Funghi alla Parmigiana (Mushrooms Parmesan)
1 pound large mushrooms
4 tablespoons vegetable oil, divided
1/2 onion, chopped,
1 garlic clove, crushed
1/3 cup bread crumbs
3 tablespoons grated Parmesan cheese
1 tablespoon chopped parsley
1/8 teaspoon oregano
1/2 teaspoon salt
DIRECTIONS Clean mushrooms; separate caps from stems; chop stems fine; reserve stems for use in filling. Place caps in greased 1 1/2-quart casserole; reserve.
Heat 2 tablespoons oil in skillet. Add stems, onion, garlic. Sauté 10 minutes. Combine bread crumbs, cheese, parsley, oregano and salt; add to skillet. Cook 2 minutes. Pile mixture into mushroom caps. Sprinkle with remaining 2 tablespoons oil. Bake 20 minutes at 400°.
Yield, 6 servings
************************************
St Joseph's Day Pastries
Pastry
Ingredients
200 ml water
75 grams butter
155 grams Self.Raising flour
pinch salt
4 eggs
10 grams grated orange and lemon rind
Method
Place water and butter in pan over low heat until the butter is melted.
Bring to boil and add the sifted flour and salt, stir until mixture forms a ball and comes away from edges of the pan.
Take off heat, let cool slightly
Put the mixture into the bowl of an electric beater, on low speed
Add eggs one at a time, beating well after each addition
The mixture should be thick and glossy
Heat oven to 250 o and grease baking trays
Drop spoonfuls of mixture onto the trays, allow room for them to spread
Reduce oven heat and cook 40 minutes approx or until the pastries are golden and firm to touch
Take out of the oven and make a small slit in the side of each pastry to let the steam escape
Return to oven to dry a little
Pastry Cream
Ingredients
3 egg yolks
80 grams sugar
60 grams flour
1/2litre milk
a pinch of salt
lemon peel
Method
Beat the yolks and sugar together till white
Mix in the flour and milk, a little salt and the lemon peel
Put in a double boiler and cook over boiling water , stirring constantly till thick
(NOTE - this is a much thicker cream than that used in the strudel and other recipes)
Chill the pastry cream and put into a piping bag
When pastries are cool, make a hole in the side and pipe the pastry cream inside
Serve with the chocolate sauce
Chocolate Sauce
Ingredients
125 grams dark chocolate
30 ml rum or preferred liqueur
Method
melt chocolate in a microwave or in a pan on the stove with a tiny bit of water Add the rum then pour over the pastries and serve.
************************************************** *********
U.S. Standard
To
Metric
1 cup
200 ml and 2-15 ml spoons
1 1/4 cup
300 ml
1 1/3 cup
300 ml and 1-15 ml spoon
1 1/2 cup
350 ml
1 2/3 cup
375 ml and 1-15 ml spoon
1 3/4 cup
400 ml and 1-15 ml spoon
2 cups
475 ml
2 1/4 cups
500 ml and 2-15 ml spoons
2 1/3 cups
550 ml
2 1/2 cups
600 ml
2 2/3 cups
600 ml and 2-15 ml spoons
2 3/4 cups
650 ml
3 cups
700 ml and 1-15 ml spoon
3 1/4 cups
775 ml
3 1/3 cups
800 ml
3 1/2 cups
800 ml and 2-15 ml spoons
3 2/3 cups
850 ml and 1-15 ml spoon
3 3/4 cups
875 ml
4 cups
950 ml
4 1/4 cups
1000 ml
4 1/3 cups
1000 ml and 2-15 ml spoons
4 1/2 cups
1050 ml and 1-15 ml spoon
4 2/3 cups
1100 ml
4 3/4 cups
1125 ml
5 cups
1175 ml and 1-15 ml spoon
Quick Conversions
U.S. Standard
To
Metric
1 cup
200 ml and 2-15 ml spoons
1 1/4 cup
300 ml
1 1/3 cup
300 ml and 1-15 ml spoon
1 1/2 cup
350 ml
1 2/3 cup
375 ml and 1-15 ml spoon
1 3/4 cup
400 ml and 1-15 ml spoon
2 cups
475 ml
2 1/4 cups
500 ml and 2-15 ml spoons
2 1/3 cups
550 ml
2 1/2 cups
600 ml
2 2/3 cups
600 ml and 2-15 ml spoons
2 3/4 cups
650 ml
3 cups
700 ml and 1-15 ml spoon
3 1/4 cups
775 ml
3 1/3 cups
800 ml
3 1/2 cups
800 ml and 2-15 ml spoons
3 2/3 cups
850 ml and 1-15 ml spoon
3 3/4 cups
875 ml
4 cups
950 ml
4 1/4 cups
1000 ml
4 1/3 cups
1000 ml and 2-15 ml spoons
4 1/2 cups
1050 ml and 1-15 ml spoon
4 2/3 cups
1100 ml
4 3/4 cups
1125 ml
5 cups
1175 ml and 1-15 ml spoon
All-purpose Flour and Confectioner's Sugar/Cocoa
U.S. Cups
To
Grams
1/8 cup
15 grams
1/4 cup
30 grams
1/3 cup
40 grams
3/8 cup
45 grams
1/2 cup
60 grams
5/8 cup
70 grams
2/3 cup
75 grams
3/4 cup
85 grams
7/8 cup
100 grams
1 cup
110 grams
White Sugar/Butter/Margarine
U.S. Cups
To
Grams
1/8 cup
30 grams
1/4 cup
55 grams
1/3 cup
75 grams
3/8 cup
85 grams
1/2 cup
115 grams
5/8 cup
140 grams
2/3 cup
150 grams
3/4 cup
170 grams
7/8 cup
200 grams
1 cup
225 grams
SEE COOKING TIPS FOR MORE MEASUREMENTS
|