FINE DINING PRAWN RECIPES

Recipe for Dinner

Breads, Biscuits and Cakes

You could argue that just about all bakery-type recipes are suitable for vegetarians. So why include them in this book? Well, I’ve chosen recipes that make especially good use of a whole variety of cereals and flours, use lots of nuts and dried fruits, all of which play an important part in a vegetarian diet and are genuinely good and wholesome into the bargain.

In this section there are excellent choices for afternoon tea or for a sweet treat in a lunch box. There are also wonderful accompaniments to soups, starters and main courses, delicious breakfast breads and useful basics like pancake batter, crumb shells and brandy snap baskets.

Yoghurt and Caraway Plait Swiss Christmas loaf

MAKES 1 LOAF MAKES 1 LARGE LOAF

450 g/1 lb/4 cups strong plain (bread) flour 5 ml/1 tsp salt

25 g/1 oz/1/2 tbsp butter or margarine 10 ml/2 tsp easy-blend dried yeast

1 large egg, beaten 150 ml/1/2 pt/1/2 cup milk 5 ml/1 tsp clear honey 45 ml/3 tbsp plain yoghurt 5 ml/1 tsp water 15 ml/1 tbsp caraway seeds

Sift the flour and salt into a bowl. Rub in the butter and stir in the yeast. Reserve a teaspoonful of the beaten egg and add the remainder to the flour. Warm the milk with the honey and yoghurt and add to the flour. Mix to form a soft but not sticky dough. Knead gently on a lightly floured surface for several minutes until smooth and elastic. Place in an oiled plastic bag and put in a warm place for about 45 minutes until doubled in bulk. Reknead and cut into three equal pieces. Roll out each piece to a sausage about 30 cm/ 12 in long. Put side-by-side on the work surface and pinch the three together at one end. Plait them together by passing the right strand over the middle one, then the left one over the new middle one. Continue to the end and pinch the ends together. Transfer to a lightly greased baking sheet. Beat the water with the reserved egg and brush over the surface. Sprinkle with the caraway seeds and leave in the warm for about 20 minutes until well risen again. Bake in a preheated oven at 190°C/375°F/gas mark 5 for about 30-35 minutes until golden and the base sounds hollow when tapped. Cool on a wire rack.

150 g/5 oil2/ cup soft margarine

3 eggs

Salt and freshly ground black pepper Grated nutmeg

2.5 ml/1/2 tsp Dijon mustard 15 ml/1 tbsp chopped parsley 175 g/6 oz/1/2 cup Emmental (Swiss) cheese, grated 100 g/4 oz/1 cup walnuts, chopped 100 g/4 oz/1 cup chopped mixed nuts 275 g/10 oz/ 11/2 cups self-raising (selfrising) flour 5 ml/1 tsp baking powder 5 ml/1 tsp bicarbonate of soda (baking soda)

60 ml/4 tbsp milk

60 ml/4 tbsp single (light) cream

Put the margarine in a bowl and beat in the eggs one at a time. Add a good pinch of salt, pepper and nutmeg. Stir in the mustard, parsley, cheese and nuts. Sift the flour and baking powder together. Fold half into the nut mixture. Mix the bicarbonate of soda with the milk. Stir into the nut mixture with half the remaining flour. Work jn the remaining flour and the cream. Turn into a greased 900 g/2 lb loaf tin (pan). Level the surface and bake in a preheated oven at 180″C/350°F/gas mark 4 for about 50 minutes or until risen and golden and a skewer inserted in the centre comes out clean. Cool slightly, then serve warm or cold cut into slices and buttered, if liked.

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