- 1 cup white flour
- 1 cup whole grain flour
- 125 g butter
- 2 tbsp. water
- 400 g minced meat
- 1 large onion, finely chopped
- 1 clove garlic, minced
- 2 tbsp. tomato purée
- 1/2 cup red wine
- 1 tsp. oregano
- salt and freshly ground black pepper
- 3 eggs
- 1/2 cup cream
- 1 cup whole milk
- 1 cup parmesan or other hard, grating cheese
Preheat oven to 220°C. Mix the flour and room-temperature butter with your fingers, the whole grain flour adds nutrient value. Add cold water 1 tbsp. at a time until mixture just begins to clump together then roll out with a rolling pin on a lightly floured surface. Place onto a pie plate and prick the bottom of the crust with a fork. Prepare the filling while the pastry dough chills for 15-30 minutes.
In a large frying pan, brown the mince and onion and keep breaking up as it cooks. Now add wine and stir in the tomato purée, oregano then season with salt and freshly ground black pepper. Turn down the heat and simmer until the mixture is thick and the liquid is absorbed.
Pre-bake the crust for 10 minutes after the edge has been covered with an aluminium foil liner. Remove the aluminium foil and put the filling in the bottom. Mix eggs and cream and milk in a bowl and beat until frothy. Add grated cheese and pour over the filling. Reduce the oven temperature to 200°C and bake for 30-40 minutes. Remove from oven and place on wire rack to cool 15-20 minutes.
- 4 table spoons of bread crumbs
- 1 cup of milk
- salt & pepper
- ½ kg of mince
- 1 egg
- 8 slices of bacon
- 1 dl grated cheese
- 1 dl cream
- 3 tea spoons of mustard
Mix bread crumbs and milk, let it swell for about 10 minutes and stir in the egg. Add pepper and salt with the mince. Then mix in leek and some of the mustard…
Form the mixture into balls with your hands (this is easier to do with wet hands) and wrap bacon around (attach the ends with a tooth pick). Seal the ends in a hot frying pan and put the meatballs in an oiled oven tray. Cook for 20 minutes in 200°C and then add the cream and mustard, before you cover them with grated cheese…
Garnish with potato wedges and vegetables
After the first and second bloom cycles, begin removing blossoms that are spent. Deadheaded plants will rebloom more quickly, are likely to grow stronger stems, and generally look more attractive. Cut the spent blossom back to the nearest five leaflets where the stem is about as thick as a pencil. Make sure the swollen eye (on which the new flower stem will grow) points to the outside of the bush. Leave as much foliage on the bush as possible. After deadheading, the leaflet at the cut may turn yellow and fall off. Don’t worry, this is normal.
Deadheading allows the plant to channel its energy into producing more blooms instead of seed.
2. Disbud roses.
If you’re growing grandifloras and floribundas, a practice called disbudding can produce spectacular results. These roses normally bloom in clusters; the central flower blooms first, followed by the secondary buds. The central flower inhibits the development of the lower side buds. Remove it and the surrounding buds burst into a larger display. The summer months are an ideal time to open up the central area of each bush to improve air circulation and suppress fungal diseases.
Cutting off some buds will allow more room for remaining buds to grow larger.
3. Mulch roses
Besides helping to retain moisture, mulching is also an effective weed control and reduces the need for cultivation, which, if done too deeply (more than 1 to 1-1/2 inches), can damage feeder roots. You can apply mulch to single plants or over a whole bed. Organic mulches, such as bark, grass clippings, rotted manure, straw, and shredded leaves, break down and improve the soil. Landscape fabric blocks light that weeds need for germination, but lets water through. Mulch after planting 2 to 4 inches, but don’t mound mulch around the base of the plants. If you experience problems with fungal diseases, remove the mulch in the fall each year. In cold winter regions, wait until the soil warms to replace it.
Mulching roses also helps with weed control.