Ingredients
* 12 large tomatoes, deseeded and halved
* 4 cloves of garlic, minced
* 2 tablespoons of oil
* 1 handful of chopped parsley
* fresh breadcrumbs
* 1 tablespoon of thyme
* salt and pepper
Method
* pre-heat your oven to 200degC or gas mark 6
* fry the tomatoes on both sides very briefly
* put them in a roasting tin cut side up
* mix the garlic, parsley, breadcrumbs, thyme, salt and pepper together
* put a little of the mixture on each tomato
* then bake in the oven for 10 mins
* serve hot with a meat dish
* ‘bon appétit’
Ingredients:
2 pounds potatoes
2 cups milk
1/2 cup swiss cheese -shredded
2 eggs
salt,pepper,nutmeg
butter
Equipment:
1 10 inch (approximately) casserole dish
1 12 inch or larger baking pan
2 cereal bowls
1 cheese grader
Directions:
Peel and wash the potatoes and then thinly slice them. Shred the cheese into the first cereal bowl. Mix the eggs, milk, salt, pepper, and nutmeg, in the other cereal bowl.
Grease the 10″ inch pan. Layer the potatoes in the pan overlapping each slice. Cover this with a layer of cheese. Pour the egg mixture on top of the cheese. Place four .25″ squares of butter on top of the cheese.
Bake in the oven at 350 degrees “bain marie” style. Place 10″ pan inside the larger pan. Fill the larger pan with 1″ of water. This will help prevent the milk-egg mixture from over cooking.
The dish is ready when all of liquid in the potatoes pan is absorbed. The top layer should have a golden color. You could also check the potatoes with a knife for softness.
The phrase means potatoes fried in the French sense of the verb “to cook”, which can mean either sautéing or deep-grease frying. While its French origin, frire, unambiguously means deep-frying, frites being its past participle is used with a plural feminine substantive, as in pommes de terre frites (“deep-fried potatoes”).
In France, fried potatoes are called “pommes de terres frites” , “pommes frites” or more simply (and commonly) “frites”.
This recipe does not require you to stuff the meat into sausage casings. You can do so if you wish, but with so many recipes calling for loose Italian sausage, it’s often not worth the effort.
* 2lb ground pork
* 1Tbls salt
* 1 Tbls ground fennel seed. Start with whole fennel seeds, and use your spice grinder attachment on your blender to grind them up, or do it manually in a mortar and pestle.
* 11/2 Tbls sweet paprika
* 1Tbls finely minced fresh garlic
* 1Tbls sugar
* 1tsp black pepper
* 3 Tbls red wine vinegar
1. Mix all the ingredients together…and you have Italian sausage! You can use this mix right away, but it will get better after about 12 hours in the fridge.
Use this Italian sausage in your favorite spaghetti sauce, or instead of ground beef in lasagna. I eat it all the time simply sautéed up with some sweet red peppers, onion and fresh tomatoes…with a good crusty loaf I’m truly in heaven.
Multiply the recipe as needed, and if you make more than you need, it will freeze very well.
This can be stuffed inside sausage casings and grilled as well. Sausage casings can be found at most Italian grocery stores. Get a little funnel and shove the meat into the tubes; but don’t push too hard, as it can be frustrating to rupture the casings as you get close to a finished sausage. When your sausage is the length that you want, twist off the ends and tie them in knots.
Haricot vert is indeed French for green beans. Haricot meaning beans and vert meaning green. French green beans are longer and thinner than most American varieties. They are also more tender and have a more complex flavor.
For the most part, they are interchangeable with American green beans which are also called string beans or snap beans.
If your recipe specifies haricot vert and you are unable to find them, substitute with the thinnest young green beans you can find
