Glossary A
Arc en ciel is the French for "Rainbow Trout", a kind of fish. Its Latin name is "Onchorynchus mykiss" and comes from family Salmonidae, Rainbow Trout is one of the most beautiful fish to catch, it has iridiscent pinkish markings on its side. Arc en ciel is native to North America, but it has able to acclimatize to European rivers, but in Europe they are mostly farmed.
Arc en ciel is also called Truite arc-en-ciel.
Arare refers to Japanese sweet rice crackers. Arare is one of the foods associated with Hina Matsuri. On Hina Matsuri, Japanese families with girls will display a special set of dolls and serve special foods, like Arare to celebrate having a girl or girls in the family.
Arare is also called Hina-Arare.
Anejo cheese refers to an "aged" white Mexican cheese with a dry, crumbly texture and a salty flavor. Look for it in Mexican markets and well-stocked grocery stores. Grated romano, Parmesan, or feta can be substituted.
Anejo is categorized under soft and semi-soft cheeses.
Anejo means "aged" in Spanish.
Assam Tea refers to the tea from Assam, India which ishighly regarded by connoisseurs. Assam tea is a type of tea that has a rich, robust flavor. This tea which grows in low-lying areas of Assam was originally brought from China about the year 1850.
Assa, Tea is one of the finest black teas in the world. An invigorating drink, the flavor of which is complimented with milk and sugar.
Anglesey Eggs refer to Wales dish that feature potatoes and leeks as well as cheese. Anglesey Eggs is a simple and tasty way of using up left over potatoes and heels of cheese, which have been enjoyed for tea or supper by many Welsh and English holiday makers in Anglesey.
Anglesey, separated from North Wales by the Menai Strait, is a large island extending into the Irish sea. Below is the recipe for Anglesey Eggs:
Ingredients
Serves: 4-6
6 Small Leeks, chopped
450 Gram Hot mashed potato (1 lb)
Salt and freshly ground black pepper
75 Gram Butter (3 oz)
1 Tablespoon Plain flour
300 ml Hot milk (1/2 pint)
Pinch Grated nutmeg
75 Gram Cheese, grated (3 oz)
8 Eggs, hard boiled
Method
Boil the leeks for 5-10 minutes, strain and combine with the mashed potato. Season well and beat in half the butter until the mixture is fluffy. Arrange on a greased ovenproof dish.
To make the cheese sauce, melt 25g (1 oz) of butter in a saucepan and stir in the flour. Cook for 2 minutes, stirring constantly. Remove from the heat and gradually add the hot milk, mixing vigorously. When smooth, return to the heat and bring to the boil, stirring all the while. Allow to simmer gently until thick. Add nutmeg, most of the grated cheese and season to taste.
Halve the hard-boiled eggs and arrange on the bed of leek and potatoes. Cover with the cheese sauce, sprinkle with the remaining grated cheese and dot with the remaining butter. Bake at 200 °C / 400 °F / Gas 6 until brown.