Truly, Madly Delicious

Thai Lemongrass Rice Salad

2008-08-10T10:37:10Z

Name: Thai Lemongrass Rice Salad
From:
protowilson
Country: Australia
Category: Main Dishes, Main Ingredient: Other

Serves: 4, Measurements in: metric, Estimated Preparation Time: 30 minutes

A recipe of Donna Hay.

Ingredients:
2 tbs peanut/sesame oil
2 stalks lemongrass, finely chopped
2 small red chillies, seeded and chopped
4 spring onions/scallions, sliced
4 cups cooked long-grain rice
3 cups shredded chicken, pork or beef
1 cup shredded mint
3/4 cup coriander/cilantro leaves
4 kaffir lime leaves, shredded
3 tbs lime juice
1tbs caster/superfine sugar
2tbs fish sauce

Instructions:
Heat a frying pan or wok over high heat. Add oil, lemongrass, chillies and spring onions and cook for three minutes. Place rice, meat, mint, coriander, lime leaves and lemongrass mixture into a bowl and toss to combine. Combine lime juice, sugar and fish sauce and pour over the salad. Chill until ready to serve.

Special Notes:
It's not often we use meat in the recipe, even though it's listed in the ingredients, purely because we're trying to keep our meat intake down. We tend to make some sweet egg to have with it (basically a plain omlette with a tbs of sweet soy in it, shredded), but you could have prawns also.

Carrot mousse

2008-07-27T04:58:25Z

Name: Flans de carrote au fromage

From:

spacedlaw

Country: Italy

Category: Appetizers & Snacks, Main Ingredient: Vegetable

Serves: 4, Measurements in: metric, Estimated Preparation Time: 1 hour

Ingredients:
500 g of carrots
1 dl cream
1 egg
Cayenne pepper
200g feta or fresh goat cheese
2 dl cream
pepper
nutmeg
Thick glasses (need to withstand heat)

Instructions:
Peel and slice the carrots. Steam for 15 to 20 minutes (until tender).
Mix in a blender. Add the cream, egg and seasoning.
Mix some more until you have a smooth purée.
Spoon into 4 glasses and steam for 20 to 30 minutes.
Let cool partially.

Crumble the feta in the cream and warm gently until the cheese has melted completely. turn off the heat and add the spices. Let it cool partially.

Spoon the cheese sauce over the carrot mousse.
Eat tepid or cold.

Special Notes:

You can add salt to the carrot mix but the sauce on top is salty so be careful with that.

You can add a little fresh herbs - like chives or coriander - on top.

Serve with toasted bread.

Fishy pasta

2008-07-12T19:09:25Z

Name: Carbonara di tonno

From:

spacedlaw

Country: Italy

Category: Main Dishes, Main Ingredient: Pasta

Serves: 2, Measurements in: english, Estimated Preparation Time: 15 minutes

Ingredients:
150 g of your favourite pasta
1 egg (as fresh as possible)
a small can of tuna (about 100g drained)
parsley and chives

Instructions:
If you are using tuna in brine, drain.
If you are using tuna in oil (olive oil preferably) drain a little.
Chop the herbs

Boil a large amount of salted water for the pasta.

While the pasta is cooking, put oil in a pan (olive oil if the tuna was in brine or the oil left in the tin of tuna) and crumble the tuna in it.
Cook slightly, adding a little of the cooking water of the pasta if it gets too dry.
Keep a little of that water in a mug.
Beat up the egg (thoroughly) adding a little of that water.

Once the pasta is cooked, toss in the pan where the tuna is and stir for a few seconds, still cooking.
Turn off the burner.
Toss in the egg and give everything a good stir so the pasta gets well covered and the egg cooks a little form the residual heat. Add a little more water if you see it is getting too dry.
Add the chopped herbs and mix some more.
Et voilà!

Apricot Cobbler

2008-06-24T00:57:20Z

Name: Apricot Cobbler

From: cheesemoopsie

Country: United States

Category: Desserts, Main Ingredient: Fruit

Serves: 4, Measurements in: english, Estimated Preparation Time: more than 1 hour

Ingredients:
Filling:
7 tablespoons sugar
1 tablespoon all-purpose flour
1 1/2 teaspoons fresh lemon juice
1/4 teaspoon almond extract
1 1/2 lb fresh apricots, pitted and cut into 1/2-inch wedges
Topping:
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 teaspoon baking powder
3/4 cup all-purpose flour
2 tablespoons cold unsalted butter, cut into bits
3 teaspoons sugar
1/2 cup well-shaken buttermilk

Instructions:
Preheat oven to 400°F.

Make filling: Toss apricots,7 tablespoons sugar,1 tablespoon all-purpose flour,1 1/2 teaspoons fresh lemon juiceand 1/4 teaspoon almond extract together in a 9-inch glass or ceramic pie plate and let stand until juicy, about 30 minutes.

Make topping: Sift together 3/4 cup flour, baking powder and soda, salt, and 1 teaspoon sugar in a bowl. Blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal. Stir in buttermilk with a fork just until combined (do not over mix).

Drop rounded tablespoons of dough over filling, leaving spaces in between to allow topping to expand. Sprinkle with remaining 2 teaspoons sugar.

Bake cobbler in middle of oven until fruit is tender and topping is golden, about 30 minutes. Cool slightly, about 15 minutes, and serve warm.

Joe's Crab and Cucumber Salad

2008-06-20T00:40:26Z

Name: Joe's Crab and Cucumber Salad

From:

cheesemoopsie

Country: United States

Category: Salads, Main Ingredient: Seafood

Serves: 6, Measurements in: english, Estimated Preparation Time: more than 1 hour

Ingredients:
4 cucumbers,thinly sliced unpeeled
1 tablespoon salt
1/2 pound imitation crab
1/4 cup soy sauce
1/8 cup rice wine vinegar
1/2 teaspoon sesame oil
1/8 teaspoon sugar

Instructions:
Mix the cucumbers with salt.
Place in a colander (the salt and water will drain off).
Drain for 45 min.
Mix the drained cucumbers with crab.
Make a dressing of the soy sauce,vinegar,oil and sugar.Pour over crab and cucumbers and toss.

Nottingham's Oven -Fried Zucchini Spears

2008-06-20T00:28:42Z

Name: Nottingham's Oven -Fried Zucchini Spears

From:

cheesemoopsie

Country: United States

Category: Appetizers & Snacks, Main Ingredient: Vegetable

Serves: 2, Measurements in: english, Estimated Preparation Time: 30 minutes

Ingredients:
2 medium zucchini
3 tablespoons seasoned dried bread crumbs
1 tablespoon grated Parmesan cheese
1/8 teaspoon garlic powder
1/8 teaspoon paprika
1/8 teaspoon black pepper
2 teaspoons olive oil
2 teaspoons water

Instructions:
Preheat oven to 475

On a a shallow plate,combine all dry ingredients;set aside.
Slice off ends of zucchini.Cut each zucchini lengthwise into quarters;cut each quarter in half.
In large plastic bag,combine oil,zucchini,and 2 teaspoons water;close bag and shake well to moisten zucchini.
Dredge zucchini in bread crumb mixture.
Arrange zucchini in a single layer on nonstick baking sheet (if using a regular baking sheet spray with cooking spray).
Bake until golden,10-15 minutes.

Special Notes:
Great dipped in your favorite marinara sauce!

Chocolate Self-Saucing Pudding

2008-06-15T10:45:41Z

Name: Chocolate Self-Saucing Pudding
From:
protowilson
Country: Australia
Category: Desserts, Main Ingredient: Chocolate

Serves: 6, or 2 fat pigs, Measurements in: metric, Estimated Preparation Time: 1 hour

Ingredients:
100g/1oz plain flour
90g/3.5 oz sugar
75ml/5tbs cocoa powder
10ml/2tsp baking powder
1.25ml/quarter tsp salt
175ml/6 fl.oz milk
25g/1oz butter
5ml/ 1tsp vanilla essence
Topping:
150g/ 5oz light brown sugar
50g/2oz chopped pecans (optional)
400ml/14 fl.oz boiling water
icing sugar for dusting

Instructions:
Preheat oven to 180 degC/350 deg F. Lightly butter a 20x20x5cm/8x8x2in baking dish. Combine flour, sugar, 45ml/3tbs cocoa powder, baking powder and salt. Stir in milk, butter and vanilla just until blended. Spoon into dish and spread evenly.
In another bowl, combine brown sugar, chopped nuts and remaining 30ml/2tbs cocoa. Gradually stir in boiling water until sugar dissolves. Gently pour over batter into baking dish.
Bake 25-30mins until top springs back when touched with fingertip. Cool 30-40mins. Dust with icing sugar and serve warm or chilled, with ice-cream or cream or marscapone.

Special Notes:
I discovered I'd run out of vanilla essence so I used the contents of a vanilla pod instead. I don't tend to add the pecans, either.

Shortbread

2008-06-09T17:08:06Z

Name: Shortbread

From: chalebh

Country: Germany

Category: Desserts, Main Ingredient: Other

Serves: 20, Measurements in: metric, Estimated Preparation Time: 30 minutes

Ingredients:
125g butter
55g caster sugar
180g plain flour
(chocolate flakes)
caster sugar

Instructions:
1. Preheat the oven to about 180°C.
2. Beat the butter and the sugar together.
3. Stir in the flour until it is a smooth paste.
4. Turn on to a work surface and roll out.
5. If you use chocolate flakes, make the past 1 cm thick. Without flakes it can be less.
6. Cut out fingers or rounds.
7. Put on a baking sheet and sprinkle with the extra sugar.
8. Bake for about 15-20 min until pale golden.
9. Cool on a wire rack.

Special Notes:
Store in a cool and dry place

Eggless Chocolate Mudcake

2008-06-09T02:38:14Z

Name: Eggless Chocolate Mud Cake
From:
protowilson
Country: Australia
Category: Desserts, Main Ingredient: Other

Serves: 10, Measurements in: metric, Estimated Preparation Time: 1 hour

Ingredients:
125g (4oz) margerine (non-dairy, if you're going for vegetarian)
1 cup castor sugar
1 tsp (5ml) vanilla essence
1/2 cup cocoa
1/2 cup hot water
2 tsp (10ml) fresh lemon juice
1 cup soy(a) milk
1 3/4 cups plain flour
1 tsp baking powder
1 tsp bicarbonate of soda

Instructions:
Cream margerine, sugar and vanilla until light and fluffy. Thoroughly mix the cocoa into the hot water until dissolved, then slowly add to the margerine and sugar mixture. Add lemon juice to the soy(a) milk and give it a good stir. Sift flour, baking powder and bicarb soda and add to the creamed mixture alternatively with the soured milk. Mix well. Pour mixture into a greased and floured 8" cake pan and bake in a moderate oven (180degC) for 30-40 mins or until the top springs back when lightly pressed. Allow cake to cool in tin for 10 mins before removing on to a cooling rack. Decorate as you prefer: icing sugar or icing.

Special Notes:
I found this recipe while looking for something I could give to a friend who doesn't eat eggs. The flavour is not very sweet; certainly not as sweet as a lot of mudcakes I've eaten. It reminds me of chocolate pudding, and a slice goes well with a cup of tea. I'd probably drizzle some couverture over the top, but we didn't have any to hand.
Sorry, I didn't take any pictures during the process. Only this one at the end before I ate a chunk out of it!

Geez, look at that thumbprint in the piece I cut!

Lamb Kebabs

2008-05-10T02:56:06Z

Name: Lamb Kebabs
From:
protowilson
Country: Australia
Category: Main Dishes, Main Ingredient: Lamb

Serves: 3-4, Measurements in: metric, Estimated Preparation Time: 1 hour

Ingredients:
500g/1lb 2oz lamb, trimmed and cut into 2.5cm/1 inch cubes
6-8 sticks of fresh rosemary, lower leaves removed, tips kept on, and the wood end angle-cut
2 red onions, peeled and qaurtered
2 red bell peppers, deseeded and cut into 2.5cm/1 inch pieces
Marinade:
1 tablespoon smoked paprika
2 cloves
1/2 teaspoon cumin seeds
2 teaspoons coriander seeds
sea salt and freshly-ground black pepper
olive oil

Instructions:
Use a pestle and mortar to grind up all the spices until you get a fine powder. Mix with olive oil to make a thick marinade. Put the lamb cubes in a bowl and cover with the marinade. Allow to sit for half an hour to an hour. Use the rosemary sticks like skewers, and thread on alternating lamb, onion and bell pepper. Grill for five minutes, turning reguarly to char the meat whilst keeping the insides juicy. Allow the meat to rest for a few minutes before eating.

Special Notes:
Angle-cutting the end of the rosemary sticks makes it easier to spear the meat onto them.
Goes well with rice, and with some natural yoghurt and fresh coriander.
I get the impression lamb is not popular or widespread in the US. You could try it with a firm white-flesh fish, or chicken, though I'm not a fan of chicken and rosemary together.

Wow, that cutting board looks disgusting!
~

Denude the rosemary sticks, leaving some leaves still at the top.
~

String it all on!
~

Ready for grilling.
~

Done.
Eat!

Drunken hen

2008-05-05T05:26:20Z

Name: Poulet Cannette

From: spacedlaw

Country: Italy

Category: Main Dishes, Main Ingredient: Chicken

Serves: 4, Measurements in: metric, Estimated Preparation Time: 1 hour

Ingredients:
A chicken of 1,5 kg
1 tin of beer of 50cl (any beer)
Olive oil

Instructions:
Preheat the oven to 200C (or 180C for a ventilated oven)
Clean the tin and dry it out.
Spread a film of oil on the chicken and on the sides of the tin.
Open the beer.
Slide the chicken over the tin, making sure you keep them upright so as not to spill any beer.

Place a dish at the bottom of you oven and place the tin and chicken upright in the middle of it.
Cook for 45 m to an hour, depending on how cooked you like you chicken.

Special Notes:
A bit exotic (or even slightly obscene) this recipe allows the chicken to roast evenly all around and the beer vapour keeps it moist on the inside.
All excess fat will drip in the dish, where you can place potatoes or other vegetables to roast.

The only tricky parts of this recipe are:
- Getting the dish out of the oven without tipping the tin and chicken and
- Sliding the chicken off the tin. Mind that the tin will be hot and still contain a large amount of beer. Suggestion: Tie a piece of string underneath the wings to help pull the chicken off.

Do NOT use a bottle instead of the aluminum can, as it would explode.

Dinner Party Chicken

2008-05-01T13:47:12Z

Name: Dinner Party Chicken

From: katieny

Country: United States

Category: Main Dishes, Main Ingredient: Chicken

Serves: 2, Measurements in: english, Estimated Preparation Time: more than 1 hour

Ingredients:
1 FRESH roasting chicken, about 3.5 pounds (free range tastes better!)
5 tablespoons of olive oil
1 package (12 oz or so) cream cheese
1/2 cup grated Monterey jack cheese
4 cloves finely chopped garlic
salt
pepper
cayenne

Instructions:
Preheat oven to 425 degrees F.

In a medium bowl, combine cream cheese, Monterey jack, garlic, salt, pepper and a dash of cayenne. Mix with a fork until well blended. Set aside.

Wash and dry chicken inside and out. Slide your fingers gently between the skin and the meat on the breast and legs, opening up a pocket of space. You should be able to do this without creating any additional holes in the skin.

Gently stuff 3/4 of the cheese mixture into the space between the skin and meat on the chicken breasts and legs and smooth so the mixture is evenly distributed. Place remaining cheese mixture into chicken cavity and center chicken in a 9"x9" baking pan.

Drizzle olive oil over chicken skin and use pastry brush to coat evenly. Season liberally with salt and pepper.

Cook chicken at 425 degrees for about 20 minutes, then reduce heat to 360 and cook until juices run clear from the chicken thigh. The timing will depend on the exact weight of your chicken (probably around 60-70 more minutes). DO NOT baste or otherwise interfere with the chicken while it cooks.

Remove fully cooked chicken from oven. Gently spoon pan juices over the skin. Serve hot with melted onions and biscuits.

Take these hearts out with a spoon!

2008-04-28T18:54:16Z

Name: Farcis Niçois

From:

spacedlaw

Country: Italy

Category: Vegetables & Side Dishes, Main Ingredient: Vegetable

Serves: Depends, Measurements in: metric, Estimated Preparation Time: more than 1 hour

Ingredients:
400 g minced veal
4 ripe tomatoes
2 red bell peppers
2 zucchinis (courgettes)
2 eggplants (aubergines)
2 onions
2 cloves of garlic
Parsley
1 egg
10 cl milk
100g bread without crust
10 cl olive oil
salt and pepper
breadcrumbs

Instructions:
Preheat the oven to 240C (200C is using a ventilated oven).

Slice the eggplants in two lengthwise, criss-cross the flesh with your knife and drizzle with 2 tablespoons of oil.
Cook in the oven for 10 minutes.
Reduce the oven to 210C (190 if ventilated.

Steam the zucchinis (whole) for 10 minutes and then cut them lengthwise.

Cut the top of the tomatoes and empty them of seeds with a spoon.

Cut the peppers in two lengthwise and take off the white filaments and seeds.

Peal and mince the onions and garlic and saute in 3 tablespoons of oil. Then add the minced meat, mix well and let cook for 5 minutes.
Add salt and pepper to taste and chopped parsley.
Let it cool a bit.

Reduce the bread into small pieces.
Boil the milk and let the bread soak it up.

In a big bowl, mix the meat, the bread (with all the milk - there should not be any left) and the egg, lightly beaten.
Mix thoroughly.

With a spoon, take off a fair layer of flesh in the precooked eggplants and zucchinis, chop it up and add to the bowl.
Mix thoroughly once more.

Line a big oven tray with parchment and install the vegetables in one layer. Fill them up with the stuffing (with a spoon) and sprinkle with breadcrumbs.
Drizzle with a little oil and cook in the oven for 30 minutes.

Special Notes:
This recipe comes from the city of Nice on the French Riviera.

You can eat the Farcis either warm or cold.

If tomatoes aren't in season, for goodness' sake desist and replace by either 4 zucchinis or 2 eggplants!

Hogwarts Magical Pumpkin Loaf

2008-04-24T04:28:16Z

Name: Hogwarts Magical Pumpkin Loaf

From: cheesemoopsie

Country: United States

Category: Desserts, Main Ingredient: Other

Serves: 16, Measurements in: english, Estimated Preparation Time: more than 1 hour

Ingredients:
1 cup canned pumpkin
1 cup plus 2 Tbsp. granulated sugar, divided
1/2 cup firmly packed brown sugar
4 egg whites, divided
1/2 cup fat-free milk
1/4 cup vegetable oil
2 cups flour
2-1/2 tsp. baking powder
2 tsp. pumpkin pie spice
1/4 tsp. salt
1 pkg. (8 oz.)low fat cream cheese, softened

Instructions:
Preheat oven to 350ºF.
Grease a nonstick 9x5-inch loaf pan and set aside.
Mix pumpkin, 1 cup granulated sugar, the brown sugar, 3 of the egg whites, milk and oil in a large bowl.Add flour, baking powder,pumpkin pie spice and salt; stir until moistened. Set aside.
Beat low fat cream cheese, remaining 2 Tbsp. granulated sugar and the remaining egg white with wire whisk until well blended.

Spoon half of the pumpkin batter into prepared pan; spoon cream cheese mixture evenly over the batter. Cover with remaining pumpkin batter.

Bake 1 hour to 1 hour 5 min. or until wooden toothpick inserted in center comes out clean. Run knife or spatula around edges of pan to loosen bread; cool in pan on wire rack 10 min. Remove bread from pan to wire rack; cool completely.

Special Notes:
This is a Kraft recipe.The magic is the creamy center of this delicious bread.

Organic Banana Cake

2008-04-24T04:15:52Z

Name: Organic Banana Cake

From: cheesemoopsie

Country: United States

Category: Desserts, Main Ingredient: Other

Serves: 16, Measurements in: english, Estimated Preparation Time: more than 1 hour

Ingredients:
1 pkg. (2-layer size) yellow cake mix
3 eggs
1 cup mashed ripe bananas (about 3 bananas)
1 cup sour cream
1/4 cup oil
1 pkg. (8 oz.) cream cheese, softened
1/2 cup (1 stick) butter, softened
1 pkg. (16 oz.) powdered sugar (about 4 cups)
1 cup walnut pieces, finely chopped (optional)

Instructions:
Preheat oven to 350°F

Grease and flour 13x9-inch baking pan;set aside.

Beat cake mix, eggs, bananas,sour cream and oil in a large bowl with electric mixer on low speed until moistened,stopping frequently to scrape bottom and side of bowl.
Beat on medium speed 2 min.
Pour into prepared pan.

Bake 35 minutes, or until wooden toothpick inserted in center comes out clean.
Cool completely.

Frosting:
Beat cream cheese and butter in large bowl with electric mixer on medium speed, until well blended. Gradually add sugar, beating well after each addition.

Remove cake from pan; cut crosswise in half. Place one cake half, top-side down, on large serving plate(You can freeze cake layers about 20 minute before frosting.This will help to set the crumbs on the cut edges of the cake layers).
Spread top with frosting.Top with remaining cake half, top side up. Frost top and sides of cake with remaining frosting. Carefully press walnuts into frosting on sides of cake (optional). Store in refrigerator.

For the love of Lavender

2008-04-20T19:29:49Z

Name: Lavender and cream cake

From: spacedlaw

Country: Italy

Category: Desserts, Main Ingredient: Other

Serves: Depends, Measurements in: english, Estimated Preparation Time: 1 hour

Ingredients:
4 ½ ounces (125g) butter
½ cup sugar
1 ½ tablespoons lavender flowers
2 large eggs, lightly beaten
1 ½ cups self-raising flour
½ cup crème fraîche (or sour cream)
½ cup lavender syrup
1 teaspoon lavender syrup
2 tablespoons lavender tea
Icing sugar

Instructions:
Preheat oven to 350 F (180C)
Place the butter, sugar and lavender flowers in the bowl of an electric mixer (or use a hand mixer) and beat until light and fluffy.
Add the eggs and beat well to incorporate, scraping down the sides of the bowl a couple of times.
Mix in the flour, crème fraîche and lavender syrup on low speed.
Immediately pour mixture in a lined, 8 inch square cake pan and bake for 40 minutes or until a toothpick inserted into the center comes out clean.

Let it cool on a rack.
Prepare the icing with the last three ingredients and coat the top of the cake with it.

Special Notes:
End result:

The cake is very rich so a little square does a long way. Have plenty of guests on hand to gobble most of it...

Ravioli di Zucca

2008-04-06T18:00:21Z

Name: Ravioli di zucca

From: spacedlaw

Country: Italy

Category: Main Dishes, Main Ingredient: Pasta

Serves: 2 to 4, Measurements in: metric, Estimated Preparation Time: more than 1 hour

Ingredients:
200g flour
2 eggs
1 pinch of salt
500g pumpkin (uncooked)
6 tblsps grated parmesan cheese
2 tblsps breadcrumbs
one large amaretto cookie
salt
a little grated cinnamon
a good grating of nutmeg
pepper

Instructions:
The filling is better prepared the day before.

Cut the pumpkin into chunks and cook in the oven (180C in a ventilated oven) for about an hour, checking every 20 minutes, turning the pieces.
Take them out and let cool.

Mix with the rest of the filling ingredients. If you like and you have it available, you could add a tbspn of diced mostarda, for a real recipe from Mantova (Mantua).

Let rest as it allows the flavours to develop.

-------

In a food processor, beat the eggs and the flour with a pinch of salt until all is combined.
Form a ball and wrap in plastic foil.
Let rest in the fridge for about an hour.

After this time process the dough little by little, preferably with a pasta making machine.
I used number 5 thickness to make the sheets (out of seven). Each sheet has to be passed 2 to 3 times inside the machine to obtain a good elasticity. do not forget to dust with flour every now and then.

As soon as a sheet is ready, place little pieces of the filling at 1 cm intervals on one half of the sheet:

Then fold over the other half of the dough and press down between the little mounts first before sealing the bottom part, to avoid creation of air bubbles:

make sure to press down the edges so as to render these thinner (so they cook evenly with the pockets).
Cut each ravioli with a knife or a pasta cuter and let them stand on a floured tea towel, while you are processing the next sheet of pasta.

When all the ravioli are ready, cook them in plenty of boiling salted water (2 to 3 minutes should be enough unless you have prepared them 2 to 3 hours before the meal - try them to check).

You can serve them with melted butter infused with sage, a little more grated Parmesan and pepper.

Special Notes:

Warning:
The filling process for the proportions given takes a little over an hour, so do not embark on it at the last minute, unless you can pressgang some expert people to help.

Do ensure that no air is trapped inside the ravioli as it would expand while getting hot and burst the pocket. Nothing quite as pitiful as an empty raviolo.

Uncooked:

Cooked:

If you do not have a large amaretto cookie, use 4 amarettini (small ones) and if you don't have these, substitute 2 more tblsps of breadcrumbs or almond meal - better if it is bitter almonds meal.

Riz au lait à la fraise

2008-03-30T19:53:17Z

Name: Strawberry Rice Pudding

From: spacedlaw

Country: Italy

Category: Desserts, Main Ingredient: Other

Serves: Depends (2 to 4), Measurements in: metric, Estimated Preparation Time: 1 hour

Ingredients:
100 g of Arborio rice (or another risotto type)
1litre full milk
2 Tblsps of sugar
1 Tblsp of butter
Some strawberries
2 Tblsps of sugar

Instructions:
Use a large non stick pan.
Melt the butter over medium heat and toss in the rice. Stir to have it evenly coated.
Pour in the milk and bring to the boil.
Cook on gentle heat for an hour, stirring regularly.

While this is being done, clean your strawberries and quarter them (or more if they are big).
Dust with sugar and let them stand 15 minutes.
After that time, place in a heavy bottom pan and cook over gentle heat, stirring regularly.
When the rice is about cooked, so should your strawberry sauce be.
Take off the heat.

Return to your pot of rice and dump the 2 spoons of sugar on top.
Give the rice a good stir.
Turn off the heat and let it cool for twenty minutes.

Keep one table spoon of strawberry sauce per person and add the rest to the rice and stir.
Let the rice cool thoroughly, stirring every now and then to avoid formation of a skin.
Have a taste to see if this is sweet enough for your taste (it will depend very much on the quality of your strawberries). Add a little sugar if needed.

When you are ready to eat, spoon the rice into indivudual dishes and garnish with the extra spoon of strawberry sauce.

Special Notes:
Here's one I made earlier:

The sugar is added at the last moment in order to ensure that the rice does not stick to the pan.
Also, since the milk will evaporate, this allows you to be more certain about the actual degree of sweetness.

Bitchin' Lemon Meringue Pie!

2008-03-30T07:52:15Z

Name: Lemon Meringue Pie
From:
protowilson
Country: Australia
Category: Desserts, Main Ingredient: Fruit

Serves: 8, Measurements in: metric, Estimated Preparation Time: more than 1 hour

Ingredients:
Pastry
70g (2.5oz) self-raising flour
130g (4.5oz) plain flour
30g (1oz) caster sugar
120g (4.2oz) cold butter, in small cubes
1 large egg
Lemon Filling
56g () cornflour
170g (6oz) sugar
180ml (6oz)lemon juice
230ml (7.8oz) water
60g (2oz) butter, in small cubes
3 large egg yolks
Meringue
3 large egg whites
170g (6oz) caster sugar

Instructions:
Combine the self-raising and plain flours, caster and butter sugar into a food processor and process until the mixture resembles fine breadcrumbs. Add egg and process until the mixture forms a ball. Flatten the dough into a disc, cover in clingwrap and refrigerate for at least an hour.
Combine cornflour, sugar, lemon juice and water in medium saucepan and stir until smooth. Put saucepan over medium heat and stir constantly until the mixture thickens and becomes translucent, thick and smooth. Take off the heat and vigorously stir in the egg yolks and butter until all ingredients are well-combined. Allow mixtire to cool, or place in covered container and refrigerate.
Roll out pastry to fit a 23cm (9in) buttered/greased pie plate. Thickness of pastry should be about 4mm (0.2in). Place into pie dish and push in gently. Trim pastry overhanging the edges of the pie dish. Blind bake with pie weights for 10 minutes at 180 deg C (350 deg F), then remove pie weights and cook for a further 10-15 minutes until pastry is a light gold colour. Remove and cool completely.
Beat egg whites in a large bowl with electric beaters until soft peaks form. Add the sugar a spoonful at a time and continue to beat until all sugar has dissolved and the mixture is smooth and glossy.
Increase oven temperature to 200 deg C (400 deg F).
Spoon lemon filling into pie shell, spreading evenly. Add meringue on top and spread to cover the lemon filling, giving the meringue some peaks. Bake for 7-10 mins or until meringue is lightly coloured.
Cover pie and refrigerate until cold.

Special Notes:
~I think I've got the imperial conversions right, but I shan't swear to it.
~Just in case anyone is unaware of it, be careful when separating the eggs into yolks and whites not to get ANY yolk in the whites. If you do, the whites will not fluff up when you beat them. So don't separate the eggs over already separated whites in a bowl cos one speck of yolk in the wrong place will ruin it all!
~I use an extra white for the meringue, just cos I like meringue, but the standard for this recipe is 3.
~When I cooked this, I realised that I'd run out of caster sugar for the meringue, so I used soft brown (demerera) sugar instead, and other than making the meringue ever so slightly tan in colour, there is no real difference. I actually prefer the taste of brown sugars as I find white sugar too "high" in its sweetness. Brown sugar has a much fuller, richer flavour.
~Be careful you don't overcook the pastry when you blind bake it as I find it's very easy to cook the edges too much when you put it back with the filling in it. Burnt edges are yuk!
~I don't cleanly trim the pastry as I like a rough-looking edge. Molto rustico!

The blind-baked pastry shell.
~

Before the butter and yolks are added.
~

And after... what a colour change!
~

Fill cooled pie shell with cooled filling.
~

Blob on the meringue in stylish peak format.
~

The final thing. Add hungry gobs!

Torta Rustica

2008-02-29T11:11:51Z

Name: Torta rustica

From: spacedlaw

Country: Italy

Category: Main Dishes, Main Ingredient: Eggs

Serves: Depends, Measurements in: metric, Estimated Preparation Time: 1 hour

Ingredients:
Some Pâte Brisée (short pastry to you)
4 eggs
25cl cream
Slices of cooked ham (about 200 g)
One large onion
4 small zucchini (courgettes)

Instructions:
Start with making the pâte brisée if you have not bought it ready made.
To make it, you shall need to combine, either by hand on in food processor:
250 grams flour
1 teaspoon salt
125 grams unsalted butter, chilled and cut small pieces
and
90 grams chilled water
Mix until all ingredients are combined - do not over mix - and roll in a ball, cover with plastic film and let it cool for 30 minutes in the fridge.
After that, roll it out and line a round cake tin with it.

Preheat your oven at 180 celsius (for a ventilated oven - 200 for a normal one)

Slice the onion thinly.
Start cooking this in a little olive oil on a slow burner until soft.
While this is cooking, quarter the courgettes lengthwise and each quarter into slices of about one millimetre.
Toss in the pan, push the heat up and cook until golden.
Let it cool a little. Add some thyme (fresh if available).

Cut the ham in strips and layer the vegetables and the ham in your cake tin

Whisk the eggs and cream together, add some salt and pepper and pour on top.

Place in the hot oven for 30 minutes.
Let it cool a little before eating it as courgettes tend to keep the heat for a long time.

Special Notes:
This is one I made earlier:

And this is what the layer ingredients in the tin looked like:

Bavette con castagne e noci

2008-02-24T08:35:01Z

Name: Bavette con castagne e noci

From: spacedlaw</lj>

Country: Italy

Category: Main Dishes, Main Ingredient: Pasta

Serves: 6, Measurements in: metric, Estimated Preparation Time: 15 minutes

Ingredients:
500 g bavette (or linguine)
12 cooked and peeled chestnuts
50g shelled walnuts
2 garlic cloves
8 sage leaves
50 g of parmesan shavings
8 tblsp of olive oil

Instructions:
Cook the pasta in accordance with the instructions on the packet (or your own taste).

Meanwhile, put the oil in a large saucepan or a wok and heat gently.
Thinly slice the garlic and add to the pan.
Chop the chestnuts in chunks and add to the pan.
Chop the walnuts and add to the pan.
Stir gently until the garlic starts to colour.
Add the sage leaves torn in strips, give the whole thing a stir and turn off the heat.

Drain your pasta (keeping a little of the water) and toss in the pan, making sure the noodles are covered in the aromatic oil. If this should result in being a little dry, add the cooking water, one spoonful at a time.

Serve with the parmesan shavings on top and adding a generous helping of black pepper.

Special Notes:
This is one I made earlier:

You can se the format of the pasta.

Quigley's Crocked Kielbasa

2008-02-05T01:58:22Z

Name: Quigley's Crocked Kielbasa

From: catsplay

Country: United States

Category: Main Dishes, Main Ingredient: Meat

Serves: 8, Measurements in: english, Estimated Preparation Time: more than 1 hour

Ingredients:
1/2 pound lean ground beef
1 pound Kielbasa sausage - sliced
(1) 28 ounce can of whole tomatoes - undrained
9 ounces frozen French-cut green beans
(1) 6 ounce can pitted black olives (drained & left whole)
1/2 cup red wine
3 garlic cloves - minced
1 medium onion- sliced
1 medium green pepper - chopped
1 teaspoon basil - crushed
1 teaspoon oregano - crushed
1 teaspoon thyme - crushed
1/4 teaspoon pepper
1 pound pasta of your choice
4 ounces Parmesan cheese - freshly grated

Instructions:
In a medium skillet, saute ground beet. When browned, transfer to crock pot. Add all other ingredients except pasta and Parmesan cheese.

Simmer on low for 6-8 hours.

Cook pasta according to directions. Ladle crocked Kielbasa over pasta in large bowls. Garnish with Parmesan cheese.

Special Notes:
Crocked Kielbasa shown here with a delicious slice of Pepper & Asiago Foccacia bread.

This recipe originally found here

Rape alla Friulana

2008-01-23T12:58:01Z

Name: Rape alla Friulana

From:

spacedlaw

Country: Italy

Category: Vegetables & Side Dishes, Main Ingredient: Vegetable

Serves: Depends, Measurements in: metric, Estimated Preparation Time: 30 minutes

Ingredients:
Half a dozen of turnips, preferably not too big
A tablespoon of sugar
Butter
Vegetable stock
Flour
White wine vinegar

Instructions:
Peel the turnips and dice them (about 1cm wide and high).
Roll the cubes in sugar to coat them.
In a pan, melt some butter and toss the turnips in.
Cook on a fairly high flame, until the cubes are starting to caramelize a bit.
Sprinkle with a little flour.
Add about half a glass (roughly 125cl) vinegar and enough stock to cover.
Lower the flame so as to let it simmer until the cubes are tender (about 20 minutes).

Special Notes:
A winter recipe from the Friuli region, in Italy.

For a non vegetarian dish, you can:
- use meat stock instead
- crumble sausage meat into the dish (after having added the broth) as seen above.
I usually add thyme at the start of the recipe.

Nothing is going to happen if you use red wine vinegar instead of white wine vinegar, but do avoid using any other sort of vinegar (bar possibly rice vinegar).

I have a version of this recipe which adds rice at the toasting stage and then proceeds as a risotto (very nice). In such case, the flour is not needed (the starch from the rice does the thickening of the broth, which needs to be added gradually).

Turnips are high in dietary fibers, Vitamin C, Vitamin B6, Folate, Calcium, Potassium and Copper.

Bouche de Noel

2008-01-04T23:51:57Z

Name: Bouche de Noel
From:
golfwizard
Country: Canada
Category: Desserts, Main Ingredient: Chocolate

Serves: 10-12, Measurements in: english, Estimated Preparation Time: more than 1 hour

Ingredients:
Chocolate Genoise Sponge Cake
1 oz. (2 TBSP, 1/4 stick) unsalted butter
3/8 cup cake flour, measured before sifting
1 tsp vanilla
3 TBSP cocoa ( sift after measuring)
3 eggs
1/2 cup sugar
1/6 cup boiling water
Butter and flour for the pan
Simple Syrup
1/3 cup sugar + 1/4 cup water (boil until sugar dissolved)
2-4 Tbsp of liquor (Frangelico) (add to cooled liquid)
Meringue Mushrooms
3 egg whites (large), room temperature
3/4 cup granulated sugar (superfine works best)
1/2 teaspoon vanilla extract
1/4 teaspoon cream of tartar
a few teaspoons cocoa
3 oz. (approx.) chocolate, semisweet good quality
Ganache (icing)
12 oz. Bittersweet chocolate, chopped
1 cup Heavy cream
1 TBSP liqueur (Frangelico for Hazelnut mousse)
Hazelnut Mousse (filling)
1 1/2 cups heavy cream
1 tablespoon hazelnut oil
5 ounces hazelnuts, toasted
5 ounces milk chocolate, cut into small chunks
Decorations
1cup of unsalted pistachios - food process into pieces
Rosemary branches - you could sugar them if you're anal.
Cranberries or praline nuts etc.
icing sugar - for snow

Instructions:
Cake and Filling roll- make the day before
Preheat the oven: 375° F

Cut out parchment paper to fit the bottom of a 15" x20" sheet pan. Butter the bottom and sides of the pan; insert and smooth out the parchment. Butter the top of the parchment, then slightly flour all the buttered surfaces, and set aside.

Melt the butter in a small heavy pot - add the vanilla to this; set it aside, but don't let it cool. Bring the water to a boil and whisk into the sifted cocoa in another small bowl. If it's too stiff to mix, add a little more water, but not too much. Cover and set this aside briefly.

Mix the eggs and sugar together (whisk just lightly to mix) and warm in a warm-water bath up to a hot bath temperature (about 100 to110° F). Don't cook the eggs! This is easier if the eggs start at room temperature, then you put the bowl in a water bath that is only hot-bath temperature. Whip the egg and sugar mixture mixture at high speed until it reaches what is called the "au roubin" stage. With well-warmed eggs and a big stand mixer, this takes only about 5 minutes. The "au roubin" stage is when, if you scoop out some batter and let a trail of it pour back into the bowl, it leaves a trail (ribbon) which does not go away.

Scrape some of the batter, about a cupful, into the pot or bowl with the moistened cocoa. Whisk until smooth. Do the same with the pot of melted butter. (this is to make it easy to fold these ingredients into the main batch of batter later without deflating it).

Sift the flour over the main batch of batter and fold it in, in three or four batches. Scrape the cocoa/batter mixture in, and fold it in. Scrape the butter/batter mixture in, and fold it in. When folding in a sequence of additions like this, proceed to the next addition before the current one is thoroughly blended in; this minimizes the amount you work, and deflate, the batter. Scrape the batter into the prepared pan and smooth it out. Put into the 375 F pre heated oven for 10 to 13 mins. It is done when the sides shrink a bit from the pan, and the center is springy. If lightly pressing a finger on it leaves a depression that doesn't go away, it needs to cook a little longer. Beware that the thin sheet can cook dry and crisp at the edges if you leave it in too long!

When done remove and cover with a lightly floured piece of parchment paper, then with an upside-down cooling rack; holding the rack firmly over the pan, invert everything, and let cool with the pan in place. This ensures that the cake does not dry out, and you can use the bottom paper to manipulate it later. When cool and ready for filling - remove the sheet pan and top parchment and brush generously with the simple syrup (particularly the edges).

Hazelnut Mousse Filling
Place the skinned hazelnuts in a food processor and process for 1 minute. Add the hazelnut oil through the feeder tube and process until a paste forms. Melt chocolate in a medium bowl placed over simmering water, or melt in a microwave oven. Add the melted chocolate to the hazelnut paste and set aside. Whip the heavy cream until stiff peaks form. Fold in the hazelnut/chocolate mixture. Keep covered in the refrigerator until ready to roll the cake.

Rolling the Cake:
Trim the edges of the sponge cake. Place the Hazelnut mousse on the cake layer. Spread the mixture evenly over the cake, leaving a 1 inch space along one long side. Using the parchment paper to aid you, carefully roll up the cake into a thick long log, enclosing the mousse - brush with syrup as you roll to keep moist. Wrap the rolled-up in parchment and plastic wrap and refrigerate for up to 24 hrs.

Mushrooms - (for your sanity make two or 3 days ahead)
Preheat oven to 200° F. Beat the egg whites in the bowl at medium speed with the cream of tartar until frothy. Increase the speed and gradually add half the sugar, then the vanilla. Add the remaining sugar over the next few minutes; the meringue will get quite stiff and shiny, and the grit of unincorporated sugar crystals should be gone. Use a rubber spatula to scoop meringue into a plastic bag. Cut off a quarter inch of the corner of the bag - using a bit less than half the meringue, pipe around 18 mushroom stems onto a parchment lined pan: starting near the parchment, guide the tip with one hand, while twisting the other end of the bag to squeeze out the meringue. Vary the speed at which you lift the tip to vary the shape of the stem. Lift and twist the bag (without squeezing) to separate the stem from the tip. Now pipe the mushroom caps. You can do this without changing the tip; simply hold the tip a short distance over the parchment, and smoothly squeeze the bag; the cap will billow out nicely. Stop squeezing, lift and twist to separate the tip from the cap.

Smooth the caps as needed by gently patting them with a wet but not dripping fingertip. Pop the tray into the oven. The mushrooms are done when they are thoroughly dry and crisp. If your oven is slightly off, this may take substantially more than two hours - check by selecting a large cap and seeing whether it is no longer gooey inside.

Melt the chocolate in a double-boiler or microwave. Trim the mushroom stems so they have nice flat tops.For each mushroom, take a cap and smear some melted chocolate over most of the bottom. Then attach a stem. Dust with the cocoa to make them look dirty. Store the mushrooms in a dry place, and attach to the cake just before serving.

Ganache
Chop the chocolate into small pieces - use the best chocolate you can get your hands on. Place in a heatproof bowl. Bring the cream to a boil, stirring occasionally. Remove from the heat; stir in the optional booze. Pour all at once over the chocolate. Stir until smooth. Let cool until spreadable consistency is reached. Stir occasionally to prevent parts of the ganache from solidifying.

Special Notes:
ASSEMBLY (in pictures) - by now you have the prepared mushrooms, the rolled cake, the freshly made ganache, a big platter and some ground nuts and rosemary branches all ready to go.

GROUND COVER -- sprinkled on the platter

Unwrap the cake roll and cut a 2" slice at an angle off each end for the branches - ice the bottom of the main roll with the ganache and then place it on the platter - then stick the cut ends on using the ganache as glue. Using a small spatula, spread the frosting over the entire cake as well as the small piece atop the cake.

With a fork, make furrows to simulate bark along the sides and top of the cake. Arrange the mushrooms artistically. Sift powdered sugar over the whole thing to simulate snow. Fresh cranberries and candied nuts can be scattered around for more ground cover. I added a couple of pine cones.

It makes a very impressive - and delicious dessert. The tradition behind the Yule Log is to end up with something that looks semi-realistic.

Breakfast bread

2007-12-22T20:39:46Z

Name: Breakfast bread

From:

spacedlaw

Country: Italy

Category: Breads & Rolls, Main Ingredient: Other

Serves: Depends, Measurements in: metric, Estimated Preparation Time: more than 1 hour

Ingredients:
700 g flour
43 cl warm milk
15 g fresh yeast
1 Tblsp sugar
30 g butter
1 egg
Some aniseed essence (optional)
A tsp salt
Some oil
Some milk

Instructions:
Crumble the yeast in a large bowl with the sugar.
Add the milk (you should be able to stick your finger in it - if you can't it's too warm and would kill the yeast).
Mix until the yeast is dissolved.
Add 200g of the flour and mix thoroughly.
Cover with a plastic bag and let it bubble away for at least 30 minutes (but less than an hour).

After that time, whisk the egg (add the flavouring if you want to use any) and add to the mix.

Rub the butter into the remaining flour and add the salt.
Add this to the bowl and start mixing.
I use the dough mixing staffs of my hand held mixer.
The dough should be compact, firm and elastic. You might have to add a little flour to achieve this.
When the dough is ready, pour a little oil on it and make sure it covers the ball of dough evenly, as well as the bowl. Cover with the plastic bag again and let rise for 1 to 2 hours.

Punch the dough to let the air out, take the dough out of the bowl and stretch it, fold it again and stretch it again until you feel that it does not stretches anymore but breaks (about 2 of 3 times should do the trick). Reform the ball and put in the bowl again. Cover with the plastic bag let it rise for another hour.

Take the dough out and - after punching the air out again - start the stretching/folding exercise once more.
Cut the dough in 3 equal parts, and roll each segment into a long thread.
Braid the three threads together, tuck the ends underneath to secure them and place the braid on a baking sheet. Cover with the plastic bag and let it rise again for about an hour.
It will rise less than before.

While the loaf is rising, preheat your oven to 240 Celsius.
Brush the bread with milk (or another beaten egg) and place in the oven for 15 to 20 minutes.
After that time, lower the temperature to 200 and bake for another 20 minutes.

Let the bread out to cool before cutting it!

Special Notes:
Each successive rising is less impressive than the previous one. Don't worry. That's normal.
Here's the finished thing:

The bread is more glossy if you brush it with beaten egg before baking. Poppy seeds or sesame seeds can be sprinkled on top.