Mac and cheese with evaporated milk eggs door cream
Arrange the leeks on a serving dish, lay the sausages on top.ġ2. Remove the sausages, rinse them briefly in hot water.ġ1. If the sauce is too thick, dilute with some of the liquid used for cooking the leeks.ġ0. Stir the leek mixture into the milk sauce, and simmer for another 5 minutes with the sausages. Put the leek mixture and sausages in a sieve and drain well, retaining the cooking liquid (which can be used to make soup).ĩ. Mix together well, season with salt, pepper and nutmeg, and cook gently on a low heat for 10 minutesĨ. Add flour, cook together for 2-3 minutes, stirring constantly, then add milk and 10 fluid oz of the liquid from the leeksħ. Heat the remaining butter in a second pan. Add the sausages and simmer in the leek mixture for 20 minutesĦ. Add the potato, cook for another 10 minutesĥ. Season with salt and pepper, add wine and bouillon, and cook covered for another 15 minutesĤ. Add leek and allow to stew together for 2-3 minutes, stirring continuouslyģ. Sauté the onion in half the butter for five minutes, without letting it color. Wash the leeks, remove any root and the ends of the leaves, cut into pieces 1-2 inches longĢ. Paint the loaves with the egg yolk mixed with water.īake for about 40 minutes at 200-220 C, turning the heat up towards the end in order to brown them.ġ. Never mind if they don't come out quite right: they should taste just as good! Continue alternately until the braid is complete, then press the ends together.Īlternatively, twist the strands together from the top, like a rope, then bend the twisted dough in half and twist the ends round each other again. Then take the two ends of the vertical roll and do the same, bringing the upper end downwards and the lower end upwards. Take the right end of the horizontal roll and lay it leftwards across the top one, and take the left end and lay it rightwards. To make the first loaf, lay one strand horizontally on the work surface, and place another vertically across the middle. Mix until dough does not stick anymore, cover with cloth, leave to rest for one hour in a warm place.ĭivide the dough into four equal pieces, and form each into a sausage, with tapering ends.Įach zopf is made up of two strands. In a seperate cup dissolve yeast in lukewarm milk, add sugar stir carefully, let rise. Separate egg, keeping yolk to one side. Add salt along the side of the bowl containing the flour, gently melt butter in pan' let cool a bit, add yeast mixure to flour in to hollow, carefully mix yeast mixure with flour, add cooled butter to flour, and mix in. Sieve flour into a bowl, and make a hollow in the centre. After fondue is consumed, scrape the cheese crust from pan to divide and eat it's considered a special treat.Ģ00 g butter - 1 stick and 6 tablespoons butterĥ0 g fresh yeast or 15 gm dried - 2 envelopes dry yeast If fondue gets too thick for easy dipping, stir in more heated wine, a few tablespoons at a time. Spear bread cubes, 1 at a time, with fondue forks or thin skewers (metal or wood) and swirl through fondue (stir across bottom frequently to prevent scorching) lift out and let drip briefly over pan, then eat. Check occasionally to be sure fondue is not scorching if it is too hot, reduce or turn off the heat, then resume heating when mixture begins to cool.ĥ. Adjust heat so fondue bubbles very slowly. Set pan over an ignited alcohol or canned solid-fuel flame (if pan is ceramic, place a heat diffuser between it and heat source). Add kirsch and sprinkle fondue with nutmeg and pepper.Ĥ. Add cheese mixture, a handful at a time, to hot wine, stirring until fondue is smoothly melted and beginning to bubble. In a bowl, mix Swiss cheese, gruyère cheese, cornstarch, and mustard.ģ. In a 1 1/2- to 2-quart fondue pan (flame-proof ceramic or porcelain-glazed cast-iron) or heavy-bottom metal pan over medium heat, warm 1 cup wine until bubbles form and slowly rise to surface, about 6 minutes.Ģ. Season to taste with salt, pepper and nutmeg.ġ. Braise bacon strips, garlic and onion in the butter, add vegetable mixture.ģ. Cut cabbage and large spinach leaves into large pieces, but leaving no leaves whole, and cook briefly in salted water.Ģ. When they rise to the surface, fish them out with a slotted spoon.ġ. Cut into strips about 2 inches long, and drop into boiling water.ĥ. (It will be too soft use a rolling pin.)Ĥ. Spread the soft dough thinly over a clean surface, using your hands. Braise Bündnerfleisch, Salsiz and leek in the butter, then mix into the dough.ģ. Put the flour, milk and eggs into a bowl and stir to obtain a smooth doughĢ. Ingredients for vegetable and bacon accompaniment:ġ. * ½ oz finely chopped Salsiz (spicy salami-type sausage) * ½ oz finely chopped Bündnerfleisch (air-dried beef)