"An Egyptian way of Cooking Plain Rice
2 teacups long grain rice
2 teacups water
Salt
60-90g butter
To wash the rice, pour boiling water over it in a bowl and stir well for a few second. Pour into a sieve or a small
holed colander and rinse under cold running water until the water runs clear.
|
|
Drain well. Allow the rice
grains to
dry out as much as possible. (In this method the rice can be left unwashed if you wish.)
Heat the butter or oil in a saucepan. Throw in the rice and fry it gently for a minute or so, until the grains are
translucent and well coated with fat. Add the water and salt to taste. Bring to the boil vigorously for 2 minutes,
then simmer gently, tightly covered and undisturbed, for about 20 minutes, until the rice is tender and the
characteristic little holes have appeared on the surface. Never stir while it is cooking. Allow to rest for
10 minutes before serving this Egyptian Meal.[1]"
"Veal melts with tomatoes
This recipe is best made close to serving.
Serves 4.
Ingredients
8 (1kg) veal schnitzels
¼ cup (35g) plain flour
2 tablespoons olive oil
40g butter
200g shaved ham
24 small fresh basil leaves
16 thin slices provolone or Swiss cheese
150g cherry tomatoes, halved
150g yellow teardrop tomatoes, halved
Method
Coat the veal in flour; shake away excess. Heat half the oil and half the butter in a
large heavy-based frying pan; cook half the veal until well browned on both sides.
Repeat with remaining oil, butter and veal.
Top veal with ham, basil and cheese.
Add tomatoes to pan around veal; cover, cook over a low heat until cheese is melted.
Cover pan handle with foil; place under hot grill until browned lightly.
Reserve and refrigerate 4 of the schnitzels for the next day.
Serve with a red lettuce salad, if desired.
Not suitable to freeze.
Not suitable to microwave.
NEXT DAY: Serve veal on bread rolls with extra lettuce. [2]"
References
[1].Extract from “A New Book Of Middle Eastern Food” written by Claudia Roden. Penguin Books, England, 1986.
[2].From ninemsn Australian Womens Weekly
|
|
|
