Minced meat and another meatballs recipe

Tomatoes soup with herbs

Meat Balls 2

This is another recipe for the meatballs, with the right balanced spices, onion and garlic, it can be used on the side one of our recipes Onion Brown Sauce

Ingredients:

Serve: 4

  • 1 pound minced meat
  • 1 egg
  • 1 soaked and well squeezed roll
  • 1/2 cup water
  • 4 tablespoons diced onion
  • 1 teaspoon ground Allspice
  • 2 cloves minced garlic
  • 1 tsp. flour
  • salt freshly ground pepper

Method:

1 Soak the bread in cup of water for 15 min, you may use a about 5 tablespoon of bread crumbs if preferred without soaking in water

2 Place the egg into a bow and whisk it for about 1minute

3 Add the other ingredient and mix it very well

4 let the mixture rest for 14 before start making the balls, if bread- crumbs and water have been used, the mixture should be allowed to rest for at least 30 min..

5 Form into balls with wet hands, coat with flour and fry in hot fat in a fraying pan

Minced Meat for Meat Balls

Tomatoes soup with herbs

Basic Meatballs

This is a basic recipe for the meatballs, very simple yet delicious, it can be used on the side one of our recipes Onion Brown Sauce

Ingredients:

Serve: 4

  • 1 lb. minced meat
  • 1 egg
  • 1 soaked and well squeezed roll
  • 1/2 cup water
  • 1 tsp. flour
  • salt freshly ground pepper

Method:

1 Soak the bread in cup of water for 15 min, you may use a about 5 tablespoon of bread crumbs if preferred without soaking in water

2 Place the egg into a bow and whisk it for about 1minute

3 Add the other ingredient and mix it very well

4 let the mixture rest for 14 before start making the balls, if bread- crumbs and water have been used, the mixture should be allowed to rest for at least 30 min..

Low Fat Light Easy Soup

Tomatoes soup with herbs

Vegetable Soup

Ingredients:

Serve: 2

  • 2 carrots
  • 1 onion (small)
  • 1 sprig parsley
  • 1stick celery
  • 1 potato
  • 2 tomatoes
  • salt and freshly ground pepper

Method:

2 place the boiling and fresh ingredients all together in blender with enough water to cover

3 Blend for 1 minute. Place in a saucepan with a little butter or olive oil if desired, and bring to boil

4 Simmer for 10 -15 minutes.

Vinaigrette Dressing for Almost any Greens

Refreshing white vinaigrette Salad Dressing

Vinaigrette Salad Dressing

Ingredients:

    6 tablespoons olive oil

    1 tablespoon. vinegar

    2 tablespoons lemon juice

    1 pinch of sugar

    1/2 small chipped onion

    1/2 cup chopped parsley

    salt, pepper

Method:

Put all ingredients into the blender and work into a thick cream.

Fish Fillets Mustard Sauce

Tomatoes Sauce with Basil

Cold Mustard Sauce

Ingredients:

  • 8 tablespoon sour cream
  • 4 tablespoons French mustard
  • 3 hard-boiled eggs
  • 2 small apples
  • 1/4 onion
  • salt and freshly ground pepper

Method:

Wash the apples, core them and cut into pieces unpeeled.

Place all ingredients into the blender in the order indicated and work to a smooth cream.

Serve with hard-boiled or stuffed eggs, baked fish fillets or shrimp.

Smooth Italian Tomato Sauce

Tomatoes Sauce with Basil

Tomato Sauce

Ingredients:

  • 1/2 lb. tomatoes
  • 1/2 small onion
  • 1/2 cup fresh basil
  • 1/2 recipe white sauce " recently added"
  • 1/4 teaspoon sugar
  • salt and freshly ground pepper

Method:

1 In food processor, blend onion and tomatoes and basil to a fine puree.

2 Stir puree into the white sauce, bring to the boil and season to taste.

Onion Side Dish and Dipping Sauce

Onion Dish and Dipping Sauce

Onion Dip

This is a dipping sauce, it's great to use with toasted Pita Bread, taco and taco salad, also a good side dish for steak or Kofta Kabob

Ingredients:

  • 2 lbs. Fine chopped onions
  • 2 oz butter equal to 1/2 stick
  • 1 cup chicken stock
  • 2 tbsps. flour
  • 1 pinch of sugar
  • 1 teaspoon lemon juice
  • 1 teaspoon tomato paste
  • 1/2 teaspoon paprika
  • 1/2 cup sour cream

Method:

In heavet skellete heat the butter and toss the finely chopped onion, and sauté till lightly brown.

Add the seasoning and mix for very well for another minute.

Sprinkle with flour, and keep stirring

Add the stock and sour cream, then whisk it and allow to simmer for another two minutes.... enjoy

Meatballs Smooth Brown Sauce


brown smooth onion sauce

Smooth Onion Sauce

Ingredients:

  • 2 oz butter equal 1/2 stick
  • 2 yellow chopped onions
  • 6 tablespoon flour
  • 2 cups stock
  • salt and pepper for seasoning

Method:

1 In heavy skillet melt the butter and add the chipped onion.

2 Fry the onion in the fat to a golden brown.

3 Mix in the flour and cook until this is also golden brown.

4 Gradually add the hot liquid, stirring all the time. Bring to the boil and simmer gently for 10minutes. Season and flavor to taste

5 Making the sauce smooth, transfar the mixture to bender and process for couple minutes..... enjoy

Basic Smooth White Bechamel Sauce

Bechamel White Sauce

Simple White Sauce

Ingredients:

  • 2 cups stock or milk
  • 2 oz. butter or half stick
  • 5 tablespoon flour
  • 1/2 teaspoon salt
  • 1 teaspoon lemon juice (optional)

Method:

1 Cook the flour in the butter browning.

2 Gradually add the hot stock, stirring constantly, and whisk it gently and keep simmering for about 10minutes.

3 Season with salt and, if liked, lemon juice.

If the sauce is found to contain small lumps allow it to cool down slightly and rotate in the blender it will be perfectly smooth.

Fresh Mint Sauce for Fish and Lamb

Mint sauce for salmon and lamb shops/title> <meta name="keywords" content="mint, mint sauce, ice cream, fresh sauce, recipe, lamb shops, salamon, roast beef sauce, golden, pork shops, "> <meta name="description" content="Recipe for Mediterranean refreshing mint sauce, for salmon and other fish felliet, roast beef and lamb chops"> <style type="text/css"> #aboutFood h1 { color: #32742c; } #ingredients h2 { color: #32742c; } #ingredients h3 { color: #32742c; } #ingredients div iframe { margin-top: 20px; } #aboutFood { margin-bottom: 20px; } </style> </head> <body> <div dir="ltr" style="text-align: left;" trbidi="on"> <div id="aboutFood"><br/> <h1>Mint Sauce</h1> </div> <div id="ingredients"> <h2>Ingredients:</h2> <ul> <li>1/2 cup of vinegar </li> <li>1/2 cup lemon juice </li> <li>2 table spoon olive oil</li> <li>1 bunch of cleaned mint </li> <li>1 teaspoon sugar</li> <li> salt and freshly grind pepper </li> </ul> <h3>Method:</h3> <div> <p>1 Place all ingredients in blender.</p> <p> 2 Allow to run for 1-2 minutes. Pour into jug and allow to stand for 15-20 minutes before serving.</p> </div> </div> </div> </body> </html> <div style='clear: both;'></div> </div> <div class='post-footer'> <div class='post-footer-line post-footer-line-1'> <span class='post-author vcard'> </span> <span class='post-timestamp'> at <meta content='https://www.foodimake.com/2020/02/fresh-mint-sauce-for-fish-and-lamb.html' itemprop='url'/> <a class='timestamp-link' href='https://www.foodimake.com/2020/02/fresh-mint-sauce-for-fish-and-lamb.html' rel='bookmark' title='permanent link'><abbr class='published' itemprop='datePublished' title='2020-02-22T13:25:00-08:00'>February 22, 2020</abbr></a> </span> <span class='reaction-buttons'> </span> <span class='post-comment-link'> <a class='comment-link' href='https://www.foodimake.com/2020/02/fresh-mint-sauce-for-fish-and-lamb.html#comment-form' onclick=''> No comments: </a> </span> <span class='post-icons'> <span class='item-control blog-admin pid-1477918378'> <a href='https://www.blogger.com/post-edit.g?blogID=150606390304697297&postID=412297758013127275&from=pencil' title='Edit Post'> <img alt='' class='icon-action' height='18' src='https://resources.blogblog.com/img/icon18_edit_allbkg.gif' width='18'/> </a> </span> </span> <div class='post-share-buttons goog-inline-block'> <a class='goog-inline-block share-button sb-email' href='https://www.blogger.com/share-post.g?blogID=150606390304697297&postID=412297758013127275&target=email' target='_blank' title='Email This'><span class='share-button-link-text'>Email This</span></a><a class='goog-inline-block share-button sb-blog' href='https://www.blogger.com/share-post.g?blogID=150606390304697297&postID=412297758013127275&target=blog' onclick='window.open(this.href, "_blank", "height=270,width=475"); return false;' target='_blank' title='BlogThis!'><span class='share-button-link-text'>BlogThis!</span></a><a class='goog-inline-block share-button sb-twitter' href='https://www.blogger.com/share-post.g?blogID=150606390304697297&postID=412297758013127275&target=twitter' target='_blank' title='Share to Twitter'><span class='share-button-link-text'>Share to Twitter</span></a><a class='goog-inline-block share-button sb-facebook' href='https://www.blogger.com/share-post.g?blogID=150606390304697297&postID=412297758013127275&target=facebook' onclick='window.open(this.href, "_blank", "height=430,width=640"); return false;' target='_blank' title='Share to Facebook'><span class='share-button-link-text'>Share to Facebook</span></a><a class='goog-inline-block share-button sb-pinterest' href='https://www.blogger.com/share-post.g?blogID=150606390304697297&postID=412297758013127275&target=pinterest' target='_blank' title='Share to Pinterest'><span class='share-button-link-text'>Share to Pinterest</span></a> </div> </div> <div class='post-footer-line post-footer-line-2'> <span class='post-labels'> Labels: <a href='https://www.foodimake.com/search/label/Sauce' rel='tag'>Sauce</a> </span> </div> <div class='post-footer-line post-footer-line-3'> <span class='post-location'> </span> </div> </div> </div> </div> <div class='post-outer'> <div class='post hentry uncustomized-post-template' itemprop='blogPost' itemscope='itemscope' itemtype='http://schema.org/BlogPosting'> <meta content='150606390304697297' itemprop='blogId'/> <meta content='7263589783424643816' itemprop='postId'/> <a name='7263589783424643816'></a> <h3 class='post-title entry-title' itemprop='name'> <a href='https://www.foodimake.com/2020/02/fruit-sweet-cold-hot-sauce.html'>Fruit Sweet Cold Hot Sauce</a> </h3> <div class='post-header'> <div class='post-header-line-1'></div> </div> <div class='post-body entry-content' id='post-body-7263589783424643816' itemprop='articleBody'> <!--doctype html--> <html> <head> <meta charset="UTF-8"> <title>Fruit sweet cold sauce for pancake ice cream

Fruit Sweet Sauce

Ingredients:

  • 1/2 cup evaporated milk
  • 2 tablespoons lemon juice
  • 2 oranges
  • 2 apples
  • 1 banana
  • 2 tablespoons almonds or walnuts
  • 1 tablespoon sugar
  • 2 cups milk

Method:

1 Peel and dissect oranges, cut apples without peeling and core; peel banana and break into pieces.

2 Blend milk, lemon juice, fruit, almonds and sugar for a short while, add milk and continue blending to a smooth consistency.

Variation:
Instead of oranges, stoned peaches, stoned apricot or pineapple may be used

Sweet Apple Sauce

Tomatoes soup with herbs

Apple Sweet Sauce

Ingredients:

  • 1/2 lb Apple
  • 3 cups water
  • 1 strip lemon rind
  • 3 tablespoons sugar
  • 3 tablespoons cornflour
  • 2 tablespoons lemon juice or wine

Method:

1 This is a basic recipe for apple. Peel the apple partially, seed it and cut it cubes

2 Blend the prepared apple to a creamy consistency with a little water.

3 Boil up the apple puree with the remaining water and lemon rind, add the sugar, and thicken with the cornflour which has previously been blended to a smooth paste with cold water.

4 Add lemon juice or wine according to taste and serve hot with lamb shops, roast beef or ham or cold with pancake, waffle or Ice cream.... enjoy

Tomato Soup with Herbs

Tomatoes soup with herbs

Tomato Soup with Herbs

Ingredients:

  • 1 lb tomatoes
  • 2 slices of bacon cut into pieces
  • 1 small onion
  • 3 cups chicken stock
  • 1 cup of milk
  • 1 tablespoon flour
  • 1/2 tablespoon tomato paste
  • 2 sprigs of thyme
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon basil
  • 1/4 teaspoon marjoram
  • 3 tablespoon live oil

Method:

l In heavy skillet of saucepan add olive oil and fry the bacon for 2 min, then add the onion and flour and keep cooking for another 2 - 3 min

2 Slowly adding the milk and herbs and cook gently for about 10 - 15 min

3 Place in the blender with half of the stock, blend till smooth.

4 Place in saucepan with the remaining stuck and simmer it for 2 - 3 min .... enjoy

Salmon Fillets en Papillote with Mushroom

Seafood Prawns with leek

Salmon en Papillote

Ingredients:

  • 8 oz Salmon fillets
  • 1 blanched carrot, cut into long sticks
  • 1/2 fennel bunch sliced cut into long sticks
  • 2 mushroom, sliced
  • 1 blanched potato, cut into thin wedges
  • 1 zucchini cut into lont stick
  • 1/2 tomato
  • 2 sprigs of thyme
  • 1 teaspoon balsamic vinegar
  • 2 table spoon olive oil
  • Salt and freshly ground pepper

Method:

l Preheat oven to 375°F.

3 Prepare a parchment paper papillote; brush it with oil and lay the fish in the center of one side of folded parchment. Place the stick of Zucchini, potato wedges, fennel slices, carrots, mushroom and tomato around the salmon fillet.

4 Season with salt, freshly ground pepper, a little olive oil. Fold over the other side of the parchment paper oval and crimp edges firmly together.

5 Place papillote on a baking sheet and cook for 8-10 minutes and serve immediately.

Stir-fried shrimp with broccoli

Stir-Fried Prawns with Broccoli

Stir-Fried Shrimp with Broccoli

Ingredients:

  • 8 oz raw shrimp
  • 4 oz broccoli
  • 1 tablespoon corn flour
  • 2 tablespoons dry white wine
  • 2 tablespoon sake or dry cherry
  • 2 tablespoons tomato puree
  • 1 teaspoon sugar
  • 2 tablespoons soy sauce
  • 2 teaspoon sesame oil
  • 6 tablespoons peanut oil
  • 3 gloves minced garlic
  • 2 tablespoons vegetable oil
  • 2 tablespoons chipped scallion

Method:

1- Divide the broccoli into small florets. Blanch them in boiling water for 1 minute, then drain well.

2- Heat a large skillet very well, add the garlic and shrimp, then keep stirring about 2 - min. Blend the cornflour with the dry white wine. Pour over the shrimp and stir well.

3- Combine the sake or sherry, tomato puree, sugar, soy sauce, sesame oil and 4 tablespoons peanut oil in a small bowl and add it to the shrimp and stir for 30 sec.

4- Add the ginger, garlic and spring onion to the mixture and stir fry for 1 minute.
5- Add the broccoli florets and toss for 1 minute. Serve immediately.

 

Scallops and Leeks

Seafood Scallops with leek

Scallops and Leeks

Ingredients:

  • 12 - 15 scallops
  • 1 pound chopped Leek
  • 1/2 cup table-cream
  • Freshly ground pepper
  • 3 tablespoon melted butter
  • cayenne
  • grated nutmeg
  • salt and pepper

Method:

Wash scallops in cold running water to get rid of the sand if there is any. Drain and dry carefully. .
Clean leeks, chop julienne and plunge into boiling salted water, when water returns to the boil. cook for 3-5 minutes (they should still be little firm). Drain. Press dry with a clean kitchen towel to remove excess moisture
Arrange in the bottom of a well-buttered gratin dish, then add the scallops on top of leeks. Moisten with double cream and season generously with salt, freshly ground pepper, cayenne pepper and grated nutmeg to taste. Spoon over melted butter and cook in a hot oven (230°C/450°F/Gas 8) for 7-10 minutes. Serve immediately.

Mahi Mahi Champagne and Mushrooms

Halibut Mahi Mahi Champagne

Pot Roast Beef Mushroom

Ingredients:

  • 4 Mahi Mahi fillets, skinned
  • 3 tablespoon butter
  • 2 tablespoons olive oil
  • 2s shallots,finely chopped
  • 4oz button mushrooms, sliced
  • 1/4 fish stock cube
  • 2 cups of champagne
  • 1/2 cup whipping cream
  • 1 tablespoon corn flour
  • Salt and white pepper

Method:

Melt half the butter in a large shallow saucepan with olive oil. Add 1/4 crumbled fish stock cube and saute finely chopped shallots until transparent,then add sliced mushrooms and continue cooking until tender. Remove.

Add remaining butter to pan and saute turbot fillets until lightly colored. Add sautéed mushrooms and onions and half the champagne, adding more if necessary barely to cover the Mahi Mahi fillets. Season to taste with salt and white pepper and simmer very slowly for a few minutes until tender. Remove fish to a serving dish and keep warm.

Add cream to the liquid in the pan and simmer without boiling until cream is warm. Mix cornflour with a small amount of water, add to sauce and cook, stirring constantly, over a very low heat, until sauce is smooth and rich.

When ready to serve, pour in remaining champagne, stir and mix with the sauce until warm. If you prefer a thicker sauce, use less champagne. Pour over turbot fillets and serve immediately.

 


Pot Roast Beef with Mushrooms

French pot roast beef and mushrooms

Pot Roast Beef Mushroom

Ingredients:

  • 4 lb joint topside beef
  • 3 tablespoons butter
  • 2 tablespoons olive oil
  • 4 large carrot finely chopped
  • 3 onions finely chopped
  • 1 cup pearl onion
  • 3 tablespoon chopped parsley
  • 1 teaspoon dried thyme
  • 6 tablespoon Madeira
  • 3 tablespoon lemon juice
  • 8 ripe tomatoes
  • 2 cups beef stock
  • 8 tablespoon red wine
  • 1 lb white or Cremini mushroom
  • 2 small bay leaves
  • salt and pepper

Method:

Preheat oven 225°F

Melt butter with olive oil in a heavy, 1 gal casserole, and brown meat richly and evenly over a steady, moderate heat, together with finely chopped carrots and onions.

When meat is thoroughly browned all over, add herbs and quartered, tomatoes. Pour in beef stock and wine and season to taste with salt and freshly ground pepper. Bring to simmering point over a low heat. Cover pan tightly and transfer to the oven. Cook for about 2 - 3 hours.

When meat is tender, remove it from the pan and keep hot.

Skim pan juices of excess fat if necessary, and rub juices and vegetables through a fine sieve. Pour back into the casserole and boil vigorously, stirring, until reduced by one half.

Return meat to the casserole together with sliced mushrooms. Bring to simmering point again. Replace cover and return casserole to the oven (or simmer v gently on top of the stove) for about 45 minutes longer to finish cooking and allow flavors to develop .

Just before serving, lift out the meat, allowing juices to drain back into casserole. Slice meat thickly and arrange on a heated serving platter. Keep hot.