Cultured Green
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Herbal Potatoes


600 grams of sliced potatoes
200 grams of sliced white onion
1 teaspoon of dried basil or oregano
2 tablespoons of melted butter
A little salt and pepper

Cooking Method:
1. Place half the quantity of sliced potatoes and onions in a buttered pie plate.
2. Sprinkle with half the quantity of dried herbs and drizzle with 1 tablespoon of melted butter.
3. Repeat the process by adding in another layer, ending with the other tablespoon of melted butter. Season with salt and pepper to taste.
4. Cover the pie plate with foil. Bake at 425°C for 20 minutes.
5. Uncover the herbal potato mixture and bake for another 15 to 20 minutes, or until the potatoes are tender. Serves 4 diners.

Lemon Parsley Potatoes


4 big potatoes
2 tablespoons of butter
1 teaspoon of grated lemon peel
2 tablespoons of lemon juice
2 tablespoons of chopped parsley

Cooking Method:
1. Cook potatoes in boiling water for 15 to 20 minutes until they become tender.
2. Melt butter in saucepan.
3. Mix in the lemon peel, lemon juice and parsley.
4. Add potatoes and cook over medium heat, turning them over frequently until they become coated with butter. Serves 4 diners.

Cream of Potato Soup


600 grams of diced potatoes
1½ cups of chicken broth
1 cup of milk
1 tablespoon of all-purpose flour
1 tablespoon of unsalted butter
1 tablespoon of chopped onions
1/8 teaspoon of dried dill weed
A little salt and ground black pepper to taste

Cooking Method:
1. Boil the potatoes in the broth over high heat for 15 minutes, or until potatoes are tender.
2. Carefully separate the potatoes from the broth and transfer the potatoes to a blender or food processor.
3. Add 3/4 cup of the broth to the potatoes and puree for 5 seconds or more for a smoother texture. Add in the remaining broth and set the mixture aside.
4. Melt the butter in a saucepan over medium heat. Add in the salt, ground black pepper, onion and dill weed. Stir-fry for 2 minutes.
5. Sprinkle with the flour and continue to stir well.
6. Pour in the milk and heat until the mixture starts to thicken.
7. Stir in the pureed potato mixture.
8. Ensure that the soup is heated thoroughly and serve. Serves 4 diners.

Beancurd Blossoms


4 rolls of egg beancurd
20 small prawns, shelled
1 tablespoon of sliced spring onion
1 tablespoon of diced garlic
1 tablespoon of fine carrot

100ml of clear chicken soup
1 tablespoon of corn flour
A little pepper, salt and sesame oil to taste

Cooking Method:
1. Cut the egg beancurd into five slices each.
2. Place a prawn on top of each beancurd slice.
3. Sprinkle the spring onion, garlic and carrot on top of the beancurd slices.
4. Stir the corn flour into the chicken soup, add in the pepper, salt and sesame oil and mix thoroughly.
5. Pour this gravy seasoning over the beancurd slices, steam them for 8 minutes and the dish is ready to be served. Serves 4 diners.
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