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Ingredients 2 aubergines 4 medium courgettes 1 tablespoon sake 1 tablespoon mirin 80 g miso (red or white) Directions 1cut aubergines or courgette into slices 1/2 inch thick. 2soak them in salt water, drain and dry; then brush with a little oil and roast in the oven at 180 C for about 8 - 10 m
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Japanese Rice Bowl Japanese cooking recipe
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Ingredients 2 cups short-grain rice 1 teaspoon salt 1/3 cup soy sauce 2 tablespoons sugar 2 tablespoons sake 1 small onion, thinly sliced 1 tablespoon oil 1 lb boneless skinless chicken, cubed 2 tablespoons cilantro, chopped pickled ginger, red (Beni Shoga) Directions 1In a 4-quart pan, br
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after church stew Recipe
| Miscellaneous
Type: after church stew Free Cooking Recipe - Miscellaneous All good! Ingredients / Directions Directions:1 1/2 lbs lean beef cut into 1/2-inch cubes2 teaspoon salt1/2 teaspoon basil1/4 teaspoon ground black pepper2 stalks celerycut in diagonal slices4 carrots cut in halves lengthwis
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Cooking receipe to make parsnip parmesan and sage bread under category General Recipes. You may find some video clips related to this receipe below.
parsnip parmesan and sage bread
delia smith
175g parsnips (peeled weight)
50g parmesan (Parmigiano Reggiano) cut into 5mm cubes
1 rounded tablespoon chopped fresh sage
225g self raising flour
1 1/2 teaspoons salt
2 large eggs lightly beaten
1 tablespoon milk
for the topping:
25g parmesan (Parmigiano Reggiano) shavings whole small sage leaves
a little extra flour for dusting
1 teaspoon olive oil
small solid baking very well greased.
Pre heat the oven to gas mark 5/375F/190C.
Sift the flour and salt into a large roomy bowl.
Put a grater in the bowl and coarsely grate the parsnips into the flour then toss them around.
Add the cubes of Parmesan and chopped sage and toss that in.
Lightly beat the eggs and milk together then add this to the bowl a little at a time mixing evenly with a palette knife.
What you should end up with is a rough rather loose sticky dough so dont worry what it looks like at this stage.
Transfer this to the baking sheet and pat it gently into a 15cm rough round then make a cross with the blunt side of a knife.
Scatter the Parmesan shavings over the surface followed by a sprinkling of flour. Spoon the olive oil into a dish dip each sage leaf in the oil and scatter them over the bread.
Now it should go into the oven on a high shelf to bake for 45 to 50 minutes by which time it will be golden and crusty.
It then needs to go on a wire rack their either serve it still warm or reheat it later.
I love to serve this with the Curried Parsnip and Apple Soup from the Winter Collection as it extends the parsnip flavour but its also good with tomato or any other soup or for a snack with crisp apples and celery and a soft ripe creamy cheese such as Brie Camembert or Dolcelatte.
makes 1 loaf to serve 4
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