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FareShare Gazette -- April 2006 Recipes

This FareShare Gazette -- April 2006 Recipes recipe uses Olive Oil Or Butter, Milk, Butter, All Purpose Flour, and Heavy Cream. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 3 tbsp
• 1 1/2 cup
• 1/2 tbsp
• 3 tbsp
• 3 tbsp
• 1 tbsp
• 3/4 cup
• 1 tbsp
• 2 tbsp
• 1 1/4 tsp
• 1/2 tsp
• 1 tbsp
• 1/4 cup
• 1/4 cup
• 1/3 cup
• 125 g
• 1/3 cup
• 2 cup
• 3/4 cup
• 1 1/2 cup
• 1/2 cup
• 1 tsp
• 2 cup
• 2 cup
• 1/2 tsp

Method (preview)

1. 1

   Peel and very thinly slice the onion.

2. 2

   Saute in the oil for about 15 minutes.

3. 3

   Reduce the heat to low and cook for a further 20 minutes, stirring frequently, until onions are caramelized.

4. 4

   Cool.

5. 5

   Pour milk into a small pan and add the bay leaf.

6. 6

   Heat until almost boiling then remove from the heat.

7. 7

   Melt 3 tablespoons of the butter in a medium- size heavy pan and stir in the flour, cooking until lightly golden.

8. 8

   Add the milk, cream, salt, pepper and nutmeg and stir over gentle heat until very thick.

9. 9

   Remove from the heat and whisk in the egg yolks.

10. 10

    Set aside to partially cool.

11. 11

    Fry the bread crumbs in the remaining butter until golden.

12. 12

    Stir onions and cheeses into the batter.

13. 13

    Beat the egg whites to form firm peaks.

14. 14

    Fold into batter, then spoon into the prepared souffl� dish.

15. 15

    Scatter the fried bread crumbs over the top.

16. 16

    Bake for 35 minutes or until the center is slightly runny.

17. 17

    In a large nonstick frying pan, heat 1 tablespoon of the oil over moderately high heat.

18. 18

    Season the chicken with 1/4 teaspoon each of the salt and pepper.

19. 19

    Saute until just cooked through, 2 to 3 minutes.

20. 20

    Remove from the pan.

21. 21

    Remove any tough stems from the spinach.

22. 22

    In the same pan used for the chicken, heat the remaining 1 tablespoon oil over moderate heat.

23. 23

    Add the garlic and mushrooms and cook, stirring, for 2 minutes.

24. 24

    Add the spinach, let it wilt; stir in 1/2 teaspoon of the salt and the remaining 1/4 teaspoon pepper.

25. 25

    Simmer for 2 minutes.

26. 26

    Add the zest, orange juice and chicken broth.

27. 27

    Simmer for 2 minutes and then add the cream, the chicken and the remaining 1/2 teaspoon salt.

28. 28

    Remove from the heat.

29. 29

    In a large pot of boiling, salted water, cook the fettuccine until just done, about 12 minutes.

30. 30

    Drain the pasta and toss with the chicken and sauce.

31. 31

    Heat butter in pan; add corn and herbs.

32. 32

    Cook, stirring occasionally, over low heat for 10 minutes.

33. 33

    Add flour; cook, stirring, until mixture is bubbly.

34. 34

    Remove from heat.

35. 35

    Gradually stir in milk and stir over heat until mixture boils and thickens.

36. 36

    Stir in cheese and peas.

37. 37

    Beat egg whites in medium bowl with an electric mixer until soft peaks form. Fold egg whites into corn mixture in two batches.

38. 38

    Bake in moderately hot oven (375F/190C) about 20 minutes or until well risen and browned.

39. 39

    Variation - add 4 rashers of chopped cooked bacon to the mixture with the egg yolks.

40. 40

    Recipe must be made just before serving. Not suitable to freeze or microwave.

41. 41

    Mix the milk powder and flour in a bowl.

42. 42

    Add the shortening and, with fingers, rub it in until it is well blended.

43. 43

    Add the baking powder and mix well.

44. 44

    Add the yogurt a couple of tablespoons at a time and mix with fingertips until the mixture looks like a very stick-pastry dough.

45. 45

    Scrape the paste from fingers, pat the dough into a ball, cover and let rest for 10 minutes.

46. 46

    While the dough is resting, make the syrup.

47. 47

    Mix the sugar, water and cardamom in a shallow pan and bring to a boil.

48. 48

    Cook the syrup without stirring, uncovered, for 5 minutes.

49. 49

    Turn off the heat, stir in the rosewater; pour the syrup into a large shallow dish such as a baking dish that can accommodate 24 gulab jamun balls in a single layer.

50. 50

    Knead the dough very lightly for 1 minute and divide mixture into 16 equal portions.

51. 51

    Roll the pieces into crack-free balls and place them on a plate.

52. 52

    Heat the shortening in a large wide pan over medium heat until just hot (325F).

53. 53

    Slip the balls, one at a time into the hot fat.

54. 54

    Maintain the temperature by regulating the heat between medium and medium-low.

55. 55

    The balls may be cooked all at once or in two or three batches, as long as they have enough room to fry in the fat without touching one another.

56. 56

    Fry the balls, turning them carefully until they are puffed and walnut brown (about 20 minutes).

57. 57

    Let the gulab jamun soak for at least two hours at room temperature before serving.

58. 58

    Serve warm, at room temperature or cold.