Preheat oven to 425 F. Mix the batter without butter and stir in the billberries. Melt the butter in the pan then pour the batter on top of the butter. Bake for 20-25 minutes.
Cream the butter and sugar. Add the water and rosewater and blend. Sift together the flour, nutmeg and salt and stir into the butter just until all moistened and hold together. Wrap in plastic wrap in a tube shape and refrigerate for 1 hour.
Slice, bake at 350 for 12 minutes.
Combine rice and milk in a heavy pot, bring to a gentle boil, cover pot, reduce heat and let simmer for 30 minutes until rice is soft.
Add cream, bring to a boil. Reduce heat and simmer for 2-3 minutes.
Remove from heat
Combine remaining ingredients in a bowl, add mixture to rice and stir. Cover and cook for 5 minutes under low heat.
Prepare spice dredge and reserve
Boil ground almonds with wine for 7 minutes making a syrup
Add saffron brown sugar and salt, stir simmer 2 minutes keep syrup warm
Cut slices of toast into long fingers and butter on both sides
Reheat toast briefly on grill or in frying pan
Sprinkle toast with spice dredge allowing spices to penetrate the butter
Pour almond syrup over bread fingers on serving platter, serve warm
Boil turnips about 30 minutes, peel and slice thin. Layer turnips sliced in cheese in 9x5 baking pan and bake 30 minutes at 350.
(peel and slice before boiling reduces boiling time)
Peel and boil potatos until soft, drain mash and let them cool to the touch.
Sift the flours, salt, cumin and garam masala into a bowl
Add potatos and mix in the flour
Add 4 teaspoons of oil and mix.
Make into a ball, might need to add a little water, the ball will be hard. Knead the dough for about 10 minutes, put in a bag and let it sit for 15 minutes.
Knead the dough again and divide into 8 parts.
Heat oil in frying pan, make the dough into balls and roll them flat to about 6” in diameter
Fry in oil and keep in a warm spot for up to half an hour
Mix together, make into balls and bake at 400 for 15-18 minutes.
Serve with dill dressing
Peel and chop the root vegetables,(except leeks) boil them in lightly salted water for approximately 5 minutes and drain. Brown the root vegetables on all sides in butter until soft, add the leek towards the end and brown. Stir in the honey and season with salt and pepper.
Or, put into a pan with butter and bake at 400 degrees until soft, add leek and cook for an additional 5-8 minutes. Serve warm.
4 cups beef broth
2 lbs beets
¼ tsp salt
¼ lb ham
2 cups bread crumbs
¼ tsp saffron
Boil beef broth, beet, salt ham and saffron together in a pot. Add bread crumbs to slightly thicken, boil for an additional 5 minutes, serve hot.
Mix everything together, form into patties and bake in over at 350 for 25-30 minutes until patties are firm and toasted. Can flip over during baking to get crust on both sides.
Place salmon, skin side down in baking sheet lined with aluminum. Cover with butter, salt, pepper and dill. Bake at 350 for 25-30 minutes or until done. (note this usually takes 40-45 minutes so that it’s medium well, not rare very few people like rare salmon)
Place a boneless pork loin in a roasting pan, cut holes with a sharp knife and place a whole clove into each hole. (at least 15 cloves per each 4 lbs) Sprinkle with salt and pepper and roast at 275 for several hours until meat thermometer shows 160. Remove from oven, let rest and slice. Drain juices and make a sauce.
Mix drippings and honey and reserve.
Return meat to oven and warm at 325 for 15 minutes.
Pour sauce on top when serving.
Peel, core and slice the apples. Put them in a pan with the wine and cook until soft.
Remove from heat and mash slightly. Mix in sugar and cinnamon and place into a tart pan
Mix the butter, sugar, salt and flour by hand until a soft dough forms. Sprinkle the dough over the bottom of a tart pan and using the bottom of a measuring cup, evenly press the dough into the bottom and the side of the pan.
Chill for 30 minutes
Prick with a fork and bake at 350 for 20 minutes. Remove and let cool. Add filling and bake at 350 for 30 minutes.
Put the rice in a pot and soak. 1 ½ cup rice with 3 cups water, soak for 1 hour.
While the rice is soaking, wash the spinach.
Bring 3 quarts of water to a rolling boil in a 4 quart pot, drop in the spinach bring to a boil again and let it cook for 2 minutes. Drain, rinse under cool water, squeeze out moisture from the spinach then chop.
Heat oil in a heavy pot over medium flame, when hot, add the onion, fry until the onions are slightly browned and translucent, stir in the onion and fry for 20 minutes, turn the heat down as the spinach reduces. Add the rice and it’s soaking liquid, cumin, coriander, mace and salt. Bring to a boil, cover with a tight fitting lid, turn to very low and let simmer until all the moisture has been absorbed and the rice is soft.
Cover a pan with vegetable oil, and slice onions into steaks, 6 steaks per onion.
Lay onions on pan and roast 350 for approximately 10 minutes until translucent
Take onions out, sprinkle cheese on top and bake until cheese is melted and slightly browned.
Slice French bread in half lengthwise and place on serving platter
Cook rabbit by boiling or in a pressure cooker, reserve broth.
Take broth, rabbit, chopped onion, currants, butter, salt pepper and vinegar into a pot and cook on medium high heat until hot and onions are cooked.
Serve rabbit, onion and currants on top of bread with broth on top.
This is more of a pottage than a soup
Cook the oats and onion in the water for approximately 1 hour (medium high heat) until they are smooth. Add the cabbage until it is done, about half an hour. Mix in butter before serving.
There is no measurements for this dish, it is all approximation to taste
Chop garlic fine, and chop onions. Cook onions and garlic together with mushrooms on low heat in olive oil.
Mix together 3 egg whites with 3 tablespoons water and in a very hot oiled skillet, pour the egg in and make an omelet.
Flip the egg over and on one side fill with mushroom onion mixture and sprinkle with salt and pepper.
Turn out onto a serving plate.