The American Cornbread Recipe is a traditional American loaf that makes a quick and easy accompaniment to soups and stews.
Special equipment:
9in (23cm) flameproof cast-iron
frying pan
loose-bottomed round cake pan
Ingredients:
2 fresh corn cobs, about 7oz (200g)
weight of kernels
4 tbsp unsalted butter or bacon
drippings, melted and cooled,
plus extra for greasing
1 1/4 cups fine yellow cornmeal
or polenta
3.4 cup bread flour
1⁄4 cup sugar
1 tbsp baking powder
1 tsp salt
2 large eggs
1 1⁄4 cups milk
Method:
1 Preheat the oven to 425°F (220°C). Oil the pan with butter or bacon drippings. Place in oven.
2 Cut away the kernels from the cobs and scrape out the pulp with the back of the knife.
3 Sift the cornmeal, flour, sugar, baking powder, and salt into a bowl. Add the corn.
4 In a bowl, whisk together the eggs, melted butter or bacon drippings, and milk.
5 Pour three-quarters of the milk mixture into the flour mixture and stir.
6 Draw in the dry ingredients, adding the remaining milk mixture. Stir just until smooth.
7 Carefully take the hot pan out of the oven and pour in the batter; it should sizzle.
8 Quickly brush the top with butter or bacon drippings. Bake for 20–25 minutes.
9 The bread should shrink from the sides of the pan and a skewer should come out clean.
10 Let the cornbread cool slightly on a wire rack. Serve warm, with soup, chili con carne, or fried chicken. The cornbread does not keep well but leftovers can be used as a stuffing for roast poultry.
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| American Cornbread |
The American Soda Bread Recipe This classic sweet bread can be ready for an afternoon snack in no time.
Ingredients:
2 1⁄4 cups all-purpose flour, plus extra for dusting
1 tsp fine salt
2 tsp baking powder
¼ cup sugar
1 tsp caraway seeds (optional)
4 tbsp unsalted butter, chilled and diced
2⁄3 cup raisins
1 large egg
2⁄3 cup buttermilk
Method:
1 Preheat the oven to 350°F (180°C).
2 In a large bowl mix together the flour, salt, baking powder, sugar, and caraway seeds (if using). Rub in the butter until the mixture resembles fine crumbs. Add the raisins and mix well to combine.
3 Whisk together the egg and the buttermilk.
4 Make a well in the center of the flour mixture and gradually pour in the buttermilk mixture, stirring until it is all incorporated. You will need to use your hands at the end to bring it all together to form a loose, soft dough.
5 Turn the dough out onto a lightly floured work surface and knead it briefly until smooth. Shape it into a round about 6in (15cm) in diameter, and slash the top with
a cross to allow the bread to rise easily.
6 Place the dough onto a baking sheet lined with parchment paper and cook in the middle of the preheated oven for 50–55 minutes, until well risen and golden brown. Transfer to a wire rack and allow to cool for at least 10 minutes before serving.
STORE:
This bread is best eaten the day it is baked, but will keep, well wrapped in paper, for 2 days.
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| American Soda Bread |
The Homemade Sausage Rolls Recipe Perfect finger food for picnics and parties, sausage rolls are so easy to make from scratch you will never go back to store-bought.
Chilling time:
30 mins
Ingredients:
14oz (400g) ready-made puff pastry
1 1⁄2lb (675g) sausage meat
1 small onion, finely chopped
1 tbsp thyme leaves
1 tbsp finely grated lemon zest
1 tsp Dijon mustard
1 large egg yolk
sea salt and freshly ground black pepper
all-purpose flour, for dusting
1 egg, beaten, for glazing
Method:
1 Preheat the oven to 400°F (200°C).
2 Line a baking sheet with parchment paper and chill. Cut the pastry in half lengthwise. Roll each piece out to form a 12 x 6in (30 x 15cm) rectangle.
3 Cover with plastic wrap and chill for 30 minutes. Combine the sausage meat with the onion, thyme, lemon zest, mustard, and egg yolk. Season with salt and pepper.
4 Lay the pastry on a floured surface. Form the sausage mixture into 2 thinly rolled tubes and place in the center of each piece of pastry.
5 Brush the inside of the pastry with the beaten egg, then roll the pastry over and press to seal. Cut each roll into 12 pieces.
6 Place the rolls on the chilled sheet, make 2 snips at the top of each with scissors, then brush with the beaten egg.
7 Bake for 10–12 minutes, or until the pastry is golden and flaky. Serve warm, or transfer to a wire rack to cool completely.
PREPARE AHEAD:
These can be stored in an airtight container in the fridge for 2 days
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| Homemade Sausage Rolls |
The Chicken Pot Pies with Herb Crust Recipe is a delicious and deeply comforting recipe with a tasty scone topping. Best of all, no accompaniments are needed.
Special equipment:
31⁄2in (8.5cm) pastry cutter
6 large ramekins
Ingredients:
1 quart (1 liter) chicken stock
3 carrots, sliced
1lb 10oz (750g) large potatoes, diced
3 celery stalks, thinly sliced
6oz (175g) peas
1lb 2oz (500g) cooked skinless, boneless chicken
4 tbsp unsalted butter
1 onion, chopped
1⁄4 cup all-purpose flour
3⁄4 cup heavy cream
pinch of ground nutmeg
sea salt and freshly ground black pepper
leaves from 1 small bunch of parsley, chopped
1 egg
For the topping:
1 1⁄3 cups all-purpose flour, plus extra for dusting
1 tbsp baking powder
1 tsp salt
4 tbsp unsalted butter, diced
leaves from 1 small bunch of parsley, chopped
2⁄3 cup milk, plus more if needed
Method:
1 Boil the stock in a large saucepan. Add the carrots, potatoes, and celery, and simmer for 3 minutes. Add the peas and simmer for about 5 minutes, until all the vegetables are tender. Drain, reserving the stock. Cut the chicken into slivers and put in a bowl. Add the vegetables.
2 Melt the butter in a small saucepan over medium heat. Add the onion and cook for 3–5 minutes, until softened but not browned. Sprinkle the flour over the onions and cook, stirring, for 1–2 minutes. Add 2 cups stock and heat, whisking, until the sauce comes to a boil and thickens. Simmer for 2 minutes, then add the cream and a pinch of nutmeg, and taste for seasoning. Pour the sauce over the chicken and vegetables, add the parsley and mix gently.
3 Sift the flour into a large bowl with the baking powder and salt. Make a well in the center and add the butter. Rub with your fingertips to form fine crumbs. Add the parsley, make a well again, and pour in the milk, cutting in quickly with a knife to form coarse crumbs. Add more milk if it is dry. Bring the dough together with your fingers.
4 Knead the dough lightly on a well-floured surface until smooth. Pat the dough out to a thickness of 1⁄2in (1cm). Cut out rounds with the pastry cutter. Pat out the trimmings and cut additional rounds, for a total of 6.
5 Preheat the oven to 425°F (220°C). Divide the chicken filling evenly among the 6 dishes. Place a scone round on each pie (it’s nice if the scone is positioned slightly off-center, so you can see some of the creamy filling). Lightly beat the egg with a pinch of salt and use to glaze the rounds.
6 Bake for 15 minutes. Reduce the heat to 350°F (180°C) and bake until the crust is golden brown and the filling is bubbling. It should take 7–10 minutes longer. If the scone topping threatens to burn, cover the pies loosely with a sheet of foil.
PREPARE AHEAD:
The filling can be prepared 1 day ahead, covered, and chilled. Bring it to room temperature before baking.
BAKER’S TIP:
Although this scone topping is very easy to make, you can also make this pie with a puff pastry or shortcrust topping instead. Try experimenting with the filling too, adding different herbs; tarragon is a particularly good choice here.
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| Chicken Pot Pies with Herb Crust |
The Steak and Kidney Double Crust Pie Recipe is a classic savory pie with a light, crumbly finish to the crust.
Special equipment:
7in (18cm) metal pie dish or cake pan
For the filling:
1⁄4 cup olive oil, plus extra for greasing
2 onions, roughly chopped
4oz (100g) button mushrooms, wiped,
halved or quartered, if necessary
1lb 5oz (600g) chuck roast, in 11⁄4in (3cm) chunks
sea salt and freshly ground black pepper
1⁄4 cup all-purpose flour
2 cups beef stock
large sprig of thyme
2 tbsp unsalted butter, softened
4 fresh lamb’s kidneys, about 7oz (200g)
For the crust pastry:
1 1⁄2 cups all-purpose flour
1 tsp baking powder
3⁄4 cup cold vegetable shortening, diced
1⁄2 tsp salt
1 egg, beaten, for glazing
Method:
1 In a pan, heat 2 tablespoons of oil and cook the onion for 5 minutes, until softened but not browned. Add the mushrooms and cook for 3–4 minutes until they begin to color in places. Remove the vegetables from the pan with a slotted spoon and set aside.
2 Toss the diced steak in 2 tablespoons of seasoned flour. Heat the remaining oil in the pan, on high heat, and cook the meat until browned. Be sure not to overcrowd the pan or the meat will begin to steam rather than brown. Remove the meat as it cooks and add it to the vegetables.
3 Once the meat is seared, return it and thevegetables to the pan. Cover with the beef stock. Season, add the thyme, and bring to a boil. When boiled, reduce the heat to low, cover, and cook for 2–21⁄2 hours, until tender.
4 Rub together the flour, baking powder, salt, and shortening until it looks like crumbs. Add enough cold water to bring the mixture together to a soft dough. Wrap in plastic wrap. Rest the dough for at least 1 hour.
5 Make a paste out of 2 tablespoons of flour mashed into the butter. Uncover the stew and increase the heat. When it begins to boil, add the flour mixture a little at a time, stirring. Reduce the heat and cook over low heat for 30 minutes, until the sauce thickens.
6 Preheat the oven to 350°F (180°C). Trim the kidneys of any skin, cut out the central core, and cut into chunks. Add them to the stew. Roll out the pastry on a floured surface into an 8 x 16in (20 x 40cm) rectangle. It should be 1⁄8-1⁄4in (3–5mm) thick. Place the pie dish onto a short edge of the pastry and cut a circle around it for the lid.
7 Oil the pan, trim the remaining pastry, and use it to line the pie dish, allowing the sides to overhang. Fill the case with the pie filling and brush egg around the edges of the pastry. Top with the disk of pastry and press down around the edges to seal.
8 Brush the pie with egg, then cut 2 small slits in the top to allow the steam to escape. Bake in the middle of the preheated oven for 40–45 minutes, until golden brown. Remove the pie from the oven and allow it to cool for at least 5 minutes before serving.
PREPARE AHEAD:
The filling can be made 2 days ahead and chilled until needed. Do not add the uncooked kidneys until you are ready to bake the pie. This pie is best eaten the day it is made, but can be chilled overnight. Reheat well before eating.
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| Steak and Kidney Double Crust Pie |
The Fish Pie Recipe Try to use small, cold-water shrimp in this dish, which are not only tastier, but also less likely to have been farmed, making them more sustainable.
Special equipment:
7in (18cm) metal pie dish or cake pan
Ingredients:
10oz (300g) salmon fillet
7oz (200g) undyed smoked haddock
4 tbsp unsalted butter
5 tbsp all-purpose flour, plus extra for dusting
1 1⁄2 cups milk
sea salt and freshly ground black pepper
pinch of freshly grated nutmeg
7oz (200g) shrimp
4oz (100g) baby spinach, washed
9oz (250g) ready-made all-butter puff pastry,
or see pages 370–371, steps 5–12, reducing
by one-third
1 egg, beaten, for glazing
Method
1 Preheat the oven to 400°F (200°C). Gently poach the salmon and haddock in lightly simmering water for 5 minutes, until just cooked. Drain and cool. Melt the butter in a pan. Remove from the heat and whisk in the flour until a thick paste is formed. Add the milk a little at a time, whisking to avoid any lumps. Season and add nutmeg. Bring the sauce to a boil, stirring. Reduce the heat and cook for 5 minutes, stirring.
2 Remove skin and bones and flake the fish into a bowl. Add the shrimp. Spread the uncooked spinach over the top and pour the hot sauce over it. Season to taste. When the spinach is wilted, mix the filling and transfer to the pie dish.
3 On a floured surface, roll out the pastry to a circle bigger than the pie dish, 1⁄8–1⁄4in (3–5mm) thick. Cut a circle to fit the pie. Roll some of the trimmings out into long strips. Brush the rim of the dish with egg and press the pastry strips around the rim.
4 Brush the edging with egg and top with the pastry lid. Press down to seal the lid and trim off any overhang.
5 Brush the top with egg and cut 2 slits in it. Bake in the top of the oven for 20–25 minutes, until golden, and allow to rest for 5 minutes before serving.
PREPARE AHEAD:
Chill overnight and reheat.
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| Fish Pie Recipe |
The Steak and Wild Mushroom Pie Recipe is a quick puff pastry recipe is incredibly useful in your repertoire, but use store-bought pastry if you’re short on time.
Chilling time:
1 hr
Special equipment:
2 quart pie dish
Ingredients:
1lb 2oz (500g) mixed wild
mushrooms, sliced, or 3oz (75g)
dried wild mushrooms
¼ cup all-purpose flour
salt and freshly ground black pepper
2 1⁄4lb (1kg) sirloin steak, cut into 1in
(2.5cm) cubes
3 cups beef stock or water, plus
extra if needed
4 shallots, finely chopped
leaves from 6 parsley sprigs,
finely chopped
For the quick puff pastry:
1 1⁄3 cups all-purpose flour,
plus extra for dusting
salt and pepper
12 tbsp cold unsalted butter
1 egg, beaten, to glaze
Method:
1 Preheat the oven to 350°F (180°C) and slice the mushrooms.
2 Season the flour with salt and pepper. Toss the steak in the flour to coat.
3 Put the meat, mushrooms, and shallots in a casserole. Add the stock and heat, stirring well.
4 Bring to a boil, stirring constantly. Cover and cook in the oven for 2–21⁄4 hours, until tender.
5 To make the pastry, sift the flour and ½ tsp salt into a bowl. Rub in a third of the butter.
6 Mix to a dough with ½ cup water. Chill in the refrigerator for 15 minutes.
7 Roll out the dough on a lightly floured surface to a 6 x 15in (15 x 38cm) rectangle.
8 Dot the rest of the butter over two-thirds. Fold the unbuttered side over half the buttered side.
9 Fold the dough again so the butter is completely enclosed in layers of dough.
10 Turn it over and roll over the edges to seal. Wrap in plastic wrap and chill for 15 minutes.
11 Roll to 6 x 18in (15 x 45cm), fold in thirds, and make a quarter turn. Seal. Chill for 15 minutes.
12 Repeat step 11 three more times, chilling the dough for 15 minutes between each turn.
13 Add the parsley to the meat and season to taste. Spoon it into the dish.
14 Increase the heat to 425°F (220°C). Flour a work surface and roll out the dough.
15 Cut a strip from the edge. Moisten the rim of the pie dish and press the strip onto it.
16 Place the rolled-out dough over the pie. Press firmly to seal it to the rim of the dish.
17 Brush with the beaten egg. Make a hole in the center of the lid to allow steam to escape.
18 Chill the pie for 15 minutes, then bake for 25–35 minutes, until golden brown. If browning too quickly, cover with foil. PREPARE AHEAD The pie filling can be made 2–3 days ahead.
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| Steak and Wild Mushroom Pie |
Festive Duck Curry Recipe is absolutely delicious and super easy. Big crowd pleaser, simply and very tasty elegant.
Serve 4
Ingredients:
1 tablespoon peeled and grated fresh ginger
4 cloves garlic, finely chopped
2 tablespoons rice vinegar
1 lb (500 g) boneless duck breast fillets, with skin. cut into strips 1/4-inch (6-mm) wide
2 tablespoons vegetable oil
1 onion, chopped
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon chili powder
2 tomatoes, peeled and chopped
1 cup (8 fl oz/250 ml) chicken stock
1 tablespoon fish sauce
1 teaspoon ground popper
2 tablespoons chopped fresh cilantro (fresh coriander)
Method:
In a small bowl, combine ginger, garlic and vinegar. Put duck in a baking dish. Add ginger mixture and toss until well coated. Cover and refregirate for 1 hour.
In a wok or large skillet. heat oil over medium heal and try onion until soft, aboul 1 minute.
Add cumin, coriander and chili powder. Fry for 1 minute, Add duck and marinade. Fry until duck is opaque, 4-5 minutes.
Add tomatoes and stir-fry or 3 minutes. Stir in stock. fish sauce and pepper. Reduce heat to low. cover and simmer until duck is tender, 10-12 minutes.
Stir in cilantro. Spoon into serving bowls. Serve with steamed jasmine rice.
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| Festive Duck Curry Recipe |
Poached Chicken in Green Coconut Sauce Recipe is a delicious lunch or served in smaller amounts as an entree. Lovely combination of flavours. I was a bit light on the sauce. Taste of Asian
Serve 4
Ingredients:
2 1/2 cups (20 fl oz/625 ml) coconut milk
2 tablespoons green curry paste
3 fresii kaffir lime leaves or 1 teaspoon grated lime zest (rind)
1 tablespoon fish sauce
1 long green chili, halved
1 lb (500 g) skinless chicken thigh fillets, cut into
1 inch (2.5cm) cubez steamed jasmine rice, for serving
1/4 cup (14 oz/7 g) fresh cilantro (fresh coriander) leaves, for garnish
Method:
In a saucepan over low heat, combine coconut milk, curry pasto, lime leaves, fish sauce and chili. Stir until heated trough. about 5 minutes: do not boil.
Add chicken and cook, stirring, until tender, about 20 minutes. Serve hot with steamed jasmine rice.
Garnish with cilantro leaves.
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| Poached Chicken in Green Coconut Sauce Recipe |
Irish Soda Bread Recipe is popular in Ireland, especially with afternoon tea. As with any oft- made recipe, everyone makes it a little differently and is sure theirs is the best. My mother in law always baked it for St. Patrick’s Day, and now I carry on the tradition.
Ingredients:
5 cups all- purpose fl our
1 cup sugar
1 tablespoon baking powder
1 teaspoon baking soda
11⁄2 teaspoons salt
1⁄2 cup (1 stick) cold unsalted butter, cut
into 1⁄4- inch cubes
21⁄2 cups raisins
3 tablespoons caraway seeds
21⁄2 cups whole buttermilk
1 egg, beaten
Method:
1. Preheat the oven to 350°F. Grease two 9 × 5- inch loaf pans.
2. Combine the flour, sugar, baking powder, baking soda, and salt in a large bowl. Cut in the butter, using two knives or a pastry blender, until the mixture is the texture of cornmeal.
3. Add the raisins and caraway seeds; mix well. Add the buttermilk and egg and stir until just blended.
4. Divide the batter evenly between the prepared pans.
5. Bake for 50 minutes, or until golden. Cool on a wire rack for 10 minutes before removing from the pans to cool completely.
Ingredients:
5 cups all- purpose fl our
1 cup sugar
1 tablespoon baking powder
1 teaspoon baking soda
11⁄2 teaspoons salt
1⁄2 cup (1 stick) cold unsalted butter, cut
into 1⁄4- inch cubes
21⁄2 cups raisins
3 tablespoons caraway seeds
21⁄2 cups whole buttermilk
1 egg, beaten
Method:
1. Preheat the oven to 350°F. Grease two 9 × 5- inch loaf pans.
2. Combine the flour, sugar, baking powder, baking soda, and salt in a large bowl. Cut in the butter, using two knives or a pastry blender, until the mixture is the texture of cornmeal.
3. Add the raisins and caraway seeds; mix well. Add the buttermilk and egg and stir until just blended.
4. Divide the batter evenly between the prepared pans.
5. Bake for 50 minutes, or until golden. Cool on a wire rack for 10 minutes before removing from the pans to cool completely.
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| Irish Soda Bread Recipe |
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| Irish Soda Bread Recipe |
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| Irish Soda Bread Recipe |
Irresistible Irish Soda Bread Recipe it was very quick and easy to make. I wrapped it in foil overnight and the next day it was so good. It's a good bread for soup or chili or stew. I will definately make this again. Janet McWhorter, Roanoke, Va.
Ingredients:
1 teaspoon salt
1 egg, lightly beaten
1 teaspoon baking soda
1 tablespoon baking powder
1/3 cup white sugar
1/4 cup butter, melted
2 cups buttermilk
3 cups all-purpose flour
Method:
Preheat oven to 325 degrees F 165 degrees C. Grease a 9x5 inch loaf pan.
Combine flour, baking powder, sugar, salt and baking soda.
Blend egg and buttermilk together, and add all at once to the flour mixture.
Mix just until moistened. Stir in butter. Pour into prepared pan.
Bake for 65 to 70 minutes, or until a toothpick inserted in the bread comes out clean.
Cool on a wire rack. Wrap in foil for several hours, or overnight, for best flavor.
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| Irresistible Irish Soda Bread |
Macarons Recipe You can Macarons also like colored with food coloring. For this purpose, 1 to 2 drops in the whipped egg whites stir.
Ingredients:
2 baking sheets
Macaronmasse
3 egg whites (Size M)
45 g granulated sugar
150 g icing sugar
90 g ground almonds
Ganache
320 g white chocolate
140 g cream
5 g Verveine (dried verbena leaves)
Zest of 1 untreated
Lime
Method:
1. The egg white and granulated sugar with a hand mixer slightly beaten egg white to stiff to beat. The icing sugar and the ground almonds twice seven and with a spatula gradually fold into the egg whites until the mixture is nice shines.
2. Preheat the oven to 145 ° F. Top and bottom heat. The Baking sheets with parchment paper. The Macaronmasse with a piping bag with a small Hole tube round on the prepared Sheet spray and 5 minutes on one of the top rails in the oven to dry.
3. Then push on the middle shelf and let dry for about 6 more minutes. The oven door with this a wooden spoon can open a gap.
4. For the ganache, the chocolate chop finely in a bowl. give Verbena cream and bring to a boil in a pot and about 5 minutes can be drawn. Back to the boil and pass through a sieve, the Couverture pour.
5. The ganache slowly and stir briefly in the Fridge position. Once the edge attracts easy - it takes about 5 minutes - to take the bowl from the refrigerator and the Canache stir gently. Season with the lime zest.
4. To fill the macarons from parchment paper and replace with something Canache two pieces put together. Macarons taste good when you with a fruit jelly are filled, for example red macarons with raspberry jelly.
5. For color Pistazienmacarons the egg whites slightly green and the Ganache without verbena, but with 25 g of ground pistachios prepare.
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| Macarons |
Mille Feuilles Recipe is a custard with a creamy smooth texture and a balance of vanilla taste with a crisp, crunchy pastry topped with a smooth and shiny glaze.
Recipe for 8 pieces
Ingredients:
1 baking sheet
Puff pastry
400 g puff pastry
100 g granulated sugar for
Roll
Cream
300 g vanilla cream
2 sheets of gelatin
150 g cream
also
Flour for editing
Powdered sugar for dusting
250 g of fresh berries (e.g. Raspberries, blueberries)
Mint leaves
Method:
1. The puff pastry in the baking school described in detail prepare. Weighing 400 g, freeze the remaining dough, or the appropriate amount of thaw. The puff pastry on a lightly floured surface with a Roll rolling pin rectangular (30 × 40 cm). From both sides Sugar and sprinkle again with the rolling pin over. roll The puff pastry into 3 strips of 10 cm width, cut to Baking paper and cool for 30 minutes.
2. Preheat the oven to 190 ° F. Top and bottom heat. The Dough before baking with a fork, with a baking paper cover slips and an oven grill. Thus, the dough to rise evenly. First, in preheated oven Bake on a baking sheet on middle rack for about 12 minutes, then turn and bake another 4-5 minutes. Then in cool cut each 8 parts and leave.
3. The vanilla cream prepared as described in the recipe. 300 g Remove them, place cold and the rest of the cream with fruits Serve as a dessert. The gelatin in cold water to soften and beat the cream until stiff with an electric mixer. Gelatin well, dissolve in a small saucepan and heat, 1 tablespoon cream in the gelatin mix and remaining under the Vanilla cream type. The whipped cream with a whisk fold in gradually.
4. The puff pastry trays lay in the Cream a pastry bag Hole tube with a small spray on and fill. With puff covering spray on another layer of cream, and again Cover them with soil. The mille-feuille with powdered sugar powder and garnish with the berries and mint leaves.
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| Mille Feuilles |
Chocolate cream with brittle and flaming bananas recipe the banana peel, obliquely Slices, sprinkle with lemon juice and the cake to decorate.
Ingredients:
A spring form (diameter 26 cm)
Pastry
1 thing ground
(see page 91)
200 g Bitterkuvertüre
(60% cocoa)
Banana Flambé
5 bananas
2 tablespoons granulated sugar
20 g cold butter
15 g Rum
Chocolate cream
400 g cream
90 g granulated sugar
30 g water
3 egg yolks (size M)
50 g brittle for sprinkling
also
Brittle 150 g
Cocoa powder for dusting
Juice of ½ lemon
Method:
1. Sacher the ground as described in the recipe to prepare. A 1.5 cm high ground crop, the other in aluminum foil wound freeze. The chocolate in a bowl and melt over a double boiler Sacher and the soil so that brush.
2. A banana aside for decoration. 4 bananas Peel and halve. Sugar in a large skillet melt and lightly brown. Add the butter into small cubes some pan and place the bananas. Simmer that can pour in rum and flambe. As long swing, the flame to extinguish. Then the caramelized bananas give a cold plate.
3. The turn to the chocolate coated floor, with the flambé bananas and demonstrate the springform rim or switch with a cake ring.
4. The cream with a hand mixer set up easily. Sugar with water to the boil and cook something. Egg yolks in a Open bowl with a hand mixer and the sugar solution arrive in a thin stream can. The egg mixture then cold with a hand mixer or food processor.
5. beat Up to one-third of the whipped cream with a Whisk quickly stir and fold then the rest.
6. Half of the chocolate cream filling in the ring. With Crunchy sprinkle, pour in the remaining cream and smooth out. The cake and refrigerate 2 hours. Then the cake from the Loosen the edge ring and decorate with brittle. The cake surface Sprinkle with cocoa powder.
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| Chocolate cream with brittle and flaming bananas |
Hot Chicken Salad Recipe a casserole can be a big help to meal planning because it can be prepared ahead of time.
Ingredients:
12 oz Chopped grilled chicken breast
1 Hard-boiled egg, diced
½ cup Chopped celery
½ cup Chopped onion
½ cup Lowfat, low-sodium mayonnaise
¼ cup Prepared mustard
1 cup Corn flake cereal
Method:
1. Preheat oven to 375°.
2. In a large mixing bowl, combine hard-boiled egg, chicken, celery, onion, and pickle.
3. In a separate bowl, mix mayonnaise and mustard. Fold mixture into chicken mixture.
4. Place the mixture in a small baking pan and spread it out evenly. Place in oven and bake for 30 minutes.
5. While casserole is baking, pour the cereal into a plastic bag and crush it.
6. After 30 minutes, remove casserole from the oven and sprinkle the cereal crumbs evenly over the top. Bake another 10 minutes and serve hot.
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| Hot Chicken Salad Recipe |
Crunchy Pork Strips in Sweet Peanut Sauce is so delicious, The recipe was quick an d easy and tasted fantastic. Serve for your family and friends, from ABS-CBN Food Entertainmnet.
Ingredients:
Serves 6
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons calamansi juice
1 1/2 cups cornstarch
3 eggs, lightly beaten
cooking oil, for frying
For the sauce
2 cups water
114 cup soy sauce
1/2 cup brown sugar
1/2 cup cornstarch
1/4 cup coarsely chopped peanuts
2 tablespoons chopped green onions or wansuy
Method:
Season pork with salt, pepper and calamansi. Marinate for in about 1 hour.
Dredge pork in cornstarch, dip in eggs then dredge again in cornstarch. Shake off excess cornstarch.
In a deep frying pan, heat oil. Cook pork strips about 1 minute or until golden in color.
Drain on paper towels and set aside.
Make the sauce
In a saucepan, combine water, soy sauœ, sugar and cornstarch. Mix until cornstarci is dissolved.
Cook over low heat about 5 minutes or until sauce thickens slightly. Stir in peanuts and the cooked pork strips. Heat through.
Garnish with green onions or wansuy before serving. Serve warni.
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| Crunchy Pork Strips in Sweet Peanut Sauce |
Southern Barbecued Spare Ribs is so delicious, The recipe was quick an d easy and tasted fantastic. Serve for your family and friends, from ABS-CBN Food Entertainmnet, recipe from Jundy Gueco
Ingredients:
Serves 6 to 8
114 cup diced onions
2 tablespoons minced garlic
1 cup tomato sauce
1 tablespoon vinegar
1 teaspoon dried thyme leaves
112 cup honey
2 teaspoons mustard
1 tablespoons Worcestershire sauce
1 beef broth cube
1 teaspoon salt
1 teaspoon pepper
2 kilos country style spareribs
2 tablespoons corn oil, for basting sauce
Method:
Make marinade
Heat 4 tablespoons corn oil and sauté onions and garlic. Pour in tomato sauce and vinegar. Stir in thyme, honey, mustard, Worcestershire sauce and beef broth cube. Season wTth salt and pepper. Let cool.
Prepare barbecued spareribs
Place spareribs in a doop glass dish. Pour cooled marinade over spareribs. Marinate br 2 hours, turning ribs from side to side to coat them evenly with the marinade.
Preheat oven to 400°F.
Remove sparenbs from dish and reserve mannade. Place ribs on roesting rack.
Make basting sauce
Pour reserved marinade into a saucepan and cook with remaining 2 tablespoons oil for 3 rnnutes.
Bake ribs for about 1 hour or until cooked through and tender, basting often with the cooked marinade.
You can also cook the barbecue over a grill.
Serve with buttered corn on the con.
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| Southern Barbecued Spare Ribs |
Chicken Soubise is so delicious, The recipe was quick an d easy and tasted fantastic. Serve for your family and friends, from ABS-CBN Food Entertainmnet, recipe from Norma Chikiamco
Ingredients:
Serves 6 to 8
salt and pepper, to taste
1/4 cup butter, for sautéing
1 medium onion, chopped
1 cup sliced button mushrooms
112 cup butter
1/4 cup all-purpose flour
2 cups fresh milk
1/2 cup grated cheddar cheese
1/4 teaspoon ground nutmeg
1 cup sliced grapes, seeds removed (optional)
Method:
Preheat oven to 350f.
Season chicken with salt and pepper.
In a skillet, heat 1/4 cup of the butter and sauté onion about 1 minute. Brown chicken on both sides lightly.
Remove chicken from pan and set aside.
Aid mushrooms to the skillet and sauté 1 to 2 minutes.
Remove onions and mushrooms from pan and set aside.
In same skillet, meft 1/2 cup butter. Gradually add the flour and stir until combined.
Slowly pour in the milk, stirring continuously to prevent lumps arid to smooth the mixture.
Let simmer about 10 minutes or until slightly thickened Stir in cheese and nutmeg and cont nue simmerng until cheese ¡s melted.
Remove from heat and spoon off excess oil.
Arrange chcken in a baking dish. Tq with the sautéed onions and mushrooms.
Pour in the butter-milk mixture.
Bake for 30 to 45 minutes or until chicken is fully cooked.
Aid grapes just before serving, if desired.
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| Chicken Soubise |
Very berry corn muffins from the basic chocolate chip cookie to the more complex flavors of a sandwich cookie, I’m sure you will enjoy this collection. And if you don’t tell anyone, no one will guess they are vegan!
Ingredients
1¼ cup all-purpose flour
¾ cup yellow cornmeal
⅓ cup granulated sugar
2 teaspoons baking powder
½ teaspoons baking soda
¼ teaspoon salt
1 cup soymilk
⅓ cup canola oil
1 tablespoon grated orange peel (or peel from 1 orange)
¾ to 1 cup fresh, frozen,
or dried mixed berries or blueberries
Method
Preheat the oven to 400 degrees and oil a standard 12-cup muffin pan or line it with paper liners. Combine the flour, cornmeal, sugar, baking powder,
baking soda, and salt in a large bowl. Add the soymilk, canola oil, and orange peel and stir to combine. Fold in the berries.
Spoon the batter evenly into the prepared muffin cups.
Bake for 18 to 20 minutes, or until the tops are lightly browned and a toothpick inserted in the center of a muffin comes out clean.
Cool on racks. Store in a sealed container at room temperature.
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| Very berry corn muffins |
Chocolate chippers incredibly indulgent, chocolaty cookies are best served warm and chewy, soon after they come out of the oven. Don’t let them sit around for long!
Ingredients
2 cups all-purpose flour½ teaspoon baking soda
¼ teaspoon salt
1 cup vegan butter substitute,
slightly softened but not at
room temperature¾ cup brown sugar
⅓ cup granulated sugar
⅓ cup plus 1 tablespoon applesauce
2 tablespoons nondairy milk
1 teaspoon vanilla extract
1 teaspoon almond extractor additional vanilla extract
1 to 1¼ cups nondairy
chocolate chips
1 cup chopped nuts of choice (optional)
Method
Preheat the oven to 350 degrees F and oil 3 baking sheets. Combine the flour, baking soda, and salt in a bowl. In a separate large bowl, combine the vegan butter substitute, brown sugar, and granulated sugar and beat with a wooden spoon until fluffy.
Preheat the oven to 350 degrees F and oil 3 baking sheets. Combine the flour, baking soda, and salt in a bowl. In a separate large bowl, combine the vegan butter substitute, brown sugar, and granulated sugar and beat with a wooden spoon until fluffy.
Beat in the applesauce, nondairy milk, and extracts.
Add the flour mixture and stir to combine. Stir in the chocolate chips and optional nuts.
If the dough is very soft, refrigerate it for about 20 minutes.
Add the flour mixture and stir to combine. Stir in the chocolate chips and optional nuts.
If the dough is very soft, refrigerate it for about 20 minutes.
Form the dough into 1½-inch balls and arrange them on the prepared baking sheets about 3 inches apart. Bake for about 16 minutes, or until the cookies just begin to lightly brown.
Cool on racks. Store in a sealed container.
Cool on racks. Store in a sealed container.
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| Chocolate chippers |
