1,000 Classic Recipes from Around the World [antikvár]

1000 Classic Recipes from Around tlie World INTRODUCTION This boolc contains 1000 classic recipes from all around the world. Each recipe contains the following information: nutritional calculations, preparation and cooking times and level of difficulty (one chef's hat means an easy recipe, rising to five chef's hats which is difficult). Basic Recipes The following recipes form the basis of many recipes in the boot:. Cornflour (Cornstarch) Paste Cornflour (cornstarch) paste is made by mixing 1 part cornflour (cornstarch) with about r/j parts of cold water. Stir the mixture until smooth. The paste is used to thicken sauces. Basic Pasta Dough 450 g/1 lb/4 cups durum wheat flour 4 eggs, lightly beaten 1 tbsp olive oil salt 1 Lightly flour a work surface (counter). Sift the flour with a pinch of salt into a mound. Make a well in the centre and add the eggs and olive oil. Using a fork or your fingertips, gradually work the mixture until the ingredients are combined. Knead vigorously for 10-15 minutes 2 Set the dough aside to rest for 25 minutes, before rolling it out as thinly and evenly as possible. Béchamel Sauce 600 m/1 çmMTA cups 4 cloves 1 bay leaf pinch of freshly grated nutmeg 25 g/1 oz/2 tbsp butter or margarine 25 g/1 oz/2 tbsp plain (all-purpose) flour salt and pepper 1 Put the milk in a saucepan and add I the coves, bay leaf and nutmeg. Gradually bring to the boil. Remove from the heat and leave for 15 minutes. 2 Melt the butter or margarine in another saucepan and stir in the flour to make a roux. Cook, stirring, for 1 minute. Remove the pan from the heat. 3 Strain the milk and gradually blend into the roux. Return the pan to the heat and bring to the boil, stirring, until the sauce thickens. Season with salt and pepper to taste and add any flavourings. Basic Tomato Sauce 2 tbsp olive oil 1 small onion, chopped 1 garlic clove, chopped 400 g/14 oz can chopped tomatoes 2 tbsp chopped parsley 1 tsp dried orégano 2 bay leaves 2 tbsp tomato purée (paste) 1 tsp sugar salt and pepper IHeat the oil in a pan over a medium heat and fry the onion for 2-3 minutes or until translucent. Add the garlic and fry for 1 minute. Stir in the chopped tomatoes, parsley, orégano, bay leaves, tomato purée (paste), sugar, and salt and pepper to taste. 2 Bring the sauce to the boil, then simmer, uncovered, for 15-20 minutes or until the sauce has reduced by half. Taste the sauce and adjust the seasoning if necessary. Discard the bay leaves Just before serving.