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      Salade Niçoise

      Categories: Salads, French
      Yield: 4 servings

      3 Tomatoes
      2 boiled Potatoes
      1 bowl boiled Green beans
      1 Green pepper
      4 Lettuce leaves
      100 g black Olives
      3 Celery stalks
      1 Onion
      1 small can of Tuna fish
      200 g Anchovies
      2 hard-boiled Eggs
      5 tablespoons Vinaigrette
      Salt Pepper
      Soak anchovies for an hour, pat dry and remove bones. In a salad bowl put tomato quarters, the diced celery, green beans and green pepper, the sliced eggs, potatoes and onions, the shredded lettuce, the olives, the crumbled tuna and finally the anchovies. Season with salt pepper and vinaigrette on each layer.



      Salmon Tart
      Categories: Pies, Entrées, Salmon, French
      Yield: 6 servings
      Top


      For the crust:
      1/2 kg Flour
      100 g Butter
      1 Egg
      1 teaspoon Sodium Bicarbonate
      1 tablespoon warm water
      for the filling:
      250 g Cream Cheese
      100 g Fresh Salmon
      150 g Smoked Salmon
      10 Capers
      Dill, Coriander, Red Onion rings
      Make a well with the flour and put the melted butter, the egg, and the bicarbonate in its centre. Mix and knead with tip of fingers. Roll out dough and place in a tart plate, cut edges. Bake blind with beans for 8-10 minutes in a 180°C oven. Cool the crust on a rack.
      Boil the fresh salmon with a little water. Process the fish with the cream cheese. Fill the crust with the mixture. Top with the smoked salmon herbs, capers and onion rings.



      Scaloppe alla Milanese
      Categories: Beef, Italian
      Yield: 4 servings
      Top
      4 Scalops
      100 g grated Emmenthal Cheese
      50 g Breadcrumbs
      30 g Butter
      1 tablespoon Oil
      1 cup Tomato Coulis
      Salt Pepper
      In a plate, mix half the cheese with the breadcrumbs. Roll each piece of meat in this mixture. Heat the oil and the butter in a skillet. Season cook for 4 to five minutes per side until golden brown. Serve the tomato coulis aside with the grated cheese over the spaghetti.



      Soufflé de Poisson - Fish Soufflé
      Categories: Fish, French
      Yield: 4 servings
      Top
      200 g cooked White Fish (leftovers)
      50 g Butter
      50 g Flour
      1/4 cup Milk
      Cayenne Pepper
      1 tablespoon Tomato Paste
      4 Egg Yolks
      5 Egg Whites
      Salt Pepper
      Flake the fish, and pass it through a fine sieve. In a pot, melt the butter, add the flour and cook the roux for 5 minutes. Away from the fire, add the milk at once and stir with a whisk. Bring to the fire and cook 5 minutes after the boiling point, stirring constantly. Let the sauce cool. Add the yolks one by one then the fish, seasoning, a little cayenne pepper and the tomato paste. Add delicately the stiffly beaten egg whites. Butter a soufflé mold, and fill it with the mixture. Bake in a warm preheated oven for 30 minutes. Serve immediately.

      Spinach Cake
      Categories: Spinach, Vegetables, French
      Yield: 4 servings
      Top
      1 Kg fresh Spinach or
      500 g frozen Spinach
      3 Eggs separated
      For the béchamel sauce
      50 g Butter
      30 g Flour
      1/4 l milk
      1 cup cream
      50 g grated Gruyère cheese
      Mace
      Salt
      Pepper
      Cook the spinach with little salted boiling water for 10 minutes. Drain and chop coarsely. If using frozen spinach only cook them for 5 minutes. In a big pot, make a roux with butter and flour. Add the milk and cook 5 to 8 minutes. Remove the pot from the heat, add the spinach, cream, yolks, grated cheese, seasoning. Whisk the egg whites till firm and add delicately to the prearation. Butter a soufflé mold and fill the mixture. Bake in a medium hot oven for 30 minutes. Serve immediately.



      Steamed Sponge with Chocolate Sauce

      Categories: Cakes
      Top
      100 g Butter
      100 g Castor Sugar
      2 Eggs
      150 g Self-raising Flour
      or use plain flour
      with 1 1/2 teaspoons Baking powder
      little milk
      Chocolate Sauce
      Cream the margarine and sugar. Add the eggs and fold in the sieved flour. Mix to a soft dropping consistency with a little milk. Spoon the mixture into a greased pudding basin, cover with greaseproof paper and steam for about 1 1/2 hours. Serve with Chocolate Sauce.



      Strawberries with Red Wine

      Categories: Fruits, Wine, Spring
      Yield: 4 servings
      Top
      500 g Strawberries
      100 g Sugar
      25 g Butter
      2 cups good Red Wine
      Wash the strawberries in a colander. Hull them, and put them in a big bowl. If strawberries are big, cut them in two. Pour the wine and the sugar. Leave to macerate at least one hour in the refrigerator before serving.

      Summer Omelette
      Categories: Eggs, Summer
      Yield: 4 servings
      Top
      8 Eggs
      6 Pearl Onions
      1 Garlic clove
      750 g Tomatoes
      2 Green Peppers
      few Basil leaves
      1/2 Pimiento
      6 tablespoons Oil
      50 g Butter
      Salt Pepper
      Gently brown the whole onions and the minced garlic in 2 tablespoons oil. Peel the tomatoes and peppers after throwing them in boiling water for 1/2 minute. Dice and brown in another skillet with 2 tablespoons oil. Add the minced basil and pimiento. Simmer 15 minutes. Reserve. In a bowl whip the eggs and one tablespoon water. Season. In a big pan melt the butter in two tablespoons oil, add eggs, onions and tomato purée. Cook the omelette on medium heat and lift it frequently.

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