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  FLOWER RECIPES

Valentine.gr  

Water Chestnuts* Cake 

Ingredients:

  • 2 c. water chestnut powder or sweet potato flour

  • 1 c. water

  • c. evaporated milk

  • 1 c. shredded water chestnuts

  • 2 c. water

  • 1 c. sugar

  • 2 T. lard or shortening

  • baking pan (11''x12''x2'')

  • 1 sheet plastic wrap, 14''x15''

Method:
Line a baking pan with plastic wrap; lightly grease the wrap with oil. In a bowl, mix water chestnut powder or sweet potato flour, water and evaporated milk well. Bring shredded water chestnuts, water and sugar to a boil; pour water chestnut powder or sweet potato flour, water and evaporated milk slowly into shredded water chestnuts, water, and sugar and stir until thickened. Pour mixture into baking pan and steam over high heat for30 minutes; allow to cool. Remove the cake and slice it. Fry the sliced cake in shortening over medium heat until the cake is slightly golden. Remove and serve hot. Total Time: 45m

Yard-Long Beans and Water Chestnuts

Yield: 4 Servings 

  • 1 lb Yard-long beans

  • 1/3 c Water chestnuts; thin sliced

  • 2 tb Butter Salt & pepper 

  • 1 tb Parsley; finely chopped

Yard-long beans are a great delicacy with their tender, string-less, quick-cooking qualities. They are an asset to any fast stir-fry dish paired with shrimp or beef. Or try them with water chestnuts in this manner.

Trim ends from beans and cut in 1-inch lengths. Cook in a small amount of boiling salted water for 3 to 5 minutes, or just until tender; drain. Add water chestnuts, butter and salt and pepper to taste. Sprinkle with parsley. Makes about 4
servings.

Stir-fried Green Beans and Water Chestnuts

2 tablespoons peanut or corn oil
1 pound fresh green beans, cleaned and snapped into 2-inch pieces
1 cup peeled and sliced fresh water chestnuts
1 teaspoon sugar
1 1/2 teaspoons salt
1/4 cup chicken broth
1 teaspoon cornstarch combined with 2 tablespoons water

Heat a wok over high heat until hot. Add peanut oil and stir-fry the green beans and water chestnuts for 3 to 4 minutes.
Add sugar and salt and mix well. Add the chicken broth. Cover the wok and cook for 3 to 4 minutes until beans are tender.
Mix the cornstarch and water very well and slowly add to the pan, stirring until the liquid thickens and beans and water chestnuts are coated with a light, clear glaze. Serve hot. Serves 6.
Per serving: 88 calories; 4.7 g fat (0.8 g saturated fat; 48 percent calories from fat); trace cholesterol; 564 mg sodium; 10.9 g carbohydrates.

*Chinese Water Chestnut; Ma Ti; Ma-Tai, (C); Chee-Chang, (H).
Elaeocharis Dulcis Trin. (Cyperaceae)

 

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