Ingredients

Recipes

Restaurants

Utilities

Recipes from all over the world

Ingredients: 1 large Potato 1 Leek 25 Gram(s) Butter 1 Chicken stock cube 2 Carrots, peeled 115 Gram(s) Miniature alphabet pasta 100 Milliliter(s) White wine 1/3 Tablespoon(s) Chopped fresh parsley 1/3 Tablespoon(s) Tarragon Directions: 2/6 tb chives 1 x Oak smoked gammon steak 1 tb Honey 1 ts Sesame oil 4 tb Olive oil 410 g Green lentils 64 1/2 g Sachet creamy asparagus soup 100 ml Double cream 1 tb Dijon mustard 1 Cut half the potato into chunks. Cook the potato chunks in a pan of boiling water until tender. Drain. Chop the green ends of the leek and rinse well. 2 For the Soup: Cut the remaining potato into 1cm cubes. Heat 25g/1oz butter in a pan, add the chopped green leek and potato cubes, stock cube and 600ml/1 pint boiling water. 3 Thinly slice 1 carrot lengthways on a mandolin and add to the soup with the pasta and 50ml/2fl oz white wine. 4 Season and simmer until the vegetables and pasta are tender. At the end of cooking, stir in the chopped herbs and serve the soup in bowls. 5 Using a cutter, cut out two discs from the gammon and chop the remainder. Place the gammon discs in a shallow disc, drizzle over the honey and sesame oil and marinate for a few minutes. 6 Cut one carrot into very small dice and chop the white part of the leek. 7 Heat 1 tbsp olive oil in a frying pan, add the chopped gammon and carrots and cook for a few minutes. Add the lentils and chopped white leek and cook for a few minutes, until the leeks and carrots are tender. Season. 8 Place half the soup powder in a small pan, add the cream and 50ml/2fl oz white wine and heat. Season. Crush the boiled potatoes, add 25g/1oz softened butter, the remaining soup powder and mustard, season with pepper and mix together. 9 Heat 2 tbsp olive oil in a frying pan and place two cooking rings in it. Fill the cooking rings with the potato mix, flatten down and cook for a few minutes on each side, or until golden brown. 10 Heat 1 tbsp olive oil in a griddle pan, add the gammon discs and cook for 1-2 minutes on each side, until cooked through. Place the potato cakes in the middle of a plate and top with the gammon discs, drizzle over the sauce and spoon the lentil mixture around the edge. Per serving: 526 Calories (kcal); 40g Total Fat; (70% calories from fat); 3g Protein; 34g Carbohydrate; 27mg Cholesterol; 238mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 8 Fat; 1/2 Other Carbohydrates
Check some related videos Similar recipes: Almond-snow fruit boats Sprinkle bananas, apples and pears with fresh lemon juice. Cut pineapples in half. Using curved serrated knife, hollow out pineapple halves, leaving 1/2" shell (reserve shells and all juice). Discard core. Cut pineapple into 1/4" cube Banana boats for camping Slit each banana lengthwise but not all the way through. Leave the skin on (do not peel). Put 1-2 teaspoons each of the marshmallows and chocolate chips in slit. Sprinkle lightly with brown sugar. Wrap tightly in foil, being sure to seal ends. Place o Petits bateaux dans la sauce (little boats in sauce) Mix the dry ingredients. Blend in the lard to form a coarse mixture. Gradually add milk until the dough is smooth but not too sticky. Roll the dough until it is 1/4 inch thick. Cut the dough into 4"X2" rectangles. Pinch together the e Crab-avocado boats In a saucepan, melt 2 tablespoons butter and blend in flour and salt. Add milk all at once. Cook and stir until thick and bubbly. Add lemon juice; fold in crab. Arrange unpeeled avocado halves in shallow baking dish. Spoon crab mixture atop. Mel Avocado boats Carefully cut avocados in half lengthwise and remove seed. Remove avocado pulp from shell and mash in a bowl. Add other ingredients and mix well. Put mixture back into avocado shells. Serve alone or with chips or raw carrot and celery sticks. Banana boats With a sharp knife, make a deep cut along the inside curve of each banana. Press ends of peel to open. Fill each banana evenly with chocolate and peanut butter chips. Wrap each banana in heavy-duty aluminum foil. Place in campfire coals. Heat abou Barchetta endivia belga e taleggio (endive & taleggio boats) 2 tb Fennel leaves, finely chop 2 tb Parsley, fresh, fine chop 1 tb Sun-dried tomatoes, pureed 313 ml Roasted peppers, cut Roasted peppers are available commercially in 313 mL jar (Unico brand) Carefully remove endive leaves: rinse Pineapple boats ahoy Bring water to a boil. Add shrimp; return to a boil. Lover heat, and simmer 3 to 5 minutes. Drain shrimp well; rinse with cold water. Chill. Peel and devein shrimp; set aside. Cut pineapple in half lengthwise. Scoop out pulp, leaving shells