Roasted beef with gravy is one of the best professionally prepared beef, it is the sweetest roasted beef gravy recipe you will ever find online. I was forced to write about this roasted beef recipe by my local and international customers who have tasted it. Actually, this was a legacy passed to me at a very tender age by dad who was a professional recognized cook. And roasted beef with gravy unsurprisingly became our favourite food, we could jointly eat up a house load ofroasted beef gravy within a minutes. That was why it turned out to be our favourite dish.
Roasted beef with gravy ingredients:
Remove the beef out from fridge 30 minutes before you put it inside the ove
1. Preheat the oven to 400°C/600°F/ gas 9
2. Wash the vegetable with a clean and slice it.
3. Cut the garlic bulbs into cloves, and leave them unpeeled.
4. PUT all the chop vegetable, garlic and herbs in a roasting tray and splash with olive oil.
5. Splash the beef with olive oil and season it well with the salt and grounded pepper, rubbing it all over the beef.
6. Then place the beef on top of the sliced vegetables.
How to prepare roast beef with gravy :
Place the roasting tray in the preheated oven.
Adjust the oven heat to 100°C/250°F/gas 4 and cook for one hour, this is for medium beef alone.
But you want it to be medium-rare, bring it out from the oven 6 to 10 minutes earlier.
If you desired it to done well, then leave it on the heat for extra 11 to 16 minutes.
If you roast potatoes and veggies is what you like doing, then it is the right time to crack on with them, place them in the oven for the last 40 minutes of cooking.
Baste the beef on the halfway while cooking and if the vegetable is dried, then add a little bit of water to stop them from burning.
When the beef is well cooked to your desired, remove the roasting tray from the oven and pour the beef on a board and let it be there for about 30 minutes.
Finally, cover the beef with a layer of tinfoil and a tea towel and keep it aside while you make your gravy.
After that serve your readied roasted beef gravy.
Wednesday 8 August 2012
How to make a beef pie | beef pie recipe
How to make a beef pie- beef pie if professionally prepared like done here will out sweet any beef pie taste you can ever get anywhere in this world! This how to make a beef pie recipe is the all round best you can ever see online, the recipe below was prepared by someone who has been in the mince beef pie business for about 30 years. I was a beef pie addict during my high school days, and ever since then I can hardly do without beef pie!
Ingredients needed to Make a beef pie :
2 tbsp vegetables oil
400g-1lb 2oz beef mince
1 onions, well sliced
3 tbsp tomato's purée 3 tbsp plain flours, with more for dusting
70g-2½oz mushrooms, well sliced
200ml-9fl oz stout
Dash Worcestershire's sauce
400g/112oz ready- made short crust pastries
1 free-range egg, yolk alone, lightly beaten
How to make a Beef pie:
Preheat the oven to 400C/600F/Gas 8.
Heat the oil in a very deep frying pan and fry the beef mince for about 5-6 minutes, breaking it up with a spoon as it changed to brown.
Place onion and boil it for 4-5 minutes, then turn in the tomato purée and boil for 2-3 more minutes. Mash in the flour and cook for more minutes, then place the sliced mushrooms, the stout or beef stock and some couple of dashes of Worcestershire sauce. Cook them, then reduce the amount of the oven heat, close the pan with a lid and allow it to simmer for 40 minutes. Then place it aside and let to cool down, turn the meat's mixtures into a one pie dish.
Roll out the pastry on a flour work surface until it becomes a little bit larger than the pie dish. Then gently drape the pastry on the dish, pressing it firmly on the edges. Trim, and shape the edges into a well fluted shape.
Cut out some the leaf shapes out from the pastry trimmings and decorate the top of the pie, sticking them to the pastry with the beaten egg yolk.
Make 5 or 6 slits in the pastry to the steam in so as to escape, you can now brush the pie with the rests of the beaten egg yolks and bake it in the oven for almost40-45 minutes, or until it becomes golden-brown.
Now the beef pie is ready to be served, chop it into wedges and serve everybody around.
Ingredients needed to Make a beef pie :
2 tbsp vegetables oil
400g-1lb 2oz beef mince
1 onions, well sliced
3 tbsp tomato's purée 3 tbsp plain flours, with more for dusting
70g-2½oz mushrooms, well sliced
200ml-9fl oz stout
Dash Worcestershire's sauce
400g/112oz ready- made short crust pastries
1 free-range egg, yolk alone, lightly beaten
How to make a Beef pie:
Preheat the oven to 400C/600F/Gas 8.
Heat the oil in a very deep frying pan and fry the beef mince for about 5-6 minutes, breaking it up with a spoon as it changed to brown.
Place onion and boil it for 4-5 minutes, then turn in the tomato purée and boil for 2-3 more minutes. Mash in the flour and cook for more minutes, then place the sliced mushrooms, the stout or beef stock and some couple of dashes of Worcestershire sauce. Cook them, then reduce the amount of the oven heat, close the pan with a lid and allow it to simmer for 40 minutes. Then place it aside and let to cool down, turn the meat's mixtures into a one pie dish.
Roll out the pastry on a flour work surface until it becomes a little bit larger than the pie dish. Then gently drape the pastry on the dish, pressing it firmly on the edges. Trim, and shape the edges into a well fluted shape.
Cut out some the leaf shapes out from the pastry trimmings and decorate the top of the pie, sticking them to the pastry with the beaten egg yolk.
Make 5 or 6 slits in the pastry to the steam in so as to escape, you can now brush the pie with the rests of the beaten egg yolks and bake it in the oven for almost40-45 minutes, or until it becomes golden-brown.
Now the beef pie is ready to be served, chop it into wedges and serve everybody around.
Simple beef casserole | a professionally made recipe
Simple beef casserole is a professionally prepared recipe which is very easy to make. The recipe was passed to me by my lovely mother. And it happens to be her favorite beef casserole preparation and her favorite beef meal. This is one of the delicious beef meal I have ever eaten!
Simple beef casserole ingredients:
1 tablespoons of olive oil
2kg diced beef chuck or blade steak
3 large onions, chopped.
3 leeks, white part only, chopped.
4 garlic cloves, that is crushed
5 sticks of celery, trimmed, chopped
3 large carrots, peel, chop into 3cm pieces
3 x 511g cans diced tomatoes
1/4 cup of red wine
2 cups of beef stock
Simple beef casserole recipe preparation:
Put 1 tablespoon of oil in a big pan on a very high heat. Cook beef, in 5 batches, mixing, until it becomes brown. Pour into a plate.
Bring down the heat to average. put the remaining oil, onions, leeks, garlic, celery and carrots into the pan. Cook, stir always, for about 6 minutes.
Bring back the beef into the pan with tomatoes, wine and stock. Boil it. Adjust down the heat to low and simmer, closed, for almost 2 hours. Open and simmer gently, turning often, until it get soft.
Divide the half casserole into 5 plates. Then serve to everybody with a mashed potato or with bread. Keep the casserole that remains aside for high pie. Let the reserved casserole to cool down. Put it in a container and seal it, the put in fridge for 4 days.
Simple beef casserole ingredients:
1 tablespoons of olive oil
2kg diced beef chuck or blade steak
3 large onions, chopped.
3 leeks, white part only, chopped.
4 garlic cloves, that is crushed
5 sticks of celery, trimmed, chopped
3 large carrots, peel, chop into 3cm pieces
3 x 511g cans diced tomatoes
1/4 cup of red wine
2 cups of beef stock
Simple beef casserole recipe preparation:
Put 1 tablespoon of oil in a big pan on a very high heat. Cook beef, in 5 batches, mixing, until it becomes brown. Pour into a plate.
Bring down the heat to average. put the remaining oil, onions, leeks, garlic, celery and carrots into the pan. Cook, stir always, for about 6 minutes.
Bring back the beef into the pan with tomatoes, wine and stock. Boil it. Adjust down the heat to low and simmer, closed, for almost 2 hours. Open and simmer gently, turning often, until it get soft.
Divide the half casserole into 5 plates. Then serve to everybody with a mashed potato or with bread. Keep the casserole that remains aside for high pie. Let the reserved casserole to cool down. Put it in a container and seal it, the put in fridge for 4 days.
Recipe cottage pie- Well prepared cottage pie recipes
Recipe cottage pie is very easy, recipe for cottage pie has been one of my favourite pie preparation and my childhood best. This was as a result of my cranny strange likeness for cottage pie, I guess it’s the legacy bequeathed to me for been closer to her than even my parents could be comfortable with. She was a professional in recipe cottage pie and a popular figure in the city. She taught me everything about cottage pie which I started preparing at a very tender age of six, since then I have been over addicted to cottage pie than anyone could imagine and can easily give out recipe cottage pie in my dreams.
The following is the detailed step by step recipe for cottage pie:
Begin recipe for cottage pie by cutting 2 ib potatoes in a cube. Pour enough water that can cover the potatoes into a pot and cook it on oven, immediately the water boils bring it down and add the potatoes, then put it back on the oven and reduce the heat of the oven and let the potatoes to boil for about 20 minutes.
Then get the vegetable ready, make use of one medium carrot, one medium of onion, one celery and also carrot dice, celery, onion and put them in a pan. Then gather the other ingredients like one teaspoon of flour, one teaspoon of dried rosemarys, one cup of beef broth, and one pound of ground beefs.
By now the potatoes on the oven might have done, remove it from the pot and pour the water away but make sure you save 1 cup of the water. Then crush the potatoes with 1-1/2 Tbs. butter, the 1 cup of the saved water, then mix salt and ground black pepper to taste as you crush.
When finished crushing the potatoes, warm 3Tbs butter in the pot over an average heat. Then mix carrots, dice onions, celery and blend the vegetable until it is covered with layer. Minimize the heat to average and blend it until about 20 minutes. Now heat your oven to almost 399°F. Then put ground meats. Make use of spoon to cut the ground meat apart as you are cooking it. While you are cooking the ground meat make sure you continue blending or stirring it until the pink colour disappears.
Then move the pot to a sloppy side so as to allow the excess fat to accumulate in one corner, use spoon to scoop the fat out.
Then add 1-1/2 Tbs flour to it. Add and cook it for some minutes as you continue to turn it, and the flour is added in order to help thicken up the gravy which will be prepared later in this mixtures. It will be cooked in some minutes in order to avoid the raw flour test when we finished cooking.
Then put the beef stock, dried thyme, dried rosemary, and nutmeg. Continue cooking while at the same time turning it until the liquid becomes thick, up to 6 minutes. As the gravy is getting thick, add black ground pepper and salt. Then put the mixtures of the meat into a bake pan.
Then cover the mixture of meat with the crushed potatoes and patting the top of the potatoes using fork. You may also use the fork to carve a pattern in the potatoes to produce a crust.
Then cut two Tbs. of butter in pieces and spread it on the potatoes top. And cover it with a good amount of paprika.
Put the cottege pie into the oven on a rack in the middle of the oven. The potatoes will form the golden brown crust after twenty nine minutes. Then withdraw it from the oven and let it cool for about 15 minutes before you start serving to people.
Cream cheese cheesecake | cream cheese for cheesecake
Cream cheese cheesecake is a sweet cake eaten at the end of meal which is made up of soft fresh cheese, normally a crust which is made from biscuit, sponge cake, pastry or butter. They can be baked or unbaked. Cream cheese for Cheesecake can be flavoured with fruit ,nut, chocolate etc. It is very popular and happens to be one of my favourite cheesecakes. Below is the brief and detailed cream cheese cheesecake recipe, you can follow the detailed recipe of the cream cheese for cheesecake if you are not too familiar with the ingredients.
Cream cheese cheesecake:
The following is the brief of Cream cheese cheesecake :
Hot oven almost 324°F.
Merged graham crumb, 5 Tbsp. sugars and butters; squeezed into bottom of about 9-inch springform pan.
Beat cheese creams, 2 cups of sugar and vanilla and stir untill well blended. put eggs, one by one, stirring on lowly after each just until it is blended. Mix it over crust.
BAKES for 60 minutes till the middle is about to set. Untie the cream cheesecake cheese from the rim of pan, make sure you chill it before removing the rim. Then cool it in refrigerator for 3.55 minutes.
Below is the detailed cream cheesecake recipe cheese:
STEPS:
1. Make a hard layer by squashing 2 cups of vanilla with water, ginger or cookies combine with a stick of soft butter . Squeeze the mixer at the bottom side of a 9-inch springform pan, make use of the measuring cup that is straight sided . Warm it in a preheat oven when it is ten minutes, bring it down and allow the crust to chill down before you adding mixtures.
2. Strike the soft cream cheese using a mixer until it becomes soft and light, make sure the butter is not lump before adding the egg one after the other, then add the sugar, and merge or blend it diligently for about a minute, then add vanilla extract, the sour cream and one lemon zest then strike and make it smooth.
3 Put the last mixer into a cool crust, wrap with a light weight silver-grey metal (aluminum) around the bottom of the springform pan and make it to run halfway up the sides, then put it on the oven, then put water in the jolly roll pan. While the cream cheesecake bakes, always monitor the pan, sometimes put water when it's is required..
4 Check to know when the cream cheesecake is okay by using the thermometer which will read from 160-165 degrees if it is done, or you can use spoon to determine when it is done by inserting the spoon and removing it, if the spoon is cleaned, then the cake has done. And the middle of the cake should be a little bit wet. Then switch off the oven and allow the cream cheese cheesecake to be there for about an hour before it is set.
5 Cool the cream cheesecake in a refrigerator for 3.55 hours and serve later by using a little knife to cut the edge of the cream cheesecake and gently remove it from the springform pad. Then slice it with the knife after dipping it into a hot water to serve.
6 And Finally, you can mix lemon blueberry topping, add 2tbsp, pint of blueberries, the zest and juice of a lemon into a little saucepan and simmer it for 6 minutes then allow it to cool down before spreading it on the cream cheese cheesecake recipes, relax and serve to everyone.
Cream cheese Cheesecake
Cream cheese cheesecake:
The following is the brief of Cream cheese cheesecake :
Hot oven almost 324°F.
Merged graham crumb, 5 Tbsp. sugars and butters; squeezed into bottom of about 9-inch springform pan.
Beat cheese creams, 2 cups of sugar and vanilla and stir untill well blended. put eggs, one by one, stirring on lowly after each just until it is blended. Mix it over crust.
BAKES for 60 minutes till the middle is about to set. Untie the cream cheesecake cheese from the rim of pan, make sure you chill it before removing the rim. Then cool it in refrigerator for 3.55 minutes.
Below is the detailed cream cheesecake recipe cheese:
STEPS:
1. Make a hard layer by squashing 2 cups of vanilla with water, ginger or cookies combine with a stick of soft butter . Squeeze the mixer at the bottom side of a 9-inch springform pan, make use of the measuring cup that is straight sided . Warm it in a preheat oven when it is ten minutes, bring it down and allow the crust to chill down before you adding mixtures.
2. Strike the soft cream cheese using a mixer until it becomes soft and light, make sure the butter is not lump before adding the egg one after the other, then add the sugar, and merge or blend it diligently for about a minute, then add vanilla extract, the sour cream and one lemon zest then strike and make it smooth.
3 Put the last mixer into a cool crust, wrap with a light weight silver-grey metal (aluminum) around the bottom of the springform pan and make it to run halfway up the sides, then put it on the oven, then put water in the jolly roll pan. While the cream cheesecake bakes, always monitor the pan, sometimes put water when it's is required..
4 Check to know when the cream cheesecake is okay by using the thermometer which will read from 160-165 degrees if it is done, or you can use spoon to determine when it is done by inserting the spoon and removing it, if the spoon is cleaned, then the cake has done. And the middle of the cake should be a little bit wet. Then switch off the oven and allow the cream cheese cheesecake to be there for about an hour before it is set.
5 Cool the cream cheesecake in a refrigerator for 3.55 hours and serve later by using a little knife to cut the edge of the cream cheesecake and gently remove it from the springform pad. Then slice it with the knife after dipping it into a hot water to serve.
6 And Finally, you can mix lemon blueberry topping, add 2tbsp, pint of blueberries, the zest and juice of a lemon into a little saucepan and simmer it for 6 minutes then allow it to cool down before spreading it on the cream cheese cheesecake recipes, relax and serve to everyone.
Cream cheese Cheesecake
Tuesday 17 July 2012
Slow cooker beef casserole | Beef casserole in a slow cooker
Slow cooker beef casserole is a meal recipe many people have been asking me to show them how to prepare ever since the day I made it in our end of the year multi-million dollars company’s party. Even some women started getting jealous of me when their men compared my beef casserole in a slow cooker with theirs. Well am sorry, it’s not my fault!
I learnt beef casserole preparation at a very tender age, during my early high school days as a result of my long throat regular visits to my granny’s restaurant. The funniest thing about it is that I have even made it in my dreams for great a number of times!
Slow cooker beef casserole recipe requirements:
4 stick of carrots
2 red capsicum
1 cup of beef stock
1 cup of red wine
4 tablespoons of tomato sauce
I round of onions
2 tablespoon soy sauce
1Teaspoonful of chutney
1teaspoonful of salt
4 teaspoonful of Worcestershire sauce
2 kg of diced beef
2 tablespoonful of corn flours
Beef casserole in a Slow cooker preparation:
a. Start by slicing the onions, carrots and capsicum and place each of them in separate bowls.
b. Then add the beef meat to the slow cooker.
c. Also add the veggies to the slow cooker.
d. And then mix the salt, sauce, stock, wine and chutney all together.
e. Softly stir the mixtures so that the meat still remains under the pot, while the sauces get mixed through.
f. Then cook it on high which takes 4 hours to complete or low which will take 6 hours to done.
g. Wait for almost 20 minutes before you serve everybody, add corn flour with little water and add it to the slow cooker and stir in. Cook it for about 18 minutes until it gets thick.
h. Then serve to everybody, you can either serve it alone or with rice or mashed potatoes.
I learnt beef casserole preparation at a very tender age, during my early high school days as a result of my long throat regular visits to my granny’s restaurant. The funniest thing about it is that I have even made it in my dreams for great a number of times!
Slow cooker beef casserole recipe requirements:
4 stick of carrots
2 red capsicum
1 cup of beef stock
1 cup of red wine
4 tablespoons of tomato sauce
I round of onions
2 tablespoon soy sauce
1Teaspoonful of chutney
1teaspoonful of salt
4 teaspoonful of Worcestershire sauce
2 kg of diced beef
2 tablespoonful of corn flours
Beef casserole in a Slow cooker preparation:
a. Start by slicing the onions, carrots and capsicum and place each of them in separate bowls.
b. Then add the beef meat to the slow cooker.
c. Also add the veggies to the slow cooker.
d. And then mix the salt, sauce, stock, wine and chutney all together.
e. Softly stir the mixtures so that the meat still remains under the pot, while the sauces get mixed through.
f. Then cook it on high which takes 4 hours to complete or low which will take 6 hours to done.
g. Wait for almost 20 minutes before you serve everybody, add corn flour with little water and add it to the slow cooker and stir in. Cook it for about 18 minutes until it gets thick.
h. Then serve to everybody, you can either serve it alone or with rice or mashed potatoes.
Monday 16 July 2012
simple choclate cheesecake recipe
Simple chocolate cheesecake was a legacy from my late cranny who until exit always demanded for chocolate cheesecake specially white ones, which in my process of always testing it became addicted to it. The recipe is very simple and easy to fellow.
Simple chocolate cheesecake Ingredients:
200g (6 oz) digestive biscuit.
45g (2 2/3 oz) butters.
130g (4 oz) caster sugar, divided.
140ml whipping creams.
200g (6 oz) dark chocolates, melted and chilled one.
3 tablespoonful of cocoa powder mixed with small warm water.
2 (300g) tub cream cheese.
Simple chocolate cheesecake recipe preparation:
Prep: two hours
Break the digestive biscuits and add it with a melted butter and 2 tablespoonful of the caster sugar. Press it into a 19cm (8 in) cake tin and place in the refrigerator.
Beat the cream until it becomes soft. mix cold melted chocolate, add the cocoa powder mixure. Stir very well and keep it aside.
Beat the cream cheese and also the remaining sugar together. Fold in the cream/chocolate mixture and stir very well.
Spread it into a tin on top of crushed biscuits. Freeze for almost two hours.
Then bring it out and serve everybody.
Simple chocolate cheesecake Ingredients:
200g (6 oz) digestive biscuit.
45g (2 2/3 oz) butters.
130g (4 oz) caster sugar, divided.
140ml whipping creams.
200g (6 oz) dark chocolates, melted and chilled one.
3 tablespoonful of cocoa powder mixed with small warm water.
2 (300g) tub cream cheese.
Simple chocolate cheesecake recipe preparation:
Prep: two hours
Break the digestive biscuits and add it with a melted butter and 2 tablespoonful of the caster sugar. Press it into a 19cm (8 in) cake tin and place in the refrigerator.
Beat the cream until it becomes soft. mix cold melted chocolate, add the cocoa powder mixure. Stir very well and keep it aside.
Beat the cream cheese and also the remaining sugar together. Fold in the cream/chocolate mixture and stir very well.
Spread it into a tin on top of crushed biscuits. Freeze for almost two hours.
Then bring it out and serve everybody.
White chocolate cheesecake | recipe for white chocolate cheesecake
White chocolate cheesecake, a professionally prepared recipe! It might seem enternity to prepare but the outcome is always unbelievable. White chocolate cheesecake has always been my favourite when it comes to cheesecake, It is a legacy from my late granny who always claimed to be the first to introduce it to the world.
Cooling time: 40 minutes
Prep time: 24 hours
Servings: 6
Ingredients
600g of biscuit.
300g of mascarpone cheese.
Rounded lumb of butter.
3x 400g of white chocolate bars.
400g philadelphia cheese cream.
400ml of double creams.
Fruit which will be used for topping.
Method
1. Beat the biscuit until it’s totally grounded. Mix butter until it becomes crumply consistency.
2. Put the biscuits mixture in a cake can and pat until it becomes flat. Note: the Key is to make use of the right amount of butters to bind the biscuits together; add a little bit, and it would be exactly crumply; add excess and it would become soft. Put and allow it to be in the fridge for almost 40 minutes.
3. Start by melting the chocolate in a glass of bowl with a little pan of hot water on a low heat. Stir time to time in order to prevent sticking or gumming.
4. Add the philadelphia and mascarpone cheese together with a whisk; either hand or electric. Mix double cream and whisk. Lastly, pour melted chocolate to the mixture and whisk. It may seem a little bit 'curdled' neglect it and continue whisking.
5. Spoon the mixtures on the cooled and set biscuit base. Then take it back to the fridge to cool for as long as possible, until the topping is set. Lastly, beautify with fruit or with other toppings.
6. Serve to everybody.
Cooling time: 40 minutes
Prep time: 24 hours
Servings: 6
Ingredients
600g of biscuit.
300g of mascarpone cheese.
Rounded lumb of butter.
3x 400g of white chocolate bars.
400g philadelphia cheese cream.
400ml of double creams.
Fruit which will be used for topping.
Method
1. Beat the biscuit until it’s totally grounded. Mix butter until it becomes crumply consistency.
2. Put the biscuits mixture in a cake can and pat until it becomes flat. Note: the Key is to make use of the right amount of butters to bind the biscuits together; add a little bit, and it would be exactly crumply; add excess and it would become soft. Put and allow it to be in the fridge for almost 40 minutes.
3. Start by melting the chocolate in a glass of bowl with a little pan of hot water on a low heat. Stir time to time in order to prevent sticking or gumming.
4. Add the philadelphia and mascarpone cheese together with a whisk; either hand or electric. Mix double cream and whisk. Lastly, pour melted chocolate to the mixture and whisk. It may seem a little bit 'curdled' neglect it and continue whisking.
5. Spoon the mixtures on the cooled and set biscuit base. Then take it back to the fridge to cool for as long as possible, until the topping is set. Lastly, beautify with fruit or with other toppings.
6. Serve to everybody.
simple fish pie | A simple fish pie recipe prepared by a professional
Simple fish pie is one of the quickiest ways to make a fish pie. This simple fish pie recipe was prepared by a professional cook who has a cook programme every saturday on CNN. I almost bite off my tongue the first day I ate this fish pie after preparation,and ever since then it is either my simple fish pie or nothing.
Prep time:
Cook time:
Total time:
Serve:
Place the fish in a fry pan and add about 400ml of milk. Stud each of the onion quarter with a clove, now add them to the milk, including the bay leaves. Boil the milk – if you see little raising bubbles, adjust down the heat and simmer for 9 minutes. Then lift the fish on top of a plate and pour the milk in a jug to cool down. Flake the fish in large pieces into the baking dish.
Boil a small pan of water, then carefully drop the eggs in it with a spoon. Boil the water again, with just a few of bubbles rising to the surface. You can set your time to 9 minute for it, cook, now filter the water and cool the egg in cool water. Peel the back of the egg, and slice it and then arrange it on top of the fish, and scatter all over the chopped parsley.
Melt about half of the butter in fry pan, mix in the flour and then cook it for about 2 minutes using an average heat. Remove it from the heat, add it a little of the cold poaching milk and stir until it is merged well. Repeat the adding of milk little by little until it becomes smooth. Put on the oven and cook it for 5 minutes, consistently stirring it until it coats the back of the spoon. Then take it out of the oven, season it with a salt, grinded pepper and nutmeg, and pour the fish over.
Boil the potatoes for about 20 minutes. Then filter after done, season and crush it with the butter and milk. Top the pie with it, beginning from the edge of the dish to the other and shift the mash right to the edges to seal. Pat its top with a fork or knife, splash with cheese and bake for about 40 minutes. A day ahead could be fine, cool, then bake for 50 minutes.
Bring it down and serve everybody.
Prep time:
Cook time:
Total time:
Serve:
Simple fish pie recipe
method:Place the fish in a fry pan and add about 400ml of milk. Stud each of the onion quarter with a clove, now add them to the milk, including the bay leaves. Boil the milk – if you see little raising bubbles, adjust down the heat and simmer for 9 minutes. Then lift the fish on top of a plate and pour the milk in a jug to cool down. Flake the fish in large pieces into the baking dish.
Boil a small pan of water, then carefully drop the eggs in it with a spoon. Boil the water again, with just a few of bubbles rising to the surface. You can set your time to 9 minute for it, cook, now filter the water and cool the egg in cool water. Peel the back of the egg, and slice it and then arrange it on top of the fish, and scatter all over the chopped parsley.
Melt about half of the butter in fry pan, mix in the flour and then cook it for about 2 minutes using an average heat. Remove it from the heat, add it a little of the cold poaching milk and stir until it is merged well. Repeat the adding of milk little by little until it becomes smooth. Put on the oven and cook it for 5 minutes, consistently stirring it until it coats the back of the spoon. Then take it out of the oven, season it with a salt, grinded pepper and nutmeg, and pour the fish over.
Boil the potatoes for about 20 minutes. Then filter after done, season and crush it with the butter and milk. Top the pie with it, beginning from the edge of the dish to the other and shift the mash right to the edges to seal. Pat its top with a fork or knife, splash with cheese and bake for about 40 minutes. A day ahead could be fine, cool, then bake for 50 minutes.
Bring it down and serve everybody.
Roast topside beef | A well prepared roast topside of a beef recipe
Roasting topside of a beef preparation is one of the beef preparations that require patients and details following. It’s a delicious meal everyone will love to cook at home, if possible once per day. This recipe was passed to me by my lovely mum who has an internationally recognized restaurant in the state.
Preparation time:15 minutes
Cook time: 1hour.10minutes
Total time: 1hour.25 minutes
Servings: 7
Salts and freshly grind black pepper for taste.
230ml (9tablespoons) of Seville orange marmalade.
10ml (3tablespoons) of mustard powder.
40ml (3tablespoons) of sliced parsley.
2 x 2.0kg of lean beef topside.
3 big garlic cloves peeled and chopped.
50ml (4tablespoons) of fresh orange juice.
roasted topside of a beef Preparation:
Heat the oven to a gas of level 5-6, 190-200°C.
Then put the topside of the beef on top of a table or board where it can be chopped, make many openings or holes through it and put the garlic slivers into the openings. Use the mustard powder to rub all over the topside beef and season it with salt and grounded pepper.
Put the beef topside on a steel or iron rack in a very big roasting pan and open the roast for your desired cooking time, baste it from time to time with the beef juices.
Mix the orange juice, marmalade and parsley in a little bowl, then divide the whole mixture into two and put them in two different bowls and keep aside.
Bring out the beef and brush it with the marmalade mixture and then put it back in the oven. Note: this should be done when it is about 30 - 35 minutes towards the end of the cooking time.
Bring it out from the oven when it is up to your desired cooking time and share it to everybody with roasted, new potatoes, gravy, the seasonal green vegetable, marmalade glaze, and the parsnips.
Serve and enjoy your nicely prepared roasted beef roast topside of beef!
Preparation time:15 minutes
Cook time: 1hour.10minutes
Total time: 1hour.25 minutes
Servings: 7
roast topside beef
IngredientsSalts and freshly grind black pepper for taste.
230ml (9tablespoons) of Seville orange marmalade.
10ml (3tablespoons) of mustard powder.
40ml (3tablespoons) of sliced parsley.
2 x 2.0kg of lean beef topside.
3 big garlic cloves peeled and chopped.
50ml (4tablespoons) of fresh orange juice.
roasted topside of a beef Preparation:
Heat the oven to a gas of level 5-6, 190-200°C.
Then put the topside of the beef on top of a table or board where it can be chopped, make many openings or holes through it and put the garlic slivers into the openings. Use the mustard powder to rub all over the topside beef and season it with salt and grounded pepper.
Put the beef topside on a steel or iron rack in a very big roasting pan and open the roast for your desired cooking time, baste it from time to time with the beef juices.
Mix the orange juice, marmalade and parsley in a little bowl, then divide the whole mixture into two and put them in two different bowls and keep aside.
Bring out the beef and brush it with the marmalade mixture and then put it back in the oven. Note: this should be done when it is about 30 - 35 minutes towards the end of the cooking time.
Bring it out from the oven when it is up to your desired cooking time and share it to everybody with roasted, new potatoes, gravy, the seasonal green vegetable, marmalade glaze, and the parsnips.
Serve and enjoy your nicely prepared roasted beef roast topside of beef!
Low fat beef stroganoff- A professionally prepared recipe
Low Fat Beef Stroganoff is one of the beef recipes I learned during my days in cook school and I was taught by a professional cook who had travelled partially the whole Europe where he was invited to teach on how to prepare any beef meals.
Preparation time: 15 minute
Cooking times: 40 minutes
Total time: 55 minutes
Low fat beef stroganoffingredient:
2 (10 1/2 ounces) can fat-free cream of mushroom soup.
3 big onions.
2 lb fresh chopped mushrooms.
2 garlic cloves.
Salt and peppers.
2 lb thinly cut beef.
1.0 (10 1/2 ounces) can of water.
9 ounces fat free sour cream.
2 teaspoonful of oil.
2 teaspoonful Worcestershire sauces.
2 tablespoonful ketchup.
2 (8 ounce) package No Yolks egg noodle substitute
Low Fat Beef Stroganoff method:
Start by putting a deep frying pan in the heat, switched on the light and add brown beef stripes in the oil, add the chopped onions, mushrooms and garlic.
Next thing to do is to add salt and pepper to give it a good taste.
Then add the can of soup and water and also sour cream.
Continue cooking it until it gets very hot, add the ketchup and the Worcestershire sauce. Then bring is down when is gets done.
Finally, prepare the noodles by looking at how to cook it from its package directions. Bring the noodles down when it is done.
Then serve the low fat beef stroganoff beef over noodles to everybody.
low fat beef stroganoff
Preparation time: 15 minute
Cooking times: 40 minutes
Total time: 55 minutes
Low fat beef stroganoffingredient:
2 (10 1/2 ounces) can fat-free cream of mushroom soup.
3 big onions.
2 lb fresh chopped mushrooms.
2 garlic cloves.
Salt and peppers.
2 lb thinly cut beef.
1.0 (10 1/2 ounces) can of water.
9 ounces fat free sour cream.
2 teaspoonful of oil.
2 teaspoonful Worcestershire sauces.
2 tablespoonful ketchup.
2 (8 ounce) package No Yolks egg noodle substitute
Low Fat Beef Stroganoff method:
Start by putting a deep frying pan in the heat, switched on the light and add brown beef stripes in the oil, add the chopped onions, mushrooms and garlic.
Next thing to do is to add salt and pepper to give it a good taste.
Then add the can of soup and water and also sour cream.
Continue cooking it until it gets very hot, add the ketchup and the Worcestershire sauce. Then bring is down when is gets done.
Finally, prepare the noodles by looking at how to cook it from its package directions. Bring the noodles down when it is done.
Then serve the low fat beef stroganoff beef over noodles to everybody.
low fat beef stroganoff
simple beef stroganoff | A professionally prepared recipe
Simple beef stroganoff recipe was the first and easy beef preparation that I learnt from my professional cook teacher during my days in the school of cook. It’s so simple that my little daughter of 10 years old always cook it whenever she gets back from school. It's very clear, simple and quick to prepare.
Preparation time: 20 minutes
Cooking time: 50 minutes
Total time: 1.10 minutes
Serve: 7
SIMPLE BEEF STROGANOFF INGREDIENTS:
3 cans sliced mushrooms.
2 cans cream of mushroom soup.
2 cans cream of chicken soup.
18 ounces of sour creams.
3 pounds lean ground beef.
2 packages wide egg noodles.
SIMPLE BEEF STROGANOFF METHED:
Start simple beef stroganoff preparation by putting the brown ground beef in a very large frying pan and then drain the water in it. Mix in the cream of chicken, add sour cream, then cream of mushroom soup and mushrooms. Reduce the oven heart and allow it to simmer for 50 minutes. Bring it down and put aside.
Then prepare the noodle that will be used with it by looking at the instructions or directions on how to cook the noodle on the package. When the noodle is done, pour it on the beef stroganoff and serve to everybody.
simple beef stroganoff
Preparation time: 20 minutes
Cooking time: 50 minutes
Total time: 1.10 minutes
Serve: 7
SIMPLE BEEF STROGANOFF INGREDIENTS:
3 cans sliced mushrooms.
2 cans cream of mushroom soup.
2 cans cream of chicken soup.
18 ounces of sour creams.
3 pounds lean ground beef.
2 packages wide egg noodles.
SIMPLE BEEF STROGANOFF METHED:
Start simple beef stroganoff preparation by putting the brown ground beef in a very large frying pan and then drain the water in it. Mix in the cream of chicken, add sour cream, then cream of mushroom soup and mushrooms. Reduce the oven heart and allow it to simmer for 50 minutes. Bring it down and put aside.
Then prepare the noodle that will be used with it by looking at the instructions or directions on how to cook the noodle on the package. When the noodle is done, pour it on the beef stroganoff and serve to everybody.
simple beef stroganoff
Ground beef and rice casserole | ground beef-rice casserole recipe
This ground beef and rice casserole recipe is from BBC food recipes program that is televised every Saturday evening by an expert. The taste is unbelievable, it is one meal I can eat many times without out getting fed up. And the good thing another nice thing about ground beef and rice casserole is that it very easy to prepare.
Ground beef and rice casserole ingredients:
2 lb lean of ground beef.
2 medium of onion well sliced.
1 cup celery, well sliced.
1 jar of Ragú pasta sauce, or any of your choice flavor.
1 cup of water.
2 tbsp of chili powder.
1 cup of raw rice.
1 envelope Lipton dry chicken noodle soup mix
4 cups of water
Sour cream
Avocado slices
Put the ground beef in a fry pan and drain it. Then add the sliced onion and sliced celery and stir it while on the heat for 6 minutes.
Mix pasta sauce, the 1 cup of water and the 1tbsp chili powder, then simmer them all together for about 15 minutes. Then add it into a casserole dish or disposable foil baking pan. Add in rice and the dry chicken noodle soup. But if you are making it ahead, then cover it and place it in the refrigerator for about 50 minutes before you serve.
And before you put it in the oven, add 4 cups of water to the casserole dish and mix it to blend.
Then bake it without covering it at 400 degrees for 40 minutes, that is if it is a little bit warmed but if it is cold you can then bake it for about 50 minutes or I hour. And then decorate it with either of sour cream or avocado or you can use any of your favorite hot sauce.Share and enjoy theground beef and rice casserole
Ground beef and rice casserole ingredients:
2 lb lean of ground beef.
2 medium of onion well sliced.
1 cup celery, well sliced.
1 jar of Ragú pasta sauce, or any of your choice flavor.
1 cup of water.
2 tbsp of chili powder.
1 cup of raw rice.
1 envelope Lipton dry chicken noodle soup mix
4 cups of water
Sour cream
Avocado slices
Ground beef and rice casserole preparation recipe
:Put the ground beef in a fry pan and drain it. Then add the sliced onion and sliced celery and stir it while on the heat for 6 minutes.
Mix pasta sauce, the 1 cup of water and the 1tbsp chili powder, then simmer them all together for about 15 minutes. Then add it into a casserole dish or disposable foil baking pan. Add in rice and the dry chicken noodle soup. But if you are making it ahead, then cover it and place it in the refrigerator for about 50 minutes before you serve.
And before you put it in the oven, add 4 cups of water to the casserole dish and mix it to blend.
Then bake it without covering it at 400 degrees for 40 minutes, that is if it is a little bit warmed but if it is cold you can then bake it for about 50 minutes or I hour. And then decorate it with either of sour cream or avocado or you can use any of your favorite hot sauce.Share and enjoy theground beef and rice casserole
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