OMNI recipes: list table entries

Creating an sql file for French vegetable pate 2019020314

INSERT INTO `recipein` SET icode="2019020314", amount="500.00", unit="g", ingredient="Frozen spinach", comment="";
INSERT INTO `recipeme` SET rcode="2019020314", cat1="Vegetables", cat2="fr", recipetitle="French vegetable pate", serves="10", thistime="00:00:00", method="SPINACH LAYER: 500 g frozen spinach, thawed; 2 eggs, beaten; 100 ml cream; salt and freshly ground black pepper to taste; 1 teaspoon nutmeg. TOMATO LAYER: One 420-g can tomatoes; 2 table­spoons flour; 1 egg; 50 ml cream; 1 teaspoon basil; 2 cloves garlic, crushed; salt and freshly ground black pepper. CHEESE AND LEEK LAYER; 3 - 4 leeks, finely sliced; 150 g Cheddar cheese, grated; 3 - 4 tablespoons butter; 200 ml cream; 2 eggs: salt and freshly ground black pepper; a sprinkling of grated nutmeg and paprika; 1/2 teaspoon • prepared mustard. Serves 10. SPINACH LAYER. Mix thawed spinach with eggs, cream, seasoning and nutmeg. TOMATO LAYER: Drain and purée tomatoes. Blend some of the tomato juice with flour to form a paste then stir into omato puree. Mix with remaining ingredients. CHEESE AND LEEK LAYER: Sauté leeks in butter until soft. Remove from heat. stir in cream arid cheese Remove from heat and add remaining ingredients. Grease a 2-litre loaf tin and spread the base with half the spinach mixture. Add the tomato mix­ture, then the leek mixture and finally the remaining spinach mixture. Cover with foil and place in a roasting pan half filled with hot water. Bake at 160 deg C for 2 hours until set. Cool before turning out. Serve as a starter, with fish or with ham.", comment="", source1="FL foreignflair", source2="", thisimage="201223-flff-vegetablepate.jpg", entered="2019-02-03", lastupdate="2020-12-23";

View table entry list

Add table entry Edit a table entry with known ID Home

Add table entry

Edit a table entry with known ID

Home

Made by David Alexander Young 2005-2024. Programme updated 23rd December, 2020, 10:05