RAMP RECIPE RECIPES
RAINBOW FRUIT SKEWERS RECIPE | BBC GOOD FOOD
These vitamin-packed fruit skewers are a simple, colourful and fun way to get kids to eat fruit. They'll love helping to make them too.
Provided by Good Food team
Categories Snack
Total Time 15 minutes
Prep Time 15 minutes
Yield 7
Number Of Ingredients 9
Steps:
- Take 7 wooden skewers and thread the following fruit onto each – 1 raspberry, 1 hulled strawberry, 1 tangerine segment, 1 cube of peeled mango, 1 chunk of peeled pineapple, 1 chunk of peeled kiwi, 1 green and 1 red grape, and finish off with 2 blueberries. Arrange in a rainbow shape and let everyone help themselves.
Nutrition Facts : Calories 59 calories, CarbohydrateContent 12 grams carbohydrates, SugarContent 12 grams sugar, FiberContent 2 grams fiber, ProteinContent 1 grams protein
POTAGE PARMENTIER (POTATO & LEEK SOUP) – JULIA CHILD ...
Posted here for safekeeping. This is the basic recipe with variations, so you can create your own favorite version. I usually make this non-dairy using vegetable stock, which I actually prefer over the dairy version given here. I usually cook my soup for less time than this recipe indicates and it comes out fine.
Total Time 1 hours 5 minutes
Prep Time 15 minutes
Cook Time 50 minutes
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Simmer vegetables, water and salt together, partially covered, 40-50 minutes until vegetables are tender.
- Mash the vegetables in the soup with a fork, or puree in blender. Correct seasoning.
- Off heat and just before serving, stir in cream or butter by spoonfuls. Pour into a tureen or soup cups and decorate with the herbs.
- Good hot, cold or room temperature.
- Variations:.
- The following may be simmered with the potatoes and leeks at the start:.
- Sliced or diced carrots or turnips.
- Peeled, seeded or chopped tomatoes or strained, canned tomatoes.
- Half-cooked dried beans, peas, or lentils, including their cooking liquid.
- The following may be simmered for 10-15 minutes with the soup after it has been pureed:.
- Fresh or frozen diced cauliflower, cucumbers, broccoli, Lima beans, peas, string beans, okra or zucchini.
- Shredded lettuce, spinach, sorrel, or cabbage.
- Diced, cooked leftovers of any of the preceding vegetables.
- Tomatoes, peeled, seeded, juiced and diced.
Nutrition Facts : Calories 180.6, FatContent 5.9, SaturatedFatContent 3.5, CholesterolContent 20.6, SodiumContent 1785.2, CarbohydrateContent 29.8, FiberContent 3.8, SugarContent 3.5, ProteinContent 3.7
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Reviews 4.3
Total Time 50 minutes
Reviews 4.3
Total Time 50 minutes
- Place the butter in a 2-quart saucepan and set over medium heat. Once the butter has liquefied, decrease the heat to lowest setting then adjust to maintain a low boil. Cook for approximately 45 minutes or until the butter reaches 260 degrees F, is clear, and the foam on top is slightly browned. Strain the clarified butter through 4 layers of cheesecloth set into a hand strainer into a heatproof vessel. Cool completely before refrigerating in an airtight container for up to six months. Can be frozen for up to a year.
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CLARIFIED BUTTER RECIPE | ALTON BROWN | FOOD NETWORK
From foodnetwork.com
Reviews 4.3
Total Time 50 minutes
Reviews 4.3
Total Time 50 minutes
- Place the butter in a 2-quart saucepan and set over medium heat. Once the butter has liquefied, decrease the heat to lowest setting then adjust to maintain a low boil. Cook for approximately 45 minutes or until the butter reaches 260 degrees F, is clear, and the foam on top is slightly browned. Strain the clarified butter through 4 layers of cheesecloth set into a hand strainer into a heatproof vessel. Cool completely before refrigerating in an airtight container for up to six months. Can be frozen for up to a year.
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Category Dinner, Main course, Supper
Calories 500 calories per serving
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