Gladys Dinletir's P Page

Pan Bagnat Categories: Brunch, French, Bread Yield: 4 servings
4 small round breads 1 Green Pepper 50 g Black olives 1 Onion 1 small can of anchovies 2 Tomatoes 3 Tbsp Olive oil Salt Pepper	Cut each bread in two. Moisten generously one of the piece with the olive oil. Put two anchovies, 3 tomato slices, 2 or 3 thin onion slices, salt pepper, few pieces green pepper, stoned olive pieces, a drizzle oil. Cover withe other bread piece and press well.
Pasanda Curry Categories: Lamb, Stew, Indian Yield: 6 servings Time Preparation takes 30 minutes, cooking takes 1 hour 20 minutes. Variation Use braising steak Top
900 g boned leg of Lamb 1 inch cube of root Ginger, peeled 4-6 cloves Garlic 2 fresh green Chillies, seeded 4 tbsps natural Yogurt 50 g Ghee or unsalted Butter 3 medium sized Onions, finely sliced 1/2 tsp ground Turmeric 1 tsp ground Cumin 2 tsps ground Coriander 1/2 tsp ground Nutmeg 1/4-1/2 tsp Chilli powder 225 ml warm water 1 1/4 tsps Salt or to taste 150 ml single Cream 25 g ground almonds 1 tsp Garam Masala 2 tbsps Rose Water 1/2 tsp Paprika	Cut the meat into thin slices (about 1 1/2 inch long and 1/2 inch wide). Liquidise until smooth the ginger, garlic, green chillies and yogurt. Melt the ghee or butter over medium heat and fry the onions until they are lightly browned (6-8 minutes), Add the turmeric, cumin, coriander, nutmeg and chilli powder; adjust heat to low, stir and fry for 2 3 minutes. Add the meat and fry it over high heat for 3-4 minutes or until it changes colour, Add about 2 tbsps of the liquidised ingredients and cook for 1-2 minutes, stirring frequently. Repeat this process until all the yogurt mixture is used up. Now fry the meat over medium heat for 4-5 minutes stirring frequently. When the fat begins to seep through the thick spice paste and floats on the surface, add the water, bring to the boil, cover the pan and simmer until the meat is tender (about 60 minutes), stirring occasionally. Add the salt, cream and ground almonds and let it simmer without the lid fo r 5-6 minutes. Stir in the garam masala and rosewater and remove from heat. Put the pasanda into a serving dish and sprinkle the paprika on top.
Paupiette Alsacienne Categories: Beef, French Yield: 4 servings Top
4 escalopes 4 thin slices Bacon 50 g Butter 1 Onion Salt Pepper	Flatten the escalopes or let the butcher do it for you. Make sure they have a rectangular shape. Season lightly. Wrap a slice of bacon and roll. Secure with strings. Brown them evenly on all sides with the butter. Add the minced onion. Add 2 tablespoons water, cover and simmer for 20 minutes. Serve them with the sauce.
Peach Ice-cream Categories: Peach, Ice-cream, Summer Yield: 4 servings Top
750 g Peaches 250 g Sugar 300 g Cream 1/2 Lemon 12 Raspberries	Peel the peaches, remove the stones and mix them. Add 200 g of the sugar, the juice of 1/2 a lemon, and 200 g of the cream. Preferrably use an ice-cream machine. Whip the rest of the cream with the remaining sugar. Serve the ice-cream with the chantilly and 3 raspberries per cup.
Pear Nectar Categories: Beverages, Summer, Food Processor Yield: 2 servings Top
3 Pears 1 Lemon 3 large eggs 2 Tablespoons Sugar Cold Water	Peel the fruits, quarter them and process them with the sugar until you get a fine purée. Filter through a sieve. Divide into glasses, add cold water and serve with ice cubes.
Pêches Melba - Peach Melba Categories: Peaches, Ice-cream, French Yield: 4 servings Top
4 Peaches 1/2 cup Raspberry jelly 2 cups Vanilla Ice Cream 50 g Toasted Almond Slices 100 g Sugar 1 small cup of Kirsch	Peel the Peaches. Cut in half. Make a syrup with the sugar, two cups water and the kirsch. Drop in the fruits for 5 minutes. Drain and cool. Put one scoop ice cream in a tall glass, two peach halves, a little almonds, and top with the raspberry jelly diluted with a little tepid water.
Piperade Categories: Eggs, Vegetables, French Yield: 4 servings Top
8 eggs 3 Tomatoes 1 Onion 1 clove Garlic 2 thick Ham slices Bouquet garni 3 tablespoons olive oil Salt Pepper	Grill the pepper in the oven, do not cook. Peel and cut in stripes. Boil tomatoes 3 minutes. Peel, remove seeds, and cut in quarters. In a skillet brown on a low fire the sliced onion. Add the green pepper, the garlic clove and the diced ham. When the pepper softens, add the tomatoes the bouquet garni and season. Cook for 15 minutes till the mixture thickens. Remove the herbs, garlic. Away from the fire add the whisked eggs. Stirring constantly cook again till the eggs take. Serve hot.
Pissaladière Categories: Pies, Entrées, French Yield: 4 servings Top
200 g Flour 100 g Butter 6 tablespoons oil Thyme Rosemary 1/2 cup salted water 4 onions 2cloves Garlic 1 can quartered tomatoes 10 Anchovies 10 black Olives 30 g Gruyère cheese Salt Pepper	Cut the butter into the flour until particles are the size of small peas. Sprinkle in the salted water, 1 tablespoon at a time, tossing with a fork until all the flour is moistened. Gather pastry into a ball and let it rest. Slice the onions thinly, add a little salt and let them melt on a very low heat in a pan with one tablespoon of oil. Add also the crushed garlic and the herbs. Cook until the onions are very soft. Squeeze the tomatoes to remove the excess liquid. Roll pastry and press firmly against bottom and sides of a gresed and floured plate. Prick with a fork and bake blind for 10 minutes in a hot oven. Spread the onions evenly on the pasry, then the tomatoes, the olives, the anchovy fillets, few thin slices Gruyère cheese some more herbs, and drizzle the olive oil. Bake for 20 to 30 minutes in a hot oven. Serve hot.
Pork Brochettes Categories: Pork, Barbecue Yield: 4 servings Top
500 g Pork fillet 10 Sage leaves 2 tbsp Oil Salt and Pepper	Cube the meat. Put in a large bowl the oil salt pepper and the pork cubes. Sprinkle with the sage. Marinate for an hour turning from time to time. Put the meat on skewer and grill in an oven or barbecue. The meat should have a nice golden colour without burning but cook thoroughly (approximatively 8 minutes).
Potato and Cheese Cakes Categories: Potato, Cheese, Breakfast Top
1/2 kg mashed potatoes 100 g grated Cheese 1 Egg Yolk 1 tspn chopped Chives Salt and Pepper Flour or Egg and Crumbs for coating Fat or Oil for frying	Blend cooked potatoes with 3/4 of the grated cheese and stir in the egg yolk, chives and seasonings. Mix well and divide into small portions with floured hands. Use flour or egg and breadcrumbs for coating shapes, and shallow fry in heated fat or oil until golden brown on both sides. Drain on absorbant paper, sprinkle withh remqining cheese and serve with fried bacon rashers.
Poulet à l'Estragon - Tarragon Chicken Categories: Chicken, Herbs, French Yield: 4 servings Top
1 kg Potatoes 1 Chicken 2 tablespoons oil 2 Tarragon twigs 30 g butter 1 cup Crème Fraîche 1 yolk salt, pepper	Cut the chicken into 4 pieces. In a casserole heat the oil and the butter over moderately high heat and brown the chicken until golden. Season with salt pepper and a tarragon twig. Cover and cook about 25 minutes. Meanwhile mince the other tarragon twig, mix the yolk with the cream and tarragon. Pour over the chicken pieces and heat through without boiling.
Purée de Pommes de Terre - Mashed Potatoes Categories: Potato, French Yield: 4 servings Top
2 cups Milk 1 Kg Potatoes 75 g Butter 1 clove Garlic 1 sprig Thyme Salt	Peel the potatoes, wash and put them whole in a big pot. Cover them with cold water, salt and add the peeled garlic and thyme. Cook uncovered for 20 minutes. Throw the water and mash in a bowl. Incorporate half the butter, whisk thoroughly with a fork. When the butter is melted add half of the boiling milk, beat again and repeat with the remaining butter then the remaining milk. The more you whisk the more it will be light. Serve immediately. If you cannot serve it right away, keep it warm over a pot with boiling water and add half a cup of boiling milk that you will incorporate before serving.

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