1. Preheat the oven to 200°C/ 400°F/Gas Mark 6. Oil and line a 900 g / 2 lb loaf tin with non-stick baking paper. Cook the carrots and parsnips in boiling salted water for 10-15 minutes or until very tender. Drain and puree separately. Add 2 tablespoons of... - 47.5646

1. Preheat the oven to 400°. In a large, deep skillet, melt 4 tablespoons of the butter. Add the carrots and water. Cover and cook over moderately low heat, stirring occasionally, until the carrots are tender, about 30 minutes. Uncover, raise the heat to... - 31.6175

1. Place the beans, chevre, herbs and lemon juice in a food processor or blender and process until pureed. 2. Transfer the spread to a small serving bowl and stir in the salt and pepper. - 31.6321

Melt 4 tablespoons of the butter in a wide frying pan over medium-high heat. Add carrots and cook, stirring, for 2 minutes. Reduce heat to low; cover and simmer carrots until tender (about 15 minutes). Coarsely chop carrots and set aside in a large mixing... - 41.6847

GETTING READY 1) Chop beans and carrot in equal size strips. 2) Take a glass dish and put the vegetables, pepper, salt, and water. 3) Cover with a lid and cook on power for 10 minutes. 4) Blend the ham in a meat processor and mix with eggs, oil, salt, and... - 40.7839

GETTING READY 1) Wash the romaine lettuce and trim the stems. 2) Take the boiling water and cook the lettuce for 2 minutes. 3) Make the leaves dry by spreading them on the paper towels. 5) Wash the carrots and scrape them. Make many notches on the carrots... - 45.2085

GETTING READY 1) Pre-heat the oven to 300°F/180°C/Gas 4. MAKING 2) Half-fill a roasting tin with water (a bain-marie). Keep in the oven to heat. 3) Take a 2 lb loaf tin and line with parchment. 4) In a blender, add the first seven ingredients and make a... - 39.3954

GETTING READY 1) Take the pepper and onions. Chop them. MAKING 2) Take the pepper and green onions. Steam them for 5 minutes. 3) Put the peppers and onions on a paper towel and pat them dry. 4) Steam the carrot flowers along with green onion stems. Put... - 45.315

GETTING READY 1.In a bowl, put spinach and add hot boiling water to it. 2.Drain the water sfter a minute. 3.Preheat the oven to gas mark 3 (170 degrees) MAKING 4.In a saucepan, put milk along with onion, bay leaf, peppercorns and blade of mace. 5.Heat until... - 48.8605

GETTING READY 1) Preheat the oven to 350°F (180°C). MAKING 2) In a pan, cook the pasta in the boiling salted water, until tender. Drain and rinse under cold water, then drain again. 3) In a food processor or blender, process the pepper, carrot, garlic,... - 45.5958

GETTING READY 1) Preheat the oven to 350°F. 2) Remove all the flesh from the chicken breasts and reserve the bones. 3) Slice 1/3 chicken breast meat into strips and chop rest of the meat. MAKING 4) In a saucepan, add the bones, 2 cups cold water, little... - 44.9598

GETTING READY 1) In a small saucepan, add the vegetable juice. 2) On this, sprinkle the gelatin and let stand for 1 minute so that the gelatin become soft. 3) Over medium-low heat, cook this mixture for 2 minutes, until the gelatin is dissolved. Stir... - 45.8537

1. Line an 11 x21 cm/41/2ix81/2 in loaf tin with plastic food wrap. Set aside. 2. Boil, steam or microwave spinach leaves until just wilted. Drain well. Line prepared loaf tin with overlapping spinach leaves. Allow leaves to overhang the sides of the tin. 3.... - 35.0016

1. In medium skillet, melt butter; saute onion and green pepper 5 minutes. Transfer to large bowl; cool. With fork, stir in turkey, sausage, parsley, bread crumbs, egg, salt and pepper; mix well. 2. Cut each carrot in half crosswise. Leaving narrow end of... - 37.2527

Place a steamer basket in a large saucepan with 1/2" of water. Place the cauliflower in the steamer and bring to a boil over high heat. Reduce the heat to medium, cover, and cook for 15 minutes, or until the cauliflower is very tender. Drain well and place in... - 44.8738

GETTING READY 1. Preheat the oven to 400°F 2. Prepare a 8-inch round cake pan by greasing it. Set aside till required MAKING 3. Prepare separate bowls for each of the vegetables. 4. In another bowl, mix the cream cheese, warm white sauce, salt and... - 41.6853

GETTING READY 1) In a blender or food processor, put chicekn with 1/3 of cheese and one egg and make a puree. 2) Season the puree with salt and pepper to taste. ... - 44.2008

GETTING READY 1. In a food processor jar, combine the poultry meat and ham. 2. Mince finely. You can also have this done by your butcher. 3. Grease a 2-quart terrine or casserole. MAKING 4. In a microwavable dish, place carrots. 5. Cook them for 3 minutes... - 45.8306

Mix the boiling water with the basil and set aside. Line a 914 inch loaf pan with plastic wrap, leaving enough over lap to seal the terrine after the pan has been filled. Bring a pot of water to a boil. Blanch the carrots for 2 minutes in boiling water,... - 42.5851

GETTING READY 1) Wash the carrots and scrape them. 2) Cut the carrots into half and then quarter lengthwise. 3) Clean the beans and trim the ends. Remove the strings. MAKING 4) Steam the carrots for 12 minutes. 5) Drain the carrots and pat them dry. Keep... - 45.7436

GETTING READY 1. In a large food processor, tip in the whiting and the salmon 2. Run the food processor twice or mince the fish twice 3. Rub the minced fish through a hair sieve to get an absolutely smooth fish’ 4. Add the egg whites to the mixture 5. Chill... - 44.6

Preheat oven to 350F (175C). Butter a rectangular 1-quart terrine or 8" x 5" loaf pan; set aside. Cut fillets into large pieces. Reserve half of scallops. In a blender or food processor fitted with a metal blade, puree fish and remaining half of scallops. Add... - 41.3161

MAKING 1. For making the mousseline in a food processor puree the chicken first and then again with eggs, cream, Tabasco, salt and pepper as per taste. 2. In a large saucepan with lightly salted boiling water blanch the spinach and cool them quickly running... - 43.4687

GETTING READY 1. Remove and discard stems from spinach. 2. Wash leaves carefully, blanch in boiling hot water until leaves are just flexible but haven't lost their color and drain well. 3. Generously coat a 9-by-5-by-2 3/4-inch loaf pan with olive oil and... - 46.4373

Remove skin and bones from pheasant; reserve. Cut meat into large pieces. Transfer to large bowl. Add Madeira and Cognac. Cover and let marinate for 24 hours in refrigerator, stirring occasionally. Crack pheasant bones. Cut skin into large pieces. Combine... - 41.0897

Make the pelte, or jelly, for this dish a day ahead, as chilling and skimming is the best way. Put the lamb (or kid) shanks and the veal bone in a pot and add about 1 litre (2 pt) cold water to cover. Bring to the boil, uncovered (to keep the broth from... - 48.9161

MAKING 1. For the batter: sift flour into a bowl and make a well in the centre. 2. Add eggs and whisk, gradually drawing in flour to make a smooth batter. 3. Stir in milk with herbs, cayenne and salt to taste. 4. The batter should be highly seasoned. 5. Cover... - 43.9715

GETTING READY 1. Clean and singe duckling. 2. Combine butter, salt, pepper and thyme. Rub this mixture inside cavity and on outer surface of the duckling. 3. Line a loaf pan or oval terrine with plastic wrap and grease generously with butter. 4. Preheat the... - 45.6886

1. Line an 11 x 21 cm/4 1/2 x 8 2/3 in loaf tin with plastic food wrap. Set aside. 2. Boil, steam or microwave spinach leaves until just wilted. Drain well. Line prepared loaf tin with overlapping spinach leaves. Allow leaves to overhang the sides of the tin.... - 40.1702

MAKING 1) Save the shrimp shells for later use. 2) In a saucepan, add the shells, chicken stock, rice, carrot, celery, shallots, onions, parsley and thyme and cook till the mixture comes to a boil. 2) Lower the heat, cover the saucepan and cook for 25 more... - 44.1944

GETTING READY 1) Bone the leg or loin of veal. Neatly roll it and bring the bones from butcher. 2) Scrape, wash and quarter carrot. 3) Skin onion and quarter. 4) Trim and chop celery. MAKING 5) In a large saucepan place the meat and bones together. 6) Add... - 44.811

Boil the carrots for 10 minutes in lightly salted water and steam the asparagus in a steamer or colander over the pan for 4-5 minutes until just tender. Drain the carrots, rinse with cold water and leave both vegetables to cool. Dissolve the gelatine or agar... - 40.7262