Darlings, do you have any good recipies for lambs hearts, calf sweetbreads and offle?!
preferably breakfast dishes or deserts!?Www@FoodAQ@Com
Answers:
CHOCOLATE BROWNIES
Ingredients
Dark cooking chocolate 100 gms
Refined flour (maida) 1 cup
Baking powder 1 tsp
Walnuts (peeled) ? cup
Butter 90 gms
Castor sugar 1 cup
Eggs 2
Vanilla essence 1 tsp
Oil for greasing
METHOD
1!. Sift flour and baking powder and keep aside!. Chop walnuts!. Grease a round microwave dish and line it with butter paper!.
2!. Combine chocolate and butter in a large microwave bowl and soften, uncovered, on Microwave HIGH (100%) for one minute!.
3!. Beat in sugar, eggs and vanilla essence and blend well!. Add the sifted flour and nuts and mix well!.
4!. Pour the mixture into a greased bowl!. Place the bowl on an upturned saucer and cook, uncovered, on Microwave HIGH (100%) for seven minutes!. Allow standing time of five minutes!.
5!. Insert a skewer, if it comes out clean then the brownies are done!. If not cook, uncovered, on Microwave MEDIUM (60%) for two more minutes!.
6!. Place on wire rack to cool!. Cut into squares and serve with tea or coffee!.Www@FoodAQ@Com
Ingredients
Dark cooking chocolate 100 gms
Refined flour (maida) 1 cup
Baking powder 1 tsp
Walnuts (peeled) ? cup
Butter 90 gms
Castor sugar 1 cup
Eggs 2
Vanilla essence 1 tsp
Oil for greasing
METHOD
1!. Sift flour and baking powder and keep aside!. Chop walnuts!. Grease a round microwave dish and line it with butter paper!.
2!. Combine chocolate and butter in a large microwave bowl and soften, uncovered, on Microwave HIGH (100%) for one minute!.
3!. Beat in sugar, eggs and vanilla essence and blend well!. Add the sifted flour and nuts and mix well!.
4!. Pour the mixture into a greased bowl!. Place the bowl on an upturned saucer and cook, uncovered, on Microwave HIGH (100%) for seven minutes!. Allow standing time of five minutes!.
5!. Insert a skewer, if it comes out clean then the brownies are done!. If not cook, uncovered, on Microwave MEDIUM (60%) for two more minutes!.
6!. Place on wire rack to cool!. Cut into squares and serve with tea or coffee!.Www@FoodAQ@Com
Run it all together through a meat grinder!. When minced, brown it up in a frying pan with plenty of butter!. Remove from the pan, add some more butter and an equal amount of flour and cook to make a roux!. Add milk to make a thick creamy gravy!. Return the mince back to the pan and heat through!. Season with salt and pepper!. Ladel over fluffy biscuits!. When cool, take the plate to the trash can and scrape all this nastiness off!. Now wash your frying pan, put it back on the heat and fix a proper breakfast!.Www@FoodAQ@Com
Lady Bassing this sight has recipies from all around the world, enjoy!.
http://www!.recipezaar!.com/Www@FoodAQ@Com
http://www!.recipezaar!.com/Www@FoodAQ@Com
Its offal, and eeeew, no, sorry dahling!.Www@FoodAQ@Com
Honey-Glazed Calf Sweetbreads
Recipe ingredients
-1 lb!. 8 oz!. (675 g) calf sweetbreads
Court-bouillon
4 cups (1 litre) water
- 1 onion, quartered
- 1 celery stalk
- A pinch dried thyme
- 1 bay leaf
- 1 lemon, quartered
- 5 peppercorns
Sauce
- 6 Tbsp!. (100 mL) mild honey
- 1 Tbsp!. (15 mL) unsalted butter
- 1 Tbsp!. (15 mL) chopped shallot
- ? cup (60 mL) tarragon vinegar
- ? cup (180 mL) reconstituted beef broth*
- Salt and pepper to taste
Preparation
Wash the sweetbreads and soak in lightly salted cold water for 2 to 3 hours!. Replace the water several times!.
Combine the court-bouillon ingredients and bring to a boil!.
Gently add the sweetbreads!.
Blanch for 7 to 10 minutes!.
Remove the sweetbreads and cool under running water!.
Remove the fine skin and attached membranes!. Dry well!.
Cut the sweetbreads into scallops!. Set aside!.
Reduce the honey over medium heat!.
Add the butter and chopped shallot!.
Caramelize the sweetbreads in the honey!.
Add the tarragon vinegar and beef broth!.
Finish cooking in a 350°F (180°C) oven for 10 minutes!.
Suggestion
Blanching sweetbreads before cooking makes them firmer and easier to handle!.
Use a mild honey such as clover; a stronger honey such as buckwheat will mask the delicate taste of sweetbreads!.
Accompaniment: rutabaga, roasted zucchini, linguine with parsley butter!.
Full-bodied white wine or light red wine!.Www@FoodAQ@Com
Recipe ingredients
-1 lb!. 8 oz!. (675 g) calf sweetbreads
Court-bouillon
4 cups (1 litre) water
- 1 onion, quartered
- 1 celery stalk
- A pinch dried thyme
- 1 bay leaf
- 1 lemon, quartered
- 5 peppercorns
Sauce
- 6 Tbsp!. (100 mL) mild honey
- 1 Tbsp!. (15 mL) unsalted butter
- 1 Tbsp!. (15 mL) chopped shallot
- ? cup (60 mL) tarragon vinegar
- ? cup (180 mL) reconstituted beef broth*
- Salt and pepper to taste
Preparation
Wash the sweetbreads and soak in lightly salted cold water for 2 to 3 hours!. Replace the water several times!.
Combine the court-bouillon ingredients and bring to a boil!.
Gently add the sweetbreads!.
Blanch for 7 to 10 minutes!.
Remove the sweetbreads and cool under running water!.
Remove the fine skin and attached membranes!. Dry well!.
Cut the sweetbreads into scallops!. Set aside!.
Reduce the honey over medium heat!.
Add the butter and chopped shallot!.
Caramelize the sweetbreads in the honey!.
Add the tarragon vinegar and beef broth!.
Finish cooking in a 350°F (180°C) oven for 10 minutes!.
Suggestion
Blanching sweetbreads before cooking makes them firmer and easier to handle!.
Use a mild honey such as clover; a stronger honey such as buckwheat will mask the delicate taste of sweetbreads!.
Accompaniment: rutabaga, roasted zucchini, linguine with parsley butter!.
Full-bodied white wine or light red wine!.Www@FoodAQ@Com
http://www!.cookingbynumbers!.com/frames!.h!.!.!.
This is a good site for getting recipes based on what's in your kitchen!.Www@FoodAQ@Com
This is a good site for getting recipes based on what's in your kitchen!.Www@FoodAQ@Com