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    You are in: Home / Cookbooks / Mme Melissa's Unreviewed Recipes
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    69 recipes in

    Mme Melissa's Unreviewed Recipes

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    1 Reviews |  By Mme M

    This can be eaten all year, because you can bottle the juice of green grapes! If you want your ingredients fresh, this is a dish you make in August or September in the northern hemisphere, just before the green grapes ripen to sweetness. The unripe grapes are often rejects from the ripe grapes selected for wine making. Use 1 whole chicken, cut in pieces, or use breasts, legs, and/or thighs. (Make a verjus quantity from at least 3 bunches of unripe green grapes. Make plenty, and conserve it! recipe#240375 is made from grapes. Verjuice can be made from a variety of nearly ripe fruits.)

    Recipe #240371

    Verjus is the juice of green grapes that are near ripe! At harvest time, August and September in the northern hemisphere, green grape bunches are quickly snipped for the wine press. Selecting through the collected bunches, only the ripe grapes are chosen for wine. The rejects that are not selected because they are under-ripe are utilised to make verjus, which is a fruity, somewhat vinegary juice, perfect for sauces. Verjus has a distinct flavor. You can choose to snip under-ripe grapes with the express desire to make verjus, and the effort is worth it. You will find recipes for chicken, fish and pork cooked with verjus. Verjuice, by contrast, can be made up from a variety of fruits. Verjus is made only from green grapes.

    Recipe #240375

    2 Reviews |  By Mme M

    From The Dairy Book of British Food. "This delicious soup features the national emblem of Wales, the leek, and is also known as Cawl Cennin, the word 'cawl' meaning broth".

    Recipe #230252

    From Celtic Cookery, by Iris Price Jones

    Recipe #230287

    From Celtic Cookery by Iris Price Jones. "Many of us are tempted to nibble at a cake freshly hot from the oven, but this is the one that is intended to be eaten hot. It is called Cacen Boeth, literally Hot Cake." My Welsh mother-in-law adores this cake. It isn't a sweet cake, just slightly sweet. It is a little like a Bisquik shortcake, but a lot better!

    Recipe #230275

    From Celtic Cookery by Iris Price Jones. "Bara Brith (literally Speckled Bread) is a spicy currant loaf which used to be made every bread baking day by adding sugar and spices and fruit to a portion of the bread dough. It is common to all Celtic countries - called Selkirk Bannock in Scotland, Barm Brack in Ireland, Saffron Cake in Cornwall, and Morlais Brioche in Brittany. It is, I suppose, the most popular tea time dish in Wales and it would be a very unusual tea-party that did not include platefuls of bara brith. Recipes for making bara brith without yeast have multiplied these last few years, and are now generally used in preference to the traditional one, because they are so quickly made and so good. This one gives a rich, moist loaf that cuts well." Serve in thinly buttered slices with tea! My French neighbours enjoyed this a lot!

    Recipe #230269

    From the Dairy Book of British Food. "The smoothness of the cheese sauce contrasts well with the slight crispness of the cauliflower. Double Gloucester is a pale, mild cheese with a gentle, salty tang. Worcestershilre sauce and chutney give a lively depth of flavor to this dish". If you can't get Gloucestershire cheese, try a mild to medium fairly crumbly cheddar.

    Recipe #230358

    From The Dairy Book of British Food. "Both Somerset and Dorset lay claim to this deliciously moist cake which is equally good served with cream and eaten warm as a pudding. It is best consumed within two days of being made".

    Recipe #230363

    This is a lot like an American 'pan roast', which is always very good.

    Recipe #230302

    This is a favorite summer drink for all the family. You may use still or sparkling water.

    Recipe #209363

    1 Reviews |  By Mme M

    This isn't really as decadent as it sounds!

    Recipe #230513

    From the New Zealand Beef and Lamb Board. Count 3 hours marinating time, plus the preparation and cooking.

    Recipe #231257

    1 Reviews |  By Mme M

    This recipe comes from the New Zealand Beef and Lamb Board.

    Recipe #231092

    Recipe #230708

    From Australian Women's Weekly. Prepare dressing several hours before using. Beef can be cooked up to 2 days ahead of serving. This recipe is not suitable to freeze or microwave.

    Recipe #230522

    John Dory is a medium textured fish.

    Recipe #230460

    This makes another excellent nibble to accompany tropically inspired cocktails, but will also work if you dress the mussels and serve several as a starter. Serve with a Sauvignon Blanc. from Radio New Zealand

    Recipe #230461

    Pavlova can be made and stored in air-tight container the day before the party. Mango can be pureed the day before and refrigerated. If fresh mangoes are not available, three cans sliced mangoes, drained, can be used instead. Assemble up to 2 hours before serving, refrigerate. From Australian Women's Weekly

    Recipe #230472

    2 Reviews |  By Mme M

    What transforms a salad from the average to the sublime is the use of top quality extra virgin olive oil and the use of a genuine aged balsamic vinegar. from Radio New Zealand

    Recipe #230501

    From the archives of The Australian Women's Weekly magazine. Sauce mixture can be made a day ahead. Complete the pies close to serving.

    Recipe #230517

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