tag:blogger.com,1999:blog-2984463107228077272024-02-19T03:19:03.677-08:00Something newAnonymoushttp://www.blogger.com/profile/04070932500118412102noreply@blogger.comBlogger114125tag:blogger.com,1999:blog-298446310722807727.post-42487257340656397762011-08-18T11:15:00.000-07:002011-08-18T11:15:35.719-07:00Curiosities: Staffa: The Pillar Island<a href="http://www.slightlywarped.com/crapfactory/curiosities/2011/march/staffa.htm#.Tk1WpjJ2M4Q.blogger">Curiosities: Staffa: The Pillar Island</a>Anonymoushttp://www.blogger.com/profile/04070932500118412102noreply@blogger.com5tag:blogger.com,1999:blog-298446310722807727.post-23154484185670802492011-07-23T00:35:00.001-07:002011-07-23T00:35:32.449-07:00Blini<p><b></b> <p align="center"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmQ0D2_Pol7HBwJ7qnYmOu-kgONvHNbC5cvjWaSk7MQ3GaBP1DCkKAIudI2qeXyOvnFEqGwL8dr8HrdDywXtjyagiMfCXBfeMlgKE6RUeTmE5F1xxycrFeyMRx0EQjKrZOsKUkI5KLrPaZ/s1600-h/blini%25255B2%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="blini" border="0" alt="blini" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7K0G-xfeGhyphenhyphen-aFCJ7loCmbvFQghh94HM_ohR62uyFizW4MvWawxgfljRN1UFCJH362k407DMlNU5Pb2tTn3cQ_5Q0zdbE40G77bNUapFbGootwRPXjDmekbokZp2yvLEYxsUko5BaeQI1/?imgmax=800" width="187" height="244"></a></b> <p><b></b> <p><b>Makes about 24 Blini</b> <h5>Prep Time: 20 minutes</h5> <h5>Cook Time: 10 minutes</h5> <h5>Total Time: 30 minutes</h5> <h5>Ingredients:</h5> <ul> <li>2/3 cup all-purpose flour <li>1/2 cup buckwheat flour <li>1/2 teaspoon salt <li>1 teaspoon instant yeast (not rapid-rise) <li>1 cup warm milk <li>2 tablespoons butter, melted <li>1 egg, separated <li>Toppings of choice</li></ul> <h5>Preparation:</h5> <ol> <li>In a large bowl, mix flours, salt and instant yeast, and make a well in the centre. <li>Pour in milk, mixing until smooth. Cover and let rise until doubled, about 1 hour. <li>Stir cooled melted butter and egg yolk into batter. In a separate bowl, whisk egg white until stiff but not dry. Fold into batter. Cover and let stand 20 minutes. <li>Heat a non-stick skillet over medium heat. Drop quarter-size dollops of dough into pan without crowding. Cook for about 1 minute or until bubbles form and break. Turn and cook for about 30 seconds. Cover blini and keep warm. Repeat with remaining batter. <li>Serve with toppings of choice: red or black caviar, smoked salmon or other fish, chopped hard-cooked eggs, minced red or white onion, sour cream or creme fraiche, chopped dill and lemon wedges.</li></ol> Anonymoushttp://www.blogger.com/profile/04070932500118412102noreply@blogger.com2tag:blogger.com,1999:blog-298446310722807727.post-54750880328798010972011-07-21T08:53:00.001-07:002011-07-21T08:53:41.669-07:00Seviche<p> Ceviche <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTfi4LXIGzdy-kXGuJy2YjcQkxeAyp-BBocE2JxNwi7mDSQgzOSCgX5L3DChvyn8GJHgkuG1KT89TZMDiZvq8L6BCl4h-CIngHcZOayc94s8duK5r3s9t6xt20cyMPxjxvF7hZoTrtOIbj/s1600-h/ceviche%2525202%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="ceviche 2" border="0" alt="ceviche 2" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI-jsFQ2vLGYQvR4DuHNDfpOwsZy50deuq0CUglIiVfT0IqitVYyIdUOD2tQThItSCAvL6X00XWrEtS90A6AMR353iL14h7C-cvajwQOpIU3gYTCpOZ6UKelYLRIJbCfHbsu6R29SWz4Y8/?imgmax=800" width="246" height="136"></a> <p>2 pounds any whitefish, shrimp or prawns, juice of 6 limes, 3 lemons, 3 oranges, or enough to make 2 cups juice<br>4 teaspoons salt<br>3/4 teaspoons black pepper<br>1/4 cup vinegar<br>2 medium red onions sliced very thin<br>2 or 3 red or yellow hot peppers, slivered <p>Cut fish into bite size pieces and place in a bowl. Pour juice over it. Add salt and pepper and vinegar. Let stand about 6 hours in refrigerator. Pour boiling water over the onions and drain. Add to the fish. Add slivered hot peppers ( and skinned diced tomatoes if preferred) and let set overnight. <p>Serve with crips or tortilla chips. Anonymoushttp://www.blogger.com/profile/04070932500118412102noreply@blogger.com2tag:blogger.com,1999:blog-298446310722807727.post-74729961412821800192010-12-22T06:10:00.000-08:002010-12-22T06:10:25.422-08:00Amazing Foodscapes Art : Landscapes Created with Eatables by Carl Warner (19 pics)<a href="http://gilygily.com/amazing-foodscapes-artlandscapes-created-with-eatables-by-carl-warner-19-pics.html">Amazing Foodscapes Art : Landscapes Created with Eatables by Carl Warner (19 pics)</a>Anonymoushttp://www.blogger.com/profile/04070932500118412102noreply@blogger.com2tag:blogger.com,1999:blog-298446310722807727.post-51704964219382645902010-08-27T06:46:00.001-07:002010-08-27T06:46:16.271-07:00Chocolate Bake<p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimnqDbcUtrhwZcS1hIpCy7fkd80QjWo2rxArZXRD2rN4ruCmRyO-XZg1RwIW-wUF4c98wyjUQvMqIMDYnM1_OkYI8f8ZJ5zCgO6oMC5poElPBHtsNTx6ojrCTPVjoHVjrt9bIYbkqw2G3i/s1600-h/cobbler%5B2%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="cobbler" border="0" alt="cobbler" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc04MiAxbfkWB17S5CFiQoBzAAJ4RoIt3nJTUk9-PKyMHCOjQRKXQ_m2zWncZgq19BQa54KNia7nw7C0majyI44CjBQUCXZg8WXR3ou3rrG-AvIYIFkIah_QY4zDIwR6cdEO9yvmGDlEj4/?imgmax=800" width="244" height="183" /></a> </p> <p> </p> <p>INGREDIENTS</p> <ul> <li>1 cup All-purpose Flour </li> <li>2 teaspoons Baking Powder </li> <li>¼ teaspoons Salt </li> <li>7 Tablespoons Cocoa Powder, Divided </li> <li>1-¼ cup Sugar, Divided </li> <li>½ cups Milk </li> <li>⅓ cups Melted Butter </li> <li>1-½ teaspoon Vanilla Extract </li> <li>½ cups Light Brown Sugar, Packed </li> <li>1-½ cup Hot Tap Water</li> </ul> <p>METHOD</p> <p>Preheat oven to 350 degrees.</p> <p>First stir together the flour, baking powder, salt, 3 tablespoons of the cocoa, and 3/4 cup of the white sugar. Reserve the remaining cocoa and sugar.</p> <p>Stir in the milk, melted butter, and vanilla to the flour mixture. Mix until smooth.</p> <p>Pour the mixture into an ungreased 8-inch baking dish. </p> <p>In a separate small bowl, mix the remaining white sugar (it should be 1/2 cup), the brown sugar, and remaining 4 tablespoons of cocoa. Sprinkle this mixture evenly over the batter.</p> <p>Pour the hot tap water over all. DO NOT STIR!</p> <p>Bake for about 40 minutes or until the centre is set.</p> <p>Serve with lashings of vanilla ice cream.</p> Anonymoushttp://www.blogger.com/profile/04070932500118412102noreply@blogger.com5tag:blogger.com,1999:blog-298446310722807727.post-30842752221772438742010-08-26T08:59:00.001-07:002010-08-26T08:59:24.235-07:00Chocolate Pots<p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaIhfxOvPS1RawtcKSe2_VmOIOOYypVq0jHEpkeWOsLCOmgpKjVFGm7IDalyMf7IK902NJmAQz-uH8c6o8Cu4WJri6BAg7Zz8UJy74mLs_9RCg3Q_eJToNPxGdtG7hcfkwBQkytSj-OGci/s1600-h/chocolate-pots&%20raspberries%5B2%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="chocolate-pots& raspberries" border="0" alt="chocolate-pots& raspberries" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw_ivJCRFzXpnUAfEnDYeO9WLZkNjrrDXH3vTvUbJc4Gv7iLdVZS_V1Fh5y3nCKG8aXrOm6GgubirvCFo1YS4qrUv4EKSsefx1lvfETvvskmQdqRTp_0RFmfzxVWulyNd35AUboLuZHq6D/?imgmax=800" width="244" height="164" /></a> </p> <p> </p> <p>INGREDIENTS</p> <p>1  14 ounce can of full fat coconut milk <br />5 ounces dark chocolate</p> <p>2 Tbsp agave nectar <br />1/2 tsp vanilla essence <br />pinch of cinnamon <br />pinch of nutmeg</p> <p> </p> <p>METHOD</p> <p>- Break the chocolate up into pieces, put it into a food processor along with the agave nectar, vanilla, nutmeg and cinnamon .</p> <p>- Bring the coconut milk up to a simmer on the stove, and then pour it over the ingredients in the food processor</p> <p>- Blend everything together until smooth and creamy, pour into ramekins and chill for about 5 hours until firm and creamy.</p> <p>Decorate with fresh raspberries.</p> Anonymoushttp://www.blogger.com/profile/04070932500118412102noreply@blogger.com0tag:blogger.com,1999:blog-298446310722807727.post-15973568337784221402010-08-16T06:06:00.001-07:002010-08-16T06:06:18.776-07:00Pasta with Sardines<p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh49OBHH64zpcMHmo0nhzUtINbo0ZptZYoVKrMiX9FhMJkHvhCpgXM0qFSPaKPeA-_tIc0B1uaSqEg2QVKU_SfpfvaZIODlr2iXODM9AzgBZVay6BqjW7F_4ZViSlU4_EVFQt5A3wipaKvw/s1600-h/Pasta%20con%20la%20Sarde%5B3%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="Pasta con la Sarde" border="0" alt="Pasta con la Sarde" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji1cjQ-bTsmYJAn-Y9DQG1_P3xyKTXyJc3sPS3bvhrkFpKGaTaqckWeP0hCpzq6Z6TDG0U2blRodeUB27BerXv0qIroZG03Mmq_A3eTUCx4mMsvt2OiPlSCy45eGTIj1WleKinX8IVK_g9/?imgmax=800" width="644" height="457" /></a></p> <p align="left"><em>INGREDIENTS</em></p> <p align="left"> 1/2 tsp saffron strands (approx) <br />2 oz (50 g) fennel bulb <br />400 g fresh sardines (approx) <br />100 g onion <br />2 tbsp olive oil or sunflower oil <br />3 tbsp concentrated tomato puree (paste) <br />100 g pine kernels <br />1/3 cup (70 g) seedless raisins <br />450 g spaghetti, tagliatelli or fettuccini <br />salt and pepper <br />2 tbsp Marsala</p> <p><em>METHOD</em></p> <p>1. Soak the saffron in 1 tsp of water. <br />2. Blanch the fennel, drain, and separate the fleshy layers. Chop them finely. <br />3. Cut the fish into 2cm pieces. <br />4. Skin and chop the onion. <br />5. Heat the oil in a large frying pan, and sauté the onion gently for 2-3 minutes until tender. <br />6. Add the fish, tomato puree, pine kernels, raisins, the saffron water, and fennel. Mix well and draw off the heat. <br />7. Cook the pasta in fast boiling salted water until just soft. Drain and keep hot. <br />8. Return the pan of fish to the heat, and simmer for 2-3 minutes, stirring gently. Season well. <br />9. Add the stock if the mixture seems too dry to coat the pasta, then add the Marsala. Simmer for a further 2-3 minutes. <br />10. Place the pasta on a heated serving dish, pour the sardine mixture over it, and toss well.</p> Anonymoushttp://www.blogger.com/profile/04070932500118412102noreply@blogger.com5tag:blogger.com,1999:blog-298446310722807727.post-41105047260657607492010-08-12T04:49:00.001-07:002010-08-12T04:49:45.381-07:00SALMON & BLUEBERRY<p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhjc2_XBkdX3pParRRsLHQAzYjB66lmKADJdl6smPjC7nQ5RCbgzULxcctaUND4zjj3l9W_X8p-JRJrRGmqZxtzcTzczMopVRLUphboYe9wh4Bwt8kF8LkfcL1QHbJcazdopXGwiJIe_Jw/s1600-h/salmon&blueberry%5B3%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="salmon&blueberry" border="0" alt="salmon&blueberry" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW6p4hPnU8K1KXHOZrpAVnCAgV_RfYATMmzrcuCena9E2OJwz7dl_S_lqc33Gd0Qh1N-cSb6kELdgQnMLayCF5iLwOjaA7KKBFi9-q3qkRA4IyfcZejtMTS_UjrGql-d9siCg1nZk2u4Ho/?imgmax=800" width="438" height="484" /></a></p> <p><em> Ingredients</em></p> <ul> <li> <br />1 tablespoon olive oil plus additional for brushing </li> <li>3/4 cup sliced shallots </li> <li>1 garlic clove, thinly sliced </li> <li>1/4 teaspoon coarse  salt plus additional for seasoning </li> <li>1/4 teaspoon chopped fresh thyme plus additional for seasoning </li> <li>1/8 teaspoon ground allspice plus additional for seasoning </li> <li>1 cup fresh blueberries </li> <li>1/4 cup water </li> <li>1 tablespoon balsamic vinegar </li> <li>4 7-ounce salmon steaks or fillets with skin (each about 3/4 inch thick) </li> <li>3 tablespoons thinly sliced fresh mint, divided </li> </ul> <p><em>Method</em></p> <p> </p> <p>Heat 1 tablespoon oil in large skillet over medium heat. Add shallots; sauté until softened, about 5 minutes. Add garlic, 1/4 teaspoon coarse salt, 1/4 teaspoon thyme, and 1/8 teaspoon allspice. Stir until fragrant, about 30 seconds. Add blueberries, 1/4 cup water, and vinegar. Stir to blend. Mash berries with potato masher or back of fork and cook until sauce thickens, stirring often, 3 to 4 minutes. Season with freshly ground black pepper. Remove from heat. <em> Let stand at room temperature. Re warm before using.</em></p> <p>Brush grill rack with oil. Prepare barbecue (medium-high heat). Brush salmon on both sides with oil; sprinkle with coarse salt, thyme, allspice, and black pepper.</p> <p>Grill salmon until just opaque in centre, 4 to 5 minutes per side. Transfer to plates. Stir 2 tablespoons sliced mint into warm blueberry sauce. Spoon sauce over salmon and sprinkle with remaining 1 tablespoon mint. Serve immediately.</p> Anonymoushttp://www.blogger.com/profile/04070932500118412102noreply@blogger.com2tag:blogger.com,1999:blog-298446310722807727.post-52054574786217942912010-07-28T01:28:00.001-07:002010-07-28T01:28:47.215-07:00Blueberry Bake<p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYQz_OCRzSkBwFoz4aztORVwrASGv2B5Vm5SJV8lolV_TuficbZotK4JeIuviredm_1iiH9re5AOZ6TGR8W7Lqp-MyNTqzQExHRmGNWwqjUoyWeqV7wOrimfCyDRRN9oCgX9XP7oTguOD1/s1600-h/blueberry%20bake%5B2%5D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="blueberry bake" border="0" alt="blueberry bake" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9o68HJ_C02bpwPkJTly9cMpOA9IlBsGjpHrj9dkKIQGo4HWcAMM_OJ8ABgG30rzv9JiJ6eHV2FzRxqKtzIzraMECGWzVZKE59aIDea0ibzQ-v7cDNQzoN2k8eujGS-zsfjiE7hmHrFEs8/?imgmax=800" width="244" height="160" /></a></p> <h5>Ingredients</h5> <ul> <li>1 cup whole wheat pastry flour </li> <li>1 teaspoon baking powder </li> <li>1/2 teaspoon baking soda </li> <li>1 tablespoon white sugar </li> <li>1/2 cup lowfat buttermilk </li> <li>2 tablespoons honey </li> <li>1 tablespoon white sugar </li> <li>1 tablespoon cornstarch </li> <li>1 teaspoon ground cinnamon </li> <li>1 cup water </li> <li>2 tablespoons lemon juice </li> <li>3 cups fresh blueberries </li> </ul> <h5>Method</h5> <ol> <li>Preheat oven to 400 degrees F (200 degrees C). </li> <li>To Make Biscuit Topping: In a medium bowl combine flour, baking powder, baking soda, and 1 tablespoon sugar. Mix well then stir in buttermilk just until all ingredients are moistened and dough forms a ball. Set aside. </li> <li>To Make Berry Filling: In a large saucepan combine honey, 1 tablespoon sugar, cornstarch, cinnamon, water, and lemon juice. Mix until smooth, then add berries. Simmer over medium heat, stirring gently, until thickened (about 10 minutes). Spoon berry mixture into an 8x11 inch nonstick casserole dish. </li> <li>Drop biscuit dough onto berry mixture by tablespoonfuls. </li> <li>Bake in preheated oven for 20 minutes, or until biscuits are lightly browned. </li> </ol> Anonymoushttp://www.blogger.com/profile/04070932500118412102noreply@blogger.com1tag:blogger.com,1999:blog-298446310722807727.post-65803478302500082732010-07-27T09:37:00.001-07:002010-07-27T09:37:44.747-07:00Mint & Asparagus Risotto<p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkf6lgLwLJEoYQLtMaXDMvLPvHeSQBXKMIwO7j1UqdbaYtORPfiQGvZJuDsXZ1WsPaSr5egbky30WPceSt2lN5kS-cFN_xImlmmBApCkanzOb3TobMv56ckIidQiSy65IDsem3TgskCmb7/s1600-h/risotto%5B2%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="risotto" border="0" alt="risotto" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj01QuMQ7gjBJU640JgTaSJ8k4uabC_cl2XP1PRblGQwf8XpiVqQmOkJLXJfVck09ARMyjtR2LaqbhbB6pw-9_OMIgjgoeVloUHyAN8RCayyB7qu5ug6YYJBzTfKBR8agnc4VU6f-TDfD6/?imgmax=800" width="244" height="180" /></a></p> <p>Ingredients</p> <p> <br />• 1 litre/1¾ pints vegetable or chicken stock <br />• 2 tablespoons olive oil <br />• 1 tablespoon butter <br />• 1 large onion, peeled and finely chopped <br />• 4-5 sticks of celery, trimmed and finely chopped <br />• 600g/1lb 6oz arboreal rice <br />• 250ml/9fl oz vermouth </p> <p>• 2 bunches of asparagus, woody ends removed and discarded <br />• 700ml/1¼ pints hot vegetable stock <br />• 100g/3½oz butter <br />• 1-2 handfuls of freshly grated Parmesan cheese</p> <p>• a bunch of fresh mint, leaves picked and finely chopped <br />• zest and juice of 2 lemons <br />• sea salt and freshly ground black pepper <br />• extra virgin olive oil</p> <p>Method</p> <p>Finely chop your asparagus stalks into rounds, keeping the tips whole.  Bring the stock to a simmer in a saucepan. Put the olive oil and butter in a separate large pan, add the onion and celery and cook very gently for about 15 minutes, without colouring, until soft. Add the rice (it will sizzle) and turn up the heat. Don't let the rice or veg catch on the bottom of the pan, so keep it moving. <br />Quickly pour in the vermouth & keep stirring all the time until it has evaporated. <br /> Add the stock to the rice a ladle at a time, stirring and waiting until it has been fully absorbed before adding the next. Turn the heat down to low so the rice doesn't cook too quicklyand continue to add ladlefuls of stock until it has all be absorbed. This should take about 14 to 15 minutes and give you rice that is beginning to soften but is still a little al dente. Put to one side. <br />Now put a large saucepan on a medium to high heat and pour in half the stock, followed by all your risotto base and the finely sliced asparagus stalks and the tips. Stirring all the time, gently bring to the boil, then turn the heat down and simmer until almost all the stock has been absorbed. Add the rest of the stock a ladleful at a time until the rice and asparagus are cooked. You might not need all your stock. Be careful not to overcook the rice.It should hold its shape but be soft, creamy and oozy, and the overall texture should be slightly looser than you think you want it. <br />Turn off the heat, beat in your butter and Parmesan, mint, almost all the lemon zest and all the juice. Check the seasoning and add salt and pepper if needed. Put a lid on the pan and leave the risotto to rest for a minute. Serve with a drizzle of olive oil, a scattering of lemon zest and a block of Parmesan on the table.</p> Anonymoushttp://www.blogger.com/profile/04070932500118412102noreply@blogger.com0tag:blogger.com,1999:blog-298446310722807727.post-8322742314748550722010-07-25T08:10:00.001-07:002010-07-25T08:10:22.250-07:00Carrot Cake with Cream Cheese Frosting<p></p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAW0qlfQgR0mHvRXHCxq8DeaPd9CGHnEAcPd9NYnFgxQZPrOU4YMSnQxGvzDArD3AfTohj6cgQwVyI-gLU19C41gMtj4SuplJl2HSI2MJqz5jNZqdNC4w2msvZ4r6mZSsG8XdPHKsGJpC6/s1600-h/carrotcake%5B2%5D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="carrotcake" border="0" alt="carrotcake" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2lRiZ_Uv8JsiT5jgGkjuPCDQsCzMjFQArIOzIQJB96jzH1wS1W7WRK2daX5HQYE4M_HNJCy19EU91KFaf26NQILylbv1qSvz8belJHw4gmDL7GXkpNbus4SdONTsO88xn1ybnJJw9dPj6/?imgmax=800" width="244" height="193" /></a></p> <p> </p> <p></p> <h5>Ingredients</h5> <ul> <li>3 cups grated carrots </li> <li>2 cups all-purpose flour </li> <li>2 cups white sugar </li> <li>2 teaspoons baking soda </li> <li>1 teaspoon baking powder </li> <li>1/2 teaspoon salt </li> <li>1 teaspoon ground cinnamon </li> <li>4 eggs </li> <li>1 1/2 cups vegetable oil </li> <li>1 1/4 teaspoons vanilla extract </li> <li>1 (8 ounce) can crushed pineapple with juice </li> <li>3/4 cup chopped pecans </li> <li></li> <li>3 1/2 cups icing sugar </li> <li>1 (8 ounce) package cream cheese </li> <li>1/2 cup butter, softened </li> <li>1 1/4 teaspoons vanilla extract </li> </ul> <p></p> <p></p> <p></p> <p></p> <p></p> <h5>Directions</h5> <ol> <li>Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. </li> <li>In a large bowl, combine grated carrots, flour, white sugar, baking soda, baking powder, salt and cinnamon. Stir in eggs, oil, 1 1/4 teaspoon vanilla, pineapple and 3/4 cup chopped pecans. Spoon batter into prepared pan. </li> <li>Bake in the preheated oven for 30 to 40 minutes, or until a skewer inserted into the centre of the cake comes out clean. Allow to cool. </li> <li>To Make Frosting: In a medium bowl, combine icing sugar, cream cheese, 1/2 cup butter or margarine and 1 1/4 teaspoons vanilla. Beat until smooth, then spread on cooled cake. </li> </ol> Anonymoushttp://www.blogger.com/profile/04070932500118412102noreply@blogger.com0tag:blogger.com,1999:blog-298446310722807727.post-92082294837600820102010-07-17T09:22:00.001-07:002010-07-17T09:22:53.070-07:00Aubergine Parmesan<p></p> <div align="center"> <p></p> <p></p> <p></p> <p></p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgriCc51jKsOc7k0kmb90yB54Yed_1UkCubOWRs7hmnDSuoTy4x86JvP9KmkAvy_kD5HwhCwVsZRTUE3ez9tCIjO3jhDAcbtEHlS_uU5exCOTnuQXDw35UUUYTbzYatBKxmrNl3fLqlP8qD/s1600-h/aubergine%20parmesan%5B5%5D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="aubergine parmesan" border="0" alt="aubergine parmesan" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxiXh6mGe6HqqVnscFb7ZhX5LW3whfx7dK8jqsgNDoCtlzp4arJGaHAhmqqNrj3dydFths7XtZqsWLLS6awnFTgZBUvjN-WKEZn4dQCmQMDKwOu3N3GvJGctmrg4sedfOj4laL9qK2FksU/?imgmax=800" width="244" height="184" /></a> </p> <p></p> <p></p> <p></p> <p></p> <h5 align="left">INGREDIENTS</h5> <div align="left"> <ul> <li>2 lbs (about 2 large) eggplants </li> <li>salt </li> <li>1 28-oz can whole peeled tomatoes </li> <li>1 clove garlic, peeled and minced </li> <li>Olive oil </li> <li>Freshly ground black pepper </li> <li>1/2 cup all-purpose flour </li> <li>1/2 cup fine dry breadcrumbs </li> <li>4 large eggs, beaten </li> <li>1 1/2 lbs of fresh mozzarella cheese, sliced into 1/4 inch rounds </li> <li>1 cup grated high quality Parmesan cheese </li> <li>1 packed cup fresh basil leaves </li> </ul> </div> <p></p> <p></p> <div align="left"> <p></p> </div> <p></p> <h5 align="left">METHOD</h5> <p><b>1</b> Cut eggplants lengthwise into 1/4 inch slices. Arrange one layer in the bottom of a large colander and sprinkle evenly with salt. Repeat with remaining eggplant, salting, until all eggplant is in the colander. Weigh down the slices with a couple of plates and let drain for 2 hours. The purpose of this step is to have the eggplant release some of its moisture before cooking.</p> <p><b>2</b> While the eggplant is draining, prepare tomato sauce. Combine tomatoes, garlic and 1/3 cup olive oil in a food processor. Season with salt and pepper to tasted and set aside.</p> <p><b>3</b> When eggplant has drained, press down on it to remove excess water, wipe off the excess salt, and lay the slices out on paper towels to remove all the moisture. In a wide, shallow bowl, combine flour and breadcrumbs. Mix well. Pour beaten eggs into another wide shallow bowl. Place a large, deep skillet over medium heat, and pour in a a half inch of olive oil. When oil is shimmering, dredge the eggplant slices first in the flour mixture, then in the beaten egg. Working in batches, slide coated eggplant into hot oil and fry until golden brown on both sides, turning once. Drain on paper towels.</p> <p><b>4</b> Preheat the oven to 350°F. In the bottom of a 10x15 inch glass baking dish, spread 1 cup of tomato sauce. Top with one third of the eggplant slices. Top eggplant with half of the mozzarella slices. Sprinkle with one third of the Parmesan and half of the basil leaves.</p> <p><b>5</b> Make a second layer of eggplant slices, topped by 1 cup of sauce, remaining mozzarella, half the remaining Parmesan, and all of the remaining basil. Add remaining eggplant, and top with the remaining tomato sauce and Parmesan.</p> <p><b>6</b> Bake until cheese has melted and the top is slightly brown, about 30 minutes. Allow to rest at room temperature for about 10 minutes before serving.</p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <div align="left"> <p></p> <div align="left"> <p></p> </div> <p></p> </div> <p></p> <p></p> <p></p> <p></p> </div> Anonymoushttp://www.blogger.com/profile/04070932500118412102noreply@blogger.com4tag:blogger.com,1999:blog-298446310722807727.post-46329730603827163792010-07-16T02:58:00.001-07:002010-07-16T02:59:14.508-07:00Kleftiko<p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfWdEuW-_xE5HgepRdqf5-Up93tFFlr8z1QpoAqFedw3EXoKjnCfDSjxS_XhKLfB0SJYc_hbRmNB4Imaq2Tz5crDbK8pMM976iS8hqEPMfhtbmtOOrL1GoswphvWDhSUgGt8_-gKt2lfyq/s1600-h/kleftiko%5B1%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="kleftiko" border="0" alt="kleftiko" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqeO4oiRKmtFniBtbUb7TnDSaMZ1Vq-Rg8ew9nQ7Wph97Fv5kKad6wK5KOetN2HdEJSXz3R66yL0xM21_USM0QKV3fFOi2JEy4QWkv1PSrE9QREvWJTyrHFpsIJWjWJQYT1VpEwWer4f4v/?imgmax=800" width="244" height="187" /></a> </p> <h4>Ingredients</h4> <p>1 boned shoulder of lamb (about 1.5kg) <br />150ml extra virgin olive oil <br />3 large cloves garlic, cut into slivers <br />3 tbsp roughly chopped oregano or rosemary <br />Juice of 1 large lemon <br />Salt and freshly ground pepper</p> <h4>Method</h4> <ol> <li>Preheat the oven to its highest setting. </li> <li>Heat 50ml of the oil in a large, heavy frying pan over a medium heat. Add the lamb and brown on all sides. Remove from the pan and drain on several layers of kitchen paper. </li> <li>Cut 3 pieces of baking parchment, each about 1 metre long. Place one on top of the other, fold all in half widthways and crease down the centre, then open up. Lay the paper in a roasting tray, with one half on the base of the tray and the other half hanging over the edge. </li> <li>Place the lamb on to the paper. Poke holes in the lamb with the tip of a sharp knife and push in the garlic slivers, sprinkle the herbs, the lemon juice and the remaining olive oil over it and season. Bring the second half of the paper over the meat and fold over the edges to seal the lamb inside. </li> <li>Roast for 20 minutes, then reduce the oven temperature to 180°C, gas mark 4 and roast for a further 40 minutes per kilo of meat. Remove from the oven and let the meat rest for 30 minutes. Cut the parcel open, carve the lamb and serve with its juices, and roast potatoes. </li> </ol> Anonymoushttp://www.blogger.com/profile/04070932500118412102noreply@blogger.com2tag:blogger.com,1999:blog-298446310722807727.post-71609808112952286452010-07-14T08:21:00.001-07:002010-07-14T08:21:34.684-07:00CASSATA CAKE<p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_gj9j7EaCI9atwFt9IBFJFN0Hcz3wC7H4j9O5xIBpBy9JowkHuPQJWQ8qpjpEBXtnI3F4kXBtTW4LUfOldW9YmQ75qnG-ghVhWvhNiPtpMC2ZUSIz-SI1CoCTvqZE8gSy-LI3PCXMVPug/s1600-h/cake%5B3%5D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="cake" border="0" alt="cake" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5xybO6uM-1jwBZoBhpqPfKqkOlur_4IJ1voPJxJtmMQt0Kb4miASui5Rr91KnaYpvKIyijPIW9R6w7THA9vsrbDaWAkLcPW11A1JpoXcFJWq-83TaZgzYjDBeBwYlRMy6K-D5QZ042gnc/?imgmax=800" width="484" height="484" /></a></p> <p><strong> <br />For the Citrus-Ricotta Filling</strong></p> <ul> <li>2 ounces (1/4 cup) all-purpose flour </li> <li>1 cup milk </li> <li>8 ounces (2 sticks) unsalted butter </li> <li>8 ounces (1 cup) superfine granulated sugar </li> <li>1/2 teaspoon citrus oil (pure orange or lemon oil) </li> <li>1 teaspoon vanilla extract </li> <li>1/4 cup ricotta cheese </li> </ul> <br /><strong>For the Cake</strong> <ul> <li>9 ounces (1 3/4 cups) all-purpose flour </li> <li>2 teaspoons cornstarch </li> <li>1 teaspoon baking powder </li> <li>1/2 teaspoon salt </li> <li>3/4 cup milk </li> <li>1 teaspoon vanilla extract </li> <li>6 eggs, separated </li> <li>16 ounces (2 cups) superfine granulated sugar, divided </li> <li>8 ounces (2 sticks) unsalted butter </li> </ul> <p>Method</p> <p>1. To make the filling, quickly whisk together 4 tablespoons of the milk with the flour. The slurry will be somewhat thick, so whisk thoroughly to make it smooth. Press out any lumps with a flexible spatula, if necessary.</p> <p>2. Whisk in the rest of the milk and transfer the mixture to a 2-quart heavy-bottom saucepan. Bring to a simmer over medium heat, whisking constantly. Once bubbles that burp steam form, remove the pot from the heat and continue to stir for another 30 seconds.</p> <p>3. Cover the milk mixture with plastic wrap pressed directly against the surface. Cool for 15 to 30 minutes.</p> <p>4. Meanwhile, combine the butter, sugar, citrus oil, and vanilla in the bowl of an electric mixer fitted with the paddle attachment and beat on high speed for up to 5 minutes.</p> <p>5. Add the milk mixture and continue to beat on high speed until the filling is smooth, another 5 minutes. Beat in the ricotta cheese 1 tablespoon at a time.</p> <p>6. Preheat the oven to 335°F and place the rack in the middle position. Line the bottoms of three 9-by-2- inch round pans with parchment.</p> <p>7. Measure the flour, cornstarch, baking powder, and salt into one bowl, and the milk and vanilla into a separate bowl. Whisk each to combine.</p> <p>8. In the standing mixer fitted with the wire whip attachment, beat the egg whites on high speed to a stiff peak. Drizzle in 1 cup of the sugar while the mixer is running. Scoop the meringue into a large bowl and set aside.</p> <p>9. Lightly wipe the mixer bowl and replace the wire whip with the paddle attachment. Cream the butter with the remaining 1 cup of sugar on low speed.</p> <p>10. Add the egg yolks one at a time. Scrape the sides of the bowl all the way to the bottom using a flexible spatula and mix on low speed until the ingredients are thoroughly combined.</p> <p>11. Alternately add the dry and wet ingredients about a quarter at a time without pausing between additions.</p> <p>12. Stop the mixer and gently fold the meringue into the batter with a flexible spatula. Pour the mixture evenly into the prepared pans and bake for 27 to 30 minutes, or until the cake bounces back when lightly pressed and a wooden skewer inserted in the centre comes out clean.</p> <p>13. Cool the cakes for 2 minutes, then run an offset spatula around the edges and invert the cakes onto a flat surface. They will be very fragile, so handle them with care.</p> <p>14. Assemble the extravagant cake by adding about 1 cup each of the fresh strawberries and the ricotta filling between the layers. Cover the outside of the cake with the whipped cream. Add more fresh strawberries around the edge of the cake if you like.</p> <p><a href="http://www.epicurious.com/recipes/food/notes/Cassata-Cake-359950"></a></p> Anonymoushttp://www.blogger.com/profile/04070932500118412102noreply@blogger.com1tag:blogger.com,1999:blog-298446310722807727.post-5616938780917646562010-07-05T03:19:00.001-07:002010-07-05T03:19:40.447-07:00Strawberry, balsamic chicken<p> </p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQl9_DoGVUtucqOOvwtV9DFBwB58zo-HBInKHFcDZIZXIfdBZxVh4QuQ535v8EmgM9qT5Barmiu2Tu4JSEP5EuZrJnMqUd9sOMYZYYt8W5MYdF0f4BKo_U4yEcIliHwEoXrfRAlWrt57Uz/s1600-h/chix%5B3%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="chix" border="0" alt="chix" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUU1vwbIs0ftBFKEhmMB7Tx98zzYm38ZY9reQxKfqzasRCOkhDYfOZSP4CAIR8uOThAUqGpES3YDIO3XYdfb6l_FmBgvE2F-4PHeICPplIQAmPsol_fZ83ADuRJfv0I9Glii80lTChceb7/?imgmax=800" width="484" height="484" /></a></p> <p> </p> <p>Ingredients</p> <ul> <li>1 tablespoon white sugar </li> <li>1 tablespoon ground black pepper </li> <li>1 teaspoon ground cinnamon </li> <li>1 teaspoon kosher salt </li> <li>4 skinless, boneless chicken breast halves </li> <li>2 tablespoons olive oil </li> <li>1 teaspoon lemon juice </li> <li>4 large strawberries </li> <li>2 teaspoons minced fresh parsley </li> <li>1 teaspoon minced fresh mint leaves </li> <li>1 tablespoon balsamic vinegar (optional)</li> <li>1/2 cup balsamic vinegar</li> <li>4 (8 ounce) containers strawberry yogurt</li> </ul> <h5>Method</h5> <ol> <li>In a medium bowl, stir together the yogurt, 1/2 cup balsamic vinegar, sugar, pepper, cinnamon and salt. Place chicken breast halves in a shallow baking dish, and pour the sauce over them. Refrigerate for 1 hour, turning chicken over half way through.</li> <li>Heat the olive oil in a large skillet over medium-high heat. Scrape the marinade off of the chicken breasts, and place them into the hot oil. Quickly brown the chicken on both sides, then reduce the heat to medium-low, cover, and cook until chicken is no longer pink and juices run clear, about 15 minutes. Remove from heat, and let rest for 3 minutes.</li> <li>While the chicken is cooking, transfer the marinade to a saucepan. Bring to a low simmer over medium heat. Remove stems from strawberries, and slice thinly so they will fan nicely. Set aside.</li> <li>Slice chicken breasts on the diagonal into 1/2 inch thick slices. Place on serving plates, and sprinkle with lemon juice. Spoon about 2 tablespoons of the marinade over each chicken breast, and fan one sliced strawberry over the top. Garnish with a sprinkle of fresh mint and parsley.</li> </ol> Anonymoushttp://www.blogger.com/profile/04070932500118412102noreply@blogger.com4tag:blogger.com,1999:blog-298446310722807727.post-39171132435647425992010-06-21T05:36:00.000-07:002010-07-02T01:44:22.307-07:00Pineapple glazed chicken<p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjav_Q5jqnj1tS3hhdnsof5nqSoh8nSAYU-TjE2IubcA-gqTthAEK4CSAJDwomr5r-R1D0-iPoGVWUwyapg4eG9d7ihq4Wi9BeRRy-MDIWGWXTSOlfzxIwVuKRSLHF60JC2j4IkLTY3vGXF/s1600-h/chick%5B3%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="chick" border="0" alt="chick" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMFalO58hRKt1ao9Lh0rzQ2zUrXrKTxU-2awIlEa3j5dlun9M2jOSZjNHBTDZdgvY2-kbGSdEsJis3rXFJwa_2AZAS907wyRuSOzONrns-vMLDrduqkXzdspQjW-cx23Qa-j-nv5MeYgbI/?imgmax=800" width="484" height="484" /></a> </p> <ul> <li><strong>Ingredients <br /></strong>1/4 cup pineapple juice </li> <li>2 tablespoons (packed) brown sugar </li> <li>1 tablespoon yellow mustard </li> <li>3/4 cup 1/4-inch cubes fresh pineapple </li> <li>3 tablespoons finely diced red bell pepper </li> <li>3 tablespoons chopped fresh cilantro </li> <li>1 1/2 tablespoons finely chopped red onion </li> <li>1 1/2 tablespoons canned sliced jalapeño chillies, drained, coarsely chopped </li> <li>4 boneless chicken breast halves with skin (1 3/4 pounds total)</li> </ul> <br /> <p>Preheat oven to 400°F. Bring pineapple juice, brown sugar, and mustard to boil in small saucepan, stirring to dissolve sugar. Boil until glaze has thickened slightly, about 1 minute. Season with salt and pepper.</p> <p>Mix pineapple, red pepper, cilantro, onion, and chillies in medium bowl. Season with salt and pepper.</p> <p>Line baking sheet with foil. Place chicken on sheet and brush with glaze. Bake 15 minutes. Brush again with glaze, then broil until cooked through and golden, watching closely to avoid burning, about 5 minutes longer. Let rest 5 minutes.</p> <p>Spoon salsa over chicken and serve.</p> Anonymoushttp://www.blogger.com/profile/04070932500118412102noreply@blogger.com0tag:blogger.com,1999:blog-298446310722807727.post-42134617391920773902010-06-20T05:42:00.000-07:002010-07-02T01:44:22.318-07:00MONGOLIAN BEEF<p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6Y2Vzmoqw9uHG9k9MFp5iYpfkVpemtewU5BBrMThu8CUjhfdLie6sss72ObI_QsJfsfh88x_n2UFm0MuZu6nV-naczLV8EFRHBDn0L2Ru_5gmK15nKueVx8cdi4vgDfodk44ljMfx1yGo/s1600-h/mongolian_beef%5B3%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="mongolian_beef" border="0" alt="mongolian_beef" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii5eao7V7zhHzdraGgsYFDFztaFfWBskLsE6qNDUEON_4OoaV5XqKSAQmKV2S7KR3bA3PNTd3OnWtvl8OfLiTszwzZUFOOPznBu264uIMkYhFH39l-uyjkBmyOVwVr9-2lrbVMftxwQHFV/?imgmax=800" width="644" height="430" /></a> </p> <p> </p> <p><strong>Ingredients:</strong> <br />1 lb flank steak <br />¼ cup cornstarch <br />2 teaspoons vegetable oil <br />½ teaspoon ginger (minced) <br />1 tablespoon garlic (minced) <br />½ cup soy sauce <br />1/2 cup water <br />½ cup brown sugar <br />2 tablespoons rice wine <br />½ teaspoon red pepper flakes <br />2 green onions (sliced) <br />1 medium onion (sliced) <br />Oil (for frying)</p> <p>Preparation</p> <p><strong>Step 1:</strong> To make the sauce- in a sauce pan heat 2 teaspoons of oil. Add garlic and ginger, stir fry 10 seconds. Add soy sauce, wine and water. Add brown sugar and dissolve into the sauce. Add red pepper flakes. Bring the sauce to a boil and boil for 2-3 minutes. Remove from heat. <br /><strong>Step 2:</strong> Slice the flank steak against the grain into ¼” thick slices. Tilt the knife blade at a 45 degree angle to the top of the steak to get wider cuts. Toss the steak slices with cornstarch and let the beef sit for 10 minutes (this is very important, do not skip). <br /><strong>Step 3:</strong> Heat up about a cup of oil in your wok to about medium heat. Add the beef slices to the wok and cook for 3 minutes (or use a deep fryer).</p> <p><strong>Step 4:</strong> Remove the meat from the wok with a slotted spoon and drain on paper towels. Drain all of the oil from the wok expect about a tablespoon. Add onions to the wok and stir fry for 2 minutes. Add the steak back to the wok and pour in the sauce. Cook while stirring until the sauce began to bubble. <br />(Makes 2 Servings)</p> Anonymoushttp://www.blogger.com/profile/04070932500118412102noreply@blogger.com2tag:blogger.com,1999:blog-298446310722807727.post-92046771671469354972010-06-19T02:34:00.000-07:002010-07-02T01:44:22.327-07:00HOT & SPICY BEEF SALAD<p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDW3M5j9cNHOkPIsMSdgGC6Sqq2AhO54VY8Kc_0iOzsfnPVacp2yD-vBhk90STPyodG6wlViqKEfRa7aRHRcyO08DvH8-rv-pWsd8o6IHGmruqKUVI5dgUKnhpxybnjCrtz_F4BK6MZkLz/s1600-h/hot-spicy-beef-salad%5B3%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="hot-spicy-beef-salad" border="0" alt="hot-spicy-beef-salad" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqF3TiDezypTQ20HbGBCa0R_q22sDTha5sJhIMEXPIhxtHfWkeDb8jr2hy8x-ilmnXGxBUT7yZ30StKLLtPZ7JrO-y3oSe3KBSMvslrEKwqQNclgztDMy99u-yKml61fwIIliUbC8ZLdju/?imgmax=800" width="484" height="484" /></a> </p> <h4>Ingredients</h4> <p>2 x 100g sirloin steaks, trimmed <br />a little vegetable oil for brushing <br />100g/ 4oz green beans, trimmed <br />75g/ 3oz cucumber, deseeded <br />3 small tomatoes, quartered <br />handful coriander leaves <br />1 (150g) bag Bistro style leaves (eg Red Chard, beetroot <br />and lamb’s lettuce) <br />For the dressing: <br />1 red chilli, deseeded and chopped <br />zest and juice of 1 lime <br />1 tbsp vegetable oil <br />1 tsp Thai fish sauce <br />1 tsp caster sugar</p> <h4>Method</h4> <p>Preheat the grill to high. Brush the steak on both sides with the oil, then season well. Cook under the hot grill for 8-10 mins, turning once until the steak is cooked to your liking. Set aside to rest for 3 mins, before slicing.</p> <p>Cook the beans in boiling salted water for 3 mins or until just tender. Drain, refresh in cold water and drain again. Cut the cucumber into thick slices then mix with the beans, tomatoes and coriander leaves. Scatter over the salad leaves.</p> <p>Whisk together all the dressing ingredients. Toss the vegetables, sliced steak and salad leaves together and divide between two plates. Drizzle a little dressing over each, and serve straight away.</p> <p>Cooks tip: As an extra why not serve this recipe with crusty bread.</p> Anonymoushttp://www.blogger.com/profile/04070932500118412102noreply@blogger.com0tag:blogger.com,1999:blog-298446310722807727.post-52918784402941033042010-06-19T02:27:00.001-07:002010-06-19T02:27:51.537-07:00Been Too Long<p>It has been a year since I last posted on this blog. Many things have happened in the meantime. Three of my internet friends have sadly died and I have had a few health scares myself. Wendell is all all grown up now and my little granddaughter is growing fast.I am inserting a couple of photos to show the changes. Off to prepare lunch after.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJb0PdrooXw-wgjPw90cFkJ9KmIZhUmx3i526SHYQU5d2oni0UQyDzV2xrK1ocJ1QbsyXv79Tfsr34DLrB0lZ5F6RL6jA20tZotRWYbspqxJlauX9Aw-v6772AP_VoiHJVeShamtsVtzQG/s1600-h/000_0002%20(10)%5B3%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="000_0002 (10)" border="0" alt="000_0002 (10)" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNNTugxXzcwjUHB_g-GhrfHVjlfo98ZdBvk65vX01kVMSr8FHsaS76BRU6YF9tCafU55IQCR1ptFjVWE_zdwJXE7PNgRbb_rMABCW7a-mJxeasj6xTZoQVmcDWAUyk7V9dC8Vb9fSxuEww/?imgmax=800" width="644" height="471" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPRES8RQfj0IUYVvuehZPzgYG-lav0f7M_yVifPLmF2h33CE_yo2e16BjpvnKmpdQo0LKmvTKP_WUgcv9lvL99IkMOq_cH_3yIwcTciJNtWB8ftVLyAWmYsCa4p5Zh3OrFr4fJ_R5zIw5N/s1600-h/27029_381151193923_678758923_3958934_5140559_n%5B5%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="27029_381151193923_678758923_3958934_5140559_n" border="0" alt="27029_381151193923_678758923_3958934_5140559_n" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqA36RFwK22EOflAgRuSURPzmL7sFF-u5uQz0nuK5_W7QjQlytQIvHWxZ4Fj30kYJdHEn50cj3-YBKl1k2j-irk1bCDzyqYKgpLlOsYp3UUjhf4vmlP0AC45sSERS_DWcShNVL8Mi9l8Cx/?imgmax=800" width="644" height="484" /></a></p> Anonymoushttp://www.blogger.com/profile/04070932500118412102noreply@blogger.com0tag:blogger.com,1999:blog-298446310722807727.post-18484553762556733662010-01-04T22:47:00.000-08:002010-07-02T01:44:22.337-07:00Beef Cobbler<p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-rZxj6YLgzrpOwckXKZJlLecQczBJ-5jaGKsWeefLR24LHAE3SB6lVMR9y2xTWbO084dZM-U1L0rFEqQ18Op36JKdAyOLj1K2u32iuwzKVuUnykFjXsIB1FFZR86B17VIBiiWZprGe8S9/s1600-h/beef%20cobbler%5B2%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="beef cobbler" border="0" alt="beef cobbler" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmGerumYGrhEuV1oRHuXLwtJpDVek67ZvVhQNW1MM3D34QzDyIdkkLIog-zvGhYwCKxAxLRzBpQerbwTUM4Xj5AoYN8otOzdCvRcAkvusVljd_YLR-08DyFGTNTVUVj7czPS1cw8bJJBP4/?imgmax=800" width="244" height="244" /></a></p> <p> </p> <p>Ingredients</p> <p>900g (2lb) Stewing Beef, trimmed <br />600ml (1 pint) Beef Stock <br />600ml (1 pint) Red Wine <br />2 Onions <br />2 Large Carrots <br />1 Small Leek <br />1 Large Stick Celery <br />1 Small Parsnip <br />1 Clove Garlic <br />6 tbsp Oil <br />2 tbsp Flour <br />1 tsp Salt <br />1 tsp Black Pepper <br />1 Bay Leaf <br />½ tsp Caster Sugar </p> <p><b>Cobbler</b> <br />225g (8oz) Flour <br />225g (8oz) Cheddar Cheese <br />25g (1oz) Butter <br />2 Eggs <br />2 tbsp Milk <br />1 tbsp Parsley <br />1 tsp Prepared Mustard <br />1 tsp Horseradish </p> <p>Preparation</p> <p>Pre-heat oven to 220°C: 425°F: Gas 7. <br />Trim any excess fat from the beef and cut into chunks. <br />Peel and chop all of the vegetables. <br />Heat half the oil in a large saucepan. <br />Season the flour with salt and pepper. <br />Lightly coat the pieces of beef and fry in batches until golden brown. <br />Remove and place into a casserole dish. <br />Add the remaining oil and brown the vegetables adding the caster sugar, <br />Remove and add into a casserole dish. <br />Add the stock to the saucepan to deglaze, pour into the casserole. <br />Add the wine and bay leaf. <br />Cook and covered for 1¼ hours. <br />Sift the flour and salt into a mixing bowl. <br />Rub the butter and mustard into the flour <br />Add the parsley and three quarters of the grated cheese. <br />Mix the egg, milk and horseradish together. <br />Fold into the flour mixture. <br />Remove the casserole from the oven, adjust seasoning and thicken with a paste made from flour and butter if desired. <br />Divide the cobbler mixture into 8 portions and place on top of the casserole . <br />Top with the remaining cheese. <br />Increase the oven heat and bake for 20-25 minutes or until golden brown. </p> Anonymoushttp://www.blogger.com/profile/04070932500118412102noreply@blogger.com0tag:blogger.com,1999:blog-298446310722807727.post-64795834848785879822009-12-26T05:20:00.000-08:002010-07-02T01:44:22.356-07:00Fig Bread and Butter Pudding<p>For my good friend Sharilyn. (sourced from archives on the net)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUN_e19OotiluM2-0LmmZqZURT69FVluNXyP4N0kkgp-mzvKKBvrHRUp01LjSB1-B6FL8racsFAhmU6vaEAmLW-Oa9QP9BKFBans3yZizs7X5XRftFOZ6SYDljfzvIEY7L_6y_EU9loG__/s1600-h/pud%5B2%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="pud" border="0" alt="pud" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFiWbdZn5XYD0cFu4AufQeaJedc0MHZTFT8HktEoonKxfCi9WyTHPh37Pdc0myB-5d5FgJfxkidAzfjiHYgEKE40D-GMHJkIsqFR6P7wnB1HrN89p5m3ygYEpoKNCNGLZP5p7W2zHCCW4H/?imgmax=800" width="244" height="222" /></a> </p> <p> </p> <p> </p> <h4><a name="ingredients"></a>Ingredients</h4> <p>200g/7oz butter <br />1 ready-made brioche loaf, sliced <br />200g/7oz Demerara sugar, plus icing sugar for sugaring the dish <br />150g/5oz figs, halved, soaked in brandy for at least one hour (preferably overnight) <br />500ml/17fl oz double cream, plus extra to serve <br />3 free-range eggs, beaten <br />3 free-range egg yolks, beaten <br />1 vanilla pod, split, seeds scraped out <br />100g/3½oz caster sugar</p> <h4>Preparation</h4> <p>1. Preheat the oven to 180C/350F/Gas 4. <br />2. Butter the brioche slices generously, then cut the slices in half diagonally to create triangles. <br />3. Grease a 30cm x 20cm/12in x 8in ovenproof dish, then sprinkle with a little Demerara sugar. Place the brioche slices into the dish so that they fit together snugly, layering until you have added all of the brioche. <br />4. Sprinkle over half of the Demerara sugar, then add the figs. Finish by sprinkling over the remaining Demerara sugar. <br />5. Place the cream into a saucepan and place over a medium heat until just boiling, then remove from the heat. <br />6. Place the beaten eggs and egg yolks into a large heatproof bowl. Gradually add the hot cream, whisking constantly. <br />7. Add the vanilla seeds and caster sugar and stir to mix well. <br />8. Carefully pour the cream mixture over the brioche slices, until the dish is almost full, then leave to stand for at least 30 minutes. <br />9. Place the pudding dish into a large roasting tin, as deep as the pudding dish. Add water to the roasting tin until it is halfway up the sides of the pudding dish, then carefully place into the oven to bake for 40 minutes, or until the custard sets. <br />8. Serve in the dish at the table dusted with icing sugar and with double cream poured over.</p> Anonymoushttp://www.blogger.com/profile/04070932500118412102noreply@blogger.com0tag:blogger.com,1999:blog-298446310722807727.post-50384608170426158332009-12-02T11:50:00.000-08:002010-07-02T01:44:22.368-07:00Baked Pork Chops With Parmesan Crust<p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgznjW0tnaYbJKoHsLMr7AGHten2hUfErV7SXN9sO2aiOn7JjHn0Z57HMa7Wi0PqXsIoP9flc9dEWwAoMNtuUqQ6zSBpS3rhfidtZvE2EainJtdhwZPLvBhTycR3-3cTJx_HCIZ7mbbFcRZ/s1600-h/PorkChopRecipe%5B3%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="PorkChopRecipe" border="0" alt="PorkChopRecipe" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMV1RSGJ09p756Z9d_AmEjh46yq1Al4v8SPLeFr7UA8js1ZOBrpDMvyStdzhoQlK_ACMmmagMeQwlcTZ_lQwonM7HjJQ2dFoxjhGgLZ7xAAeZzp1ts6t6GrgYuKMQ18cOvE2pxJdC5Ak6c/?imgmax=800" width="244" height="182" /></a></p> <p> </p> <p> </p> <p>Baked Pork Chops With Parmesan Sage Crust</p> <p>Ingredients -</p> <p>1-1/2 cups Italian Flavoured Breadcrumbs <br />1 cup grated Fresh Parmesan Cheese <br />1 tablespoon Dried Rubbed Sage <br />1 teaspoon Cumin <br />1 teaspoon grated Lemon Peel <br />2 Large Eggs <br />1/4 cup All-Purpose Flour <br />½ teaspoon Salt <br />½ teaspoon Fresh Ground Black Pepper <br />4 Bone-in Centre-Cut Pork Loin Chops (each about 1 inch thick) <br />2 tablespoons Butter <br />2 tablespoons Olive Oil</p> <p>Preparation:</p> <p>1. Preheat oven to 425 F.</p> <p>2. Add Italian flavoured breadcrumbs, grated fresh parmesan cheese, dried rubbed sage, cumin, and grated lemon peel in glass pie plate.</p> <p>3. Stir to combine.</p> <p>4. Add eggs to medium bowl, whisk with fork until well beaten.</p> <p>5. Place flour in shallow bowl or on plate. </p> <p>6. Season flour with salt and pepper.</p> <p>7. Dredge pork chops in flour. Shake off excess flour.</p> <p>8. Dip chops in breadcrumbs. </p> <p>9. Add pork chops to breadcrumb mixture and roll to coat all surfaces.</p> <p>10. Add butter and olive oil to heavy ovenproof skillet. Heat over medium high heat.</p> <p>11. Add breaded pork chops to hot skill. Cook 2 minutes per side until well browned.</p> <p>12. Place skillet in preheated oven.</p> <p>13. Bake 20-25 minutes, until pork chops are crispy on the outside. </p> Anonymoushttp://www.blogger.com/profile/04070932500118412102noreply@blogger.com0tag:blogger.com,1999:blog-298446310722807727.post-39158393167950087862009-11-26T01:53:00.000-08:002010-07-02T01:44:22.378-07:00DUCK CASSEROLE<p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsssYga4upeGxHT1MA779BCrnqm4V_Lh9JwAhYAecSHp6kDIagcg1xLQ2Ov-EvOE9MHqPv5-8KXlLcBDHRiTT4TFeIKeB3bs7OgOzue4eOBZFCVVMWp0GnM4-OQCEuL3ySIIIqXjStNmsA/s1600-h/casserole%5B2%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="casserole" border="0" alt="casserole" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguh3x3MWpHE4NozVGTfVtlqvB__jrtfmx3HfjxVXS5H64QPEAEf6P8k7QL4vME8XKgkwetPe3IvIZ7Eb2FuTb-gakT5zoHKqceCJTzRcSo3S3FIpvXF7hd7xc84MoGFuDaZ9RDFQSj15Pa/?imgmax=800" width="244" height="160" /></a></p> <p>Ingredients</p> <ul> <li>2 pheasants or 2 ducks </li> <li>20g butter </li> <li>2 large onions, chopped </li> <li>2 carrots </li> <li>2 sticks celery </li> <li>1 large garlic clove </li> <li>2 rashers streaky bacon </li> <li>500ml red wine </li> <li>300ml good chicken stock </li> <li>3 juniper berries </li> <li>1 clove </li> <li>2 bay leaves </li> <li>3 black peppercorns </li> <li>Few sprigs of fresh thyme </li> <li>Small piece orange peel or ½ papaya, de-seeded and chopped </li> <li>10g dark chocolate, grated</li> </ul> <p><strong>1.</strong> Preheat the oven to 175ºC/Gas 4.</p> <p><strong>2.</strong> Cut each pheasant or duck into 4 pieces. Melt the butter in a casserole dish and brown the pheasant or duck pieces lightly; you might have to do this in 2 batches. Remove the meat and add the chopped onions with a good pinch of salt. Cook for about 10 minutes until soft and brown, stirring occasionally.</p> <p><strong>3.</strong> Chop the carrots, celery, garlic and bacon, then add to the casserole and cook for a further 5 minutes. Add a good splash of wine to deglaze the casserole, scraping up any bits stuck on the base.</p> <p><strong>4.</strong> Return the meat to the casserole along with the remainder of the wine and the chicken stock. Heat through, then add the juniper berries, clove, bay leaves, peppercorns, thyme and orange peel or papaya. Put the lid on and transfer to the oven for about 1¼ hours, or until the meat is cooked.</p> <p><strong>5.</strong> If you prefer an even richer, thicker sauce, pour off half the liquid into another pan and reduce briskly before returning to the casserole dish. Lastly add the grated chocolate, stirring in thoroughly, tasting as you go. You might want to add a little more! For a touch of South America, add a teaspoon of mild chilli sauce or a tablespoon of papaya jam with the stock.</p> Anonymoushttp://www.blogger.com/profile/04070932500118412102noreply@blogger.com0tag:blogger.com,1999:blog-298446310722807727.post-37357921108616706092009-11-07T02:54:00.000-08:002010-07-02T01:44:22.389-07:00Somerset pork chops<p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkJii0GJJOCzizhs1mQsg4dSuuUFZAESVYvasMT-jM1tpHX8SwROF5dZQl39IuXXr1FEhQ2Qk1n-yRlg7qmuYEDtNjPm4lvfbDNFbCx3Zhw_YWOpC70AVUFcaqkpR5kwrlsNb0ZnNEnx10/s1600-h/pork%20chops%20with%20cream%20and%20apples%5B9%5D.jpg"><img style="BORDER-BOTTOM: 0px; BORDER-LEFT: 0px; DISPLAY: block; FLOAT: none; MARGIN-LEFT: auto; BORDER-TOP: 0px; MARGIN-RIGHT: auto; BORDER-RIGHT: 0px" title="pork chops with cream and apples" border="0" alt="pork chops with cream and apples" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTFNJj60tsdpoGWeMzb1B-qRqD8lIcyEoaWokjO2yUeoRpifjxJJeRHVrobuL-CM1MPEttOouL4TR3uenjGktsK7K5D3twPAx2AHGfS7kO-f4jD_AZySIs6UkPINPixG_qvCthVlzs3vT0/?imgmax=800" width="244" height="244" /></a> </p><p> </p><h5>Ingredients</h5><ul><li>1/4lb butter </li><li>4 boneless pork loin chops </li><li>1 teaspoon chopped fresh thyme </li><li>1 large onion, sliced into thin rings </li><li>1 clove garlic, crushed </li><li>1 Cox apple, cored and cut into thick rings </li><li>1 red apple, cored and cut into rings </li><li>1 teaspoon white sugar </li><li>salt and pepper to taste </li><li>1 1/8 cups dry cider </li><li>3 tablespoons heavy cream</li></ul><h5>Preparation</h5><ol><li>Preheat oven to 375 degrees F (190 degrees C). </li><li>In a large heavy skillet, over medium-high heat, melt half of the butter. Fry the pork chops on both sides until a nice golden colour. Transfer the chops to a 2 quart casserole dish with a lid, and sprinkle with thyme. </li><li>Melt the remaining butter in the pan, and fry the onion and garlic until tender. Transfer them to the casserole dish. Fry the apple rings in the pan for a few seconds on each side to give them colour, then remove to the casserole dish. Sprinkle with sugar. </li><li>Spoon any excess fat from the frying pan and pour in the apple cider. Stir to remove any flavourful bits from the bottom. Bring the mixture to a simmer, then pour over the pork chops and apples in the dish. Season with salt and pepper. </li><li>Bake the casserole, covered for 30 to 40 minutes, or until the pork chops are cooked through. Remove the pork chops and apples to a serving platter and stir the cream into the juices. Serve sauce over pork chops.</li></ol>Anonymoushttp://www.blogger.com/profile/04070932500118412102noreply@blogger.com0tag:blogger.com,1999:blog-298446310722807727.post-73113260005438480872009-11-01T02:22:00.000-08:002010-07-02T01:44:22.401-07:00Asparagus and pumpkin risotto<h5> </h5><h5><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6Hd0uJg7hyFfqOra63n-rl43XzpPZ8FgyFpTZ4fu8cS9_I7v_guLZlmkVgbKOOSY8VvW9yYKkgTvMtTwyLSczOmv6fAz3Jba4ZgK7cviCYNambgVt5SVF9RY5wugMicLrNbuFVQtV67qr/s1600-h/asparagus-and-pumpkin-risotto%5B2%5D.jpg"><img style="BORDER-BOTTOM: 0px; BORDER-LEFT: 0px; DISPLAY: block; FLOAT: none; MARGIN-LEFT: auto; BORDER-TOP: 0px; MARGIN-RIGHT: auto; BORDER-RIGHT: 0px" title="asparagus-and-pumpkin-risotto" border="0" alt="asparagus-and-pumpkin-risotto" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF-oXttALw5Xvn-en8mkAbT7V2-9BCG-OXloPw8niK-TZ2qcmMemULKRmaka82nKcgNPYXFcLzUBqlvNlog57b3Gl2JRYEgjeqNC9kvnzY8whJ4RAPYgVsslyxOWF9MxChWXC7kNeKKuhj/?imgmax=800" width="244" height="184" /></a> </h5><h5> </h5><h5>Ingredients</h5><ul><li>400g pumpkin </li><li>1 onion, sliced </li><li>350g Arborio rice </li><li>1 sprig fresh rosemary, leaves only </li><li>Approx 1 ½ litres hot chicken stock </li><li>1 large cloves garlic, sliced </li><li>6-8 large asparagus spears </li><li>8 baby asparagus </li><li>100g sheep's cheese, grated </li><li>Truffle oil to drizzle </li><li>Olive oil </li><li>Salt and freshly ground black pepper</li></ul><p>Preparation</p><p><strong>1.</strong>Pre-heat the oven to 190˚C.</p><p><strong>2.</strong>Peel and chop the pumpkin into small cubes. Place in a roasting dish and drizzle with olive oil. Season with salt and pepper and bake in the oven until soft - approximately 15-20 minutes. Remove and keep warm.</p><p><strong>3.</strong>Lightly fry the onion and garlic in hot olive oil until softened, then add the rosemary and cook for a further minute. Add the rice and stir for approximately 2 minutes until the grains begin to turn translucent. Add a ladleful of stock and stir until all the stock has been absorbed. Continue adding and cooking out ladles of stock until the rice is creamy and tender. </p><p><strong>4.</strong>Meanwhile remove the woody ends from the larger asparagus and chop into inch long pieces. Steam the asparagus over a pan of boiling water until tender – roughly five minutes for the larger spears and three minutes for the baby ones. Once cooked, immediately plunge into ice cold water</p><p><strong>5.</strong>When the risotto is almost done, mix through the grated cheese, pumpkin and chopped asparagus continue to heat through for a minute or two. Drizzle with a little truffle oil, finish with a grind of fresh pepper and serve.</p>Anonymoushttp://www.blogger.com/profile/04070932500118412102noreply@blogger.com0