# Pre-heat oven to 425F, Gas Mark 7, 220C
# Sift 6 oz. (150g) flour with a pinch of salt
# Rub in [view it...]
Preheat the oven to 425 F. Cut each potato into 8 wedges and place in a bowl with the oil, paprika, [view it...]
Barley with Mushrooms and Kale|
In a small bowl, in enough boiling water to cover, soak mushrooms until tender, about an hour.
Mea [view it...]
Bean Curd With Pineapple|
Cut drained bean curd into small cubes. Drain syrup from the pineapple, retaining 1 tbsp of it. Diss [view it...]
Braised Tofu with Shiitake Mushrooms|
Cut tofu into chunks and place in a flat dish with sides. In a small bowl, combine garlic, ginger, s [view it...]
Broccoli And Artichoke Casserole|
Grease 1 1/2 casserole dish. Place artichoke hearts in bottom, quartered and drained.
Combine butt [view it...]
Brussels Sprouts in Packets|
In a large bowl, combine butter, shallots, tomato, caraway seeds, and dill.
Rinse brussels sprouts [view it...]
Bubble and Squeak|
# Mix in the cabbage with the potato and season to taste with salt and pepper
# Heat the butter in [view it...]
Buckwheat with Roasted Eggplant|
Cut eggplant in half vertically, then blanch in boiling water until tender, 10 minutes.
Preheat th [view it...]
Buttered and Slammed Baked Potatoes|
Preheat the oven to 400 F. Scrub the potato and dry throughly. prick in several places with a fork a [view it...]