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Appetizers & Soups influenced by United-Kingdom
Potato galettes with smoked salmon and dill creme fraiche
Main Dishes influenced by United-Kingdom
Potato galettes with smoked salmon and dill creme fraiche
FALKLAND-ISLANDS Side Dishes
Oven baked sweet potato fries
Roasted sweet potato stew with kale and freekeh
Sweet potato gnocchi with sage and brown butter
Sweet potato kugels
Side Dishes influenced by United-Kingdom
Tomato water
Porcini mushroom gratin
Vegan mayo
Leek patties
Marinated cauliflower
Carrot bran muffins
Spicy oven-roasted potatoes
Apple and pork stuffing
FALKLAND-ISLANDS Desserts
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Appetizer Potato galettes with smoked salmon and dill creme fraiche 
Individual potato pancakes called galettes are topped with a sour cream mixture and smoked salmon.
The potato galettes can be browned 2 hours in advance. Bake in the oven 10 minutes before serving.
Serves: 6
3 tablespoons shallots, minced
2 tablespoons fresh dill, minced
1 1/2 tablespoons fresh lemon juice
to taste salt and pepper
2 large Idaho potatoes
1/4 cup butter, melted
4 ounces smoked salmon, thinly sliced
1 1/2 ounces salmon caviar, (optional)
1 tablespoon fresh chives, chopped
Serves: 6
Preparation time: 15 minutes
Cooking time:12 minutes
1/4 cup crême fraiche or sour cream 3 tablespoons shallots, minced
2 tablespoons fresh dill, minced
1 1/2 tablespoons fresh lemon juice
to taste salt and pepper
2 large Idaho potatoes
1/4 cup butter, melted
4 ounces smoked salmon, thinly sliced
1 1/2 ounces salmon caviar, (optional)
1 tablespoon fresh chives, chopped
Preheat oven to 400 degrees.
Mix creme fraiche or sour cream, shallots, dill and one tablespoon lemon juice in a mixing bowl. Season mixture with salt and pepper. Cover and refrigerate until ready to use. (Mixture can be prepared a day ahead. Keep chilled.)
Peel and finely grate potatoes. Wash potatoes under cold water. Drain well. Toss potatoes with 2 tablespoons butter in bowl. Season with salt and pepper.
Heat a large cast iron skillet over high heat. Add remaining butter. Spoon 1/2 cups of grated potatoes in the skillet to make four round galettes.
Using a metal spatula, press and flatten potatoes into pancakes. Cook 2 minutes. Reduce heat to medium-high and cook until bottom is golden, about 4 minutes. Invert galette with a metal spatula. Cook until bottom is golden, about 4 minutes.
Transfer pan to oven; cook until galettes are crisp, about 10 minutes.
PRESENTATION
Place galettes on warm plates. Spread with creme fraiche. Top with salmon. Drizzle with a squeeze of lemon juice on each plate. Season with pepper. Garnish with caviar, (optional) and chives.
Mix creme fraiche or sour cream, shallots, dill and one tablespoon lemon juice in a mixing bowl. Season mixture with salt and pepper. Cover and refrigerate until ready to use. (Mixture can be prepared a day ahead. Keep chilled.)
Peel and finely grate potatoes. Wash potatoes under cold water. Drain well. Toss potatoes with 2 tablespoons butter in bowl. Season with salt and pepper.
Heat a large cast iron skillet over high heat. Add remaining butter. Spoon 1/2 cups of grated potatoes in the skillet to make four round galettes.
Using a metal spatula, press and flatten potatoes into pancakes. Cook 2 minutes. Reduce heat to medium-high and cook until bottom is golden, about 4 minutes. Invert galette with a metal spatula. Cook until bottom is golden, about 4 minutes.
Transfer pan to oven; cook until galettes are crisp, about 10 minutes.
PRESENTATION
Place galettes on warm plates. Spread with creme fraiche. Top with salmon. Drizzle with a squeeze of lemon juice on each plate. Season with pepper. Garnish with caviar, (optional) and chives.
Main Potato galettes with smoked salmon and dill creme fraiche
Individual potato pancakes called galettes are topped with a sour cream mixture and smoked salmon.
The potato galettes can be browned 2 hours in advance. Bake in the oven 10 minutes before serving.
Serves: 6
3 tablespoons shallots, minced
2 tablespoons fresh dill, minced
1 1/2 tablespoons fresh lemon juice
to taste salt and pepper
2 large Idaho potatoes
1/4 cup butter, melted
4 ounces smoked salmon, thinly sliced
1 1/2 ounces salmon caviar, (optional)
1 tablespoon fresh chives, chopped
Serves: 6
Preparation time: 15 minutes
Cooking time:12 minutes
1/4 cup crême fraiche or sour cream 3 tablespoons shallots, minced
2 tablespoons fresh dill, minced
1 1/2 tablespoons fresh lemon juice
to taste salt and pepper
2 large Idaho potatoes
1/4 cup butter, melted
4 ounces smoked salmon, thinly sliced
1 1/2 ounces salmon caviar, (optional)
1 tablespoon fresh chives, chopped
Preheat oven to 400 degrees.
Mix creme fraiche or sour cream, shallots, dill and one tablespoon lemon juice in a mixing bowl. Season mixture with salt and pepper. Cover and refrigerate until ready to use. (Mixture can be prepared a day ahead. Keep chilled.)
Peel and finely grate potatoes. Wash potatoes under cold water. Drain well. Toss potatoes with 2 tablespoons butter in bowl. Season with salt and pepper.
Heat a large cast iron skillet over high heat. Add remaining butter. Spoon 1/2 cups of grated potatoes in the skillet to make four round galettes.
Using a metal spatula, press and flatten potatoes into pancakes. Cook 2 minutes. Reduce heat to medium-high and cook until bottom is golden, about 4 minutes. Invert galette with a metal spatula. Cook until bottom is golden, about 4 minutes.
Transfer pan to oven; cook until galettes are crisp, about 10 minutes.
PRESENTATION
Place galettes on warm plates. Spread with creme fraiche. Top with salmon. Drizzle with a squeeze of lemon juice on each plate. Season with pepper. Garnish with caviar, (optional) and chives.
Mix creme fraiche or sour cream, shallots, dill and one tablespoon lemon juice in a mixing bowl. Season mixture with salt and pepper. Cover and refrigerate until ready to use. (Mixture can be prepared a day ahead. Keep chilled.)
Peel and finely grate potatoes. Wash potatoes under cold water. Drain well. Toss potatoes with 2 tablespoons butter in bowl. Season with salt and pepper.
Heat a large cast iron skillet over high heat. Add remaining butter. Spoon 1/2 cups of grated potatoes in the skillet to make four round galettes.
Using a metal spatula, press and flatten potatoes into pancakes. Cook 2 minutes. Reduce heat to medium-high and cook until bottom is golden, about 4 minutes. Invert galette with a metal spatula. Cook until bottom is golden, about 4 minutes.
Transfer pan to oven; cook until galettes are crisp, about 10 minutes.
PRESENTATION
Place galettes on warm plates. Spread with creme fraiche. Top with salmon. Drizzle with a squeeze of lemon juice on each plate. Season with pepper. Garnish with caviar, (optional) and chives.
Side Dish count Oven baked sweet potato fries
Serves: 4
Preparation time: 20 minutes
Cooking time:30 minutes
2 pounds sweet potatoes, about 3 large ones1/4 cup olive or other vegetable oil
1 teaspoon salt
1-2 tablespoon spice combination of your choice: chipotle powder, smoked paprika, Chinese five-spice, garam masala, Cajun seasoning, etc.
Preheat oven to 450°F. (For more crispiness, preheat your oven to 500°F.)
Peel the sweet potatoes and cut off the ends. Cut the potatoes in half lengthwise. Cut each piece into wedges. Alternately, you can slice the peeled sweet potato into disks either with a mandoline or a sharp knife.
Put the sweet potatoes into a large bowl and add the oil. Mix well to combine. Sprinkle with salt, sugar and spices of your choice. Mix well, so all pieces are coated with oil and spices.
Place a baking sheet inthe oven to preheat.
Spread the sweet potatoes out in a single layer on the preheating the baking sheet, to help the fries get crisp.
Bake for a total of 25 to 30 minutes. After the first 15 minutes, remove the baking sheet from the oven and turn over all of the sweet potato pieces. Return to the oven and bake for another 10-15 minutes, or until they are well browned. Let cool for 5 minutes before serving.
Peel the sweet potatoes and cut off the ends. Cut the potatoes in half lengthwise. Cut each piece into wedges. Alternately, you can slice the peeled sweet potato into disks either with a mandoline or a sharp knife.
Put the sweet potatoes into a large bowl and add the oil. Mix well to combine. Sprinkle with salt, sugar and spices of your choice. Mix well, so all pieces are coated with oil and spices.
Place a baking sheet inthe oven to preheat.
Spread the sweet potatoes out in a single layer on the preheating the baking sheet, to help the fries get crisp.
Bake for a total of 25 to 30 minutes. After the first 15 minutes, remove the baking sheet from the oven and turn over all of the sweet potato pieces. Return to the oven and bake for another 10-15 minutes, or until they are well browned. Let cool for 5 minutes before serving.
Side Dish count Roasted sweet potato stew with kale and freekeh
Freekeh is a process which means "to rub" in Arabic. Freekeh was created by accident nearly 2,000 years ago when a Middle Eastern village was attacked and their crop of young green wheat was set ablaze. Most folks would sulk over their misfortune, but the crafty villagers rubbed off the chaff, cooked it up and "Eureka!" Freekeh was created. We're proud to offer you this tasty, nutritious ancient grain with a funny name. This info is from http://www.freekeh-foods.com/
Serves: 6
3 sweet potatoes, scrubbed, cut into 1-inch cubes
4 cups vegetable broth
2 bay leaves
1 bunch of fresh Lacinato kale, cut into bite-sized pieces
1 small onion, diced
1 12-ounce can garbanzo beans, rinsed and drained
1 12-ounce can fire roasted tomatoes
2-3 garlic cloves, diced
Serves: 6
Preparation time:20 minutes
Cooking time:1 hour
1 8-ounce package cracked freekeh (approx 1 cup)3 sweet potatoes, scrubbed, cut into 1-inch cubes
4 cups vegetable broth
2 bay leaves
1 bunch of fresh Lacinato kale, cut into bite-sized pieces
1 small onion, diced
1 12-ounce can garbanzo beans, rinsed and drained
1 12-ounce can fire roasted tomatoes
2-3 garlic cloves, diced
This is a real hit with the Freekeh Foods team!
Try using roasted pumpkin or butternut squash instead of sweet potato for a delicious twist.
Scrub the sweet potatoes and cut into 1-inch cubes. Place sweet potatoes on a foil-lined baking sheet and drizzle a little olive oil on them. Bake in 375° oven for about 25 minutes or until tender. Remove from oven and set aside. While the potatoes are cooking, pour all ingredients into a large pot on top of the stove over high heat. Stir with a spoon and heat for about 5 minutes. Reduce heat to low and add roasted sweet potatoes. Cover partially and simmer for at least 30 minutes. Check occasionally and give a stir.
Continue to cook longer for richer flavor, adding water or more broth if desired.
options: Sprinkle a little grated Parmesan cheese just before serving.
Try using roasted pumpkin or butternut squash instead of sweet potato for a delicious twist.
Scrub the sweet potatoes and cut into 1-inch cubes. Place sweet potatoes on a foil-lined baking sheet and drizzle a little olive oil on them. Bake in 375° oven for about 25 minutes or until tender. Remove from oven and set aside. While the potatoes are cooking, pour all ingredients into a large pot on top of the stove over high heat. Stir with a spoon and heat for about 5 minutes. Reduce heat to low and add roasted sweet potatoes. Cover partially and simmer for at least 30 minutes. Check occasionally and give a stir.
Continue to cook longer for richer flavor, adding water or more broth if desired.
options: Sprinkle a little grated Parmesan cheese just before serving.
Side Dish count Sweet potato gnocchi with sage and brown butter
Make-ahead: the gnocchi can be boiled up to 4 hours ahead, and kept at room temperature.
Serves: 6
1/2 cup all-purpose flour, sifted, plus up to 1/2 cup for kneading
1/4 cup plus 2 tablespoons minced fresh sage
1/2 teaspoon salt
1 teaspoon freshly ground pepper
1/2 teaspoon nutmeg
1/2 cup grated Parmesan cheese, plus more for serving
1/2 cup (1 stick) unsalted butter
Serves: 6
Preparation time: 40 minutes
Cooking time:1 hour
1 1/2 pounds sweet potatoes, red skin variety 1/2 cup all-purpose flour, sifted, plus up to 1/2 cup for kneading
1/4 cup plus 2 tablespoons minced fresh sage
1/2 teaspoon salt
1 teaspoon freshly ground pepper
1/2 teaspoon nutmeg
1/2 cup grated Parmesan cheese, plus more for serving
1/2 cup (1 stick) unsalted butter
1. Preheat the oven to 350F/175C. Poke a few holes in each sweet potato to let steam escape, then place them on a baking sheet. Bake them until they're tender, about 45 minutes.
2. When the potatoes are cool enough to handle, peel them and pass them through a ricer, or a food mill with a fine grate.
3. Place the puree in a large bowl and add the flour, 2 tablespoons of the sage, the salt and pepper, nutmeg and the cheese. Mix gently until just combined.
4. Flour a work surface and scoop the dough out onto it. Dust the top and sides of the dough lightly with flour, and perhaps rub some flour between your hands so that they don't stick to the dough.
5. Divide the dough into 6 equal pieces. Roll each piece under your palms so that it forms a long rope. [The original recipe says that the ropes should be about 1 inch wide and 20 inches long, but your mileage might vary.] Go ahead and sprinkle the dough with a bit of extra flour if it's sticking. Cut the rope into 1-inch segments, and roll each segment over the tines of a fork to form the characteristic indentations. (Use a gnocchi board if you're lucky enough to have one.) Collect the formed gnocchi on a baking sheet.
6. When you've finished forming the gnocchi, bring a large pot of water to boiling and salt it generously. Drop several gnocchi into the boiling water (you'll need to work in batches so that you don't crowd the pot). Cook them for about 10 seconds after they rise to the surface. This could be only a couple of minutes, or up to five minutes. Use a slotted spoon to transfer the cooked gnocchi to a clean baking sheet, and cool completely.
7. Place a large, heavy saucepan over medium-high heat and add the butter. Melt the butter and cook it, swirling occasionally, until the milk solids have turned a lovely chestnut color and smell nutty, about 5 minutes. If you plan to add fried sage leaves as a garnish, go ahead and fry them.
8. Once the butter has browned, add the remaining chopped sage and turn off the heat. The mixture will bubble up, so don't be alarmed.
9. Add the gnocchi to the sage butter, place over medium-high heat, and cook until the gnocchi are heated through, about 5-6 minutes. You might have to do this in batches, in which case it's useful to have the oven preheated to 300F/150C so that your earlier batches don't get cold. Divide the gnocchi and sauce among bowls, garnish with sage leaves (if desired), and serve.
2. When the potatoes are cool enough to handle, peel them and pass them through a ricer, or a food mill with a fine grate.
3. Place the puree in a large bowl and add the flour, 2 tablespoons of the sage, the salt and pepper, nutmeg and the cheese. Mix gently until just combined.
4. Flour a work surface and scoop the dough out onto it. Dust the top and sides of the dough lightly with flour, and perhaps rub some flour between your hands so that they don't stick to the dough.
5. Divide the dough into 6 equal pieces. Roll each piece under your palms so that it forms a long rope. [The original recipe says that the ropes should be about 1 inch wide and 20 inches long, but your mileage might vary.] Go ahead and sprinkle the dough with a bit of extra flour if it's sticking. Cut the rope into 1-inch segments, and roll each segment over the tines of a fork to form the characteristic indentations. (Use a gnocchi board if you're lucky enough to have one.) Collect the formed gnocchi on a baking sheet.
6. When you've finished forming the gnocchi, bring a large pot of water to boiling and salt it generously. Drop several gnocchi into the boiling water (you'll need to work in batches so that you don't crowd the pot). Cook them for about 10 seconds after they rise to the surface. This could be only a couple of minutes, or up to five minutes. Use a slotted spoon to transfer the cooked gnocchi to a clean baking sheet, and cool completely.
7. Place a large, heavy saucepan over medium-high heat and add the butter. Melt the butter and cook it, swirling occasionally, until the milk solids have turned a lovely chestnut color and smell nutty, about 5 minutes. If you plan to add fried sage leaves as a garnish, go ahead and fry them.
8. Once the butter has browned, add the remaining chopped sage and turn off the heat. The mixture will bubble up, so don't be alarmed.
9. Add the gnocchi to the sage butter, place over medium-high heat, and cook until the gnocchi are heated through, about 5-6 minutes. You might have to do this in batches, in which case it's useful to have the oven preheated to 300F/150C so that your earlier batches don't get cold. Divide the gnocchi and sauce among bowls, garnish with sage leaves (if desired), and serve.
Side Dish count Sweet potato kugels
Serves: 12
Preparation time: 20 minutes
Cooking time:1 hour
2 pounds sweet potatoes, washed and peeled1 large onion, peeled
3 eggs
¼ cup butter, melted and cooled, or margarine
5 tablespoons all-purpose flour (or matzo meal for Passover)
1 teaspoon salt
¼ teaspoon black pepper
¼ cup scallions, minced, plus more for topping
Preheat the oven to 350ºF. Prep a muffin tin with 12 cupcake liners.
Using a hand grater or food processor, grate the sweet potatoes and onion. Squeeze out excess water from onions and sweet potatoes using a paper towel and transfer to a bowl.
In a separate bowl, whisk together eggs, melted butter, flour, salt, pepper, and scallions until mixed well.
Add in potato mixture and combine. The mixture should be moist but not soggy.
Fill the cupcake liners evenly with the potato mixture.
Bake in preheated oven for 45-60 minutes until lightly browned on top and cooked through.
Using a hand grater or food processor, grate the sweet potatoes and onion. Squeeze out excess water from onions and sweet potatoes using a paper towel and transfer to a bowl.
In a separate bowl, whisk together eggs, melted butter, flour, salt, pepper, and scallions until mixed well.
Add in potato mixture and combine. The mixture should be moist but not soggy.
Fill the cupcake liners evenly with the potato mixture.
Bake in preheated oven for 45-60 minutes until lightly browned on top and cooked through.
Side Dish Tomato water
Tomato Water tastes like concentrated summer garden in a sip.
So, what is Tomato Water is the flavorful, fragrant liquid that releases from ripe tomatoes when they're cut. So, the stuff that ends up all over your cutting board when you're slicing tomatoes. Which is such a waste really, because it has SO much flavor.
Use it to make cocktails, flavorful sparkling water, dressings, pasta and more.
Serves: 4
1 teaspoon sea salt
Serves: 4
Preparation time:10 minutes
4 large fresh tomatoes or 5-7 medium1 teaspoon sea salt
Set a fine-mesh strainer over a large bowl, and line the strainer with cheesecloth.
Add the tomato water ingredients to a blender or food processor, and pulse until pulpy or finely chopped. (You may need to cut the tomatoes or in large chunks to get it next to the blade. If you do, make sure to pour any extra juice in with them!)
Pour the mixture into the prepared strainer, and refrigerate for at least 8 hours, or up to a day.
Tip: for clear tomato water, don’t press or stir the pulp.
Keep in a sealed container in the refrigerator for up to 3 days.
A favorite application for Tomato Water is, by far, the Farmers Market cocktail. It's like a wine-based Bloody Mary, and it might be my favorite libation ever.
Mix 5 ounces California Pinot Noir,Gamay, Cinsault, Grenache, Counoise
with 3 ounces tomato water. Add
Dash of sea salt, and Ice. Garnish with: tomato + basil + fresh mozzarella on toothpick
*make a “Spicy Farmers Market” by adding 3 slices of fresh jalapeno or serrano pepper.
how to make tomato water and wine bloody mary
A favorite application for Tomato Water is, by far, the Farmers Market cocktail. It's like a wine-based Bloody Mary, and it might be my favorite libation ever.
You can double this recipe if you have a bowl + strainer big enough. You can add fresh herbs or peppers or even an onion. It's your tomato goodness, after all. Once you try it, I'm pretty sure you'll be making it again.
You can also use the water to make a more traditional Bloody Mary with vodka, use it in vinaigrette + salad dressing for knockout flavor, or use it in place of vegetable stock.
You can make Tomato Sorbet. You can even drink it by itself, which is what I often do. Sometimes with a little ice and a squeeze of lemon or a splash of club soda. Sometimes straight - no chaser.
You can double this recipe if you have a bowl + strainer big enough. You can add fresh herbs or peppers or even an onion. It's your tomato goodness, after all. Once you try it, I'm pretty sure you'll be making it again.
NOTES
Use the remaining solids for pasta, salsa, soups or smoothies.
Store refrigerated in a sealed container for up to 3 days. Recipe can be doubled.
Add the tomato water ingredients to a blender or food processor, and pulse until pulpy or finely chopped. (You may need to cut the tomatoes or in large chunks to get it next to the blade. If you do, make sure to pour any extra juice in with them!)
Pour the mixture into the prepared strainer, and refrigerate for at least 8 hours, or up to a day.
Tip: for clear tomato water, don’t press or stir the pulp.
Keep in a sealed container in the refrigerator for up to 3 days.
A favorite application for Tomato Water is, by far, the Farmers Market cocktail. It's like a wine-based Bloody Mary, and it might be my favorite libation ever.
Mix 5 ounces California Pinot Noir,Gamay, Cinsault, Grenache, Counoise
with 3 ounces tomato water. Add
Dash of sea salt, and Ice. Garnish with: tomato + basil + fresh mozzarella on toothpick
*make a “Spicy Farmers Market” by adding 3 slices of fresh jalapeno or serrano pepper.
how to make tomato water and wine bloody mary
A favorite application for Tomato Water is, by far, the Farmers Market cocktail. It's like a wine-based Bloody Mary, and it might be my favorite libation ever.
You can double this recipe if you have a bowl + strainer big enough. You can add fresh herbs or peppers or even an onion. It's your tomato goodness, after all. Once you try it, I'm pretty sure you'll be making it again.
You can also use the water to make a more traditional Bloody Mary with vodka, use it in vinaigrette + salad dressing for knockout flavor, or use it in place of vegetable stock.
You can make Tomato Sorbet. You can even drink it by itself, which is what I often do. Sometimes with a little ice and a squeeze of lemon or a splash of club soda. Sometimes straight - no chaser.
You can double this recipe if you have a bowl + strainer big enough. You can add fresh herbs or peppers or even an onion. It's your tomato goodness, after all. Once you try it, I'm pretty sure you'll be making it again.
NOTES
Use the remaining solids for pasta, salsa, soups or smoothies.
Store refrigerated in a sealed container for up to 3 days. Recipe can be doubled.
Side Dish Porcini mushroom gratin
Serves: 6
Preparation time:30 minutes
Cooking time:30 minutes
200 g dried porcini mushrooms500 g fresh mushrooms (you can use a variety like button, cremini, or portobello)
2 cloves garlic, minced
1 small onion, finely chopped
2 tablespoons olive oil
200 ml heavy cream
200 ml milk
50g grated Parmesan cheese
50g grated Gruyere cheese
2 tablespoons butter
Salt and pepper to taste
Fresh thyme leaves for garnish (optional)
500g (1 lb) potatoes, thinly sliced (optional, for a potato layer)
Preheat your oven to 180°C (350°F).
Start by rehydrating the dried porcini mushrooms. Place them in a bowl and cover with hot water. Let them soak for about 20 minutes or until they are soft. Drain and chop them coarsely.
In a large skillet, heat the olive oil and butter over medium heat. Add the chopped onion and minced garlic, sauté until they become translucent.
Add the fresh mushrooms and rehydrated porcini mushrooms to the skillet. Cook them until they release their moisture and start to brown. This should take about 10 minutes. Season with salt and pepper to taste.
In a separate saucepan, heat the heavy cream and milk over low heat. Once it's warm, add half of the grated Parmesan and half of the grated Gruyere cheese. Stir until the cheese is melted and the mixture is smooth. Season with a bit of salt and pepper.
If you want to add a layer of potatoes, arrange the thinly sliced potatoes in a greased baking dish first. Then layer the mushroom mixture on top.
Pour the cheese sauce over the mushrooms and potatoes (if using).
Sprinkle the remaining Parmesan and Gruyere cheese on top of the gratin.
Bake in the preheated oven for about 25-30 minutes or until the top is golden brown and the gratin is bubbling.
Garnish with fresh thyme leaves if desired and serve your delicious gratin aux porcini hot.
Start by rehydrating the dried porcini mushrooms. Place them in a bowl and cover with hot water. Let them soak for about 20 minutes or until they are soft. Drain and chop them coarsely.
In a large skillet, heat the olive oil and butter over medium heat. Add the chopped onion and minced garlic, sauté until they become translucent.
Add the fresh mushrooms and rehydrated porcini mushrooms to the skillet. Cook them until they release their moisture and start to brown. This should take about 10 minutes. Season with salt and pepper to taste.
In a separate saucepan, heat the heavy cream and milk over low heat. Once it's warm, add half of the grated Parmesan and half of the grated Gruyere cheese. Stir until the cheese is melted and the mixture is smooth. Season with a bit of salt and pepper.
If you want to add a layer of potatoes, arrange the thinly sliced potatoes in a greased baking dish first. Then layer the mushroom mixture on top.
Pour the cheese sauce over the mushrooms and potatoes (if using).
Sprinkle the remaining Parmesan and Gruyere cheese on top of the gratin.
Bake in the preheated oven for about 25-30 minutes or until the top is golden brown and the gratin is bubbling.
Garnish with fresh thyme leaves if desired and serve your delicious gratin aux porcini hot.
Side Dish Vegan mayo
Serves: 8
Preparation time:10 minutes
1 cup whole Cashews, soaked overnight1 tsp Fresh Lemon Juice
1 tsp Distilled White Vinegar
1/2 tsp Nutritional Yeast
1/4 tsp Dijon Mustard
3/4 tsp Salt
1/4 – 1/3 cup water
Drain your soaked Cashews, if they are still in liquid. Add the Cashews, Lemon Juice, Vinegar, Nutritional Yeast, Dijon Mustard, and Salt to a high-speed blender.
Add 1/4 cup of Filtered Water if you are using the Cashew Mayo immediately in a recipe
Add 1/3 cup of Filtered Water if you are planning on using the Mayo over time (ex: Sandwiches)
Blend all ingredients together for 60 seconds, then transfer to a glass jar or sealable container.
Store in the fridge for up to 10 days.
Notes:
If you forget to soak your Cashews ahead of time, you can either:
pour hot water over them and let sit for 30 minutes, or microwave them in water for 3 minutes and let sit until soft.
Add 1/4 cup of Filtered Water if you are using the Cashew Mayo immediately in a recipe
Add 1/3 cup of Filtered Water if you are planning on using the Mayo over time (ex: Sandwiches)
Blend all ingredients together for 60 seconds, then transfer to a glass jar or sealable container.
Store in the fridge for up to 10 days.
Notes:
If you forget to soak your Cashews ahead of time, you can either:
pour hot water over them and let sit for 30 minutes, or microwave them in water for 3 minutes and let sit until soft.
Side Dish Leek patties
Serves: 4
Preparation time: 20 minutes
Cooking time:30 minutes
6 large leeks (white and light green parts only), washed well, halved lengthwise and crosswise 2 eggs, beaten
1/2 cup dry bread crumbs
1 teaspoon salt
freshly ground pepper to taste
2 tablespoons canola oil
Boil the leeks in boiling water until soft. Drain well. Squeeze out moisture. Coarsely chop the leeks.
Place in a bowl. Stir in eggs, bread crumbs, salt and pepper.
Make 8 patties. Brown both sides in canola oil.
Place in a bowl. Stir in eggs, bread crumbs, salt and pepper.
Make 8 patties. Brown both sides in canola oil.
Side Dish Marinated cauliflower
Serves: 4
Preparation time: 20 minutes
Cooking time:8 minutes
1 medium cauliflower For dressing :
1 cup French salad dressing
1 teaspoon mustard
1 teaspoon lemon juice
1 clove chopped garlic
3 chopped cooked egg yolks
Wash cauliflower and cook in boiling water until done.
Cool, drain and cut into small pieces.
Place in a salad bowl. Combine remaining ingredients and mix with cauliflower. Marinate for 1 hour in refrigerator.
Cool, drain and cut into small pieces.
Place in a salad bowl. Combine remaining ingredients and mix with cauliflower. Marinate for 1 hour in refrigerator.
Side Dish Carrot bran muffins
Serves: 12
Preparation time: 30 minutes
Cooking time:18 minutes
1 1/4 cups whole wheat flour 1 1/4 cups high fiber bran cereal
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon nutmeg
2 eggs
1 cup grated carrots
3/4 cup buttermilk
1/3 cup packed brown sugar
1/4 cup vegetable oil
1/2 cup raisins
In a large bowl, stir flour, cereal, baking powder, baking soda and seasonings.
In a separate bowl, beat eggs thoroughly. Stir in carrots, buttermilk, brown sugar and oil.
Add to dry ingredients just until moistened. Stir in raisins. Spoon into greased muffin cups 3/4 full and bake at 400 degrees F. for 15 to 18 minutes or until a toothpick inserted in the center comes out clean. Transfer muffins on a rack to cool.
In a separate bowl, beat eggs thoroughly. Stir in carrots, buttermilk, brown sugar and oil.
Add to dry ingredients just until moistened. Stir in raisins. Spoon into greased muffin cups 3/4 full and bake at 400 degrees F. for 15 to 18 minutes or until a toothpick inserted in the center comes out clean. Transfer muffins on a rack to cool.
Side Dish Spicy oven-roasted potatoes
The potatoes are crisp on the outside and fluffy on the inside. The key is to have them at just the right size, coated with just enough oil, and roasted in a hot oven.
Serves: 4
1/2 teaspoon turmeric
1 teaspoon freshly ground cumin
1 teaspoon kosher salt
1 pound small potatoes, about the size of golf balls
1 1/2 tablespoon hot pepper oil (you can substitute plain oil-if so, use hot paprika instead of regular and/or add 1/4 teaspoon cayenne pepper to seasoning mix)
Olive oil cooking spray
.
Serves: 4
Preparation time: 15 minutes
Cooking time:18 minutes
1 teaspoon paprika 1/2 teaspoon turmeric
1 teaspoon freshly ground cumin
1 teaspoon kosher salt
1 pound small potatoes, about the size of golf balls
1 1/2 tablespoon hot pepper oil (you can substitute plain oil-if so, use hot paprika instead of regular and/or add 1/4 teaspoon cayenne pepper to seasoning mix)
Olive oil cooking spray
.
Preheat oven to 500°F.
Combine paprika, turmeric, cumin, and salt in a small dish. Set aside. Cut the potatoes in half and put in a mixing bowl. Add oil and toss well to coat.
Add seasonings and toss again. Spray a shallow roasting pan or cooking sheet with olive oil cooking spray. Spread out potatoes evenly on the pan and put in the oven.
Cook 15 to 18 minutes or until easily pierced with a paring knife. Shake once or twice during cooking to cook evenly
Combine paprika, turmeric, cumin, and salt in a small dish. Set aside. Cut the potatoes in half and put in a mixing bowl. Add oil and toss well to coat.
Add seasonings and toss again. Spray a shallow roasting pan or cooking sheet with olive oil cooking spray. Spread out potatoes evenly on the pan and put in the oven.
Cook 15 to 18 minutes or until easily pierced with a paring knife. Shake once or twice during cooking to cook evenly
Side Dish Apple and pork stuffing
This recipe is ideal for the Crown Roast of Pork.
Use about half of the stuffing to fill the crown roast of pork, and bake the rest in a shallow baking dish until a meat thermometer registers 155 degrees.
Serves: 10
1 cup chopped celery
1/4 cup chopped shallots
1 tablespoon minced garlic
2 pounds ground pork
1 cup plain dry breadcrumbs
4 ounces dried apples, chopped
3 large eggs, beaten to blend
1/3 cup chopped fresh parsley
2 teaspoons crumbled dried sage
2 teaspoons salt
3/4 teaspoon ground black pepper
1/4 teaspoon ground allspice
1 cup canned beef broth
Serves: 10
Preparation time: 20 minutes
Cooking time:1 hour 15 minutes
2 tablespoons vegetable oil 1 cup chopped celery
1/4 cup chopped shallots
1 tablespoon minced garlic
2 pounds ground pork
1 cup plain dry breadcrumbs
4 ounces dried apples, chopped
3 large eggs, beaten to blend
1/3 cup chopped fresh parsley
2 teaspoons crumbled dried sage
2 teaspoons salt
3/4 teaspoon ground black pepper
1/4 teaspoon ground allspice
1 cup canned beef broth
Heat oil in heavy medium skillet over medium heat. Add celery and sauté until tender, about 3 minutes. Add shallots and garlic; sauté until shallots are tender. Transfer mixture to large bowl.
Mix in all remaining ingredients except beef broth. Add enough broth to moisten stuffing.
Preheat oven to 375 degrees. Set aside about half of the stuffing to fill crown roast of pork cavity. Transfer remaining stuffing to loaf pan large enough to hold stuffing. Cover with foil. Bake stuffing in pan alongside roast during last 1 hour of cooking until thermometer inserted into center registers 155 °F, about 1 hour.
Invert stuffing in pan onto platter. Slice stuffing and serve with roast.
Mix in all remaining ingredients except beef broth. Add enough broth to moisten stuffing.
Preheat oven to 375 degrees. Set aside about half of the stuffing to fill crown roast of pork cavity. Transfer remaining stuffing to loaf pan large enough to hold stuffing. Cover with foil. Bake stuffing in pan alongside roast during last 1 hour of cooking until thermometer inserted into center registers 155 °F, about 1 hour.
Invert stuffing in pan onto platter. Slice stuffing and serve with roast.
Dessert Key lime pie
Serves: 8
Preparation time: 30 minutes
Cooking time:25 minutes
8 1 9-inch
Graham cracker crumb recipe
2 14-ounce cans condensed milk
6 egg yolks
1 cup lime juice
4 egg whites
1/4 teaspoon cream of tartar
3/4 cup confectioners sugar
Preheat oven to 350 degrees.
In a mixing bowl, beat condensed milk with egg yolks. Mix in the lime juice.
Pour the mixture into the prepared crust. Bake for 20 minutes or until pie is firm in center.
In an electric mixing bowl, beat the egg whites with cream of tartar until firm.
Gradually add sugar and continue whipping to form stiff peaks. Spread or pipe egg whites over the baked pie.
Bake at 325 degrees until golden brown Cool pie on rack and refrigerate before serving. Cut into 8 equal portions. Decorate plates with lime gratings and slices.
In a mixing bowl, beat condensed milk with egg yolks. Mix in the lime juice.
Pour the mixture into the prepared crust. Bake for 20 minutes or until pie is firm in center.
In an electric mixing bowl, beat the egg whites with cream of tartar until firm.
Gradually add sugar and continue whipping to form stiff peaks. Spread or pipe egg whites over the baked pie.
Bake at 325 degrees until golden brown Cool pie on rack and refrigerate before serving. Cut into 8 equal portions. Decorate plates with lime gratings and slices.
Dessert Raspberry pie
Serves: 8
Preparation time: 20 minutes
Cooking time:40 minutes
1 recipe never fail pie crust 3/4 cup sugar
3 tablespoons cornstarch
2 tablespoons melted butter
4 cups fresh raspberries
Roll the dough into a round 1/8 inch thick on a floured surface, drape it over a rolling pin, and fit it into a 9-inch shallow pie pan.
Press the dough firmly into the pan and cut off any excess with the floured rolling pin. Save leftover dough for top.
Preheat oven to 375 degrees.
In a large bowl, combine sugar, cornstarch and a pinch of salt. Gently blend in raspberries and melted butter.
Fill in prepared pie crusts. Cover top with pie crust, or lattice. Pierce hole in center. Bake for 30 to 40 minutes. Cool on rack and refrigerate.
Press the dough firmly into the pan and cut off any excess with the floured rolling pin. Save leftover dough for top.
Preheat oven to 375 degrees.
In a large bowl, combine sugar, cornstarch and a pinch of salt. Gently blend in raspberries and melted butter.
Fill in prepared pie crusts. Cover top with pie crust, or lattice. Pierce hole in center. Bake for 30 to 40 minutes. Cool on rack and refrigerate.
Dessert Peach crisp
Serves: 6
Preparation time:20 minutes
Cooking time:30 minutes
Filling Ingredients3 lbs ripe but firm peaches (6-7), peeled, pitted, and sliced into 3/4″ wedges.
1/3 cup granulated sugar
1 1/4 teaspoons cornstarch
1 tablespoon fresh lemon juice
Pinch salt
pinch of cinnamon
pinch of ground nutmeg
Crumb Topping
1 1/2 cups old fashioned oats
1/2 cup brown sugar
1/4 cup flour
6 tablespoons cold butter
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
Serve with vanilla or peach ice cream
Preheat oven to 350 F.
For peach filling, gently combine peaches and sugar in a large bowl and let stand for 30 minutes, tossing occasionally. Drain peaches in a colander set over a large bowl, reserving the peach juices. Whisk 1/4 cup of the drained peach juice, cornstarch, lemon juice, salt, cinnamon, and nutmeg together in small bowl. (Save the rest of the excess peach juice in a smoothie or reduce over medium heat until concentrated and serve with the peach crisp )
Toss juice mixture with peaches and transfer to an 8 or 9 inch square pan that’s been buttered or sprayed with cooking spray.
For topping, combine oats, brown sugar, flour, nutmeg, and cinnamon and either grate the cold butter with a large-hole cheese grater, or cut it into small cubes and use your fingers to crumble the mixture together. Sprinkle topping evenly over pan.
Bake for about 30 minutes. The topping should look golden brown, crisp, and bubbly around the corners. Let cool to lukewarm before serving. Spoon over ice cream.
For peach filling, gently combine peaches and sugar in a large bowl and let stand for 30 minutes, tossing occasionally. Drain peaches in a colander set over a large bowl, reserving the peach juices. Whisk 1/4 cup of the drained peach juice, cornstarch, lemon juice, salt, cinnamon, and nutmeg together in small bowl. (Save the rest of the excess peach juice in a smoothie or reduce over medium heat until concentrated and serve with the peach crisp )
Toss juice mixture with peaches and transfer to an 8 or 9 inch square pan that’s been buttered or sprayed with cooking spray.
For topping, combine oats, brown sugar, flour, nutmeg, and cinnamon and either grate the cold butter with a large-hole cheese grater, or cut it into small cubes and use your fingers to crumble the mixture together. Sprinkle topping evenly over pan.
Bake for about 30 minutes. The topping should look golden brown, crisp, and bubbly around the corners. Let cool to lukewarm before serving. Spoon over ice cream.
Dessert Raspberry-rhubarb custard tart
Add or replace raspsberries with strawberries for a perfect Spring match
Serves: 10
1 1/2 cups flour
1/2 cup sugar
1/4 cup ground almonds
1 tablespoon brown sugar
1/4 teaspoon salt
2/3 cup cold unsalted butter, cut into cubes
1/2 teaspoon vanilla
Filling:
1/4 cup whipping cream
1 egg
1/4 cup sugar
2 tablespoons flour
1 tablespoon ground almonds
1 tablespoon Brandy, Grand Marnier or rum
1/4 teaspoon vanilla
1 cup raspberries
1 1/2 cups rhubarb, chopped into 1/2-inch pieces
Serves: 10
Preparation time:40 minutes
Cooking time:1 hour
Pastry: 1 1/2 cups flour
1/2 cup sugar
1/4 cup ground almonds
1 tablespoon brown sugar
1/4 teaspoon salt
2/3 cup cold unsalted butter, cut into cubes
1/2 teaspoon vanilla
Filling:
1/4 cup whipping cream
1 egg
1/4 cup sugar
2 tablespoons flour
1 tablespoon ground almonds
1 tablespoon Brandy, Grand Marnier or rum
1/4 teaspoon vanilla
1 cup raspberries
1 1/2 cups rhubarb, chopped into 1/2-inch pieces
For Pastry:
Preheat oven to 375 degrees.
Combine flour with sugar, almonds, brown sugar and salt in a large bowl or food processor. Add butter and vanilla. Cut butter into flour mixture until crumbly.
Set aside 2/3 cup of this mixture.
Press remaining flour mixture evenly over bottom of an ungreased 10-inch tart pan with removable bottom or a springform pan, pressing about 1 inch up sides to form a shell if you like.
Bake on bottom rack of oven until pale golden, from 20 to 25 minutes.
Cool on a rack. Turn oven temperature down to 350 degrees. Meanwhile, whisk cream with egg, sugar, flour, almonds, brandy and vanilla.
In another bowl, toss raspberries with rhubarb. Scatter evenly over baked crust.
Drizzle cream mixture over top. Sprinkle reserved crumb mixture evenly over top. Bake until custard is just set, from 35 to 40 minutes.
For a golden finish on crumble, turn on broiler and broil until topping is golden, from 1 to 2 minutes.
Serve warm or room temperature.
Preheat oven to 375 degrees.
Combine flour with sugar, almonds, brown sugar and salt in a large bowl or food processor. Add butter and vanilla. Cut butter into flour mixture until crumbly.
Set aside 2/3 cup of this mixture.
Press remaining flour mixture evenly over bottom of an ungreased 10-inch tart pan with removable bottom or a springform pan, pressing about 1 inch up sides to form a shell if you like.
Bake on bottom rack of oven until pale golden, from 20 to 25 minutes.
Cool on a rack. Turn oven temperature down to 350 degrees. Meanwhile, whisk cream with egg, sugar, flour, almonds, brandy and vanilla.
In another bowl, toss raspberries with rhubarb. Scatter evenly over baked crust.
Drizzle cream mixture over top. Sprinkle reserved crumb mixture evenly over top. Bake until custard is just set, from 35 to 40 minutes.
For a golden finish on crumble, turn on broiler and broil until topping is golden, from 1 to 2 minutes.
Serve warm or room temperature.
Dessert Mango cheesecake with vanilla cream
Serves: 6
Preparation time:20 minutes
Cooking time:1 hour 10 minutes
CRUST2 packages (each 150 g) Swedish style gingersnap cookies
2 tsp (10 mL) granulated sugar
1/4 cup (60 mL) unsalted butter, melted, plus more for buttering pan
FILLING
1 cup (250 mL) peeled and diced ripe Ataulfo mango, approx. 2 medium mangoes (235 g each), at room temperature
3/4 cup (175 mL) granulated sugar
2 blocks (each 250 g) Original Philadelphia cream cheese, quartered, at room temperature
Seeds from 1/2 vanilla bean
3 large eggs, at room temperature
ASSEMBLY
1 1/4 cups (310 mL) whipping cream
1 tsp (5 mL) granulated sugar
Seeds from 1/2 vanilla bean
1 ripe Ataulfo mango, peeled, thinly sliced
1/4 cup (60 mL) flaked coconut, lightly toasted
For the filling, boil a full kettle of water. Add mango
and sugar to a clean bowl of a food processor and whirl,
scraping down sides if needed, until completely smooth, about
1 minute. Add cream cheese and vanilla seeds (saving pod
for another use). Continue processing until mixture is smooth
and fully combined. Scrape down sides, then add eggs. Pulse a few
times just until combined (do not This silky-smooth cheesecake
is baked on a spicy gingersnap crust and topped with rich vanilla
whipped cream, perfectly ripe mango and toasted coconut.
For the best texture, bring you ingredients to room temperature,
and while this recipe calls for honey-sweet Ataulfo mangoes,
any variety will do, as long as they’re perfectly ripe.
Position racks in centre and bottom third of oven. Preheat to 325°F (163°C). Lightly butter base of an 8-inch (20-cm) round smooth-based springform pan.
Line bottom with parchment and set aside.
For the crust, whirl gingersnaps in bowl of a food processor until
fine crumbs form (you should have about 2 cups/500mL).
Add sugar and pulse to combine.
Add melted butter and pulse until mixture resembles wet sand.
Transfer to prepared pan. Using a flat measuring cup, very firmly press crumbs into the bottom and 2 inches (5 cm) up the sides of the
pan. Bake in centre of oven until set, about 15 minutes. Transfer to
a rack. Cool while you make filling.
and sugar to a clean bowl of a food processor and whirl,
scraping down sides if needed, until completely smooth, about
1 minute. Add cream cheese and vanilla seeds (saving pod
for another use). Continue processing until mixture is smooth
and fully combined. Scrape down sides, then add eggs. Pulse a few
times just until combined (do not This silky-smooth cheesecake
is baked on a spicy gingersnap crust and topped with rich vanilla
whipped cream, perfectly ripe mango and toasted coconut.
For the best texture, bring you ingredients to room temperature,
and while this recipe calls for honey-sweet Ataulfo mangoes,
any variety will do, as long as they’re perfectly ripe.
Position racks in centre and bottom third of oven. Preheat to 325°F (163°C). Lightly butter base of an 8-inch (20-cm) round smooth-based springform pan.
Line bottom with parchment and set aside.
For the crust, whirl gingersnaps in bowl of a food processor until
fine crumbs form (you should have about 2 cups/500mL).
Add sugar and pulse to combine.
Add melted butter and pulse until mixture resembles wet sand.
Transfer to prepared pan. Using a flat measuring cup, very firmly press crumbs into the bottom and 2 inches (5 cm) up the sides of the
pan. Bake in centre of oven until set, about 15 minutes. Transfer to
a rack. Cool while you make filling.
Dessert Peanut butter coconut pudding
Serves: 8
Preparation time: 25 minutes
Cooking time:1 hour
1/2 cup peanut butter 1/2 cup sugar
1/2 cup soft butter
1 egg
1 cup milk
1/3 cup molasses
2 cups white flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon each cinnamon, nutmeg, and cloves
grated rind of 1 orange
3 1/2 ounces flaked coconut
In a bowl, mix peanut butter, sugar and butter. Stir in egg. Add milk and molasses. Stir in remaining ingredients. Grease and flour a 1 1/2 quart steamed pudding mold or soufflé mold. Fill with pudding mixture and cover loosely with a piece of greased foil. Preheat oven to 350 degrees. Place a pan of water into the oven. Place pudding into water and bake for 1 hour. Cool in pan for 5 minutes. Tap to loosen and invert onto serving platter. Serve warm with vanilla ice cream, whipped cream, hard sauce or custard sauce.
Dessert Rhubarb ice cream
Serves: 8
Preparation time: 1 hour
Cooking time:30 minutes
1 pound rhubarb, cut into 1/2-inch pieces, about 3 1/2 cups 1 cup sugar
3 large egg yolks
2/3 cup whole milk
1 cup heavy cream
In a saucepan, combine rhubarb and 3/4 cup sugar. Cover and cook over low heat until rhubarb releases its juices, about 5 minutes. Uncover and cook over medium heat, stirring frequently until most of water evaporates and rhubarb has a soft jam like consistency, about 20 minutes. Transfer to a bowl.
Whisk egg yolks lightly. In a saucepan, combine milk and remaining 1/4 cup sugar. Bring to a boil. Gradually whisk milk mixture into yolks. Return to saucepan. Cook over low heat, stirring constantly, until thick enough to coat back of a spoon, about 10 minutes. Using a fine-meshed sieve, strain into a bowl.
Add rhubarb mixture and cream. Refrigerate for at least 2 hours or as long as overnight.
Freeze in an ice-cream maker to manufacturer's instructions. (Adapted from Williams-Sonoma Taste)
Whisk egg yolks lightly. In a saucepan, combine milk and remaining 1/4 cup sugar. Bring to a boil. Gradually whisk milk mixture into yolks. Return to saucepan. Cook over low heat, stirring constantly, until thick enough to coat back of a spoon, about 10 minutes. Using a fine-meshed sieve, strain into a bowl.
Add rhubarb mixture and cream. Refrigerate for at least 2 hours or as long as overnight.
Freeze in an ice-cream maker to manufacturer's instructions. (Adapted from Williams-Sonoma Taste)
Dessert Apple and berry crisp
Serves: 10
Preparation time: 25 minutes
Cooking time:40 minutes
3/4 cup sugar 1/4 cup all purpose flour
1 tablespoon grated lemon rind
4 cups sliced peeled apples
10 ounces fresh or frozen blueberries
10 ounces fresh or frozen raspberries
2 cups fresh or frozen cranberries
Topping:
1 1/2 cups quick cooking rolled oats
3/4 cup packed brown sugar
1/4 cup flour
1 teaspoon cinnamon
1/4 cup melted butter
Preheat oven to 375 degrees.
In a large bowl, stir together sugar, flour and lemon rind.
Add apples, blueberries, raspberries, and cranberries, stirring gently to combine.
Spoon into 13 by 9-inch baking dish.
TOPPING:
In a small bowl, stir together oats, sugar, flour and cinnamon.
Drizzle with butter and toss.
Spoon over fruit.
Bake in until filling is bubbly and topping is golden brown.
Serve warm or at room temperature.
In a large bowl, stir together sugar, flour and lemon rind.
Add apples, blueberries, raspberries, and cranberries, stirring gently to combine.
Spoon into 13 by 9-inch baking dish.
TOPPING:
In a small bowl, stir together oats, sugar, flour and cinnamon.
Drizzle with butter and toss.
Spoon over fruit.
Bake in until filling is bubbly and topping is golden brown.
Serve warm or at room temperature.
Dessert Blueberry cobbler
"Cobble up" means to put together in a hurry.
Serves: 6
1 teaspoon cornstarch
4 cups fresh blueberries
1 teaspoon lemon juice
Biscuit topping:
1 large egg
3 tablespoons melted butter, melted and cooled
1/4 cup heavy cream
1/2 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
vanilla ice cream (optional)
Serves: 6
Preparation time: 15 minutes
Cooking time:30 minutes
½ cup sugar 1 teaspoon cornstarch
4 cups fresh blueberries
1 teaspoon lemon juice
Biscuit topping:
1 large egg
3 tablespoons melted butter, melted and cooled
1/4 cup heavy cream
1/2 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
vanilla ice cream (optional)
Preheat oven to 400 degrees.
Combine sugar and cornstarch in a bowl. Blend in blueberries and lemon juice. Arrange into ungreased 2-quart casserole. Set aside.
Combine egg, melted butter, and cream in a bowl; Whisk and set aside.
Biscuit topping:
Combine in a bowl, flour, sugar, and baking powder. Make a well in center of dry ingredients, and put egg mixture into well. Mix dry and wet ingredients and work dough until just mixed together. Drop dough by spoonfuls onto fruit, spreading evenly over the surface. Bake 25 to 30 minutes or until biscuit topping is golden brown. Serve warm with ice cream.
Combine sugar and cornstarch in a bowl. Blend in blueberries and lemon juice. Arrange into ungreased 2-quart casserole. Set aside.
Combine egg, melted butter, and cream in a bowl; Whisk and set aside.
Biscuit topping:
Combine in a bowl, flour, sugar, and baking powder. Make a well in center of dry ingredients, and put egg mixture into well. Mix dry and wet ingredients and work dough until just mixed together. Drop dough by spoonfuls onto fruit, spreading evenly over the surface. Bake 25 to 30 minutes or until biscuit topping is golden brown. Serve warm with ice cream.
conversion of liquids
Weights
Temperatures
Measures of non liquid ingredients
Non-liquid ingredients in volume converted
|
|||||||
|---|---|---|---|---|---|---|---|
Ingredient |
1 cup |
3/4 cup |
2/3 cup |
1/2 cup |
1/3 cup |
1/4 cup |
2 tablespoons |
| All-purpose wheat flour | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| All-purpose sifted wheat flour | 110 g | 80 g | 70 g | 55 g | 35 g | 27 g | 13 g |
| White sugar | 200 g | 150 g | 130 g | 100 g | 65 g | 50 g | 25 g |
| Powdered sugar/Icing sugar | 100 g | 75 g | 70 g | 50 g | 35 g | 25 g | 13 g |
| Brown sugar normally packed | 180 g | 135 g | 120 g | 90 g | 60 g | 45 g | 23 g |
| Corn flour | 160 g | 120 g | 100 g | 80 g | 50 g | 40 g | 20 g |
| Cornstarch | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| Rice (not-cooked) | 190 g | 140 g | 125 g | 95 g | 65 g | 48 g | 24 g |
| Macaroni (uncooked) | 140 g | 100 g | 90 g | 70 g | 45 g | 35 g | 17 g |
| Couscous (uncooked) | 180 g | 135 g | 120 g | 90 g | 60 g | 45 g | 22 g |
| Quick oatmeal (uncooked) | 90 g | 65 g | 60 g | 45 g | 30 g | 22 g | 11 g |
| Table salt | 300 g | 230 g | 200 g | 150 g | 100 g | 75 g | 40 g |
| Butter / Margarine | 240 g | 180 g | 160 g | 120 g | 80 g | 60 g | 30 g |
| Shortening | 190 g | 140 g | 125 g | 95 g | 65 g | 48 g | 24 g |
| Fruits and légumes chopped | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| chopped walnuts | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| Nuts /ground almonds | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| Fresh bread crumbs (not packed) | 60 g | 45 g | 40 g | 30 g | 20 g | 15 g | 8 g |
| Dry bread crumbs | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| Parmesan grated | 90 g | 65 g | 60 g | 45 g | 30 g | 22 g | 11 g |
| Chocolate chips | 150 g | 110 g | 100 g | 75 g | 50 g | 38 g | 19 g |
As the sun rises or sets in
FALKLAND-ISLANDS
"May every sunrise hold more promise, and every sunset hold more peace."
The {Page Turner} E-Cookbooks
Library on a world cooking journey
23 Recipes
1 Main dishes
12 Side dishes
9 Desserts