Gladys Dinletir's C Page

Carbonnade de Boeuf - Flemish Beef Stew Categories: Beef, Flemish, Pressure cooker Yield: 4 servings
600 g Beef chuck in chunks 75 g Butter or 5 tablespoons oil 1 liter Stout Bouquet Garni Salt Pepper 1 kg potatoes peeled and halved	Brown beef in a skillet with 50 g of the butter or 3 tablespoons of the oil. In the pressure cooker heat the remaining oil or butter low heat. Stir in onions. Cook until onions are golden brown and very tender, stirring occasionally, about 20 minutes. Transfer beef to the pressure cooker, add beer stout and herbsto the mixture. Cover and simmer for 50 minutes after pressure is obtained. Open cooker after dropping of the pressure, Put the potatoes and cook 10 more minutes after pressure is obtained. Note if you don't use a pessure cooker the timings increase only.
Chickpeas salad Categories: Salad, Pulses, Vegetarian Yield: 4 servings Top
300 g Chickpeas 3 Shallots 1 Onion 1 cup Vinaigrette with Mustard Parsley 1 Bouquet garni Salt and Pepper	Soak the chickpeas overnight with plenty of water. Drain and put in a pot or better a pressure cooker. Cover largly with water, add salt, pepper, bouquet garni, and the onion. After the boiling point simmer for 3 hours or one hour in the pressure cooker. Drain and pour in a salad bowl. Mince the parsley and the shallots, add to the chickpeas, and add the vinaigrette. This salad is best eaten warm.
Chocolate Sauce Categories: Sauces, Chocolate Top
1 teaspoon Cornflour 1 teaspoon Cocoa 1 pint Milk 1 tbsp Sugar knob Butter Vanilla Essence	Blend the cornflour and cocoa with a little milk. Heat the remainder of the milk, and when nearly boiling, pour on to the blended mixture. Return to the heat and cook for 2 minutes, stirring continuously. Add sugar, a few drops of vanilla essence and the butter.
Clafoutis aux Cerises Categories: Dessert, Fruits, French Yield: 4 servings Top
450 g Cherries 80 g Flour 125 g Sugar 1/4 cup milk 60 g Butter 4 Eggs	Wash, dry, stem and pit the cherries. In a bowl mix the flour sugar and eggs. Add a little milk and half of the melted butter. The batter should be thicker than a crêpe batter. Grease with the remaining butter a heat-resistant dish, put the cherries and pour over the batter. Cook in a medium hot preheated oven for 40 minutes.
Cream Muffins Categories: Muffins, Apples Top
225 g Plain Flour 3 teaspoons Baking Powder 1/2 teaspoon Mixed Spice 75 g Margarine 25 g Sugar 50 g Sultanas A little Single Cream 1 medium Cooking Apple	Sieve together flour, baking powder, and spice. Rub in fat and add sugar and sultanas. Mix to a soft dough with cream and finely grated apple. Turn on to a lightly floured board, knead quickly and roll out to 1-cm thickness; cut into rounds 9 cm in diameter and place on well greased baking sheets and bake above the centre of a hot oven, 220 C for 15 minutes. Split open, spread with butter and sprinkle with brown sugar. Serve hot.

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