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What you need:

4 oz /110g unsalted butter
1 bay leaf
4.4 fl oz /125 ml medium-dry sherry
4.4 fl oz /125 ml  brandy or Cognac
0.7 pt /375 ml good dry white wine
1.8 pts /1 L beef stock
1.8 pts /1 L veal stock
1 tbsp salt
½ tsp freshly ground white pepper
Freshly grated parmesan

What you do:

In a large saucepan or stockpot on medium-high heat, saute the onions with the butter and bay leaf for 20 minutes, until the onions turn a rich golden brown color.

Deglaze the pan with the sherry and brandy and simmer uncovered for five minutes. Add the white wine and simmer uncovered for 15 more minutes.

Add the beef and veal stocks plus salt and pepper. Bring to a boil, then simmer uncovered for 20 minutes.
Remove the bay leaf, taste for salt and pepper, and serve hot with grated Parmesan.

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What you need:


1 oz / 30ml of vegetable oil
2 medium sized potatoes (still skinned)
Garlic powder
paprika powder
mixed herbs (dried)

( Or you can use any herbs or spices you fancy & as much as you like to your own taste)
1 freezer bag

What you do:

Preheat the oven to 200C / 400F / gas mark 6

Pour into the freezer bag the vegetable oil, then shake in the garlic powder, paprika, & dried mixed herbs.
Cut the potatoes into wedge shapes , then place them into the bag of oil , herbs & spices. Give them a good mix about, making sure all the wedges are coated, then spread them out of the bag  into an oven proof dish.
Bake in the oven for around 20 mins.
Serve hot.

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