French onion soup is a classic French soup prepared, in its most fundamental form, by boiling sliced onions in water. More complex varieties involve bouillon, wine, and spices. An ordinary food for family meals, it is served as a simple…
Fumet de poisson is a fish stock. Ingredients 3 lb fish trimmings 2 quarts water 1 cup coarsely-chopped onions ¾ cup celery with leaves, coarsely chopped ⅓ cup leeks or green onions including green part, sliced and thoroughly washed 1…
Ingredients Procedure In large bowl combine flour, salt, turmeric, cumin, sugar and yeast. Add enough lukewarm water to make a soft dough. Mix well, cover and let rise 2 hours. Boil soaked chickpeas in salted water until tender. Drain well.…
This recipe is adapted from the public domain cookbook Mrs. Beeton’s Book of Household Management. Ingredients 1¼ cups (280 g oz) caster sugar 2 egg whites 2½ cups (170 g oz) desiccated coconut Procedure Preheat the oven to 150 °C (302 °F). Whip…
Ingredients Procedure Preheat oven to 375°F. Use cooking spray to lightly coat an 8- or 9-inch baking pan. Combine pancake mix, chocolate chips, and ⅓ cup sugar, then stir until barely mixed. Add sour cream, vanilla, and water, and mix…
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Side dishes | British cuisine Cauliflower cheese or cauliflower gratin (French: Choufleur au Gratin) is a filling and cheesy dish, great as a side…
Calentita is the quintessential ‘Yanito’ dish. Every Gibraltarian knows how to cook calentita! Or so they should, as it is a matter of national pride. It is believed this dish is based on the Genoese ‘farinata’ which is cooked thinner…
Buttermilk Biscuits are a variety of biscuits using cultured buttermilk as the primary liquid. Other biscuits use milk, or a combination of milk and cream, or powdered milk and water as the liquid. Since buttermilk is an acidic ingredient, typically…
Bouillabaisse is a traditional fish stew originating from the port city of Marseille. It is made by boiling several species of fish with herbs and vegetables. The broth is then served as a soup poured over bread seasoned with rouille…
This recipe is adapted from the public domain cookbook Mrs. Beeton’s Book of Household Management. Ingredients 1¼ cups (175 g oz) all-purpose flour ¼ cup (55 g oz) caster sugar 2 tablespoons butter, softened 1 egg yolk 2 tablespoons milk Procedure Preheat…
Ingredients 1 cup (140 g / 4.9 oz) all-purpose flour, plus extra for dusting ½ teaspoon salt 2 teaspoons baking powder 1 tablespoon cold butter ½ cup (125 ml / 4.2 oz) milk Procedure Preheat the oven to 200 °C…
This recipe for chowder originates from the 1881 Household Cyclopedia. Ingredients Haddock, cod, or similar fish, cut in 3-inch pieces Fat salt pork, cut in strips Onions, sliced Wheat flour Black pepper Salt Crackers (preferably Philadelphia pilot bread) Procedure Fry…