One dish dining (+recipes) - minimum temperature to wash dishes in restaurant

Sunday is not the day to create extra dishes to wash, not to make a fuss about the exquisite service style, or to spend too much time on the stove.
I'm totally in favor of putting things together and having it cook for itself and get it directly from the oven to the table if possible.
Make a dish that everyone can help themselves to minimize washingup aftermath.
This simple meal is perfect for winter meals. One-
Dinner could be slow.
Sim, braised, grilled, rich in taste, smooth texture, warm from inside to outside.
Lamb leg, flying festival or lamb joint are used for hard bone mutton stew.
At least one per person is allowed. In a good-
The size of the baking pan makes a thick layer-
Cut onions, leeks, celery or carrots.
Add chopped garlic, red pepper and thick lemon slices.
Put your meat on top, season it with salt and pepper, and smoke chili if you want.
Just cover it with a liquid raw material or a raw cube and you can mix a lot of ketchup in it. Add well-
Canned beans already washed
I used a can of chili black beans and a can of lima beans.
It really depends on what's in the cupboard.
Cover tightly with tin foil, then pierce a whole at the top and place it in a medium oven for at least 1 hour.
When you take the meat out, the meat should fall off the bones and all the juice should turn into a delicious sticky sauce. Serve as is.
The yam I baked on tin paper and the European wind-proof grass came with this-lined dish (
For easier cleaning)
There are also some chopped silver beets fried with butter and oil.
Add some sultanas to the lemon juice, and finally add a pinch of dried pepper slices.
Serve this with your grilled vegetables.
White boiled potatoes are as good as withered spinach.
Any leftovers can be turned into a delicious soup by dropping all the bones and adding the leftovers to a pot of lentils soup.
The hardest part of pumpkin soup is to cut off the top of the pumpkin and make a lid.
Then dig out the seeds until you have a solid inner wall to keep the meat intact.
Place the pumpkin in a large baking tray and add the milk/cream mixture.
Add your favorite grated cheese, plenty of salt and pepper, and maybe some grated nutmeg.
Cover and put in a medium oven for at least two hours.
On top of that, the time you need depends on the size and variety of your pumpkins.
Before serving, you can sprinkle it with bread Ding and chopped parsley.
Bring it to the table with a spoon and soup bowl for everyone to help themselves.
The meat of the pumpkin will soften and when you scoop out the liquid, it will produce a sweet, rich soup.
This recipe comes from Italy: a culinary tour published by Harper Collins in 1991.
This book was bought after my trip to Italian cuisine, where I found soft corn porridge.
This recipe is rich with eight.
Put it on a big plate.
I use the glazed terracotta pot base in the center of the garden.
Scallions chop two scallions, one celery stem, one large carrot and two cloves of garlic.
Stir-fry the vegetables into the third cup of olive oil in a big pot until golden.
You need 9 to 12 pork sausages and 8 ribs cut in half to get 16 pieces.
As a strong supporter of the SPCA blue Tick program, I used the free farm pork product and you should do the same.
Peel the three sausages, add them to the vege mixture, break them with a wooden spoon, and black them with moderate heat.
Break the remaining sausage thoroughly and add the baking tray, the ribs and Brown are good.
Add a glass of dry red wine in 10 minutes (optional).
Add two cans of peeled tomatoes and their juice, season with salt and pepper, and turn the heat down to make it simmer for 1 hour.
Check the seasoning and add chopped parsley.
This is the only laborious part-
Assign the task to the Minion if you can.
If you don't use instant corn porridge, Cook eight glasses of water in a large pan, add a teaspoon of salt and a large bucket of butter or lard.
Stir with a wooden spoon, pour 3 cups of corn porridge into the liquid and stir for at least 30 minutes.
Volcano porridge-
Just like the corn porridge is cooked when it comes out from the side of the pan during stirring.
Pour the soft corn porridge on your plate and spread it to the edge.
Fill the center with ragut and grind as much parmesan cheese as possible at the top.
Service proudly.
You can also have a green salad if necessary, but it would be better to have a bottle of red wine.
The remaining corn porridge is served with a dish wrapped in plastic wrap.
Put the soft corn porridge into the dish and sprinkle it with more grated parmesan cheese.
The next day, harden the corn porridge, cut into wedges or fingers, fry or grill, as a substitute for staple foods such as potatoes or rice.
Cooking tools woven utensils the top of the woven cooker must be Le Creuset.
This is a better Heritage for shopping in heir than family casserole.
A serious French traditional Inter is expected to pay up to $600.
The work of a generation can be displayed on the table completely, with a status symbol in your kitchen.
I found another classic French brand Emile Henry Poterie Culinaire at the rhubarb store for $175 (ph 09 550 5901).
However, you can cook in an elaborate baking tray --
It just looks a little rustic.
Check out TradeMe and Mission stores and learn about some great vintage New Zealand pottery, platters that are perfect for this slow cooking, as well as your cooking and serving.
Treat them carefully and you will use them for a lifetime.
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