Exchange of knowledge!! : Discussion Board soFeminine

Exchange of knowledge

OK, Here is my best recipe for Soup:

one pound (1/2kg) of chicken thighs deboned, skinned. Dice them into small cubes.
1 cup of really shredded carrots (use the smallest grate on the grater, watch your pinkies)
1/2 cup mushrooms
1/2 cup chopped red onions
1/8 cup frozen peas
1 cup grated carrots (about 5 big carrots)
two bay leaves
Fresh green onion (cut it into small pieces)
some ginger (the same that sushi chefs use about one tablespoon)
Secret ingredient: 1 can cream of chicken soup (no matter heinz of no name brand)
Start 1 cup of cold water and the bay leaves in a one quart pot to boil;
Then, start grating the carrots, (this takes longer than you think)
When you are on carrot three,
Cube the chicken with a sharp knife and brown up in a frying pan, add a bit (1 - 2 tablespoons) water. Use a medium heat (6-8 out of ten)
Once the cubes are fully white on both sides, throw in the green onions and the soup (still into the frying pan). Let it burble for about two minutes. Finish grating the carrots.
Take the bay leaves out of the boiling water,
Throw all fryingpan ingredients into the pot that has 1 cup of now boiling water. When you put the stuff in, reduce the pots heat to about 2 (out of ten).
Put in the grated carrots, add pepper,
When its all nicely burbling put in the ginger followede by the mushrooms (mushrooms lock in the flavour of when they are put in)
Finally add the frozen peas, let sit for 1 minute, then enjoy! (Make some muffins to go with it, see my next recipe) Jennifer.

Passionate about food too!!

hi i thought id share with you this very yummy dessert-very australian-it never lsts long around here!! rolled pavlova-4 eggwhites,pinch salt,2/3 cup castor sugar,1 1/2 tsp vinegar,1/2 tsp vanilla extract 1tsp cornflour, filling-300ml cream,1 punnet strawberries, pulp from 2 passionfruit, icing sugar to dust step 1-line a swiss roll pan with baking paper,beat eggwhites with salt until stiff peaks form,beat in 3/4 of the sugar,2tbs at a time gently fold in remaining sugar, cornflour,vinegar and vanilla and spoon into pan. then...bake in moderately hot oven 180c for 12 to 15 minutes or until set on the top and springy to touch. turn out onto a clean teatowel sprinkled generously with castor sugar,leave for 5 minutes on awire rack. roll up gently from long end using tea towel to help. leave for 30 minutes. finally...whip cream til soft peaks form,add half the strawberries and fold through the cream. unroll pavlova, spread with cream and scatter with remaining strawberries and passionfruit. roll up again, using teatowel to help, and place seam side down on a serving plate. plac in the fridge for at least 30 minutes, dust with icing sugar to serve....watch it disappear....i would love to have one of your favorite recipes-happy cooking and eating g

Exchange

Hey there! I would love to exchange recipes.... I am a around the world exploring cook lol and have never tried French. I would love to though. I have great American and other recipes to exchange, I will leave you with a simple one now.
1 lb smoked sausage
1 large onion
1 green pepper
1 yellow or red pepper
1-2 potatoes
1 jar sweet and sour sauce
a quarter cup of hot sauce
(tobasco is great)

Slice onions and peppers,slice potatoes, cut sausage into bite size pieces, mix all with sauces..

You can wrap all this in tin foil and throw it on the grill, or you can cook in oven wrapped in tin foil on dish for about an hour and a half at 350.This recipe is from the old Marlboro country. "Big Ol Mess" I serve mine with tortillas...

Hi ladyanneforever!

My Mum usually tries with Cheese Soufflé, but she has also been known to have a go at raspberry souffle for a dessert, which ended up a bit flat and damp, but tasted fabulous.

I had a look in the Cook Book, but I can't find anything. If you could translate the recipe, that would be marvellous, Mum will be really chuffed to have an authentic French recipe!
love daisyx

Daisy260 ! let's start with the cheese soufflé

Ingredients :
50 grams butter
40g flour
1/4 liter milk ( it's about half a pint, I use partly skimmed milk )

Salt
Nutmeg
pepper
4 eggs
100g grated gruyère ( or Comté, or Emmental )

Recette :

Melt the butter, combine with the flour and cook for about 1 or two minutes. Pour the milk. Stir on the oven until it starts boiling, allow the mixture to simmer on a very slow fire until fairly thick.
Stir in salt, pepper, grated nutmeg and turn off the oven, wait a little.
Separate the egg yolks and add them to the rest. Mix well. They must not cook ( that's why you must wait a little before adding them to the mixture )

Add the cheese. Mix the egg whites and add them to the mixture ever so carefully ( you know ? Lift the whole mixture, dont stir !)

Pour into a greased mold and bake in moderate oven for twenty minutes without ever opening the door. Serve immediately.

The tricky part is in the baking. You have to know your oven fairly well, there is no checking a soufflé for doneness.

Thanks ladyanne and wooward!

that's great, Mum will be over the moon!!

I'm going to put your recipe on the 'reader's recipes' section of the Cook Book so she can print it out. Will have to do it under my username but will make sure everyone knows it's yours! You're english is great, I'm guessing you have lived/live here...

thanks loads!

So...

Hello!!

here some councils for the soufflé!

Grease the mould with the brush with soft butter. Initially bottom, then the edges of bottom in high. Put in the refrigerator, then pours a little filtered flour. Turns the mould in all the directions, so that the flour adheres to the wall. Turns over the mould to eliminate the surplus, it is necessary that there is no finger mark in the mould, because that prevents the mixture from going up. preheat a little the dish and Then pour the mixture.

If you dont have a recipe of soufflé, i can give you one. Just ask me if you want.

Exchange of knowledge!!