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Mobile Recipes Share with High Heel Kitchen Domestic Goddesses

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Username: highheelkitchen
Description: Mobile Recipes Share with High Heel Kitchen Domestic Goddesses, Check your recipes on the fly at the supermarket
URL: http://www.highheelkitchen.com
Category: Hausfrau Mother Top 100
Member Since: 2011-06-04

Average Rating: 5 / 5
Number of Ratings: 19



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Mobile Recipes Share with High Heel Kitchen Domestic Goddesses Reviews

2014-10-07 14:33:30
Potato Pancakes with Smoked Venison #Recipe
600g floury potatoes, boiled with their skin on until tender
2 Tablespoons butter
150g self raising flour
2 eggs
300ml milk
maldon salt
2 Tablespoons butter
150g smoked venison slices, sliced into 3 to 4cm pieces
200g creme fraiche
2 Tablespoons finely chopped chives

Peel the cooked potatoes while they are still warm. Mash them thoroughly with a Tablespoon of butter. Allow to cool.

Place the mashed potato in a bowl and sift over the self raising flour, add the eggs and milk to the bowl and beat the mixture together until well combined and smooth. Season the batter with a little salt. The mixture should be pourable. Place the batter in the refrigerator for 30 minutes.

Melt the butter in a crepe pan or frying pan over a moderate heat. Place large Tablespoons of the batter on the pan. Cook the pancakes for a couple of minutes until large bubbles appear on top, then turn them over and cook them for a further minute. The pancakes should be golden. Remove the pancakes from the pan and set aside while you cook the remaining batter.

Place 4 to 6 pancakes on each plate. Place a teaspoon of creme fraiche on each pancake and place a slice of venison on top. Sprinkle the chives over each pancake and serve.



2014-07-26 09:26:39
Indian Lemon Rice Recipe:
1 cup rice
8 raw cashew nuts or peanuts
1/8 Tablespoon turmeric powder
3 teaspoons oil
1 green chilli, finely chopped
1/2 Tablespoon mustard seeds
1/2 Tablespoon Fenugreek seeds
1 teaspoon Channa dal
10 curry leaves (optional)
1 teaspoon grated coconut (optional)
salt to taste
juice of 1 lime

Wash the rice two or three times in fresh water. Then soak for 30 minutes.
Soak the cashew nuts in 1 cup water for just 15 minutes.

Bring water equal to 1+1/2 times the volume of rice to the boil in a pot. When boiling add the rice, turmeric powder and 1/4 teaspoon salt. The rice should be cooked in 8 minutes, when all the liquid should be absorbed. Turn off the heat, remove the rice and spread in a flat dish or pan to cool and dry.

In a wok or frying pan, heat the oil. Fry the chillies for 1 minute, then add the mustard seeds, fenugreek seeds, channa dal, drained cashew nuts and curry leaves and fry for 30 seconds. Add the lemon or lime juice. Add the cooked rice and stir well but carefully with a flat spatula so as not to mash the rice.

Garnish with coconut.

2014-04-09 13:34:03
great recipes site, easy to use with my mobile



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