Difference between revisions of "Rice and cheese croquettes (MoF)"
From Cookipedia
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− | |title=Rice and cheese croquettes (MoF) | + | |title=Rice and cheese croquettes (MoF) a cheese recipe |
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|keywords=Rice and cheese croquettes (MoF) Cheese recipes | |keywords=Rice and cheese croquettes (MoF) Cheese recipes | ||
|description="Housekeeping's most important secret nowadays is to know how to make best use of the foods available. | |description="Housekeeping's most important secret nowadays is to know how to make best use of the foods available. | ||
|og:image=https://www.cookipedia.co.uk/wiki/images/c/cd/Ministry_of_Food_Cookery_calendar_-_1951.jpg | |og:image=https://www.cookipedia.co.uk/wiki/images/c/cd/Ministry_of_Food_Cookery_calendar_-_1951.jpg | ||
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+ | |DatePublished=24th October 2012 | ||
+ | |Author=Chef | ||
|ImageComment = Ministry of Food Cookery calendar - 1951 | |ImageComment = Ministry of Food Cookery calendar - 1951 | ||
|Servings = Serves 4 | |Servings = Serves 4 | ||
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− | "Housekeeping's most important secret nowadays is to know how to make best use of the foods available. Here are some practical suggestions for improving your inside knowledge without undue expense." '''Ministry of food | + | "Housekeeping's most important secret nowadays is to know how to make best use of the foods available. Here are some practical suggestions for improving your inside knowledge without undue expense." '''Ministry of food Cookery Calendar - April..May 1951''' |
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{{RecipeIngredients | {{RecipeIngredients | ||
| 4 oz [[rice]] | | 4 oz [[rice]] | ||
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| [[Fat]] for [[frying]] | | [[Fat]] for [[frying]] | ||
| Thin [[batter]] for coating (see note) | | Thin [[batter]] for coating (see note) | ||
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===Method=== | ===Method=== | ||
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''Batter coating'' | ''Batter coating'' | ||
* 2 level tablespoons [[flour]] blended with 4 tablespoons [[milk]] or water | * 2 level tablespoons [[flour]] blended with 4 tablespoons [[milk]] or water | ||
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[[Category:Recipes]] | [[Category:Recipes]] | ||
[[Category:Cheese recipes]] | [[Category:Cheese recipes]] | ||
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[[Category:British recipes]] | [[Category:British recipes]] | ||
[[Category:Boiled or simmered]][[Category:Pan fried]] | [[Category:Boiled or simmered]][[Category:Pan fried]] | ||
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Revision as of 14:39, 13 April 2015
"Housekeeping's most important secret nowadays is to know how to make best use of the foods available. Here are some practical suggestions for improving your inside knowledge without undue expense." Ministry of food Cookery Calendar - April..May 1951
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 4 oz rice
- 1 oz margarine
- 1 oz flour
- 3/8 pint of milk (!)
- 3 oz cheese, grated
- Salt, pepper and cayenne pepper
- White breadcrumbs
- Fat for frying
- Thin batter for coating (see note)
Method
- Wash the rice and cook in boiling salted water until tender; drain well
- Make a thick sauce with the margarine, flour and milk and mix in the rice and cheese
- Seaon well and turn the mixture onto a plate and leave until cold
- Divide into 8 portions, form into croquettes and coat with batter and breadcrumbs
- Fry in hot fat until golden brown and serve hot with carrots and peas, or cold with a green salad
Batter coating
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