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10.11.2011., četvrtak

COOKING SINGLE CREAM. SINGLE CREAM


Cooking single cream. Cooking steak bbq



Cooking Single Cream





cooking single cream






    single cream
  • Cream is a dairy product that is composed of the higher-butterfat layer skimmed from the top of milk before homogenization. In un-homogenized milk, over time, the lighter fat rises to the top.

  • light cream: cream that has at least 18% butterfat; "in England they call light cream `single cream'"

  • Equivalent to Canadian 18% Table or Coffee cream.





    cooking
  • The practice or skill of preparing food

  • (cook) someone who cooks food

  • The process of preparing food by heating it

  • Food that has been prepared in a particular way

  • (cook) prepare a hot meal; "My husband doesn't cook"

  • the act of preparing something (as food) by the application of heat; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife"











cooking single cream - The Ice-Cream




The Ice-Cream Headache: and Other Stories


The Ice-Cream Headache: and Other Stories



From Here to Eternity and Thin Red Line, both wartime novels (and major motion pictures), established Jones as one of the greatest American writers of the 20th-century. For this first and only collection of his stories (out of print for more than 15 years), arranged chronologically, James Jones wrote, in addition to a general introduction, individual and very personal prefatory remarks that illuminate his development as a writer over 20 years, beginning in 1947. The 13 penetratingly sensitive, remarkably varied stories are about men, women, and children in circumstances ranging from war to marriage to childhood to courtship. Each story is distinguished by the classical simplicity, emotional resonance, and lasting impact that is the hallmark of the great short-story writer. Brand new introduction by the author’s daughter, Kaylie Jones. The James Jones Literary Society will participate in the promotion of this book.
"Superbly realized stories . . . Personal, vigorous, meaningful."—Library Journal
"We feel the impact of Jones’s vitality. He is masculine, uninhibited, not abashed by whatever he uncovers of human weakness and sexuality."—Chicago Sun-Times
"The thirteen stories are anything but dated . . . a compact social history of what it was like for Mr. Jones’s generation to grow up, go to war, marry, and generally, to become people in America."—The Nation
James Jones (1921–1977) became internationally famous with his first novel, From Here to Eternity, a classic portrayal of Army life in WWII, which won the National Book Award. Over the next 25 years, he wrote 10 more books, both fiction and non-fiction.
Kaylie Jones, daughter of James Jones, is the author of four novels, including A Soldier’s Daughter Never Cries (also a major film) and Celeste Ascending.










81% (18)





Leek, Bacon & potato soup




Leek, Bacon & potato soup





Leek, bacon & potato soup

Serves 4 with bread, or 6 as a starter
Prep 30 minutes, Cook 30 minutes

25g / 1 oz butter
3 rashers streaky bacon, chopped
1 onion, chopped
400g trimmed leeks, sliced and well washed
3 medium potatoes, peeled and diced
1.4 litres / 2.5 pints hot vegetable stock
142 ml single cream
4 rashers of streaky bacon, to serve

Melt the butter in a large pan, and fry the bacon and onion until they start to turn golden.
Add the leeks and potatoes, stir well, and turn down the heat. Cook gently for 5 minutes, making sure the mixture doesn't stick.
Pour in the stock, season and bring to the boil. Cover and simmer for 20 minutes, until veg is soft.
Cool for a few minutes, then blend until smooth (in batches if necessary).
Return to the pan, pour in the cream*, and stir well.
Serve topped with crispy bacon.
To prepare the bacon topping, grill under a medium-high heat until browned. Drain on kitched paper, then crumble and add to the top of the soup.

(*I actually froze the soup before adding in the cream, and added it when I defrosted it to eat at a later date).

Taken from the BBC Good Food Magazine, April 2007, P96.











Cream of Tomato Soup




Cream of Tomato Soup





2 Onions, chopped
1 Carrot, chopped
25g Butter
750g Tomatoes, chopped
4 tbsp flour
1 litre chicken stock (or vegetable stock, or water)
1 clove garlic, chopped
1 tsp salt (if your stock is already salted, then you don't need this)
1 tbsp sugar
4 black peppercorns
250ml single cream

Melt the butter in a pan and soften the onions and carrot for about 15 minutes. Stir in the flour and cook for a minute. Add the tomatoes, stock, garlic, salt, pepper and sugar. Bring to the boil and simmer for about 90 minutes. Leave to cool.

Take the soup, a ladleful at a time and force it through a sieve, pushing the soft vegetables through with the back of a spoon. This removes all the seeds and tomato skin. No, whizzing it through a blender is no subsitute. It doesn't take long and isn't as tedious as it sounds.

Return to the heat, add the cream and check for seasoning.

Serve, with a sprinkling of chopped chives.

[DSC_6144]









cooking single cream








cooking single cream




Ice Cream






With Ice Cream, her first story collection published in the United States, award-winning New York Times notable author of The Siege and A Spell of Winter, Helen Dunmore confirms her status as a world-class storyteller. In each taut, agile tale, characters negotiate situations that are often both mundane and bizarre: a cafeteria cook confronts her Polish pen pal; a divorced mother gains insight from a parking meter; a beautiful, thin, and famous woman succumbs to the lure of comfort food. In several stories a soulful, curious woman named Ulli takes up residence in the reader's imagination — stumbling across a strange collector of religious icons, contemplating a youthful pregnancy, and remembering a troubled lover. In Ice Cream, Dunmore reveals both her poet's ear for the concise and piercing potentialities of language and the novelist's ambition of scope.










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