The {Page-Turner-Cookbook} featuring
united-kingdom Is My Kitchen
UNITED-KINGDOM Appetizers & Soups
UNITED-KINGDOM Main Dishes
Weight & temperature Measures
non-liquid ingredients
Top 5 countries
Last Page
Baked salmon fillets
Baked salmon steaks with apricot-horseradish sauce
Beer-batter cod fillets
Chicken noodle soup
Creamed salmon casserole
Crunchy battered fried fish
Deep-fried cod patties
Deviled chicken breasts
Fish and chips
Kedgeree of salmon with sea asparagus
Leek patties
Orange glazed ham
Oven barbecued chicken
Oven pork chops
Silver dollar pear pancakes
Steak and kidney pie
The perfect roast chicken
Tuna salad sandwiches
Vegan chicken
Vegan turkey
Wild game pastrami
UNITED-KINGDOM Desserts
Baked salmon steaks with apricot-horseradish sauce
Beer-batter cod fillets
Chicken noodle soup
Creamed salmon casserole
Crunchy battered fried fish
Deep-fried cod patties
Deviled chicken breasts
Fish and chips
Kedgeree of salmon with sea asparagus
Leek patties
Orange glazed ham
Oven barbecued chicken
Oven pork chops
Silver dollar pear pancakes
Steak and kidney pie
The perfect roast chicken
Tuna salad sandwiches
Vegan chicken
Vegan turkey
Wild game pastrami
Apple and berry crisp
Apple betty
Apple blueberry crisp
Apple crunch
Apple pudding
Banana bread
Blueberry cobbler
Blueberry cobbler with peaches and raspberries
Blueberry-rum cobbler
Chiffon mincemeat pie
Chocolate cheesecake
Christmas mince pies
Cranberry apple cobbler
Cranberry apple pecan bars
Cream cheese cranberry loaf
Custard cream
Double layer pumpkin cheesecake
English apple pudding with rum sauce
Fruit cobbler
Gingerbread sticky toffee pudding
Lemon curd
Lemon rhubarb mousse
Lemon squares
Lemon trifle
Lime curd and almond tart
Mango cheesecake with vanilla cream
New york-style cheesecake with chocolate crust
Peach cobbler #1
Peach cobbler #2
Peach crisp
Peanut butter coconut pudding
Pear apple crisp
Plum pudding
Prune whip
Raspberry pie
Raspberry-rhubarb custard tart
Rhubarb and red wine jelly
Rhubarb and strawberry crisp
Rhubarb cobbler
Rhubarb crisp
Rhubarb ice cream
Rhubarb strawberry trifle
Simple rhubarb fool
Swiss roll
Trifle
Triple chocolate cheesecake
liquid MeasuresApple betty
Apple blueberry crisp
Apple crunch
Apple pudding
Banana bread
Blueberry cobbler
Blueberry cobbler with peaches and raspberries
Blueberry-rum cobbler
Chiffon mincemeat pie
Chocolate cheesecake
Christmas mince pies
Cranberry apple cobbler
Cranberry apple pecan bars
Cream cheese cranberry loaf
Custard cream
Double layer pumpkin cheesecake
English apple pudding with rum sauce
Fruit cobbler
Gingerbread sticky toffee pudding
Lemon curd
Lemon rhubarb mousse
Lemon squares
Lemon trifle
Lime curd and almond tart
Mango cheesecake with vanilla cream
New york-style cheesecake with chocolate crust
Peach cobbler #1
Peach cobbler #2
Peach crisp
Peanut butter coconut pudding
Pear apple crisp
Plum pudding
Prune whip
Raspberry pie
Raspberry-rhubarb custard tart
Rhubarb and red wine jelly
Rhubarb and strawberry crisp
Rhubarb cobbler
Rhubarb crisp
Rhubarb ice cream
Rhubarb strawberry trifle
Simple rhubarb fool
Swiss roll
Trifle
Triple chocolate cheesecake
Weight & temperature Measures
non-liquid ingredients
Top 5 countries
Last Page
Traditional British food / UK food but also English ‘modern’ cuisine is becoming more popular these days.
While most British people eat a lot of pasta, pizza and dishes influenced by Indian and Chinese cultures – like curries and stir fries – some of the old favourites are still on the menu, even if they’re not eaten every day.
Fish ‘n’ chips Brits have been eating fish and chips since the 19th century.
Pies: There are so many different pies from around the UK: cottage pie (minced beef with a mashed potato topping), shepherd’s pie (using lamb instead of beef),
steak and kidney pie made with a suet-based (beef or mutton fat) pastry case, pork pie (famously made in Melton Mowbray) which is eaten cold, and
the Cornish pasty – meat, potato and vegetables wrapped up in a semi-circular pastry case which is a meal in itself.
The British banger:
Unlike European sausages, most British sausages (‘bangers’) are made from fresh meat rather than smoked or cured and then grilled, fried or baked. Sausages are usually made from casings filled with pork or beef and flavoured with herbs and spices and come in long ‘links’ or strings.
Lancashire hotpot This stew, which originated in the north west of England, is made from mutton or lamb and vegetables, topped with sliced potatoes. It’s simple to prepare and cheap to make, but cooked long and slow so that the meat is succulent and tender.
While most British people eat a lot of pasta, pizza and dishes influenced by Indian and Chinese cultures – like curries and stir fries – some of the old favourites are still on the menu, even if they’re not eaten every day.
Fish ‘n’ chips Brits have been eating fish and chips since the 19th century.
Pies: There are so many different pies from around the UK: cottage pie (minced beef with a mashed potato topping), shepherd’s pie (using lamb instead of beef),
steak and kidney pie made with a suet-based (beef or mutton fat) pastry case, pork pie (famously made in Melton Mowbray) which is eaten cold, and
the Cornish pasty – meat, potato and vegetables wrapped up in a semi-circular pastry case which is a meal in itself.
The British banger:
Unlike European sausages, most British sausages (‘bangers’) are made from fresh meat rather than smoked or cured and then grilled, fried or baked. Sausages are usually made from casings filled with pork or beef and flavoured with herbs and spices and come in long ‘links’ or strings.
Lancashire hotpot This stew, which originated in the north west of England, is made from mutton or lamb and vegetables, topped with sliced potatoes. It’s simple to prepare and cheap to make, but cooked long and slow so that the meat is succulent and tender.
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 Baked salmon fillets
Serves: 4
Preparation time: 15 minutes
Cooking time:15 minutes
1/2 cup soft unsalted butter2 tablespoons lemon juice
1 1/2 tablespoons chopped chives
2 teaspoons grainy Dijon mustard
1 teaspoon grated lemon peel
to taste salt and pepper
4 6-ounce salmon fillets, boned
Preheat oven to 400 degrees. In a small bowl, mix butter, half of the lemon juice, chopped chives, mustard, lemon peel, salt and pepper until well blended.
Line a baking sheet with foil. Rub one tablespoon of mustard-chive butter over foil. Place fillets skin side down on foil and spoon about one teaspoon of lemon juice on each fillet. Season with salt and pepper.
Top each fillet with one tablespoon of mustard-chive butter. Bake for 12 to 15 minutes.
PRESENTATION
Using a slotted spatula, place the fish fillets in the center of warm plates. Spoon the chive-butter sauce over. Serve hot.
Line a baking sheet with foil. Rub one tablespoon of mustard-chive butter over foil. Place fillets skin side down on foil and spoon about one teaspoon of lemon juice on each fillet. Season with salt and pepper.
Top each fillet with one tablespoon of mustard-chive butter. Bake for 12 to 15 minutes.
PRESENTATION
Using a slotted spatula, place the fish fillets in the center of warm plates. Spoon the chive-butter sauce over. Serve hot.
Main Baked salmon steaks with apricot-horseradish sauce
Serves: 6
Preparation time: 10 minutes
Cooking time:12 minutes
1/4 cup apricot jam2 teaspoons prepared horseradish
1 teaspoon white vinegar
4-8-ounce salmon steaks
4 sprigs fresh parsley
Preheat oven to 400 degrees.
In a small bowl, combine the apricot jam, horseradish, and vinegar.
Rinse salmon steaks under cold water and pat dry. Lay steaks on a lightly oiled baking pan. Spoon the sauce evenly over tops of steaks.
Bake the salmon steaks for ten minutes. Remove center bone to test for doneness.
PRESENTATION
Skin and bone the salmon steaks. Place each steak in the center of warm plates.
In a small bowl, combine the apricot jam, horseradish, and vinegar.
Rinse salmon steaks under cold water and pat dry. Lay steaks on a lightly oiled baking pan. Spoon the sauce evenly over tops of steaks.
Bake the salmon steaks for ten minutes. Remove center bone to test for doneness.
PRESENTATION
Skin and bone the salmon steaks. Place each steak in the center of warm plates.
Main Beer-batter cod fillets
Other fish options include haddock, sea bass, orange roughy, and tilapia.
Serves: 6
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon dried dill weed
3/4 cup beer
1/2 cup milk
2 eggs
6 5-ounce boneless cod fillets
1 teaspoon fish seasoning
2 quarts vegetable oil for frying .
Serves: 6
Preparation time: 20 minutes
Cooking time:20 minutes
1 1/4 cups all-purpose flour 1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon dried dill weed
3/4 cup beer
1/2 cup milk
2 eggs
6 5-ounce boneless cod fillets
1 teaspoon fish seasoning
2 quarts vegetable oil for frying .
In a large bowl, mix together flour, salt, baking powder, and dill. Add beer, milk, and eggs; mix well. Season cod fillets.
Place fillets in batter mixture, coat well.
Heat deep fryer to 375 degrees F (190 degrees C). Place fish in hot oil, and fry until golden brown.
Cook fish in batches to maintain oil temperature
Place fillets in batter mixture, coat well.
Heat deep fryer to 375 degrees F (190 degrees C). Place fish in hot oil, and fry until golden brown.
Cook fish in batches to maintain oil temperature
Main Chicken noodle soup
Serves: 8
Preparation time:20 minutes
Cooking time:15 minutes
1/2 Tablespoon butter2 ribs celery, diced
3-4 large carrots diced
1 clove garlic, minced
10 cups chicken home-made stock or broth
1 teaspoon salt, to taste
½ teaspoon freshly ground black pepper , to taste
1/8 teaspoon dried rosemary ,or more, to taste
1/8 teaspoon dried sage
1/8 teaspoon crushed red pepper flakes
1 batch homemade egg noodles , or 5 cups dry egg noodles, farfalle or other bite-size pasta
3 cups rotisserie chicken *
1 teaspoon better than bouillon chicken flavor , (or more, as needed), or chicken bouillon cube
1. In a large stock pot over medium-high heat, add butter, diced celery and carrots to. Saute for 3 minutes. Add garlic and cook for another 30 seconds.
2. Add chicken stock and season with rosemary, sage, crushed red pepper, and salt and pepper. Taste and add a spoonful of “better than boullion” chicken or chicken bouillon cubes as needed.
3. Bring broth to a boil. Add noodles (either uncooked homemade egg noodles, or dry store-bought pasta) and cook just until noodles are al dente.
4. Add chicken meat from the rotisserie chicken. Taste the broth again and add more seasonings, if needed
5. Store leftovers in an airtight container in the refrigerator for 4-5 days, depending on the freshness of the chicken you used.
Notes
Stock:Homemade stock gives the best results.
Chicken: Using a rotisserie chicken (or your own whole roasted chicken) is the best method because you can use the meat for the soup and the bones to make homemade chicken stock. To use raw chicken meat, add raw chicken thighs, breasts, or tenders right to the boiling broth in step 3 (before adding the noodles). Cooking time will differ depending on the chicken you use but cook for about 5 minutes before adding the noodles.
Make ahead: This soup is best made ahead of time when you are using homemade egg noodles (they don’t get soggy like regular store bought noodles). If using regular dry noodles I recommend making the broth (steps 1-2) first, and then the day of serving boiling the broth and noodles and adding the chicken.
Freezing Instructions: Allow the soup to cool completely and store it in a freezer safe container for 2-3 months. Thaw overnight in the fridge, or over medium heat on the stove. If using store bought noodles I would suggest undercooking the noodles before freezing the soup, to avoid them getting soggy upon reheating.
2. Add chicken stock and season with rosemary, sage, crushed red pepper, and salt and pepper. Taste and add a spoonful of “better than boullion” chicken or chicken bouillon cubes as needed.
3. Bring broth to a boil. Add noodles (either uncooked homemade egg noodles, or dry store-bought pasta) and cook just until noodles are al dente.
4. Add chicken meat from the rotisserie chicken. Taste the broth again and add more seasonings, if needed
5. Store leftovers in an airtight container in the refrigerator for 4-5 days, depending on the freshness of the chicken you used.
Notes
Stock:Homemade stock gives the best results.
Chicken: Using a rotisserie chicken (or your own whole roasted chicken) is the best method because you can use the meat for the soup and the bones to make homemade chicken stock. To use raw chicken meat, add raw chicken thighs, breasts, or tenders right to the boiling broth in step 3 (before adding the noodles). Cooking time will differ depending on the chicken you use but cook for about 5 minutes before adding the noodles.
Make ahead: This soup is best made ahead of time when you are using homemade egg noodles (they don’t get soggy like regular store bought noodles). If using regular dry noodles I recommend making the broth (steps 1-2) first, and then the day of serving boiling the broth and noodles and adding the chicken.
Freezing Instructions: Allow the soup to cool completely and store it in a freezer safe container for 2-3 months. Thaw overnight in the fridge, or over medium heat on the stove. If using store bought noodles I would suggest undercooking the noodles before freezing the soup, to avoid them getting soggy upon reheating.
Main Creamed salmon casserole
Serves: 6
2 ounces butter
1/2 cup chopped onion
1 tablespoon chopped shallots
8 ounces sliced mushrooms
1/2 cup dry white wine
1 ounce flour
1/2 cup milk
1/2 cup heavy cream
to taste, salt and white pepper
1 tablespoon chopped parsley
1/2 cup breadcrumbs
2 cups cooked rice
Preparation time:20 minutes
Cooking time:15 minutes
1 1/2 pounds cooked salmon 2 ounces butter
1/2 cup chopped onion
1 tablespoon chopped shallots
8 ounces sliced mushrooms
1/2 cup dry white wine
1 ounce flour
1/2 cup milk
1/2 cup heavy cream
to taste, salt and white pepper
1 tablespoon chopped parsley
1/2 cup breadcrumbs
2 cups cooked rice
Preheat the oven to 350 degrees.
Break up the salmon. Discard any skin and bones. Set aside.
Melt butter over medium heat in a heavy skillet. Add onion, shallot, and mushrooms and sauté until tender. Add wine and cook to reduce by half. Cool mixture. Add the flour. Stir well. Pour in the milk and cream. Mix well and whisk to make a cream sauce. Season to taste with salt and pepper, and simmer for 5 minutes.
Mix in the salmon and heat through. Spoon salmon mixture in a casserole dish. Sprinkle with parsley, and breadcrumbs.
Bake in the oven for 15 minutes. Serve with the heated rice.
Break up the salmon. Discard any skin and bones. Set aside.
Melt butter over medium heat in a heavy skillet. Add onion, shallot, and mushrooms and sauté until tender. Add wine and cook to reduce by half. Cool mixture. Add the flour. Stir well. Pour in the milk and cream. Mix well and whisk to make a cream sauce. Season to taste with salt and pepper, and simmer for 5 minutes.
Mix in the salmon and heat through. Spoon salmon mixture in a casserole dish. Sprinkle with parsley, and breadcrumbs.
Bake in the oven for 15 minutes. Serve with the heated rice.
Main Crunchy battered fried fish
Serves: 4
Preparation time:15 minutes
Cooking time:10 minutes
2 pounds Cod fillets or any white flaky fresh fish 1 1/2 teaspoon paprika divided
1 teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon black pepper
2 tablespoons all-purpose flour
For the batter:
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
¼ teaspoon kosher salt
¼ teaspoon ground white pepper
1 cup ice cold water plus more if needed
Peanut oil for frying
Cut fish in 1 1/2 inch strips. Place the cut fish in a plastic bag and season with 1 teaspoon of the paprika, garlic powder, salt, and pepper. Close the bag and toss the fish until coated. Add in 2 tablespoons of flour and toss again.
For the batter:
Make the batter by placing the flour, baking powder, baking soda, 1/2 tsp paprika, salt, and pepper into a large bowl and stir it together. Whisk in the water until it forms a batter similar to the consistency of pancake batter. Add a little more water if you need to get the right consistency.
Heat the oil in a heavy bottom skillet over medium heat until it reaches 350°F, you can also use an electric deep fryer as well.
Place the fish in the batter, mix to combine until all pieces are coated while the oil is heating.
When the oil is hot, add the fish piece by piece into the hot oil. Do not crowd the pan, you will have to do this in batches. Flipping halfway through the cooking process takes about 8-10 minutes total.
When the fish has an internal temperature of 165°F and is golden brown, take out of the oil using tongs and place them on a wire rack over a sheet tray. Sprinkle with more salt immediately out of the oil so it will stick to the fish.
Keep cooking until all the fish is done. Serve with your favorite condiments like cocktail sauce or tartar sauce and lemon wedges.
For the batter:
Make the batter by placing the flour, baking powder, baking soda, 1/2 tsp paprika, salt, and pepper into a large bowl and stir it together. Whisk in the water until it forms a batter similar to the consistency of pancake batter. Add a little more water if you need to get the right consistency.
Heat the oil in a heavy bottom skillet over medium heat until it reaches 350°F, you can also use an electric deep fryer as well.
Place the fish in the batter, mix to combine until all pieces are coated while the oil is heating.
When the oil is hot, add the fish piece by piece into the hot oil. Do not crowd the pan, you will have to do this in batches. Flipping halfway through the cooking process takes about 8-10 minutes total.
When the fish has an internal temperature of 165°F and is golden brown, take out of the oil using tongs and place them on a wire rack over a sheet tray. Sprinkle with more salt immediately out of the oil so it will stick to the fish.
Keep cooking until all the fish is done. Serve with your favorite condiments like cocktail sauce or tartar sauce and lemon wedges.
Main Deep-fried cod patties
Serves: 6
Preparation time: 20 minutes
Cooking time:30 minutes
1 pound salted cod 1 pound mashed potatoes
1 tablespoon parsley
1 teaspoon dry mustard
1/4 teaspoon white pepper
2 beaten eggs
Soak the cod in cold water for 12 hours. Drain and poach, starting with fresh cold water. Simmer for 15 minutes or until fish becomes flaky. Drain and flake the fish. Combine with the remaining ingredients.
Shape into patties, allowing two per person.
Deep fry at 375 F (190 C) until brown. Arrange on a serving platter and serve hot.
Note: use any leftover fresh or salted codfish for this recipe. Serve with a sauce.
Shape into patties, allowing two per person.
Deep fry at 375 F (190 C) until brown. Arrange on a serving platter and serve hot.
Note: use any leftover fresh or salted codfish for this recipe. Serve with a sauce.
Main Deviled chicken breasts
Serves: 4
2 teaspoons Dijon mustard
1/4 cup oil
1 cup fine bread crumbs
1 cup tomato sauce
Preparation time: 15 minutes
Cooking time:30 minutes
4 medium chicken breasts 2 teaspoons Dijon mustard
1/4 cup oil
1 cup fine bread crumbs
1 cup tomato sauce
Flatten the chicken breasts with a mallet or the bottom of a heavy skillet.
Season with salt and pepper on both sides and sprinkle with oil. Broil the chicken breasts with the skin side down for about 10 minutes . Turn the chicken pieces and continue broiling until skin is brown. Brush each chicken piece with mustard.
Sprinkle with bread crumbs and bake until chicken is done and bread crumbs are brown.
Serve with tomato sauce.
Season with salt and pepper on both sides and sprinkle with oil. Broil the chicken breasts with the skin side down for about 10 minutes . Turn the chicken pieces and continue broiling until skin is brown. Brush each chicken piece with mustard.
Sprinkle with bread crumbs and bake until chicken is done and bread crumbs are brown.
Serve with tomato sauce.
Main Fish and chips
Serves: 6
Preparation time: 30 minutes
Cooking time:20 minutes
2 pounds boned and skinned cod 1/2 teaspoon salt
1 recipe batter for fish (recipe below)
2 pounds baking potatoes
6 lemon wedges
oil for frying
BATTER FOR FISH
1/2 cup flour
1/2 cup pancake flour
1/2 cup cornstarch
2 tablespoons baking powder
1 egg
1 cup water
Cod can be substituted with other white firm skinless, and boneless fish.
Cut fish into 5 oz. (140 g) pieces. Wash under cold water and dry. Season with salt. Coat in the cold batter.
Deep fry at 360 F. (190 C) for 4 to 5 minutes. Arrange on a warm dish lined with a napkin.
Serve with chips and lemon pieces, or the traditional malt vinegar.
(The chips are actually large French fried potatoes, made with the baking potatoes, and deep fried.
BATTER FOR FISH
In a large mixing bowl, combine all dry ingredients. Beat egg and water. Blend in dry ingredients until smooth.
Cut fish into 5 oz. (140 g) pieces. Wash under cold water and dry. Season with salt. Coat in the cold batter.
Deep fry at 360 F. (190 C) for 4 to 5 minutes. Arrange on a warm dish lined with a napkin.
Serve with chips and lemon pieces, or the traditional malt vinegar.
(The chips are actually large French fried potatoes, made with the baking potatoes, and deep fried.
BATTER FOR FISH
In a large mixing bowl, combine all dry ingredients. Beat egg and water. Blend in dry ingredients until smooth.
Main Kedgeree of salmon with sea asparagus
A colorful dish using fresh and smoked salmon, decorated in yellow, white and green.The recipe can be cut in half.
Sea asparagus, also known as Salicornia has a salty, crunchy brininess.
The plant grows in protected salt marshes on all continents except Antarctica.
To cook sea asparagus, blanch the plant in boiling water for 1 to 2 minutes,
then shock it in a bowl of ice water.
Once you have your blanched sea asparagus, all you really need to do is dress them with your best olive oil and add a little lemon juice, balsamic vinegar or other acidic component, plus a few grinds of black pepper.
Serves: 10 to 12
5 medium chopped scallions
2 cups sour cream
3 tablespoons curry powder
2 pounds salmon, poached
1 pound smoked salmon, diced
2 cups converted rice
4 cups chicken or vegetable broth
6 hard cooked eggs
1 tablespoon onion, chopped
2 tablespoons soft butter
2 tablespoons parsley, chopped
8 sprigs fresh parsley
1 cup lemon butter
Serves: 10 to 12
Preparation time: 30 minutes
Cooking time:1 hour
3 tablespoons butter5 medium chopped scallions
2 cups sour cream
3 tablespoons curry powder
2 pounds salmon, poached
1 pound smoked salmon, diced
2 cups converted rice
4 cups chicken or vegetable broth
6 hard cooked eggs
1 tablespoon onion, chopped
2 tablespoons soft butter
2 tablespoons parsley, chopped
8 sprigs fresh parsley
1 cup lemon butter
Preheat oven to 400 degrees.
Melt the butter in a saute pan. Add the scallions and cook over low heat for 5 minutes. Add the sour cream and curry powder. Mix well.
Flake the boneless and skinless cooked salmon. Combine with the diced smoked salmon.
In a separate pot, stir the rice with the chicken broth. Bring to a boil. Cover and cook over medium heat until the liquid is almost absorbed.
While the rice is cooking, separate the egg yolks from the whites. Chop the egg whites.
Reserve. Chop the egg yolks and save for garnish.
Combine the rice and the salmon mixture. Mix in half of the egg whites. Butter a deep casserole dish large enough for the rice mixture. Spoon the salmon-rice mixture into the casserole dish. Bake at 400 degrees for 10 minutes. Lower the oven temperature to 350 degrees, and bake for 40 to 45 minutes.
PRESENTATION
Unmold the kedgeree unto a serving platter. Garnish the top with rows of the chopped egg yolks, chopped onion, and chopped parsley. Garnish the platter with sprigs of parsley.
Serve with the lemon butter.
Melt the butter in a saute pan. Add the scallions and cook over low heat for 5 minutes. Add the sour cream and curry powder. Mix well.
Flake the boneless and skinless cooked salmon. Combine with the diced smoked salmon.
In a separate pot, stir the rice with the chicken broth. Bring to a boil. Cover and cook over medium heat until the liquid is almost absorbed.
While the rice is cooking, separate the egg yolks from the whites. Chop the egg whites.
Reserve. Chop the egg yolks and save for garnish.
Combine the rice and the salmon mixture. Mix in half of the egg whites. Butter a deep casserole dish large enough for the rice mixture. Spoon the salmon-rice mixture into the casserole dish. Bake at 400 degrees for 10 minutes. Lower the oven temperature to 350 degrees, and bake for 40 to 45 minutes.
PRESENTATION
Unmold the kedgeree unto a serving platter. Garnish the top with rows of the chopped egg yolks, chopped onion, and chopped parsley. Garnish the platter with sprigs of parsley.
Serve with the lemon butter.
Main 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.
Main Orange glazed ham
The sage oil or olive oil and chopped sage definitely add another level of flavor. Don't skip this step. Use half of a small bunch of sage leaves to make the paste rub.
Baste the ham every 30 minutes
Carrots and turnips may be cooked with the ham.
Serves: 8
Salt and freshly ground black pepper
1 bunch fresh sage leaves
1/4 cup sage oil or virgin olive oil
1/2 cup (1 stick) unsalted butter, cut in chunks
2 medium navel oranges, sliced thin, seeds removed
2 cups orange juice
1 cup light brown sugar, packed
1/2 cup water
1/4 teaspoon whole cloves
2 cinnamon sticks
1 1/2 pounds peeled baby carrots Preheat the oven to 300 degrees F.
Serves: 8
Preparation time:30 minutes
Cooking time:4 hours
1 (8 to 10-pound) smoked ham, bone-in, skin on Salt and freshly ground black pepper
1 bunch fresh sage leaves
1/4 cup sage oil or virgin olive oil
1/2 cup (1 stick) unsalted butter, cut in chunks
2 medium navel oranges, sliced thin, seeds removed
2 cups orange juice
1 cup light brown sugar, packed
1/2 cup water
1/4 teaspoon whole cloves
2 cinnamon sticks
1 1/2 pounds peeled baby carrots Preheat the oven to 300 degrees F.
Preheat the oven to 300 degrees F.
Place the ham in a large roasting pan, fat side up. Using a sharp knife, score the ham with cuts across the skin, about 2-inches apart and 1/2-inch deep. Cut diagonally down the slashes to form a diamond pattern; season with salt and pepper.
Chop about 6 of the sage leaves and put in a bowl; mix with the oil to make a paste. Rub the oil all over the ham, being sure to get the flavor into all the slits. Bake the ham for 2 hours. Prepare the orange glaze while the ham cooks.
1. For the glaze: Place a saucepan over medium heat. Add cut up butter, oranges, orange juice, brown sugar, water, and spices. Slowly cook the liquid down to a syrupy glaze; this should take about 30 to 40 minutes.
2. After the ham has been cooking for about 2 hours, pour the orange glaze all over it, with the pieces of fruit and all. Scatter the remaining sage leaves on top and return the ham back in the oven. Continue to cook for 1 1/2 hours, basting with the juices every 30 minutes.
3. Scatter the carrots and turnips of used around the ham and coat in the orange glaze. Place the ham back in the oven and cook for a final 30 minutes, until the vegetables are tender, the ham is dark and crispy, and is glistening with a sugary glaze.
4. Set the ham on a cutting board to rest before carving. Serve the carrots and orange glaze on the side.
Place the ham in a large roasting pan, fat side up. Using a sharp knife, score the ham with cuts across the skin, about 2-inches apart and 1/2-inch deep. Cut diagonally down the slashes to form a diamond pattern; season with salt and pepper.
Chop about 6 of the sage leaves and put in a bowl; mix with the oil to make a paste. Rub the oil all over the ham, being sure to get the flavor into all the slits. Bake the ham for 2 hours. Prepare the orange glaze while the ham cooks.
1. For the glaze: Place a saucepan over medium heat. Add cut up butter, oranges, orange juice, brown sugar, water, and spices. Slowly cook the liquid down to a syrupy glaze; this should take about 30 to 40 minutes.
2. After the ham has been cooking for about 2 hours, pour the orange glaze all over it, with the pieces of fruit and all. Scatter the remaining sage leaves on top and return the ham back in the oven. Continue to cook for 1 1/2 hours, basting with the juices every 30 minutes.
3. Scatter the carrots and turnips of used around the ham and coat in the orange glaze. Place the ham back in the oven and cook for a final 30 minutes, until the vegetables are tender, the ham is dark and crispy, and is glistening with a sugary glaze.
4. Set the ham on a cutting board to rest before carving. Serve the carrots and orange glaze on the side.
Main Oven barbecued chicken
Serves: 6
Preparation time: 20 minutes
Cooking time:50 minutes
1 tablespoon chopped onion 1 cup water
1/2 cup ketchup
2 teaspoons brown sugar
1/2 teaspoon Worcestershire
1/4 teaspoon hot sauce
1/4 teaspoon garlic salt
1 teaspoon grated lemon rind
2 teaspoons lemon juice
2 2-pounds whole chickens
Preheat oven to 425 degrees.
Combine onion, water, ketchup, brown sugar, Worcestershire, hot sauce, garlic lemon rind and juice in a saucepan. Simmer for 5 minutes.
Wash and dry chickens. Cut into quarters. Brush pieces on both sides with sauce.
Arrange in greased baking pan skin side down. Bake 20 minutes. Reduce heat to 375 degrees.
Turn chicken pieces over. Brush with remaining sauce. Bake 20 minutes or until done and tender.
Combine onion, water, ketchup, brown sugar, Worcestershire, hot sauce, garlic lemon rind and juice in a saucepan. Simmer for 5 minutes.
Wash and dry chickens. Cut into quarters. Brush pieces on both sides with sauce.
Arrange in greased baking pan skin side down. Bake 20 minutes. Reduce heat to 375 degrees.
Turn chicken pieces over. Brush with remaining sauce. Bake 20 minutes or until done and tender.
Main Oven pork chops
Serves: 4
Preparation time: 15 mintes
Cooking time:20 minutes
4 lean pork chops 1 egg
1/4 cup soy sauce
1 tablespoon dry Sherry wine
1/4 teaspoon ginger powder
1/4 teaspoon garlic powder
1/2 cup dry bread crumbs
Preheat oven to 350 degrees.
Line a shallow baking pan with foil.
In a mixing bowl, beat egg, soy sauce, sherry, ginger powder, and garlic powder together, and pour into a shallow dish.
Sprinkle bread crumbs on a large plate. Dip pork chops into egg mixture, then coat evenly with bread crumbs on both sides.
Arrange chops on foil-lined baking pan. Bake for 20 minutes. Turn and bake another 10 minutes or until chops are tender.
Line a shallow baking pan with foil.
In a mixing bowl, beat egg, soy sauce, sherry, ginger powder, and garlic powder together, and pour into a shallow dish.
Sprinkle bread crumbs on a large plate. Dip pork chops into egg mixture, then coat evenly with bread crumbs on both sides.
Arrange chops on foil-lined baking pan. Bake for 20 minutes. Turn and bake another 10 minutes or until chops are tender.
Main Silver dollar pear pancakes
Serves: 4
Preparation time: 20 minutes
Cooking time:20 minutes
4 Bosc or Bartlett pears 3 tablespoons pure maple syrup, plus more for drizzling
3/4 teaspoon ground cinnamon
1/2 teaspoon unsalted butter
1 recipe buttermilk pancakes batter
sour cream for garnish.
Core pears with an apple corer.
Starting at the bottom, slice pears crosswise into 1/8 inch thick rings, and toss in a small bowl with maple syrup and cinnamon.
Heat an electric griddle to 375 degrees or a heavy skillet until very hot.
Brush with butter; wipe off excess with a folded paper towel. Place a few pear slices on the griddle, 2 1/2 inches apart. Cook for a minute. Ladle about 1/4 cup of the batter into center of each pear ring.
Using the bottom of a ladle, gently push batter over edges of pears. Let cook until pancakes have bubbles on top and are slightly dry around the edges, about 2 1/2 minutes.
Using a spatula, turn pancakes over; cook until golden on bottom, about 1 minute.
Repeat with remaining pears and batter. Serve with a dollop of sour cream and extra syrup.
Starting at the bottom, slice pears crosswise into 1/8 inch thick rings, and toss in a small bowl with maple syrup and cinnamon.
Heat an electric griddle to 375 degrees or a heavy skillet until very hot.
Brush with butter; wipe off excess with a folded paper towel. Place a few pear slices on the griddle, 2 1/2 inches apart. Cook for a minute. Ladle about 1/4 cup of the batter into center of each pear ring.
Using the bottom of a ladle, gently push batter over edges of pears. Let cook until pancakes have bubbles on top and are slightly dry around the edges, about 2 1/2 minutes.
Using a spatula, turn pancakes over; cook until golden on bottom, about 1 minute.
Repeat with remaining pears and batter. Serve with a dollop of sour cream and extra syrup.
Main Steak and kidney pie
Serves: 6
Preparation time: 40 minutes
Cooking time:30 minutes
1 pound lean steak 1 tablespoon oil
1 large chopped onion
1 veal kidney
1 tablespoon oil
1 tablespoon tomato paste
6 ounces mushrooms
1 ounce package brown sauce mix
1 recipe never fail pie crust
Cut the steak into 1 inch cubes.
In a cast iron pot, brown cubed beef chuck or steak in oil over high heat to brown. Stir in the onion. Reduce heat to medium.
Cut the veal kidney into 1 inch cubes. Saute in oil over high heat. Transfer the kidneys to the beef. Add the tomato paste to the beef mixture. Add the cubes mushrooms, salt and pepper.
Mix the cold water with the Knorr demi glace mix or brown sauce mix. Stir into the beef mixture.
Simmer for 30 minutes over low heat, or until meat is tender.
Ladle the steak and kidney pie mix to an oven proof baking dish. Cool mixture.
Roll Never fail pie crust over the meat. Seal edges. Bake at 350 F until crust is brown.
In a cast iron pot, brown cubed beef chuck or steak in oil over high heat to brown. Stir in the onion. Reduce heat to medium.
Cut the veal kidney into 1 inch cubes. Saute in oil over high heat. Transfer the kidneys to the beef. Add the tomato paste to the beef mixture. Add the cubes mushrooms, salt and pepper.
Mix the cold water with the Knorr demi glace mix or brown sauce mix. Stir into the beef mixture.
Simmer for 30 minutes over low heat, or until meat is tender.
Ladle the steak and kidney pie mix to an oven proof baking dish. Cool mixture.
Roll Never fail pie crust over the meat. Seal edges. Bake at 350 F until crust is brown.
Main The perfect roast chicken
Another tip for perfect roast chicken is the the brining method. It is done for a few hours the day before (leaving a chicken in salt water), and after a quick dunk in boiling water. It's left to dry overnight in the fridge. Cooking is then done the second day.
Serves: 6
1 lemon/lime/any small citrus (optional)
Salt & pepper
Butter/olive oil
Serves: 6
Preparation time:15 minutes
Cooking time:1 hour
3 1/2 lb (1.5kg) chicken 1 lemon/lime/any small citrus (optional)
Salt & pepper
Butter/olive oil
Buy the best chicken you can afford
Preheat oven to 450-460 F. (240 C).
Pour boiling water over the chicken as it lies in the sink.
Season well with sea salt and black pepper.
Cut the citrus fruit in half and place in the chicken cavity.
Rub butter/olive oil liberally over the skin
Place in the oven then IMMEDIATELY turn down temperature to 350 F (180 C).
Roast for one hour, basting once after 30 mins.
When done, remove from the oven and the bird can go straight to table.
Preheat oven to 450-460 F. (240 C).
Pour boiling water over the chicken as it lies in the sink.
Season well with sea salt and black pepper.
Cut the citrus fruit in half and place in the chicken cavity.
Rub butter/olive oil liberally over the skin
Place in the oven then IMMEDIATELY turn down temperature to 350 F (180 C).
Roast for one hour, basting once after 30 mins.
When done, remove from the oven and the bird can go straight to table.
Main Tuna salad sandwiches
Cut the celery and any other vegetables you’d like to add into a small dice so it’s still easy to make a sandwich. 1 to 2 tablespoons of chopped sweet red bell pepper, dill pickle, pitted olives, or water chestnuts are all good stir-ins for the tuna salad.
Mayonnaise, lemon juice or vinegar and seasonings.
Stuff tuna salad in hollowed out tomatoes or avocado halves for a fresh take on lunch.
Swap out the tuna for chicken or ham, adding some Dijon mustard with the mayonnaise in the dressing.
Serves: 4
1/2 cup chopped celery
1/4 cup chopped green onion
1/2 cup mayonnaise
1 teaspoon lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
8 slices bread
Serves: 4
Preparation time:15 minutes
2 cans (6 oz each) tuna in water, drained1/2 cup chopped celery
1/4 cup chopped green onion
1/2 cup mayonnaise
1 teaspoon lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
8 slices bread
In a medium bowl, mix the tuna, celery, onion, mayonnaise, lemon juice, salt and pepper.
Spread tuna mixture on 4 bread slices, toasted or plain. Top with remaining bread slices.
Spread tuna mixture on 4 bread slices, toasted or plain. Top with remaining bread slices.
Main Vegan chicken
Vegan 'Chicken'is a meatless alternative to real chicken, juicy, meaty, chewy full flavored seitan, and is easy to make! Perfect for frying, grilling or to replace chicken in any dish!
Serves: 6
1 400 g package extra firm tofu
1 tablespoon better than bouillon vegetarian no chicken soup base
¾ cup water
2 tablespoons toasted sesame oil
1 tablespoon yellow mustard
¼ cup nutritional yeast
2 teaspoons onion powder
1 teaspoon garlic powder
1 and ½ teaspoons paprika
1 and ½ teaspoons lemon pepper
¾ teaspoon ground coriander
½ teaspoon salt
1 and ½ cups vital wheat gluten
For marinade (optional):
2 tablespoons oil, I use grapeseed oil
1 tablespoon white wine vinegar
2 tablespoons brown sugar, lightly packed
1 tablespoon better than bouillon vegetarian no chicken soup base
1 tablespoon fresh lemon juice
½ tablespoon vegan Worcestershire sauce
⅓ cup water
½ teaspoon garlic powder
Serves: 6
Preparation time:10 minutes
Cooking time:40 minutes
For chicken seitan:1 400 g package extra firm tofu
1 tablespoon better than bouillon vegetarian no chicken soup base
¾ cup water
2 tablespoons toasted sesame oil
1 tablespoon yellow mustard
¼ cup nutritional yeast
2 teaspoons onion powder
1 teaspoon garlic powder
1 and ½ teaspoons paprika
1 and ½ teaspoons lemon pepper
¾ teaspoon ground coriander
½ teaspoon salt
1 and ½ cups vital wheat gluten
For marinade (optional):
2 tablespoons oil, I use grapeseed oil
1 tablespoon white wine vinegar
2 tablespoons brown sugar, lightly packed
1 tablespoon better than bouillon vegetarian no chicken soup base
1 tablespoon fresh lemon juice
½ tablespoon vegan Worcestershire sauce
⅓ cup water
½ teaspoon garlic powder
Drain tofu and wrap in a few layers of paper bowl squeeze out extra moisture with your hands. Break into chunks and add to food processor with rest of ingredients EXCEPT GLUTEN and process until smooth like a puree, scraping down sides with spatula a few times if needed.
Pour the puree into a large mixing bowl, scraping out as much as possible with a spatula. Add in the vital wheat gluten. Mix by hand until just combined (it won't stick to your hands) don’t over mix
Turn the seitan dough onto the counter. Do not kneed the dough! Press into a disc approximately 8-9 inches in diameter and about ½ inch thick. Portion the chicken like you would a pie, into 6 pieces.
With fingers shape into chicken breast shapes if you like. Wrap pieces individually in aluminum foil, leave a little room for expansion during steaming.
To cook the raw seitan: Place in steamer basket (pot) with lid and steam for 30 minutes over medium heat (water should be boiling), flipping them halfway through.
While the chicken is steaming make the marinade (optional): Add all the ingredients to a medium bowl and whisk together until sugar is dissolved. Set aside
When chicken pieces are done, remove from tin foil packets and place in a shallow dish like a glass pie plate or a large freezer bag. Pour the marinade evenly over the chicken. Cool to room temperature. Cover and marinade in fridge for a minimum of one hour or longer.
Marinade:
The marinade is optional, as soon as they are steamed they are ‘cooked’ and you can treat them like raw or cooked chicken in any dish except they only need a few minutes of frying/grilling on both sides to essentially add more flavour and heat through.
Whether you use this marinade or make your own I recommend basting the chicken with the marinade while cooking, adds juiciness.
Pour the puree into a large mixing bowl, scraping out as much as possible with a spatula. Add in the vital wheat gluten. Mix by hand until just combined (it won't stick to your hands) don’t over mix
Turn the seitan dough onto the counter. Do not kneed the dough! Press into a disc approximately 8-9 inches in diameter and about ½ inch thick. Portion the chicken like you would a pie, into 6 pieces.
With fingers shape into chicken breast shapes if you like. Wrap pieces individually in aluminum foil, leave a little room for expansion during steaming.
To cook the raw seitan: Place in steamer basket (pot) with lid and steam for 30 minutes over medium heat (water should be boiling), flipping them halfway through.
While the chicken is steaming make the marinade (optional): Add all the ingredients to a medium bowl and whisk together until sugar is dissolved. Set aside
When chicken pieces are done, remove from tin foil packets and place in a shallow dish like a glass pie plate or a large freezer bag. Pour the marinade evenly over the chicken. Cool to room temperature. Cover and marinade in fridge for a minimum of one hour or longer.
Marinade:
The marinade is optional, as soon as they are steamed they are ‘cooked’ and you can treat them like raw or cooked chicken in any dish except they only need a few minutes of frying/grilling on both sides to essentially add more flavour and heat through.
Whether you use this marinade or make your own I recommend basting the chicken with the marinade while cooking, adds juiciness.
Main Vegan turkey
Serves: 6
Preparation time:15 Minutes
Cooking time:1 hour
18 fl oz (equivalent of 2 cups) can chickpeas, rinsed and drained¾ cup water
2 tablespoons sesame oil, toasted or regular
2 tablespoons Tamari or soy sauce
1 tablespoon Better Than Bouillon Vegetarian
3 tablespoons nutritional yeast
½ teaspoon poultry seasoning
1 teaspoon granulated onion
½ teaspoon granulated garlic
¼ teaspoon pepper
½ teaspoon fresh rosemary, finely chopped (optional)
¼ teaspoon dried thyme (optional)
1½ cups Vital Wheat Gluten
For Steaming:
3 cups vegetable stock ( for steaming roast)
Basting/Oven:
2 tablespoons melted vegan butter + 1 tablespoon Tamari, + ¼ teaspoon poultry seasoning
¾ cup vegetable broth
Start by adding all the ingredients (except vital wheat gluten) to a food processor:
chickpeas,
water,
bouillon,
Braggs,
seasonings,
sesame oil
and nutritional yeast.
Process until smooth.
Pour the puree into a large mixing bowl, scraping out as much as possible with a spatula. Add in the vital wheat gluten. Mix by hand until combined (it won't stick to your hands) Then kneed the dough 10-15 times. Shape into a log.
Using a medium pot with a steamer insert. Place the turkey roll into the steamer part and fill the base of the pot with the veggie stock.
Cover with the lid and bring to a boil on high heat. Reduce to a good simmer and cook for 1 hour.
Baste the roast after 30 minutes with a ⅓ cup of the hot stock and add a little more veggie stock if necessary to the bottom of pot.
Once done remove the turkey loaf and cool on cutting board for at least 10 minutes. Slice thinly and serve.
Or cool completely, refrigerate and slice as deli meat. Enjoy!
Preheat oven 375° Add whole steamed turkey to a small casserole dish not much bigger than roast. Pour in the veggie broth. Brush on all melted butter mixture. Bake uncovered 35 minutes, basting half way through, add extra broth if needed.
chickpeas,
water,
bouillon,
Braggs,
seasonings,
sesame oil
and nutritional yeast.
Process until smooth.
Pour the puree into a large mixing bowl, scraping out as much as possible with a spatula. Add in the vital wheat gluten. Mix by hand until combined (it won't stick to your hands) Then kneed the dough 10-15 times. Shape into a log.
Using a medium pot with a steamer insert. Place the turkey roll into the steamer part and fill the base of the pot with the veggie stock.
Cover with the lid and bring to a boil on high heat. Reduce to a good simmer and cook for 1 hour.
Baste the roast after 30 minutes with a ⅓ cup of the hot stock and add a little more veggie stock if necessary to the bottom of pot.
Once done remove the turkey loaf and cool on cutting board for at least 10 minutes. Slice thinly and serve.
Or cool completely, refrigerate and slice as deli meat. Enjoy!
Preheat oven 375° Add whole steamed turkey to a small casserole dish not much bigger than roast. Pour in the veggie broth. Brush on all melted butter mixture. Bake uncovered 35 minutes, basting half way through, add extra broth if needed.
Main Wild game pastrami
serve the venison pastrami warm or cold. Slice thinly and make classic pastrami sandwiches with rye bread, sauerkraut, swiss cheese, and mustard.
Serves: 8
Brine:
1 gallon water
2 tbsp. pink salt or Instacure #1
1 cup kosher salt
3/4 cup brown sugar
3 tbsp. pickling spices
Rub:
2 tbsp. black pepper
1 tbsp. ground coriander
1 tbsp. garlic powder
1 tbsp. brown sugar
1 tbsp. paprika
1 tbsp. mustard seed
Preparation
In a non-reactive pot or crock, add brine ingredients to the water. Gently heat and mix until salt and sugar is completely dissolved. Place in the refrigerator until chilled.
In a non-reactive container, add the meat to the brine, making sure the meat is completely submerged. Cover with lid or tightly seal with plastic wrap.
Brine in the refrigerator for 4-5 days.
Remove meat from the brine, rinse thoroughly, and then allow it to dry for an hour.
Cut a small test piece, fry it and taste. If it’s too salty, soak the meat in cold water for an hour or two, rinse and dry.
Next add the rub to the surface of the meat. You’ll want to generously coat it with the rub mixture.
Place in a smoker preheated to 225 degrees and hot smoke the meat until the internal temperature reaches 145 degrees. You can also do this on a grill over low heat. Smolder wood chips in an aluminum pie tin in order to add smoke.
The final step is steaming the pastrami in a 275 degree oven. Add an inch or two of water or stock to a roasting pan then place the meat on a wire rack above the liquid. Cover tightly with lid or foil to ensure the liquid steams without escaping the roasting pan. Steam the meat in the oven for one to one and half hours.
Remove from oven and allow the pastrami to rest for at least ten minutes before slicing.
Good to know:
You can use roasts from the back legs of elk, deer or antelope, as well as brisket meat from large animals like moose or buffalo. A three-pound hunk of meat is about right.
Food grade sodium nitrite comes in the form of a pink salt, interchangeably referred to as instacure #1, pink curing salt #1, or prague powder #1. It contains about 6% sodium nitrite and 94% table salt. Sodium nitrate, on the other hand, is comprised of 6% sodium nitrite, 4% sodium nitrate, and 90% table salt and is referred to as pink curing salt #2 or prague powder #2.
The difference between these two salts is critical to understand as salt #1 can be used in fast cures and can be cooked and eaten quickly, while salt #2 must be cured long enough for the nitrates to convert into nitrites (nitrates should never be cooked and consumed). The vibrant reds and pinks inherent in cured meats occur when nitrite encounters oxygen and the resulting nitric oxide binds with the iron present in the meat.
A favorite wild game meal is elk pastrami. Serve it on rye bread, topped with Swiss cheese, sauerkraut, and stone-ground mustard and very easy to make. Think of it as your simple corned beef but with added layers of complexity from smoke and spices. Although the process of making pastrami takes several days, the reward is worth the wait.
Use elk round or sirloin roasts for pastrami because of their uniform shape and lack of tough connective tissue. You can also use roasts from the back legs of deer or antelope, as well as brisket meat from large animals like moose or buffalo. A three-pound hunk of meat is about right.
You can use smaller or larger pieces, but you’ll need to adjust the brining period accordingly. You can serve the venison pastrami warm or cold. Slice thinly and make classic pastrami sandwiches with rye bread, sauerkraut, swiss cheese, and mustard. Store the leftovers in a Zip-Loc bag or tightly sealed Tupperware in the refrigerator and pastrami will keep for weeks.
Serves: 8
Preparation time:2 hours
Cooking time:2 hours
3 lb. elk round roast or equivalent from any horned or antlered game.Brine:
1 gallon water
2 tbsp. pink salt or Instacure #1
1 cup kosher salt
3/4 cup brown sugar
3 tbsp. pickling spices
Rub:
2 tbsp. black pepper
1 tbsp. ground coriander
1 tbsp. garlic powder
1 tbsp. brown sugar
1 tbsp. paprika
1 tbsp. mustard seed
Preparation
In a non-reactive pot or crock, add brine ingredients to the water. Gently heat and mix until salt and sugar is completely dissolved. Place in the refrigerator until chilled.
In a non-reactive container, add the meat to the brine, making sure the meat is completely submerged. Cover with lid or tightly seal with plastic wrap.
Brine in the refrigerator for 4-5 days.
Remove meat from the brine, rinse thoroughly, and then allow it to dry for an hour.
Cut a small test piece, fry it and taste. If it’s too salty, soak the meat in cold water for an hour or two, rinse and dry.
Next add the rub to the surface of the meat. You’ll want to generously coat it with the rub mixture.
Place in a smoker preheated to 225 degrees and hot smoke the meat until the internal temperature reaches 145 degrees. You can also do this on a grill over low heat. Smolder wood chips in an aluminum pie tin in order to add smoke.
The final step is steaming the pastrami in a 275 degree oven. Add an inch or two of water or stock to a roasting pan then place the meat on a wire rack above the liquid. Cover tightly with lid or foil to ensure the liquid steams without escaping the roasting pan. Steam the meat in the oven for one to one and half hours.
Remove from oven and allow the pastrami to rest for at least ten minutes before slicing.
Good to know:
You can use roasts from the back legs of elk, deer or antelope, as well as brisket meat from large animals like moose or buffalo. A three-pound hunk of meat is about right.
Food grade sodium nitrite comes in the form of a pink salt, interchangeably referred to as instacure #1, pink curing salt #1, or prague powder #1. It contains about 6% sodium nitrite and 94% table salt. Sodium nitrate, on the other hand, is comprised of 6% sodium nitrite, 4% sodium nitrate, and 90% table salt and is referred to as pink curing salt #2 or prague powder #2.
The difference between these two salts is critical to understand as salt #1 can be used in fast cures and can be cooked and eaten quickly, while salt #2 must be cured long enough for the nitrates to convert into nitrites (nitrates should never be cooked and consumed). The vibrant reds and pinks inherent in cured meats occur when nitrite encounters oxygen and the resulting nitric oxide binds with the iron present in the meat.
A favorite wild game meal is elk pastrami. Serve it on rye bread, topped with Swiss cheese, sauerkraut, and stone-ground mustard and very easy to make. Think of it as your simple corned beef but with added layers of complexity from smoke and spices. Although the process of making pastrami takes several days, the reward is worth the wait.
Use elk round or sirloin roasts for pastrami because of their uniform shape and lack of tough connective tissue. You can also use roasts from the back legs of deer or antelope, as well as brisket meat from large animals like moose or buffalo. A three-pound hunk of meat is about right.
You can use smaller or larger pieces, but you’ll need to adjust the brining period accordingly. You can serve the venison pastrami warm or cold. Slice thinly and make classic pastrami sandwiches with rye bread, sauerkraut, swiss cheese, and mustard. Store the leftovers in a Zip-Loc bag or tightly sealed Tupperware in the refrigerator and pastrami will keep for weeks.
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 Apple betty
Serves: 8
Preparation time: 20 minutes
Cooking time:50 minutes
6 cups apples, peeled and sliced, (granny smith or McIntosh) 1 cup Graham cracker crumbs
3/4 cup dark brown sugar
1/2 teaspoon ground cinnamon
1/2 cup orange juice
Topping:
1/2 cup Graham cracker crumbs
1/4 cup dark brown sugar
1 teaspoon cinnamon
4 teaspoon melted butter
1 teaspoon vanilla extract
Preheat oven to 350 degrees.
In a mixing bowl, combine baking apples, Graham cracker crumbs,
dark brown sugar, cinnamon, and orange juice.
Arrange as a mount in a buttered baking dish.
Topping:
Combine Graham cracker crumbs, bread crumbs, dark brown sugar,
melted butter, and vanilla. Spread over apples.
Bake 40 to 50 minutes. Test center for doneness.
Serve with whipped cream or ice cream.
In a mixing bowl, combine baking apples, Graham cracker crumbs,
dark brown sugar, cinnamon, and orange juice.
Arrange as a mount in a buttered baking dish.
Topping:
Combine Graham cracker crumbs, bread crumbs, dark brown sugar,
melted butter, and vanilla. Spread over apples.
Bake 40 to 50 minutes. Test center for doneness.
Serve with whipped cream or ice cream.
Dessert Apple blueberry crisp
Serves: 8
Preparation time: 20 minutes
Cooking time:30 minutes
86 cups fresh blueberries
4 cups sliced peeled green apples
3/4 cup sugar
1 tablespoon cornstarch
1 teaspoon lemon juice
Spoon in an oven proof casserole dish.
Topping:
1/2 cup flour
1 1/4 cups brown sugar
1/2 cup quick oatmeal
1/2 cup melted butter
1/4 teaspoon vanilla
Preheat oven to 350 degrees.
In a mixing bowl, combine the blueberries, apples, sugar,
cornstarch and lemon juice.
Spoon in an oven proof casserole dish.
Topping:
Combine the dough and crumble by hand over fruit.
Bake 25 to 30 minutes or until topping is golden brown
and apples are tender.
Serve warm with cream or ice cream.
In a mixing bowl, combine the blueberries, apples, sugar,
cornstarch and lemon juice.
Spoon in an oven proof casserole dish.
Topping:
Combine the dough and crumble by hand over fruit.
Bake 25 to 30 minutes or until topping is golden brown
and apples are tender.
Serve warm with cream or ice cream.
Dessert Apple crunch
Serves: 6
Preparation time: 20 minutes
Cooking time:40 minutes
For butter crunch: 1/2 cup butter, melted
2 teaspoons brown sugar
1/2 cup flour
1/2 cup chopped walnuts
For apple mixture:
6 apples
1 cup brown sugar
1 tablespoon flour
1 teaspoon cinnamon
1/4 cup melted butter
Preheat oven to 400 degrees.
Butter crunch:
Combine ingredients of the butter crunch in a mixing bowl.
Spread one half over bottom of 8 by 8- inch baking pan.
Bake until light brown, about 15 minutes.
Apple mixture:
Peel, core and slice apples. In a large mixing bowl, combine apples,
brown sugar, flour, cinnamon and melted butter.
Spoon apple mixture over butter crunch .
Bake at 350 degrees until apples are cooked and tender.
Sprinkle remaining crunch on top. Bake to brown topping, about 10 minutes.
Serve at room temperature.
Butter crunch:
Combine ingredients of the butter crunch in a mixing bowl.
Spread one half over bottom of 8 by 8- inch baking pan.
Bake until light brown, about 15 minutes.
Apple mixture:
Peel, core and slice apples. In a large mixing bowl, combine apples,
brown sugar, flour, cinnamon and melted butter.
Spoon apple mixture over butter crunch .
Bake at 350 degrees until apples are cooked and tender.
Sprinkle remaining crunch on top. Bake to brown topping, about 10 minutes.
Serve at room temperature.
Dessert Apple pudding
Serves: 8
Preparation time: 25 minutes
Cooking time:45 minutes
9 large tart apples 1/4 cup apple juice
1/4 cup maple syrup
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/8 teaspoon grated nutmeg
1/2 cup dark brown sugar
1 teaspoon lemon rind
1 teaspoon butter
Topping:
1 3/4 cups flour
1 teaspoon sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
6 teaspoons cold butter
1 cup milk
1 egg
Preheat oven to 375 degrees.
Butter a 9 by 13 inch baking dish. Peel large tart apples.
Core and slice. Layer slices in bottom of dish.
In a bowl, combine apple juice, maple syrup, ground cinnamon,
ground cloves, grated nutmeg, dark brown sugar, and lemon rind.
Pour the mixture over apples. Dot the surface with butter.
Topping:
In a mixing bowl, combine flour, sugar, baking powder, salt, cinnamon.
Add cold butter and process to a coarse meal.
Stir in milk. Drop dough onto apple filling.
Brush with a beaten egg.
Bake 40 to 45 minutes or until soft in the center.
Butter a 9 by 13 inch baking dish. Peel large tart apples.
Core and slice. Layer slices in bottom of dish.
In a bowl, combine apple juice, maple syrup, ground cinnamon,
ground cloves, grated nutmeg, dark brown sugar, and lemon rind.
Pour the mixture over apples. Dot the surface with butter.
Topping:
In a mixing bowl, combine flour, sugar, baking powder, salt, cinnamon.
Add cold butter and process to a coarse meal.
Stir in milk. Drop dough onto apple filling.
Brush with a beaten egg.
Bake 40 to 45 minutes or until soft in the center.
Dessert Banana bread
the recipe uses honey and applesauce instead of sugar and oil or shortening. Bread keeps, wrapped in plastic wrap, at room temperature 3 days or frozen 1 month.
Serves: 10
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsweetened applesauce
3/4 cup honey
2 eggs, beaten
3 mashed overripe bananas
Serves: 10
Preparation time: 30 minutes
Cooking time:1 hour
2 cups whole wheat flour1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsweetened applesauce
3/4 cup honey
2 eggs, beaten
3 mashed overripe bananas
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 by 5 inch loaf pan.
In a large bowl, combine flour, baking soda and salt.
In a separate bowl, mix together applesauce and honey. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.
In a large bowl, combine flour, baking soda and salt.
In a separate bowl, mix together applesauce and honey. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.
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.
Dessert Blueberry cobbler with peaches and raspberries
Serves: 8
Preparation time: 25 minutes
Cooking time:1 hour
2 cups flour 1/2 teaspoon salt
1/4 teaspoon nutmeg
3 tablespoons sugar
3/4 cup unsalted butter, chilled, cut into pieces
4 ounces cream cheese, chilled, cut into pieces
2 egg yolks
6 cups peach slices
6 1/4 cups blueberries
2 cups raspberries
1/3 cup quick-cooking tapioca
1¼ cups sugar
Combine first 3 ingredients in processor; add 3 tablespoons sugar and process until blended.
Add butter and cream cheese and process until mixture resembles coarse meal. Add egg yolks; process just until moist clumps form. Gather dough into ball; flatten into rectangle. Wrap in plastic; chill 30 minutes.
Butter 13 by 9 by 2-inch glass baking dish.
Combine peaches, blueberries, raspberies, tapioca and sugar in large bowl; toss to coat. Let stand 45 minutes, tossing occasionally.
Preheat oven to 400 degrees.
Transfer fruit to prepared dish. Roll out dough on lightly floured surface to 14 by 10-inch rectangle.
Using cookie cutters, cut out a few decorative shapes in dough. Transfer dough rectangle to top of fruit and sides of dish.
Arrange cutouts around edge of cobbler.
Place on baking sheet. Bake until crust is golden , fruit is tender and juices are bubbling and thick, about 1 hour. Cool slightly.
Add butter and cream cheese and process until mixture resembles coarse meal. Add egg yolks; process just until moist clumps form. Gather dough into ball; flatten into rectangle. Wrap in plastic; chill 30 minutes.
Butter 13 by 9 by 2-inch glass baking dish.
Combine peaches, blueberries, raspberies, tapioca and sugar in large bowl; toss to coat. Let stand 45 minutes, tossing occasionally.
Preheat oven to 400 degrees.
Transfer fruit to prepared dish. Roll out dough on lightly floured surface to 14 by 10-inch rectangle.
Using cookie cutters, cut out a few decorative shapes in dough. Transfer dough rectangle to top of fruit and sides of dish.
Arrange cutouts around edge of cobbler.
Place on baking sheet. Bake until crust is golden , fruit is tender and juices are bubbling and thick, about 1 hour. Cool slightly.
Dessert Blueberry-rum cobbler
Serves: 8
3/4 cup sugar
1/3 cup cornstarch
1/4 cup rum
1 tablespoon finely grated orange peel
For topping:
2 1/4 cups cake and pastry flour
1 tablespoon baking powder
2 teaspoons finely grated lime peel
1 teaspoon salt
1/4 cup sugar
1/4 cup cold vegetable shortening
1 cup milk
2 teaspoons brown sugar
Preparation time: 30 minutes
Cooking time:55 minutes
6 cups fresh mixed berries, such as blueberries, strawberries, raspberries and blackberries 3/4 cup sugar
1/3 cup cornstarch
1/4 cup rum
1 tablespoon finely grated orange peel
For topping:
2 1/4 cups cake and pastry flour
1 tablespoon baking powder
2 teaspoons finely grated lime peel
1 teaspoon salt
1/4 cup sugar
1/4 cup cold vegetable shortening
1 cup milk
2 teaspoons brown sugar
Preheat oven to 375 degrees.
Grease an 8-inch baking dish and set aside. If using strawberries, slice in halves. Place berries in a large bowl.
In a small bowl, using a fork, stir sugar with cornstarch until blended. Add to berries along with rum and orange peel. Stir gently until mixed. Turn into prepared baking dish and spread out evenly.
Topping:
Using a fork, stir flour with baking powder, lime peel, salt and sugar. Cut shortening into flour mixture until it resembles oatmeal.
Make a well in dry ingredients and pour in milk. Mix just until a wet dough forms. Do not overmix.
Drop spoonfuls of dough randomly on top of berry mixture. Use back of a spoon to spread a little dough just over open spaces.
Sprinkle dough evenly with brown sugar. Place baking dish on a baking sheet to catch any drips.
Bake until topping is golden and cooked through, from 50 to 55 minutes. Insert a skewer into centre of cobbler. If it comes out fairly clean except for berries, it is done.
Grease an 8-inch baking dish and set aside. If using strawberries, slice in halves. Place berries in a large bowl.
In a small bowl, using a fork, stir sugar with cornstarch until blended. Add to berries along with rum and orange peel. Stir gently until mixed. Turn into prepared baking dish and spread out evenly.
Topping:
Using a fork, stir flour with baking powder, lime peel, salt and sugar. Cut shortening into flour mixture until it resembles oatmeal.
Make a well in dry ingredients and pour in milk. Mix just until a wet dough forms. Do not overmix.
Drop spoonfuls of dough randomly on top of berry mixture. Use back of a spoon to spread a little dough just over open spaces.
Sprinkle dough evenly with brown sugar. Place baking dish on a baking sheet to catch any drips.
Bake until topping is golden and cooked through, from 50 to 55 minutes. Insert a skewer into centre of cobbler. If it comes out fairly clean except for berries, it is done.
Dessert Chiffon mincemeat pie
Serves: 8
Preparation time: 40 minutes
Cooking time:15 minutes
1 recipe never fail pie crust, baked 1 cup mincemeat
1 teaspoon lemon juice
1/2 cup brandy
1 envelop unflavored gelatin
3 egg yolks
2 teaspoons sugar
1/4 teaspoon salt
1 teaspoon grated lemon rind
2/3 cup milk
3 egg whites
1/4 teaspoon cream of tartar
2 teaspoons sugar
1 cup heavy cream
1/4 cup chopped candied cherries
In a medium saucepan, combine mincemeat, lemon juice, Brandy and gelatin. Let stand for 5 minutes. Heat to dissolve gelatin.
In a double boiler, combine egg yolks, sugar, salt, lemon rind, and milk. Stir until thickened. Combine with mincemeat mixture. Chill on ice. Spoon into pie crust.
Whisk egg whites with cream of tartar. Gradually add sugar, and whisk until firm peaks appear.
Whip cream until firm.
Fold into egg white mixture together with candied cherries. Top pie with cream mixture.
Brown in 450 F. oven.
In a double boiler, combine egg yolks, sugar, salt, lemon rind, and milk. Stir until thickened. Combine with mincemeat mixture. Chill on ice. Spoon into pie crust.
Whisk egg whites with cream of tartar. Gradually add sugar, and whisk until firm peaks appear.
Whip cream until firm.
Fold into egg white mixture together with candied cherries. Top pie with cream mixture.
Brown in 450 F. oven.
Dessert Chocolate cheesecake
Recipe by Philadelphia Original Brick Cream Cheese.
Serves: 16
2 Tbsp. butter or margarine, melted
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 tsp. vanilla
2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces, melted and cooled
3 eggs
1-1/2 cups sliced fresh strawberries
Serves: 16
Preparation time:30 minutes
Cooking time:55 minutes
18 vanilla creme-filled chocolate sandwich cookies, finely crushed (about 1-1/2 cups)2 Tbsp. butter or margarine, melted
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 tsp. vanilla
2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces, melted and cooled
3 eggs
1-1/2 cups sliced fresh strawberries
Heat oven to 325°F.
Combine cookie crumbs and butter; press onto bottom of 9-inch springform pan. Bake 10 min.
Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
Bake 45 to 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim.
Refrigerate cheesecake 4 hours. Top with strawberries just before serving.
Combine cookie crumbs and butter; press onto bottom of 9-inch springform pan. Bake 10 min.
Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
Bake 45 to 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim.
Refrigerate cheesecake 4 hours. Top with strawberries just before serving.
Dessert Christmas mince pies
Mince pies can be made ahead, frozen and reheated as required.
Fruit mince will keep for months in an airtight container in refrigerator. The flavors will intensify the longer it is left before using.
Serves: 24
1/4 tsp baking powder
6 1/2 oz 185g unsalted butter, chopped
55g (1/4 cup) sugar, plus extra for sprinkling
2 egg yolks
1-2 tbsp lemon juice
1 egg white, whisked
for the cranberry studded mince- makes about 600ml / 2½ cups
2 oz - 60 ml brandy, rum or ruby port
2 1/2 oz - 75 grams soft dark brown sugar
11 oz - 300 grams cranberries, chopped
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
3 oz - 75 grams currants
3 oz - 75 grams raisins
1 oz -30 grams dried cranberries
finely grated zest and juice of 1 clementine
2 tbsp brandy
3 drops almond extract
½ teaspoon vanilla extract
2 tablespoons honey
Serves: 24
Preparation time: 1 hour
Cooking time:25 minutes
300g (2 cups) plain flour1/4 tsp baking powder
6 1/2 oz 185g unsalted butter, chopped
55g (1/4 cup) sugar, plus extra for sprinkling
2 egg yolks
1-2 tbsp lemon juice
1 egg white, whisked
for the cranberry studded mince- makes about 600ml / 2½ cups
2 oz - 60 ml brandy, rum or ruby port
2 1/2 oz - 75 grams soft dark brown sugar
11 oz - 300 grams cranberries, chopped
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
3 oz - 75 grams currants
3 oz - 75 grams raisins
1 oz -30 grams dried cranberries
finely grated zest and juice of 1 clementine
2 tbsp brandy
3 drops almond extract
½ teaspoon vanilla extract
2 tablespoons honey
Preheat oven to 375 F - 190°C .
Sift flour and baking powder into a bowl. Rub in butter using fingertips until mixture resembles breadcrumbs. Stir in the sugar. Add egg yolks and enough lemon juice to bring ingredients together to form a dough.
Knead dough gently on a lightly floured surface until smooth. Halve, wrap in plastic wrap and chill for at least 30 minutes. Roll out one pastry half between 2 sheets of baking paper until 1/4 inch or less, 3-5mm thick. Using a 2 1/2 inch (6.5cm) fluted round cutter, cut out 12 rounds, reserving leftover pastry. Place rounds into one of the prepared pans. Spoon 2 teaspoons of fruit mince into each. Repeat with second pastry half and fruit mince.
Re-roll scraps of pastry and cut into small stars. Top each pie with a star. Brush with egg white and sprinkle with extra sugar. Bake for 20-25 minutes or until golden. Leave to cool completely in pans. Serve warm or at room temperature.
Make the mince fruit in advance.
In a large pan, dissolve the sugar in the brandy, rum or ruby port over a gentle heat. Add the chopped cranberries and stir. Add the cinnamon, ginger and cloves, currants, raisins, dried cranberries and the zest and juice of the clementine. Bring to a gentle simmer and cook for 20 minutes, or until the fruit has broken down and has absorbed most of the liquid in the pan.
Remove from the heat and allow to cool a little. Add the brandy, almond extract, vanilla extract and honey and stir well with a wooden spoon to mash the mixture down into a paste.
Sift flour and baking powder into a bowl. Rub in butter using fingertips until mixture resembles breadcrumbs. Stir in the sugar. Add egg yolks and enough lemon juice to bring ingredients together to form a dough.
Knead dough gently on a lightly floured surface until smooth. Halve, wrap in plastic wrap and chill for at least 30 minutes. Roll out one pastry half between 2 sheets of baking paper until 1/4 inch or less, 3-5mm thick. Using a 2 1/2 inch (6.5cm) fluted round cutter, cut out 12 rounds, reserving leftover pastry. Place rounds into one of the prepared pans. Spoon 2 teaspoons of fruit mince into each. Repeat with second pastry half and fruit mince.
Re-roll scraps of pastry and cut into small stars. Top each pie with a star. Brush with egg white and sprinkle with extra sugar. Bake for 20-25 minutes or until golden. Leave to cool completely in pans. Serve warm or at room temperature.
Make the mince fruit in advance.
In a large pan, dissolve the sugar in the brandy, rum or ruby port over a gentle heat. Add the chopped cranberries and stir. Add the cinnamon, ginger and cloves, currants, raisins, dried cranberries and the zest and juice of the clementine. Bring to a gentle simmer and cook for 20 minutes, or until the fruit has broken down and has absorbed most of the liquid in the pan.
Remove from the heat and allow to cool a little. Add the brandy, almond extract, vanilla extract and honey and stir well with a wooden spoon to mash the mixture down into a paste.
Dessert Cranberry apple cobbler
Serves: 8
Preparation time: 30 minutes
Cooking time:1 hour
1 (12-ounce) package cranberries 1 1/2 cups apple juice
3/4 cup white sugar
3 tablespoons cornstarch
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
10 cups sliced peeled apples
Topping:
1 1/2 cups flour
1/3 cup white sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup butter, cubed
2/3 cup milk
Preheat oven to 400 degrees.
In heavy saucepan, bring cranberries, apple juice, sugar, cornstarch, cinnamon and nutmeg to boil over medium heat; cook, stirring, until thickened.
Spoon into 13 x 9-inch baking dish. Arrange apples over cranberry mixture, overlapping to fit.
Bake for 15 minutes.
Topping:
Combine flour, all but 1 tablespoon of the sugar, baking powder and salt. Cut in butter until in coarse crumbs. Drizzle with milk, stirring until in pebble-size chunks. Drop by spoonfuls onto apples.
Sprinkle with remaining sugar. Bake for 45 minutes or until golden brown.
Note:
Apples that hold their shape well in this recipe . Golden Delicious, Idared, Mutsu (Crispin)and Northern Spy.
In heavy saucepan, bring cranberries, apple juice, sugar, cornstarch, cinnamon and nutmeg to boil over medium heat; cook, stirring, until thickened.
Spoon into 13 x 9-inch baking dish. Arrange apples over cranberry mixture, overlapping to fit.
Bake for 15 minutes.
Topping:
Combine flour, all but 1 tablespoon of the sugar, baking powder and salt. Cut in butter until in coarse crumbs. Drizzle with milk, stirring until in pebble-size chunks. Drop by spoonfuls onto apples.
Sprinkle with remaining sugar. Bake for 45 minutes or until golden brown.
Note:
Apples that hold their shape well in this recipe . Golden Delicious, Idared, Mutsu (Crispin)and Northern Spy.
Dessert Cranberry apple pecan bars
Serves: 8
Preparation time:35 minutes
Cooking time:1 hour
For the CrustNonstick cooking spray or vegetable oil, for pan
1 cup toasted pecans (3 1/2 ounces)
3/4 cup sugar
1 1/2 cups unbleached all-purpose flour
1 teaspoon kosher salt (we use Diamond Crystal)
9 tablespoons unsalted butter, melted and cooled
For the Filling
8 ounces fresh or frozen cranberries (2 cups)
2 ounces dried apple rings, coarsely chopped (1 cup)
5 ounces pitted Medjool dates (12), coarsely chopped (1 cup)
2 teaspoons finely grated lemon zest, plus 2 tablespoons fresh juice
1/2 cup sugar
1/2 teaspoon kosher salt (we use Diamond Crystal)
3/4 teaspoon ground allspice
Prep pan:
Coat the bottom and sides of an 8-by-8-inch cake pan with nonstick cooking spray. Line the bottom and two sides with parchment, leaving a 2-inch overhang; spray parchment.
Make crust:
In a food processor, pulse the toasted pecans until finely chopped. Add sugar, flour, and salt and pulse to thoroughly combine. Add butter and pulse until mixture resembles the texture of crumbly wet sand but holds together when squeezed between your fingers.
Form crust in pan and chill:
Firmly pack 2 1/2 cups of the mixture evenly on the bottom and 1-inch up the sides of the prepared pan. Chill crust until firm, about 30 minutes in the refrigerator or 10 minutes in the freezer. Refrigerate remaining mixture until ready to use.
Preheat oven and bake crust:
Preheat oven to 350˚F. Prick bottom of the chilled crust at 1-inch intervals with a fork. Bake until set and darkened slightly, 22 to 23 minutes.
Make filling:
While the crust bakes, combine all filling ingredients in a saucepan with 1/2 cup water. Bring to a boil. Reduce heat to medium and simmer, stirring occasionally, until the cranberries burst and the mixture thickens to a sticky, jam-like consistency, 7 to 9 minutes.
Spread filling over crust; add remaining crust on top:
Pour hot fruit mixture over warm crust and spread evenly to edges with an offset spatula. Squeeze remaining pecan crust mixture between your fingers to form clumps and sprinkle evenly over fruit mixture.
Bake, cool, and cut into bars:
Bake until fragrant and crumble topping turns golden brown, 35 to 40 minutes. Let cool completely in pan set on a wire rack. Run a knife between the crust and pan along the two sides without parchment. Use parchment overhangs to transfer to a cutting board and cut into bars to serve.
Storing Cran-Apple Bars
The bars can be stored in an airtight container in the refrigerator for up to 3 days.
Coat the bottom and sides of an 8-by-8-inch cake pan with nonstick cooking spray. Line the bottom and two sides with parchment, leaving a 2-inch overhang; spray parchment.
Make crust:
In a food processor, pulse the toasted pecans until finely chopped. Add sugar, flour, and salt and pulse to thoroughly combine. Add butter and pulse until mixture resembles the texture of crumbly wet sand but holds together when squeezed between your fingers.
Form crust in pan and chill:
Firmly pack 2 1/2 cups of the mixture evenly on the bottom and 1-inch up the sides of the prepared pan. Chill crust until firm, about 30 minutes in the refrigerator or 10 minutes in the freezer. Refrigerate remaining mixture until ready to use.
Preheat oven and bake crust:
Preheat oven to 350˚F. Prick bottom of the chilled crust at 1-inch intervals with a fork. Bake until set and darkened slightly, 22 to 23 minutes.
Make filling:
While the crust bakes, combine all filling ingredients in a saucepan with 1/2 cup water. Bring to a boil. Reduce heat to medium and simmer, stirring occasionally, until the cranberries burst and the mixture thickens to a sticky, jam-like consistency, 7 to 9 minutes.
Spread filling over crust; add remaining crust on top:
Pour hot fruit mixture over warm crust and spread evenly to edges with an offset spatula. Squeeze remaining pecan crust mixture between your fingers to form clumps and sprinkle evenly over fruit mixture.
Bake, cool, and cut into bars:
Bake until fragrant and crumble topping turns golden brown, 35 to 40 minutes. Let cool completely in pan set on a wire rack. Run a knife between the crust and pan along the two sides without parchment. Use parchment overhangs to transfer to a cutting board and cut into bars to serve.
Storing Cran-Apple Bars
The bars can be stored in an airtight container in the refrigerator for up to 3 days.
Dessert Cream cheese cranberry loaf
Use Room Temperature Ingredients: Butter, cream cheese, and eggs blend better when at room temperature, creating a smooth batter.
Don’t Overmix: Overmixing can result in a dense loaf. Stir just until the ingredients are combined.
Toss cranberries them in a tablespoon of flour before folding them into the batter.
Test for Doneness: Ovens vary, so check the loaves with a toothpick at the 60-minute mark
Serves: 8
2 cups cranberries (fresh or frozen): Adds a pop of tartness and vibrant color.
1 1/2 cups sugar: Sweetens the batter and balances the cranberries.
1 cup (2 sticks) unsalted butter, room temperature: Adds richness and moisture.
1 (8 oz) package cream cheese, room temperature: Gives the loaf a creamy, tender texture.
4 large eggs, room temperature: Binds the ingredients together and adds richness.
1 1/2 teaspoons vanilla extract: Enhances the flavor with a subtle sweetness.
1 1/2 teaspoons baking soda: Helps the loaf rise.
1/2 teaspoon salt: Balances the sweetness and enhances the flavors.
Preheat your oven to 350ºF (175ºC) and lightly grease two 9×5-inch loaf pans with butter or non-stick spray.
In a large mixing bowl or stand mixer, cream together the butter, cream cheese, and sugar until light and fluffy. This step ensures a smooth and tender batter.
Beat in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract until combined.
“Adding the eggs one at a time ensures the batter stays smooth and emulsified.”
In a separate bowl, whisk together the flour, baking soda, and salt until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can make the loaf dense.
Gently fold in the cranberries, ensuring they are evenly distributed throughout the batter.
Divide the batter evenly between the prepared loaf pans. Smooth the tops with a spatula.
Place the pans in the preheated oven and bake for 60-70 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Remove the loaves from the oven and let them cool in the pans for at least 15 minutes. Transfer to a wire rack to cool completely before slicing.
Serves: 8
Preparation time:15 minutes
Cooking time:1 hour
2 cups all-purpose flour: Provides structure for the loaf.2 cups cranberries (fresh or frozen): Adds a pop of tartness and vibrant color.
1 1/2 cups sugar: Sweetens the batter and balances the cranberries.
1 cup (2 sticks) unsalted butter, room temperature: Adds richness and moisture.
1 (8 oz) package cream cheese, room temperature: Gives the loaf a creamy, tender texture.
4 large eggs, room temperature: Binds the ingredients together and adds richness.
1 1/2 teaspoons vanilla extract: Enhances the flavor with a subtle sweetness.
1 1/2 teaspoons baking soda: Helps the loaf rise.
1/2 teaspoon salt: Balances the sweetness and enhances the flavors.
Preheat your oven to 350ºF (175ºC) and lightly grease two 9×5-inch loaf pans with butter or non-stick spray.
In a large mixing bowl or stand mixer, cream together the butter, cream cheese, and sugar until light and fluffy. This step ensures a smooth and tender batter.
Beat in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract until combined.
“Adding the eggs one at a time ensures the batter stays smooth and emulsified.”
In a separate bowl, whisk together the flour, baking soda, and salt until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can make the loaf dense.
Gently fold in the cranberries, ensuring they are evenly distributed throughout the batter.
Divide the batter evenly between the prepared loaf pans. Smooth the tops with a spatula.
Place the pans in the preheated oven and bake for 60-70 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Remove the loaves from the oven and let them cool in the pans for at least 15 minutes. Transfer to a wire rack to cool completely before slicing.
Dessert Custard cream
Serves: 8
Preparation time: 15 minutes
Cooking time:8 minutes
6 large egg yolks 2/3 cup sugar
1 teaspoon cornstarch
1 teaspoon vanilla
2 cups hot milk
2 tablespoons dark rum or Grand Marnier
In mixing bowl, combine the egg yolks, sugar and cornstarch and whisk with a wire whisk until the mixture turns into a lemon color. Add the vanilla and blend well.
In a saucepan, bring the milk to a boil. Gradually pour over egg mixture while whisking. Transfer to a saucepan, heat and whisk until thick. The custard should not boil.
Pour the custard through a fine strainer into a mixing bowl. Cool to room temperature, stirring occasionally to maintain smoothness.
Add rum or Grand Marnier. Cover and refrigerate until ready to use.
In a saucepan, bring the milk to a boil. Gradually pour over egg mixture while whisking. Transfer to a saucepan, heat and whisk until thick. The custard should not boil.
Pour the custard through a fine strainer into a mixing bowl. Cool to room temperature, stirring occasionally to maintain smoothness.
Add rum or Grand Marnier. Cover and refrigerate until ready to use.
Dessert Double layer pumpkin cheesecake
Try our PHILADELPHIA 3-STEP Double Layer Pumpkin Cheesecake this Thanksgiving. In one layer, you get the fabulous classic flavor of cheesecake, and in the other, you get the sweet flavor of pumpkin and spices. This 3-step double layer pumpkin cheesecake takes 10 minutes of prep.
Serves: 8
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
1/2 cup canned pumpkin
1/2 tsp. ground cinnamon
dash of ground cloves
dash of ground nutmeg
1 ready-to-use graham cracker crumb crust (6 oz.)
Serves: 8
Preparation time:10 minutes
Cooking time:40 minutes
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened1/2 cup sugar
1/2 tsp. vanilla
2 eggs
1/2 cup canned pumpkin
1/2 tsp. ground cinnamon
dash of ground cloves
dash of ground nutmeg
1 ready-to-use graham cracker crumb crust (6 oz.)
Heat oven to 325°F.
Beat cream cheese, sugar and vanilla with mixer until blended. Add eggs; mix just until blended. Remove 1 cup batter; stir in pumpkin and spices.
Pour remaining plain batter into crust; top with pumpkin batter.
Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours or until firm.
Beat cream cheese, sugar and vanilla with mixer until blended. Add eggs; mix just until blended. Remove 1 cup batter; stir in pumpkin and spices.
Pour remaining plain batter into crust; top with pumpkin batter.
Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours or until firm.
Dessert English apple pudding with rum sauce
Serves: 6
Preparation time: 30 min
Cooking time:35 minutes
3 medium green apples 1/4 cup butter, softened
1 cup sugar
1 egg
1 cup flour
1 teaspoon baking soda
1 teaspoon cinnamon
Rum sauce:
1/4 cup butter, softened
1/2 cup sugar
1/2 cup cream
1/2 teaspoon vanilla
3 tablespoons dark rum
Preheat oven at 400 degrees.
Core apples (do not peel). Put through food processor.
Cream butter, sugar and egg. Add apples and mix well. add dry ingredients.
Spoon into buttered glass dish or souffle glass dish and bake for 30 to 35 minutes in a water bath.
Serve with rum sauce.
Rum sauce:
Combine butter, sugar and cream in a saucepan.
Cook over low heat 8 to 12 minutes, then add vanilla and rum.
Cool and serve with cake.
Core apples (do not peel). Put through food processor.
Cream butter, sugar and egg. Add apples and mix well. add dry ingredients.
Spoon into buttered glass dish or souffle glass dish and bake for 30 to 35 minutes in a water bath.
Serve with rum sauce.
Rum sauce:
Combine butter, sugar and cream in a saucepan.
Cook over low heat 8 to 12 minutes, then add vanilla and rum.
Cool and serve with cake.
Dessert Fruit cobbler
Because this is served in the skillet in which it was made, it's better to make the cobbler the same day it will be served.
Serves: 6
4 cups fresh or defrosted fruit, such as blackberries, peaches, raspberries, blueberries, plums, cherries or apricots
1 cup sugar, or more as needed1 cup flour
2 teaspoons baking powder
Pinch fine salt
1 cup whole milk
1 teaspoon pure vanilla extract
Serves: 6
Preparation time:20 minutes
Cooking time:1 hour
4 tablespoons (1/2 stick) unsalted butter4 cups fresh or defrosted fruit, such as blackberries, peaches, raspberries, blueberries, plums, cherries or apricots
1 cup sugar, or more as needed1 cup flour
2 teaspoons baking powder
Pinch fine salt
1 cup whole milk
1 teaspoon pure vanilla extract
Preheat the oven to 350 degrees.
Place the butter in a large (10- to 12-inch) cast-iron skillet (you could also use a metal or ceramic casserole or gratin pan) and place in the oven so the butter melts; this should take 5 to 7 minutes.
Meanwhile, place the fruit in a mixing bowl. Use a potato masher to mash it just enough so that the pieces release some of their juices. If the fruit is tart, sprinkle a little sugar on top.
Whisk together the flour, baking powder and salt in a medium bowl. Add the cup of sugar, the milk and vanilla extract, stirring to form a smooth batter.
Remove the skillet from the oven. Carefully pour the melted butter from the skillet into the batter, stirring to combine, then pour the batter all at once into the skillet (it should begin to puff and set around the edges). Add the fruit and its juices to the center of the batter.
Bake for 35 to 40 minutes, until the top is golden brown and a toothpick inserted into the crumb comes out mostly clean. Serve warm, straight from the skillet.
Place the butter in a large (10- to 12-inch) cast-iron skillet (you could also use a metal or ceramic casserole or gratin pan) and place in the oven so the butter melts; this should take 5 to 7 minutes.
Meanwhile, place the fruit in a mixing bowl. Use a potato masher to mash it just enough so that the pieces release some of their juices. If the fruit is tart, sprinkle a little sugar on top.
Whisk together the flour, baking powder and salt in a medium bowl. Add the cup of sugar, the milk and vanilla extract, stirring to form a smooth batter.
Remove the skillet from the oven. Carefully pour the melted butter from the skillet into the batter, stirring to combine, then pour the batter all at once into the skillet (it should begin to puff and set around the edges). Add the fruit and its juices to the center of the batter.
Bake for 35 to 40 minutes, until the top is golden brown and a toothpick inserted into the crumb comes out mostly clean. Serve warm, straight from the skillet.
Dessert Gingerbread sticky toffee pudding
Serves: 8
Preparation time: 25 minutes
Cooking time:25 minutes
1 cup dates, pitted and coarsely chopped 1 cup water
1 1/4 cups flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1 stick butter, plus extra for greasing
3/4 cup dark brown sugar
2 eggs
3 tablespoons molasses
Zest of half an orange
For the sticky toffee sauce:
1 stick unsalted butter
1 cup dark brown sugar
1 cup heavy cream
1 cup heavy cream, whipped
Preheat the oven to 350F and grease a 9 by 13 baking dish.
Combine the dates and water in a small saucepan. Bring to a boil and cook over medium-low heat until softened, about 5 minutes. Allow liquid to cool and puree the date mixture with its liquid in a blender or food processor. Reserve.
Mix together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg and cloves. Set aside.
In the bowl of a stand mixer, cream butter and sugar until smooth at medium-high speed. Beat in eggs one at a time until just combined. Add molasses and mix until incorporated. Lower the speed and slowly add flour mixture in three parts. Stir in date puree and orange zest.
Transfer batter to prepared dish and bake until a skewer inserted into the middle comes out clean, about 20-25 minutes.
Meanwhile, make the sticky toffee sauce: Melt butter in a saucepan. Slowly add cream and dark brown sugar, whisking until mixture comes to a gentle boil and forms a smooth sauce. Set aside.
Remove pudding from the oven and immediately poke holes in the pudding every inch or so using a skewer or chopstick. Pour three quarters of the sauce over the cake and allow it to soak in for at least 30 minutes. Serve warm with a drizzle of extra sauce and a dollop of whipped cream.
Combine the dates and water in a small saucepan. Bring to a boil and cook over medium-low heat until softened, about 5 minutes. Allow liquid to cool and puree the date mixture with its liquid in a blender or food processor. Reserve.
Mix together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg and cloves. Set aside.
In the bowl of a stand mixer, cream butter and sugar until smooth at medium-high speed. Beat in eggs one at a time until just combined. Add molasses and mix until incorporated. Lower the speed and slowly add flour mixture in three parts. Stir in date puree and orange zest.
Transfer batter to prepared dish and bake until a skewer inserted into the middle comes out clean, about 20-25 minutes.
Meanwhile, make the sticky toffee sauce: Melt butter in a saucepan. Slowly add cream and dark brown sugar, whisking until mixture comes to a gentle boil and forms a smooth sauce. Set aside.
Remove pudding from the oven and immediately poke holes in the pudding every inch or so using a skewer or chopstick. Pour three quarters of the sauce over the cake and allow it to soak in for at least 30 minutes. Serve warm with a drizzle of extra sauce and a dollop of whipped cream.
Dessert Lemon curd
Serves: 10
Preparation time: 15 minutes
Cooking time:12 minutes
1/2 cup butter 1 1/2 cups sugar
1 tablespoon grated lemon rind
4 eggs
1 cup lemon juice
Melt butter in a double boiler. Add sugar, grated lemon rind, lemon juice. Stir to melt sugar.
Beat eggs in a mixing bowl until frothy.
Mix into lemon mixture. Return to double boiler, and cook and stir until thick. Ladle into jars, cover, and cool to room temperature. Refrigerate.
Beat eggs in a mixing bowl until frothy.
Mix into lemon mixture. Return to double boiler, and cook and stir until thick. Ladle into jars, cover, and cool to room temperature. Refrigerate.
Dessert Lemon rhubarb mousse
Serves: 8
Preparation time: 40 minutes
Cooking time:30 minutes
For rhubarb mousse: 2 teaspoons unflavored gelatin
1/4 cup water
1 cup Rhubarb puree, well chilled **
1/2 cup whipping cream, beaten to stiff peaks
For lemon mousse:
1 envelope unflavored gelatin
1/4 cup water
2 teaspoons grated lemon rind
1/4 cup lemon juice, freshly squeezed, and strained
1/2 cup sugar
1/2 cup heavy cream or 1 1/2 cups cool whip, lite
2 egg whites
1/4 teaspoon cream of tartar
For the rhubarb purée:
3/4 cup rhubarb pieces, trimmed and cut into 1-inch pieces
1/3 cup sugar
1/4 cup mashed strawberries or raspberries
For rhubarb mousse:
Soften gelatin in water. Set aside for 5 minutes.
Heat over low heat to dissolve.
In a mixing bowl, combine the gelatin with the rhubarb puree.
Fold in the whipped cream.
For lemon mousse:
Soften gelatin in water. Set aside for 5 minutes. Heat over low heat to dissolve. In a mixing bowl, combine the lemon rind, juice and sugar. Stir until sugar is dissolved. Add gelatin. Cool mixture but do not set.
Beat the cream with the sugar until stiff. Fold into the lemon mixture.
Beat egg whites and cream of tartar to a stiff peak. Fold into the lemon mousse.
For the rhubarb purée:
In a heavy medium saucepan, combine rhubarb and sugar. Cover mixture and let stand for 2 hours or more.
Cook rhubarb over low heat for about 30 minutes. Stir in strawberries.
Cool completely. Cover puree and chill until ready to serve.
To assemble:
alternate layers of rhubarb and lemon mousse in parfait glasses, wine glasses, or glass serving bowl. Refrigerate before serving.
Soften gelatin in water. Set aside for 5 minutes.
Heat over low heat to dissolve.
In a mixing bowl, combine the gelatin with the rhubarb puree.
Fold in the whipped cream.
For lemon mousse:
Soften gelatin in water. Set aside for 5 minutes. Heat over low heat to dissolve. In a mixing bowl, combine the lemon rind, juice and sugar. Stir until sugar is dissolved. Add gelatin. Cool mixture but do not set.
Beat the cream with the sugar until stiff. Fold into the lemon mixture.
Beat egg whites and cream of tartar to a stiff peak. Fold into the lemon mousse.
For the rhubarb purée:
In a heavy medium saucepan, combine rhubarb and sugar. Cover mixture and let stand for 2 hours or more.
Cook rhubarb over low heat for about 30 minutes. Stir in strawberries.
Cool completely. Cover puree and chill until ready to serve.
To assemble:
alternate layers of rhubarb and lemon mousse in parfait glasses, wine glasses, or glass serving bowl. Refrigerate before serving.
Dessert Lemon squares
Serves: 12
Preparation time: 35 minutes
Cooking time:45 minutes
1 cup all purpose flour 1/2 cup butter, softened
1/4 cup confectioner's sugar
For filling:
3 eggs
1 cup granulated sugar
1/4 cup flour
1/4 teaspoon salt
2 teaspoons grated lemon peel
1/2 cup lemon juice
Preheat oven to 350 degrees.
In a medium bowl, mix flour, butter and confectioners sugar. Press evenly in ungreased 8x8x2 inches pan, building up 1/2-inch edges.
Bake 20 minutes.
In a mixing bowl, beat remaining filling ingredients until light and fluffy, about 3 minutes.
Pour over warm crust. Bake about 25 minutes or until center is firm. Cool. Sprinkle with confectioners sugar. Cut into 25 1-1/2-inch squares.
In a medium bowl, mix flour, butter and confectioners sugar. Press evenly in ungreased 8x8x2 inches pan, building up 1/2-inch edges.
Bake 20 minutes.
In a mixing bowl, beat remaining filling ingredients until light and fluffy, about 3 minutes.
Pour over warm crust. Bake about 25 minutes or until center is firm. Cool. Sprinkle with confectioners sugar. Cut into 25 1-1/2-inch squares.
Dessert Lemon trifle
Serves: 10
Preparation time: 25 minutes
Cooking time:12 minutes
1 envelope unflavored gelatin 6 ounces lemon juice
6 eggs
1 1/2 cups sugar
16 ounces angel food cake
1 cup heavy cream
Dissolve gelatin in lemon juice. Let stand for 5 minutes. Beat egg yolks until thick and lemon colored. Combine egg yolks, half of the sugar and gelatin mixture in a saucepan. Cook over low heat and stir to thicken. Set aside to cool. Beat egg whites to form soft peaks. Add remaining sugar and continue to beat until peaks are stiff and glossy. Fold lemon mixture into egg whites. Whip the cream until medium stiff. Fold gently into lemon mixture. Cut angel food cake into 1" pieces and fold into lemon dessert. Spoon into serving dish and chill to set.
Dessert Lime curd and almond tart
Serves: 8
Preparation time: 40 minutes
Cooking time:25 minutes
For crust: 2/3 cup sliced almonds, toasted
1/4 cup sugar
1/4 teaspoon salt
1 cup vanilla wafer crumbs
1/4 cup unsalted butter, soft
For filling:
1 cup sugar
1/2 cup unsalted butter, cut into pieces
1 tablespoon cornstarch
4 large eggs
1/2 cup lime juice
1 tablespoon grated lime zest
For compote:
3 cups bing cherries, diced
1 cup diced fresh pineapple
1/2 cup diced mango
2 diced apricots
2/3 cup raspberries
1 teaspoon sugar
Preheat oven at 350 degrees.
Make crust:
Butter a 9-inch tart pan with a removable fluted rim. Mix to a fine powder in a food processor, almonds, sugar, and salt. Combine with wafer crumbs and butter. Mix well. Line the bottom and sides of pan with the crust mixture.
Bake 10 minutes to a deep golden color.
Make filling:
In a heavy saucepan, cook sugar, butter, cornstarch, eggs, and lime juice over moderate heat, whisking until thickened and bubbly. Stir in zest and cool.
Filling may be made 2 days ahead. Spoon filling evenly into crust. Cover surface with buttered round of wax paper. Chill for at least 1 hour.
Make compote:
In a bowl, toss compote ingredients and let stand for 15 min. Remove sides of pan, and transfer to a plate.
Serve with the compote.
Make crust:
Butter a 9-inch tart pan with a removable fluted rim. Mix to a fine powder in a food processor, almonds, sugar, and salt. Combine with wafer crumbs and butter. Mix well. Line the bottom and sides of pan with the crust mixture.
Bake 10 minutes to a deep golden color.
Make filling:
In a heavy saucepan, cook sugar, butter, cornstarch, eggs, and lime juice over moderate heat, whisking until thickened and bubbly. Stir in zest and cool.
Filling may be made 2 days ahead. Spoon filling evenly into crust. Cover surface with buttered round of wax paper. Chill for at least 1 hour.
Make compote:
In a bowl, toss compote ingredients and let stand for 15 min. Remove sides of pan, and transfer to a plate.
Serve with the compote.
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 New york-style cheesecake with chocolate crust
For 1 10-inch cake.
This recipe for New York-style cheesecake, adapted from "Martha Stewart's Baking Handbook," makes a smooth and creamy dessert that everyone will love.
Serves: 16
One 9-ounce package chocolate wafer cookies, finely crushed (about 2 cups)
2 ¼ cups sugar
3 tablespoons sugar
3 pounds (six 8-ounce packages) cream cheese, room temperature
½ cup all-purpose flour
1 cup sour cream, room temperature
1 ½ teaspoons pure vanilla extract
5 large eggs
4 blood oranges
2 tablespoons orange liqueur
Serves: 16
Preparation time:30 minutes
Cooking time:1 hour 15 minutes
6 tablespoons unsalted butter, room temperature, plus more for pansOne 9-ounce package chocolate wafer cookies, finely crushed (about 2 cups)
2 ¼ cups sugar
3 tablespoons sugar
3 pounds (six 8-ounce packages) cream cheese, room temperature
½ cup all-purpose flour
1 cup sour cream, room temperature
1 ½ teaspoons pure vanilla extract
5 large eggs
4 blood oranges
2 tablespoons orange liqueur
Preheat oven to 350 degrees. Butter the sides of a 10-inch springform pan. Wrap exterior of pan (including base) in a double layer of foil. Melt 6 tablespoons butter in a small saucepan over medium heat. Place crushed wafer cookies and 3 tablespoons sugar in a large bowl; stir until well combined. Pour melted butter over cookie mixture and mix until evenly moistened. Press mixture evenly into the bottom of the prepared pan.
Place pan on a baking sheet. Bake until crust is set, 10 to 12 minutes. Transfer pan to a wire rack to cool completely.
In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed until fluffy, about 3 minutes, scraping down sides as needed. In a large bowl, whisk together remaining 2 1/4 cups sugar and flour. With mixer on low speed, gradually add sugar mixture to cream cheese; mix until smooth. Add sour cream and vanilla; mix until smooth. Add eggs, one at a time, beating until just combined; do not overmix.
Pour cream cheese filling into prepared pan. Set pan inside a large, shallow roasting pan. Carefully ladle boiling water into roasting pan to reach halfway up sides of springform pan. Bake 45 minutes; reduce oven temperature to 325 degrees. Continue baking until cake is set but still slightly wobbly in the center, about 30 minutes more. Turn off oven; leave cake in oven with door slightly ajar, 1 hour. Transfer pan to a wire rack; let cake cool completely. Refrigerate, uncovered, at least 6 hours or overnight. Before unmolding, run a knife around the edge of the cake.
Slice the top and bottom of 1 orange with a paring knife. Set one of the flat sides on your work surface. From top to bottom, following the curve of the fruit, cut away peel and white pith. Trim off any remaining pith. Holding the orange over a bowl, cut along both sides of each segment, staying close to the membrane, to release. Repeat with remaining oranges. Pour in liqueur and toss to combine. Serve over cheesecake.
Place pan on a baking sheet. Bake until crust is set, 10 to 12 minutes. Transfer pan to a wire rack to cool completely.
In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed until fluffy, about 3 minutes, scraping down sides as needed. In a large bowl, whisk together remaining 2 1/4 cups sugar and flour. With mixer on low speed, gradually add sugar mixture to cream cheese; mix until smooth. Add sour cream and vanilla; mix until smooth. Add eggs, one at a time, beating until just combined; do not overmix.
Pour cream cheese filling into prepared pan. Set pan inside a large, shallow roasting pan. Carefully ladle boiling water into roasting pan to reach halfway up sides of springform pan. Bake 45 minutes; reduce oven temperature to 325 degrees. Continue baking until cake is set but still slightly wobbly in the center, about 30 minutes more. Turn off oven; leave cake in oven with door slightly ajar, 1 hour. Transfer pan to a wire rack; let cake cool completely. Refrigerate, uncovered, at least 6 hours or overnight. Before unmolding, run a knife around the edge of the cake.
Slice the top and bottom of 1 orange with a paring knife. Set one of the flat sides on your work surface. From top to bottom, following the curve of the fruit, cut away peel and white pith. Trim off any remaining pith. Holding the orange over a bowl, cut along both sides of each segment, staying close to the membrane, to release. Repeat with remaining oranges. Pour in liqueur and toss to combine. Serve over cheesecake.
Dessert Peach cobbler #1
Serves: 8
Preparation time: 15 minutes
Cooking time:50 minutes
8 cups peeled, thickly sliced peaches 2 tablespoons sugar
2 tablespoons orange juice
1/2 teaspoon nutmeg
topping:
1/2 cup butter, softened
1/2 cup sugar
2 eggs
1 teaspoon grated orange rind
1 teaspoon vanilla
2/3 cup flour
1 teaspoon baking powder
pinch of salt
1/3 cup milk
In bowl, combine peaches, sugar, juice and nutmeg.
Spoon into 11 X 7 inch baking dish.
Topping:
In bowl, beat butter with sugar until fluffy. Beat in eggs, one at a time. Stir in orange rind and vanilla.
In separate bowl, combine flour, baking powder and salt. Stir half into batter; stir in milk, then remaining flour mixture.
Spread over fruit.
Bake in 375 oven for 50 minutes or until tester inserted in center comes out clean.
Spoon into 11 X 7 inch baking dish.
Topping:
In bowl, beat butter with sugar until fluffy. Beat in eggs, one at a time. Stir in orange rind and vanilla.
In separate bowl, combine flour, baking powder and salt. Stir half into batter; stir in milk, then remaining flour mixture.
Spread over fruit.
Bake in 375 oven for 50 minutes or until tester inserted in center comes out clean.
Dessert Peach cobbler #2
"Cobble up" means to put together in a hurry.
Serves: 6
1 teaspoon cornstarch
1/4 teaspoon cinnamon
4 cups sliced fresh peaches, peeled
1 teaspoon lemon juice
For biscuit topping:
1 cup flour
1 teaspoon sugar
3 teaspoons baking powder
1/2 cup shortening
1/2 cup milk
Serves: 6
Preparation time: 20 minutes
Cooking time:30 minutes
1/2 cup sugar 1 teaspoon cornstarch
1/4 teaspoon cinnamon
4 cups sliced fresh peaches, peeled
1 teaspoon lemon juice
For biscuit topping:
1 cup flour
1 teaspoon sugar
3 teaspoons baking powder
1/2 cup shortening
1/2 cup milk
Prehet oven at 400 degrees.
Blend sugar, cornstarch, and cinnamon in a medium saucepan. Stir in peaches and lemon juice. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
Pour into ungreased 2-quart casserole. Keep fruit mixer hot in oven while preparing biscuit topping.
For biscuit topping:
Combine in a bowl, flour, sugar, and baking powder. Add shortening and milk. Cut through 6 times; mix until dough forms a ball. Drop dough by 6 spoonfuls onto hot fruit.
Bake 25 to 30 minutes or until biscuit topping is golden brown. Serve warm with cream or ice cream.
Blend sugar, cornstarch, and cinnamon in a medium saucepan. Stir in peaches and lemon juice. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
Pour into ungreased 2-quart casserole. Keep fruit mixer hot in oven while preparing biscuit topping.
For biscuit topping:
Combine in a bowl, flour, sugar, and baking powder. Add shortening and milk. Cut through 6 times; mix until dough forms a ball. Drop dough by 6 spoonfuls onto hot fruit.
Bake 25 to 30 minutes or until biscuit topping is golden brown. Serve warm with cream or ice cream.
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 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 Pear apple crisp
Pears and apples team together in the Fall for this easy crisp dessert
Serves: 6
2 cups shopped, cored and peeled apples
2 tablespoons all-purpose flour
2 tablespoons packed brown sugar
2 tablespoons lemon juice
1/4 teaspoon cinnamon
Topping:
1 cup quick cooking rolled oats (not instant)
1/2 cup packed brown sugar
1/3 cup all-purpose flour
1 pinch ground nutmeg
1/3 cup salted butter melted
Serves: 6
Preparation time: 20 minutes
Cooking time:45 minutes
6 cups chopped, cored and peeled pears2 cups shopped, cored and peeled apples
2 tablespoons all-purpose flour
2 tablespoons packed brown sugar
2 tablespoons lemon juice
1/4 teaspoon cinnamon
Topping:
1 cup quick cooking rolled oats (not instant)
1/2 cup packed brown sugar
1/3 cup all-purpose flour
1 pinch ground nutmeg
1/3 cup salted butter melted
Topping: In small bowl, whisk together oats, sugar, flour and nutmeg; drizzle with butter, tossing with fork until crumbly. Sprinkle over pear mixture.
Bake in 350°F (180°C) oven for 45 minutes until the topping is golden brown. Remove from the oven, place on a wire rack, and allow to cool slightly before serving. Serve warm, room temperature, or cold. Cover leftovers and store in the refrigerator for up to 5 days.
Bake in 350°F (180°C) oven for 45 minutes until the topping is golden brown. Remove from the oven, place on a wire rack, and allow to cool slightly before serving. Serve warm, room temperature, or cold. Cover leftovers and store in the refrigerator for up to 5 days.
Dessert Plum pudding
Serves: 12
Preparation time: 25 minutes
Cooking time:4 hours
3 cups bread crumbs 1/2 cup sugar
1 cup currants
1/2 cup soft butter
1 cup raisins
1 egg, beaten
pinch of salt
1/2 teaspoon cloves
1/2 teaspoon cinnamon
1/2 cup milk
1/2 teaspoon baking soda
1/2 cup extra-strength coffee
Combine bread crumbs, sugar and currants. Add softened butter and blend well into mixture. Add raisins, egg, salt, cloves, and cinnamon. Dissolve baking soda in milk. Gradually pour milk and coffee into mixture and blend until most and the liquid has been absorbed. Spoon mixture into a greased 1-quart. pudding basin or a mold. Cover with cheese cloth and foil and steam in a double boiler for 4 hours, adding more boiling water as necessary. To serve, turn pudding on a platter. Heat brandy in a small saucepan. Pour over pudding to table flaming. Top with hard sauce or lemon sauce.
Hard sauce for pudding:
1 cup soft butter
1 cup confectioners' sugar
1/4 cup brandy nutmeg
Cream butter and sugar well. Gradually add the brandy and beat until fluffy. Add the nutmeg. Serve chilled or at room temperature.
Hard sauce for pudding:
1 cup soft butter
1 cup confectioners' sugar
1/4 cup brandy nutmeg
Cream butter and sugar well. Gradually add the brandy and beat until fluffy. Add the nutmeg. Serve chilled or at room temperature.
Dessert Prune whip
Serves: 8
Preparation time: 20 minutes
Cooking time:25 minutes
1 pound pitted prunes, stewed5 egg whites
1/4 teaspoon cream of tartar
1/2 cup sugar
1/2 teaspoon lemon rind
1/2 cup chopped nuts (optional)
Preheat oven to 325 degrees.
Butter a 4-cup soufflé mold. Set aside.
Drain the prunes and puree in a food processor. Beat the egg whites with the cream of tartar to a firm peak. Gradually add the sugar. Fold the egg whites into the pureed prunes together with the lemon rind and nuts.
Spoon the mixture into the prepared soufflé mold. Bake for 20 to 25 minutes. The prune whip will look like a souffle after it is baked. Serve hot or cold. If served cold the prune whip will settle in the dish.
Butter a 4-cup soufflé mold. Set aside.
Drain the prunes and puree in a food processor. Beat the egg whites with the cream of tartar to a firm peak. Gradually add the sugar. Fold the egg whites into the pureed prunes together with the lemon rind and nuts.
Spoon the mixture into the prepared soufflé mold. Bake for 20 to 25 minutes. The prune whip will look like a souffle after it is baked. Serve hot or cold. If served cold the prune whip will settle in the dish.
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 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 Rhubarb and red wine jelly
Serves: 8
Preparation time: 20 minutes
Cooking time:10 minutes
8 ounces rhubarb, cut into cubes 1-inch piece ginger root, peeled and sliced
2 ounces sugar
4 teaspoons lemon juice juice of 1 orange
1 1/2 cups red wine
2 tablespoons water
3 teaspoons unflavored gelatin
In a saucepan, put rhubarb, ginger, and sugar, lemon juice and orange juice, and wine.
Boil and simmer for 10 to 15 minutes until rhubarb is tender.
Strain mixture through a medium mesh strainer, then through a fine strainer to obtain a clear liquid.
Dissolve gelatin in water. Set for 5 minutes. Melt over low heat. Stir in the rhubarb liquid.
Pour mixture into a 2 1/2 pint jelly mold. Refrigerate until set. Dip mold in warm water and invert over a platter to unmold.
Boil and simmer for 10 to 15 minutes until rhubarb is tender.
Strain mixture through a medium mesh strainer, then through a fine strainer to obtain a clear liquid.
Dissolve gelatin in water. Set for 5 minutes. Melt over low heat. Stir in the rhubarb liquid.
Pour mixture into a 2 1/2 pint jelly mold. Refrigerate until set. Dip mold in warm water and invert over a platter to unmold.
Dessert Rhubarb and strawberry crisp
Raspberries may also be used instead or in combination with strawberries.
Serves: 6
2 cups sliced strawberries
1 cup sugar
2 tablespoons flour
1/2 teaspoon cinnamon
Topping:
1 cup flour
3/4 cup brown sugar
1/2 cup large-flake rolled oats
1/2 cup butter, melted
Serves: 6
Preparation time: 20 minutes
Cooking time:40 minutes
5 cups diced rhubarb 2 cups sliced strawberries
1 cup sugar
2 tablespoons flour
1/2 teaspoon cinnamon
Topping:
1 cup flour
3/4 cup brown sugar
1/2 cup large-flake rolled oats
1/2 cup butter, melted
Preheat oven at 375 degrees.
In a large bowl, combine rhubarb, strawberries, sugar, flour, and cinnamon.
Place in a greased 9-inch baking dish. Topping:
Combine flour, sugar, oats and butter. Sprinkle over rhubarb mixture.
Bake until fruit is tender and topping, golden brown, about 35 to 40 minutes.
In a large bowl, combine rhubarb, strawberries, sugar, flour, and cinnamon.
Place in a greased 9-inch baking dish. Topping:
Combine flour, sugar, oats and butter. Sprinkle over rhubarb mixture.
Bake until fruit is tender and topping, golden brown, about 35 to 40 minutes.
Dessert Rhubarb cobbler
Serves: 6
Preparation time:20 minutes
Cooking time:40 minutes
6 cups diced rhubarb1/3 cup sugar
1 teaspoon flour
1 teaspoon ground ginger
1/2 teaspoon cinnamon
Topping:
3/4 cup flour
2 teaspoons sugar
2 teaspoons baking powder
Pinch salt
1/4 cup butter, melted
1/2 cup milk
Preheat oven to 375 degrees.
In a large bowl, combine rhubarb, sugar, flour, and cinnamon.
Place in a greased 9-inch by 2-inch deep in a baking dish.
Bake uncovered for 15 minutes.
Topping:
In a bowl, combine flour, sugar, baking powder and salt.
Add butter and milk stirring just to form a dough.
Drop tablespoons of dough on top of rhubarb.
Bake at 400 F for 20 to 25 minutes. Serve warm with vanilla ice cream if desired.
In a large bowl, combine rhubarb, sugar, flour, and cinnamon.
Place in a greased 9-inch by 2-inch deep in a baking dish.
Bake uncovered for 15 minutes.
Topping:
In a bowl, combine flour, sugar, baking powder and salt.
Add butter and milk stirring just to form a dough.
Drop tablespoons of dough on top of rhubarb.
Bake at 400 F for 20 to 25 minutes. Serve warm with vanilla ice cream if desired.
Dessert Rhubarb crisp
Serves: 8
Preparation time: 20 minutes
Cooking time:40 minutes
6 cups rhubarb, diced 2/3 cup light brown sugar
2 tablespoons melted butter
3 tablespoons flour
1 teaspoon cinnamon
Topping:
1/2 flour
1 cup oat meal
1 cup light brown sugar
1/2 cup melted butter
Preheat oven to 400 degrees.
In a mixing bowl, combine rhubarb, brown sugar, butter, flour and cinnamon.
Spoon into a buttered medium casserole dish.
For topping:
Combine the topping ingredients in a bowl. Sprinkle evenly over rhubarb mixture.
Bake for 30 to 40 minutes. Test center to make sure rhubarb is cooked.
In a mixing bowl, combine rhubarb, brown sugar, butter, flour and cinnamon.
Spoon into a buttered medium casserole dish.
For topping:
Combine the topping ingredients in a bowl. Sprinkle evenly over rhubarb mixture.
Bake for 30 to 40 minutes. Test center to make sure rhubarb is cooked.
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 Rhubarb strawberry trifle
Serves: 10
Preparation time: 40 minutes
Cooking time:30 minutes
3 cups rhubarb, cleaned and diced 3 cups strawberries, sliced
1 cup sugar
Combine rhubarb, strawberries and sugar in a saucepan. Cook over medium heat until medium thick, about 15 minutes.
A 10" sponge cake or angel cake cut into 1/2 inch cubes
2 cups whipped cream
CUSTARD CREAM
6 large egg yolks
2/3 cup sugar
1 tablespoon cornstarch
1 teaspoon vanilla
2 cups hot milk
2 tablespoons dark rum or Grand Marnier (optional)
In mixing bowl, combine the egg yolks, sugar and cornstarch and whisk with a wire whisk until the mixture turns into a lemon color. Add the vanilla and blend well.
In a saucepan, bring the milk to a boil. Gradually pour over egg mixture while whisking. Transfer to a saucepan, heat and whisk until thick. The custard should not boil. Pour the custard through a fine strainer into a mixing bowl. Cool to room temperature, stirring occasionally to maintain smoothness. Top with wax paper to prevent skin formation and let cool completely.
ASSEMBLY
Arrange one half of the sponge cake cubes into a trifle bowl. Add 1/3 of the custard. Top that with 1/3 of the rhubarb. Do this again: cake, custard, rhubarb. Finally end with custard, rhubarb. Top the whole thing with whipped cream.
In a saucepan, bring the milk to a boil. Gradually pour over egg mixture while whisking. Transfer to a saucepan, heat and whisk until thick. The custard should not boil. Pour the custard through a fine strainer into a mixing bowl. Cool to room temperature, stirring occasionally to maintain smoothness. Top with wax paper to prevent skin formation and let cool completely.
ASSEMBLY
Arrange one half of the sponge cake cubes into a trifle bowl. Add 1/3 of the custard. Top that with 1/3 of the rhubarb. Do this again: cake, custard, rhubarb. Finally end with custard, rhubarb. Top the whole thing with whipped cream.
Dessert Simple rhubarb fool
Serves: 4
Preparation time: 15 minutes
Cooking time:20 minutes
1 lb (450g) fresh rhubarb, cut into 1cm pieces1/3 cup (75g) clear honey
5 oz (150g) mascarpone
1 cup (250ml) whipping cream
Place the rhubarb in a saucepan with the honey. Cook gently for 20 minutes to obtain a soft pulp. Leave to cool. Reserve 4 dessertspoons of the pulp.
Beat the mascarpone in a bowl until smooth and creamy, then stir in the rhubarb. Do not over stir, the cream should have a marbled effect. Whip the cream to soft peaks, then fold into the rhubarb mix.
Serve in a glasses with a the rhubarb pulp on top. Goes really well with a ginger biscuit
Beat the mascarpone in a bowl until smooth and creamy, then stir in the rhubarb. Do not over stir, the cream should have a marbled effect. Whip the cream to soft peaks, then fold into the rhubarb mix.
Serve in a glasses with a the rhubarb pulp on top. Goes really well with a ginger biscuit
Dessert Swiss roll
Serves: 8
Preparation time: 20 minutes
Cooking time:12 minutes
3/4 cup sugar 4 egg yolks
4 tablespoons milk, warm
1 teaspoon vanilla
4 egg whites
1/2 teaspoon cream of tartar
3/4 cup flour, all purpose
2 teaspoons baking powder
Filling:
12 ounces apricot jam
Preheat oven to 375 degrees.
Cover the bottom of a 12-by-16 inch jelly roll pan with parchment paper.
Grease and flour the bottom and sides of pan. In bowl of an electric mixer, beat sugar, egg yolks, and milk until light and creamy. Beat egg whites with cream of tartar until medium firm. Combine flour and baking powder.
Fold flour in egg yolk mix alternately with egg whites. Spread cake mix over the whole surface of pan.
Bake 12 minutes or until center of cake is set. Sprinkle a clean towel with confectioner's sugar.
Turn the cake over towel. Roll into a jelly roll. Cool. Unroll and fill with apricot jam.
Roll again and cool before serving.
Cover the bottom of a 12-by-16 inch jelly roll pan with parchment paper.
Grease and flour the bottom and sides of pan. In bowl of an electric mixer, beat sugar, egg yolks, and milk until light and creamy. Beat egg whites with cream of tartar until medium firm. Combine flour and baking powder.
Fold flour in egg yolk mix alternately with egg whites. Spread cake mix over the whole surface of pan.
Bake 12 minutes or until center of cake is set. Sprinkle a clean towel with confectioner's sugar.
Turn the cake over towel. Roll into a jelly roll. Cool. Unroll and fill with apricot jam.
Roll again and cool before serving.
Dessert Trifle
Serves: 8
2 tablespoons raspberry jam, melted
1 cup sliced almonds, toasted
1 cup dry sherry
1/4 cup brandy
2 cups heavy cream
2 teaspoons super fine sugar
3 cups Custard crean
2 cups fresh raspberries
Preparation time: 40 minutes
Cooking time:5 minutes
12 ounces pound cake 2 tablespoons raspberry jam, melted
1 cup sliced almonds, toasted
1 cup dry sherry
1/4 cup brandy
2 cups heavy cream
2 teaspoons super fine sugar
3 cups Custard crean
2 cups fresh raspberries
Cut the pound cake into 1 inch cubes, and combine with the melted raspberry.
In a round serving glass bowl, alternate layers of pound cake and custard sauce. Sprinkle with 1/2 of the almonds. Pour the sherry and brandy over and let steep for 30 minutes.
Whip the cream until stiff, gradually adding the sugar. Save a dozen raspberries for garnish. Scatter the rest over the cake, then spread 1/2 of the cream.
Using a pastry bag fitted with a large decorative tip, decorate the cake with the remainder cream. Garnish with raspberries and sprinkle with almonds. Serve chilled.
In a round serving glass bowl, alternate layers of pound cake and custard sauce. Sprinkle with 1/2 of the almonds. Pour the sherry and brandy over and let steep for 30 minutes.
Whip the cream until stiff, gradually adding the sugar. Save a dozen raspberries for garnish. Scatter the rest over the cake, then spread 1/2 of the cream.
Using a pastry bag fitted with a large decorative tip, decorate the cake with the remainder cream. Garnish with raspberries and sprinkle with almonds. Serve chilled.
Dessert Triple chocolate cheesecake
Serves: 14
Preparation time:30 minutes
Cooking time:1 hour
For the crust:2 cups chocolate graham crackers crumbs
6 tablespoons (85 grams) unsalted butter, melted
For the filling:
8 ounces (227 grams) semisweet chocolate, chopped
24 ounces (680 grams) full fat cream cheese, at room temperature
1 cup (200 grams) super fine sugar
1/4 cup heavy cream
1/4 cup (21 grams) unsweetened cocoa powder
4 large eggs, at room temperature
For the topping:
5 oz (150 grams) semisweet chocolate, chopped
1/2 cup heavy cream
For the crust:
Preheat the oven to 325°F. Process the cookies in the bowl of a food processor. Add the butter and pulse until moistened. Press into the bottom and halfway up the sides of a 9-inch springform pan. Bake for 10 minutes. Let cool slightly.
For the filling:
Melt the chopped chocolate until smooth. Let cool.
In the bowl of an electric mixer, beat the cream cheese until smooth, about 1 minute. Add the sugar, cream, and cocoa powder and beat** until well combined. Scrape down the sides and bottom of the bowl. Add the eggs, one at a time, beating just until smooth. Beat in the melted chocolate until just combined. Do not to overbeat.
Pour the batter into the cooled crust. Place the springform pan on a rimmed baking sheet and bake for about 50 minutes, or until the top looks slightly dry and the middle is slightly wobbly. Turn off the oven and crack the oven door open and allow to cool for 10 minutes as this helps prevent cracking. Remove the cheesecake from the oven to a wire rack to cool to room temperature.
Refrigerate until completely chilled, at least 4 hours. Release the cheesecake from the pan onto a cake stand or serving plate.
For the topping:
Place the chocolate in a medium heatproof bowl. In a small saucepan, heat the cream just until simmering. Pour over the chocolate. Let sit for 3 minutes before stirring until the mixture is melted and smooth. If needed, allow to cool and thicken. Pour over the cheesecake.
** Do not overbeat the batter as it adds air which causes the cake to crack in the center when cooked as it cools.
Preheat the oven to 325°F. Process the cookies in the bowl of a food processor. Add the butter and pulse until moistened. Press into the bottom and halfway up the sides of a 9-inch springform pan. Bake for 10 minutes. Let cool slightly.
For the filling:
Melt the chopped chocolate until smooth. Let cool.
In the bowl of an electric mixer, beat the cream cheese until smooth, about 1 minute. Add the sugar, cream, and cocoa powder and beat** until well combined. Scrape down the sides and bottom of the bowl. Add the eggs, one at a time, beating just until smooth. Beat in the melted chocolate until just combined. Do not to overbeat.
Pour the batter into the cooled crust. Place the springform pan on a rimmed baking sheet and bake for about 50 minutes, or until the top looks slightly dry and the middle is slightly wobbly. Turn off the oven and crack the oven door open and allow to cool for 10 minutes as this helps prevent cracking. Remove the cheesecake from the oven to a wire rack to cool to room temperature.
Refrigerate until completely chilled, at least 4 hours. Release the cheesecake from the pan onto a cake stand or serving plate.
For the topping:
Place the chocolate in a medium heatproof bowl. In a small saucepan, heat the cream just until simmering. Pour over the chocolate. Let sit for 3 minutes before stirring until the mixture is melted and smooth. If needed, allow to cool and thicken. Pour over the cheesecake.
** Do not overbeat the batter as it adds air which causes the cake to crack in the center when cooked as it cools.
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
UNITED-KINGDOM
"May every sunrise hold more promise, and every sunset hold more peace."
The {Page Turner} E-Cookbooks
Library on a world cooking journey
68 Recipes
21 Main dishes
46 Desserts