And now a recipe for anyone who will celebrate St Patricks Day..
Make your own Corned beef!! This is how you do it:
We buy a whole beef brisket and divided in pieces of 2 pounds
Than I take:
1 cup Kosher salt
½ cup sugar
1 Ts ground mustard
2 Ts pickling spice
3 minced garlic cloves
Take 2 cups of water put all the ingredients in it and cook it until salt and sugar is totally dissolved.Cool and pour it over your brisket (in Dutch klapstuk) Than fill it up with water until the meat is fully covered. Refrigerate it for at last a week. You will hear from me again how to follow up!!
Monday, February 28, 2011
Wednesday, January 05, 2011
Sage Stuffing
Sage stuffing
Here the recipe for sage stuffing as promised. It is enough for a 4 pound bird, when yours is larger or smaller you have to change it that way!!
You need:
¼ cup margarine,melted
1 cup chopped onion
1 cup minced celery
4 slices bread- in small pieces
1...tbs dried sage
1...tbs dried parsley
½ cup chicken broth
salt, pepper and garlic to taste
Put half of the melted margarine in a skillet and cook onions,celery and the garlic if you use it and cook until soft. Don't brown it.
In a bowl combine bread, sage , parsley ,salt and pepper. Add onion mixture and the remaining margarine. Toss until well mixed – I use my hands -. Than add slowly the broth , little at a time until it is moist, not sodden! That is it. You can stuff your bird!
I use no salt and a little pepper, but a lot of garlic, but you should do at your taste. You can leave the garlic out , if you do not like it. Try!!
If you have fresh sage or parsley ,double the amount!!
Enjoy
Here the recipe for sage stuffing as promised. It is enough for a 4 pound bird, when yours is larger or smaller you have to change it that way!!
You need:
¼ cup margarine,melted
1 cup chopped onion
1 cup minced celery
4 slices bread- in small pieces
1...tbs dried sage
1...tbs dried parsley
½ cup chicken broth
salt, pepper and garlic to taste
Put half of the melted margarine in a skillet and cook onions,celery and the garlic if you use it and cook until soft. Don't brown it.
In a bowl combine bread, sage , parsley ,salt and pepper. Add onion mixture and the remaining margarine. Toss until well mixed – I use my hands -. Than add slowly the broth , little at a time until it is moist, not sodden! That is it. You can stuff your bird!
I use no salt and a little pepper, but a lot of garlic, but you should do at your taste. You can leave the garlic out , if you do not like it. Try!!
If you have fresh sage or parsley ,double the amount!!
Enjoy
Saturday, January 01, 2011
Double pie crust
Here follows the recipe for the double pie crust as I some of you promised!!
you need:
2 cups flour
1 ts salt
¼ cup margarine cold
5 to6 Tbs cold water
First mix flour and salt together, with a pastry blender or 2 knives cut in the margarine until the mixture resembles coarse crumbs. Add the cold water 1spoon at the time,mixing lightly with a fork until the dough is just moist enough to hold together. Shape in 2 balls.
One ball you roll out to fit the pie plate, I always use 2 sheets of wax paper, making it easy to transfer in the pie plate, but you can do it on a floured surface and floured rolling pin.
You use the other ball as the recipe ask for!!
(Half a cup of margarine is 113 gram,a cup is 235cc)
Enjoy!
you need:
2 cups flour
1 ts salt
¼ cup margarine cold
5 to6 Tbs cold water
First mix flour and salt together, with a pastry blender or 2 knives cut in the margarine until the mixture resembles coarse crumbs. Add the cold water 1spoon at the time,mixing lightly with a fork until the dough is just moist enough to hold together. Shape in 2 balls.
One ball you roll out to fit the pie plate, I always use 2 sheets of wax paper, making it easy to transfer in the pie plate, but you can do it on a floured surface and floured rolling pin.
You use the other ball as the recipe ask for!!
(Half a cup of margarine is 113 gram,a cup is 235cc)
Enjoy!
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