz pine nuts

Culinary School Cooking Style Recipes

1) Combine crushed biscuits and melted butter. Press over base and up sides of a greased 23 cm / 9 in flan tin with a removable base. Bake for 10 minutes.
2) Filling: Combine figs and orange concentrate in a saucepan. Bring to simmering over a medium heat. Simmer, stirring occasionally, for 15 minutes. Remove from heat. Stir in butter. Cool for 5 minutes.
3) Stir in eggs. Mix well. Pour into biscuit case. Sprinkle with pine nuts. Bake for 20 minutes. Serve hot, warm or cold.
4) Finally enjoy your Culinary School Orange Fig Tart Dessert.

Culinary School Best combination

Appetizer: Creamy Mushroom Soup
Main Dish: Pork with Apricot Sauce
Dessert: Orange Fig Tart

Culinary School term meaning Fig Recipes click on the link

Culinary School | Pork Apricot Culinary School

2009-01-18T23:20:00.000-08:00

Pork with Apricot Sauce

Ingredients for the Culinary School Pork with Apricot Sauce Recipes

Serves 4

90 g/ 3 oz butter
8 pork medallions
Apricot Sauce
155 g / 5 oz dried apricots
1 teaspoon ground coriander

Culinary School Cooking Style Recipes

1) Sauce: Soak apricots in boiling water for 30 minutes. Drain. Puree apricots with coriander. Place puree in saucepan. Heat, stirring, over a medium heat for 3 to 4 minutes or until hot.
2) Melt butter in a frying pan over a medium heat. Add pork medallions. Cook for 5 minutes each side or until cooked to your liking. Serve with sauce.
3) Finally enjoy your Culinary School Pork with Apricot Sauce Meal.

Culinary School suggests

Serve Pork Apricot Sauce meal with Potato and Cheese bake 1
Steamed zucchini (courgettes)

Culinary School Best combination

Appetizer: Creamy Mushroom Soup
Main Dish: Pork with Apricot Sauce
Dessert: Orange Fig Tart

Culinary School term meaning (Puree meaning to blend until it's smooth) Recipes

Culinary School | Mushroom Soup Culinary School

2009-01-17T01:25:00.000-08:00

Creamy Mushroom Soup

Ingredients for the Culinary School Creamy Mushroom Soup Recipes

Serves 4

90 g/ 3 oz butter
1 onion, sliced
250 g/ 8 oz button mushrooms, sliced
1 tablespoon chopped fresh chervil
2 cups / 500ml / 16 fl oz chicken stock
2 tablespoons cornflour
1 cup / 250 ml / 8 fl oz milk
1/2 cup / 125 ml / 4 fl oz cream

(double)

Culinary School Cooking Style Recipes

1) Melt butter in a saucepan over a medium heat. Add onion and mushrooms. Cook, stirring, for 5 minutes.
2) Add chervil and stock. Simmer for 20 minutes. Cool slightly.
3) Puree soup. Return to a clean saucepan. Blend cornflour with a little milk to make a paste. Stir in to soup. Stir in remaining milk. Cook, stirring constantly, until soup thickens. Stir in cream. Season to taste. Heat for 3 to 4 minutes or until hot.
4) Finally enjoy your Culinary School Creamy Mushroom soup.