Vegetable Recipes 2015 in Urdu Filipino for Kids Indian Chinese Panlasang Pinoy Images Photos Pics : Vegetable Sides Recipes Vegetable Recipes 2015 in Urdu Filipino for Kids Indian Chinese Panlasang Pinoy Images Photos Pics

Monday 19 January 2015

Vegetable Sides Recipes Vegetable Recipes 2015 in Urdu Filipino for Kids Indian Chinese Panlasang Pinoy Images Photos Pics

Vegetable Sides Recipes Biography

Source:- Google.com.pk

Garlicky Roasted Asparagus:-
Ingredients
    2 pounds asparagus, trimmed
    2 tablespoons olive oil
    4 garlic cloves, thinly sliced
    Coarse salt and ground pepper
Directions
    Preheat oven to 400 degrees. On a large rimmed baking sheet, toss asparagus with oil and garlic; season with salt and pepper. Roast until tender and browned in spots, 15 to 18 minutes. Serve warm or at room temperature.
Sweet glazed carrots:-
Ingredients
2 large bunches of carrots, (roughly 1kg)
40 g unsalted butter
1 tablespoon goose fat, (optional)
6 cloves of garlic
40 g golden caster sugar
1 heaped tablespoon soft brown sugar
juice of 2 clementines
½ a bunch of fresh thyme
sea salt
freshly ground black pepper
Method
Trim most of the leafy green stalks off the carrots, then peel them.
Melt the butter and goose fat (if using) in a large, wide pan over a medium heat. Crush the unpeeled garlic with the flat side of your knife, then add to the pan with the sugars, clementine juice and thyme sprigs. Add the carrots in a single layer, season, cover and reduce the heat to medium-low. Cook for 15 to 20 minutes, or until tender.
Remove the lid, then cook for a further 5 minutes, or until the glaze has reduced, and the carrots are sticky and caramelised. Serve with my Spiced roast goose or your favourite roast.
Greens with Cannellini Beans and Pancetta:-
Ingredients Edit and Save
Original recipe makes 2 servings Change Servings
    2 slices pancetta or bacon, chopped
    1 1/2 tablespoons olive oil
    1 small red onion, chopped
    3 cloves garlic, crushed
    1 bunch kale, roughly chopped
    1 bunch beet greens, roughly chopped
    salt to taste
    1 (15 ounce) can cannellini beans, drained
Directions
    Microwave the chopped pancetta or bacon on high for 3 minutes. Drain the drippings, and set the crispy pancetta aside.
    In a large frying pan, heat the olive oil over medium heat. Cook onion in oil until soft. Add the crushed garlic cloves, and cook a minute more. Stir in chopped greens, and season with salt to taste (be conservative at this point - you can always add more!). Partially cover the pan, and cook until the greens begin to wilt. Stir in crispy pancetta and cannellini beans. Cook partially covered for 5 more minutes, until the flavors have combined and the greens are tender.
Sugar Snap Peas with Soffrito, Hot Pepper and Mint :
It's hard to improve upon a perfect sugar snap pea," says Gjelina chef Travis Lett. "The question for the chef is, how do you not screw it up?" Lett's answer is to keep things simple, by cooking the sweet peas with fresh mint, crushed red pepper and soffrito (an aromatic Italian mix of sautéed minced vegetables, usually used to flavor soups and sauces).

    1/4 cup plus 2 tablespoons extra-virgin olive oil
    2 medium carrots, finely chopped
    2 medium celery ribs, finely chopped
    1 medium onion, finely chopped
    1/2 medium red bell pepper, finely chopped
    1 1/2 pounds sugar snap peas, halved crosswise
    1/2 teaspoon crushed red pepper
    1/2 cup torn mint leaves
    Sea salt

    In a medium skillet, heat 1/4 cup of the olive oil. Add the carrots, celery, onion and bell pepper and cook over moderate heat, stirring occasionally, until the soffrito is tender and lightly browned, about 8 minutes.
    In a large skillet, heat the remaining 2 tablespoons of olive oil until shimmering. Add the snap peas and cook over high heat just until they are bright green, about 2 minutes. Add the soffrito and cook until the snap peas are lightly browned in spots, about 2 minutes. Add the crushed red pepper and 1/4 cup of water and cook until crisp-tender, about 2 minutes longer. Add the torn mint and season with salt. Serve hot or at room temperature.
Herbed Potato Gratin with Roasted Garlic and Manchego :
Jose Garces learned how to make a classic potato gratin while studying at Kendall College's cooking school in Chicago. It's still one of his favorite side dishes. This version combines lots of sharp, nutty Manchego cheese and smoky San Simón cheese (Gouda is a fine substitute) for rich, complex flavor.

    3 heads of garlic, cloves separated but not peeled
    1 tablespoon extra-virgin olive oil
    1 quart half-and-half
    1 tablespoon chopped thyme
    1 teaspoon chopped rosemary
    Salt and freshly ground pepper
    5 pounds Yukon Gold potatoes, peeled and very thinly sliced
    9 ounces aged Manchego cheese, coarsely shredded (2 cups)
    5 ounces San Simón or smoked Gouda cheese, shredded (1 cup)

    Preheat the oven to 375°. In a 9-inch cake pan, drizzle the garlic with the oil. Cover with foil and roast for 40 minutes, until tender. Let cool, then squeeze out the cloves.
    Mash the garlic to a paste and transfer to a saucepan. Add the half-and-half, thyme and rosemary and bring to a boil. Simmer over very low heat until reduced to 3 cups, 20 minutes; season with salt and pepper.
    Arrange one-fourth of the potatoes in the bottom of a 9-by-13-inch baking dish. Top with one-fourth of the shredded cheeses and drizzle lightly with the garlic cream. Repeat the layering with the remaining potatoes, cheese and cream. Pour any remaining cream on top and press the top layer of potatoes to submerge it.
    Bake the gratin for about 1 1/2 hours, until golden and bubbling. Let cool for 20 minutes before cutting into squares and serving.

Make Ahead The gratin can be prepared through Step 3; refrigerate overnight. Return to room temperature before baking.

Vegetable Sides Recipes Vegetable Recipes 2015 in Urdu Filipino for Kids Indian Chinese Panlasang Pinoy Images Photos Pics