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Additional resources for 60 Ways Eggs. Great Recipe Ideas with a Classic Ingredient
Beat in a few drops of lemon juice or vinegar from time to time to prevent mayonnaise from becoming too thick. When all the oil has been added, stir in remaining lemon juice or vinegar. Stir in garlic and basil. 5-cm (1/4-in) thickness. Using a 10-cm (4-in) round pastry cutter, cut out 6 circles and line tartlet tins, trimming oﬀ any excess. • Fill pastry shells with crumpled greaseproof paper and bake blind for 15 minutes, removing paper 5 minutes before to allow pastry to brown. Remove from oven and leave to cool for 30 minutes before turning pastry out of tins.
1, about 800 g (13/4 lb), cut into pieces 3 Tbsp 4 cloves, peeled and chopped 1 tsp 2 Tbsp 4, peeled and sliced 1 sprig, stem discarded 750 ml (24 ﬂ oz / 3 cups) 250 g (81/2 oz ), sifted /2 tsp 2, beaten 500 ml (16 ﬂ oz / 2 cups) 1 2–3 drops 2 Tbsp • Prepare chicken curry. Season chicken with curry powder, garlic and salt. Leave for 20–30 minutes. • Heat oil in a pan and fry shallots and curry leaves until shallots are limp. Add chicken and fry to seal in juices. • Add coconut milk, cover pan and simmer for 30 minutes until chicken is tender.
Stir in chicken and noodles. • In a large pan, melt butter over moderate heat. When foam subsides, reduce heat to low and pour in egg mixture. Cook slowly for 20–30 minutes or until underside is golden brown and eggah is cooked through. • Remove pan from heat and place under a preheated grill set on high for 5 minutes or until top of eggah is golden brown. • Serve hot, cut into wedges. POULTRY 53 ukrainian chicken kiev Ingredients Butter Lemon Garlic Chopped chives Chicken breasts These butter-stuffed, deep-fried chicken breasts are a Russian restaurant classic.
60 Ways Eggs. Great Recipe Ideas with a Classic Ingredient by MCIA