My luminous wall by https://padlet.com/manchestergroup345/h2jmljrtslsu Made with a lightning strike of genius en-us 2018-01-08 07:46:19 UTC 2018-01-08 10:21:01 UTC hello@padlet.com Meatloaf with cauliflower cheese. manchestergroup345 https://padlet.com/manchestergroup345/h2jmljrtslsu/wish/219246910
  • 1 1/2 pounds ground beef

    • 1 egg

    1 onion, chopped

    1 cup milk

    1 cup dried bread crumbs

    salt and pepper to taste

    2 tablespoons brown sugar

    2 tablespoons prepared mustard

    1/3 cup ketchup

    Add all ingredients to list

    Ready In
    1 h 10 m
    1. Preheat oven to 350 degrees F (175 degrees C).
    2. In a large bowl, combine the beef, egg, onion, milk and bread OR cracker crumbs. Season with salt and pepper to taste and place in a lightly greased 5x9 inch loaf pan, OR form into a loaf and place in a lightly greased 9x13 inch baking dish.
    3. In a separate small bowl, combine the brown sugar, mustard and ketchup. Mix well and pour over the meatloaf.
    4. Bake at 350 degrees F (175 degrees C) for 1 hour.
    5. Method Cauliflower cheese.
    6. Bring a large saucepan of water to the boil, then add the cauliflower and cook for 5 mins – lift out a piece to test, it should be cooked. Drain the cauliflower, then tip into an ovenproof dish.
    7. Heat oven to 220C/200C/gas 7. Put the saucepan back on the heat and add the milk, flour and butter. Keep whisking fast as the butter melts and the mixture comes to the boil – the flour will disappear and the sauce will begin to thicken. Whisk for 2 mins while the sauce bubbles and becomes nice and thick. Turn off the heat, stir in most of the cheese and pour over the cauliflower. Scatter over the remaining cheese and breadcrumbs.
      When the chicken comes out of the oven (see 'Goes well with' recipe), pop in the Cauliflower cheese and bake for 20 mins until bubbling.
    8. Wojtas Klaudia
    9. Olszowska Agata
    10. Kozik Aleksandra
    11. Pogwizd Jolanta
    ]]>     2018-01-08 07:46:51 UTC https://padlet.com/manchestergroup345/h2jmljrtslsu/wish/219246910     Oven-Fried Fish with Potato Salad https://padlet.com/manchestergroup345/h2jmljrtslsu/wish/219282781 (Yield: 4 servings)

    Ingredients
    • 1 1/2 pounds small red-skinned potatoes, quartered
    • Kosher salt
    • 3 tablespoons buttermilk
    • 3 tablespoons mayonnaise
    • 4 teaspoons relish
    • 2 stalks celery, thinly sliced, plus chopped celery leaves for topping
    • 2 scallions, thinly sliced
    • Freshly ground pepper
    • 3 large egg whites
    • 1 1/2 cups panko breadcrumbs
    • 1 1/4 pounds cod (preferably Pacific cod), cut into 8 pieces
    • 1 teaspoon paprika
    • Cooking spray
    • Lemon wedges, for serving


    Directions
    • Preheat the oven to 450 degrees F. Put the potatoes in a saucepan and cover with cold water by 1 inch; season with salt. Bring to a boil; reduce the heat to medium low and simmer until tender, 10 minutes. Drain.
    • Combine the buttermilk, mayonnaise and relish in a large bowl. Add the potatoes, sliced celery, scallions, 1/4 teaspoon salt, and pepper to taste; toss. Refrigerate until ready to serve.
    • Whisk the egg whites in a large bowl. Put the breadcrumbs in another bowl. Season the fish with the paprika, 1 teaspoon salt and a few grinds of pepper. Dip each piece in the egg whites, then dredge in the breadcrumbs, pressing to coat. Transfer to a rack set over a baking sheet.
    • Coat the fish on both sides with cooking spray. Bake until golden brown and just cooked through, about 12 minutes. Top the potato salad with celery leaves. Serve with the fish and lemon wedges.
    BON APPETIT!!

    Iwona Babik
    ]]>     2018-01-08 10:15:49 UTC https://padlet.com/manchestergroup345/h2jmljrtslsu/wish/219282781