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has added a new journalGratin is the term used when you compose a dish made of vegetables (most of the time) and then you place it in the oven to bake, obtain a crispy and golden dish.
This dish is a specialty from a french region called Le Dauphin?.
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:) Recipe for 4 peeps.
You will need the following Ingredients
.8-10 potatoes (about 1kgr)
.25 cl milk
.30 cl fresh cream /fraiche cream
.1 square of butter
.1 onion (slice up)
.20 grs of grated cheese
(emmental, mature cheddar...)
.Pinch of Salt & Pepper
You also need
a Spatule &
Baking plate
-Prepare your oven to thermostat 7 or 210* C
-Clean then peel potatoes.
-Slice up each potatoe (slice of 3-4mm)
-Rinse slices
-Pour milk into large sauce pan
-Place slices into milk
-Bring slices to the boil for about 10 mins
-Add butter, salt & peper stir lightly with your spatule
-Add cream
-Turn down stove to medium
-From time to time stir lightly mixture to avoid potatoes to attach to bottom of pan
*Dress Baking plate with Butter
-Add cream then stir mixture
-Keep mixture on stove about 10 mins
-Remove all mixture from pan
-Dispose carefully into baking plate 1st layer of potatoes slices & then scatter grated cheese over layer
-Dispose another layer & scatter cheese.
*Place baking plate in oven for about 15-20 mins. When Baked turn over to grill in order to obtain crispy layer with golden colour.
*Remove plate from oven.
*Cool down your gratin for a short while.
(A) Ready to serve! :) www.inmagine.com
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This dish goes well with vegetables, fish or meat :P
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has added a new journalSo okay, I want more biryani recipes. This time one without raisins. I have a stupid box half full of equally stupid raisins now from my recipe.
Lynfasi
Im gonna send out emails to all girls friends and let them know that the Gourmets village can be revived with all existant recipes and previous entries. Come and join us at the Gourmets village. Amanja posted great Pakistani recipes. I posted the European ones. I get my Arabs and Mauritian friend to post theirs. Your posts are more than welcome.Lynfasi
Well T-d, this party wont reach full swing. I tell you what villages are inactive. Some of them have survived. Thanks God. Masked-stranger has joined force with to continue to keep alive and update the following villages: Converts, Hijabiz, Articulations, the Ummah, Women violence, Psychology, orphans, Islamic articles... Thanks. Join us there. :)
t-dog
My grandmother has the best antique buffet table. We can use that.Where the hell is everyone? Hasn't anyone figured out we're open for business again?
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has added a new journalOne of the most important things we can do is to make sure we get enough calcium in our diet, and since cheese and other dairy products are not only an excellent source of calcium but provide it in a form which is very easily absorbed by the body, what better excuse do we need to tuck into a slice or two of cheese on toast! :)
Unfortunately, dairy products can be high in staurated fat, so the secret of healthy cheese on toat is to use extra Mature Cheddar, goat cheese...humm what else?.... so you'll get lots of flavours without having to use too much cheese. :D
humm... all yummy :) :P a good cheese on toast.
The trick is to get a nice, thin and lightly burned top.
TIPS
Basic Cheese on Toast
Use wholemeal or granary bread to boost fibre and to give a vitamin C kick. Add a layer of sliced tomatoes or even some roasted red pepper before the cheese.
The lazy way to make cheese on toats is to top the bread with whole slices of cheese but if you take few extra minutes gratting the cheese, you can mix it with little milk and wholegrain mustard to make a paste which you then spread over the bread. You'll need less cheese too, which will make it a more balanced dish.
What are your tips ? :P :P
Lynfasi
This one is not too bad...Goat cheese + sundried tomatoes on toastonceuponatart.blogspot.com
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has added a new journalSalaam,
Does anyone have recipes that use grape leaves?
:)
minnie_mouse99
Thank you so much, Lynfasi!!! The recipe looks great....I'll let you know how it turns out. :)Lynfasi
Pinktulip, humm I like grape Leaves. I never make them. I buy them from a local algerian shop. I buy the fresh homemade from a kurdish restaurant.Thats the recipe I've found for you.
Have a try! good luck !
1/2 lbs. ground lamb
1 1/4 c. rice (raw)
3 tsp. salt
1 tsp. allspice (level)
1 tbsp. dried spearmint
1/4 lb. melted butter (1 stick)
Mix all above ingredients together.
GRAPE LEAVES: Pick 75 to 100 medium leaves early in season when they are tender (avoid tiny ones). Cut stem off and brush clean in bowl of water. If unable to pick leaves, jarred leaves can be purchased in a Greek import store.
STUFFING THE LEAVES: Steps to follow:
Line bottom of pot with large leaves. Stuff leaves on wrong side. Place a little stuffing on stem side. Fold leaf over stuffing - bring one side over, then the other side and then roll. Place in pot with seam side down.
When all stuffed leaves are placed in pot, cover with large leaves. Pour seasoned water (with salt and allspice) over the stuffed leaves. Place hand over leaves and press down to avoid leaves opening. Bring to boil, foam may come to the top. Skim it off. Lower to simmer for 1 hour. Take 1 stuffed leaf, cut and check to see if rice is cooked.
- Recipe 1 www.cooks.com
- Recipe 2 www.cooks.com