Practical cooking tips How to make hot cross buns

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1. v good nice method of making

   Posted by agnes rebello on 07/04/2009 09:11:26

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2. Wiener Schnitzel Ingredients four escalopes (veal) of 120 grams each For the breading flour 2 eggs breadcrumbs salt oil or lard for frying Recipe Pound the meat thin and cut the fringes carefully. Salt lightly, bread them and put them in a saucepan and fry both sides of them in hot fat. There should be enough fat in the saucepan so that the schnitzel float in the saucepan and do not touch the bottom. Breading: Prepare three plates: Put flour on one, breadcrumbs on a second and two eggs that have been whisked. Cover the meat first in the flour, then in the egg and finally in the breadcrumbs.

   Posted by Fred Kanka on 04/04/2009 00:34:17

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3. Tafelspitz Ingredients for 4 people water 2 large carrots, cut into thin sticks 1 teaspoon salt 4 celery stalks, cut into thin strips 3 pound beef brisket 2 leeks, white part only 2 gherkins 1 onion - cut into rings parsley Recipe Heat 2 qt. water with salt. Add beef; bring to a boil. Skim foam from surface until clear. Partially cover pot; simmer 1-1/2 hours. Cut leeks in 2 inch pieces, then cut in half lengthwise. Add leeks, onion, carrots and celery to beef. Cook until beef and vegetables are tender. Cut beef into 1/2 inch slices. Cut gherkins lengthwise in thin slices, leaving 1 end uncut. Spread out slices like a fan - garnish beef with gherkins. Serve vegetables in a separate dish with 4 tablespoons cooking liquid spooned over the top. Garnish with parsley. Serve with Swedish mayonnaise.

   Posted by Fred Kanka on 04/04/2009 00:29:45

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