Main Courses
The most important part of the meal is the main course. This will make it or break it. When deciding on entrees, think of who will be eating it. Don't serve small children steamed spinach unless you know they will eat it. Choose carefully but confidently. If it looks too hard for you, save it for another time. By cooking the recipies they will actually get easier. A simple rule of thumb, don't experiment until you know the recipe well.
WATERCRESS SOUP
INGREDIENTS:
2 medium leeks
2 bunches watercress (10 oz.)
1 medium potato
2 tablespoons butter
1 medium onion, sliced
1 1/2 cups milk
1/2 cup whipping cream
Fresh nutmeg (grated)
DIRECTIONS:
1.Wash and trim leeks. Cut white parts. Rinse watercress, use only
leafy part. Put bunches of
watercress into a large saucepan of boiling water. Bring to a boil
and rinse immediately and
rinse under cold water. Drain and squeeze dry. Peel potato and cut
into thin slices.
2.Melt butter. Add onion and leeks and cook, stirring for 10 minutes.
Then add watercress
bunches and cook, stirring for 2 min. Add potato and some salt and
pepper and bring to a
boil. Reduce heat, cover pan, and simmer. Stir occasionally (about
20 min.)
3.Put soup in a blender. Then strain to remove stringy parts of
watercress.
4.Put soup back in pan and add milk. Bring to a boil while stirring.
Add 1/4 cup cream. If soup
is too thick, add the rest of the cream.
5.Serve soup hot or cold.
Serves 4.
By Silverwisp Whitecap
Mushroom and Leek Pasties
Ingredients:
6 cups flour
1 cup yeast
5 eggs
3 tablespoons baking soda
2 cups mushrooms
2 cups leeks
Parsley
Chicken broth
Sage
Thyme
Method:
Mix flour, yeast, eggs, and baking soda in a bowl. Let stand to
rise. Sautee mushrooms and leaks with chicken broth in skillet. Add
parsely, sage, and thyme to skillet. Sautee contents of skillet until most
of the broth has evaporated. Add contents of skillet 3 by 4 inch squares of
bread. Fold bread over. Bake all in large oven for thirty minutes.
Makes aproximately fourty pasties!
By Tammo
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