Servings (Help)
USMetricCalculate
Original Recipe Yield 6 servings
Ingredients
3 pounds chicken wings
1 egg, lightly beaten
1 cup all-purpose flour for coating
1 cup butter
SAUCE
3 tablespoons soy sauce
3 tablespoons water
1 cup white sugar
1/2 cup white vinegar
1/2 teaspoon garlic powder, or to taste
1 teaspoon salt
Directions
Preheat oven to 350 degrees F (175 degrees C).
Cut wings in half, dip in egg and coat with flour.
Heat butter in a large, deep skillet over medium-high heat. Fry wings until deep brown. Place in a shallow roasting pan.
In a small bowl combine soy sauce, water, sugar, vinegar, garlic powder and salt. Pour over wings.
Bake in preheated oven for 30 to 45 minutes, basting wings with sauce often.
Monday, February 28, 2011
Sunday, February 27, 2011
Denise Austin Banana Bread
Banana Bread
Ingredients
2 cups whole-grain pastry flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup sugar
1 large egg
3 tablespoons canola oil
1 cup mashed overripe bananas (about 2 medium)
1/2 cup light vanilla yogurt
1 teaspoon vanilla extract
Preparation
Preheat the oven to 350°F. Line an 8-inch by 4-inch loaf pan with foil, letting the ends hang over. Coat the foil with cooking spray.
In a large bowl, combine the flour, baking powder, baking soda, cinnamon, and salt.
In a medium bowl, whisk together the sugar, egg, and oil until well blended. Whisk in the bananas, yogurt, and vanilla extract.
Add the wet ingredients to the dry ingredients and stir until just blended. Scrape into the prepared pan.
Bake for 45 to 50 minutes, or until the loaf has shrunk from the sides of the pan and a wooden pick inserted into the center of the loaf comes out clean. Transfer the pan to a wire rack and let cool for 30 minutes. Using the foil, lift the bread out of the pan. Carefully peel off the foil and let the bread cool completely on the rack.
Makes 12 slices
Per slice: 140 calories, 25 g carbohydrates, 3 g protein, 4 g total fat, 20 mg cholesterol, 2 g dietary fiber, 190 mg sodium
Ingredients
2 cups whole-grain pastry flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup sugar
1 large egg
3 tablespoons canola oil
1 cup mashed overripe bananas (about 2 medium)
1/2 cup light vanilla yogurt
1 teaspoon vanilla extract
Preparation
Preheat the oven to 350°F. Line an 8-inch by 4-inch loaf pan with foil, letting the ends hang over. Coat the foil with cooking spray.
In a large bowl, combine the flour, baking powder, baking soda, cinnamon, and salt.
In a medium bowl, whisk together the sugar, egg, and oil until well blended. Whisk in the bananas, yogurt, and vanilla extract.
Add the wet ingredients to the dry ingredients and stir until just blended. Scrape into the prepared pan.
Bake for 45 to 50 minutes, or until the loaf has shrunk from the sides of the pan and a wooden pick inserted into the center of the loaf comes out clean. Transfer the pan to a wire rack and let cool for 30 minutes. Using the foil, lift the bread out of the pan. Carefully peel off the foil and let the bread cool completely on the rack.
Makes 12 slices
Per slice: 140 calories, 25 g carbohydrates, 3 g protein, 4 g total fat, 20 mg cholesterol, 2 g dietary fiber, 190 mg sodium
Friday, February 25, 2011
Kristen's Awesome Oatmeal Cookies
Ingredients
3/4 cup shortening
1 cup packed brown sugar
1/2 cup white sugar
1 egg
1/4 cup water
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
1 tablespoon ground cinnamon
3 cups rolled oats
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a medium bowl, cream together the shortening, brown sugar and white sugar. Stir in the egg, water and vanilla. Combine the flour, salt, baking soda and cinnamon, stir into the creamed mixture. Finally, stir in the rolled oats. Drop by rounded spoonfuls onto the prepared cookie sheets.
Bake for 12 to 15 minutes in the preheated oven. Cool on baking sheets for a couple of minutes before removing to cool on wire racks.
3/4 cup shortening
1 cup packed brown sugar
1/2 cup white sugar
1 egg
1/4 cup water
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
1 tablespoon ground cinnamon
3 cups rolled oats
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a medium bowl, cream together the shortening, brown sugar and white sugar. Stir in the egg, water and vanilla. Combine the flour, salt, baking soda and cinnamon, stir into the creamed mixture. Finally, stir in the rolled oats. Drop by rounded spoonfuls onto the prepared cookie sheets.
Bake for 12 to 15 minutes in the preheated oven. Cool on baking sheets for a couple of minutes before removing to cool on wire racks.
Flaky Tart Dough (Martha Stewart)
Makes enough for two 9 in or one 10 inch tart shells
Ingredients
1 tsp salt
2/3 cup ice water
3 cups plus 2 tblsp all purpose flour, plus more for work surface
1 cup plus 5 tblsp very cold unsalted butter
Method
1. In a small bowl, mix together salt and water. Keep very cold until ready to use.
2. Place flour and butter in the bowl of a food processor. Pulse briefly until mixture forms large crumbs.
Add the salt water mixture and continue pulsing until a dough has just formed but is not smooth.
3. On a lightly floured work surface, evenly divide dough. Form each piece of dough into a disk about
1 in thick. Wrap each disk with plastic wrap and chill at least 2 hours and up to overnight.
Ingredients
1 tsp salt
2/3 cup ice water
3 cups plus 2 tblsp all purpose flour, plus more for work surface
1 cup plus 5 tblsp very cold unsalted butter
Method
1. In a small bowl, mix together salt and water. Keep very cold until ready to use.
2. Place flour and butter in the bowl of a food processor. Pulse briefly until mixture forms large crumbs.
Add the salt water mixture and continue pulsing until a dough has just formed but is not smooth.
3. On a lightly floured work surface, evenly divide dough. Form each piece of dough into a disk about
1 in thick. Wrap each disk with plastic wrap and chill at least 2 hours and up to overnight.
Thursday, February 24, 2011
Anchovy Spaghetti
SERVES 2-3
200g broccoli, stemmed
300g good spaghetti
100g pine nuts, roasted
1 tbsp olive oil
1 clove garlic, crushed
1/2 white onion, finely chopped
50-75g anchovy fillets in olive oil
100g raisins
handful of parsley leaves, roughly chopped
Boil a pan of water and throw the broccoli in for 3 minutes, or until it has a very slight bite. Add the spaghetti and cook for 8 minutes or as packet advises.
Meanwhile, toast the pine nuts in a frying pan until golden. Remove from the pan to a bowl to add to the sauce later on.
Using the same pan, heat up the olive oil and soften the onions and garlic on a low heat. Then add the anchovy fillets. With the end of a wooden spoon chop the fillets until they become a paste with the onion mix.
Add the raisins and the toasted pine nuts and mix. Blend half of the mixture with a hand blender or magi-mix. Drain the spaghetti and in a separate, warmed bowl, and fold in the blended sauce and broccoli. Serve on hot plates with the remaining, unblended sauce and a sprinkle of chopped fresh parsley.
I use no salt or pepper in this recipe as I think the anchovies give it enough seasoning, but do add to your own taste. Replace the pine nuts and raisins, Clara style, with oven roasted cherry tomatoes and chilli flakes for some-a-bit-o-spicy-time. (For anchovy novices, add more chilli. No need to plunge in with the ladle before the spoon).
Grill plums
5 over-ready plums.
Cut in half.
De-stone.
Drizzle with two tablespoons of honey.
Small knob of butter to replace the stone.
Under a hot grill for 10 minutes.
Serve and eat. Cold or hot. Easy as plum.
This works with any old fruit, literally. And with a spoonful of creme fraiche, alongside cheescake for a real pud, or on porridge the next morning, you'll never throw anything away ever again.
Cut in half.
De-stone.
Drizzle with two tablespoons of honey.
Small knob of butter to replace the stone.
Under a hot grill for 10 minutes.
Serve and eat. Cold or hot. Easy as plum.
This works with any old fruit, literally. And with a spoonful of creme fraiche, alongside cheescake for a real pud, or on porridge the next morning, you'll never throw anything away ever again.
Portobello Mushroom stuffed with Parmesan Creamed Spinach.
1 large Portobello mushroom
1 large handful baby spinach
2 tbsps creme fraiche
2 tbsp grated parmesan
pinch ground black pepper
small pinch nutmeg
In a sieve over a pan of boiling water, lightly wilt the spinach. Transfer into a bowl and mix with the creme fraiche, parmesan, nutmeg and pepper. Spoon the spinach onto the underside of the mushroom and place under a hot grill for 5 minutes, or until the creme fraiche has started to brown and the mushroom has wrinkled slightly.
Cut in half and serve for two, or have whole for one. No fuss.
Wednesday, February 23, 2011
Jamie Oliver’s Pappardelle with Amazing Slow-Cooked Meat Recipe
Ingredients | metric conversion
One 28-ounce piece braising meat
Extra-virgin olive oil
1 handful each fresh rosemary and fresh thyme, stems discarded and leaves finely chopped
1 small red onion, peeled and finely chopped
4 garlic cloves, peeled and finely chopped
1 carrot, peeled and finely chopped
1 celery stick, finely chopped
2 wineglasses Chianti
Two 14-ounce cans plum tomatoes
2 tablespoons pearl barley
Salt and freshly ground black pepper
14 ounces fresh or dried pappardelle
7 tablespoons unsalted butter
2 handfuls grated Parmesan cheese, plus more for garnish
Directions
1. Season the meat with salt and pepper. It can be cut into large 2-inch chunks if it’s beef, venison, or wild boar or left whole if it’s a squab (pigeon) or cut into 5 or 6 pieces if you’re using a rabbit. In a hot casserole-type pan, fry your meat in a little olive oil until golden brown. Add your herbs, onions, garlic, carrot, and celery. Turn the heat down and continue to cook for 5 minutes, until the vegetables have softened.
2. Add your red wine and continue to simmer until the liquid has almost cooked away but left you with a fantastic color and fragrance.
3. Add the plum tomatoes, the pearl barley, and just enough water to cover the meat by 1/2 inch. Make yourself a cartouche of parchment or wax paper (see note). Wet it with a little water, rub it with a little olive oil, and place it over the pan. Put a lid on the pan as well, as this will retain as much moisture as possible while cooking. Cook over really low heat for about 2 to 3 hours, depending on the tenderness and type of meat. It’s ready when you can literally pull the meat apart in tender strands.
4. At this point, season the braise carefully with salt and pepper to taste and allow to cool slightly before removing the meat from the pan. Using 2 forks, pull apart all the lovely pieces of meat, throwing away any bones. Skim any fat from the surface of the braising liquid. Put the meat back in the pan and place over low heat.
5. It’s now ready to serve, so cook your pappardelle in a pan of boiling, salted water for 3 minutes if using fresh pasta or according to the package instructions if using dried. Once it’s cooked, drain it in a colander, saving some of the cooking liquid in case the sauce needs a little loosening. Remove the pot of stewed meat from the heat and stir in the butter and Parmesan with a little of the cooking water — this will make it juicy and shiny. Toss together with your pasta and serve immediately. If desired, serve sprinkled with a little finely chopped fresh rosemary and some more grated Parmesan.
Cauliflower Gratin Recipe
Ingredients | metric conversion
Butter for the baking dish
1 cauliflower (a medium head, about 2 1/2 pounds or so)
1/4 pound bacon, cut crosswise into slender strips
1/3 cup all-purpose flour
5 large eggs, lightly beaten
1 cup heavy cream
2/3 cup whole milk
Salt and freshly ground pepper
Freshly grated nutmeg
3 ounces Gruyère (you can use Emmenthal or even Swiss in a pinch), grated
Directions
Want it? Click it.
1. Adjust the oven rack to the center position and preheat the oven to 425° F (232°C). Generously butter a 2 1/2-quart ovenproof dish and place it on a rimmed baking sheet lined with a Silpat or parchment paper. (It’s not elegant and it’s a tad too big, but a 9-by-13-inch baking dish works fine.)
2. Bring a large pot of salted water to a boil. Cut florets from the cauliflower, leaving about an inch or so of stem. Drop the florets into the boiling water and cook until fork-tender, anywhere from 4 to 10 minutes, depending on the size of the florets. (Alternatively, you can steam the florets over salted water.) Drain and rinse the cauliflower florets under cold running water to cool them and pat them completely dry.
3. While the cauliflower is cooking, toss the bacon strips into a heavy skillet, place the skillet over medium heat, and cook just until the bacon is browned but not crisp. Drain and pat dry.
4. Spread the cauliflower in the buttered pan and scatter the bacon over the top.
5. Place the flour in a bowl and gradually whisk in the eggs until blended. Slowly whisk in the cream and milk. Season the mixture with the salt, pepper, and nutmeg and stir in about 2/3 of the cheese. Pour the mixture over the cauliflower and bacon, shaking the pan a little so that the liquid settles between the florets. Scatter the remaining cheese over the top.
6. Bake the cauliflower-bacon gratin for about 25 minutes, or until puffed and golden and a knife inserted in the center comes out clean. If the top isn’t as brown as you’d like, run the gratin under the broiler for a couple of minutes.
7. The gratin is best just from the oven or warm, although it can be enjoyed at room temperature, just like a quiche. You really should eat the cauliflower-bacon gratin the day it’s made, but if you’ve got leftovers, cover and refrigerate them, then let them come to room temperature or warm briefly and gently in the oven.
Butter for the baking dish
1 cauliflower (a medium head, about 2 1/2 pounds or so)
1/4 pound bacon, cut crosswise into slender strips
1/3 cup all-purpose flour
5 large eggs, lightly beaten
1 cup heavy cream
2/3 cup whole milk
Salt and freshly ground pepper
Freshly grated nutmeg
3 ounces Gruyère (you can use Emmenthal or even Swiss in a pinch), grated
Directions
Want it? Click it.
1. Adjust the oven rack to the center position and preheat the oven to 425° F (232°C). Generously butter a 2 1/2-quart ovenproof dish and place it on a rimmed baking sheet lined with a Silpat or parchment paper. (It’s not elegant and it’s a tad too big, but a 9-by-13-inch baking dish works fine.)
2. Bring a large pot of salted water to a boil. Cut florets from the cauliflower, leaving about an inch or so of stem. Drop the florets into the boiling water and cook until fork-tender, anywhere from 4 to 10 minutes, depending on the size of the florets. (Alternatively, you can steam the florets over salted water.) Drain and rinse the cauliflower florets under cold running water to cool them and pat them completely dry.
3. While the cauliflower is cooking, toss the bacon strips into a heavy skillet, place the skillet over medium heat, and cook just until the bacon is browned but not crisp. Drain and pat dry.
4. Spread the cauliflower in the buttered pan and scatter the bacon over the top.
5. Place the flour in a bowl and gradually whisk in the eggs until blended. Slowly whisk in the cream and milk. Season the mixture with the salt, pepper, and nutmeg and stir in about 2/3 of the cheese. Pour the mixture over the cauliflower and bacon, shaking the pan a little so that the liquid settles between the florets. Scatter the remaining cheese over the top.
6. Bake the cauliflower-bacon gratin for about 25 minutes, or until puffed and golden and a knife inserted in the center comes out clean. If the top isn’t as brown as you’d like, run the gratin under the broiler for a couple of minutes.
7. The gratin is best just from the oven or warm, although it can be enjoyed at room temperature, just like a quiche. You really should eat the cauliflower-bacon gratin the day it’s made, but if you’ve got leftovers, cover and refrigerate them, then let them come to room temperature or warm briefly and gently in the oven.
Chewy Chunky Blondies
Chewy Chunky Blondies
Adapted from Baking From My Home to Yours, by Dorie Greenspan
Makes 32 bars
**Note: This recipe has not been tested in or styled by the Bon Appetit Test Kitchen.**
INGREDIENTS
2 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 sticks (8 ounces) unsalted butter, at room temperature
1 1/2 cups (packed) light brown sugar
1/2 cup sugar
2 large eggs
1 teaspoon pure vanilla extract
6 ounces best-quality milk chocolate, chopped into chip-size pieces
1 cup toasted pecans, chopped
1 cup sweetened shredded coconut
PREPARATION
Center a rack in the oven and preheat the oven to 325F. Butter a 9x13-inch baking pan and put it on a baking sheet.
Whisk together the flour, baking powder, baking soda and salt.
Working in a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until smooth and creamy. Add both sugars and beat for another 3 minutes, or until well incorporated. Add the eggs one by one, beating for 1 minute after each addition, then beat in the vanilla. Reduce the mixer speed to low and add the dry ingredients, mixing just until they disappear into the batter. Using a rubber spatula, stir in the chocolate, nuts and coconut. Scrape the batter into the buttered pan and use the spatula to even the top as best as you can.
Bake for about 40 minutes, or until a knife inserted into the center of the blondies comes out clean. The cake should pull away from the sides of the pan a little and the top should be a nice honey brown. Transfer the pan to a rack and cool for about 15 minutes. You can now invert the cake onto another rack, and then turn it over onto a rack and cool to room temperature. Alternatively, you can keep the blondies in the pan.
Cut the blondies into 32 bars, each roughly 2 1/4 x 1 1/2 inches.
CookieBar Version
The Blondies we bake at CookieBar (actually, we call them Broundies) are a variation of my regular recipe. We bake them in buttered 3-inch round dessert rings--metal rings about 2 inches high--but you can bake them at home in tart rings, thoroughly cleaned tuna cans whose tops and bottoms have been removed, or muffin pans. The recipe is similar to the one above, but:
Omit the baking powder and baking soda when making the batter. Then, using a 2-ounce ice cream scoop, fill the rings less than half full. Lightly press the batter into the rings until it almost touches the edges. Bake the Broundies at 350F for 14-20 minutes depending on the rings you use, or until they're set around the edges and slightly soft in the center.
Adapted from Baking From My Home to Yours, by Dorie Greenspan
Makes 32 bars
**Note: This recipe has not been tested in or styled by the Bon Appetit Test Kitchen.**
INGREDIENTS
2 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 sticks (8 ounces) unsalted butter, at room temperature
1 1/2 cups (packed) light brown sugar
1/2 cup sugar
2 large eggs
1 teaspoon pure vanilla extract
6 ounces best-quality milk chocolate, chopped into chip-size pieces
1 cup toasted pecans, chopped
1 cup sweetened shredded coconut
PREPARATION
Center a rack in the oven and preheat the oven to 325F. Butter a 9x13-inch baking pan and put it on a baking sheet.
Whisk together the flour, baking powder, baking soda and salt.
Working in a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until smooth and creamy. Add both sugars and beat for another 3 minutes, or until well incorporated. Add the eggs one by one, beating for 1 minute after each addition, then beat in the vanilla. Reduce the mixer speed to low and add the dry ingredients, mixing just until they disappear into the batter. Using a rubber spatula, stir in the chocolate, nuts and coconut. Scrape the batter into the buttered pan and use the spatula to even the top as best as you can.
Bake for about 40 minutes, or until a knife inserted into the center of the blondies comes out clean. The cake should pull away from the sides of the pan a little and the top should be a nice honey brown. Transfer the pan to a rack and cool for about 15 minutes. You can now invert the cake onto another rack, and then turn it over onto a rack and cool to room temperature. Alternatively, you can keep the blondies in the pan.
Cut the blondies into 32 bars, each roughly 2 1/4 x 1 1/2 inches.
CookieBar Version
The Blondies we bake at CookieBar (actually, we call them Broundies) are a variation of my regular recipe. We bake them in buttered 3-inch round dessert rings--metal rings about 2 inches high--but you can bake them at home in tart rings, thoroughly cleaned tuna cans whose tops and bottoms have been removed, or muffin pans. The recipe is similar to the one above, but:
Omit the baking powder and baking soda when making the batter. Then, using a 2-ounce ice cream scoop, fill the rings less than half full. Lightly press the batter into the rings until it almost touches the edges. Bake the Broundies at 350F for 14-20 minutes depending on the rings you use, or until they're set around the edges and slightly soft in the center.
Tuesday, February 22, 2011
Spinach and Strawberry Salad with Sugar Pecans
Yield: 4
Ingredients
1/4 cup coarsely chopped pecans (50ml)
2 tablespoons granulated sugar (30ml)
2 tablespoons water (30ml)
1 tablespoon balsamic vinegar (15ml)
1 tablespoon liquid honey(15ml)
1/2 teaspoon Dijon mustard (2ml)
pinch salt (pinch)
1/4 cup extra virgin olive oil (50ml)
4 cups baby spinach (about 4 oz/100g) (1L)
1 cup sliced strawberries (250ml)
2 kiwis, peeled and sliced (2)
1/4 cup soft black pepper cheese, (50ml) such as Boursin or crumbled chevre (optional)
Directions
Place pecans, sugar and water in a small saucepan set on medium heat. Stir to dissolve sugar. Simmer mixture, stirring occasionally, until golden and pecans are coated, about 5-7 minutes. Transfer to a parchment-lined baking sheet and cool. Crumble and set aside.
In a small bowl, whisk the vinegar with the honey, Dijon and salt. Slowly whisk in the oil until well combined. To serve, divide spinach among salad plates and top with strawberries, kiwis and sugar pecans. Drizzle with vinaigrette and garnish with the crumbled cheese, if using.
Tip: This salad is delicious with or without the cheese. For variety, a mild blue cheese such as cambozola could be used in place of the black pepper cheese or chevre. You could also cut the amount of strawberries in half, and make up the difference with raspberries or blueberries.
Ingredients
1/4 cup coarsely chopped pecans (50ml)
2 tablespoons granulated sugar (30ml)
2 tablespoons water (30ml)
1 tablespoon balsamic vinegar (15ml)
1 tablespoon liquid honey(15ml)
1/2 teaspoon Dijon mustard (2ml)
pinch salt (pinch)
1/4 cup extra virgin olive oil (50ml)
4 cups baby spinach (about 4 oz/100g) (1L)
1 cup sliced strawberries (250ml)
2 kiwis, peeled and sliced (2)
1/4 cup soft black pepper cheese, (50ml) such as Boursin or crumbled chevre (optional)
Directions
Place pecans, sugar and water in a small saucepan set on medium heat. Stir to dissolve sugar. Simmer mixture, stirring occasionally, until golden and pecans are coated, about 5-7 minutes. Transfer to a parchment-lined baking sheet and cool. Crumble and set aside.
In a small bowl, whisk the vinegar with the honey, Dijon and salt. Slowly whisk in the oil until well combined. To serve, divide spinach among salad plates and top with strawberries, kiwis and sugar pecans. Drizzle with vinaigrette and garnish with the crumbled cheese, if using.
Tip: This salad is delicious with or without the cheese. For variety, a mild blue cheese such as cambozola could be used in place of the black pepper cheese or chevre. You could also cut the amount of strawberries in half, and make up the difference with raspberries or blueberries.
Sunday, February 20, 2011
Baked Spaghetti
Ingredients
2 cups canned diced tomatoes
2 cups tomato sauce
1 cup water
1/2 cup diced onion
1/2 cup diced green bell pepper
2 cloves garlic, chopped
1/4 cup chopped fresh parsley leaves
1 1/2 teaspoons Italian seasoning
1 1/2 teaspoons House Seasoning, recipe follows
1 1/2 teaspoons seasoning salt
1 1/2 teaspoons sugar
2 small bay leaves
1 1/2 pounds ground beef
8 ounces uncooked angel hair pasta
1 cup grated cheddar
1 cup grated Monterey Jack
Directions
Preheat the oven to 350 degrees F.
In a stockpot, combine the tomatoes, tomato sauce, water, onions, peppers, garlic, parsley, seasoning mixtures, sugar, and bay leaves. Bring to a boil over high heat, and then reduce the heat and let simmer, covered, for 1 hour. Crumble the ground beef in a large skillet. Cook over medium-high heat until fully cooked, with no pink color remaining. Drain the fat from the meat, and then add the ground beef to the stockpot. Simmer for 20 more minutes. Cook the pasta according to the package directions. Cover the bottom of a 13 by 9 by 2-inch pan with sauce. Add a layer of pasta and then a little less than 1/2 of each cheese; repeat the layers, ending with the sauce. Bake in the oven for 30 minutes. Top the casserole with the remaining cheese, return it to the oven, and continue to cook until the cheese is melted and bubbly, about 5 more minutes. Cut into squares before serving.
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
Yield: 1 1/2 cups
Preparation tine: 15 minutes
Cooking time: 20 minutes
Ease of Preparation: Easy
2 cups canned diced tomatoes
2 cups tomato sauce
1 cup water
1/2 cup diced onion
1/2 cup diced green bell pepper
2 cloves garlic, chopped
1/4 cup chopped fresh parsley leaves
1 1/2 teaspoons Italian seasoning
1 1/2 teaspoons House Seasoning, recipe follows
1 1/2 teaspoons seasoning salt
1 1/2 teaspoons sugar
2 small bay leaves
1 1/2 pounds ground beef
8 ounces uncooked angel hair pasta
1 cup grated cheddar
1 cup grated Monterey Jack
Directions
Preheat the oven to 350 degrees F.
In a stockpot, combine the tomatoes, tomato sauce, water, onions, peppers, garlic, parsley, seasoning mixtures, sugar, and bay leaves. Bring to a boil over high heat, and then reduce the heat and let simmer, covered, for 1 hour. Crumble the ground beef in a large skillet. Cook over medium-high heat until fully cooked, with no pink color remaining. Drain the fat from the meat, and then add the ground beef to the stockpot. Simmer for 20 more minutes. Cook the pasta according to the package directions. Cover the bottom of a 13 by 9 by 2-inch pan with sauce. Add a layer of pasta and then a little less than 1/2 of each cheese; repeat the layers, ending with the sauce. Bake in the oven for 30 minutes. Top the casserole with the remaining cheese, return it to the oven, and continue to cook until the cheese is melted and bubbly, about 5 more minutes. Cut into squares before serving.
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
Yield: 1 1/2 cups
Preparation tine: 15 minutes
Cooking time: 20 minutes
Ease of Preparation: Easy
Real Meatballs and Spaghetti (Ina Garten)
Ingredients
For the meatballs:
1/2 pound ground veal
1/2 pound ground pork
1 pound ground beef
1 cup fresh white bread crumbs (4 slices, crusts removed)
1/4 cup seasoned dry bread crumbs
2 tablespoons chopped fresh flat-leaf parsley
1/2 cup freshly grated Parmesan cheese
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
1 extra-large egg, beaten
Vegetable oil
Olive oil
For the sauce:
1 tablespoon good olive oil
1 cup chopped yellow onion (1 onion)
1 1/2 teaspoons minced garlic
1/2 cup good red wine, such as Chianti
1 (28-ounce) can crushed tomatoes, or plum tomatoes in puree, chopped
1 tablespoon chopped fresh flat-leaf parsley
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
For serving:
1 1/2 pounds spaghetti, cooked according to package directions
Freshly grated Parmesan
Directions
Place the ground meats, both bread crumbs, parsley, Parmesan, salt, pepper, nutmeg, egg, and 3/4 cup warm water in a bowl. Combine very lightly with a fork. Using your hands, lightly form the mixture into 2-inch meatballs. You will have 14 to 16 meatballs.
Pour equal amounts of vegetable oil and olive oil into a large (12-inch) skillet to a depth of 1/4-inch. Heat the oil. Very carefully, in batches, place the meatballs in the oil and brown them well on all sides over medium-low heat, turning carefully with a spatula or a fork. This should take about 10 minutes for each batch. Don't crowd the meatballs. Remove the meatballs to a plate covered with paper towels. Discard the oil but don't clean the pan.
For the sauce, heat the olive oil in the same pan. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper.
Return the meatballs to the sauce, cover, and simmer on the lowest heat for 25 to 30 minutes, until the meatballs are cooked through. Serve hot on cooked spaghetti and pass the grated Parmesan.
For the meatballs:
1/2 pound ground veal
1/2 pound ground pork
1 pound ground beef
1 cup fresh white bread crumbs (4 slices, crusts removed)
1/4 cup seasoned dry bread crumbs
2 tablespoons chopped fresh flat-leaf parsley
1/2 cup freshly grated Parmesan cheese
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
1 extra-large egg, beaten
Vegetable oil
Olive oil
For the sauce:
1 tablespoon good olive oil
1 cup chopped yellow onion (1 onion)
1 1/2 teaspoons minced garlic
1/2 cup good red wine, such as Chianti
1 (28-ounce) can crushed tomatoes, or plum tomatoes in puree, chopped
1 tablespoon chopped fresh flat-leaf parsley
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
For serving:
1 1/2 pounds spaghetti, cooked according to package directions
Freshly grated Parmesan
Directions
Place the ground meats, both bread crumbs, parsley, Parmesan, salt, pepper, nutmeg, egg, and 3/4 cup warm water in a bowl. Combine very lightly with a fork. Using your hands, lightly form the mixture into 2-inch meatballs. You will have 14 to 16 meatballs.
Pour equal amounts of vegetable oil and olive oil into a large (12-inch) skillet to a depth of 1/4-inch. Heat the oil. Very carefully, in batches, place the meatballs in the oil and brown them well on all sides over medium-low heat, turning carefully with a spatula or a fork. This should take about 10 minutes for each batch. Don't crowd the meatballs. Remove the meatballs to a plate covered with paper towels. Discard the oil but don't clean the pan.
For the sauce, heat the olive oil in the same pan. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper.
Return the meatballs to the sauce, cover, and simmer on the lowest heat for 25 to 30 minutes, until the meatballs are cooked through. Serve hot on cooked spaghetti and pass the grated Parmesan.
Spaghetti and Meatballs Recipe courtesy Rachael Ray
Ingredients
1 pound spaghetti
Salt, for pasta water
Meatballs:
1 1/4 pounds ground sirloin
2 teaspoons Worcestershire sauce, eyeball it
1 egg, beaten
1/2 cup Italian bread crumbs, a couple of handfuls
1/4 cup grated Parmesan, Parmigiano-Reggiano or Romano cheese
2 cloves garlic, chopped
Salt and pepper
Sauce:
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1/2 teaspoon crushed red pepper flakes
4 cloves garlic, crushed or chopped
1 small onion, finely chopped
1 cup beef stock, available on soup aisle in market in small paper boxes
1 (28-ounce) can crushed tomatoes
A handful chopped flat-leaf parsley
10 leaves fresh basil leaves, torn or thinly sliced
Grated cheese, such as Parmigiano-Reggiano or Romano, for passing at table
Crusty bread or garlic bread, for passing at the table
Directions
Preheat oven to 425 degrees F.
Place a large pot of water on to boil for spaghetti. When it boils, add salt and pasta and cook to al dente.
Mix beef and Worcestershire, egg, bread crumbs, cheese, garlic, salt and pepper. Roll meat into 1 1/2 inch medium-sized meatballs and place on nonstick cookie sheet or a cookie sheet greased with extra-virgin olive oil. Bake balls 10 to 12 minutes, until no longer pink.
Heat a deep skillet or medium pot over moderate heat. Add oil, crushed pepper, garlic and finely chopped onion. Saute 5 to 7 minutes, until onion bits are soft. Add beef stock, crushed tomatoes, and herbs. Bring to a simmer and cook for about 10 minutes.
Toss hot, drained pasta with a few ladles of the sauce and grated cheese. Turn meatballs in remaining sauce. Place pasta on dinner plates and top with meatballs and sauce and extra grated cheese. Serve with bread or garlic bread (and some good chianti!)
1 pound spaghetti
Salt, for pasta water
Meatballs:
1 1/4 pounds ground sirloin
2 teaspoons Worcestershire sauce, eyeball it
1 egg, beaten
1/2 cup Italian bread crumbs, a couple of handfuls
1/4 cup grated Parmesan, Parmigiano-Reggiano or Romano cheese
2 cloves garlic, chopped
Salt and pepper
Sauce:
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1/2 teaspoon crushed red pepper flakes
4 cloves garlic, crushed or chopped
1 small onion, finely chopped
1 cup beef stock, available on soup aisle in market in small paper boxes
1 (28-ounce) can crushed tomatoes
A handful chopped flat-leaf parsley
10 leaves fresh basil leaves, torn or thinly sliced
Grated cheese, such as Parmigiano-Reggiano or Romano, for passing at table
Crusty bread or garlic bread, for passing at the table
Directions
Preheat oven to 425 degrees F.
Place a large pot of water on to boil for spaghetti. When it boils, add salt and pasta and cook to al dente.
Mix beef and Worcestershire, egg, bread crumbs, cheese, garlic, salt and pepper. Roll meat into 1 1/2 inch medium-sized meatballs and place on nonstick cookie sheet or a cookie sheet greased with extra-virgin olive oil. Bake balls 10 to 12 minutes, until no longer pink.
Heat a deep skillet or medium pot over moderate heat. Add oil, crushed pepper, garlic and finely chopped onion. Saute 5 to 7 minutes, until onion bits are soft. Add beef stock, crushed tomatoes, and herbs. Bring to a simmer and cook for about 10 minutes.
Toss hot, drained pasta with a few ladles of the sauce and grated cheese. Turn meatballs in remaining sauce. Place pasta on dinner plates and top with meatballs and sauce and extra grated cheese. Serve with bread or garlic bread (and some good chianti!)
Betty Crocker's Macaroni and Cheese
Prep: 25mins Bake: 25 mins Serves : 4
2 cups uncooked elbow macaroni (7 oz)
1/4 cup butter or margarine
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground mustard
1/4 teaspoon Worcestershire sauce
2 cups milk
2 cups shredded sharp Cheddar cheese (8 oz)
Method
1. Heat oven to 350 deg F
2. Cook and drain macaroni as directed on package.
3. Meanwhile, in 3-quart saucepan, melt butter over low heat.
Stir in flour, salt, pepper, mustard and Worcestershire sauce.
Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat.
Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat.
Stir in cheese until melted.
4. Gently stir macaroni into cheese sauce. Pour into ungreased 2-quart casserole.
5. Bake uncovered 20 to 25 minutes or until bubbly.
Thai Style Warm Chicken Salad With Chilli, Mint & Lime By HappyBunny on December 15, 2004
Ingredients:Servings:
4
2 chicken breasts
1 teaspoon vegetable oil
3 tablespoons fresh mint leaves
3 tablespoons fresh coriander leaves
sea salt
fresh ground pepper
2 tablespoons salted peanuts
1 lime, quartered
Dressing
2 tablespoons lime juice
2 tablespoons fish sauce
1 teaspoon sesame oil or 1 teaspoon vegetable oil
2 teaspoons sugar
4 small red shallots, sliced
1 small red chile, sliced
2 spring onions, finely sliced
Change Measurements: US | Metric
Directions:Prep Time: 15 minsTotal Time: 35 mins
1 Heat the grill; Brush the chicken with vegetable oil and grill until cooked through; Let it rest for five minutes and then slice thinly.
2 For the dressing, whisk the lime juice, fish sauce, sesame oil, and sugar until the sugar dissolves; Add the sliced shallots, chilli and spring onions and toss together.
3 Tear the mint and coriander leaves and lightly toss with the chicken, salt and pepper.
4 At the last minute, add the dressing to the chicken and toss lightly; Arrange it on plates, scatter with peanuts and serve with lime wedges.
4
2 chicken breasts
1 teaspoon vegetable oil
3 tablespoons fresh mint leaves
3 tablespoons fresh coriander leaves
sea salt
fresh ground pepper
2 tablespoons salted peanuts
1 lime, quartered
Dressing
2 tablespoons lime juice
2 tablespoons fish sauce
1 teaspoon sesame oil or 1 teaspoon vegetable oil
2 teaspoons sugar
4 small red shallots, sliced
1 small red chile, sliced
2 spring onions, finely sliced
Change Measurements: US | Metric
Directions:Prep Time: 15 minsTotal Time: 35 mins
1 Heat the grill; Brush the chicken with vegetable oil and grill until cooked through; Let it rest for five minutes and then slice thinly.
2 For the dressing, whisk the lime juice, fish sauce, sesame oil, and sugar until the sugar dissolves; Add the sliced shallots, chilli and spring onions and toss together.
3 Tear the mint and coriander leaves and lightly toss with the chicken, salt and pepper.
4 At the last minute, add the dressing to the chicken and toss lightly; Arrange it on plates, scatter with peanuts and serve with lime wedges.
Warm Jasmine Rice Salad with Shrimp and Thai Herbs
Epicurious | September 2000
by Bruce Cost & Matt McMillan
Big Bowl Noodles & Rice
recipe
reviews (14)
my notes
user rating
100% would make it again
user rating:
Warm Jasmine Rice Salad with Shrimp and Thai Herbs
main ingredients
Shrimp, Cucumber, Pepper, Rice, Mint, Leafy Green, Cilantro
cuisine
Asian
Salad
yield: Serves 2
Matt McMillan, Big Bowl's executive chef, threw together these items for his lunch one day. We ran it as a special the next week. It's simple and delicious.
subscribe to Bon Appétit
ingredients
1 cup just-cooked jasmine rice
2 tablespoons julienned fresh red fresno chile pepper (or other chile)
2 tablespoons ground dried shrimp
2 tablespoons ground golden peanuts
1/3 cup finely julienned cucumber
1/4 cup fresh cilantro leaves
6 mint leaves, julienned
2 tablespoons fresh lime juice
2 tablespoons fish sauce
1 teaspoon sesame oil
1 tablespoon fine peanut oil
1 1/2 teaspoons sugar
1/2 teaspoon freshly ground black pepper
6 to 8 medium-large shrimp, butterflied and poached until just done
Mixed greens
preparation
When the rice is just cooked and has sat 10 to 20 minutes, combine it with the chile, dried shrimp, peanuts, cucumber, cilantro leaves, and mint.
Combine the lime juice, fish sauce, oils, and sugar, and mix into the rice. Toss in the black pepper and shrimp. Serve on a bed of greens.
by Bruce Cost & Matt McMillan
Big Bowl Noodles & Rice
recipe
reviews (14)
my notes
user rating
100% would make it again
user rating:
Warm Jasmine Rice Salad with Shrimp and Thai Herbs
main ingredients
Shrimp, Cucumber, Pepper, Rice, Mint, Leafy Green, Cilantro
cuisine
Asian
Salad
yield: Serves 2
Matt McMillan, Big Bowl's executive chef, threw together these items for his lunch one day. We ran it as a special the next week. It's simple and delicious.
subscribe to Bon Appétit
ingredients
1 cup just-cooked jasmine rice
2 tablespoons julienned fresh red fresno chile pepper (or other chile)
2 tablespoons ground dried shrimp
2 tablespoons ground golden peanuts
1/3 cup finely julienned cucumber
1/4 cup fresh cilantro leaves
6 mint leaves, julienned
2 tablespoons fresh lime juice
2 tablespoons fish sauce
1 teaspoon sesame oil
1 tablespoon fine peanut oil
1 1/2 teaspoons sugar
1/2 teaspoon freshly ground black pepper
6 to 8 medium-large shrimp, butterflied and poached until just done
Mixed greens
preparation
When the rice is just cooked and has sat 10 to 20 minutes, combine it with the chile, dried shrimp, peanuts, cucumber, cilantro leaves, and mint.
Combine the lime juice, fish sauce, oils, and sugar, and mix into the rice. Toss in the black pepper and shrimp. Serve on a bed of greens.
Thai Mango Salad With Marinated Shrimps By WaterMelon on December 29, 2004
Ingredients:Servings: 15
15 wonton wrappers
15 medium shrimp, with shells on
1 stalk lemongrass
1/4 inch ginger, sliced
1 lime, juice and zest of
Dressing/Marinade
2 limes, juice of
2 teaspoons lime zest, grated
2 tablespoons honey
2 tablespoons fish sauce
2 tablespoons lemongrass, chopped finely
2 cloves garlic, minced
Salad
1 thai mango, unripe,julienned
1 small cucumber, julienned (I use Japanese cucumber)
thai birds eye chile, chopped (I use 4)
1 small granny smith apple, julienned (use any tart apple)
1/4 cup cilantro, chopped
fresh ground black pepper
dry roasted salted peanut, chopped coarsely,to garnish (optional)
fresh parsley or cilantro, to garnish
Change Measurements: US | Metric
Directions:Prep Time: 45 minsTotal Time: 4 3/4 hrs
1 First, make the wonton cups- press wonton wrappers into greased muffin cups, bake them for 10mins at 350°F; cool and store them in airtight container up to 1 day ahead.
2 Add lemongrass, ginger, lime zest and juice to approx 2 cups of water (enough water to cover the shrimps) and bring to boil in a small saucepan.
3 Poach the shrimps in the stock for 5-10mins, until shrimps just turned pink (do not overcook); remove and cool.
4 Peel the shrimps and set aside.
5 Make the dressing/marinade- combine all ingredients in a small bowl.
6 Place cooled shrimps in a ziplock bag, and pour in the dressing; marinate shrimps for 1-2 days in the fridge for best results.
7 A few hours before serving, combine all salad ingredients except the black pepper and garnish, in a medium non-reactive bowl.
8 Add the shrimps and dressing, toss to coat and chill.
9 Assembly- place wonton cups on serving platter/tray, arrange salad in the cups, topped them each with a shrimp, sprinkle with fresh ground pepper and chopped nuts and garnish with fresh parsley/cilantro before serving.
15 wonton wrappers
15 medium shrimp, with shells on
1 stalk lemongrass
1/4 inch ginger, sliced
1 lime, juice and zest of
Dressing/Marinade
2 limes, juice of
2 teaspoons lime zest, grated
2 tablespoons honey
2 tablespoons fish sauce
2 tablespoons lemongrass, chopped finely
2 cloves garlic, minced
Salad
1 thai mango, unripe,julienned
1 small cucumber, julienned (I use Japanese cucumber)
thai birds eye chile, chopped (I use 4)
1 small granny smith apple, julienned (use any tart apple)
1/4 cup cilantro, chopped
fresh ground black pepper
dry roasted salted peanut, chopped coarsely,to garnish (optional)
fresh parsley or cilantro, to garnish
Change Measurements: US | Metric
Directions:Prep Time: 45 minsTotal Time: 4 3/4 hrs
1 First, make the wonton cups- press wonton wrappers into greased muffin cups, bake them for 10mins at 350°F; cool and store them in airtight container up to 1 day ahead.
2 Add lemongrass, ginger, lime zest and juice to approx 2 cups of water (enough water to cover the shrimps) and bring to boil in a small saucepan.
3 Poach the shrimps in the stock for 5-10mins, until shrimps just turned pink (do not overcook); remove and cool.
4 Peel the shrimps and set aside.
5 Make the dressing/marinade- combine all ingredients in a small bowl.
6 Place cooled shrimps in a ziplock bag, and pour in the dressing; marinate shrimps for 1-2 days in the fridge for best results.
7 A few hours before serving, combine all salad ingredients except the black pepper and garnish, in a medium non-reactive bowl.
8 Add the shrimps and dressing, toss to coat and chill.
9 Assembly- place wonton cups on serving platter/tray, arrange salad in the cups, topped them each with a shrimp, sprinkle with fresh ground pepper and chopped nuts and garnish with fresh parsley/cilantro before serving.
Pears Baked in Rum Cream Sauce
Pears Baked in Rum Cream Sauce
Ingredients
1 teaspoon cornstarch
Pinch of salt
3 teaspoons brown sugar, divided
3/4 cup whole milk
1 large egg, lightly beaten
3/4 teaspoon rum extract
2 ripe but firm pears, sliced
Preparation
Preheat the oven to 425°F. Coat a 7-inch-round baking dish with cooking spray.
In a small saucepan, combine the cornstarch, salt, and 2 teaspoons of brown sugar; mix with a whisk. In a measuring cup, combine the milk and egg. Whisking constantly, gradually add the liquid to the dry mixture in the saucepan. Whisk over medium-low heat for about 3 minutes, or until the mixture bubbles and thickens. Remove from the heat. Whisk in the rum extract.
Place the pears in the prepared baking dish and cover with the rum cream. Bake for about 15 minutes, or until the edges bubble. Spoon into dessert dishes. Sprinkle with the remaining 1 teaspoon of brown sugar.
(can substitute with peaches and apple)
Makes 4 servings
Per serving: 110 calories, 19 g carbohydrates, 4 g protein, 3 g total fat, 55 mg cholesterol, 2 g dietary fiber, 75 mg sodium
Ingredients
1 teaspoon cornstarch
Pinch of salt
3 teaspoons brown sugar, divided
3/4 cup whole milk
1 large egg, lightly beaten
3/4 teaspoon rum extract
2 ripe but firm pears, sliced
Preparation
Preheat the oven to 425°F. Coat a 7-inch-round baking dish with cooking spray.
In a small saucepan, combine the cornstarch, salt, and 2 teaspoons of brown sugar; mix with a whisk. In a measuring cup, combine the milk and egg. Whisking constantly, gradually add the liquid to the dry mixture in the saucepan. Whisk over medium-low heat for about 3 minutes, or until the mixture bubbles and thickens. Remove from the heat. Whisk in the rum extract.
Place the pears in the prepared baking dish and cover with the rum cream. Bake for about 15 minutes, or until the edges bubble. Spoon into dessert dishes. Sprinkle with the remaining 1 teaspoon of brown sugar.
(can substitute with peaches and apple)
Makes 4 servings
Per serving: 110 calories, 19 g carbohydrates, 4 g protein, 3 g total fat, 55 mg cholesterol, 2 g dietary fiber, 75 mg sodium
Saturday, February 19, 2011
Spinach Quiche
Original Recipe Yield 1 - 9 inch quiche
Ingredients
1/2 cup butter
3 cloves garlic, chopped
1 small onion, chopped
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (4.5 ounce) can mushrooms, drained
1 (6 ounce) package herb and garlic feta, crumbled
1 (8 ounce) package shredded Cheddar cheese
salt and pepper to taste
1 (9 inch) unbaked deep dish pie crust
4 eggs, beaten
1 cup milk
salt and pepper to taste
Directions
Preheat oven to 375 degrees F (190 degrees C).
In a medium skillet, melt butter over medium heat. Saute garlic and onion in butter until lightly browned, about 7 minutes.
Stir in spinach, mushrooms, feta and 1/2 cup Cheddar cheese. Season with salt and pepper. Spoon mixture into pie crust.
In a medium bowl, whisk together eggs and milk. Season with salt and pepper.
Pour into the pastry shell, allowing egg mixture to thoroughly combine with spinach mixture.
Bake in preheated oven for 15 minutes.
Sprinkle top with remaining Cheddar cheese, and bake an additional 35 to 40 minutes, until set in center.
Allow to stand 10 minutes before serving.
Ingredients
1/2 cup butter
3 cloves garlic, chopped
1 small onion, chopped
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (4.5 ounce) can mushrooms, drained
1 (6 ounce) package herb and garlic feta, crumbled
1 (8 ounce) package shredded Cheddar cheese
salt and pepper to taste
1 (9 inch) unbaked deep dish pie crust
4 eggs, beaten
1 cup milk
salt and pepper to taste
Directions
Preheat oven to 375 degrees F (190 degrees C).
In a medium skillet, melt butter over medium heat. Saute garlic and onion in butter until lightly browned, about 7 minutes.
Stir in spinach, mushrooms, feta and 1/2 cup Cheddar cheese. Season with salt and pepper. Spoon mixture into pie crust.
In a medium bowl, whisk together eggs and milk. Season with salt and pepper.
Pour into the pastry shell, allowing egg mixture to thoroughly combine with spinach mixture.
Bake in preheated oven for 15 minutes.
Sprinkle top with remaining Cheddar cheese, and bake an additional 35 to 40 minutes, until set in center.
Allow to stand 10 minutes before serving.
Friday, February 18, 2011
Strawberry Clafoutis
Ingredients
(4-6 servings)
1 tablespoon butter
2 1/2 cups strawberries
3 eggs, at room temperature
1/3 cup granulated sugar
1/2 cup whole milk
1/2 cup heavy cream
1 tsp vanilla extract
A pinch of salt
½ cup all-purpose flour
Directions
1. Make the batter: Sift the flour, sugar, and salt into a bowl. In a separate bowl, whisk the eggs, milk and heavy cream until well blended. Add the egg mixture to the flour mixture and whisk until smooth.
2. Preheat the oven to 350 degrees F. Grease an oval oven-proof dish or individual dishes, with the butter. Sprinkle the bottom and sides with sugar.
3. Place the strawberries in the oven-proof dish. Pour the batter over the strawberries and place in the oven.
4. Bake for 30 to 40 minutes or until the custard is firm. Remove from the oven and cool for 5 minutes before serving. Serve the clafoutis warm with a scoop of ice cream.
(4-6 servings)
1 tablespoon butter
2 1/2 cups strawberries
3 eggs, at room temperature
1/3 cup granulated sugar
1/2 cup whole milk
1/2 cup heavy cream
1 tsp vanilla extract
A pinch of salt
½ cup all-purpose flour
Directions
1. Make the batter: Sift the flour, sugar, and salt into a bowl. In a separate bowl, whisk the eggs, milk and heavy cream until well blended. Add the egg mixture to the flour mixture and whisk until smooth.
2. Preheat the oven to 350 degrees F. Grease an oval oven-proof dish or individual dishes, with the butter. Sprinkle the bottom and sides with sugar.
3. Place the strawberries in the oven-proof dish. Pour the batter over the strawberries and place in the oven.
4. Bake for 30 to 40 minutes or until the custard is firm. Remove from the oven and cool for 5 minutes before serving. Serve the clafoutis warm with a scoop of ice cream.
Wholemeal drop scones recipe
Makes 20-30
Ingredients
250g self-raising wholemeal flour
Pinch baking powder
Pinch sea salt
25g caster sugar
2 medium eggs
275ml milk
50g butter, melted
A little sunflower oil
To serve
Butter
Caster sugar
Pinch ground cinnamon (optional)
Jam, honey or macerated fruit
Method: How to make wholemeal drop scones
1. Sift the flour, baking powder and salt into a large bowl and stir in the sugar. Make a well in the centre and break in the eggs. Pour in about half the milk. Whisk, gently at first, and then as you start to get a thick paste, add more milk and the melted butter. Beat until you get a creamy batter a little thicker than double cream - you might not need all the milk.
2. Put a large, heavy-based frying pan or a flat griddle over a medium/high heat. Add a few drops of oil and rub with a thick wad of kitchen paper to oil the pan very lightly. Pour (or 'drop') a scant tablespoon of batter into the pan – to get a disc about the size of a digestive biscuit; you should be able to fit 4 or 5 in the pan.
3. After about a minute, little bubbles will start to appear on the surface of the drop scones. As soon as they cover the surface, flip the scones over with a spatula - be warned, the first batch may stick. Cook the other side for 40-60 seconds or so, then transfer the drop scones to a warm plate and cover them with a clean tea towel so they stay soft – or hand them over to those waiting eagerly to get stuck in.
4. Cook the remaining drop scones in the same way, adjusting the heat level if they start browning too quickly and re-oiling the pan with kitchen paper as necessary.
5. To serve, top with a little butter and sprinkle with some sugar, and a fine dusting of cinnamon, if you like. Or serve buttered and spread with jam, honey or macerated fruit. Eat quickly, while still hot.
Ingredients
250g self-raising wholemeal flour
Pinch baking powder
Pinch sea salt
25g caster sugar
2 medium eggs
275ml milk
50g butter, melted
A little sunflower oil
To serve
Butter
Caster sugar
Pinch ground cinnamon (optional)
Jam, honey or macerated fruit
Method: How to make wholemeal drop scones
1. Sift the flour, baking powder and salt into a large bowl and stir in the sugar. Make a well in the centre and break in the eggs. Pour in about half the milk. Whisk, gently at first, and then as you start to get a thick paste, add more milk and the melted butter. Beat until you get a creamy batter a little thicker than double cream - you might not need all the milk.
2. Put a large, heavy-based frying pan or a flat griddle over a medium/high heat. Add a few drops of oil and rub with a thick wad of kitchen paper to oil the pan very lightly. Pour (or 'drop') a scant tablespoon of batter into the pan – to get a disc about the size of a digestive biscuit; you should be able to fit 4 or 5 in the pan.
3. After about a minute, little bubbles will start to appear on the surface of the drop scones. As soon as they cover the surface, flip the scones over with a spatula - be warned, the first batch may stick. Cook the other side for 40-60 seconds or so, then transfer the drop scones to a warm plate and cover them with a clean tea towel so they stay soft – or hand them over to those waiting eagerly to get stuck in.
4. Cook the remaining drop scones in the same way, adjusting the heat level if they start browning too quickly and re-oiling the pan with kitchen paper as necessary.
5. To serve, top with a little butter and sprinkle with some sugar, and a fine dusting of cinnamon, if you like. Or serve buttered and spread with jam, honey or macerated fruit. Eat quickly, while still hot.
Steve's simple lemonade recipe
Hugh Fearnley-Whittingstall recipes
Steve's simple lemonade recipe
Print | Email this page
More recipes from Hugh
Date Published:
22/06/2009
A fresh and simple lemonade, as made by Steve on River Cottage Every Day
Makes 2 x 700ml bottles
Ingredients
1 mug caster sugar
1 tbsp honey
1 mug water
Zest of 2 lemons
Juice of 2 lemons
900ml cold water
2 large sprigs mint
Method: How to make Steve’s simple lemonade
1. Bring the caster sugar, honey and mug of water to the boil in a small saucepan and simmer for 2 minutes, until sugar has dissolved.
2. Pour the hot syrup over the lemon zest and lemon juice in a large jug. Allow to cool slightly then divide between 2 x 700ml bottles. Add a sprig of mint to each bottle and enough of the 900ml water to fill. Cap and chill for at least 2 hours before serving.
3. To serve, dilute the lemonade to taste with cold water and ice. Add more mint as desired.
Steve's simple lemonade recipe
Print | Email this page
More recipes from Hugh
Date Published:
22/06/2009
A fresh and simple lemonade, as made by Steve on River Cottage Every Day
Makes 2 x 700ml bottles
Ingredients
1 mug caster sugar
1 tbsp honey
1 mug water
Zest of 2 lemons
Juice of 2 lemons
900ml cold water
2 large sprigs mint
Method: How to make Steve’s simple lemonade
1. Bring the caster sugar, honey and mug of water to the boil in a small saucepan and simmer for 2 minutes, until sugar has dissolved.
2. Pour the hot syrup over the lemon zest and lemon juice in a large jug. Allow to cool slightly then divide between 2 x 700ml bottles. Add a sprig of mint to each bottle and enough of the 900ml water to fill. Cap and chill for at least 2 hours before serving.
3. To serve, dilute the lemonade to taste with cold water and ice. Add more mint as desired.
Penne with tomato bacon sauce
penne with tomato bacon sauce
This is the pasta sauce I crave more than any other. It’s easy to make and perfect when there’s a finicky eater at the table because the bacon is irresistible. You can combine the simple flavours of a great tomato sauce with crowd-pleasing bacon, and you’re guaranteed a winner.
Serving: Serves 4
ingredients
8 slices bacon, chopped
1 onion, finely chopped
8 cloves garlic, thinly sliced
1x 28 ounce can crushed tomatoes
1 tablespoon fresh thyme, rosemary or oregano
a sprinkle or two sea salt and freshly grated pepper
a 1 pound box penne pasta
instructions
Toss the bacon into a large saucepan over medium-high heat. Add a splash of water. Cook until the water evaporates and the bacon begins to brown. Continue stirring, lowering the heat a notch, until the bacon is crispy and brown. Drain away most (or some) of its fat, leaving enough behind to sauté the vegetables.
Add the onion and garlic and cook until they soften and begin to caramelize. Pour in the tomatoes, rinsing out the can with a splash of water and adding that too. Sprinkle in the herb of your choice and season with salt and pepper. Simmer for 20 minutes or so.
Cook penne in lots of boiling salted water. (See Cooking Pasta, page xx.) Toss with the sauce and enjoy!
This is the pasta sauce I crave more than any other. It’s easy to make and perfect when there’s a finicky eater at the table because the bacon is irresistible. You can combine the simple flavours of a great tomato sauce with crowd-pleasing bacon, and you’re guaranteed a winner.
Serving: Serves 4
ingredients
8 slices bacon, chopped
1 onion, finely chopped
8 cloves garlic, thinly sliced
1x 28 ounce can crushed tomatoes
1 tablespoon fresh thyme, rosemary or oregano
a sprinkle or two sea salt and freshly grated pepper
a 1 pound box penne pasta
instructions
Toss the bacon into a large saucepan over medium-high heat. Add a splash of water. Cook until the water evaporates and the bacon begins to brown. Continue stirring, lowering the heat a notch, until the bacon is crispy and brown. Drain away most (or some) of its fat, leaving enough behind to sauté the vegetables.
Add the onion and garlic and cook until they soften and begin to caramelize. Pour in the tomatoes, rinsing out the can with a splash of water and adding that too. Sprinkle in the herb of your choice and season with salt and pepper. Simmer for 20 minutes or so.
Cook penne in lots of boiling salted water. (See Cooking Pasta, page xx.) Toss with the sauce and enjoy!
Potato salad with bacon dressing
potato salad with bacon dressing
Here’s a tip older than my grandmother: Potatoes absorb the most flavour when they’re still warm.
Serving: 6-8 servings
ingredients
for the Potato Salad
6 large Yukon Gold potatoes,
1 teaspoon salt
1/2 pound bacon, chopped
2 stalks celery, chopped
8 green onions, chopped
Salt and Pepper
for the Dressing
1/2 cup mayonnaise
1/4 cup Dijon mustard
3 tablespoons apple cider vinegar
2 tablespoons reserved bacon fat, optional
2 tablespoons hot dog relish
instructions
For the Potato Salad:
Put potatoes in a 4-quart pot and cover with cold water. Add salt and bring to a simmer. Cook until potatoes are tender and easily pierced with a knife. Drain and cut into chunks.
Meanwhile brown the bacon until it is golden and crispy. Drain the bacon fat reserving a few tablespoons for the dressing.
Place potatoes, bacon, celery and green onions into a large salad bowl. Add the dressing and season with salt and pepper. Toss well.
For the dressing:
Whisk together the mayonnaise, Dijon, vinegar, bacon fat and relish.
Here’s a tip older than my grandmother: Potatoes absorb the most flavour when they’re still warm.
Serving: 6-8 servings
ingredients
for the Potato Salad
6 large Yukon Gold potatoes,
1 teaspoon salt
1/2 pound bacon, chopped
2 stalks celery, chopped
8 green onions, chopped
Salt and Pepper
for the Dressing
1/2 cup mayonnaise
1/4 cup Dijon mustard
3 tablespoons apple cider vinegar
2 tablespoons reserved bacon fat, optional
2 tablespoons hot dog relish
instructions
For the Potato Salad:
Put potatoes in a 4-quart pot and cover with cold water. Add salt and bring to a simmer. Cook until potatoes are tender and easily pierced with a knife. Drain and cut into chunks.
Meanwhile brown the bacon until it is golden and crispy. Drain the bacon fat reserving a few tablespoons for the dressing.
Place potatoes, bacon, celery and green onions into a large salad bowl. Add the dressing and season with salt and pepper. Toss well.
For the dressing:
Whisk together the mayonnaise, Dijon, vinegar, bacon fat and relish.
Strawberry and Spinach Salad With Balsamic Vinaigrette
Ingredients:Servings:
4-6
1 ounce balsamic vinegar
1 teaspoon Dijon mustard or 1 teaspoon creole mustard
3 ounces olive oil
1 pint ripe strawberry, stemmed & quartered
16 ounces fresh spinach
1/4 cup red onion, shaved
kosher salt & freshly ground black pepper
Change Measurements: US | Metric
Directions:Prep Time: 10 minsTotal Time: 20 mins
1 For the vinaigrette, combine the vinegar, oil, mustard, and a little salt and pepper to taste.
2 Whisk or shake in a jar until emulsified.
3 Taste the dressing, and adjust to your liking.
4 For the salad, combine the strawberries, onions and spinach in a large bowl and season with salt and pepper.
5 Toss gently with the dressing just before serving.
4-6
1 ounce balsamic vinegar
1 teaspoon Dijon mustard or 1 teaspoon creole mustard
3 ounces olive oil
1 pint ripe strawberry, stemmed & quartered
16 ounces fresh spinach
1/4 cup red onion, shaved
kosher salt & freshly ground black pepper
Change Measurements: US | Metric
Directions:Prep Time: 10 minsTotal Time: 20 mins
1 For the vinaigrette, combine the vinegar, oil, mustard, and a little salt and pepper to taste.
2 Whisk or shake in a jar until emulsified.
3 Taste the dressing, and adjust to your liking.
4 For the salad, combine the strawberries, onions and spinach in a large bowl and season with salt and pepper.
5 Toss gently with the dressing just before serving.
Spinach Salad
Ingredients:Servings:
4-6
Salad
1 (8 ounce) package fresh spinach
6 ounces croutons
3 eggs, hard boiled and diced
1/4 lb bacon, fried and crumbled
Dressing
1 small onion, finely chopped
1/3 cup sugar (use less to suit your taste)
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon celery seed
1/4 cup apple cider vinegar
1/4 cup oil
Change Measurements: US | Metric
Directions:Prep Time: 30 minsTotal Time: 30 mins
1Mix spinach, eggs, bacon and croutons together.2For dressing, mix onion, sugar, salt, pepper, celery seed, vinegar and oil.(I mix up the dressing and let it sit for an hour or two, in the refrigerator, to let the flavors meld before serving).3Drizzle all with dressing to taste. This dressing keeps indefinitely in refrigerator.
4-6
Salad
1 (8 ounce) package fresh spinach
6 ounces croutons
3 eggs, hard boiled and diced
1/4 lb bacon, fried and crumbled
Dressing
1 small onion, finely chopped
1/3 cup sugar (use less to suit your taste)
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon celery seed
1/4 cup apple cider vinegar
1/4 cup oil
Change Measurements: US | Metric
Directions:Prep Time: 30 minsTotal Time: 30 mins
1Mix spinach, eggs, bacon and croutons together.2For dressing, mix onion, sugar, salt, pepper, celery seed, vinegar and oil.(I mix up the dressing and let it sit for an hour or two, in the refrigerator, to let the flavors meld before serving).3Drizzle all with dressing to taste. This dressing keeps indefinitely in refrigerator.
Four-nut chocolate brownies By: Delia Smith
Ingredients
25 g macadamia nuts
25 g shelled brazil nuts
25 g shelled pecans
25 g Hazelnuts
50 g dark chocolate, 70% cocoa solids
110 g butter
2 large eggs, beaten
225 g granulated sugar
50 g plain flour
1 tsp baking powder
0.25 tsp salt
Conversion Calculator
Method
You will need a well-greased oblong baking tin measuring 18 x 28 cm, lined with silicone paper (baking parchment), allowing the paper to come 2.5 cm above the tin.
Pre-heat the oven to gas mark 4/180C.
Begin by chopping the nuts roughly, not too small, then place them on a baking sheet and toast them in a pre-heated oven for 8 minutes exactly. Please use a timer here otherwise you'll be throwing burned nuts away all day! While the nuts are cooking, put the chocolate and butter together in a large mixing bowl fitted over a saucepan of barely simmering water, making sure the bowl doesn't touch the water. Allow the chocolate to melt, then beat it until smooth, remove it from the heat and simply stir in all the other ingredients until thoroughly blended.
Now spread the mixture evenly into the prepared tin and bake on the centre shelf of the oven for 30 minutes or until it's slightly springy in the centre. Remove the tin from the oven and leave it to cool for 10 minutes before cutting into roughly 15 squares. Then, using a palette knife, transfer the squares on to a wire rack to finish cooling.
25 g macadamia nuts
25 g shelled brazil nuts
25 g shelled pecans
25 g Hazelnuts
50 g dark chocolate, 70% cocoa solids
110 g butter
2 large eggs, beaten
225 g granulated sugar
50 g plain flour
1 tsp baking powder
0.25 tsp salt
Conversion Calculator
Method
You will need a well-greased oblong baking tin measuring 18 x 28 cm, lined with silicone paper (baking parchment), allowing the paper to come 2.5 cm above the tin.
Pre-heat the oven to gas mark 4/180C.
Begin by chopping the nuts roughly, not too small, then place them on a baking sheet and toast them in a pre-heated oven for 8 minutes exactly. Please use a timer here otherwise you'll be throwing burned nuts away all day! While the nuts are cooking, put the chocolate and butter together in a large mixing bowl fitted over a saucepan of barely simmering water, making sure the bowl doesn't touch the water. Allow the chocolate to melt, then beat it until smooth, remove it from the heat and simply stir in all the other ingredients until thoroughly blended.
Now spread the mixture evenly into the prepared tin and bake on the centre shelf of the oven for 30 minutes or until it's slightly springy in the centre. Remove the tin from the oven and leave it to cool for 10 minutes before cutting into roughly 15 squares. Then, using a palette knife, transfer the squares on to a wire rack to finish cooling.
Chocolate Brownies
Chocolate brownies
Ingredients
200 g best quality dark chocolate
125 g unsalted butter, softened
225 g vanilla sugar
2 eggs
1 egg yolk
4 tbsp freshly made instant coffee
150 g plain flour
1 tsp baking powder
pinch of salt
handful of broken walnuts
Conversion Calculator
Method
1. Preheat the oven to 180°C/gas 4.
2. Line the base and sides of a 30 x 22cm roasting pan with foil.
3. Melt the chocolate in a double boiler or in a bowl set over, but not touching , hot water.
4. While the chocolate is melting, cream the butter and sugar until light and fluffy. Add the whole eggs and yolk with the beaters still going.
5. Stir in the chocolate and coffee.
6. Sift the flour with the baking powder and salt. Fold into the mixture together with the walnuts.
7. Spoon the mixture into the prepared tin. Bake for 20-25 minutes or until a skewer inserted into the mixture comes out a bit sticky. The interior should resemble fudgy goo, not a sponge.
8. Leave to cool in the pan, then cut into squares.
Ingredients
200 g best quality dark chocolate
125 g unsalted butter, softened
225 g vanilla sugar
2 eggs
1 egg yolk
4 tbsp freshly made instant coffee
150 g plain flour
1 tsp baking powder
pinch of salt
handful of broken walnuts
Conversion Calculator
Method
1. Preheat the oven to 180°C/gas 4.
2. Line the base and sides of a 30 x 22cm roasting pan with foil.
3. Melt the chocolate in a double boiler or in a bowl set over, but not touching , hot water.
4. While the chocolate is melting, cream the butter and sugar until light and fluffy. Add the whole eggs and yolk with the beaters still going.
5. Stir in the chocolate and coffee.
6. Sift the flour with the baking powder and salt. Fold into the mixture together with the walnuts.
7. Spoon the mixture into the prepared tin. Bake for 20-25 minutes or until a skewer inserted into the mixture comes out a bit sticky. The interior should resemble fudgy goo, not a sponge.
8. Leave to cool in the pan, then cut into squares.
How to Make Flaky or Puff Pastry Dough
How to Make Flaky or Puff Pastry Dough
Making flaky pastry is a much more involved process than making shortcrust pastry and takes considerably longer to produce but, essentially, it just requires a series of rollings repeated at intervals.
For 1 lb (454 g) of dough
2 cups (9 oz / 260 g) of flour
Pinch of salt
2½ sticks (10 oz 280 g) of butter
¾ cup (6 oz / 180 ml) of chilled water
Combine the flour and salt in a bowl.
Lightly cut in 2 tablespoons of the butter.
Add sufficient water, one tablespoon at a time, to make a firm dough.
Turn the dough onto a floured surface and knead until smooth.
Wrap the dough in plastic wrap and chill it in the refrigerator for at least 30 minutes.
Lightly beat the remaining butter into a 5 x 4” (12.5 x 10 cm) block.
Roll out the dough on a lightly floured surface into a 6 x 12” (15 x 30 cm) rectangle.
Place the butter in the middle of the dough along the long axis and fold each end of the dough over the butter to form a neat package.
Press the sides together and turn the package over.
Roll out the dough into an oblong shape, fold it over into three and turn the package 90° counter-clockwise.
Repeat again, wrap in plastic wrap and chill in the refrigerator for 30 minutes.
Repeat the rolling and folding process six more times, chilling the dough in the refrigerator for at least 15 minutes between each repeat.
If the dough appears streaky after the final rotation, roll it out only once more: the pastry will not rise properly if over-processed.
The dough should be placed on a wet baking sheet and then baked in a hot oven at 425°F (190°C) so that the resultant steam helps the pastry to rise.
Making flaky pastry is a much more involved process than making shortcrust pastry and takes considerably longer to produce but, essentially, it just requires a series of rollings repeated at intervals.
For 1 lb (454 g) of dough
2 cups (9 oz / 260 g) of flour
Pinch of salt
2½ sticks (10 oz 280 g) of butter
¾ cup (6 oz / 180 ml) of chilled water
Combine the flour and salt in a bowl.
Lightly cut in 2 tablespoons of the butter.
Add sufficient water, one tablespoon at a time, to make a firm dough.
Turn the dough onto a floured surface and knead until smooth.
Wrap the dough in plastic wrap and chill it in the refrigerator for at least 30 minutes.
Lightly beat the remaining butter into a 5 x 4” (12.5 x 10 cm) block.
Roll out the dough on a lightly floured surface into a 6 x 12” (15 x 30 cm) rectangle.
Place the butter in the middle of the dough along the long axis and fold each end of the dough over the butter to form a neat package.
Press the sides together and turn the package over.
Roll out the dough into an oblong shape, fold it over into three and turn the package 90° counter-clockwise.
Repeat again, wrap in plastic wrap and chill in the refrigerator for 30 minutes.
Repeat the rolling and folding process six more times, chilling the dough in the refrigerator for at least 15 minutes between each repeat.
If the dough appears streaky after the final rotation, roll it out only once more: the pastry will not rise properly if over-processed.
The dough should be placed on a wet baking sheet and then baked in a hot oven at 425°F (190°C) so that the resultant steam helps the pastry to rise.
How to Make Shortcrust Pastry Dough in a Food Processor
A simple method of producing shortcrust pastry using a food processor.
For one 9” (22.5 cm) pie shell
1 cup (4.5 oz / 130 g) of flour
Pinch of salt
¼ cup (2 oz / 60 g) of shortening
¼ cup (2oz / 60 ml) of chilled water
Using the food processor’s knife blade combine the flour and salt together in the processing bowl (cover the bowl and pulse the flour and salt 3-4 times until combined).
Add the shortening to the flour mixture and pulse 5-6 times until the mixture resembles fine breadcrumbs.
With the processor running, slowly add the water, one tablespoon at a time, until the dough begins to form a ball and leaves the sides of the bowl.
Wrap the ball in plastic wrap and chill for at least 30 minutes before rolling.
Roll as for the standard pie crust above.
For one 9” (22.5 cm) pie shell
1 cup (4.5 oz / 130 g) of flour
Pinch of salt
¼ cup (2 oz / 60 g) of shortening
¼ cup (2oz / 60 ml) of chilled water
Using the food processor’s knife blade combine the flour and salt together in the processing bowl (cover the bowl and pulse the flour and salt 3-4 times until combined).
Add the shortening to the flour mixture and pulse 5-6 times until the mixture resembles fine breadcrumbs.
With the processor running, slowly add the water, one tablespoon at a time, until the dough begins to form a ball and leaves the sides of the bowl.
Wrap the ball in plastic wrap and chill for at least 30 minutes before rolling.
Roll as for the standard pie crust above.
How to Make Quick Oil Pastry Dough
Essentially, an all-in-one method of producing shortcrust pastry.
For one 9” (22.5 cm) pie shell
1¼ cups (6 oz / 165g) of flour
Pinch of salt
¼ cup plus 2 tbsp (3 oz / 90 g)of vegetable oil
3-4 tbsp (45-60 ml) of chilled water
Combine the flour and the salt.
Add the oil until the mixture resembles fine breadcrumbs.
Sprinkle with water (1 tablespoon at a time), stirring quickly.
Gather the dough into a ball, wrap in plastic wrap and chill for at least 30 minutes before rolling.
Roll as for the standard pie crust above.
To blind bake oil pastry, bake at 450°F (\200°C) for 10-12 minutes instead of 425°F (190°C).
Note
Read on
How to Make Mince Tart with Home-made Mincemeat Filling
British Handy-sized Pastries for Lunchboxes
Recipe for Traditional Basic Ham Egg and Onion Flan or Quiche
If the pastry is too sticky, sprinkle it liberally with flour and roll it between two sheets of waxed paper.
If the dough does not hold together when rolled, combine half a beaten egg white into the dough, sprinkle liberally with flour and roll between two sheets of waxed paper as
For one 9” (22.5 cm) pie shell
1¼ cups (6 oz / 165g) of flour
Pinch of salt
¼ cup plus 2 tbsp (3 oz / 90 g)of vegetable oil
3-4 tbsp (45-60 ml) of chilled water
Combine the flour and the salt.
Add the oil until the mixture resembles fine breadcrumbs.
Sprinkle with water (1 tablespoon at a time), stirring quickly.
Gather the dough into a ball, wrap in plastic wrap and chill for at least 30 minutes before rolling.
Roll as for the standard pie crust above.
To blind bake oil pastry, bake at 450°F (\200°C) for 10-12 minutes instead of 425°F (190°C).
Note
Read on
How to Make Mince Tart with Home-made Mincemeat Filling
British Handy-sized Pastries for Lunchboxes
Recipe for Traditional Basic Ham Egg and Onion Flan or Quiche
If the pastry is too sticky, sprinkle it liberally with flour and roll it between two sheets of waxed paper.
If the dough does not hold together when rolled, combine half a beaten egg white into the dough, sprinkle liberally with flour and roll between two sheets of waxed paper as
How to Make and Bake a Pie Crust
How to Make and Bake a Pie Crust
Lightly flour a convenient flat cool surface (a marble slab is ideal).
Take half the ball of dough and roll it out with a lightly floured rolling pin to a thickness of approx. 1/8” (3 mm).
Fold the sheet of dough into quarters and transfer it carefully into a pie plate and trim around the edges of the plate with kitchen scissors or a knife.
Pinch the edges of the dough to make a fluted edge.
If baking the shell blind (without a filling), prick the bottom of the crust several times with a fork and sprinkle a layer of rice over the bottom before baking at 425°F (190°C) for 10-12 minutes.
Lightly flour a convenient flat cool surface (a marble slab is ideal).
Take half the ball of dough and roll it out with a lightly floured rolling pin to a thickness of approx. 1/8” (3 mm).
Fold the sheet of dough into quarters and transfer it carefully into a pie plate and trim around the edges of the plate with kitchen scissors or a knife.
Pinch the edges of the dough to make a fluted edge.
If baking the shell blind (without a filling), prick the bottom of the crust several times with a fork and sprinkle a layer of rice over the bottom before baking at 425°F (190°C) for 10-12 minutes.
How to Make Basic Shortcrust Pastry Dough
How to Make Basic Shortcrust Pastry Dough
For 1½ lb (680 g) of pastry dough, enough for a 9” to 10” (22.5 to 25 cm) double-crust pie
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3 cups (14 oz / 390 g) of flour
Pinch of salt
1 stick (4 oz / 110 g) of chilled butter or margarine, cubed
½ cup (4 oz / 110 g) of shortening, cubed
6 tbsp ( 3 oz / 90 ml) of chilled water
Combine the flour and the salt in a bowl.
Cut in the shortening and butter or margarine with two forks or a pastry blender until the mixture resembles fine breadcrumbs.
Gradually add the water and mix lightly until the mixture begins to collect together.
Form the dough into a ball, wrap it in plastic wrap and leave it in the refrigerator for at least 30 minutes before rolling it.
Note
The dough will keep in the refrigerator for up to 4 days wrapped in aluminum foil or plastic wrap. The dough can also be frozen for up to 3 months and left to defrost overnight at room temperature.
For 1½ lb (680 g) of pastry dough, enough for a 9” to 10” (22.5 to 25 cm) double-crust pie
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3 cups (14 oz / 390 g) of flour
Pinch of salt
1 stick (4 oz / 110 g) of chilled butter or margarine, cubed
½ cup (4 oz / 110 g) of shortening, cubed
6 tbsp ( 3 oz / 90 ml) of chilled water
Combine the flour and the salt in a bowl.
Cut in the shortening and butter or margarine with two forks or a pastry blender until the mixture resembles fine breadcrumbs.
Gradually add the water and mix lightly until the mixture begins to collect together.
Form the dough into a ball, wrap it in plastic wrap and leave it in the refrigerator for at least 30 minutes before rolling it.
Note
The dough will keep in the refrigerator for up to 4 days wrapped in aluminum foil or plastic wrap. The dough can also be frozen for up to 3 months and left to defrost overnight at room temperature.
How to Make Rich Shortcrust Pastry
How to Make Rich Shortcrust Pastry
(for 1 lb [454 g] of pastry dough)
2 cups (9 oz / 255 g) of flour
Pinch of salt
12 tbsp (1 1/2 sticks / 6 oz / 175 g) of butter
1 tbsp (15g) of superfine sugar
1 egg yolk, lightly beaten
3 tbsp (90 ml) of ice water
Mix the flour and salt in a bowl.
Cut in the butter with a fork until the mixture resembles fine breadcrumbs.
Stir in the sugar.
Add the beaten egg yolk and 2 tbsp of ice water.
Add just enough of the remaining 1 tbsp of ice water to bind the dough.
Mix lightly and form into a ball. Wrap in plastic wrap and place in the refrigerator for at least 30 minutes before rolling.
Note
Once wrapped in plastic wrap, the dough can be stored for up to 4 days in the refrigerator or up to 90 days in the freezer.
Defrost frozen dough overnight in its wrapping (do not defrost in the microwave).
(for 1 lb [454 g] of pastry dough)
2 cups (9 oz / 255 g) of flour
Pinch of salt
12 tbsp (1 1/2 sticks / 6 oz / 175 g) of butter
1 tbsp (15g) of superfine sugar
1 egg yolk, lightly beaten
3 tbsp (90 ml) of ice water
Mix the flour and salt in a bowl.
Cut in the butter with a fork until the mixture resembles fine breadcrumbs.
Stir in the sugar.
Add the beaten egg yolk and 2 tbsp of ice water.
Add just enough of the remaining 1 tbsp of ice water to bind the dough.
Mix lightly and form into a ball. Wrap in plastic wrap and place in the refrigerator for at least 30 minutes before rolling.
Note
Once wrapped in plastic wrap, the dough can be stored for up to 4 days in the refrigerator or up to 90 days in the freezer.
Defrost frozen dough overnight in its wrapping (do not defrost in the microwave).
Spicy tiffin eggs
Ingredients
7 large eggs
2 tbsp olive oil
1 onion , chopped
250g grated carrots
2 heaped tbsp Korma paste
200g granary bread crumbs
handful 85g roasted cashews
Difficulty and servings
Makes 6
Preparation and cooking times
Prep 20 mins
Cook 15 - 20 mins
Ready in 40 mins Vegetarian
Put 6 of the eggs in a pan of cold water and bring to the boil. Boil for 5 mins, then cool quickly in cold water. Carefully shell.
While the eggs are cooling, heat the oil, fry the onion for 5 mins, then add the carrot and cook for 10 mins more until soft. Stir in the curry paste and fry for a few mins more. Stir in the bread, then, when the mixture is cool, beat the remaining egg and stir in with seasoning to make a paste.
Divide the mixture into 6 and flatten with your hands (wetting them makes this a bit easier), then use to wrap round each egg - the mixture will seal well as you press it together. Roll in the cashews and chill until ready to cook. The prepared eggs can be kept in the fridge overnight.
Heat oven to 190C/fan 170C/gas 5, then bake the eggs for 15-20 mins. Cool for 5 mins, then carefully cut in half using a very sharp knife. Serve with a bowl of mango chutney and a salad to make a main meal.
Per egg
340 kcalories, protein 15g, carbohydrate 24g, fat 21 g, saturated fat 4g, fibre 3g, sugar 6g, salt 0.77 g
7 large eggs
2 tbsp olive oil
1 onion , chopped
250g grated carrots
2 heaped tbsp Korma paste
200g granary bread crumbs
handful 85g roasted cashews
Difficulty and servings
Makes 6
Preparation and cooking times
Prep 20 mins
Cook 15 - 20 mins
Ready in 40 mins Vegetarian
Put 6 of the eggs in a pan of cold water and bring to the boil. Boil for 5 mins, then cool quickly in cold water. Carefully shell.
While the eggs are cooling, heat the oil, fry the onion for 5 mins, then add the carrot and cook for 10 mins more until soft. Stir in the curry paste and fry for a few mins more. Stir in the bread, then, when the mixture is cool, beat the remaining egg and stir in with seasoning to make a paste.
Divide the mixture into 6 and flatten with your hands (wetting them makes this a bit easier), then use to wrap round each egg - the mixture will seal well as you press it together. Roll in the cashews and chill until ready to cook. The prepared eggs can be kept in the fridge overnight.
Heat oven to 190C/fan 170C/gas 5, then bake the eggs for 15-20 mins. Cool for 5 mins, then carefully cut in half using a very sharp knife. Serve with a bowl of mango chutney and a salad to make a main meal.
Per egg
340 kcalories, protein 15g, carbohydrate 24g, fat 21 g, saturated fat 4g, fibre 3g, sugar 6g, salt 0.77 g
Leek, mushroom & Gruyère quiche
Ingredients
25g butter
4 leeks , sliced and washed
250g pack chestnut mushrooms , sliced
2 eggs
284ml double cream
140g Gruyère , coarsely grated
FOR THE PASTRY
280g plain flour
140g cold butter , cut into pieces
Difficulty and servings
Serves 8
Preparation and cooking times
Prep 40 mins
Cook 40 mins
Vegetarian
To make the pastry, tip the flour and butter into a bowl, then rub together with your fingertips until completely mixed and crumbly. Add 8 tbsp cold water, then bring everything together with your hands until just combined. Roll into a ball and use straight away or chill for up to 2 days. The pastry can also be frozen for up to a month.
Roll out the pastry on a lightly floured surface to a round about 5cm larger than a 25cm tin. Use your rolling pin to lift it up, then drape over the tart case so there is an overhang of pastry on the sides. Using a small ball of pastry scraps, push the pastry into the corners of the tin (see picture, above left). Chill in the fridge or freezer for 20 mins. Heat oven to 200C/fan 180C/gas 6.
While the pastry is chilling, heat the butter in a pan and cook the leeks for 10 mins, stirring occasionally, until they soften. Then turn up the heat and add the mushrooms. Cook for 5 mins more, then turn off the heat.
Lightly prick the base of the tart with a fork, line the tart case with a large circle of greaseproof paper or foil, then fill with baking beans. Blind-bake the tart for 20 mins, remove the paper and beans, then continue to cook for 5-10 mins until biscuit brown
While the tart case cooks, beat the eggs in a bowl, then gradually add the cream. Stir in the leeks, mushrooms and half the cheese. Season, then tip the filling into the tart case. Sprinkle with the rest of the cheese, then bake for 20-25 mins until set and golden brown. Leave to cool in the case, trim the edges of the pastry, then remove and serve in slices.
Per serving
561 kcalories, protein 12g, carbohydrate 30g, fat 44 g, saturated fat 26g, fibre 3g, sugar 3g, salt 0.7 g
25g butter
4 leeks , sliced and washed
250g pack chestnut mushrooms , sliced
2 eggs
284ml double cream
140g Gruyère , coarsely grated
FOR THE PASTRY
280g plain flour
140g cold butter , cut into pieces
Difficulty and servings
Serves 8
Preparation and cooking times
Prep 40 mins
Cook 40 mins
Vegetarian
To make the pastry, tip the flour and butter into a bowl, then rub together with your fingertips until completely mixed and crumbly. Add 8 tbsp cold water, then bring everything together with your hands until just combined. Roll into a ball and use straight away or chill for up to 2 days. The pastry can also be frozen for up to a month.
Roll out the pastry on a lightly floured surface to a round about 5cm larger than a 25cm tin. Use your rolling pin to lift it up, then drape over the tart case so there is an overhang of pastry on the sides. Using a small ball of pastry scraps, push the pastry into the corners of the tin (see picture, above left). Chill in the fridge or freezer for 20 mins. Heat oven to 200C/fan 180C/gas 6.
While the pastry is chilling, heat the butter in a pan and cook the leeks for 10 mins, stirring occasionally, until they soften. Then turn up the heat and add the mushrooms. Cook for 5 mins more, then turn off the heat.
Lightly prick the base of the tart with a fork, line the tart case with a large circle of greaseproof paper or foil, then fill with baking beans. Blind-bake the tart for 20 mins, remove the paper and beans, then continue to cook for 5-10 mins until biscuit brown
While the tart case cooks, beat the eggs in a bowl, then gradually add the cream. Stir in the leeks, mushrooms and half the cheese. Season, then tip the filling into the tart case. Sprinkle with the rest of the cheese, then bake for 20-25 mins until set and golden brown. Leave to cool in the case, trim the edges of the pastry, then remove and serve in slices.
Per serving
561 kcalories, protein 12g, carbohydrate 30g, fat 44 g, saturated fat 26g, fibre 3g, sugar 3g, salt 0.7 g
Cauliflower cheese & bacon quiche
Ingredients
FOR THE PASTRY
225g plain flour , plus extra for rolling out
140g cold unsalted butter , roughly cubed
1 large egg yolk
2-3 tbsp ice-cold water
FOR THE FILLING
1 small cauliflower , broken into smallish florets
100g thick-cut unsmoked streaky bacon , roughly chopped
3 large free-range eggs
284ml carton double cream
175g/6oz cheese , finely grated (combine two or three of the following: parmesan, cheddar and gruyère or emmental)
2 tbsp snipped chives
good grating of nutmeg
Difficulty and servings
Serves 6
Preparation and cooking times
Ready in around 50 mins, plus cooling time
To make the pastry, briefly whizz the flour with a pinch of salt in a food processor, then add the butter and whizz until the mixture looks like breadcrumbs. Whisk the egg yolk with 2 tbsp water and pour in. Process until the pastry forms a ball round the spindle, add a 1⁄2-1 tbsp water if necessary. Pat into a thick disc, wrap in cling film and chill for 30 minutes or up to 48 hours.
Return the pastry to a cool room temperature. Roll out as thinly as you can and line a 4cm deep, 23cm round tart tin with a removable base. Tuck pastry into the corners, without stretching it, and trim off the overhang (watch our video which shows how to do this neatly). Chill for 30 minutes.
Meanwhile, preheat the oven to fan 170C/conventional 190C/gas 5. Line the pastry with foil (no need to prick pastry), weigh it down with ceramic or dried beans, then bake for 12-15 minutes. Remove foil and beans, and cook for another 5-7 minutes until the pastry has lost all rawness but is still pale golden.
Meanwhile, bring a saucepan of salted water to boil, add the cauliflower and cook for 5 minutes, timed from when the water's back to the boil. Drain well and leave to cool.
Spread out the bacon in a cold non-stick frying pan and cook over a low-medium heat for 7-8 minutes, stirring occasionally, until the fat runs and the bacon's coloured but not crisp. Leave to cool.
Combine eggs, cream, all the cheese, chives and nutmeg with black pepper and a little salt. Stir in the cauliflower and bacon, then pour the mixture into the case. Bake for 30 minutes or until the pastry is golden and the filling is set but just trembles. Leave for 30 minutes, as quiche is at its best served warm.
Per serving
752 kcalories, protein 22g, carbohydrate 33g, fat 60 g, saturated fat 35g, fibre 3g, salt 1.23 g
FOR THE PASTRY
225g plain flour , plus extra for rolling out
140g cold unsalted butter , roughly cubed
1 large egg yolk
2-3 tbsp ice-cold water
FOR THE FILLING
1 small cauliflower , broken into smallish florets
100g thick-cut unsmoked streaky bacon , roughly chopped
3 large free-range eggs
284ml carton double cream
175g/6oz cheese , finely grated (combine two or three of the following: parmesan, cheddar and gruyère or emmental)
2 tbsp snipped chives
good grating of nutmeg
Difficulty and servings
Serves 6
Preparation and cooking times
Ready in around 50 mins, plus cooling time
To make the pastry, briefly whizz the flour with a pinch of salt in a food processor, then add the butter and whizz until the mixture looks like breadcrumbs. Whisk the egg yolk with 2 tbsp water and pour in. Process until the pastry forms a ball round the spindle, add a 1⁄2-1 tbsp water if necessary. Pat into a thick disc, wrap in cling film and chill for 30 minutes or up to 48 hours.
Return the pastry to a cool room temperature. Roll out as thinly as you can and line a 4cm deep, 23cm round tart tin with a removable base. Tuck pastry into the corners, without stretching it, and trim off the overhang (watch our video which shows how to do this neatly). Chill for 30 minutes.
Meanwhile, preheat the oven to fan 170C/conventional 190C/gas 5. Line the pastry with foil (no need to prick pastry), weigh it down with ceramic or dried beans, then bake for 12-15 minutes. Remove foil and beans, and cook for another 5-7 minutes until the pastry has lost all rawness but is still pale golden.
Meanwhile, bring a saucepan of salted water to boil, add the cauliflower and cook for 5 minutes, timed from when the water's back to the boil. Drain well and leave to cool.
Spread out the bacon in a cold non-stick frying pan and cook over a low-medium heat for 7-8 minutes, stirring occasionally, until the fat runs and the bacon's coloured but not crisp. Leave to cool.
Combine eggs, cream, all the cheese, chives and nutmeg with black pepper and a little salt. Stir in the cauliflower and bacon, then pour the mixture into the case. Bake for 30 minutes or until the pastry is golden and the filling is set but just trembles. Leave for 30 minutes, as quiche is at its best served warm.
Per serving
752 kcalories, protein 22g, carbohydrate 33g, fat 60 g, saturated fat 35g, fibre 3g, salt 1.23 g
Cheeseboard & onion tart
Ingredients
FOR THE PASTRY
250g plain flour , plus extra for rolling
125g butter , cold and cubed
½ tsp salt
FOR THE FILLING
2 onions , sliced into rings
1 tbsp oil
2 eggs
284ml pot double cream
250g cheese - I used a third each Stilton, Brie and cheddar
Difficulty and servings
Serves 8
Preparation and cooking times
Prep 15 mins
Cook 1 hr 5 mins
Vegetarian
Put the flour, butter and salt into the bowl of a food processor, then pulse until the mix looks like fine crumbs. Splash in 4 tbsp cold water, then pulse to a dough. Turn onto a lightly floured surface, shape into a smooth disc, then wrap and chill for at least 10 mins. Heat oven to 200C/fan 180C/gas 6.
Roll pastry out on a floured surface until large enough to line a 23cm loose-bottomed tart tin. Line the tin with the pastry, leaving any excess pastry overhanging. Line with baking paper, then fill with baking beans. Bake on a baking sheet for 15 mins. Take out the paper and beans, then bake for 10 mins more until pale golden and cooked.
While the pastry cooks, soften the onions in the oil over a medium heat for 10 mins until golden. Beat the eggs and cream together, then season to taste. Crumble up the hard cheeses and chop or pull the creamy cheese into small pieces. Scatter the cheese into the pastry case, add the onions, then pour in the egg mix. Turn the oven down to 160C/fan 140C/gas 3 and bake for 40 mins until set and lightly golden.
PER SERVING
603 kcalories, protein 13g, carbohydrate 30g, fat 49 g, saturated fat 26g, fibre 0g, sugar 5g, salt 1.18 g
FOR THE PASTRY
250g plain flour , plus extra for rolling
125g butter , cold and cubed
½ tsp salt
FOR THE FILLING
2 onions , sliced into rings
1 tbsp oil
2 eggs
284ml pot double cream
250g cheese - I used a third each Stilton, Brie and cheddar
Difficulty and servings
Serves 8
Preparation and cooking times
Prep 15 mins
Cook 1 hr 5 mins
Vegetarian
Put the flour, butter and salt into the bowl of a food processor, then pulse until the mix looks like fine crumbs. Splash in 4 tbsp cold water, then pulse to a dough. Turn onto a lightly floured surface, shape into a smooth disc, then wrap and chill for at least 10 mins. Heat oven to 200C/fan 180C/gas 6.
Roll pastry out on a floured surface until large enough to line a 23cm loose-bottomed tart tin. Line the tin with the pastry, leaving any excess pastry overhanging. Line with baking paper, then fill with baking beans. Bake on a baking sheet for 15 mins. Take out the paper and beans, then bake for 10 mins more until pale golden and cooked.
While the pastry cooks, soften the onions in the oil over a medium heat for 10 mins until golden. Beat the eggs and cream together, then season to taste. Crumble up the hard cheeses and chop or pull the creamy cheese into small pieces. Scatter the cheese into the pastry case, add the onions, then pour in the egg mix. Turn the oven down to 160C/fan 140C/gas 3 and bake for 40 mins until set and lightly golden.
PER SERVING
603 kcalories, protein 13g, carbohydrate 30g, fat 49 g, saturated fat 26g, fibre 0g, sugar 5g, salt 1.18 g
Sandra Lee's Skillet Apple Pie
Upside-Down Apple Skillet Pie
Recipe courtesy Sandra Lee
Ingredients
1 stick butter
1/2 cup brown sugar
1 teaspoon ground cinnamon
1 (21-ounce) can apple pie filling
2 cups pre-sliced apples
1 refrigerated pie crust
2 tablespoons apple juice concentrate, thawed
1 tablespoon sugar
Directions
Preheat oven to 425 degrees F.
Combine the butter, brown sugar, cinnamon, apple pie filling and sliced apples in a large bowl.
Heat a 10-inch cast iron skillet or oven-proof pan over medium-high heat, and add the pie filling. Once mixture begins to bubble, unroll pie crust over skillet. With a wooden spoon, push down edges of crust into pie. Cut steam slit in crust and brush with apple juice concentrate and sprinkle with sugar. Bake for 30 to 35 minutes or until crust is golden brown. Remove from oven and let cool 1 hour before slicing.
Recipe courtesy Sandra Lee
Ingredients
1 stick butter
1/2 cup brown sugar
1 teaspoon ground cinnamon
1 (21-ounce) can apple pie filling
2 cups pre-sliced apples
1 refrigerated pie crust
2 tablespoons apple juice concentrate, thawed
1 tablespoon sugar
Directions
Preheat oven to 425 degrees F.
Combine the butter, brown sugar, cinnamon, apple pie filling and sliced apples in a large bowl.
Heat a 10-inch cast iron skillet or oven-proof pan over medium-high heat, and add the pie filling. Once mixture begins to bubble, unroll pie crust over skillet. With a wooden spoon, push down edges of crust into pie. Cut steam slit in crust and brush with apple juice concentrate and sprinkle with sugar. Bake for 30 to 35 minutes or until crust is golden brown. Remove from oven and let cool 1 hour before slicing.
Lasagne
Ingredients
2 tbsp olive oil , plus a little for greasing
750g lean beef mince
90g pack prosciutto
½ quantity tomato sauce (see below)
200ml hot beef stock
a little grated nutmeg
300g fresh pack lasagne sheets
½ quantity white sauce (see below)
125g ball mozzarella
Leave a comment or rate this recipe
Difficulty and servings
Serves 6
Easily doubled
Preparation and cooking times
Prep 20 mins
Cook 1 hr 40 mins
plus 1 hr for making sauces
First make the ragu or meat sauce. Heat the oil in a frying pan, then cook the beef in two batches for about 10 mins until browned all over. Finely chop 4 slices of prosciutto, then stir through the meat mixture.
Pour over the tomato sauce and stock, add the nutmeg, then season. Bring up to the boil, then simmer for 30 mins until the ragu looks rich and is well coated in sauce. Can be left for 3 days in the fridge or frozen for 3 months (although not if the tomato sauce has previously been frozen).
Heat oven to 180C/fan 160C/gas 4. To assemble lasagne, lightly oil an ovenproof serving dish (30 x 20cm). Spoon over a third of the ragu sauce, then cover with lasagne sheets. Drizzle over about one quarter of the white sauce. Repeat until you have 3 layers of pasta. Cover with the remaining half quantity of white sauce, making sure you can't see any pasta poking through.
Tear the mozzarella into thin strips, then scatter over the top. Arrange the rest of the prosciutto on top. Bake for 45 mins until the top is bubbling and lightly browned. (The uncooked lasagne can be frozen. If baking from frozen, add another 45 mins to the cooking time).
HOMEMADE TOMATO SAUCE Heat 1 tbsp olive oil in a saucepan. Add 2 onions, finely chopped, 2 garlic cloves, sliced and 1 carrot, roughly chopped. Cook for 5-7 mins over a medium heat until softened. Turn up the heat a little and stir in 2 tbsp tomato purée. Cook for 1 min, pour in 200ml white wine, then cook for 5 mins until this has reduced by two-thirds. Pour over 3 x 400g cans chopped tomatoes and add 1 handful basil leaves. Bring to the boil then simmer for 20 mins. Leave to cool, whizz in a food processor. WHITE SAUCE Melt 85g/3oz butter in a saucepan, stir in 85g/3oz plain flour, then cook for 2 mins. Slowly whisk in 750ml/1¼pt milk, then bring to the boil, stirring. Turn down heat, then cook until the sauce starts to thicken and coats the back of a wooden spoon. Sauce can now be cooled and kept in the fridge for up to 3 days or frozen for 3 months.
PER SERVING
580 kcalories, protein 44g, carbohydrate 31g, fat 32 g, saturated fat 14g, fibre 3g, sugar 8g, salt 1.71 g
2 tbsp olive oil , plus a little for greasing
750g lean beef mince
90g pack prosciutto
½ quantity tomato sauce (see below)
200ml hot beef stock
a little grated nutmeg
300g fresh pack lasagne sheets
½ quantity white sauce (see below)
125g ball mozzarella
Leave a comment or rate this recipe
Difficulty and servings
Serves 6
Easily doubled
Preparation and cooking times
Prep 20 mins
Cook 1 hr 40 mins
plus 1 hr for making sauces
First make the ragu or meat sauce. Heat the oil in a frying pan, then cook the beef in two batches for about 10 mins until browned all over. Finely chop 4 slices of prosciutto, then stir through the meat mixture.
Pour over the tomato sauce and stock, add the nutmeg, then season. Bring up to the boil, then simmer for 30 mins until the ragu looks rich and is well coated in sauce. Can be left for 3 days in the fridge or frozen for 3 months (although not if the tomato sauce has previously been frozen).
Heat oven to 180C/fan 160C/gas 4. To assemble lasagne, lightly oil an ovenproof serving dish (30 x 20cm). Spoon over a third of the ragu sauce, then cover with lasagne sheets. Drizzle over about one quarter of the white sauce. Repeat until you have 3 layers of pasta. Cover with the remaining half quantity of white sauce, making sure you can't see any pasta poking through.
Tear the mozzarella into thin strips, then scatter over the top. Arrange the rest of the prosciutto on top. Bake for 45 mins until the top is bubbling and lightly browned. (The uncooked lasagne can be frozen. If baking from frozen, add another 45 mins to the cooking time).
HOMEMADE TOMATO SAUCE Heat 1 tbsp olive oil in a saucepan. Add 2 onions, finely chopped, 2 garlic cloves, sliced and 1 carrot, roughly chopped. Cook for 5-7 mins over a medium heat until softened. Turn up the heat a little and stir in 2 tbsp tomato purée. Cook for 1 min, pour in 200ml white wine, then cook for 5 mins until this has reduced by two-thirds. Pour over 3 x 400g cans chopped tomatoes and add 1 handful basil leaves. Bring to the boil then simmer for 20 mins. Leave to cool, whizz in a food processor. WHITE SAUCE Melt 85g/3oz butter in a saucepan, stir in 85g/3oz plain flour, then cook for 2 mins. Slowly whisk in 750ml/1¼pt milk, then bring to the boil, stirring. Turn down heat, then cook until the sauce starts to thicken and coats the back of a wooden spoon. Sauce can now be cooled and kept in the fridge for up to 3 days or frozen for 3 months.
PER SERVING
580 kcalories, protein 44g, carbohydrate 31g, fat 32 g, saturated fat 14g, fibre 3g, sugar 8g, salt 1.71 g
Creamy Courgette Lasagne
Ingredients
9 dried lasagne sheets
1 tbsp sunflower oil
1 onion , finely chopped
700g courgettes (about 6), coarsely grated
2 garlic cloves , crushed
250g tub ricotta
50g cheddar
350g jar tomato sauce for pasta
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 10 mins
Cook 10 mins
Vegetarian
Heat oven to 220C/fan 200C/gas 7. Put a pan of water on to boil, then cook the lasagne sheets for about 5 mins until softened, but not cooked through. Rinse in cold water, then drizzle with a little oil to stop them sticking together.
Meanwhile, heat the oil in a large frying pan, then fry the onion. After 3 mins, add the courgettes and garlic and continue to fry until the courgette has softened and turned bright green. Stir in 2/3 of both the ricotta and the cheddar, then season to taste. Heat the tomato sauce in the microwave for 2 mins on High until hot.
In a large baking dish, layer up the lasagne, starting with half the courgette mix, then pasta, then tomato sauce. Repeat, top with blobs of the remaining ricotta, then scatter with the rest of the cheddar. Bake on the top shelf for about 10 mins until the pasta is tender and the cheese is golden.
Not quite what you're looking for? Why not try other recipes from our pasta collection , or our vegetarian favourites?
9 dried lasagne sheets
1 tbsp sunflower oil
1 onion , finely chopped
700g courgettes (about 6), coarsely grated
2 garlic cloves , crushed
250g tub ricotta
50g cheddar
350g jar tomato sauce for pasta
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 10 mins
Cook 10 mins
Vegetarian
Heat oven to 220C/fan 200C/gas 7. Put a pan of water on to boil, then cook the lasagne sheets for about 5 mins until softened, but not cooked through. Rinse in cold water, then drizzle with a little oil to stop them sticking together.
Meanwhile, heat the oil in a large frying pan, then fry the onion. After 3 mins, add the courgettes and garlic and continue to fry until the courgette has softened and turned bright green. Stir in 2/3 of both the ricotta and the cheddar, then season to taste. Heat the tomato sauce in the microwave for 2 mins on High until hot.
In a large baking dish, layer up the lasagne, starting with half the courgette mix, then pasta, then tomato sauce. Repeat, top with blobs of the remaining ricotta, then scatter with the rest of the cheddar. Bake on the top shelf for about 10 mins until the pasta is tender and the cheese is golden.
Not quite what you're looking for? Why not try other recipes from our pasta collection , or our vegetarian favourites?
Healthy Chunky Oven Chips
Chunky oven chips
Gordon Ramsay makes healthy and tasty chunky chips - without deep-frying
Recipe uploaded byGordon Ramsay
55 ratings
Recipe by Gordon Ramsay
Recipe collections
This recipe is featured in these recipe collections: Steak; Vegan; British. See more recipe collections
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Tested
Leave a comment or rate this recipe
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 15 mins
Cook 20 mins
Vegetarian, Vegan
Heat oven to its highest setting, ideally 250C/fan 230C/gas 9. Cut each potato into 1cm-wide slices, then into 1cm-thick sticks. Blanch in a large pan of boiling water for 3 mins, then drain well.
Shake the potatoes out onto a roasting pan, drizzle with oil, ensuring each chip is evenly coated, then season well. Bake for about 15-20 mins, turning the potatoes at least twice, until golden brown and crisp.
Love chips? Find a homemade burger recipe to go with your fries.
Gordon Ramsay makes healthy and tasty chunky chips - without deep-frying
Recipe uploaded byGordon Ramsay
55 ratings
Recipe by Gordon Ramsay
Recipe collections
This recipe is featured in these recipe collections: Steak; Vegan; British. See more recipe collections
Subscribe to Good Food magazine - 3 issues for £3
Tested
Leave a comment or rate this recipe
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 15 mins
Cook 20 mins
Vegetarian, Vegan
Heat oven to its highest setting, ideally 250C/fan 230C/gas 9. Cut each potato into 1cm-wide slices, then into 1cm-thick sticks. Blanch in a large pan of boiling water for 3 mins, then drain well.
Shake the potatoes out onto a roasting pan, drizzle with oil, ensuring each chip is evenly coated, then season well. Bake for about 15-20 mins, turning the potatoes at least twice, until golden brown and crisp.
Love chips? Find a homemade burger recipe to go with your fries.
Thursday, February 17, 2011
Bavette steak with sautéed potatoes By: Aaron Craze From: Market Kitchen
Ingredients
1 x 250 g Bavette steak
1/2 bunches watercress
1/2 lemon, juice only
1 dashes of olive oil
For the potatoes
300 g assorted heritage potatoes, boiled and sliced (e.g. Red Duke of York and Pink Fir)
knob of butter
1 clove garlic, minced
1 sprigs rosemary
For the butter sauce (makes a large roll to use again and again)
500 g butter, softened
tarragon
grated horseradish
Conversion Calculator
Method
1. Season the steak and place in a hot griddle pan.
2. Cook to medium rare (4-6 minutes on each side), then rest for 6 minutes.
3. For the potatoes:lightly fry the boiled potatoes in a hot pan with butter, garlic and rosemary until golden (6-8 minutes).
4. For the butter sauce: place softened butter, tarragon and horseradish in a food processor and blitz. Remove and roll into a roll, cover with cling film and refrigerate.
5. In a bowl dress the watercress with some lemon and olive oil and place on a plate.
6. Warm a knob of the butter sauce in a hot pan, until just starting to melt then place on top of steak and serve with the potatoes and salad.
1 x 250 g Bavette steak
1/2 bunches watercress
1/2 lemon, juice only
1 dashes of olive oil
For the potatoes
300 g assorted heritage potatoes, boiled and sliced (e.g. Red Duke of York and Pink Fir)
knob of butter
1 clove garlic, minced
1 sprigs rosemary
For the butter sauce (makes a large roll to use again and again)
500 g butter, softened
tarragon
grated horseradish
Conversion Calculator
Method
1. Season the steak and place in a hot griddle pan.
2. Cook to medium rare (4-6 minutes on each side), then rest for 6 minutes.
3. For the potatoes:lightly fry the boiled potatoes in a hot pan with butter, garlic and rosemary until golden (6-8 minutes).
4. For the butter sauce: place softened butter, tarragon and horseradish in a food processor and blitz. Remove and roll into a roll, cover with cling film and refrigerate.
5. In a bowl dress the watercress with some lemon and olive oil and place on a plate.
6. Warm a knob of the butter sauce in a hot pan, until just starting to melt then place on top of steak and serve with the potatoes and salad.
Monday, February 14, 2011
Garlic Butter Roasted Mushrooms
Perfect as can be from Gourmet.com
1 pound mushrooms such as cremini or white, halved lengthwise if large
2 tablespoons capers, rinsed and chopped
3 large garlic cloves, minced
2 tablespoons vegetable oil
3 tablespoons unsalted butter, cut into pieces
2 teaspoons fresh lemon juice
1/4 cup chopped flat-leaf parsley
Preheat oven to 450°F with rack in middle. Toss mushrooms with capers, garlic, oil, 1/8 teaspoon salt and several grinds of pepper in a 1 1/2- to 2-qt shallow baking dish. Top with butter and roast, stirring occasionally, until mushrooms are tender and golden and bubbly garlic sauce forms below, 15 to 20 minutes. Stir in lemon juice and parsley. Serve immediately, with crusty bread on the side for swiping up the juices.
1 pound mushrooms such as cremini or white, halved lengthwise if large
2 tablespoons capers, rinsed and chopped
3 large garlic cloves, minced
2 tablespoons vegetable oil
3 tablespoons unsalted butter, cut into pieces
2 teaspoons fresh lemon juice
1/4 cup chopped flat-leaf parsley
Preheat oven to 450°F with rack in middle. Toss mushrooms with capers, garlic, oil, 1/8 teaspoon salt and several grinds of pepper in a 1 1/2- to 2-qt shallow baking dish. Top with butter and roast, stirring occasionally, until mushrooms are tender and golden and bubbly garlic sauce forms below, 15 to 20 minutes. Stir in lemon juice and parsley. Serve immediately, with crusty bread on the side for swiping up the juices.
Sunday, February 13, 2011
TRISHA YEARWOOD'S CROCK-POT MACARONI & CHEESE Makes 12 servings
TRISHA YEARWOOD'S CROCK-POT MACARONI & CHEESE
Makes 12 servings
INGREDIENTS:
8 ounces elbow macaroni, cooked
1 12-ounce can evaporated milk
1 1/2 cups whole milk
2 large eggs, beaten
1/4 cup (1/2 stick) butter, melted
1 teaspoon salt
Dash of pepper
2 10-ounce bricks sharp Cheddar cheese, grated (about 5 cups)
Dash of paprika
INSTRUCTIONS:
In a large 4-quart crock-pot sprayed with cooking spray, mix the macaroni, milks, eggs, butter, salt, pepper and all but ½ cup of the grated cheese. Sprinkle the reserved cheese over the top of the mixture and then sprinkle with paprika. Cook on low heat for 3 hours and 15 minutes. Turn off the crock-pot, stir the mixture, and serve hot.
Makes 12 servings
INGREDIENTS:
8 ounces elbow macaroni, cooked
1 12-ounce can evaporated milk
1 1/2 cups whole milk
2 large eggs, beaten
1/4 cup (1/2 stick) butter, melted
1 teaspoon salt
Dash of pepper
2 10-ounce bricks sharp Cheddar cheese, grated (about 5 cups)
Dash of paprika
INSTRUCTIONS:
In a large 4-quart crock-pot sprayed with cooking spray, mix the macaroni, milks, eggs, butter, salt, pepper and all but ½ cup of the grated cheese. Sprinkle the reserved cheese over the top of the mixture and then sprinkle with paprika. Cook on low heat for 3 hours and 15 minutes. Turn off the crock-pot, stir the mixture, and serve hot.
Dark Chocolate Macadamia Nut Cookies
Dark Chocolate Macadamia Nut Cookies
Cookie base recipe adapted from Picky Palate
Ingredients:
2 sticks softened butter
¾ Cup sugar
¾ Cup brown sugar
2 eggs
1 teaspoon vanilla
2 ¾ Cups flour
1 teaspoon baking soda
½ teaspoon salt (you may want to cut this to 1/4 if your macadamias are salted like mine were)
2 cups semisweet chocolate chips or chocolate chunks (I used Guittard semi sweet chips and Nestle Chocolate Chunks, since that's what I had in my pantry)
1 cup chopped salted Macadamia nuts
Directions:
1. Preheat oven to 350 degrees F. In a stand or electric mixer cream the butter and sugars. Beat in eggs and vanilla until well combined, scraping edges with a spatula. In a separate large bowl combine the flour, baking soda and salt. Slowly add to wet ingredients along with the chocolate and nuts.
2. With a medium cookie scoop, scoop onto a silpat or parchment lined baking sheet. Bake for 9-11 minutes, or until cooked to your preference. Let cool for 2 minutes on baking sheet then transfer to a cooling rack.
Cookie base recipe adapted from Picky Palate
Ingredients:
2 sticks softened butter
¾ Cup sugar
¾ Cup brown sugar
2 eggs
1 teaspoon vanilla
2 ¾ Cups flour
1 teaspoon baking soda
½ teaspoon salt (you may want to cut this to 1/4 if your macadamias are salted like mine were)
2 cups semisweet chocolate chips or chocolate chunks (I used Guittard semi sweet chips and Nestle Chocolate Chunks, since that's what I had in my pantry)
1 cup chopped salted Macadamia nuts
Directions:
1. Preheat oven to 350 degrees F. In a stand or electric mixer cream the butter and sugars. Beat in eggs and vanilla until well combined, scraping edges with a spatula. In a separate large bowl combine the flour, baking soda and salt. Slowly add to wet ingredients along with the chocolate and nuts.
2. With a medium cookie scoop, scoop onto a silpat or parchment lined baking sheet. Bake for 9-11 minutes, or until cooked to your preference. Let cool for 2 minutes on baking sheet then transfer to a cooling rack.
Chunky Chocolate and Macadamia Nuts
Serving size: Serves 10 or more
Cuisine type: Traditional
Cooking time: Less than 30 minutes
Course: Dessert
INGREDIENTS
2 ½ cups (360g) plain flour
1 teaspoon baking soda
½ teaspoon baking powder
pinch salt
200 g unsalted butter, room temperature
° cup (160g) granulated sugar
° cup (140g) light brown sugar
2 large eggs
1 teaspoon vanilla extract
300g dark chocolate (cut into small chunks)
300g white chocolate (cut into small chunks)
¼ cup roughly chopped macadamia nuts
Cuisine type: Traditional
Cooking time: Less than 30 minutes
Course: Dessert
INGREDIENTS
2 ½ cups (360g) plain flour
1 teaspoon baking soda
½ teaspoon baking powder
pinch salt
200 g unsalted butter, room temperature
° cup (160g) granulated sugar
° cup (140g) light brown sugar
2 large eggs
1 teaspoon vanilla extract
300g dark chocolate (cut into small chunks)
300g white chocolate (cut into small chunks)
¼ cup roughly chopped macadamia nuts
Saturday, February 12, 2011
Tiny Toads
Ingredients
2-3 tbsp sunflower oil
85ml milk
1 egg
50g plain flour , sifted
12 mini cocktail sausages
tomato ketchup , to serve
Difficulty and servings
Serves 12
Preparation and cooking times
Prep 10 - 15 mins
Cook 20 - 25 mins
Low-fat
Preheat oven to fan 180C/conventional 200C/gas 6. Put a generous half-teaspoonful of sunflower oil in the bottom of each cup of a deep 12-hole mini muffin pan set on a baking tray.
Pour the milk into a jug, add the egg, flour and a pinch of salt and whisk everything together with a hand blender or wire whisk until a smooth batter forms.
Put the muffin pan in the oven for a minute or so until the oil is very hot. Carefully remove from the oven and quickly fill the cups just under two-thirds full (this may not seem enough batter, but they puff up in the oven). Drop a sausage into each cup and bake for 20-25 minutes until golden brown, well risen and crisp. Serve with ketchup.
2-3 tbsp sunflower oil
85ml milk
1 egg
50g plain flour , sifted
12 mini cocktail sausages
tomato ketchup , to serve
Difficulty and servings
Serves 12
Preparation and cooking times
Prep 10 - 15 mins
Cook 20 - 25 mins
Low-fat
Preheat oven to fan 180C/conventional 200C/gas 6. Put a generous half-teaspoonful of sunflower oil in the bottom of each cup of a deep 12-hole mini muffin pan set on a baking tray.
Pour the milk into a jug, add the egg, flour and a pinch of salt and whisk everything together with a hand blender or wire whisk until a smooth batter forms.
Put the muffin pan in the oven for a minute or so until the oil is very hot. Carefully remove from the oven and quickly fill the cups just under two-thirds full (this may not seem enough batter, but they puff up in the oven). Drop a sausage into each cup and bake for 20-25 minutes until golden brown, well risen and crisp. Serve with ketchup.
Mini Toad-In-The-Holes with Bramley Gravy Sauce
Ingredients
2 onions , sliced
olive oil
1 large Bramley apple , peeled, cored and cubed
500ml chicken stock , fresh, cube or concentrate
150g plain flour
2 eggs
300ml milk
a few needles rosemary , finely chopped
12 pork chipolatas , Duchy Originals do good free-range ones
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 1 hour
Cook the onions with a little oil until dark golden brown and caramelised, at least 20-25 minutes. Add the apple and stock and cook until the apple completely breaks down and thickens the gravy (use a spoon or masher to help). Season.
Whisk together the flour, eggs and milk with lots of seasoning then stir in the rosemary.
Heat the oven to 220C/fan 200/gas 7. Brown the sausages then put 3 in the bottom of each of four ovenproof dishes with 1 tbsp oil. Heat in the oven for 5 minutes then pour in the batter and cook for 25-30 minutes until puffed and golden. Serve with the gravy.
2 onions , sliced
olive oil
1 large Bramley apple , peeled, cored and cubed
500ml chicken stock , fresh, cube or concentrate
150g plain flour
2 eggs
300ml milk
a few needles rosemary , finely chopped
12 pork chipolatas , Duchy Originals do good free-range ones
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 1 hour
Cook the onions with a little oil until dark golden brown and caramelised, at least 20-25 minutes. Add the apple and stock and cook until the apple completely breaks down and thickens the gravy (use a spoon or masher to help). Season.
Whisk together the flour, eggs and milk with lots of seasoning then stir in the rosemary.
Heat the oven to 220C/fan 200/gas 7. Brown the sausages then put 3 in the bottom of each of four ovenproof dishes with 1 tbsp oil. Heat in the oven for 5 minutes then pour in the batter and cook for 25-30 minutes until puffed and golden. Serve with the gravy.
Healthy Eggs and Chips
Ingredients
500g potatoes , diced
2 shallots , sliced
1 tbsp olive oil
2 tsp dried crushed oregano or 1 tsp fresh leaves
200g small mushrooms
4 eggs
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 10 mins
Cook 30 mins
Vegetarian, Low-fat
Heat oven to 200C/fan 180C/gas 6. Tip the potatoes and shallots into a large, non-stick roasting tin, drizzle with the oil, sprinkle over the oregano, then mix everything together well. Bake for 15 mins, add the mushrooms, then cook for a further 10 mins until the potatoes are browned and tender.
Make four gaps in the vegetables and crack an egg into each space. Return to the oven for 3-4 mins or until the eggs are cooked to your liking.
Add a bit more Try serving this with baked beans or grilled tomatoes to boost your 5-a-day.
Per serving
218 kcalories, protein 11g, carbohydrate 22g, fat 10 g, saturated fat 2g, fibre 2g, sugar 1g, salt 0.24 g
500g potatoes , diced
2 shallots , sliced
1 tbsp olive oil
2 tsp dried crushed oregano or 1 tsp fresh leaves
200g small mushrooms
4 eggs
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 10 mins
Cook 30 mins
Vegetarian, Low-fat
Heat oven to 200C/fan 180C/gas 6. Tip the potatoes and shallots into a large, non-stick roasting tin, drizzle with the oil, sprinkle over the oregano, then mix everything together well. Bake for 15 mins, add the mushrooms, then cook for a further 10 mins until the potatoes are browned and tender.
Make four gaps in the vegetables and crack an egg into each space. Return to the oven for 3-4 mins or until the eggs are cooked to your liking.
Add a bit more Try serving this with baked beans or grilled tomatoes to boost your 5-a-day.
Per serving
218 kcalories, protein 11g, carbohydrate 22g, fat 10 g, saturated fat 2g, fibre 2g, sugar 1g, salt 0.24 g
Rachel Ray's Aglio Olio
Spaghetti Aglio Olio
Serves 4
Tags: dinner lunch fish and seafood pasta boil
Submitted by
Rachael Ray
on 08/30/07
This super-simple dish is one of Rachael's favorites. Serve with a nice loaf of crusty bread to soak up the delicious sauce!
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INGREDIENTS
Salt
1 pound spaghetti
1/4 cup extra virgin olive oil (EVOO)
1 container imported Italian anchovy fillets with red pepper flakes (2 ounces) – if you can't find these, use regular anchovies and add 1/2 teaspoon crushed red pepper flakes
6-8 large cloves garlic
1/2 cup finely chopped flat leaf parsley
Freshly ground black pepper
1 loaf crusty bread
PREPARATION
Place a large pot of water over high heat and bring up to a boil. Once boiling, add some salt and then the pasta. Cook to al dente according to package directions. Right before draining, remove and reserve one cup of the pasta cooking water.
Place a large skillet over medium-high heat and add EVOO, about one turn of the pan. Add anchovies, garlic and pepper flakes, if you’re using them. Break up anchovies with a wooden spoon until they melt into the oil and garlic mixture.
Add reserved pasta water to the skillet, and then add the spaghetti, parsley, lots of pepper and a little salt to taste. Toss together and cook for one more minute so that the pasta has a chance to soak up some of the sauce. Serve with chunks of crusty bread for mopping up the excess goodness.
Serves 4
Tags: dinner lunch fish and seafood pasta boil
Submitted by
Rachael Ray
on 08/30/07
This super-simple dish is one of Rachael's favorites. Serve with a nice loaf of crusty bread to soak up the delicious sauce!
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INGREDIENTS
Salt
1 pound spaghetti
1/4 cup extra virgin olive oil (EVOO)
1 container imported Italian anchovy fillets with red pepper flakes (2 ounces) – if you can't find these, use regular anchovies and add 1/2 teaspoon crushed red pepper flakes
6-8 large cloves garlic
1/2 cup finely chopped flat leaf parsley
Freshly ground black pepper
1 loaf crusty bread
PREPARATION
Place a large pot of water over high heat and bring up to a boil. Once boiling, add some salt and then the pasta. Cook to al dente according to package directions. Right before draining, remove and reserve one cup of the pasta cooking water.
Place a large skillet over medium-high heat and add EVOO, about one turn of the pan. Add anchovies, garlic and pepper flakes, if you’re using them. Break up anchovies with a wooden spoon until they melt into the oil and garlic mixture.
Add reserved pasta water to the skillet, and then add the spaghetti, parsley, lots of pepper and a little salt to taste. Toss together and cook for one more minute so that the pasta has a chance to soak up some of the sauce. Serve with chunks of crusty bread for mopping up the excess goodness.
Friday, February 11, 2011
Eve's Pudding
Ingredients
6 large Bramley apples , finely sliced
200g unsalted butter
140g raisins
100g soft brown sugar
4 eggs
200g self-raising flour
Heat oven to 180C/160C fan/gas 4. Peel, core and slice the apples. Grease a large serving dish, about 2.5 litre/3 litre with 25g/1oz of the butter and tip in the apple. Scatter the raisins over the top.
In a separate dish beat the remaining butter and sugar together for 10 mins until the butter turns pale and the sugar starts to dissolve. Beat in the eggs, then carefully fold in the flour with a large spoon. Spread the batter over the apples, then bake for 45 mins until golden. Serve with the custard, below.
Thick custard Place 250ml full-fat milk, 250ml double cream and 2 vanilla pods, split lengthways, in a pan over a gentle heat for 10 mins to infuse. In a big bowl, whisk together 8 egg yolks, 100g light brown sugar and 1 tbsp cornflour, mixed with a little water. Pour over the hot milk mix, stirring all the time, then tip everything back into the pan. Cook over a low heat for 10 mins, constantly stirring, until thickened. Sieve before serving.
6 large Bramley apples , finely sliced
200g unsalted butter
140g raisins
100g soft brown sugar
4 eggs
200g self-raising flour
Heat oven to 180C/160C fan/gas 4. Peel, core and slice the apples. Grease a large serving dish, about 2.5 litre/3 litre with 25g/1oz of the butter and tip in the apple. Scatter the raisins over the top.
In a separate dish beat the remaining butter and sugar together for 10 mins until the butter turns pale and the sugar starts to dissolve. Beat in the eggs, then carefully fold in the flour with a large spoon. Spread the batter over the apples, then bake for 45 mins until golden. Serve with the custard, below.
Thick custard Place 250ml full-fat milk, 250ml double cream and 2 vanilla pods, split lengthways, in a pan over a gentle heat for 10 mins to infuse. In a big bowl, whisk together 8 egg yolks, 100g light brown sugar and 1 tbsp cornflour, mixed with a little water. Pour over the hot milk mix, stirring all the time, then tip everything back into the pan. Cook over a low heat for 10 mins, constantly stirring, until thickened. Sieve before serving.
Squidgy Lemon-Ginger cake
Ingredients
200g dates , stoned
200g butter , cut in pieces
300g dark muscovado sugar
2 eggs
50g fresh or frozen root ginger , grated
1 lemon , grated zest
200g self-raising flour
1 Bramley apple (about 250g/9oz) peeled and chopped into pea-sized pieces
50g white chocolate
1 tbsp chopped candied lemon peel, to decorate
1 tbsp sugar 'coffee crystals', to decorate
Heat oven to 160C/fan 140C/gas 3. Butter and line a 20cm round cake tin (about 8cm deep) with baking parchment. Put dates in a bowl and cover with boiling water. Heat the butter in a small pan until melted, and stir in the sugar. Allow to cool slightly.
Beat in the eggs, ginger and lemon zest. Drain the dates and chop them finely. Scrape them into the pan too, and mix well. Stir in the flour, then apple. Spoon into the cake tin, put the tin on a baking sheet (this stops the base browning too much) then bake for about 1¼ hrs, until well risen. A skewer stuck into the cake should come out with a few moist crumbs sticking to it. Leave it to cool in the tin.
Break the white chocolate into a non-metallic bowl. Heat in the microwave, on medium setting, in one minute bursts until melted (or in a bowl over a pan of simmering water). Remove the cake from the tin and peel off the paper. Trickle the chocolate over the cake, scatter with the crystallised lemon peel and coffee crystals and leave to set before serving. If well wrapped, the cake keeps for at least a week - it just gets better and better. Or, wrap the cooled cake in several layers of cling film before decorating, and freeze for up to two months.
200g dates , stoned
200g butter , cut in pieces
300g dark muscovado sugar
2 eggs
50g fresh or frozen root ginger , grated
1 lemon , grated zest
200g self-raising flour
1 Bramley apple (about 250g/9oz) peeled and chopped into pea-sized pieces
50g white chocolate
1 tbsp chopped candied lemon peel, to decorate
1 tbsp sugar 'coffee crystals', to decorate
Heat oven to 160C/fan 140C/gas 3. Butter and line a 20cm round cake tin (about 8cm deep) with baking parchment. Put dates in a bowl and cover with boiling water. Heat the butter in a small pan until melted, and stir in the sugar. Allow to cool slightly.
Beat in the eggs, ginger and lemon zest. Drain the dates and chop them finely. Scrape them into the pan too, and mix well. Stir in the flour, then apple. Spoon into the cake tin, put the tin on a baking sheet (this stops the base browning too much) then bake for about 1¼ hrs, until well risen. A skewer stuck into the cake should come out with a few moist crumbs sticking to it. Leave it to cool in the tin.
Break the white chocolate into a non-metallic bowl. Heat in the microwave, on medium setting, in one minute bursts until melted (or in a bowl over a pan of simmering water). Remove the cake from the tin and peel off the paper. Trickle the chocolate over the cake, scatter with the crystallised lemon peel and coffee crystals and leave to set before serving. If well wrapped, the cake keeps for at least a week - it just gets better and better. Or, wrap the cooled cake in several layers of cling film before decorating, and freeze for up to two months.
Deep-filled Bramley Apple Pie
Ingredients
200g sultanas
5 tbsp brandy
plain flour for dusting
750g (2 x 375g packs) of all-butter shortcrust pastry
5 medium Bramley apples , peeled, cored and finely sliced
140g golden caster sugar
¼ tsp each ground cinnamon, nutmeg and allspice
1 egg beaten with a splash of milk
vanilla ice cream or clotted cream, to serve
Heat oven to 200C/fan 180C/gas 6. Tip the sultanas into a bowl with the brandy, microwave on high until warm and plump, then set aside.
If the pastry is in two blocks, squish it together, then cut off a third and set aside. Roll out the rest of the pastry into a large circle, about the thickness of a £1 coin. Use it to line a 23cm shallow springform cake tin, making sure that it overhangs the rim all the way round. place in the fridge.
Tip the apples into the bowl with the sultanas, all but 2 tbsp of the sugar and the spices. Toss everything well to coat the apple.
Roll out the rest of the pastry, then cut into a circle, using the base of the tin as a guide. Using your fingers, arrange the apple slices in the cake tin.
Cover the apples with the circle of pastry and tuck down the sides. Brush the lid with egg, then fold back and pinch the overhang to seal. Brush the top generously with egg, then pierce 2 slits in the top and scatter on the remaining sugar.
Bake for 30-35 mins until golden. Leave to cool in its tin for a good hour, until the bottom is cool enough to touch.
Run a knife around the pie's edge, then open the side of the tin and remove the pie. Serve sliced with ice cream or clotted cream.
200g sultanas
5 tbsp brandy
plain flour for dusting
750g (2 x 375g packs) of all-butter shortcrust pastry
5 medium Bramley apples , peeled, cored and finely sliced
140g golden caster sugar
¼ tsp each ground cinnamon, nutmeg and allspice
1 egg beaten with a splash of milk
vanilla ice cream or clotted cream, to serve
Heat oven to 200C/fan 180C/gas 6. Tip the sultanas into a bowl with the brandy, microwave on high until warm and plump, then set aside.
If the pastry is in two blocks, squish it together, then cut off a third and set aside. Roll out the rest of the pastry into a large circle, about the thickness of a £1 coin. Use it to line a 23cm shallow springform cake tin, making sure that it overhangs the rim all the way round. place in the fridge.
Tip the apples into the bowl with the sultanas, all but 2 tbsp of the sugar and the spices. Toss everything well to coat the apple.
Roll out the rest of the pastry, then cut into a circle, using the base of the tin as a guide. Using your fingers, arrange the apple slices in the cake tin.
Cover the apples with the circle of pastry and tuck down the sides. Brush the lid with egg, then fold back and pinch the overhang to seal. Brush the top generously with egg, then pierce 2 slits in the top and scatter on the remaining sugar.
Bake for 30-35 mins until golden. Leave to cool in its tin for a good hour, until the bottom is cool enough to touch.
Run a knife around the pie's edge, then open the side of the tin and remove the pie. Serve sliced with ice cream or clotted cream.
Wednesday, February 9, 2011
Whole Bake Snapper
Serving size: Serves 6
Cuisine type: Greek
Cooking time: Less than 60 minutes
Course: Main
INGREDIENTS
3-4kg snapper, cleaned
sea salt and freshly ground black pepper
3 cloves garlic, finely diced
juice of 1-2 lemons
1-2 tablespoons balsamic vinegar
2-3 tablespoons extra virgin olive oil
50g unsalted butter, diced
3 bay leaves
4 large potatoes, sliced thinly
2 medium onions, sliced thinly across their diameter
3 tomatoes, sliced thinly across their diameter
2 cinnamon sticks or 1 teaspoon ground cinnamon
2 bay leaves, extra
1 tablespoon tomato paste
30g diced butter, extra
METHOD
Preheat oven to 200°C/180°C fan-forced.
Score snapper 2-3 times on each side.
Season the fish, both inside and out, with salt, pepper and garlic. Drizzle all over with lemon juice, balsamic vinegar and olive oil, ensuring some of the juices get inside the cavity and scored flesh. Scatter some of the butter over the fish and pop the rest inside the cavity with the bay leaves.
Drizzle the base of a baking dish large enough to hold the fish comfortably with a little olive oil to prevent the potatoes sticking.
Scatter potatoes, onions, tomatoes, cinnamon and extra bay leaves over the base of the dish. Dot the tomato paste and extra butter over the vegetables. Place the fish carefully on top.
Cover with foil and bake in preheated oven 35-40 minutes or until fish is cooked through.
Remove fish to a serving platter and serve vegetables on the side.
Cuisine type: Greek
Cooking time: Less than 60 minutes
Course: Main
INGREDIENTS
3-4kg snapper, cleaned
sea salt and freshly ground black pepper
3 cloves garlic, finely diced
juice of 1-2 lemons
1-2 tablespoons balsamic vinegar
2-3 tablespoons extra virgin olive oil
50g unsalted butter, diced
3 bay leaves
4 large potatoes, sliced thinly
2 medium onions, sliced thinly across their diameter
3 tomatoes, sliced thinly across their diameter
2 cinnamon sticks or 1 teaspoon ground cinnamon
2 bay leaves, extra
1 tablespoon tomato paste
30g diced butter, extra
METHOD
Preheat oven to 200°C/180°C fan-forced.
Score snapper 2-3 times on each side.
Season the fish, both inside and out, with salt, pepper and garlic. Drizzle all over with lemon juice, balsamic vinegar and olive oil, ensuring some of the juices get inside the cavity and scored flesh. Scatter some of the butter over the fish and pop the rest inside the cavity with the bay leaves.
Drizzle the base of a baking dish large enough to hold the fish comfortably with a little olive oil to prevent the potatoes sticking.
Scatter potatoes, onions, tomatoes, cinnamon and extra bay leaves over the base of the dish. Dot the tomato paste and extra butter over the vegetables. Place the fish carefully on top.
Cover with foil and bake in preheated oven 35-40 minutes or until fish is cooked through.
Remove fish to a serving platter and serve vegetables on the side.
Spanish Chicken Casserole
Serving size: Serves 4
Cuisine type: Spanish
Cooking time: More than 1 hour
Course: Main
Favourite flavours: Chicken
Spanish chicken casserole
INGREDIENTS
1 tablespoon olive oil
4 chicken drumsticks (600g)
4 chicken thigh cutlets (800g)
1 large brown onion (200g), chopped finely
4 medium potatoes (800g), quartered
½ cup (80g) toasted pine nuts
½ cup (80g) toasted blanched almonds
3 cups (750ml) chicken stock
1 cup (250ml) dry white wine
1/3 cup (80ml) lemon juice
4 cloves garlic, crushed
2 tablespoons fresh thyme leaves
½ cup coarsely chopped fresh flat-leaf parsley
500g baby green beans, trimmed
METHOD
Preheat oven to 180°C/160°C fan forced.
Heat oil in large flameproof casserole dish; cook chicken, in batches, until browned.
Cook onion in same dish, stirring, until soft. Return chicken to dish with potato, nuts, stock, wine, juice, garlic, thyme and half the parsley; bring to the boil. Cover; transfer to oven. Cook about 1 hour or until chicken is cooked through.
Meanwhile, boil, steam or microwave beans until tender; drain.
Serve chicken with beans; sprinkle with remaining parsley.
Cuisine type: Spanish
Cooking time: More than 1 hour
Course: Main
Favourite flavours: Chicken
Spanish chicken casserole
INGREDIENTS
1 tablespoon olive oil
4 chicken drumsticks (600g)
4 chicken thigh cutlets (800g)
1 large brown onion (200g), chopped finely
4 medium potatoes (800g), quartered
½ cup (80g) toasted pine nuts
½ cup (80g) toasted blanched almonds
3 cups (750ml) chicken stock
1 cup (250ml) dry white wine
1/3 cup (80ml) lemon juice
4 cloves garlic, crushed
2 tablespoons fresh thyme leaves
½ cup coarsely chopped fresh flat-leaf parsley
500g baby green beans, trimmed
METHOD
Preheat oven to 180°C/160°C fan forced.
Heat oil in large flameproof casserole dish; cook chicken, in batches, until browned.
Cook onion in same dish, stirring, until soft. Return chicken to dish with potato, nuts, stock, wine, juice, garlic, thyme and half the parsley; bring to the boil. Cover; transfer to oven. Cook about 1 hour or until chicken is cooked through.
Meanwhile, boil, steam or microwave beans until tender; drain.
Serve chicken with beans; sprinkle with remaining parsley.
Classic Tuna Mornay
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Serving size: Serves 6
Cuisine type: American
Cooking time: Less than 60 minutes
Course: Main
INGREDIENTS
250g short pasta, (we used Tortiglioni)
40g butter
3 tablespoons plain flour
1½ cups milk
1 cup cream
2 eggs, lightly beaten, optional
salt and pinch of white pepper
1 small onion, finely chopped
1 cup grated gruyere or tasty cheese
425g tuna in brine or spring-water, drained
2 tablespoons chopped parsley
½ teaspoon grated nutmeg
juice of half a lemon
1 cup breadcrumbs
30g butter, melted
1/3 cup grated parmesan
METHOD
Bring a large pot of salted water to the boil. Add pasta and cook according to packet instructions. Drain and set aside.
Preheat oven to 180°C or 160°C fan-forced. Lightly grease a 1.5 litre capacity dish.
Melt butter in a medium sized heavy based saucepan. Sprinkle over flour, and cook for about 1 minute or until the flour has lost its raw smell and smells a bit nutty. Gradually whisk in milk and cream. Bring to a boil, stirring until slightly thickened.
Remove from heat and quickly beat in the eggs, if using. Season with salt and white pepper and stir though the onion, gruyere or tasty cheese, the drained tuna, pasta, parsley, nutmeg, and lemon juice.
Pour into prepared dish. Sprinkle with breadcrumbs and pour over melted butter. Sprinkle with the parmesan. Bake for 20 - 30 minutes or until golden. Allow to stand for 5 minutes before serving.
Save to 'My Recipes'Create shopping listEmail to a friendPrint recipeCook's glossary
Rate this Current user rating by 51 users:
Serving size: Serves 6
Cuisine type: American
Cooking time: Less than 60 minutes
Course: Main
INGREDIENTS
250g short pasta, (we used Tortiglioni)
40g butter
3 tablespoons plain flour
1½ cups milk
1 cup cream
2 eggs, lightly beaten, optional
salt and pinch of white pepper
1 small onion, finely chopped
1 cup grated gruyere or tasty cheese
425g tuna in brine or spring-water, drained
2 tablespoons chopped parsley
½ teaspoon grated nutmeg
juice of half a lemon
1 cup breadcrumbs
30g butter, melted
1/3 cup grated parmesan
METHOD
Bring a large pot of salted water to the boil. Add pasta and cook according to packet instructions. Drain and set aside.
Preheat oven to 180°C or 160°C fan-forced. Lightly grease a 1.5 litre capacity dish.
Melt butter in a medium sized heavy based saucepan. Sprinkle over flour, and cook for about 1 minute or until the flour has lost its raw smell and smells a bit nutty. Gradually whisk in milk and cream. Bring to a boil, stirring until slightly thickened.
Remove from heat and quickly beat in the eggs, if using. Season with salt and white pepper and stir though the onion, gruyere or tasty cheese, the drained tuna, pasta, parsley, nutmeg, and lemon juice.
Pour into prepared dish. Sprinkle with breadcrumbs and pour over melted butter. Sprinkle with the parmesan. Bake for 20 - 30 minutes or until golden. Allow to stand for 5 minutes before serving.
Chicken And Leek Pie
Serving size: Serves 6
Cuisine type: Modern Australian
Cooking time: More than 1 hour
Special options: Low cost / value
Course: Lunch, Main
Favourite flavours: Chicken
Chicken and leek pie
INGREDIENTS
2 cups (500ml) chicken stock
600g chicken breast fillets
1 tablespoon olive oil
40g butter
1 large leek (500g), sliced thinly
2 stalks celery (300g), trimmed, chopped finely
2 tablespoons plain flour
2 teaspoons fresh thyme leaves
½ cup (125ml) milk
1 cup (250ml) cream
2 teaspoons wholegrain mustard
2 sheets shortcrust pastry
1 sheet puff pastry
1 egg yolk
METHOD
Bring stock to the boil in medium saucepan. Add chicken; return to the boil. Reduce heat; simmer, covered, about 10 minutes or until chicken is cooked. Remove from heat; stand chicken in poaching liquid 10 minutes.
Remove chicken; chop coarsely. Reserve 1/3 cup of the poaching liquid; keep remainder for another use, or discard.
Heat oil and butter in medium saucepan; cook leek and celery, stirring, until leek softens. Add flour and thyme; cook, stirring, 1 minute. Gradually stir in reserved poaching liquid, milk and cream; cook, stirring, until mixture boils and thickens. Stir in chicken and mustard. Cool 10 minutes.
Preheat oven to 200°C/180°C fan-forced. Oil 1.5-litre (6-cup) ovenproof dish.
Line base and side of dish with shortcrust pastry, trim to fit; prick well all over with fork. Bake 10 minutes. Cool 5 minutes. Spoon chicken mixture into pastry case; place puff pastry over filling, trim to fit dish. Brush pastry with egg yolk; cut two small slits in top of pastry. Bake 20 minutes or until browned lightly.
Cuisine type: Modern Australian
Cooking time: More than 1 hour
Special options: Low cost / value
Course: Lunch, Main
Favourite flavours: Chicken
Chicken and leek pie
INGREDIENTS
2 cups (500ml) chicken stock
600g chicken breast fillets
1 tablespoon olive oil
40g butter
1 large leek (500g), sliced thinly
2 stalks celery (300g), trimmed, chopped finely
2 tablespoons plain flour
2 teaspoons fresh thyme leaves
½ cup (125ml) milk
1 cup (250ml) cream
2 teaspoons wholegrain mustard
2 sheets shortcrust pastry
1 sheet puff pastry
1 egg yolk
METHOD
Bring stock to the boil in medium saucepan. Add chicken; return to the boil. Reduce heat; simmer, covered, about 10 minutes or until chicken is cooked. Remove from heat; stand chicken in poaching liquid 10 minutes.
Remove chicken; chop coarsely. Reserve 1/3 cup of the poaching liquid; keep remainder for another use, or discard.
Heat oil and butter in medium saucepan; cook leek and celery, stirring, until leek softens. Add flour and thyme; cook, stirring, 1 minute. Gradually stir in reserved poaching liquid, milk and cream; cook, stirring, until mixture boils and thickens. Stir in chicken and mustard. Cool 10 minutes.
Preheat oven to 200°C/180°C fan-forced. Oil 1.5-litre (6-cup) ovenproof dish.
Line base and side of dish with shortcrust pastry, trim to fit; prick well all over with fork. Bake 10 minutes. Cool 5 minutes. Spoon chicken mixture into pastry case; place puff pastry over filling, trim to fit dish. Brush pastry with egg yolk; cut two small slits in top of pastry. Bake 20 minutes or until browned lightly.
Steak with Pepper or Mushroom Sauce
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Steak with pepper or mushroom sauce
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Serving size: Serves 4
Cuisine type: Modern Australian
Cooking time: Less than 30 minutes
Course: Main
INGREDIENTS
4 steak cuts of your choice
olive oil
salt and pepper
peppercorn sauce
20g butter
2 tablespoons green peppercorns
30ml brandy
400ml good quality veal stock
100ml pouring cream
mushroom sauce
1 tablespoon olive oil
200g button mushrooms, thinly sliced
50g butter
1 medium onion, finely diced
1-2 cloves garlic, crushed
30ml brandy
250-300ml veal stock, depending on quality
50-60ml pouring cream
2 tablespoon fresh parsley, chopped finely
mash potato or fries (shoestring) to serve
METHOD
Season steaks well and rub with olive oil.
Cook on char-grill or barbecue. 60 percent on first side and 40 percent on second side.
Remove and rest when cooked to your liking. It's better to undercook, than overcook, as the steak will continue cooking for a few minutes after being removed from heat.
To make pepper sauce:
In a medium size fry-pan, melt butter and add peppercorns. When the butter begins to brown and sizzle, add the brandy and flame.
Pour in stock and cream and reduce. Serve with steak, cooked to your liking, and mashed potato or fries.
To make mushroom sauce:
In a medium size fry-pan, add olive oil and mushrooms. Cook until mushrooms begin to soften.
Add butter and melt, then add onions. Cook until onions are soft, toss to turn and combine.
Add garlic, cook 1 minute longer then add brandy and flame.
Add veal stock, and cream. Reduce until sauce thickens.
Add parsley and serve spooned over steak.
Steak with pepper or mushroom sauce
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Rate this Current user rating by 23 users:
Serving size: Serves 4
Cuisine type: Modern Australian
Cooking time: Less than 30 minutes
Course: Main
INGREDIENTS
4 steak cuts of your choice
olive oil
salt and pepper
peppercorn sauce
20g butter
2 tablespoons green peppercorns
30ml brandy
400ml good quality veal stock
100ml pouring cream
mushroom sauce
1 tablespoon olive oil
200g button mushrooms, thinly sliced
50g butter
1 medium onion, finely diced
1-2 cloves garlic, crushed
30ml brandy
250-300ml veal stock, depending on quality
50-60ml pouring cream
2 tablespoon fresh parsley, chopped finely
mash potato or fries (shoestring) to serve
METHOD
Season steaks well and rub with olive oil.
Cook on char-grill or barbecue. 60 percent on first side and 40 percent on second side.
Remove and rest when cooked to your liking. It's better to undercook, than overcook, as the steak will continue cooking for a few minutes after being removed from heat.
To make pepper sauce:
In a medium size fry-pan, melt butter and add peppercorns. When the butter begins to brown and sizzle, add the brandy and flame.
Pour in stock and cream and reduce. Serve with steak, cooked to your liking, and mashed potato or fries.
To make mushroom sauce:
In a medium size fry-pan, add olive oil and mushrooms. Cook until mushrooms begin to soften.
Add butter and melt, then add onions. Cook until onions are soft, toss to turn and combine.
Add garlic, cook 1 minute longer then add brandy and flame.
Add veal stock, and cream. Reduce until sauce thickens.
Add parsley and serve spooned over steak.
Banana Bread
Serving size: Serves 10 or more
Cooking time: More than 1 hour
Special options: Egg free, Gluten free
Course: Breakfast, Dessert, Finger food, Snacks
Favourite flavours: Cakes/baking
Banana bread
INGREDIENTS
This recipe is gluten-free, wheat-free, yeast-free, dairy-free and egg-free.
2 tablespoons desiccated coconut
1½ cups mashed overripe banana
1¼ cups (275g) firmly packed brown sugar
½ cup (125ml) vegetable oil
2 teaspoons gluten-free baking powder
1 teaspoon mixed spice
2½ cups (200g) desiccated coconut, extra
1 3/4 cups (225g) linseed, sunflower and almond meal
METHOD
Preheat oven to 180°C/160°C fan-forced. Grease 11cm x 21cm
loaf pan; coat base and sides with desiccated coconut. Shake out excess coconut.
Combine banana, sugar, oil, baking powder and spice in large bowl, stir in extra coconut and meal. Spread mixture into pan; smooth surface.
Bake bread about 55 minutes. Stand in pan 10 minutes; turn, top-side up, onto baking-paper-covered wire rack to cool.
Tips
You will need 3 large overripe bananas (690g) for this recipe. This banana bread is good sliced and toasted.
Storage
Banana bread can be stored in an airtight container in the refrigerator for up to 1 week.
Cooking time: More than 1 hour
Special options: Egg free, Gluten free
Course: Breakfast, Dessert, Finger food, Snacks
Favourite flavours: Cakes/baking
Banana bread
INGREDIENTS
This recipe is gluten-free, wheat-free, yeast-free, dairy-free and egg-free.
2 tablespoons desiccated coconut
1½ cups mashed overripe banana
1¼ cups (275g) firmly packed brown sugar
½ cup (125ml) vegetable oil
2 teaspoons gluten-free baking powder
1 teaspoon mixed spice
2½ cups (200g) desiccated coconut, extra
1 3/4 cups (225g) linseed, sunflower and almond meal
METHOD
Preheat oven to 180°C/160°C fan-forced. Grease 11cm x 21cm
loaf pan; coat base and sides with desiccated coconut. Shake out excess coconut.
Combine banana, sugar, oil, baking powder and spice in large bowl, stir in extra coconut and meal. Spread mixture into pan; smooth surface.
Bake bread about 55 minutes. Stand in pan 10 minutes; turn, top-side up, onto baking-paper-covered wire rack to cool.
Tips
You will need 3 large overripe bananas (690g) for this recipe. This banana bread is good sliced and toasted.
Storage
Banana bread can be stored in an airtight container in the refrigerator for up to 1 week.
Monday, February 7, 2011
Japanese Chicken Wings
Servings (Help)
USMetricCalculate
Original Recipe Yield 6 servings
Ingredients
3 pounds chicken wings
1 egg, lightly beaten
1 cup all-purpose flour for coating
1 cup butter
SAUCE
3 tablespoons soy sauce
3 tablespoons water
1 cup white sugar
1/2 cup white vinegar
1/2 teaspoon garlic powder, or to taste
1 teaspoon salt
Directions
Preheat oven to 350 degrees F (175 degrees C).
Cut wings in half, dip in egg and coat with flour.
Heat butter in a large, deep skillet over medium-high heat. Fry wings until deep brown. Place in a shallow roasting pan.
In a small bowl combine soy sauce, water, sugar, vinegar, garlic powder and salt. Pour over wings.
Bake in preheated oven for 30 to 45 minutes, basting wings with sauce often.
USMetricCalculate
Original Recipe Yield 6 servings
Ingredients
3 pounds chicken wings
1 egg, lightly beaten
1 cup all-purpose flour for coating
1 cup butter
SAUCE
3 tablespoons soy sauce
3 tablespoons water
1 cup white sugar
1/2 cup white vinegar
1/2 teaspoon garlic powder, or to taste
1 teaspoon salt
Directions
Preheat oven to 350 degrees F (175 degrees C).
Cut wings in half, dip in egg and coat with flour.
Heat butter in a large, deep skillet over medium-high heat. Fry wings until deep brown. Place in a shallow roasting pan.
In a small bowl combine soy sauce, water, sugar, vinegar, garlic powder and salt. Pour over wings.
Bake in preheated oven for 30 to 45 minutes, basting wings with sauce often.
Sunday, February 6, 2011
Spanish-Style Scrambled Eggs
Original Recipe Yield 2 servings
Ingredients
3 tablespoons olive oil
2 unpeeled potatoes, diced
1 leek, thinly sliced
1 clove garlic, chopped
4 eggs
3 tablespoons milk
5 ounces uncooked medium shrimp, peeled and deveined
1 dash hot pepper sauce (such as Tabasco®) (optional)
Directions
Heat olive oil in a skillet over medium heat. Cook the potatoes until just starting to turn tender, stirring occasionally, about 10 minutes. Stir in leek and garlic; cook until the white parts of the leek are translucent, about 5 more minutes.
In a bowl, beat together eggs and milk until well combined. Stir the shrimp into the skillet with the potatoes and leek, then pour the egg mixture into the skillet. Reduce heat to medium-low, and cook gently, stirring the eggs frequently, until the curds of egg are almost dry and the shrimp are pink and opaque, about 3 minutes. Sprinkle with hot pepper sauce to serve.
Ingredients
3 tablespoons olive oil
2 unpeeled potatoes, diced
1 leek, thinly sliced
1 clove garlic, chopped
4 eggs
3 tablespoons milk
5 ounces uncooked medium shrimp, peeled and deveined
1 dash hot pepper sauce (such as Tabasco®) (optional)
Directions
Heat olive oil in a skillet over medium heat. Cook the potatoes until just starting to turn tender, stirring occasionally, about 10 minutes. Stir in leek and garlic; cook until the white parts of the leek are translucent, about 5 more minutes.
In a bowl, beat together eggs and milk until well combined. Stir the shrimp into the skillet with the potatoes and leek, then pour the egg mixture into the skillet. Reduce heat to medium-low, and cook gently, stirring the eggs frequently, until the curds of egg are almost dry and the shrimp are pink and opaque, about 3 minutes. Sprinkle with hot pepper sauce to serve.
Saturday, February 5, 2011
Penne with Sausage and Cream Recipe
Penne with Sausage and Cream Recipe
2 tablespoons olive oil
1 small yellow onion, sliced thin
1 pound crumbled sweet Italian sausage meat (stuffing from 4 links)
1 cup heavy cream
salt & pepper to taste
1 pound penne pasta
freshly grated Parmagianno-Reggiano cheese
Heat olive oil in a medium sauce pan over medium-high heat. Add onion and sautè, stirring occasionally with a wooden spoon until softened and translucent, about 5 minutes.
Add sausage meat and cook, stirring occasionally until sausage is browned approximately 10 minutes.
Add the cream, salt and pepper, and cook until the sauce has thickened, 2-3 minutes. Take the sauce off the heat.
Bring a large pot of salted water to a boil and add the penne. Cook uncovered over high heat until al dente and drain.
Place the pan with the sauce back over medium heat, add the pasta to the pan and toss until well coated.
Serve with grated Parmagianno-Reggiano cheese on the side.
2 tablespoons olive oil
1 small yellow onion, sliced thin
1 pound crumbled sweet Italian sausage meat (stuffing from 4 links)
1 cup heavy cream
salt & pepper to taste
1 pound penne pasta
freshly grated Parmagianno-Reggiano cheese
Heat olive oil in a medium sauce pan over medium-high heat. Add onion and sautè, stirring occasionally with a wooden spoon until softened and translucent, about 5 minutes.
Add sausage meat and cook, stirring occasionally until sausage is browned approximately 10 minutes.
Add the cream, salt and pepper, and cook until the sauce has thickened, 2-3 minutes. Take the sauce off the heat.
Bring a large pot of salted water to a boil and add the penne. Cook uncovered over high heat until al dente and drain.
Place the pan with the sauce back over medium heat, add the pasta to the pan and toss until well coated.
Serve with grated Parmagianno-Reggiano cheese on the side.
Chocolate Chips Cookies
Best Chocolate Chip Cookies
Original Recipe Yield 4 dozen
Ingredients
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons hot water
1/2 teaspoon salt
2 cups semisweet chocolate chips
1 cup chopped walnuts
Directions
Preheat oven to 350 degrees F (175 degrees C).
Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.
Nutritional Information
Amount Per Serving Calories: 266 | Total Fat: 12.4g | Cholesterol: 38mg Powered by ESHA Nutrient Database
Original Recipe Yield 4 dozen
Ingredients
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons hot water
1/2 teaspoon salt
2 cups semisweet chocolate chips
1 cup chopped walnuts
Directions
Preheat oven to 350 degrees F (175 degrees C).
Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.
Nutritional Information
Amount Per Serving Calories: 266 | Total Fat: 12.4g | Cholesterol: 38mg Powered by ESHA Nutrient Database
Raspberry Oatmeal Bars
Ingredients
1/2 cup packed light brown sugar
1 cup all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
1 cup rolled oats
1/2 cup butter, softened
3/4 cup seedless raspberry jam
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease one 8 inch square pan, and line with greased foil.
Combine brown sugar, flour, baking soda, salt, and rolled oats. Rub in the butter using your hands or a pastry blender to form a crumbly mixture. Press 2 cups of the mixture into the bottom of the prepared pan. Spread the jam to within 1/4 inch of the edge. Sprinkle the remaining crumb mixture over the top, and lightly press it into the jam.
Bake for 35 to 40 minutes in preheated oven, or until lightly browned. Allow to cool before cutting into bars.
1/2 cup packed light brown sugar
1 cup all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
1 cup rolled oats
1/2 cup butter, softened
3/4 cup seedless raspberry jam
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease one 8 inch square pan, and line with greased foil.
Combine brown sugar, flour, baking soda, salt, and rolled oats. Rub in the butter using your hands or a pastry blender to form a crumbly mixture. Press 2 cups of the mixture into the bottom of the prepared pan. Spread the jam to within 1/4 inch of the edge. Sprinkle the remaining crumb mixture over the top, and lightly press it into the jam.
Bake for 35 to 40 minutes in preheated oven, or until lightly browned. Allow to cool before cutting into bars.
Thursday, February 3, 2011
Batter for Goreng Pisang
Ingredients:-
1/2 cup Self-raising flour
1/4 cup Cornflour
1 tblsp Rice flour
Pinch of Salt
1/2 tsp Baking Powder
180 ml water or just enough
1 1/2 tblsp oil
5 - 6 bananas
Aunty Corrine says -
Add 1/2 teaspoon kapor to this batter n it will stay crispy :)
Kapor can be bought from Indian stalls at the market.
1/2 cup Self-raising flour
1/4 cup Cornflour
1 tblsp Rice flour
Pinch of Salt
1/2 tsp Baking Powder
180 ml water or just enough
1 1/2 tblsp oil
5 - 6 bananas
Aunty Corrine says -
Add 1/2 teaspoon kapor to this batter n it will stay crispy :)
Kapor can be bought from Indian stalls at the market.
Tuesday, February 1, 2011
Kai Choy Fun
Ingredients:
300g (2 rice measuring cups) rice, washed and drained
200g long mustard cabbage (kai choy), rinsed and coarsely chopped
2 dried Chinese mushrooms, soaked to soften and diced
110g deboned chicken, cubed
1 tbsp dried shrimps, soaked and drained
2 tbsp oil
2 shallots, sliced
1 tsp chopped garlic
500ml fresh chicken stock or water
Seasoning (A)
1/4 tsp salt
1/2 tsp sugar
1/8 tsp pepper
1 tsp sesame oil
1 tsp light soy sauce
3/4 tsp corn flour
Seasoning (B)
1 tbsp oyster sauce
1 tbsp light soy sauce
1/2 tsp sugar
1/4 tsp pepper
Method: I
Marinate chicken with seasoning (A) and set aside.
Heat oil in wok until hot and lightly brown shallots, garlic and dried shrimps until fragrant.
Add chicken and mushrooms and stir-fry until meat changes colour.
Put in rice, long mustard cabbage/kai choy and seasoning (B).
Toss for 1–2 minutes then remove all the ingredients to a rice cooker.
Pour in chicken stock or water.
Let the rice cook until done.
Allow the rice to stand for 10–15 minutes before dishing out to serve.
Method: II
Cook the rice with chicken stock/water in the rice cooker until rice is done.
Marinate chicken with seasoning (A) and set aside.
Heat oil in wok until hot and lightly brown shallots, garlic and dried shrimps until fragrant.
Add chicken and mushrooms and stir-fry until meat changes colour.
Put chopped kai choy and seasoning (B) and saute until kai choy is cooked.
Pour over cooked rice and cover for 10 minutes .
Add sesame oil before stiring rice to mix.
300g (2 rice measuring cups) rice, washed and drained
200g long mustard cabbage (kai choy), rinsed and coarsely chopped
2 dried Chinese mushrooms, soaked to soften and diced
110g deboned chicken, cubed
1 tbsp dried shrimps, soaked and drained
2 tbsp oil
2 shallots, sliced
1 tsp chopped garlic
500ml fresh chicken stock or water
Seasoning (A)
1/4 tsp salt
1/2 tsp sugar
1/8 tsp pepper
1 tsp sesame oil
1 tsp light soy sauce
3/4 tsp corn flour
Seasoning (B)
1 tbsp oyster sauce
1 tbsp light soy sauce
1/2 tsp sugar
1/4 tsp pepper
Method: I
Marinate chicken with seasoning (A) and set aside.
Heat oil in wok until hot and lightly brown shallots, garlic and dried shrimps until fragrant.
Add chicken and mushrooms and stir-fry until meat changes colour.
Put in rice, long mustard cabbage/kai choy and seasoning (B).
Toss for 1–2 minutes then remove all the ingredients to a rice cooker.
Pour in chicken stock or water.
Let the rice cook until done.
Allow the rice to stand for 10–15 minutes before dishing out to serve.
Method: II
Cook the rice with chicken stock/water in the rice cooker until rice is done.
Marinate chicken with seasoning (A) and set aside.
Heat oil in wok until hot and lightly brown shallots, garlic and dried shrimps until fragrant.
Add chicken and mushrooms and stir-fry until meat changes colour.
Put chopped kai choy and seasoning (B) and saute until kai choy is cooked.
Pour over cooked rice and cover for 10 minutes .
Add sesame oil before stiring rice to mix.
Creamy Buttery Crab
INGREDIENTS:
2 lbs. mud crab (dungeness crab or stone crab is a great substitute)
1 1/2 cup evaporated milk
1 stick butter
1 teaspoon sugar or to taste
1/2 teaspoon salt or to taste
3 tablespoons water
1 teaspoon corn starch
2 stalks curry leaves (you can get the curry leaves at Indian grocery stores)
5 bird’s eye chilies (lightly pounded)
10 Chinese buns (mantou/馒头)
Method:
Clean the crab and cut into pieces. Use paper towels to pat dry the crab. Deep-frying the Chinese buns or mantou to golden brown and set aside. Lay them over paper towels to soak up excess oil. Mix the corn starch with water and set aside.
Heat up a wok to medium heat. Melt the butter in the wok before adding the curry leaves and bird’s eyes chilies. As soon as you smell the aroma from the curry leaves and bird’s eye chilies, add in the crab and stir continuously until the crab starts to turn color. Add the evaporated milk and cover the wok and turn the heat to low. Simmer for about 5 minutes, and then add in corn starch to thicken the creamy butter sauce.
Dish out and serve hot and the fried mantou.
COOK’S NOTE:
This recipe is an adaptation of Amy Beh’s recipe, courtesy of by my flogger friend Babe in the City KL.
2 lbs. mud crab (dungeness crab or stone crab is a great substitute)
1 1/2 cup evaporated milk
1 stick butter
1 teaspoon sugar or to taste
1/2 teaspoon salt or to taste
3 tablespoons water
1 teaspoon corn starch
2 stalks curry leaves (you can get the curry leaves at Indian grocery stores)
5 bird’s eye chilies (lightly pounded)
10 Chinese buns (mantou/馒头)
Method:
Clean the crab and cut into pieces. Use paper towels to pat dry the crab. Deep-frying the Chinese buns or mantou to golden brown and set aside. Lay them over paper towels to soak up excess oil. Mix the corn starch with water and set aside.
Heat up a wok to medium heat. Melt the butter in the wok before adding the curry leaves and bird’s eyes chilies. As soon as you smell the aroma from the curry leaves and bird’s eye chilies, add in the crab and stir continuously until the crab starts to turn color. Add the evaporated milk and cover the wok and turn the heat to low. Simmer for about 5 minutes, and then add in corn starch to thicken the creamy butter sauce.
Dish out and serve hot and the fried mantou.
COOK’S NOTE:
This recipe is an adaptation of Amy Beh’s recipe, courtesy of by my flogger friend Babe in the City KL.
Amy Behs Loh Bak
Ingredients:
400g pork/chicken
4 water chestnuts,
diced1/2 bombay onion,
diced1 tbsp chopped spring onion
1 small egg
1 large piece bean curd sheet, cut into 14×7cm each piece
Seasoning:
1/4 tsp pepper
1 tsp five-spice powder (ng heong fun)
1 tsp sugar1 and 1/2 tbsp light soya sauce
1 tsp oyster sauce
1/2 tsp sesame oil
1 tbsp corn flour or sweet potato flour
Method:
1. Cut the pork or chicken into small strips.
2. Combine meat, water chestnuts, onion, seasoning and egg in a mixing bowl. Mix well. Add spring onion to mixture. Marinate meat for at least an hour or preferably several hours in the fridge.
3. Put 1-2 tbsp marinated mixture onto each bean curd skin piece. Form into a long roll. Roll up tightly and twist on both the ends.
4. Steam rolls for 8 mins. Remove, cool and then deep-fry in hot oil until golden and crispy.
5. Cut into slices and serve with dipping sauce.Tips: Do not wrap too big a roll as it would be difficult to fry it.
Note:
1.We use yam paste instead of flour to keep the ingredients in place. It tastes real good!
2.If you are afraid of the oiliness of deep frying, you can sprinkle the rolls with some olive oil before sending them to toast.
3. The lobaks are lack of some sweet taste. Maybe we should doubled the amount of sugar next time.
400g pork/chicken
4 water chestnuts,
diced1/2 bombay onion,
diced1 tbsp chopped spring onion
1 small egg
1 large piece bean curd sheet, cut into 14×7cm each piece
Seasoning:
1/4 tsp pepper
1 tsp five-spice powder (ng heong fun)
1 tsp sugar1 and 1/2 tbsp light soya sauce
1 tsp oyster sauce
1/2 tsp sesame oil
1 tbsp corn flour or sweet potato flour
Method:
1. Cut the pork or chicken into small strips.
2. Combine meat, water chestnuts, onion, seasoning and egg in a mixing bowl. Mix well. Add spring onion to mixture. Marinate meat for at least an hour or preferably several hours in the fridge.
3. Put 1-2 tbsp marinated mixture onto each bean curd skin piece. Form into a long roll. Roll up tightly and twist on both the ends.
4. Steam rolls for 8 mins. Remove, cool and then deep-fry in hot oil until golden and crispy.
5. Cut into slices and serve with dipping sauce.Tips: Do not wrap too big a roll as it would be difficult to fry it.
Note:
1.We use yam paste instead of flour to keep the ingredients in place. It tastes real good!
2.If you are afraid of the oiliness of deep frying, you can sprinkle the rolls with some olive oil before sending them to toast.
3. The lobaks are lack of some sweet taste. Maybe we should doubled the amount of sugar next time.
Kai Choy Soup
mum's recipe
ingredients
fresh and dried whole chillies, (to taste, bearing in mind it is a hot and sour soup)
ginger, about the size of a thumb, sliced
garlic 8 cloves, crushed
dried tamarine, 20 slices - this soup need to be sour
roast pork 1/2 to 1 kilo
kai choy 2 bunches, cut into chunks
sugar 1 1/2 tbsp
salt 1 1/2 tsp
In a big stock pot, fry until fragrant the ginger, garlic, fresh and dried chillies and tamarine.
Add
the roast pork and kai choy. Add sugar, salt and enough water to cover
the ingredients. Bring to the boil and then simmer for about 1 hour or
until the kai choy is soft. Serve with rice.
ingredients
fresh and dried whole chillies, (to taste, bearing in mind it is a hot and sour soup)
ginger, about the size of a thumb, sliced
garlic 8 cloves, crushed
dried tamarine, 20 slices - this soup need to be sour
roast pork 1/2 to 1 kilo
kai choy 2 bunches, cut into chunks
sugar 1 1/2 tbsp
salt 1 1/2 tsp
In a big stock pot, fry until fragrant the ginger, garlic, fresh and dried chillies and tamarine.
Add
the roast pork and kai choy. Add sugar, salt and enough water to cover
the ingredients. Bring to the boil and then simmer for about 1 hour or
until the kai choy is soft. Serve with rice.
Fried Banana Fritters
Ingredients
* 3/4 cup white rice flour
* 2 tablespoons white sugar
* 1 teaspoon salt
* 1 1/4 cups water
* 10 bananas
* 3 cups oil for frying
* salt
Directions
1. In a medium bowl, mix rice flour, sugar and salt .Stir in water, a little at a time, and mix to form a thick batter.
2. Peel the bananas and cut each lengthwise into 3 or 4 pieces. Heat oil in deep-fryer or deep wok to 375 degrees F (190 degrees C).
3. Completely coat each banana slice in batter, then fry in hot oil until golden. Drain on paper towels. Serve at once.
* 3/4 cup white rice flour
* 2 tablespoons white sugar
* 1 teaspoon salt
* 1 1/4 cups water
* 10 bananas
* 3 cups oil for frying
* salt
Directions
1. In a medium bowl, mix rice flour, sugar and salt .Stir in water, a little at a time, and mix to form a thick batter.
2. Peel the bananas and cut each lengthwise into 3 or 4 pieces. Heat oil in deep-fryer or deep wok to 375 degrees F (190 degrees C).
3. Completely coat each banana slice in batter, then fry in hot oil until golden. Drain on paper towels. Serve at once.
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