Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenVegetables - Potato - Potato Dumplings With Wilted Spinach And Parmesan
Famous Authors (View All Authors)
Vegetables - Potato -  Potato Dumplings With Wilted Spinach And Parmesan Post by :hal_paidemail Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1853

Click below to download : Vegetables - Potato - Potato Dumplings With Wilted Spinach And Parmesan (Format : PDF)

Vegetables - Potato - Potato Dumplings With Wilted Spinach And Parmesan

Contributing chef: Patrick McDonald

900g/2 lb Catriona potatoes
3 egg yolks
150 g/5 oz plain flour
salt and pepper
250 ml/8 fl oz double cream
225 g/8 oz baby spinach
175 g/6 oz Parmesan cheese, grated

Preheat oven to 200C/400F/Gas Mark 6

Bake the potatoes in their skins until the flesh is soft and tender, about 1 – 1 ½ hours.
Scoop out the potato flesh into a bowl and mash while still hot. Add the egg yolks and flour, season to taste and beat to a smooth dough. Divide the mixture into 2.5 cm/1 inch diameter balls and lay on a floured tray. Chill until ready to cook.

Bring a wide saucepan of water to the boil, add salt and reduce the heat to a gentle simmer. Lower in the dumplings and simmer for 8-12 minutes. Test one to check that they are cooked through, then drain and place in a serving dish.

Preheat the grill.

Pour the cream into a saucepan and boil to reduce by half. Add the spinach and half the Parmesan. Heat through for 2 minutes, just long enough to wilt the spinach, then pour over the dumplings and sprinkle with the remaining Parmesan. Place under the hot grill for 3 minutes, until golden and bubbling. Serve hot.
If you like this book please share to your friends :

Vegetables - Potato -  Potato Filling Vegetables - Potato - Potato Filling

Vegetables - Potato -  Potato Filling
3 Tbl. butter or vegetable oil 3/4 cup chopped celery with leaves 1/2 cup chopped onion Pinch of saffron threads 1/4 cup chopped fresh parsley 1/2 tsp. salt 1/2 tsp. ground black pepper 2 cups cooked mashed potatoes 2 cups white bread cubes 1 cup milk Preheat oven to 350 degrees F.Heat butter or oil in a skillet and sauté the celery, onion, saffron, parsley, salt, and pepper over medium heat until celery is tender, approximately 6 minutes. Mix with mashed potatoes, bread cubes, and milk until well blended. Pour into a buttered 2-quart soufflé dish and bake in a preheated

Vegetables - Potato Cups Vegetables - Potato Cups

Vegetables - Potato Cups
3 cups Mashed potatoes (6 medium) 1/3 cup butter 2 tablespoons milk 1 egg beaten 1/2 tsp. salt 1/4 tsp. pepper 1/4 tsp. paprika 1/4 cup finely chopped onion 1/2 cup fine dry breadcrumbs. Preheat oven to 425° F. and grease large muffin tins and coat with breadcrumbs.Combine potatoes, butter, milk and egg. Beat until smooth. Add seasonings, and onion. Pack potato mixture in pans and bake until golden brown, for about 30 mins.