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Homemade Orange Jelly

3 large oranges 1/2 oz powdered gelatine 1-2 oz sugar Remove just the 'orange' part of the peel. Simmer in 1/2 pint water for 5 minutes and strain. Add orange juice to this liquid and top up with water to make 1 pint. Blend the powdered gelatine with 2-3 tablespoons of this liquid Heat the rest and pour over gelatine Add sugar, stirring until dissolved.

Christmas Curry

For the rice: 1 large onion, peeled and thinly sliced 2 oz butter 8 oz long grain rice 1 1/4 pints chicken stock For the curry: 12 oz cooked turkey, chicken or capon cut into pieces. 1 oz margarine 1 oz plain flour 1 level teaspoon curry powder 1/4 pint chicken stock 2 hard-boiled eggs, shelled and chopped 2 tablespoons mango chutney Melt 2/3 of the butter,in a pan, add the onion. Add the rice and when the grains are opaque stir in the stock. Bring the liquid to the boil, reduce heat and simmer until all liquid is absorbed and rice is tender. Curry sauce: Melt the margarine, add the flour and cook over a medium heat until they start to get brown. Mix in the curry powder. Gradually add the stock and when the sauce is smooth bring it to the boil and simmer until it thickens. Stir in the meat and hard-boiled eggs and the chutney. Serve the sauce over the rice.

Cottage Cookies

100 g margarine 100 g sugar 2 eggs 175 g sel raising flour 25 g cocoa 2 tablespoons marmalade 50 g porridge oats Cream margarine and sugar well, beat in the eggs. Fold in the sieved flour, cocoa add marmalade. Roll teaspoons of mixture in oats and place on a greased baking tray. Bake in an oven Gas Mark 6, 400F, 200C for about 15 minutes. Makes about 30

Jellied Christmas Plum Pudding

2 lemon jellies 1/2 pint boiling water 1/4 cup dates 1 pint milk 3 tablespoons cocoa 1 tablespoon sugar 1/2 cup raisins 1/2 cup chopped nuts 2 egg whites Make a smooth paste with cocoa, sugar and a little milk. Put the rest of the milk in a pot together with the chopped fruit. When slightly cooked, add paste. Dissolve the jellies in 1/2 pint water and add to the chocolate mixture and stir. Remove from heat to set. Add nuts. When cool fold in the stiffly beaten egg whites. Pour into a mould to set.

Tropical Christmas Pudding

1 Tangerine jelly 1 Lemon jelly 2oz. Brown Breadcrumbs 7 oz thick cream 1/2 lb Apple puree with 3 oz sugar 1/2 lb (sweet) Mincemeat Pinch cinnamon and nutmeg 1 0z butter. Dissolve both jellies in 1 pint hot water. Cool. Simmer apple puree', butter mincemeat and spices together for 10 to 15 mins. Cool Stir together with the breadcrumbs and beaten cream. Mix all ingredients well. Place in a pudding bowl. Refrigerate. Turn out and decorate with piped roses of cream.

Mistral

Sit outside or indoors and enjoy our exquisite wines or bite to eat, stroll through exotic gardens and relax in style. Mistral Cafe' & Wine Lounge T: +356 2158 5808 + 356 7958 5808 info@mistrallounge.com

Mistral

Sit outside or indoors and enjoy our exquisite wines or bite to eat, stroll through exotic gardens and relax in style. Mistral Cafe' & Wine Lounge T: +356 2158 5808 + 356 7958 5808 info@mistrallounge.com

IR - Rokna

IR- Rokna Church Street, Paceville, St. Julian's T: + 356 2138 4060 E: info@roknahotel.com W: www.roknahotel.com

IR - Rokna

IR- Rokna Church Street, Paceville, St. Julian's T: + 356 2138 4060 E: info@roknahotel.com W: www.roknahotel.com

Hugo's Tapas

Hugo's Tapas St. Augustine Street, St. George's Bay, St. Julian's T: + 356 2138 3634 E: info@hugotapas.com W: www.hugotapas.com

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